The construction project of edible fungus dehydration drying processing demonstration project passed the acceptance within the year
Shen Yan, the chief expert of the National Department of Agriculture's public welfare industry (agriculture) special research led the experts of the Agricultural Products Processing Research Institute of the Ministry of Agriculture and Jiangsu Kedi Modern Agriculture Co., Ltd. with the assistance of the Sanmenxia Industrial Office and the Lingbao City Fungi Office. Inspected the Yangjiaxiang mushroom base of the Lingxian Company in Jiaocun Town and the Zhangjiakou mushroom base of the Yanghe Edible Fungi Specialty Cooperative respectively, and inquired about relevant technical indicators and requirements for the drying process of the strains, and discussed and determined the implementation of edible fungi in the two bases. Dehydration drying demonstration project construction project specific program.
The project has introduced advanced production equipment and technologies for the agricultural products processing institute and the Jiangsu Kedi Company for the problems of simple drying, drying and processing equipment for edible fungi, high energy consumption, low efficiency, backward processing technology, and difficult product quality control. Lingxian Company and Yanghe Edible Fungi Co., Ltd. established demonstration points for drying kiln and light steel plate drying room. The project funds are borne by the Planning and Design Institute of the Ministry of Agriculture. Equipment installation and technical service are provided by the Institute of Agricultural Products Processing and Scientific Corporation. Be responsible for. After completion of the project, two demonstration sites will mushroom drying process to achieve precise control, efficient operation, product quality and production capacity will be increased dramatically, becoming the edible fungus drying drying processing technology demonstration model. At present, all parties to the project have initialed a technical service contract, and it is expected that the construction of infrastructure will be completed on August 10, and the result of acceptance by the Ministry of Agriculture will be adopted at the end of November.
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The dry processing of edible fungi includes natural drying and mechanical drying.
1. Natural dryness is a method that uses sunlight as a heat source and natural wind as an aid to dry. It is suitable for bamboo pluck, white fungus, fungus, enoki mushroom, ganoderma lucidum and other varieties. This method is simple, old, and requires less investment. During the processing, the bacteria will be tiled on the bamboo screen without being pressed. In winter, the angle of inclination should be increased. When sun drying, it should be light, anti-breakage, it usually takes 2 to 3 days to dry. This method is suitable for small-scale processing. In order to save costs, some processing plants wait for the sun to dry and then perform mechanical baking. However, this needs to be controlled flexibly according to the weather conditions, the moisture content of the bacteria, etc., and it is necessary to prevent deformation, discoloration, and even decay of the mushroom body.
Edible bacteria drying equipment
2, mechanical drying, is the use of ovens, drying cages, drying room, or with charcoal hot air, electric heat and infrared heat sources such as baking, so that the dehydration method of bacteria. At present, a large number of linear temperature rising type drying rooms, tempering type temperature drying rooms and hot air dehydration drying machines, steam dehydration drying machines, and infrared dehydration drying machines are widely used.
The process of dehydration and drying of edible mushrooms is various. Taking shiitake mushrooms as an example, in order to make the mushroom type round, the thick side of the mushroom cover curling, the yellow color of the mushroom pleats, the rich aroma, and the moisture content of 12% of the export standard, we must grasp the following aspects:
First, picking and shipping. To harvest at eight mature and unopened umbrellas, the spores have not been distributed yet. After dried, the spores are rich in aroma and quality. Before spraying, they are forbidden to spray water, and they are collected and placed in bamboo baskets.
Second, spread dry, cut handle. After harvesting, fresh mushrooms should be promptly spread on bamboo curtains in a ventilated and dry place to accelerate the evaporation of water on the surface of the mushrooms. After the airing, according to market requirements, generally do not cut handle, half of the mushroom handle cut, mushroom handle all three ways to deal with separately, while removing debris and shredded mushrooms such as wood chips.
Third, classification, installation, baking. Ask for the same day harvest and bake on the same day. Fresh mushrooms are sorted and sorted according to their size, thickness, and flower shape. Mushroom shank is evenly discharged upwards on the upper drying curtain and the lower quality is discharged. In order to prevent the mushroom cell metabolism from being aggravated during the baking process, causing the mushroom cover to stretch and open the umbrella, the color becomes white, and to reduce the quality. Before the machine enters the machine, the empty machine can be warmed to 38-40°C and then the mushroom can be added to the shelf. .
Fourth, master the heat. After harvest, the water content of mushrooms is as high as 90%. The operation requirements of the boot operation are standardized: At the same time when the ignition temperature rises, the exhaust fan is started so that the heat source is evenly input into the drying room. When the temperature rises to 35-38°C, the dried curtain of fresh mushrooms will be layered into the drying room to promote the contraction of the mushroom body, increase the curling degree and the thickness of the mushroom meat, and improve the mushroom quality. Drying room temperature control: Maintain 40 to 45°C for the first 4 to 4 hours, Keep at 40 to 45°C for the 4 to 8 hours, Hold for the 8 to 12 hours
45-50° C., 50-53° C. for the 12th-16th hour, 55° C. for the 17th hour, and 60° C. for the 18th hour.
Fifth, pay attention to humidity, ventilation. As the moisture in the mushroom body evaporates, the lack of ventilation in the drying room will cause the humidity to increase, resulting in grayish brown color and reduced quality. Operation requirements: 1 to 8 hours to open all the dehumidification window, the 8th to 12th hours of ventilation to maintain about 50%, the first 10 to 15 hours of ventilation to maintain 30%, the first 16 hours, the mushroom body has been basically dry, can be closed Drain the window.
When the top of the mushroom is pressed with a fingernail, it feels hard and has a slight trace of the nail. When the tongue is turned and the sound is heard, it indicates that the dryness of the mushroom is sufficient and can be taken out of the house, cooled, packaged, stored and transported.
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World War II Sand Ladder
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