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Detailed Explanation of New Processing Technology for Shiitake Mushroom Floss and Key Operating Points
1. Raw materials. 100 kg shiitake mushroom stems, 5 kg high-quality soy sauce, 4 kg white sugar, 3 kg peanut oil, 5 kg scallions, 0.2 kg monosodium glutamate (MSG), 4 kg yellow rice wine, 0.6 kg refined salt, appropriate amounts of ginger, fennel, food coloring, and five-spice powder. 2. Raw material processing. Select shiitake mushroom stems free of sawdust, insect damage, and mold. Cut them into pieces about 1 cm long with a chopping machine, wash them clean with water, and soak for 1-2 days to allow them to fully absorb water and soften. 3. Pre-boiling. Place the soaked mushroom stems in a pot, heat to boiling, then simmer over low heat for 3 hours. Then use a wooden
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Detailed Explanation of the Production Process for Soft-Packaged Shredded Shiitake Mushrooms
Edible fungi are rich in amino acids, vitamins, polysaccharides, polypeptides, and trace elements such as organic germanium and zinc, and have high edible, health-care, and medicinal value. Developing deep processing of edible fungi to make convenient side dishes, beverage powders, nutritional oral liquids, and medical health-care products has broad market prospects. The author has researched and developed a series of seasoned soft packages from deep-processed edible fungi, suitable for production by townships, towns, and small enterprises. The production process for seasoned soft-packaged shredded shiitake mushrooms is introduced as follows: 1. Process flow: dried shiitake mushrooms (or fresh mushrooms) -> remove stems, shred -> wash
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Detailed Explanation of Key Techniques for Outdoor Substitute Substrate Cultivation of Shiitake Mushrooms
Shiitake mushroom (Lentinula edodes) is one of the important edible fungi, originally wild, and was first artificially cultivated in China over 800 years ago. Substitute substrate cultivation uses artificial mushroom logs made from sawdust, mulberry branch powder, cottonseed hulls, etc., to replace natural logs for cultivating shiitake mushrooms. This method has wide resource availability, high yield, a short production cycle and high economic returns, making it very suitable for farmers to cultivate. 1. Strain selection. There are many types of shiitake varieties, and the commonly used ones are of the medium-low temperature type. The optimal environmental conditions for the mycelial growth of this type of shiitake are an air temperature of 24-27°C, a substrate moisture content of about 60%, and no light or weak light. The optimal environmental conditions during the fruiting stage
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Detailed Explanation of the Key Technical Points for Raw-Material Cultivation of Shiitake Mushrooms
I. Significance of raw-material cultivation 1. The substrate has a wide range of sources and is easy to obtain locally, such as sawdust, cottonseed hulls, soybean stalk powder, corn cobs, etc. 2. The raw-material cultivation process is simple and greatly saves labor and working hours. 3. Raw-material cultivation has a short cycle and quick returns. From pressing the blocks or bagging and inoculating to fruiting generally takes only about 40 days. The substrate is not subjected to high-temperature sterilization, so the nutrients are not destroyed, and pile fermentation can decompose most macromolecular substances into small-molecule substances easily absorbed by the mycelium. At the same time, because an appropriate amount of fungicidal agent is added to the substrate, infection by contaminating microorganisms is also markedly reduced. 4. Raw-material cultivation has low cost, good quality, and high yield. Compared with cooked substrate, raw material increases yield by 27%, while production cost is reduced by 29%. II. Raw material preparation 1. Substrate formulas. Because shiitake is a wood-rotting fungus, in order to improve yield and quality, the substrate must contain more than 30% sawdust. The four substrate formulas are introduced as follows: (1) Sawdust 38 kg, wheat bran 10 kg, sugar 1 kg, gypsum 0.5 kg, superphosphate 0.5 kg, carbendazim 35 g. (2) Cottonseed hulls 20 kg, sawdust 19 kg, wheat bran 10 kg, sugar 0.75 kg, gypsum 0.5 kg, carbendazim 35 g. (3) Corn cobs 25 kg, sawdust 15 kg, wheat bran 8.5 kg, sugar 0.75 kg, gypsum 0.5 kg, urea 0.25 kg, carbendazim 35 g. (4) Rice straw (or wheat straw) powder 19.5 kg, sawdust 19.5 kg, wheat bran 9.25 kg, sugar 0.75 kg, gypsum 0.5 kg, carbendazim 35 g. 2. Pretreatment of sawdust. Sawdust is the raw material most favored by shiitake. Because sawdust is mixed with large amounts of components from pine, cypress, fir, and other such species, and the sawdust of these tree species contains terpenoid substances that inhibit mycelial growth, necessary measures must be taken to treat it when cultivating shiitake so that the mycelium can