Detailed Explanation of the Production Process for Soft-Packaged Shredded Shiitake Mushrooms

Edible fungi are rich in amino acids, vitamins, polysaccharides, polypeptides, and trace elements such as organic germanium and zinc, and have high edible, health-care, and medicinal value. Developing deep processing of edible fungi to make convenient side dishes, beverage powders, nutritional oral liquids, and medical health-care products has broad market prospects. The author has researched and developed a series of seasoned soft packages from deep-processed edible fungi, suitable for production by townships, towns, and small enterprises. The production process for seasoned soft-packaged shredded shiitake mushrooms is introduced as follows:

1. Process flow

Dried shiitake mushrooms (or fresh mushrooms) -> remove stems, shred -> wash -> soak -> season and boil -> bag -> seal -> sterilize -> cool -> store -> inspect -> package -> finished product.

2. Operating process

① Raw material handling. Select dried or fresh shiitake mushrooms free from mold and insect damage, wash with water, and remove the stems (if using fresh shiitake mushrooms, only remove the stems and wash). Then soak in clean water for several hours, cut the mushrooms into shreds of about 5cm, drain the water, and set aside.

② Ingredients and proportions (kg). Shredded shiitake mushrooms 50, refined salt 1.5, Sichuan pepper powder 0.2, soy sauce 1, vegetable oil 0.4, white sugar 0.5, red chili pepper shredded 0.2, five-spice powder 0.1, clean water 10, monosodium glutamate 0.2.

③ Seasoning and boiling method. First heat the vegetable oil until cooked, then add refined salt, water, Sichuan pepper powder, soy sauce, and other seasonings in sequence. After bringing to a boil, add the shredded shiitake mushrooms, stirring while heating, and boil for about 20 minutes, until the broth is nearly dry, then remove from the pot and bag.

④ Packaging and sealing. Generally, composite retort pouches are used for packaging, with a color-printed plastic film bag on the outside. Use a mechanical automatic packaging machine or manual bagging, with 200g per bag. After filling, press down slightly to expel excess air, weigh on a platform scale, and generally use a vacuum sealing machine for sealing. Throughout the process, care should be taken to keep the bag opening clean.

⑤ Sterilization, cooling, and storage. Place the sealed bags of shredded shiitake mushrooms into a horizontal steam sterilizer at a steam pressure of 0.15MPa (121-126°C), hold for 30 minutes, cool and remove from the sterilizer, air-dry, then put on the outer color-printed plastic bag and seal again, and store at room temperature for 3-5 days.

⑥ Inspection, packaging, and finished product. Inspect the finished products stored for 3-5 days to check for swollen bags or leaking bags, and open bags for sampling inspection of the product's flavor and various physicochemical indicators. After passing inspection, they can be boxed for storage or shipped out.

3. Quality standards

① Color. The surface of the shiitake mushrooms is brown, and the underside is egg-yellow or brownish-yellow, bright and normal.

② Aroma. It has the unique aroma of shiitake mushrooms and the aroma of auxiliary ingredients, rich and harmonious.

③ Taste. The flavors of spicy, fresh, fragrant, and sweet are long-lasting, with a moderate saltiness.

④ Physicochemical indicators. The contents of moisture, protein, amino acids, nitrogen, salt, etc. meet the product standard requirements.

⑤ Hygiene indicators. Escherichia coli <30 per 100g. Pathogenic bacteria must not be detected.