Biyang mushroom, the reason why it became the emperor of the mushroom, is first manifested in the unique quality. Shiitake mushroom is the world's most valuable edible mushroom treasure. Biyang mushroom is one of the world's best: the ancient saying "mountain", modern also gives the "plant food peak" as the name.

According to the "Biyang Old Records", in the late Qing Dynasty, farmers in the Biyang Mountain Area found a large number of mushrooms shaped like umbrellas and sizes in the grasses of the Datong Mountain and Magutian Mountains in the county. Sun, the surface presents a regular pattern, edible, called "choshen mushroom" and "fragrant mushroom", flower mushroom (champignon). In "Zhongmadian Tongshi·Biyang specialty", "Beiyang is rich in mushrooms, and the quality of the mushroom is the best". Biyang mushroom, the reason why it became the emperor of the mushroom, is first manifested in the unique quality. Shiitake mushroom is the world's most valuable edible mushroom treasure, and Biyang mushroom is one of the world's best: ancient times it is "mountain", modern and endowed with "the peak of plant food", u0026quot;Biyanghua mushroomu0026quot; It has been protected by national geographical indication products and is a famous brand product in Henan Province. Biyang mushroom is round, fleshy, delicate in texture, white in color, natural in explosion, fresh in taste and rich in mushroom. In addition, Biyang's unique natural environment also determines the title of "the king of the mushroom". The territory of Fu Niu and Dabie Mountain meets each other. The Yangtze River and the Huaihe River are divided into two rivers. The landscape is not polluted. It belongs to the transition zone from subtropical to warm temperate zone. The four seasons are distinct, the rainfall is abundant, the sunshine is sufficient, and the north and south are long. Formed a unique excellent u0026quot;microclimateu0026quot;, which provides unique natural conditions for the growth of mushrooms, and the mushrooms of the world are the generosity and dedication of nature to Biyang. After the analysis and analysis by the relevant national scientific research departments, Biyang Mushroom has the highest nutritional and medicinal value, containing 17 kinds of essential amino acids, more than 30 kinds of enzymes and rich lentinan. The content of vitamin D is 120. International units, mushroom quality is far superior to similar products in the field. Practice has proved that long-term consumption of edible fungi has the effect of enhancing human immunity, lowering blood fat and preventing cancer. After processing, the mushroom can be made into dried fresh mushroom products; using high-tech means to extract the mushroom essence - shiitake mushroom. Biyang mushroom contains adenine derivative and effective anti-tumor efficacy for preventing and treating cardiovascular and cerebrovascular diseases and lowering cholesterol. The lentinan is called "secret nuclear weapon to eliminate cancer" by Japanese scholar Mori. Mushroom is not only a delicious food, but also a nourishing food for bodybuilding. It is also a recognized high-nutrition diet. It has been proven that long-term consumption of edible fungi enhances human immunity, lowers fat and prevents cancer. Eat Biyang mushroom, healthy and longevity. The reason why the planting scale of the mushroom is the king of the mushroom is also reflected in the scale of mushroom production and planting. Up to now, the number of mushroom growers in the county has reached more than 300,000, and one third of the per capita net income of farmers comes from the mushroom planting industry. More than 3,000 mushroom growers in the county have been employed by 12 provinces and municipalities in China to guide the production of shiitake mushrooms. The “big bag shed mushroom cultivation mode” created by farmers in this county was praised as “the third revolution in the history of world mushroom technology” by the mushroom industry. The largest and full-featured Chinese market for the Chinese mushroom market is booming and crowds. During the peak season of sales, the daily transaction volume reached more than 4 million yuan, and Biyang has become the largest distribution center for mushroom trade in the country. The brand expands the yangyang mushroom, and moves from the small gully to the big world, becoming a brand that is well-known in the international and domestic markets. Biyang, beautiful mountains and rivers, Biyang is full of mountains, and the mountains are full of paralyzed trees. These trees do not cook for cooking, but they are good materials for growing mushrooms. Biyang County has set up a leading group for mushroom cultivation, and the county party secretary has set up a special organization county--the edible fungus management office; in each township, a leading group has also been set up, and the party committee secretary is the leader of the county. A special assessment of townships and towns is carried out at the end of each year. Biyang mushrooms have quickly become famous. Since 1992, the mushroom has been planted. In the same year, the county’s output value was 1.1 billion yuan. Since then, 80 million bags of flowers have been planted every year. In 1996, Biyang relied on its own efforts to usher in the first peak of mushroom development: the province's mushroom production and planting site will be held in Biyang. At this meeting, Biyang County put forward the goal of “based on the Central Plains and radiating the country”. After the opening of the mushroom cultivation site in the province, the Biyang people who have increased their confidence have increased their investment in mushroom cultivation. After two years of efforts, the impact will be further expanded. In 2000, the national mushroom production and planting site will be held in Biyang. The strength brought by vision, confidence and hard work has enabled Biyang people to raise their own goals again and set a development policy of “rushing out of the country and occupying the world”. In 2002, Biyang Mushroom ushered in the most glorious moment, and the World Mushroom Production and Planting Conference was held in Biyang County. Its impact reached its peak. The value evaluation of Biyang mushroom has a high status in the history of mushroom cultivation. In this regard, the world has given a very high evaluation. Wen Kai, executive director of the China Edible Fungus Association, once commented: Biyang mushroom is the best in the world. Zhang Guangya, editor-in-chief of "China Edible Fungus" magazine, commented: Biyang mushroom, China is a must. Zhang Shuting, vice chairman of the World Mushroom Research Society, also commented that: Biyang mushroom, the world is a must ... Biyang County has a population of more than 900,000, and actually 350,000 people are engaged in the production of flowers. In the season of flowering mushrooms, many families have come together. Among the hundreds of thousands of people, more than 4,000 people have gone abroad to teach mushroom cultivation techniques abroad. In this regard, Biyang County has many legends. Many farmers in Biyang have been hired to Southeast Asia, South Korea, Canada and other countries and regions because of their good mushroom cultivation techniques, and have become the target of people's communication. The "Biyang Mushroom" produced in accordance with the standardized technical operating procedures successfully passed the inspection and acceptance of the AQSIQ and became a national geographical indication protection product.

