The processing of Lentinus edodes should keep dehydration off
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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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. The mushroom body is seven or eight mature and the bacterial membrane is rigid.
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Matters needing attention in the processing of Lentinus edodes
Lentinus edodes is known as Shanzhen, with rich nutrition and delicious taste. Its dried products (commonly known as dried mushrooms) can be divided into flower mushrooms, winter mushrooms, thick mushrooms and thin mushrooms. However, due to the lack of drying technology at present, dried Lentinus edodes products have some problems, such as poor color, light flavor, unbeautiful mushroom shape and so on, which seriously affect the commodity value. If Lentinus edodes is well processed, its value can be nearly doubled. Let's talk about the key technologies of the processing methods of dried Lentinus edodes: first, stop spraying water on the mushroom body 2 days before harvest and choose a sunny day.
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