First, if there is a large number of mushrooms harvested or purchased, which is not as strict as the day's baking, they must be spread out in a low-temperature and ventilated place. The accumulation should be as thin as possible to prevent internal heating and affect the quality of baking products. Secondly, in the initial period of baking, the temperature increase rate in the oven or drying room should be slowly increased, generally not exceeding 5°C per hour. If the temperature rises too fast, the surface of the mushroom body will shrink rapidly, causing the capillary blockage, which will result in difficulty in removing the moisture inside the mushroom body. However, the mushroom body will shrink and the surface will form a wavy shape; when the mushroom body forms a hard shell, the mushroom pleats will become black However, it is not easy to dry and the quality of mushrooms has been seriously reduced. The early baking temperature should be controlled between 30 -35 °C. Third, after 6-8 hours of baking (mid-term), most of the fresh mushroom moisture has been lost. At this time, the position of the baking screen should be adjusted, the alignment of the upper and lower outlets, the alignment of the upper and lower layers, and the same drying. The mushrooms in the sieve, if they have a large difference in the degree of drying, should also be removed for proper adjustment and the degree of drying should be basically similar. Fourth, after 8-9 hours baking of mushrooms (middle and later stages), the moisture of the mushroom shank has basically disappeared and softened. When twisted by hand and won't break, it is best to twist the mushroom handle and put it in the mushroom umbrella. Increase the commercial value of dried mushrooms. Fifth, the mushrooms are in the late drying period, the middle drying period and the middle drying period, and are about to go through about 10 hours. At this time, except for the mushroom stems, the fruit bodies are generally dried. The baking temperature can be adjusted up to 60°C to further evaporate the precursor water in the mushroom body with more heat, but it should not exceed 60°C, because the mushrooms are rich in protein, and when the temperature is too high, it will destroy the nutrients of the mushroom. At the same time, it affects the formation of aroma substances in shiitake mushrooms and even produces flammable gases that cause the product itself to burn. Sixth, when the moisture content of the mushrooms drops to about 13% (fixed period), heating can be stopped. Close the air intake and air outlet, so that the dried mushrooms bored in the oven, so that the temperature dropped naturally, when the temperature is close to room temperature, you can unpack the mushroom, grading packaging.
