Mushrooms must be roasted within 6 hours of harvest, and the storage time can be extended if refrigeration is available.
1.Drying temperature control. When the drying room temperature rises to 35 degrees, the mushrooms can be dried indoors. Two wet and dry bulb thermometers should be hung near the window. When drying, it must be low temperature first, and then gradually warmed up. Usually 1 to 3 degrees warmer in 1 hour, and the maximum temperature should be controlled at 70 to 75 degrees. Generally, it is required to bake at 35~40 degrees for 6 hours, 40~60 degrees for 8~10 hours, and 60 degrees for 2 hours.
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 .