The Process Of Brine Mushrooms

The process of brine mushrooms: picking → grading → rinsing → killing → cooling → fixing color → pickling → storage → packaging → dispatching.

(1) Mushroom picking and processing

The processing of mushrooms is the key to the quality and output value of the finished mushrooms. The brine mushroom processing technology can be divided into the following stages:

1. Picking

In order to ensure that the mushrooms are not damaged, do not open the umbrella or deteriorate, and maintain the normal color of the mushrooms, the "three light", "three points" and "three times" must be done during harvesting and processing, that is, light picking, light putting, light Transportation, classified mushroom picking, classified processing, classified sale, timely mushroom picking, timely delivery, and timely processing. And in order to improve the quality of mushroom picking, no spraying of water is allowed within 8 hours before picking mushrooms, and it can be picked twice a day when the temperature is high (18°C).

2. Grading

Generally, it is roughly divided into two levels of processing, and can also be divided into three levels of processing (that is, including by-products), and can also be processed by collecting mushrooms, and then grading and barreling during packaging. The general principle is to be able to meet export requirements; on the contrary, improper purchases affect quality, cause waste, and reduce output value. Therefore, purchasing and grading is one of the key factors for the quality of processed brine mushrooms, and special attention should be paid.

3. Rinse

Put the purchased mushrooms into a tank or pool for rinsing to remove impurities. If the mushrooms are not processed within 1.5-2 hours after picking, they should be rinsed with dilute salt water in time. The concentration of salt water must not exceed 6 parts per thousand. If the salt water concentration is too high, the surface will turn red after rinsing, and it will become black and black through the treatment (boiled mushroom), which will affect the color of the mushroom body and reduce the quality of the mushroom.

4. Knock off (boiled mushrooms)

Its purpose is to kill the mushroom body cells, inhibit the activity of peroxidase or proteolytic enzyme, and maintain the color of the mushroom body. It can be rinsed with six thousandths salt water (or clean water) first. After rinsing the mushrooms to remove impurities, pick them up and drain for 5-6 minutes, then put them in the pot. The amount of the pot should be appropriate, so that the mushroom body can turn in the pot and can be completely submerged in water. When starting the pot, the stove fire should be strong, and the water temperature in the pot should be above 95°C. Use bamboo sticks and wooden sticks to quickly turn over and remove the foam while cooking, so that the mushrooms will be evenly cleaned without any abnormality or color. The curing time depends on the size of the mushroom. Generally, large mushrooms above 3.5-6cm can be cooked for 10-15 minutes, small mushrooms with 1.8-2.5cm can be cooked for 8-10 minutes, until the mushroom body is cooked. Inspection method: ① Pick up 4-5 mushrooms that have been killed and put them in cold water to cool them. All the mushrooms sink into the water, indicating that the mushrooms have been cooked. ②Cut open the stem of the mushroom and look at it. The golden yellow is ripe and the white is raw. ③ Pick up one of the green mushrooms and put them into the mouth to bite them. In short, the mushrooms should be cooked until they are cooked, otherwise, the mushrooms will be rotten and deteriorated during the pickling process.

5. Cool

The frozen mushrooms should be poured into a clean water tank (both in a basin or a cement pool) for cooling. It is best to cool with tap water or long running water. Generally, cool for 20-30 minutes until the mushroom body is completely cold. Otherwise, the mushroom body is marinated without being completely cold. Later, the mushroom body is easy to rot and become smelly. At the same time, the storage period will be shortened. Therefore, the mushrooms should be cooled to the core after the mushrooms have been cut, then picked up and placed in a sieve or basket to drain for 5-10 minutes, and then poured into salt water for pickling.

6. Fix the color

The mushrooms that have been fully cooled after being killed are marinated in 15-16% salt water in a tank or pool for 3-5 days, so that the color of the mushrooms gradually turns yellow and white, which is the fixed package. The preparation of fixed package salt water: first dissolve table salt in boiling water, cool and filter to remove impurities, and then adjust to 15-16% (not more than 18%) with a Baume meter. If the concentration of the color-fixing salt water is too high, the osmotic effect of the salt water will be accelerated, which will cause the mushroom body to "spit out" too much, resulting in a dead mushroom color or black color, which seriously affects the quality.

7. Pickled storage

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.