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Detailed Explanation of a Simple Method for Making Mushroom Mother Cultures
For making mushroom mother cultures, PDA or PSA and their improved media are mostly used, but in some remote areas or for small-scale production, the raw materials in the formula are relatively expensive (generally analytical grade) and are not easy to buy in rural areas, delaying production. Here are several simple methods. 1. Gelatin-type medium. Gelatin refers to edible gelatin, generally sold in food and chemical shops, and the price is relatively low. Gelatin used in food production as a coagulant or solidifying agent can replace agar (bacteriological agar, agar-agar) as a coagulant in mother culture production. The author conducted experiments in the early 1990s and used it in production, proving the effect is good, but the purchased product needs to be tested for coagulating properties. After finally determining the amount to use per 1000 mm, it is necessary to keep using that brand and not change it at will. The general production formula is: 200 grams of potato, 30 grams of wheat bran, 20 grams of white sugar, about 50 grams of gelatin, and 1000 milliliters of water. 2. Raw grain-type medium. That is, grain medium. @#@245@#@, corn, beans, etc. can all be used as mother culture media, and the production effect is very good. The method is: corn and soybeans need to be cracked so that their size is similar to wheat grains, soaked until there is no white core, boiled with boiling water, then quickly rinsed with cold water, taken out and immediately mixed with an appropriate amount of wheat bran, and then put into test tubes. When using this medium, it is recommended to switch to large test tubes; generally 20×200 or 25×200 specifications can be used, which is convenient for operation and correspondingly increases the quantity produced at one time, and is cost-effective in both economic and time terms. 3. Potato-type medium: choose large, smooth potatoes, peel them, and cut them into wedge-shaped strips. The potato strips are 12-15 cm long, with the two ends respectively 13 cm and 0.2 cm thick, and the width is determined according to the diameter of the test tube, generally below 2 cm, and they should be made as semicircular as possible so that the rounded edge is close to the test tube wall. Put them into test tubes and carry out routine sterilization and other operations. 4. Pumpkin strip medium: after pumpkins mature in autumn, pumpkin strips can be directly cut as a mother culture medium by referring to the potato-type medium, and the preparation is the same as above. 5. Apple puree medium: peel and core ripe apples, grind them into puree, put them into test tubes, and sterilize routinely. The only thing is that when inoculation is needed, use a sterilized wooden stick to press the puree into a long strip shape, making it similar to ordinary medium, and then carry out routine inoculation. 6. Carrot strip medium: this can be done by referring to the potato medium.
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What are the care tips for making roses bloom more?
"One branch has just faded, another blooms in beauty; spring's work is never idle." Roses bloom in all four seasons, vying in splendor without pause, with emerald branches and red buds, especially endearing. Roses love fertilizer and water, and plenty of sunlight. To make roses bloom more, you must understand their habits and put effort into their management. Roses have large and numerous flowers and need a lot of fertilizer, so it is best to apply plenty of fertilizer, and sufficient organic fertilizer should be applied before budding. For potted roses, they should be repotted once in early spring. The potting soil formula is: loam 5, leaf mold 2, decomposed manure 2, sandy soil 1, plus a small amount of rapeseed cake, mixed evenly. After that, every 10
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A Simple Method for Making Drunken Jujubes in a Ziplock Bag
Method: 1. Choose semi-dried red jujubes; if the jujubes are too dry, steam them in a steamer for just 1.5 minutes after the water comes to a boil; 2. Wash them clean, drain off the water, put them into a ziplock bag, add baijiu of 55 degrees or higher; generally 500g of red jujubes to 20g of baijiu, then tie the bag tightly, shake and rub so the red jujubes are evenly coated with the baijiu; 3. After 10 hours, shake and rub once more, seal well, and store for 4-5 days, then they are ready to take out and eat. After taking them out, tie the bag opening tightly again, and they can be stored for about 3 months. The drunken jujubes made this way have a faint
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Method for making xylitol jujube vinegar fermented beverage
Jujube has effects such as sedation, sleep aid, blood pressure reduction, anti-allergy, liver protection, muscle strength enhancement, antioxidant, and anti-tumor. Vinegar beverages have effects such as softening blood vessels, lowering blood pressure, preventing arteriosclerosis, stimulating appetite, and promoting digestion. Xylitol is a very promising functional additive factor. Raw material formula: jujube 20kg, liquid xylitol 2kg, honey 2kg, yeast starter 10kg, acetic acid bacteria starter 15kg. Key operation points: preparation of jujube juice:
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What are the tricks for making money from conventional fish farming?
