How to store shiitake mushrooms for a long time

Mushrooms can be stored for extended periods of time through methods such as drying, refrigeration, vacuum preservation, freezing, and salting.

1. Dry storage

Slice fresh shiitake mushrooms and lay them flat in a ventilated and dry place to air dry naturally, or use a food dryer for low-temperature dehydration. Dried shiitake mushrooms have extremely low moisture content, making it difficult for microorganisms to reproduce and can be stored for several months. Soak in warm water before consumption and avoid direct sunlight to prevent nutrient loss.

2. Refrigerated storage

Fresh shiitake mushrooms are packed in breathable paper bags and placed in the refrigerator compartment. The temperature is controlled at around 4 ℃ and can be stored for one week. Paper bags can absorb excess moisture and prevent mold growth. Do not use sealed plastic bags. During the refrigeration period, it is necessary to check daily. If softening or spots are found, they should be taken out immediately for processing.

3. Vacuum preservation

Use a vacuum machine to remove air from the packaging bag and seal it, blocking oxygen from coming into contact with the mushrooms. This method can inhibit the growth of aerobic bacteria and, when combined with refrigeration, can extend the shelf life to two weeks. Before vacuum packaging, it is important to ensure that the surface of the mushrooms is dry, otherwise it may accelerate spoilage.

4. Freeze and store

Wash the shiitake mushrooms, blanch them in water for 30 seconds, drain them, and pack them in a special freezing bag to seal the air. Freezing at minus 18 ℃ can store for 3 months, but after thawing, the taste is slightly soft and suitable for stewing soup or stir frying. The freezing process can damage the cell structure, and it is not recommended to repeatedly freeze and thaw.

5. Salted storage

Layer the shiitake mushrooms with salt in a 10:1 ratio and place them in a disinfected container. After compaction, seal and store in a cool place. A high osmotic environment can inhibit bacteria and have a shelf life of over six months. Before consumption, rinse thoroughly to remove salt, and hypertensive patients should control their intake.

It is necessary to regularly check whether there is mold or odor when storing shiitake mushrooms in daily life. If any abnormalities are found, they should be discarded immediately. Different storage methods can affect the nutritional composition, drying treatment can lose some water-soluble vitamins, and freezing has less damage to dietary fiber. It is recommended to choose the appropriate method according to the consumption plan, prioritize refrigeration for short-term consumption, and dry or freeze for long-term storage. Pay attention to the condition before cooking. Rotten mushrooms can produce toxic substances and should not be consumed again.