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Method for cultivating brown crab taste mushroom

A technology of brown crab-flavored mushrooms and cultivation methods, which is applied in the field of cultivation of brown crab-flavored mushrooms, can solve the problems such as the output needs to be improved, and achieve the effects of shortening the production cycle, stabilizing the product output, and reducing production costs

Inactive Publication Date: 2011-08-24
SHANGHAI FINC BIO TECH INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But the cultivation method yield of said open patent still needs to be improved

Method used

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  • Method for cultivating brown crab taste mushroom
  • Method for cultivating brown crab taste mushroom

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The cultivation method of brown crab-flavored mushroom consists of the following steps:

[0020] (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.

[0021] (2) Culture medium configuration: get sawdust 20wt% by weight percentage, production waste (referring to brown crab-flavored mushroom discarded culture medium) 15wt%, corncob 15wt%, rice bran 26wt%, bran 14wt%, cottonseed hull 5wt%, corn powder 5wt%, 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.

[0022] (3) Bottling: Use a fully automatic bottling machine, which requires uniform bottling and moderate compaction. Use 850cc plastic bottles with a weight of 615-645 grams per bottle. There is basically no gap in the shoulder of the bottle, and holes are punc...

Embodiment 2

[0033] The cultivation method of brown crab-flavored mushroom consists of the following steps:

[0034] (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.

[0035](2) Culture medium configuration: get sawdust 15wt% by weight percentage, production waste (referring to brown crab-flavored mushroom discarded culture medium) 20wt%, corncob 15wt%, rice bran 20wt%, bran 20wt%, cottonseed hull 5wt%, corn powder 5wt%, 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.

[0036] (4) Capping: The bottle cap is automatically transported to the capping position and buckled on the filled bottle.

[0037] (5) Sterilization: Use a high-pressure sterilizer, place the bottle frame to be sterilized neatly on the sterilizer, push it into t...

Embodiment 3

[0046] The cultivation method of brown crab-flavored mushroom consists of the following steps:

[0047] (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.

[0048] (2) Culture medium configuration: get sawdust 25wt% by weight percentage, production waste (referring to brown crab-flavored mushroom discarded culture medium) 10wt%, corncob 10wt%, rice bran 30wt%, bran 15wt%, cottonseed hull 5wt%, corn powder 5wt%, 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.

[0049] (4) Capping: The bottle cap is automatically transported to the capping position and buckled on the filled bottle.

[0050] (5) Sterilization: Use a high-pressure sterilizer, place the bottle frame to be sterilized neatly on the sterilizer, push it into ...

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Abstract

The invention discloses a method for cultivating a brown crab taste mushroom. The method comprises the steps of configuring a culture medium, cool inoculating and cultivating, scratching and injecting water, and harvesting. The culture medium of the brown crab taste mushroom is formed by mixing 15 to 25 wt.% of sawdust, 10 to 20 wt.% of corn cob, 10 to 20 wt.% of production waste, 20 to 30 wt.% of rice bran, 10 to 20 wt.% of bran, 5 wt.% of corn flour and 5 wt.% of cottonseed hull, wherein the culture medium contains 64 to 66 percent of water and the ph value thereof is 6 to 7. The mixture isbottled after being uniformly stirred and then is sterilized at high pressure. The invention provides a cultivating method which has low cost by using sawdust and production waste as raw materials. The method efficiently shortens the production period, lowers the manufacturing cost, ensures the stable quality and acquires a better economic benefit.

Description

technical field [0001] The invention relates to a method for cultivating edible fungi, in particular to a method for cultivating brown crab-flavored mushrooms. Background technique [0002] The scientific name of brown crab-flavored mushroom is Hypsizygus marmoreus. Hypsizygus marmoreus has a complete range of amino acids in protein, including 8 kinds of essential amino acids, among which the content of lysine and arginine is higher than that of ordinary mushrooms. Moreover, jiji mushroom is a low-calorie, low-fat health food. It is delicious, flat in nature, sweet and warm, diuretic and damp, invigorating the spleen and quenching thirst, and clearing away heat and calming the liver. The taste is excellent, regular consumption can improve immunity, prevent aging and prolong life. The temperature-requiring characteristic of Shiji mushroom is a medium-low temperature type. The suitable temperature for mycelial growth is 22°C-24°C, the suitable temperature for mushroom bud di...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61L2/07A01G1/04C05G3/00
Inventor 贲伟东杨仁智王永东
Owner SHANGHAI FINC BIO TECH INC