First, spices
1. Formulation: 77% cottonseed skin, corn cob 10%, bran 10%, cornmeal 3%, lime 1%, gypsum 1%, superphosphate 1%

2, method:

1. Soak the crushed corn cob in 2% lime water for 12 hours.

2. The corn cob is mixed with cottonseed skin according to the formula proportion.

3. Mix the cornmeal, lime, gypsum, superphosphate, and bran according to the formula proportion, in which the lime and superphosphate first pass the 3mm sieve.

4. Mix all main and auxiliary materials evenly.

5, according to the material ratio of 1:1.1 - 1:1.2 water and use iron shovels turn over.

6. Stirring with a mixing machine. The mixing material should be bagged immediately in summer and can be bagged in the winter for three hours.

Second, bagging

Autoclave polypropylene plastic bags with 17330.045CM. Atmospheric pressure sterilization using low pressure polyethylene plastic bag (17330.045CM). Loaded with a compass type bagging machine, 0.8 pounds of dried material per bag. Pouch with 4.5CM collar and no cotton cover. The packed bags were then placed upright in a polypropylene plastic frame with 12 bags per frame.

Third, sterilization

Autoclave: Place the plastic frame containing the bacteria bag in the autoclave, and then screw the pressure cap tightly with a screw. Make sure to tighten it diagonally. After the steam is turned on, when the pressure reaches 0.5 atmospheres, the air conditioner starts to cool, and it must be done slowly to avoid bursting the bag. After the cold air is released, close the air release valve and reopen the steam when the pressure is zero. When the pressure reaches 1.25, maintain it for 4 hours. After the sterilization is completed, it is naturally depressurized and cooled. When the pot temperature reaches 80 °C or so, the autoclave can be opened to continue cooling.

Fourth, cooling

When the temperature in the autoclave drops to about 50°C, the plastic frame containing the bacteria bag is moved into the cooling chamber. Keep a distance of 10cm between plastic frames for cooling. Open the air inlet and exhaust fan, and if necessary, use a large movable fan to cool the bag. The floor around the cooling chamber and in the cooling chamber must be kept clean. Each time the bag is placed, it is wiped twice with a mop.

Fifth, disinfection

1, the requirements of the disinfection room:

1. The seal of the disinfection chamber must be better.

2, disinfection room should have a buffer room, 10 ultraviolet lamps, 4 air cleaners.

3, smooth floor and wall.

4. Non-conveyor operators are not allowed to enter and are not allowed to visit.

5. The special mop soaked with disinfectant is rubbed twice a day.

2. When the temperature of the cooling bag in the cooling chamber falls to 28°C, the plastic frame containing the bacteria bag and the bottle with the surface being sterilized are moved to the cooling room. Calculate the amount of smoke disinfectant according to the size of the disinfection room, ignite the disinfectant, turn on the UV lamp and close all doors and windows to disinfect the surface of the bag and air.

VI. Inoculation

When the odor in the sterilizing room is exhausted, the operator will change the special protective masks, gloves, shoes, clothing and clothing in the buffer room. After the operator enters the disinfection chamber, the ultraviolet lamp is turned off, the air cleaner is opened, and the plastic frame containing the bacteria bag is placed on the conveyor belt at a distance of one meter from the frame. At this time, the vaccination staff changed shoes, clothing, clothes and strict disinfection of opponents in the plain clothes room. Finally, wear a special gas-tight sleeve (sleeve on the non-inoculated line) to put both hands and sterilized inoculation tools into the inoculation line for vaccination. At this point, the operator can open the conveyor switch and the air cleaner switch that can generate sterile air on the top of the inoculation line. When the conveyor belt is stopped, the inoculation personnel will start inoculation in groups of two (a box). Each bottle of bacteria is required to connect 20 bacteria bags. Inoculation personnel do not need to speak and go to the toilet, the operation of standard, fast, to ensure that the strains fall into the vents and filled with the material surface of 4.5CM. The bacterial species found to contain bacteria should be immediately sealed and exit the inoculation line. When the first bacillus bag is completed, the inoculation personnel takes the remaining bacteria and inoculation tools in their hands and smash the bacteria in the bottle. At the same time, the disinfection chamber operator turns on the conveyor switch and presses one meter. The distance from the frame was repositioned into a plastic box filled with bacteria bags and a second inoculation was started.

