An Introduction to a New Rapid Drying Method for Edible Mushrooms

A new rapid drying method for edible mushrooms is introduced below. It can greatly shorten the drying time while ensuring product quality. This method takes only 15 minutes to turn fresh edible mushrooms into dried products, with no loss or change in the nutrition and flavor of the edible mushrooms. It is worth adopting in the edible mushroom processing industry.

The new rapid drying method uses a high-pressure room-temperature drying system. Fresh edible mushrooms are placed in a sealed dryer, and a high-pressure dry air stream is immediately introduced, causing the air to circulate within the dryer. Due to the flow of the gas, the moisture in the fresh edible mushrooms quickly permeates into the air stream. After 5 minutes, the high-pressure air stream is suddenly and rapidly discharged, and the moisture is released into the air along with the stream. By repeating this 2-3 times, 98% of the moisture in the fresh edible mushrooms can be removed, completing the drying of the mushroom bodies.

The dried edible mushrooms obtained by this method, when sealed in plastic bags for storage, will not become moldy for 2-3 years. The dried product has a strong rehydration capacity and can quickly soften after being boiled in boiling water for 3-4 minutes. It can be eaten after cooking with various seasonings added in appropriate amounts.

This method can overcome the shortcoming of the previous high-heat drying method, in which the high temperature and long duration easily damage the nutritional components of fresh mushrooms.