Curing Technology of fresh Mushroom

1. Selection of fresh mushrooms: fresh mushrooms salted with salt should be harvested in time to remove impurities, diseases, insect hazards and moldy parts. The cover of fresh mushroom is required to be complete, the root of fresh mushroom is removed, the fruiting body of Pleurotus ostreatus is broken one by one, and the deformed mushroom is eliminated; the aged stalk of Pleurotus ostreatus and hericium Erinaceus should be removed. It is worth noting that the fresh mushrooms harvested on the same day should be processed on the same day and should not be processed overnight.

2. Rinse fresh mushrooms: put 0.3 kg of salt in 50 kg of water. (do not be too thick, otherwise the mushrooms will turn red), turn into 0.6% salt water, wash away the mud shavings and other impurities on the surface of fresh mushrooms, and then rinse with citric acid solution (PH4.5), which can significantly change the color of the mushrooms.

3. the killing of fresh mushrooms: it refers to the process of boiling in dilute salt water to kill mushroom body cells. its function is to further inhibit the activity of enzymes, prevent mushrooms from opening umbrellas, discharge water from the mushroom body, and enlarge the stomata, so that salt water can enter the mushroom body quickly. The killing should be carried out in time after rinsing. Use an uncooked pot or an aluminum pot (the mushroom body contains sulfur amino acids, which is easy to combine with iron to form black iron sulfide, so you can not use an iron pot), add 10% salt water, the ratio of water to mushrooms is 10 ∶ 4, the fire should be strong, and after the salt water is boiling, put the mushrooms in a bamboo sieve (the amount is 3x5 of the container volume), put them together and keep swinging, so that all the mushrooms are immersed in boiling water. Remove the foam at any time. The boiling time depends on the size of the mushroom, about 7 to 10 minutes. It is appropriate to cut the mushroom without a white heart, and it is appropriate to have light yellow inside and outside. If you can't cook it thoroughly, it will change color and even rot during preservation. After cooking, sift it out and immediately put it into running water to cool for 20 minutes. The brine in the cold pot can be used continuously for 5 to 6 times. After using it for 2 or 3 times, add an appropriate amount of salt each time.

4. Prepare saturated brine and acid regulator: prepare 10 ∶ 4 water and salt, and dissolve the salt in boiling water until the salt cannot be dissolved. Using Baume hydrometer to measure its concentration is about 23 degrees Baume, and then put a small amount of alum to rest, after cooling, the supernatant is filtered with 8 layers of defatted gauze to make the salt water clear and transparent, that is, saturated salt water. Store it in a special cylinder, cover it with a cloth, and then cover the cylinder head for standby. After mixing 50% citric acid, 42% sodium metaphosphate and 8% alum, add it to saturated brine and use citric acid to PH 3 (summer) or 3.5 (winter) to become acid regulator.

5. Salinization: the container should be washed clean and disinfected with 0.5% potassium permanganate solution, then rinsed with boiling water. The mushrooms that were killed and graded and drained of water were salted layer by layer according to the proportion of 25-30 kg of refined salt per 100 kg. First put a layer of salt on the bottom of the cylinder, then put a layer of mushrooms about 8 cm thick, put a layer of salt in turn, put a layer of mushrooms until the tank is full. Fill the tank with saturated salt water that is boiled and cooled. Cover the curtain with bamboo or wooden strips on the surface, and press the stone to soak the mushrooms in salt water. The cylinder must be reversed once within 3 days and once in the next 5-7 days. In the process of salinization, we should often use Baume hydrometer to measure the concentration of salt water, keep it at about 23 degrees, reverse the cylinder when it is low, and use gauze and cylinder head cover.

6. Barrel: after being salted for more than 20 days, the barrel can be filled. Remove the salted mushrooms and control the salt water before filling the barrel. It is usually packed in plastic buckets, and then the newly prepared acidifying agent is added to the mushroom noodles. Seal the mouth with refined salt, remove the air from the bucket, and cover the inner and outer cover tightly.