In spring, fungus bags are made in March and April, and mushrooms are produced in May and June. In autumn, fungus bags are made in July and August, and mushrooms begin to grow in September.

In China, it is mainly distributed in Fujian, Taiwan Province, Yunnan, Guizhou and Guangxi. It belongs to basidiomycetes, laminaria, mushrooms, buckwheat and Tricholoma. In spring and autumn, nature mostly occurs in poplar, willow, banyan, banyan and other dry, stump cutting and woodland. Poplar mushroom is rich in nutrition, delicious, crisp with fat-coated handle, fragrant in smell and excellent in taste, which is deeply loved by consumers.

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The flavor of dried poplar mushroom is also good, and the processing of dried poplar mushroom is mainly dry. The dried Pleurotus ostreatus has good quality and can be produced on a large scale. The dried Pleurotus ostreatus has low water content and is resistant to storage. When baking, the drying chamber is heated to about 40℃ in advance to eliminate the internal moisture.

Then the fresh mushrooms are sent to the baking room, and the room temperature is kept at about 30℃ 1~2 hours, then adjusted to 45~50℃, adjusted to about 60℃ after about 5 hours, and the baking is continued for about 3 hours.

During the drying process, attention should be paid to the ventilation of the drying room to ensure the baking quality. The moisture content of dried mushrooms is lower than 10%. After cooling, it is sealed and stored in a plastic bag. Dry Pleurotus ostreatus has strong hygroscopicity and is easy to regain moisture, so it should be sealed when stored.

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