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How is lion's mane mushroom processed? A detailed explanation of methods and steps

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After the lion's mane mushroom (Hericium erinaceus) has grown to marketable size and is harvested, promptly place the fruiting bodies on a well-ventilated bamboo curtain to sun-dry, or string them together with thread and hang them in a ventilated, sunny spot to air-dry; if rainy weather occurs and the harvest is large, they should be dried over a fire pit (kang) using low heat. However, care should be taken to keep the spines intact so as not to reduce the product quality. Once thoroughly dried, they can be sealed in plastic bags for storage. They can also be preserved by soaking in brine; the method is: trim off the bitter-tasting stem base of the fresh lion's mane mushroom, wash clean with water, remove impurities, place in 0.1% citric acid water and boil for about 10 minutes, then remove

After the lion's mane mushroom (Hericium erinaceus) has grown to marketable size and is harvested, promptly place the fruiting bodies on a well-ventilated bamboo curtain to sun-dry, or string them together with thread and hang them in a ventilated, sunny spot to air-dry; if rainy weather occurs and the harvest is large, they should be dried over a fire pit (kang) using low heat. However, care should be taken to keep the spines intact so as not to reduce the product quality. Once thoroughly dried, they can be sealed in plastic bags for storage.

They can also be preserved by soaking in brine; the method is: trim off the bitter-tasting stem base of the fresh lion's mane mushroom, wash clean with water, remove impurities, place in 0.1% citric acid water and boil for about 10 minutes, remove and rinse in clean water, and after cooling, drain well, then add refined salt at 25% of the weight of the fresh lion's mane mushroom. One layer of lion's mane mushrooms, then one layer of salt, store in a vat, immerse all the lion's mane mushrooms in the water, and place a bamboo strip or wooden board on top as a weight. During the soaking process, stir and turn the vat 3-4 times, and ensure the brine reaches 24 degrees Baume. When eating, soak in clean water again and rinse to remove the salt.

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