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Preparation process of seafood mushroom cultivation strain bag

A preparation process and strain bag technology, which is applied in the field of preparation process of seafood mushroom culture strain bags, can solve the problem of less total supply and achieve the effect of easy inoculation

Inactive Publication Date: 2018-12-28
CHENGDU NINGSHENG LVKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as our country is concerned, although the number of manufacturers cultivating seafood mushrooms has increased, the total supply is relatively small

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of preparation technology of seafood mushroom cultivar strain bag, comprises the following steps:

[0033] Step 1, main material selection: select the main material according to the weight ratio of 20% of coarse wood chips, 10% of fine wood chips, 13% of bagasse, 17% of cottonseed hulls and 40% of corncobs;

[0034] Step 2. Soak the main ingredients: put the selected main ingredients into the brine of salt and water 1:5, soak for 1 hour, then remove and dry;

[0035] Step 3, cooking the main ingredients: put the dried main ingredients into a steamer for 5 hours, and the cooking temperature is 105°C;

[0036] Step 4, selection of auxiliary materials: select auxiliary materials according to the weight ratio of 60% bran, 17% soybean meal, 13% lime and 10% light calcium carbonate;

[0037] Step 5. Cooking of auxiliary materials: the selected auxiliary materials are air-selected, and then put into a steamer for cooking for 3 hours at a cooking temperature of 100°C; ...

Embodiment 2

[0047] A kind of preparation technology of seafood mushroom cultivar strain bag, comprises the following steps:

[0048] Step 1, main material selection: select the main material according to the weight ratio of 20% of coarse wood chips, 10% of fine wood chips, 13% of bagasse, 17% of cottonseed hulls and 40% of corncobs;

[0049] Step 2. Soak the main ingredients: put the selected main ingredients into the brine with a ratio of 1:5 of salt and water and soak for 2 hours, then remove and dry;

[0050] Step 3, cooking the main ingredients: put the dried main ingredients into a steamer for cooking for 6 hours, and the cooking temperature is 107°C;

[0051] Step 4, selection of auxiliary materials: select auxiliary materials according to the weight ratio of 60% bran, 17% soybean meal, 13% lime and 10% light calcium carbonate;

[0052] Step 5. Cooking of auxiliary materials: the selected auxiliary materials are air-selected, and then put into a steamer for steaming for 4 hours at ...

Embodiment 3

[0062] A kind of preparation technology of seafood mushroom cultivar strain bag, comprises the following steps:

[0063] Step 1, main material selection: select the main material according to the weight ratio of 20% of coarse wood chips, 10% of fine wood chips, 13% of bagasse, 17% of cottonseed hulls and 40% of corncobs;

[0064] Step 2. Soak the main ingredients: put the selected main ingredients into the brine of salt and water 1:5, soak for 3 hours, then remove and dry;

[0065] Step 3, cooking the main ingredients: put the dried main ingredients into a steamer for cooking for 7 hours, and the cooking temperature is 110°C;

[0066] Step 4, selection of auxiliary materials: select auxiliary materials according to the weight ratio of 60% bran, 17% soybean meal, 13% lime and 10% light calcium carbonate;

[0067] Step 5. Cooking of auxiliary materials: the selected auxiliary materials are air-selected, and then put into a steamer for steaming for 5 hours at a cooking temperatu...

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PUM

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Abstract

The invention discloses a preparation process of a seafood mushroom cultivation strain bag. The process includes the following steps: a. selecting main materials; b. soaking the main materials; c. cooking the main materials; d. selecting auxiliary materials; e. cooking the auxiliary materials; f. mixing and stirring; g. performing matrix sterilization; h. filling the materials; i. performing sterilization of the strain bag; j. cooling; k. preparing a back connection test matrix; l. performing a sterilization material back connection test; m. storing. According to the invention, by the selection and treatment of the main materials and auxiliary materials of the cultivation matrix, the cultivation matrix used for inoculation is ensured to be sterile and harmless and has nutrients required bythe growth of the seafood mushroom; and through the sterilization and the back connection test of the strain bag, the strain bag is ensured to be in a sterile state so as to facilitate the inoculation of the seafood mushroom.

Description

technical field [0001] The invention belongs to the field of edible fungus cultivation technology, and in particular relates to a preparation technology of a seafood mushroom cultivation strain bag. Background technique [0002] Seafood mushrooms are commonly called shimeji mushrooms, which belong to the order Agaricaceae, the family of white mushrooms, the family of phyllophytes, and the genus of jade mushrooms. Under natural conditions, jiji mushrooms occur more in late autumn, winter, and early spring, and belong to the medium-to-low temperature type, temperature-changing fruiting fungi. It often grows on dead wood, windfall wood, and stumps of Fagaceae, Beech, and other broad-leaved trees. It is a typical white saprophytic fungus. At present, the cultivation process of seafood mushrooms has a production cycle of 110 to 120 days, wherein the mycelium growth and post-ripening period are 85 to 95 days, and the fruiting period is 22 to 25 days. As far as our country is con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G18/20A01G18/66
CPCA01G18/20A01G18/66
Inventor 倪祖欢
Owner CHENGDU NINGSHENG LVKANG FOOD
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