Method for cultivating pleurotus cornucopiae with hypsizygus marmoreus residues

Abstract

The method discloses a method for cultivating pleurotus cornucopiae with hypsizygus marmoreus residues. The method includes the following steps of culture medium preparing, bagging and sterilizing, cooling and inoculation, hyphae period managing, fruiting shed preparing, fruiting period managing, harvesting and management after harvest. Compared with the prior art, the method for cultivating pleurotus cornucopiae with hypsizygus marmoreus residues can further shorten budding time, remarkably increase the pleurotus cornucopiae yield, substantially increase the biological conversion rate of pleurotus cornucopiae and reduce the occurrence rate of disease and insect damage.

Description

technical field

[0001] The invention relates to a method for cultivating Jiji mushrooms by utilizing the dregs of seafood mushrooms, and belongs to the technical field of Jiji mushroom cultivation. Background technique

[0002] Jiji mushroom is a unique type of oyster mushroom, also called "small oyster mushroom" or "side ear". Yellow; the stipe grows sideways or sideways. It tastes delicious, tender and delicious, and has a fragrance similar to oysters. It can be used for cooking and soup, and it can cure swelling and pain. Some tests have shown that the inhibition rate for sarcoma in mice is 60- 80%, and the inhibition rate to Ehrlich cancer is 60-70%. It is the most common edible fungus among the daily edible fungi.

[0003] Seafood mushroom [Hypsizygusmarmoreus (Peck) H.E.Bigelow], also known as jade mushroom, spot jade mushroom, real ji mushroom, crisp and tender in texture, fresh in taste, and has a sea crab flavor. It is called "crab-flavored mushroom" and "seafood m...

Examples

Embodiment 1

[0039] 1. Cultivation season: Cultivation at room temperature is arranged to start bag making from late August to early September, and to start bagging and fruiting in early and mid-October, and the fruiting period lasts until early April of the following year.

[0040] 2. Preparation of raw materials for cultivation: remove the plastic bag from the mushroom residue after harvesting seafood mushrooms, and use the FL-40 special grinder for mushroom sticks to grind them into powdery particles with a diameter of about 0.5 cm for later use.

[0041] 3. Preparation of compost: weigh according to the ratio of 58% of seafood mushroom residue, 15% of cottonseed hull, 20% of bran, 5% of corn flour, 1% of gypsum, and 1% of quicklime. After wetting for 10 hours, other raw materials were uniformly added to the above-mentioned pre-wet raw materials, mixed well, and the water content of the compost was adjusted to 62%, and the pH value was 7.5.

[0042] 4. Bagging and sterilization: choose ...

Embodiment 2

[0063] It is basically the same as Example 1, the difference is only as follows:

[0064] 3. Preparation of compost: weigh according to the ratio of 53% seafood mushroom residue, 20% corncob, 20% bran, 5% corn flour, 1% gypsum, and 1% quicklime. After wetting for 8 hours, other raw materials were uniformly added to the above-mentioned pre-wet raw materials, mixed well, and the water content of the compost was adjusted to 65%, and the pH value was 7.

Embodiment 3

[0066] It is basically the same as Example 1, the difference is only as follows:

[0067] 3. Preparation of compost: weigh according to the ratio of 63% of seafood mushroom residue, 10% of cottonseed hull, 20% of bran, 5% of corn flour, 1% of gypsum, and 1% of quicklime. After wetting for 12 hours, other raw materials were uniformly added to the above-mentioned pre-wet raw materials, mixed well, and the water content of the compost was adjusted to 60%, and the pH value was 8.

technical field

[0001] The invention relates to a method for cultivating Jiji mushrooms by utilizing the dregs of seafood mushrooms, and belongs to the technical field of Jiji mushroom cultivation. Background technique

[0002] Jiji mushroom is a unique type of oyster mushroom, also called "small oyster mushroom" or "side ear". Yellow; the stipe grows sideways or sideways. It tastes delicious, tender and delicious, and has a fragrance similar to oysters. It can be used for cooking and soup, and it can cure swelling and pain. Some tests have shown that the inhibition rate for sarcoma in mice is 60- 80%, and the inhibition rate to Ehrlich cancer is 60-70%. It is the most common edible fungus among the daily edible fungi.

[0003] Seafood mushroom [Hypsizygusmarmoreus (Peck) H.E.Bigelow], also known as jade mushroom, spot jade mushroom, real ji mushroom, crisp and tender in texture, fresh in taste, and has a sea crab flavor. It is called "crab-flavored mushroom" and "seafood m...

Examples

Embodiment 1

[0039] 1. Cultivation season: Cultivation at room temperature is arranged to start bag making from late August to early September, and to start bagging and fruiting in early and mid-October, and the fruiting period lasts until early April of the following year.

[0040] 2. Preparation of raw materials for cultivation: remove the plastic bag from the mushroom residue after harvesting seafood mushrooms, and use the FL-40 special grinder for mushroom sticks to grind them into powdery particles with a diameter of about 0.5 cm for later use.

[0041] 3. Preparation of compost: weigh according to the ratio of 58% of seafood mushroom residue, 15% of cottonseed hull, 20% of bran, 5% of corn flour, 1% of gypsum, and 1% of quicklime. After wetting for 10 hours, other raw materials were uniformly added to the above-mentioned pre-wet raw materials, mixed well, and the water content of the compost was adjusted to 62%, and the pH value was 7.5.

[0042] 4. Bagging and sterilization: choose ...

Embodiment 2

[0063] It is basically the same as Example 1, the difference is only as follows:

[0064] 3. Preparation of compost: weigh according to the ratio of 53% seafood mushroom residue, 20% corncob, 20% bran, 5% corn flour, 1% gypsum, and 1% quicklime. After wetting for 8 hours, other raw materials were uniformly added to the above-mentioned pre-wet raw materials, mixed well, and the water content of the compost was adjusted to 65%, and the pH value was 7.

Embodiment 3

[0066] It is basically the same as Example 1, the difference is only as follows:

[0067] 3. Preparation of compost: weigh according to the ratio of 63% of seafood mushroom residue, 10% of cottonseed hull, 20% of bran, 5% of corn flour, 1% of gypsum, and 1% of quicklime. After wetting for 12 hours, other raw materials were uniformly added to the above-mentioned pre-wet raw materials, mixed well, and the water content of the compost was adjusted to 60%, and the pH value was 8.