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Hypsizygus marmoreus production method

A production method and technology for seafood mushrooms, which are applied in the fields of botanical equipment and methods, mushroom cultivation, fertilizers made of biological waste, etc., can solve the problems of short shelf life of seafood mushrooms, unhealthy effects of fresh-keeping methods, etc., and achieve no browning. , The effect of prolonging the shelf life of the bacteria and the proper distribution of moisture content

Inactive Publication Date: 2018-05-08
SHANDONG CHANGSHENGYUAN MUSHROOM IND +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned problems such as the difficulty in increasing the crude fiber content of seafood mushrooms, the difficulty in reducing the fat content, the short shelf life of seafood mushrooms, and the poor effect of traditional fresh-keeping methods, the invention provides a culture medium for seafood mushrooms and a production method

Method used

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  • Hypsizygus marmoreus production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 14

[0027] Embodiment 14 kinds of seafood mushroom culture medium

[0028] (1) Formula 1 (by weight): 70% of broad-leaved wood chips, 20% of wheat bran, 4% of soybean flour, 4% of corn flour, 1% of calcium sulfate, and 1% of calcium carbonate;

[0029] Formula 2 (by weight fraction): 72% of corncob powder, 18% of wheat bran, 4% of rice bran, 4% of soybean meal powder, 1% of calcium sulfate, and 1% of calcium carbonate.

[0030] The pH values ​​of the above formulations are all adjusted to 7.5-8.0, and the water content is 63wt%-65wt%.

[0031] Weigh each raw material according to formula 1, stir and mix all the raw materials for 30 minutes, add water while stirring and adjust pH to 7.5-8.0 (water amount 63wt%). After adding water, continue stirring for 50 minutes. Get wet.

[0032] Choose a white translucent polypropylene plastic bottle with a capacity of 850ml, a caliber of 58mm, and high temperature resistance above 130°C. The bottle cap adopts a cotton cap or a cotton-free c...

Embodiment 2

[0035] Embodiment 2 Seafood mushroom production method

[0036] Use the solid medium configured in Example 1

[0037] 1) Vaccination:

[0038] After sterilization, move the bacteria bottle into the sterilized cooling room to cool down, and inoculate when the temperature of the material drops to about 25°C. Select the original species with appropriate bacterial age (continue to cultivate for 7d-15d after the strain is full), and inoculate according to the requirements of aseptic operation. Vaccination personnel wear clean and sterilized clothes, hats, shoes and masks, and enter the vaccination room after being cleaned by the air shower. Before inoculation, scrub and disinfect hands and the outer wall of the strain bottle with 75% ethanol, seal the bottle mouth with the flame of an alcohol lamp, and remove aged strain blocks on the strain surface with sterilized inoculation tools. It is advisable to use an automatic inoculation machine for inoculation. Before inoculation, eac...

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Abstract

The invention discloses a hypsizygus marmoreus production method, belongs to the field of edible fungus cultivation and aims to solve the problems that amino acid content of hypsizygus marmoreus is quite difficult to increased, shelf life is short, and conventional preservation methods are unhealthy and poor in effect. The method includes: 1), inoculating; 2), fungus-emerging, and after-ripening;3), fungus-scratching; 4), accelerating bud; 5), growing. By using the method, shelf life of adult fungus is effectively prolonged, crude fiber content is increased obviously, and fat content is lowered obviously. For hypsizygus marmoreus produced by the method, 0.04g of fat and 2.01g of crude fiber are contained in each 100g of hypsizygus marmoreus; in a refrigerating shelf at 5-10 DEG C, shelf life can reach 8-10 days without browning and obvious water loss.

Description

technical field [0001] The invention belongs to the field of edible fungus cultivation, and in particular relates to a new method for producing seafood mushrooms. Background technique [0002] Seafood mushrooms are crisp and tender in texture, fresh in taste, and have the taste of sea crabs. They belong to the family of white mushrooms and the genus Amygium, and the fruiting bodies are medium to large. Nowadays, there are two strains of light gray and pure white cultivated. The white strain is also called "white jade mushroom" and "yulong mushroom", and most of them are cultivated in factories. Cap diameter 3-15cm. From late summer to autumn, it grows in clusters on the dead wood and fallen rotten wood of broad-leaved trees. It is an excellent edible fungus in the northern temperate zone. [0003] Seafood mushrooms are rich in nutrients. According to scientific determination, protein accounts for 14.7%, carbohydrates 43.2%, fat 4.31%, and cellulose 15.4%. It is rich in 18...

Claims

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Application Information

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IPC IPC(8): A01G18/00A01G18/20A01G18/40A01G18/50A01G18/60A01G18/69C05G1/00
CPCC05D3/00C05D3/02C05F5/002C05F11/00
Inventor 常猛常召航邓召洋刘明春常广杰常广运李召义郑春燕王宝印丁洋郭惠
Owner SHANDONG CHANGSHENGYUAN MUSHROOM IND
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