Making Methods of Edible Mushroom Health Noodles and Disease Identification

Key tip: The edible mushroom health noodle series includes: lion's mane mushroom noodles, button mushroom noodles, oyster mushroom noodles, etc. They are all made by adding one or more edible mushroom ingredients to ordinary noodles, and the processing methods are much the same. Their standout features are delicious flavor, appetite enhancement, high nutritional value, and dietary therapeutic effects.

The edible mushroom health noodle series includes: lion's mane mushroom noodles, button mushroom noodles, oyster mushroom noodles, etc. They are all made by adding one or more edible mushroom ingredients to ordinary noodles, and the processing methods are much the same. Their standout features are delicious flavor, appetite enhancement, high nutritional value, and dietary therapeutic effects. However, after the mushroom bodies are dehydrated and crushed, they mostly appear as loose powder with little viscosity, and are prone to cracking and breaking during production, which brings certain difficulties to noodle processing. Through repeated practical trials, the author worked out a special process of "low temperature, shade drying," which is suitable for processing noodles with many kinds of mushrooms. Now, taking lion's mane mushroom noodles as an example, here is a brief introduction to the key processing points:

1. Raw material formula and product standards: 100 kg strong flour, 2 kg lion's mane mushroom powder (or 20 kg lion's mane mushroom juice), 0.5 kg white poria powder, 1 kg edible refined salt. The noodles are 0.8 mm thick, 1 mm wide, 20 cm long, with a moisture content of 14% plus or minus 0.5%.

2. Mixing dough: According to the formula, blend the lion's mane mushroom powder and poria powder into the flour, add 26% filtered salt water or mushroom cooking water, and stir in a mixer for 10 minutes so that the flour fully absorbs water and swells, and the particles bind to each other to form a gluten network. The well-aged dough blank has a certain extensibility; place it at 25 plus or minus 2 degrees C for 15 minutes, then put it on the machine for sheeting.

3. Sheeting: The aged dough material must go through several passes of double-roller rolling to form sheets, striving for an even distribution of the gluten network; then use a strip-cutting machine to cut the sheets into 1 mm noodles, and finally hang them up to dry in the shade.

4. Shade drying: The relative air humidity of the shade-drying room is 70% to 80%, and the room temperature is controlled at 15 to 20 degrees C. A certain amount of airflow is used to dry the noodles slowly. Prevent the room temperature from being too high; otherwise, the noodles will develop micro-cracks and become brittle. The shade-drying time is about 8 hours.