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Sausage processing of Coprinus comatus
Harvesting of Coprinus comatus should be done promptly at the bud stage, when the sclerotium is tightly attached to the stipe and the outer skin of the sclerotium appears flat, scale-like, resembling fish scales. At this point, the mushroom height is typically between 10–15 cm. Delaying harvest beyond this stage, especially after the ring begins to loosen, can significantly reduce the quality of the salted mushrooms. The timing should be adjusted based on the size of the mushrooms, and care must be taken during harvesting to ensure the entire mushroom body remains intact, with clean and neat stems.
After harvesting, the mushrooms should be rinsed thoroughly in clean water to remove any dirt or debris. This step is crucial to maintain the purity and quality of the final product.
Next comes the blanching process. Fill an aluminum or stainless steel pot with pure, clean water and bring it to a boil. Once boiling, gently add the washed Coprinus comatus into the pot and cook for 5–7 minutes, depending on the heat intensity and the size of the mushrooms. Stir occasionally and skim off any foam that forms. The mushrooms are ready when they sink to the bottom of the pot—this indicates they are fully cooked. Alternatively, you can test a few mushrooms by placing them in cold water; cooked mushrooms will sink, while raw ones will float.
Once cooked, quickly transfer the mushrooms into a container of cold water or running tap water to cool them down within 30 minutes. Ensure the core of the mushrooms is cooled completely. After cooling, drain the mushrooms for 5–10 minutes to remove excess moisture.
For salting, prepare a 15% salt solution by dissolving 15 kg of refined salt in 100 kg of boiling water. Stir until fully dissolved, then cool and filter through gauze to remove impurities. Place the cooled mushrooms into the saltwater tank, allowing the brine to naturally penetrate the mushroom tissue. If the taste changes, turn the container to ensure even salting. After three days, move the mushrooms to a 20% salt solution (or 20°Bé) for further salting. Cover the mushrooms with clean gauze and place a bamboo sieve on top to keep them submerged. Salt the mushrooms daily, maintaining a brine concentration between 20–22%. If the concentration drops, add more salt or replace some of the brine with saturated saltwater. After one week, if the brine concentration stabilizes at 20% or 20°Bé and no longer decreases, the mushrooms are ready to be removed.
Finally, package the salted mushrooms. Drain them for about 5 minutes, then weigh them into plastic buckets of 25 kg or 50 kg. Fill each bucket with 20% saltwater and adjust the pH to 3–3.5 using a 0.2% citric acid solution. Seal the containers and store or prepare for export.