grow normally. The specific methods are as follows: (1) Limewater soaking method: its principle is that limewater has a relatively high pH, and its alkalinity can destroy the chemical structure of terpenoid substances. Generally, sawdust is soaked in 2% limewater for 12 hours-24 hours, then removed, rinsed with clean water, and sun-dried for later use. (2) Potassium permanganate solution soaking: its principle is that potassium permanganate can oxidize terpenoid substances. Generally, sawdust is soaked in 0.2%-0.3% potassium permanganate solution for about 12 hours, then removed, rinsed with clean water, and sun-dried for later use. (3) Boiling: boil sawdust in boiling water for about 15 minutes, remove it, rinse with clean water, and air-dry for later use. (4) Sun exposure: exposing sawdust to the sun for 60 days-90 days can also cause terpenoid substances to decompose and volatilize. 3. Pile fermentation (1) Functions: a. Through fermentation, some macromolecular substances can be degraded into small-molecule substances directly utilized by the mycelium. b. During fermentation, the temperature can reach 70°C, which can kill most contaminating microorganisms. c. During fermentation, terpenoid substances that inhibit mycelial growth can be degraded. (2) Process: mix the substrate uniformly according to the formula, then add water at a ratio of 1:1.3, mix well, and build a pile. The pile width is 1.2 m-2 m, the height is 1 m-1.5 m, in a trapezoidal shape, and the length depends on the amount of material and the site. The piling period is generally about 26 days, and the pile is generally turned 4 times-5 times, with the time intervals allocated as 7 days, 6 days, 5 days, 4 days, and 4 days. If the fermentation time is short, the material cannot fully decompose; if the fermentation time is long, the nutrient loss in the substrate is too great. Other materials are added in conjunction with pile turning, and the order is as follows: gypsum is added in two portions at the 1st and 2nd turnings; urea is added in 3 portions at pile building and the 1st and 2nd turnings; lime is added at the 3rd turning. Wheat bran, sugar, and carbendazim are added after the pile fermentation is completed and before bagging. The pile color is brown or coffee-colored, not black; the smell is mellow, without stench, sourness, or mustiness; the material is soft and elastic; the volume is reduced by 40% compared with the original, and the weight is reduced by about 30%. III. Disinfection of the mushroom house. The first disinfection is carried out before the substrate enters the mushroom house, and the second disinfection is carried out after it enters the mushroom house. In this way, contaminating microorganisms and pests in the mushroom house, bed frames, and substrate can be reduced to the greatest extent. The specific method is: for every 100 cubic meters of space, use sulfur 500 g, dichlorvos 100 g, and formaldehyde 200 g, mix with sawdust, heat, and fumigate sealed for 24 hours, then open doors and windows for ventilation, and only enter to operate after the medicinal odor in the mushroom house has dissipated. IV. Cultivation management 1. Pressing blocks or bagging. (1) Mixing materials: dissolve carbendazim in a small amount of clean water, add it with wheat bran to the substrate, gradually add an appropriate amount of clean water, and stir thoroughly and evenly. The water content in the substrate is about 60%, judged by water appearing between the fingers when the material is squeezed in the hand but not dripping, and the pH is 6.5-7, then mix in 10% spawn. (2) Pressing blocks or bagging: on a cement floor, first spread a layer of plastic film soaked in 0.2% potassium permanganate solution, place a wooden frame mold 33 cm long, 33 cm wide, and 8 cm high on the film, then sprinkle a 1 cm thick layer of spawn, pour the spawn-mixed substrate into the wooden frame, press flat slightly, sprinkle another 1 cm thick layer of spawn on the surface, preferably so that the substrate is not exposed, finally scrape flat with a wooden board and press firm, release the frame mold, and it becomes a spawn block 6 cm-7 cm thick, and finally fold the film well. If using bagging, first put the spawn-mixed substrate into the bag, then insert a hole in the center with a conical stick, and finally sprinkle a 1 cm thick layer of spawn at both ends of the substrate bag, preferably so that the substrate is not exposed, then tie the opening tightly to seal it. 2. Management during the mycelial culture period. The optimum temperature for mycelial growth is 25°C. During mycelial growth, the relative air humidity is required to be 60%-65%. Before the mycelium has fully colonized, avoid lifting the film, in order to prevent contamination by foreign microorganisms and to help maintain temperature. When the mycelium has fully colonized, turn the spawn block over and continue culturing for 4 days-5 days. When about 40% of the surface mycelium has turned brown, it can be placed on the shelves to induce fruiting. 