Dongning black fungus, special product of Dongning City, Mudanjiang City, Heilongjiang Province. Dongning black fungus is not only delicate, tender and delicious, but also rich in nutrients. It also has the effect of nourishing moisturizing, nourishing and nourishing the stomach, and resisting degeneracy. It can improve the body's immunity. It is a long-term illness, weak waist, weak legs and limb numbness. Anemia, hypertension, coronary heart disease, ideal for rehabilitation of cerebral thrombosis patients. Due to its unique growth environment, Dongning Black Fungus is rich in gum, and has the characteristics of delicate meat, crisp and delicious, which is widely loved and welcomed by consumers at home and abroad.

Dongning black fungus contains crude protein 13.12%, crude fiber 5.02%, total sugar 55.57%, calcium 221.2mg/100g, phosphorus 23.73 mg/100g, of which crude protein, crude fiber and sugar content are higher. Dongning black fungus is not only delicate, tender and delicious, but also rich in nutrients. It also has the effect of nourishing moisturizing, nourishing and nourishing the stomach, and resisting degeneracy. It can improve the body's immunity. It is a long-term illness, weak waist, weak legs and limb numbness. Anemia, hypertension, coronary heart disease, ideal for rehabilitation of cerebral thrombosis patients. Due to its unique growth environment, Dongning Black Fungus is rich in gum, and has the characteristics of delicate meat, crisp and delicious, which is widely loved and welcomed by consumers at home and abroad. At the 2015 China Brand Value Evaluation Information Conference, Dongning Black Funer ranked 9th in the regional brand and 3rd in the primary agricultural product geographical indication brand with the brand strength of 894 and the brand value of 43.314 billion yuan.

Dongning black fungus quality technical requirements First, the source of black mountain, bar 8, grass and other black fungus varieties. Second, the environmental conditions Low hills and hills, effective accumulated temperature of 1800-3000 ° C, as the ear field. Third, the production season 1. Spring ear originals were produced in the first ten days of last year - late December, the cultivation strains were produced in the first ten days of the previous year in early March, and the cultivation time is from late April to early July, harvesting period Late May to early July. 2. The original species of autumn ear is produced in late February to early April, and the cultivated species are produced in late April to early June. The cultivation time is from early August to mid-October, and the harvesting period is from mid-September to mid-October. Fourth, the production process management (A) production process: the medium - sterilization - inoculation - hyphae cultivation - ear management - harvesting drying - storage. (II) Key technical requirements: 1. Medium: use local eucalyptus, birch wood sawdust and wheat bran. Formula: 80% wood chips, 12% wheat bran, 4% soybean powder, 2% corn flour, 1% gypsum, 1% white ash, 60% water content. 2. Mycelial culture: The initial temperature of the culture room is controlled at 25 °C-28 °C. After the mycelium is covered with the material surface, the temperature is lowered to 23-25 ​​°C, and the relative humidity of the air is 64-66%. The ventilation is ventilated for 30-35 minutes each time, and the hyphae is filled with the bacteria bag for about 30 days. 3. Picking and drying: When the fungus grows to 3-4 cm, pick it in time and dry it to a moisture content of ≤14%. V. Quality characteristics 1. Sensory characteristics: black, thick, obvious front and back, rich in elasticity, thickness of ear ≥ 0.8 mm, good water-producing, moderately and evenly, with less curling of ear flaps. 2. Physical and chemical indicators: protein ≥ 8%, total sugar ≥ 40%, crude fiber ≥ 3.0-6.0%, dry-wet ratio ≥ 11. Environmental, Safety and Other Quality Technical Requirements Product safety and other quality technical requirements must comply with national green food regulations.

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Producers within the scope of the production of black fungus from Dongning may submit an application to the Dongning Municipal Market Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Heilongjiang Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing mechanism of Dongning black fungus is selected by the Heilongjiang Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.