Unlock instant, AI-driven research and patent intelligence for your innovation.

A method for producing pleurotus eryngii with delicious taste

A technology for flavoring apricot and oyster mushrooms, applied in the fields of botanical equipment and methods, mushroom cultivation, gardening, etc., can solve the problems of poor taste and lack of characteristics, and achieve the effect of long shelf life and rich almond fragrance

Active Publication Date: 2021-11-05
INST OF AGRI SCI ALONG YANGTZE RIVER IN JIANGSU
View PDF11 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are two main reasons: one is the rapid expansion of production capacity, and the other is that the products produced by the current technology have no characteristics that the product itself should have, and have become pure mushroom handles, and the taste is not as good as ordinary oyster mushrooms

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of method of producing pleurotus eryngii of the present embodiment comprises the following steps:

[0029] Step 1, the production of the bacteria bag: send the culture material into the oven to dry to constant weight, then add water according to the material-to-water ratio of 1:1.55 to prepare the base material, then add the base material into the polypropylene bag, and then The bacteria bag is sterilized. After the sterilization is completed, it is cooled to room temperature and taken out, then inoculated in the sterile room, and then cultured in the culture room;

[0030] Step 2, Budding reminder management: When the growth of mycelium is completed, first adjust the temperature to 26°C and keep it for 24 hours, then adjust the temperature to 16°C and keep it for 5 hours; then repeat it once more;

[0031] Step 3, bud stage management: loosen 1 / 4 of the mouth of the bacteria bag; then keep it at 85% relative humidity for 12 hours, then adjust the relative humidi...

Embodiment 2

[0042] A kind of method of producing pleurotus eryngii of the present embodiment comprises the following steps:

[0043] Step 1, the production of the bacteria bag: send the culture material into the oven to dry to constant weight, then add water according to the material-to-water ratio of 1:1.55 to prepare the base material, then add the base material into the polypropylene bag, and then The bacteria bag is sterilized. After the sterilization is completed, it is cooled to room temperature and taken out, then inoculated in the sterile room, and then cultured in the culture room;

[0044] Step 2, Budding reminder management: When the growth of mycelium is completed, first adjust the temperature to 30°C and keep it for 24 hours, then adjust the temperature to 18°C ​​and keep it for 10 hours; then repeat it once more;

[0045] Step 3, bud stage management: loosen 1 / 4 of the mouth of the bacteria bag; then keep it at 95% relative humidity for 12 hours, then adjust the relative hum...

Embodiment 3

[0056] A kind of method of producing pleurotus eryngii of the present embodiment comprises the following steps:

[0057] Step 1, the production of the bacteria bag: send the culture material into the oven to dry to constant weight, then add water according to the material-to-water ratio of 1:1.55 to prepare the base material, then add the base material into the polypropylene bag, and then The bacteria bag is sterilized. After the sterilization is completed, it is cooled to room temperature and taken out, then inoculated in the sterile room, and then cultured in the culture room;

[0058] Step 2, Budding reminder management: When the growth of mycelia is completed, first adjust the temperature to 28°C and keep it for 24 hours, then adjust the temperature to 17°C and keep it for 7.5 hours; then repeat it once more;

[0059] Step 3, Bud stage management: Loosen 1 / 4 of the mouth of the bacteria bag; then keep it at a relative air humidity of 90% for 12 hours, then adjust the relat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for producing Pleurotus eryngii with fresh and fragrant taste, which comprises the following steps: Step 1, the production of bacteria bag; Step 2, the management of bud prompting; Step 3, the management of bud stage; Step 4, the management of mushroom body cultivation ; Step 5, picking and processing the produced Pleurotus eryngii. In the present invention, through the matching of compost ingredients and specific gravity, the management of bud prompting, bud stage management and mushroom body cultivation management, the Pleurotus eryngii produced has a mushroom shape similar to shiitake mushrooms, strong almond fragrance, and a weight ratio of 17 to 20:1. long-term characteristics.

Description

technical field [0001] The invention relates to the technical field of pleurotus eryngii cultivation, in particular to a method for producing pleurotus eryngii with delicious flavor. Background technique [0002] Pleurotus eryngii is a rare edible fungus variety that integrates edible, medicinal, and dietotherapy. It is a high-quality edible fungus variety that has become popular, and it is also one of the varieties with the largest industrial production scale. The original mushroom body has the aroma of almonds, the meat is thick, the taste is fresh and tender, the taste is fragrant, and the nutrition is rich. It can cook dozens of delicious dishes. It also has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, and preventing cardiovascular diseases. Nutritional value: every 100 grams of Pleurotus eryngii contains: calories (calories) 31.00 carbohydrates (grams) 8.30 fats ( Gram) 0.10 Protein (gram)...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A01G18/00A01G18/20
CPCA01G18/00A01G18/20
Inventor 谈峰郭聪李玉娟王莹陈燕
Owner INST OF AGRI SCI ALONG YANGTZE RIVER IN JIANGSU