This study was on the processing technology of the offcuts which will be processed into shredded mushroom through the working procedure such as soaking and cleaning, dehydration, drawing thickness, low-temperature frying, deoiling, soaking and salting, baking and so on . This result showed the best technological parameters were the following:the rotate speed of dehydrator was 1 800 r/min, dehydration time was 4 min, the thickness of shredded mushroom was 3 mm, the low-temperature frying vacuum was-0.09 MPa, tempera-ture was 93℃, time was 18 min. the soaking and salting vacuum was-0.9 MPa, rotate speed was 10 r/min, the time of normal temperature was 40 min, the baking temperature was 75℃, time was 6 h. The shredded mush-room is chewy and spicy. It can be eaten as a convenient snack food and a seasoning at the dinner table. This study has a very important reference value for the mushroom processing enterprises.%通过长期的试验和实践摸索，把菇柄和加工剩下的边角料通过浸泡清洗、脱水、拉丝、低温油炸、脱油、浸渍腌制、烘烤等工序加工成香菇丝，并对该工艺技术进行研究，结果表明最佳技术参数是：脱水机转速为1800 r/min、脱水时间为4 min，香菇拉丝粗细为3 mm，低温油炸真空度为-0.09 MPa、温度为93℃、时间为18 min，浸渍腌制真空度为-0.9 MPa、转速为10 r/min、常温度下时间为40 min，烘烤温度为75℃、时间为6 h。生产出的香菇丝筋道饱满，香辣适口，极富肉感，食用方便，既可以作为开口即食的休闲食品，又可以作为餐桌上的佐料，变废为宝，对提高香菇加工企业的经济效益、丰富产品种类具有重要参考价值。
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