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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, combined with its rich flavor, makes it a highly sought-after ingredient in various cuisines.
**Production Method**
1. **Picking**: Straw mushrooms are harvested at the bud stage to ensure maximum quality. Once the cap begins to open, the value of the mushroom decreases significantly. Therefore, careful timing and skill are essential during this process.
2. **Baking Cage Drying**: After harvesting, the fresh buds are carefully sorted, soaked, and split into halves. The mushroom skirts are then linked together, with one cut side facing down and the other rising upward. These are arranged in a baking cage, with each cage capable of holding up to 2.5 kg of fresh mushrooms. Initially, the mushrooms are placed in the sun for a few hours before being baked over fire. To maintain even heat and avoid smoke, the brazier should be covered with ash. The sieve should be positioned approximately 40 cm above the fire, with an ideal temperature range of 45–50°C. If sunlight is available on top and fire is used below, the drying process speeds up. It’s important to frequently rotate the position of the mushrooms to ensure even heating. After 8 to 10 hours of drying, the mushrooms should turn white and develop a strong, aromatic flavor.
3. **Drying Room Drying**: The drying room used for straw mushrooms is similar to that used for other types of mushrooms. However, there are several key steps to follow. Once the fuel is lit, the iron pipes must be preheated before placing the mushrooms on the drying racks. The blower is turned on to maintain a consistent temperature of 40°C for the first hour, then gradually increased to 50°C for another hour, and finally to 60°C until fully dried. Three critical points must be emphasized: First, once the mushrooms are inside, the blower must not be stopped, as this can cause discoloration. Second, the initial temperature should not be too high, and the airflow should be gentle to prevent curling. Third, the moisture level must be carefully monitored to avoid a "false dry" situation, which could lead to rehydration later.
4. **Far-Infrared Drying**: In this method, fresh mushrooms are placed on a baking rack 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 excess moisture. After 4 hours, the moisture content is reduced to 30–40%, and the fan can be turned off. For the next 2–3 hours, the power is switched off, and the residual heat is used to complete the drying process. Typically, each batch takes 8–10 hours, resulting in a moisture content of 12–13%.
**Quality Grades**
- **Grade 1**: The mushrooms should be whole, dry, and have a bright white interior. They should be fragrant, well-developed, with a length of at least 5 cm and a thickness of 1 cm or more. The cross-section should measure more than 3 cm. No dewlap (no open umbrella or semi-umbrella), no dirt or impurities.
- **Grade 2**: The mushroom body should be 4 cm long, with a thickness of 0.5–1 cm and a cross-section of more than 2 cm. All other qualities should match those of Grade 1.
- **Grade 3**: These mushrooms are fragmented, dry, with a white or light yellow color. They should have a mild odor, with a length of 3 cm and a thickness of 0.5 cm or less. The cross-section should be more than 1.5 cm, without any curling, dirt, or impurities.
This detailed process ensures that the straw mushroom maintains its quality, aroma, and texture, making it a premium product in both local and international markets.