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Method for drying Dictyophora rubrovalvata

A technique for drying bamboo fungus and drying, which is applied in the direction of preserving fruits/vegetables by dehydration, etc., can solve the problems of long drying time and high sulfur content in dried products, and achieves the effect of beautiful color and luster.

Inactive Publication Date: 2009-08-05
贵州高山生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the problems of high sulfur content and long drying time of the dry product made by the existing drying method of Dictyophora spp. The dried bamboo fungus has a complete shape, no sulfur and no peculiar smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Drying room structure: Tempering and heating type drying room, with a net inner diameter of 5m in length, 2m in width and 2m in height. The front and rear gables are brick walls with a thickness of 37cm, and the side walls on both sides are made of bricks. The house has a flat roof, an exhaust fan and a chimney are installed on the roof. After the road, it turns back through the wall fire road to the chimney for discharge. The main components are the main body of the drying room, the fire pit, the furnace, the drying frame, and the drying hook.

[0024] The drying method of Hongtuo bamboo fungus is as follows:

[0025] (1) Harvesting of Dictyophora edulis: from April to May or from September to October;

[0026] (2) Screening and grading: before drying, classify the red bamboo fungus according to size and maturity, and remove diseases and insect pests, broken red and defective red bamboo fungus and sundries;

[0027] (3) Cleaning and removing miscellaneous: remove th...

Embodiment 2

[0031] After harvesting, screening and grading, washing and removing impurities, and hanging, the red-tuo bamboo fungus is dried in the room. The drying is divided into several steps: preheating, evaporation, drying and cooling:

[0032] (1) Preheating: After the bamboo fungus with red support enters the drying room, first close the doors, windows and vents, and raise the temperature to 55°C within 1 hour. the heat is over;

[0033] (2) Evaporation: After preheating, heat up to 70°C within 1 hour and maintain for 3 hours. During this process, when the humidity reaches above 70%, turn on the exhaust fan to reduce the relative humidity to below 55%;

[0034] (3) Drying: After evaporation, lower the temperature to 50°C and keep it for 1 hour;

[0035] (4) Cooling: The temperature of the freshly dried bamboo fungus is high, so it should be spread out in time to dissipate heat to prevent heat from accumulating, causing dull color and loss of nutrients. After cooling thoroughly, it...

Embodiment 3

[0038] After harvesting, screening and grading, washing and removing impurities, and hanging, the red-tuo bamboo fungus is dried in the room. The drying is divided into several steps: preheating, evaporation, drying and cooling:

[0039] (1) Preheating: After the red-tipped bamboo fungus enters the drying room, first close the doors, windows and exhaust holes, and raise the temperature to 50°C within 1 hour. the heat is over;

[0040] (2) Evaporation: After preheating, heat up to 60°C within 1 hour and maintain for 3 hours. During this process, when the humidity reaches above 70%, turn on the exhaust fan to reduce the relative humidity to below 55%;

[0041] (3) Drying: After evaporation, lower the temperature to 60°C and keep it for 1 hour;

[0042] (4) Cooling: The temperature of the freshly dried bamboo fungus is high, so it should be spread out in time to dissipate heat to prevent heat from accumulating, causing dull color and loss of nutrients. After cooling thoroughly, ...

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Abstract

The invention discloses a method for drying Dictyophora rubrovolvata. The method comprises the following: (1) a stage of preheating, which is to send hung Dictyophora rubrovolvata into a drying room, raise the temperature to between 50 and 55 DEG C within 0.5 to 1 hour for preheating and finish preheating when the mushroom surface of the Dictyophora rubrovolvata pinched with hands generate wrinkles; (2) a stage of evaporating, which is to raise the temperature to between 60 and 70 DEG C within 1 hour and keep the temperature for 2 to 3 hours after preheating is over; (3) a stage of drying, which is to lower the temperature to between 50 and 60 DEG C and keep the temperature for 1 hour after evaporation is over; and (4) a stage of cooling, which is to spread the dried Dictyophora rubrovolvata to dissipate heat in time. Compared with the prior art, the Dictyophora rubrovolvata in the method has no contact with coal throughout a drying process; the dried Dictyophora rubrovolvata is a green food which has no off-flavor, contains no sulfur and is beautiful in color; and the method not only can retain the unique flavor and nutrition of the Dictyophora rubrovolvata, but also can maintain the complete shape of the Dictyophora rubrovolvata, and ensures that the shelf life of the Dictyophora rubrovolvata can be up to 12 months at a temperature of between 5 and 30 DEG C.

Description

technical field [0001] The invention relates to the technical field of food drying, in particular to a method for drying bamboo fungus with red support. Background technique [0002] Dictyophora rubrovolvata, also known as Mongophora, belongs to Basidiomycetes and Phallaceae. Its stipe is pen-shaped, with a bell-shaped cap on the top, the cap is black, and there is sporulation mucus on the surface. There is a drooping white skirt net under the lid. The receptacle is white and reddish brown. Remove the receptacle and the cap of the bacteria, and the bacteria have a clear fragrance. Hongtuo Dictyophora often grows in bamboo forests and is distributed in southern my country, especially in Guizhou Province. Dictyophora is rich in 19 kinds of amino acids, fungal proteins, polysaccharides, fats, vitamins and trace elements needed by the human body, and its taste is delicious. Dictyophora has been a precious edible fungus since ancient times, and is known as the "Queen of Fung...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
Inventor 张林贺红早
Owner 贵州高山生物科技有限公司
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