The process of salting porcini mushrooms
Due to the high enzymatic activity of the tasty porcini mushrooms, which are highly perishable, they must be processed the same day they are harvested. The brined wild porcini is the opposite of the dried slices, the smaller the mushroom the higher the grade and the fresher the raw material the better the economic yield.
The principle of salting is to preserve wild mushrooms by placing them in a highly concentrated salt solution, which has a high osmotic pressure and leaves the decaying microorganisms inside and outside the mushroom in a physiologically dry state, shrinking the protoplasm and separating the mass walls, leading to the death of the decaying microorganisms.
Firstly, rinse the fresh mushrooms to remove surface impurities and mud and debris; secondly, pick up the rinsed porcini mushrooms and place them in boiling water in time for pre-cooking. Before cooking, put the 10% brine into an aluminium pot and bring it to a boil, then put in the porcini mushrooms. Generally, put 40 kg of mushrooms per 100 kg of brine. Keep the water temperature above 98°C and stir constantly with bamboo or wooden sticks, using an aluminium spoon to remove the foam floating on the water surface. The cooking time is usually 5-12 minutes, until the mushrooms are cooked to perfection.
Once cooked, the mushrooms are picked up and promptly cooled in water for 30 minutes. The purpose of boiling is to destroy the enzymatic activity, avoid discolouration and remove the gas from the mushrooms, so that they can fully penetrate the brine after cooling. If they are not boiled through, they will discolour or even rot during the preservation process; after draining the cooled porcini mushrooms, they are first put into a brine with a concentration of 15-16% and then, after 3-4 days, they are transferred to a saturated brine with a concentration of 23-25% to continue curing. Brine concentration must be controlled at 20% or more, if not enough salt should be made up in time to make the concentration rise; finally, the cured porcini mushrooms will be picked up, put into plastic buckets, pour into the saturated brine, and then sprinkle a layer of fine salt on the surface of the bucket to get.
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