The dry processing of edible fungi includes natural drying and mechanical drying.

First, natural dry. This method is based on the use of sunlight as the heat source and natural wind as the auxiliary method. It is suitable for bamboo oysters, white fungus, fungus, enoki mushroom, and ganoderma lucidum. This method is easy, old, and less expensive. When the processing is done, the cells that do not squeeze each other will be dried on bamboo screens and lightened when they turn over to prevent breakage. Generally, it can be dried in 2-3 days. This method is suitable for small-scale processing plants. There are also some processing plants to save money, and then toast until the sun to dry, but this need to be based on the meteorology, bacteria, water content and other conditions to control the body to avoid deformation, discoloration of mushrooms, and even erosion.

Second, mechanical drying. It is a method of dehydrating monotonous bacteria by baking with oven, roasting cage, drying room, or charcoal hot air, electric heating, infrared rays and other heat sources. At present, a large number of linear drying ovens, tempering ovens, and hot air drying ovens are used in large quantities. Dryer, steam dehydration dryer, infrared dehydration dryer and so on.

The process of dehydration and monotony of edible fungi is various. Take shiitake mushrooms as an example, in order to make the mushroom-type round, thick-spun mushroom-covered, yellow-backed mushroom, strong flavor, and moisture content reach 12% of the export standard, the following must be restrained: Link:

1, picking, shipping: to eight mature, not open when the umbrella picking, when the spores have not been distributed, dried after the strong flavor, high quality. Before the harvest, stop the water spray and put it in the bamboo basket after harvesting.

2. Spreading and cutting: Fresh mushrooms should be promptly spread on bamboo curtains in the ventilation and dredging field to accelerate the evaporation of the moisture on the surface of the mushroom body. After soaking, according to the market demand, the mushroom handle is usually not cut, and the mushroom is not cut. The three methods of shank shearing and mushroom shank shearing are respectively solved, and wood chips and other debris and crushed mushrooms are eliminated at the same time.

3, classification, installation, baking: beg for the same day harvesting, baking on the same day. Fresh mushrooms will be graded according to size, thickness, and flower shape. Mushroom handles of good quality are discharged upward evenly on the upper drying rack, and the lower quality is discharged. In order to avoid the mushroom metabolism of the mushrooms during the baking process, causing the mushroom cover to stretch open umbrella, color white, down the character, before the fresh mushroom baking, the baking chamber (machine) temperature can be adjusted to 38-40 °C Mushroom shelves.

4, control of the heat: fresh mushrooms after water content as high as 90%, at this time must not be high-temperature blasting, the operation of the specification. While heating up, start the exhaust fan so that the heat source enters the drying room evenly. When the temperature rises to 35-38°C, the dried curtain of fresh mushrooms will be layered into the drying room to promote the tightening of the mushroom body, increase the degree of curling and the thickness of the mushroom meat, and improve the quality of the mushroom. Drying temperature control: Maintain 380°C to 40°C for the first 1-4 hours, Maintain 40-45°C for the first 4-8 hours, Maintain 8-12 hours

45-50°C, maintaining 50-53°C for the first 12-16 hours, 55°C for the 17th hour, and maintaining 60°C for the 18th hour until drying.

5, pay attention to moisture, ventilation: With the mushroom body water evaporation, such as poor ventilation in the drying room will cause increased humidity, resulting in grayish brown color, character decline. Operation request: Open the whole dehumidification window in the first 8 hours, and maintain 50% ventilation in 8-12 hours, and maintain 30% ventilation in 12-15 hours. After 16 hours, the mushroom body is basically monotonous and can be opened. Drain the window.

The top of the mushroom was covered with nails and it felt firm and slightly nailed. When it was turned, it was “squeaked” and sounded, indicating that the mushrooms had dried and could be taken out of the house, cooled, packaged, stored and transported.

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