Control measures of flat phloem of Lentinus edodes
Streptomyces oblatus, also known as Gleoderma verticillata. It belongs to basidiomycetes subphylum, lamellae, non-pleurocetes, phloem, phloem. This fungus is a large wood-rotting fungus, with a sessile, flat or semicircular, leathery, protruding base, long and wide (2mur12) cm × (2mur7) cm, often connected to each other, eggshell or light tea brown fluff, color fading to smoky gray, narrow, smooth, brown or light brown concentric band, complete or slightly petaloid edge, smooth seed layer, light flesh color. In nature, it grows on the rotten wood of broad-leaved trees, harms Lentinus edodes, Auricularia auricula and Tremella fuciformis in the cultivation of edible mushroom, competes with edible fungi for water and nutrition, affects the mycelium growth and reduces the yield of Lentinus edodes.
Control method: scrape off the fruiting body in time, bury it or burn it away from the mushroom field, then brush the surface with 0.1% liter mercury solution, dry and then brush with 1% Bordeaux solution.
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Preparation of minced meat with mushroom stalk
① material selection: there are two kinds of mushroom stalks, one is dried mushroom stalks, the other is fresh mushroom stalks. In order to ensure that the product has a strong flavor of Lentinus edodes, dried Lentinus edodes stalks are required as raw materials. There are sawdust on the mushroom stalk of the dried mushroom stalk and the pedicel must be removed so as not to affect the flavor of the product. At the same time, it is necessary to select and remove moldy and spoiled mushroom stalks. ② softening: soak the mushroom stalk in clean water at a ratio of 1 to 2. Soak in cold water to prevent the loss of nutrients. The soaking time is generally controlled in 4 to 5 hours. ③ press: remove the mushroom stalk from the water
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Preparation of health food of Lentinus edodes-candied Lentinus edodes
The preserved fruits of Lentinus edodes are sweet and salty, so they are very suitable for the elderly and children. 1. Raw materials. Mushroom stalk, sugar, salt. 2. Production. Select clean dried mushroom stalks or fresh mushroom stalks without impurities, and remove the moldy, deteriorated and worm-eaten parts. Soak dried mushroom stalks in clean water for about 8 hours (fresh mushroom stalks do not need to soak), remove, rinse and drain. Put the finished and drained mushroom stalk into the jar according to a layer of mushroom stalk and a layer of salt, and salt for 12-24 hours. Remove the salt particles that have been washed away from the surface with water. According to candied fruit system
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