Het proces van gepekelde shiitake-paddenstoelen
After harvesting, peroxidase or peroxidase have a great influence on shiitake mushrooms’ quality and appearance, making them turn brown. Therefore, timely processing of brine for storage and transport is of great significance in remote production areas.
The processing of brined shiitake mushrooms can be divided into the following steps:
1. Harvesting, cutting and sorting roots
After harvesting, it is necessary to immediately cut off the aged roots, black roots and wormy roots, and the bottom of the roots should be cut flat and washed with water to remove impurities. The mushrooms with different cap diameters and stalk lengths are divided into different groups and salted separately according to customer requirements. To ensure that the mushrooms are not damaged and deteriorated without their umbrellas open and maintain the normal color of the mushrooms, harvesting and processing should be done through light picking, light handling, light transportation, graded harvesting, graded processing, graded marketing, timely harvesting, timely transportation, and timely processing.
2. Rinse
Wash selected shiitake mushrooms in a tank or pool to remove impurities. If the mushrooms are not processed within 1.5-2 hours of picking, they should be promptly rinsed in lightly salted water. The concentration of the brine should not exceed 6 parts per thousand. If the brine concentration is too high, the surface will turn red after rinsing and black after killing (cooking the mushrooms), affecting the color of the mushrooms and reducing the quality of the finished brined whole shiitake in drum.
3. Greening
The purpose is to kill mushroom cells, inhibit the activity of peroxidase or protein hydrolase and maintain the color of the mushroom. It prevents the mushroom from opening, drains water from the mushroom body and enlarges the stomata so that the brine can enter the mushroom body quickly. It is important to kill the mushroom in time after rinsing.
4. Salting
Containers should be cleaned and disinfected with 0.5% potassium permanganate solution and then rinsed with boiling water. The mushrooms are salted layer by layer at a rate of 25-30 kg of fine salt per 100 kg after being killed and graded and drained. First put a layer of salt at the bottom of the vat, followed by a layer of mustard (8-9 cm thick), followed by a layer of salt and a layer of mustard until the vat is full. The vat is filled with boiled and cooled saturated brine. The vat must be emptied every 3 days and then every 5-7 days.
5. Barreling
After salting for 20 days or more, the shiitake mushrooms are ready to be barreled. Before filling the barrels, remove the salted mushrooms and control the brine. Then add the newly prepared acidifier to the mushroom surface, seal the barrel with fine salt, remove air from the barrel, and cover tightly with inner and outer lids.
