Shiitake mushrooms have become a key industry in many mountainous rural areas, playing a vital role in local economic development. However, during the cultivation process, improper management or sudden climate changes—such as large temperature fluctuations—can lead to deformed or low-quality mushrooms. These substandard mushrooms, if not properly handled, may end up being sold fresh at very low prices and often fail to attract buyers. On the other hand, when processed into dried shiitake, they can not only be preserved for longer but also command a much better price in the market.
Unfortunately, the final price of dried mushrooms can vary significantly depending on the processing techniques used. Over the past few years, the author has conducted extensive research on the drying process and has developed a set of best practices to ensure high-quality results. One of the first steps is preparing the raw mushrooms by cutting their stems. The length of the cut depends on the mushroom's shape, thickness, quality, and surface condition. This process is typically divided into three categories: full stem removal, half-stem cutting, and flat stem cutting.
Mushrooms with thin, long stems are best suited for full stem removal to maintain a more uniform appearance. For larger, rounder mushrooms with thinner caps, half-stem cutting (about 1 to 1.5 cm) is ideal. When the cap is large and thick, leaving a flat stem (around 0.5 cm) is recommended. The way the stem is cut greatly influences both the appearance and value of the final dried product, as well as the overall yield.
The key to successful drying lies in controlling the temperature throughout the process. After trimming, the mushrooms are placed in a drying oven. The initial dehydration should start at no less than 30°C, preferably 32°C. Then, the temperature is gradually increased to between 40°C and 50°C for 6 hours, followed by a one-hour break. After that, the temperature is maintained between 45°C and 50°C, with another two-hour break for inspection. This cycle continues until the mushrooms reach the desired dryness, with the final stage at 50°C to 60°C.
It's important not to increase the temperature too quickly. The rate should not exceed 3°C to 5°C per hour to avoid damaging the mushrooms. Additionally, oyster mushrooms require special attention due to their varying thickness and moisture content, which affects drying time. After each cooling period, it’s essential to sort and inspect the mushrooms. Once dried, they should be carefully packed into plastic bags before being placed into storage boxes. This helps prevent over-drying, which can cause shrinkage and reduce quality.
Proper storage is equally important. If not stored correctly, dried shiitake can easily become damp or develop mold, especially during the rainy season when humidity is high. To prevent this, after drying, the mushrooms should be quickly sealed in plastic bags and placed in small packets containing anhydrous sodium chloride. This helps preserve color and prevent sugar leakage. It also acts as a deterrent against pests like the rice moth.
To further protect the stored mushrooms, the storage area can be fumigated with carbon disulfide for 24 hours before placing the mushrooms inside, and then excess air is removed to create a stable environment. These careful steps ensure that the dried shiitake remains of high quality and retains its market value.
Medical Device Component Machining
Medical Device Component Machining,Suturing Device Linkage,Suturing Instrument Screw,Ultrasonic Scalpel Handle
Changzhou Ziying Metal Products Co., Ltd , https://www.ziyingmetal.com