How to process salted wild rice?

(1) Process

De-shelling → elimination of substandard products → the first salting → discard liquid → the second salting → semi-finished raw materials → packaging and sale.

(2) operation method

A pickling: fresh wild rice shelling, washing, cutting or whole, 10 kg of salt per 100 kg, and add 50% salt brine 50 kg, wild rice above a certain weight. About 3 to 7 days (depending on the humidity, the middle of the appropriate inverted pool), such as water bamboo softening and salt has basically penetrated into the water bamboo inside can enter the second salting. Second salting: a salting of wild rice after the abandonment of liquid draining, 15 kg of salt per 100 kg after sealing and pressurization, about 15-30 days after the semi-finished wild rice is ready. Packaging for sale: the salted semi-finished water bamboo is weighed and packaged vacuum sealing can be sold. Consumers in the purchase of semi-finished salted wild rice, only need to open the bag desalination can be used as the main ingredients or ingredients of dishes.