Bailing mushroom cultivation technology

Production and Culture of Mushroom Sticks

The formula of mushroom sticks: (1), cottonseed husk 92%, corn flour 3%, wheat bran 5%, moisture content 65%. (2) Cottonseed hull 70%, corn flour 3%, sawdust 20%, wheat bran 7%, gypsum 2%, quicklime 5%, moisture content 65%.

Preparation before production

In Qixian County, the average temperature in the middle and late August starts at 20 °C. Bags are generally 70 meters wide and 9 meters wide. Ready to prepare 15 to 19 tons of cottonseed husks. Other raw materials are calculated according to the formula. Each shed can produce 3 to 38,000 mushroom stems. If bacteria develop in the greenhouse, plastic films, straw curtains, and ropes needed for the greenhouses must be prepared and the greenhouses must be fully sterilized. Limes and ketimulins should be sprayed and the environment of the mushroom sheds should be cleaned. If the old mushroom shed should be sprayed about 500 times more carbendazim bactericidal drugs. Can also be on the old mushroom shed to scrape off the wall, remove about 2 cm of surface soil. Exposure for 7 to 10 days before use. From the current point of view, greenhouses are the best germination sites.

Cultivation of culture materials

In general, one set for every three people can be weighed about 2,000 kilograms per day. Calculate the number of the main materials or auxiliary materials according to the formula, and add water. The ratio of material to water is 1:1.1 to 1:1.4 for mixing. Turn over the material three times and then use a plastic cloth to suffocate the material for about 12 hours to fully soak the water and heat, and induce heat to induce spore germination.

Bagging

Prepare 1 to 2 sets of bagging machines in advance (generally choose multi-function bagging machines, usually about 350 to 500 yuan each on the market nowadays) for groups of 8 to 12 people to carry out small-scale flow-through operations, generally 12 to 14 Hours can complete 2000 kg (dry material) loading bar work. Before bagging, one end should be fastened. Generally, the size of the baitling fungus rod should be 17 to 18 centimeters, 35 to 40 centimeters long and 0.05 millimeter thick. Filling staff should be moderate when filling, moderate elasticity when bagging, the appropriate standard is to lightly compress the bag with your fingers, the fingers feel elastic, but can not be hard, if the bag is lightly pressed by hand, that is marked indentation indicates that the bag material If it is loose, it should be re-installed. It is best to use nylon rope or rubber ring for the bundle. The bundle should not be too loose or too tight. Use a string to make two turns at the mouth of the bag and then tie a slip knot to provide convenience for the inoculation operation. Breaking of pellicles or ripping of objects caused by moving plastic bags must be replaced or replaced by curtain plastic strips.

Sterilization

After the bacteria bar is finished, it must be put into the sterilization basket gently for sterilization. Under normal circumstances, about 4000 sterilizing bacteria sticks can be used at one time, about 180 to 200 sterilization baskets are needed, and the sterilization baskets are well-ordered. Under normal conditions, 4 to 6 floors and 6 to 8 rows are wide. The length is determined according to the number of bacteria sticks. It is covered with a nylon white cloth or parachute cloth, and is covered with a thick plastic cloth. Four sides with a good rope, with a nylon bag filled with sand pressure, after making the sterilizing compartment, with a solid thick tube and a heat source part of the edible fungus boiler connected. After the boiler is ignited, the boiler steam can be brought into a self-made sterilizing chamber. This method is mainly hygrothermal sterilizing, and it is also the most effective and most economical sterilization method at present. Boiler adopts high-quality fuel (such as Datong block), and each sterilization requires 0.5 to 0.8 tons of coal. It is necessary to ensure that there is no shortage of water in the boiler, and the inside of the insulation cabin is closed tightly to prevent air leakage. After the ignition, increase the amount of fire immediately to ensure 3 The temperature in the sterilizing chamber shall reach 100°C within 4 hours, and the temperature in the sterilizing chamber shall be kept within the normal sterilization temperature range. The normal pressure sterilization temperature shall be 95°C to 105°C. Within this sterilization range, it shall be maintained from 12 to 16. hour. Near the end, increase the fire for 30 minutes. After the sterilization is completed, when the temperature of the material to be cultured drops to about 60° C., the basket is moved into the cooling chamber and waits for inoculation after cooling.

