Classification Standard and processing Technology of volvariella volvacea
I. grading standard of volvariella volvacea
1. Classification of fresh mushrooms: first class: perimeter of mushroom pellets 8Mel 11cm, solid grains.
Second class: the perimeter of mushroom granules is 6ml / 8cm, solid grains.
Grade III: the perimeter of mushroom granules is 6ml / 8cm, and the prepuce is slightly cracked.
Mushroom flower: the cracking of mushroom bud is not more than 0.5 cm.
Outside the class: the perimeter of the mushroom grains is 5ml. 6cm, with some mushroom flowers.
2. Classification of dried mushrooms: cut head, no sediment impurities, mushroom noodle mouse gray or gray-white, mushroom meat white. No open film open umbrella mushroom, water content up to 12%, fragrant, pest-free mildew, no scorched yellow and black.
First class: the meat is thick, the horizontal weight is more than 3 cm, and the straight weight is more than 5 cm.
Second class: the meat is thick, the horizontal weight is 2.5 cm, and the straight weight is more than 4 cm.
Grade 3: the meat is thin, the horizontal weight is less than 1.8 cm, and the straight weight is more than 3 cm.
Horizontal method: after breaking in half and drying, measure at 1.5 cm above the mushroom foot.
Direct measurement: from the foot of the mushroom to the top of the mushroom.
Second, straw mushroom processing:
1. Canned volvariella volvacea: refer to 33 methods of adding edible fungi.
2, dry straw mushrooms: straw mushrooms cut off the sundries at the base, cut longitudinally into the two halves of the foreskin, then cut down, spread them on the bamboo curtain, expose them for a day in a sunny day, and send them into the baking room. At the initial stage, they are heated to 60 degrees Celsius for 5 hours, then put into moisture-proof bags and stored in iron cans.
3. Salted straw mushrooms: straw mushrooms remove sediment and debris, wash them with clean water, and then kill them with boiling water at 100 degrees Celsius in a stainless steel pot. When picking up mushrooms, the water temperature is 98 degrees Celsius. Kill 5MUR for 7 minutes. Then cool the cold water for 20 seconds for 30 minutes and drain the water. First marinate in 15 Mel 16% brine for 5 days, remove and drain the water, and then marinate 6 Mel in 23% brine for 7 days. Finally, according to the weight of pure mushrooms, 18% of the fresh salt water is added, packed and stored.
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Two cultivation techniques of volvariella volvacea
Now that the production season of volvariella volvacea is coming, what are the detailed cultivation techniques of volvariella volvacea? Straw mushroom cultivation includes waste cotton residue cultivation and rice straw cultivation, respectively introduced as follows: waste cotton residue cultivation 1, soaking, heap fermentation: the waste cotton residue is immersed in lime water, about 5 kg of waste cotton residue is added for every 100 kg of waste cotton residue. After soaking, pick it up and make a pile, cover the film and ferment for about 2 days, control the water content of about 70% (it is appropriate to grab the material by hand and drip a small amount of water out of the fingers), and the pH value is about 85. 2. Secondary fermentation: transfer the material into the already
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High Benefit of Winter Cultivation of Volvariella volvacea
Volvariella volvacea belongs to high temperature and humidity fungi, suitable for growth in constant temperature and humidity environment. Therefore, if the high temperature mushroom is moved to winter for cultivation, it must be cultivated in a greenhouse with good heat preservation ability, thus increasing the cost input in terms of temperature rise. However, the price of the mushroom produced in winter is twice that of the conventional cultivation in summer. Therefore, appropriate adjustments should be made in the formulation of culture materials and cultivation management to increase the input-output ratio to improve economic benefits. The main techniques for cultivation of volvariella volvacea in winter are as follows: 1. Select appropriate culture medium formula and build a pile to ferment volvariella volvacea
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