Roasting and Storage of Lentinus edodes

Bagged mushroom has become a pillar industry for rural economic development in many mountainous areas. However, in the process of mushroom cultivation, due to insufficient timely management, or abnormal climate and large temperature difference, it is easy to form some abnormal mushrooms or inferior mushrooms (collectively referred to as vegetable mushrooms). If these inferior mushrooms are not treated, they will enter the market directly as fresh mushrooms. The price is very low, and the market is not smooth. If they are baked into dried mushrooms, they will not only appreciate in value, but also sell well.

1. Raw material treatment. Cut the fresh mushroom stem, the length of the stem should be determined according to the mushroom shape, mushroom meat, mushroom quality, mushroom surface, and can be divided into three grades: chaff removal, half foot cutting and flat foot cutting. In general, mushrooms with small mushroom surface, thin mushroom meat and long mushroom feet should be chaff removed (keep the whole feet); mushrooms with large and round mushroom surface, thin mushroom meat and soft mushroom quality should be half of the feet (i.e. cut off half of the mushroom feet), with a value range of 1--1.5 cm; mushrooms with large and round mushroom surface and thick and hard mushroom meat, it is advisable to take flat feet, that is, cut off the feet, leaving about 0.5 cm. According to the size of mushroom surface, thickness of mushroom meat, roundness of mushroom surface and quality of mushroom, the length of mushroom feet is cut, which has great influence on the price of finished dried mushroom and the yield of dried mushroom.

Second, the baking method. The key is to master the temperature of the baking process. After cutting the stems of mushrooms according to different lengths, spread them on the drying screen, push the drying screen into the drying oven of the dryer, close the door of the box and start baking. The initial temperature of dehydration should not be lower than 30℃, preferably 32℃; bake in the range of 40℃--50℃ for 6 hours; after stopping fire for 1 hour, dehydrate in the hot air temperature of 45℃--50℃ for 6 hours; stop fire for 2 hours, and pick up mushrooms. finally dehydrating at 50--60 DEG C until drying. When baking, it is not advisable to heat up too fast, and the temperature rise per hour cannot exceed 3℃--5℃.

In the baking process, picking mushrooms is also a link that cannot be ignored, because the thickness of mushroom meat varies greatly, its moisture content varies greatly, and the requirements for baking time are naturally different. Therefore, after the second ceasefire, it is necessary to check one by one. If it is found that it has been dried, it should be picked up and put into a plastic bag first. If it is not dry, it should be pushed into the box to continue drying. This can prevent some mushrooms from zooming due to excessive baking, affecting the quality of dried mushrooms.

3. Storage of dried mushrooms. After drying mushrooms, if not properly stored, it is easy to counter moisture. Especially in the rainy season, when the temperature is high and humidity is high, it is more likely to cause mildew and insect infestation. Therefore, after the mushrooms are dried, they should be quickly graded into plastic bags, and then put in a small packet of anhydrous sodium chloride, so as to prevent the sugar in the mushrooms from oozing out and changing color, and at the same time prevent the eggs and hatching of wheat moths. In order to prevent pests such as mushrooms, it is also possible to fumigate the storage room with carbon disulfide for 24 hours before storage, and then store it after removing the residual gas.