Coprinus comatus salt preservation method

First, collect, clean, kill the green harvesting bacteria and tightly cover the stipe, the mushroom ring is not loose the bud of the coprinus comatus, use the bamboo scrape to remove the mud on the foot of the mushroom, clean, immediately put the concentration of 5% ~ 7%, boiled salt water in precooked 3 to 5 minutes to kill, to the center of the mushroom body cooked out, quickly placed in running water wash Tao cooling.
Second, salt water soaking 40 kg of salt with a small amount of open water in the large tank, and then slowly rushed into 100 kg of cold water and stir into saturated brine. Put the coprinus comatus after being put into another cylinder, and then pour the saturated salt water into the cylinder until the mushroom body is submerged, and then cover it with wood and bamboo to prevent the mushroom body from discoloring and corrupting the water surface. After the lid is covered with a layer of salt to protect the color, that is, to ensure that the mushroom body is no different white, see the salt of the sprinkled salt and then sprinkle a layer of salt until the degree of saturation.

Third, the rotary cylinder storage with salt brine marinated about 10 days later, to remove the bacteria into another cylinder, re-saturated brine, capping, salt and other protection powder. The salt used for the first time was then salted to achieve a degree of saturation of 24 degrees in Baume, and the body could be marinated again. This method can keep Coprinus comatus fresh for 2 to 3 months. When the food is eaten, the salt water mushroom can be soaked in clean water to soak and desalt; or soak the salt water mushroom in 0.1% citric acid for about 7 minutes to desalt and then rinse with clean water. edible.

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