Shiitake mushrooms are a superfood, rich in nutrients, with a delicious flavor and pharmacological properties. Additionally, vacuum frying is a method that produces safe food for human health without compromising taste. Therefore, a study applying vacuum frying to shiitake mushrooms was conducted. The sequential experiments included determining the physiological age of fresh mushrooms (young, mature, over mature), pretreatments (blanching, seasoning, vacuum frying, and drying), mushroom slice sizes (0.5, 1, and 1.5 cm), and the appropriate vacuum frying times (40, 50, and 60 minutes) to ensure the quality of Shiitake mushrooms in terms of nutritional components, sensory characteristics, color, and breaking force. The results indicated that mature shiitake mushrooms of 1 cm in size should be washed and blanched in boiling water, immersed in cold water, centrifuged to remove water for the first time, seasoned, and then centrifuged a second time to remove excess water. Subsequently, the mushrooms were vacuum fried at 90°C for 50 minutes. The product was centrifuged to remove oil and then packaged for preservation. With this process, the quality of shiitake mushrooms was enhanced, making them suitable for consumer use. This research contributed additional data to the impact of external factors during the vacuum frying process on the quality of shiitake mushrooms.

Shiitake mushrooms are a superfood, rich in nutrients, with a delicious flavor and pharmacological properties. Additionally, vacuum frying is a method that produces safe food for human health without compromising taste. Therefore, a study applying vacuum frying to shiitake mushrooms was conducted. The sequential experiments included determining the physiological age of fresh mushrooms (young, mature, over mature), pretreatments (blanching, seasoning, vacuum frying, and drying), mushroom slice sizes (0.5, 1, and 1.5 cm), and the appropriate vacuum frying times (40, 50, and 60 minutes) to ensure the quality of Shiitake mushrooms in terms of nutritional components, sensory characteristics, color, and breaking force. The results indicated that mature shiitake mushrooms of 1 cm in size should be washed and blanched in boiling water, immersed in cold water, centrifuged to remove water for the first time, seasoned, and then centrifuged a second time to remove excess water. Subsequently, the mushrooms were vacuum fried at 90°C for 50 minutes. The product was centrifuged to remove oil and then packaged for preservation. With this process, the quality of shiitake mushrooms was enhanced, making them suitable for consumer use. This research contributed additional data to the impact of external factors during the vacuum frying process on the quality of shiitake mushrooms.