Shiitake mushroom is a kind of fungus with tender and plump meat, delicious taste and unique aroma. It is not only edible, but also a delicacy on our table. It is also a food with the same source of medicine and food, and it also has high medicinal value. Shiitake mushrooms have been cultivated in my country for more than 800 years. It is a famous edible fungus suitable for all ages. Because shiitake mushrooms contain substances such as linoleic acid, oleic acid, and essential fatty acids, their nutritional value is extremely high. People say “mountain delicacy”, and “mountain delicacy” includes shiitake mushroom, which is known as “queen of shiitake mushroom”. Nutrients, food, and health products are all rare items. As people pay more and more attention to health care, the shiitake mushroom market is limitless.
Because the cultivation of shiitake mushrooms will be affected by climate, temperature difference and poor management, shiitake mushrooms will become deformed mushrooms or inferior mushrooms when they grow up. This kind of inferior mushroom is not only not sold well, but also has a low price. Therefore, processing shiitake mushrooms into dried shiitake mushrooms will not waste resources. Different grades of shiitake mushrooms can realize value and profit, and the shelf life can be extended after being made into dried shiitake mushrooms. After soaking, it will not affect its taste, and its edible, health care and medicinal value are the same, but once the methods of roasting and drying shiitake mushrooms are improper, the price of the same shiitake mushrooms can be several times lower.
Roasting and drying mushrooms requires scientific control of temperature and humidity, otherwise it is easy to cause waste of mushrooms, mass production will also affect quality and sales, and affect profitability. The temperature of roasted shiitake mushrooms is difficult to control. The temperature needs to be controlled in sections. The initial temperature cannot be lower than 30 degrees, and then controlled between 40 degrees and 50 degrees for about 6 hours, it needs to be between 45 degrees and 50 degrees. Hot air dehydration for 6 hours. After the fire ceases, the mushrooms are picked and dehydrated to dryness at a temperature of 50 to 60 degrees. It can be seen that the production of dried shiitake mushrooms needs to control the temperature and time. If the temperature suddenly rises or is too high, the mushroom cap will turn out and turn black, which will not only affect the appearance and quality, but also affect sales. After all, no one wants to eat “ugly and black” shiitake mushrooms. Through the combined use of the steam generator, the temperature at different times and at different stages can be set in advance, so that the mushrooms can adjust different temperatures according to different stages during the roasting process. Moreover, the machine is automatically controlled, even if it is unattended, it can realize automatic baking and drying, which also saves manpower and material resources, and prevents people from forgetting the time and affecting the baking effect.
Dried shiitake production also requires good humidity control. Because the thickness of the mushroom meat is different, the water content is also different, even very different, so the drying time and humidity requirements are also different. The humidity can be well controlled by using the steam generator to ensure that the mushrooms will not be burnt due to over-baking or dehydration, which will affect the quality and quality of the dried mushrooms.
Post time: Jul-12-2023
