How to dry shiitake mushrooms, tips and tricks for drying shiitake mushrooms

Raw material processing: cut the handle of the fresh mushroom. The length of the scissor handle should be determined according to the mushroom shape, mushroom meat, mushroom quality, and mushroom surface, and can be divided into three grades: bran removal, half foot, and flat foot.

Generally speaking, for mushrooms with small mushroom surface, thin flesh and long mushroom feet, it is advisable to remove bran (keep the whole foot); For mushrooms with large and round mushroom surface, thin flesh and soft mushroom quality, half of the foot (i.e., cut off half of the mushroom foot), and the value range is about 1 cm; The mushroom surface is large and round, and the mushroom flesh is thick and hard, so it is advisable to take the flat foot, that is, cut off the foot, leaving about centimeters. According to the size of the mushroom surface, the thickness of the mushroom meat, the roundness of the mushroom surface, and the quality of the mushroom, the mushroom feet are cut and left in length, which has a great impact on the quality of the finished mushroom and the yield of the dried mushroom.

Roasting method: The key is to master the temperature of the roasting process. After cutting the handle of the mushrooms according to different lengths, they are discharged on the drying screen, and the drying screen is pushed into the dryer oven, and the door of the box is closed and the ignition is started.

The initial temperature of dehydration should not be lower than 30, and the best is 32 baking; Bake in the range of 40 to 50 for 6 hours; After 1 hour of ceasefire, dehydrate for 6 hours at 45 50 hot air temperatures; Stop the fire for 2 hours and carry out mushroom inspection. Finally, dehydrate at 50 60 until dry. It should not be heated too fast when baking, and the temperature should not exceed 3 5 per hour.

The sudden increase in temperature will cause the mushroom body to shrink sharply, causing the mushroom lid to roll outward and turn black, which will seriously affect the quality of the dried mushroom. In the baking process, mushroom inspection is also a link that cannot be ignored. Because the thickness of the mushroom meat is different, its water content varies greatly, and the requirements for roasting time are naturally different.

Therefore, after the second ceasefire, it is necessary to sieve and inspect one by one, and if it is found that it has been dried, it should be picked up and put into a plastic bag, and the undried should be pushed into the box to continue to dry again. This prevents some shiitake mushrooms from turning due to over-roasting, which can affect the quality of dried mushrooms.

Let's bask in the sun, how energy-saving.

How to dry fresh shiitake mushrooms:

Materials: shiitake mushrooms, scissors, bamboo sieve, fresh-keeping bag.

1. First use scissors to cut off the black tail of the mushroom stem, try not to cut off the whole handle, the taste of the mushroom handle is stronger.

2. Then spread the folds upwards on the bamboo sieve.

3. Place it well and put the bamboo sieve directly outside the window to dry in the sun.

4. If there is a big sun, the mushrooms will be completely dry after 2-3 days, and if there is no sun, they will be completely dry in 3-5 days.

5. The dried mushrooms can be put away and sealed in a fresh-keeping bag.

How to store dried shiitake mushrooms:

1. Dry and stored.

After dried shiitake mushrooms are dried in the sun, the water has been lost, and the shiitake mushrooms must be dried and stored, otherwise the dried shiitake mushrooms that are re-damp are prone to mildew; Put the dried shiitake mushrooms into the storage container and add an appropriate amount of charcoal, lime and other desiccant to avoid resurgence.

2. Low temperature storage.

Dried shiitake mushrooms are stored at low temperature and ventilated, put dried shiitake mushrooms in a closed container and put them in the refrigerator or freezer, and take them out every other month to bask in the sun and ventilate.

3. Store in the dark.

The infrared rays in the light will cause the temperature of shiitake mushrooms to rise, and ultraviolet rays will cause optical chemical reactions, and the deterioration rate of dried shiitake mushrooms will be accelerated, so dried shiitake mushrooms need to be stored away from light. Avoid storing dried shiitake mushrooms in bright light.

