Cultivation technique of Pleurotus eryngii

Abstract

The invention discloses a cultivation technique of Pleurotus eryngii. Water is added to cultivation material for producing Pleurotus eryngii before well mixing. The cultivation material is loaded in large bags or directly loaded in a sterilizing unit for sterilization at 138 DEG C for 8 minutes. The material is cooled in the aseptic environment, and wheat grain spawn for expanding propagation of Pleurotus eryngii accounts for 5%-10% of cultivation medium by weight and is mixed into the cultivation medium. The mixture is sub-packed in cultivation bags or cultivation bottles, and the bags or bottles are sealed with aseptic rings and seal caps and are then transferred to a mycelia cultivation room. Mycelia are cultivated at the room temperature of 18-22 DEG C, and the mycelia grow to fully fill the bags or bottles in 7-10 days, and temperature drop is allowed after another 7-10 days of cultivation, while normal mushroom inducing and fruiting management are performed. The cultivation technique of Pleurotus eryngii is simple and feasible, the production cycle is only 34-38 days, and work efficiency and mushroom house utilization rate are increased effectively. Input of fixed assets is reduced, while production capacity remains the same. The fruiting period is short, differentiated fruiting bodies of Pleurotus eryngii are few, labor in mushroom thinning is reduced greatly, and production cost is reduced greatly.

Description

Technical field [0001] The invention belongs to the technical field of microorganisms and bioengineering, and relates to the preparation and cultivation process of edible fungi, in particular to a cultivation process of Pleurotus eryngii. Background technique [0002] Pleurotus eryngii (Pleurotus eryngii) is a kind of high-quality large toadstool, belonging to Basidiomycotina, Layer Fungi, Agaricus, Pleurotus, and Pleurotus. Under wild conditions, it mainly occurs on the dead branches of Eryngium eryngii plants in the Umbelliferae family, so it is also called Pleurotus eryngii. Compared with other edible fungi, it has the following characteristics: [0003] 1. The fruit body of Pleurotus eryngii is relatively large, in the shape of a bowling ball or stick, with a beautiful shape and a good product shape; [0004] 2. The fruit body of Pleurotus eryngii has thick flesh, crispy texture and delicious taste. It is also called "Snow Mushroom", "Dried Scallop Mushroom", "Pleurotus ostreat...

AI Technical Summary

Problems solved by technology

[0007] 5. The fruiting body of Pleurotus eryngii has a long storage period

Therefore, the factory production of Pleurotus eryngii has developed rapidly in recent years, but the current factory production all adopts traditional production techniques, which are relatively complicated. Although they have been continuously improved in recent years, there are still long production cycles and manual operations. Therefore, simplification and improvement of the traditional production process to improve work efficiency, shorten the production cycle, and reduce production costs are one of the topics that the applicant pays attention to.

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