Raw material processing, the mushroom cut handle, cut handle length should be based on mushroom shape, mushroom meat, mushroom quality, mushroom surface to determine, and can be divided into toads, cut half feet, cut flat feet three levels. In general, mushrooms with small noodles, thin mushrooms, and long mushroom legs are suitable for deodorization (to keep their feet full); mushrooms are large and round, mushrooms are thin, and mushrooms are soft and the mushrooms are desirable. To half of the mushrooms, the value range is about 1-1.5 cm; the mushroom surface is large and round, and the mushroom meat is thick and hard. It is advisable to take a flat foot, that is, cut the foot, leaving about 0.5 cm. According to the size of the mushroom surface, the thickness of the mushroom meat, the roundness of the mushroom surface, and the quality of the mushroom, the length and length of the cut mushroom can affect the price of the dried mushroom product and the yield of the dried mushroom. The key to the baking method is to grasp the temperature of the baking process. After the shiitake mushroom is cut to different lengths, it is spread on a drying screen, and the drying screen is pushed into the drying oven of the drying oven. The closed door starts to ignite and bake. Dehydration at the beginning of the temperature can not be less than 30 °C, preferably 32 °C bake; in the range of 40 °C -50 °C bake for 6 hours; stop the fire for 1 hour, then at 45 °C -50 °C hot air temperature, dehydration for 6 hours Stop the fire for 2 hours and carry out the mushroom. Finally, it was dehydrated at 50°C-60°C until it was dried. It is not advisable to raise the temperature too fast during baking. The temperature rise cannot exceed 3°C-5°C per hour. In the baking process, the mushroom is also a part that can't be ignored. Because of the uneven thickness of the meat, its moisture content varies greatly, and the baking time requirements are naturally different. Therefore, after the second ceasefire, it must be screened and checked. It was found that the dried foods should be picked up and put into plastic bags. This can prevent some mushrooms from zooming due to excessive baking, affecting the quality of dried mushrooms. Dry mushrooms stored after drying, if not properly stored, it is easy to tide. Especially in the rainy season when the temperature is high and the humidity is high, mildew and insects are more likely to be caused. Therefore, after the mushrooms are baked, they must be quickly packed into plastic bags, and then put in a small bag of anhydrous sodium chloride so as to prevent the sugar in the mushrooms from leaking and discoloring, and at the same time prevent spawning and hatching of the wheat moth. In order to prevent insect pests such as mushrooms, it is also possible to fumigate the storage room with carbon disulfide for 24 hours before storage, and then store it after removing excess gas.
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Drying and Storage Techniques of Dried Mushrooms
At present, shiitake mushrooms have become a pillar industry in many mountainous rural areas for economic development. However, in the process of mushroom cultivation, due to inadequate management, or encounter anomalies in the climate, temperature difference, easy to form some deformed mushrooms or poor quality mushrooms (collectively known as mushrooms). If these inferior mushrooms are not treated, they will enter the market directly as fresh mushrooms, the selling price will be very low, and they will not be sold well. If you bake it into dried mushrooms, you can not only appreciate, but also sell well. However, due to improper cooking methods and the same dried mushrooms, some farmers often have prices several times different. In the past few years, the author conducted research on baked mushrooms, and initially summarized the techniques and methods that must be mastered for dried mushrooms.