How to Dry Fungi with Kinkai Dehydrator

DRYING

Mushroom are placed on the grill and fed into the drying room for baking. Large, thick and high moisture content should be placed on the upper layer, small and thin and low moisture content of the lower layer. Generally 8 to 10 floors. If placed too much, it is easy to make the upper, middle and lower materials heating temperature uneven. the spacing of each layer shall be 30 cm.

TEMPERATURE CONTROL

When the temperature of the drying room rises to 35, the mushroom can be dried in the room. When drying, must first low temperature, then gradually increase the temperature. Usually 1 hour warming 1-3, the maximum temperature should be controlled at 80-85. It is generally required to bake at 35-40 for 6 hours ,40-60 for 8 hours, and 80 for 2 hours. The higher the moisture content of Mushroom, the longer it takes to bake at low temperature. If the baking begins, the temperature rises suddenly, which will cause the tissue to lose water too quickly, so that the mushroom cover deformation is not round, fold upside down, the bacteria cover crack, color black, destroy the enzyme activity, so that the mushroom loses its original fragrance. Mushroom into the drying room should be continuously baked until dry. Heating can not be interrupted, temperature can not be high and low, otherwise it will make mushroom color black, quality decline.

DAMP CONTROL

In the process of drying mushrooms, in addition to strictly controlling the heating temperature, timely dehumidification is also an important link. The basic principle of dehumidification: in the early stage of mushroom baking, drying temperature is 35-40, should be slow load dehumidification; when the temperature rises to 40-60 can be interrupted dehumidification. After 60, you can not get wet. If excessive dehumidification, easy to make mushroom color pale white. If dried mushrooms with water-soaked yellow, indicating poor dehumidification, or insufficient temperature, especially in the middle of quite hot more likely to cause this phenomenon.

QUALITY INSPECTION

After drying 16-18 hours, you can open the drying room door to check whether the dried mushroom is qualified. When testing, press the finger at the junction of the cover and the handle, if only show traces, indicating that the drying is qualified; if the hand soft fold also soft, then need to continue drying. The characteristics of qualified dried products are: there is a special flavor of mushroom, the bacterial fold is yellow, the bacterial fold is upright, complete, not inverted, the water content of mushroom is not more than 13%, the fairy aunt keeps the original shape, the bacteria cover is flat, and the natural color is maintained.

Fresh mushroom different water content, roughly divided into: big flower mushroom 5-7 jin baking 1 jin; dark flower mushroom 7-8 jin baking 1 jin; smooth surface mushroom 8-9 jin baking 1 jin; standard mushroom 10-12 jin baking 1 jin; water mushroom 13-16 jin baking 1 jin.