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Detailed Explanation of the Method for Making Liquid Spawn of Edible Fungi
Making Liquid Spawn of Edible Fungi
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Making Methods of Edible Mushroom Health Noodles and Disease Identification
Making Methods of Edible Mushroom Health Noodles
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What basic facilities are needed for making edible mushroom spawn?
Spawn Production of Edible Mushrooms Section 1 Basic Facilities for Spawn Production The site for producing edible mushroom spawn should be chosen in a place with a clean environment, convenient transportation, and adequate water and electricity supply...
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Method for Making Fermented Soil and Other Materials for Agaricus bisporus
At present, foreign factory-based mushroom production all uses peat with high saturated water content, good water-holding capacity and high porosity as the casing soil material, and the yield per unit area is relatively high. There are roughly five types of casing soil materials used in China, namely coarse and fine soil, mixed soil, river mud and rice husk soil, fine mud and rice husk soil, and fermented soil. Fine mud and rice husk soil and fermented soil are two casing soil materials developed according to China's current mushroom cultivation methods and rural conditions, with simple preparation and good casing soil effects. These two casing soil materials have relatively high saturated water content, good water-holding capacity and relatively large
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A Detailed Guide to Cleverly Making Pollution-Free Mushroom Fertilizer
1. Soymilk fertilizer: Take 500-1000 g of soybeans, soak them, grind them into a slurry and filter it. Add 50 kg of clean water to the filtrate, stir well, and spray it on the mushrooms to increase mushroom yield. 2. Salt water fertilizer: Take 150-250 g of table salt, dissolve it in 50 kg of clean water, and spray it to make the mushrooms thick and sturdy and increase yield. 3. Plant ash extract fertilizer: Take 2 kg of plant ash, add 20 kg of water and soak for 24 hours. After filtering, add water to the filtrate up to 100 kg, and spray 0.5-1 kg per sq m
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Method for making homemade candied mushrooms from fresh mushrooms after picking
Process flow: material selection → pretreatment → sugar soaking → sugar boiling → baking → packaging. 1. Raw material selection: choose fresh mushrooms with medium-sized caps, natural color, intact shape, and no disease or insect spots as raw materials. 2. Pretreatment: 1. Salt water soaking: remove impurities from the harvested fresh mushrooms, immediately put them into 1%-2% salt water and soak for 4 hours-6 hours to increase the firmness of the mushroom bodies. 2. Blanching: pour the cleaned and drained mushroom bodies that have been soaked in salt water into boiling water and blanch for 7 minutes-9 minutes to destroy enzyme activity and prevent browning of the mushroom bodies. 3
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Detailed Explanation of the Method for Making Shiitake Mushroom Spawn for Field Cultivation in Greenhouses
After the spawn logs are made, place them in the stove for sterilization, keeping them at 100°C for more than 16 hours. When mixing ingredients according to the conventional formula, absolutely do not reduce any ingredient in the formula. The raw materials should be fresh and free of mold. The inoculation time is early December. Before inoculation, seal the inoculation room and disinfect it with potassium permanganate at 7 grams per cubic meter and formalin at 13 milliliters per cubic meter for 6 hours; inoculation personnel must also be disinfected before entering the inoculation room to inoculate, and inoculation should not be done on rainy days. After inoculation is completed, carry out a second disinfection, then close the doors and windows for 3 days. After 3 days, open
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Method for making shiitake mushroom (Lentinula edodes) spawn in plastic bags
The method for making spawn using 17 cm × 33 cm polypropylene plastic bags has already been described in the production of spawn for block cultivation. In recent years, substitute-material shiitake mushroom production has developed rapidly in northern China. Due to differences in climatic conditions and other factors, most northern regions adopt large-bag cultivation. Since large-bag cultivation also uses plastic bags as containers for spawn production, its operational precautions and technical key points are the same, but some specific operations differ. Large-bag cultivation uses low-pressure high-density polyethylene plastic tube bags, 0.5-0.6 mm thick and 22-25
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Detailed Explanation of the Method for Making Shiitake Mushroom Seasoning MSG
1. Raw material formula (%). Shiitake mushroom concentrate juice 25-50, sodium chloride 8-12, maltodextrin 12-18, fine sugar powder 15-30, vinegar 1.6-3.2, baijiu 3-6, vegetable oil 0.3-0.6, capsaicin 0.01-0.05. 2. Key production points. ① Wash the shiitake mushroom material, cut into pieces, extract with hot water at 40-55°C for 4-6 hours, mushroom-to-water ratio of 1:10, filter after extraction to obtain the first filtrate. Add water to the filtrate and boil for 1 hour, filter to obtain the second filtrate.
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Detailed method for making shiitake mushroom seasoning
This seasoning has both the unique fragrance and flavor of shiitake mushrooms, moderate acidity, and contains appropriate proportions of alcohol, sugar and amino acids, making it quite convenient to use. Production method 1. The raw materials for this seasoning sauce are shiitake mushroom mycelium (dried shiitake mushroom powder can also be used), rice koji (enzyme) and water (neutral or slightly alkaline clean water); use 2 liters of fresh koji juice at a concentration of 8-10 Baume as the culture medium, put it into a long-neck flask, use sterilized silk cotton as the stopper, and finally place it in a small pot and boil to sterilize for 30-40 minutes. 2. Then, the
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