How To Prevent Shiitake Mushrooms In Brine From Deteriorating During Storage
In order to ensure that shiitake mushrooms in brine do not rot during storage, we have recently conducted in-depth research on possible quality degradation issues during the shiitake mushrooms in brine process and proposed a series of effective prevention and control measures. After being stored for more than three months, shiitake mushrooms in brine may develop acid film, rotten smell, blackening, and turbid juice, etc., which will have a significant impact on product quality. Let’s take a look next!
1. Control the formation of acid film.
Acid film is caused by microorganisms that are resistant to oxygen, salt and acid, and may cause the quality of shiitake mushrooms in brine to deteriorate. To effectively prevent the formation of acid film, we recommend taking the following measures:
Sealed storage: Fill the brine bucket with salt water and tighten the lid to isolate the air and create an oxygen-free environment.
2. Prevent rot and stink.
Rot and stink are mainly caused by bacterial activity caused by mushrooms floating on the surface of the liquid and contacting with the air. To solve this problem, it is recommended to use a bamboo curtain to press the mushrooms below the liquid surface to avoid contact with the air, thereby reducing the generation of odor.
3. Solve the problem of shiitake mushrooms in brine turning black.
Tyrosine in mushroom tissue is oxidized to form melanin in the cell by tyrosinase. We recommend adding 0.4% citric acid, which can effectively restore the light yellow color of the mushrooms and enhance their visual and edible value.
4. Improve the problem of turbidity and taste of juice.
The waxy yellow discoloration and turbidity of juice are mainly caused by excessive fermentation and insufficient salt concentration. To address this issue, we recommend adding salt to pickle mushrooms in time after the color changes, and regularly checking the salinity of the storage brine.
Through these effective management measures, can effectively avoid the problem of rotting during storage. However, Yihong pickled mushrooms have never had such problems. This is because we use advanced production technology and the raw materials we choose are high-quality mushrooms cultivated in fertile soil, which ensures the high quality and freshness of the products.
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