Storage conditions and methods of salted mushrooms

The purchased mushroom raw materials need to be properly stored to maintain their freshness and quality until they are put into pickling production.

The suitable storage temperature of mushrooms is generally between 0-4℃. Within this temperature range, the metabolism of mushrooms slows down, which can effectively extend the shelf life. Professional refrigeration equipment, such as cold storage, refrigerated trucks, or refrigerators, can be used for storage. Before storage, mushrooms should be pre-cooled to quickly reduce their temperature to a suitable storage temperature range. The pre-cooling method can be air cooling, water cooling, or vacuum pre-cooling, and the specific process can be selected according to actual conditions.

Humidity is also an important factor affecting the storage quality of mushrooms. Mushrooms must maintain a high relative humidity during storage, generally between 85% and 95%. Too low humidity will cause mushrooms to lose water and dry out, affecting taste and quality; too high humidity will easily breed microorganisms such as mold, causing mushrooms to rot and deteriorate. Humidity control devices, such as humidifiers or dehumidifiers, can be placed in storage containers or refrigeration equipment to adjust according to humidity conditions. At the same time, mushrooms should be kept away from direct contact with water or in a waterlogged environment to prevent them from being contaminated and rotting.

During storage, attention should be paid to the packaging of mushrooms. Generally, packaging materials with good air permeability, such as microporous plastic films and paper packaging boxes, are used to ensure that mushrooms can carry out appropriate gas exchange and avoid anaerobic respiration and deterioration caused by excessive accumulation of carbon dioxide. At the same time, the packaging should be well-sealed to prevent the invasion of external dust, impurities, and microorganisms. For mushroom raw materials that have been opened or partially used, they should be repackaged and properly stored, and used up as soon as possible to avoid long-term exposure to the air and quality degradation.

By carefully selecting suitable mushroom varieties, strictly controlling the quality of raw materials, and using scientific and reasonable procurement and storage strategies, Brine Mushroom can provide a high-quality and stable raw material base for production, thereby creating high-quality, uniquely flavored pickled mushroom products, standing out in the market competition and winning the favor of consumers.