I. Harvest of mushrooms
When the fruiting body of the mushroom is developed to an appropriate period, it can be picked timely. If it is not harvested in time, the meat will be thinner, the color will be darker, and the cellulose of the stipe will increase, resulting in poor quality. In general, the extent to which the cap of the bacterium covers 6-9 points is the appropriate period for harvesting. In order to increase economic efficiency, during the appropriate harvesting period, picking should be based on different requirements and different standards for fresh sale and dry production.
1. The standard for picking mushrooms for sale is when the color of the mushroom cover is shallower from the depth, the mushroom cover will be fully unfolded, there is still a slight inward edge, the pleats have been completely elongated, and the spores have started to eject normally, ie the spore cover has 8-9. When it is unfolded, it is the optimum period for harvesting fresh mushrooms. At this time, the mushroom meat is strong and has heavy weight and beautiful appearance.
2. The picking criteria of dried mushrooms were selected to be fine, and the mushrooms were covered with 7-8 minutes of spread. The edges of the cap were rolled inwards, and the edges of the inner roll were still picked when connected with the pleats. When the mushroom is harvested, it must be fully expanded at the edge of the cap, that is, 6-7 minutes. When the veil on the edge of the mushroom cap is still clearly visible, harvesting is appropriate.
Pay attention to the picking method when harvesting, otherwise it will affect product quality. When picking, hold the base of the mushroom shank with your thumb and forefinger and gently unscrew the base. Picking should pay attention to two issues, first, do not damage the cap, bacteria folds. After the second, it was found that there were broken mushroom shanks and dead mushrooms. They should be digged at any time with a knife to attract mold.
Second, preservation and processing of mushrooms
After the mushrooms are harvested, they must not be rotted or spoiled. In addition to eating immediately, they must be preserved and processed. Good preservation and processing techniques can enhance the natural flavor of shiitake mushrooms, regulate market supply, and facilitate consumers.
1. There are two kinds of preservation methods commonly used for preservation.
(1) Cold Storage: The refrigerating equipment for fresh mushrooms includes refrigerators, freezers, cold storages, and refrigerated trucks. The temperature of refrigeration is inversely proportional to the time of freshness, that is, the lower the temperature of refrigeration, the longer the freshness. It has a low temperature limit beyond which it causes metabolic abnormalities and weakens resistance to adverse environments. The general refrigerating temperature is controlled at 0-10°C and the storage time is 7-20 days. It can be stored for about half a month at 4-5°C.
(2) Plastic bag packaging preservation: This preservation method has the advantages of easy access to materials, convenient storage, low cost, and good hygiene. It has been widely used in the storage, transportation and retail of fresh mushrooms. The film material is preferably made of low density polyethylene and its thickness is between 20-70 microns. The market usually uses small bags for packaging. 6-7 points of mature fresh mushrooms are selected, each bag contains 200-300 grams, and then the bag is fastened. Or heat sealed, then refrigerated. It can be stored for 5 days at 20°C, fresh for 17 days at 6°C, and kept for 22 days at 1°C. Basically meet the preservation requirements of fresh mushrooms listed.
2. The preservation of fresh mushrooms has certain limitations, and the processing of shiitake mushrooms accounts for a large proportion. A large number of products can only be stored for long periods only after they have been processed. The processing of shiitake mushrooms is divided into dry, salted, frozen, and canned, etc. Currently, most of the mushrooms are sold with dry gaps. Therefore, only the processing of dried shiitake mushrooms is described here.
The main processing method of dried mushrooms is drying, using charcoal as a heat source, drying in a drying room, not subject to weather conditions, drying speed, rich flavor, good color and mushroom shape, high product sales prices .
(1) Drying room: It can be designed according to the scale of production. The general drying room is 4.8 meters long, 2.4 meters wide, and 1.8 meters high. Ventilation holes are left on the roof. Walls can be made of brick and stone. The door is open in the middle of the side. Inside the drying room, there are walkways and drying ovens. There are stoves outside. Drying racks must also be set up in the drying room so that the baking trays can be placed.
(2) baking tray: baking tray should be made into a sieve to facilitate ventilation. The material is best made of wood, bamboo, aluminum and gauze. The length and width can be designed according to the drying room.
(3) Baking temperature: The graded mushroom pleats are placed flat on a baking tray and placed in a drying room. The control of baking temperature is the key to the dry process. If the temperature is too low, the product will be rotted and discolored. If the temperature is too high, the product will be burned. Generally, the semi-bake room starts feeding when preheated to about 40°C, and drops to about 35°C after feeding. The mushrooms harvested on sunny days are relatively dry, and the initial temperature can be higher. The mushrooms collected on rainy days are more humid and the initial temperature should be lower. As the mushroom slowly warms and warms, it finally rises to 45-50°C. The whole baking process takes about two days. In general, shiitake mushrooms are brought into the drying room along with the harvesting, and are taken out of the drying room following the dry weather.
(4) Ventilation and ventilation: In the baking process, ventilation and ventilation should be taken care of so that the water vapor diffuses in time. The opening and closing size of the air vent should be determined by the humidity of the product and the temperature of the drying room. The vents must be opened larger or fully open. Afterwards, as the temperature rises and the baking time increases, the vents will open smaller and smaller, and the dry vents should be closed completely. In short, we must promptly release the moisture in the drying room.
(5) Storage of dried products: The moisture content of dried mushrooms should not exceed 13%. Dry products absorb moisture very well. If stored improperly, dry products will slowly absorb moisture and cause mildew or insect damage, which will seriously degrade quality. The use of polyethylene bags for packaging dried mushrooms can effectively prevent moisture. The storage environment should be kept dry and require dark storage.
