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Processing and Storage Techniques for Oyster Mushrooms

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Apart from being sold fresh in part, oyster mushrooms can also be processed and stored; many processing methods are used, of which the main ones fall into two categories: drying and salting, briefly described as follows: 1. Drying method: generally uses air-drying, sun-drying, oven-drying, etc. 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, with charcoal fire or coal briquettes as the heat source, and refer to the form of a tobacco curing barn when drying. There must be no smoke in the room, and exhaust equipment is required. Initially the temperature is controlled at

Apart from being sold fresh in part, oyster mushrooms can also be processed and stored; many processing methods are used, of which the main ones fall into two categories: 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, with charcoal fire or coal briquettes as the heat source, and refer to the form of a tobacco curing barn when drying. There must be no smoke in 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 eaten, soak in water; it is much the same as fresh mushrooms. Dried oyster mushrooms have a moisture content of 12%-13%, and should be promptly sealed in plastic bags for storage.

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 proper time, harvest separately, and clean mushrooms that are free of impurities, free of mold and rot, and free of damage from disease or insects. The caps are required to be intact, 3-5 cm in diameter, and the base of the stem should be cut off. For oyster mushrooms, the clustered fruiting bodies should be separated.

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

(3) Salting: For the boiled mushroom bodies, in the ratio of 40 jin of washed salt per 100 jin, use the method of one layer of salt and one layer of mushrooms, filling the vat in turn, and finally sprinkle 2 cm of salt on top, then pour saturated brine into the vat so that the mushrooms are completely submerged 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, lined with double-layer plastic bags inside, with unified standards and fixed-quantity packaging.

Method for acid adjustment and barreling: First take the salted mushroom bodies out of the vat and place them on an iron sieve to drain off 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 test whether the salt and water concentration remains at 22 degrees; if insufficient, add more salt. The formula for the acid-adjusting chemicals is: citric acid 50%, sodium metaphosphate 42%, alum 8%. First dissolve with hot water, then pour into the saturated brine, pH 3-3.3. Mark the outside of the drum with marks and codes, then inspect and ship.

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