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E-mail: jianda@jian-da.com
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Mushroom Drying Oven Helpful To Your Success

One, timely picking Before the picking , you need to strengthen the ventilation, reduce humidity, mushroom porcelain can improve the quality of drying . Mushroom with the size of 4 cm can sell best . Second, preparation E xposure the mushroom 2h ~ 3h in the sun, to remove part of the water. When...

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   One, timely picking

   Before the picking, you need to strengthen the ventilation, reduce humidity, mushroom porcelain can improve the quality of drying. Mushroom with the size of 4 cm can sell best.

 

   Second, preparation

   Exposure the mushroom 2h ~ 3h in the sun, to remove part of the water. When loading the plate, the cover should be covered up, the handle down, put them evenly in place, don’t put them on the overlap and backlog, to prevent them from injury and affect the quality of the mushrooms.

Mushrooms must be baked within 6h after harvest, if there is refrigeration conditions, the preservation time may be appropriate to extend.

 

   Third, dry room drying

   1, Into the drying room

   Mushrooms are loaded on the grill after into the plate, and into the drying room for baking. Those large and thick with high moisture content should be on the upper, small and thin with low water content on the lower. Generally we place them on 8 to 10 layers. If placed too much, it is easy to make the upper, middle, lower material heating temperature evenly. The spacing of each layer should be 30cm.


Mushroom oven


   2, Temperature control

   (1) The initial drying period:

   The baking temperature can not be too high or too low, 35 is appropriate, then the inlet and exhaust holes should be all open, dry 3- 4 hours. Generally the temperature should be increased 1-2  per hour, and it should gradually rise to about 40 .

 

   (2) Constant drying period:

   Drying to 4-5 hours later, the temperature should gradually rise to about 50 , and it should be increased about 2 per hour, the inlet and exhaust holes should be closed 1/3, generally bake dry 3-4 hours during this stage

 

   (3) Drying period:

   When drying 8-9 hours, the temperature should gradually rise to 55-60 , then the inlet and exhaust should be closed 1/2, generally bake dry 1-2 hours during this stage.


   (4) Completely drying period:

   For the last 1 hour, the temperature should be controlled 60-65 , all the inlet and outlet should be closed, the temperature hole all open, so that hot air recycles up and down, to ensure the pale yellow colour of the mushrooms and increase the aroma of the products. 


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