Tips for drying shiitake mushrooms in the sun

The main methods for drying shiitake mushrooms include natural drying, oven drying, food drying, a combination of sun drying and air drying, and salting and dehydrating.

1. Natural drying method

Choose a sunny and well ventilated environment, evenly spread fresh shiitake mushrooms on a bamboo sieve or breathable mesh frame, with the mushroom cover facing down to avoid water accumulation. During the sun drying process, it is necessary to regularly flip the shiitake mushrooms to ensure that all parts are evenly dehydrated. When there is sufficient sunlight in summer, it usually takes 2 to 3 days to dry, and the drying standard is that the mushroom cap is brittle and hard without a soft core. Be careful to avoid operating in rainy or humid environments to prevent mold growth.

2. Oven drying method

Slice the cleaned shiitake mushrooms and lay them flat on a baking tray. Set the oven temperature to 50 to 60 degrees Celsius and bake slowly at low temperature. During baking, keep the box door slightly open to release moisture, and flip it every half hour to prevent burning. This method takes about 4 to 6 hours and is suitable for small batch processing. Please note that the temperature should not be too high to avoid damaging the polysaccharides and aromatic substances in shiitake mushrooms.

3. Food Drying Machine Method

Use a professional food dryer to place mushroom slices in layers, adjust the temperature to around 55 degrees Celsius, and continue dehydration. The built-in circulating air system of the dryer can evenly dry, which can be completed in about 5 to 8 hours. This method is highly efficient and has controllable hygiene conditions, making it particularly suitable for processing mushroom products that require high dryness. When the processing capacity is large, it can be operated in batches.

4. Combination of sun exposure and air drying

During the day, place the shiitake mushrooms in the sun for sun exposure, and at night, take them back and place them in a cool and ventilated place for further air drying. This method combines two dehydration methods to avoid the problem of surface hardening and inner core moisture caused by pure sun exposure. Suitable for spring and autumn seasons with significant temperature and humidity changes, the entire process takes 3 to 5 days. Pay attention to covering with gauze at night to prevent insects.

5. Salinization and Dehydration Method

Soak shiitake mushrooms in 10% saline solution for 2 hours, then remove them and combine with sun exposure or drying to accelerate water leakage. Salt can inhibit microbial growth and promote cell dehydration, reducing drying time by about one-third. After treatment, it is necessary to quickly rinse the surface salt with clean water to avoid excessive saltiness. This method is more suitable for mushroom varieties with thicker meat. Dried shiitake mushrooms should be sealed and stored in a cool and dry place. Food desiccants can be added to prevent moisture. Soak in warm water for 20 minutes before consumption. If the soaking water contains umami substances, it can be kept as a broth. It is recommended to regularly inspect storage containers and re dry them if moisture is found. Different drying methods can be flexibly selected based on weather conditions, equipment conditions, and the intended use of shiitake mushrooms. Although traditional drying methods are time-consuming, they preserve the flavor more completely, while mechanical drying is more efficient. Regardless of the method used, ensuring thorough dehydration is the key to long-term preservation.