4. Sealed and stored.

Dried shiitake mushrooms need to be sealed and stored, and the necessary process of shiitake mushroom deterioration is oxidation reaction, and if the oxygen supply is ventilated for a long time during storage, the oxidative deterioration of dried shiitake mushrooms will be accelerated.

Therefore, try to store dried shiitake mushrooms in a closed and unventilated container, preferably with a food bag inside the container, and put it into the container to exhaust air, and try to minimize the number of times the container is opened.

5. Keep it separately.

Dried shiitake mushrooms should be stored separately, because the adsorption of dried shiitake mushrooms is extremely strong, and the container containing dried shiitake mushrooms should not be mixed with other items, and do not use containers with odor volatilization or odor absorption to store dried shiitake mushrooms.

In addition to being easier to preserve, dried shiitake mushrooms have special benefits. Sun-dried shiitake mushrooms will contain more vitamin D, because under the exposure of sunlight, the ergosterol of shiitake mushrooms will be directly converted into vitamin D, which can be supplemented with vitamin D for the human body after eating. However, shiitake mushrooms must be dried naturally, not artificially heated and dried, otherwise vitamin D will be lost a lot.

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You can use the way of sun drying, spread the fresh shiitake mushrooms to the sun with the mushroom cover up and the mushroom handle facing down, and then turn the shiitake mushrooms when they are semi-dry, which can usually be dried to more than ninety percent.

How to dry fresh shiitake mushrooms.

The water content of shiitake mushrooms is different, and they can generally be dried into about a kilogram. The simple drying method is to spread it out individually in the sun to dry.

1) Sun exposure: It is most convenient and easy to dry shiitake mushrooms, and the content of vitamin D in sun-dried mushrooms is higher. Method:

Spread the harvested shiitake mushrooms on a sunny threshing floor or concrete floor. When drying, first put the mushroom cover up, the mushroom stem facing down, one by one, after drying to semi-dry, the mushroom stem is up, the mushroom cover is facing down, until more than ninety percent dry. In case of rainy weather, use fire to dry.

2) Baking: First, divide the shiitake mushrooms into three categories according to large, medium and small, and put them into the baking tray respectively. When placing the mushrooms, arrange them with the lid facing up and the mushroom handle facing down, and do not stack them messily.

When baking, the large mushroom box is served on the top layer, and the small mushroom plate is placed on the bottom layer. When burning a fire, the fire should be small first and then large, and not too fierce at once. Start to burn to 30, then every 3-4 hours, the temperature rises 5, and finally maintain at about 60, the highest is not more than 65, so as not to roast and burn the mushrooms.

Do not lower than 55, lest the time be prolonged, causing the mushrooms to turn black and spoil. When the shiitake mushrooms are baked to 80% dry, they are removed from the baking room, placed in a monotonous place for 12 hours, and then re-roasted for 3-4 hours to achieve monotonous pleading. In this way, the grilled mushrooms are monotonous and consistent, not easy to break, and of good quality.

It takes 12-18 hours to bake once. The baking stove can be used with firewood, coal fire, and charcoal fire, but the oven must be smokeless and flame-free, and it is best to equip heat dissipation iron plates and exhaust equipment to avoid shiitake mushrooms being roasted and blackened.

Storage of dried mushrooms:

After shiitake mushrooms are dried, if they are not stored properly, they can easily become damp. Especially in the rainy season, when the temperature is high and the humidity is high, it is more likely to cause mildew and insect moth. Therefore, after the shiitake mushrooms are dried, they should be quickly packed into plastic bags in grades.

In order to prevent moisture from entering, a small packet of inorganic sodium chloride can be placed in a plastic bag to prevent the sugar in the mushroom from seeping out and discoloring, and at the same time to prevent wheat moths and other eggs from laying eggs and hatching. In order to prevent insect pests such as lentinus mushrooms, the storage room can also be fumigated with carbon disulfide for 24 hours before storage, and then stored after removing residual gas.

<>1. Use scissors to cut off the older part of the mushroom root, try not to cut off the whole handle, the taste of the mushroom handle is stronger.

