Dehydration of mushrooms puts "three passes"
Timely picking is one of the main reasons for the baking discoloration of Lentinus edodes, which is the basis of bright color of finished mushrooms, which is the injury of 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. When the bacterial film has been fully cracked and the bacterial cover is curled in the shape of a gong, it should be harvested. No water should be sprayed 2 hours before harvest, and the "spinning mushroom" method should be used for picking. After harvest, it should be taken gently, removed impurity and handle, and then sent to the nearest dewatering room for dehydration. Generally from harvesting to entering the stove for dehydration, the distance should not exceed 5 kilometers and the time should not exceed 2 hours, so that the quality of mushrooms can be guaranteed.
Mastering the temperature is the key to the plump shape of the finished mushroom. In order to keep the mushroom body plump after drying, conditions should be created to synchronize the outward and inward diffusion of free water molecules in the tissue of Lentinus edodes. This requires us to observe frequently during baking, exchange frequently, correctly grasp the heat, and control the temperature and humidity. That is, at 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, it is tempered to 60 ℃ and maintained for 1-2 hours. The finished mushroom baked in this way has the same internal and external shrinkage, almost no wrinkles on the surface and good quality.
Strict classification ensures that when the finished mushroom is baked to 90% dry, it is quickly taken out and lined up, and when the surface of Lentinus edodes is soft and not easy to be damaged after cooling, it is manually selected and graded according to its size. Remove mud sand mushrooms, deformed mushrooms and damaged pleated mushrooms, trim the excess stalks at the same time, screen them according to export standards, and then temper to fully dry (water content is 11% 13%). After cooling to the natural temperature, use 6-8-wire double-layer plastic bags to seal for sale.
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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 it is light, it causes the mushroom body to wrinkle and the surface becomes wavy.
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Technology of removing bag and changing color of Lentinus edodes
The yield of Lentinus edodes planted in bags is often not high, and one of the key reasons is that the technology of removing bags and changing color does not pass. The successful color conversion was characterized by villous mycelium lodging, showing a thin brown and glossy bacterial membrane. The failure of color conversion is shown as follows: 1. The color conversion was too light or the uneven mycelium was grayish white or grayish black, due to the high temperature of more than 28 ℃ for several days, or the low temperature below 12 ℃, resulting in poor mycelium growth. The salvage measures are as follows: when the temperature is too high, it should be ventilated in the morning and evening.
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