First, dry before storage. The drying of edible fungi is mainly to remove free water from cells. In order to facilitate storage, it is generally required that the moisture content of the dry product be controlled at 10-13%. Using natural drying or artificial drying, the drying process is the process of vaporization of water in the material, that is, water molecules absorb energy from liquid to vapor. Artificial drying is mainly convective drying. The required heat is obtained through continuous or intermittent contact with air or heated dry air, and at the same time relying on these air streams to take away the evaporated water from the objects, and achieve the purpose of drying the materials. It should be noted that when the edible fungus is over-dried, the moisture content of the dried product is too low and it is hard and brittle, and it is easily crushing and crushing, which affects the appearance quality. Second, packaging. The commodity packaging of dried edible fungus products is the basic condition for storage and maintenance. It requires the packaging materials to be dry, tightly closed, pressure-resistant, moisture-proof and moisture-proof, so that dry products can be protected from the external environment. Generally, it is packed with food plastic film bags, airtight seals (or moisture-proof paper), externally with wooden boxes or multi-layered corrugated carton boxes, and the external seams of the boxes are sealed with adhesive tape. The use of tinplate box, lined moisture-proof paper, seal welding or glue sealing for valuable edible fungus products can be maintained for a long time, but the packaging price is high. Third, the storage 1, scientific stacking: in the storage should be light and gently put, avoid falling, random stacking, with 2-2.5 meters high is appropriate. The dome is not less than 80 cm from the ceiling and 30 cm from the wall. There are gaps and walkways, and wooden pilings can be ventilated to prevent moisture. 2. Treasury management: Before the goods are put into storage or after they have been stored, the warehouse or equipment and utensils must be disinfected. Can be used sulfur burning fumigation, or use formalin spray disinfection. Resolutely put an end to the storage of commodities that have been exposed to mildew or flammability due to moldy or excessive water content. 3, three defenses: the storage of edible fungus products must be "three defenses", namely moisture, mold, pest control. Since dry goods are prone to moisture absorption and humidity, the relative humidity should be strictly controlled within the range of 50-70%. The bag can be packed with quick lime or a desiccant to absorb moisture. Dry products will become soft after moisture, and then heat, causing mildew, insect infestation, leading to serious deterioration. When dried edible fungus products are processed, the raw materials should be selected well, fresh rot that has spoiled and spoiled should be removed, timely harvested and processed in time to ensure quality. For mold, pests can also be used to kill chemical agents, such as aluminum phosphide, carbon disulfide, etc., but to strictly control the dose must be used with caution.
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