Mushroom is a famous edible mushroom in China, known as the "queen of mushrooms" and known as the "mountain treasure" among the people, deeply loved by people. China is the earliest country in the world to cultivate shiitake mushrooms, and people have long recognized the edible and medicinal value of shiitake mushrooms. With the rapid development of the economy and the continuous improvement of people's living standards, the international and domestic market for shiitake mushrooms will continue to expand, and the demand for shiitake mushrooms and their processed products, as well as health products, will rapidly increase. The prospects for shiitake mushroom products are attractive.
1) Place the pre dried shiitake mushrooms on a drying tray, level them by hand, and then place the tray layer by layer onto the material cart. The overall height of the cart should be controlled at around 1.7 meters, divided into 10-14 layers. During the drying process, the hot air circulation is smooth, the heating is uniform, and the drying and moisture removal effect is good.
2) Preparation drying period for shiitake mushrooms: Dry in hot air at a temperature of 35 ℃ for 1-4 hours, reducing its moisture content by 15-20%. The starting drying temperature should not be too high or too low, and should be controlled at 35 ℃. At this time, both the air inlet and exhaust holes should be opened, and the return temperature hole should be closed. Dry for 3-4 hours. Generally, the temperature increases by 1-2 ℃ per hour and gradually rises to around 40 ℃.
3) Constant drying period for shiitake mushrooms: Generally speaking, after 4-5 hours of drying, the temperature gradually rises to around 50 ℃, increasing by about 2 ℃ per hour. The air inlet and exhaust holes are closed by 1/3, and this stage is generally dried for 3-4 hours. At this stage, the temperature needs to be controlled between 40-50 ℃. At this stage, fresh shiitake mushrooms soften and, as time goes on, the evaporation and hardening of water in the body begin from the edge of the mushroom umbrella and move towards the central fleshy part. The mushroom cover is fixed in shape during this period. Due to the presence of moisture in the mushroom core and the temperature reaching 50 ℃, the mushroom folds will not show a light yellow color.
4) In the later stage of mushroom drying. The drying temperature for this period should be maintained at 50-55 ℃, which is consistent with the temperature inside and outside the mushroom. The air inlet and exhaust holes should be closed by 1/2, the temperature return hole should be opened by 1/2, and the drying time should be 2-3 hours. At this stage, the bacteria are pale yellow and begin to produce a fragrance.
5) The complete drying period of shiitake mushrooms. The temperature of this period is 58-60 ℃, and the drying time is 1-2 hours. All the inlet and outlet holes are closed, and all the return holes are opened, allowing the hot air to circulate internally without entering fresh air. The circulating air volume can be reduced to a medium or small degree, causing the acid and enzyme reactions in the mushroom body to produce aroma.
Reminder: In the actual drying process, due to different varieties, placement methods, regions, and customer quality requirements, each drying time and temperature need to be adjusted. The above process is for reference only.
Author: Yi Ke https://www.bilibili.com/read/cv11034893 Source: Bilibili
