Shiitake mushroom is a famous edible fungus in the world and is also a traditional export product of our country. Mushrooms contain a unique fragrance, rich nutrition, tender meat, is one of the commonly used ingredients in Chinese and foreign dishes, known as the king of food. At the same time, shiitake mushroom is also a famous medicinal bacterium. It has extremely high medicinal value such as Qi, no hunger, live wind and blood stasis. Modern medicine has proved that long-term consumption of mushrooms can enhance physical fitness; soften blood vessels, lower cholesterol, more anti-cancer anti-cancer effect. Therefore, shiitake mushroom is very popular in the international market and has become the second largest edible fungus in the world. The production and processing of shiitake mushroom can bring great economic and social benefits, and it has broad market prospects. For the initial processing of shiitake mushrooms, the vast majority of mushroom farmers and small processing units currently use relatively extensive traditional processing methods, namely simple drying and kiln drying, and then directly enter the market for sale. The products processed in this way have neither the market competitiveness nor a good raw material for mushrooms. After China's accession to the WTO, the quality requirements of products in the international market are getting higher and higher. To make the mushroom products go abroad and be competitive in foreign markets, we must actively adopt advanced processing technology and production equipment to establish a The whole set of scientific quality control methods and operation specifications improve the processing quality of products.
1. Allocation (1) Harvesting method Watering is prohibited 1 day before harvest, and timely harvesting. Thick mushrooms should be harvested at the maturity of the 4th, and generally no more than eight mature harvests. When harvesting, the natural rupture of mushroom pellicle membrane should be selected. The mushroom cap has not opened the umbrella, the edge of the membrane is rolled, and the mushroom folds open without disease or deformity. When harvesting, use your fingers to gently grasp the stipe, and do not touch the pleats. Take care to ensure that the backlog is not too thick. When handling or placing in bamboo baskets, avoid pressure change or breakage.
(2) The pre-treatment cuts the mushroom roots and the length of the mushroom stalks is 1cm to 2cm. The mushrooms, thick mushrooms, and thin mushrooms are sorted out first, then packed in trays according to the variety and size, and exposed to sunlight for 2 to 3 hours to remove some of the water. The plate should be placed with the cap facing upwards, with the stipe facing downwards, placed evenly and positively, and not overlapping the backlog to prevent damage to the mushrooms and affect the quality. Mushroom must be baked within 6 hours after harvesting. If there are refrigerated conditions, the preservation time can be appropriately extended.
2. Drying room drying (1) Into the drying room Mushrooms are placed on a grill after being plated and sent to the drying room for baking. Large, thick and high moisture content should be placed in the upper layer, and small, thin and low moisture content should be placed in the lower layer. Generally placed 8 to 10 layers. If placed too much, it is easy to make the upper layer, the middle layer, and the lower layer of the material heated to a non-uniform temperature. The spacing between each layer should be 30cm.
(2) Temperature control When the temperature of the drying room rises to 35°C, the mushrooms can be dried in the room. Two wet-bulb thermometers should be attached near the room near the room. Drying must be at a low temperature, then gradually increase the temperature. Usually 1h warming 1 °C ~ 3 °C, the maximum temperature should be controlled at 80 °C ~ 85 °C. General requirements 35 °C ~ 40 °C baking 6h → 40 °C ~ 60 °C baking 8h ~ 10h → 60 °C baking condition 2h. The higher moisture content of mushrooms, the longer it takes to bake at low temperatures. If the baking begins, the temperature suddenly rises, and it will inevitably cause the tissue to lose water too quickly. It is easy for the mushroom cap to be deformed without roundness, the folds of the bacteria folds, the fissures of the cap, the color becomes black, and the activity of the enzyme is destroyed. Make mushrooms lose their original flavor. After the mushrooms are sent into the drying room, they should be baked continuously until they are dry. The heating can not be interrupted, and the temperature can not be changed suddenly. Otherwise, the mushroom color will be darkened and the quality will be reduced.
(3) Tide In the process of baking the mushrooms, in addition to the need to strictly control the heating temperature, timely drainage is also an important part. The upper part of the drying room must have a row of holes. The small-sized drying chamber has a 10cm12cm row of holes, a medium-sized drying room of 15cm20cm, and a large drying room of 20cm40cm. According to needs, some can set up two tide holes. If the surrounding environment is not conducive to tide discharge, an exhaust fan should be installed. The general principle of row of damp is: in the early period of mushroom baking, when the drying chamber temperature is 35 °C ~ 40 °C, should open all the tide holes or exhaust fan; when the temperature rises to 40 °C ~ 60 °C, row tide 3h ~ 4h will be fine. After 60 °C, all the tide holes can be closed without draining. If the tide is excessive, it is easy to make the mushroom light white. If the shiitake mushrooms have yellowish immersion, it means that the tide is not good, or the temperature of the oven is not enough, especially if stopping the heat halfway is more likely to cause this phenomenon.
