Harvesting and Processing of Mushrooms

First, timely harvest. In winter, the temperature is low, and the mushroom grows slowly. The mushroom meat under harvest is thick, with a strong aroma and good quality. In spring and autumn, mushrooms that grow at higher temperatures and long stalks of large stalks are grown. Although the yield is high, the quality is not as good as that of mushrooms. The standard of mushroom picking is degree of ripeness of seventy-eight. The morphological characteristics are as follows: The mushroom umbrella has not been fully opened, and the edge of the mushroom cover is still turned into a “copper beak edge”. Picking is too early, production is reduced; too late is of poor quality. It is best to be cooked while mining, mining large and small, timely processing. Mushrooms are best carried out on sunny days, because sunny days produce less water, and the color is good. In the rainy days, the mushrooms have a high amount of water and are difficult to dry, and the baking color is easy to darken. The processing quality is difficult to guarantee. For indoor bag cultivation, it is best not to spray directly on the bacteria before picking. When picking mushrooms, pinch the base of the mushroom stem with your thumb and forefinger, rotate it left and right, and gently unscrew it. Do not injure the surrounding small mushrooms, and do not leave the mushrooms in the mushrooming place to infect the disease after rotting. This will affect the future fruiting. After picking it up, take it gently, carefully ship it, and avoid crushing damage so as not to affect the quality. Second, processing and drying. After the mushroom is harvested, it must be organized and processed in time to strive for the day of picking. The day of processing is dry so as not to cause blackening and deterioration. Processing and drying methods: (a) drying in the sun. Mushrooms are most convenient and easy to use for sun exposure, and dried mushrooms have a higher vitamin D content. The method is: timely reap the shiitake mushrooms on the drying sun or cement floor in sunny sun. When drying, the mushroom shall be covered upwards, and the mushroom shank shall be turned downwards. One by one, the stalks shall be opened, and after drying to the half-dried state, the mushroom stalk shall be upwards and the mushroom shall be covered downwards, until 90% is dry. In case of rainy weather, add firepower to dry. (b) Baking and drying. 1 First, three types of mushrooms, large, medium, and small, are placed in a baking tray. When the mushrooms are put, the mushrooms are placed facing upwards and the mushroom shank is facing downwards. When it is baked, the big mushrooms are packed in the top layer, and the small mushrooms are in the bottom layer. 2 When the fire is fired, the firepower must be small and large first, but not too fierce. Start to heat to 30°C, then heat up 5°C every 3 hours - 4 hours, and finally maintain at about 60°C, the highest is not more than 65°C, so as to avoid roasted and cooked mushrooms. Do not lower than 55 °C, so as not to prolong time, resulting in black mushrooms metamorphism. 3 When mushrooms are baked to 80% dry, they are removed from the barn and placed in a dry place after 12 hours and then re-roasted for 3 hours to 4 hours to reach the drying requirement. The mushrooms baked in this way are uniform, not broken, and of good quality. It takes 12 hours to 18 hours to bake. 4 baking stove with firewood, coal fire, charcoal fire can be, but the baking room must be smoke-free, no flame, it is best to be equipped with cooling iron plate and exhaust equipment to prevent mushrooms cooked, baked black. Third, pay attention to points: (a) due to different production seasons, mushrooms have mushrooms, spring mushroom points. According to the mushroom's appearance quality, it can be divided into five grades: mushroom, thick mushroom, thin mushroom, incense letter and seedling. When harvesting, processing, and storage, it is best to carry out grading in order to facilitate the discussion on the basis of quality, higher prices, better quality, higher economic returns, and increased economic income. (b) After the mushrooms are dried, it is best to use double plastic bags to hold them in place. When they are loaded, they should be loaded with the remaining temperature when they are dry, and they should be sealed and stored. (C) storage of mushrooms, preferably on a dry upstairs, should not be placed in a wet or basement warehouse. Stacking should not be too high or too heavy so as not to crush the crushed mushroom body. (D) Check frequently during storage and after storage. If the water content exceeds 13%, re-baking should be carried out immediately. If insect pests are found, use sulfuric acid for closed fumigation and pest control. .

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