I'm going to plant the sauna crumbsMushroom technology1. Seasonal arrangements
The main production area in hibing city is at altitudes ranging from 300 to 550 m, and the estuarine period is usually from early may to mid-october, and the time available for the cultivation of mushrooms is from mid-october to late april. The mushrooms must be finished by late april, subject to the guarantee of sauna production。
2. Varieties selection
On the basis of the above-mentioned seasonal arrangements and climate-friendly characteristics, the range of selections for replanting and planting mushroom varieties is narrower and suitable for medium- and low-temperature short- and short-breed species. At present, the preferred varieties are kushu 4, autumn 7, rainflower ii, shinshin 4 and chan l66。
3 santser mushroom matrix formulation
At present, sauna crumbs are growing mushroom formulations: 40 per cent for sauna, 40 per cent for wood crumbs, 18 per cent for beryllium, 1 per cent for plaster and 1 per cent for lime. The sank and wood crumbs require fresh, non-stereotyped, non-smelling, non-oiled, torn to 0. 5-1 cm; and the gill requires quality, fresh, dry, crumb-free, mold-free and mothy。
4 combination bags
The time for mixing bags should be organically linked to the area of silk, and the time for local bagging should be appropriate from mid-september to mid-october. High altitude (over 800 m) off-site bags are suitable for the period between early june and early july。
The blends are triangulated, i. E. The raw materials are evenly mixed with the auxiliary material, the dry and wet mix is even, the acidity is even, and the material contains 55 per cent of the water (the hand-plugs are conjunctivable and the ground is scattered)。
The polyethylene plastic bag, with a specification of 55 cm x 15 cm x 0. 0045 cm, is relaxed and moderate, with a volume of 1. 8 to 2. 0 kg per bag (approximately 1 kg dryer). Plugging is used, and the bags are checked for broken and, if broken, filled with transparent tape. Combination and bagging can be used to select simple machines for efficiency and quality。
5 vaccination and vaccination
(b) the application of normal pressure vapour sterilisation to heat the stove up to 4 to 6 h up to 100°c, maintaining 14 to 20 h and suffocating 4 to 5 h when the temperature reaches 100°c。
When the bag cools up to 28°c, it is not inoculated. Inoculations are carried out in pre-sterilized inoculation rooms, in which many people work together, with holes (four holes on one side or five holes on two sides), seeds and bags. The vaccination process is carried out lightly to avoid breaking the bag. Sterilization and vaccination techniques are highly demanding and can be performed by professional cooperatives or by large households in bulk。
6 bacillus management
After the vaccination, the kits are transferred to the fungology chamber, using well fonts or triangle stack codes, 4-6 bags/story, the number of stacks can be determined according to the prevailing temperature, with general stacks of 8-10 floors to cover the light-shield culture. After the fifth day of vaccination, the doors and windows are ventilated 10-min per day; on the fifteenth day, the air is ventilated once a day at 15-30-min per day; thereafter, the air is ventilated from 1 to 2 times a day at 60-90-min per day, until the fungus is full of bags。
When the fungus collar reaches 3 to 5 cm in diameter, unzips the outside pocket, when the fungus collar is 8 to 10 cm in diameter, removes the outside bag and makes the first puncture to add oxygen, using three nails of puncture plate nails, around the edge of the fungus, 2 cm in depth, 1. 5 cm in length, and is not allowed to reach the unwieldy silk. When the temperature is high (30°c), when the inoculation is connected, a puncture is required, as described above. When the fungus is full, the second puncture is made, using 19 nails of puncture nails, and the bag is punctured (half its diameter at depth), with 70 to 80 holes per bag. Autumn 7 and kuoxiang 4 have a fungulation period of around 80 d, and the spread of mushrooms to households can be distributed to mushroom farmers around 20 d before mushrooms appear。
Seven out of the mushroom shed
The sauna saplings in the sapling area produce mushrooms to the maximum extent possible and make appropriate modifications to the sauna. In the event of a shortage of scavengers, an accelerators, such as bamboo, steel bars, etc., can be used to build a mushroom shed, which is typically long, x x x 5 m x 3 m tall (30-40) m x 5 m x 3 m, which is covered with plastic film and high-density sunnets on the surroundings and roofs, which need to be tightly secured, with energy openings around the surroundings, which allow for ventilation and temperature and humidity control. (c) upgrading of automatic water-jet facilities in the shed to maintain air moisture. In order to save facilities and sites, the use of scaffolding methods is promoted. The scaffolds can be modified or mounted with sand pine bars, five floors, 25 cm in length, 80 cm in width of the bed frame, discharge of two blubbers, 1. 2 m walk between the racks, easy discharge of fungi rods and mushrooms, etc。
