Stropharia, also known as *Coprinus cuspidatus*, is a wild mushroom that has been cultivated in recent years and has gained popularity for its unique flavor and high economic value. It has a rich aroma, crisp texture, and excellent taste, making it highly sought after in the market. With high yields and premium prices, it offers significant profitability. However, one of the main challenges is its short shelf life, which makes it difficult to store and transport without spoilage. To maximize profits and reduce waste, proper processing methods such as salting and drying have been developed.
**I. Salting Process of Stropharia**
1. **Harvesting**: The mushrooms used for salted export should be harvested at the mature stage, typically when the cap is bell-shaped and the veil is still intact. They are cleaned by gently scraping off the stems and dirt using bamboo tools.
2. **Blanching**: After cleaning, the mushrooms are placed in a 5% saltwater solution and boiled for 8–12 minutes. The cooking time depends on the size of the mushrooms. A simple test involves checking whether the mushrooms sink or float; those that sink are fully cooked. Once done, they are quickly cooled in cold water or running water to stop the cooking process. It's important to use stainless steel or aluminum pots, avoiding iron pans to prevent discoloration.
3. **Pickling**: A 40% saturated salt solution is prepared by dissolving 40 kg of refined salt in 100 liters of boiling water. After cooling, the blanched mushrooms are placed into a clean container and covered with the brine. A weight is added on top to keep the mushrooms submerged, preventing discoloration. A layer of salt is sprinkled over the surface to maintain color and prevent spoilage. This process is repeated until the brine reaches the desired concentration.
4. **Storage**: The mushrooms are left to marinate in the brine for about 10 days, during which the brine is refreshed and circulated. When the brine reaches a specific gravity of 24°Bé, the mushrooms are ready for packaging and export. The brine can be recycled by heating and evaporating excess water.
5. **Usage**: Salted Stropharia can be stored for up to three months. Before consumption, the mushrooms are rinsed in clean water to remove excess salt. Alternatively, they can be soaked in a 1% citric acid solution for 7 minutes to desalinate, then rinsed and cooked without adding additional salt.
**II. Drying Process of Stropharia**
Due to its high moisture content, Stropharia is not suitable for air drying. Instead, mechanical drying using a dryer or electric blast drier is recommended.
1. **Sorting and Preparation**: Two days before harvesting, the mushrooms should be stopped from spraying. The stems are scraped and cleaned, and the stipes are trimmed as needed. After washing, the mushrooms are air-dried or sun-dried for 2–4 hours. They are then graded based on size and moisture content and placed on baking screens.
2. **Temperature Control**: The drying room is preheated to 45–50°C. The temperature is adjusted depending on weather conditions—35–40°C for sunny days and 30–35°C for rainy days. During the initial phase, all vents are opened to remove moisture quickly and fix the shape of the gills.
3. **Dehydration**: The temperature is gradually increased by 2–3°C per hour, reaching 51°C and maintained for 6–8 hours to ensure thorough dehydration. Ventilation is controlled to manage humidity and preserve color and structure.
4. **Final Drying**: The temperature is raised to 60°C for another 6–8 hours. When the mushrooms are 80% dry, they are removed and dried further for 2–3 hours. The windows are closed, and the mushrooms are baked until they become crisp and break easily when touched.
5. **Packaging**: Dried Stropharia is packed into plastic food bags, usually 500g or 1000g per bag, and sealed for storage or export. It can also be placed in woven bags lined with plastic film, then packed into corrugated boxes or wooden crates, each containing 5kg of dried product, ensuring easy handling and long-term preservation.
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