Drying is a common method of simple processing of wild vegetables. In addition to edible fungi, common dried vegetables include Osmunda, purslane, fern and day lily.
1, picking the raw material collected from the first to remove impurities, the same thickness and size of the pick. Some varieties need to be properly segmented. The stems and bulbs also have to be removed from the leaves and roots.
2, wash with soft water, thoroughly wash the soil and drain water.
3, heat to solve some varieties need to be hot, to damage its enzyme system, reduce browning.
4, heating baked or dried artificial drying for baking, natural monotonous drying. Artificial baking is usually gradually warmed and maintained at 55-60 degrees Celsius. Monotonically, gradually cool down.
5. Ventilation and dehumidification Because of the evaporation of raw materials, the humidity in the drying room is increased. It is necessary to ventilate and dehumidify the air several times to speed up the monotonous process.
6. Switching the drying plate (turning the sun) During the artificial monotonous cycle, the baking plate is reversed before and after, so that the raw materials are heated evenly and monotonous degree is consistent. When natural monotonous, you often need to turn over the sun, and sometimes you need to rub it to make it monotone quickly and evenly.
7. When the product is soft and the packaging product is sufficiently monotonous, the dry finished product is put into a wooden box or piled tightly. After 1-3 days, the deep water of the product is moved outwards, the water content of the product is uniform, and the texture is slightly weak. Waste, defective and not dried products, sealed packaging of qualified products
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