Запобіжні заходи під час засолювання їстівних грибів
(1) Pay attention to the quality of the mushrooms. When salting, it is important to pay attention to the quality of mushrooms, most of which must be finely processed after salting. Therefore, good quality mushrooms are good for sales. When selecting mushrooms, it is important to choose those that represent their own characteristics and are suitable for salting.
(2) Pay attention to the classification of mushrooms. After selecting good ones, after the mushrooms have been picked, they must be classified and processed according to the specifications usually required domestically and internationally before being salted.
(3) Pay attention to the color of the mushrooms. All kinds of edible mushroom cotyledons have their own color. During the salting and boiling process, heating causes many mushroom bodies to change color. Therefore, during the boiling process, it is important to prevent mushroom bodies from losing their own characteristics and maintain their original color.
(4) Pay attention to the salinity of mushrooms. In edible fungi brined in drum, the main purpose is to use the saturated brine to discourage bacterial activity and to achieve the goal of keeping the mushrooms from deteriorating, so the salt concentration must be between 22-23 °Bé.
(5) Pay attention to how well the mushrooms are cooked. All kinds of brined mushrooms in drums must be cooked during the killing process, avoiding underpouring or overpouring to prevent unripened mushrooms from rotting the heart and losing their commercial value during long-term storage, and to prevent overpouring from making the mushroom body soft and broken.
(6) Pay attention to the degree of impurities and cleanliness of the mushrooms. In the process of salting edible mushrooms, from picking to grading and cooking, it is important to pay attention to whether the substrates are clean and free of impurities to maintain a high quality.
(7) The brine added to the cooking must be boiled and salted to prevent the appearance of salt red mushrooms.
(8) The container used must be a stainless steel or aluminum pan to prevent discolouration of the mould.
(9) The amount of water must be sufficient and the mushrooms must not exceed 2/3 of the water volume.
(10) Colour protection agents must be in small quantities and not in excess.
