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2. Rinse first with 0.6% of salt water (too thick make the mushroom body red) to wash off the impurities such as mud on the surface of the mushroom body, then rinse with citric acid solution (pH 4.5), can significantly change the color of the mushroom body .
3. Fixing and fixing refers to the process of boiled and killed mushroom cells in dilute salt water. Its function is to further inhibit the activity of the enzyme, prevent the mushroom from opening the umbrella, drain the moisture in the mushroom body, and enlarge the pores, so that the salt water will quickly enter the mushroom body. Fixing must be done in a timely manner after rinsing. Use stainless steel pot or aluminum pan (sulfur amino acids in the mushroom body, easy to combine with iron to form black iron sulfide during cooking, so you can't use iron pan), add 10% salt water, water and mushrooms The ratio is 10:4, and the fire is to be prosperous. After the salt water boils, the mushroom is placed in a bamboo sieve (the volume is 3/5 of the volume of the container) and placed in a continuous swing so that the mushroom is completely immersed in boiling water and removed at any time. foam. The boiling time depends on the size of the mushroom, about 7-10 minutes, in order to cut open the mushroom without white heart, inside and outside are pale yellow as degree. When the mushroom body is not fully cooked, it will change color during storage and even rot. After cooking, sift it out and immediately put it in flowing water to cool it for 20-30 minutes. After the marinated mushroom is marinated, it will turn black and smelly. The salt water in the pot can be used continuously for 5-6 times, and after using 2 - 3 times, the amount of salt should be replenished each time.
4. Prepare 10:4 water and salt, prepare saturated brine and acid adjuster, dissolve the salt with water, until the salt does not dissolve, measure the concentration with Baumei specific gravity, adjust it to about 23 degrees at Baume, and then put a small amount Alum is left standing, and its supernatant is cooled and filtered with 8 layers of degreased gauze so that the salt water is clear and transparent, ie saturated brine, deposited in a special cylinder, covered with a cloth, and then covered with a cylinder head.
Formulation of acid-adjusting agent: 50% of citric acid, 42% of sodium metaphosphate, and 8% of alum were uniformly mixed, then added to saturated saline, and adjusted to pH 3 (summer) or 3.5 (winter) with citric acid.
5. Saline containers should be washed clean and rinsed with boiling water after disinfection with 0.5% potassium permanganate solution. The mushrooms that had been drained after fixation and classification were salted layer by layer per 100 kg plus 25-30 kg of salt. First put salt in the bottom of the tank, then put a layer of mushrooms (8-9cm thick), a layer of salt layer mushrooms in order, until full cylinder. The tank is filled with boiled saturated brine. The surface is covered with a curtain (made of bamboo or wood strips) and pressed with pebbles to submerge the mushrooms in salt water. The cylinder must be inverted 1 time in 3 days, and then inverted in 5-7 days. In the process of salting, the concentration of brine is often measured by Baume's specific gravity meter to keep it at about 23 degrees. If it is low, the cylinder should be inverted, and the cylinder port should be covered with gauze and cylinder head.
6. Packed with salt for more than 20 days, can be barreled. Put the salted mushrooms out of the salt water before loading the barrels. Generally, plastic barrels are used for packaging. Mushrooms need to be quantitatively filled with special plastic barrels allocated by the foreign trade department. Then the newly prepared acid sizing agent is added to the noodles, sealed with salt, and the air in the barrels is removed to cover the inner and outer lids.
Fresh mushroom processing technology
1. Selection of mushrooms for salting should be timely harvested, remove impurities, remove disease, insect damage and mildew individuals. Mushrooms require a complete cap, cut off the base of the mushroom; Pleurotus ostreatus should be clustered into fruiting bodies one by one, eliminating deformed mushrooms; Hericium erinaceus and mushroom need to remove the old stipe. Harvested the same day, processed the same day, can not stay overnight.