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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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Mushrooms Grown with the Wave-Style Cultivation Method Yield High Output
The wave-style cultivation method involves spreading the compost on the bed surface into an undulating, wave-like shape when spreading compost and sowing spawn. Compared with a flat cultivation bed surface, this cultivation method can increase the fruiting area by more than 50%; it is superior to the flat cultivation method in terms of expelling harmful gases from the compost and regulating compost temperature; and without any additional investment, the yield per unit area can be increased by 30%-40%. The implementation method covers the production procedures of the early stage, including ingredient mixing, fermentation, preparation, and disinfection of the cultivation site, as well as the various management tasks of the later stage.
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Detailed Explanation of New Technology for Indoor Shelf-Style Sterilized Substrate Cultivation of Tricholoma lobayense
Tricholoma lobayense is a rare mushroom species newly developed in recent years. It fruits at relatively high temperatures and is suitable for cultivation from late spring to mid-autumn. It solves the problems of variety matching for year-round cultivation in mushroom houses and the limited area and few varieties for edible mushroom cultivation in summer that cannot meet market demand, and it has broad development prospects. At present, cultivation methods and management practices vary from place to place, so fruiting and yields are also very unstable, and mushroom death is especially likely to occur at the primordium stage. Because the indoor temperature difference between day and night is small (cultivation and fruiting are even better in houses with earthen walls), mushroom death caused by sudden high-temperature weather outdoors will not occur;
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Building cozy foreign-style mushroom houses to achieve year-round mushroom production
Fengdu Town in Gutian County, Fujian Province, has taken breaking through the seasonal cultivation of mushrooms as a difficult problem to overcome in developing the edible fungi industry, increasing investment in science and technology, building European-style "foreign mushroom houses," changing traditional cultivation methods, and achieving off-season constant-temperature cultivation and year-round production. At the site, rows of distinctive European-style "foreign mushroom houses" can be seen; they are a newly built edible fungi production base of Gutian County "Gugu Yizu" Biotechnology Co., Ltd., covering an area of 20 mu, with a total of 24 modern specialized rooms, and each mushroom house is equipped with a large
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Key Techniques for Field-Style Bag-Cultivation of Wood Ear Mushroom
The log cultivation of wood ear mushroom consumes too many resources, is unfavorable for long-term development, and has low per-unit yield and unstable returns. The Hebei Lincheng Edible Fungus Farm explored field-style bag cultivation, and after 3 years finally mastered its key cultivation techniques. The inoculation success rate, fruiting yield and quality all made great breakthroughs compared with before, and it guided a group of wood ear...
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