Edible mushroom health noodle series include: Hericium erinaceus noodles, mushroom noodles, oyster noodles, glutinous noodles, lingzhi noodles, etc., they are in the ordinary dried noodles add one or more edible fungi ingredients, processing methods are similar. Its outstanding features are delicious taste, increased appetite, high nutritional value, and a therapeutic effect. However, due to the dehydration and smashing of the mushroom body, it was mostly in the form of loose powder, lacking in stickiness, and was easily broken during the production process, which brought certain difficulties to the noodle processing. After repeated trials and trials, the author explored a special process of “low temperature and dryness†and applied to the processing of various types of fungus noodles. Take the Hericium erinaceus noodles as an example to introduce its processing points: 1. Raw material formula and product standards: 100 kg of flour and strong powder, 2 kg of Hericium erinaceus powder (or 20 kg of Hericium erinaceus juice), 0.5 kg of Angelica powder, edible 1 kg of salt. The thickness of the dried noodles is 0.8mm, width is 1mm, length is 20cm and moisture content is 14% 0.5%. 2. Face-to-face: According to the formula, the Hericium powder and lotus root flour are mixed into the flour, plus 26% filtered brine or boiled mushroom water, and stirred in a blender for 10 minutes so that the flour fully absorbs water and swells to form a gluten network. The matured preform had a certain degree of extensibility and was left in an environment of 252° C. for 15 minutes and then pressed on the machine. 3. Tablets: The matured fabrics are subjected to several double-rolling calendering processes to form a dough piece and the gluten network is distributed evenly; the dough piece is then cut into 1 mm noodles using a rolling machine, and finally dried on shelves. 4. Dry: The relative humidity of the air in the dry room is 70% to 80%, and the room temperature is controlled at 15 to 20°C. The noodle is dried slowly by a certain amount of wind. To prevent room temperature is too high, otherwise, noodles will produce micro cracking and cause crispy, dry time is about 8 hours.
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