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Automated Rapid Propagation Technology for Woody Honeysuckle
Woody honeysuckle (Lonicera spp.) can be propagated by many methods, but using plant non-test-tube micro-tissue cloning technology for rapid propagation requires little investment, saves material, and is fast. If year-round propagation is possible, starting from a single plant, 500,000 plants can be propagated in a year. Most valuable of all, ordinary farmers can learn this technology, and it can be widely applied to the rapid propagation of other plants. 1. Bed preparation: Use river sand and similar materials to build a sand bed 1-1.5 m wide. Inside a simple plastic film arched shed 4.5 m wide and 1.8 m high, 2 sand beds can be laid. In the center of each sand bed, every
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Detailed Explanation of the Production and Application Technology of Shiitake Mushroom Capsule Spawn
At the end of the last century, Japan invented capsule spawn and applied it on a large scale to log-cultivated shiitake mushrooms. In 1999, this technology was introduced to our country. After years of research, the Qingyuan County Edible Fungi Research Center overcame the technical difficulties of applying capsule spawn to substitute-material-cultivated shiitake mushrooms and achieved domestic production. Because capsule spawn has the advantages of saving labor, saving effort and a high survival rate, it is very suitable for large-scale production. In the past two years, the amount used has doubled and redoubled, and tens of millions of bags have been promoted and applied so far. It is estimated that in a few years this technology will become common in our country.
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Detailed Explanation of Key Points of Bag-Grown Shiitake Mushroom Cultivation Technology
Shiitake mushroom (Lentinula edodes) is one of the earliest edible fungi to be artificially cultivated in China. The traditional cultivation method was mainly based on log cultivation. Log-cultivated shiitake mushrooms have a dense texture and excellent quality, but the production cycle is long, the yield is low, and the cost is high. Substitute substrate cultivation technology has the advantages of a wide range of raw material sources, a short production cycle, high yield, and large returns, and has become the main method of shiitake mushroom cultivation today. The production process of substitute substrate cultivation of shiitake mushrooms can be roughly divided into three aspects: bag making, bag removal and color change, and fruiting management. 1. Bag making. Shiitake mushroom is a saprophytic fungus. It does not contain chlorophyll itself and cannot
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Detailed Explanation of Mushroom Cylinder Cultivation Technology in Cold Greenhouses (Part 1)
I. Sowing Time: In the Xinbin area, from March 20 to April 10, preferably completed before Qingming Festival. When the temperature inside the greenhouse reaches above 5°C, cylinder production and cultivation can begin. II. Ingredient Mixing and Sterilization. Formula 1: Broadleaf sawdust 87%, wheat bran 8%, rice bran 8%, cornmeal 3%, gypsum 1%, with a moisture content of 58%-62%. Formula 2: Broadleaf sawdust 50 kg, wheat bran 10 kg, gypsum 1 kg, with a moisture content of 58%-62%. 1. Mixing: The mixed material should be sterilized promptly and must not be left for more than 2-3 hours, to avoid the growth of contaminant bacteria that could result in incomplete sterilization.
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Detailed Explanation of Integrated Pest Management (IPM) Technology in Peach Orchards
The 6 core components of IPM technology in peach orchards: (1) Agricultural control measures for pests and diseases in peach orchards. During winter pruning, remove diseased and pest-infested branches and mummified fruit, and destroy them in a centralized manner; adjust the tree structure, improve ventilation and light penetration conditions, and strengthen tree vigor; (2) Frequency-vibration insect-killing lamp technology for trapping and killing pests. Install 1 insect-killing lamp per 3.3 hm2 of orchard, and use it from early April to mid-October, which can achieve a good insect-killing effect; (3) Sugar-vinegar basin technology for trapping and killing pests. Starting in mid-March, placing sugar-vinegar basins in the orchard has a clear effect on trapping and killing overwintering-generation adults of the peach leafminer moth; (4) Sex phero
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Processing Technology and Production Methods for Pear Preserves
1. Selection and Processing of Raw Materials Raw materials with large fruit shape, small core, relatively high acidity, and no significant browning are better for boiling-resistant varieties. Generally, harvest when the fruit is ripe and relatively firm, grade by size and maturity, and remove insect-damaged, diseased, and rotten fruit. Peel, cut in half, remove the core, then soak in a mixed solution containing 0.1% calcium chloride (or 1.5% lime solution) and 0.2%-0.3% sodium sulfite for hardening and sulfur treatment for 10-15 hours. Firm-fleshed fruits are only soaked in sulfur, without hardening treatment.
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Detailed Explanation of Garlic Processing Technology, Methods and Steps Easy to Understand
Garlic is also known as suan, husuan, and in ancient times was called hu. It is a cultivated species in the genus Allium of the Liliaceae family, in which bulbils form the bulb. Garlic has high nutritional value. Its flavor is unique, with color, aroma, taste, and texture all present, and it can satisfy people's dietary desires on multiple levels. The garlic bulb is white and pungent, with a sticky, spicy, and rich aroma, shaped like pearl white jade, with a strong lingering effect. Garlic scapes are tender and mildly sweet, with green and white alternating, crisp and tasty. Garlic sprouts are green and delicious, with a pungent and spicy flavor and an overwhelming garlic aroma, refreshing and appetizing. There are many ways to eat garlic: it can be eaten raw, mixed in salads, stir-fried, and can also be used as a seasoning. It can also be processed into many kinds of food.
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Detailed Processing Technology of Sweet Potato Milk Fermented Beverage
1. Process flow: sweet potato juice preparation -- inoculation and fermentation -- blending, homogenization -- bottling, sterilization. 2. Key points of process operation: ① Preparation of sweet potato juice: take fresh sweet potatoes, wash and peel, cut into small pieces, steam-cook with steam for 20 minutes, mash with a masher, add 2 times the amount of water and homogenize in a colloid mill for 5 minutes, adjust the pH value to 6.5 with sodium carbonate solution, fill while hot into a sterile container, and cool to 40°C for later use. ② Inoculation and fermentation: inoculate 5% mixed strains (Lactobacillus bulgaricus : Streptococcus thermophilus at 1:1
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Brief Introduction to the Processing Technology of Fish Chikuwa
Fish rolls (fish chikuwa) are a type of surimi product. They were rarely seen on the Chinese market in the past; they are a product introduced from Japan. In Japan, grilled fish rolls are called "chikuwa", and fish meat rolls are called "Date-maki". They can be eaten directly, or cut into slices and processed into other fancy varieties or eaten as a side dish. Nowadays this kind of aquatic processed product is sold in large supermarkets across China. 1. Process flow: surimi -> grinding and kneading -> forming -> grilling. 2. Main steps: 1. The production of the raw surimi is the same as for other surimi products; its
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Initial Success Achieved in the Bag-Cut-Free Cultivation Technology for Shiitake Mushrooms
The bag-cut-free technology for shiitake mushrooms is a new technology introduced by Lingbao City. The use of this technology has three major advantages: first, it saves labor and time; second, it reduces costs; third, the product is pollution-free. In view of the above characteristics, the Lingbao City Edible Fungus Office, taking into account the city's natural environment, decided to introduce this technology. In 2006, trial cultivation was carried out by Ping Yinci of Hangu Pass Town. Through two years of careful research and experimentation in 2006 and 2007, Comrade Ping Yinci accumulated a certain amount of production technology and experience, and basically mastered the production and management methods of this technology. In 2008, the City Edible Fungus Office decided
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