Planting Technology Lists
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Covered with soil and husk mushroom has good benefit.
In the routine cultivation and management of mushroom, soil mulching is a work with high technical requirements. Such as the quality of covered soil, soil aggregate structure, ventilation, water retention capacity and so on, all have special requirements. Especially in the production of large, medium and small covered soil particles, it is not only labor-consuming and time-consuming, but also labor-intensive. In order to effectively solve these problems, the author has repeatedly reformed the mushroom covering technology since 1990, and finally decided to use the forest surface humus soil or paddy field tillage layer soil (either sandy loam or clay loam) plus 5% fresh husk.
2019-01-16 -
Preparation and quality standard of flavored mushroom sauce
With the rapid development of China's catering industry and the improvement of people's living standards, people have higher and higher requirements for condiments. With the fast-paced way of life, people not only require condiments to have good color, aroma and taste, but also pay more attention to their nutrition, convenience and hygiene. Soybean paste contains a lot of protein and vitamins, fresh mushrooms are rich in minerals necessary for the human body, flavor mushroom paste is the famous soybean paste in Northeast China as the main raw material, with fresh mushrooms processing. Flavored mushroom sauce retains the rich nutritional value and mellow of soybean paste.
2019-01-16 -
Control of physiological diseases of mushroom
Hard opening: when mushrooms encounter abnormal climate, the phenomenon of young fruit bodies opening umbrellas early is called hard opening, which usually occurs when the temperature difference is about 10 ℃ or drops suddenly, above 18 ℃. The heat preservation work can be done before the sudden change of temperature, and the air relative humidity in the mushroom room can be increased. Deformed mushroom: the reason for the formation is that the thickness of the covered soil is different, the mushroom position is low, and the carbon dioxide content in the mushroom room is more than 0.3%; or caused by drug pests, diseases and insect pests. Attention should be paid to the quality of soil cover and ventilation to prevent harmful gases from entering the mushroom room.
2019-01-16 -
"Green" Control of Mushroom pests
Nowadays, green food has become the mainstream of food, but in actual production, especially in autumn, mushroom farmers use a large number of chemical drugs to control insect pests, which makes a large number of residual drugs in mushroom products, which not only lays a hidden danger to the health of consumers, but also blocks the path for mushroom products to enter the market, especially the international market. So, how to carry out "green" pest control? There are two measures: the first is to strengthen physical prevention. Measures include: the construction of mushroom sheds should be far away from stable toilets, garbage, dung piles and other places, so that the environment is insect-free or insect-free.
2019-01-16 -
Prevention and control of "three insects and one disease" of mushroom
The "three insects and one disease" of mushrooms are mites, jumpers, mushroom mosquitoes and harmful verrucosporium. The characteristics and control methods of these diseases and insect pests are described as follows. 1. In the process of the occurrence of symptoms caused by mites, if the hyphae are found to have the phenomenon of returning bacteria, such as the decrease of villous hyphae, the increase of simple hyphae, and the pink bright spots on the surface of the hyphae, the mite head appears in the mushroom bed. When there are 3 to 5 mites in the range seen with a magnifying glass, the control target is reached. After covering the soil, the mites will move with the soil surface as the hyphae grow to the soil surface.
2019-01-16 -
Mushroom preservation method
Mushroom preservation method 1. Kinetin preservation method. Soak fresh mushrooms in 0.01% 6-aminopurine solution for 1015 minutes, drain and store. 2. Sodium metabisulfite treatment. Mushrooms were rinsed with 0.01% sodium metabisulfite solution for 35 minutes, then soaked in 0.1% sodium metabisulfite solution for half an hour, taken out, drained, and stored in plastic bags. The preservation effect was better at room temperature of 1015℃.
2019-01-16 -
Key points of fresh-keeping Technology of Mushroom
The fresh-keeping methods of mushrooms include modified atmosphere preservation, low temperature preservation, radiation preservation, salt water preservation and so on. The method is as follows: modified atmosphere storage is used to keep mushrooms fresh and tender within 3 to 5 days without browning, and the water loss rate is less than 1%. At present, it is generally packed in breathable plastic film bags, which maintain 1% oxygen concentration and 10%-15% carbon dioxide concentration in the bag, which can keep mushrooms white within 4 days and have good freshness. Cold storage and low temperature can keep mushrooms fresh and high quality. During the storage and transportation period
2019-01-16 -
Harvesting, storage and preservation of mushrooms
First, the storage characteristics and varieties of mushrooms are rich in amino acids and proteins and taste delicious. However, the postharvest respiration of mushrooms is exuberant, which can only be used for short-term storage because of the rapid opening of umbrellas, browning, deterioration and deterioration of quality at room temperature. Dried mushrooms are easy to preserve, but their nutritional value decreases, and serious losses will be caused if they are not processed in time. Therefore, measures should be taken before postharvest storage, transportation, sales and processing to prevent the quality of mushrooms from declining. There are many varieties of mushrooms, such as Pleurotus ostreatus, Lentinus edodes, bisporus mushroom, Flammulina velutipes, Pleurotus ostreatus and so on.
2019-01-16 -
Processing methods of mushrooms
There are many ways to pickle mushrooms, including saltwater pickling, bean paste pickling and dregs pickling. 1. Brine pickling: production process of salted mushrooms: fresh mushroom acceptance → color preservation treatment → rinsing → blanching → cooling → salt picking packaging → plus brine. The purpose of color preservation treatment is to prevent oxidation "browning" of fresh mushrooms. First, wash the fresh mushrooms with 0.05% sodium pyrosulfite to remove impurities, and then soak in a mixture of 0.15% sodium pyrosulfite and 0.1% citric acid for 5 minutes. Reuse clean water
2019-01-16 -
Controlled atmosphere fresh-keeping Technology of Mushroom
1. Harvest when the fruiting body fully grows into a significant increase in volume. If the mushroom is harvested too early, the quality of the mushroom is poor, and the yield is reduced; if the harvest is too late, the fruiting body is more prone to aging, umbrella opening and discoloration. Mechanical damage should be reduced during harvest, and harvesting appliances and packaging containers should be cleaned and disinfected. Second, after the mushroom is harvested before storage, cut off the mushroom stalk, if the mushroom color turns yellow or brown, rinse in 0.5% citric acid solution for 10 minutes, remove and drain the water droplets, and precool the mushrooms quickly. Pre-cooling is very important. Because at higher temperatures, it accelerates.
2019-01-16