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Can fresh Lentinus edodes be dried, dried and dried outside?

Sure. Dried Lentinus edodes is a kind of agricultural product produced by roasting of fresh Lentinus edodes. Lentinus edodes has strong adsorption and must be stored separately, that is, the containers for storing Lentinus edodes should not be mixed with other items, and the warehouse for storing Lentinus edodes should not store other materials. In addition, do not use odorous volatile containers or odorous containers to store Lentinus edodes.

First of all, prepare the right amount of fresh shiitake mushrooms, do not need to wash. Then we use scissors to cut off the old part of the root of Lentinus edodes and set it aside. Then put the shiitake mushroom lid up and put it in the sun outside. You can use all the breathable containers to dry.

Sure. After fresh Lentinus edodes is dried in the sun, the content of vitamin D increases, which is also beneficial to the human body to supplement vitamin D. Generally speaking, dried Lentinus edodes has a stronger flavor, but from a nutritional point of view, it is not much different from fresh Lentinus edodes.

The dried shiitake mushrooms can be put away and sealed in a fresh-keeping bag.

Dry preservation: dried Lentinus edodes after drying in the sun, moisture has been lost, Lentinus edodes must be dried and stored, otherwise dried Lentinus edodes is prone to mildew; put dried Lentinus edodes into storage containers and add appropriate amount of desiccant such as charcoal and lime to avoid moisture regain.

How do you dry Lentinus edodes? how long does it take?

1. Bake shiitake mushrooms at 160-180 degrees in the oven for about 20 minutes. Remove the root of the shiitake mushrooms and leave only the shiitake mushroom cap, put it upside down on the baking pan, sprinkle some salt on each shiitake mushroom, put it in the oven, heat 180 degrees, preheat before the oven, bake for 20 minutes.

2. Under normal circumstances, Lentinus edodes need to be dried for 2-3 days before it can be completely dry. Oven drying: preheat the oven to low temperature (about 50-60 degrees Celsius). Wash Lentinus edodes and use kitchen paper towels to absorb water. Spread the baking paper on the baking pan and spread the shiitake mushrooms flat on it to keep a certain distance between them.

3. Dried Lentinus edodes is picked and put in the drying room or under the sun to dry, usually about three days.

4. The drying technology of Lentinus edodes is very important, which plays a key role in the shape, color and flavor of Lentinus edodes. Preliminary drying period: the drying temperature should not be too high or too low, and it should be controlled at 35 ℃. At this time, the air inlet and exhaust holes should be all opened, the return temperature hole should be closed, and the drying time should be 3 ℃ for 4 hours.

5. The temperature control of the drying room: 38 ℃ in the first to 4 hours, 40 ℃ in the 4th to 8 hours, 45 ℃ in the 8 to 12 hours, 50 ℃ in the 12 to 16 hours, 55 ℃ in the 17th hour, and 60 ℃ from the 18th hour to drying. Points for attention of Lentinus edodes dryer: pay attention to moisture drainage and ventilation.

How to slice and dry Pleurotus eryngii and Pleurotus eryngii?

The knife used for slicing must be stainless steel. Place the slices evenly in a baking sieve and send them to the drying room to dry. The starting temperature of the drying room is 35 ℃, then increases by 5 ℃ every 4 hours, and no longer rises to 60 ℃. When the mushroom slices are 70 or 80% dry, lower the temperature to about 35 ℃ until dried.

First of all, wash the Pleurotus eryngii and set aside. Put it directly on the board, remove the head and tail, then slice it from the beginning and cut it into the thickness of an one-dollar coin. Shred Pleurotus eryngii: first cut Pleurotus eryngii into large slices of thin thickness. Then flatten it and cut it into thin shreds or dice.

The mushroom picker should wear latex gloves, hold the mushroom handle in one hand, cut off the mushroom at the bottom of the stalk with a stainless steel knife in the other, gently place it in the basket and place it neatly in order to prevent it from breaking the lid. (2) grading. Grade according to the export requirements, and remove unqualified mushrooms such as broken cap, spots, discoloration, deformities and so on.

How to dry wild red mushroom teach you the detailed steps of drying wild red mushroom

1. Soak the washed red mushrooms in clean water for 1 hour. Put a lot of water in the pot and bring it to a boil. Wash the tofu and cut it into cubes. Put the soaked red mushrooms in boiling water. Then add tofu to the pot, finally add salt, spring onions to boil together and add monosodium glutamate to the pot.

2. Dry red wine mushroom is a kind of fungus food. If you use cold water, it is suitable to soak for about 8 hours. If you use warm water, it is generally appropriate to soak for about 6 hours. If you use hot water, it is generally appropriate to soak for half an hour to 1 hour.

3. Processing and drying at present, people in red mushroom producing areas mostly use drying, but at present, most of them are eliminated by sun-drying. Because Pleurotus ostreatus is rich in nutrition, is a wild native fungus, and occurs in high temperature summer, rot and moth become the biggest limiting factors affecting its commercial value.

4. Wash the wild red mushrooms, then cut them into four pieces. Shell the prawns and cut off the tail. Cremate the butter in a saucepan, then add the onions. Pour golden brown oil into the shrimp tail, stir-fry slightly and then pour in the red mushrooms. Add the right amount of salt, pepper and a little wine.

5, dry red mushrooms had better use cold water, because if soaked in hot water, dry red wine mushrooms will lose more nutrients. Compared with hot water, cold water bubbles can avoid the problem of excessive loss of nutrients as far as possible. It is best to wash the dry red wine mushrooms before soaking and soak them in clean water for one to two hours after cleaning.