Edible fungus drying solution

1, the initial drying period: The baking temperature can not be too high or too low, should be mastered in 35 Shan appropriate, at this time, the intake hole and exhaust holes are all open, back to warm hole closed, drying 3-4 hours. The average hourly temperature is increased by 1-2 Shan, and the temperature should gradually rise to about 40 Shan. 2, constant-speed drying period: drying to 4-5 hours later, the temperature will gradually rise to 50 Shan or so, an hourly rate of 2 Shan, air inlet and Vent hole closed 1/3, this phase of general drying 3-4 hours. 3, Drying period: drying 8-9 hours, the temperature will gradually rise to 55-60 Shan, then the intake hole and vent to close 1/2, back to Winkon open 1/2, this stage generally drying 1-2 hours. 4, the complete drying period: The last 1 hours, the temperature should be controlled in 60-65 Shan, the intake vent all closed, back to warm hole all open, so that the hot air up and down cycle, to ensure that the fungus pleated egg yellow and increase aroma