Three factors in the production of dehydrated vegetables
Time：
Mar 02,2023
Among many dehydrated vegetables, the consumption of dehydrated lentinus edodes is far greater than that of ordinary vegetables, and it is popular in the market and manufacturers due to its high nutritional and economic value. Lentinus edodes, known as "mountain delicacies",
Among many dehydrated vegetables, the consumption of dehydrated lentinus edodes is far greater than that of ordinary vegetables, and it is popular in the market and manufacturers due to its high nutritional and economic value. Lentinus edodes, known as "mountain delicacies", is rich in nutrients and has a delicious taste. Its dried products are known as treasures among dehydrated vegetables. Its processing technology is limited to the current technological level, and its processing focuses on drying and drying methods. In enterprise processing, the important thing is the quality control of dehydrated Lentinus edodes, and the three items that affect the quality are as follows.
1. Control of picking season
Timely picking is one of the main reasons for the discoloration of the brightly colored basic mushrooms in the finished product. To overcome this shortcoming and enhance the resistance of the mushroom body to external pressure, timely picking is very important. "When the bacterial membrane has fully cracked and the bacterial cap has formed a gong shaped curl, it should be harvested. Do not spray water 2 hours before harvesting. Use the" rotating mushroom method "to harvest. After harvesting, it should be handled gently, remove impurities, and handle, and then send it to the nearest dehydration room for dehydration.". Generally, the distance from harvesting to dehydration in the oven should not exceed 5km, and the time should not exceed 2 hours, so as to ensure the quality of mushrooms.
2. Sunning method
Hold the base of the mushroom handle with your hand and gently twist the mushroom body. After harvesting, grade the fresh mushrooms according to their size, thickness, and lay them on a drying sieve with the handle facing down (a shading net can be padded on the sieve to absorb more heat). The drying screen is inclined to the ground at an angle of 30 °, with the inclined surface facing the sun, receiving direct sunlight, and adjusting the direction of the drying screen as the sun moves. Fresh mushrooms can be dried in 3-5 sunny days.
3. Grasp temperature
Controlling temperature is the key to the plump shape of the finished mushroom. To keep the mushroom body plump after drying and shaping, conditions should be created to try to synchronize the outward and inward diffusion of free water molecules within the mushroom tissue. This requires us to observe and exchange frequently during baking, correctly grasp the temperature and humidity, and control the temperature and humidity. Namely, bake stably at 35 ℃ to 40 ℃ for 4 hours, and then cease fire for cooling; When the mushroom cover becomes soft, gradually heat it up to 55 ℃; When the mushroom body reaches 90% dry, cease fire and open the box for classification; When the temperature drops to the natural temperature, temper again to 60 ℃ and maintain for 1-2 hours. The finished mushroom thus baked has a uniform internal and external shrinkage, almost no wrinkles on the surface, and good quality.
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