How to Saline Processing Edible Mushrooms

How to process edible mushrooms by salting For the long-term preservation of edible fungi, it is suitable for long-distance transportation, processing, etc., usually for some precious wild edible fungi (such as chicken, boletus, tricholoma matsutake, etc.) and some commonly used edible fungi (such as mushrooms, oyster mushrooms, Coprinus comatus, etc.), for salt processing storage. The following brief introduction to the salting process: 1, rinsing to remove the impurities on the surface of fresh mushrooms, washed debris on the surface of the mushroom body debris. 2. Fix the rinsed mushroom and pick it up in boiling water. Before cooking, place a well-prepared 10% salt water in an aluminum pan and boil it, and then put it in the edible mushroom. Usually put 40 kg of mushrooms per 100 kg of salt water. When cooking, the firepower must be fierce, the water temperature should be kept above 98°C, and use bamboo sticks or wooden sticks to keep stirring. Use aluminum spoon to remove the foam that floats on the water. Cooking time is generally controlled in 5 to 12 minutes, to maturity to the degree. After the boiled mushrooms are picked up, they are put in water and cooled, and thoroughly cooled for 30 minutes. The role of boiling is to destroy the enzyme activity, avoid discoloration, and eliminate the gas in the mushroom. After cooling, it can fully infiltrate the salt water. If not cooked, it will change color and even rot during storage. 3, pickled cooling edible fungus Lek to clear water, first put into a salt concentration of 15% to 16% marinated, 3 to 4 days later, to be transferred to 23% to 25% of the saturated salt water to continue pickling. The concentration of salt water must be controlled at more than 20%. If it is not enough, salt should be promptly added to increase the concentration. 4, barrels will be picked pickled edible mushrooms, barrels (plastic barrels), pour saturated brine, and then sprinkle a layer of salt on the surface of the barrel.