How do you grow matsutake? This way you can keep it for a long time!

Tricholoma matsutake, also known as Tricholoma matsutake and Taiwan mushroom, is a rare edible fungus in woodland. It is deeply loved by people because it has a strong and unique taste and contains a variety of nutrients needed by the human body. How to grow Tricholoma matsutake? How do I keep it?

Introduction of Tricholoma matsutake

1. Where is the origin of Tricholoma matsutake distributed?

Tricholoma matsutake is mainly produced at home and abroad, which is mainly produced in the Korean Peninsula, South Korea, Mexico, Myanmar, Japan and other places, as well as in the United States and Europe, but most of them are varieties with poor quality and low yield. China is mainly produced in Chuxiong, Shangri-La, Taiwan, Xizang, Jilin, Heilongjiang and other places, while Yanbian in Jilin is the main producing area, and Shangri-La is the region with the highest output, accounting for about 70% of the total output of Tricholoma matsutake in China.

Is Tricholoma matsutake a hair product?

Matsutake is a hair product. Because Tricholoma matsutake is edible fungus, and edible mushroom food is basically hair products, if people with allergic constitution had better eat less.

Second, how to grow matsutake?

1. Requirements for pile construction: evenly heap with straw and cow dung

Select straw such as wheat straw, corn straw, rice straw and sawdust as materials, then mix with appropriate amount of chemical fertilizer and cow dung, and then pile it up layer by layer to let it ferment for a week or so.

2. Pile turning requirements: turn every four or five days, a total of five times

When the substrate is fermented for a week or so, the stacked material should be turned over again to fully ferment. Generally turn every four or five days, a total of five times to produce high-quality nutrients.

3. Mushroom bed construction: spread the nutrients on the mushroom bed according to the thickness of 20cm.

After the nourishment is fermented, spread it evenly on the mushroom bed, generally spread 20cm or so. After laying, adjust the room temperature to 50-60 degrees, let the nutrients ferment further, and sow seeds after two days.

4. Sowing management: how to sow seeds?

(1) Indoor sowing method: spread the bacteria evenly on the mushroom bed and cover with a thin layer of soil.

(2) Outdoor sowing method: spread the bacteria evenly on the mushroom bed, and then cover with a film. During the planting period, if you do not regularly maintain indoor ventilation, generally uncover the film every three days to ensure that the indoor and outdoor temperature and humidity are suitable, so that Tricholoma matsutake bacteria can grow better.

5. Mushroom production management: how to manage it?

(1) watering requirements: Tricholoma matsutake begins to grow slowly after sowing for one and a half months. At this time, appropriate amount of water should be poured on the mushroom bed, then covered with a film, and after two days, the film can be opened.

(2) temperature management: Tricholoma matsutake requires high temperature and generally grows well at 25 degrees, so keep indoor ventilation at seven or eight o'clock in the morning or six or seven o'clock in the evening until harvest.

6. Pest control: pay attention to ventilation and disinfection

During the growth of Tricholoma matsutake, mushroom flies, mushroom e, nematodes and other pests will occur due to poor ventilation, bacteria infection and other factors, so we should always pay attention to ventilation, if found that there are insect pests should be removed in time, and disinfection to prevent the occurrence of insect pests.

How to preserve Tricholoma matsutake?

Method 1. Preservation of vegetable leaves: wrap fresh Tricholoma matsutake with vegetable leaves, and then put them in a cool and humid environment, which can be stored for about four days.

Method 2, refrigerator fresh-keeping: after washing the fresh Tricholoma matsutake, put it in a fresh-keeping bag and store it in the fresh-keeping layer of the refrigerator, which can be preserved for 3-5 days.

Method 3. Freeze in the refrigerator: wash the matsutake, pack it in a fresh bag and store it in the frozen layer of the refrigerator, which can be preserved for 1 to 2 months. When eating, you only need to thaw with boiling water, and the thawed Tricholoma matsutake will not become thinner.

Method 4. Slice preservation: if there are many Tricholoma matsutake, wash the slices and dry them, put them in a bag and store them, which can be preserved all the year round.

Method 5. Salting preservation: wash the slices of Tricholoma matsutake and boil them in boiling water for 5 minutes, then remove and drain the water, put it in a container and sprinkle with appropriate amount of salt. This method can be preserved for a long time, and when eating, you only need to remove it and wash it with water before cooking.

The above are the planting methods and preservation skills of Tricholoma matsutake. I hope it will be helpful to you.