The size of the Pleurotus eryngii slices is about 2-4mm.
Dry at a drying temperature of 60°C for 3 hours. Reduce the temperature
to 55°C and dry for another 3 hours. Finally, dry the Pleurotus eryngii at a
drying temperature of 50°C. Constant weight. The advantages of this are
mainly twofold: the freshly picked Pleurotus eryngii has a high moisture content,
and gradual heating and cooling can ensure that the surface of the Pleurotus eryngii
will not wrinkle; the gradient cooling hot air drying method consumes less energy and
reduces Cost of production. Taking a set of Weiling Face 6P machine as an example,
it can hold about 1,500 kilograms of fresh king oyster mushroom slices.
The drying time for each batch is 15-20 hours. The moisture content of the dried king oyster mushroom slices is about 10%,
and the shape Complete, milky white and slightly yellow in color, with a light fragrance.
