Quality standards for salted mushrooms

Sensory indicators:
High-quality pickled mushrooms should have the color, aroma, and taste of the mushrooms of this variety, without odor, mildew, or impurities. For example, pickled mushrooms should be dark brown to black brown, with a strong aroma of mushrooms, and a delicious and mellow taste.

Physical and chemical indicators:
Including salt content, moisture content, pH value, etc. Generally speaking, the salt content of pickled mushrooms is between 10%-20%, the moisture content is about 70%-80%, and the pH value is between 4.0 and 5.0 to ensure its taste and shelf life.

Microbiological indicators:
Must comply with relevant national food safety standards, such as total bacteria count, E. coli count, pathogenic bacteria, etc. must not exceed the standard. For example, the total bacteria count of pickled mushrooms should not exceed 1000cfu/g, and the E. coli count should not exceed 30MPN/100g.