The production process of Air Dried Champignon Mushroom is a traditional and delicate process involving multiple steps. Start by selecting fresh Air Dried Champignon Mushroom and allowing them to mature in suitable growing conditions for a few days. Ripe Air Dried Champignon Mushroom are then harvested and thoroughly cleaned by removing dirt and blemishes.
After cleaning, slice the Air Dried Champignon Mushroom into thin slices or leave them intact and expose them to sunlight or hot air to dry. The drying process can take anywhere from a few days to a few weeks, depending on the desired texture of the dried shiitake mushrooms. The Air Dried Champignon Mushroom are then sorted, graded and packaged for sale.
In order to ensure the quality and safety of Air Dried Champignon Mushroom, the microbial content must be controlled. The most common microorganisms that can grow and cause foodborne illness are bacteria, yeast, and mold. To prevent microbial growth, harvested Air Dried Champignon Mushroom are washed with clean water before drying. In addition, the drying temperature should be set below 60°C to prevent the survival of heat-resistant microorganisms.
Air Dried Champignon Mushroom contain essential nutrients that are beneficial to human health, such as vitamins, minerals and antioxidants. They are also low in calories and high in dietary fiber, making them an excellent choice for weight loss and maintaining a healthy diet. Dried shiitake mushrooms have a unique earthy and meaty flavor and are versatile. They can be added to soups, stews, stir-fries and rice dishes to provide flavor and texture, enhancing the overall taste and nutrition of the dish.
Here’s an easy recipe for Air Dried Champignon Mushroom soup:
Air Dried Champignon Mushroom raw material:
• 15-20 dried shiitake mushrooms
• 10 glasses of water
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 tablespoon soy sauce
• Salt and pepper to taste
1. Soak Air Dried Champignon Mushroom in warm water for 30 minutes or until soft.
2. In a large pot, heat oil over medium-high heat and sauté garlic, onion, carrots and celery until soft.
3. Add the soaked mushrooms, soaking water and 10 cups of water to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4. Add soy sauce, salt and pepper to taste and cook for another 10 minutes.
5. Enjoy while hot!
To sum up, Air Dried Champignon Mushroom are not only delicious and nutritious, but also have a rich history and culture of food and medicine. The production process of Air Dried Champignon Mushroom requires careful handling and monitoring to ensure their high quality and safety. With a little culinary creativity, Air Dried Champignon Mushroom can add flavor and nutrition to a variety of dishes.
Dried mushrooms and dried black fungus have long been part of the Chinese diet in terms of nutritional value, as well as culinary choices. Due to their strong flavor and potential health benefits, they have attracted worldwide attention in recent years, becoming highly sought-after food ingredients and cooking supplements.
Dried mushrooms and dried black fungus refers to the processing method of drying mushrooms and black fungus before eating, which can fully conserve the nutrients and minerals found in the mushrooms and black fungus. In the process of drying a mushroom or a piece of black fungus, 80-90% moisture is removed, thus causing the texture to become crisp and hard.
Generally speaking, the processing technique of dried mushrooms and black fungus is as followed. When selecting the fresh mushrooms and black fungus, ensure to pick those that are firm, fresh and with no visible signs of damage. Once the selection process is done, wash the mushrooms and black fungus with cold water. Then, lay them side by side on a flat tray, and put them in a dehydrator or oven. Finally, turn the dehydrator or oven to the lowest heat setting and leave it to dry.