Harvesting and Drying of Mushrooms

1. Fresh-selling mushroom picking standards: When the mushroom cover color begins to darken from the depth, the mushroom cover will be fully unfolded, the edge is still slightly inward, the pleats have been fully elongated, and the spores have begun to eject normally. Pick the best period. At this time, the mushroom meat is strong and has heavy weight and beautiful appearance. 2. Standard for picking of dried shiitake mushrooms: the edges of the cap are rolled inwards, and when the edges of the inner roll are still connected with the pleats, they are picked. When the mushroom is harvested, it must be fully expanded at the edge of the cap, that is, 6 minutes to 7 minutes. When the veil on the edge of the mushroom cap can still be clearly seen, harvesting is appropriate. 3. Picking method: Hold the base of the mushroom shank with your thumb and index finger and gently twist it off. Picking should pay attention to two issues, first, do not damage the cap, pleats; second, found that broken mushroom stalks and dead mushrooms, at any time with a knife to dig it clean, in order to decay and attract mold. 4. Preservation methods: Fresh mushrooms and fresh products are mainly used for mechanical refrigeration and plastic film packaging. Other effects are poor. Refrigeration equipment: refrigerators, freezers, cold storage, refrigerated trucks and so on. In a certain temperature range, the temperature of refrigerating is inversely proportional to the time of preservation, that is, the lower the temperature of refrigerating, the longer the preservation time. However, exceeding a certain low temperature limit will cause generational aberrations and weaken resistance to adverse environments. 5. The specific method is: using low-density polyethylene plastic film pouch packaging storage. This method has the advantages of easy access to materials, convenient storage, low cost, and good hygiene. It has been widely used in the storage, transportation and retail of fresh mushrooms. The thickness of the film is between 20 μm and 70 μm. 60% to 7% of fresh mushrooms are selected. After a short time of dehydration, the excess water of the mushroom body is removed and then put into a film bag. Each bag contains 200 g of water. - 300 grams, tie the bag or heat seal, and then refrigerate. The relative humidity is kept around 85% during refrigerating. After testing, it can be stored for 5 days at 20°C, fresh for 16 days at 5°C, and kept for 22 days at 1°C, basically meeting the preservation requirements of fresh mushrooms. 6. Drying of shiitake mushrooms: The preservation of shiitake mushrooms has certain limitations. In order to extend the supply time and expand the sales scope, it has to be solved by processing. The processing of shiitake mushrooms can be divided into dry, salted, frozen, pot, and other categories. Drying is the most important processing method for mushrooms in China. After dried, mushrooms can produce the flavor of mushrooms that consumers like, and they are also easy to store and transport. 1 drying room: It can be designed according to the scale of production, general drying room 4.8 meters long, 2.4 meters wide and 1.8 meters high. Ventilation holes are left on the roof. Walls can be made of masonry and bricks. The door is open in the middle of the side. There are walkways and drying pits in the drying room and stoves outside. Drying racks must also be set up in the drying room so that the baking trays can be placed. 2 baking tray: baking tray should be made into a sieve, in order to facilitate ventilation. The material is best made of wood, bamboo, aluminum and gauze. The length and width can be designed according to the drying room. 3 Baking temperature: Place the sorted mushroom pleats on the baking tray and place them in the drying room. The control of baking temperature is the key to the dry process. If the temperature is too low, spores may be emitted, and the mushroom body may be softened, shrunk and rotted. Too high will burn the product. In production practice, the temperature is generally controlled to start at 40°C and end at 55°C. Drying dehydration of mushrooms must be a slow and gradual process. The drying process is divided into: dry preparation period, constant rate drying period, late drying period and completion period. The drying process lasts approximately 36 hours to 40 hours. General requirements Shiitake along with the purchase into the drying room, with the dry follow the drying room. 4 ventilation: In the baking process should pay attention to ventilation, so that water vapor dispersed in time. The opening and closing size of the air vent should be determined by the humidity of the product and the temperature of the drying room. The air vents must be fully opened. Afterwards, as the temperature rises and the bake time increases, the air vents will open smaller and smaller, and the air vents will close before drying.