H08 hericium Erinaceus
H08 hericium Erinaceus. ⑴ characteristics: medium temperature, large strain, white or round white, mushroom type round, burr length moderate, impurity resistance, disease resistance, suitable for cottonseed hull or sawdust and other substrate cultivation, suitable for commercial base production. The suitable temperature of ⑵ was 5-35 ℃ and 12-26 ℃ respectively.
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Processing technology of low-sugar preserved hericium Erinaceus
This product is not only a new type of preserved mushroom fruit, but also a kind of health care product with unique flavor and suitable for all ages. The process is as follows: (1) the varieties with small umbrellas are selected, and the fresh mushrooms with full body, 89% ripe, normal color, no peculiar smell, no damage, no diseases and insect pests are used as raw materials. The selected raw materials are immediately put into 0.03% sodium sulfite solution, and the browning part of the lower part of the mushroom umbrella is removed with a stainless steel knife to make the length consistent and the size uniform. (2) put the trimmed fresh mushrooms into boiling water, heat and boil 1~3min, remove them and put them in cold water immediately.
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Key cultivation techniques of high-grade hericium Erinaceus
Fourth, put the bag in the field, induce and direct that the mushroom monkey head mushroom is an aerobic fungus, the cultivation place requires fresh air, and the field mushroom shed is ideal. After about 25 days of indoor cultivation, the mycelium matured, and then changed from vegetative growth to reproductive growth. Hericium Erinaceus usually begins to show primordia and differentiate into fruiting bodies before the mycelium is full. Therefore, it is necessary to pay attention to observation, move the bacteria bag to the field in the wild shed in time, and scratch the surface of the original strain block to induce the orientation and neatness of mushroom. There are three common ways to swing the field.
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