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Three Elements in the Production of Dehydrated Vegetables


Among the many dehydrated vegetables, the consumption of dehydrated mushroom is much larger than that of ordinary vegetables, and it is welcomed by the market and manufacturers because of its high nutritional value and economic value. Shiitake mushroom is known as "mountain treasure", rich in nutrition, delicious taste, its dried products in dehydrated vegetables are known as treasures, its processing technology is limited to the current technological level, in its processing focused on drying method and drying method, in the enterprise processing, the important thing is the quality control of dehydrated shiitake mushroom, and affect the quality of the three matters as follows.

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Among the many dehydrated vegetables, the consumption of dehydrated mushroom is much larger than that of ordinary vegetables, and it is welcomed by the market and manufacturers because of its high nutritional value and economic value. Shiitake mushroom is known as "mountain treasure", rich in nutrition, delicious taste, its dried products in dehydrated vegetables are known as treasures, its processing technology is limited to the current technological level, in its processing focused on drying method and drying method, in the enterprise processing, the important thing is the quality control of dehydrated shiitake mushroom, and affect the quality of the three matters as follows.


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1. Control of picking season

Timely picking this is one of the main reasons for the baking discoloration of the finished mushroom with bright color. In order to overcome this shortcoming and enhance the resistance of the mushroom body to external pressure, timely picking is very important. When the membrane has been fully cracked, the cap into a gong shape, it should be harvested, 2 hours before the harvest shall not spray water, the "mushroom method" is used to pick, after the harvest to gently handle, to remove impurities, to remove the handle, and then sent to the nearest dehydration room for dehydration. Generally, from harvesting to dewatering into the stove, the distance is not more than 5km, and the time is not more than 2 hours, so that the quality of mushrooms is guaranteed.

2. Drying method

Hold the base of the stalk with your hand and gently twist the body of the mushroom. After harvesting, the mushrooms are graded according to size and thickness and spread on the drying screen with the handle down (the screen can be lined with a sunshade net to absorb more heat). The drying screen is tilted at an Angle of 30° with the ground, the bevel faces the sun, receives direct sunlight, and adjusts the orientation of the drying screen with the sun, 3-5 sunny days can dry fresh mushrooms.

3. Master the temperature

Mastering temperature This is the key to the shape of the finished mushroom in order to keep the mushroom body after drying and forming, conditions should be created to try to make the free water molecules inside the mushroom tissue outward and inward diffusion synchronous. This requires us to observe and exchange frequently when baking, correctly grasp the heat, and control the temperature and humidity. That is, at 35 ° C ~40 ° C, stable baking for 4 hours, ceasefire cooling; When the mushroom lid becomes soft, then gradually increase the heat to 55℃; When the mushroom body reaches 90% dry, then cease fire unpacking classification; When the temperature drops to the natural temperature, then temper to 60℃, and maintain 1 to 2 hours. The finished mushroom baked in this way has the same internal and external contraction, almost no wrinkles on the surface, and is of good quality.


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