Dehydration and drying of Lentinus edodes

First, if the number of Lentinus edodes harvested or purchased is so large that it is too late to bake on the same day, it must be spread out in a low-temperature ventilated place and accumulate as thin as possible to prevent internal heat and affect the quality of baked products.

Second, at the initial stage of baking, the temperature in the oven or drying room should increase slowly, generally no more than 5 ℃ per hour. If the temperature rises too fast, the surface of the mushroom body shrinks rapidly, which leads to the blockage of capillaries, which makes it difficult to remove the moisture inside the mushroom body. if the temperature is too fast, the surface of the mushroom body will shrink, and the surface of the mushroom body will form a wavy shape; if the temperature is too fast, the surface of the mushroom body will form a hard shell, which will make the mushroom fold black and not easy to dry. the quality of Lentinus edodes has declined seriously. The temperature in the early stage of baking should be controlled between 30 and 35 ℃.

Third, after 6-8 hours of baking (mid-term), most of the fresh mushroom moisture has been lost, at this time, the position of the drying screen should be adjusted, the upper layer and the lower layer should be adjusted, the upper layer and the lower layer should be adjusted, and the shiitake mushrooms in the same drying sieve should be picked out to make appropriate adjustments, requiring the drying degree to be basically similar.

Fourth, after baking Lentinus edodes for 8 hours (middle and later stage), the moisture of the stalk has basically disappeared and softened. When the handle is twisted without breaking, it is best to twist the stalk and tuck it into the umbrella to increase the commercial value of dried Lentinus edodes.

Fifth, Lentinus edodes after the initial drying period, mid-drying period and mid-drying period, immediately into the late drying period, about 10 hours, at this time except the mushroom stalk, the fruiting body is generally dry. The baking temperature can be set to 60 ℃ to further evaporate the colloidal water in the mushroom body with more heat, but it should not exceed 60 ℃, because Lentinus edodes is rich in protein. If the temperature is too high, it will destroy the nutrients of Lentinus edodes, affect the formation of flavor substances in Lentinus edodes, and even produce combustible gas, causing the product itself to burn.

Sixth, when the water content of Lentinus edodes is reduced to about 13% (fixed period), the heating can be stopped. Close the air inlet and outlet to keep the dried shiitake mushrooms in the oven and let the temperature drop naturally. When the temperature is close to room temperature, the mushrooms can be taken out of the box and packed by stages.