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Method for Processing Shiitake Mushroom Stems into Shiitake Floss

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1. Raw material formula: 100 kg shiitake mushroom stems, 4-6 kg high-quality soy sauce, 3-4 kg white sugar, 2-3 kg peanut oil, 5 kg scallions, 0.2 kg monosodium glutamate, 4 kg yellow rice wine, 0.6 kg refined salt, appropriate amounts of ginger, fennel, food coloring, and five-spice powder. 2. Raw material preparation: Select shiitake mushroom stems free of sawdust, insect damage, and mold, cut into 1 cm pieces, wash clean with water, and soak for 1-2 days to allow full water absorption and softening. 3. Pre-boiling: Place the soaked mushroom stems into a pot and heat to a boil, then simmer over low heat

1. Raw material formula: 100 kg shiitake mushroom stems, 4-6 kg high-quality soy sauce, 3-4 kg white sugar, 2-3 kg peanut oil, 5 kg scallions, 0.2 kg monosodium glutamate, 4 kg yellow rice wine, 0.6 kg refined salt, appropriate amounts of ginger, fennel, food coloring, and five-spice powder.

2. Raw material preparation: Select shiitake mushroom stems free of sawdust, insect damage, and mold, cut into 1 cm pieces, wash clean with water, and soak for 1-2 days to allow full water absorption and softening.

3. Pre-boiling: Place the soaked mushroom stems into a pot and heat to a boil, then simmer over low heat for several hours, pound and rub with a wooden mallet, remove and drain, then place into a high-speed blender and blend into a shredded texture.

4. Stir-frying: Place the shredded mushroom stems into an iron wok, stir-fry over low heat, continuously stirring and rubbing with an iron spatula, stir-fry until semi-dry and fibrous, then remove and spread on a bamboo sieve, and mix ingredients after cooling.

5. Preparing the seasoning liquid: Heat peanut oil, add ginger and fry briefly, then add soy sauce, refined salt, fennel and other seasonings, simmer over low heat for 30 minutes, filter and add monosodium glutamate.

6. Roasting: Place the prepared semi-finished shiitake mushroom product into a wok and roast, stirring and turning frequently to mix evenly, so that the fibers are completely separated and loosened, gradually turning golden yellow with a moisture content not exceeding 16%, then remove from the wok, package in plastic food bags, and seal for storage.

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