(4) Ventilation In order to regulate the indoor temperature and ensure the hot air circulation in the drying room, it must be ventilated to the room at any time. Therefore, the lower part of the drying chamber should be provided with 2 ventilation holes of 20cm20cm. If the air supply is not smooth, install a blower. The air sent to the drying room is preferably purified.
(5) When the quality of baking to 16h ~ 18h, you can open the drying room door to test whether the quality of dried mushrooms. During the test, press the finger on the junction between the cap and the stipe. If only traces are present, it indicates that the drying is acceptable. If the hand feels soft and the bacteria plait is soft, the drying must be continued. The characteristics of qualified dried products are: a special fragrance of mushrooms; yellow bacteria, pleated upright, complete, not inverted; mushroom body water content does not exceed 13%; mushrooms to maintain the original shape, flat round cap, keep Natural color.
(6) Grading package 1 sieving. The shiitake mushrooms and crumbs with diameters of 3 cm or less and 7 cm or more were sieved with a thin iron round sieve, and the remaining portions were sorted and packed as internal products. 2 cutting mushroom handles. According to the regulations, cut off the unqualified mushroom shank. 3 sorting. Pick out damaged mushrooms and malformed mushrooms. 4 rating. According to the requirements of export products, the classification is divided into three categories: flower mushroom, thick mushroom and thin mushroom, with a total of 12 grades.
See Table 1. 5 minutes. After grading, weigh it, put it in a plastic bag, and pack the carton according to the required quality. After the mushrooms are dried, they must be put into plastic bags within 6 hours to prevent moisture from causing moldy deterioration. Dry shiitake mushrooms that cannot be packed in time must be packed in large plastic bags and tied tightly. It is forbidden to use nylon-woven bags or sacks and other air-permeable bags. The packaged product should be stored in a dry room.
Table 1 Shiitake mushroom classification table name | Features | Cap diameter cm |
Large flower mushroom | large curling, pattern, flesh thickness | 4 ~ 6|
Mushrooms | Thick body | 3～4|
Small flower mushroom | mushroom body was semicircular | 2 ~ 3 |
Mushrooms | Round body | 1～2|
Large thick mushroom | mushroom meat thick, large roll side, cross cutting volume> 1cm | 4 ~ 6 |
Mushrooms | Mushrooms | 3～4|
Small Thick Mushrooms | Thick Mushrooms | 2～3|
Thick Mushroom Ding | Mushroom Thick | 1～2|
Large mushroom | full open umbrella, umbrella meat thin |> 7|
Large mushroom | Cap flat |4～7|
Medium Mushrooms | Flat Caps | 3～4|
Small mushroom | Cap flat |2～3|
3. Dryer Drying For small rural processing enterprises, the tunnel dryer is an ideal dehydration drying equipment for mushrooms. At present, the more advanced models are chain-type circulating tunnel dryers, which can automatically control temperature, continuous operation, drying speed, easy operation, diesel, raw coal and other fuels can be used. Chain-type circulation tunnel dryer consists of mechanical power and thermal power. When working, as long as the speed regulating motor, blower and heater are turned on, and the valve is properly adjusted, the material plate can be operated in a parallel, uniform, and multi-level cycle to dry the product. Since the drying method of the device adopts a flow cycle hanging plate, the material does not need to be turned and the drying is uniform. Therefore, the processed mushroom product has good quality and high grade. In addition, the dryer uses indirect heating, no pollution, and high thermal efficiency. Compared with the kiln drying, the drying time of the chain-type circulating tunnel dryer is shortened by nearly 40%.
4. Use and maintenance of drying equipment (1) When the mushrooms dried by the dryer meet the standards and can be released, they should be stopped after the first stop of the fire in order to avoid overheat deformation of the pipes.
(2) If the furnace is damaged, it must be repaired in time. The thickness of the firebrick should be 6cm and it should be made of refractory mud.
(3) After each furnace is cooled and baked and cooled, each clean tobacco handle should be pulled several times in a reciprocal manner to prepare for the next oven drying.
(4) The used coal or firewood should have certain standards to ensure the baking time and quality.
(5) The necessary equipment such as blower and exhaust fan should pay attention to maintenance and repair. There should be a certain amount of spare parts to prevent the normal operation.
(6) Electrical equipment should be standard and safe, and the power line connection should be firm and reliable. Normal power supply should be ensured during drying to avoid the economic loss caused by temporary power outage.
(7) The chimney must be installed outdoors and the height should be 4m or more to ensure the total pullout force of the flue. To prevent the fire from happening. In the production and processing of shiitake mushrooms, in addition to the strict quality management, we must pay attention to doing a good job in economic accounting. Must purchase mushrooms according to quality standards, with the proceeds. Finished Products and semi-finished products should be prepared for theft prevention, rodent prevention, pest control and moisture protection. The remaining mushroom stalks and malting mushrooms with no drying value should be immediately submerged and later processed into candied candied mushrooms, shiitake mushroom stalks, and soy sauce soy sauce, to increase the value of the development and utilization of by-products and increase the economic efficiency of enterprises.
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