How to cultivate Hericium erinaceus

Hericium Erinaceus (scientific name: Hericium erinaceus; English name: Lion's Mane Mushroom,Bearded Tooth Mushroom), also known as hericium Erinaceus, is only named because it looks like hericium Erinaceus. Hericium Erinaceus, hericium Erinaceus and hericium Erinaceus are Chinese traditional valuable dishes with tender meat, delicious taste and delicious taste. It is one of the four famous dishes (hericium Erinaceus, bear paw, bird's nest and shark's fin). It is known as "Shanzhen hericium Erinaceus, seafood shark's fin". This kind of dentistry fungus, the fungus umbrella surface has furry flesh thorns, about 1-3 cm long, its fruiting body is round and thick, white when fresh, from light yellow to light brown after drying, the base is narrow or slightly short handle, the upper part is dilated, the diameter is 3.5-10 cm, it looks like golden hericium from a distance, it is called "hericium Erinaceus", it is also like hedgehog, so it is also known as "hedgehog". Hericium Erinaceus is a delicious mountain treasure, fresh and tender meat, mellow and delicious, known as "vegetarian meat".

As an ingredient, hericium Erinaceus is a delicious dish. At the same time, hericium Erinaceus is also a medicinal material. The medicine made with hericium Erinaceus is called hericium Erinaceus tablets, which is recorded on page 207 of Volume 15 of the Ministry of Health of the people's Republic of China: "this product is a processed tablet of hericium Erinaceus. It has the effect of nourishing the stomach and middle, and is used in the treatment of stomach, duodenal ulcer and chronic gastritis." In addition, many studies in modern medicine and pharmacology have summarized the medicinal effects of hericium Erinaceus polysaccharides as improving immunity, anti-tumor, anti-aging, reducing blood lipids and other physiological functions.

How to cultivate and manage hericium Erinaceus?

Hericium Erinaceus, also known as hericium Erinaceus, hedgehog fungus, cauliflower fungus or mountain fungus, was originally a kind of precious edible fungus hidden deep in the dense forest. The fruiting body is round and thick, often hanging from the tree trunk, covered with needle-like spines, shaped very much like the head of a monkey, hence the name. The meat of hericium Erinaceus is tender and delicious, and its color, taste and fragrance are excellent.

Hericium Erinaceus is rich in nutrition, rich in peptides and a variety of vitamins. It has been proved by medicine that hericium Erinaceus has medicinal functions such as tissue repair, enhancement of cell vitality, anti-cancer, longevity and beauty. Hericium Erinaceus meat is tender and mellow, delicious, and has the laudatory name of "vegetarian meat". It has a variety of eating methods, including vegetarian fried, meat fried, stewed, braised, stewed and so on. It is an extremely rare delicacy. Stewed with hericium Erinaceus and Tremella fuciformis is a good health dessert. After cooking, the juice is sticky, light pink, fragrant and smooth. Eating before going to bed at night can sleep and relieve asthma, enhance cell vitality and body resistance.

Cultivation of hericium Erinaceus. Hericium Erinaceus, as a large fungus, is known as "Shanzhen". It contains 16 kinds of amino acids and a variety of vitamins and minerals, and its growth cycle is generally from September to November. With the advantages of simple cultivation method, high economic benefit and good market prospect, it is very suitable for cultivation under simple and crude conditions.

First, reasonable selection of materials and scientific formula. Hericium Erinaceus is cultivated with a wide range of raw materials, such as cottonseed hull, sawdust, corncob, bean straw, weeds, distiller's grains and so on. After adding appropriate amount of auxiliary materials such as wheat bran and corn meal, hericium Erinaceus can grow well. If a small amount of minerals such as phosphorus, potassium and magnesium are added to these culture materials, the growth will be better. According to the advantages of local materials, various places can choose the economic formula: 78% of ⑴ sawdust, 20% of rice bran or wheat bran, 1% of sugar and 1% of gypsum. ⑵ cottonseed hull 90%, gypsum and sugar 1% each. ⑶ corncob or soybean straw powder 80%, wheat bran 18% and sugar 1% respectively.

Choose one of the above recipes and mix them fully so that the water content can reach 60%. The PH value is 4-6. Note: the selected materials should be fresh, mildew-free and moth-free, mix evenly, load quickly and enter the stage of sterilization in the shortest possible time.

Second, choose a suitable cultivation season. According to the biological characteristics of hericium Erinaceus, the optimum temperature for mycelium growth is about 25 ℃ and the culture time is 30-40 days. The suitable growth temperature of fruiting body is 16-20 ℃. Once cultivated, it can be harvested for 3 crops, which takes about 2 months. All localities can arrange the production time reasonably according to the local climatic conditions.

Third, mushroom production management. When the mycelium grows to more than half, the fruiting body appears one after another, and the mushroom production management should be carried out in time. During the fruiting period, we should focus on creating conditions suitable for the growth and development of the fruiting body, and coordinate the relationship among temperature, humidity, light and gas.

1. Opening: there must be a hole to produce mushrooms in fruiting body culture. Plant monkey head mushroom in bottle, remove cotton plug or Kraft paper and open a round hole of 2 cm in diameter in the middle of the sealing plastic film. Bag planting monkey head mushroom, remove the cotton plug in the collar or remove the adhesive tape on the inoculation hole, cover the bag with plastic film, lift the film every 2-3 days to promote the formation of mushroom buds. When the mushroom bud is 2-3 cm in diameter, remove the film.

2. Temperature control and humidity control: the temperature of the mushroom room should be kept between 12-20 ℃, with the most suitable temperature of about 18 ℃, the air relative humidity should be controlled at 85-90%, and water should be sprayed into the room 3-4 times a day. At high temperature, necessary cooling measures should be taken, such as top covering, ventilation, increasing water spraying, etc.; at low temperature, measures for increasing temperature and heat preservation should be strengthened.

3. Proper ventilation: the growth of hericium Erinaceus fruit body requires fresh air, good ventilation, large fruit body, tight quality, white color, fast growth, high yield, moderate length of spines and good marketability. Otherwise, the output will be low and even deformed. Therefore, we should pay attention to the ventilation of the mushroom room, open the vent regularly every day, in high temperature, ventilation in the morning and evening, about 30 minutes each time; at low temperature, it can be ventilated at noon to keep the air fresh in the mushroom room.

4. Illumination: although the fruiting body of hericium Erinaceus can be formed in the dark, deformed mushrooms often appear. And strong light is not conducive to the formation of fruiting bodies. It is generally appropriate to light 200-300 lux. Generally speaking, the mushroom house has a certain amount of scattered light.

Fourth, harvest. Hericium Erinaceus should be harvested before the fruiting body is fully mature. The standard is: the fruiting body is basically large and solid, the spores have not yet been released, and the spines can be harvested 1-1.5 cm long. If harvested too late, the meat will be loose and bitter, which will be disadvantageous to processing and affect the formation of the next batch of mushrooms. When harvesting, press the culture material with one hand and gently pull out the fruiting body or cut it with a knife with the other. After harvest, clean the material surface in time and gently scratch the bacteria to rejuvenate the mycelium. Under suitable conditions, two tide mushrooms will appear one after another after 15-20 days. Generally, it can be harvested 2-3 times. It takes about 3 months from inoculation to the end of harvest. Keep fresh for no more than 12 hours after harvest, a small amount can be sold fresh, a large amount can be dried in the sun, or it can be dried at 60 ℃, then sealed and stored in double-layer plastic bags.