Pleurotus ostreatus is relatively crisp and not suitable for long-distance transport. Improper storage will spoil and deteriorate, so it has been mainly sold for many years. In recent years, the use of high-concentration salt solution pickled Pleurotus ostreatus, its simple equipment, less investment, quick effect, easy to grasp the processing technology, collective and individual can be carried out, is currently the most economical and effective method of processing Pleurotus ostreatus. 1 Technological Process Selection of mushrooms → Fixing → Cooling → Pickling → Preservation and preservation of color → Loading barrels → Detection and adjustment → Finished products 2 Operation points 2.1 The selection of mushrooms should be harvested according to the customer's requirements. General control of mushrooms without lesions, no insects, no impurities, no deterioration; mushroom body into a single piece, clumps should be separated; cap soft, normal color, cover edge to be complete; mushroom handle soft, length below 3cm, Without aging roots. 2.2 Fixing (Precooking) Putting fresh mushrooms in boiling water kills the cells of the mushrooms, destroys the activity of the enzymes, and facilitates the infiltration of salt. Fixing is usually carried out in aluminum pans or stainless steel pans, and steam can be introduced into large cylinders under conditions. Precooking, per 100L5% salt boiling water: put 20 ~ 25kg fresh mushrooms is appropriate; can be used aluminum or bamboo wooden colander turning, so that the mushroom body evenly cooked, the time is 5 to 7 minutes. It is required to achieve the flexibility of the mushroom shank, the toughness of the mushroom cover, the uniform color of the mushroom body in vitro and in vivo, the absence of white heart, taste without taste in the mouth, and no floating in the clear water. Uncooked oyster mushrooms are easily degraded when salted, and they become lighter when loaded with salt. 2.3 Cooling Precooked oyster mushrooms should be quickly placed in cold flowing water to cool them, so as to maintain the freshness of the mushrooms and prevent deterioration of the mushrooms. Cooled oyster mushrooms should be placed in plastic baskets or bamboo baskets to control the floating of the mushrooms. 2.4 Pickled a layer of salt and a layer of mushrooms, layer by layer into the cylinder, the thickness of each layer of mushrooms is about 5cm, the amount of salt is about 40% of the total weight of the mushroom. After filling the cylinder, the surface is first covered with a piece of gauze, and a large hole grid made of bamboo or wood strips is added to the surface and the pressure is increased so that the mushroom body is completely submerged in the exuded salt water. If salt water can not submerge the mushroom body, add appropriate amount of saturated salt water (36kg salt per 100L water). After 1 week, invert the cylinder, pour the mushroom on the top of the cylinder into the bottom of another cylinder, put the bottom mushroom on it, and measure the concentration of salt in the original cylinder. If it is lower than Baume 20, add enough saturated saline. Pleurotus ostreatus pickle time must not be less than 15 days. 2.5 Preservative color preserved mushrooms used for preservation and preservation, 99 parts of saturated brine and 2 parts of acid adjuster can be used to adjust the acid content. Acetic acid is prepared from citric acid, sodium metaphosphate, and alum in a ratio of 0.5:0.42:0.08. 2.6 Barrels Remove the marinated oyster mushrooms from the tank and place them in the retort. After the dripping of the dripping brine, weigh it and put it in the packing barrel. Fill the 1% of the amount of the whole mushroom (ie, 40kg) according to the natural weight loss. 40.4 kg of mushrooms are placed in the barrel and immediately afterwards, acidified saturated salt water is immersed in the mushroom body. 2.7 The final procedure for detecting and adjusting processed salted oyster mushrooms is to measure the pH and salinity of salt water. The salinity needs to reach the level of Baume 22, and when it is low, it can be adjusted by adding saturated brine. When the pH is insufficient, it can be adjusted by citric acid. All exported salted oyster mushrooms must be checked by the foreign trade and commodity inspection authorities before being listed on the factory.
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