In recent years, the market price of conventional fish has kept falling, sometimes even approaching the cost price, and fish farmers lose money with the slightest carelessness. Can conventional fish farming still make money? The author visited some large fish farmers with relatively good farming profits and, based on a summary of their successful experience, offers the following 10 production suggestions. 1. Pollution-free farming. With the implementation of the pollution-free agricultural product access system, the production of pollution-free aquatic products will certainly receive great attention. 2. Reasonable polyculture. Generally, there are many wild and miscellaneous fish in adult fish ponds
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Detailed Guide to Making Edible Mushroom Fresh-keeping Bags
1. Materials: hypophosphorous acid (50% aqueous solution), aluminum silicate (with an alumina content of 28%), gauze bags. 2. Making: ① Prepare the fresh-keeping agent: mix 1 part hypophosphorous acid and 1.2 parts aluminum silicate evenly, dry with hot air (a hot air blower may be used), then grind and pulverize, and finally pass through a 200-mesh sieve to obtain the fresh-keeping agent. ② Bagging: put the required amount of fresh-keeping agent into gauze bags (dosage 0.2-2 grams/bag) and seal them to obtain edible mushroom fresh-keeping bags. ③ Storage: fresh-keeping bags or fresh-keeping agent not used temporarily should be sealed and stored away from light.
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Practical Tips for Making Money from Conventional Fish Farming
In recent years, the market price of conventional fish has kept falling, sometimes even approaching the cost price, and fish farmers can make a loss with the slightest carelessness. Can money still be made from farming conventional fish? With this question in mind, our reporter visited some of the more profitable large-scale fish farmers in the province, and based on a summary of their successful experience, here are 10 production recommendations. 1. Advocate pollution-free farming. With the introduction of the pollution-free agricultural product market access system, the production of pollution-free aquatic products will inevitably receive a high degree of attention. Whoever wants to remain invincible in the great tide of the future market economy
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Raw-pack method for making Snow Pear cans
Raw-packed Snow Pear cans have a white color, a sweet and sour refreshing taste, a crisp and tender texture, and a rich flavor, making them a canned variety excellent in color, aroma, and taste. Compared with the traditional cooked-pack process, the raw-pack process can reduce steam consumption by 30%, pear loss by 10%, cost per ton by 5%, and increase flesh crispness by 80%. (1) Process flow: raw material acceptance -> cleaning -> stem removal and peeling -> cutting and coring -> trimming -> sorting -> filling into cans -> syrup addition -> exhausting and sealing -> sterilization and cooling -> storage (2) Production method 1
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The Evolution of the Steaming Green Tea Making Process from Cake Tea to Loose Tea
In the production of steamed green cake tea, in order to improve the shortcomings of difficult-to-remove bitterness and improper aroma, the practice of not kneading or pressing after steaming and directly drying was gradually adopted, transforming steamed green ball tea into steamed green loose tea to preserve the tea's aroma. This reform appeared in the Song Dynasty. The "Song History: Treatise on Food and Money" records: "Tea has two types, one called slice tea, one called loose tea," and slice tea is cake tea. In the Yuan Dynasty, Wang Zhen's "Agricultural Treatise" contains a detailed record of the steamed green loose tea process at that time: "After picking, steam briefly in a steamer, achieving the right degree of rawness and doneness. After steaming, spread thinly on baskets and mats, knead while damp, then enter the roasting stage, spread the fire evenly
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Processing method for making a beverage from goji leaves
Formula (calculated for 1 ton of product): goji leaf juice 400 kg, gelatin 2 kg, white granulated sugar 10 kg, citric acid 1.5 kg, CMC-Na 2 kg, ethyl maltol 0.02 kg, diluted with water to 1 ton. Key operating points. Selection and washing of raw materials: select tender leaves and tender tips of goji (Lycium barbarum), requiring that the tissue is not shriveled and there is no insect damage; rinse away sand and impurities on the surface of the goji leaves with water, and drain off the water. Blanching and color protection: place the raw materials in a 90°C water bath and hold for 2 minutes, then remove. Crushing and extraction
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