Eat fresh mushrooms all the year round
Fresh mushrooms can be eaten all the year round in Yangpingsi Town, Zoucheng City, Shandong Province, because the mushrooms here grow in special mushroom houses. The mushroom house with sunshade net can prolong the harvest time of Pleurotus ostreatus to summer. And the mushroom house, which is also covered tightly on a hot day, is to let the high-temperature-loving straw mushroom go on the market two months in advance. The purpose of the mushroom room with air conditioning is to maintain a constant temperature and humidity, so that Flammulina velutipes grow like leeks.
Through the use of science and technology, the difference between the north and the south of the cultivation of edible fungi has been changed, and its changes in the four seasons have been controlled, so that all kinds of edible fungi can be produced all the year round. Growers can choose the best-selling varieties on the market to grow as they like.
Now not only the local people can eat fresh mushrooms all the year round, but even if you are thousands of miles away, you may also eat mushrooms in Yangping Temple Town. Because of the large production and variety of mushrooms here, it has attracted businessmen from all over the world to come to buy mushrooms.
With both domestic sales and exports, growers in Yangping Temple Town are investing more and more in mushrooms, and mushrooms have brought them more and more benefits.
According to Zhang Yisheng, a mushroom grower, his mushroom shed has a total area of 7000 square meters, 130m from north to south and 11m from east to west, with a seven-story shelf. The total investment in 2007 is 2.5 million yuan, combined with the mushrooms planted in the old shed, the planting area has reached 60, 000 square meters, according to the economic benefits of previous years, the annual net income can be about 1 million yuan.
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Sweet and sour mushrooms
Pickling: according to the proportion of 100 kg washed fresh mushrooms and 10 kg salt, one layer of mushroom salt is laid flat and pickled into the bucket layer by layer, sprinkle with 1Mel 2kg salt (antiseptic), cover the bamboo grate and press the stone, remove and drain the salt after 24 hours, and then re-marinate according to the proportion of 100kg mushroom to 8kg salt. 24 hours later, it is a semi-finished product. Vinegar soaking: soak the semi-finished product in water for 12 hours, remove and drain the juice (about 8 hours), put it into a tank, pour in vinegar with half the weight of the semi-finished product, soak for 12 hours, remove and drain the vinegar (about 3 small.
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Preparation of mushroom topdressing solution by four methods
Proper topdressing is the key to high yield of mushroom. This paper introduces several preparation methods of mushroom topdressing solution: 1. Mushroom root soup. Wash the mushroom feet and crushed mushrooms cut off during harvesting and processing, cut into thin slices, add 1-1.5 kg of water per kilogram, boil for 15 minutes, take filter juice and dilute to 10-15 kg, spray mushroom bed 30-40 square meters. When used in the peak period of mushroom production, the mushroom fruiting body can be thickened and the peak period of mushroom production can be prolonged. 2. Cow urine. Take fresh cow urine and boil until the foam is gone.
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