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Production Techniques and Processing Methods for Mushroom Beverages
1. Ingredients: 420 g of cull mushrooms or dried mushroom stems, 150 g of milk powder, 160 g of white sugar, 50 g of glucose, 46 g of citric acid, 2 g of sorbic acid, 0.5 g of the food colouring carmine, 2 mL of food flavouring, and 10 L of purified water. 2. Preparation: (1) Wash the cull mushrooms and mushroom stems from the mushroom production and processing stages in a 0.05% sodium sulfite solution to remove mud, sand and impurities, then remove them. Soak them in a 0.1% sodium sulfite solution to preserve colour, then rinse with water, and then sun-dry or oven-dry.
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How to make mushroom top-dressing liquid? Four methods to help achieve high yields
For mushrooms to achieve high yields, proper top-dressing is key. Here are several methods for preparing mushroom top-dressing liquid: 1. Mushroom root soup. Collect the mushroom stems and broken mushrooms cut off during harvesting and processing, wash them thoroughly, cut them into thin slices, add 1-1.5 kg of water per kg of material, boil for 15 minutes, take the filtered liquid and dilute with water to 10-15 kg, which can be sprayed on 30-40 sq m of mushroom beds. Used during the peak fruiting period, it can make the mushroom fruiting bodies thick and plump and extend the peak fruiting period. 2. Cow urine. Take fresh cow urine, boil until the foam disappears, dilute with 7-8 times clean water
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Salt-brining of mushrooms can effectively increase product added value.
When fresh mushrooms sell poorly, or the price is low, and they need to be preserved for a long time before sale, salt-brining is the simplest and most effective method. Mushroom salt-brining requires no large fixed capital investment, generally about 200 yuan is enough, and the processing technique is relatively easy to master. 1. Materials: washing vat, color-protecting vat, blanching pot, cooling water vat, salting vat and other containers, plus auxiliary materials such as salt and citric acid. 2. Fresh mushroom preparation: the standard is timely harvesting, removing debris and cutting stems, and sorting by grade. 3. Washing and color protection: fresh mushrooms can be directly soaked and washed in 0.6% salt water.
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New mushroom species glows green at night
Beijing Science and Technology News, November 1, 2006: According to National Geographic of the United States, in Ribeira Valley State Park not far from Sao Paulo, Brazil, a cluster of mushrooms glows green at night or in dark places. There are about 500 species of fungi worldwide, and 33 of them glow. This mushroom is one of the newly discovered glowing species. During the day, this mushroom is unremarkable, but at night, a chemical reaction makes it emit a soft and strange green light, sometimes called "foxfire." Since 2002
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What Is the Wine Cap Mushroom? Getting to Know This New Mushroom Variety
The wine cap mushroom, also known as the wine-red stropharia, has brightly colored fruiting bodies, tender and smooth flesh, a crisp and refreshing stem, rich nutrition, and excellent taste; dried mushrooms have a strong aroma comparable to flower shiitake. It is a rare edible fungus with great market development potential, and it is also one of the new mushroom varieties recommended by the Food and Agriculture Organization of the United Nations to developing countries. It is suitable for cultivation in areas such as western Guangdong and northern Guangdong in our province.
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Why should mushrooms be sun-dried before eating?
According to a recent study in the United States, tasty and juicy mushrooms are a rich source of vitamin D in the diet, and eating mushrooms scientifically is beneficial to bone health. Mushrooms are rich in protein, with a digestibility of 70%-90%, and enjoy the reputation of "plant meat." Different parts of the mushroom have different nutrient contents. Generally speaking, the cap is more nutritious than the stem, and the most suitable for eating are fresh, relatively young mushroom fruiting bodies. Mushrooms are not only rich in nutrients and delicious, rich in lysine and other essential amino acids for the human body, but also contain abundant mineral
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Mushroom Summer Disease Prevention and Control Methods and Technical Key Points
In summer, temperatures are high, humidity is high, and the base level of contaminating microorganisms is high. In view of these characteristics, effective prevention and control measures should be taken to ensure smooth production. I. Disease prevention measures during the cultivation and mycelial running stage. Due to the influence of high humidity, the success rate of cultivation and mycelial running is greatly reduced, mainly manifested as slow mycelial running, weak hyphae, and a high contamination rate. Main measures: 1. Virus-free spawn and formulated substrate: Virus-free spawn can ensure that it does not itself carry viruses or pathogens and effectively improve resistance; this is the foundation of production. Research has shown that for every 250 kg of cottonseed hull raw material
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Mushrooms Stay Fresh Longer in Fine-Pored Packaging
A horticultural researcher in the UK, after comparing several different packaging formats for mushrooms, found that mushrooms packed in shallow trays with fine-pored film (which allows gases such as oxygen to pass through) have a longer shelf life. A small area of "micropores" just a few cm square on the film lets in just the right amount of oxygen for the mushrooms to respire, while not causing phenol oxidation. This type of film also allows water to pass through so the mushrooms do not dry out. It is said that mushrooms packed with this film stay white and keep their caps tight for several days longer than those packed with ordinary perforated film and trays.
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What are the key points of mushroom preservation technology? Understand in one article
The main factors affecting mushroom preservation are as follows: Temperature: the higher the temperature, the worse the mushroom preservation. 0-4°C is the suitable temperature for mushroom preservation. Apart from quick freezing, below 0°C easily causes freezing damage. Water quality: when the iron or copper content in water exceeds 2 mg/L, the mushroom color darkens and turns brown, so iron and copper utensils and tools are prohibited. Humidity: 95-100% is required. Below 90%, the color darkens, and the caps easily open and spoil. Gas composition: an important cause of spoilage, which can be inhibited by sterilization and adjusting pH value. Enzyme activity
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Control Methods for the "Three Pests and One Disease" in Mushroom Cultivation
The "three pests and one disease" that harm autumn mushrooms are: mites, springtails, mushroom gnats, and harmful Mycogone perniciosa. The damage characteristics and control methods of these pests and diseases are described below. I. Mite damage symptoms: During the spawn-running process, if mycelial regression is observed, such as a decrease in fluffy mycelium and an increase in strand-like mycelium, and pinkish shiny spots are seen on the mycelial surface, then mite infestation has appeared on the mushroom bed. When 3-5 mites are present within the range visible under a magnifying glass, the control threshold has been reached. After casing soil is applied, mites will move along with the mycelium growing toward the soil surface and move with the soil surface, concentrating
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