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干巴菌百科

干巴菌(jun)(jun)，云(yun)南珍稀野生食用菌(jun)(jun)，近幾年在湖北(bei)宜昌西(xi)北(bei)山區也(ye)有發現(xian)(xian)。學名干巴革(ge)菌(jun)(jun)，也(ye)叫對花菌(jun)(jun)、馬(ma)牙菌(jun)(jun)等。它(ta)生長在滇(dian)中及滇(dian)西(xi)及鄂西(xi)北(bei)的山林松樹間。產(chan)于七八月雨季，至今仍未實現(xian)(xian)人工養殖。味道(dao)鮮香無比，是(shi)野生食用菌(jun)(jun)中的上品。

干巴菌加工工藝步驟

采摘干(gan)(gan)巴(ba)(ba)菌并清(qing)潔(jie)菌子表面(mian)上樹枝、雜草、泥(ni)土等。將干(gan)(gan)巴(ba)(ba)菌裝框。切除菌腳清(qing)洗干(gan)(gan)凈(jing)并瀝干(gan)(gan)水裝上托盤篩。將干(gan)(gan)的菌子裝入物料推車后推進烘干(gan)(gan)房，準備烘干(gan)(gan)。

干巴菌烘干工藝

干巴(ba)菌菌子烘干全程分5階(jie)段(duan)，具體溫度(du)(du)(du)和相對(dui)(dui)(dui)濕(shi)(shi)度(du)(du)(du)等(deng)參(can)數設置如下(xia)：第一(yi)階(jie)段(duan)，溫度(du)(du)(du)設定(ding)(ding)(ding)45℃，烘(hong)(hong)干(gan)(gan)(gan)(gan)相對(dui)(dui)(dui)濕(shi)(shi)度(du)(du)(du)設定(ding)(ding)(ding)為(wei)(wei)(wei)(wei)(wei)(wei)10%,烘(hong)(hong)干(gan)(gan)(gan)(gan)時(shi)間(jian)(jian)為(wei)(wei)(wei)(wei)(wei)(wei)7小時(shi)，烘(hong)(hong)干(gan)(gan)(gan)(gan)+排(pai)(pai)濕(shi)(shi)模(mo)式。第二階(jie)段(duan)，溫度(du)(du)(du)設定(ding)(ding)(ding)50℃，烘(hong)(hong)干(gan)(gan)(gan)(gan)相對(dui)(dui)(dui)濕(shi)(shi)度(du)(du)(du)設定(ding)(ding)(ding)為(wei)(wei)(wei)(wei)(wei)(wei)10%,菌(jun)烘(hong)(hong)干(gan)(gan)(gan)(gan)時(shi)間(jian)(jian)為(wei)(wei)(wei)(wei)(wei)(wei)6小時(shi)，烘(hong)(hong)干(gan)(gan)(gan)(gan)+排(pai)(pai)濕(shi)(shi)模(mo)式。第三階(jie)段(duan)，溫度(du)(du)(du)設定(ding)(ding)(ding)65℃，烘(hong)(hong)干(gan)(gan)(gan)(gan)相對(dui)(dui)(dui)濕(shi)(shi)度(du)(du)(du)設定(ding)(ding)(ding)為(wei)(wei)(wei)(wei)(wei)(wei)10%,烘(hong)(hong)干(gan)(gan)(gan)(gan)時(shi)間(jian)(jian)為(wei)(wei)(wei)(wei)(wei)(wei)4小時(shi)，烘(hong)(hong)干(gan)(gan)(gan)(gan)+排(pai)(pai)濕(shi)(shi)模(mo)式。第四階(jie)段(duan)，溫度(du)(du)(du)設定(ding)(ding)(ding)70℃，烘(hong)(hong)干(gan)(gan)(gan)(gan)相對(dui)(dui)(dui)濕(shi)(shi)度(du)(du)(du)設定(ding)(ding)(ding)為(wei)(wei)(wei)(wei)(wei)(wei)10%,烘(hong)(hong)干(gan)(gan)(gan)(gan)時(shi)間(jian)(jian)為(wei)(wei)(wei)(wei)(wei)(wei)3小時(shi)，烘(hong)(hong)干(gan)(gan)(gan)(gan)+排(pai)(pai)濕(shi)(shi)模(mo)式。第五階(jie)段(duan)，溫度(du)(du)(du)設定(ding)(ding)(ding)73℃，烘(hong)(hong)干(gan)(gan)(gan)(gan)相對(dui)(dui)(dui)濕(shi)(shi)度(du)(du)(du)設定(ding)(ding)(ding)為(wei)(wei)(wei)(wei)(wei)(wei)10%,烘(hong)(hong)干(gan)(gan)(gan)(gan)時(shi)間(jian)(jian)為(wei)(wei)(wei)(wei)(wei)(wei)2小時(shi)，烘(hong)(hong)干(gan)(gan)(gan)(gan)+排(pai)(pai)濕(shi)(shi)模(mo)式。干(gan)(gan)(gan)(gan)巴菌(jun)每批次菌(jun)子烘(hong)(hong)干(gan)(gan)(gan)(gan)時(shi)間(jian)(jian)約22-24小時(shi)左右。烘(hong)(hong)干(gan)(gan)(gan)(gan)完畢后檢(jian)驗品質，合格后包裝、保存銷售。

由于野(ye)生干巴菌含水量較大(da)，菌子(zi)烘干第(di)一階段溫度不適于過高(gao)，通常溫度在45℃-50℃之間(jian)，烘(hong)干(gan)時(shi)間(jian)一(yi)般在(zai)7小時(shi)左右(you)，第一(yi)階段必須大量(liang)排濕，在(zai)相對(dui)濕度(du)下降(jiang)到(dao)38%左右(you)再提(ti)升溫度(du)，這樣(yang)可以保(bao)證菌子(zi)的(de)顏(yan)色和形狀，有(you)利于烘(hong)干(gan)品質(zhi)的(de)提(ti)升。

野生干(gan)巴(ba)菌可以整個烘(hong)干(gan)，若想烘(hong)干(gan)時(shi)間(jian)縮短(duan)可以考(kao)慮(lv)將一個干(gan)巴(ba)菌拆成3-4份再烘干，這樣可以使得菌子表面受熱面增大，烘干時間大大縮短，一般可以縮短2小時左右。

文章(zhang)整理(li)：干(gan)巴菌(jun)烘(hong)干(gan)工藝，干(gan)巴菌(jun)烘(hong)干(gan)設備rtdjtsr.cn