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Production Method and Technical Key Points for Multi-Flavor Shiitake Mushroom Strips
During the processing of shiitake mushrooms, a large number of broken and fragmented mushroom stems are often removed. The protein, various amino acids and vitamin content of these stems are on par with the caps and gills, so discarding them is a great pity. For this reason, a method for making multi-flavor shiitake mushroom strips using them as raw material is introduced here. 1. Soaking Remove impurities as well as diseased and rotten parts from the broken mushroom stems, place them in clean water weighing twice as much, add an appropriate amount of vinegar, soak for 24 hours, then take them out and tear them into strips. Next, place them in a water tank and wash with running water, then remove and filter through a bamboo sieve, draining off the water. 2. Drying
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Key Technical Points for Three-Dimensional Cultivation of Flower Shiitake in Small Sheds with Large Bags
Flower shiitake has excellent quality and is formed when shiitake mushroom spawn grown on bagged substrate develops under special environmental conditions. It has higher nutritional and commercial value than shiitake, so it is called flower shiitake. Flower shiitake is a rare delicacy in the edible fungi series. High in protein and low in fat, it contains more than a dozen amino acids and various nutrients needed by the human body, has good mouthfeel, a delicious taste, and no pollution; it can also prevent and treat many diseases and has strong disease-resistance effects, so it is called a new anticancer recruit. On the international market, demand exceeds supply. Flower shiitake can be sold fresh or dried for storage, and it is very favorable for both export and domestic sales
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Key Technical Points for Mimicking Wild, Pollution-Free Cultivation of Maitake (Grifola frondosa)
Crop straw and forestry by-products accumulate in enormous annual quantities, providing abundant raw materials for the production of edible fungi. How to produce pollution-free, safe, high-quality, pollution-free edible fungus products is an important issue facing the edible fungus industry. The following introduces pollution-free cultivation techniques for mimicking wild maitake (Grifola frondosa), based on the national pollution-free edible fungus production technical standards. Optimal selection of cultivation sites and raw materials: edible fungi have a strong ability to accumulate harmful heavy metals, so cultivation sites and raw materials for maitake must be carefully selected to minimize the accumulation of harmful substances brought about by the cultivation site and raw materials. ①
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Methods and Technical Key Points for Pest and Disease Control in Glossy Privet (Ligustrum lucidum)
(1) Diseases. The main diseases harming glossy privet are rust disease, brown spot disease, etc. Rust disease: This disease mainly harms the leaves. In the early stage, orange-red spots appear on the leaf surface, and later brown spores appear on the underside of the leaves. Control methods: The growing medium should be disinfected in advance, environmental management should be strengthened, ventilation and light transmission should be maintained, and diseased leaves should be removed when necessary; in the early stage of disease onset in flowering plants, spray with 0.2-0.3 degrees Baume lime sulfur mixture, or 70% mancozeb wettable powder at 500 times dilution, or 70% thiophanate-methyl at 1000 times dilution, or
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Privet Tree Shaping and Pruning Methods and Key Technical Points
1. Transplant pruning: When transplanting in the nursery, the trunk should be cut back by 1/3. Below the cut, only one strong bud should be selected and kept to develop into the trunk extension shoot; the other bud opposite it must be removed. To prevent the formation of competing shoots at the top, the 1st to 2nd pairs of buds below the cut should also be destroyed. 2. Planting pruning: Before planting, cut back the 1-year-old extension shoot of the central trunk of large saplings by 1/3, keep a strong bud at the cut bud, and at the same time remove 1 bud from the first pair of buds below the cut to ensure the apical dominance of the selected bud. To prevent the formation of competing
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Raccoon Dog Feeding and Management Methods and Technical Key Points
I. Proper combination of animal and plant feed The raccoon dog is an omnivore, and the characteristics and functions of its digestive system fall between those of carnivores and herbivores; it is suited both to eating and digesting animal feed and to eating and digesting plant feed. Therefore, when formulating rations, animal and plant feed should be used in a reasonable combination. Because animal feed is relatively expensive, its proportion should be reduced as much as possible within the permitted limit, generally no higher than 45%. II. Feeding must be regular and quantitative Daily feeding of raccoon dogs should have relatively fixed times and amounts, so that they develop good
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Processing Methods and Technical Key Points for Salted Sour Carambola (Starfruit) Salt-Preserved Base
Carambola (starfruit) falls into two major types: one is crisp, sweet and refreshing, suitable for eating fresh or for processing into carambola juice, carambola in syrup canned goods, and the like. Whether eaten fresh or processed, its quality and flavor are quite good. The other type is extremely sour with an astringent taste, mostly grown in mountainous areas without any special cultivation by humans. Because of its strong sourness, this sour carambola is not suitable for fresh eating, but it can serve as a raw material for sugar-preserved processing. In order to preserve the raw material, it can first be made into a semi-finished salt-preserved base. There are two methods for making the salt-preserved base: one is the brine curing method, preparing a 5-8
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Processing Methods and Technical Key Points for Pitted Candied Red Dates
(1) Process flow: Material selection → Pitting → Soaking and washing → Boiling → Date soaking → Drying → Packaging. (2) Technical key points 1. Material selection: Select fully ripe red dates with uniform size, bright red color, thick flesh and high sugar content as raw materials. Remove moldy and spotted dates. Green dates are not suitable as raw materials. 2. Pitting: Use a pitting machine to punch out the pits. The diameter of the pit outlet should not exceed 0.7 cm, the opening should be complete without damage, the punched holes should be straight at top and bottom, with no broken ends and consistent needle holes. The removed date pits, which carry some date flesh, can be used to process vinegar.
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Key Technical Points for the Cultivation and Field Management of Three-Cherry Pepper
I. Seedling Raising Three-Cherry Pepper can be raised in sunken hotbeds or small arch sheds, with small arch sheds being the main method. The specific practices are as follows. 1. Construction of the small arch shed The small arch shed is generally 1.5-2 m wide and 1 m high, and straw mats are added at night depending on the climate. 2. Preparation of the growing soil Use 7-8 parts fertile garden soil and 2-3 parts decomposed barnyard manure, mix well; if the soil is heavy and clayey, also mix in sandy soil. 3. Sowing time Spring-sown seedlings are generally arranged in mid-to-late February, and no later than March
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Detailed Explanation of Key Technical Points for Ginger Sprout Production and Cultivation
In recent years, in order to expand ginger exports and earn foreign exchange, various regions have summarized a complete set of supporting techniques for ginger sprout production, achieving relatively high economic benefits. Ginger sprouts are divided into common ginger sprouts and softened ginger sprouts. The production technology for common ginger sprouts is similar to conventional ginger cultivation techniques, but there are also differences. The main points to master are as follows: (1) Select varieties of the dense-sprout type with many branches, so that the ginger has many branches and a high number of sprouts, and more parts can be used when making ginger sprouts, making it easier to produce more products; (2) Use smaller ginger pieces for sowing, reduce investment, improve the utilization rate of seed ginger, and smaller ginger pieces
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