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Methods for the Prevention and Control of Edible Mushroom Diseases and a New Rapid Drying Technology
A New Rapid Drying Method for Edible 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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Detailed Explanation of the New Technology for One-Time Massive Mushroom Flushing of Oyster Mushrooms
The so-called new technology for massive mushroom flushing refers to the use of a supporting set of techniques to force a one-time high yield at the first flush of mushrooms. This is a further improvement and strengthening of "simulated industrial cultivation technology," and practice has shown that the results are very good and that it can be promoted for use. This technology mainly consists of five steps: 1. Carry out virus elimination treatment on the spawn. "Good seed produces good seedlings" is a truth everyone knows, but indefinite preservation of spawn and continuous, unlimited subculturing can lead to problems such as trait degeneration or naturally carrying viruses and pathogens.
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Detailed Explanation of Key Points of New Technology for Producing Mushrooms in Oyster Mushroom Bed Cultivation
When oyster mushrooms are cultivated using indoor frame-style beds, mushrooms usually grow only on the front side of the bed, so their production capacity cannot be fully realized. If mushrooms are produced simultaneously on both the front and back sides of a frame-style mushroom bed, then without increasing the formula of the culture material per unit area or the amount of spawn inoculated, the average yield can reach 15.5 kg per sq m, of which 7.6 kg is produced on the back side. Compared with producing mushrooms only on the front side, the yield is nearly doubled, and mushroom formation can be advanced by about 7 days. The key points of the technology for producing oyster mushrooms on both the front and back sides of a mushroom bed are introduced below: Setting up the mushroom bed frame structure
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New intensive cultivation technology for small oyster mushrooms originated in South Korea
The small oyster mushroom belongs to the subdivision Basidiomycotina, order Agaricales, family Pleurotaceae, genus Pleurotus. It is rich in protein, sugars, vitamins, iron, calcium and the 8 essential amino acids for the human body. Its flesh is plump and tender, with a fresh and pleasant taste, and it has high edible and health-care value, making it highly favored by consumers. It is a mushroom with relatively large production and consumption in South Korea. Because small oyster mushrooms are not easy to transport over long distances or keep fresh, very few fresh mushrooms are imported from abroad, and production is mainly domestic in South Korea. Compared with conventional oyster mushroom cultivation, the biological conversion rate of small oyster mushrooms is relatively low, only 50%-80%, and moreover, grading
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A Complete Analysis of the New Machine-Bagging and Irrigation Technology for Oyster Mushroom Cultivation
Drawing on shiitake mushroom production techniques to grow oyster mushrooms, a new machine-bagging and bag-cultivation technology for oyster mushrooms has been summarized, and it is introduced as follows: 1. Preparation of spawn bags: according to the formula of 88% cottonseed hulls, 10% wheat bran, and 2% gypsum, add 1.1-1.2 kg of water per kg of dry material. Use the special bagging machine for shiitake production to fill the material into 55×15×0.004 cm low-pressure polyethylene plastic bags, with each bag holding 2.1-2.3 kg wet weight of material. Then, put the material bags into a sterilization stove for sterilization; after the temperature rises to 100°C, keep it for 10
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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 New Fermentation Technology for Shiitake Mushroom Seasoning Sauce
Shiitake mushroom seasoning sauce is a new type of premium condiment. In addition to retaining the unique aroma of shiitake mushrooms, it also contains appropriate proportions of alcohol, sugar and amino acids. It is savory and mellow with a pleasant taste, rich in nutrients, delightfully fragrant and easy to use. Its fermentation technology: 1. Brewing raw materials. Main ingredients: shiitake mushroom mycelium, dried shiitake mushroom powder, fresh koji juice, yeast liquid; auxiliary ingredients: edible sugar, lactic acid, etc. 2. Enzyme liquid culture. Take 2 liters of fresh koji juice at a concentration of 8-10 Baume as the culture medium, put it into a long-necked bottle, use sterilized silk cotton as the bottle stopper, place it in a small pot
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Detailed Explanation of New Anti-Contamination Technology for Bag-Cultivated Shiitake Mushrooms
Bag-cultivated shiitake mushrooms are prone to contamination. Besides reasons such as complex process technology, relatively low production technology levels, and crude conditions, it is also related to the quality of raw materials, spawn, and plastic bags, extensive production and management, the single efficacy of long-term use of purely chemical disinfectants, and the development of drug resistance in contaminant fungi. To effectively solve the contamination problem: 1. Preparation of culture medium. The culture medium can use conventional formulas such as sawdust, bran, cottonseed hulls, corncobs, and crop straw. The material-to-water ratio is about 1.0:(1.2-1.
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New Shiitake Mushroom Ground Cultivation Technology Helps Cultivation in High-Altitude Cold Mountain Areas
Shiitake mushroom is a temperature-variable fruiting fungus; when the day-night temperature difference exceeds 10°C, it grows well, yields high, produces large and thick-fleshed mushrooms of good quality. In high-altitude cold regions, the day-night temperature difference in spring and summer is large, often exceeding 10°C, making it suitable for cultivating shiitake mushrooms, with a per-mu yield of 3000-4000 kg. The ground cultivation technology for shiitake mushrooms in high-altitude cold mountain areas is a new cultivation model following ground cultivation and bag cultivation of shiitake mushrooms, and it is also a good project for mountain people to escape poverty and become prosperous. The main cultivation techniques are introduced as follows: Cultivation season and temperature. The general sowing period is from April 20 to May 10 each year
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