Shiitake mushroom drying
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Shiitake mushroom drying process:
Shiitake mushrooms picked on the same day are processed and dried on the same day in principle. The drying process plays a key role in the shape, color and fragrance of mushrooms. There are usually several forms of fuel oil, wood and coal-fired drying furnaces, and special heat pump mushroom drying machines. Fuel oil is expensive, and coal-fired drying exceeds the sulfur dioxide standard and is eliminated. Wood-fired drying is cheap, but the temperature is difficult to control, and mushrooms are easy to return to acid and have a smoky smell. The special new mushroom drying machine only uses a small amount of electricity to drive, compressed air heating, energy-saving and efficient, stable performance, uniform heating, good dehumidification effect, intelligent operation of the drying process, and the dried mushrooms are full, round, uniformly contracted, the mushroom cap is dark brown and pleasing to the eye, the mushroom folds are milky white, the stripes are clear and not falling, and there is no smoky smell. It is deeply loved by market consumers and can meet export standards. Here we introduce the drying process technology of this new professional mushroom drying machine.
1) Load the pre-dried mushrooms onto the drying tray, level them by hand, and place the trays layer by layer onto the material cart. The overall height of the material cart should be controlled at about 1.7 meters, with about 10-13 layers. We generally recommend using a material cart, and the loading capacity should be controlled so that an adult man can easily push it. In this way, the hot air flows smoothly during the drying process, the heating is even, and the drying and dehumidification effect is good.
2) Preparatory drying period of mushrooms: pre-dry the harvested fresh mushrooms. Dry them in hot air at a temperature of 35℃ for 1-4 hours to reduce their moisture content by 15-20%. The starting temperature should not be too high or too low, and should be controlled at 35℃. At this time, the air inlet and exhaust holes should be fully opened, the return temperature hole should be closed, and the drying should be done for 3-4 hours. Generally, the temperature rises by 1-2℃ per hour, and the temperature should gradually rise to about 40℃.
3) Constant drying period of shiitake mushrooms: During this drying period, the internal water diffusion rate of the fresh mushroom body and the surface evaporation rate are basically equal. Generally speaking, after 4-5 hours of drying, the temperature should gradually rise to about 50℃, rising by about 2℃ per hour, and the air inlet and exhaust holes are closed by 1/3. At this stage, the drying is generally 3-4 hours. At this stage, the temperature should be controlled between 40 and 50 degrees Celsius. During this period, the fresh mushrooms are softened, and as time goes by, the evaporation and hardening of the water in the body start from the edge of the mushroom cap and move to the thick part of the center. During this period, the mushroom cap is fixed. Since there is still water in the mushroom core at this stage, the highest temperature is only 50 degrees Celsius, so the gills will not show light yellow.
4) Late stage of mushroom drying. During this period, the water content in the mushroom body begins to decrease, the free water is basically discharged, and part of the bound water is gradually discharged during the drying process. At this stage, the speed of water movement in the fresh mushroom body is obviously slower than the surface evaporation speed, and the ventilation volume can be appropriate to save energy. During this period, the drying temperature should be maintained at 50-55 degrees Celsius, which is consistent with the temperature inside and outside the mushroom body. The air inlet and exhaust holes should be closed by 1/2, and the temperature return hole should be opened by 1/2. The drying time is 2-3 hours. At this stage, the mushroom is light yellow and begins to produce fragrance.
5) Complete drying of shiitake mushrooms. The main purpose of this period is to remove the residual water and part of the bound water in the core of the mushroom body (inside the junction of the mushroom stem and the cap). The temperature during this period is 58-60℃, the drying time is 1-2 hours, the air inlet and outlet holes are all closed, and the temperature return holes are all opened to allow the hot air to circulate internally, and no fresh air is introduced. The circulating air volume can be reduced to medium or small, so that the acid and enzyme in the mushroom body can produce aroma. At the end of this period, the water content of dried shiitake mushrooms is 11-13%, which meets the storage standard or export standard. To check the drying condition of shiitake mushrooms, press the junction between the cap and the mushroom stick with your fingers, and gently break the mushroom stick. It can be easily broken with a crisp sound. You can see that the gills are upright and complete. The shiitake mushrooms maintain their original shape, the cap is round and flat, the surface is smooth, the color is golden, and it exudes the unique fragrance of shiitake mushrooms.
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