Processing Method of Brined Nameko Mushrooms in Drum
When selecting and grading brined nameko mushrooms in drum, it is necessary to use slippery mushrooms that are free of pests and diseases and have normal color as raw materials. Use a sharp knife to remove the aging hard roots, keep the tender handle 1-3cm long, and grade after removing impurities. The diameter of the cap of the first-level mushroom is 1-2cm, without an umbrella, the diameter of the cap of the second-level mushroom is 2-3cm, with a semi-open umbrella, and other foreign products are fully open umbrella mushrooms.
10% saline water can be used for the bleaching and bleaching liquid in the bleaching and ironing process. Cook 30kg of mushrooms every 50kg of boiling water, and the same pot of water can generally cook mushrooms 2-3 times. Make sure to boil the mushrooms in boiling water every time, and cook them as soon as possible over high heat so that the mushrooms are cooked but not rotten. When scalding and bleaching, you can use the skimmer to flip gently constantly, be careful not to break the bottom film of the mushroom umbrella. The time for scalding and bleaching should also be appropriate. If the time is too short, the mushroom body is not cooked through, and it will easily turn sour after salting. But brined nameko mushrooms in drum are easy to ripen after too long and will become soft. The time for scalding and bleaching should be judged according to the size of brined nameko mushrooms in drum, which generally takes about 4 minutes.
After scalding and bleaching, put the mushroom body into cold water or flowing cold water to cool in time. When the temperature of the mushroom body is reduced to room temperature, the salt stains can be removed. Brined nameko mushrooms in drum can use the primary salting method or the secondary salting method, and the cylinders can be salted separately after grading.
The one-time salting method can be divided into the layer salt layer mushroom method and the salt mushroom mixing method. The salt-layered mushroom method is to first lay a layer of 1-2cm thick table salt on the bottom of the tank, and then lay a layer of 2-3cm thick mushrooms, in turn until the tank is filled. Then press it with a heavy object. Inject saturated saline water to drown the mushroom body to prevent brined nameko mushrooms in drum from rotting and discoloration. The mushroom salt dosage ratio of this method is about 10:7, and it can be taken out and bottled after marinating for 25-30 days. The salt mushroom mixing method is based on the ratio of 1kg of mushroom to 0.4kg of table salt. After mixing the salt and the mushroom thoroughly, it is loaded into the tank and salted. Other treatments are the same as the layer salt layer mushroom method.
The secondary salting method is to pour the tank once after 1 day of the first salting. The inverted tank is to remove the mushroom body, flip it up and down, and then install the tank or replace it with new brine and then install the tank for salting. The second time it is salted for 20 days. The mushroom-salt dosage ratio of this method is 10:4. Other treatments are the same as the one-time salting method.
Finally, the acid is adjusted and bottled. Put the salted and drained brined nameko mushrooms in drum into a plastic bucket, sprinkle some refined salt evenly while loading, and cover the top with salt. The amount of salt used in each bucket is about 5kg. Finally, saturated brine is injected. In order to stabilize the quality of the finished mushrooms, it is best to add an acid regulator to saturated saline water. Preparation of acid adjusting agent: Citric acid, sodium metaphosphate, and alum are mixed in a ratio of 42:50:8, and dissolved in saturated brine with a pH value of 3.5-4. Inject the prepared solution into a plastic bucket containing the mushroom body, then tightly cover the plastic bucket, and finally put it in an iron bucket with the lid closed. The name, grade, weight, net weight and place of origin are indicated outside the bucket, and it can be stored or exported.
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