Harvesting and processing methods of Lentinus edodes

Storage and processing content:

Harvesting methods of Lentinus edodes

(1) harvesting time. It is best to pick mushrooms in the clear day, because the mushrooms picked in sunny days have less moisture and good color; the mushrooms picked in rainy days have more moisture and are difficult to dry, and the color is easy to blacken in the baking process, and the processing quality is difficult to be guaranteed. For Lentinus edodes cultivated in bags, it is best not to spray water directly before harvest.

(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. Because of the high temperature in autumn and spring, the stalk of mushroom meat is long, and the yield is high, but the quality is not as good as winter mushroom. The standard of Lentinus edodes harvest should be 7-8 maturity, that is, when the mushroom cover is not fully opened and the edge of the mushroom cover is slightly rolled in. If the harvest is too early, the yield is low; if it is too late, the quality is not good. It is best to pick while ripe, collect large and stay small, and process in time. When picking mushrooms, press and hold the base of the mushroom handle with your thumb and forefinger, rotate left and right, and gently twist it off. Do not hurt the surrounding small mushrooms, and do not leave the mushroom feet in the mushroom place, in order to prevent the infection of diseases and insect pests after decay, affecting the future mushroom production. The collected mushrooms should be handled gently and shipped carefully to prevent extrusion damage and affect the quality of Lentinus edodes.

Processing method of Lentinus edodes

After Lentinus edodes harvest, we should strive to achieve the same day picking, the same day processing, drying, so as not to cause mushroom body blackening and decay. Lentinus edodes is mainly dried, and the flavor is more rich after drying. It can be sold domestically or exported. The main methods of processing and drying are sun drying and baking drying.

(1) Solar drying. The drying of Lentinus edodes is the most convenient and easy to do in the sun, and the content of vitamin D in sun-dried mushrooms is higher. The method is: immediately spread the collected shiitake mushrooms on the cement drying ground or other drying platform (more than 90% dry). When drying in the sun, first put the shiitake mushroom cover up, one by one, after drying to half-dry, put the mushroom cover down to more than 90% dry. In case of cloudy and rainy days, use firepower to dry.

(2) baking and drying. Lentinus edodes should be packed in small baskets after harvest, not too much, so as to avoid extrusion, and should be baked on the same day. The general practice is to spread the shiitake mushrooms on a roasting screen and send them to the baking room. The initial temperature shall not exceed 40 ℃, and then the temperature will rise by 5 ℃ every 3-4 hours, with a maximum of no more than 65 ℃. The drying room should have exhaust facilities and exhaust while roasting, otherwise the folds of Lentinus edodes will turn black and affect the quality. After baking to 80% dry, remove and cool for a few hours, then re-bake for 3-4 hours until the water content is less than 13%. In this way, Lentinus edodes has the same drying and wetting, good color and strong aroma. Dried Lentinus edodes should be graded in time, sealed and packed quickly after classification, stored in a dry, cool place, or listed on the market.