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The processing of Lentinus edodes should keep dehydration off

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, The dehydrated Lentinus edodes with good commercial value has bright yellow folds, plump mushroom shape, uniform size and rich flavor. In order to produce good Lentinus edodes, it is very important to turn off dehydration. 1. Timely picking: this is the basis for ensuring the bright color of finished mushrooms. The main reason for the discoloration of Lentinus edodes in baking is the injury of the mushroom body before baking. In order to overcome this disadvantage and enhance the resistance of mushroom body to external pressure, timely picking is very important. It should be harvested when the bacterial film has been fully cracked and the bacterial cover is crimped in the shape of a gong. Do not spray water 4 hours before harvest, use "spinning mushroom method" to pick

The dehydrated Lentinus edodes with good commercial value has bright yellow folds, plump mushroom shape, uniform size and rich flavor. In order to produce good Lentinus edodes, it is very important to turn off dehydration.

1. Timely picking: this is the basis for ensuring the bright color of finished mushrooms. The main reason for the discoloration of Lentinus edodes in baking is the injury of the mushroom body before baking. In order to overcome this disadvantage and enhance the resistance of mushroom body to external pressure, timely picking is very important. It should be harvested when the bacterial film has been fully cracked and the bacterial cover is crimped in the shape of a gong. Do not spray water 4 hours before harvest, use the "spinning mushroom method" to pick, harvest, remove impurity, handle and transport process should be handled gently, as far as possible within 3 hours after harvest into the stove for dehydration.

two。 Master temperature: this is the key to the fullness of the finished mushroom shape. In order to keep the mushroom body plump after drying and forming, suitable temperature conditions should be created to synchronize the external and internal diffusion of free water molecules in the tissue of Lentinus edodes. This requires frequent observation and exchange during baking, reasonable control of heat, and good control of temperature and humidity. That is, under the condition of 35 ℃ 40 ℃, after baking steadily for 4 hours, cease-fire cooling; when the mushroom cover becomes soft, gradually heat up to 55 ℃, when the mushroom body reaches 90% dry, then cease fire and open the box for sorting; when the temperature drops to the natural temperature, tempering to 60 min, and keep it for 2 hours. The finished mushroom baked in this way has the same internal and external shrinkage, almost no wrinkles on the surface and good quality.

3. Strict classification: this is the guarantee of the same size of the finished mushroom. When the mushroom body is baked to 90% dry, quickly take out and line up, manually select and grade according to size, remove mud sand mushroom, deformed mushroom and damaged pleated mushroom, trim the excess stalk at the same time, screen according to the export standard, and then temper to fully dry (the water content is 11%). 13%). After cooling to the natural temperature, seal it with a double-layer plastic bag of 6 murals and 8 wires for sale.

 
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