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Wild boletus processing technology
Post-harvest treatment is a crucial step in ensuring the quality and shelf life of Boletus mushrooms. First, the mushrooms are carefully picked from the wild, often mixed with dirt, bacteria, and other debris. Before processing, they must be meticulously sorted and classified based on type to ensure that each batch is handled appropriately, maintaining the integrity of the final product.
Next, the mushrooms are aired out if harvested on rainy or cloudy days, as they tend to have higher moisture content. They should be air-dried for 1–5 hours in a dry, well-ventilated area to reduce humidity. If not processed immediately, they should also be aired to prevent spoilage.
Afterward, impurities such as dirt, leaves, and grass are removed using a stainless steel blade to scrape the base of the stipe. This step ensures a cleaner, more visually appealing product.
Classification follows, where mushrooms are divided into categories like young, half-opened, and fully opened based on size, shape, and maturity. This helps in determining the appropriate processing method for each group.
Slicing is done using a stainless steel blade, cutting along the stipe direction to maintain the cap and stem together. The slices should be uniform, ideally about 1 cm thick, to ensure even drying. Rusty knives should be avoided, as they can discolor the product and lower its quality.
Once sliced, the mushrooms need to be dehydrated quickly. They should be arranged properly on bamboo mats, screens, or clean tarps, avoiding stacking or overlapping to ensure even drying. Proper placement is essential for efficient dehydration.
Dehydration can be done through baking or sun-drying. For baking, start at 35°C and increase by 1°C per hour until reaching 60°C, then gradually cool down to 50°C. Ventilation is important early on, but should be reduced as drying progresses. A typical baking time is around 10 hours, with the goal of reducing moisture content below 12%. Adjustments may be needed depending on initial moisture levels to avoid overcooking or burning.
Sun-drying is best done on sunny mornings, turning the pieces regularly to ensure even exposure. They should be brought indoors before sunset to avoid dew or rain, which can cause darkening or contamination.
Finally, after drying, the mushrooms are sorted and packaged. Export-grade products are typically divided into four grades based on color, appearance, and condition. The first grade is the highest quality, with white, intact caps and stems, while the fourth grade allows for some discoloration or minor damage. After sorting, the mushrooms are packed in food-grade bags and then placed in cartons. Care must be taken during transport to avoid crushing, and storage should be in a shaded, dry, and pest-free environment.