The mushroom body of Stropharia globularis has high water content and is not suitable for processing by drying. It is advisable to use a dryer or an electric blast drying machine to perform mechanical drying in a drying room. The process is: 1, graded sieve. The mushroom body used for dried Stropharia should stop spraying 2 days before harvesting, scrape mushroom scales and mushroom foot sediment with bamboo, keep stipe according to need or use stainless steel scissors to cut off all or Part of the stipe, after cleaning, drained under the air, or drying the sun under the sun for 2 ~ 4h, according to the size of the mushroom body and wet and dry degree screening grading, bacteria pleats placed on the baking screen. Before baking, the dryer (room) is preheated to 45~50°C. When the temperature is slightly lowered, the fresh mushroom screen is discharged on the baking screen shelf of the drying room. The large and wet mushroom discharge screen holder middle layer and the small mushroom The top layer of the dry mushroom screening rack is opened, and the bottom layer of the mushroom removal screen is opened. After the discharge is completed, close the drying door and start baking. 2, thermostat stereotypes. The start temperature of the mushrooms picked on a sunny day is 35~40°C; the mushrooms picked on a rainy day are 30~35°C. After the mushroom body is heated, the surface moisture quickly evaporates. At this time, all the inlet windows and exhaust windows should be opened to discharge the water vapor with the maximum ventilation volume, so as to promote the fixation of the whole flowering pleats and erect shape. Immediately afterwards, the temperature dropped to 26°C and maintained for 4 hours to prevent the bacterial lamellae from falling down, damaging the mushroom shape, and the color becoming darker and reducing the commodity value. 3, mushroom body dehydration. Bake temperature at 26 °C for 4 hours after the beginning of warming, with an increase of 2 ~ 3 °C per hour bake temperature method to maintain 6 ~ 8h to 51 °C when the constant temperature, to promote the body a lot of water evaporation. When the temperature rises, it is necessary to open and close the window in time to adjust the relative humidity by 10% so as to ensure that the bacterial lamella is upright and the color is fixed. During the warming stage, the position of the upper and lower baking screens should be properly adjusted so that the dryness of the mushroom body is uniform. 4, the overall dry. From a constant temperature of 51°C to 60°C for about 6 to 8 hours. When it is dried to 80% dry, it should be taken out from the oven and dried for 2~3 hours before being baked on the rack. The double windows are fully closed for 2 hours, and then baked until lightly folded by hand. Mushroom shank is easy to break, and the baking is finished when crisp sound is emitted. Generally, 9kg fresh mushroom can be processed into 1kg dried mushroom. 5, finished product packaging. The baked dried Scutellaria bulbarii was graded and packed in plastic (9525, -245.00, -2.51%) food bags, each containing 500g or 1000g of dried product, sealed in bags, stored or exported. The dried bulbs of the bulbous mushroom can also be placed in woven bags lined with plastic film. After the bags are sealed, they are put into corrugated cartons or decocted bamboo and wooden boxes. Each box contains 5kg of dry goods, which is convenient for storage and beneficial. Export sales. Plant Extract,Natural Eleuthero Extract,Wolfberry Root Bark Extract,Portulaca Grandiflora Extract Fufeng Sinuote Biotechnology Co.,Ltd. , https://www.ffsinuoteplant.com