Vaccination

The general choice of inoculation feels heavy, the hands clap and squeak, there is a feeling, not a squeaky ring, hand rubbing hard, you can easily split into small pieces, surface sterile buds, pollution-free quality strains for cultivation Species.

When the ambient temperature is between 20°C and 28°C, the bag is naturally cooled and inoculated; if the environment is below 18°C, the bag cooling is reduced to about 30°C and inoculated with heat to ensure rapid inoculation. Inoculation personnel to do three fast: fast bag mouth, fast inoculation, fast bag. Inoculation is usually a group of four people, the cultivars and bacteria on each side of the inoculation box, each cultivation can be inoculated with 15 to 20 cultivation of bacteria sticks, each box of about 80 sticks of bacteria, strictly enforce the inoculation Operating procedures, vaccinating personnel strictly sterilize alcohol with a concentration of 75%, and once each case is disinfected, it is best to arrange twice as many vaccinations for use. When the temperature is high, in order to enhance the bacteria advantage, the amount of bacteria should be increased (no more than 15 inoculations per bottle), and the success rate of inoculation should be increased.

Germ

Put the grafted rods in the shed (or other bacteria-producing facilities). The shed must be covered with straw curtains. The greenhouse must have a dark environment. Sprinkle a small amount of quick lime in the shed to keep the shed dry. The temperature is above 20°C. When placed in no more than 4 floors, there is a gap of 50 to 60 cm between each row to facilitate the ventilation of the environment to cool down, and when the temperature is low, the number of layers placed can be properly increased.

Within 3 to 7 days after inoculation, the ambient temperature should be controlled from 20°C to 28°C. Under this condition, less ventilation should be avoided as much as possible. Six to eight days after inoculation, the mycelium began to eat during the development of the mycelium. The ventilation must be strengthened to ensure the fresh air in the environment. During this period, it should be ensured that the temperature of the material is between 19°C and 22°C, and the relative humidity of the air is 60% to 70%. When ventilating, the culture should be mild and dark, and the growth of the hypha should be constantly controlled. Special attention should be paid to the material temperature. If the material temperature rises to 32°C, it must be turned over in time. If the temperature exceeds 38°C, burning will occur. The phenomenon of hyphae atrophy will stop growth, resulting in failure of mushroom stems or low yield. It was found that the temperature of the material chamber was too high and the amount of ventilation should be increased to reduce the ambient temperature.

The germination process requires dark culture, suitable temperature, sufficient oxygen, and a dry environment.

When it is found that bacteria bags produce bacteria or small-scale contamination, immediately use a syringe to inject high-concentration lime water or an antibacterial agent to kill the bacteria in the bud.

Under normal circumstances, the fungus rods were all eaten for 25 to 35 days and the fungus bar was pure white. About 35 to 40 days after reaching maturity, a thick layer of bacilli appears on the surface of the fungus bar. As long as the mycelium is thick, strong, and white, the sterile skin is also used as usual. However, if the fungal skin is too thick, it will delay the mushrooming. In order to reduce the production of bacterial skin, the ambient temperature must not exceed 28°C during the mycelium growth period, and the temperature of the bacterial bag should not exceed 30°C. After the mycelium is full of bags, the surrounding environment cannot exceed 20°C, and the feed temperature cannot exceed 25°C. After the mycelium grows, it quickly enters the mushrooming stage.

