Among the many dehydrated vegetables, the consumption of dehydrated mushrooms is far greater than that of ordinary vegetables, because of its high nutritional value and economic value, it is welcomed by the market and manufacturers. Lentinus edodes is known as "Shanzhen". It is rich in nutrition and delicious in taste. Its dried products are known as treasures among dehydrated vegetables. Its processing technology is limited to the current technological level. In its processing, it is concentrated in drying method and drying method. In enterprise processing, it is important to check the quality of dehydrated Lentinus edodes, and the three items that affect the quality are as follows.
1. Control of Picking Time
Timely Picking This is one of the main reasons for the bright color of finished mushrooms. In order to overcome this shortcoming and enhance the resistance of mushrooms to external pressure, timely picking is very important. When the bacterial membrane has been fully cracked and the bacterial cover is curled in the shape of a gong, it should be harvested. Water should not be sprayed 2 hours before harvesting. The "mushroom spinning method" should be adopted for picking. After harvesting, it should be taken lightly, removed from impurities and handles, and then sent to the nearest dehydration room for dehydration. Generally, from harvesting to dehydration in the stove, the distance should not exceed 5km and the time should not exceed 2 hours, thus ensuring the quality of mushrooms.
2. Sunning Method
Hold the base of the mushroom handle by hand and spin the mushroom body gently. The harvested fresh mushrooms are graded according to size and thickness, and are spread on a sun sieve with the handle facing down (the sieve can be lined with a shade net to absorb more heat). The sun screen is inclined at an angle of 30 degrees with the ground. The inclined plane faces the sun and receives direct sunlight. The direction of the sun screen is adjusted with the movement of the sun. Fresh mushrooms can be dried in 3-5 sunny days.
3, Mastering Temperature
Mastering Temperature This is the key to the fullness of the finished mushroom shape. In order to keep the mushroom body plump after drying and forming, conditions should be created to synchronize the outward and inward diffusion of free water molecules inside the mushroom tissue. This requires us to observe and exchange frequently during baking, correctly grasp the temperature and control the temperature and humidity. That is, after baking stably for 4 hours at 35 ℃ ~ 40 ℃, cease fire and cool down. When the mushroom cover becomes soft, gradually add fire to heat up to 55 ℃; When the mushroom body reaches 90% dry, cease fire again and unpack for classification. When the temperature drops to the natural temperature, it is tempered to 60 ℃ and maintained for 1-2 hours. The finished mushroom baked in this way shrinks uniformly inside and outside, with almost no wrinkles on the surface and good quality.

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