What Is “ shiitake in Brine” Used For? Why Do Food Processing Plants Use It?
If you are usually involved in food processing or food export, you should have heard of the term " shiitake in brine". Many people will be curious when they hear it for the first time: "can mushrooms soaked in brine be eaten? What is it used for?" today we will talk about the "little knowledge" behind it.
Every year when the mushroom harvest season arrives, fresh mushrooms are on the market in large quantities, but time is very tight. Because mushrooms themselves have a lot of water, they are easy to deteriorate and have a short shelf life. If they are not processed immediately after being picked, they May be wasted. At this time, "salt water treatment" is a very smart approach. Simply put, it is to soak fresh shiitake mushrooms in specially formulated brine and then seal them for storage. This method can effectively inhibit the reproduction of bacteria and microorganisms, allowing mushrooms to be stored for several months at room temperature, keeping them fresh and saving space.
You May wonder, isn't this the principle of pickling vegetables? It is indeed a bit similar, but it has its special advantages when used on mushrooms - it not only preserves the taste, but also facilitates subsequent processing. For example, in a canning factory, sometimes when the peak season comes, the production line is not ready, and fresh mushrooms are too late to be processed. At this time, you can make salted mushrooms first and put them aside, and then can them when you have time, which greatly relieves the production pressure. For factories, this is a "good helper" to save costs and arrange time.
Not only canned food, shiitake in brine is also often used as a cooking ingredient in the kitchen. The salted shiitake mushrooms have a stronger flavor, and stir-frying and stewing are particularly fresh. shiitake in brine is especially suitable for stews, vegetarian stuffings, mushroom soup, etc., with a chewy taste and unique flavor. In the catering industry, this pre-treated raw material is very popular-no need to wash and cut, just open the barrel and use it, which is convenient and efficient.
So what's the deal with barrel packaging?
In fact, this is where it is export-friendly. The common shiitake in brine we see is usually sealed in a special plastic barrel. A barrel is about 10 kg or 25 kg, with a moderate volume, which is convenient for loading and unloading. When exporting, it is very convenient to pack and load a box of four barrels, and it is not afraid of temperature changes and long transportation time, so it is suitable for sea transportation.
So, don't underestimate this bucket of shiitake in brine. It is not only a clever way to solve the problem of preservation, but also a practical way to flexibly cope with the rhythm of food processing and export. If you are engaged in mushroom cultivation, food processing or export trade, you might as well learn more about it. shiitake in brinemay help you "save a hand" at a critical moment.
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