Flammulina velutipes as a kind of edible mushroom and medicinal strain with high economic value, its economic value determines it has a broader market prospect. On August 25th, the reporter interviewed Li Yinjuan, head of the project department of Shaanxi Zhongxing Bacteria Science and Technology Co., Ltd., on the planting cultivation technology of Golden Mushroom, and Li Yinjuan analyzed the key points of industrialized production management of Flammulina velutipes.
She told reporters that the production technology of factory-made edible mushrooms (velvet mushroom), a cultivation cycle generally takes about 53 days.
(1) Cultivation materials: Cultivation materials mainly consist of cottonseed hull, bran, corn cob, and rice bran, accounting for about 90% of the total; corn flour, superphosphate, and calcium carbonate account for 10% of other excipients. Water regulation 60%~65%.
(2) Bottling, sterilizing and cooling: The use of mechanical mixing and bottling, uniform mixing requirements, each bottle is loaded with 850 grams of raw materials, the surface is compacted, a hole is made in the middle of the bottle, and a filter cover is covered to ensure Hyphae normally grow nutrients and air.
(3) Inoculation: The cultivated strains will be inoculated mechanically and automatically under aseptic conditions. The inoculation volume is 10 g/bottle and the 850 ml bacteria strainer bottle can be connected to 80 to 90 bottles.
(4) Mycelium culture: The inoculated mycorrhizal flasks were cultured in a dark room under certain conditions of temperature, humidity, and culture time. Flammulina is very sensitive to light and must be cultivated in a dark room.
(5) Mushrooms: After the mycelium is full, the fungus is operated. That is, remove the cap and use a fungus machine to remove the old bacteria from the bottle.
(6) Recruiting buds: The buds were directly injected into the buds to stimulate the buds. The technical parameters were: daytime temperature 13°C~14°C, night temperature 10°C~12°C, relative humidity 90%, and time about 8 days.
(7) Inhibition: after completion of the bud induction, it is sent to the inhibition chamber for inhibition culture. Technical parameters: temperature 3°C~5°C, relative humidity 80%~85%, time 5~7 days, and proper ventilation at the same time Ventilation is 15 minutes in 4 hours. 5 to 7 hours after the growth of the obvious cap and stipe. And note that the light can not be strong to improve the quality of the fruit body.
(8) Growth: When the bacteria cup grows 1 cm from the bottle mouth, the room temperature is adjusted to 6 °C ~ 8 °C, and light treatment, in order to improve the quality of fruiting bodies. When the fruiting body grows 3~4cm from the bottle mouth, the paper (plastic) tube should be put in time.
(9) Harvesting: When the stipe reaches 13-15 cm and the diameter of the cap is about 1 cm, it can be harvested. 2 to 3 days before harvesting, the fan is turned on to evaporate the water, so that the relative humidity of the cultivation room is maintained at 70% to 80%, which can improve the product quality and extend the shelf life.
(10) Packing and preservation: The harvested mushroom body shall be placed separately according to different grade requirements, and the connecting part of the base of the stipe and the culture medium shall be removed, and different size packaging shall be carried out according to the market requirements, and a polyethylene film bag shall be used. Air suction seal, low temperature refrigeration after packaging is completed.
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