Detailed Explanation of Shiitake Mushroom Drying Methods and Technical Key Points

Shiitake mushroom drying technology is very important; it plays a key role in the shape, color, and aroma of shiitake mushrooms. Drying equipment must use a dryer to ensure quality; traditional methods of drying must be completely eliminated.

When drying, separate by size and thickness, and separate dry from wet. Place mushrooms with stems pointing up flat on the drying tray. Mushrooms with low moisture content and thick caps go on the bottom layer; those with high moisture content, thin, and small go on the upper layer. Fresh mushrooms with high moisture content can be placed cap-side up, sun-dried for 1-2 hours, then put into the drying room for drying.

① Initial drying stage: The starting temperature should not be too high or too low; it should be kept at 35°C. At this time, both the air inlet and exhaust vents should be fully open, the return air vent closed, and drying should last 3-4 hours. Generally, the temperature rises 1-2°C per hour, gradually rising to around 40°C.

② Constant-speed drying stage: After 4-5 hours of drying, the temperature should gradually rise to around 50°C, increasing about 2°C per hour, with the air inlet and exhaust vents closed by one-third. This stage generally lasts 3-4 hours.

③ Drying stage: At 8-9 hours of drying, the temperature should gradually rise to 55-60°C. At this time, the air inlet and exhaust vents should be closed by one-half, and the return air vent opened by one-half. This stage generally lasts 1-2 hours.

④ Complete drying stage: In the final 1 hour, the temperature should be controlled at 60-65°C, with the air inlet and exhaust vents fully closed and the return air vent fully open, allowing hot air to circulate up and down, which ensures the gills turn egg-yellow and enhances aroma.

Five points to note during drying:

① Temperature should not rise or fall too quickly; it can only be increased or decreased gradually, otherwise the mushroom caps will wrinkle and quality will be affected.

② The maximum temperature must not exceed 65°C, otherwise they are easily scorched.

③ For mushrooms with white or grayish-white caps, place them cap-side up flat on the drying tray, use a clean sprayer to evenly and lightly spray clean water on the dry cap surface (do not spray on the gills), then put them into the drying room, close the doors and windows, and let them sit for 30 minutes before proceeding with normal drying. If one round is not enough, repeat 2-3 times; this way the cap color will be uniform.

④ If combining trays, it must be done quickly after 5 hours.

⑤ After drying, shiitake mushrooms should be packaged promptly and stored at low temperature in a dry, dark place.