Quality characteristics of salted mushroom treated under various processing methods and those of mushroom pickles

In the domestic mushroom market, the price is lowered due to the increase of production, which makes it difficult to manage the farm. We will expand mushroom consumption by developing various processed products using fresh mushrooms. We investigated how quality characteristics of salted mushrooms are changed according to various processing methods. When the dried mushrooms were salted, the lightness of surface and quality was low. The pre-treatment processing method suitable for mushroom salting was a semi-drying after blanching. Mushrooms treated with this method had a low salinity of internal tissues and high hardness, chewiness. Mushroom pickles showed higher preference for soy sauce solution than vinegar solution. As a result of analyzing preference of mushroom pickles, it is suitable to produce soy sauce pickle with king oyster mushroom.