Dried dehydrated mushrooms

First, if the quantity of mushrooms harvested or acquired is too large to be baked on the same day, they should be stored in a cool and well-ventilated area. It's important to spread them out as thinly as possible to prevent internal heat buildup, which can negatively affect the quality of the final product. Proper storage at this stage ensures that the mushrooms remain fresh and suitable for baking later. Second, 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, leading to blockage of capillaries and difficulty in moisture removal. This can result in wrinkled caps and an uneven surface. If the temperature increases too fast, the outer layer may harden too soon, making it harder to dry the inner parts. The early baking temperature should be maintained between 30°C and 35°C to ensure even drying without damaging the structure of the mushroom. Third, after 6 to 8 hours of baking (the mid-phase), most of the moisture from the fresh mushrooms has been removed. At this point, it's essential to adjust the position of the baking trays, align the intake and exhaust vents properly, and ensure uniform drying across all layers. Mushrooms with different drying rates should be separated and repositioned to achieve a consistent level of dryness. This step helps maintain the quality and appearance of the final product. Fourth, during the mid to late stages of baking, typically around 8 to 9 hours, the stems of the mushrooms will begin to lose their moisture and become soft. When twisted by hand without breaking, it’s an indication that they are ready for the next step. At this stage, it's recommended to twist the stems and place them under the caps to improve the visual appeal and commercial value of the dried mushrooms. Fifth, throughout the entire drying process—early, mid, and late stages—the total time should be approximately 10 hours. By the end of this period, only the stems may still have some moisture, while the rest of the mushroom body should be fully dried. At this point, the temperature can be raised to 60°C to help evaporate any remaining colloidal moisture. However, it's crucial not to exceed 60°C, as high temperatures can damage the protein content and destroy the natural aroma of the mushrooms. Excessive heat might also lead to the formation of flammable gases, risking fire or burning of the product. Sixth, once the moisture content of the mushrooms drops to about 13% (the final stage), the heating should be turned off. Close the air intake and exhaust vents to allow the mushrooms to cool down naturally within the oven. Once the temperature approaches room temperature, carefully remove the mushrooms, sort them by size and quality, and proceed with packaging. This careful approach ensures the preservation of texture, flavor, and overall quality of the dried mushrooms.

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