Brine Pickling Method and Application of Delicious Boletus
Savory porcini mushrooms are usually preserved in brine and used in industrial processes to make mushrooms in oil, sauces or other mushroom-based products.
In order to make wild porcini conserved in brine, we need to carry out the following steps:
Cook briefly: Porcini mushrooms are briefly cooked in salted water, usually with a little citric acid added to slightly acidify. Then cool and soak in brine.
Prepare 22% to 23% saturated salt solution in a clean pickling pool. The marinated porcini mushrooms are put into the solution and pickled in graded pools. Mushroom bodies should be completely soaked in the solution and marinated for 4-6 days. Turn the mushrooms over every two days to ensure that the solution is evenly thawed. If the solution has not melted enough, add more salt to resaturate. During the marinating process, the mushroom body shrinks, and the flesh is uniformly beige when cut.
Fermentation: After pickling, the marinated porcini mushrooms are fermented in brine for 10-15 days. When the fermentation is complete, the porcini mushrooms are drained and soaked in fresh brine.
Some countries may use different curing techniques. For example, some countries press the mushrooms immediately after they are harvested and then brine them. These different techniques may vary in details, but the overall purpose is to preserve and enhance the delicious porcini mushrooms.
By brine curing, marinated porcini mushrooms are durable and provide excellent material for food preparation in industrial processes. Whether making mushrooms in oil, sauces or other mushroom-based products, brine-cured porcini mushrooms add a delicious flavor to food. Experiment with different marinating techniques to bring rich flavors to your dishes.
- Company News
- Industry News
- Product News
- Video
