Salting Process of Edible Fungi: Secrets You Don't Know
Salting process is one of the most commonly used methods in edible fungi processing. Due to its low cost, simple operation and effective extension of the shelf life of food, this technology has been widely used in the industry. This article will introduce in detail the key steps of edible fungi salting processing and its impact on quality.
1. Harvesting and selection:
To ensure the quality of salted edible fungi, it is first necessary to pick the edible fungi before opening the umbrella and ensure the integrity of the raw materials. After picking, the deformed, diseased, pest-infested or rotten mushroom bodies should be screened out in time, and the soil and impurities should be removed. Reasonable grading can improve production efficiency and reduce food loss.
2. Rinse and kill:
After picking, the edible fungi need to be washed with 0.6% to 2% salt water to remove surface impurities and prevent oxidation and browning. It can be soaked in 0.03% to 0.05% sodium metabisulfite solution or pH 4 to 4.5 citric acid solution for 10 minutes. (Depending on the actual situation of the enterprise)
Pre-cooking is one of the key steps. After heating 10% light salt water to boiling, put the edible fungi in and perform the killing process with a ratio of 2:5 between ingredients and water. The killing time of different types of edible fungi is slightly different. For example:
Tea tree mushroom, Flammulina velutipes: 5 to 10 minutes.
Coprinus comatus, straw mushroom, oyster mushroom: 8 to 10 minutes.
Agaricus blazei: 10 to 12 minutes.
After cooking, it needs to be cooled quickly. It can be cooled in running water for 20 minutes or alternately cooled in cold water tanks to avoid the thermal effect affecting the taste.
3. Salting process:
The core of salting is to ensure that the edible fungi absorb salt evenly and keep the shape intact. It is recommended to use refined salt, and impurities can be removed by filtering with boiling water. When salting, the method of "laying a layer of ingredients and sprinkling a layer of salt" is adopted, and the proportion of salt is 25% of the weight of the ingredients.
Adjust the pH value of the brine to the appropriate range, put the ingredients in a bucket or tank, add the salting solution, cover the surface with salt, and press it with bamboo products and clean stones to ensure that all ingredients are completely soaked.
4. Turning the tank and storing:
In order to promote uniform salt penetration and discharge harmful gases, the tank is generally turned over for the first time on the third day of salting, and then every 5 to 7 days, and the concentration of the brine is adjusted. The entire salting process takes about 15 to 20 days, and it can be packaged and sold.
Salting process plays a very important role in the processing of edible fungi. It can not only maintain the flavor and texture of the ingredients, but also improve storage stability. Reasonable processing steps and scientific salting methods can effectively improve product quality and meet market demand.
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