Dried dehydrated mushrooms

First, if the number of mushrooms harvested or acquired is too large to be baked on the same day, they must be kept in low-temperature and ventilated places, and the accumulation should be as thin as possible to prevent internal heating and affect the quality of baked products.

Second, during the initial period of baking, the rate of temperature increase in the oven or oven should be slowly increased, generally not exceeding 5°C per hour. If the temperature rises too fast, the surface of the mushroom body will shrink rapidly, causing the capillary blockage, which will result in difficulty in removing the moisture inside the mushroom body, resulting in wrinkling of the mushroom body and forming a wavy surface; when the weight of the mushroom body forms a hard shell, the mushroom pleats will become black However, it is not easy to dry and the quality of mushrooms has been seriously reduced. The early baking temperature should be controlled between 30 ~ 35 °C.

Third, after 6 to 8 hours of baking (mid-term), most of the fresh mushroom moisture has been lost. At this time, the position of the baking screen should be adjusted, the alignment of the uptake outlet and the downflow outlet, the alignment between the upper and lower layers, and the same drying. The mushrooms in the sieve, if they have different drying procedures, should also be pulled out for proper adjustment, and the degree of drying should be basically similar.

Fourth, after 8 to 9 hours baking (mid and late stages) of the mushrooms, the moisture of the mushroom stems has basically disappeared and softened. When twisted by hand without breaking, it is best to twist the mushroom stems and stuff them in the mushroom umbrellas. Increase the commercial value of dried mushrooms.

Fifthly, the mushrooms are dried in the early, medium and late drying stages, and they all go through about 10 hours at the end of the drying period. At this time, except for the mushroom stalks, the fruit bodies are generally dry. The baking temperature can be adjusted up to 60°C to further evaporate the colloidal water in the mushroom body with more heat energy, but it should not exceed 60°C, because the mushrooms are rich in protein, and when the temperature is too high, the nutrients of the mushrooms will be destroyed. At the same time affect the formation of aroma substances in mushrooms, and even produce flammable gas, causing the product itself to burn.

Sixth, when the moisture content of the mushrooms drops to about 13% (fixed period), heating can be stopped. Close the air intake and air outlet, so that the dried mushrooms bored in the oven, so that the temperature dropped naturally, when the temperature is close to room temperature, you can unpack the mushrooms, grading packaging.