Prairie mushroom
Prairie mushroom is one of the specialties of Inner Mongolia, mainly produced in Hulunbuir, Keshikten, Xilingol prairie. Prairie mushrooms are divided into white, green and miscellaneous three kinds, and the quality of white mushrooms is the best, followed by green-legged mushrooms, followed by others. White mushroom meat is white and fat, with black flowers on the surface; green-legged mushrooms are white on the outside and green inside, with poor quality and taste. The processed and selected net goods can be divided into small mushrooms, sliced mushrooms and dregs mushrooms. White mushrooms from Inner Mongolia are well-known at home and abroad because they are distributed in Zhangjiakou, Hebei Province. Mainly sold to the south and Hong Kong and Macao, Southeast Asia.
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Control of common mushroom diseases and insect pests
First, mushroom brown rot: also known as mushroom verrucosporium, vesicle disease, white rot and so on. It is the most harmful disease in mushroom cultivation at present. In addition to harming mushrooms, it can also harm Pleurotus ostreatus, straw mushrooms, Tremella fuciformis and Ganoderma lucidum. Symptoms: the symptoms of the disease are different in different stages of mushroom development. When the mushroom begins to kink to form a young mushroom bud (when the fruiting body is not differentiated), it is easy to be infected and form a hard horse neck-shaped irregular tissue mass. It is covered with a layer of white fluffy hyphae, then darkens, and finally turns dark brown.
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Picked mushrooms to make preserved mushrooms
Technological process: select material → pretreatment → sugar stains → sugar boil → baking → packaging. First, raw material selection: choose fresh mushrooms with medium size, natural color, complete mushroom shape and no disease and insect spots as raw materials. Second, pretreatment: 1. Soak in salt water: remove impurities from the harvested fresh mushrooms and immediately soak them in 1% murine 2% salt water for 4-6 hours to increase the hardness of the mushroom body. two。 Blanching: the mushroom body washed and drained after soaking in salt water is blanched in boiling water for 7-9 minutes to destroy enzyme activity and prevent mushroom browning. three
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