The high-salt treatment method is suitable for high temperature seasons, and the salt content accounts for 50% of the weight of the mushroom. Method: Sprinkle 2-3 centimeters thick salt at the bottom of the bowl, pour in pre-cooked mushroom, spread out, make its thickness be 6-7 centimeters, put a layer of salty mushroom on top until the tank is full, the top The top layer is topped with salt and poured into a cooled saturated salt solution and an anticorrosive color protection solution to flood the mushroom body. The cylinder is covered with gauze and bamboo strips, which have a slightly larger diameter than the cylinder mouth and are covered with stones and other heavy objects.
Low salt treatment is suitable for winter. Method: After the pre-cooked dried mushroom is dried, stir well in a saturated salt solution to allow the mushroom body to absorb enough salt. Then drain the fish directly to the barrel, and inject the saturated salt water and anti-corrosion color protection solution. Pickling usually takes 25 to 35 days, 7 times in winter and 1 in winter, and 2 times in summer.
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