Quality shiitake processing technology
1. Sun dried mushrooms were sprayed on the mushrooms 2 days before harvest, and sunny weather was selected. When the mushrooms, mushrooms grow to 57 mature (film rupture) or mushrooms, thin mushrooms mature 78 (membrane has broken, along the incomplete expansion of the cap) when harvested. After harvesting, fresh mushrooms are graded according to the size and thickness, and are put on the drying screen with the handle down. The screen can be shaded with a net to absorb more heat, and 3 to 5 sunny days can be dried. The shorter the drying time, the better the quality of dried mushrooms. At this time, the water content of the mushroom is about 20%, which is still higher than the standard moisture content of 13% or less of the dried mushroom, and the flavor of the mushroom must be produced after baking at a temperature of 50° C. or higher. Therefore, it is a more economical and effective method for dry processing of shiitake mushrooms that first drying the mushrooms to semi-dry and then dehydrating them with hot air. 2. Drying performance Drying equipment performance must meet the requirements of drying and dehydrating process of the mushroom. The temperature and flow rate of the dry air can be adjusted according to the process requirements. At present, the drying box is mainly used as the drying equipment of the mushroom. Harvested mushrooms should be promptly sorted and moved into the oven within 3 to 4 hours. According to the size and thickness of the mushroom body, the umbrellas are sorted and sifted by the umbrellas, and the pleats are uniformly arranged upwards or downwards. The large, wet, thick mushrooms are placed in the middle of the sieve, and the small mushrooms and thin mushrooms are placed on the upper layer. Poor mushrooms and mushroom stalks are placed in the bottom layer. The entire drying process is divided into 4 stages: (1) Prepare the drying stage. That is, when the shiitake mushroom is in the box, the temperature is controlled at 30 to 50°C and the moisture is reduced to 75%. The onset temperature of shiitake mushroom harvested on sunny days can be 40°C, and the rough dehydration time can be 3 to 4 hours; the shiitake mushroom harvested on rainy days has an initial temperature of 30°C and rough dehydration time should be 4 to 5 hours. This period because of the humidity of mushrooms, the cells have not been killed, the temperature can not be less than 35 °C for a long time, and should open a large air inlet and exhaust outlet, so that moisture is discharged as soon as possible, the temperature rises uniformly, requiring that every 1 hour rise 1 ~ 2°C. (2) Drying stage. The moisture of the fruit body continues to evaporate, and gradually enters the hardened state, the appearance tends to be fixed, and the degree of drying reaches about 80%. The temperature gradually rises from 50°C to 55°C and it takes 8 to 10 hours. At this stage, the inlet and outlet should be reduced. (3) Post-drying stage (also known as setting stage). Mushroom water evaporation rate slows down, the mushroom body begins to harden, decides the shape of the dry mushroom, the temperature is maintained at 55 °C, takes 3 ~ 4 hours. (4) The completion phase. The temperature in the oven rises from 55°C to 60°C, and it can be killed for about 1 hour until the internal humidity of the mushroom is consistent with the surface humidity, the moisture content is 11% to 13%, the color is smooth, and the drying process is completed. 3. Precautions 1 Fresh mushrooms can not be stacked, so as not to affect the drying speed of mushrooms and the uniformity of dehydration between the mushrooms. 2 The drying operation should be carried out on a sunny day. The relative humidity of the air on a sunny day is low, which helps to reduce the drying time. 3 Drying program should be set according to different conditions of fresh mushrooms. Such as thin mushroom and rain mushroom mushroom folds are often lodging-like, such mushrooms can be pre-drying treatment for the sun, to the glistening luster and bacteria fold up for the degree, and then transferred to conventional drying. 4 Strictly control the drying temperature in each stage. The temperature is low, and the dried mushroom pleats are white; the temperature is too high and the pleats are too yellow or brown. During the drying process, the temperature must not be too high or low, otherwise the dried mushrooms will have a dull surface. 5 If bagging is done immediately after drying, it will make the dried mushroom broken and affect the appearance. It should be graded and bagged after appropriate rejuvenation of dried mushrooms. When storing and stacking, it should prevent dry mushroom from being broken. Seasonings & Condiments,Spices And Condiments,Spices & Condiments,Condiments And Seasonings ZHONGSHAN G.H.L. TRADING CO., LTD. , https://www.ghltrade.com