Baking and Storage of dried Lentinus edodes

At present, Lentinus edodes with bag material has become a pillar industry for rural economic development in many mountainous areas. However, in the process of Lentinus edodes cultivation, due to untimely management, or abnormal climate and large temperature difference, it is easy to form some deformed or inferior Lentinus edodes (collectively referred to as vegetable mushrooms). If these inferior mushrooms are not treated, they will directly enter the market as fresh mushrooms, the price is very low, and the market is not smooth. If it is roasted into dried mushrooms, it can not only appreciate, but also sell well. However, some farmers due to improper baking methods, the same dried mushrooms, the price is often several times different. In recent years, the author has studied the roasted Lentinus edodes and preliminarily summarized the techniques and methods that must be mastered in roasting dried mushrooms, which are introduced as follows.

In the treatment of raw materials, the shearing handle and length of fresh mushroom should be determined according to mushroom shape, mushroom meat, mushroom quality and mushroom noodles, and can be divided into three grades: removing bran, cutting half foot and cutting flat foot. Generally speaking, for mushrooms with small noodles, thin meat and long feet, it is appropriate to remove bran (keep the whole foot); for mushrooms with large and round noodles, thin meat and soft mushrooms, you can take half of the feet (that is, cut off half of the feet). The range of values is about 1-1.5 cm; if the mushroom noodles are large and round, and the mushroom meat is thick and hard, it is appropriate to take flat feet, that is, cut off the feet, leaving about 0.5 cm. According to the size of mushroom noodles, the thickness of mushroom meat, the roundness of mushroom noodles and the quality of mushrooms, cutting the mushroom feet into different lengths has a great influence on the price and yield of dried mushrooms.

The key to the baking method is to master the temperature of the baking process. After cutting the handle of Lentinus edodes according to different lengths, spread out on the drying screen, push the screen into the oven of the dryer, close the door of the box and begin to light the fire. The initial temperature of dehydration should not be lower than 30 ℃, preferably at 32 ℃; baking in the range of 40 ℃-50 ℃ for 6 hours; after a cease-fire for 1 hour, dehydration for 6 hours under the hot air temperature of 45 ℃-50 ℃; cease-fire for 2 hours to pick up mushrooms. Finally, it is dehydrated at 50 ℃-60 ℃ until dried. During baking, the temperature should not be raised too fast, and the temperature should not exceed 3 ℃-5 ℃ per hour.

In the baking process, picking up mushrooms is also a link that can not be ignored. Because the thickness of mushroom meat is different, and its water content varies greatly, the requirements for baking time are naturally different. Therefore, after the second cease-fire, it must be checked sieve by sieve, and found that the dried ones should be picked up and put into plastic bags, and the undried ones should be pushed into the box to continue baking. This can prevent part of Lentinus edodes from being overroasted and zooming, affecting the quality of dried mushrooms.

Storage of dried mushrooms after drying, if the mushrooms are not properly stored, it is easy to reverse the tide. Especially in the rainy season, when the temperature is high and the humidity is high, it is more likely to cause mildew and moth. Therefore, after the mushrooms are dried, they should be quickly graded into plastic bags, and then put into a small packet of anhydrous sodium chloride to prevent the sugar in the mushrooms from seeping out and changing color, and to prevent wheat moths from spawning and hatching. In order to prevent pests such as Lentinus edodes, carbon disulfide can also be used to fumigate the storeroom for 24 hours before storage.