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    紅(hong)姑(gu)是香菇中的(de)(de)一種，那么這種紅(hong)姑(gu)是如(ru)何(he)進行(xing)(xing)(xing)(xing)烘干的(de)(de)呢(ni)？使用熱泵(beng)烘干機(ji)設備來進行(xing)(xing)(xing)(xing)給我(wo)們的(de)(de)紅(hong)姑(gu)是如(ru)何(he)進行(xing)(xing)(xing)(xing)給我(wo)們的(de)(de)紅(hong)姑(gu)進行(xing)(xing)(xing)(xing)紅(hong)姑(gu)的(de)(de)呢(ni)？今天就來進行(xing)(xing)(xing)(xing)簡(jian)單的(de)(de)介紹介紹紅(hong)姑(gu)是如(ru)何(he)進行(xing)(xing)(xing)(xing)紅(hong)姑(gu)的(de)(de)，紅(hong)姑(gu)時(shi)需(xu)要(yao)注(zhu)意的(de)(de)是什(shen)么？

     紅菇(gu)裝盤后(hou)放在烤架上，送入烘干室進行(xing)烘烤。應把大而厚及水(shui)分含量高地放上層(ceng)(ceng)，小(xiao)而薄及含水(shui)量低的放下(xia)層(ceng)(ceng)。一般擺放8到10層(ceng)(ceng)。若擺放過多，則易使上、中、下(xia)層(ceng)(ceng)的物(wu)料受熱溫度(du)不均(jun)勻。每層(ceng)(ceng)的間距(ju)應為30厘米。

      烘(hong)(hong)(hong)干(gan)(gan)D一階段(duan)，烘(hong)(hong)(hong)干(gan)(gan)室溫度(du)升到35℃時(shi)(shi)，方(fang)可將紅(hong)菇(gu)入室烘(hong)(hong)(hong)干(gan)(gan)。烘(hong)(hong)(hong)干(gan)(gan)時(shi)(shi)必須先低(di)溫，然后逐漸升高(gao)溫度(du)。通常一小時(shi)(shi)增溫1℃-3℃，高(gao)溫度(du)應控制在(zai)60℃-75℃。一般要(yao)求烘(hong)(hong)(hong)干(gan)(gan)溫度(du)在(zai)35℃-40℃下(xia)(xia)，連(lian)續烘(hong)(hong)(hong)干(gan)(gan)6小時(shi)(shi)。還(huan)需要(yao)考慮烘(hong)(hong)(hong)干(gan)(gan)房的溫度(du)為35℃-40℃時(shi)(shi)，應滿負荷(he)排(pai)(pai)濕；烘(hong)(hong)(hong)干(gan)(gan)第二階段(duan)，紅(hong)菇(gu)烘(hong)(hong)(hong)干(gan)(gan)溫度(du)40℃-60℃下(xia)(xia)烘(hong)(hong)(hong)干(gan)(gan)時(shi)(shi)間在(zai)8-10小時(shi)(shi)，60℃條件下(xia)(xia)烘(hong)(hong)(hong)干(gan)(gan)時(shi)(shi)間為2小時(shi)(shi)。當(dang)溫度(du)上升到40℃-60℃時(shi)(shi)，可間斷(duan)排(pai)(pai)濕。而當(dang)烘(hong)(hong)(hong)干(gan)(gan)溫度(du)達到60℃以后，可以不排(pai)(pai)濕。如(ru)果(guo)排(pai)(pai)濕過度(du)，易使紅(hong)菇(gu)色(se)發白。如(ru)果(guo)烘(hong)(hong)(hong)出的菇(gu)帶(dai)有水浸狀的黃色(se)，說明排(pai)(pai)濕不好，或者溫度(du)不夠，特(te)別是(shi)中(zhong)途(tu)停熱更(geng)容易造(zao)成這種現象(xiang)。

      烘干(gan)(gan)(gan)到16-18小(xiao)時時，可(ke)打開烘干(gan)(gan)(gan)室門，檢(jian)驗香菇干(gan)(gan)(gan)度是(shi)否合(he)格，檢(jian)驗時，用物指壓按菌蓋與菌柄交界處，若只呈現痕跡，說明烘干(gan)(gan)(gan)合(he)格。若手感發軟，菌褶也(ye)發軟，則還需(xu)繼(ji)續烘干(gan)(gan)(gan)。

     紅(hong)菇(gu)的(de)價值比較(jiao)高(gao)，所以(yi)在烘干(gan)(gan)的(de)環節使用(yong)緩慢(man)溫(wen)升的(de)方式(shi)，前期(qi)C濕量要大(da)，后(hou)期(qi)進行精準的(de)時間控(kong)制初始(shi)模式(shi)，防止烘干(gan)(gan)過度(du)，造(zao)成紅(hong)菇(gu)干(gan)(gan)品(pin)脆化。