After dry treatment, tea mushrooms and mushrooms are reduced to a certain amount of moisture in the tissue by thermal action, resulting in a relative increase in concentrations of soluble substances in the product, reducing or inhibiting the growth and reproduction of microorganisms as soon as possible, allowing the product to be preserved over a longer period of time without decomposition and potentially maintaining the good quality of the fungi。
I. The rationale for drying up:
After dry treatment, mushrooms are reduced to a certain level of moisture in the tissue by thermal action, resulting in a relative increase in the concentration of soluble substances in the product, reducing or inhibiting the growth and reproduction of microorganisms as soon as possible, allowing the product to be preserved over a longer period of time without decomposition and potentially maintaining the good quality of the fungi。
Ii. Baking techniques:
Tea mushrooms are usually dried by bakery, and the baking technique is closely related to the quality of dry products. After the mushrooms are taken, it is best to use the sun for half a day, to separate them by size, to remove the groceries, the titties, then to lower the fungus of the tea mushrooms, to be released on the grill and sent to the bakery. Temperatures range from low to high, and too low can decomposed the product into colour, and too high can burn the product. There is a general requirement to preheat the bakery to 40-45oc before roasting and to drop it by 30-35oc after feeding. The sunday mushrooms are dryer, the starting temperature is higher, the sunday mushrooms are wet and the starting temperature should be lower. As the drying of mushrooms slowly warms, it eventually rises to 60-65oc, not exceeding 75oc, and the whole baking process takes 6-10 hours depending on the product type and dry humidity. In addition, the baking process is subject to an intruding check, which takes place with the dry contraction of the mushrooms and changes the disk and upwards. Seal seals are removed when the fungus contain less than 13 per cent of its water (the fungus is simply shatterable) and the fungus is retortable and should be kept in a dry place, where the dry product, the fungus is kept as it is, the fungus is completely yellow and the scent is thick. Only in this way can quality be ensured, export sales expanded and economic efficiency increased。
These are the techniques used to store tea and mushrooms. There is also more knowledge of agricultural techniques in the euy farming college。
