Third, hot. The hot filling method includes hot water blanching and steam blanching. Hot water blanching is to first boil or close to boiling water, and then put into the mushroom, increase the firepower to the water temperature to reach the boiling point or close to the boiling point temperature, hold 2 minutes -5 minutes, the mushroom is removed immediately into cold water to cool. The common blanching equipment is a hot sink and double pan. Steam blanching involves putting mushrooms into a steamer or steam box, supplying steam with a boiler, controlling the temperature at 80-100 degrees, and blanching for 2-8 minutes. Turn off the steam immediately after the blanching, and take out the cooling. It is advisable that the hot blanch be burnt with edible mushrooms. In order to passivate the activity of the enzyme to better maintain the color and nutrient content of the edible fungus, 0.1% to 1% of citric acid or 2% to 5% of salt is often added to hot water. Fourth, antioxidant color protection method. The ideal method for solving the problem of color protection of edible cans is to add food-grade antioxidants to the finished cans so as to suppress or reduce the discoloration of the finished edible fungi. If the canned mushroom material is not treated with color protection prior to processing, add L ascorbic acid or 0% isoascorbic acid and its salts, or add vitamin E at a ratio of about 0.1% by weight of the finished product when filling the broth or before sealing. Antioxidant and other active substances, so that it can play a protective role in the preservation of finished cans. Fifth, cold water protection method in the picking of mushrooms when the root dial, and immediately immersed in cold water below 15 degrees, together with the container shipped to the factory, in time processing. Cutting and other operations during processing are performed in water to avoid contact with air. The quality of finished product canned mushrooms is better. Sixth, the vacuum method uses the vacuum method to remove the air around the raw material and the edible fungus tissue, cut off the supply of oxygen, and also prevent the enzyme from being browned. Generally, for the mushroom varieties that are easily discolored, 2% salt, 0.2% citric acid, and 0.02%-0.06% sodium metabisulfite solution are used as the vacuum mother liquor; 2% salt solution or sugar water can be used as the vacuum mother liquor for the easily discolored raw materials.