Cultivation method for hypsizygus marmoreus

Abstract

The invention belongs to the field of edible fungus and discloses a cultivation method for hypsizygus marmoreus. The method comprises following steps: 1) material mixing: cottonseed hull 45%, wood chips 20%, bagasse 10%, wheat husk 15%, corn flour 5%, soybean meal 3%, lime 2%, and water; the cottonseed hull, wood chips and bagasse are uniformly stirred by adding water and then accumulated and fermented for 7 to 10 days; 2) bag making: the weight of a single package is 1.25kg+ / - 0.05kg; 3) disinfecting; 4) inoculating: the bacteria package is cooled to below 28 DEG C under the condition of GMPcleanliness class C, and is inoculated with 30 ml liquid strain twice under the condition of GMP cleanliness class A; 5) cultivating: the temperature inside the control bacteria package is 22 to 25 DEG C, the carbon dioxide concentration is 5000 ppm, and the culture is kept at a constant temperature for 120 days under the conditions; 6) opening; 7) fruiting and harvesting. The invention can inhibit the large-scale occurrence of salt mushroom in the production process of the factory-made seafood mushroom, thereby improving the quality of the hypsizygus marmoreus product and improving the economic benefit of the factory production of the hypsizygus marmoreus.

Description

technical field [0001] The invention relates to the field of edible mushrooms, in particular to a method for cultivating seafood mushrooms. Background technique [0002] In recent years, the industrial production of seafood mushrooms has developed rapidly, and new enterprises are also increasing year by year. However, due to various reasons, the production conditions of enterprises vary widely. Typically, there is a high pollution rate in the packaging process, or hidden pollution, "burning bacteria" in the cultivation process, that is, the bacteria are burned out, mycelia dry out in the middle, and there is mite infestation during the cultivation process, and there is another typical hazard That is, during the fruiting process, the mushroom caps on the fruiting bodies of seafood mushrooms are also called long tumors. The surface looks like salt, and the producers commonly call them "salt mushrooms". After the "salt mushroom" is produced, the caps of the fruiting bodies are...

AI Technical Summary

Problems solved by technology

After the "salt mushroom" is produced, the cap of the fruiting body is extremely ugly, which affects the properties of the product

Moreover, the "salt mushroom" still has a "bitter taste" after cooking, and the taste is also very poor

It is basically impossible to sell in small markets, and the sales in large markets are only 1 / 4 to 1 / 3 of the normal mushroom price, which brings huge losses to producers.

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