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Detailed Explanation of the Technical Regulations for the Production of Edible Mushroom Spawn
Edible mushroom spawn refers to the pure mycelium of edible mushrooms cultivated artificially, usually divided into mother spawn, stock spawn and planting spawn. Mother spawn is pure mycelium that has been rigorously screened and confirmed to be of value in production. Mother spawn is cultured on test-tube slant medium, also known as tube spawn or first-level spawn. The spawn obtained by further propagating and transferring the mother spawn onto sawdust or grain medium is called stock spawn or second-level spawn, and the culture containers are mostly cans or spawn bottles. The spawn further propagated from the stock spawn is called planting spawn or third-level spawn, which can be used directly for production cultivation. I. Mother spawn preparation method 1. Prepare the mother
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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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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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Honeysuckle Propagation Methods and Key Points of Production Cultivation Techniques
Honeysuckle (Lonicera japonica) is a perennial semi-evergreen small shrub. The honeysuckle stem is hollow and much branched, with opposite leaves, creeping and clustered growth, flowers borne in pairs in the leaf axils, and a tubular corolla that is white when first opening and later turns golden yellow, fragrant. The full flowering period lasts from 5 to 20 years, with the flowering season from June to August each year, mainly concentrated in the 20 days or so after Xiaoman (Grain Full), and the fruit ripens from August to October. Honeysuckle has strong adaptability and can grow on slightly acidic, somewhat alkaline, and saline soils; it has a well-developed root system and extremely strong drought resistance. In the summer of 2001, in the honeysuckle production area of Linyi City, Shandong, there was not a drop of
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Detailed Explanation of the Production Process of Shiitake Mushroom Pork Floss
1. Raw material preparation. Select about 5 kg of lean pork leg meat. Wash clean and cut into short strips. Take 3% (based on meat weight) dried shiitake mushrooms and soak in water to rehydrate. 2. Boiling seasoning. Heat 3% peanut oil (based on meat weight, the same applies below) in a pot, add 1% ginger and fry briefly, add 10% soy sauce, 3% shiitake mushrooms, 50% water, 0.6% refined salt, 5% scallions, 0.5% fennel, 4% yellow rice wine, simmer over low heat for 30 minutes, then filter, and add 0.2% compound monosodium glutamate. 3. Boiling the meat. Put the meat strips into the pot, add
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Shiitake Mushroom Deep Processing: Production Workflow and Key Technical Points
I. Shiitake Soy Sauce Production Process Generally, each kilogram of shiitake by-products (deformed mushrooms, substandard mushrooms, small mushroom pieces, mushroom stems, and the residue from shiitake submerged fermentation) can be made into 10 kg of premium soy sauce. The production steps are: 1. Raw material selection: 10 kg fresh mushrooms, 400 g dried ginger, 300 g fennel, 250 g Sichuan pepper, 200 g star anise, 200 g orange peel, 150 g cassia bark, 100 g food-grade preservative, 50 g lysine, 50 g monosodium glutamate (MSG), 6 kg roasted salt, 10 kg soybean water, 10 kg warm water
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Detailed Explanation of the Production Process for Soft-Packaged Shredded Shiitake Mushrooms
Edible fungi are rich in amino acids, vitamins, polysaccharides, polypeptides, and trace elements such as organic germanium and zinc, and have high edible, health-care, and medicinal value. Developing deep processing of edible fungi to make convenient side dishes, beverage powders, nutritional oral liquids, and medical health-care products has broad market prospects. The author has researched and developed a series of seasoned soft packages from deep-processed edible fungi, suitable for production by townships, towns, and small enterprises. The production process for seasoned soft-packaged shredded shiitake mushrooms is introduced as follows: 1. Process flow: dried shiitake mushrooms (or fresh mushrooms) -> remove stems, shred -> wash
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Detailed Explanation of the Production Method for Instant Shiitake Mushroom Powder
Production Method (Grinding Method) 1. Removing Impurities: Since the raw materials are defective mushrooms or mushroom stems that contain mud, sand, stones, wood chips, etc., the stem ends must be trimmed and impurities removed before processing to ensure the quality of the finished product. 2. Grinding: The fineness of grinding is an important factor in the quality of the finished product, and it mainly depends on the grinding equipment. Ordinary grinders can only achieve a fineness of 60-80 mesh, and when mixed into soup, the powder cannot form a uniform suspension; even when used as a seasoning, the particles are too coarse to be consumed. For this reason, a high-speed ultra-micro grinder must be used to make
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A new variety of Chinese scholar tree, Liaohonghuai, produces red flowers
Liaohonghuai is a new scholar tree variety discovered and bred by Qiu Yanchang and other experts from the College of Agriculture, Liaocheng University (Tel: 0635-8238266) from natural populations of Chinese scholar tree (Sophora japonica). In July 2007, the variety passed the DUS substantive examination of new plant varieties organized by the Office for the Protection of New Varieties of Plants of the State Forestry Administration, and in October it was granted new plant variety rights, becoming another new Chinese scholar tree variety with independent intellectual property rights. Excellent characteristics of the variety: the flowers of the common Chinese scholar tree are white or pale yellow, with very few other
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How Is Royal Jelly Produced? A Detailed Introduction to the Production Process
Royal jelly is a secretion from the glands of worker bees, including the hypopharyngeal glands (commonly known as royal jelly glands) and the mandibular glands. It is the lifelong food of worker bee and drone larvae within 3 days of age, as well as of the queen bee. Depending on the flowering period, production season and bee species, royal jelly appears as a milky white to slightly yellowish curd-like substance with a sour, pungent, astringent and slightly sweet taste. Royal jelly is a natural health product with no harm to the human body, and its range of applications is quite broad. Men, women, the elderly and the young can all benefit from it. After taking it, it can enhance the body's immune function and promote recovery after illness. It has beneficial effects on high blood pressure, high blood lipids, neur
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