Study of Seasoning Powder Processing from Gray Abalone Mushroom

Table 5

Description of input materials and after drying to moisture content.

Materials	Image	Description
Radish		After drying, the product has a flexible structure, dark yellow, slightly brown color,
		Cannot be finely ground for blending
		After 24 hours, the smell begins to change in a negative direction
Corn		Characteristic yellow color after drying, hard structure, characteristic aroma
		Easy to grind to a size <0.5 mm
Mushroom		The structure of the mushrooms is blanched and hard after drying, the moisture draining time is long, and the product color greatly affects the quality of the output mushroom seasoning powder
		Difficult to grind