Do You Know the Processing Process of Brined Edible Mushrooms?
Porcini is a kind of wild fungus, famous for its large fleshy flesh and appearance like pig liver. Brined edible mushrooms are delicious and delicious, with large bacteria, thick flesh and thick stipe, which are loved by customers. Brined edible mushrooms are designed to extend the shelf life and increase the taste of porcini. Salting can prevent porcini bacteria from spoiling, and at the same time, it can also remove excess moisture and make the ingredients more delicious and delicious. Brined edible mushrooms can also increase the flavor and taste of the ingredients, making the taste richer after cooking. So do you know how our brined edible mushrooms are processed? Through this article, you will know the processing process of brined edible mushrooms.
Processing process of brined edible mushrooms:
1. Cleaning of edible mushrooms: first, the porcini mushrooms need to be cleaned to remove soil and impurities, then rinsed with water, dried and set aside.
2. Brine production: add salt and water to the pot in a 3:1 ratio, stir well after boiling, cool to room temperature and set aside. When salting, the ratio of salt water can be adjusted according to personal taste and the type of ingredients.
3. Salting: put the dried porcini in a container, close the lid, pour in the prepared brine, and let all the porcini completely soak in the brine. The salting time should be determined according to the number of porcini bacteria and the concentration of saline water. It generally takes 3 days or more to saline.
Other precautions:
1. The ratio of brine: the concentration of brine has a great influence on the salting effect and taste. Generally speaking, the ratio of brine should be 3:1, and it can also be adjusted according to personal taste and the number of porcini. If the concentration of brine is too high, porcini bacteria will easily lose moisture, which will affect the texture and taste, but if the concentration of brine is too low, it will not achieve the ideal marinating effect.
2. Treatment method after salting: the porcini bacteria after salting need to be treated to remove excess salt and moisture to make the porcini bacteria more edible. The treatment methods include rinsing and drying. Rinsing can remove excess salt, and drying can allow brined edible mushrooms to gradually recover moisture and improve taste and quality.
3. Preservation environment: when preserving brined edible mushrooms, pay attention to the dryness and ventilation of the environment to prevent mildew and other problems in brined edible mushrooms.
Yihong Agricultural Products Co., Ltd. has a professional team with complete testing equipment. We will continue to improve the quality of our products, ensure the high quality and reliability of our products, and provide customers with the best service. Therefore, the products produced by our company are not only very competitive in technology, but also very reliable in quality. Many customers have given high evaluations of our self-produced raw materials.
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