Matsutake Food Freeze Dryer

Matsutake Food Freeze Dryer

The production process of freeze-dried matsutake slices

The production process of freeze-dried matsutake slices: matsutake raw materials→cleaning→slicing→slicing→plating→freezing→vacuum freeze-drying→exit→packaging and storage.

Freeze-dried Matsutake Production Equipment: Recommended Kassel FD Series Matsutake Food Freeze Dryer

Production process points

1. Cleaning

Soak fresh matsutake mushrooms in dilute sodium sulfite solution for 2 minutes, then rinse with clean water, remove soil, and drain.

2. Slicing

Cut the mushrooms lengthwise into 4mm thick slices.

3. Platter

Place the piece on a stainless steel plate at 9kg/m², with a thickness not exceeding 30mm.

4. Freeze

The average freezing speed is 1°C/min, the freezing time is 80min, and the final freezing temperature is -30°C. After freezing, ensure that no liquid exists, otherwise, there will be nutrient loss and volume reduction during the drying process.

5. Vacuum freeze-drying

Food freeze dryer operation: start the vacuum system, the vacuum degree is (30 ~ 60) Pa, and start the heating system to provide sublimation heat. Pay attention not to heat up too fast, so as not to exceed the triple point and cause thawing, which will affect the quality of the product. The material temperature is between (-20 ~ 25) °C, the time is (4 ~ 5) h, and then the temperature is raised to 45 °C, and the final pressure is 10Pa. When the material temperature and the board layer temperature tend to be consistent, the drying process can end, and the time is (8-9) h.

6. Out of the plane

The lyophilized product should not be taken out of the drying chamber directly, but the vacuum should be broken by filling with nitrogen to fill the porous structure of the product with nitrogen.

7. Packaging and storage

Because the moisture content of freeze-dried matsutake tablets is extremely low and it is easy to absorb moisture, they should be vacuum-packed or nitrogen-filled in time after leaving the machine.

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