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Coprinus comatus harvesting and dry processing technology
Coprinus comatus must be harvested in the appropriate period of time. The fungus will not be released, the fungus ring will be loose or just loose, and at the time of ripening sixty-seven, the mushroom foot will be scraped off with bamboo and the mushroom covers the scales. After harvesting, rinse with clean water, drain quickly, or dry in the sun for about 2 hours, and perform processing in time. If the fungus ring loosens or falls off, it will be oxidized and browned during the process of drying. The fungus cover will become black and lose its commodity value. Drying is a key technology. Baking has a direct impact on the color, aroma, blossoming, etc., and economic benefits of dried products. Zhang Fengying, a professional accountant of Hongzhi Village, Dongshi Town, Zhijiang City, Hubei Province, has created a set of “new dehydration and drying methods for coprinus comatus†according to the requirements of merchants for dry goods in the past three years. After quality inspection, it meets the export commodity standards. The technical points are as follows: (A) drying facilities 1, mortuary houses. 2, dryer. (b) Slice the sifting and slicing the fresh mushrooms that were picked and washed on the day, cut them from the lower edge of the sclerotin to the half of the stalk with a long-handle blade or stainless steel knife, and form the whole flower that is connected by the cap and cut in two halves. Mushroom-shaped, separated by size, dry and wet, cross-section spread on the bamboo screen, large, wet mushroom discharge in the middle of the bamboo frame, small, dried mushroom discharge on the top, poor quality of the bottom layer. (3) Temperature control and humidity removal (1) Bake from 37°C, gradually increase to around 60°C, and up to 65°C. After drying, dehydration, color setting and drying, the duration of the four drying processes is 16-24 hours. Mushrooms with high water content (in rainy days) have a longer drying time, and vice versa. Note: The drying temperature should be increased slowly, the temperature will cause the cracks of the caps to become dark and the quality will drop. When the temperature reaches 37°C, the fresh mushrooms will be baked into the house, and the mushroom caps will naturally shrink inwards, which can increase the degree of curling. , And the color is white, good quality. If it is less than 35°C, it will enter the house and bake, and the cells in the mushroom will continue to move. (2) When the relative humidity in the roasting room (machine) reaches 70% (dry humidity table can be displayed), the intake window and exhaust window must be opened to ventilate and dehumidify, humidity decreases, and the louvers are opened and closed semi-closely. , which began about 4 hours into the exhaust window fully open, the middle about 17 hours and a half open half closed, the last two hours double closed. When the moisture content of the mushroom dropped to 12% to 13%, it was dried. Simple judgment method, use fingernail pressure mushroom cover, there is a hard feeling and leave a few nail marks, dryness is appropriate. The moisture content is high and it is easy to be mildewed, while at low levels, the caps are easily broken. The processed dry product was immediately packed in a double-layer plastic tube film, and the film was tightly closed. The outer woven bag was 5 kg/bag and the price was 300 yuan/bag.