Processing Of Brine Mushrooms
After the mushrooms are harvested, browning occurs due to the action of peroxidase or peroxidase, which affects the quality and appearance. Salt water processing is carried out in a timely manner to facilitate storage and transportation, which is very meaningful for remote production areas.
The processing of mushrooms is the key to the quality and output value of finished mushrooms.
In order to ensure that the mushrooms are not damaged, do not open or deteriorate, and maintain the normal color of the mushroom body, the "three lightnesses", "three points" and "three promptnesses" must be followed during harvesting and processing, that is, picking gently, handling them gently, and handling them lightly. Transport, grade mushroom picking, grade processing, grade sales, timely picking of mushrooms, timely transportation, and timely processing. In order to improve the quality of mushroom picking, no water should be sprayed within 8 hours before picking mushrooms. When the temperature is high (18°C), picking can be done twice a day.
During the entire brine mushroom pickling process, it takes about 10-15 days before the mushrooms are ready for barreling. However, it is ideal to marinate for 15-20 days, and the fruiting rate is as high as 60-70%. If the barreling process does not meet the time required for pickling mushrooms, the mushroom body will not reach saturation, which will not only affect the mushrooming rate, but also reduce the color and quality of the salted mushrooms. The mushrooms in salt water should be fragrant, light yellow or valley yellow, and have no peculiar smell. This is a normal symptom of mushrooms in salt water. If any peculiar smell is found, it should be dealt with in time. The first fixing brine and saturated brine can generally be used repeatedly 1-2 times, but care must be taken to reconstitute them to the required concentration. During the processing, work must be done carefully and meticulously so that high-quality brine mushrooms can be processed.
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