1. raw material treatment. Cut the handle of fresh mushrooms. The length of the cutting handle should be determined according to the shape, meat, quality and surface of the mushroom, and it can be divided into three grades: bran removal, half-leg cutting and flat-leg cutting. Generally speaking, for mushrooms with small mushroom surface, thin mushroom meat and long mushroom feet, it is advisable to remove bran (keep the whole foot); Mushrooms with large and round mushroom surface, thin mushroom meat and soft mushroom quality can be taken as half feet (that is, half of the mushroom feet are cut off), and the range of values is about 1 ~ 1.5 cm; Mushroom noodles are large and round, and mushroom meat is thick and hard. It is advisable to take flat feet, that is, cut off the feet, leaving about .5 cm. According to the size of mushroom noodles, the thickness of mushroom meat, the roundness of mushroom noodles and the quality of mushrooms, cutting mushroom feet in different lengths has a great influence on the price of finished dried mushrooms and the yield of dried mushrooms.

2. Baking method: The key is to master the temperature in the baking process. After the shiitake mushrooms are cut according to different lengths, they are discharged on the drying screen, and the drying screen is pushed into the oven of the dryer, and the door is closed to start ignition and drying. The initial temperature of dehydration should not be lower than 3℃, and it is better to start drying at 32℃; Bake at 4℃ ~ 5℃ for 6 hours; Cease fire for 1 hour, and then dehydrating for 6 hour at that hot air temperature of 45-5 DEG C; Cease fire for 2 hours and conduct mushroom inspection. Finally, dehydrate at 5-6 DEG C until drying. When baking, the temperature should not be raised too fast, and the temperature should not exceed 3℃ ~ 5℃ per hour. Sudden temperature rise will cause the mushroom body to shrink sharply, causing the lid to roll outwards and turn black, which will seriously affect the quality of dried mushrooms. In the process of drying, mushroom inspection is also a link that can not be ignored. Because the thickness of mushroom meat is different, its water content is very different, and the requirements for baking time are naturally different. Therefore, after the second cease-fire, it is necessary to check them one by one. If it is found that the dried ones should be picked up and put into plastic bags, and the wet ones should be pushed into the box to continue drying. This can prevent some mushrooms from zooming due to excessive baking and affect the quality of dried mushrooms.

3. storage of dried mushrooms: after drying, it is easy to damp out if not properly stored. Especially in the rainy season when the temperature is high and the humidity is high, it is more likely to cause mildew and moth-eaten. Therefore, after the mushrooms are dried, they should be quickly put into plastic bags in grades. In order to prevent the invasion of moisture, a small bag of inorganic sodium chloride can be put in the plastic bag to prevent the sugar in the mushroom from oozing out and discoloring, and to prevent the wheat moth from laying eggs and hatching. In order to prevent pests such as mushrooms and moths, the storage room can also be fumigated with carbon disulfide for 24 hours before storage, and then stored after the residual gas is removed.