Seven bags of bacteria shipment

At the same time as the inoculation begins, it must be ensured that at the exit of the inoculation line, someone will take the plastic bag from the bag and remove it from the assembly line and put it on the trolley (or the battery car). The operation should be carried out gently and the miscellaneous personnel should not be allowed to enter the shipping workshop. At the same time keep the floor of the shipping shop clean. Close doors and windows if necessary. The plastic frame containing the bacteria bag was transported to the bacterium chamber for germination.

Eight, germ

After the bacterium bags were transported to the bacterium room, the bacteria bag was removed from the plastic box and placed on the culture rack.

1. Temperature: The germination temperature is maintained at 22-24°C.

2. Humidity: The humidity of indoor air is as low as possible. If the indoor humidity is too high, some lime blocks should be placed in the chamber to absorb moisture and reduce temperature.

3. Ventilation: Ventilation should not be carried out in the early stage of germination. Ventilation should be performed in combination with the temperature after 10 days.

4. Light: Pleurotus ostreatus likes to germinate under the conditions of darkness, but it can't have direct light. If the winter fungus needs to open the cover to increase the temperature, it can spread a shade net in the fungus room.

5, the treatment of pollution bags: bacteria about 15 days, you can carry out a check on the bacteria in the culture room. Contaminated bacteria bags were found to be singled out. Treatment method: Take off the plastic bag from the place where it is far from the production plant, break it with a mixer (small), dry it and bag it, and use it for growing coprinus comatus.

Nine, Bai Ling mushroom maturation management:

Bailing mushroom hyphae must be matured after a certain period of time in order to achieve physiological maturity. Otherwise, even if mushroom conditions are created, it will not work properly. The management method and germination period of the physiological maturity are basically the same. Bag temperature is 20-24°C and physiological maturity is about 30 days.

The bag did not reach the time and accumulated temperature required for physiological maturity, and a small number of bags formed the original primordium to begin mushrooming. In this situation, we do not rush to produce mushrooms, but we still manage it according to the mature period of Bailing mushroom. If the temperature drops out of the mushroom at this time, because most of the bacterial bags do not reach full physiological maturity, the result is not only low mushroom yield but also low yield.

ten. Mushrooms: Pleurotus tuberculosis is performed five days before physiological maturity. The method of the fungus is: open the bag with two ends, use a small hook that has been disinfected with 75% alcohol, and shake off the bacteria within the range of 3-4 in the central part of the material surface. Take care not to injure the hyphae and quickly screw the bag to prevent moisture evaporation on the material surface. The purpose of the fungus is to prevent the formation of Pleurotus eryngii on old strains so that the young mushroom grows robustly. Pleurotus tuberculosis enters the mushroom management stage five days later.

Eleven White Ling mushroom mushroom management:

1 Temperature: The principle of temperature regulation is: 1 The temperature difference between day and night is above 10°C. 2 There must be low temperature stimulation below 10°C at night, preferably 3-8°C. 3 The days of temperature difference and low temperature stimulation are more than 10 days.

2 Humidity: The relative humidity of air is kept at 85%-95%. The specific approach is: pouring a large water on the ground. Afterwards, humidifiers can be humidified if it is found that the humidity is not enough.

3 Ventilation and light: Ventilate as much as possible under the conditions of temperature and humidity that ensure the requirements of shiitake mushrooms. Light intensity above 1000 lux is required.

After 10-15 days of mushroom management, we can see that the spherical primordium is formed at both ends of the mushroom bag. At this point, the mushrooming phase ends and the mushrooming management phase begins.

12 Bailing Mushroom Management:

1 Temperature: The temperature should be maintained at 8-16°C. The temperature is too low for the fruiting body to develop slowly; the high temperature fruiting body grows quickly, but the value of the thin-covered fruit is low. It should be noted that Pleurotus ostreatus is more sensitive to temperature. If the temperature of the bag exceeds 25°C, the primordium may die, and it is difficult to produce mushrooms afterwards.

2 Humidity: Keep the humidity at 80-90% and do not spray water on the mushrooms. At the same time, the water droplets on the bacterial bag or plastic cloth are prevented from dripping on the mushroom body so as to avoid formation of stains and reduce the value of the commodity. Before harvesting mushrooms, the air humidity can be properly reduced to maintain the white surface of the mushroom body.

