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Detailed Explanation of the Method and Techniques for Oil-Preserved Mushrooms
1. Ingredients: 10 kg fresh mushrooms, 5 kg oil, 400 g salt. 2. Processing: Pour the oil into a pot and heat over high heat until it is 80% done, then add the washed and drained fresh mushrooms to the pot and fry them thoroughly, add the salt; simmer over low heat for 10 minutes, and while hot pour the oil and mushrooms into a clean container so that the mushrooms are submerged in the oil. After cooling, portion them into bottles, seal tightly, and store in a cool place. They can be stored for 1 year, and when eating them you can use the cooking methods for fresh mushrooms.
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Straw Grows Small Mushrooms: A New Technology for Circular Agriculture
In the rice-producing areas of the south, the technology of rapid straw decomposition and return to the field is promoted; in the dry-farming agricultural areas of the north, the technology of straw bio-reaction carbon fertilizer utilization is the focus of promotion; in the key corn and wheat producing areas, the technologies of straw crushing and return to the field, straw silage for feed, and straw forming, solidification and gasification for fuel are promoted, achieving a fundamental shift from "storing grain in granaries" to "storing grain in the land." In Nannihe Village, Zhaoxian County, the village is not large, but it has already developed more than 200 button mushroom (Agaricus bisporus) sheds. Each mushroom shed can convert and utilize the straw produced from 20 mu of land and more than 3,000 kg of dry livestock and poultry manure, producing more than 2
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Rice-mushroom cultivation becomes an emerging industry
The new "rice-mushroom-rice" grain-and-cash crop rotation model not only makes full use of surplus rural labor to solve the employment problem, but also uses straw returned to the field to improve soil structure and promote increased yields and income from rice and mushrooms. 1. Selection of varieties, seasons and sites: According to local climate and soil environment and other natural resource conditions, the button mushroom (Agaricus bisporus), whose growth habits are most suitable, is mainly selected. At the end of August and mid-September after the rice harvest, choose an open, sunny idle seedling field with clean surroundings, no pollution sources, relatively dry surface, close to
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Small mushrooms prop up a big industry that helps farmers get rich
Nanling County in Anhui Province has long been known as "Wuhu's rice market, Nanling's grain barn." While producing large amounts of rice, it also produces large amounts of straw as a by-product. In the past, farmers often burned it, which polluted the atmospheric environment and increased soil alkalinity, which was not conducive to rice growth. To transform this abundant straw resource advantage into an industrial advantage, Nanling County in Anhui Province leveraged its rich local straw resources and labor resources, targeted the characteristic industry of edible mushroom development, provided policy support, technical guidance and financial assistance, and formed a complete industrial chain from spawn production, growing and processing to sales
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Key Technical Points for Pollution-Free Production of Agaricus bisporus (White Button Mushroom)
In order to resolve the conflict between mushroom cultivation and forestry, and to reduce environmental pollution caused by the growth and expansion of the dairy cattle industry, our city conducted trial cultivation of pollution-free Agaricus bisporus in Renzhu Town in 2003, achieving good economic and ecological benefits. It has now become a major way to increase agricultural efficiency and farmers' income in northern Fujian. Through several years of follow-up investigation and exploration, the key technical points for pollution-free Agaricus bisporus production are summarized as follows. I. Site selection requires a clean site facing south, with convenient transportation, close to a water source with ample water supply, convenient drainage, sanitary water quality,
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Pollution-free high-efficiency cultivation technology for "rice - mushroom"
In 2002, the Bazhou District Agricultural Technology Station demonstrated and promoted the "rice - mushroom" high-quality and high-efficiency cultivation model in more than 20 townships including Enyang and Huacheng, obtaining a per-mu (1 mu = 1/15 hectare, the same below) output value of 7148.56 yuan, an increase of 6297.56 yuan per mu compared with the wheat-rice double cropping system, a 7.4-fold increase. Practice shows that this model has the characteristics of increasing rice yield, improving soil fertility, high mushroom yield, tender texture and delicious taste, and simple operation. It is also a good way for farmers to generate tax revenue, increase income, and get rich quickly. I.
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What mushroom production strains are used in China? Introduction to the main varieties
Since China began developing mushroom production, about several dozen strains have been used for cultivation, among which some were introduced from abroad and some were bred domestically. In the past, more strains were introduced, but as China's mushroom breeding work has deepened, the number of introduced strains has gradually decreased. At present, the most widely used strain in China is Ag2796, bred by the Fujian Provincial Institute of Light Industry, as well as As3003; introduced strains include S130, F56, and others.
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Mushrooms can achieve increased yields with traditional fertilization methods
Applying mushroom soup. Collect and wash the mushroom bases and broken mushrooms cut off during harvesting and processing, cut them into thin slices, add 1-1.5 kg of water per kg and boil for 15 minutes, take the filtrate and dilute it with water to 10-15 kg, and spray it on 30-40 sq m of mushroom beds. Applying it at the peak of fruiting can make the fruiting bodies thick and fleshy and extend the peak fruiting period. Spraying plant ash. Soak 25 kg of plant ash in 50 kg of water, filter it, and spray it to prevent mushrooms from turning red. Spraying chemical fertilizer solution. Take 0.1%-0.2% urea solution, every
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Home-style sweet and sour mushrooms, both sweet and tangy, and great with rice
Salting: In a ratio of 10 kg of salt per 100 kg of washed fresh mushrooms, spread them into a bucket in layers, one layer of mushrooms and one layer of salt, sprinkle 1-2 kg of salt on top (to preserve), cover with a bamboo mat and press down with a stone. After 24 hours, take them out and drain off the salt brine, then re-salt at a ratio of 8 kg of salt per 100 kg of mushrooms. After 24 hours, they become a semi-finished product. Vinegar soaking: Soak the semi-finished product in clean water for 12 hours, take it out and drain off the water (about 8 hours), put it into a vat, pour in vinegar equal to half the weight of the semi-finished product, soak for 12 hours, take it out and drain off the vinegar liquid (about 3 hours
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Fresh mushrooms are available in all four seasons. How is that achieved?
In Yangpingsi Town, Zoucheng City, Shandong, fresh mushrooms can be eaten all year round, because the mushrooms here all grow in special mushroom houses. Mushroom houses fitted with shade nets can extend the harvest period of button mushrooms (Agaricus bisporus) into summer. And the mushroom houses kept tightly sealed even in the heat of summer are meant to let straw mushrooms (Volvariella volvacea), which love high temperatures, come to market 2 months earlier. Mushroom houses fitted with air conditioning are meant to maintain a constant temperature and humidity, so that enoki mushrooms (Flammulina velutipes) grow like chives - after one crop is cut, another crop follows. Through technological means, the north-south differences in edible fungus cultivation have been changed, and its
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