Harvesting and Processing of Mushrooms

Scientific harvesting methods for shiitake mushrooms (1) Harvest time. Mushrooms are best carried out on sunny days, because sunny days produce less water and have good color; mushrooms collected during rainy days are heavy and difficult to dry, and the baking color tends to blacken, making it difficult to guarantee quality. In the case of indoor bag cultivation, it is best not to spray water directly on the bacteria before picking. (2) Harvesting method. In winter, the temperature is low, and the mushrooms grow slowly. The meat of the mushroom is thick and has a strong aroma. The mushrooms that grow at higher temperatures in the spring and autumn seasons are big, thin, and long. The standard of mushroom picking is based on the maturity of July and August, that is, when the mushroom umbrella has not been fully opened yet, the edge of the mushroom cap is harvested in a timely manner. If harvesting is too early, the output will be reduced; if it is too late, it will be of poor quality. When harvesting mushrooms, use your thumb and index finger to control the base of the mushroom stem, rotate it left and right, and gently unscrew it. Do not injure the surrounding small mushrooms, and do not leave the mushrooms in the mushrooming place to infest the insects and pests with rot. After picking it up, take it gently, carefully ship it, and avoid crushing damage so as not to affect the quality. The scientific processing methods for shiitake mushrooms After shiitake mushrooms are harvested, they must strive to pick them on the same day and they must be processed and dried on the same day to avoid blackening and deterioration. Mushrooms are mainly dried and processed, and their flavor is even stronger after drying. They can be sold domestically or exported. Processing and drying methods are generally drying in the sun and baking dry two. (1) Sun drying method. Drying of mushrooms is most convenient and convenient for drying, and the dried mushrooms have a high vitamin D content. The method is: The harvested shiitake mushrooms are timely placed on the sun drying field or concrete floor in sunny sun. When the sun first, the mushroom is covered upwards, and the mushroom shank is turned downwards. One by one, the sun is dried until it is half dry, the mushroom shank is upward, and the mushroom is covered downward, until 90% dry is suitable. In case of rainy weather, add firepower to dry. (2) baking drying method. Mushrooms should be packed in small baskets after being picked. Do not put too much in order to avoid squeezing and should be baked on the same day. The general practice is: The harvested mushrooms are spread on a baking screen and sent to the drying room. The temperature should not exceed 40°C at the beginning, and it should be increased by 5°C every 3 to 4 hours thereafter. The maximum temperature should not exceed 65°C. Drying room should have exhaust facilities, while the side of the exhaust side of the exhaust, otherwise the mushroom folds will be black and affect the quality. After 80% dry, take out the air-drying for several hours and re-brake for 3 to 4 hours until the water content reaches 13% or less. The mushrooms that are baked out will be dry, have a good color and a strong flavor. Dried mushrooms should be grading in time, quickly sealed after grading, and placed in a dry, cool place for storage.

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