Salting method for Cantharellus Cibarius
Cantharellus Cibarius, trumpet-like, apricot-yellow to loquat-yellow in color overall. The cap is initially flattened, then depressed, smooth, undulating or often flap-like edges and involute. The flesh is pale yellow or almost white. The stalk is apricot yellow with a smooth inner solid, tapering downwards.
Pickled chanterelle mushrooms are yellow in colour, generally in good shape, with a fragmentation rate of no more than 5%. The salinity is saturated, the fungus is firm and intact, no impurities, aging roots, no insects, no odour, no decay and no deterioration.
1. Decontamination
Remove trash, xenobiotics, and incomplete mushrooms quickly after collection.
2. Grading
Classify and process mushrooms according to large, medium and small sizes.
3. Root removal
Heel removal serves the purpose of: deburring, checking for worm passages, checking for adulterated debris and removing aging roots.
4. Blanching
This is a key part of the process. To boil the water, the ratio of mushroom to water should be appropriate. More water or more mushrooms, easy to break when turning and unevenly blanching. Turn gently 2-3 times during the blanching process. After the water has been boiled for about 3 minutes, branch all domestic mushrooms until well cooked.
5. Cooling and water control
After brushing the chanterelles, place them in a container that can easily dissipate heat, cool them in cool water, and control the water before salting.
6. Salting
Place the cooled mushrooms in a special container and add the brine until the mushrooms are submerged, store uncovered and out of the light. The brine should be kept at 22%, but at lower concentrations they are more prone to spoilage and should be salted for about 10-15 days.
7. Pack in barrels
Pack the finished marinated chanterelle mushrooms in brine into food grade plastic drums lined with plastic food bags. The mouths of the bags and drums should be sealed to prevent the brine from leaking out. The drums should be kept clean for long distance transport.
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