White onion mushroom cover flat hemispherical, smooth, non-stick, light meat color, mushroom meat white, sauce flavor, can be used as medicine. On the ground of broad-leaved forests such as tussah, oak and mixed forests, solitary or group. Ectogenetic mycorrhizal fungi of the genus arboretum. Edible, delicious. Common in the southwest market, in yunnan more popular with the masses one of the wild fungi. Its unique fragrance and medicinal value has been praised by consumers at home and abroad. Export to Europe, America, Japan and other countries.

The medicine has the effect of clearing heat and relieving trouble, nourishing blood and the middle, chasing wind and dispersing cold, relieving muscle and blood, filling empty and refreshing. It is one of the raw materials of Chinese patent medicine "shu jin pills". 

Summer rain more, white onion fungus into the harvest period, white onion fungus water content is larger, especially in the rainy season and it is not easy to preserve, the general shelf life in 1 to 2 days, must be sold on the day after picking, not sold can only be dried into dry products. The dried product is easy to preserve and has a long time.

Processing steps of leucopenia:

The first step, pick the white onion fungus, and clean the soil on the fungus. Frame the white onion fungus.

The second step is to remove the fungus feet and feet, clean them and drain the water.

Step 3: load the fungus into the material cart and push it into the drying room for drying

Step 4: dry the mushroom. The whole drying process of fungus is divided into 6 stages. The specific temperature, relative humidity and other parameters are set as follows:

1. In the first stage, the temperature is set at 45℃, the drying relative humidity is set at 10%, the drying time is 7~8 hours, and the drying + humidity removal mode is set.

2. In the second stage, the temperature is set at 50℃, the drying relative humidity is set at 10%, the drying time is 6~7 hours, and the drying + humidity removal mode is set.

3. In the third stage, the temperature is set at 65℃, the drying relative humidity is set at 10%, the drying time is 4 hours, and the mode of drying + humidity removal is set.

4. In the fourth stage, the temperature is set at 70℃, the drying relative humidity is set at 10%, the drying time is 3 hours, and the mode of drying + humidity removal is set.

5. In the fifth stage, the temperature is set at 75℃, the drying relative humidity is set at 10%, the drying time is 3 hours, and the mode of drying + humidity removal is set.

6. In the sixth stage, the temperature is set at 70℃, the drying relative humidity is set at 10%, the drying time is 1 hour, and the mode of drying + humidity removal is set.

Special reminder: the drying time of fungus is 21~26 hours according to the size of fungus. After drying finished inspection quality, passing packaging, preservation and sales.

Attention: due to large white onion fungus water content, the first stage mushroom drying temperature is not suitable for high, usually between 45 ℃ and 50 ℃ temperature, drying time in 8 ~ 10 hours, the first stage must be a large number of platoon is wet, the relative humidity decreased to 38% when ascending temperature, so that we can guarantee the mushroom color and shape, is conducive to improving the quality of the baking.