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Making of multi-flavored mushrooms
During the processing of shiitake mushrooms, a significant amount of mushroom stems are often discarded due to grading or export standards. However, these stems contain similar levels of protein, amino acids, and vitamins B, C, and D as the caps and gills. It's a waste to throw them away. To make better use of this byproduct, a method has been developed to create delicious, multi-flavored shiitake silk.
First, the broken mushroom stems are cleaned thoroughly to remove any impurities. They are then soaked in twice their weight in fresh water, along with a small amount of vinegar for 24 hours. After soaking, they are rinsed, sifted through a bamboo sieve, and drained well.
Next, the stems are dried in a well-ventilated and sunny area, or in a drying room at a temperature between 50°C and 55°C until the moisture content drops below 18%. Once dried, they are ready for seasoning.
For the seasoning mix, a blend of 80% starch, 10% sugar, 4% salt, 3% pepper, 2% fresh chili, and 1% monosodium glutamate is prepared. The mixture is thoroughly combined with water. All ingredients must meet national food safety and health standards. Typically, the seasoning powder makes up 10% to 15% of the total weight of the mushroom silk.
The next step is frying. Heat rapeseed oil in a large pot to around 150°C. Once the mushroom silk is mixed with the seasoning, it is added to a wire mesh and fried carefully. Avoid shaking the basket to ensure even cooking and prevent the pieces from sticking together. Fry until golden brown and crispy—don’t overdo it or undercook.
Finally, after cooling, the product is portioned into 200g or 250g packs and sealed in food-grade plastic bags. The resulting multi-flavored shiitake silk is golden, crunchy, and full of flavor, offering a sweet and spicy taste that stands out. It’s a convenient snack suitable for all ages.
This innovative approach not only adds value to what was once considered waste but also makes the product easy to store and transport, making it ideal for long-distance sales. The economic benefits are significant, and it presents an excellent opportunity to turn mushroom stalks into a profitable and tasty product.