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一、品质规格:身干(水份不超过12％),色白(切片呈白色),味香,烘干后长度为3cm的有85％以上,其余长度不下2cm,宽度适当,个形完整,不开伞,不破边,无畸形,无黑糊,无虫蛀,无霉烂,无杂质。二、加工方法:1.草菇菌盖未开伞时采摘,采后及时加工,开伞菇不能加工出口。 2.草菇采收后不能用水洗,不能喷水,不能带杂质,如带有杂质要用不锈钢刀削去。 3.用不锈钢刀纵切草菇,切好后整齐地摊放在筛子上,切面朝上,每一筛上放一层草菇,以便烘烤和散发水份。 4.装好草菇的筛子进烘烤箱(灶)前,
First, the quality specifications: bodywork (moisture does not exceed 12%), color white (sliced white), flavor, drying length of 3cm more than 85%, the remaining length of no less than 2cm, the width of the appropriate, Umbrella, not broken edge, no deformity, no black paste, no moth-eaten, no mildew, no impurities. Second, processing methods: 1. Straw mushroom lid when the opening is not picking, harvesting timely processing, open mushroom can not be processed exports. Straw mushroom harvest can not be washed, can not spray, can not bring impurities, such as with impurities to use stainless steel knife to go. 3. Sliced straw mushrooms with a stainless steel knife, cut and neatly spread on the sieve, face up, put a layer of mushroom on each screen in order to bake and distribute moisture. 4 fitted straw mushroom sieve into the oven (stove) before,