Methods of harvesting and dry processing of Coprinus comatus

"when the Coprinus comatus is harvested at the right time, the fungus cap is not in bud, the fungus ring is about or just loosened, and when the mushroom bud is ripe, scrape off the soil and scale of the mushroom foot with bamboo slices. After harvest, rinse with clean water and drain quickly or dry in the sun for about 2 hours and process in time. If the bacterial ring is loosened or harvested after falling off, it will oxidize and brown in the drying process, and the bacterial cap will turn black and lose its commercial value. Drying is a key technology, the quality of baking directly affects the color, aroma, blossom shape and economic benefits of dry products. Zhang Fengying, a professional household in Hongzhi Village, Dongshi Town, Zhijiang City, Hubei Province, created a set of "New method of dehydration and drying of Coprinus comatus" according to the requirements of customers for dry products in the past three years, which met the export commodity standards after quality inspection. The main technical points are as follows: (1) drying facilities: 1. Kang room. 2. Dryer. (2) slicing and sieving: the fresh mushrooms picked and washed on the same day are cut from the bottom of the fungus ring to half of the mushroom feet with a long handle blade or stainless steel knife to form a whole mushroom shape connected by the bacterial cap and cut into two halves, separated according to size, dry and wet, the section is spread out on the bamboo screen, the large and wet mushrooms are discharged in the middle of the bamboo frame, and the small and dried mushrooms are discharged on the top layer, and the quality is poor at the bottom. (3) controlling temperature and dehumidification: (1) starting from 37 ℃, gradually rising to about 60 ℃, with a maximum of 65 ℃. The duration of the four drying processes of drying, dehydration, color fixing and drying is 16 to 24 hours. Mushrooms with high water content (picked in rainy days) take longer to dry, and vice versa. Note: the drying temperature should rise slowly, too fast will cause the cap to crack and blacken, and the quality will decline; when the temperature reaches 37 ℃, the mushroom lid naturally shrinks inward, can increase the curling degree, and the color is white, the quality is good. If it is baked in the room when it is less than 35 ℃, the cells in the mushroom continue to move, and the cover can not keep the shape, so the commercial value is low. (2) when the relative humidity in the baking room (machine) reaches 70% (which can be shown by the dryness and humidity meter), it is necessary to open the intake window and exhaust window for ventilation and dehumidification. when the humidity decreases, the air window is half open and half closed, that is, the intake and exhaust windows are fully open for about 4 hours, the middle is about 17 hours and half closed, and the double windows are fully closed in the last 2 hours. When the water content of the mushroom body is reduced to 12% and 13%, it becomes a dry product. Simple judgment method, with nail pressure mushroom cover, there is a hard feeling and slightly leave fingernail marks, the dryness is appropriate. If the water content is high, it is easy to mildew, while when the water content is low, the cap is easy to break. The dried products processed are immediately packed with a double-layer plastic tube film (1118010, 55.00, 0.49%), fastened to the opening of the film, and the coat is woven into a bag of 5 kg each, at a price of 300 yuan per bag.