Detailed Explanation of the Method for Making Shiitake Mushroom Seasoning MSG

1. Raw material formula (%). Shiitake mushroom concentrate juice 25-50, sodium chloride 8-12, maltodextrin 12-18, fine sugar powder 15-30, vinegar 1.6-3.2, baijiu 3-6, vegetable oil 0.3-0.6, capsaicin 0.01-0.05.

2. Key production points. ① Wash the shiitake mushroom material, cut into pieces, extract with hot water at 40-55°C for 4-6 hours, mushroom-to-water ratio of 1:10, filter after extraction to obtain the first filtrate. Add water to the filtrate and boil for 1 hour, filter to obtain the second filtrate. Then add water to the filter residue, add 0.6% cell separation enzyme and cellulase solution, extract for 3 hours, filter to obtain the third filtrate. Combine the three filtrates, concentrate in a vacuum concentration pot until the solid content is not less than 15%. Seal the concentrated liquid and store at low temperature for later use. ② Thoroughly mix sodium chloride, maltodextrin, fine sugar powder and capsaicin, then add the shiitake mushroom concentrate liquid, vinegar, baijiu and vegetable oil and stir evenly. ⑧ Use a rocking granulator to granulate, with a granule diameter of 2mm, dry under the conditions of a pressure of 40kpa and a temperature of 50-60°C for about 25 minutes, then feed into a centrifugal spray dryer to spray into powder form, package and seal in containers such as plastic bags, and it is the finished product. It has a unique flavor and excellent seasoning properties.