1, harvest cleaning and fixing. When the Coprinus comatus grows into a tightly packed stipe, the fungus ring is harvested when the fungus ring is not loose. Clean, immediately put in 5%-7% boiling brine to cook precooked 3-5 minutes, mature from the center of the mushroom body prevail. Then remove and quickly place in running water, rinse and cool (preserve precooking with large aluminum pan or stainless steel pan, avoid using iron pan to prevent browning). 2, salt water soaking. 40 kg of salt is dissolved in a small amount of water in a large tank, slowly immersed in 100 kg of cold water and stirred to dissolve into saturated brine. Put the green mushroom into another cylinder, then pour the saturated salt water into the mushroom cylinder until the mushroom body is submerged, and cover it with wood and bamboo to prevent the mushroom body from discoloring and corrupting the water surface. After the lid is covered with a layer of salt to protect the color, see the salt and then spread a layer of salt to saturation. 3, rotating cylinder storage. After soaking in brine for about 10 days, it is necessary to turn the cylinder once, that is, to remove the mushroom body and transfer it to another cylinder. Refill with saturated salt water, capping, and salting to protect the color from the above treatment. The salt used for the first use is then salted to achieve a saturation of 24 (Baume), which can then be marinated. After the processing is completed, the salt is recovered by the heating evaporation method, which can be recycled. It can be kept fresh for 2-3 months. When the food is eaten, the saltwater mushroom can be soaked in clean water, soaked and desalinated for cooking, or soaked in 0.1% citric acid solution for about 7 minutes to desalt, and then rinsed with fresh water, the mushroom taste is still delicious.
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