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Detailed Explanation of New Processing Technology for Shiitake Mushroom Floss and Key Operating Points

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1. Raw materials. 100 kg shiitake mushroom stems, 5 kg high-quality soy sauce, 4 kg white sugar, 3 kg peanut oil, 5 kg scallions, 0.2 kg monosodium glutamate (MSG), 4 kg yellow rice wine, 0.6 kg refined salt, appropriate amounts of ginger, fennel, food coloring, and five-spice powder. 2. Raw material processing. Select shiitake mushroom stems free of sawdust, insect damage, and mold. Cut them into pieces about 1 cm long with a chopping machine, wash them clean with water, and soak for 1-2 days to allow them to fully absorb water and soften. 3. Pre-boiling. Place the soaked mushroom stems in a pot, heat to boiling, then simmer over low heat for 3 hours. Then use a wooden

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

2. Raw material processing. Select shiitake mushroom stems free of sawdust, insect damage, and mold. Cut them into pieces about 1 cm long with a chopping machine, wash them clean with water, and soak for 1-2 days to allow them to fully absorb water and soften.

3. Pre-boiling. Place the soaked mushroom stems in a pot, heat to boiling, then simmer over low heat for 3 hours. Then pound them with a wooden mallet, remove and drain, and place in a high-speed blender to crush into shreds.

4. Stir-frying. Place the shredded raw material into an iron wok, cook over low heat while continuously stirring and rubbing with an iron spatula until it becomes semi-dry and fibrous, then remove and spread on a sieve. After cooling, proceed to ingredient mixing.

5. Preparing the seasoning liquid. First heat the peanut oil, fry ginger slices in it, then add soy sauce, refined salt, fennel, and other seasonings. Simmer over low heat for 30 minutes, filter, and add monosodium glutamate (MSG).

6. Roasting. Place the prepared shiitake mushroom floss in a wok, stir-fry and turn, then remove from the wok. After cooling, package in food-grade plastic bags and store sealed.

7. Finished product quality standards. The color is golden yellow, bright and appetizing, with a unique aroma.

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