To ensure the quality of dried mushrooms, it's essential to follow proper storage and baking procedures. First, if a large quantity of mushrooms is harvested or obtained, they should be stored in a cool, well-ventilated area. Avoid piling them too thickly, as this can lead to internal heat buildup, which negatively affects the final product's quality.
Next, during the initial phase of baking, the temperature inside the oven should be increased gradually—ideally no more than 5°C per hour. A rapid temperature rise can cause the mushroom caps to shrink quickly, blocking capillaries and making it difficult for moisture to escape. This can result in wrinkled surfaces, uneven drying, and even blackened gills. To prevent these issues, the early baking temperature should be maintained between 30°C and 35°C.
After 6 to 8 hours of baking (the mid-phase), most of the moisture has been removed from the mushrooms. At this stage, adjust the position of the baking trays, align the air intake and exhaust vents, and ensure uniform drying across all layers. If some mushrooms are drying faster than others, remove them and reposition for better consistency.
By the time the mushrooms have been baked for 8 to 9 hours (mid to late stages), the stems will have lost most of their moisture and become soft. At this point, you can gently twist the stems without breaking them, and place them back into the mushroom caps to enhance their appearance and commercial value.
Throughout the entire drying process, the total time typically lasts around 10 hours. By the end, only the stems may still have slight moisture. At this stage, the temperature can be raised to 60°C to help evaporate any remaining colloidal water. However, it’s important not to exceed 60°C, as higher temperatures can damage the mushrooms’ proteins and destroy their natural aroma. Additionally, excessive heat might produce flammable gases, risking the product catching fire.
Once the moisture content drops to about 13%, stop heating and close both the air intake and exhaust vents. Allow the mushrooms to cool naturally inside the oven until the temperature reaches room level. Then, carefully remove and sort them before packaging for sale.
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