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With the development of mushroom production and the continuous change of food structure, mushroom processing is imperative. Here, we introduce the production and production of several varieties of shiitake mushrooms and the development of series products. Mushroom shank meat Pine mushroom shank meat is mushroom stem as the main raw material, add a certain amount of floss (usually 15% to 20%), seasoning, processing. The finished fiber is flocculent and loose. Its appearance and color are similar to that of floss. In addition to the unique flavor of shiitake mushrooms, it also has a strong pork flavor and mouthfeel. It can be compared with floss and is very popular in the market. 1. Ingredients: Mushroom shank, floss, edible oil, sucrose, monosodium glutamate, salt, etc. 2. Process flow: raw materials → remove impurities → soften → separate fibers → flavoring → stirring → drying → separation → weighing → packaging → finished products. 3. Production method (1) There are two kinds of mushroom handles: one is dried mushroom stalk, and the other is fresh mushroom stalk. In order to ensure that the product has a strong flavor of mushrooms, we require the use of dried mushroom stalks as raw materials. Dried mushroom stalks have shards on the peduncles that must be removed to avoid affecting the flavor of the product. At the same time, we must make a selection to remove moldy, degenerate mushroom stems. (2) Soften Mushroom handles soaked in clean water at a ratio of 1:2. Soak in cold water to prevent loss of nutrients. Soaking time is 4 to 5 hours. (3) Pressing Remove the mushroom stalk from the water and place it in the press. The moisture content of the mushroom stem after pressing is generally about 60%. (4) Separation of separation fibers is one of the key steps in the production of shiitake mushroom shiitake. The separation is good or bad and affects the product's sensory quality. Crushers can be used to separate the fibers. The crushed product requires mushroom fiber to be flocculent, loose, and uniform. (5) One of the most important characteristics of seasoning mushrooms and hamburg flesh is that they have a strong flavor of mushrooms. Therefore, the ingredients should not be selected to be too strong seasoning so as not to mask their flavor. In order to meet the taste requirements of different regions, it can be processed into various flavors, such as spicy, curry-flavored, and crunchy. Add seasonings, stir well, and let stand for 20 minutes so that the seasoning penetrates inside the ingredients. (6) Bake seasoned and put in a baking dish, spread the thickness of about 24 cm. In the first 20 minutes, the temperature was adjusted to 120°C, and then it was lowered to 80°C for 3 hours and then turned in the middle 1 or 2 times. Bake to about 20% moisture content, you can out of the oven, packaging products. Mushroom handle candied fruit 1. Raw material: Mushroom handle, sugar, salt. 2. Process flow: raw material selection → softening → salting → washing → sugaring → drying → packaging. 3. Production methods: (1) Selection of raw materials Select clean and contaminated dried mushroom stalks or fresh mushroom stalks, and remove moldy worms. (2) Softening Mushroom stalks are soaked in fresh water for about 8 hours (shrimp stalks are not immersed), and they are washed and drained. (3) Salting Place the mushroom stalk that has been cleaned and drained into the tank by a layer of salt with a mushroom handle, and salt it for 12 to 24 hours. Remove the salt from the surface with water. (4) boiled according to the production of candied fruit, boiled in batches of sugar, usually boiled sugar 4 times. (5) Candied soak the mushroom stalk in the sugar liquid for 24 hours to make the stalk handle evenly. (6) Drying Remove the mushroom handle, drain it, and send it to the dryer for drying. The product is sweet and salty and has mushroom flavor. (7) Packaging The above finished product is packaged in a predetermined size. Artificial mushroom bacon 1. Raw materials: 23 grams of concentrated juice from mushroom stalks and crushed mushrooms, 33 grams of lard or vegetable oil, 24 grams of salt, 450 grams of soy protein, 540 grams of soybean oil, and 410 grams of starch. 2. Production (1) Extraction of concentrated juice Take appropriate amount of mushroom stalks or crushed mushrooms, wash, remove impurities, pulverize, homogenize in colloid mill, neutralize through enzymatic treatment, filter, and concentrate under reduced pressure to obtain 50% water content. The left and right mushroom juice concentrates are brewed with umami, salty and spice spices. (2) Preparation of the gel The soy protein was added with 20% water and stirred in a stirrer for 15 to 25 minutes, and left at 30°C for 2 to 3 hours to obtain a gel-like mixture. (3) Mushroom bacon preparation 320 g of a gelatinous mixture, 24 g of salt, 23 g of mushroom juice, 33 g of lard or vegetable oil were stirred and stirred together for 10 minutes. 50 g of protein gel, 200 ml of water, 140 g of soybean oil, and 410 g of starch were used to prepare milk. Then take 400 grams each, alternating 3 layers, heat in steam for 60 minutes, cool, shape and smoke, re-cool, slice, and fry for 1 to 2 minutes at 120°C in oil.