1. Treatment of Salted Mushroom raw materials
If you want to pickle salted mushrooms, after collecting fresh mushrooms, you need to wash them with sodium sulfite solution immediately. Wash the mud on the surface of mushrooms, soak them in this solution for more than one minute, take them out, and then put them into the bucket, add water for soaking, and then treat the soaked mushrooms in the next step.
2. Rinsing and cooking of salted mushrooms
The raw materials of pickled salted mushrooms should be rinsed repeatedly after disinfection, so that the surface of sodium sulphite can be eliminated completely. After rinsing, the mushrooms are put into the pot and boiled with salt water for cooking. Water and edible salt should be prepared in advance and made into brine. The brine can be cooked in the pot for five to six times while making the brine. Then take it out and cook the mushrooms. In this way, the cooked mushrooms taste even and have excellent color.
3. Cooling and barrel filling of brine mushrooms
After the fresh mushroom is cooked in the pot, it should be taken out for cooling. The best way is to put it in cold water for cooling. After the hand feels that the mushroom has no temperature, it can be taken out for screening. Remove the deformed and disembodied mushrooms. Don't. the remaining mushrooms can be directly loaded into a barrel, and then add 2% citric acid to seal it. The Salted Mushroom is finished.
