Do You Know How Shiitake Mushrooms in Brine Are Processed? This Article Reveals the Key Steps!
Shiitake mushrooms in brine is a common food processing product, widely used in the catering and food processing industries. So, how are shiitake mushrooms in brine made? What are the key steps in its processing? We have previously shared the process of color protection - rinsing - pre-cooking - cooling. Today we will take you to have a deeper understanding of the production process of grading - brine soaking - barreling.
1. Grading:
In the processing of shiitake mushrooms in brine, the mushrooms must first be graded. Mainly remove the skin, stems, broken mushrooms and stems that do not meet the quality standards. This step is crucial because it determines the overall taste and appearance of the brine mushrooms.
2. Brine soaking process:
Brine soaking is one of the core links in the processing of shiitake mushrooms in brine. The graded mushrooms need to be weighed first, and the required amount of brine and salt added is calculated based on the weight. Generally speaking, the amount of brine is calculated as 60% of the weight of the pre-cooked mushrooms.
Brine preparation standard:
Saltiness requirement: 22-24 degrees baume (i.E., add 20 kg of table salt to 50 kg of cold water, stir and dissolve, then measure the saltiness). If the saltiness is insufficient, add salt appropriately.
Additional addition: Add 10% of refined white salt to the brine to enhance the flavor.
Soaking process:
First soaking: Put the mushrooms in the prepared brine and soak for 48 hours to stabilize the saltiness at 15-16 degrees baume.
Second soaking: Take out the mushrooms and soak them in new brine at 22 degrees baume (no more 10% salt is added at this time) for another 48 hours.
Saltiness adjustment: If the saltiness still does not meet the standard after the second soaking, the brine can be adjusted appropriately when barreling.
3. Barrel storage:
Shiitake mushrooms in brine are usually packaged in 25 kg or 50 kg plastic barrels. This packaging method is not only convenient for transportation, but also ensures the stability of the product during storage.
During the barreling process, the saltiness adjustment of the brine is very critical:
If the saltiness of the brine is 15-16 degrees baume, the brine should be 22 degrees baume when barreling.
If the saltiness of the brine is around 18 degrees baume, the brine should be adjusted to 20 degrees baume when barreling.
If the saltiness of the brine is lower than 15-16 degrees baume, it is necessary to increase the salt content appropriately when barreling.
The preservation method of shiitake mushrooms in brine can effectively extend the shelf life while maintaining the original flavor and taste of the mushrooms. This processing method is not only suitable for export trade, but also meets the needs of food processing companies.
I hope this article can help you better understand the processing technology of shiitake mushrooms in brine. If you are interested in food processing, please continue to pay attention to our information!
- Company News
- Industry News
- Product News
- Video
