The drying of fresh shiitake mushrooms is very particular. It is a specialized technology. Processing companies often spend high salaries to hire shiitake mushroom drying technicians. For mushroom farmers, it is also very necessary to master the drying technology. If the drying technology is good, the average currency per jin is about 5 yuan higher. For those who do not know the drying technology, good shiitake mushrooms may be scrapped for baking. Let's talk about the main points of the drying technology of shiitake mushrooms:
    1. Enter the drying room. The shiitake mushrooms are put on the grill and sent to the drying room for baking. Place large and thick ones with high moisture content on the upper layer, and small, thin ones with low moisture content on the lower layer. Generally placed 8 to 10 floors. If it is placed too much, it is easy to make the upper, middle and lower materials heated unevenly. The spacing between each layer should be 30cm.
　　2, temperature control. When the temperature of the drying room rises to 35°C, the mushrooms can be dried in the room. Two wet bulb thermometers should be hung indoors near the window. When drying, it must be low temperature first, and then gradually increase the temperature. Generally, the temperature is increased by 1℃～3℃ in 1 hour, and the maximum temperature should be controlled at 80℃～85℃. Generally, it is required to bake at 35℃～40℃ for 6h→40℃～60℃ for 8h～10h→60℃for 2h. The higher the moisture content of shiitake mushrooms, the longer it takes to bake at low temperatures. If the temperature rises suddenly at the beginning of baking, it will inevitably cause the tissues to lose water too quickly, which will easily cause the mushroom caps to be deformed and not round, the gills are inverted, the caps are cracked, the color turns black, and the enzyme activity is destroyed. Make shiitake mushrooms lose their original fragrance. After the shiitake mushrooms are sent into the drying room, they should be roasted continuously until they are dry. The heating cannot be interrupted and the temperature should not rise and fall. Otherwise, the color of the shiitake mushrooms will turn black and the quality will decrease.
　　 3. Discharge the tide. In the drying process of shiitake mushrooms, in addition to strictly controlling the heating temperature, timely moisture removal is also an important part. The upper part of the drying room must be provided with a moisture drain hole. The moisture drain hole of the small drying room is 10cm×12cm, the medium drying room is 15cm×20cm, and the large drying room is 20cm×40cm. According to needs, some can be equipped with 2 drain holes. If the surrounding environment is not conducive to moisture exhaust, an exhaust fan should be installed, and the moisture exhaust hole is best to open directly to the outdoors. The general principle of draining humidity is: in the early stage of mushroom baking, when the temperature of the drying room is 35℃～40℃, all the drain holes or exhaust fans should be opened; when the temperature rises to 40℃～60℃, the humidity will be drained for 3h～ 4h is fine. After 60°C, all moisture drainage holes can be closed, without the need for moisture drainage. If the moisture is exhausted, the shiitake mushrooms are likely to be pale and whitish. If the dried shiitake mushrooms have a water-soaked yellow color, it means that the moisture is not exhausted, or the furnace temperature is not enough, especially if the heat is stopped in the middle, it is more likely to cause this phenomenon.
　　 4. Ventilation. In order to adjust the indoor temperature and ensure the circulation of hot air in the drying room, the room must be ventilated at any time. Therefore, the lower part of the drying room should be provided with 2 ventilation holes of 20cm×20cm. If the air supply is not smooth, a blower should be installed. The air sent to the drying room should be purified first.
　　 5. Quality inspection. When baking to 16h～18h, you can open the drying room door to check whether the dryness of the mushrooms is qualified. During inspection, press the junction between the cap and the stalk with your fingers. If there are only traces, it means that the dryness is qualified; if the hand feels soft and the gills are also soft, continue to dry. The characteristics of qualified dried products are: have the special fragrance of mushrooms; the gills are yellow, the gills are upright, complete, and not inverted; the water content of the mushroom body does not exceed 13%; the mushrooms maintain the original shape, and the cap is round and flat. Natural color.