Technical requirements for quality of Biyang mushroom (1) Cultivation management. 1. Cultivation period: From mid-August to late September, the average temperature drops below 30 °C. 2. Raw materials: Mainly used as eucalyptus and fruit wood sawdust, with crop straw (soybean rod, cottonwood pole), wheat bran and quicklime as auxiliary materials, wherein wood chips are not less than 70%. 3. Species: Class 1, 2, and 3 strains of the fragrant No. 1, No. 2, No. 3. 4. Mixing bag: Mix well, adjust the pH value to 6.5 to 7.5 with lime water, 50% to 55% water content, 23 to 25×55cm bag, moderate bagging, and dry bag 2 per bag. 2.5kg. 5. Normal pressure sterilization: the temperature reaches 100 ° C, and the sterilization time is not less than 20 hours. 6. Inoculation: Inoculation and bagging in a simple inoculation box. 7. Phytophage: It takes about 60 days to keep the bacteria room dry, adjust the temperature flexibly, strengthen ventilation and ventilation, remove the bag after the bacteria are closed, replenish the oxygen in time, properly ventilate the oxygen, and ensure the color change is consistent. Timely mushrooming. 8. Mushroom period management: build mushroom shed, change temperature and bud, proper ventilation, strong light, temperature difference stimulation. (2) Harvesting and processing. 1. Fresh mushroom harvesting standards: large curling, copper-like shape, no umbrella, no deformity. 2. Processing of fresh mushrooms: dehydration to 46% water content, vacuum packaging, storage and transportation from 0 °C to 5 °C, shelf life of one year. 3. Dry mushroom harvesting standards: fruiting bodies 7 to 8 percent mature. 4. Dry mushroom processing: concentrated drying and dehydration, the water content is not more than 13%. 5. Grading: According to the sensory quality classification of the sub-entities, the protection scope is super, first and second. (3) Quality characteristics. 1. Sensory characteristics: flower garden, thick meat, fine texture, white color, natural flower, beautiful appearance, crisp and tender taste, no fleshy texture. The grade diameter (cm) thickness (cm) requires a special grade of 4-6 ≥ 3 shank short, white blast, large curling, deep cracks, and pleats are neat, beige. The first level 4-6 ≥ 2 handle short, white flowers, large curling, even cracks, pleats tidy, beige. The second grade 3-7 ≥ 2 handles are short, brown and white, the crack is shallow, the large curling edge, the pleats are neat, and it is beige. 2. Physical and chemical indicators: crude protein content of fresh mushrooms not less than 0.9%, dried mushrooms not less than 17%; total sugar content of fresh mushrooms not less than 3%, dried mushrooms not less than 45%; crude fiber content of fresh mushrooms not less than 0.4%, dry The mushroom is not less than 8%; the fresh mushroom ash is not more than 0.3%, and the dried mushroom ash is not more than 7%.

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Producers within the scope of protection of the geographical indication products of Biyanghua Mushroom may apply to the Quality and Technical Supervision Bureau of Biyang County, Henan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.