How to preserve fresh dried mushrooms

Ganba mushroom can be said to be a kind of fungus that is abundant in Yunnan. It is rarely seen in the north of our country. Generally speaking, dried mushrooms have very high requirements for the storage environment, so there are not many dried mushrooms that can be transported to various parts of the country. If you are lucky enough to buy fresh dried mushrooms, you must know how to preserve them to prevent them from losing moisture and changing their taste. So, how to preserve fresh dried mushrooms?

Yunnan Dry Mushroom

Ganbajun is the Yunnan local name for a variety of edible fungi of the genus Ledermomyces. It is an important and precious commercial fungus in Yunnan with a special aroma and taste. Yunnan dry mushroom is a local edible fungus that is only eaten in Yunnan Province, especially in Kunming and its surrounding areas. Yunnan is the place with the richest wild edible fungi in the world. The dry mushrooms in Yunnan are the most precious food in the mountains.

The best quality Yunnan Ganba mushrooms are those with strong and tender fungi, and no or only a small amount of impurities inside the fungi. To ensure its excellent quality, the most important thing is to keep the bacteria fresh and at just the right humidity.

Yunnan dried mushroom has a unique fragrance all over, tastes slightly sweet when raw, and has a similar smell to seaweed.

Preservation of dried mushrooms

The flesh of Ganba mushroom is tough, tender and sweet. It is rich in various nutrients, such as protein, fat, carbohydrates, thiamine, calcium, iron, etc. It is a wild edible mushroom that is loved by the public. So, how is Ganba Mushroom preserved?

Fresh dried mushrooms can be stored for a long time as long as they are relatively dry. When storing, you can remove the dirt and weeds on the dried mushrooms, keep them dry, put the amount into a fresh-keeping bag, and then store them in the freezer of the refrigerator. Take them out before eating, let them thaw naturally, and rinse them with clean water.

In addition, the skin of the roots of fresh dried mushrooms with soil is peeled off and arranged into strips of basically the same size. Then they are washed with clean water and soaked in salt water for 5 to 9 days. After being taken out and rinsed with clean water, they are placed in a waterproof container and soaked in preservative solution. The preparation method of the preservative liquid is as follows: weigh 10%~25% of the total weight of the dried mushroom after adding water, weigh 1‰~4‰ of sodium benzoate, and weigh 1‰~4‰ of sodium metabisulfite, and dissolve the salt, sodium benzoate and sodium metabisulfite in water to prepare the preservative liquid. ...