Salt Processing Technology of Pleurotus ostreatus
1. Selection: Pleurotus ostreatus will be graded in a timely manner to pick out non-impurity, mold-free, pest-free oyster mushrooms. The selected mushroom mushroom cap should be complete, the diameter of the cap should be 3 to 5 cm, and the base of the mushroom should be removed. 2. Boil (brake): Add 5% to 10% of the salt in the water and place it in an iron pan or stainless steel pot. Pour into fresh oyster mushrooms, boil for 5-7 minutes, then remove and drain. 3. Salting: Spread a layer of salt and a layer of mushrooms in a ratio of 50 kg of Pleurotus ostreatus and 20 kg of salt. Fill the tank with 2 cm thick salt at the top, and then inject saturated salt water into the tank to make Pleurotus ostreatus completely. Soaked in salt water. 4. Adjust the acid barrels: Adjust the acid barrels after salting for 20 days. The export of salted oyster mushrooms should be filled with special iron drums allocated by the foreign trade department. Pay attention to the plastic lining of the barrels. Quantitative packaging when loading barrels, uniform standards. The acid-adjusting barrel method is: first remove the salted mushroom body from the tank, control the salt water (until no dripping water), put it in a plastic bag according to the prescribed weight, and then inject the salt water with a concentration of 22%. The formulation of acid-altering drugs is: 50% citric acid, 42% sodium metaphosphate, and 8% alum. Dissolve it with hot water first, then pour it into saturated salt water to make it have a pH of 3 to 3.3. Pay attention to the marking and code on the outside of the barrel.