Barrel bag capable of controlling number of fruiting mushroom buds of mushroom sticks and matched production process

Abstract

The invention relates to the technical field of edible mushroom cultivation, in particular to a barrel bag capable of controlling the number of mushroom buds of mushroom sticks and a matched production process, the barrel bag comprises a barrel body and a sealing opening, a plurality of corresponding mushroom outlets are formed in the side wall of the barrel body, the barrel body and the sealing opening are made of light-proof materials, and the mushroom outlets are made of transparent materials; a production process for controlling the number of fruiting mushroom buds of the mushroom sticks adopts the barrel bag and comprises the following production steps: 1, preparing a substrate: stirring the substrate sawdust, the bran and the gypsum according to a ratio, adding water, and stirring for about 40 minutes; 2, bagging and sterilizing: bagging the substrate through an automatic bagging machine to obtain mushroom sticks; 3, cooling and inoculating; 4, culturing and puncturing; according to the method, the number of the mushroom buds is quantitatively controlled at a fixed point, each mushroom bud can obtain relatively balanced growth conditions, resource waste and excessive competition are reduced, and therefore health and stability of the whole growth environment are promoted.

Description

Technical Field

[0001] The invention relates to the technical field of edible fungus cultivation, and in particular to a tube bag for controlling the number of mushroom buds produced by shiitake mushroom sticks and a matching production process. Background Art

[0002] As the factory production of shiitake mushroom sticks gradually becomes larger and more standardized, the requirements for professional cultivation of shiitake mushroom sticks for environmental intensiveness and intelligent control are becoming increasingly higher.

[0003] In the process of cultivating shiitake mushroom sticks, the management of mushroom production in bagged shiitake mushroom sticks is a key link that affects the yield and quality. The domestic market requires about 10-20 mushroom buds per mushroom stick, but the number of mushroom buds produced by domestic factory-produced shiitake mushroom sticks is too large, between 40-80, and the position is not fixed, requiring manual thinning of the buds, which not only wastes the nutrition of the mushroom sticks and affects the quality and yield of the fruiting bodies, but also wastes labor; different foreign markets have different requirements for the number of mushroom buds per mushroom stick, and the overall demand is about 20-40. Therefore, reasonable control of the number and position of mushroom buds can not only improve the quality of the individual shiitake mushrooms, avoid the squeezing of shiitake mushrooms caused by clustering, but also effectively avoid the decline in yield caused by excessive dispersion of nutrients, while reducing the cost of manual thinning of buds.

[0004] There is a rule in the relationship between shiitake mushroom stick cultivation and mushroom production: if the shiitake mushroom stick has fewer tumors, the number of mushroom buds will be fewer; if the shiitake mushroom stick has more tumors, the number of mushroom buds will be more. Different cultivation methods will lead to different numbers of mushroom buds. How to produce mushrooms on shiitake mushroom sticks at a fixed point and in a fixed quantity to meet the needs of different customers is a problem that shiitake mushroom stick factory enterprises have been exploring. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a tube bag for controlling the number of mushroom buds produced by shiitake mushroom spawn sticks and a supporting production process, so as to solve the problem of how to produce mushrooms at a fixed point and in a fixed quantity on shiitake mushroom spawn sticks.

[0006] To solve the above problems, the technical solution of the present invention is as follows: a tube bag for controlling the number of mushroom buds produced by shiitake mushroom sticks, comprising a tube body and seals at both ends of the tube body, and a plurality of corresponding mushroom outlets are provided on the side wall of the tube body, the tube body and the seals are made of opaque material, and the mushroom outlets are made of transparent material.

[0007] A production process for controlling the number of mushroom buds produced by shiitake mushroom sticks, using the tubular bag, and the production steps are as follows:

[0008] 1. Prepare the matrix: Mix the matrix sawdust, bran and gypsum in proportion, add water and stir for about 40 minutes;

[0009] 2. Bagging and sterilization: Use an automatic packaging machine and tubular bags to bag the substrate, sterilize it, and obtain bacterial sticks;

[0010] 3. Cooling and inoculation;

[0011] 4. Cultivation and puncture;

[0012] 5. Color change cultivation, mature and shipped out;

[0013] 6. Fruiting: Remove the outer tube bags from the mature mushroom sticks and place them in the mushroom shed for fruiting.

