Detailed Explanation of Key Technical Points for Dehydrated Shiitake Mushroom Processing

1. Process flow

Raw material selection → sun-drying → oven-drying → grading and packaging → finished product

2. Operational key points

Material selection: shiitake mushrooms used for drying should be selected at moderate maturity, intact, free from disease, insects and damage; they are generally harvested when the caps are 80% mature.

Sun-drying: after harvest, place the shiitake mushrooms on drying trays with the stems facing down and sun-dry them in sunlight; the time depends on the moisture content of the raw material, generally 5-8h.

Oven-drying: oven-drying can be carried out in a drying room or a dehydrator. Temperature control during the oven-drying stage.

Grading: after oven-drying, the shiitake mushrooms should be graded promptly. The grading standard can be based on size, color and completeness, and any undried mushrooms should be picked out and re-dried. After grading, pack them promptly into plastic bags and seal them; the specifications of the plastic bags depend on market demand.

Product quality standards:

Appearance: the mushroom shape is hemispherical, with thick flesh, and the cap surface has chrysanthemum-shaped white cracks, with no cracking or scorching.

Color: the color is brown or light brown.

Flavor: it has the unique fresh aroma of shiitake mushrooms, with no other off-flavors.