Traditional Chinese Salt water processing: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Salt water processing. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 6294 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Salt water processing of oyster mushroomsPleurotus ostreatus, also known as oyster mushroom, is an edible fungus that can be eaten fresh or processed into cans for export. It is extremely nutritious. Oyster mushroom brine processing is easy to operate, easy to transport, and has high economic benefits.Grade standards for oyster mushrooms (divided into 2 levels) First-grade mushrooms: gray in color, 3 to 12 centimeters in diameter, without a stem, and some with stems do not exceed 1 centimeter. The tissue is tender and the shape is complete. There are no serious shrinkage or cracks on the edges of the mushroom umbrellas. There is no sediment or other impurities. There are no diseases and insect pests. There is no shrinkage or deterioration. There is no peculiar smell. Do not soak in water.Second-level mushrooms: gray-white or gray-brown, 3 to 12 cm in diameter, with a mushroom stalk, but not more than 1 cm. The tissue is delicate and the shape is basically complete. The edges of the mushroom caps are allowed to be cracked no more than 1/4 of the whole flower. There is no sediment and other impurities, no diseases and insect pests, no shrinkage or deterioration, no peculiar smell, and no soaking in water.Finished product specifications 1. Color: light gray, a small amount of taupe is allowed.2. Organizational form: Whole flowers and fan blocks should be packaged separately.(1) Whole flower: The transverse diameter of the oyster mushroom is 3 to 10 centimeters.(2) Fan block: the shape shall not be less than 2 cm in terms of chord length.3. Smell: It should have the aroma of pickled fresh oyster mushrooms without any peculiar smell.4. Impurities: Glass fragments, metal fragments and other animal feces impurities are absolutely not allowed.5. Sodium chloride content: more than 19%, no crystalline salt is allowed in the finished product.Process flow Acceptance → rinsing → pre-cooking → rinsing with paralyzed water → sorting → pickling → inspection → packagingPreparation method 1. Acceptance: They should be accepted according to the grading standards and placed separately.2. …
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Lei Cheng
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