Edible fungi are characterized by high water content, freshness, and rapid spoilage. Due to their perishable nature, large-scale cultivation or mass production requires careful drying to ensure product quality, which directly impacts the economic returns for producers.
Drying methods for edible fungi can be categorized into natural and artificial drying. The speed of the drying process plays a crucial role in determining the final quality of the dried product. The faster the drying, the better the preservation of texture, color, and flavor.
Natural drying relies on sunlight as the primary heat source. It is commonly used for species such as bamboo fungus, white fungus, enoki mushrooms, lion's mane, and shiitake mushrooms. This method has been practiced in China for centuries. During processing, the mushrooms are spread evenly on bamboo trays tilted toward the south to maximize sun exposure. In winter, the angle of the tray should be adjusted to increase solar irradiation. Fresh mushrooms should be gently turned during the drying process to avoid damage. Drying typically takes 2–3 days, making it ideal for small-scale operations. Some farmers may partially dry the mushrooms naturally before using artificial baking, but this requires careful monitoring of weather, light intensity, and moisture levels to avoid issues like twisting, deformation, or discoloration.
Artificial drying involves using ovens, drying rooms, or heat sources such as charcoal, electric heating, or infrared. This method offers faster drying and superior quality, making it suitable for large-scale production. Modern equipment includes hot air convection dryers, heat radiation dryers, and electromagnetic induction dryers. In China, common devices include linear temperature drying rooms, tempering drying rooms, hot air dehydration dryers, steam dehydration dryers, and infrared dehydration dryers.
The drying process varies depending on the type of mushroom. For example, shiitake mushrooms must meet specific standards, such as a moisture content of 12%, a round shape, thick caps, yellow gills, and rich flavor. To achieve this, several key steps must be followed:
1. **Harvesting**: Mushrooms should be picked when fully matured and not yet opened to prevent spore release. Water spraying is strictly avoided, and fresh mushrooms should be placed in bamboo baskets rather than plastic bags to prevent bruising and spoilage.
2. **Sorting and Spreading**: After harvesting, mushrooms should be quickly spread on ventilated bamboo trays in a dry area to speed up surface evaporation. They should not be placed on wet ground to avoid browning. Depending on market needs, stems may be left intact, cut halfway, or fully removed, while debris and damaged pieces are discarded.
3. **Baking Preparation**: Mushrooms should be baked the same day they are harvested. They are sorted by size, thickness, and appearance. Stems are placed upright on the top layer, while lower-quality ones go to the bottom. Before starting, the dryer should be preheated to 38–40°C to prevent metabolic activity that could cause cap expansion and loss of quality.
4. **Temperature Control**: Initial drying should be done at low temperatures (38–40°C) for the first 4 hours, gradually increasing to 40–45°C for the next 4 hours, then 45–50°C for 4 more hours, and so on until reaching 55–60°C for the final stage. High-temperature blasting should be avoided to preserve texture and color.
5. **Ventilation Management**: Proper ventilation is essential to prevent discoloration and quality loss. Dehumidification windows should be open during the first 8 hours, then gradually closed as the mushrooms dry. Once the mushrooms are sufficiently dry (hard to the touch with slight indentation and a crisp sound), they can be removed, cooled, and packaged.
By following these detailed steps, producers can ensure high-quality dried mushrooms that meet both domestic and international market standards.
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