Mushroom cultivation has become a vital industry in many mountainous rural areas, driving local economic growth. However, during the growing process, poor management or sudden changes in weather and temperature can lead to malformed or low-quality mushrooms, collectively referred to as "substandard mushrooms." If these are sold directly as fresh mushrooms, they often fetch very low prices and face poor market demand. On the other hand, when processed into dried mushrooms, their value significantly increases and they become more desirable in the market. First, raw material preparation is essential. The mushrooms must be cut according to their shape, texture, and quality. They are typically divided into three grades: long-cut, medium-cut, and short-cut. Mushrooms with thin stems and small caps are ideal for long cuts to preserve their fullness. Medium-sized round mushrooms with soft flesh are best suited for 1–1.5 cm cuts, while large, thick-fleshed mushrooms should be cut flat, leaving about 0.5 cm of the stem. The cutting length greatly affects the final price and yield of the dried product, so careful attention is required during this stage. Second, the drying process plays a crucial role in determining the quality of the final product. After cutting, the mushrooms are spread evenly on a drying tray and placed into a drying oven. The initial drying temperature should not be lower than 30°C, ideally around 32°C. For the next 6 hours, the temperature should be maintained between 40°C and 50°C. Then, after a one-hour break, the temperature is adjusted to 45°C–50°C for another 6 hours. Following a two-hour rest, the temperature is gradually increased to 50°C–60°C until fully dried. It’s important not to raise the temperature too quickly—ideally no more than 3°C–5°C per hour—to avoid damaging the mushroom structure. During the drying process, it's also important to monitor the mushrooms, as different thicknesses and moisture levels mean varying drying times. After the second rest period, a thorough check is conducted. Any over-dried mushrooms are removed and placed in plastic bags to prevent them from becoming too brittle, which could affect the overall quality of the dried product. Third, proper storage is critical to maintaining the quality of dried mushrooms. If not stored correctly, they can easily become damp, especially during the rainy season when humidity is high. To prevent mold and pests, dried mushrooms should be quickly sealed in plastic bags and placed in containers with anhydrous sodium chloride. This helps prevent sugar leakage and discoloration, as well as protects against insect infestations such as wheat mites. Additionally, before storing, the room can be fumigated with carbon disulfide for 24 hours, and then ventilated thoroughly before placing the mushrooms inside. These steps ensure that the dried mushrooms remain fresh, high-quality, and ready for sale.

Metal Cage

Metal Cage

Metal cage's other name is animal cage, and then it is including : bird cage, cat cage, rabbit cage, rabbit cage, etc.

The material of metal cage: stainless steel, thin low carbon steel, aluminum alloy. And the surface treatment : hot dipped galvanized, electro-chemical, powder coated, painted, colored zinc, can also as per customer's requirment to produce or surface treatment.

Advantages of metal cage:

beautiful and novel shape

precise manufacture

top quality materials

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