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Ideas and Countermeasures for Promoting the Industrialized Operation of Edible Fungi
Fan Shenhua, Director of the Agriculture Bureau of Bazhong City, Sichuan Province, led a municipal bureau research team on a special investigation of edible fungi in Tongjiang County. Over two days, the research team successively visited 5 villages and 12 she in Tiechang Township, Nuosuihe Town, and Nuojiang Town of Tongjiang County, visited 27 large planting households, 2 professional cooperatives, the processing workshops of leading enterprises, and the operating market, and held discussions with large households, members of professional cooperatives, grassroots cadres, and leading enterprises to jointly explore the industrialized operation of edible fungi. I. Development Status The edible fungi products of Tongjiang mainly consist of silver ear fungus (white fungus), wood ear fungus, and shiitake mushrooms, which are produced and cultivated in large quantities, along with small quantities of oyster mushrooms, button mushrooms, enoki mushrooms, shimeji mushrooms, straw mushrooms, Gastrodia elata, reishi mushrooms, and more than 10 types of wild fungi.
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Key Points and Operation Methods of Goji Berry Pruning Techniques Explained
I. Pruning during the young stage 1. Trunk-establishing pruning: Before the seedlings sprout, cut off the sprouts below 40 cm (branching zone) on the main trunk base stem, and cut the top at a plant height of 60 cm to 70 cm. 2. Summer pruning: From late April to late July, at intervals of 15 days, cut off the sprouting shoots within the branching zone of the main trunk, and cut back the lateral branches retained on the branching zone at 20 cm to 25 cm to promote the sprouting of secondary fruiting branches; among the vigorous branches growing upward from the lateral branches, select and retain 2 to 3 branches growing in different directions from the main branch, and cut them at 30 cm
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What are the operating steps for producing herbal tea?
1. Medicinal material pretreatment: Remove impurities (small stones, grass, clumps of dirt, etc.) from each Chinese medicinal material raw material as well as deteriorated and non-compliant raw materials (insect-damaged, moldy, etc.). Among these, Mesona chinensis (Chinese mesona) needs to be cut into small sections, and monk fruit needs to be crushed for later use. 2. Weighing: Accurately weigh each raw material (when weighing, select different measuring instruments according to the different amounts of each raw material, and they should be consistent with the measuring instruments selected for re-weighing), and store them separately in different containers for later use. Carefully keep weighing and rechecking records. 3. Rinsing: Place each medicinal material separately
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Key Points of Preoperative Preparation for Cesarean Section in Sheep
Cesarean section is a surgical procedure in which the abdominal wall and uterine wall are incised to extract the fetus through the incision when dystocia occurs. This procedure can be performed on both goats and sheep when necessary. If the ewe's general condition is good and the surgery is timely, it is possible to save both the ewe and the fetus. I. Indications 1. Irreducible uterine torsion. 2. Stenosis or atresia of the cervix. 3. Presence of neoplasms in the birth canal that impede fetotomy, or pelvic deformation due to fracture. 4. It can also be used in cases of pelvic stenosis (where the hand cannot be inserted) and abnormal fetal presentation.
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Detailed explanation of the specific operation techniques for flower and fruit thinning in pear trees
1. Master the timing of flower and fruit thinning. Flowering, fruit set, and the number of cells in young fruit are mostly determined by stored nutrients. Remove as many excess flowers and fruits as possible to reduce wasteful consumption and concentrate all nutrients on the flowers and fruits that should be retained, so they can grow into large fruits. Therefore, from this reasoning, earlier thinning is better: thinning flower buds is better than thinning flowers, and thinning flowers is better than thinning fruits. However, decide whether to thin buds, thin flowers, thin fruits, or combine all three according to the year's flower quantity, weather during the flowering period, tree vigor, fruit-setting ability, and other conditions. For pear orchards with a large flower quantity (an "on" year), good weather, and a heavy workload, you can
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Quick-freezing method for peaches and detailed operating steps
Fruit selection: Peaches intended for quick-freezing processing should have fine flesh, few coarse fibers, good flavor, uniform size, neat fruit shape, no pests or diseases, no mechanical injury, easy pit removal (preferably freestone varieties), and resistance to browning. Harvest at slightly lower maturity; after arriving at the plant, a processing volume for 4 to 8 days can be stored. If stored in a cold storage, the processing period can be longer, but chilling injury to the peaches must be prevented. Generally, for white-fleshed peaches, Okubo is preferred, and for yellow-fleshed peaches, Albat is preferred. Cut in half and remove pit: Cut along the suture line into two halves and remove the pit, place the fruit cups
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Key Technical Points for the Early-Stage Operation of Edible Mushroom Growing Substrate
Preparing a good edible mushroom growing substrate is very important, as it directly affects the growth of the edible mushrooms and the grower's returns. Here I will use the preparation of growing substrate with Jinbaobei fermentation agent as an example to introduce the key operating points. 1. Material preparation: Prepare Jinbaobei edible mushroom substrate fermentation aid at 0.1% of the substrate weight (that is, one part per thousand; if discarded substrate is being reused, it may be added at 0.2%); pre-soak or rinse the crushed or cut main material in advance to pre-wet it, and adjust the moisture to 60-70% and the pH to about 8. If the moisture is too low, it is not conducive to the rapid reproduction of functional microorganisms,
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Detailed Explanation of Wheat Grain Germination Methods and Operating Steps
The improved method is: let the wheat grains germinate before bottling and sterilizing. The storage substances in wheat grains are mainly starch, fat and protein. When the seeds imbibe water and cell physiological activity is reactivated, the activity of various enzymes increases. During germination, these substances are decomposed into simple-structured substances such as maltose, sucrose and amino acids, which are easily utilized by the mycelium, so the mycelium grows quickly. The specific procedure is: let the wheat grains used for spawn germinate all at once, with the sprouts reaching 1-2 times the length of the wheat grains, then dry them thoroughly in the sun for storage. On the day before making the spawn, soak the wheat grains for 12h and directly bottle
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Detailed explanation of large icefish processing technology, mastering the key operation points
Large icefish, also called noodle fish, was originally widely distributed in the main stream and affiliated lakes of the middle and lower reaches of the Yangtze River. Its flesh is tender and delicious, rich in nutrients, and eating it gives a special fresh cucumber-like aroma. Large icefish generally has a body length of about 20 cm, with no bones or spines, and is a small valuable fish with very high economic value, deeply welcomed in domestic and international markets. From 1985 to the early 1990s, the reservoir transplantation and propagation of large icefish was carried out comprehensively across our country and achieved success. Its distribution area is continuously expanding, and output is increasing day by day. How to do a good job in
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Detailed Explanation of the Processing Technology and Key Operating Points for Candied Ginger Plums
This product is a traditional sugar-preserved food, formerly marketed in Southeast Asia, with a sweet, sour, salty, spicy and distinctive flavor. The processing technology is as follows: 1. Raw material processing: Prepare ginger powder: use fresh tender ginger and fresh mature ginger at a ratio of 4:3. Wash both types of ginger thoroughly, scrape off the ginger skin and outer peel, then chop and subject to color protection by soaking in a 0.1% sodium bisulfite solution for 8 hours. Then rinse with clean water, put into a pulping machine and beat into a fine pulp, spread in a drying tray, and dry in a dryer at 65-70 degrees Celsius to obtain dried ginger powder.
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