Introduction to Mushroom Processing Methods and Technical Points

I. Pickled Mushrooms in Soy Sauce 1. Salting the Base: Clean the mushrooms, remove debris, wash and drain them. At a ratio of 10-5 kg of salt per 100 kg, place the mushrooms in brine, just enough to submerge them. Seal and pickle for 1 week, turning them twice during this period so the salt penetrates evenly. 2. Soy Sauce Pickling: Remove the mushrooms and drain off the brine, soak them in clean water for one day, take them out and air-dry, then put them into a soy sauce jar and pickle them in soy sauce at a ratio of 50-70 kg of sweet bean sauce per 100 kg, with the temperature preferably at 20°C. During the soy sauce pickling period, stir once every morning, and after 10 days they can be taken out of the jar. They taste delicious and can be served either as a side dish or as an ingredient for stir-fries. II. Mushroom Pickles 1. Ingredients: 20 kg of fresh mushrooms, 4 kg each of cabbage, celery, lettuce, carrot and green pepper, 500 g each of ginger, baijiu and Sichuan peppercorns, and an appropriate amount of white sugar. 2. Pretreatment of Raw Materials: Wash the mushrooms and vegetables in the above ingredients with clean water and drain them. Remove the leaves from the celery and cut it into 2-3 cm long sections, and cut the other vegetables into 5-6 cm strips. 3. Pickling Water: Hard water is best for the pickling water, as it helps keep them crisp. Add 800 g of salt per 10 kg of water, boil it in a pot, then remove from heat and let cool for later use. To speed up the pickling process, a small amount of good-quality old pickle water can be added to the newly prepared pickling water. 4. Pickling: Mix the mushrooms, cut vegetables, Sichuan peppercorns, baijiu, ginger, white sugar, etc. evenly, put them into a washed pickle jar, pour in the pickling water, cover with a lid, then fill the water trough at the top of the jar with clean water to seal it. After sealing and natural fermentation, they can be taken out and eaten. They can be eaten cold-tossed or stir-fried with seasonings. III. Sweet and Sour Mushrooms 1. Salting: At a ratio of 10 kg of salt per 100 kg of washed fresh mushrooms, layer the mushrooms and salt evenly in a barrel, sprinkle 1-2 kg of salt on top for preservation, cover with bamboo strips and press down with a stone. After 24 hours, take them out and drain off the salt liquid, then re-salt at a ratio of 8 kg of salt per 100 kg of mushrooms. After 24 hours, they become a semi-finished product. 2. Vinegar Soaking: Soak the semi-finished product in clean water for 12 hours, take it out and drain off the liquid for about 8 hours, put it into a jar, pour in vinegar equal to half the weight of the semi-finished product, soak for 12 hours, take it out and drain off the vinegar liquid for about 3 hours. 3. Sugar Soaking: Put the vinegar-soaked mushrooms into a clean jar, sprinkle in an equal weight of white sugar, mix well, seal, and after 3 days of soaking they can be taken out and drained of the sugar liquid. 4. Sugar Boiling: Pour the drained sugar liquid into a large pot and bring to a boil, add the soaked mushrooms, cover and simmer over low heat, stirring from time to time. When it boils, take it out of the pot and spread it out to cool. At the same time, pour out the sugar liquid in the pot and let it cool completely, then pour the mushrooms back in, put them into a porcelain container and seal for 1 month, and they are ready. They can be used as tea snacks, candied fruit, cold dishes and seasonings.