[0014] Furthermore, in step (i), the dry weight ratio of sawdust, wheat bran and gypsum in the matrix is ​​80-85:8-20:1-3.

[0015] Furthermore, in step (i), the water content of the uniformly stirred matrix is ​​50-60%.

[0016] Furthermore, in step (ii), the mushroom outlet aperture of the tube bag used for bagging is 1-3 cm, with a total of 20-40 bags, and each bag weighing 2-3 kg. After bagging, sterilization is performed at 118° C. for 240 minutes.

[0017] Further, in step (iii), the inoculation is performed after the temperature of the bacterial sticks is cooled to below 28°C. The cooled bacterial sticks are inoculated by an automatic inoculator, 4 holes are punched for inoculation, and 10-20 grams of solid bacteria are injected into each inoculation hole.

[0018] Furthermore, in step (iv), the temperature of the culture room mushroom sticks is controlled at about 22-25°C, the light intensity is 50-100lx, the mycelium fills the mushroom bag, and the whole body is pierced with holes of 6mm in diameter and 4cm in depth.

[0019] Further, in step (V), the color change culture illumination is about 80-120 lx, the culture temperature is 22° C., the carbon dioxide concentration in the culture workshop is less than 4000 ppm, the mushroom stick age is 90 days, the mushroom stick pH reaches 3.8-4.0, and the mushroom stick moisture content is 61%-63%, which meets the storage standard and can be shipped out.

[0020] Furthermore, in step (six), the mushroom growing temperature is controlled at 12-20° C., the humidity is controlled at 85%-90%, and the carbon dioxide concentration is controlled at 500-1200 ppm.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. By controlling the number of mushroom buds at fixed points and in fixed quantities, each mushroom bud can obtain relatively balanced growth conditions, reducing resource waste and excessive competition, thereby promoting the health and stability of the overall growth environment.

[0023] 2. Accurately controlling the number of mushroom buds helps avoid problems such as growth stunting and quality degradation caused by overcrowding. Each mushroom body can fully stretch, with a full shape, attractive color, and better flavor. At the same time, a reasonable density is also conducive to air circulation and humidity regulation, reducing the occurrence of diseases and pests, and further improving the yield and commerciality of shiitake mushrooms.

[0024] 3. The fixed-point and quantitative measurement of the number of mushroom buds also simplifies the complexity of cultivation management. Managers can more easily monitor the growth conditions and take necessary regulatory measures in a timely manner. At the same time, the picking work becomes more orderly and efficient, reducing the difficulty and cost of picking caused by the different sizes and uneven distribution of mushroom bodies. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a schematic diagram of the tubular bag structure of Example 1 of the present invention;

[0026] Figure 2 This is a schematic diagram of the barrel bag structure of Example 2 of the present invention.

[0027] In the figure: 1 cylinder body, 2 sealing mouth, 3 mushroom outlet. DETAILED DESCRIPTION

[0028] like Figure 1 As shown, a tube bag for controlling the number of mushroom buds produced by shiitake mushroom sticks comprises a tube body 1 and seals 2 at both ends of the tube body 1, a plurality of corresponding mushroom outlets 3 are arranged on the side wall of the tube body 1, the tube body 1 and the seal 2 are made of opaque material, such as black plastic bags, and the mushroom outlets 3 are made of transparent material.

