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Application Of Dehydrated Shiitake Mushrooms In Shiitake Mushroom Seasoning
Dehydrated shiitake mushrooms have become one of the core raw materials in the field of modern seasonings due to their concentrated umami substances and convenient processing characteristics. Its application not only enhances the flavor level of seasonings, but also achieves functional and health upgrades through technological innovation. The following is the specific application of dehydrated shiitake mushrooms in seasonings and related technical analysis:
1. The core role of dehydrated shiitake mushrooms in seasonings
Umami substance concentration
During the dehydration process, the guanylic acid (fresh substance) and shiitake polysaccharide of shiitake mushrooms are highly retained, and their umami intensity can reach more than 5 times that of fresh shiitake mushrooms. For example, the guanylic acid content in the enzymatic hydrolysate of dried shiitake mushroom powder is significantly increased, which is the key to making natural sauces.
Enhanced flavor stability
After dehydration, the volatile substances (such as sulfur compounds and aldehydes) of shiitake mushrooms are more stable, avoiding the problem of flavor loss of fresh shiitake mushrooms during storage, and ensuring that the seasoning maintains a strong aroma for a long time.
2. The main application forms of dehydrated shiitake mushrooms in seasonings
Homemade: Dehydrated shiitake mushrooms are baked at low temperature and crushed, directly replacing chicken essence or MSG, and used in soups and stir-frying, retaining natural nutrition and without additives.
Industrial production: Dehydrated shiitake mushrooms are processed using ultrafine grinding technology (particle size 60-120 mesh) to produce shiitake mushroom powder for instant noodle seasoning packets, pre-prepared food bases, etc., to enhance the product's umami and nutritional value.
Shiitake mushroom sauce
Compound seasoning sauce: Dehydrated shiitake mushroom cubes are used as the main ingredient, combined with auxiliary ingredients such as bean paste and chili peppers, and through segmented frying and steam temperature control technology (such as biomass steam generator), a deep fusion of umami and aroma is achieved. For example, Zhongjing shiitake mushroom sauce uses a vacuum infiltration process to enhance the flavor level.
Functional sauce: Add shiitake polysaccharide extract to develop a health-care sauce with immune regulation function to meet the needs of a healthy diet.
Compound seasonings
Soup and marinade: Dehydrated shiitake mushrooms are compounded with spices for instant soup and marinade packages. They generate meaty compounds (such as pyrazines) through thermal reactions to enhance the complexity of flavor.
Umami enhancer: Shiitake mushroom enzymatic hydrolysate is combined with yeast extract to generate natural umami enhancers rich in 5'-nucleotides, replacing chemical additives (such as monosodium glutamate).
Customers interested in dehydrated shiitake mushrooms are welcome to consult at any time!