Bags of mushrooms have become a pillar industry in many mountainous rural areas for economic development. However, in the cultivation of mushrooms, due to inadequate management, or encounter anomalies in the climate and temperature differences, it is easy to form some malformed mushrooms or poor 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 be sold poorly. If they are baked into dried mushrooms, they will not only increase in value but also sell well. Power Driven Harrow,Tractor Drived Power,Power Disc Harrow,Power Roller Harrow Shandong Dahua Machinery Co.,Ltd , https://www.agrodahua.com
First, raw material processing. The mushroom will be cut and the length of the cutting handle should be determined according to the mushroom shape, mushroom meat, mushroom quality, and mushroom surface, and can be divided into three grades: cut, cut, and cut. 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. The half of the mushroom shall be in the range of 1--1.5 cm; the mushroom shall be large and round, and the meat of the mushroom shall be thick and hard. To take a flat foot is appropriate, that is to cut the foot, leaving 0.5 Centimeters or so. 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.
Second, baking method. The key is to have a good grasp of the baking process temperature. 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. The initial temperature of dehydration shall not be lower than 30°C, preferably 32°C; drying in the range of 40°C--50°C for 6 hours; after 1 hour of ceasefire, then dehydration under the condition of 45°C--50°C hot air temperature 6 hours; stop fire for 2 hours, carry oyster mushrooms. 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 cannot be ignored. Because the meat is of different thicknesses, the moisture content varies greatly, and the baking time is 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.
Third, the storage of dried mushrooms. After drying mushrooms, 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 such as wheat buckwheat. 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.
Roasting and storage of shiitake mushrooms