PROCESSING TECHNOLOGY OF SALTED MUSHROOOMS

Select materials for salt-processed mushrooms, should be timely harvested and graded, and clean up impurities, select fresh, no pests, mildew, white color, round mushroom body, remove the mud root under the stem of the mushroom.

Rinse the selected mushrooms into 0.1% sodium metabisulfite solution for a few minutes. 

Remove and rinse them in clear water. Rinse and remove.

Boil the rinsed mushrooms in 5% ~ 10% salt water for 5 ~ 7 minutes. Stir them while cooking until cooked (surface features: mushroom body bottom, elastic and toughness, no white heart). Remove and put them into cold water to cool them thoroughly.

Salinize the boiled mushroom body, adding 12.5kg ~ 15kg salt per 50kg, salinize layer by layer. 

Method is first put a layer of salt in the bottom, add a layer of mushroom, put salt and so on, to achieve full cylinder, to pour into saturated salt water in cylinder, the mushroom body cover content, pressure, make the mushroom body completely immersed in brine, while adding a liquid has good adjustment, saturated salt water pH value of 3.5 or so, gauze and cover the lid, to prevent the dust sundry fall into.

The formula of the adjustment solution is 55% metaphosphate, 40% citric acid and 5% alum. After mixing, the solution is added into the saturated salt water. 

In the process of adjustment, if the pH value is less than 3.5, citric acid can be added.

In the pickling process, it is best to insert a rubber tube in the cylinder, pumping 2 to 3 times a day, so that the salt water circulation, 10 days turn the cylinder once, 20 days can be good, such as no pumping in the cylinder, then turn the cylinder once in 7 days in winter, a total of 3 times, summer two days turn the cylinder once a total of 6 times.

After filling the bucket with salt, take it out and store it in the bucket. 

Fill the bucket with saturated salt water and determine whether the pH value is 3.5. Otherwise, it shall be adjusted and cannot be stored.