The Production Process of Shiitake Mushroom Sauce
Mushroom sauce, with its unique taste and rich nutritional value, is deeply loved by consumers. Its production process involves multiple links, each of which has a significant impact on the quality of the final product.
Selection of raw materials:
High quality Shiitake in Brine is the foundation for producing high-quality shiitake sauce. The harvested shiitake mushrooms need to be immediately screened to remove inferior and damaged shiitake mushrooms and ensure the quality of the raw materials.
Cleaning and pretreatment of Shiitake in Brine:
In this step, shiitake in bride needs to be cleaned multiple times to remove sediment and impurities. Pre processing includes cutting Shiitake in Brine into appropriate sizes to better release its flavor during the subsequent cooking process.
Cooking session:
This is also the most important part of the mushroom sauce production process. At this stage, stir fry Shiitake in Brine with an appropriate amount of oil to fully release the nutrients in the shiitake mushrooms. Meanwhile, according to the characteristics of the product and consumer taste, an appropriate amount of seasoning such as salt, sugar, soy sauce, etc. can be added to enhance the taste of shiitake mushroom sauce.
Packaging process:
To ensure the freshness of shiitake sauce and extend its shelf life, packaging is carried out in containers with good sealing properties. The packaging process needs to be carried out in a sterile environment to ensure that the product is not contaminated.
In addition to the above main steps, the production process of shiitake sauce also includes quality inspection and control. Quality testing is to ensure the safety of products by strictly testing various indicators, such as microbial indicators, heavy metal content, etc. Quality control is to ensure that all aspects of the production process comply with standards, ensuring the stability and consistency of the product.
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