3. Management during the fruiting period. The optimum temperature for fruiting is 12°C-18°C. A large day-night temperature difference can promote the formation of shiitake fruiting bodies. The relative air humidity in the mushroom house is maintained at about 90%. The specific measures taken are: spraying water on the floor and walls, and misting in the air. The water content of the spawn blocks should reach 50%-60%. As the culture time increases, the water content of the spawn blocks gradually decreases, but water must not be sprayed directly on the fruiting bodies, otherwise the fruiting bodies rot easily. If the water content of the spawn blocks drops below 40% and they feel very light when picked up by hand, then soak the spawn blocks in a water pool for 15 hours-20 hours so that they fully absorb water, then take them out and put them back on the shelves. Generally, 4 batches-5 batches of mushrooms are harvested, until the nutrients in the substrate are completely exhausted. 4. Harvesting. When the fruiting bodies have opened to 70%-80%, harvest them promptly. When harvesting, take care to pick the large ones and leave the small ones, combine harvesting with management, prevent damage to the surrounding small mushrooms and spawn blocks, and do not leave the base of the stipe on the spawn block, so as to avoid invasion by contaminating microorganisms that affects fruiting. 5. Spraying nutrient solution. (1) Formulas. No. 1 vigor agent: B9 0.5 g, vitamin B1 40 mg, urea 100 g, water 100 kg. No. 2 vigor agent: B9 1 g, vitamin B1 100 mg, magnesium sulfate 50 g, potassium dihydrogen phosphate 100 g, water 100 kg. (2) Method of use. After harvesting two flushes and stopping water for 2 days-3 days, use No. 1 vigor agent and spray continuously 2 times-3 times, using 0.25% nutrient solution per square meter, which can make the mycelium turn white and thicken.
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Shiitake Mushroom Deep Processing: Production Workflow and Key Technical Points
I. Shiitake Soy Sauce Production Process Generally, each kilogram of shiitake by-products (deformed mushrooms, substandard mushrooms, small mushroom pieces, mushroom stems, and the residue from shiitake submerged fermentation) can be made into 10 kg of premium soy sauce. The production steps are: 1. Raw material selection: 10 kg fresh mushrooms, 400 g dried ginger, 300 g fennel, 250 g Sichuan pepper, 200 g star anise, 200 g orange peel, 150 g cassia bark, 100 g food-grade preservative, 50 g lysine, 50 g monosodium glutamate (MSG), 6 kg roasted salt, 10 kg soybean water, 10 kg warm water
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Shiitake mushrooms achieve three-dimensional cultivation through shelving
In recent years, my family has always been growing shiitake mushrooms in a greenhouse, but perhaps due to technical and other reasons, the returns have never been ideal. I heard that shelf-layer cultivation of shiitake mushrooms can bring considerable returns. Could you introduce the shelf-layer cultivation method for shiitake mushrooms? Tian Shuzhen, Nong'an. Hello Tian Shuzhen: Shelf-layer cultivation of shiitake mushrooms is currently a new technique for increasing shiitake mushroom yields. Below I will introduce how to choose a good site and variety, and the management points to note, for your reference: 1. Site and setup for the mushroom shed site
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Detailed Explanation of the Production Process of Shiitake Mushroom Pork Floss
1. Raw material preparation. Select about 5 kg of lean pork leg meat. Wash clean and cut into short strips. Take 3% (based on meat weight) dried shiitake mushrooms and soak in water to rehydrate. 2. Boiling seasoning. Heat 3% peanut oil (based on meat weight, the same applies below) in a pot, add 1% ginger and fry briefly, add 10% soy sauce, 3% shiitake mushrooms, 50% water, 0.6% refined salt, 5% scallions, 0.5% fennel, 4% yellow rice wine, simmer over low heat for 30 minutes, then filter, and add 0.2% compound monosodium glutamate. 3. Boiling the meat. Put the meat strips into the pot, add
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Detailed Explanation of the Processing Technology for Canned Shiitake Mushroom and Meat Sauce
Canned shiitake mushroom and meat sauce is a new type of health food that is deeply welcomed by the market. It is rich in nutrients and has a unique flavor, making it an excellent product for the family dining table. Its processing technology is as follows: 1. Raw materials and auxiliary materials. Shiitake mushrooms: Choose dried shiitake mushrooms with a strong aroma and thick caps, or fresh shiitake mushrooms of good quality. Pork: Choose small-package cut meat with a certificate of conformity (it should undergo chilled acid removal). Doubanjiang: Choose sauce fermented and brewed from broad beans or soybeans, with normal color, moderate viscosity, no impurities, no off-odor, a salt content of 12%-15%, and a moisture content not exceeding 16%.
