Mushroom dry soil method can be

Under normal circumstances, about 15 to 30 days after the Spring Festival every year for a period of time, all kinds of edible fungi prices are low, the general year is only the cost level, but in order to prevent fresh mushrooms rotten at home, mushroom farmers mostly choose low prices "Hands-out", even in individual years, is less than 50% of the cost price, which is very sad.

In order to help Mushroom farmers to solve this problem, the newspaper will continue to publish the practical technical articles of Comrade Cao Debin of the Shandong Academy of Agricultural Sciences on the “additive value of edible fungi processing” in the near future. He hopes to help Mushroom farmers; welcome Readers participate in the discussion and express their opinions.

Mushrooms, one is base type production or contract production, the second is the cultivation of retail households, and the fresh sales are not timely after the Spring Festival. Through the high-temperature drying process, the mushrooms are easy to preserve and transport, and only through high-temperature drying, the mushroom body contains Aromas can be transformed to have a special aroma when they are eaten, but they cannot be tasted when eating fresh mushrooms.

1, drying

1.1 Easy to dry: A small amount of fresh mushrooms are not worth buying for drying equipment or self-built drying furnaces. You can use rural soil, clean it up, pave a layer of three-layer boards and the like. After simple grading and cutting of fresh mushrooms, With the cap facing downwards, the single layer discharges, increasing the fire, so that the surface temperature rapidly rises to the rated temperature. During this period, it may be turned one at a time or it may not be turned until it is dried.

1.2 Soil drying oven: a self-produced blast furnace, the furnace volume is about 1.2 meters high and 0.4 meters thick and 0.6 meters thick, about 0.5 meters below the height of the stove, the upper is a one-way exhaust fan, down The first 0.4 meters of thickness is the hearth, and the second 0.2 meters is the smoke outlet. Except for the lower part, there are two ports for adding coal and air, and the rest is sealed. The top of the hearth is about 0.4 centimeters of steel plate. The steel plate was directly burned to make it a heat source, and the upper exhaust fan was blown down to make hot air.

The stove is placed in the middle, each side of the drying room is about 2.2 meters wide and 0.8 meters thick and 1.2 meters thick. Every 12 to 20 centimeters is a drying rack; the bottom is 0.3 meters away from the ground, and the wall is vacant as a hot air inlet. The two drying chambers are connected at the rear, and a row of dehumidifying cylinders are arranged adjacent to the stove chimney to make it easy to drain the moisture.

The working principle is to use the stove to directly burn the steel plate, the exhaust fan will force the high temperature heat into the bottom of the drying chambers on both sides, and discharge the water of the fresh mushroom through the effluent cartridge to achieve the purpose of forced drying. During the drying process, the drying chamber is opened every 4 hours, and the upper and lower drying sieves are transposed so as to be even and synchronized.

1.3 Steam drying: This is a drying method using high-pressure steam as a heat source, which is suitable for the specialized drying of large-scale production or base-type production. Within the traditional production area, it can be used as a paid use when the price of fresh mushrooms is low.

The basic principle is that the high-pressure steam heat source enters the drying tunnel and is distributed in the exchanger with a large area. When forced air blowing, the high-temperature heat of the exchanger surface is sent to the drying tunnel, and the outlet of the humidity is set at the other end of the tunnel; Uniform, and avoid pollution problems, dried mushroom quality is good.

1.4 Infrared Drying: The complete set of drying equipment with coal and electricity as fuel has fast drying speed and good quality of mushroom products. However, the one-time investment is relatively high and it is rarely used. This type of equipment is especially suitable for large-scale production or product use. Used when exporting.

2, dry process points:

2.1 Classification: After harvesting fresh mushrooms, they must be cleaned up and removed from the base material. According to the situation, it is decided whether or not to remove the stipe, and then graded. In particular, during forced drying, the heat is uniform and the conditions are the same, but different individuals Fresh mushrooms need different time for dehydration, so after grading, the drying will be consistent and the quality will be the same.

2.2 Start temperature: The general starting temperature should be around 35°C during the drying operation. And in the drying process gradually warming, such as the initial temperature is too high or too fast, will make the surface of the mushroom body crust, mushroom body internal water is difficult to discharge, the formation of "sugar heart" mushroom.

2.3 Fresh mushroom discharge: Fresh mushrooms should be discharged in a single layer and cannot overlap, so as not to affect the drying speed and quality, or to cause sticking mushrooms.

3, mushroom drying time and temperature

Drying time and drying temperature

4, note points

4.1: The greenhouse temperature in winter is low, and the length of the mushroom is slow, but the cap of the mushroom is thicker, and the bacteria meat is firm and the drying time is slightly longer. If the temperature of the greenhouse is high, the fruit body is fast and the meat is relatively loose and dried. The time is slightly shorter; therefore, the proper drying time should be determined according to the thickness of the cap.

4.2: When the fire or stove is dry, it should be ensured that no fumes are leaked out and the drying room requires sealing. When coal is used as fuel, sulfur in the flue gas must not be allowed to enter the mushroom body to avoid excessive sulfur dioxide.

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