What is the Difference Between Salted Mushrooms and Shiitake Mushrooms?
There are significant differences between salted wild mushrooms in brine and ordinary shiitake mushrooms in many aspects. This article will explain in detail the processing technology, storage method, taste and flavor, and precautions for consumption.
Processing technology:
Ordinary shiitake mushrooms are usually processed directly after they are freshly picked. The processing steps are simple. They can generally be marketed after cleaning and removing impurities. Some will be dried to make dried shiitake mushrooms. The drying process uses natural drying or drying, retaining the original form and composition of shiitake mushrooms.
Salted wild mushrooms in brine is a deep-processed product, and the processing process is more complicated. After the fresh shiitake mushrooms are cleaned, they will be marinated with a high concentration of brine to inhibit microbial growth through the penetration of salt, while allowing the shiitake mushrooms to absorb salt, and then the finished product will be made after draining, packaging and other steps.
Storage method:
Fresh shiitake mushrooms have a short shelf life and need to be stored in a low temperature environment. They can usually be stored in cold storage for 3-5 days. If you want to store for a long time, you need to dry them in the sun or seal them in a cool and dry place after drying. The shelf life of dried shiitake mushrooms can reach 6-12 months.
Salted wild mushrooms in brine contains a high concentration of salt and has a certain anticorrosive ability. The storage conditions are relatively loose. It can be sealed and stored at room temperature, avoiding direct sunlight and humid environments. The shelf life is long, generally up to 6-12 months. After opening, it needs to be refrigerated and eaten as soon as possible to prevent deterioration.
Taste and flavor:
When ordinary shiitake mushrooms are fresh, the taste is tender and elastic, the mushroom meat is thick, with a rich natural shiitake flavor, and the taste is sweet.
Salted wild mushrooms in brine Due to the salted treatment, the taste is relatively firm, the toughness is strong, and it has a distinct salty taste. The flavor is lighter than ordinary shiitake mushrooms, and the salty flavor is more prominent. It needs to be soaked and desalinated to better show the taste.
Cooking advice:
After the fresh shiitake mushrooms are washed, they can be sliced and diced directly for cooking. The cooking time should not be too long to avoid nutrient loss and taste deterioration. Dried shiitake mushrooms need to be soaked in warm or cold water in advance. The soaked water can be used for soup after filtration to increase the umami flavor.
Salted wild mushrooms in brine must be desalinated before cooking. It must be soaked in water for several hours, and the water needs to be changed 2-3 times in the middle until the salty taste is reduced, then remove and squeeze out the water and then slice or shred according to the needs of the dishes. It is suitable for frying and stewing with meat. Use the salty flavor to enhance the taste of the dishes without adding too much salt.
In short, salted wild mushrooms in brine and ordinary shiitake mushrooms have their own characteristics in processing, storage, taste, cooking, etc., and can be eaten according to actual needs and taste preferences. Reasonable collocation can make the dishes richer and more diverse.
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