Shiitake mushroom is a famous edible fungus in the world and is also a traditional export product of our country. Mushrooms contain a unique fragrance, rich nutrition, tender meat, is one of the commonly used ingredients in Chinese and foreign dishes, known as the king of food. At the same time, shiitake mushrooms are also a well-known medicinal bacterium. They have extremely high medicinal value such as Qi and active wind breaking. Modern medicine has proved that long-term consumption of mushrooms can enhance physical fitness; soften blood vessels, lower cholesterol, more anti-cancer anti-cancer effect. Therefore, shiitake mushroom is very popular in the international market and has become the second largest edible fungus in the world. The production and processing of shiitake mushroom can bring great economic and social benefits, and it has broad market prospects.
1, stock preparation
(1) Harvesting method
Watering is prohibited 1 day before harvest and timely harvesting. Thick mushrooms should be harvested at the maturity of the 4th, and generally no more than eight mature harvests. When harvesting, the natural rupture of mushroom pellicle membrane should be selected. The mushroom cap has not opened the umbrella, the edge of the membrane is rolled, and the mushroom fold expands without disease or deformity. When harvesting, use your fingers to gently grasp the stipe to take care of it. Do not touch the pleats. Take care to ensure that the backlog is not too thick. When handling or placing in bamboo baskets, avoid pressure change or breakage.
(2) Pre-processing
Cut off the mushroom roots and keep the stalk length 1 to 2 cm. The mushrooms, thick mushrooms, and thin mushrooms are sorted out first, then are packed in dishes according to the variety and size, and exposed to sunlight for 2 to 3 hours to remove some of the water. The plate should be placed with the cap facing upwards, with the stipe facing downwards, placed evenly and positively, and not overlapping the backlog to prevent damage to the mushrooms and affect the quality. Mushrooms must be baked within 6 hours of harvesting. If refrigerated, the preservation time can be extended.
2, drying room drying
(1) Into the drying room
Mushrooms are placed on a grill and placed in a drying room for baking. Large, thick and high moisture content should be placed in the upper layer, and small, thin and low moisture content should be placed in the lower layer. Generally placed 8 to 10 floors. If placed too much, it is easy to make the upper layer, the middle layer, and the lower layer of the material heated to a non-uniform temperature. The spacing between each floor should be 30 cm.
(2) Temperature Control
When the temperature in the drying room rises to 35°C, the mushrooms can be dried in the room. Two wet-bulb thermometers should be attached near the room near the room. Drying must be at a low temperature, then gradually increase the temperature. Usually 1 hour warming 1 ~ 3 °C, the maximum temperature should be controlled at 80 ~ 85 °C. General requirements 35 ~ 40 °C baking 6 hours → 40 ~ 60 °C baking 8 ~ 10 hours → 60 °C baking conditions for 2 hours. The higher moisture content of mushrooms, the longer it takes to bake at low temperatures. If the baking begins, the temperature suddenly rises, which will inevitably cause the tissue to lose water too quickly. It is easy for the mushroom cap to be deformed and deformed, the pleats folded, the cap crack, the color black, and the enzyme activity destroyed. Make mushrooms lose their original flavor. After the mushrooms are brought into the drying room, they should be continuously baked until they are dry. The heating can not be interrupted, and the temperature can't be changed suddenly. Otherwise, the mushroom's color will become black and the quality will decline.
(3) Tide
In the baking process of mushrooms, in addition to the need to strictly control the heating temperature, timely drainage is an important part. The upper part of the drying room must have a row of holes. The small-sized drying chamber has 1012 centimeters of wet holes, 1520 centimeters of medium-sized drying rooms, and 2040 centimeters of large drying rooms. According to needs, some can set up two tide holes. If the surrounding environment is not conducive to tide discharge, an exhaust fan should be installed. The general principle of row of damp is: in the early period of the mushroom baking, when the drying chamber temperature is 35 ~ 40 °C, should open all the tide holes or exhaust fans; when the temperature rises to 40 ~ 60 °C, row tide 3 ~ 4 hours That's it. After 60 °C, all the tide holes can be closed without draining. If the tide is excessive, it is easy to make the mushroom light white. If the shiitake mushrooms have yellowish immersion, it means that the tide is not good, or the temperature of the oven is not enough, especially if stopping the heat halfway is more likely to cause this phenomenon.
(4) Ventilation
In order to adjust the indoor temperature and ensure the hot air circulation in the drying room, it must be ventilated to the room at any time. Therefore, there should be 2 vent holes for 2020 cm in the lower part of the drying chamber. If the air supply is not smooth, install a blower. The air sent to the drying room is preferably purified.
(5) Quality
Bake to 16 to 18 hours, you can open the drying room door, check whether the quality of dried mushrooms. During the test, press the finger on the junction between the cap and the stipe. If only traces are present, it indicates that the drying is acceptable. If the hand feels soft and the bacteria plait is soft, drying is also required. The characteristics of qualified dried products are: a special fragrance of mushrooms; yellow bacteria, pleated upright, complete, not inverted; mushroom body water content does not exceed 13%; mushrooms to maintain the original shape, flat round cap, keep Natural color.
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