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Harvest and Processing Technology of Coprinus comatus
Harvesting *Coprinus comatus* (shaggy ink cap) must be done at the right time. The fungus should not be left to mold, and it is best harvested when the veil is just starting to loosen, and the bud is about six to seven points mature. Use a bamboo stick or a stainless steel knife to gently scrape the base of the mushroom foot and cover the scales with the mushroom cap. Rinse thoroughly with clean water, then drain quickly or sun-dry for about two hours before processing.
Drying facilities include mortuary houses or dryers. For sliced mushrooms, select and clean the drained mushrooms on the same day. Using a long-handled blade or stainless steel knife, cut from the lower edge of the fungal ring to halfway up the cap, creating two halves that are still connected by the cap. Depending on size and moisture content, spread the slices straight on a bamboo tray. Large and wet mushrooms should be placed in the middle layer of the bamboo frame, while small and drier ones go on the top layer. The bottom layer is reserved for lower-quality mushrooms.
Temperature control is crucial during drying. Start baking at 37°C, gradually increasing to around 60°C, and finally reaching 65°C. The entire drying process—dehydration, color setting, and final drying—should take between 16 to 24 hours. Mushrooms with higher moisture content, such as those harvested on rainy days, may require longer drying times. Note: The temperature must rise slowly. If too high, the cap may crack and darken, lowering the quality. When the temperature reaches 37°C, the fresh mushrooms are placed inside. The caps will naturally shrink inward, curl more, and turn white, indicating good quality. If the temperature is below 35°C, the cells remain active, and the mushroom cap cannot maintain its shape, resulting in lower value.
When the relative humidity in the drying room (or dryer) reaches 70% (as shown on a hygrometer), open the intake and exhaust vents for ventilation and dehumidification. As the humidity decreases, adjust the louvers—open them fully for about 4 hours, half-open for the next 17 hours, and fully closed for the last 2 hours. Drying is complete when the moisture content of the mushroom body drops to 12–13%. A simple test is to press the cap with your fingernail; if it feels firm and leaves slight marks, it's properly dried. Too much moisture can lead to mildew, while too little makes the caps fragile.
Once dried, immediately pack the product into double-layer plastic tubes, seal the opening tightly, and wrap it in a woven bag. Each bag should contain 2.5 kg of dried shaggy ink caps. This method ensures freshness, maintains quality, and extends shelf life.
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