Boletus drying
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Boletus is a general term for fungi such as Boletaceae and Suillusaceae. It is a wild and edible mushroom. Except for a few species that are poisonous or bitter and cannot be eaten, most species are edible. There are mainly white, yellow and black boletus.
White boletus is delicious and nutritious. The fungus is large, the meat is thick, the stalk is thick, the taste is sweet and delicious, and it is rich in nutrition. It is a world-famous edible fungus. Western European countries also have the habit of widely consuming white boletus. In addition to fresh cooking, most of them are sliced and dried, processed into various small packages, used to prepare soup or make soy sauce extract, and also made into salted products for consumption.
There is more rain in summer, and boletus enters the high-yield period. However, boletus has a high water content, especially in rainy seasons and is difficult to preserve. Generally, except for fresh cooking, most of them are sliced and dried to make dried products. Dried boletus is easy to preserve, has a long shelf life, and has high economic benefits.
Cep processing steps:
Today, the editor will share the case of using a 3.5m*2.2m*2.2m air drying room to dry 500 catties of fresh yellow porcini mushrooms on rainy days.
The first step is to pick the yellow porcini mushrooms, clean the dirt on the mushrooms, etc. and put the mushrooms in a frame.
The second step is to cut off the mushroom feet, clean them, drain the water and put them on the tray sieve.
Step 3: Load the mushrooms into the material cart and push it into the drying room for drying.
Step 4: Dry the mushrooms. The whole process of mushroom drying is divided into 6 stages, and the specific temperature, relative humidity and other parameters are set as follows:
1. In the first stage, the temperature is set to 45℃, the relative humidity is set to 10%, the drying time is 7~8 hours, and the drying + dehumidification mode is used.
2. In the second stage, the temperature is set to 50℃, the relative humidity is set to 10%, the drying time is 6~7 hours, and the drying + dehumidification mode is used.
3. In the third stage, the temperature is set to 60℃, the relative humidity is set to 10%, the drying time is 4 hours, and the drying + dehumidification mode is used.
4. In the fourth stage, the temperature is set to 68℃, the relative humidity is set to 10%, the drying time is 3 hours, and the drying + dehumidification mode is used.
5. In the fifth stage, the temperature is set to 75℃, the relative humidity is set to 10%, the drying time is 3 hours, and the drying + dehumidification mode is used.
6. In the sixth stage, the temperature is set to 70℃, the relative humidity is set to 10%, the drying time is 1 hour, and the drying + dehumidification mode is used.
Special reminder: 1. The drying time for mushroom slices 3~5mm thick is 8~10 hours; 2. The drying time for mushrooms is 21~26 hours depending on the size of the mushrooms. After drying, the quality is inspected, and if qualified, it is packaged, stored and sold.
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