Key Processing Techniques and Practical Methods for Oyster Mushrooms Explained

Apart from a portion being sold fresh, oyster mushrooms can also be processed for storage; many methods are used for processing, among which the main ones are divided into two methods: drying and salting, briefly described as follows:

1. Drying method

Generally, air-drying, sun-drying, oven-drying, etc. are used.

Sun-drying is an economical method that requires no equipment. They can also be air-dried or wind-dried. However, this method is limited by weather conditions.

In production, the oven-drying method is commonly used: build a drying room, the heat source can be charcoal fire or coal briquettes, and for drying, refer to the form of a tobacco curing barn. There should be no smoke inside the room, and exhaust equipment is required. Initially, the temperature is controlled at around 35°C. After 10 hours, raise it to 55°C-60°C, then gradually lower it, and after 14 hours, reduce it to normal temperature. When eating, soak in water, and it is about the same as fresh mushrooms. The moisture content of dried oyster mushrooms is 12%-13%, and they should be promptly sealed and stored in plastic bags.

2. Salting

The salting method is a commonly used method for processing for foreign trade export. The steps are as follows:

(1) Selection of mushrooms for processing: harvest at the right time, harvest separately, and clean mushrooms that are free of impurities, free of mildew and rot, and free of disease and pest damage. The caps are required to be intact, 3-5 cm in diameter, and the base of the mushroom stem should be cut off. For oyster mushrooms, the clustered fruiting bodies should be separated.

(2) Boiling in water (blanching): In clean water, add 5%-10% refined salt, place in an aluminum pot or stainless steel pot and bring to a boil, then pour in the fresh mushrooms, boil for 5-7 minutes, remove and drain off the water.

(3) Salting: For the boiled mushroom bodies, at a ratio of 40 jin of washed salt per 100 jin, use the method of one layer of salt and one layer of mushrooms, fill the jar in sequence, and finally sprinkle 2 cm of salt on top, pour saturated brine into the jar, so that the mushrooms are completely immersed in the brine.

(4) Acid adjustment and barreling: After salting for more than 20 days, the acid can be adjusted and the product barreled. For export, special iron drums allocated by the foreign trade department are required, with double-layer plastic bags lining the inside, unified standards, and fixed-quantity packaging.

Method for acid adjustment and barreling: First take the salted mushroom bodies out of the jar, place them on iron gauze, and drain the brine until no more drips, put them into plastic bags according to the specified weight, then pour in saturated brine and use a salinity meter to measure whether the salt and water concentration remains at 22 degrees; if insufficient, add more salt. The acid-adjusting chemical formula is: citric acid 50%, sodium metaphosphate 42%, alum 8%. First dissolve with hot water, then pour into saturated brine, pH 3-3.3. Mark the outside of the drum with labels and codes, and accept and ship after inspection.