MySheen

Dehydration of mushrooms puts "three passes"

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Timely picking This is one of the main reasons for the color change of the finished mushroom, which is the injury of the mushroom body before baking. In order to overcome this shortcoming and enhance the resistance of mushroom body to external pressure, timely picking is very important. When the fungus membrane has been fully cracked, the fungus cap should be harvested when it is rolled into a gong shape. Do not spray water 2 hours before harvesting. Use the "mushroom rotation method" to pick it. After harvesting, handle it gently, remove impurities and handle, and then send it to the nearest dehydration room for dehydration. Generally, the distance from harvest to dehydration should not exceed 5

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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