1 boiled mushrooms: The washed, drained fresh mushroom into the boiled pot of water, cook 7-10 minutes, remove and spread out in a clean dry, quickly cooling. 2. Marinated: The cooled oyster mushroom is placed in a 25be brine tank or in a concrete pool, and the ratio of the mushroom body to the salt water is 1:1. After salting for 12-24 hours, check the brine concentration. Generally will be reduced to 15be, that is, remove the mushroom body, soaked in freshly prepared 24be salt water, mix and measure the concentration of salt until stable at 2obe. Salt water must be immersed in the mushroom body, and cover the cylinder mouth with gauze or cover the cement pool to avoid falling of mosquitoes and other debris. For the purpose of preservation, 0.2% citric acid should be added to the soaking solution. That is, 50 kg of fresh mushrooms should be added with 100 g of citric acid so that the ph value of the brine is controlled at about 3.5. Pickling time is 15 to 20 days. 3. Sealing: After the fresh mushrooms are marinated, remove them, drain them, and put them in a plastic bucket filled with freshly prepared salt water. Fill them with 22 to 24 minutes of salt water, and cover and keep them. After a few days of observation, the quality and weight of the sample were checked, and the salt concentration was not less than 2obe before shipment.
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