How to pickle fresh mushrooms? How long do pickled mushrooms last

Prepare the ingredients and ingredients: mushrooms, 1 gram of sodium metabisulfite, water, 10 grams of saline solution, 1500 grams of refined salt, edible salt, 10 grams of citric acid, 2 clean containers.

The method is as follows: 1. First of all, we add 1 gram of sodium metabisulfite to the water, and then pour in fresh mushrooms, soak them for about 10 minutes and remove them, as shown in the figure below.

2. Then we rinse the mushrooms with water for several times, put them in a pot and pour in water and a salt water solution with a concentration of 10, boil for eight minutes, remove the mushrooms and rinse them with cold water.

3. After that, we add 1500 grams of refined salt, mix the mushrooms evenly by hand, and then put the mushrooms into a container, take them out after marinating for 2 days and put them in another container.

4. Finally, we use 500 grams of water and 110 grams of salt, wait for the water to boil to dissolve and cool the salt, then add 10 grams of citric acid and mix well with chopsticks, and pour it into the container of new mushrooms.

5. In the last step, all the mushrooms are packed into the container, covered after 10 days, and marinated for a few more days, you can open and taste the mushrooms, as shown below.

Prepare the materials. <>

Mushrooms are changed to knives for later use.

Bake all the mushrooms in the microwave for 5 minutes.

Drain and set aside.

Add the coriander and season with the freshness, aged vinegar and sesame oil.

Garnish the cherry tomatoes that should be included in the dish on top of the dish.

steps for making spicy fried mushrooms;

Cut the two types of mushrooms.

Cut the peppers into hob pieces.

Heat the pan with oil, minced green onion and ginger, add chili peppers, fry for a while, and add mushrooms. Then the stir-fry begins. The more you fry, the spicier it is, the more fragrant it is. Basically, there was no water in the fried, and then some water was sprayed.

Season with salt and chicken essence before cooking, and don't forget to add minced garlic.

Six months.

Salted mushrooms, drained to about 15 percent moisture, can be stored at room temperature for about six months. Saturated brine can be used for long-term storage of pickled mushrooms, but, from a food safety point of view, it is generally not more than 6 months. After long-term storage, nitrite may also be produced, and eating too much will cause harm to the body, so try to eat as little as possible.

Preparation of pickled mushrooms:

1. Add 1 gram of sodium metabisulfite to 5000 grams of water, then pour in 5000 grams of fresh mushrooms and soak them for 10 minutes.

2. After rinsing with water several times, pour in a saline solution with a concentration of 10, boil for 8 minutes, remove and rinse with cold water.

3. Add another 1500 grams of refined salt, put the mushrooms into the tank layer by layer, marinate for 2 days and then put it in another container.

4. Add 110 grams of salt with 500 grams of water, boil and dissolve and cool, add 10 grams of citric acid and mix thoroughly, and pour it into the container.

5. Put it in a container, cover it after 10 days, and after a few days, it will become Tianjin salted mushrooms.

Summary. Theoretically, saturated brine can be stored for long-term storage of pickled mushrooms, but from a food safety point of view, it is generally not more than 16 months.

Theoretically, saturated brine can be stored for long-term storage of pickled mushrooms, but from a food safety point of view, it is generally not more than 16 months.

Hello teacher, what method to pickle mushrooms can be stored for a long time.

Mushrooms are not afraid of freezing, blanch them in boiling water to cool, and then squeeze out the water to freeze them, which can be stored for a long time. If it is left for too long, it is best not to eat, and health is the most important thing!

I see that the fresh mushrooms in barrels bought in the store are not salted, they can be stored for a long time, and they are particularly fresh to eat, so I can consult with you about the method of pickling.

Generally, the store** is full of fresh mushrooms, and dried mushrooms, and there are no such barrels of flooded fresh mushrooms.

The canned mushrooms sold in some stores are also produced by the manufacturer through external processing.

Nitrite is not produced when pickling vegetables, meat, fish, chicken, etc., including nitrite that is actively added, in order to make the meat look good and prevent the growth of Clostridium botulinum. Nitrite readily reacts with secondary amines produced when proteins are degraded to form nitrosamines, which can not only cause premature aging, but are also carcinogens.

Mushrooms are still nutritious after pickling. Not much damage to nutrition.

It's also nutritious, but pickled mushrooms don't taste as good as fresh mushrooms.

After the mushroom is pickled, the nutrient content is not lost, and many mushrooms are pickled and stored, such as enoki mushroom, oyster mushroom, lion's mane mushroom, etc.

There are not many left, otherwise they will all go to pickling, who will bother to make fresh products.

There are two methods of salting and soy sauce pickling, salting requires salted water, mushrooms and other materials, and soy sauce pickling requires mushrooms, chili peppers, garlic, ginger, soy sauce, peppercorns and other materials, specifically:

Salting: 1. Dry fresh mushrooms for a day, then clean them up.

2. Blanch the mushrooms with boiling water (some types of mushrooms will appear mucus after blanching, in this case, it is recommended to use cold boiled water and wash it several times repeatedly to minimize the mucus).

3. Cool the blanched mushrooms for later use, and burn the brine at a ratio of 10:1 (the amount of brine is subject to the source of the mushrooms).

4. Boil the salted water to cool the jar of pickled mushrooms, pour the mushrooms in, pour two wine bottles with high liquor, and sprinkle a small handful of salt on the top. Cover and seal the jar, and it tastes better after 15 days.

2. Boil water, wait for the water to boil, pour the processed mushrooms into it and blanch it, just blanch it thoroughly.

3. Take out the scorched mushrooms to control the water, after cooling, wash them with cool boiled water, sprinkle them with salt and stir evenly, let them stand for two hours, and then squeeze out the excess hail and lead water by hand, remember not to use too much force, don't squeeze it.

4. Wash the chili pepper, cut it into small pieces, cut the garlic in half, and cut the ginger into strips or thick slices.

5. Pour the ingredients in the fourth step together with Sichuan pepper into the soy sauce that can submerge the mushrooms, then pour the mushrooms processed in front of it, use clean chopsticks, stir evenly, and marinate for four or five hours.

6. Cover the lid and place it in a low temperature place, generally you can eat it in three or four days, this method of storage time is relatively short, it is recommended to do less at a time, and put it in the refrigerator for storage if possible.

Home-cooked pickled mushrooms. You can wash the mushrooms. Then blanch with boiling water.

Tear the mushrooms into small strips. Put it in a jar. You can sprinkle some table salt on top.

Then put some warm boiled water. Seal the jar for about ten days. At this time, the mushrooms will be pickled.

It's delicious. It can be served cold. You can also stir-fry meat with mushrooms.

All are very nutritious.

The mushroom pickling method is as follows:1. Fresh mushrooms are dried for a day, then cleaned and cleaned, and the mushrooms are boiled with boiling water (some kinds of mushrooms will appear mucus after burning, in this case, it is recommended to use cold boiled water and wash it several times repeatedly to minimize mucus).

2. Burn the mushrooms to cool and set aside, burn the brine in the ratio of ten to one (the amount of brine is subject to the mushrooms), boil the brine and let it cool, pour it into the jar ready to be used to pickle the mushrooms, pour the mushrooms that were spared before, sprinkle a small handful of salt on the top, pour two wine bottles with high liquor, cover and seal the altar, and the taste is better after fifteen days, this method can be stored for a long time.

3. The key point is to pay attention to hygiene during the operation from beginning to end, and not to get oil stains or any other unclean things!