1 Indoor drying
After the russuala are placed on a plate, they are placed on the grill and sent to the drying room for baking. The large and thick layer with high moisture content should be placed on the upper layer, and the small and thin layer with low water content should be placed on the lower layer. Generally, you can place 8 to 10 layers for drying. If it placed too much russula on the plate, it is easy to cause uneven heating. The spacing between each layer should be 30 cm.
2 Temperature control
In the first stage of drying, when the temperature of the drying room rises to 35°C, the russuala can be put into the drying room. When drying, it is necessary to start with a low temperature and then gradually increase the temperature. Usually, the temperature is increased by 1℃-3℃ in one hour, and the high temperature should be controlled at 60℃-75℃. Generally, the drying temperature is required to be 35°C-40°C, and the drying shall be continued for 6 hours. It is also necessary to consider that when the temperature of the drying room is 35°C-40°C, a full load dehumidification should be performed.
In the second stage of drying, the drying temperature of russuala is 40°C-60°C, the drying time is 8-10 hours. The drying time below 60 ℃ is 2 hours. When the temperature rises to 40°C-60°C, it can be dehumidified intermittently. When the drying temperature reaches 60 ℃, it is not necessary to dehumidify. If the dehumidification is excessive, it is easy to make the russuala pale and whitish. If the baked mushrooms have a yellow color, it means that the dehumidification is not good, or the temperature is not enough, especially if the heat is stopped in the middle, it is more likely to cause this phenomenon.
3 Quality inspection
After drying for 16-18 hours, the door of the drying room can be opened to check whether the dryness of the mushrooms is qualified. During the inspection, press the junction between the cap and the stem with finger pressure. If there are only traces on the junction, it means that the drying is qualified. If the hand feels soft and the gills are also soft, drying should be continued.
1、The value of russuala is relatively high, so you should rise temperature slowly during the drying process. The amount of moisture removal in the early stage should be large, and the precise time control mode is carried out in the later stage to prevent excessive drying and to avoid brittleness of dried russuala.
2、If the temperature rises suddenly at the beginning of drying, it will cause the tissue to lose water too quickly, the mushroom cap will deform and not round, the gills will overlap, the cap will crack, the color will turn black, and it would be easy to destroy the activity of the enzyme, meanwhile, it will make the red mushroom lose its original fragrance. After the russuala are sent to the drying room, they should be continuously roasted until they are totally dried. The heating should not be interrupted, and the temperature should not be high or low. Otherwise, the russuala will turn black and their quality will be deteriorated.