Dry processing technology of edible fungi

Technology for drying and processing edible fungi
The dry processing technology of edible fungi refers to a processing technology that removes moisture from edible fungi through physical methods to extend the shelf life. It is widely used in the processing of common edible fungi such as shiitake mushrooms, fungus, and straw mushrooms.
This technology mainly includes three methods: sun drying, baking and hot air drying. Sun-drying is low-cost but subject to weather restrictions, and is mostly used for straw mushroom processing in summer and autumn. Baking is based on charcoal fire, and temperature control is required in stages to avoid smoke pollution. Hot-air drying achieves stable dehydration through mechanical air supply, is suitable for all seasons, and has high quality finished products. Before processing, fresh mushrooms need to be pre-processed such as grading, stem cutting, and cleaning. For example, shiitake mushrooms need to be classified according to their shapes and 2-3 cm of stems should be retained to avoid residues of impurities after washing.
During the drying process, the process needs to be adjusted according to the characteristics of the strains: shiitake mushrooms use a composite drying method of first drying and then roasting, straw mushrooms need to cut the eggs lengthwise into petals and dry them in the sun to form "orchid mushrooms", and oyster mushrooms and other mushrooms can be dried whole. The finished product needs to be completely dehydrated and is easily brittle when pinched and makes a sound when it hits. It needs to be fully cooled before being sealed and stored.