At present, shiitake mushrooms have become a pillar industry in many mountainous rural areas for economic development. However, in the process of mushroom cultivation, due to lack of timely management, or encounter abnormal climate, large temperature difference, it is easy to form some malformed mushrooms or poor quality mushrooms (collectively known as mushrooms). If these inferior mushrooms are not treated, they will enter the market directly as fresh mushrooms, the selling price will be very low, and they will not be sold well. If you bake it into dried mushrooms, you can not only appreciate, but also sell well. However, due to improper cooking methods and the same dried mushrooms, some farmers often have prices several times different. In the past few years, the author conducted research on baked mushrooms, and initially summarized the techniques and methods that must be mastered for dried mushrooms. The processing of raw materials will cut the handle of the mushroom, and the length of the cutting handle should be determined according to the mushroom shape, mushroom meat, mushroom quality, and mushroom surface, and can be divided into three grades: removing the cut, cutting the half foot, and cutting the flat foot. In general, mushrooms with small noodles, thin mushrooms, and long mushroom legs are suitable for deodorization (to keep their feet full); mushrooms are large and round, mushrooms are thin, and mushrooms are soft and the mushrooms are desirable. To half of the mushrooms, the value range is about 1 to 1.5 centimeters; the mushroom surface is large and round, and the mushroom meat is thick and hard. To take flat feet is appropriate, that is to cut the feet, leaving 0.5 Around centimeters, depending on the size of the mushroom, the thickness of the mushroom, the roundness of the mushroom surface, the quality of the mushroom, and the length and length of the cut mushroom, have a great influence on the price of the dried mushroom and the yield of the dried mushroom. The key to the baking method is to grasp the temperature of the baking process. After the shiitake mushroom has been cut to different lengths, it is put in a drying oven and pushed into the dryer oven. The closed door starts to ignite and bake. The temperature at the beginning of dehydration shall not be less than 30 degrees, preferably 32 degrees; drying in the range of 40 degrees to 50 degrees for 6 hours after stopping the fire for 1 hour, and then at the temperature of 45 degrees to 50 degrees in hot air, dehydration 6 Stop the fire for 2 hours at a time and conduct a mushroom inspection. Finally, it is dehydrated at 50 degrees to 60 degrees until it is dried. It is not advisable to raise the temperature too fast during baking. The temperature should not exceed 3 degrees to 5 degrees per hour. In the process of baking, oyster mushrooms can not be ignored. Because of the different thickness of the meat, its moisture content varies greatly, and it requires different baking time. Therefore, after the second ceasefire, it must be screened and examined. It was found that the dried foods should be picked up and put into plastic bags before being pushed into the box to continue drying. This can prevent some mushrooms from zooming due to excessive baking, affecting the quality of dried mushrooms. Dry mushrooms stored after drying, if not stored properly, it is easy to tide. Especially in the rainy season when the temperature is high and the temperature is high, mildew and insects are more likely to be caused. Therefore, after the mushrooms are baked, they must be quickly packed into plastic bags, and then put in a small bag of anhydrous sodium chloride so as to prevent the sugar in the mushrooms from leaking and discoloring, and at the same time prevent spawning and hatching of the wheat moth. In order to prevent insect pests such as mushrooms, it is also possible to fumigate the storage room with carbon disulfide for 24 hours before storage, and then store it after removing excess air.
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