Harvesting and Processing of Mushrooms, Coprinus comatus and Agrocybe chaxingu

Scientific harvesting and processing methods of Pleurotus ostreatus.

1. The scientific harvest of Pleurotus ostreatus: the best harvest time is when the color of the cover changes from dark reddish brown to light flesh brown, and the bacterial membrane has not yet broken. If it cannot be processed or processed in time, or if it is not sure about the harvest, it should be harvested in advance. When harvesting, it is required to harvest the whole cluster or a single flower at one time, and remove the mushroom feet.

2. Scientific processing and storage of Pleurotus ostreatus: the harvested Pleurotus ostreatus can be sold directly or after preservation, or it can also be sold after drying and drying. The dried products of Pleurotus ostreatus are easy to return to moisture, so they should be sealed and stored in a dry place. At the same time, the dried mushroom cover is easy to break and the handle is easy to break, so it should be stored in cartons.

2. Scientific harvesting and processing methods of Coprinus comatus

1. The scientific harvesting method of Coprinus comatus: when the fruiting body 5Mel 6 is mature, it has little effect on the total yield, good quality of fruiting body, high commodity value, long shelf life and resistance to transportation.

2. The processing method of Coprinus comatus: in general, Coprinus comatus is mainly sold fresh. However, in order to supply distant market demand, the mushroom buds of Coprinus comatus are cut into thin slices, then dried by an electric blast dryer and then sold. In addition, they can also be processed into salted Coprinus comatus or canned Coprinus comatus.

Third, the scientific harvest and processing methods of Lentinus edodes.

1. Scientific harvesting methods of Lentinus edodes:

(1) harvesting time. Mushroom picking is best carried out in sunny days, because the mushrooms picked in sunny days have less moisture and good color; the mushrooms picked in rainy days are moist and difficult to dry, and the baking color is easy to turn black, and the processing quality is difficult to be guaranteed. For indoor cultivation with bag material, it is best not to spray water directly on the fungus block before picking.

(2) harvesting method. When the temperature is low in winter, the growth of Lentinus edodes is slow, and the collected mushroom has thick meat, strong aroma and good quality. The mushrooms grown at higher temperatures in autumn and spring have long stalks with large meat and thin stalks, and the yield is high, but the quality is not as good as that of winter mushrooms. The standard for picking Lentinus edodes is seven or eight ripe.

2. Scientific processing method of Lentinus edodes: after harvest, Lentinus edodes should strive to be processed and dried on the same day, so as not to cause blackening, deterioration and decay.

(1) Solar drying. The method is to immediately spread the collected Lentinus edodes on the sunny grain drying field or cement floor. When drying, first put the mushroom cover up, the mushroom handle facing down, one by one, after drying until half dry, the mushroom stalk up, the mushroom cover facing down, until more than 90% dry.

(2) baking and drying. The general practice is to spread the shiitake mushrooms on a roasting screen and send them to the baking room. After the initial temperature does not exceed 40 ℃, the temperature rises by 5 ℃ every 4 hours, and the maximum temperature does not exceed 65 ℃. The drying room should have exhaust facilities and exhaust while roasting, otherwise the folds of Lentinus edodes will blacken and affect the quality. After baking to 80% dry, take out and air for a few hours, then re-bake 3 Mel for 4 hours until the water content is less than 13%. In this way, the mushrooms are dried uniformly, with good color and strong flavor. Dried Lentinus edodes should be graded in time, sealed and packed quickly after classification, and stored in a dry and cool place.