Processing and fresh-keeping Technology of Lentinus edodes

When Lentinus edodes is harvested, it should be gently placed in a plastic basket and cannot be extruded and deformed, then remove the impurities on the mushroom body, pick out the residual mushrooms, cut off the stalk base, and according to the size, thickness and water content of the mushroom cover, put it on the bamboo curtain or Reed mat and place it in a ventilated place. Should be processed in time, stacked together for a long time will reduce the quality.

1. Drying of Lentinus edodes

(1) Sun-drying: stop spraying water directly on the mushroom body within 2-3 days before harvest, so as not to cause excessive water content of fresh mushrooms. When the mushroom is ripe, the bacterial membrane has just broken, and the edge of the cap is rolled inward in the shape of a gong, it should be harvested in time. It is best to harvest on a sunny day. After harvest, the handle base is cut off with stainless steel scissors, and classified according to the size, thickness and water content of the bacterial cover, the bacterial folds are spread upward on the Reed mat or bamboo curtain and dried in the sun. It usually takes about 3 days to dry the feet. The method of sun-drying of Lentinus edodes is simple and the cost is low, but in the early stage of sun-drying, enzymes and other active substances in the mushroom can not lose their activity immediately, which has a certain role of "post-ripening", affecting the quality of goods. In case of cloudy and rainy days, it is difficult to sun up qualified commercial mushrooms. In addition, the flavor of sun-dried Lentinus edodes is not as strong as that of dried Lentinus edodes, which has an impact on the value of goods.

(2) drying: freshly harvested Lentinus edodes are cleaned immediately, and the stalk base is cut off. According to the size and thickness of the mushroom cover, the bacterial folds are spread down under the bamboo screen, and the hole of the screen is not less than 1 cm. First preheat the dryer to about 45 ℃ to reduce the humidity in the dryer, and then put the bamboo sieve on the drying rack. Small thick mushrooms, mushrooms with low water content are placed on the upper shelf, thin mushrooms and medium mushrooms with medium cap are placed in the middle of the shelf, and large and thick mushrooms or mushrooms with high water content are placed on the lower layer of the shelf. The temperature in the machine decreased gradually, and the initial baking temperature was 35 ℃ for dry Lentinus edodes and 30 ℃ for wet Lentinus edodes. At this time, the water content of the mushroom body is large, and the surface water evaporates rapidly after heating. In order to accelerate the water evaporation, the air inlet and exhaust port of the dryer are fully open to increase ventilation and discharge water vapor, so as to fix the upright folds and prevent lodging. At this time, the baking temperature is not easy to be high, otherwise the mushroom body is easy to bake black and steam. It is necessary to discharge water vapor in time to prevent the appearance of free water on the mushroom surface, so as not to affect the color and flavor of Lentinus edodes, and it is not easy to dry. When baking, the temperature increases by 5 ℃ every 3 hours, and when the baking temperature rises to 45 ℃, the moisture evaporation of the mushroom body decreases. At this time, the air inlet and exhaust port of 1 ℃ 3 can be closed. After baking enters the drying period of the mushroom body, after maintaining for 3 hours, open the door of the box to change the position of the upper and lower layers of the drying screen, so that the drying degree of each layer is the same. After that, the temperature rises by 5 ℃ every hour, and when the temperature rises to 50 ℃, close the air inlet and exhaust port of 1 ℃ 2. When the temperature rises to 55 ℃, the fold and the edge of the cap have been completely dried, but the stalk is not dry enough, so the heating should be stopped and the baking temperature should be reduced to about 35 ℃. At this time, the temperature in the mushroom was higher than that on the surface of the mushroom, which accelerated the diffusion of water from the mushroom to the surface of the mushroom. Reheat and bake 4 hours later, when the temperature rises to 50: 55 ℃, open the air inlet and exhaust port of 1 stroke 2, keep it for 3-4 hours, close the air inlet and exhaust port, control the baking temperature at 60 ℃ for 2 hours, and then reach the foot dry.

(3) drying and drying: freshly harvested Lentinus edodes, after being trimmed, spread out on a bamboo screen and exposed to the sun for 6-8 hours, the mushroom body is initially dehydrated and then baked. This can reduce the baking cost and ensure the quality of dried mushrooms.

(4) Storage of dried Lentinus edodes: the moisture content of dried Lentinus edodes is less than 13%, the handle of dried Lentinus edodes is easy to break and make a crisp sound. But it is not easy to be too dry, otherwise it is easy to break. Dried Lentinus edodes is easy to absorb moisture and return to moisture, so it should be packed in double-layer plastic bags according to classification grade and weight, then packed in cardboard boxes, placed in cool, dry and shaded places with room temperature of about 15 ℃ and air relative humidity of less than 50%, to prevent rats and insects, and to check storage frequently.

two。 There are many methods to keep Lentinus edodes fresh, such as quick freezing, cold storage, chemistry, controlled atmosphere, microwave and so on. (1) dehydration, cold storage and fresh preservation: stop spraying water 10 hours before harvest, harvest when seven or eight is mature, carefully remove impurity, remove handle base, grade according to customer requirements, and then put the mushroom pleats down on the mat or bamboo curtain and dry in the sun for about 3-4 hours in autumn and spring and 1-1.5 hours in summer. The dehydration rate of Lentinus edodes after drying is 25%-30%, that is, 100 kg fresh Lentinus edodes is 70 kg-75 kg after drying. At this time, the handle of the mushroom is moist and the fold shrinks slightly. Graded and quantitatively packed in cartons, fresh-keeping bags on box jackets, then packed in cartons and stored at 0 ℃. (2) refrigerated preservation in sealed packaging: after selection and trimming, the pleats of fresh shiitake mushrooms are loaded upward into plastic bags and stored at about 0 ℃. Generally, it can be kept fresh for about 15 days, which is suitable for shopping malls of choice.