Boletus edulis, also known as Bigfoot mushroom, is commonly known as "Qizheng mushroom". It is a precious edible fungus in the world and has high food value and medicinal value. At present, the value of Boletus edulis on domestic and international markets has been rising year by year. The supply of high quality Boletus edulis tablets is in short supply, and the sales price is as high as 150-240 yuan/kg. Boletus has become an important mushroom product for export in China. It is of great significance to pick and process wild Boletus edodes to exert the advantages of unique resources in mountain areas and increase the income of farmers in mountain areas. The techniques for picking and processing wild boletus are described below.

I. Distribution and growth environment

The wild boletus is mainly distributed in the mountainous area of ​​600-1500m in the south and belongs to the high-temperature type bacteria. The optimum temperature for hyphae growth is 23-28°C. Generally, it grows in high-altitude coniferous forest, coniferous forest and broadleaf from July to September. Forest mixed forest, the growth of mycelium requires scattered light, that is, the place of Qiyin Sanyang, in the early July and August dry and rainy white rain in the year more than mushrooms, a large amount of growth.

Second, identify and pick

There are many types of wild boletus. At present, more than 20 varieties have been found to be edible in China, mainly including gorgeous boletus and delicious boletus and other varieties for consumption and processing. The main characteristics of the gorgeous boletus and delicious boletus are solitary, large, thick and fat stipe, stipe, stipe umbrella, cap and stipe auburn or brown, cell injury Or cut does not change color, dry goods are white to yellow-brown, dry goods aroma, pure. Red net boletus and other three species have certain toxicity, picking attention to identify, so as to avoid eating poisoning.

In July-September, when the weather was fine and the weather was raining, 4-6 days later, it was possible to pick up the mountains. It was best to dry after sunny dew picking, and picking was poor on rainy days.

Third, processing technology

1, post-harvest treatment

(1) Selection of mushrooms: Boletus edulis picked up in the wild are sometimes mixed with germs and miscellaneous materials. Carefully selected before processing, different types of boletus are classified and processed separately to ensure the pureness of processed products.

(2) Airing: The mushroom body picked on a rainy or cloudy day has a high moisture content, and should be air-dried for 3 to 5 hours in a dry and ventilated place to reduce the moisture of the mushroom body. Boletus that cannot be processed in time after harvesting should also be aired in a ventilated place.

(3) Remove impurities: Use stainless steel blades to scrape dirt and impurities from the base of the stipe, remove debris such as branches, fallen leaves, and hairy grass, and improve the clarity of the product.

(4) Classification: According to the type of boletus, the size of the bacteria, and the degree of opening of the mushroom umbrella, the classification is divided into young mushroom, half-opened mushroom, open mushroom and other categories, classification and processing.

2, slicing. The method and thickness of the slice directly affect the product quality, the slice is too thin, the bacteria piece is fragile, and the appearance is poor in shape; the slice is too thick, the dehydration is difficult, the color of the dried product is poor, and browning easily occurs. Slices need to be moderately thick and uniform. The specific operation is: using a stainless steel blade along the direction of the stipe longitudinal cut into pieces, slice thickness of 1cm or so, as far as possible to connect the stipe and stipe together, cut the corner scraps can also be dried together. The rusted kitchen knife should not be used for slicing, otherwise it will affect the color of the dry film and reduce the quality.

3, put the film. After boletus slices, they must be dehydrated and dried in time. Before dried, they must be properly placed and should be placed according to the size, thickness, and wetness of the bacteria. Drying can be placed on the bamboo mat, window sand or clean drying floor; when dried, the bacteria tablets will be discharged on the baking screen, and should not be stacked or overlapped.

4, dehydrated dry. Baking dehydration: baking sheet or oven can be used to bake, and less amount can also be baked with infrared lamp or smokeless charcoal. The initial baking temperature was 35°C. After that, it was increased by 1°C per hour. After being added to 60°C continuously for 1 hour, the temperature was gradually reduced to 50°C. The ventilation window should be started in the early period of baking. During the baking process, the ventilation window is gradually reduced until it is closed. Generally, it needs to be baked for about 10 hours, and it should be dried once, and it should be dried until the water content of the bacteria sheet falls below 12%. When the moisture content of fresh tablets is large, the increasing rate of temperature should be slowed down. If the temperature is suddenly increased or the temperature is too high, the microbes will be soft-cooked or scorched. During the baking period, according to the degree of dryness of the bacteria pieces, the screen position should be changed properly so that the bacteria pieces can be dehydrated. Drying and drying, drying in the morning on a sunny day, dry filming at any time during dry drying, so that the bacteria evenly receive the sunlight, and retract the booth before the sun goes down. Bacteria can not stay in the open air overnight. Adhering to the dew can cause the bacteria to become black. It is also not allowed to be exposed to rain in the middle. It is best to dry it on the day.

5, grading and packaging. Dried or dried boletus pieces can be graded and packaged after being softened. According to the appearance characteristics such as the color of the boletus plate, the cap and the stipe are connected, the export and export products can be divided into four grades. First-grade product: The bacteria piece is white, and the cap is connected with the handle. No debris, mildew, and insects are present. The second product: the bacteria piece is light yellow, and the cap is connected with the stipe, without breaking, no mildew and insects. ; Grade III: Yellow to brown bacteria, bacteria and stalk attached to the cap, no broken, no mildew and moth; four products: color yellow to dark brown bacteria, allowing some of the cap and stipe separation, there is broken , No mildew and insects. The rest are foreign goods. After the grading of the bacteria tablets, they are first packed in food bags and then packed in cartons. The transportation process must be carried out gently, and extrusion must be strictly prohibited. Storage must be shaded, ventilated, dried, and free of pests.

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