Mushroom dry product processing technology

Mushrooms are rich in nutrients and delicious. Their dried products (commonly known as dried mushrooms) are divided into mushrooms, mushrooms, thick mushrooms and thin mushrooms. However, due to the fact that the current drying technology can not keep up, the dry products of mushrooms have problems such as poor coloration, light fragrance, and unsightly mushroom shape, which seriously affect the value of goods. If shiitake mushrooms are processed well, they can increase their value nearly 1 times. Here are some key technologies for the processing methods of dried mushrooms: 1. Dry the mushrooms and stop spraying the mushrooms two days before harvesting, and choose sunny weather. When mushrooms, thick mushrooms are 5-7, mature, or mushrooms, 70% of thin mushrooms were harvested at maturity. Hold the mushroom stem base by hand and gently swirl the mushroom body. The harvested fresh mushrooms were gradated by size and thickness and were spread on a drying screen with the handle down. 3 - 5 sunny days can be dried mushrooms. 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 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. It is a more economical and effective method for drying mushrooms to dry them first and then dry them with hot air. Second, the performance of the drying method drying equipment must meet the requirements of the drying dehydration process of the mushroom. The temperature and flow rate of the dry air can be adjusted according to the process needs. At present, the drying box is mainly used as the drying equipment of the mushroom. Fresh mushrooms harvested should be promptly sorted and moved into the oven within 3 hours to 4 hours. According to the size and thickness of the mushroom body, the umbrellas are classified on the open and 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 whole drying process is divided into four stages: 1. The pre-drying stage. That is, when the shiitake mushroom is in the rough dehydration stage of the box, the temperature should be controlled at 30°C-50°C, and the moisture content should be reduced to 75%. The onset temperature of shiitake mushrooms harvested in sunny days can be 40°C, and the rough dehydration time can be 3 hours to 4 hours. For shiitake mushrooms harvested in rainy days, the initial temperature is 30°C and the rough dehydration time is 4 hours to 5 hours. During this period due to the humidity of mushrooms, the cells have not yet 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 discharged as soon as possible, the temperature rises, 1 °C per hour -2 °C . 2, the 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 hours to 10 hours. At this stage, the inlet and outlet should be reduced. 3, shaping stage. Mushroom water evaporation speed slows down, the mushroom body begins to harden, decides to the dry mushroom shape, the temperature maintains at 55°C, takes 3 hours - 4 hours. 4. Complete the stage. The temperature in the oven rises from 55°C to 60°C, and it can be killed for about 1 hour until the humidity inside the mushroom is consistent with the surface humidity, the water content is 11% -13%, the color is smooth, and the drying is completed.

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