First, stop spraying water to the mushroom body 2 days before harvesting. When the diameter of the cap was 4 cm, the fleas had not been placed, and the surface had light brown fiber scales. When the pellicle membrane had not broken, it was harvested on sunny days. When harvesting, grasp the base of the stipe by hand, gently rotate it out, then scrape off the sediment on the mushroom cap and stipe with bamboo, cut off the mushroom foot, and after cleaning l times, the bacteria pleats are placed upwards on the sunbed. Or bamboo screen, put in the sun in the ventilation of the sun 3 - 4 days can be. 2. Drying Clean the fresh Agaricus blazei in a ventilated place or spread it in the sun for 2 hours. After preheating the dryer to 50°C, the temperature is slightly reduced. According to the size of the mushroom body, dry and wet grading, the bacteria can be discharged evenly upwards. The large wet mushroom is discharged in the middle layer of the screen frame, and the small dried mushroom is discharged on the top layer. The quality is poor or Malformed mushrooms are discharged at the bottom. Drying is divided into three processes: 1. Temperature regulation Steady temperature for picking mushrooms on sunny days is 37- 40°C, and the temperature for mushroom-bake harvested on rainy days is 33-35°C. After the mushroom body is heated, a large amount of surface moisture evaporates. At this time, all inlet and exhaust windows should be opened to remove the vapor to ensure that the pleats are fixed. The temperature was kept for 4 hours when the temperature dropped to 26°C. If the temperature exceeds 26°C at the time of constant temperature, there will be lodging of the lamellae to damage the mushroom type and reduce its commercial value. 2. The dehydration of the mushroom body starts at 26°C and increases by 2-3°C per hour. The relative humidity was adjusted to 10% in a timely manner by opening and closing the louver and maintained for 6 to 8 hours. When the temperature rises gently to 51°C, the temperature is kept constant to ensure that the mushroom piece is upright and the color is fixed. During this period, the position of the upper and lower baking screens was adjusted so that the dryness was consistent. 3. The overall drying temperature rise from 51 °C to 60 °C, after 6-8 hours, when the bake to 80% dry mushrooms, the mushrooms out after drying for 2 hours and then on the machine to bake, the air windows are all closed and baked for about 2 hours to When the mushroom handle is easily broken by hand, baking is finished when a crisp sound is emitted. After cooling, high-quality dry goods are timely sealed in plastic bags. Generally every 8 - 9 kilograms of fresh Agaricus blazei can be processed into 1 kilogram dry goods. The dry products processed by this method are fragrant, white and upright, and have no fragments. The caps are light yellow without cracking or peeling, and the copper-column-shaped edges are inwardly rolled, uniform in dryness, and have no blackening and mildew.
Wolfberry Juice Vermicelli Bag
Wolfberry Juice Vermicelli Bag,Wolfberry Juice Vermicelli Plastic Bag
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