Crab mushroom cultivation bottle convenient for bacterial residue cleaning

Abstract

The invention provides a crab mushroom cultivation bottle convenient for bacterial residue cleaning, including an inner bottle and an outer bottle. The inner bottle is arranged in the outer bottle ina sleeved manner. The bottom edge of the inner bottle extends outward, and the extension part is fixedly connected with the inner middle part of a first sleeve. The upper end of the first sleeve is inthreaded connection with the lower end of the body of the outer bottle, and the lower end of the first sleeve is in threaded connection with a base. The inner bottle has a third through hole in the bottom middle thereof, and a push plate is arranged on the upper surface of the bottom. The lower surface of the push plate is fixedly connected with the base through a guide pillar. The guide pillar passes through the third through hole. The thread on the outer surface of the first sleeve is set higher than the guide pillar. The guide pillar is sleeved with a spring. The upper end of the spring isconnected with the push plate, and the lower end is connected with the base. According to the crab mushroom cultivation bottle convenient for bacterial residue cleaning, the push plate capable of moving upward is arranged in the inner bottle, which is beneficial to the dumping of the mushroom residue in the cultivation bottle later.

Description

Technical field [0001] The invention belongs to the technical field of edible fungi cultivation, and particularly relates to a crab-flavored mushroom cultivation bottle that can facilitate the cleaning of fungus residue. Background technique [0002] Crab-flavored mushroom is a kind of edible fungus with high nutritional value. At present, the main domestic cultivation method is factory bottled. The commodity requires compact and beautiful flowers, uniform and complete caps, and white and upright stems. Existing crab-flavored mushrooms are only allowed to grow naturally in the later stage, resulting in the final fruit bodies being different in size and not compact enough. Moreover, it is difficult to dump the mushroom residue from the cultivation bottle. In addition, the traditional cultivation bottle is filled with the culture material and covered with the lid. During the growth of the hyphae after sterilization, all oxygen breathing depends on the pore structure of the lid. Th...

AI Technical Summary

Problems solved by technology

The existing crab-flavored mushrooms are only allowed to grow naturally in the later stage, resulting in different sizes of the final fruiting bodies and not compact enough

Moreover, it is difficult to pour the mushroom residue into the cultivation bottle

In addition, the traditional cultivation bottle is filled with compost and then covered with a lid. After sterilization and inoculation, mycelium breathes oxygen all through the pore structure of the lid during the growth process. In this way, the ventilation mainly depends on free diffusion, and the mycelium grows more and more from the material to the bottom of the bottle. The more difficult it is to transport oxygen near the bottom of the bottle, the slower the mycelium growth rate, the longer it takes for the whole mycelium to cover the culture material in the bottle, and the mycelium lacks oxygen and the nutrient decomposition degree is insufficient.

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