When it comes to sauce, we have to say mushroom sauce, which is my favorite condiment. It has a unique flavor, not lose the natural flavor of shiitake mushroom, let people "aftertaste" infinite. Perhaps you don't know that biological enzymolysis and ultrafine grinding technology play an important role in keeping the flavor of shiitake sauce.

A few days ago, a company released its 2018 performance report. The three core products of the company, soy sauce, oyster sauce and seasoning sauce, have maintained stable development. Among them, the revenue of sauce (including mushroom sauce) is more than 2 billion yuan, with a year-on-year growth of more than 2%. It can be seen that the market demand for mushroom sauce and other sauces is good.

Like other seasoning sauces, mushroom sauce can be used to coordinate the taste of all kinds of food to meet the demand of its own taste buds for unique flavor and natural flavor. As the name suggests, shiitake sauce is mainly made of shiitake. However, it should be accompanied by ready to eat condiments made of blended oil, soybean paste, salt, sugar and other auxiliary materials. With the healthy diet "one meat, one vegetable, one mushroom" proposed, more and more mushroom ready to eat sauces.

According to a mushroom sauce processing enterprise, the production of mushroom sauce needs to go through many processes, such as sorting, cleaning, grinding, concentration, filling, sterilization, and so on, and is cooked with a unique process. In addition, there are some similarities between mushroom sauce and traditional Chinese medicine. "Although the processing is complex, it does not dare to save labor, and even if the taste is expensive, it does not dare to reduce material resources." the same is true of good quality mushroom sauce, which requires more efforts in color, fragrance and flavor.

So, how can we better guarantee the flavor of shiitake mushroom in soy sauce without losing its natural flavor? Some professionals introduced that we should pay special attention to the crushing and concentration process of mushroom sauce. Because the raw materials in mushroom sauce are mostly small particles, it is necessary to crush the mushroom raw materials. However, the traditional crushing technology will inevitably result in the loss of the internal structure, nutrition and flavor of shiitake mushroom, and then affect the color and flavor of shiitake sauce.

It is true that the problems caused by the traditional shredder are solved by the ultra-fine grinding technology. Experts said that although the ultra-fine grinding technology is mostly used in the pharmaceutical field, it can also be used for the grinding of Lentinus edodes, which can crush the Lentinus edodes to more than 200 mesh, effectively improving the solubility of Lentinus edodes, or the solubility of Lentinus edodes powder, further enhancing the production of flavor after enzymatic hydrolysis, and better retaining the original color and flavor of Lentinus edodes in the mushroom sauce.

However, it should be noted that in the concentration process, shiitake mushroom will lose part of its flavor due to concentration. However, the biological enzymolysis technology can fully decompose the substances through the function of biological enzyme preparation, and can decompose the protein, nucleic acid and other macromolecular nutrients in Lentinus edodes into small molecules of amino acids, nucleotides and other fresh flavor components, so as to fully retain the natural flavor of Lentinus edodes.