Shiitake Mushrooms in Brine that Take into Account Nutrition and Taste
As a common processed mushroom food, shiitake mushrooms in brine not only retains some of the characteristics of fresh shiitake mushrooms, but also forms a unique flavor and taste because of the processing technology, and it also has certain advantages in nutritional value. Whether it is used as an ingredient for daily cooking or a convenient source of nutritional supplements, shiitake mushrooms in brine is very suitable. This article will introduce you in detail from the two aspects of taste and nutritional value. I believe you will like shiitake mushrooms in brine after understanding it.
The taste of shiitake mushrooms in brine has a great relationship with the processing technology, which forms a characteristic that distinguishes it from fresh shiitake mushrooms. The texture of fresh shiitake mushrooms is crisp and tender, with a natural fragrance, and after salting, the taste of shiitake mushrooms has changed significantly. Specifically, during the salting process, the salt penetrates into the shiitake mushroom tissue, making the original crisp texture flexible and chewy. The texture of the shiitake mushroom fiber can be felt in every bite, neither too soft nor too hard to chew. In addition, salting can reduce the moisture content of shiitake mushrooms, and the flavor is more intense and concentrated. The original faint bacterial fragrance is magnified, and at the same time it has a slight salty taste. This salty taste can stimulate appetite well.
shiitake mushrooms in brine not only has a unique taste, but also retains most of the nutrients of fresh shiitake mushrooms. At the same time, it also forms some special nutritional advantages during processing. For example, shiitake mushrooms in brine are rich in a variety of vitamins, including vitamins B1, B2, niacin, etc. These vitamins play an important role in maintaining the body's normal metabolism and promoting the health of the nervous system. They can help relieve fatigue and improve skin condition. In addition, shiitake mushrooms in brine are rich in minerals, including potassium, phosphorus, iron, zinc, etc. Potassium helps regulate electrolyte balance in the body and maintain normal heart function, while iron and zinc are involved in the regulation of human hematopoietic and immune functions, which have a very good effect on enhancing physical fitness.
Dietary fiber is also an important nutrient of shiitake mushrooms in brine. The dietary fiber rich in shiitake mushrooms itself is not lost in large quantities after salting. These dietary fibers can promote intestinal peristalsis, increase stool volume, and help prevent constipation. At the same time, it can delay the rise of blood sugar after meals, which is of some help to control blood sugar and blood lipids. In addition, shiitake mushrooms in brine contain active ingredients such as lenten polysaccharides. Studies have shown that lenten polysaccharides have various biological activities such as enhancing immunity, anti-tumor, and antioxidant, which can improve the body's resistance to diseases and delay cell aging.
However, it should be noted that shiitake mushrooms in brine adds more salt during processing, so the sodium content is relatively high. Excessive intake of sodium will increase the risk of high blood pressure and cardiovascular disease, so you need to pay attention to controlling the amount when eating, especially for people who need to limit sodium intake. Be sure to fully soak and desalinate in advance to reduce salt intake. At the same time, some water-soluble vitamins may be lost in a small amount during the salting process, but overall, shiitake mushrooms in brine has relatively high nutrient retention, and it is also a kind of food that has both taste and nutrition.
- Company News
- Industry News
- Product News
- Video
