Mushroom seasonings represent the third generation of seasonings after MSG and chicken bouillon. Traditional methods for producing mushroom seasonings result in insufficient release of flavor compounds from the large polysaccharides and proteins in shiitake mushrooms, leading to a weak, dull aroma, insufficient umami, and a bland aftertaste. Raw material utilization is also low, with shiitake mushroom scraps often underutilized. Product flavor varies significantly from batch to batch.
Solution Details
Enzymatic hydrolysis, utilizing proteases, cellulases, and pectins, breaks down shiitake mushroom cell walls, releasing glutamic acid, flavor peptides, and lentinan, resulting in a rich, mellow flavor, a smooth and delicate paste, and improved solubility. The yield of the paste is significantly increased, and scraps can be efficiently utilized. Suitable for the production of soup bases, sauces, and compound seasonings, aligning with the development trend of natural seasonings.
