Technical specification for production and sterilization of bag edible fungi
Whether the production of bag edible fungi is sterilized thoroughly or not is related to the success or failure of production. Sterilization is to keep the production medium through a certain temperature and pressure for a certain time, kill the spores of miscellaneous bacteria (bacteria) in the medium, promote the growth of microorganisms (such as Flammulina velutipes and Lentinus edodes mycelium), and improve the yield and quality. Improve the benefit of the grower. No matter what form of sterilization stove is adopted, the principle of sterilization is roughly divided into two kinds, one is high-pressure sterilization, the other is atmospheric pressure sterilization. Atmospheric pressure sterilization has the advantages of low investment, simple facilities, convenient operation, safety, economy and practicality. The technical regulations for the production of culture medium for atmospheric pressure sterilization of edible fungi are introduced as follows:
1. Bagged bacteria bags should be put into the stove in time.
2. When stacking the stove, there should be a gap between the bacteria bags to facilitate the flow of steam
3. The seal should be tight to prevent air leakage, and a thermometer should be inserted under the stove door in order to observe the temperature.
4. The quantity of sterilization should not be too much each time, and about 4000 bags should be used generally.
5. The principle of sterilization is to "attack the head, protect the tail and control the middle", that is, the early heating firepower should be fierce and fast, the temperature must be kept at a certain temperature at the end of the heat preservation, and the temperature must be kept at 100 degrees during the heat preservation period.
6, heat preservation requirements: generally ignition to 100 degrees should be controlled at 6 Mel for 8 hours, 100 degrees to 20 for 22 hours, and sealed for 6 hours after the cease-fire.
According to the several kinds of sterilization stoves commonly used in the production base of our county at present, we should pay special attention to the following points when using them.
First, steam sterilization stove
1. Check whether the ventilation pipe is unobstructed or ruptured before use.
2. The number of sterilization should not be too much each time. 4000 bags are suitable for model 1.2 and 3000 bags for model 0.8.
3. Due to the long heat preservation time, the temperature should be prevented from less than 100 degrees during the heat preservation period.
Second, iron barrel (steel plate, oil barrel refit) type sterilization stove
1. Strictly check whether the welded joint is normal before use, and those that have been used for 3 years should be scrapped.
2. When closing the door, you should consciously leave a small air hole to facilitate the flow of steam.
3. The heat preservation temperature must not exceed 102 degrees.
Three, three oil barrel sterilization stoves
1. Those that have been in use for 2 years can no longer be used.
2. Control valves cannot be installed when connecting steam pipes.
3. It is appropriate to sterilize no more than 4000 bags each time.
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Identification and Control of several Diseases of Edible Fungi
Brown rot, also known as white rot, wet bubble disease and other diseased mushrooms were invaded when they were young, and could not be further differentiated and developed, and deformed mushrooms were formed in the later stage, often with a layer of "white hair" on the surface, that is, the pathogenic mycelium. When the temperature was above 20 ℃, the diseased mushroom became dark, then rotted, oozed brown (soy sauce) juice and rotted and stinked when the temperature was above 20 ℃, and the process became longer when the temperature was lower than 20 ℃. When the fruiting body was invaded in the middle stage, the cover appeared brown spot, the stalk was swollen and fat, and then the mushroom became soft. Cut the diseased mushroom and found that its interior changed from white to black.
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What should be paid attention to in harvesting edible fungi?
First, grasp the best harvest time. Basically, all kinds of mushroom ears are beautiful in appearance and good in taste when they are 70% to 80% mature. Take Lentinus edodes as an example: the sign of maturity of Lentinus edodes is that the membrane has been broken, the cap has not been fully developed, and there is still a little inner roll, forming a "gong edge"; when the pleats have been fully elongated and changed from white to yellowish brown or dark brown, it is the most timely harvest time for Lentinus edodes. Lentinus edodes harvested at the right time has bright color, strong aroma, thick cover and soft meat. Second, pay attention to picking technology. Edible mushroom picking, usually mushrooms with stalks, such as Lentinus edodes, mushrooms, straw mushrooms, Gieson
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