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Detailed processing method for soy-sauce-flavored oyster mushrooms, with production steps

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Select oyster mushrooms at 7-8 maturity, remove the mushroom stems, and wash clean. Using a ratio of 5 kg salt per 100 kg fresh mushrooms, place them in a vat and salt-cure for 3 days, then take them out, drain off the brine, add 10 kg salt to the vat and cure again, take them out after 7-10 days, drain off the brine, then add an appropriate amount of salt for a third curing. At this point the brine has reached 22 degrees Be, becoming a salted base that can be stored long term. Soak every 100 kg of salted base in 400 kg clean water for 8 hours, take out, drain off the water, soak in light fragrant sweet sauce for 8 hours, remove, and drain

Select oyster mushrooms at 7-8 maturity, remove the mushroom stems, and wash clean.

Using a ratio of 5 kg salt per 100 kg fresh mushrooms, place them in a vat and salt-cure for 3 days, then take them out, drain off the brine, add 10 kg salt to the vat and cure again, take them out after 7-10 days, drain off the brine, then add an appropriate amount of salt for a third curing. At this point the brine has reached 22 degrees Be, becoming a salted base that can be stored long term. Soak every 100 kg of salted base in 400 kg clean water for 8 hours, take out, drain off the water, soak in light fragrant sweet sauce for 8 hours, remove, and drain for 1 hour, then salt-cure every 100 kg of salted base with a mixed liquid of 45 kg thin sweet sauce, 20 g saccharin, and 150 g sodium benzoate. In summer, sauce for 1 day; in winter, sauce for 3 days. The finished product is red sauce colored, sweet and crisp, fresh and fragrant, with a unique flavor.

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