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Pickling Storage Technology of Flammulina velutipes
First, harvest the mushrooms at the right time, removing any impurities. The caps should be approximately 1.5 cm in diameter, with a stem length of about 15 cm. The mushroom body should be white, intact, and free from blemishes.
Second, pre-cook the mushrooms in a brine solution containing 5% to 7% salt, adjusting the pH to 4.5 using citric acid. After boiling, pour the mushrooms into a container and turn them gently. The ratio of mushroom to water should be 1:2. Boil for 4 minutes, then immediately rinse with running water to cool quickly. Once the temperature drops below 15°C, remove the mushrooms and drain off excess water.
Third, there are two main pickling methods: high-salt and low-salt treatment. High-salt treatment is ideal for hot seasons and involves a salt content of about 50% of the mushroom's weight. To prepare, spread a layer of salt (about 2–3 cm thick) at the bottom of a container, then place the pre-cooked enoki mushrooms on top, flattening them to a thickness of 6–7 cm. Repeat this process until the container is full, then cover the top layer with more salt and inject a saturated brine solution mixed with a preservative and color protection solution. The formula for the solution is: 55% sodium metaphosphate, 40% citric acid, and 5% alum. Cover the container with gauze and bamboo strips slightly larger than the opening, then place stones or heavy objects on top to press down.
Low-salt treatment is suitable for winter. After pre-cooking and drying the mushrooms, soak them in saturated salt water to allow them to absorb the salt fully. Then transfer them directly into the barrel and inject the same saturated brine along with the preservative and color protection solution. The pickling process typically takes 25 to 35 days, with shorter periods in winter (around 7 days) and longer in summer (about 2 days).
Fourth, during the management and loading process, the barrels should be cleaned with the original brine before being filled. Weigh the barrels, then fill them with fresh saturated brine and the preservative solution. Adjust the pH to 3.5 using citric acid to ensure proper preservation and quality retention throughout the storage period.
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Pickling Storage Technology of Flammulina velutipes