The use of edible fungi to process bacterial oil not only preserves the original flavor and aroma of the fungus but also offers unique health benefits, making it a promising product with great market potential. For mushroom growers, this can be an excellent opportunity to increase their income. Below are the detailed methods for producing mushroom-based health oil and mushroom-flavored soy sauce.
First, the production of mushroom health oil: (1) Raw material selection. When choosing shiitake mushrooms, ensure that they have a firm edge and have not released spores. They should be free from spots, insects, and should not be sprayed with water for 2–3 hours before harvesting. The collection containers should not be made of cloth or plastic bags, and the mushrooms should not be compressed to avoid heat damage. Additionally, it is essential to select oils like rapeseed, cottonseed, soybean, or palm oil, which are rich in unsaturated fatty acids, for mixing or individual use.
(2) Cleaning and cutting. Immediately after harvesting, use scissors to remove any dirt or impurities from the mushroom caps. Gently wash them with clean water and quickly dry them using a blower. If the mushrooms are already clean, there is no need for further washing. Cut the stems and caps into 2–3 pieces, and the stems can be sliced as well.
(3) Frying and separation. During frying, the amount of edible fungus should be between 40% and 60% of the oil volume. Too little will result in poor separation, while too much may cause issues such as burning or excessive moisture, affecting the final flavor. Heat the oil until it starts smoking, then add 2–4 slices of onion to eliminate any oyster sauce-like odor. Place the mushroom stems into a metal mesh basket and lower them into the pot. Reduce the oil temperature to 120°C and cook for about 2 minutes. Then add the mushroom caps and maintain the temperature at 110–120°C, gently stirring for 6–8 minutes until the mushrooms turn golden yellow but not crispy. Remove the basket immediately and cool the oil quickly.
(4) Seasoning. Once the oil is removed from the heat, add salt, pepper, garlic, cloves, and other spices to create various flavored oils. This oil can be used in spicy, sweet-and-sour snacks, tapas, and convenience foods like broths and noodles. It is also ideal for stir-frying, cooking, stewing, and as a seasoning for cold dishes, side dishes, and pickles. Using fungus oil when preparing fish, shellfish, liver, or kidney dishes helps eliminate odors and greasiness.
Second, the production of mushroom health soy sauce: (1) Raw material selection. Use 50 kg of salted mushrooms, 75 g of pepper, 100 g of black pepper, 150 g of star anise, 250 g of cinnamon, 750 g of ginger, 2500 g of additives, 5 kg of sugar, 3 g of red synthetic pigment, 1500 g of salt, and 50 g of citric acid.
(2) Fermentation process. After gathering all ingredients, boil the sugar and add 0.6% industrial ammonium sulfate. Dissolve soda ash (0.5%) in water before adding it. Stop heating after adding the alkali, then continue boiling for 5 minutes. Wrap the remaining ingredients in four layers of gauze and boil in the salted water for 3 hours. Once ready, add the prepared sugar syrup, mix with the additives and food coloring, rinse the pot, and filter twice through five layers of gauze. Finally, add the citric acid to prevent yeast from causing white spots on the surface of the soy sauce.
(3) Finished product requirements. The resulting mushroom health soy sauce should be tan, bright, and shiny, with a distinct soy sauce and lipid aroma. It should be delicious, slightly sweet, and contain the unique flavor of fresh mushrooms. The liquid must be clear, with no sediment or floating film. Health standards include: bacterial count not exceeding 50,000 per mL; E. coli most probable number no more than 30 per 100 mL; no pathogenic bacteria; lead content not exceeding 1 ppm; and arsenic content not exceeding 0.5 ppm.
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