![Chuxiong Boletus edulis [Yunnan Chuxiong specialty]](https://i.gtylx.com/i.png)
What is Chuxiong Boletus edulis? Authentic Yunnan Chuxiong specialty: Chuxiong Boletus
Content summary:Do you want to know what Chuxiong Boletus is? This article is a detailed introduction toYunnan Chuxiong specialty - Chuxiong Boletus edulis. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Chuxiong Boletus edulis. The full text takes about 4 minutes to read, mainly including the basic introduction of Chuxiong Boletus edulis and its nutritional value? What are the product characteristics of Chuxiong Boletus edulis? The production method of Chuxiong Boletus edulis, etc
Basic Introduction of Chuxiong Boletus edulis
Named after its thick and juicy meat that closely resembles beef liver, Boletus edulis is a wild mushroom that people enjoy eating due to its delicious and fragrant aroma.
. Rich in various vitamins, it is highly popular in foreign markets. In addition to exporting fresh Boletus edulis, people in mountainous areas also slice and dry fresh Boletus edulis for bulk export by foreign trade departmentsThe bacterial body is large, the meat is thick, the stem is thick, the taste is sweet and delicious, and the nutrition is rich. It is a world-renowned edible mushroom
The production method of Chuxiong Boletus edulis
Baking and dehydration
The mushroom slices can be baked using a dryer or a drying room. For small quantities, infrared lamps or smokeless charcoal can also be used for baking. The starting temperature for baking is 35 ℃, and then it increases by 1 ℃ per hour. After reaching 60 ℃ for 1 hour, the temperature gradually decreases to 50 ℃. In the early stage of baking, the ventilation window should be activated. During the baking process, the ventilation window gradually shrinks until it is closed. Generally, it takes about 10 hours to bake, and a one-time drying is adopted until the moisture content of the bacterial slices drops to below 12%. When the moisture content of fresh slices is high, the rate of temperature increase should be slowed down. Sudden heating or excessive temperature can cause the slices to become soft, ripe, or crispy. During baking, the sieve position should be appropriately adjusted according to the dryness of the bacterial slices to ensure even dehydration
Drying and Dehydration
On a sunny morning, lay out the slices and dry them. When drying, flip the slices at any time to evenly expose them to sunlight. Before the sun sets, collect and spread them indoors. Fungi should not be left outdoors overnight, as dew adhesion can cause them to turn black. It is also not allowed to expose them to rain halfway through and it is best to dry them on the same day
Grading and Packaging
Dried or sun dried Boletus edulis slices are classified according to their appearance characteristics such as color, whether the cap and stem are connected, etc. after softening: graded packaging
The bacterial body is large, the meat is thick, the stem is thick, the taste is sweet and delicious, and the nutrition is rich. It is a world-renowned edible mushroom
The production method of Chuxiong Boletus edulis
Baking and dehydration
The mushroom slices can be baked using a dryer or a drying room. For small quantities, infrared lamps or smokeless charcoal can also be used for baking. The starting temperature for baking is 35 ℃, and then it increases by 1 ℃ per hour. After reaching 60 ℃ for 1 hour, the temperature gradually decreases to 50 ℃. In the early stage of baking, the ventilation window should be activated. During the baking process, the ventilation window gradually shrinks until it is closed. Generally, it takes about 10 hours to bake, and a one-time drying is adopted until the moisture content of the bacterial slices drops to below 12%. When the moisture content of fresh slices is high, the rate of temperature increase should be slowed down. Sudden heating or excessive temperature can cause the slices to become soft, ripe, or crispy. During baking, the sieve position should be appropriately adjusted according to the dryness of the bacterial slices to ensure even dehydration
Drying and Dehydration
On a sunny morning, lay out the slices and dry them. When drying, flip the slices at any time to evenly expose them to sunlight. Before the sun sets, collect and spread them indoors. Fungi should not be left outdoors overnight, as dew adhesion can cause them to turn black. It is also not allowed to expose them to rain halfway through and it is best to dry them on the same day
Grading and Packaging
Dried or sun dried Boletus edulis slices are classified according to their appearance characteristics such as color, whether the cap and stem are connected, etc. after softening: graded packaging