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Harvesting and drying of Sparassis crispa
Harvesting and drying of Sparassis crispa
When the leaves are covered with culture medium, they are moved to the mushroom storage for further cultivation. When the temperature and light are suitable, it takes 25 to 30 days for the primordium to be induced into fruiting bodies.
The sign of fruiting body maturity is that the fruiting body leaves turn from white to light yellow and the petals are spread out in a wavy shape. It can be harvested. Stop humidification 12 hours before harvesting.
After harvesting, Sparassis crispa can be directly put on the market for fresh sale. Fresh products have good storage resistance and can be kept fresh for about 15 days at 3~5℃. When making dried products, due to the high water content of the fruiting body, the temperature must be strictly controlled at the beginning of baking, and the principle of low first and high later should be mastered.
Generally, it starts at 35℃, and then gradually increases the temperature. The baking process needs to be combined with ventilation and exhaust. When the baking temperature is too high, the fruiting body is easy to burn, and it is better not to exceed 60℃.
After drying, the fruiting body shrinks into a hard and brittle keratin, yellow or golden yellow, with good appearance quality.
Henan Joconn Machinery Co., Ltd. is an enterprise specializing in the production of mushroom equipment. It is engaged in the development, production and application of machinery and equipment for mushroom growth production lines.