Shaggy Ink Cap Mushroom Variety Characteristics and Edible Fungus Disease Control Methods
The shaggy ink cap mushroom is a new high-grade edible fungus variety with very high nutritional and medicinal value. According to analysis by relevant edible fungus research experts, every 100 grams of dried shaggy ink cap mushroom contains 25.4 grams of crude protein, 3.3 grams of fat, 51.5 grams of nitrogen-free carbohydrates, 7.3 grams of cellulose, and 12.5 grams of ash, with a caloric value reaching 346 kilocalories. In addition, it contains all the essential amino acids for the human body. The raw materials for cultivating shaggy ink cap mushrooms are abundant, with most materials coming from agricultural by-products (such as rice straw, stalks, rice husks, sawdust, etc.), and the cost is low, the efficiency is high, the fruiting period is long, and the operation is simple. Both raw and cooked substrate cultivation are possible. The shaggy ink cap mushroom is not only a delicacy with a unique flavor but also a relatively rare health food. At present, the market price is relatively high, sales remain high, and the price is stable at 16-25 yuan/kg, with considerable economic benefits. Cultivating shaggy ink cap mushrooms is a good way for mountain rural areas to escape poverty and become prosperous, and it is especially suitable for farmers in regions where rice cultivation is the main crop.
Key Technical Points for Rice Straw No-Soak Cultivation of Shaggy Ink Cap Mushrooms:
1. Site Selection and Ingredient Mixing. The cultivation site can be chosen indoors or outdoors in open fields, greenhouses, or intercropped among fruit trees and crops. Planting can be done in all four seasons; in summer, cultivate indoors or in a shade shed, while in autumn, winter, and spring, mainly cultivate outdoors in open fields. Ingredients: based on a planting area of 20 sq m, 400 kg of rice straw and 20 kg of lime powder are needed, and auxiliary materials (such as wheat bran, rice bran) may also be added appropriately.
2. Raw Material Treatment. Pour 3% lime water onto the ingredients, building up the substrate pile while watering, with a pile height of 2 m; length and width can be determined as needed. Pat it firm and cover with plastic film for fermentation. Insert a thermometer into the pile. When the pile temperature rises to 60°C, let it continue until the next morning, then turn the pile once, sprinkling 3% lime water while turning, and cover with plastic film again for fermentation as before. Once it again reaches above 60°C and maintains that for 1 day, it can be taken to the field for cultivation.
3. Sowing and Cultivation. (1) Bed construction: dig beds 1.2 m wide, 10 cm deep, and of unlimited length, totaling 20 sq m, with drainage ditches 20 cm deep and 20 cm wide dug around the perimeter. (2) Bed disinfection: a few days before cultivation, pour 3% lime water over the entire bed, and on the day of cultivation, spread a layer of dry plant ash. (3) Sowing method: use the layer-spawning method with 3 layers of substrate and 3 layers of spawn. Based on dry material, use 20 kg of material per sq m, about 25 cm thick, with a spawn rate of 10%. After cultivation is completed, compact and level the substrate surface with a wooden board, thinly sprinkle a layer of dry plant ash, then cover with 3 cm of soil, thinly sprinkle another layer of plant ash on the soil surface, and cover with plastic film for mycelial growth. After 3 days, shake the film to ventilate, 2 times per day.
4. Mycelial Growth Management and Harvesting. Mimic the method for raising rice seedlings by propping up small arched sheds. By reducing or increasing the thickness of the straw curtains on the bamboo arches and by making double-layer bamboo arches with double-layer film, regulate the bed temperature between 10-28°C. After 40 days, small mushrooms can be seen breaking through the soil. At this time, remove the covering film on the upper layer of the substrate surface, and spray water lightly and frequently in a mist to maintain moisture. After another 10-25 days, during the mushroom bud stage, they can be harvested by grasping the mushroom and twisting it left and right to pull it out. Trim off the soil on the mushroom base with a knife and it is ready for sale.
5. Processing Methods. After shaggy ink cap mushrooms are harvested at 70-80% maturity, they must be processed promptly to ensure the unique flavor and nutrition of the mushroom bodies. A simple processing method is to wash the mushroom bodies clean, immerse them in 0.6% salt water for about 10 minutes, drain, put them into plastic packaging bags, and keep them at 10-25°C for 4-6 hours; the fresh mushrooms then change to a tiger-skin-like color similar to the original mushroom and also resembling chicken leg skin, and can be kept fresh for about 3 days. The salting method is to wash freshly harvested 80% mature fresh mushrooms clean, put them into boiling water and cook for 6-8 minutes, then remove them, cool, drain off the water, and put them into a vat for pickling. First place a layer of mushrooms at the bottom of the vat, then place a layer of fine salt on the mushroom surface, filling to two-thirds of the vat with one layer of mushrooms and one layer of salt, and finally add an appropriate amount of saturated salt water. After pickling for another 8-10 days, remove them and drain off the excess salt water, then pack them into barrels and seal for long-term storage. This can ensure a sales period of more than 2-3 months.