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咸蘑菇可直接作蔬菜或加工罐头。近年来,广东、福建咸蘑菇的出口量较大。其加工方法是:先将采来的蘑菇削切平整,洗净放入沸水中预煮15分钟,在流动的清水中漂洗半小时。然后放入8～10℃盐水中腌制,定色一星期,捞起再放入23℃盐水保存一个月即可出口。腌制时应经常翻动加盐,保持浓度和温度(23℃)。
Salty mushrooms can be used directly as vegetables or canned food. In recent years, Guangdong, Fujian salty mushrooms larger exports. The processing method is: first to pick the mushrooms cut smooth, wash into boiling water for 15 minutes, rinse in flowing water for half an hour. Then put 8 ~ 10 ℃ brine marinated, color a week, picked up and then placed in brine at 23 ℃ for one month to export. Pickled often turn the salt, keep the concentration and temperature (23 ℃).