1. Harvesting, cleaning, fixing: Collecting the stipe with tightly packed stipe, unsealed mushroom bud coprinus, squeezing off the mud on the foot of the mushroom with a bamboo strip, cleaning, immediately put into a concentration of 5 ~ 7%, boiled salt water in precooked 3 to 5 minutes to kill, to the center of the mushroom body cooked out, quickly placed in running water wash Tao cooling.
2, salt water soaking: 40 kg of salt to open with a small amount of water in the large cylinder, and then slowly rushed into 100 kg of cold water and stir into saturated brine. Put the coprinus comatus after being put into another cylinder, and then pour the saturated salt water into the cylinder until the mushroom body is submerged, and then 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, that is, to ensure that the mushroom body is no different white, see the salt of the sprinkled salt and then sprinkle a layer of salt until the degree of saturation.
3, rotating cylinder storage: After soaking in brine for about 10 days, it is necessary to remove the bacteria into another cylinder, re-saturated brine, capping, salt and salt protection. The salt used for the first time was then salted to achieve a degree of saturation of 24 degrees in Baume, and the body could be marinated again.
This method can keep Coprinus comatus fresh for 2 to 3 months. When the food is eaten, the salt water mushroom can be soaked in clean water to soak and desalt; or soak the salt water mushroom in 0.1% citric acid for about 7 minutes to desalt and then rinse with clean water. edible.
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