Shiitake mushrooms, also known as winter mushrooms, thick mushrooms, thin mushrooms, flower mushrooms, and shiitake mushrooms, are a common edible fungus in life. It is generally boiled soup, made into shiitake mushroom chips, or dehydrated fresh shiitake mushrooms to make dried shiitake mushrooms. This is convenient for transportation and preservation. It is a relatively expensive food. Such dried shiitake mushrooms are more common in the north. Know that shiitake mushrooms are fungal foods with high protein, low fat, polysaccharides, multiple amino acids and multiple vitamins.
Shiitake mushrooms also improve the body's immune function, delay aging, prevent cancer, reduce blood pressure, blood fat, cholesterol, and prevent arteriosclerosis, liver cirrhosis and other diseases. It also has a therapeutic effect on diabetes, tuberculosis, infectious hepatitis, neuritis, etc. It can also be used for indigestion, constipation and other advantages. Eating mushrooms is really a lot of benefits.
How are the shiitake mushroom chips mentioned above made?
Mushroom crispy process:
Raw material acceptance → selection, sorting → cleaning → slicing, cleaning → impregnation, rinsing → vacuum low-temperature frying and dehydration → cooling → packaging → storage
1. Acceptance of raw materials: select non-pollution raw materials, check and accept in accordance with relevant standards, and select the appropriate crispy mushrooms
2. Selection and sorting: manual selection of crispy raw materials of shiitake mushrooms with insect eyes, scars, rot, etc., and manual trimming.
3. Cleaning: Cleaning with a washing machine or manual cleaning will remove impurities on the crisp surface of shiitake mushrooms.
4. Cleaning: Wash the shiitake mushroom chips in clean water and drain for a while.
5. Dipping and rinsing: Put the drained shiitake mushroom chips into the feed solution for 2-4 hours. After the dipping, remove the shiitake mushroom chips and put them in normal temperature water for rinsing to remove the surface of the shiitake mushroom chips. And drain for a while.
6. Vacuum low temperature dehydration: the processed shiitake mushroom chips are fried at low temperature, deoiled and dehydrated.
7. Cooling: the products after frying are air-dried
8. Packaging: Weigh the qualified crisps according to the packaging requirements, use vacuum nitrogen-filled packaging and heat seal
9. Warehousing: Put the packaged products into the warehouse and wait for customers to order or ship. The finished product warehouse should be kept dry.
Jinan tindo International's low-temperature vacuum frying technique is to let the mushroom crispy chips be fried in a vacuum state, to evaporate the water inside the mushroom crispy, to maintain the original color, taste and nutrition of the mushroom. Crisp and fat-free, it is the favorite food for young and old. High fiber, multi-vitamin. Has a good structure. Free preservatives, artificial colors and flavors. Convenient food with long shelf life (12 months).
