Edible mushroom drying
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Mushroom drying
1. Drying in the room
After the mushrooms are placed on a plate, they are placed on the grill and sent to the drying room for baking. The large, thick and high-moisture mushrooms should be placed on the upper layer, and the small, thin and low-moisture mushrooms should be placed on the lower layer. Generally, 8 to 10 layers are placed. If too many layers are placed, the materials in the upper, middle and lower layers will be heated unevenly. The spacing between each layer should be 30 cm.
2. Temperature control
The mushrooms can only be dried in the drying room when the temperature rises to 35℃. When drying, the temperature must be low first and then gradually increased. Usually the temperature increases by 1-3℃ per hour, and the highest temperature should be controlled at 80-85℃. Generally, it is required to bake at 35-40℃ for 6 hours, 40-60℃ for 8 hours, and 80℃ for 2 hours. The higher the moisture content of shiitake mushrooms, the longer they need to be baked at low temperatures. If the temperature rises suddenly at the beginning of baking, the tissue will lose water too quickly, causing the mushroom cap to deform and become irregular, the gills to overlap, the cap to crack, the color to turn black, and the activity of the enzyme to be destroyed, causing the mushrooms to lose their original fragrance. Shiitake mushrooms should be baked continuously in the drying room until they are dry. The heating should not be interrupted, and the temperature should not fluctuate, otherwise the color of the mushrooms will turn black and the quality will decrease.
3. Dehumidification control
In the process of baking shiitake mushrooms, in addition to strictly controlling the heating temperature, timely dehumidification is also an important link. The basic principle of dehumidification: In the early stage of baking shiitake mushrooms, the drying temperature is 35-40℃, and dehumidification should be carried out slowly; when the temperature rises to 40-60℃, dehumidification can be intermittent. After 60℃, dehumidification is not required. If dehumidification is excessive, the color of the mushrooms will be light and white. If the dried mushrooms have a water-soaked yellow color, it means that the moisture is not drained well or the temperature is not enough, especially when it is too hot in the middle of the process.
4. Quality inspection
After drying for 16-18 hours, you can open the door of the drying room to check whether the mushrooms are dry enough. When inspecting, press the junction of the cap and the stem with your fingers. If there is only a trace, it means that the drying is qualified; if it feels soft and the gills are also soft, it is necessary to continue drying. The characteristics of qualified dried products are: there is a special fragrance of mushrooms, the gills are yellow, the gills are upright, complete, and not inverted, the water content of the mushrooms does not exceed 13%, the fairy girl maintains the original shape, the cap is flat, and the natural color is maintained.
Remarks: Fresh shiitake mushrooms are roughly divided into different categories according to their water content: large flower mushrooms 5-7 jins are roasted 1 jin; dark flower mushrooms 7-8 jins are roasted 1 jin; smooth mushrooms 8-9 jins are roasted 1 jin; standard mushrooms 10-12 jins are roasted 1 jin; water mushrooms 13-16 jins are roasted 1 jin.
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