Abstract:

Purpose: In view of the possible pollutant enrichment and other issues of currently popular hotpot seasoning due
to long-time cooking, this study aimed to explore the feasibility of using mushroom as the main material for processing
hotpot seasoning with good quality. Methods: Matsutake, tea tree mushroom, shiitake and golden needle mushroom were
used as main materials for processing hotpot soup. The processing conditions were optimized by examining changes in the
contents of nitrate and purine and heavy metals. Results: After 8 h of boiling, the total nitrate amount was lower than the
maximum concentration limit in drinking water, and the soup had a purine content lower than the safe drinking limit for
normal people and was suitable for populations except for patients with acute gout, belonging to a low-purine food. The
contents of lead, chromium, copper and nickel were all lower than the standard limits, whereas the cadmium content after 5 h
of boiling was slightly higher. Conclusion: The appropriate boiling time for the mushroom hotpot soup was 4 h.

Key words: edible fungi, hotpot, soup, sodium nitrite, purine, heavy metals