Ag-33 bisporus mushroom
Precocious variety. The optimum growth temperature of mycelium was 24 ℃. The mycelium belonged to creeping or semi-creeping type and was gray-white on wheat grain culture medium. The best temperature for mushroom production was no more than 20 ℃. Under suitable conditions, the material was full in about 14 days, and the mushroom point was seen in 16-18 days after covering soil. The water content of the culture material is about 70%, and the air humidity during mushroom production is 90%, 95%. The first four tidal mushrooms account for about 80% of the total output, turn quickly, and the intertidal interval is 8-11 days. When the material thickness is about 22 cm, the unit yield can be as high as 17 kg / m2.
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The method of preserving fresh mushrooms
1. Soak in salt water: remove sundries from the roots of fresh mushrooms, soak them in 1% salt water for 10-15 minutes, remove and drain water, put them into plastic bags and keep them fresh for 3-5 days. two。 Soak in water: wash the fresh mushrooms, put them in a container, pour in the water and submerge the mushrooms. If the mushrooms float, you can press a heavy object. This method is suitable for short-term storage, we should be careful not to use iron containers, so as not to blacken fresh mushrooms. If the quantity is large, dry the fresh mushrooms, then put them in a non-iron container and sprinkle them with a layer of fresh mushrooms.
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5 kinds of mushroom food
1. Oiled mushrooms. Fresh mushroom 10 kg, vegetable oil 3 kg ~ 5 kg, refined salt 400 grams. Heat the oil into the pan until 80% hot, stir-fry the fresh mushrooms washed and drained in the pan, add salt and stir-fry for 10 minutes. Pour the oil and mushrooms into the container while it is hot. After cooling, it is sealed in bottles and stored in a cool place. Oiled mushrooms can be stored for 1 year. The cooking method is the same as that of fresh mushrooms. two。 Sweet and sour mushrooms. 100 kg of fresh mushrooms and 10 kg of refined salt. Marinate one layer of mushroom and one layer of salt layer by layer
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