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 the candied fruit production routine, add sugar to boil, generally boil sugar 4 times. Soak the mushroom stalk in sugar solution for 24 hours to make the mushroom stalk eat sugar evenly. Then remove the mushroom stalk and drain it, send it into the dryer to dry, and get the finished product.
- Prev
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 cap, flat or semicircular, leathery, protruding at the base, (2mur12) cm × (2mur7) cm long and wide, 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, and more in nature.
- Next
Lentinus edodes 241-4
"Lentinus edodes 241-4" is an excellent strain of Lentinus edodes selected by Qingyuan County Edible Mushroom Research Center, which is very suitable for bag cultivation. The Lentinus edodes produced by Lentinus edodes has round shape, large cover, thick meat, short handle, dense meat tissue and low water content, which is very suitable for drying. It is the best variety of dried mushroom at present, and its hyphae have strong resistance and wide adaptability, so it is suitable for spring and autumn harvesting, so as to avoid high temperature inoculation in summer and autumn, which is beneficial to improve the survival rate of inoculation and has no conflict with farming. The strain belongs to the late maturing strain of medium and low temperature, and the mycelial growth temperature.
Related
- Fuxing push coffee new agricultural production and marketing class: lack of small-scale processing plants
- Jujube rice field leisure farm deep ploughing Yilan for five years to create a space for organic food and play
- Nongyu Farm-A trial of organic papaya for brave women with advanced technology
- Four points for attention in the prevention and control of diseases and insect pests of edible fungi
- How to add nutrient solution to Edible Fungi
- Is there any good way to control edible fungus mites?
- Open Inoculation Technology of Edible Fungi
- Is there any clever way to use fertilizer for edible fungus in winter?
- What agents are used to kill the pathogens of edible fungi in the mushroom shed?
- Rapid drying of Edible Fungi