Health-Boosting Mushroom Drinks: A Step-by-Step Guide For the Shiitake Mushroom Health Drink, start with 100 kg of fresh shiitake mushrooms. Wash them thoroughly and cut into small cubes, about 1 cm in size. Place the mushrooms in a stainless steel container equipped with a stirrer and steam heating system. Add 100 liters of coconut water, then heat the mixture to 60°C while continuously stirring. Let it steep for 15 hours to extract the beneficial compounds. Afterward, use a filter press to separate the liquid from the solids. Take 100 liters of the filtrate and mix it with 2 kg of coconut oil dissolved in 50 g of emulsifier—a blend of 1:1 sorbitan monostearate and stearic acid monoglyceride. Add 5 grams of black pepper, 5 grams of sodium glutamate, 10 grams of salt, and mix well. Heat the mixture to 60°C, homogenize it, and then bottle it using glass or plastic containers. Seal the bottles and serve. The Ganoderma Health Drink is made from Ganoderma lucidum, also known as "Xiangcao," which is a prized traditional medicinal mushroom. However, it has a strong bitter taste, so removing this bitterness is essential during processing. Combine 3 grams of Ganoderma lucidum, 2 grams of dried tangerine peel, 2 grams of cinnamon, 2 grams of basil, 1.5 grams of cloves, 1.5 grams of nutmeg, 5 grams of licorice, 1 gram of angelica, 0.5 grams of Rhizoma Chuanxiong, 5 grams of Rehmannia glutinosa, 5 grams of Polygonum multiflorum, and 2 grams of Poria. Grind the mixture until it passes through a 10-mesh sieve. Add an appropriate amount of hot water, then perform reflux extraction and filter the mixture while still hot using a fine cloth. Mix in 20 grams of honey and let the solution rest overnight at 5°C to allow impurities to settle. Filter again using gauze, then boil the filtrate at 60°C for 40 minutes. Perform the first sterilization at 90–100°C for 20 minutes. Repeat the sterilization after two days for another 10 minutes, then cool and store. For the Flammulina Health Drink, take 100 kg of fresh mushrooms and wash them in a stainless steel container with a stirrer and steam heating system. Add 2,000 liters of coconut water and raise the temperature to 50°C. Stir continuously for 30 hours to extract the nutrients. Take 100 kg of the resulting extract and add 10 kg of sugar, 1 kg of 70% sorbitol solution, 500 grams of citric acid, and 600 grams of sodium alginate as a stabilizer. Mix everything thoroughly at 40°C, then bottle the drink, seal it tightly, and sterilize it at 100°C for 20 minutes. Once cooled, the drink can be stored or sold.
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