Bucketing Of Brine Mushrooms

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.