First, harvest, clean, kill green. When the Coprinus comatus grows up to six or seven centigrade, it will be harvested with the stipe capped and the fungus sterilized, and the bamboo shoots will be scraped off with a bamboo scraper, cleaned and immediately put in 5%-75. The salt that has been boiled in boiling water is expected to be cooked for 3-5 minutes. The center of the mushroom body is cooked thoroughly. After the fish is removed, it is quickly placed in flowing water to cool. Note: Fix the precooked aluminum pan or stainless steel pan in order to avoid browning of the mushroom body.
Second, salt water escaping. 40 kg of salt was dissolved in a small amount of water in a large tank, and slowly poured into 100 kg of cold water to form saturated brine. Put the green mushroom into another cylinder, and then pour the saturated salt water into the mushroom cylinder until the mushroom body is submerged. The salt water is not enough to be matched against the above proportions, and is covered with wood and bamboo to prevent the mushroom body from discoloring and corrupting the water surface. . The surface of the lid is then sprinkled with a layer of salt powder to protect the skin (ie, to ensure that the mushroom body is white), and the salt dissolves and spreads a layer of salt until the saturation level.
Third, rotating cylinder storage. Salt brine marinated for about 10 days, to remove the bacteria into another cylinder, re-saturated brine, capping, salt coating and color protection equal to the law, the processing is completed using thermal evaporation method to recover salt, can be recycled.
This method can keep Coprinus comatus for 2-3 months. When you eat, put the salt water mushroom into the water to soak and desalt. The mushroom taste is still delicious and delicious.
Second, salt water escaping. 40 kg of salt was dissolved in a small amount of water in a large tank, and slowly poured into 100 kg of cold water to form saturated brine. Put the green mushroom into another cylinder, and then pour the saturated salt water into the mushroom cylinder until the mushroom body is submerged. The salt water is not enough to be matched against the above proportions, and is covered with wood and bamboo to prevent the mushroom body from discoloring and corrupting the water surface. . The surface of the lid is then sprinkled with a layer of salt powder to protect the skin (ie, to ensure that the mushroom body is white), and the salt dissolves and spreads a layer of salt until the saturation level.
Third, rotating cylinder storage. Salt brine marinated for about 10 days, to remove the bacteria into another cylinder, re-saturated brine, capping, salt coating and color protection equal to the law, the processing is completed using thermal evaporation method to recover salt, can be recycled.
This method can keep Coprinus comatus for 2-3 months. When you eat, put the salt water mushroom into the water to soak and desalt. The mushroom taste is still delicious and delicious.
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