First, harvesting technology The winter temperature is low, the mushroom grows slowly, the mushroom meat under the harvest is thick, the aroma is rich, and the quality is good. In the spring and autumn, the long mushrooms under the high temperature are thin, the stalks are large and the yield is high, but the quality is not as good as the mushrooms. The picking standards are based on the degree of ripeness of seven or eight minutes. At this time, the mushroom umbrella has not been fully opened, and the edge of the mushroom cover is still rolled into the “copper beak edge†inwards. Picking is too early, production is too low, and too late is of poor quality. It is best to take the mushrooms on a sunny day, because the mushrooms collected by the sunny days have less water and good color. The mushroom collected in rainy weather has a high moisture content and is difficult to dry, and the baking color is apt to become black. When the indoor substitute material is cultivated, it is better not to spray water directly on the picking gel. When picking, it is best to cook while cutting, picking large and small, timely processing. When picking mushrooms, use the thumb and index finger to pinch the base of the mushroom stem to rotate around, gently twist it, do not bump around the small mushrooms, do not leave the mushroom residue in the mushroom, in order to rot after infection, affect the future fruiting. After the shiitake mushroom is harvested, it strives to dry or sell it on the same day to avoid blackening and decay. Second, drying technology Many methods of drying mushrooms, should be based on local conditions. The fire-baking method should be adopted in the mountainous areas, and electric heating and drying methods can be used in suburban areas. Generally small and medium-sized producers should adopt a combination of solarization and baking. 1, daily selenium is dry. This method is the easiest and most convenient, and dried mushrooms have high vitamin D content. The shorter the drying time, the better the color quality. However, the drying in the sun is limited by natural weather and can only be performed on sunny days. When the sun shines, the shiitake mushrooms that are harvested are timely laid out on the drying grain field or concrete floor in sunny sun. First, the mushroom is covered upwards, and the mushroom shank is turned downwards. One by one, the stalks are opened and dried until they are half dry. The mushroom shank faces upward, and the mushroom covers downward until 90% dry. In case of rainy weather, use firepower to dry. 2, baking dry bath. 1 First divide the mushrooms into three categories: large, medium, and small, and place them in a baking tray. When the mushrooms are put, the mushroom heads up and the mushroom shank faces down. When baking, put the top in the big, the small in the bottom. 2 When a fire is fired, the firepower must be low and high first and not excessive. The firing was started at 30°C, and then the temperature was raised to 5°C every 3-4 hours. It is finally maintained at 60°C. The maximum temperature cannot exceed 65°C. After that, the mushrooms are roasted and burned. However, the firepower should not be less than 55°C to prevent the baking time from becoming too long, causing the mushrooms to turn black. 3 When the mushrooms are roasted into 80% dry, they are removed from the barn and placed in a dry place. Each roast takes 12-18 hours. 4 baking stove with firewood, coal fire, charcoal fire can be, but the barn must be smoke-free, no flame, it is best to have a cooling iron plate device, and exhaust equipment to prevent mushrooms grilled, baked black ,quality assurance. Electrothermal dehydration drying can refer to this method. 3, baking combined. Sun drying combined with dried mushrooms can reduce baking equipment and ensure the quality of mushrooms, but also suitable for large-scale production and small growers. Method is: sunny first dried mushrooms to dry, and then transferred to fire baked to dry. In cloudy and rainy days, if the baking equipment is limited, the mushrooms can be dried on the ventilated and dry sun mat or on the floor to dry the surface moisture, and then transferred to baking. With the combination of drying and baking, you can use the family stove, baked mushrooms, the same color and good flavor. No matter which kind of drying method is adopted, the quality standard must reach a strong aroma, the color is brown and bright, the pleats are light yellow and do not break, the moisture content is 13%. (Author: Zhanghuai Li)
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