Drying process of Boletus edulis

Boletus is the general name of Boletaceae, Songta Boletaceae and other fungi. It is a wild and edible mushroom. Most of them are edible except a few which are poisonous or bitter and cannot be eaten. Mainly white, yellow and Boletus aereus.

White Boletus has a delicious taste and rich nutrition. This fungus has a large body, thick meat, thick stems, a sweet and delicious taste, and rich nutrition. It is a world-renowned edible fungus.

Western European countries also have a widespread habit of consuming white boletus mushrooms. In addition to fresh cooking, most of them are sliced and dried, processed into various small packages, used to prepare soup or make soy sauce extracts, and also made into salted products for consumption.

Drying process steps for Boletus:

1. Prepare for drying

The moisture content of fresh Boletus is about 90%, and drying requires a moisture content of 13%, with a temperature of about 50 ℃ -65 ℃ (controllable), uniform temperature and humidity, and uniform airflow.

2. Drying process

In the first stage, increase the temperature of the drying room by 30 ℃ -40 ℃, increase the air volume, and take about 3 hours. The main purpose is to dry and extract the moisture from the Boletus.

In the second stage, the temperature of the drying room reaches 50 ℃ -60 ℃, and the dehumidification system is mainly combined with dehumidification until the product is dried to the target content, with a time of about 5 hours.

Special reminder: 

The drying time for 3-5mm thick bacterial slices is 8-10 hours; 2. The entire drying time of the fungus is 21-26 hours based on the size of the fungus. After drying, inspect the quality, package and store for sale after passing the inspection.

1) Advantages of Boletus

Boletus is rich in protein, carbohydrates, vitamins, and minerals such as calcium, phosphorus, and iron;, It is a healthy function, especially for diabetes; It has a good effect on diabetes.

2) Disadvantages of Boletus

There is a lot of rain in summer, and Boletus has entered a high-yield period. However, Boletus has a high water content, especially during rainy and rainy seasons and is difficult to preserve. Generally, except for fresh cooking, most of the slices are dried and processed into dried products. Boletus dried products are easy to preserve, have a long storage time, and have high economic benefits.