After the mushroom is harvested, it is stressfully processed and dried on the day to avoid blackening and deterioration. Dried mushrooms have a stronger aroma and can be sold domestically or exported. Processing and drying methods are generally drying in the sun and baking dry two.
First, the sun drying method: dried mushrooms to the sun the most convenient and easy, and dried mushrooms of vitamin D content is higher. The method is: The harvested shiitake mushrooms are promptly distributed on the sun drying field or concrete floor in sunny sun. When the sun first cover the mushroom up, mushroom shank down, one by one swing, after drying to the semi-dry, mushroom handle up, mushroom cover down until 90% dry.
Second, baking drying method: mushrooms should be packed in a small basket after picking, do not put too much, so as not to squeeze, and should be baked on the same day. The general practice is: The harvested mushrooms are spread on a baking sheet and sent to the drying room. The temperature in the drying room should not exceed 40°C at the beginning, and the temperature should be increased by 5°C every 3 to 4 hours thereafter. The maximum temperature should not exceed 65°C. Drying room should have exhaust facilities, while the side of the exhaust side of the exhaust, otherwise the mushroom folds will be black and affect the quality. After 80% dry, take out the air-drying for several hours and re-brake for 3 to 4 hours until the water content is below 13%. The mushrooms that are baked out will be dry, have a good color and a strong flavor. Dried mushrooms should be grading in time, quickly sealed after grading, and placed in a dry, cool place for storage.
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