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    紅(hong)(hong)(hong)(hong)姑(gu)是香菇(gu)中的(de)一種，那(nei)么這種紅(hong)(hong)(hong)(hong)姑(gu)是如何進(jin)(jin)行烘(hong)干的(de)呢？使(shi)用熱泵烘(hong)干機設備來進(jin)(jin)行給我們的(de)紅(hong)(hong)(hong)(hong)姑(gu)是如何進(jin)(jin)行給我們的(de)紅(hong)(hong)(hong)(hong)姑(gu)進(jin)(jin)行紅(hong)(hong)(hong)(hong)姑(gu)的(de)呢？今天(tian)就來進(jin)(jin)行簡(jian)單的(de)介(jie)紹介(jie)紹紅(hong)(hong)(hong)(hong)姑(gu)是如何進(jin)(jin)行紅(hong)(hong)(hong)(hong)姑(gu)的(de)，紅(hong)(hong)(hong)(hong)姑(gu)時(shi)需要注意的(de)是什(shen)么？

     紅菇裝盤(pan)后放(fang)在(zai)烤架上，送入烘(hong)干室進行烘(hong)烤。應把(ba)大而(er)厚(hou)及水(shui)分含量(liang)高地放(fang)上層(ceng)(ceng)(ceng)(ceng)，小而(er)薄及含水(shui)量(liang)低的放(fang)下(xia)層(ceng)(ceng)(ceng)(ceng)。一般(ban)擺放(fang)8到(dao)10層(ceng)(ceng)(ceng)(ceng)。若擺放(fang)過多，則易使上、中、下(xia)層(ceng)(ceng)(ceng)(ceng)的物料受熱溫(wen)度不(bu)均勻。每層(ceng)(ceng)(ceng)(ceng)的間(jian)距(ju)應為30厘(li)米(mi)。

      烘(hong)(hong)(hong)干(gan)(gan)D一階段，烘(hong)(hong)(hong)干(gan)(gan)室溫(wen)(wen)(wen)度(du)升到(dao)35℃時(shi)(shi)(shi)，方可(ke)(ke)將紅菇(gu)入室烘(hong)(hong)(hong)干(gan)(gan)。烘(hong)(hong)(hong)干(gan)(gan)時(shi)(shi)(shi)必須先低溫(wen)(wen)(wen)，然后逐漸升高(gao)(gao)溫(wen)(wen)(wen)度(du)。通常一小時(shi)(shi)(shi)增溫(wen)(wen)(wen)1℃-3℃，高(gao)(gao)溫(wen)(wen)(wen)度(du)應控(kong)制在(zai)60℃-75℃。一般要求烘(hong)(hong)(hong)干(gan)(gan)溫(wen)(wen)(wen)度(du)在(zai)35℃-40℃下，連(lian)續(xu)烘(hong)(hong)(hong)干(gan)(gan)6小時(shi)(shi)(shi)。還需(xu)要考慮烘(hong)(hong)(hong)干(gan)(gan)房的(de)溫(wen)(wen)(wen)度(du)為35℃-40℃時(shi)(shi)(shi)，應滿負荷排(pai)濕(shi)；烘(hong)(hong)(hong)干(gan)(gan)第二階段，紅菇(gu)烘(hong)(hong)(hong)干(gan)(gan)溫(wen)(wen)(wen)度(du)40℃-60℃下烘(hong)(hong)(hong)干(gan)(gan)時(shi)(shi)(shi)間(jian)在(zai)8-10小時(shi)(shi)(shi)，60℃條件下烘(hong)(hong)(hong)干(gan)(gan)時(shi)(shi)(shi)間(jian)為2小時(shi)(shi)(shi)。當溫(wen)(wen)(wen)度(du)上(shang)升到(dao)40℃-60℃時(shi)(shi)(shi)，可(ke)(ke)間(jian)斷排(pai)濕(shi)。而(er)當烘(hong)(hong)(hong)干(gan)(gan)溫(wen)(wen)(wen)度(du)達到(dao)60℃以后，可(ke)(ke)以不(bu)排(pai)濕(shi)。如(ru)果排(pai)濕(shi)過度(du)，易使紅菇(gu)色(se)發(fa)白(bai)。如(ru)果烘(hong)(hong)(hong)出(chu)的(de)菇(gu)帶有水浸狀(zhuang)的(de)黃色(se)，說明排(pai)濕(shi)不(bu)好，或者溫(wen)(wen)(wen)度(du)不(bu)夠，特別(bie)是中途停熱(re)更容(rong)易造成這種現象(xiang)。

      烘(hong)干(gan)到16-18小時時，可打開烘(hong)干(gan)室門，檢(jian)驗香(xiang)菇干(gan)度是(shi)否(fou)合(he)格，檢(jian)驗時，用物指壓按菌(jun)(jun)蓋與(yu)菌(jun)(jun)柄交界處，若只呈現痕(hen)跡(ji)，說明烘(hong)干(gan)合(he)格。若手(shou)感發軟，菌(jun)(jun)褶也(ye)發軟，則還(huan)需繼續烘(hong)干(gan)。

     紅(hong)菇的(de)(de)價值比(bi)較高，所以在烘干的(de)(de)環(huan)節使用緩慢(man)溫升的(de)(de)方式，前期C濕量要大，后(hou)期進行精準的(de)(de)時間控制初始(shi)模式，防止(zhi)烘干過(guo)度(du)，造成紅(hong)菇干品脆化。