Agaricus blazei Mushroom, or Brazil mushroom, is an edible fungus product with miraculous medicinal properties. The dry technology is now described as follows:
1, dried. 2 days before harvesting, watering of the mushroom body was stopped. The diameter of the cap was 4 cm. Containing pupa was not released. The surface was light brown with fiber scales. The pellicle membrane had not yet broken. The sunny day was suitable for picking. Scrape off the bacteria-scaling squama and mushroom stalks, cut off the stalks with stainless steel scissors, and clean the sunlight (in the sun) in the ventilated place. Place the pleats upwards on the drying table or bamboo sieve, etc. , 3 to 4 days can be dry.
2, drying. The harvested fresh product is drained in a ventilated place or in the sun or under the sun for 2 hours. First, the dryer (room) is preheated to 50°C and then cooled slightly. According to the size of the mushroom body, the wet and dry grading is performed, and the bacteria pleats are directed downward, and evenly discharged on the bamboo frame sieve. Large and wet mushrooms are discharged through the middle layer of the screen. Mushroom dried mushrooms are discharged on the top layer, and poor quality or malformed mushrooms are discharged on the bottom layer.
Drying process is:
1 temperature setting. The sunny temperature for picking mushrooms is 37 to 40°C for sunny days, and 33 to 35°C for wet sky mushrooms. After the mushroom body is heated, the surface moisture evaporates. At this time, all the inlet and exhaust windows should be opened to remove the steam to keep the pleats fixed and erect. The temperature is stable for 4 hours as the temperature naturally drops to 26°C. If the temperature is too high at this time, there will be lumps that will damage the mushroom shape, and the color will become darker and reduce the value of the commodity.
2 mushroom dehydration. Starting from 26°C, the temperature rises about 2 to 3°C per hour. The relative humidity is adjusted to 10% and the relative humidity is maintained at 10% for 6 to 8 hours. The temperature is gradually increased to 51°C and the temperature is maintained at a constant temperature to ensure that the brown pieces are upright and bright. Fixed. During this period, adjust the position of the upper and lower baking screens so that the dryness is consistent.
3 The whole is dry. From a constant temperature up to 60°C for about 6 to 8 hours. When it is dried to 80% dry, it should be taken out from the drying oven for 2 hours and then baked on the machine. The double window is fully closed and baked for 2 hours, and the handle is easily folded by hand. Broken, and issued a crisp sound that is the end of baking. Generally 8 to 9 kg of fresh mushrooms can be processed into 1 kg of dried mushroom.
1, dried. 2 days before harvesting, watering of the mushroom body was stopped. The diameter of the cap was 4 cm. Containing pupa was not released. The surface was light brown with fiber scales. The pellicle membrane had not yet broken. The sunny day was suitable for picking. Scrape off the bacteria-scaling squama and mushroom stalks, cut off the stalks with stainless steel scissors, and clean the sunlight (in the sun) in the ventilated place. Place the pleats upwards on the drying table or bamboo sieve, etc. , 3 to 4 days can be dry.
2, drying. The harvested fresh product is drained in a ventilated place or in the sun or under the sun for 2 hours. First, the dryer (room) is preheated to 50°C and then cooled slightly. According to the size of the mushroom body, the wet and dry grading is performed, and the bacteria pleats are directed downward, and evenly discharged on the bamboo frame sieve. Large and wet mushrooms are discharged through the middle layer of the screen. Mushroom dried mushrooms are discharged on the top layer, and poor quality or malformed mushrooms are discharged on the bottom layer.
Drying process is:
1 temperature setting. The sunny temperature for picking mushrooms is 37 to 40°C for sunny days, and 33 to 35°C for wet sky mushrooms. After the mushroom body is heated, the surface moisture evaporates. At this time, all the inlet and exhaust windows should be opened to remove the steam to keep the pleats fixed and erect. The temperature is stable for 4 hours as the temperature naturally drops to 26°C. If the temperature is too high at this time, there will be lumps that will damage the mushroom shape, and the color will become darker and reduce the value of the commodity.
2 mushroom dehydration. Starting from 26°C, the temperature rises about 2 to 3°C per hour. The relative humidity is adjusted to 10% and the relative humidity is maintained at 10% for 6 to 8 hours. The temperature is gradually increased to 51°C and the temperature is maintained at a constant temperature to ensure that the brown pieces are upright and bright. Fixed. During this period, adjust the position of the upper and lower baking screens so that the dryness is consistent.
3 The whole is dry. From a constant temperature up to 60°C for about 6 to 8 hours. When it is dried to 80% dry, it should be taken out from the drying oven for 2 hours and then baked on the machine. The double window is fully closed and baked for 2 hours, and the handle is easily folded by hand. Broken, and issued a crisp sound that is the end of baking. Generally 8 to 9 kg of fresh mushrooms can be processed into 1 kg of dried mushroom.
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