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Drying and storage of dried mushrooms
At present, bags of shiitake mushrooms have become a pillar industry in the rural development of Zhejiang province. However, in the process of mushroom cultivation, due to untimely management, or abnormal climate, large temperature difference, it is easy to form some abnormal mushrooms and inferior mushrooms (collectively known as mushrooms). If these inferior shiitake mushrooms are not treated, they will directly enter the market as fresh mushrooms at a very low price, and they will not sell well. If you bake it into dried mushrooms, you can not only appreciate, but also sell well. However, due to improper cooking practices by some farmers, the same dried mushrooms are often several times in price. According to the research on baked mushrooms by the two comrades of Jingning County Wu Qingwei and Mei Zhonglin, the techniques and methods that must be mastered for roasted mushrooms must be mastered. 1. Raw material processing. Cut the mushrooms with a handle. The length of the cutting handle should be determined according to the mushroom shape, mushroom meat, mushroom quality, and mushroom surface, and can be divided into three grades: cut, cut, and cut. In general, mushrooms with small noodles, thin mushrooms, and long mushroom legs are suitable for deodorization (to keep their feet full); mushrooms are large and round, mushrooms are thin, and mushrooms are soft and the mushrooms are desirable. To half of the mushrooms, the value range is about 1 to 1.5 centimeters; the mushroom surface is large and round, and the mushroom meat is thick and hard. It is advisable to take the flat feet, that is, cut the feet, leaving about 0.5 centimeters. According to the size of the mushroom surface, the thickness of the mushroom, the roundness of the mushroom surface, the quality of the mushroom, and the length of the cut mushroom, the price of the dried mushroom and the yield of the dried mushroom have a great influence. 2. Baking method: The key is to have a good grasp of the baking process temperature. After the shiitake mushroom is cut to handle with different lengths, it is discharged on a baking screen, the baking screen is pushed into the drying oven, and the closed box door starts to ignite and bake. Dehydration at the beginning of the temperature can not be less than 30 °C, preferably from 32 °C bake; in the range of 40 °C ~ 50 °C bake 6 hours; stop the fire for 1 hour, and then in the 45 °C ~ 50 °C hot air temperature conditions, dehydration 6 hours Stop the fire for 2 hours and take a mushroom. Finally, it was dehydrated at 50°C-60°C until it was dried. Do not heat up too quickly during baking. The temperature rise per hour cannot exceed 3°C～5°C. A sudden increase in temperature will cause rapid contraction of the mushroom body, causing the mushroom cover to rewind and turn black, which seriously affects the quality of the mushroom. In the baking process, the seperating mushroom is also a part that cannot be ignored. Because of the uneven thickness of the meat, its moisture content varies greatly, and the baking time requirements are naturally different. Therefore, after the second ceasefire, it must be screened and examined. It was found that the dried foods should be picked up and put into plastic bags before being pushed into the box to continue drying. This can prevent some mushrooms from zooming due to excessive baking, affecting the quality of dried mushrooms. 3. Storage of dried mushrooms: After the mushrooms are dried, if they are not properly stored, it is easy to dampen them. Especially in the rainy season when the temperature is high and the humidity is high, mildew and insects are more likely to be caused. Therefore, after the mushrooms are baked, they must be quickly packed into plastic bags. In order to prevent the intrusion of moisture, a small packet of inorganic sodium chloride may be placed in the plastic bag to prevent the sugar in the mushroom body from leaking and discoloring, and at the same time, preventing spawning and hatching of the moth. In order to prevent pests such as mushrooms and moths, it is also possible to fumigate the storage room with carbon disulfide for 24 hours before storage, and store it after removing excess gas.