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Cultivation method of white beech mushroom

A technology of white crab-flavored mushrooms and cultivation methods, applied in the field of cultivation of white crab-flavored mushrooms, can solve the problems of high production cost and long production cycle, and achieve the effects of stable product output, reduced emissions, and environmental protection

Inactive Publication Date: 2010-06-23
SHANGHAI FINC BIO TECH INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But there are some deficiencies in the existing technology, the production cycle is long, and the production cost is high. After the production is finished, the production waste (referring to the waste culture medium of white crab-flavored mushroom) is generally discarded.

Method used

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  • Cultivation method of white beech mushroom
  • Cultivation method of white beech mushroom

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The cultivation method of white crab-flavored mushroom consists of the following steps:

[0022] (1) Acceptance of raw materials: All production raw materials are checked and accepted by the quality management department before they are put into storage, and they are put into storage after passing the inspection.

[0023] (2) Medium preparation: 20% sawdust, 20% production waste (referring to the discarded culture medium of white crab-flavored mushroom), 10% corn cob, 26% rice bran, 14% bran, 5% cottonseed hull, corn Powder 5%, crush the corn cob into powder, the water content reaches 65%, adjust the pH to 6-7 with quicklime, and continue to stir until the bottling is completed.

[0024] (3) Bottling: Use a fully automatic bottling machine, which requires uniform bottling and moderate compaction. Use 850cc plastic bottles with a weight of 620-645 grams per bottle. There is basically no gap in the shoulder of the bottle, and holes are punched to the bottom of the bottle....

Embodiment 2

[0035] The cultivation method of white crab-flavored mushroom consists of the following steps:

[0036] (1) Acceptance of raw materials: All production raw materials are checked and accepted by the quality management department before they are put into storage, and they are put into storage after passing the inspection.

[0037] (2) Culture medium configuration: get sawdust 15wt% by weight percentage, production waste (referring to the discarded culture medium of white crab-flavored mushroom) 20wt%, corncob 15wt%, rice bran 20wt%, bran 20wt%, cottonseed hull 5wt%, corn Powder 5wt%, corncobs are crushed into powder, the water content of the medium is 65%, the pH is adjusted to 6-7 with quicklime, and the stirring is continued until the bottling is completed.

[0038] (4) Capping: The bottle cap is automatically transported to the capping position and buckled on the filled bottle.

[0039](5) Sterilization: Use a high-pressure sterilizer, place the bottle frame to be sterilized...

Embodiment 3

[0048] The cultivation method of white crab-flavored mushroom consists of the following steps:

[0049] (1) Acceptance of raw materials: All production raw materials are checked and accepted by the quality management department before they are put into storage, and they are put into storage after passing the inspection.

[0050] (2) Culture medium configuration: get sawdust 25wt% by weight percentage, production waste (referring to the discarded culture medium of white crab-flavored mushroom) 15wt%, corncob 10wt%, rice bran 30wt%, bran 10wt%, cottonseed hull 5wt%, corn Powder 5wt%, corncobs are crushed into powder, the water content of the medium is 64%, the pH is adjusted to 6-7 with quicklime, and the stirring is continued until the bottling is completed.

[0051] (4) Capping: The bottle cap is automatically transported to the capping position and buckled on the filled bottle.

[0052] (5) Sterilization: Use a high-pressure sterilizer, place the bottle frame to be sterilize...

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Abstract

The invention relates to a cultivation method of white beech mushroom, comprising the steps of preparing a culture medium, cooling, inoculating, cultivating, scratching, injecting water, planting and harvesting. The culture medium comprises the following components in percentage by weight: 15-25 percent of bits of wood, 10-20 percent of corn cob, 20-30 percent of rice bran, 10-20 percent of bran, 5 percent of corn powder, 15-25 percent of production waste and 5 percent of cottonseed hull, wherein the water content of the culture medium is 64-66 percent, the pH value of the culture medium is 6-7, and the culture medium is uniformly stirred, bottled and sterilized at high pressure. The invention provides the cultivation method which takes the bits of wood and production waste as main raw materials and has low cost, thereby effectively shortening the production period, reducing the production cost, ensuring the stable quality and obtaining better economic benefits.

Description

technical field [0001] The invention relates to a method for cultivating edible fungi, in particular to a method for cultivating white crab-flavored mushrooms. Background technique [0002] White crab-flavored mushroom, scientific name Hypsizygus marmoreus (Hypsizygus marmoreus), also known as Yuqin, Banyuqin, seafood mushroom, rubber jade mushroom, Hongxi mushroom, crab-flavored mushroom, false matsutake and so on. Belonging to Basidiomycotina, Phytophthora, Agaricaceae, Agaricaceae, Liphyllum family, and Aurora genus, it is an excellent edible fungus in the northern temperate zone. The taste of shimeji mushroom is fresher than that of oyster mushroom, the meat is thicker than that of shiitake mushroom, and the quality is tougher than that of shiitake mushroom. [0003] The amino acids in the protein of Shiji mushrooms are complete, including 8 kinds of essential amino acids for human body, among which the content of lysine and arginine is higher than that of common mushro...

Claims

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Application Information

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IPC IPC(8): A01G1/04C05G3/00A61L2/07
Inventor 贲伟东程继红秦利利
Owner SHANGHAI FINC BIO TECH INC
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