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A New Rapid drying method for Edible Fungi

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, A new rapid drying method for edible fungi is introduced below, which can not only greatly shorten the drying time, but also ensure the product quality. With this method, fresh edible fungi can be made into dry products in only 15 minutes, and the nutrition and flavor of edible fungi do not lose and change. It is worth using in edible fungus processing industry. The new rapid drying method is carried out by using a high pressure room temperature drying system. Put the fresh edible fungus into the airtight dryer, immediately feed into the high-pressure dry air flow, and make the air circulate in the dryer. Due to the flow of gas, in fresh edible fungi

The following is a new fast drying method for edible fungi, which can greatly shorten the drying time and ensure the product quality. This method only takes 15 minutes to make fresh edible fungi into dry products, and the nutrition and flavor of edible fungi have no loss and change. It is worth adopting in edible mushroom processing industry.

The new rapid drying method is carried out by using a high pressure normal temperature drying system. That is, fresh edible fungi are put into a closed dryer, and immediately sent into a high-pressure dry air stream, and the air circulates in the dryer. Due to the flow of gas, moisture in fresh edible fungi quickly permeates into the gas stream. After 5 minutes, the high-pressure airflow is suddenly and rapidly discharged, and the moisture is discharged into the air with the airflow. Repeating this for 2-3 times can remove 98% of the water in the fresh edible fungi and dry the bacteria.

The dried edible fungi prepared by this method can be stored in plastic bags without mildew for 2-3 years. Dry products have strong hydration ability and can be quickly softened by boiling in boiling water for 3-4 minutes. Add a variety of appropriate amount of seasoning cooking can be eaten.

The method can overcome the defect that the nutrient components in fresh mushroom are easily destroyed due to high temperature and long time in the previous high temperature drying method.

 
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