The high salt treatment method is suitable for the high temperature season, and the salt content accounts for 50% of the weight of the mushroom. Method: first sprinkle 2-3 cm thick salt on the bottom of the cylinder, pour the pre-cooked Flammulina velutipes, flatten it to a thickness of 6-7 cm, and then place a layer of salt on the mushroom until the tank is full. The first layer is capped with salt and infused with a cooled saturated brine and an anti-corrosion coloring solution to submerge the mushroom body. The cylinder is covered with gauze and bamboo sheets, and the isolation layer is slightly larger than the cylinder mouth, and is pressed with a weight such as a stone.

Low salt treatment is suitable for winter. Method: After pre-cooking the golden mushroom, dry it in a saturated saline solution, let the mushroom body absorb the salt, then drain the scale and directly fill the barrel, and inject saturated brine and anti-corrosion color solution. Pickles generally take 25 to 35 days, 1 time in the winter, 1 time in the tank, and 2 times in the summer.

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