Open domestic fungus cultivating method
An edible fungus, open technology, applied in the fields of botanical equipment and methods, applications, horticulture, etc., can solve the problems of easily damaged nutrients, easy residues, high investment risks, etc., to overcome long fermentation time and reduce production costs. , the effect of improving economic efficiency
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Embodiment 1
[0019] Embodiment 1: Wood raw edible mushroom is example with shiitake mushroom, is to cultivate in the following steps: 1) configuration compost: 78% miscellaneous sawdust, bran 20%, gypsum 1%, lime 1% (for percentage by weight) are stirred in Together, the water content is controlled at 60%; 2) Primary compost fermentation of compost: put the compost into woven bags or plastic baskets, arrange the woven bags or plastic baskets at intervals and place them in a closed shed, pass steam and The air is used for fermentation, and the steam and air device is located outside the shed, so that the temperature in the shed rises rapidly to 65-70°C, and then keeps for 12 hours, and then naturally cools down to 48-52°C, and keeps for 48 hours; 3) After the fermentation is finished Add cultured strains according to 15% of the weight of the dry material of the culture material into the compost, and stir evenly; 4) bagging or boxing, potting, and briquetting; 5) mycelia cultivation; 6) fruit...
Embodiment 2
[0020] Embodiment 2: grass raw edible mushroom is example with straw mushroom, is to cultivate according to the following steps: 1) configuration compost: with straw 78%, bran 8%, cow dung 8%, gypsum 2%, lime 4% (for weight percentage) and stir together, the water content is controlled at 65%; 2) primary compost fermentation of the compost: put the compost into woven bags or plastic baskets, arrange the woven bags or plastic baskets at intervals and place them in a closed shed, and pour them into the shed Enter steam and air for fermentation, and the device for passing steam and air is located outside the shed, so that the temperature in the shed rises rapidly to 65-70°C, and then keeps for 12 hours, then naturally cools down to 48-52°C, and keeps for 72 hours; 3) Stir the fermented compost with the cultivated strain evenly according to 10% of the weight of the compost dry material; 4) bagging or boxing, potting, and briquetting; 5) mycelia cultivation; 6) fruiting .
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