Introduction to the drying method of edible mushroom

The quality of dry processing is directly related to the economic benefits of producers when the edible fungus is produced in batch or cultivated in large area There are two kinds of drying methods of edible fungi: natural drying and artificial drying In the process of drying, the speed of drying has a decisive influence on the quality of dried products The faster the drying speed, the better the product quality Natural drying, which uses sunlight as heat source, is suitable for bamboo fungus, tremella, Flammulina velutipes, Hericium erinaceus, Lentinus edodes and other varieties It is one of the oldest drying processing methods of edible fungi in China During the processing, the bacteria will be laid on the South inclined bamboo sunblind without overlapping In winter, the tilt angle of sunblind needs to be increased to increase the sunlight exposure When the fresh fungus is spread and dried, it should be turned over and moved gently to prevent damage Generally, it takes 2 to 3 days to dry This method is suitable for the production and processing of small-scale farms Some mushroom farmers, in order to save money, bake the mushroom until it is half dry, which needs to be properly controlled according to weather conditions, light intensity, moisture content of the mushroom, or the mushroom will be distorted, deformed and discolored In order to dehydrate and dry the bacteria, we use oven, oven, drying room, or heat sources such as hot air, electric heat and infrared ray This method has the advantages of fast drying speed and good quality, and is suitable for large-scale processing products At present, the artificial drying equipment can be divided into: convection drying, radiation drying and electromagnetic induction drying At present, a large number of equipment are used in our country, such as linear heating drying room, tempering heating drying room, hot air dehydration dryer, steam dehydration dryer, infrared dehydration dryer, etc There are various dehydration and drying processes for edible mushrooms Taking shiitake mushrooms as an example, in order to make the mushroom round, the lid curled thick, the color of the mushroom fold bright yellow, the flavor rich, and the water content up to 12% of the export standard, we must grasp the following links: first, strictly control the picking when it is eight mature and the umbrella is not opened At this time, shiitake mushroom spores are not distributed, and the smell is strong and the quality is good after drying It is forbidden to spray water when picking The fresh mushrooms are placed in bamboo baskets, and can not be transported in cloth bags or nylon bags to prevent extrusion, damage or deterioration 2 Timely spread and air the fresh mushrooms collected on the bamboo curtain of the ventilation and drying site to speed up the evaporation of water on the surface of the mushroom body Do not put fresh mushrooms on the wet ground to prevent browning and affect the color of dried mushrooms According to the market requirements, the fresh mushrooms are generally treated in three ways: no cutting handle, half cutting handle and full cutting handle At the same time, the debris such as sawdust and broken mushrooms are removed 3 It is required to harvest on the same day and bake on the same day The fresh mushrooms are sorted and graded according to their size, thickness and shape The stalks of the mushrooms are evenly arranged on the upper drying curtain, and the poor quality ones are arranged on the lower layer In order to prevent the metabolism of Lentinus edodes cells from increasing during the baking process, which causes the mushroom cover to stretch and open the umbrella, the color turns white, and the quality is reduced, the empty machine can be heated to 38 ℃ to 40 ℃ before the fresh mushroom is put into the machine, and then the mushroom can be mixed on the shelf 4 Master the fire, dry the Lentinus edodes at low temperature with water content up to 90%, and do not bake them at high temperature Start up operation to be standardized: start the exhaust fan at the same time of ignition and temperature rise, so that the heat source can be evenly input into the drying room When the temperature rises to 35 ℃ to 38 ℃, put the curtain layer by layer into the drying room, promote the shrinkage of the mushroom body, increase the curling degree and the thickness of the mushroom meat, and improve the quality of the dried mushroom Temperature control of drying room: 38 ℃ to 40 ℃ for 1 to 4 hours, 40 ℃ to 45 ℃ for 4 to 8 hours, 45 ℃ to 50 ℃ for 8 to 12 hours, 50 ℃ to 53 ℃ for 12 to 16 hours, 55 ℃ for 17 hours, 60 ℃ for 18 hours 5 Pay attention to the evaporation of moisture in the mushroom body, and the poor ventilation in the drying room will cause its color to be gray brown and its quality to decline Operation requirements: open all the dehumidification windows in 1 to 8 hours, maintain about 50% ventilation in 8 to 12 hours, 30% ventilation in 10 to 15 hours, and after 16 hours, the mushroom body is basically dry, and the dehumidification windows can be closed for a long time When pressing the mushroom cover on the top of the nail feels hard and there is a slight nail trace, and there is a sound of turning, it indicates that the dried mushroom is enough and can be cooled and packaged out of the room.