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Key Points for Autumn Management of Shiitake Mushrooms
Shiitake mushrooms have a long fruiting period, spanning three seasons - autumn, winter, and spring - about 10 months. Generally, inoculation is done in August to September, and fruiting occurs in November to December. Shiitake mushrooms that grow before December are called autumn mushrooms. In shiitake mushroom bag cultivation, autumn management is very important. The key techniques are as follows: Indoor spawn running. Shiitake mushrooms require more than 60 days from inoculation to physiological maturity. After inoculation, they should be promptly moved into a spawn-running room for cultivation. The bags are arranged in a "#" shape, 8 to 9 layers high, with room temperature controlled at around 25°C and relative humidity required to be below 70%. From 1 to 6 days after inoculation, the mycelium is in the recovery and germination stage, and room temperature should be controlled between 28°C and 30°C. During this period, the bags should not be turned, ventilation should be avoided, and shading should be used to create dim light. From 7 to 10 days, the mycelium begins to grow and colonize the substrate, room temperature is lowered to 26°C to 28°C, ventilation is done 2 to 3 times a day, and on the 7th day the first turning of the stacks is carried out, that is, the stacked bags are moved to swap upper and lower, inner and outer positions, so that every bag can receive management under the same conditions. When turning the stacks, handle them gently to strictly prevent damage to the seals and contamination by foreign fungi, and at the same time carefully check for contamination during turning. If pinpoint contamination is found, inject a mixture of 50 ml of 75% alcohol and 30 ml of 25% formaldehyde to seal the affected area. If contamination appears on the inoculation block or around it, dig out the contaminated part and re-inoculate. If contamination is on the sealing material, spot-apply 0.2% potassium permanganate or carbendazim to the affected area. After 11 to 15 days, the mycelium grows vigorously and has expanded to 4 to 6 cm. Room temperature should be maintained at 24°C, ventilation should be increased, and the second turning of the stacks should be carried out. One day later, use a bamboo needle to punch holes to increase oxygen, piercing 4 slanted holes around the expanding mycelium. Bag temperature should be controlled at 20°C to 24°C and must not exceed 26°C. After 50 days, remove the shading material from doors and windows to promote mature and robust mycelial growth.
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Detailed introduction to the Shiitake mushroom variety Wuxiang No. 1
Characteristics: This variety is a high-temperature type of shiitake mushroom and can produce mushrooms during the hot summer and autumn seasons. The mycelial growth temperature range is 5-34°C, with the optimum temperature being 24-27°C. The fruiting temperature is 5-30°C. Under relatively dry management, the fruiting bodies are of good quality. Advantages: tolerates high temperatures, fruits early, turns over waves quickly, has good mushroom quality, high yield, and stable production. Disadvantages: in environments with high temperature and high humidity and insufficient ventilation, the mushroom logs are prone to contamination by competitor fungi, and the fruiting bodies occur in large numbers and grow quickly, with thin flesh, long stipes, and easy cap opening. Suitable promotion areas:
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