How to Dry Mushrooms with Kinkai Dehydrator

The mushroom must be baked within 6 hours after harvest, if there are refrigerated conditions, the storage time can be appropriately extended.

1. drying temperature control. When the temperature of the drying room rises to 35, the mushroom can be dried in the room. Two wet bulb thermometers should be hung near the windows. 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. general requirements 35~40 baking for 6 hours ,40~60 baking for 8~10 hours ,60 conditions baking for 2 hours.
2. drying humidity control. When the temperature of the drying room is 35~40 in the early stage of mushroom baking, all the outlet holes or exhaust fans should be opened; when the temperature rises to 40~60, the discharge of moisture is 3 h~4 h. After 60, the drainage hole can be completely closed, no need to discharge tide.
3. baking quality monitoring. When baking to 16 h~18 h, you can open the drying room door to check whether the dried mushroom is qualified. The characteristics of qualified dried products are as follows: special fragrance of mushroom; yellow bacterial fold, upright, complete and not inverted; water content of mushroom body is not more than 13%; mushroom keeps its original shape, and its cover is round and flat, keeping its natural color.