Application of air-drying dehumidifier in roasting shiitake mushrooms

Shiitake is a world-renowned edible fungus and a traditional export product in China. Shiitake mushrooms have a unique flavor and are rich in nutrients. They are one of the commonly used ingredients in Chinese and foreign dishes, and are known as the king of dishes. At the same time, shiitake mushroom is also a well-known medicinal fungus with high medicinal value. Modern medicine has proven that long-term consumption of shiitake mushrooms can enhance physical fitness, soften blood vessels, reduce cholesterol, and have more anti-cancer and anti-cancer effects. Therefore, shiitake mushrooms are very popular in the international market and become the world’s second edible mushroom. The production and processing of shiitake mushrooms can bring great economic and social benefits, and have broad market prospects.

The drying technology of shiitake mushrooms is very important. It plays a key role in the shape, color and fragrance of shiitake mushrooms. Must be dried with a dryer to ensure quality.

Features of KINKAI mushroom heat pump drying technology:

1. Prepare the materials: watering is forbidden the day before harvest, and harvest in time. Mushrooms should be harvested when they are mature. The harvested shiitake mushrooms are divided into categories and exposed to sunlight for 2-3 hours to remove some moisture. Make sure that the bacteria cover is facing up and the stalks are facing down when placing the plates. Mushrooms must be roasted within 6 hours after harvest. If refrigerated conditions are available, the storage time can be appropriately extended.

2. Drying temperature control: Only when the temperature in the drying room rises to 35 ° C can the mushrooms be dried in the room. The temperature must be low during drying and then gradually increased. Generally, the temperature is increased by 1-3 ℃ in one hour, and the maximum temperature should be controlled at 70 ~ 75 ℃. Generally requires baking at 35-40 ° C for 6 hours, baking at 40-60 ° C for 8-10 hours, and baking at 60 ° C for 2 hours. The higher the moisture content of shiitake mushrooms, the longer it takes to bake at low temperatures. If the temperature just rises immediately after baking, it will cause the tissue to lose water too quickly, and the mushroom caps will be deformed and not round. After being sent to the drying room, the shiitake mushrooms should be baked continuously until they are dry and the heating can not be interrupted, otherwise the color of the shiitake mushrooms will become black and the quality will decline.

3. Drying humidity control: In addition to strictly controlling the heating temperature during the baking process of shiitake mushrooms, timely dehumidification is also an important link. Basic principles of dehumidification: In the early stage of roasting shiitake mushrooms, when the temperature of the drying room is 35-40 ° C, the humidity should be discharged at full load; when the temperature rises to 40-60 ° C, the moisture can be discharged intermittently. After 60 ° C, it is not necessary to drain. If the dehumidification is excessive, the color of shiitake mushrooms will become pale. If the dried shiitake mushrooms have a water-soaked yellow color, it means that the dehumidification is not good, or the temperature is not enough, especially if the heat is stopped halfway, this phenomenon is more likely to cause this phenomenon.

4. Baking quality inspection: When baking to 16-18 hours, the door of the drying chamber can be opened to check the dryness of the mushrooms. During the test, press the junction of the bacterial cap and the bacterial handle with your fingers. If only traces are displayed, it indicates that the drying is qualified; if the hand feels soft and the folds are soft, you need to continue drying. The characteristics of qualified dried products are: the special fragrance of shiitake mushrooms; yellow folds, upright, complete, and not inverted; the moisture content of the mushroom body does not exceed 13%; Natural color.

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Wanda guo
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