Bottle planting is the main method for industrialization and automated production of mushroom, and the production process is now introduced.
1. Equipment requirements Factory-planted Anniversary Flammulina velutipes must be grown with medium bottling chambers, sterilization chambers, cooling chambers, inoculation chambers, hyphae culturing chambers, fungal chambers, hyphal mushroom chambers, inhibition chambers, and nesting cylinders. Room, as well as graded packaging room, waste medium removal room and so on.
1.1 The fin cooler must be set up in the inoculation room to reduce the culture temperature to 15-18°C.
1.2 The indoor temperature of mycelium culture chamber is maintained at 18-20 °C. At the same time, it is necessary to install a valve or full heat exchanger with timing, and 2 to 3 hours of forced ventilation for 15 minutes to remove carbon dioxide.
1.3 The reminder room requires the room temperature to be maintained at 13 ~ 14 °C, air relative humidity 85% ~ 90%, dark. The indoor fin coolers, humidifiers, and suction and exhaust vents shall be provided for ventilation.
1.4 Suppression Chambers Mushroom buds are cultivated into neat, rounded, and robust mushroom chambers with a room temperature requirement of about 4°C and an air humidity of 80% to 85%. In order to evaporate the moisture of the fruit body, a blower unit, a ventilation valve, or a total heat exchanger that blows from top to bottom is installed.
1.5 sets of paper tube growth chamber In order to make the stipe mushroom elongation, the fruiting body is whitish, paper tube must be put on, at the same time, the room temperature requires 6~7°C, and the indoor air blower must be installed in the room.
1.6 The cultivation container uses a polypropylene plastic bottle with a capacity of 800-1000 ml and a diameter of 7 cm.
1.7 The cultivation materials are using willow twigs and rice bran as raw materials. Sawdust needs to be sprayed on the outside while being piled up, allowing it to rain and let it dry up, generally accumulating for 6 months. The wood vine is the best source of nutrition for the mushroom, followed by bran.
1.8 The volume ratio of wood chips and rice bran produced in the medium was 3:1, and the water content was 65%. The culture medium is attached to the shoulder of the bottle and tightening is required. After the bottling, the autoclave was autoclaved for 1 hour. After sterilization, the plastic bottle was cooled to about 18°C ​​for inoculation.
1.9 Mycelium culture Due to the respiration of mycelium, the room temperature can be increased by 2 to 4°C. Therefore, the room temperature is maintained at 18 to 20°C and the temperature in the bottle reaches 23°C. After 20-22 days, mycelium grows over the bottle. The relative humidity of air is required to be 60%. Regular ventilation is required.
2. Cultivation Management
2.1 When the mycelium is full, carry out the fungus promptly. After the mushroom grows, it immediately moves into the Lei Lei room. Immediately cover the mouth of the newspaper spray water, in the 13 ~ 14 °C suitable temperature and relative humidity of 80% to 90% of the conditions, over 8 to 10 days can bud.
2.2 Put the formed fruit body, the cap with a diameter of 1 mm, and the stipe length of 3 to 5 mm into the suppression chamber and give it ventilation. It is left for about 10 days in a room at room temperature of 4°C and relative humidity of 80% to 85%. In the early days, strong winds of 80 to 100 cm/s were blown.
2.3 During ventilation, attention should be paid to ventilation, and the stipe will grow round and firm. When the fruiting body grows to the bottle mouth, it is moved to the growth chamber. After 2 to 3 days, the fruiting body is about 2 to 3 cm above the bottle mouth. At this time, the waxy paper with a fan-shaped and open angle of about 15 is rolled into a tube. Set on the bottle mouth to achieve the purpose of controlling the amount of oxygen, suppressing the opening of the umbrella, and promoting the extension of the stipe. Sets of paper tube 5 to 6 days, when the fruit body grows to 10 centimeters, then from the top down to the cover of the mushroom hair, so that the cap, stipe dry and white, neat. The room temperature of the breeding room is required to be 6 to 7°C, and the relative humidity of the air is about 85%.
3. Harvest and processing
3.1 Harvest When the mushroom grows to 15 to 16 centimeters in length, the inside of the mushroom cap is hemispherical and has a diameter of 1 to 1.5 cm. Hold the bottle, bag mouth or mushroom bed with one hand, gently hold the mushroom in one hand, remove from the culture substrate, remove the base and place it in a suitable container. Bottle production 100 to 180 g/bottle.
3.2 Graded Flammulina Mushrooms are graded after harvest and the grading standards are as follows.
The first-grade mushroom stipe is 15 cm in length, the diameter of the cap is about 1 cm or less, and the inside volume, white (or mushroom body 2/3 white, 1/3 light yellow), round, no abnormal mushroom, no decay, no Pests and diseases.
The length of the secondary mushroom stipe is 13 cm, the diameter of the cap is about 1.5 cm or less, the volume of the mushroom cap is inside, the body of the mushroom is white (or the body of the mushroom is 1/2 white, 1/2 is light yellow or golden yellow), round, no Malformed mushrooms, no pests, no deterioration.
The tertiary mushroom stalk length is less than 6 cm or longer than 20 cm, and the diameter of the cap is not more than 2.5 cm. The mushroom body is golden yellow or light brown, and there is no deformity, no pests, no decay and deterioration.
3.3 Preservation and processing Flammulina velutipes can be preserved at low temperature (4°C) after evacuation. The time is 25～30°C. In addition, it can also be made into fresh water canned, baked dry products and salt processing.
