What are the taboos of "spotted jade mushroom" seafood mushrooms? What kind of food can't you eat with? (with planting technology)

Seafood mushroom is one of the fungi we eat more, and it is also known as "crab mushroom" and "seafood mushroom" in Japan. There are also jade mushrooms, spot jade mushrooms, Zhenji mushrooms. So how many steps are there in the cultivation of seafood mushrooms? What are the taboos for seafood mushrooms? What kind of food can't be eaten with seafood mushrooms?

1. Taboos on the collocation of seafood mushrooms

1. Seafood mushroom + cold food materials

If seafood mushrooms are paired with many cold ingredients, the whole dish will become colder, but it will not work if it is too cold.

2. Seafood mushroom + beer, red wine

Seafood mushroom and wine collocation, on the whole will affect our absorption of seafood mushroom nutrition, this is not a particularly good match.

What foods can't seafood mushrooms be eaten with?

Seafood mushrooms eaten with quail meat and quail eggs can easily lead to the formation of black spots on the face, which belongs to Xiangke food, so we need to pay attention to it.

3. Cultivation techniques of seafood mushroom

1. Stubble arrangement

The production season is arranged according to the local climatic conditions and the characteristics of long growth and development period of seafood mushrooms. The southern provinces of China generally make bacterial bags when the maximum temperature is below 28 ℃ in September, send bacteria and culture after ripening from September to November, and produce mushrooms when the highest temperature is below 18 ℃ from November to December. On the other hand, the north is in advance with the increase of latitude. In most areas of Shandong, Henan and Hebei, bacterial bags are generally made in late August, bacteria and post-ripening culture from August to October, and mushrooms from mid-late November to mid-late December. For example, Gansu, Ningxia and other provinces are generally inoculated before May every year, and the bacterial bag is made in the middle of June, the bacteria are cultured from July to September, and the mushrooms are produced from late September to mid-late October, while the northeast region is even earlier.

2. Preparation of culture materials

The cultivation of seafood mushroom requires that the matrix materials are too hard. The porosity (air permeability) of the culture medium is also important, which determines the growth rate and robustness of mycelium. The choice of nutritional additives will greatly influence the quality of seafood mushrooms. Of course, in the end, the type and quantity of nutritional additives (excipients) must be decided on the basis of cost accounting. The quality of nutritional additives has a great influence on the mycelium growth and development, quality and yield of seafood mushroom. There are many culture material formulations to choose from, according to local conditions, the following formulations can be used for reference:

①, broad leaves: coniferous tree chips 79% (weight ratio, same below), rice bran or wheat bran 18%, white sugar 1%, lime 1%, gypsum powder 1%, water content 65% (applicable to main sawdust producing areas)

②, cotton shell 98%, gypsum powder 1%, lime 1%, water content 65% (applicable to main cotton shell producing areas)

③, cotton husk 48%, sawdust 35%, wheat bran 10%, corn meal 5%, lime 1%, gypsum powder 1%, water content 65% (suitable for areas with more cotton husks and sawdust)

④, corncob 40%, sawdust 40%, wheat bran 12%, cornmeal 5%, gypsum powder 1.5%, lime 1.5%, water content 65% (suitable for areas with more corncobs and sawdust)

⑤, corncob 30%, cotton husk 46%, wheat bran 16%, cornmeal 5%, lime 1.5%, gypsum powder 1.5%, water content 65% (suitable for areas with more cotton husks and corncobs)

⑥, corncob 80%, wheat bran 12%, cornmeal 5%, gypsum powder 1.5%, lime 1.5%, water content 65% (applicable to the main producing areas of corncob). The raw material is required to be fresh and mildew-free, and the corncob is crushed into particles the size of 3-4mm in diameter. According to the local raw material situation, select the formula, weigh it accurately, mix well with water, and adjust the pH7.15-8.15 with lime water.

3. Bagging and sterilization

Plastic bags are made of low-pressure polyethylene corner bags with broken diameter 17cm and 30-33cm length, each containing about 500g dry material. 18cm material height, moderate tightness of the bag, a cylindrical hole in the middle of the bag with diameter 2.0cm steel bar, 3cm from the bottom of the bag (do not hit the bottom of the bag and pierce the bag), and finally pierce the mouth. Punching holes can make the material in the center of the bag be fully decomposed and utilized, and it is beneficial to discharge the waste gas accumulated in the material in time. When drilling, do not move too fast, should be uniform to correct, and make a good depth mark on the steel bar, so as not to break the bottom of the bag. After bagging, sterilization at atmospheric pressure (100 ℃) was used immediately for 16 hours.

4. Cooling and inoculation

After sterilization, the sterilized bag should be transferred to the cooling chamber when the temperature dropped to about 60 ℃ and cooled to less than 30 ℃. The inoculation should be strictly aseptic. The inoculation amount was 25 Mel 30 bags for 500mL canned bottles and 10 Mel 15 bags for 250mL water bottles.

5. Mycelium culture

After inoculation, the bacteria bag was moved into a pre-sterilized culture rack and the temperature was controlled at 20 ℃ for 25 min. Control the relative humidity of the air at 60 / 65%. After ventilation for 4 times / d ·min / d and shading culture for about 50 days, the hyphae could fill the bag.

6. Post-ripening culture

After the mycelium of seafood mushroom is full, it must be cultured in 20 ℃ for another 50 days, and only when it reaches physiological maturity and stores enough nutrients can it produce mushrooms. The signs of physiological maturity of the bag are: the mycelium of the bag changes from white to yellowish; the bag loses water and its weight becomes lighter; the matrix shrinks into a rugged wrinkle; there are no diseases and insect pests. After the end of post-ripening culture, if it is still in the high temperature season and is not suitable for mushroom production, it is appropriate to move the bag to a cool, clean, ventilated and dark place to store it, and then produce mushroom when the climate is suitable.

7. Scratching bacteria and water injection

When the mushroom season comes, take out the culture bag, stand on the ground or on the bedstead, untie the mouth of the bag, and stand upright. Gently remove the old bacteria from the surface of the culture material to stimulate the surface to form a fruiting body. The quality of scratching bacteria directly affects the formation and yield of fruiting bodies. After scratching the bacteria, the clear water was injected into the bacterial bag in turn, and after 2 hours, the remaining water was poured out to accelerate the bud.

8. Promoting budding

After the bacteria bag is placed neatly, the mouth of the bag is covered with non-woven cloth or newspaper, spray water to moisturize, and keep the temperature of the mushroom room at 10 Mel 16 ℃. The relative humidity of the air is 90% 95%, and the concentration of carbon dioxide is less than 0.1%. After exposure to low light (light intensity 10-30lx) for about 7 days, a layer of light white aerial hyphae could be grown on the bag mouth surface, forming a bacterial film. At this time, by regulating the diurnal temperature difference of about 8 ℃, the bacterial membrane gradually changed from white to gray within a few days, indicating that the primordium was about to be formed. At this time, the humidity and light increased gradually, and fine primordia appeared on the surface of gray bacterial membrane and gradually differentiated into mushroom buds.