Pleurotus ostreatus dry production method

Pleurotus ostreatus contains more moisture, so the key to baking. Before roasting, the fresh mushroom stalls are discharged on a drying screen, and dried in the sun for a long time under the sun. At the same time, the baking equipment is preheated to about 40° C. to discharge the internal temperature. When roasted, according to the size of the mushroom body, the thickness of the different separate sieve, mushroom stalks down; mushrooms larger body should be sliced. Put the big mushroom on the lower layer and the small mushroom on the upper layer. The temperature at the initial stage of control is about 35°C. After baking for 1 to 2 hours, the temperature is adjusted to 45 to 50°C. After 5 hours, the temperature is adjusted to 60°C. If the temperature rises too high or too rapid, the color of the mushroom body will be deeper, and even blackening; the mushroom cover is easy to crack, curl, and affect the appearance of the finished product. The top quality of the dried mushroom after the drying is: golden yellow bacteria and strong flavor. The drying rate is 10:0.9 to 1.

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