The production process of saltwater mushrooms

1. Raw material picking: Select fresh, pest-free, intact, and unopened mushrooms as raw materials. The picking time should be appropriate. Picking too early will not fully grow the mushrooms, while picking too late may affect the quality.

2. Selection and grading: Manually select the picked mushrooms to remove impurities, damage, and underdeveloped individuals, and grade them according to the size and shape of the mushrooms.

3. Cleaning: Wash the mushrooms thoroughly with clean water to remove dirt and debris on the surface to ensure the mushrooms are clean and hygienic.

4. Killing: Put the cleaned mushrooms into boiling water for a certain period of time, generally a few minutes, in order to destroy the enzyme activity in the mushrooms, prevent browning and deterioration, and also perform preliminary sterilization.

5. Cooling: Put the killed mushrooms into cold water quickly to cool them down quickly to keep the crisp and tender taste of the mushrooms.

6. Pickling: Put the cooled mushrooms into the pre-prepared brine, the concentration of which is usually around 15% - 20%. The mushrooms should be completely immersed in the brine and stirred regularly during the pickling process to ensure uniform pickling. The pickling time generally lasts from several days to several weeks, depending on the type of mushrooms and the pickling conditions.

7. Packaging: After pickling, remove the brine mushrooms, drain the excess brine, and then pack them. There are various packaging forms, including cans, bottles, bags, etc. The packaging materials must have good sealing and corrosion resistance to extend the shelf life of the product.