The culture of Flammulina velutipes has a long history and has a long history. According to historical records, Guannan is one of the earliest places for cultivation of edible fungi in China. The fruit body of Guannan Flammulina velutipes is white and bright, the slender handle is slender, the cover is small and fine, uniform and uniform, the shape is good, and the taste is crisp and tender.

Technical requirements for quality of Flammulina velutipes I. Variety The white enoki mushroom FD-1 variety was selected. Second, the original and auxiliary materials requirements The wood chips processed from the poplar trees in the production area (yang wood chips), poplar wood chips should be stacked for 3 to 6 months, corn cob, bean straw, bran and other requirements are fresh, no mold, agglomeration, odor. Third, the production season in September and January to make bags. 4. Mixing and bagging According to the determined formula ratio, the raw materials are mixed and mixed well, and the water content is adjusted to 60% to 63%, and the pH value is 7 to 8. Hand-made or mechanically bagged, tapered rods to reserve holes, the loading should be moderately tight, the height is about 15 cm, and the dry weight of each bag is about 0.4kg. V. Sterilization and inoculation Use atmospheric or autoclave sterilization. Atmospheric sterilization, temperature reached 100 ° C, maintained for 16 h; autoclaved, temperature reached 121 ° C, maintained for 2.5 to 3 h. Use the inoculation box to inoculate according to the routine aseptic procedure or clean room line. When inoculation, the surface of the cultivation bag must be covered with bacteria, and some strains should be allowed to fall into the holes, and each bottle of bacteria should be 20 to 25 bags. Sixth, management Mycelial culture management: The temperature of the culture chamber is controlled at 18 ° C to 20 ° C, the air humidity is 60% to 70%, and the light is cultivated and properly ventilated. 2. After the bacteria bag is physiologically mature, the temperature is stimulated in the culture chamber (temperature 12 ° C to 14 ° C) to induce the formation of mushroom buds. After forming a dense needle-like mushroom bud in the bag, the plastic film on the mouth of the cultivation bag is cut with a knife, and moved into the mushroom house for mushroom management. After the needle mushroom rises, the regenerated neat new mushroom buds grow, and the new mushroom buds form a skull shape for bagging. The temperature of the mushroom house is controlled at 6 ° C to 12 ° C, the humidity is 85% to 92%, and the CO 2 concentration is controlled at 5000 ppm to 15000 ppm (different concentrations are controlled at different developmental stages). VII. Harvesting The mushroom stem is 12 to 15 cm long, and the edge of the cap is wound inside, and the diameter of 1 cm can be harvested. Eight, quality characteristics Sensory features: the fruit body is white and bright, the slender handle is slender, the cover is small and fine, neat and uniform, the shape is good, and the taste is crisp and tender. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of production of Flammulina velutipes can submit an application to the Quality and Technical Supervision Bureau of Guannan County, Jiangsu Province for the use of the “Special Mark for Geographical Indication Products”, which will be reviewed by the Jiangsu Provincial Bureau of Quality and Technical Supervision and submitted to the AQSIQ for approval. announcement.