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. Pick shiitake mushrooms after 10 o'clock every morning; if there is sun, sun-dry them for more than half a day first, then put them into the baking oven for drying. To improve quality, a dehydration drying machine must be used.

4. Baking technique. Start at 30-35°C, maintain 30-45°C for more than 6 hours with large exhaust and half return air. Maintain 50°C for 6 hours with large return air, 60°C plus or minus 2°C until dried, with large exhaust and large return air, not exceeding 65°C. Generally, thick mushrooms are baked for 18-22 hours, and flower shiitake mushrooms for about 10-12 hours.