Morchella processing
Morchella also know as: merkel, dry land fish, sponge mushroom, or Pine Cone Mushroom. Morels are the rare prize of the spring hunt. Morels add flavor and aroma to any type of food. This unique mushroom can be fried, and eaten whole or used to flavor almost any dish.
Processing of dried morchella
It takes ten pounds of premium fresh wild morchella to make one pound of dried morchella. The drying of morchella we use the High Temperature Dehumidification Heat Pump Drying Machine of Dryfree.Put the morchella on the material layer by layer.When the morchella are dried, the running procedure is finished. The dryer will shut down automatically.
Dried morchella may be dehydrated and used in cooking just like fresh morchella. Use about One Ounce of dried morchella for each 8 to 10 ounces of fresh morchella called for in a recipe. The rehydration process is easy; just soak as many morchella as you would like to cook with in warm, lightly salted or sugared water for an half hour or so and they are ready to cook with.