Qingyuan Mushroom

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Mushrooms, also known as citron, are a major variety of edible fungi. The mushroom "muscle jade, aromatic flavor" is rich in nutrients and unique in flavor. It is known as the "crown of the bacteria, the leader of vegetables". It is one of the traditional "mountain treasures" in China.

Mushrooms are not only a treasure, but also a unique medicinal value. It contains 18 kinds of amino acids in the protein, of which seven are necessary for the human body. Mushrooms also contain vitamin D (ergosterol) that is lacking in common vegetables. It becomes vitamin D when it comes into contact with ultraviolet rays in the sunlight, which can enhance the body's resistance, prevent and cure the baby's rickets, contribute to the growth of bones and teeth, and promote the normal development of the body. There are more than 30 kinds of enzymes in shiitake mushrooms, which are unique foods that correct the lack of enzymes in the human body. The adenine contained in the mushroom can prevent cirrhosis of the liver, inhibit the increase of cholesterol in the blood, and lower the blood pressure. Contained in mushrooms. B. ...I.3 Glycosidase and B. ...1.4 Glucosinolate composed of glucose polypeptone and interferon inducer have a good effect on inhibiting virus and anti-cancer. According to the Qing dynasty Huanggong rust "Materia Medica", it is recorded: "The mushroom is sweet and flat, and it is good for it." Helping and urinating incontinence u0026quot;. Folks in our district have also experienced the treatment of pediatric smallpox measles, mucosal ulcers, scurvy and other diseases with mushrooms. Therefore, mushrooms are also the treasure of medicine. In recent years, shiitake mushrooms have also been popularized at home and abroad as "the peak of plant foods", "the 80's star", and "the best immune booster in the world today".

Qingyuan mushroom quality technical requirements 1, raw materials 1, strains: should choose 241-4, Qingyuan 9015, Qingke 20, L135 and other varieties. The quality of the strain should be in accordance with GB19170. 2. Culture material: 2.1 main material (wood chips) 2.1.1 Tree species: genus, genus, genus, etc. of the family Fagaceae; eucalyptus, maple, Horseshoe, genus, genus, genus, genus, genus, genus, genus, genus, genus, genus, genus, genus, genus, genus, genus, genus, genus, genus Eucalyptus, P. chinensis, etc.; Eucalyptus in the genus Euphorbiaceae; broad-leaved species such as the genus Dalbergia, Acacia and the genus Rutaceae of the family Leguminosae. It is not applicable to species such as pine, cypress, and alfalfa, which contain turpentine and olefinic organic compounds that inhibit the production and mushrooming of shiitake mushrooms. 2.1.2 Physical and chemical properties: The fineness of the wood chips is below 8mm, no mildew, no agglomeration, no odor, no oil. The pH value is below 7.0, and the total nitrogen content is not less than 0.3%. It is not allowed to apply wood chips for long-term accumulation of fermentation. 2.2 Excipients: Wheat bran should meet the requirements of NY/T119; white sugar should meet the requirements of GB317; red sugar should meet the requirements of GB/T2343.1; gypsum should meet the requirements of GB/T5483. 2.3 Cultivation bag: The plastic bag with high density low pressure polyethylene is used for the cultivation bag. The thickness of the film is 0.04mm-0.06mm. The physical and mechanical properties should meet the requirements of GB/T12025. Second, the production process 2.1 cultivation process: ingredients - bagging - sterilization - cooling - inoculation - culture management - mushroom management - harvest. The production period of the mushroom stick is from March to July, the management period of the culture is from March to October, and the period of the mushroom is from September to April. 2.2 processing technology of fresh-keeping mushrooms: pre-selection of fresh mushrooms - pre-cooling (1 degree - 2 degrees) - dehumidification - primary selection - storage preservation (1 degree - 4 degrees) - classification - packaging - refrigeration (1 degree - 4 degrees). 2.3 processing technology of dried mushrooms: pre-selection - sieving - mechanical hot air drying - grading - packaging and storage.