Mushroom processing

1. Mushroom pickles 1. Wash and drain the mushrooms in the pickled blanks. Put the mushrooms in salt water according to the proportion of 10-5 kg salt per 100 kg and immerse them. Seal and marinate for 1 week and turn twice during the period to make the salt permeate evenly. 2. Soak mushrooms in soy sauce and drain salt water, soak in clean water for one day, remove them to dry, then put them into a sauce jar and soak them in a ratio of 50kg to 70kg of sweet noodle sauce per 100kg at a suitable temperature of 20 ℃. Stir it once every morning during the soy sauce and get out of the jar 10 days later. It tastes delicious, not only as a side dish, but also as a stir-fry ingredient. 2. Mushroom kimchi 1. Ingredients fresh mushroom 20 kg, cabbage, celery, lettuce, carrots, green pepper each 4 kg, ginger, liquor, pepper 500 grams each, the right amount of sugar. 2. in the raw material pretreatment, the mushrooms and vegetables in the above raw materials are washed and drained with clean water, the celery is cut into 2-3cm long segments, and other vegetables are cut into 5cm-6cm strips. 3. Kimchi kimchi water is better with hard water, can keep crisp, every 10 kilograms of water add 800 grams of salt, boil in the pot and leave the heat to cool for use. In order to speed up the pickling speed, a small amount of good quality kimchi water can be added to the newly prepared kimchi. 4. Mix mushrooms and chopped vegetables with pepper, wine, ginger and sugar, put them into a washed pickle jar, pour into kimchi water, cover and seal with water at the top of the jar, seal and ferment naturally. When eating, it can be cold or cooked with seasoning. 3. Sweet and sour mushrooms 1. Pickled according to the proportion of 100 kg washed fresh mushrooms and 10 kg salt, one layer of mushroom salt layer by layer into the bucket, sprinkle 1 kg of salt on top, antiseptic, cover bamboo paste and press stone, remove and drain the salt after 24 hours, and then re-marinate according to the proportion of 100 kg mushrooms and 8 kg salt, and the semi-finished product will be finished 24 hours later. 2. Vinegar soaking: soak the semi-finished product in water for 12 hours, remove and drain the juice for about 8 hours, put it into a tank, pour into the vinegar of half the weight of the semi-finished product, soak for 12 hours, remove and drain the vinegar for about 3 hours; 3. Sugar soak the vinegar mushrooms into a clean tank, sprinkle the same weight of white sugar, mix well, seal, and remove the sugar solution after 3 days. 4. Pour the sugar solution leached from the sugar boil into a large pot, pour in the soaked mushrooms, cover and simmer slowly, stirring from time to time, to be boiled out of the pot to dry. At the same time, pour the sugar out of the pot to cool thoroughly, then pour the mushrooms into the porcelain container and seal for 1 month. Can be used as refreshments, preserved fruits, cold dishes and seasonings.