Process for preparing protospecies of white beech mushroom

A technology of white crab-flavored mushrooms and production methods, applied in botany equipment and methods, horticulture, fungi, etc., can solve the problems of slow growth rate, impact on output, high cost, etc., and achieve fast growth rate and cost saving Effect

Inactive Publication Date: 2008-12-10
SHANGHAI FINC BIO TECH INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The above method has slow germination speed, high cost, and affects yield after inoculation of cultivated species

Method used

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  • Process for preparing protospecies of white beech mushroom

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Embodiment Construction

[0013] In order to further illustrate the effects and methods of the present invention, specific embodiments are now used to illustrate.

[0014] The present invention is a method for producing the original species of white crab-flavored mushrooms. The wood chips used are broad-leaved wood chips, mainly including broad-leaved wood chips such as ash wood chips, elm wood chips, birch wood chips, oak wood chips, and poplar wood chips. Add water and turn the pile for 1 to 2 months, then fully turn up and down and mix evenly, and then pile up for 1 to 2 months after replenishing water again. It is required to be sieved before use, the particle size should be below 10 mesh, and the harmful components and some resinous components in the sawdust that hinder the growth of mycelium should be removed.

[0015] The main process is as follows:

[0016] Material preparation: Measure the moisture content of wood chips with an infrared moisture analyzer before material preparation, and calcu...

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Abstract

The invention discloses a pedigree seed production method for white crab-taste mushroom, which is characterized in that sawdust, rice bran, wheat bran and maize powders are taken as cultivation raw material and poured into a mixing machine for uniform mixing in a dry way; water is then added into the mixing machine till the water content in the cultivating material reaches 60-62%; the operations of bottle mounting and cover pressing are carried out, and once sterilization under high temperature and high pressure is carried out; the bottles are arranged into a cooling chamber after the sterilization operation is completed; after the cooling operation, secondary seed is selected for inoculation; the pedigree seed bottle is sent to a pedigree seed cultivating chamber after the inoculation operation is completed; the temperature of the cultivating chamber is set to be 22-23 DEG C, the moisture thereof is 70-75%, the CO2 consistency thereof is controlled under 2000ppm; mycelium is filled in the whole bottle after being cultivated for 26-30 days and the pedigree seed can be used after being cultivated for 35-60 days; the selection operation is carried out thrice during the cultivation process when the bottles with slow spawn running, pollution or unusual situation are removed. The pedigree seed production method of the white crab-taste mushroom of the invention has quick spawn running speed and saves the cost; new compounding of the pedigree seed production does not affect the yield after inoculation and cultivation.

Description

technical field [0001] The invention relates to a method for cultivating edible fungi, in particular to a method for producing original species of white crab-flavored mushrooms. Background technique [0002] White crab-flavored mushroom, also known as white jade mushroom, scientific name Hypsizygus marmoreus, belongs to Basidiomycotina, Laminomycetes, Agaricaceae, White Mushrooms, Liphyllum family, and Jade Mushroom. It is a species in the northern temperate zone. Excellent edible fungus. It is a pure white variety (that is, white crab-flavored mushroom) obtained from brown crab-flavored mushrooms through ultraviolet mutagenesis treatment. Now it has been cultivated on a certain scale in Japan, China, North America and other places, and domestically it is mainly imported from Japan. After domestication, industrial cultivation is carried out. [0003] The taste of Shiji mushroom is fresher than that of oyster mushroom, the meat is thicker than that of shiitake mushroom, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01G1/04C12N1/14
Inventor 程继红刘建雄贲伟东
Owner SHANGHAI FINC BIO TECH INC
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