3 Ventilation and light:

Good ventilation is one of the important conditions for the production of quality Bailing Mushrooms. The market standard for quality Bailing Mushrooms is: no shank or short shank, palm-shaped. If the ventilation is poor, the fruit body can grow into a horseshoe shape with a long shank and a small cap. This mushroom market value is low. Therefore, in the production of good coordination of the temperature and humidity under the premise of maintaining good indoor ventilation conditions. The purpose of ventilation is to reduce the concentration of CO2 in the greenhouse and promote the normal development of the cap.

The production of high-quality Bailing mushroom also requires sufficient scattered light, and the illuminance is required to be above 1000 lux. However, direct sunlight should not shine on the bacterial bag or mushroom body. If the light is too strong, the cap is yellowish rather than pure white.

4 Lei Lei:

When the primordium grows to the size of corn kernels, the buds must be removed promptly. The sparse buds need a large amount of labor, so be prepared in advance so as not to miss the best budding time. The principle of sparse buds is as follows: 1 Only one young mushroom is left per bag. 2 leave large buds, remove buds. Stay strong buds and remove weak buds. 4 Leave the buds with large caps and remove the buds from the stem. 5 Leave the mushroom buds round to remove long strips of buds. 6 Leaves no spotted and scarless buds. 7 Leave the buds that grow directly on the surface of the material and remove the buds formed on the bacterial seed blocks.

When budding buds should pay attention to the following points: 1 buds before responding to bud Lei staff on-site training for half a day. 2 Lei Lei tools Each fungus bag is disinfected with 75% alcohol once to avoid cross-infection of bacterial diseases. 3 Leaving tools must not damage the retained mycelium of the young mushroom and young mushroom base.

Thirteen mushrooms covered with earth:

Pleurotus eryngii can be grown in the bag of the first oyster mushroom and cultivated at 20-24°C for 10 days. The plastic bag can then be removed to grow the second oyster mushroom.

1 Earth cover time:

The bagging time of the bag in Shanxi area was arranged as far as possible before the Spring Festival so that after the Spring Festival, the temperature gradually increased, and the second mushroom could be mushroomed before the end of April. If the soiling time is too late and the temperature is high, the dioscorea officinalis is susceptible to heat.

2 Covering method:

For a mushroom stick, it is possible to cover the uncovered one upright and cover the soil, and to set both vertical and horizontal coverings on the two mushroom-shaped sticks. However, it is important to note that no matter if it is a vertical or horizontal casing, there must be 10 gaps between the rods. The cover soil should not be too thick, and the mushroom sticks should be exposed as non-exposed. Pour large water once after covering the soil.

3 temperature control:

The key to controlling the temperature of Pleurotus eryngii is to control the temperature. In the production practice, the fungus bag is often overheated after the soil is covered, the young mushroom is dead, and the mushroom fails to mature. Therefore, pay attention to changes in material temperature after covering the soil, temperature control below 14 °C, more than 14 °C to take some cooling measures.

XIV. Harvesting of Bailing Mushrooms

1. Harvesting of Bailing Mushrooms: Bailing Mushrooms from picking mushrooms to budding for about 15 days, from budding to harvesting for about 15 days. Harvesting Bailing mushroom too early or too late will affect its commodity value. The day before the harvest of Pleurotus ostreatus should be stopped and the appropriate ventilation and humidity should be stopped. The suitable standards for harvesting are: the cap of Pleurotus eryngii is fully unfolded, palms-like, with edges down, weighing between 3 and 3.5. Wash hands before harvesting, hold the bag in one hand, unscrew it in one hand, and place it in a clean basket.

2. Processing of Bailing Mushrooms:

At present, the most commonly used packaging in China's Bailing Mushroom market is: the inner package is absorbent paper, and each mushroom uses 1-2 pieces of absorbent paper. The outer packaging is a foam box with a net weight of 10 catties per box. Fresh mushrooms were harvested and placed in a pre-cooled 1-2°C storage facility. When the temperature of the mushroom reaches about 2°C, the old mycorrhizal or stipe is cut off and packaged and shipped. The entire packaging process takes place in a cold room.

Quality standards for first-class goods: mushroom body white, no spots, no impurities, the upper part of the cap is flexible, no cracks on the edge of the cap, no upward curl, mushroom round, single weight 150g-200g, cut to the base. In addition, 150g or less or 200g or more is an external product.

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