Storage Technology of dried Edible Fungi

First, dry before storage. The drying of edible fungi is mainly the removal of free water between cells. In order to facilitate storage, it is generally required that the moisture content of dry products should be controlled at 10-13%. Using the method of natural drying or artificial drying, the drying process is the process of vaporization of water in the material, that is, the energy absorbed by water molecules changes from liquid state to vapor state. Artificial drying is mainly convective drying, and the required heat is obtained through the continuous or intermittent contact of air or heating dry air flow, and at the same time rely on these air flows to take away the evaporated water from the object to achieve the purpose of material drying. It should be noted that after excessive drying of edible fungi, the water content of dried products is too low, it is hard and brittle, and it is easy to be extruded and broken, affecting the appearance quality.

Second, packing. The commodity packaging of dried edible fungi is the basic condition of storage and maintenance, which requires the packaging materials to be dry, tightly sealed, pressure-resistant, moisture-proof and moisture-proof, so that dry products can avoid being affected by the external environment. Generally use food plastic film bag suction seal (or moisture-proof paper) packaging, external wooden cases or multi-layer tile carton packaging, box outer seams with tape paper seal. For expensive dried edible fungi, tinplate box can be used, lined with moisture-proof paper, and sealed with welding or glue, which can be kept for a long time, but the packaging price is high.

III. Storage

1. Scientific stacking: it should be handled gently in storage, and should not be thrown or stacked at random, with a height of 2-2.5 meters. The top of the stack is not less than 80 cm from the ceiling and 30 cm from the wall. And leave gaps and walkways, the bottom of the pile can be cushioned with wooden piles for ventilation and moistureproof.

2. Warehouse management: disinfect the warehouse or equipment and appliances before or after the goods are put into storage. It can be fumigated by sulfur combustion or sprayed with formalin. Resolutely put an end to the risk of mildew and rot of goods that have occurred or have excessive water content.

3. Three precautions: the storage of dried edible fungi must be protected against moisture, mildew and insects. As dry products are very easy to absorb moisture and return to moisture, the relative humidity should be strictly controlled in the range of 50-70%. Small bags of quicklime or desiccant can be put in the box to absorb moisture. Dry products will soften after being exposed to moisture, and then heat up, causing mildew, worms and serious deterioration. When processing dried edible fungi, the raw materials should be selected, the rotten and deteriorated fresh bacteria should be eliminated, and the fresh fungi should be harvested and processed in time to ensure the quality. Chemicals can also be used to kill molds and pests, such as aluminum phosphide and carbon disulfide, but the dosage must be strictly mastered and must be used with caution.