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New tricks for mushroom processing, these practical methods are worth a try
Mushrooms are a nutritious and healthful food that people love. With the large-scale development of mushrooms, new processing methods have emerged. 1. Mushroom pickles - salted base: Remove debris from the mushrooms, wash and drain them, prepare brine at a ratio of 10-15 kg of salt per 100 kg, place the mushrooms in the brine until just submerged, seal and salt for 1 week, turning them twice during this period so the salt penetrates evenly. In soy sauce: Take out the mushrooms, drain off the brine, soak in clean water for one day, remove and dry the surface moisture, then put them into a sauce jar, and use 50-70 kg of sweet bean sauce per 100 kg
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What are the control methods for mushroom mycelium shrinkage?
In mushroom cultivation, it is common to encounter mycelium that does not colonize the substrate after germination, turns yellow and shrinks, seriously affecting the development of mushroom production. The causes and control methods are described below: 1. High-temperature burning of the mycelium. The sowing period has high temperatures, the compost is too thick, and the substrate temperature does not steadily drop after fermentation, so the temperature inside the compost rises above 30°C. Control methods. The sowing period for mushrooms should avoid the high-temperature period; at sowing time the substrate temperature should be stable below 25°C. If mycelium is found to have shrunk due to high temperature after sowing, the pile should be turned again for ventilation, and then
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What are the control methods for mushroom slugs?
Morphological characteristics The wild slug (Deroceras agreste) has a soft body without a shell, dark gray, yellowish white or grayish red in color, and secretes colorless mucus; when extended, its body length is 30-40 mm and width 4-6 mm. The two-lined mucous slug (Philomycus bilineatus) is soft and shell-less, grayish white or pale yellowish brown, secretes milky white mucus, and when extended measures 35-37 mm in length and 6-7 mm in width. The yellow slug (Limax flavus) is soft and shell-less, dark orange or yellowish brown, secretes pale yellow mucus, and when extended reaches 120 mm in length and 12 mm in width. Occurrence pattern and living habits
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How to prevent and treat mushroom wet bubble disease? These methods must be mastered
1 Before planting, spray and disinfect the mushroom house and mushroom racks with a 5% bleaching powder aqueous solution or 5% formaldehyde solution; 2 Casing soil disinfection: the casing soil should be taken from deep soil 30 cm below the surface, never take topsoil, and even more so do not take soil from fields where mushroom waste has been produced; after the casing soil is prepared, it should be dried in the sun, and at the same time disinfected with chemicals. The specific method is: use 1.5 grams of Youmeijing per square meter, dilute with water, spray it, and mix the soil evenly. In areas with severe disease, the dosage may be appropriately increased. For the second application, after the second flush of mushrooms turns to the next batch, spray with a 700-1000 times diluted solution of Youmeijing
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What are the control methods for mushroom wet bubble disease?
(1) Before planting, spray and disinfect the mushroom house and mushroom racks with a 5% bleaching powder aqueous solution or a 5% formaldehyde solution. (2) Disinfect the casing soil. The casing soil should be taken from deep soil below 30 cm; never take topsoil, and even more so, do not take soil from fields where mushroom waste has been dumped. After the casing soil is prepared, it should be sun-dried thoroughly, and at the same time disinfected with chemicals. The specific method: use 1.5 g of Cimeijing per square meter, mix it evenly with the soil, and then apply it as casing soil. In areas with severe disease, the dosage may be appropriately increased. For the second application, after the second flush of mushrooms is harvested, spray a 700
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Mushroom fly control methods and key technical points
The larvae of various flies, commonly known as maggots, are very harmful to mushrooms, not only feeding on mushroom mycelium but also spreading diseases. Mushroom flies mainly breed in manure and are brought into the mushroom house through the compost. After fruiting, maggots of various colors are often found gathering at the junction of the cap and the stipe, or boring into the interior of the stipe, seriously affecting the quality and yield of the mushrooms. Control measures: 1. During the composting period, 0.5% dichlorvos should be sprayed frequently around the compost pile; 2. Dichlorvos should also be sprayed regularly around the mushroom house, and environmental
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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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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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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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