Production of brine mushrooms

Raw material handling

After the fresh mushrooms are purchased, immediately wash away the dirt on the surface of the mushrooms with a sodium metabisulfite solution (0.5 kilograms of sodium metabisulfite per 1000 kilograms of water). After washing the mud and impurities, rinse it in the sodium metabisulfite solution for 1 minute. Take out the buckets lined with plastic bags. The fresh mushrooms in the wooden buckets should be immersed in water and sent to the processing plant. Or workshop production.

Rinsing

Put the processed fresh mushrooms in flowing or static water and rinse them for 3 to 4 times in time to achieve the purpose of rinsing out the residual sodium metabisulfite. After rinsing, put the mushrooms in a bamboo basket lined with gauze for pre-treatment. Cook.

Pre-cooked

Use a double-layer pot or a vat with stainless steel steam coils for cooking (the rural mushroom house can be pre-cooked in a large steel pot). Add 5 to 7 kg of salt or the equivalent amount of brine (soaked mushrooms) to boil the pre-boiled liquid for every 100 kg of water. Put the rinsed mushrooms in the pre-boiler for pre-boil. Let the mushrooms mature evenly, about 6-7 minutes, take out and cool. The pre-boiled salt water can be boiled for 5-6 times, but after the mushrooms are removed for the third time, 3% salt (or brine) is added to supplement the saltiness. Do not use the pre-boiled salt water too many times, otherwise it will affect the color. The pre-cooking time depends on whether the mushroom core is cooked or not. It is best to pre-cook the small and large mushrooms separately.

cool down

The pre-cooked mushrooms are placed in flowing water or still cold water for continuous turning and cooling. Until you feel that there is no temperature difference by touching the mushroom body with your hand.

Grade

When grading, it can be sieved by a classifier or manually sorted. The specifications (diameter of cooked mushroom noodles) should be determined according to the export and domestic markets. Generally, there are 3 to 5 grades: A grade 1 to 2 cm, B grade 2 to 3 Centimeters, C level 3 cm or more, D, E level (outer level) large deformity, thin skin, open umbrella, large crack, detached stalk.

Pick

After mechanical sieving, each grade must be manually selected to sort out deformities, detached handles, open umbrellas, etc., as grade E (such as outer mushrooms), and then weigh and pack them.

Barreling

The cooked brine should be boiled and melted with 40% salt in advance, and the saltiness reaches 22 degrees. After cooling and filtering with gauze for precipitation, add 2‰ citric acid. When filling the barrel, measure the salty brine of the pickled mushrooms once with a Baume degree meter. If the saltiness is between 15 and 16 degrees, use 22 degrees for the barrel brine. If the saltiness is 18 degrees, use 20 degrees for the barrel brine. Then carry out weighing, subject to the broken wire of the dripping brine, the quantity of salt water in each barrel is determined by the packaging container and the requirements of domestic and foreign sales. The quantity must be sufficient, not too much, not too little. After the mushrooms are put into the plastic bucket, the mushrooms floating on the halogen surface are pressed into the halogen with bamboo chips and the like on the mouth of the bucket, and then the grade is marked. After filling the barrel, check whether the grade is consistent, and check frequently, add enough brine, store it for 3 to 4 days, and leave the factory after passing the inspection.