What are the correct methods for sugar preservation of edible fungi?

1. Single boil-and-soak method: Pour the raw material into about 60% sugar solution and boil, continuously adding concentrated sugar solution and granulated sugar, boil for about 1-2 hours until the sugar concentration reaches about 60%, remove together with the sugar solution, soak for 24-48 hours, then take out and dry.

2. Multiple boil-and-soak method: First boil the raw material in 30%-40% boiling sugar solution for 2-3 minutes, pour into a vat and soak for 12-14 hours, then increase the sugar concentration by 10%, boil for 2-3 minutes, repeat 2-3 times, and on the last time, add granulated sugar in several portions to bring the sugar concentration to about 60%, then take out and dry.

3. Rapid boil-and-soak method: First boil the raw material in about 20% sugar solution for 4-8 minutes, take out and soak in cold sugar solution of the same concentration (15°C) to cool, then take out and boil in hot sugar solution for several minutes, then cool again; each time it is boiled, the sugar concentration is increased by about 10%, repeat 4-5 times, and finally the sugar solution can reach 60%; the entire boil-and-soak process takes only about 1 hour.

4. Vacuum low-temperature boiling method: First boil under normal pressure, then move into a vacuum pot and concentrate under reduced pressure at 35°C, which takes only a few minutes.

Before preserving sugar products, dry them until they are no longer sticky to the touch, package them well, and store them in a dry environment protected from moisture.