Pickled storage method of Flammulina velutipes

Today I have some free time so I will introduce to you the pickling and storage of Flammulina velutipes. I hope you will take a good look at it:

1. Harvest

Harvest in time and remove impurities. The cap diameter should be 1.5 cm, the stem length should be 15 cm, and the mushroom body should be white and complete.

2. Pre-cooking

The pre-cooking liquid is 5% to 7% salt water, and the pH value is adjusted to 4.5 with citric acid. After boiling, pour the mushroom bodies in and stir them, with the mushroom-water ratio of 1:2. After 4 minutes, remove the golden needle mushrooms and cool them quickly with running water. When the temperature drops below 15℃, remove them and drain the water.

3. Pickling

It is divided into high-salt treatment and low-salt treatment. High-salt treatment is suitable for high-temperature seasons, and the amount of salt used accounts for 50% of the mushroom weight. Method: First, sprinkle 2-3 cm thick salt on the bottom of the tank, pour in the pre-cooked Flammulina velutipes, flatten it to a thickness of 6-7 cm, and then add a layer of salt and mushrooms until the tank is full. The top layer is sealed with salt, and cooled saturated salt water and preservative color liquid are injected to submerge the mushroom body (preservative color liquid formula: 55% sodium metaphosphate, 40% citric acid, 5% alum). Cover the tank with an isolation layer made of gauze and bamboo strips with a diameter slightly larger than the tank mouth, and press it with heavy objects such as stones. Low-salt treatment is suitable for winter. Method: After the pre-cooked Flammulina velutipes are drained, stir it thoroughly in saturated salt water to allow the mushroom body to absorb enough salt, then drain it, weigh it, and put it directly into a barrel, and inject saturated salt water and preservative color liquid. Pickling generally takes 25-35 days, and the tank is turned over once every 7 days in winter and once every 2 days in summer.

4. Management and barreling

When packing into barrels, the pickled mushroom bodies should be washed in the original brine and then fished out, weighed and packed into barrels, filled with saturated salt water and preservative and color-protecting liquid, and the pH value adjusted to 3.5 with citric acid.