[0029] Embodiment 1

[0030] Operation steps for 10-20 mushroom buds:

[0031] (I) Preparation of substrate: Stir the substrates of shiitake mushroom stick production, wood chips, bran and gypsum in a dry weight ratio of 80:18:2 to ensure that the substrates are fully mixed and evenly mixed, add water and stir for about 40 minutes to obtain the substrates, and make the moisture content of the stirred substrates 50%;

[0032] (ii) Bagging and sterilization: The mixed matrix is ​​bagged by an automatic bagging machine and packaged in tubular bags, such as Figure 1 As shown, there are 10 transparent positions on each side, with a hole diameter of 2 cm, for a total of 20; each bag weighs about 2 kg. After bagging, sterilization is carried out at 118°C for 240 minutes;

[0033] (III) Cooling and inoculation: inoculation is performed after the temperature of the mushroom sticks is cooled to below 28°C. The cooled mushroom sticks are inoculated by an automatic inoculator. Four holes are punched for inoculation, and 10 grams of solid bacteria are injected into each inoculation hole.

[0034] (IV) Cultivation and puncture: The temperature of the fungus sticks in the culture room is controlled at about 22-25℃, and the light intensity is 50lx. When the mycelium fills the fungus bag, puncture holes all over the bag, with 10 holes in each row, a hole diameter of 6mm, and a puncture depth of 4cm. There are 9 rows in total, with a total of 90 puncture holes.

[0035] (V) Color change culture, mature and shipped: Color change culture light 80lx, culture temperature 22℃, carbon dioxide concentration in the culture workshop less than 4000ppm, mushroom stick age 90 days, mushroom stick pH 3.8-4.0, mushroom stick moisture content 61%, meet the shipping standards and can be shipped.

[0036] (VI) Fruiting: After the mushroom sticks are mature, remove the outer tube bags and place them in the fruiting shed for fruiting. The fruiting temperature is controlled at 12°C, the humidity is 85%, and the carbon dioxide concentration is 500ppm.

[0037] On the 4th day, shiitake mushroom buds will emerge from the transparent positions of the 3 mushroom outlets. There will be 1-2 mushroom buds at each of the 3 mushroom outlets, and each outlet will produce mushrooms. The total number of mushrooms is about 20, and they can be picked in about 7 days. Each mushroom body can fully stretch, with a full shape, attractive color, better flavor, and is easy to pick, which improves production efficiency.

[0038] Embodiment 2

[0039] 20-40 mushroom buds operation steps:

[0040] (I) Preparation of substrate: Stir the substrates of shiitake mushroom stick production, wood chips, bran and gypsum in a dry weight ratio of 85:14:1 to ensure that the substrates are fully mixed and evenly mixed, add water and stir for about 40 minutes to obtain the substrates, and make the moisture content of the stirred substrates to be 60%;

[0041] (ii) Bagging and sterilization: The mixed matrix is ​​bagged by an automatic bagging machine and packaged in tubular bags, such as Figure 2 As shown, there are 20 transparent positions on each side, with a hole diameter of 2 cm, for a total of 40; each bag weighs about 3 kg. After bagging, sterilization is carried out at 118°C for 240 minutes;

[0042] (III) Cooling and inoculation: inoculation is performed after the temperature of the mushroom sticks is cooled to below 28°C. The cooled mushroom sticks are inoculated by an automatic inoculator. Four holes are punched for inoculation, and 20 grams of solid spawn is injected into each inoculation hole.

[0043] (IV) Cultivation and puncture: The temperature of the fungus sticks in the culture room is controlled at about 22-25℃, and the light intensity is 50lx. When the mycelium fills the fungus bag, puncture holes all over the bag, with 10 holes in each row, a hole diameter of 6mm, and a puncture depth of 4cm. There are 9 rows in total, with a total of 90 puncture holes.

[0044] (V) Color change culture, mature and shipped: Color change culture light 80lx, culture temperature 22℃, carbon dioxide concentration in the culture workshop less than 4000ppm, mushroom stick age 90 days, mushroom stick pH 3.8-4.0, mushroom stick water content 63%, meet the shipping standards and can be shipped.

[0045] (VI) Fruiting: After the mushroom sticks are mature, remove the outer tube bags and place them in the fruiting shed for fruiting. The fruiting temperature is controlled at 20℃, the humidity is 90%, and the carbon dioxide concentration is 1200ppm.

