Shiitake mushroom drying method
Mushroom drying is a crucial process that significantly impacts the appearance, color, and flavor of the final product. To ensure high-quality results, it's essential to use proper drying equipment and eliminate any traditional soil-drying methods. When starting the drying process, mushrooms should be sorted by thickness and moisture levels—thicker pieces should be placed on the lower trays, while thinner ones go on the top. The stems should be laid flat on the drying screens to promote even dehydration.
For fresh mushrooms with high water content, a brief sun-drying session of 1–2 hours before moving them into the drying room can help reduce moisture more efficiently. This initial step helps prepare the mushrooms for the controlled drying environment.
**Drying Process Stages:**
1. **Initial Drying Phase (3–4 hours):**
Begin at a temperature of around 35°C. Ensure all air vents are open, and keep the temperature hole closed. Gradually increase the temperature by 1–2°C per hour until reaching about 40°C.
2. **Constant Speed Drying Phase (3–4 hours):**
After 4–5 hours, slowly raise the temperature to approximately 50°C, increasing by 2°C per hour. At this stage, close one-third of the intake and exhaust vents to maintain optimal humidity.
3. **Final Drying Phase (1–2 hours):**
Once the drying has progressed for 8–9 hours, gradually increase the temperature to 55–60°C. Close half of the air vents and open the return vent halfway to enhance air circulation.
4. **Completion Phase (Last Hour):**
In the final hour, maintain a temperature of 60–65°C. Fully close the intake and exhaust vents, and open the temperature hole completely to allow hot air to circulate evenly. This helps improve the mushroom’s color and aroma.
**Important Tips During Drying:**
- Avoid sudden changes in temperature or cooling; always adjust gradually to prevent wrinkling of the mushroom caps.
- Never exceed 65°C, as this can lead to burning or over-drying.
- If the mushroom surface appears white or gray, place them on a flat screen and lightly mist the surface (avoiding the gills) using a clean sprayer. Then, close the doors and let them sit for 30 minutes before continuing the drying process. This technique can be repeated 2–3 times to achieve an even color.
- If sorting is needed, it should be done quickly after 5 hours of drying to avoid moisture loss.
- Once fully dried, shiitake mushrooms should be packaged promptly, stored in a cool, dry, and dark place to maintain quality and shelf life.
By following these steps carefully, you can ensure that your dried mushrooms retain their natural flavor, texture, and appearance, making them ideal for long-term storage and culinary use.
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