Why are more and more mushroom farmers abandoning the traditional way of drying mushrooms?

Shiitake mushroom is the world's second largest edible fungus, and it is also one of China's special products. It is known as the “king of the mountain” and is a high-protein, low-fat nutritious health food. We all know that the mushroom contains a unique aroma, rich in nutrients, tender and smooth, and is an indispensable edible fungus in people's daily life. The dried shiitake mushroom can not only retain its delicious flavor, but also store it for a long time. It is a traditional export commodity that is famous overseas in China.

Why are more and more mushroom farmers abandoning the traditional way of drying mushrooms?
Dried mushrooms, if the appearance is very beautiful, will undoubtedly be more easily favored by consumers. If the taste is also outstanding, then the market is definitely inevitable.

Why abandon the traditional way?

1. The drying process of shiitake mushrooms plays a decisive role in the shape, color and fragrance of shiitake mushrooms. The traditional drying process includes natural drying, earth kiln fire, coal-fired boilers and electric baking rooms.

Why are more and more mushroom farmers abandoning the traditional way of drying mushrooms?
2. Relying on the sun to dry naturally, the cap is easy to ruminate, dull, non-fragrance, and subject to weather restrictions;

3. Earth kiln fire drying room, generally using coal, wood as fuel, will produce a lot of smoke and waste gas, causing "secondary pollution" to the drying of mushrooms, so that the baked mushrooms, with smoked, color is not Unite;

4. Coal-fired boilers mainly have problems such as low conversion rate of thermal energy to fuel, low degree of automation, and serious pollution. This is mainly due to the limitations of the boiler's own mechanism and performance. For example, the chain furnace mainly passes the adjustment drum and the induced draft fan. The valve of the damper and the water pump realizes the speed of the grate. When the air volume is too high due to the temperature of the internal furnace, the emission of sulfur dioxide and carbon oxide is large, and there is no auxiliary energy-saving and emission-reducing equipment. The safety factor is too low and the human consumption is too large. ;

5. Although the electric baking room is better in quality and process than the above method, the cost of electricity is high.

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