Detailed Explanation of the Production Method for Instant Shiitake Mushroom Powder

Production Method (Grinding Method) 1. Removing Impurities: Since the raw materials are defective mushrooms or mushroom stems that contain mud, sand, stones, wood chips, etc., the stem ends must be trimmed and impurities removed before processing to ensure the quality of the finished product.

2. Grinding: The fineness of grinding is an important factor in the quality of the finished product, and it mainly depends on the grinding equipment. Ordinary grinders can only achieve a fineness of 60-80 mesh, and when mixed into soup, the powder cannot form a uniform suspension; even when used as a seasoning, the particles are too coarse to be consumed. For this reason, a high-speed ultra-micro grinder must be used to make the product reach a fineness of over 200 mesh, and by adding umami agents, salt, etc., it can be made into a seasoning; it can also be directly mixed into flour to make shiitake mushroom instant noodles, shiitake mushroom biscuits, pastries, and other flavored foods.

3. Seasoning: Mix the resulting shiitake mushroom powder, dried refined salt, and compound umami agent in a ratio of 10:2:1 in dry form. The compound umami agent can be the extra-delicious monosodium glutamate currently sold on the market or a self-prepared blend: 95% sodium glutamate, 2.5% 5'-inosinic acid, and 2.5% 5'-guanylic acid. Dry mixing is adopted to avoid the loss of shiitake mushroom powder during processing and the effect of salt on drying. The finished product is prone to moisture, so it should be sealed and packaged promptly.

Production Method (Extraction Method) 1. Removing Impurities: Before processing the raw materials, the stem ends, mud clumps, wood chips, etc. must be trimmed off to ensure the purity of the finished product. Put the impurity-removed raw materials into a grinder and grind them into powder form to increase their surface area and improve the extraction rate.