Salting process of edible mushrooms

In order to preserve edible mushrooms for a long time, suitable for long-distance transportation, processing, etc., some precious wild edible mushrooms (such as boletus, matsutake, etc.) and some commonly used edible mushrooms (such as mushroom, chicken leg mushroom, etc.) are usually salted and stored. Below is a brief introduction to the salting process:

1. Rinse. Remove impurities on the surface of fresh mushrooms and wash away mud and debris on the surface of mushrooms.

2. Kill the green. Rinsed edible mushrooms should be promptly picked up and pre boiled in boiling water. Before cooking, place the prepared 10% concentration salt water in an aluminum pot and boil it over high heat, then add edible mushrooms. Generally, 40 kilograms of mushrooms are placed every 100 kilograms of salt water. When cooking, the fire should be fierce, the water temperature should be kept above 98 ℃, and the bamboo stick or wooden stick should be used to keep stirring, and the aluminum spoon should be used to remove the foam floating on the water surface. The cooking time is generally controlled between 5 to 12 minutes, with the degree of maturity reaching the heart. After cooking, remove the mushrooms and cool them in clean water in a timely manner. After 30 minutes, cool thoroughly. The function of boiling is to disrupt enzyme activity, avoid discoloration, and eliminate gas from the mushroom. After cooling, it can fully penetrate into saline water. If not cooked thoroughly, it may discolor or even rot during storage.

3. Pickling. After draining the cooled edible mushrooms from clean water, they are first marinated in 15% to 16% salt water. After 3-4 days, they are then transferred to 23% to 25% saturated salt water to continue marinating. The concentration of saline water must be controlled above 20%. If it is insufficient, salt should be added in a timely manner to increase the concentration.

4. Bucket loading. Remove the pickled edible mushrooms, put them into a bucket, pour in saturated salt water, and sprinkle a layer of refined salt on the surface of the bucket.