After shiitake mushrooms are harvested, they must be preserved and processed in addition to being immediately sold and consumed so as not to spoil them. Good preservation and processing techniques can enhance the inherent flavor of shiitake mushrooms, regulate market supply, and facilitate consumers. There are two commonly used preservation methods. (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. - General refrigerated temperature is controlled at 0-10°C, storage time is 7-20 days, and 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. 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 at 20°C for 5 days, fresh at 6°C for 17 days, and kept fresh at 1°C for 22 days. Basically meet the preservation requirements of fresh mushrooms listed. The processing of shiitake mushrooms can be divided into dry, salted, frozen and canned. The following describes the processing of dried shiitake mushrooms: The main processing method of dried shiitake mushrooms is drying, using charcoal as a heat source and drying in the drying room. , not subject to weather conditions, drying faster, rich flavor, better color and mushroom shape, high product sales prices. (1) Drying room: According to the scale of production, the drying room is generally 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 best material is 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 the baking temperature is the key to the drying 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. (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. (5) Storage of dried products: The moisture content of dried mushrooms should not exceed 13%. Dry products absorb moisture very well. If they are stored improperly, they will slowly absorb moisture and cause mildew or insect damage. The use of polyethylene bags for packaging dried mushrooms can effectively prevent moisture. The storage environment should be kept dry and require dark storage. (Shi Chunsheng)
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