Mushroom salting can increase value

When fresh mushrooms are inferior, or the price is too low and need to be preserved for a long time for sale, salinization is the most simple and effective method. Mushroom salinization does not need to invest large fixed funds, generally about 200 yuan, and the processing technology is easy to master.

1. Materials: cleaning tank, color protection tank, anti-green pot, cooling water tank, salinized tank and other utensils, salt, citric acid and other accessories.

two。 Fresh mushroom finishing: the mastery standard is timely harvest, cutting stalks, screening and grading.

3. Cleaning and color protection: you can use 0.6% salt water to directly wash fresh mushrooms, protect color while washing, wash and then put into citric acid solution with a pH value of 4: 4.5 to prevent mushrooms from turning brown or blackening.

4. Kill green cooling: the so-called kill green, is to cook the fresh mushroom in boiling water quickly, avoid the mushroom body aging, open the umbrella, etc., keep it in its original form and discharge part of the water inside the fresh mushroom tissue at the same time, so that the stomata open wider, so as to make the salinization more smoothly. Boil 10 Baomei degree (about 10%) of light salt water, put into the fresh mushrooms after color protection, stir them gently with a large leaky spoon, and make the fresh mushrooms turn up and down or rotate in the water, which usually takes about 5 minutes. It should be cooked according to the variety and size of fresh mushrooms. The cooked mushrooms will be sunk to the bottom in cold water, then removed and put into a cooling tank. The running water will quickly cool, or pour into the cylinder to cool. After being cold, the mushrooms will be removed and placed in bamboo baskets or turnover boxes to drain water for salting.

5. Salinization processing: when the family carries out salinization processing, the cooled mushrooms can be put into the salinization tank according to the thickness of about 20 centimeters, sprinkle with a layer of salt, the weight ratio of mushroom salt is 4 ∶ 1, a layer of mushroom salt until the tank is full, then pour in salt water with Baume greater than or equal to 23, citric acid adjusted to a pH value of 3: 3.5, sprinkle a layer of salt on the top, cover the mushrooms, and then cover them with similar items such as round bamboo rafts. Press the clean stone so that the whole mushroom body is immersed in liquid. (Baume degree 23 degrees, pH3~3.5 salt water, that is, acid-regulating salt saturated solution, pH was tested and adjusted after the gradual addition of citric acid.

Pour the cylinder once every 2 to 3 days, and repeat the above operation. Generally, it takes about 10 to 20 days to complete the salting, and then sell it in barrels.

Regardless of the amount of processing, the remaining salt solution should be stored and not discharged casually, otherwise it will pollute the environment and soil, or it will be wasted too much, and it can be placed in the tank (tank) and volatilized, and can be used at any time next time.

6. Barrel: generally use 50kg plastic barrel, or use the packing provided by the other party according to the merchant's request; after filling the barrel to the rated weight, pour into the saturated solution with pH of 3, then sprinkle a layer of salt to seal, and tighten the lid of the barrel, that is, the commodity.

7. Pleurotus ostreatus salting: ① raw material. Medium well's Pleurotus ostreatus, cap diameter 3-8 cm, not broken, no sundries. Cut off the stalk, leaving only 1 cm to 2 cm. ② immersion. Put it into 0.6% brine and wash it, then soak it in 4% citric acid for about 10 minutes. ③ killed the youth. Add 10% salt to the stainless steel pot and adjust the pH4 or so. After putting in the mushrooms, stir gently and fully cook, but do not overheat until thoroughly cooked. Immediately remove it to the cooling tank after boiling, pour it into the tank or cool it with running water close to the water temperature. If you use surface water for 16 ℃, cool to about 20 ℃ in the mushroom body. Then remove the water and drain it. ④ salt. The mushroom salt ratio is calculated according to the fresh mushroom, 100kg fresh mushroom dosage is 2528 kg, spread a layer of Pleurotus ostreatus with a layer of salt, the lower part uses a little less salt, the upper part uses more salt gradually; configure the saturated salt solution with pH 3 in advance, fill the tank (tank), cover it with a layer of dry salt, and then cover it tightly and compacted. ⑤ reverses cylinder. The cylinder should be turned down once every 5-7 days during the Spring Festival. ⑥ packing. Complete the salted dried mushrooms, measure them into designated plastic buckets, fill them with 25 Baume, pH 3 brine, cover them with salt, tighten the lid, and sell them.

8. Salting of Pleurotus ostreatus: ① raw material. After the harvest of Pleurotus ostreatus, the stalks were graded and removed according to the requirements of the contract, all impurities were removed, and washed in 0.6% salt water in time, same as Pleurotus ostreatus. ② killed the youth. Thoroughly wash and protect the color of fresh mushrooms, put into the green pot to cook. Signs of cooking: first, the mushroom body sinks when it is put into cold water; second, the mushroom body is cut, and the inside and outside are basically the same color, both yellowish; third, the hand-pinched mushroom body is elastic; fourth, the cooked mushrooms are crispy and half-raw and sticky. ③ cools. The cooked mushroom body must be immediately put into the cooling tank and cooled quickly. ④ fixed color. Remove the cooled Pleurotus ostreatus, put it in a turnover box or bamboo chop to drain, and then pre-marinate it in 15 Baume degree brine. The color fixing process usually takes 5-8 days. ⑤ salt. After completing the pre-pickling and color setting, the salting can be carried out: add the salt solution above 23 Baume and pH 4, put the mushroom into, cover and marinate the mushroom; pour the tank once every 2-3 days, repeat the above operation, and pour the cylinder for 2-3 times to complete the salting. ⑥ storage or bottling. Complete the salted double spore mushroom, when it needs to be shipped and sold, it can be packed in barrels, loaded to the rated weight, injected with 23 Bomei, pH3~3.5 salt water, sealed with salt, tightened the barrel cover, and can be sold.