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The sweet and sour impregnation process of Shiitake

2016-06-02 14:26:47
1. Selecting: people can select fresh and whole Shiitake, the diameter of cup reaches 6 to 10 cm, then do the spray washing.
2. Preliminary salting: use 4 kg of salt to pickle 100 kg of clean shiitakes. Make sure “ One layer of Shiitake, one layer of salt”. Finally spread a layer of salt and use heavy staff to press for 24 hours.
3. Secondary salting: ladle shiitakes out, drain off and put into clean bombonne for secondary salting. Use 6 kg of salt to pickle 100 kg of clean shiitakes. Make sure “ One layer of Shiitake, one layer of salt”, spread a layer of salt and use heavy staff to press for 48 hours.
4. Separate salt out: soak secondary-salting Shiitakes in clean water for 12 hours, separate a part of salt and then ladle out and drain off moisture.
5. Vinegar-soaking: put shiitakes into clean bombonne, use heavy staff to press. Pour vinegar into the bombonne, cover bamboo split and soak for 10 hours, then drain off vinegar solution.
6. Sugar- soaking: put Shiitakes into clean bombonne, use 40 Kg of sugar to pickle 100 Kg of Shiitakes, make sure “ One layer of Shiitake, one layer of sugar”. Use heavy staff to press for 4 days, then ladle out and drain off excess moisture.
7. Boiling: pour sugar solution into the pot, bring to a boil, and then add Shiitakes, boil in slow fire and stir constantly till boil again, then airing and packaging.
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