What are the planting methods of Pleurotus ostreatus? How to choose? Is it different from Pleurotus eryngii?

Bailing mushroom heard the name, you may not be familiar with, in fact, we often eat edible fungi. The meat of Pleurotus ostreatus is delicate, the soup is delicious, and it can be steamed and fried. It is a valuable edible fungus with high medicinal value. So what are the planting methods of Pleurotus ostreatus? How to choose Bailing mushroom? What is the difference between Pleurotus ostreatus and Pleurotus eryngii? What is the nutritional value of Pleurotus ostreatus?

First, the planting method of Pleurotus ostreatus

1. Cultivation time

The inoculation period of out-of-season cultivation is from June to July, after 20-30 days, summer from July to August, and mushroom from the end of September to October.

Culture material formula

[formula 1]: cotton husk 94%, corn flour 2.8%, gypsum 1%, right ash 2%, urea 0.2%.

[formula 2]: 40% cottonseed hull, 40% sawdust, 10% wheat bran, 8% corn flour, 1% sugar, 1% gypsum. The moisture content of the above formula is kept at 60% Mel 65%.

2. Blending fermentation

The sugar and urea that are soluble in water are dissolved in water, and the rest of the raw materials are mixed with water repeatedly to form a trapezoidal pile with a width of 1-1.5 meters, a height of 1.2-1.5 meters and an unlimited length. A vent is punched every 30-50 cm in the pile, with an aperture of 7-10 cm, with 2 rows of air holes on each side. The top of the stack is covered with film to moisturize, and the lower part of the stack is left with 30-50 cm uncovered film. When the temperature rises to 65 ℃-70 ℃, turn the pile, ferment for 7-10 days, turn the pile 3 times.

3. Bagging

Pleurotus ostreatus were planted in bags. The cultivation bag is made of high-density polyethylene or polypropylene film 0.04-0.06 cm thick, 15-17 cm wide and 35 cm long. Adjust the water of the fermented culture material before bagging, so that its water content is kept at 60% and the pH value is kept at 7.5-8.5. When bagging, tie up one end of the bag first, and put the culture material evenly into the bag, each bag containing 0.95-1.05 kg.

4. Sterilization

Packed material bags, high pressure sterilization for 2-3 hours, atmospheric pressure sterilization for 10-18 hours. After sterilization, take out the material bag and put it in the inoculation room or in a clean place to cool down.

5. Inoculation

When the bag temperature drops to 30 ℃, open the bag mouth in the inoculation room or inoculation box, and connect the bacteria from both ends or one end under aseptic operation, and the inoculation amount is 10% of the culture material.

6. Germ management

The bacterial bags that received the seeds were moved into the culture room and stacked on the bedstead. In the culture room, carbendazim was sprayed before putting into the bacterial bag, and after putting it into the bacterial bag, it was sprayed and disinfected every 5-7 days. The temperature of the culture room is controlled at 22 ℃-27 ℃, and the air humidity is kept at about 70%. Avoid light culture. After 10-15 days, when the hyphae at both ends are covered with material noodles, turn over the pile. The mycelium of 35-40 can be full of mycelium.

After putting the bacterial bag into the summer place, the humidity should be checked regularly and ventilated. When the temperature turns cool in autumn, the bacteria bag will be moved into the mushroom room for management.

How to choose Pleurotus ostreatus?

You can choose from three aspects when you go to the supermarket to buy Pleurotus ostreatus. First of all, look at the color, choose the pure white bacteria is better; then is the shape, the shape of the cover is larger, the bacteria is shorter; then is the sense of touch, you can touch with your hands, if the surface is more solid, no scars is better.

Third, the difference between Pleurotus ostreatus and Pleurotus eryngii?

Many people may confuse Pleurotus ostreatus and Pleurotus eryngii because they are white in appearance, but they are two completely different kinds of mushrooms. In fact, it can be distinguished by appearance and taste:

Shape: Pleurotus eryngii is a little longer, the cap is relatively small, the cap is gray, white; Pleurotus ostreatus cap is relatively large, the cell is very short, similar to Ganoderma lucidum, the cap is pure white.

Taste: the taste of Pleurotus eryngii has a very obvious feature, that is, it has a light almond flavor.

So it's easy to tell the difference between Pleurotus ostreatus and Pleurotus eryngii.

IV. Nutritional value of Pleurotus ostreatus

Similar to other edible fungi, Pleurotus ostreatus also contains a variety of essential amino acids, vitamins and some minerals, which can enhance immunity, promote metabolism, anti-oxidation and delay aging.

Pleurotus ostreatus is not only a kind of food, but also a kind of medicine. In traditional Chinese medicine, Pleurotus ostreatus is often used to treat loss of appetite, as well as anti-inflammatory and gynecological inflammation.