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Pickling Storage Technology of Flammulina velutipes
First, harvest the mushrooms at the right time, removing any impurities. Select mushrooms with a cap diameter of 1.5 cm, a stem length of 15 cm, and a white, intact mushroom body. This ensures quality and consistency for further processing.
Second, pre-cook the mushrooms in a brine solution containing 5% to 7% salt. Add citric acid to adjust the pH to 4.5. Boil the mushrooms for a short time, then pour and turn them to ensure even cooking. Maintain a mushroom-to-water ratio of 1:2. After 4 minutes, remove the mushrooms and rapidly cool them under running water. Once the temperature drops below 15°C, drain the excess water carefully.
Third, there are two main pickling methods: high-salt and low-salt treatment. High-salt treatment is ideal for hot seasons, with salt making up 50% of the mushroom's weight. To prepare, spread 2–3 cm of salt at the bottom of a container, place the pre-cooked enoki mushrooms in, and flatten them to a thickness of 6–7 cm. Layer more mushrooms and salt until the container is full. Cover the top with a layer of salt and inject saturated brine mixed with a preservative and color protection solution (formula: 55% sodium metaphosphate, 40% citric acid, 5% alum). Cover the container with gauze and bamboo strips that are slightly larger than the opening, then place stones or weights on top to keep it secure.
Low-salt treatment is better suited for winter. After pre-cooking and drying the mushrooms, soak them in saturated salt water to allow full absorption of salt. Then transfer them directly into the barrel and inject the same saturated brine along with the preservative and color protection solution. The overall pickling process typically takes 25–35 days, with shorter periods in winter (about 7 days) and longer in summer (around 2 days).
Fourth, during management and loading, ensure the barrels are washed thoroughly in the original brine before use. Weigh the barrels, fill them with fresh saturated saline and preservative solution, and adjust the pH using citric acid to 3.5. This helps maintain the quality and stability of the preserved mushrooms over time.
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