Convenience Food
means that it can be prefabricated, or it can be eaten now. The food is
made into semi-finished products or finished products, and then frozen.
It can be easily processed at any time and can be eaten anytime and
anywhere. Convenience Food Convenience Food,Dried Egg Noodle ,Curry Chicken Self-Heating Rice,Self-Heating Rice Halal Food Ningxia Saiwaixiang Food Co., Ltd. , https://www.nxswxfood.com
1? Select the appropriate high-temperature strains The strains that are currently more resistant to high temperatures include Xincheng 96 and Sumiao No. 1. Xincheng 96 is suitable for germination at 18-36°C, suitable for greenhouses at 25-33°C, and mushrooming at 20-36°C (optimal temperature 24-33°C). Seed sowing from May to June, and fruiting from June to September. Its biggest advantage is that the mushroom does not change color after 2-3 days after harvesting, so it is not easy to open the umbrella and it is easy to keep fresh. The bacterial strain of this strain has slow bacterial growth rate and weak decomposition power, which requires high quality of culture materials. Su Mushroom No. 1 germination temperature is 10-35°C, the optimum temperature is 20-30°C, the mushrooming temperature is 10-35°C, and the optimum temperature is 15-32°C. It is strong in life, fast-acting bacteria, and fruiting early, suitable for sowing in March-April, and fruiting in April-July.
2?Control matrix Fermentation temperature Build a heap fermentation in the low temperature period of 2-3 months, in order to ensure that the material temperature rises quickly, the temperature is high, and the moisturizing time is long, it is better to choose a place with high base temperature and good moisturizing effect. For example, fermenting in a plastic greenhouse can make the temperature within the material 3-10 °C higher than the outside. Each pile of dry material more than 1 ton, in order to better maintain the temperature and humidity during fermentation. In order to increase the temperature of the material, the internal and external temperature difference is small, and it is necessary to use a warming agent to increase the temperature when building the heap. The feed temperature generally reaches 60-65°C on the fifth day. The time was calculated from 60°C, and the stack was turned on for the first time after 7 days, and the change in rear view temperature was used to determine the turnaround time. When the temperature of the material falls, it starts to turn and the turning is generally separated by 5-6 days. The material to be cultured is brown, flexible, non-sticky, and suitable for sowing cultivation when there is no odor.
3? Prevention and control at the same time, control of pests and diseases In mid-March, when the temperature in the shed rose above 15°C, various pests began to move and various spores germinated. Pests that damage mushrooms during the high temperature season are mushroom mosquitoes, collembola, and aphids. The disease is mainly walnut-like bacteria. The timely prevention and control of this "three insects and one disease" is one of the focuses of mushroom cultivation.
The most effective way to control the pests and diseases during the germination period is the treatment of pesticides and spices. Mushroom Ning seasoning agent is an insecticide and seasoning agent specially used for cultivation of high-temperature edible fungus. It is safe to use and has low toxicity and long-term effect. 100 kg of culture material per 100 kg before planting with Ning Miao Ning 100 grams, add 10 kg of water spray mix, while spraying while turning side sowing seeds.
After mixing and processing the culture materials, it is possible to keep pests harmless during the germination period. After covering the soil, combined with re-application of mushroom water, 1/1000 of the mushroom insect net and 1/1000 of the seasoning agent are mixed in the water to control the insect pests in the fruiting period. When the temperature rises above 20°C, adults and insects of mushroom mosquitoes continuously migrate from the weeds to spawn on the mushrooms. When adults with mushrooms and mosquitoes are seen moving on mushroom beds, they can be treated with insecticide net or cypermethrin spray. Must be wet around the mushroom bed, walls and ground in order to effectively kill the adult and reduce the number of next-generation larvae.
The pathogenic spores of P. fulvum from the soil come from the soil and can only be effectively prevented by eradicating the bacteria in the covering soil. First of all, you must not use the field soil that has been used for waste mushroom materials. You should dig out the middle layer of soil in the paddy field, break it up and dry it, and spray it with 500-fold solution of Mushroom Mushroom for 5 days before use. During the fruiting period, observe the dynamics of soil mycelium. If there are irregular lumps on the soil surface and the surrounding mushrooms are reduced, we must promptly open the soil and check the culture materials. It was found that the color of the culture materials was discolored and there were odors. The soil and culture materials at the bacteria were removed promptly, and the mushroom mushroom was cleaned with 300-fold solution of mushroom oil and 100-fold solution of mushroom strain in the diseased area. After the spray, let it dry naturally, and after 1 week, fill the soil and water the mushrooms.
Features of convenience food:
1. Easy to eat and easy to carry. Convenience
foods are packed in specifications and are easy to carry. They are easy
to process when they are eaten. They only need to be rehydrated, thawed
or heated slightly to save time and effort.
2, nutritious, health and safety. Convenience
foods are processed with reasonable ingredients and foods, and undergo
strict sanitary inspection, sterilization and packaging, so the
nutrition is rich, safe and reliable.
3. Low cost and low price. Convenience
foods use large-scale industrialized centralized production, which can
make full use of food resources and achieve comprehensive utilization,
thus greatly reducing production costs and sales prices.
Cultivation of high temperature mushrooms to "three off"
Mushroom cultivation in the summer has high economic benefits. To plant good mushrooms in the summer, we must close the “three levels†of good varieties, fermentation, and pest control.