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Detailed Explanation of Key Points on Shiitake Mushroom Harvesting and Processing Techniques
1. Picking standards for dried mushrooms. The optimal picking period for dried mushrooms is when the caps are 60-80% opened, commonly called "large curled edge" or "copper gong edge." Before rainy weather, all white flower shiitake mushrooms over 3 cm must be picked and immediately dried. 2. Mushroom picking technique: hold the mushroom log with one hand, pinch the base of the stem with the other, first shake left and right, then gently pull upward. Ensure no root remains, no large chunks of substrate are lifted, no damage to the bag film, no bruising of small mushroom buds; harvest mature ones and leave vigorous young ones. 3. Dehydration technique. To make full use of energy, combine sun-drying with oven-drying.
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Harvesting, Processing and Storage Methods for Shiitake Mushrooms Cultivated on Substitute Substrate
(1) Harvesting time The time required from the appearance of mushroom buds to harvest varies with temperature and humidity; generally it takes 7-10 days from budding to maturity. Timely harvesting is an important part of shiitake cultivation, as harvesting too late or too early will affect both yield and quality. The harvesting stage should also be determined according to whether the mushrooms are sold fresh or dried. Generally, for dried mushroom sales and fresh mushrooms for the domestic market, it is best to harvest when the fruiting bodies are 60-80% mature, that is, when the veil has already broken and the cap still curls inward slightly; at this stage the quality is good and the value is high. When fresh mushrooms are for export
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Practical Guide to Fresh-keeping and Processing Techniques for Shiitake Mushrooms
1. Drying equipment: Although shiitake drying equipment at home and abroad differs in form, scale and technical level, its principle is basically the same. Generally there are the following models: (1) forced circulation dryer; (2) forced ventilation parallel-flow dryer; (3) heat pump dryer. 2. Drying methods (1) Raw material handling Before drying, trim off the mushroom stalks or stem bases from the freshly picked mushrooms, remove impurities, and process after grading. Mushrooms picked on rainy days or with high moisture content should first be spread out to air-dry so that
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What are the key points for fresh-keeping processing of shiitake mushrooms for export?
I. Raw material selection The raw materials must be fresh and of normal color. The mushroom caps must be intact in shape, the stems must be complete and unblemished, and the mushrooms must retain their elegant form as when growing naturally. The flesh must be thick, the cap edges must be evenly inrolled, the partial veil must be unbroken or slightly open, and the caps must not have opened. The cap diameter must be no less than 38 mm. Free of pests and diseases, off-odors, and soil impurities. II. Raw material handling and cold storage 1. Precooling and moisture removal of raw materials To maintain good freshness and color of the raw materials, fresh mushrooms must be promptly placed in a cold store for precooling and temperature reduction after harvest. According to equipment performance and the moisture content of the fresh mushrooms, maintain an appropriate
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Silkworm Feed Processing Technology: A Detailed Explanation of Special Feed Production Methods
Wuxi Scientific Research and Design Institute of the Ministry of Internal Trade (Wuxi, Jiangsu 214035) The special feed processing technology comprises three parts: industrial-scale processing of artificial feed for the silkworm, nutritional formulation, and rearing. In processing, a new technique of dry-heat kill-green (de-enzyming) and drying of fresh mulberry leaves was pioneered, and technologies such as micro-grinding, mechatronic integration, addition of feed active substances, anti-corrosion sterilization, and shaping and packaging were adopted, solving technical difficulties of artificial silkworm feed such as fresh-keeping and drying of raw materials, grinding, wet-body mixing, and long-term preservation, producing a new artificial silkworm feed product on a large scale
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Detailed Explanation of Processing Methods for Plain Whole Scorpion and Salted Whole Scorpion
Plain whole scorpion is also called clear-water scorpion. Before processing, soak the collected whole scorpions in clean water for about 1 hour, stirring gently at the same time, to wash off mud, sand and dirt from the whole scorpions and to make the whole scorpions excrete feces. After removing them, put them into boiling water and cook over high heat for about 30 minutes; the water in the pot should preferably cover the whole scorpions. After taking them out of the pot, spread them on a bamboo mat or put them in a basin to air-dry (sun-drying is also acceptable). It should be noted that the cooking time for whole scorpions should not be too long, so as to avoid destroying the effective medicinal components of the scorpion body. Salted whole scorpion is also called brine scorpion. The processing method for salted whole scorpion is to first put the scorpions into
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Detailed explanation of spicy peach slice processing technology, master the key production points
(1) Product features: The product is crisp but not crumbly, oily but not greasy, spicy with sweetness, and has a unique flavor. It is very popular among consumers, especially children. (2) Process flow: Material selection -> soaking -> blanching -> frying -> mixing with powder seasoning -> packaging -> finished product (3) Explanation of key operation points (1) Material selection: Select peaches that are free from pests and diseases, with flesh that has not rotted and skin that is slightly reddish, and immerse them in water, with the water level slightly higher than the surface of the peaches. Then add alum at 0.06% of the peach weight, and stir continuously
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Detailed explanation of wild apricot jam processing technology, the production method is clear at a glance
(1) Product features: Wild apricots have high nutritional value and the effects of moistening the lungs, nourishing the skin, and promoting salivation and quenching thirst. They are rich in VB17 and have strong anti-cancer effects. (2) Process flow: Dried wild apricots -> sorting -> washing -> sulfur soaking -> rinsing -> pulping to obtain puree -> concentration -> blending -> further concentration -> filling -> product (3) Explanation of key operation points (1) Raw material handling: Remove dried wild apricots that are severely browned, moldy, or insect-damaged, select thick-fleshed and light-colored ones as raw materials, and rinse thoroughly with clean water
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Detailed Explanation of the Processing Technology and Production Method of Carambola (Starfruit) Jam
(1) Process flow: Raw material selection and handling → heating and softening → mincing → blending → heating and concentration → canning and sealing → sterilization and cooling (2) Explanation of key operation points (1) Raw material selection and handling: Select fruits that are 80-90% ripe, fresh, of normal flavor, free from pests and diseases, and free from rot. Wash them, and cut off the stem and blossom ends and the ridges. The prepared carambola must be strictly prevented from piling up and discoloring.
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Detailed Explanation of Apricot Juice Processing Methods and Production Steps
Process flow: Material selection → washing → crushing → pre-cooking → pressing → coarse filtration → clarification → fine filtration → homogenization → deoxygenation → adjusting sugar-acidity → canning → sterilization → finished product. Processing key points: For selecting and washing apricots to make apricot juice, the fruit should have good flavor, slightly higher acidity, be easy to juice, yield plenty of juice, be freestone, have orange-yellow flesh, be fully ripe, free of insects and free of damage. Before processing, wash the apricots with clean water, cut them in half, and remove the pits. Crushing and pre-cooking: It is best to cut the apricot flesh into small pieces of 3mm-4mm,
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