Pickling And Storage Of Brine Mushrooms

Pick up the colored mushrooms, drain the water for about 5 minutes, and put them in 20-23% brine. Or directly use the one-time pickling method, that is, do not remove the jar, keep the fixing salt water (the salt water and the mushroom together), and increase the salinity. This method is labor-saving and convenient. During the pickling period (within 1 week), check frequently to ensure that the salt water concentration of the pickled mushrooms is above 18%. If the salt water concentration does not reach 18%, the salt should be adjusted in time to increase the salt concentration. In 8-10 days of pickling, you must earnestly do the "three work", that is, turn the jar frequently, check frequently, and add salt frequently. Every time you turn over the tank, turn the top mushrooms down and the bottom mushrooms up to make the salt water concentration in the tank uniform. The salt water concentration is stable at 18-20%, which means that the salt water mushroom has reached saturation. Turn over the tank once in the next 2 days without adding salt until it is kept out of the tank and filled into the barrel.

When turning the tank, after turning the tank at one time, pay attention to leveling the mushroom surface, then cover it with mosquito net or gauze, put on a bamboo cover, and sink it with a stone, so that all the mushroom bodies are immersed in salt water for 3-7cm. The stone should not be too heavy, and the mushroom can be pressed down without revealing the mushroom body, so as to avoid the deformation (deformation) of the mushroom in salt water and affect the quality; on the contrary, if the pressure is too shallow, even if the mushroom body is exposed in the air, it will be quickly oxidized by the air, which is serious. The color of the mushroom becomes black and rotten, and the storage period is shortened. During the whole salted mushroom marinating process, it takes about 10-15 days to be barreled. However, 15-20 days of pickling is ideal, and the fruiting rate is as high as 60-70%. If the barreling process does not meet the required time for pickling mushrooms, the mushroom body will not reach saturation, which will affect the fruiting rate and reduce the color quality of salted mushrooms. Brine mushrooms should be fragrant, light yellow or yellow, and have no peculiar smell. This is the normal performance of brine mushrooms. If you find any peculiar smell, you should deal with it in time. The first color fixation brine and saturated brine can generally be used repeatedly 1-2 times, but you must pay attention to re-adjustment to the required concentration. In the process of processing, the work must be serious and meticulous, so that high-quality brine mushrooms can be processed.