食用菌生产量大的单位,最迫切需要解决的问题,是鲜菇(耳)采收后的干燥加工。本文介绍一种简而易行的食用菌烘烤房,供大家参考。一、烘烤目的和原理 (一)烘烤目的:排除鲜菇体内的大量水份使其干燥,以保持菇体内含物不致于分解、转化,使菇体所特有的色、香、形显露出来。一般鲜菇的含水量在80～90％之间,经烘后含水量达到12～13％为标准干度,过干易碎 Edible mushroom production units, the most urgent need to solve the problem is fresh mushrooms (ears) after the drying process. This article describes a simple edible fungi baking room for your reference. First, the purpose and principle of baking (a) baking purposes: remove the body of a large number of fresh mushrooms to make it dry to keep the contents of the mushroom body will not be decomposed, transformed, so that mushrooms unique color, smell and shape exposed come out. General fresh mushrooms in the water content of 80 to 90%, after drying the water content of 12 to 13% of the standard dry, too dry and fragile