The straw mushroom, also known as the orchid mushroom, gets its name because of its dry fragrance like orchids.
Production method 1. Picking: Exporting straw mushrooms requires buds to be picked, reducing the value if the umbrella has been opened.
2. Baking cage drying: The harvested fresh mushroom buds will be firstly divided and soaked, cut into two halves, and the mushroom skirts will be linked, with one blossoming cut face downwards, the mushroom skirt will rise upwards, and the stalls will be ranked in baking. Cage. Each broiler can bake 2.5 kg of fresh mushrooms at a time, usually placed in the sun for a few hours, then baked with fire. When baking, the brazier should be covered with ash to keep it smoke-free and simmer. The sieve surface is about 40 cm from the brazier, and the minimum temperature is appropriate at 45-50°C. If there is a sun on the top and a fire is used below, the drying speed will be faster. Often change the position when baking, so that the mushroom body heat evenly. Generally after 8 to 10 hours on the drying, and color white, rich flavor.
3. Drying of drying room: The drying room for roasting straw mushrooms is the same as that of mushrooms. However, it should be noted that after the fuel is ignited, it is necessary to preheat the iron pipes and arrange the mushrooms on a drying cylinder. Turn on the blower to keep the temperature of the drying room at 40°C for 1 hour, then burn enough firepower to bring the temperature to 50°C for 1 hour, and finally to 60°C until it has dried. This must be emphasized in the middle three points: First, after entering the mushroom is forbidden to stop the blower in order to prevent mushroom body black; Second, the beginning of the temperature should not be too high, the wind should not be too large, otherwise the body curled; third is to carefully check the degree of dryness to prevent "Fake dry" phenomenon caused the resurgence of finished products.
4. Far-infrared drying: When baking, place fresh mushrooms on a baking frame and send it to the rack inside the cavity. Then adjust the thermometer to 40-65°C and turn on the power. When the temperature rises to the required level, the suction fan is turned on and the water vapor is sucked out. After 4 hours, the water content can be reduced to 30-40%, and the fan can be turned off at this time. After another 2 to 3 hours, the power supply is cut off, and the residual heat in the furnace is used to promote the drying of the mushroom body. Generally 8 to 10 hours per furnace, the water content can be reduced to 12 ~ 13%.
Grade 1 Standard: Fragmented, dry, mushroom bright (white cut inside), aromatic Mushroom body hypertrophy, length 5 cm, thickness 1 cm above, cross-section above 3 cm, no dewlap (not umbrella or semi-umbrella), no dirt, impurities.
Level 2: The length of the mushroom body is 4 cm and the thickness is 0.5-1 cm. The cross section is more than 2 cm. The rest is the same as the first-class mushroom.
Grade 3: Fragmented, dry, mushroom body white or light yellow, odor, mushroom body length of 3 cm, thickness of 0.5 cm or less, cross-section of more than 1.5 cm, no buckling, no dirt, impurities.
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