Detailed Explanation of the Production Process and Steps of Mushroom Flour Paste

Mushroom flour paste is yellowish-brown, glossy, fresh and sweet in taste, moderately salty, and has a distinctive mushroom aroma.

1. Raw material ratio

Mushroom by-products (substandard mushrooms, broken mushrooms, mushroom fragments) 30 kg, flour 100 kg, salt 3.5 kg, five-spice powder 200 g, saccharin 100 g, sodium benzoate 100 g, citric acid 300 g, water 30 L.

3. Key production points

(1) Making dough pellets: add 30 L of water to 100 kg of flour, mix evenly, knead into thin long strips, cut into broad bean-sized pieces, place in a steamer and steam. After steaming, cool naturally to 25°C, then inoculate with Aspergillus oryzae seed (spores isolated from seed koji). The dough pellets are jade-colored, do not stick to the teeth, and have a sweet taste.

(2) Making flour koji: place the dough pellets inoculated with Aspergillus oryzae seed into a koji pool or koji tray for cultivation at a cultivation temperature of 38-42°C. During cultivation, Aspergillus oryzae is required to secrete saccharifying amylase with strong activity, and the mycelium should grow vigorously, while koji spores should not be too abundant. After several days of fermentation, the dough pellets become mature dough pellet koji.

(3) Making mushroom juice: select mushrooms free from pests and diseases (substandard mushrooms, mushroom roots, broken mushrooms, etc. are all acceptable) as raw materials, remove impurities, wash clean, crush into strips, place in a pot, add water and boil 1-2 times. Filter to obtain mushroom juice.

(4) Fermentation and brewing: place the above fermented mature dough pellet koji into a fermentation vat that has been disinfected with 0.3% calcium chlorate solution, level the dough pellet koji with a disinfected stick and let it heat up naturally. Then slowly inject 14 Baume mushroom juice hot brine onto the surface layer of the dough pellet koji, in an amount equal to the dough pellet koji, compact the surface layer, add sauce glue, cover the vat opening and keep warm (53-55°C) for fermentation. After two days, stir for the first time, then stir once a day thereafter. After 4-5 days, saccharification occurs, and after 8-10 days, it becomes mature sauce mash.

(5) Blending: grind the mature sauce mash finely with a stone mill or screw machine and sieve it, while introducing steam to heat it to 65-70°C, then add 300 mL of aqueous solution in which an appropriate amount of five-spice powder, saccharin, and citric acid have been dissolved, and finally add sodium benzoate, stir evenly, and it becomes the delicious mushroom flour paste.