Dried straw mushroom
After the straw mushroom is harvested, the growth does not stop, and the umbrella will continue to grow. Therefore, in addition to fresh food, it should be processed quickly and made into dried straw mushrooms or canned straw mushrooms.
Before processing, the mud and rotten grass at the base of the fungus bud (mushroom body) should be removed with a knife and graded according to the standards required by the commodity. Those sold far away should also be packed in plastic bags and refrigerated and transported in refrigerators or freezers to preserve the quality of mushrooms.
The best fresh mushroom processed into canned straw mushroom is 1-2 grade fresh mushroom; 3-4 grade fresh mushroom can be sliced into sliced mushroom, but the quality is inferior. Processing into dried straw mushrooms, it is best to choose the mushroom buds that have not yet broken the coating, such as the package has been broken, the quality is poor. It is processed after opening the umbrella, and the quality is even worse. It usually takes about 10 kilograms of fresh mushrooms to make 1 kilogram of dried mushrooms.
The method of roasting dried mushrooms is to cut the straw mushrooms longitudinally on both sides (the coating is still connected), cut down, and then arrange them on a bamboo or barbed wire screen to dry or bake (preferably in the sun before baking, which can save fuel) until the mushroom is brittle and hard. The initial temperature of roasted dried mushroom was 40-45 ℃, and then gradually increased after the moisture content decreased, but not more than 55 ℃.
Roasted dried mushrooms are generally white and have a strong fragrance. Dried mushrooms should be immediately packed in clean and dry cans or plastic film bags to prevent moisture absorption and deterioration.
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New cultivation techniques for High yield and High efficiency of volvariella volvacea
Straw mushroom, also known as orchid mushroom, delicious bract mushroom, Chinese mushroom, Nanhua mushroom. It is a kind of herbaceous saprophytic bacteria which likes temperature and humidity and grows on grass such as rice straw or fiber waste such as cotton and hemp in summer. Straw mushroom has delicious taste, rich nutrition and good health care function. It has the functions of relieving summer heat and removing heat, strengthening the body and bones, protecting the liver and stomach, hair cream, detoxification and so on. Often eat straw mushrooms, can increase the body's resistance, accelerate wound healing. It can also reduce cholesterol accumulation and blood pressure. Therefore, straw mushroom has always been popular with consumers.
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Preparation of secondary strain of volvariella volvacea
The secondary species is a strain made by transferring the primary species into the culture material with secondary species. Second-class species can be directly used for production. In general, secondary species are transferred to the same culture material for expanded culture to become productive species. Secondary species are generally packed in 750 ml mushroom bottles or plastic bags. (1) Formula 1 of culture material: 90% of rice straw, 9% of wheat bran (rice bran) and 1% of gypsum powder. The preparation method is to select golden, mildew-free dried straw, cut it into 3 centimeters long, soak in water for about 12 hours, and make it.
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