Salting processing Technology of fresh Mushroom

1. Select mushrooms

Mushrooms used for salinization should be harvested at the right time to remove impurities and remove diseases, pests and moldy individuals. Mushrooms require complete caps and cut off the base of mushroom feet; Pleurotus ostreatus should lift the fruiting bodies one by one to eliminate deformed mushrooms; hericium Erinaceus and mushrooms require removal of aged stalks. Harvest on the same day, processing on the same day, not overnight.

2. Rinsing

First, wash away impurities such as mud chips on the surface of the mushroom body with 0.6% salt water (excessive concentration will make the mushroom body red), and then rinse with citric acid solution (ph 4.5), which can significantly change the color of the mushroom body.

3. Kill the youth

Green killing 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. Green removal should be carried out in time after rinsing, using stainless steel pot or aluminum pot (sulfur-containing amino acids in mushrooms, which are easy to combine with iron to form black iron sulfide when cooking, so iron pot can not be used), add 10% salt water, the ratio of water to mushrooms is 10:4, the fire should be strong, after the salt water is boiling, put the mushrooms in a bamboo sieve (the amount is 3x5 of the container volume) 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 murmurs for 10 minutes, with no white heart and light yellow inside and outside. When the mushroom body is not cooked 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 30 minutes. The mushrooms that are not cold enough will turn black and stink after pickling. The salt water in the pot can be used continuously for 6 times. After using 2murmuri for 3 times, the salt should be replenished appropriately each time.

4. Preparation of saturated brine and acid regulator

Prepare the 10:4 water and salt, dissolve the salt in boiling water until the salt cannot be dissolved, measure its concentration with a Baume hydrometer, adjust it to about 23 degrees Baume, and then put a small amount of alum in it. 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, stored in a special cylinder, covered with cloth, and then covered with the cylinder head.

After mixing 50% citric acid, 42% sodium metaphosphate and 8% alum, adding saturated salt water, the ph value can be adjusted to 3 (summer) or 3.5 (winter) with citric acid.

5. Salinity

The container should be washed clean and disinfected with 0.5% potassium permanganate solution and rinsed with boiling water. The mushrooms were salted layer by layer according to the proportion of adding 25--30kg refined salt per 100kg. First put a layer of salt on the bottom of the cylinder, then put a layer of mushrooms (8--9cm thick), and then layer by layer of salt until the tank is full. Fill the tank with saturated salt water that is boiled and cooled. Cover the surface with a curtain (made of bamboo or wood strips) and press the pebbles to soak the mushrooms in salt water. The cylinder must be reversed once within 3 days, and once in the next 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

The barrel can be filled after being salted for more than 20 days. Remove the salted mushrooms and control the salt water before filling the barrel. Generally, the mushrooms are packed in plastic buckets, and the export mushrooms need to be quantitatively loaded with special plastic buckets allocated by the foreign trade department, then add the newly prepared acidifying agent to the mushroom noodles, seal them with refined salt, remove the air from the barrels, and cover the inner and outer covers tightly.