When the ears begin to soften and the edges start to curl, it's time to harvest. The ears will gradually taper at the base, the stem will contract, and the color will lighten. At this stage, white spores should be visible on the underside of the cap, indicating that the mushrooms are mature and ready for picking. To harvest, use a sharp knife to cut the ear from the base, carefully along the side of the bag. It's important to cut the ear stems completely to prevent infection and pest infestation through the root channels.
During spring and autumn, when temperatures are cooler and rainfall is more frequent, harvesting should follow the principle of picking large ones first while preserving the smaller ones and protecting the original base. Harvesting quantity should be adjusted based on the condition of the crop. In summer, when temperatures are high and the risk of contamination increases, it's crucial to stop watering for 3–5 days after harvesting. Then, resume misting to maintain humidity and prevent infections. About 15 days later, you can harvest a second round. Typically, you can harvest 3–4 times, sometimes up to 5–6 times, until no more growth occurs.
For drying, it's essential to maintain the three-dimensional shape of the fungus to ensure quality. Once dried, black fungus should be stored in double-layered plastic bags to keep it fresh and protected from moisture and pests. Proper storage helps preserve its flavor and texture for longer periods. Always check the drying process regularly to avoid over-drying or under-drying, which can affect the final product’s quality.
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