Drying method of Pleurotus ostreatus
The drying of Pleurotus ostreatus generally includes shade drying, sun drying, drying and so on.
In the method of drying Pleurotus ostreatus, solarization is an economical and equipment-free method. The shade-drying method does not need equipment, it is to put Pleurotus ostreatus in a ventilated place and use natural wind to dry it, but this method is limited by weather conditions.
When drying Pleurotus ostreatus on a large scale, the drying method is commonly used in production. First of all, a drying house should be built, and the heat source can be charcoal or coal. There should be exhaust equipment in the drying room to avoid smoke in the room. At the beginning, the temperature in the drying room can be controlled at about 35 ℃, then rise to 55 ℃ ~ 60 ℃ after 10 hours, then let the temperature drop gradually, and drop to normal temperature after 14 hours.
The water content of dried Pleurotus ostreatus is 12% to 13%. After it is made, it should be sealed in a plastic bag and soaked in water before eating. its taste is similar to that of fresh mushrooms.
- Prev
Processing Technology of Pleurotus ostreatus
In addition to some fresh sales, Pleurotus ostreatus can also be processed and stored, which can be processed by many methods, including drying and salinization, which are briefly described as follows: 1. The drying method generally adopts shade drying, sun drying, drying and so on. Insolation is an economical and equipment-free method. It can also be dried in the shade or dried by the wind. However, this method is limited by weather conditions. The drying method is commonly used in production, build a drying room, the heat source can be charcoal fire or coal cake, drying with reference to the form of the drying building. The room is non-smoking and should be equipped with exhaust equipment. The initial temperature is controlled at about 35 ℃.
- Next
Harvesting and processing of Pleurotus ostreatus
When the cover of Pleurotus ostreatus is fully unfolded and the spores have not yet been released (about medium well), it should be harvested in time. Timely harvest, not only delicious, but also high yield; delay in harvest time, not only reduce the quality of Pleurotus ostreatus, but also not conducive to the growth of Pleurotus ostreatus. In particular, a large number of spores are released into the respiratory tract of managers, causing coughing and affecting health; if they fall on the surface and material layer of the fruiting body to form a layer of white mucus, it will cause the decay of young buds and fruiting bodies. Harvest method: in order to ensure the quality of Pleurotus ostreatus, do not mention
Related
- Fuxing push coffee new agricultural production and marketing class: lack of small-scale processing plants
- Jujube rice field leisure farm deep ploughing Yilan for five years to create a space for organic food and play
- Nongyu Farm-A trial of organic papaya for brave women with advanced technology
- Four points for attention in the prevention and control of diseases and insect pests of edible fungi
- How to add nutrient solution to Edible Fungi
- Is there any good way to control edible fungus mites?
- Open Inoculation Technology of Edible Fungi
- Is there any clever way to use fertilizer for edible fungus in winter?
- What agents are used to kill the pathogens of edible fungi in the mushroom shed?
- Rapid drying of Edible Fungi