香菇是出口换取外汇的大宗产品。香菇烘烤技术的好环,直接影响色泽、气味、朵形的优劣。目前,我国农村烘烤香菇的常见方式有炭火烘烤、晒烘结合烘房烘干三种。这里分别介绍如下: 一、炭火烘烤:炭火烘烤香菇,不仅味香,而且设备简单,取材容易,成本低廉。只要制个烤笼即可。烤笼高70厘米,直径80厘米,用竹蔑编造而成。烘焙时,先将鲜菇摊在竹筛上,摆到木架上,用炭火烘到八成干时,再倒入烤笼内,继续用微火烘干为止。 Mushrooms are exported in exchange for bulk products. Mushroom ring baking technology, a direct impact on color, smell, the pros and cons of duo. At present, the common ways of roast shiitake mushrooms in our country are charcoal fire roasting, drying roasting and drying house drying three kinds. Here are introduced as follows: First, the charcoal bake: Charcoal roasted mushrooms, not only flavor, and the equipment is simple, easy to draw, low cost. Just make a roasting cage. Baking cage height 70 cm, diameter 80 cm, made of bamboo mud. Baking, the first mushrooms on a bamboo sieve, placed on a wooden frame, baked with charcoal Bacheng dry when, and then into the cage, continue to use micro-fire drying so far.