The dehydrated shiitake mushroom with good product value has bright yellow pleats, full shape, uniform size, and rich aroma. To process good mushrooms, it is very important to have a good "dehydration". 1, timely picking: This is the basis for ensuring the bright color of the finished mushroom. The main reason why mushrooms are variegated is that they are injured before baking. In order to overcome this shortcoming and enhance the resistance of the mushroom body to external pressure, timely picking is very important. When the pellicle has been fully cracked, and the sclerotium is in the form of a copper braid, it should be harvested. Water shall not be sprayed for 4 hours before harvesting, and picking shall be carried out using the "spin mushroom method". The harvesting, removing, removing, removing and removing the handles and the transportation process shall be carried out gently, and dehydration shall be carried out within 3 hours after the harvest. 2. Grasp the temperature: This is the key to the full shape of the finished mushroom. In order to maintain the fullness of the mushroom body after drying and forming, appropriate temperature conditions should be created to synchronize the external diffusion and internal diffusion of the free water inside the shiitake mushroom organization. This requires observing and diligently changing during baking, reasonably grasping the heat, and controlling the temperature and humidity. That is, in the 35-40 °C conditions, after 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, and 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. 3. Strict classification: This is the same guarantee of the size of the finished mushroom. When the mushroom body is dried to 90% dry, it is quickly taken out into the queuing line and manually selected and sorted according to the size, removing the sand mushroom, malformed mushroom, and bleed mushroom, while pruning excess stipe, and then exporting Sieve, and then tempered to dry (water content of 11% -13%). After cooling to the natural temperature, it is sealed and sold with 6-8 silk double plastic bags.
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