Processing method of oyster mushroom sauce
Choose 7-8 mature Pleurotus ostreatus, remove the mushroom feet and wash.
In the proportion of 100 kg fresh mushroom to 5 kg salt, marinate in a jar for 3 days, drain the brine, add 10 kg salt to the tank, remove the salt in 7-10 days, drain the brine, and add the right amount of salt for the third time. At this time has reached 22 degrees Be salt water, become salt billet, can be preserved for a long time. Soak every 100 kg salt blanks in 400 kg water for 8 hours, drain, soak in fragrant sweet sauce for 8 hours, drain for 1 hour, and then salt every 100 kg salt blanks with a mixture of 45 kg sweet sauce, 20 g saccharin and 150 g sodium vanilate. Sauce for 1 day in summer and 3 days in winter. The finished product is red sauce color, sweet and crisp, unique flavor.
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Can wine dregs grow Pleurotus ostreatus?
It is possible to use wine dregs instead of wheat bran as auxiliary materials for the production of Pleurotus ostreatus, the general dosage is about 20%, and the other 70-80% can be used with cottonseed hulls or sawdust. As the wine residue is relatively sour, it should be mixed with some lime before use to reduce the PH to 6-6.5.
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New technology of planting Pleurotus ostreatus with machine irrigation bag
Using the production technology of Lentinus edodes for reference to produce Pleurotus ostreatus, the new technology of machine irrigation bag cultivation of Pleurotus ostreatus is summarized as follows: first, the preparation of bacterial bag according to the formula cottonseed shell 88%, wheat bran 10%, gypsum 2%, water 1.1~1.2kg per kilogram of dry material. The material was poured into 55 × 15 × 0.004cm low-pressure polyethylene plastic bags with a special bag filling machine for Lentinus edodes production, and each bag was filled with wet weight 2.1~2.3kg. Then, put the material bag into the sterilizer and sterilize it. After the temperature rises to 100 ℃, keep it for 10 minutes.
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