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Drying mushrooms is an important operation that requires knowledge of technology and experience.

With the help of drying the shelf life of mushrooms is doubled, while all the useful elements and nutrients are preserved.

Home or industrial drying of mushrooms
The drying process of mushrooms can be carried out at home or in production conditions. The drying process is characterized by a large volume and speed in production conditions, due to which more products are processed in a short period of time. Drying takes longer time at home due to the lack of additional technical means to speed up the process.

The mushroom drying process is carried out in several stages

  1. Acceptance of products that comply with GOST (taste, color must comply with standards, mushrooms must have a firm, strong structure, not wormy, have a solid appearance).
  2. Cleaning mushrooms from extraneous mixtures (earth, sand, dirt), trimming the roots.
  3. Cutting mushrooms into slices, a hemisphere and 0.5 cm thick circles. The slices must have an even structure. Hemispheres are obtained by cutting the pieces left over from the caps. The rings are formed by cutting the thickened parts of the legs.
  4. Sorting the cut products according to their dimensions to ensure a uniform drying process.
  5. Placing products in a drying machine. A drying chamber for fruits and vegetables is suitable for processing mushrooms as well.
  6. The drying process begins with drying mushrooms using a relatively low temperature regime, not exceeding 40-50 Celsius degrees. The temperature is gradually raised to 70 Celsius degrees and the mushrooms are dried for 9-12 hours.
  7. Packing products in cardboard boxes or paper bags in order to create optimal storage conditions.
  8. The creation of optimal storage conditions (cleanliness, ventilation, lack of humidity, maintenance of a certain temperature regime).