[0046] On the 5th day, shiitake mushroom buds will emerge from the transparent positions of the 3 mushroom outlets. There will be 1-2 mushroom buds at each of the 3 mushroom outlets, and each outlet will produce mushrooms. The total number of mushrooms is about 40, and they can be picked in about 7 days. Each mushroom body can fully stretch, with a full shape, attractive color, better flavor, and is easy to pick, which improves production efficiency.

[0047] The above specific implementation methods are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to examples, a person skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the scope of the technical solution of the present invention, which should be included in the scope of the claims of the present invention.

Claims

1. A tube bag for controlling the number of mushroom buds produced by shiitake mushroom sticks, characterized in that: It comprises a cylinder body and seals at both ends of the cylinder body, and a plurality of corresponding mushroom outlets are arranged on the side wall of the cylinder body. The cylinder body and the seals are made of opaque materials, and the mushroom outlets are made of transparent materials.

2. A production process for controlling the number of mushroom buds produced from shiitake mushroom sticks, characterized in that: The tubular bag described in right 1 is used, and its production steps are as follows:

1. Prepare the matrix: Mix the matrix sawdust, bran and gypsum in proportion, add water and stir for about 40 minutes; 2. Bagging and sterilization: Use an automatic packaging machine and tubular bags to bag the substrate, sterilize it, and obtain bacterial sticks; 3. Cooling and inoculation; 4. Cultivation and puncture; 5. Color change cultivation, mature and shipped out; 6. Fruiting: Remove the outer tube bags from the mature mushroom sticks and place them in the mushroom shed for fruiting.

3. The production process for controlling the number of mushroom buds produced from shiitake mushroom sticks according to claim 2, characterized in that: In step (i), the dry weight ratio of sawdust, wheat bran and gypsum in the matrix is ​​80-85:8-20:1-3.

4. The production process for controlling the number of mushroom buds produced from shiitake mushroom sticks according to claim 3, characterized in that: In step (i), the water content of the uniformly stirred substrate is 50-60%.

5. The production process for controlling the number of mushroom buds produced from shiitake mushroom sticks according to claim 4, characterized in that: In step (ii), the mushroom outlet aperture of the tube bag used for bagging is 1-3 cm, with a total of 20-40 bags, and each bag weighs 2-3 kg. After bagging, sterilization is performed at 118° C. for 240 minutes.

6. The production process for controlling the number of mushroom buds produced from shiitake mushroom sticks according to claim 5, characterized in that: In step (iii), inoculation is performed after the temperature of the bacterial sticks is cooled to below 28°C. The cooled bacterial sticks are inoculated by an automatic inoculator, 4 holes are punched for inoculation, and 10-20 grams of solid bacteria are injected into each inoculation hole.

7. The production process for controlling the number of mushroom buds produced from shiitake mushroom sticks according to claim 6, characterized in that: In step (iv), the temperature of the fungus stick in the culture room is controlled at about 22-25°C, the light intensity is 50-100lx, the mycelium fills the fungus bag, and the whole body is pierced with holes of 6mm in diameter and 4cm in depth.

8. The production process for controlling the number of mushroom buds produced from shiitake mushroom sticks according to claim 7, characterized in that: In step (V), the color change culture illumination is about 80-120lx, the culture temperature is 22°C, the carbon dioxide concentration in the culture workshop is less than 4000ppm, the bacterial stick age is 90 days, the bacterial stick pH reaches 3.8-4.0, the bacterial stick water content is 61%-63%, and the bacterial stick can be shipped out when it meets the shipping standards.

9. The production process for controlling the number of mushroom buds produced from shiitake mushroom sticks according to claim 8, characterized in that: In step (six), the mushroom growing temperature is controlled at 12-20°C, the humidity is controlled at 85%-90%, and the carbon dioxide concentration is controlled at 500-1200ppm.

Images