2.Dry humidity control. In the early stage of mushroom baking, when the temperature of the drying room is 35~40 degrees, all outlet holes or exhaust fans should be opened; when the temperature rises to 40~60 degrees, the water should be discharged for 3h~4h. After 60 degrees, the drainage holes can be completely closed, and there is no need to drain moisture.
3.Baking quality monitoring. When baking to 16h~18h, you can open the door of the drying room to check whether the dried shiitake mushrooms are qualified. The characteristics of qualified dried products: the mushroom has a unique fragrance; the mushroom is yellow gill-shaped, upright, complete, and not inverted; the water content of the mushroom body does not exceed 13%; the mushroom maintains the original shape, the cap is round and flat, and maintains its true color .