1. Equipment requirements Factory-planted Anniversary Flammulina velutipes must be grown with medium bottling chambers, sterilization chambers, cooling chambers, inoculation chambers, hyphae culturing chambers, fungal chambers, hyphal mushroom chambers, inhibition chambers, and nesting cylinders. Room, as well as graded packaging room, waste medium removal room and so on.
1.1 The fin cooler must be set up in the inoculation room to reduce the culture temperature to 15-18°C.
1.2 The indoor temperature of mycelium culture chamber is maintained at 18-20 °C. At the same time, it is necessary to install a valve or full heat exchanger with timing, and 2 to 3 hours of forced ventilation for 15 minutes to remove carbon dioxide.
1.3 The reminder room requires the room temperature to be maintained at 13 ~ 14 °C, air relative humidity 85% ~ 90%, dark. The indoor fin coolers, humidifiers, and suction and exhaust vents shall be provided for ventilation.
1.4 Suppression Chambers Mushroom buds are cultivated into neat, rounded, and robust mushroom chambers with a room temperature requirement of about 4°C and an air humidity of 80% to 85%. In order to evaporate the moisture of the fruit body, a blower unit, a ventilation valve, or a total heat exchanger that blows from top to bottom is installed.
1.5 sets of paper tube growth chamber In order to make the stipe mushroom elongation, the fruiting body is whitish, paper tube must be put on, at the same time, the room temperature requires 6~7°C, and the indoor air blower must be installed in the room.
1.6 The cultivation container uses a polypropylene plastic bottle with a capacity of 800-1000 ml and a diameter of 7 cm.
1.7 The cultivation materials are using willow twigs and rice bran as raw materials. Sawdust needs to be sprayed on the outside while being piled up, allowing it to rain and let it dry up, generally accumulating for 6 months. The wood vine is the best source of nutrition for the mushroom, followed by bran.
1.8 The volume ratio of wood chips and rice bran produced in the medium was 3:1, and the water content was 65%. The culture medium is attached to the shoulder of the bottle and tightening is required. After the bottling, the autoclave was autoclaved for 1 hour. After sterilization, the plastic bottle was cooled to about 18°C ​​for inoculation.
1.9 Mycelium culture Due to the respiration of mycelium, the room temperature can be increased by 2 to 4°C. Therefore, the room temperature is maintained at 18 to 20°C and the temperature in the bottle reaches 23°C. After 20-22 days, mycelium grows over the bottle. The relative humidity of air is required to be 60%. Regular ventilation is required.
2. Cultivation Management
2.1 When the mycelium is full, carry out the fungus promptly. After the mushroom grows, it immediately moves into the Lei Lei room. Immediately cover the mouth of the newspaper spray water, in the 13 ~ 14 °C suitable temperature and relative humidity of 80% to 90% of the conditions, over 8 to 10 days can bud.
2.2 Put the formed fruit body, the cap with a diameter of 1 mm, and the stipe length of 3 to 5 mm into the suppression chamber and give it ventilation. It is left for about 10 days in a room at room temperature of 4°C and relative humidity of 80% to 85%. In the early days, strong winds of 80 to 100 cm/s were blown.
2.3 During ventilation, attention should be paid to ventilation, and the stipe will grow round and firm. When the fruiting body grows to the bottle mouth, it is moved to the growth chamber. After 2 to 3 days, the fruiting body is about 2 to 3 cm above the bottle mouth. At this time, the waxy paper with a fan-shaped and open angle of about 15 is rolled into a tube. Set on the bottle mouth to achieve the purpose of controlling the amount of oxygen, suppressing the opening of the umbrella, and promoting the extension of the stipe. Sets of paper tube 5 to 6 days, when the fruit body grows to 10 centimeters, then from the top down to the cover of the mushroom hair, so that the cap, stipe dry and white, neat. The room temperature of the breeding room is required to be 6 to 7°C, and the relative humidity of the air is about 85%.
3. Harvest and processing
3.1 Harvest When the mushroom grows to 15 to 16 centimeters in length, the inside of the mushroom cap is hemispherical and has a diameter of 1 to 1.5 cm. Hold the bottle, bag mouth or mushroom bed with one hand, gently hold the mushroom in one hand, remove from the culture substrate, remove the base and place it in a suitable container. Bottle production 100 to 180 g/bottle.
3.2 Graded Flammulina Mushrooms are graded after harvest and the grading standards are as follows.
The first-grade mushroom stipe is 15 cm in length, the diameter of the cap is about 1 cm or less, and the inside volume, white (or mushroom body 2/3 white, 1/3 light yellow), round, no abnormal mushroom, no decay, no Pests and diseases.
The length of the secondary mushroom stipe is 13 cm, the diameter of the cap is about 1.5 cm or less, the volume of the mushroom cap is inside, the body of the mushroom is white (or the body of the mushroom is 1/2 white, 1/2 is light yellow or golden yellow), round, no Malformed mushrooms, no pests, no deterioration.
The tertiary mushroom stalk length is less than 6 cm or longer than 20 cm, and the diameter of the cap is not more than 2.5 cm. The mushroom body is golden yellow or light brown, and there is no deformity, no pests, no decay and deterioration.
3.3 Preservation and processing Flammulina velutipes can be preserved at low temperature (4°C) after evacuation. The time is 25～30°C. In addition, it can also be made into fresh water canned, baked dry products and salt processing.
YT-88
YT-88
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