The Difference Between Pickled Porcini Mushrooms and Pickled Mushrooms
Although pickled porcini mushrooms and pickled mushrooms are both salted mushroom products, and both have a salty flavor and easy to store characteristics, there are still some differences in understanding the latter two in depth. This article will help you better distinguish and use these two ingredients.
The biggest difference between pickled porcini mushrooms and pickled mushrooms is the variety characteristics of the raw materials themselves, which directly determines the basic form and flavor of the two ingredients. The raw material of pickled mushrooms is shiitake mushrooms, which is one of the most widely cultivated edible mushrooms. The cap of fresh shiitake mushrooms is flat, spherical or hemispherical, with brown scales on the surface, the flesh is thick and elastic, the stipe is stout and short, the overall texture is tight, and it exudes a unique flavor of shiitake mushrooms. This is the most iconic source of flavor. The raw material of pickled porcini mushrooms is porcini mushrooms, which are mostly wild varieties and are more difficult to cultivate artificially. The morphology of Porcini is significantly different from that of shiitake mushrooms. The cap of porcini is thick, hemispherical or flat, the surface is smooth without scales, and the color varies from variety to variety. The most distinctive feature is that there is no pleat of umbrella bacteria, the flesh is white or light yellow, the texture is crisp and tender, and when fresh, it has a clear fragrance of mountains and forests. The umami substance is mainly glutamate, which is different from the flavor of shiitake mushrooms.
And although both use the salting process to extend the shelf life, there are also differences in processing details and storage requirements because of the different characteristics of the raw materials. The processing process of pickled mushrooms is relatively unified. After the fresh mushrooms are harvested, they are cleaned, blanched and killed, and then salted in layers. The high-salt environment is used to inhibit microbial growth, and the mushrooms are sealed and stored after marinating. It is necessary to change the water and desalinate the hair several times when soaking, and the hair soaking water can be recycled. The processing of pickled porcini mushrooms pays more attention to color protection and freshness preservation. Wild porcini mushrooms are easily oxidized and discolored after harvesting. They need to be processed in boiling water before being salted. Because the flesh of porcini bacteria is looser and has a stronger salt absorption ability, the content of salted salt is usually higher, and it needs to be completely immersed in brine when stored to prevent deterioration in contact with air. It takes longer to change the water and desalinate the hair when soaking, otherwise it is easy to leave a bitter taste.
At the same time, the nutritional content of pickled mushrooms and pickled porcini mushrooms is also significantly different, which will directly affect the application scenarios in cooking. Both pickled mushrooms and pickled porcini mushrooms are rich in protein, dietary fiber and polysaccharides, but shiitake mushrooms have a higher content of lignin. Studies have shown that shiitake mushrooms have the effect of enhancing immunity, while porcini mushrooms are more rich in amino acids and minerals. However, it should be noted that salting processing will lead to the loss of some water-soluble nutrients, and the sodium content of both is relatively high, and the amount of consumption needs to be controlled. Yihong Agricultural Products Co., Ltd. has selected raw materials, mature experience of workers, skilled operation and professional screening equipment to ensure the excellent quality of its products. If you want to try pickled mushrooms or pickled porcini mushrooms, please feel free to contact us, we believe our products will definitely satisfy you!
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