How to Produce High-Quality Brined Nameko Mushrooms in Drum?
Before exploring how to process high-quality salted nameko mushrooms, let me first introduce the brined nameko mushrooms in drum produced by yihong. Each nameko mushroom is strictly selected, picked in a fresh and tender state, and pickled in salt water to retain its natural flavor. It can be used in various foods such as pizza, pasta, soups, stews, etc., adding a delicious taste and rich taste layers. And it does not contain any artificial additives. Next, please follow me to see how brined nameko mushrooms in drum are processed!
Blanching:
Blanching liquid can be 10% salt water. 30kg of mushrooms can be boiled at a time for every 50kg of boiling water. The same pot of water can generally be used to boil mushrooms 2-3 times. Make sure to put the mushrooms in boiling water each time and cook them as quickly as possible over high heat so that the mushrooms are cooked but not rotten. During blanching, you can use a strainer to gently turn the mushrooms over continuously, and be careful not to break the bottom membrane of the mushroom cap. The blanching time should be appropriate. If the time is too short, the mushrooms will not be cooked thoroughly and will easily become sour after salting; if the time is too long, the mushrooms will become rotten and soft. The blanching time varies depending on the size of the mushrooms, and generally takes 3-4 minutes.
Cooling and salting:
After blanching, put the mushrooms into cold water (or running cold water) in time to cool them down. When the temperature of the mushrooms drops to room temperature, they can be taken out for salting. Salting can be done by single salting or double salting, and after grading, they are salted in tanks separately.
1st salting method:
This method can be divided into layer salt layer mushroom method and salt mushroom mixing method. The salt-layer mushroom method is: First spread a layer of 1-2cm thick salt on the bottom of the tank, then spread a layer of 2-3cm thick mushrooms, and so on until the tank is full. Then press it with a heavy object.
Inject saturated salt water to submerge the mushroom body. To prevent rot and discoloration. The mushroom-salt ratio of this method is about 10:7, and it can be taken out and put into barrels after 25-30 days of pickling. The salt-mushroom mixing method is: According to the ratio of 1kg mushroom to 0.4kg salt, mix the salt and mushrooms thoroughly, put them into the tank for salting, and other treatments are the same as the salt-layer mushroom method.
Second salting method:
After the first salting for 1d (day), turn the tank over once (that is, take out the mushroom body, turn it upside down and put it into the tank or replace it with new salt water and put it into the tank for salting), and the second salting is 20d (days). The mushroom-salt ratio of this method is 10:4. Other treatments are the same as the salting method.
Acidification and barreling:
Put the salted and drained mushrooms into plastic barrels, 70kg per barrel, sprinkle some refined salt evenly while filling, cover the top with salt, and use 5kg of salt per barrel. Finally, inject saturated brine. Make the ph value between 3.5--4, inject the prepared solution into the plastic barrel containing the mushroom bodies, then cover the plastic barrel tightly, and finally put it into the iron barrel and cover it. Mark the name, grade, dead weight, net weight and origin on the outside of the barrel, and then store or export it.
Through the above strict process and quality control, the brined nameko mushrooms in drum we produce are bright in color, crisp and tender in taste, and pure in flavor. In the future, we will continue to optimize production technology, improve product quality, and meet the needs of more domestic and foreign customers. Welcome customers to discuss cooperation with us and jointly open up a broader market!
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