Coprinus comatus is white, tender and delicious, and it has obvious adjuvant effects on diabetic patients and is favored by consumers. However, Coprinus comatus matures quickly, and it is easy to open the umbrella to dissolve. If it is not consumed or processed in time after harvest, it will lose its food and economic value. The most commonly used salting process of Coprinus comatus is described as follows:
Process: fresh mushroom dressing → color protection → rinsing → blanching and fixing → cooling → salting → packaging → Sinotrans.
1. Trim. The Coprinus comatus grows to be cylindrical or bell-shaped, and the color changes from shallow to dark, and picking occurs when the cap and the bacterial ring are not separated. After picking, remove the mushrooms, worms and old mushrooms and use a tool to remove the base culture and soil.
2. Color protection and rinsing. Rinse the mushrooms with a 0.05% sodium metabisulfite solution, and soak in a color-protecting solution (0.15% sodium metabisulfite + 0.1% citric acid) for 5 minutes (not too long), then rinse thoroughly with running water. Or first use 0.6% of pure brine to wash away the mud impurities from the mushroom body, and then rinse with 0.1% citric acid solution (pH 4.5).
3. Fix it. Its purpose is to kill the mushroom cell, inhibit the enzyme activity, prevent ripening and opening the umbrella; forcing the water within the mushroom to discharge, which will facilitate the infiltration of salt. Add 5% saline or 0.1% citric acid water to the stainless steel pan or aluminum pan and let them boil for 7 to 10 minutes after boiling. Qualified green mushroom mushroom heart is not white, put it in cold water. Incomplete fixation will discolor and rot.
4. Cool. Immediately after fixing, it can be cooled with tap water or well water, and the cooling should be quick and thorough. Otherwise, it can easily turn brown and stink.
5. Salting. According to the ratio of water and salt 10:4, it is placed in the crushing pot and boiled until the salt is not dissolved. The concentration of salt water is 23 Baume degrees, and the filtered salt water is saturated; 50% of citric acid, 42% of sodium metaphosphate, The proportion of 8% of alum is mixed and dissolved in water, which means that the acid auxiliaries are ready for use.
Salted containers should be washed cleanly, and the cooling water should be weighed. Salt is added on a per-100kg basis with a ratio of 25 to 30kg of salt: first, a layer of bottom-safe salt is placed on the bottom of the tank, then a layer of mushrooms is added, and then the full tank is used. , And cover a layer of capping salt, the top of the film covered with a hole in the film, add a layer of salt, and finally add saturated saline and acid regulator, diffuse through the capping salt, with citric acid with a pH of 3 to 3.5. The cylinder mouth is covered with bamboo curtains, and the pebbles are pressed so that the mushrooms are completely immersed in salt water and the cylinder head is covered. In the process of salting, it is necessary to use the Baume Meter to measure. When the concentration of the salt solution drops below 15 Baume, it is necessary to immediately invert the cylinder, remove the mushroom, transfer it into another tank containing saturated salt water, and add the capping salt. , pressure stone, cover.
During the salting process, dust should be kept strictly, and hair and grass beetles should fall into it. If the salted mushroom is bubbling, the rising is caused by incomplete fixation, incomplete cooling, insufficient salt, or high temperature. Once it is found, it will be poured in time. Cylinder. Generally salted for 10 to 15 days, when the salt concentration is maintained at 20 to 22 Baume, it can be loaded into the barrel.
6. Pack and place salt water. When barrels are shipped out, remove the mushrooms from the saline tank, control the water, and weigh. When it is shipped out, it is generally packed in international standard plastic buckets. Clean the barrel, put on the soft packing, add 1kg of bottom-keeping salt, put on the mushrooms, shake the real, add enough saturated salt water, adjust the pH to 3.5 or so with the acid adjuster, add 1kg sealing salt, tie the bag mouth, cover the inside Cover, tighten the cover.
The finished mushroom will lose some weight in transit, so it should be packed with 1.5kg salted mushrooms in a 50kg standard barrel.
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