Fusarium

The fungus rods reach the post-maturation stage to carry the fungus, so that the mushroom is more concentrated, and the mushroom is generally exposed in the place where the fungus grows. The fungus exposes fresh mycelium, and the excavated fungus should not be too large or too small. In order to reduce the loss of water on both ends of the fungus rod, the bag should be tied immediately after excavating the bacteria, but it should not be too tight. After the fungus grows, the white pilus at both ends of the fungus bar is stimulated by cold and heat.

stimulate

Give greenhouses 0 °C to 15 °C low temperature stimulation, the most appropriate stimulation temperature 6 °C to 12 °C, the specific approach at night to open the greenhouse side door film vents, increase ventilation, during the day with scattered light stimulation, and adjust the humidity within the shed to 75% To about 80%, it can also be stimulated by mechanical electromagnetic waves, etc. Generally, a blocky, gear-like primordium occurs after about 10 days. When low temperature stimulation exceeds 20°C, it is difficult to differentiate into fruit bodies.

Mushroom

When the primordium is the size of the soybeans, the bag should be opened and trimmed in time to trim the excess primordium with a sharp knife. When the size of the primordium beans is opened, the douchi is opened and the mushrooms are immediately removed. weak. When the table tennis ball is sized, the bag is rolled up. At this time, the relative humidity within the shed is adjusted to 85% to 95% and scattered light is given. The light intensity is 600 to 1500 lux, the lighting time is 12 to 14 hours per day and the temperature in the greenhouse is increased to 13 to 18°C, and the air is often ventilated. In the 13 °C to 18 °C conditions Bailing mushroom body is often thick, close. Maintain the temperature inside the shed, and promote dwarfing stipe. When the concentration of carbon dioxide exceeds 0.4%, it will cause the mushroom handle to grow too long and grow into a white long-handled shape, resulting in a decline in quality and affecting the value of the commodity. It takes from 10 to 15 days from occurrence to harvest.

Harvesting

When the edge of Pleurotus eryngii cap will change, it can be harvested. Each Pleurotus ostreatus 150 to 300 grams, cap diameter 8 to 15 centimeters, cap thickness is 6 to 10 centimeters, stipe is less than two centimeters, When picking the most suitable, stop the spray the day before harvest and harvest it sooner or later. Bailing Mushroom can be roughly divided into three grades, namely a grade (A grade) mushroom: mushroom body palm-shaped or sessile bun-shaped, mushroom-shaped rules, mushroom body white, cap diameter is 8 to 15 cm, each at 150 To 200 grams, the surface of the cap is smooth, with rounded edges, no wrinkles or nicks, and the pleats are neatly arranged. Such as hand-shaped stipe less than 2 cm; Class II (B) mushroom: white mushroom body, the basic rules of mushroom shape, cap diameter of 8 to 16 cm, each between 120 to 300 grams, the cap is smooth and corrugated , Cap flat, no obvious cracks, neatly arranged pleats, stipe less than 2 centimeters; Grade III (C class) mushroom: white, irregular mushroom shape, malformed mushrooms, fine surface of the cap Small cracks, upturned edges, spoon-shaped but no obvious lesions. The harvested Pleurotus ostreatus was wrapped in white copy paper. Each of the Pleurotus nebulosa was placed in a foam box and stored at below 10°C for 7 to 10 days. Below 15°C, the shelf life is 4 to 5 days. For example, it can be stored for 1 month at 0°C to 1°C.

DCS-B Bagging Scale System

In the DCS series Bagging Scale System, the Bagging Scale is the core and associate with elevator, Belt Conveyor, sewing machine and air compressor, those become an electronical quantitative packing line,

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Features of DCS-B Packing Machine:

The DCS-B Packing Machine is suitable for packing open-mouth bags made from paper, plastic, jute paper, or cotton with a filling weight ranging from 5 - 25 kg or 10 - 50kg depend on weight sensors. Its capacity ranges from 4 to 6 bags per minute.

Flowing Process of DCS-B Packing Machine:

Manual Bag handling Automatic filling Automatic weighing bag conveyer bag sewing or sealing.

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Technical Data

Dcs-B Bagging Scale System

Dcs-B Bagging Scale System,Digital Weighing Scale,Grain Weighing Scale,Bagging Scale

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