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Southern China mushroom processing method
The straw mushroom, also known as the orchid mushroom, is named for its delicate, orchid-like fragrance when dried. This unique aroma gives it a distinct identity in the world of edible fungi and makes it highly sought after in both traditional and modern culinary practices.
**Production Method**
1. **Harvesting**: To maintain quality, straw mushrooms are harvested at the bud stage before the cap fully opens. Once the umbrella shape develops, the value of the mushroom decreases significantly, so timing is crucial during picking.
2. **Baking Cage Drying**: After harvesting, the fresh mushroom buds are sorted, soaked, and split into halves. The mushroom skirts are linked together, with one cut side facing down and the other upward to allow even drying. These are then arranged in a baking cage. Each batch can hold up to 2.5 kg of fresh mushrooms. Initially, they are exposed to sunlight for a few hours before being baked over fire. A layer of ash is placed over the fire to ensure a slow, smoke-free simmer. The distance between the sieve and the heat source should be around 40 cm, with an ideal temperature range of 45–50°C. If using both sun and fire, the drying process speeds up. It’s important to rotate the position of the mushrooms periodically to ensure even heating. After 8–10 hours of drying, the mushrooms turn white and develop a rich, aromatic flavor.
3. **Drying Room Process**: The drying room used for straw mushrooms is similar to that used for other types of mushrooms. However, there are key steps to follow: First, the fuel is lit and the iron pipes are preheated. Then, the mushrooms are placed on a drying rack, and the blower is turned on to maintain a temperature of 40°C for the first hour. Afterward, the heat is increased to 50°C for another hour, and finally to 60°C until fully dry. Three critical points must be emphasized: First, once the mushrooms are inside, the blower must not be stopped to avoid discoloration. Second, the initial temperature should not be too high, and airflow should be gentle to prevent curling. Third, it's essential to monitor the drying process carefully to avoid a "false dry" situation, which could lead to re-moisturizing later.
4. **Far-Infrared Drying**: In this method, fresh mushrooms are placed on a baking frame and moved into the far-infrared drying chamber. The temperature is adjusted to 40–65°C, and the power is turned on. Once the desired temperature is reached, the suction fan is activated to remove moisture. After about 4 hours, the water content drops to 30–40%, and the fan is turned off. Another 2–3 hours of residual heat from the furnace helps complete the drying process. On average, each batch takes 8–10 hours, resulting in a moisture content of 12–13%.
**Quality Grades**
- **Grade 1**: Whole, dry, with a bright white interior, strong aroma, and well-developed body. The length should be over 5 cm, thickness above 1 cm, and cross-section over 3 cm. No drooping (no open or semi-open umbrella), clean, and free of dirt or impurities.
- **Grade 2**: Slightly smaller, with a length of 4 cm, thickness between 0.5–1 cm, and a cross-section over 2 cm. The rest of the criteria match Grade 1.
- **Grade 3**: Fragmented, dry, with a white or light yellow color, mild aroma, and a length of 3 cm or less, thickness under 0.5 cm, and a cross-section over 1.5 cm. No curling, clean, and free of dirt or impurities.
These detailed processes and grading standards ensure that only the highest quality straw mushrooms reach the market, preserving their unique characteristics and flavor.