Detailed Explanation of Straw Mushroom Grading Standards and Processing Techniques
I. Straw Mushroom Grading Standards:
1. Fresh mushroom grading: Grade 1: mushroom cap circumference 8-11 cm, solid.
Grade 2: mushroom cap circumference 6-8 cm, solid.
Grade 3: mushroom cap circumference 6-8 cm, wrapper slightly split.
Broken-cap: cap cracking not exceeding 0.5 cm.
Substandard: mushroom cap circumference 5-6 cm, with some broken caps.
2. Dried mushroom grading: base trimmed, free of sand and impurities, cap surface mouse-gray or grayish-white, flesh white. No mushrooms with opened veil or expanded cap, moisture content 12%, fragrant, free of insect damage and mold, free of scorched yellow or blackened areas.
Grade 1: thick flesh, horizontal measurement 3 cm or more, vertical measurement 5 cm or more.
Grade 2: thick flesh, horizontal measurement 2.5 cm, vertical measurement 4 cm or more.
Grade 3: thin flesh, horizontal measurement less than 1.8 cm, vertical measurement 3 cm or more.
Horizontal measurement method: split in half, dry, then measure at 1-1.5 cm upward from the base of the stem.
Vertical measurement method: measure from the base of the stem to the top of the cap.
II. Straw Mushroom Processing:
1. Canned straw mushrooms: refer to 33 Mushroom Processing Methods.
2. Making dried straw mushrooms: trim off debris from the base of the straw mushroom, cut lengthwise into two halves connected at the wrapper, then place cut-side down, spread on bamboo trays, sun-dry for one day on a sunny day, then transfer to a drying room, initially at 40-45°C for 4-5 hours, gradually raise the temperature to 60°C and dry until fully dried. After drying, let cool and pack into moisture-proof packaging bags, then place into metal cans for storage.
3. Brined straw mushrooms: remove sand and debris from the straw mushrooms, wash clean with water, then blanch in a stainless steel pot with 100°C boiling water; the water temperature should be 98°C when scooping out the mushrooms. Blanch for 5-7 minutes. Then cool in cold water for 20-30 minutes, drain the water. First pickle in 15-16% brine for 3-5 days, scoop out and drain the water, then place in 23-25% brine and pickle for 6-7 days. Finally, according to the net weight of mushrooms, pack into 18-20% freshly prepared brine, package and store.