How to roast dried shiitake mushrooms?

Shiitake mushrooms are a very good fungus vegetable. Today I will tell you how to bake and store dried shiitake mushrooms.

1. Process raw materials.

Cut the stems of fresh mushrooms. The length of the stems should be determined according to the shape, flesh, quality and surface of the mushrooms, and can be divided into three levels: removing the bran, cutting half the stems and cutting flat stems. Generally speaking, for shiitake mushrooms with small surface, thin flesh and long stems, it is better to remove the bran (keep the whole stem); for mushrooms with large and round surface, thin flesh and soft texture, half the stems can be cut (i.e., cut off half of the stems), with a range of about 1 to 1.5 cm; for mushrooms with large and round surface, thick and hard flesh, it is better to cut flat stems, i.e., cut off the stems and leave about 0.5 cm. According to the size of the surface, thickness of the flesh, roundness of the surface and quality of the mushrooms, the length of the stems to be cut has a great influence on the price of the finished dried mushrooms and the yield of dried mushrooms.

2. Baking method of dried mushrooms:

The key is to master the temperature of the baking process. After the mushrooms are cut into different lengths, they are placed on the drying screen, and the drying screen is pushed into the drying oven of the dryer. The door is closed and the ignition is started. The initial temperature of dehydration cannot be lower than 30℃, and it is best to start baking at 32℃; bake at 40℃～50℃ for 6 hours; stop the fire for 1 hour, and then dehydrate at 45℃～50℃ hot air temperature for 6 hours; stop the fire for 2 hours and inspect the mushrooms. Finally, dehydrate at 50℃～60℃ until drying. It is not advisable to heat up too fast during baking, and the temperature should not exceed 3℃～5℃ per hour. Sudden temperature increase will cause the mushroom body to shrink sharply, causing the mushroom cap to roll outward and turn black, which seriously affects the quality of dried mushrooms. In the baking process, mushroom inspection is also a link that cannot be ignored. Because the thickness of mushroom meat varies greatly, its water content varies greatly, and the requirements for baking time are naturally different. Therefore, after the second stop, you must check each sieve one by one. If you find that the dried mushrooms have been picked up and put into plastic bags, the wet ones should be pushed into the box to continue drying. This can prevent some mushrooms from being burnt due to over-baking, which will affect the quality of the dried mushrooms.

3. Storage of dried mushrooms:

After drying, shiitake mushrooms are prone to moisture if not stored properly. Especially in the rainy season when the temperature is high and the humidity is high, it is more likely to cause mold and insect infestation. Therefore, after drying, shiitake mushrooms should be quickly graded and packed into plastic bags. In order to prevent moisture from invading, a small bag of inorganic sodium chloride can be placed in the plastic bag to prevent the sugar in the mushroom body from seeping out and changing color, and to prevent wheat moths from laying eggs and hatching. In order to prevent pests such as mushroom moths, the storage room can also be fumigated with carbon disulfide for 24 hours before storage, and then stored after the residual gas is removed.