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Mastering the temperature This is the key to the fullness of the finished mushroom shape. To ensure that the mushroom body remains full after being dried and formed, conditions should be created to synchronize the outward diffusion and inward diffusion of free water molecules inside the shiitake mushroom organization. This requires that we observing diligently during baking, diligently exchange, correctly grasp the heat, and control the temperature and humidity. That is, at 35 °C ~ 40 °C, stable baking 4 hours, the cease-fire cooling; when the mushroom cover becomes soft, then gradually increase the temperature to 55 °C; when the mushroom body reaches 90% dry, then stop the fire out of the box classification; When the temperature drops to the natural temperature, it is tempered to 60°C and maintained for 1 to 2 hours. The dried mushrooms thus produced had uniform internal and external shrinkage, almost no wrinkles on the surface and good quality.
Strict classification This is a guarantee that the size of the finished mushroom is consistent. When the mushroom body is dried to 90% dry, it is quickly taken out and sorted. After the mushroom cools, the surface of the mushroom is soft and unbreakable. When it is cooled, it is manually selected and graded according to the size, and the sand mushroom and deformity are eliminated. Mushrooms and shiitake mushrooms are cut at the same time, the excess stipe is trimmed, and then sieved according to the export standard, and then tempered to dry (water content is 11%~13%). After cooling to the natural temperature, it is sealed and sold with 6-8 silk double plastic bags.
Dehydration of shiitake mushrooms should be "three major customs"
Timely picking This is one of the main reasons for the discoloration of the basic shiitake mushroom that has a bright color of the finished mushroom, which is the injury of the mushroom body before baking. In order to overcome this shortcoming and enhance the resistance of the mushroom to external pressure, picking at the right time is very important. When the pellicle has fully cracked and the sclerotinium cover is in the shape of a copper scallop, it should be harvested, and water should not be sprayed for 2 hours before harvesting. Picking should be carried out using the “spin mushroom†method, and after harvesting, it should be handled gently to remove impurities. Go to the handle and send the nearest dehydration room for dehydration. Generally, it is better to receive dehydration from the harvested rice and the distance is not more than 5 kilometers. The time should not exceed 2 hours, so that the quality of the mushroom can be guaranteed.