Pickling Storage Technology of Flammulina velutipes

First, harvest timely harvest, remove impurities, requires a diameter of 1.5 cm cap, handle length 15 cm, white and complete mushroom body.
Second, pre-cooked pre-cooked with 5% to 7% of the brine, with citric acid to adjust the pH to 4.5. After boiling, the mushroom body was poured and turned, and the mushroom water ratio was 1:2. After 4 minutes, the mushroom was removed and rapidly cooled with flowing water. When the temperature dropped below 15° C., remove and drain the water.
Third, pickling is divided into high salt treatment and low salt treatment. The high-salt treatment method is suitable for high temperature seasons, and the salt content accounts for 50% of the weight of the mushroom. Method: Sprinkle 2~3 cm thick salt at the bottom of the bowl, pour in pre-cooked enoki mushroom, flatten it to a thickness of 6~7cm, put a layer of salty mushroom on top until it is full, top One layer is capped with salt and injected with saturated brine and anti-corrosion color solution to inundate the mushroom body (preservative color protection solution formula: sodium metaphosphate 55%, citric acid 40%, alum 5%). The cylinder is covered with gauze and bamboo strips, which have a slightly larger diameter than the cylinder mouth and are covered with stones and other heavy objects. The low-salt treatment method is suitable for winter. Method: After the pre-cooked dried mushroom is dried, stir it in saturated salt water to fully absorb the salt. Then drain the fish directly to the barrel, and inject the saturated salt water and antisepsis. Color protection solution. Pickling usually takes 25 to 35 days, 7 days in winter and 1 in 2 days.
Fourth, the management and loading drum barrels should be washed in the original brine in the brine and then remove, after weighing barrels, filled with saturated saline and anti-corrosion color solution, with citric acid to adjust the pH value to 3.5 .

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