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草菇因其肉嫩味鲜,容易烹调而被人们所“青睐”。但草菇是高温型食用菌,在炎热的夏季难以贮存,在30℃左右的气温下极易开伞和枯萎;如果放在10℃以下的冰箱中保存几天,虽然菌被不会破裂,但菌体很快液化变质。因此,必须及时进行处理,以保存草菇原有的色、香、味、形。本文介绍一种家庭草菇的盐渍法。1.采收:当草菇子实体长到8～9分成熟,在菌被未破裂时就应采收,采收后要及时加工处理,以免“伸腰”或开伞。
Straw mushroom because of its delicious meat, easy to cook and people are “favored.” However, straw mushroom is a high temperature edible mushrooms, difficult to store in the hot summer, at 30 degrees Celsius, easy to umbrella and withered; if placed in a refrigerator below 10 ℃ for several days, although the bacteria will not be broken, However, bacterial cells quickly liquefaction. Therefore, we must promptly processed to preserve the original mushroom color, smell, taste, shape. This article describes a method of salting the family mushrooms. 1. Harvest: When the grass mushroom fruiting bodies grow to 8 to 9 points mature, the bacteria should not be broken when the harvest, timely processing after harvesting, so as not to “stretch” or parachute.