Method for preparing low-salt salted hypsizigus marmoreus

The invention relates to a method for preparing low-salt salted hypsizigus marmoreus. The method comprises the following steps: immersing hypsizigus marmoreus which is separated into different grades for 1 hour with flowing ozone water having a concentration of 3ml/L; draining water, frying in hot oil, mixing edible salt water having a concentration of 4 percent with white wine, calcium lactate and clove, boiling, and blanching the fried hypsizigus marmoreus in the mixed solution for 1 minute; cooling the blanched hypsizigus marmoreus, centrifugally dehydrating at a rotating speed of 2500r/min for 5 minutes, and packaging in vacuum; and sterilizing at 100 DEG C for 10 minutes, cooling, and continuously sterilizing for 140 seconds with microwave having a frequency of 2580MHZ. According to the hypsizigus marmoreus finished product prepared by the method, the mushroom cap is yellowish-brown, the mushroom stem does not have the browning phenomenon, and the muschroom body is complete. The low-salt salted hypsizigus marmoreus is tasted crisp and tender, is rich in mushroom flavor, and can be preserved for 8 months.