2. Then put the folds of the mushrooms facing upwards and spread them neatly on the bamboo sieve, which is placed outside the window to dry in the sun.

3. After one day of drying shiitake mushrooms, they can be flipped over and continued to dry, usually 3-5 days can be dried.

4. Put the dried mushrooms in a fresh-keeping bag and seal them for storage, which can be stored for half a year to a year.

Summary. Shiitake mushrooms must be roasted within 6 hours after harvesting, and if there are refrigeration conditions, the storage time can be appropriately extended. 1.

Drying temperature control. When the temperature of the drying room rises to 35, the mushrooms can be dried in the room. Two wet-bulb thermometers should be hung near the window indoors.

Drying must be done at a low temperature and then gradually increased. Usually the temperature is increased by 1 3 in 1 hour, and the maximum temperature should be controlled at 80 85. It is generally required to bake for 6 hours under 35 40, 8 10 hours under 40 60, and 2 hours under 60 conditions.

2.Drying humidity control. In the early stage of mushroom baking, when the temperature of the drying chamber is 35 40, all the moisture exhaust holes or exhaust fans should be opened; When the temperature rises to 40 60, the moisture discharge for 3h 4h is fine.

After 60, all the moisture drain holes can be closed, and there is no need for moisture discharge. 3.Baking quality monitoring.

When baking to 16h and 18h, you can open the door of the drying room to check whether the dryness of the mushrooms is qualified.

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Yes. Shiitake mushrooms must be roasted within 6 hours after harvesting, and if there are refrigeration conditions, the storage time can be appropriately extended. 1.

Drying temperature control. When the temperature of the drying room rises to 35, the mushrooms can be dried in the room. Two wet-bulb thermometers should be hung near the window indoors.

Drying must be done at a low temperature and then gradually increased. Usually the temperature is increased by 1 3 in 1 hour, and the maximum temperature should be controlled at 80 85. It is generally required to bake for 6 hours under 35 40, 8 10 hours under 40 60, and 2 hours under 60 conditions.

2.Drying humidity control. In the early stage of mushroom baking, when the temperature of the drying room is 35 40, all the old holes or exhaust fans should be opened; When the temperature rises to 40 60, the moisture discharge for 3h 4h is fine.

After 60, the dust button can close all the moisture discharge holes, and there is no need to drain the tide. 3.Baking quality monitoring.

When baking to 16h and 18h, you can open the door of the drying room to check whether the dryness of the mushrooms is qualified.

The water content of shiitake mushrooms is different, and they can generally be dried into about a kilogram. The simple drying method is to spread it out individually in the sun to dry.

The edible portion of dried shiitake mushrooms accounts for 72%, and each 100 grams of edible portion contains 13 grams of water, grams of fat, 54 grams of carbohydrates, grams of crude fiber, grams of ash, 124 mg of calcium, 415 mg of phosphorus, milligrams of iron, 1 mg of vitamin B1, vitamin B2 mg, and milligrams of niacin. In addition to the water content of 85-90%, fresh mushrooms contain crude protein, 4% crude fat, 67% soluble nitrogen-free substance, 7% crude fiber, and 3% ash.

Lentinan can improve the phagocytic function of mouse peritoneal macrophages, promote the production of T lymphocytes, and improve the killing activity of T lymphocytes. Experiments have proved that shiitake mushrooms also contain an antiviral interferon inducer, which can improve the body's ability to resist diseases and prevent epidemics. Shiitake mushrooms have the effects of stomach, spleen, qi and kidney, and can cure long-term illness and qi deficiency, loss of appetite and other diseases.

As the upstairs lei asked, do you dry at home or in large quantities? The high-quality drying method of large-scale drying requires the construction of a drying room, and ventilation and light are also required while heating and low-temperature drying.

There is a special drying box for shiitake mushrooms, and sometimes if the conditions are poor, they will use a homemade earthen stove. Do you specialize in this or do you want to dry and store it yourself at home?