It's official - I do not need a license to sell dehydrated
Shiitake - but just so you know I'm not going to be continuing my
shiitake business (officially) - so it will still be just donations if I
get any harvest. haha. thanks, drew
It's the law! As of July 1, 2015, you can make cottage foods in your home kitchen (baked foods, pickled, canned, jams,
jellies, etc.) without a license BUT you must first take a MDA-approved food safety training and register with the MDA.
Only use mushrooms from a commercial source. Must be dried, dehydrated and not roasted.
If you’re not regularly engaged in selling food, as defined in Minnesota Statute, then you don’t need to register. However, if you regularly sell cottage food at these types of venues or directly from your home, then you do need to register.Regularly engaged.
"Regularly engaged" means any person who operates a food business over a period of time at uniform, consistent intervals.
Subp. 52b.
Mushrooms.
B.
"Mushrooms, cultivated" means edible species of mushrooms that have been grown by a person or persons under controlled conditions, outdoors or indoors, on natural or artificial substrate.
mushrooms (Lentinula edodes)
High-temperature drying reduced volume changes to a certain extent and thus alowed larger volumes to be retained in the final dried mushroom.
Furthermore, surface hardening led to internal stress-induced separation of the mushroom tissues from the surface layer during the drying and shrinkage of the final product and therefore results in the formation of a large number of cracks and pores, increasing the rehydration ratio of the dried product and reducing its bulk density
consistent with the value of 38.07 mg/g DW of total free amino acids
reported for fresh shiitake mushrooms (Tian et al., 2015). After drying,
the total free amino acid content in the dried samples increased sig-
nificantly (P < 0.05). Compared with the total free amino acid content
of 51.67 mg/g DW of control group, Q1, Q2, and Q3 groups showed
higher contents (60.02, 58.17 and 56.90 mg/g DW, respectively). This
is consistent with the results reported by Zhang, Chen, Zhang, Ma, and
Xu (2013). The change in free amino acid content is consistent with the
change in protein content, indicating that high temperature pretreat-
ment could promote protein degradation when drying and enhance the taste of dried mushrooms.
Reports indicate that formaldehyde is being used by mushroom growers in some countries to keep a species of fruit fly (Drosophila) from invading the mushrooms. A 2003 U.S. Department of Agriculture study on formaldehyde levels in raw shiitake mushrooms from China and the U.K. found that the levels observed were “the result of natural production” by this type of mushroom. However, cooking the mushrooms for at least six minutes caused a “significant reduction” in the formaldehyde, the study noted, leaving levels that were “unlikely to pose an appreciable risk to human health.”
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