Detailed Explanation of Harvesting and Processing Techniques for Nameko Mushrooms

7-10 days after the mushroom buds emerge, when the stems are 4-5 cm long and the caps are about to open, they should be harvested promptly. The harvested mushrooms should immediately have their aged root portions cut off, then be sold fresh or sent to a factory to be made into canned products or processed into brine mushrooms. If processing into brine mushrooms, a 10% salt solution can be used; after bringing it to a boil, pour in the fresh mushrooms and stir them up and down for about 10 minutes. When the pot is boiling and rolling, quickly scoop them out, place them in cold water to cool, and finally pickle them in a saturated salt solution of 20 degrees Baume. Alternatively, use salt equal to 35% of the mushroom weight to layer mushrooms and salt in a jar, one layer of mushrooms and one layer of salt. After filling, sprinkle a 2 cm thick layer of salt to cover the surface, press down with a heavy object so that the mushrooms do not float above the water. After 18-20 days, they can be taken out and packed into barrels @#@136@#@.