When the fruiting body of the mushroom is developed to an appropriate period, it can be picked timely. If it is not harvested in time, the meat will be thinner, the color will be darker, and the cellulose of the stipe will increase, resulting in poor quality. In general, the extent to which the cap of the bacterium covers 6-9 points is the appropriate period for harvesting. In order to increase economic efficiency, during the appropriate harvesting period, picking should be based on different requirements and different standards for fresh sale and dry production.
1. The standard for picking mushrooms for sale is when the color of the mushroom cover is shallower from the depth, the mushroom cover will be fully unfolded, there is still a slight inward edge, the pleats have been completely elongated, and the spores have started to eject normally, ie the spore cover has 8-9. When it is unfolded, it is the optimum period for harvesting fresh mushrooms. At this time, the mushroom meat is strong and has heavy weight and beautiful appearance.
2. The picking criteria of dried mushrooms were selected to be fine, and the mushrooms were covered with 7-8 minutes of spread. The edges of the cap were rolled inwards, and the edges of the inner roll were still picked when connected with the pleats. When the mushroom is harvested, it must be fully expanded at the edge of the cap, that is, 6-7 minutes. When the veil on the edge of the mushroom cap is still clearly visible, harvesting is appropriate.
Pay attention to the picking method when harvesting, otherwise it will affect product quality. When picking, hold the base of the mushroom shank with your thumb and forefinger and gently unscrew the base. Picking should pay attention to two issues, first, do not damage the cap, bacteria folds. After the second, it was found that there were broken mushroom shanks and dead mushrooms. They should be digged at any time with a knife to attract mold.
Second, preservation and processing of mushrooms
After the mushrooms are harvested, they must not be rotted or spoiled. In addition to eating immediately, they must be preserved and processed. Good preservation and processing techniques can enhance the natural flavor of shiitake mushrooms, regulate market supply, and facilitate consumers.
1. There are two kinds of preservation methods commonly used for preservation.
(1) Cold Storage: The refrigerating equipment for fresh mushrooms includes refrigerators, freezers, cold storages, and refrigerated trucks. The temperature of refrigeration is inversely proportional to the time of freshness, that is, the lower the temperature of refrigeration, the longer the freshness. It has a low temperature limit beyond which it causes metabolic abnormalities and weakens resistance to adverse environments. The general refrigerating temperature is controlled at 0-10°C and the storage time is 7-20 days. It can be stored for about half a month at 4-5°C.
(2) Plastic bag packaging preservation: This preservation method has the advantages of easy access to materials, convenient storage, low cost, and good hygiene. It has been widely used in the storage, transportation and retail of fresh mushrooms. The film material is preferably made of low density polyethylene and its thickness is between 20-70 microns. The market usually uses small bags for packaging. 6-7 points of mature fresh mushrooms are selected, each bag contains 200-300 grams, and then the bag is fastened. Or heat sealed, then refrigerated. It can be stored for 5 days at 20°C, fresh for 17 days at 6°C, and kept for 22 days at 1°C. Basically meet the preservation requirements of fresh mushrooms listed.
2. The preservation of fresh mushrooms has certain limitations, and the processing of shiitake mushrooms accounts for a large proportion. A large number of products can only be stored for long periods only after they have been processed. The processing of shiitake mushrooms is divided into dry, salted, frozen, and canned, etc. Currently, most of the mushrooms are sold with dry gaps. Therefore, only the processing of dried shiitake mushrooms is described here.
The main processing method of dried mushrooms is drying, using charcoal as a heat source, drying in a drying room, not subject to weather conditions, drying speed, rich flavor, good color and mushroom shape, high product sales prices .
(1) Drying room: It can be designed according to the scale of production. The general drying room is 4.8 meters long, 2.4 meters wide, and 1.8 meters high. Ventilation holes are left on the roof. Walls can be made of brick and stone. The door is open in the middle of the side. Inside the drying room, there are walkways and drying ovens. There are stoves outside. Drying racks must also be set up in the drying room so that the baking trays can be placed.
(2) baking tray: baking tray should be made into a sieve to facilitate ventilation. The material is best made of wood, bamboo, aluminum and gauze. The length and width can be designed according to the drying room.
(3) Baking temperature: The graded mushroom pleats are placed flat on a baking tray and placed in a drying room. The control of baking temperature is the key to the dry process. If the temperature is too low, the product will be rotted and discolored. If the temperature is too high, the product will be burned. Generally, the semi-bake room starts feeding when preheated to about 40°C, and drops to about 35°C after feeding. The mushrooms harvested on sunny days are relatively dry, and the initial temperature can be higher. The mushrooms collected on rainy days are more humid and the initial temperature should be lower. As the mushroom slowly warms and warms, it finally rises to 45-50°C. The whole baking process takes about two days. In general, shiitake mushrooms are brought into the drying room along with the harvesting, and are taken out of the drying room following the dry weather.
(4) Ventilation and ventilation: In the baking process, ventilation and ventilation should be taken care of so that the water vapor diffuses in time. The opening and closing size of the air vent should be determined by the humidity of the product and the temperature of the drying room. The vents must be opened larger or fully open. Afterwards, as the temperature rises and the baking time increases, the vents will open smaller and smaller, and the dry vents should be closed completely. In short, we must promptly release the moisture in the drying room.
(5) Storage of dried products: The moisture content of dried mushrooms should not exceed 13%. Dry products absorb moisture very well. If stored improperly, dry products will slowly absorb moisture and cause mildew or insect damage, which will seriously degrade quality. The use of polyethylene bags for packaging dried mushrooms can effectively prevent moisture. The storage environment should be kept dry and require dark storage.
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