When mycelium is full, it continues to grow 10-15 d under certain flashlights, with mushrooms coming out when the mycelium is almost biologically mature. The sanctuaries in the area grow mushrooms from late november to late april of the following year, keeping the mushroom shed temperature at 5-25°c during the fungus season, depending on the climate characteristics, taking the day-to-day membranes, causing a temperature differential of 6-10°c at night, a relative humidity of 85% to 90% of the air, humid ventilation, appropriate dispersing light, and promoting mushroom buds。
Temperature control methods: when the temperature in the mushroom shed is 23°c or above, no less than three ventings per day are suitable for early, medium and evening venting; between 18°c and 23°c are available one each morning and night; between 5 and 17°c are ventilated once a day and single side doors can be opened sooner or later to maintain the temperature; when the temperature is less than 4°c, no film ventilation is required to prevent continuous cooling。
Moisture management methods: when mushroom reed soybeans start spraying in large hours, it is desirable to spray in the morning and evening at temperatures above 20°c and maintain relative humidity at 85% to 90%. Noted water method: for each mushroom taken, 7 to 10 d, and the quality of the fungus bag reduced by about 20%, a needle is required to fill the bag with water to supplement the water in the bag, which is about 10 s per bag. Invertebrates 5-7 d after the inverted water, the mycelium recovers and maintains ventilation 1-2 times a day at 1-2 h each。
9. Picking
When the muscular membranes of the sub-entity are broken and the fungal cover is not fully umbrellaed, this marks the development of the mushroom body, i. E. The so-called eight-nine-point maturity, and the timely extraction. The method of extraction: a strong rotation of the base of the bacterium by holding the bacterium (preferably with gloves to avoid the sweating of the mushrooms) and removing the bacterium from its entirety with a small culture base. Try not to leave the bacterium on the bacterium, and if the bacterium is accidentally removed, the bacterium foot should be purified in a timely manner so as not to cause infection such as green mold. For fresh-sold products, cold banks can be established and stored around 15 d at around 4°c。
10 dry and graded packaging
10. 1 the main methods of drying are dryer dryer, carbon-fire bakery and suntan drying. During the first two methods drying, temperatures are higher than 50 °c. The mushrooms produce sulfur-containing compounds, the fragrance of mushrooms is particularly visible, and the dried mushrooms do not smell. In order to ensure the quality of mushroom products, lead enterprises (cooperatives or large households) can use dryer dryers and mushroom farmers can use carbon-fire roasting。
Once the mushrooms are taken, they are scalded and dried up for up to 3 h. If the bulk dryer cannot be installed, the freezer or ventilator will be put in place in order to prevent the mushroom body from losing its original color, scrambling, changing colour and even decomposition. It is sifted by mushroom size, thick and thin, and spreads on a single layer. The upper part of the dry room (11-15 floors), the middle part of the dry room (4-10 floors), the lower part of the dry room (1-3 floors), the lower part, the lower part of the dry room, the lower part, the lower part, the lower part, the lower part, the lower part, the lower part, the lower part, the lower part。
Dry temperature and time: (i) initial drying (large evaporation of mushrooms): air intake, vent vents open, strong wind delivery, starting temperature 40-45°c, time 0-6h. (ii) mid-dry (five to seven minutes dry): air inhaling, venting, half-opening, medium-intensity wind delivery, temperature 50 to 55°c, time 7 to 12°c, drying on the surface of the mushroom, beginning to lighten up and the fungus beginning to light yellow. (3) post-drying period (slow evaporation of mushroom water): air intake, exhaust vents are completely closed, the weakest is wind delivery, temperature is 60 - 65°c, time 13 - 18°c, drying with fungus, light yellow, condensed on the edge of the bacterium cover, drying of the bacterium, suitable for 12 - 14% of the fresh mass。
10. 2 classified packagings may be covered with mushrooms (over 6 cm), medium (4-6 cm), small (under 4 cm), mushrooms, thick mushrooms, mushrooms, etc., and packaged, sold (ny/t 1067-2006 shroom level specification). At the same time, product trademarks, security certification (qs) can be declared, product visibility and security public confidence enhanced, and consumer confidence gained, in order to gain market shares and improve productivity。
Concluding remarks
In the light of the appeal, this is the entire text, which i hope will help you all. Only for your grower friends, if you have more professional knowledge to share, leave a message! And i'd like you to do it for me
