Underground cultivation methods and techniques of Lentinus edodes
The underground cultivation of Lentinus edodes is to use underground tunnels, natural caves and other underground facilities to cultivate Lentinus edodes, which can produce seeds all the year round and produce mushrooms in four seasons. This is the development of Lentinus edodes production field after the field forest area, mushroom house and plastic shed. This cultivation method has developed rapidly in China, has a history of more than 20 years, and has formed a whole set of underground production mode of large-scale cultivation of Lentinus edodes. Lentinus edodes can be planted in both bags and blocks, underground cultivation of Lentinus edodes can make full use of the low temperature and moisturizing properties of this place, and then equipped with cultivation bed frame and light source can be used for annual cultivation of Lentinus edodes. Most of the underground tunnels and natural caves or underground facilities in China can be used after transformation. The technology adopts 17cm × 33cm plastic bag, bag cultivation, and seed production process is the same as Lentinus edodes block culture.
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Lentinus edodes MSG
1. Raw material formula (%). Lentinus edodes concentrated juice 25: 50, sodium chloride 8: 12, maltodextrin 12: 18, fine sugar powder 15: 30, vinegar 1.6: 3.2, liquor 3: 6, vegetable oil 0.3: 0.6, capsaicin 0.01: 0.05. two。 The main points of production. The material of Lentinus edodes was washed by ①, cut into pieces, extracted with hot water of 40-55 ℃ for 4 hours, and the ratio of mushroom to water was 1 ∶ 10. After extraction, the filtrate was obtained for the first time. Add water to boil the filtrate for 1 hour, filter, and get the second filtration.
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Storage of Lentinus edodes
If Lentinus edodes is not properly stored after drying, it is easy to reverse the tide, especially in the case of high temperature and humidity in the rainy season, so Lentinus edodes should be quickly graded into plastic bags and put into a small packet of anhydrous sodium chloride to prevent the sugar in the mushroom from seeping out and changing color. At the same time, in order to prevent insect pests, the storeroom can be fumigated with sulfur disulfide for 24 hours before storage.
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