HOW TO MAKE CHAMPIGNON MUSHROOM IN BRINE

Saltwater mushroom salting method is prepared in advance bo mei 22 degrees brine. Add 40kg of salt with 100kg cold water (raw water) and stir to dissolve. The salinity is not enough to add salt. According to the weight of cooked mushrooms, use 60% halide and 10% white salt. After 48 hours of soaking, when the salinity is stable at 15-16 degrees, take out the mushrooms for selection. When marinated, pour the appropriate brine into the bowl, then lower the mushroom, add the salt, layer the mushroom layer salt. After the ripe mushroom is put into the cylinder, the salinity should be checked frequently. The cylinder is listed on the cylinder, indicating the time, quantity and salinity of the cylinder.

Immediately after the purchase of fresh mushrooms, the mushroom surface mud was removed with a solution of 50,000kgs sodium sulphite (0.5kg sodium pyrosulfite per 1000 kg of water). After washing the mud mixture, rinse it in a solution of sodium pentamethite for 1 minute. Remove the fresh mushrooms from the plastic bags in a bucket lined with plastic bags. Add water to soak the mushrooms and send them to the processing plant or workshop for production.

The cooked halide should be boiled and melted with 40% salt in advance, with a salinity of 22 degrees. 2‰ of citric acid should be added after being filtered by gauze for cooling and precipitation. The brine of pickled mushrooms was measured once with a baume meter when filling the bucket. The brine of the bucket with a salinity of 15-16 degrees was 22 degrees, the brine with a salinity of 18 degrees, and the brine was 20 degrees. Then carry on the weighing, take the halogen broken line as the standard, the number of salt water per barrel is determined by the packaging container and the requirements of domestic and foreign sales, the quantity should be sufficient, not too much, not too little. After the mushroom is loaded into a plastic bucket, the mushroom floating on the surface of the gravy is pressed into the gravy with bamboo pieces and other things at the mouth of the bucket, and then the grades are marked. After loading the barrel, it is necessary to check whether the grade is consistent or not, and also check regularly, add enough brine, and store for 3-4 days after passing the inspection.