L. black fungus refers to black fungus that is produced only in the Lushi region and meets the national standard of geographical protection of L. black fungus. Black fungus is a saprophytic plant that is extremely nutritious. According to the "Book of Rites" and the annotations of the Chinese scholar Zheng Xuan, and the "Li Jiji" of the Song Dynasty, it is proved that the black fungus is the exclusive product of the emperors of the ancient times. "

The origin and sales of black fungus are mainly produced in Lushi County, with an annual output of 150,000 to 200,000 kg. Lushi blackwood ears are large and have good quality, and are known as u0026quot;black peonyu0026quot;. In 1979, Shaanxi Hanzhong National Black Fungus Quality Appraisal Conference ranked first in the country, and also internationally famous, Lushi local Lushi black fungus supplier Lushi Green Source Special Products Co., Ltd. In the third year of the Republic of China (1914), he won a gold medal at the San Francisco Commodities Fair in San Francisco. Lushi fungus has been exporting since 1963, with a maximum annual export volume of 105 tons, mainly exported to Hong Kong, Macau, Singapore, Malaysia and other places. Nutritional value Black fungus is one of the famous edible fungi, with high nutritional value and rich in protein, sugar and minerals. Among them, the iron content is as high as 185 mg per 100 grams, contains a large amount of carbohydrates, about 10% protein, and effective nutrients such as fat, cellulose, iron, calcium, phosphorus, carotene, vitamins B1, B2 and C. According to the analysis of medicinal value, 375 mg of calcium per 100 g of black fungus is equivalent to 7 times of squid; 185 mg of iron is equivalent to 70 times of squid. It is unmatched by other foods. It is not only a delicious dish, but also has a variety of medicinal properties and is a precious medicinal material. Li Shizhen, a famous medical scientist in the Ming Dynasty, recorded in the u0026lt;Compendium of Materia Medicau0026gt; that fungus u0026quot;sexual Ganping, attending qi and not hungeru0026quot;, etc., modern medical research also found that black fungus can reduce blood clots and alleviate coronary atherosclerosis . The polysaccharide contained in the black fungus is acidic isoglucan, which has anti-cancer effect and treats diseases such as hypertension and fundus hemorrhage. According to reports, the back of the fungus is rich in anti-cancer active substances. In medical treatment, black fungus is sweet and flat, has the functions of nourishing, benefiting stomach, promoting blood circulation, moistening dryness, clearing the lungs and excreting. It is an ideal health food for mining, metallurgy, textile and hairdressing workers.

Technical requirements for quality of L. black fungus (1) cultivation management. 1. Production season: The spotting time is March in spring and September in autumn. 2. Site selection: choose ventilation, sunny, sufficient water, flat ground, no pollution within 100 meters. 3. Selection of strains: The black ear No. 5, Xiangyang No. 1 and Xiangyang No. 2 fungus species were selected locally, and the first, second and third grades were produced according to the requirements of NY528-2002 "Technical Regulations for the Production of Edible Fungus Species". 4. Cultivated materials: The wood materials are birch, eucalyptus and broad-leaved trees. It is 10 years old and has a breast diameter of 10 cm. Substituting raw materials should be the wood chips of the above tree species, in which wood chips account for 60%, corncob straws account for 20%, and other excipients account for 20%. According to NY5099-2002 "Safety Technical Requirements for Edible Fungi Cultivation Substrate", the materials are prepared. 5. Bagging and Sterilization: Packed in low-pressure high-density polyethylene plastic bag, the specification is 15cm×30cm×0.04cm, the material height is 3/5 of the bag length, the wet material is 0.7kg, and the neck is placed. The ring (4 cm in inner diameter and 3 cm in height) is covered with a layer of kraft paper. Use atmospheric pressure sterilization. When the temperature inside the sterilization stove reaches 100 °C, it should be kept for 6 to 8 hours below 1000 bags, and 10-12 hours for more than 1,000 bags. 6. Point bacteria: Duanmu bacteria: ear rods with a diameter of 10cm, 4 rows of holes, 1.5cm hole depth, 10cm hole spacing, row spacing 6-8cm. 4 bottles (750ml) of bacteria, point 10 ear rods. After the bacteria are fixed, they are sealed with a bark cover. Bagged bacteria: The bacteria should be carried out in a sterile environment, with 2 holes per bag and a hole depth of 2.5 cm. 40 bags of each bottle (750 ml) were inoculated and sealed with 3.5 cm x 3.5 cm adhesive tape after inoculation. 7. Management of black fungus in bag: (1) Pesticillium: After the bag is spotted, it is transferred into the culture chamber. Within 10 days after the spotting, the temperature of the chamber (shed) is kept between 25 °C and 27 °C, and later should be 22 Between °C and 24 °C, the relative air temperature is 55% to 60%, protected from light, and ventilated twice a day for half an hour, for 50 days, and after 10 days, the bag temperature does not exceed 20 °C. (2) Draw and hanging bag: When the average daily temperature in spring rises above 8 °C, and the average daily temperature in autumn falls below 18 °C, remove the diameter of the bag filled with bacteria, and immediately tie the bag with a rope. Transported to the ear field, use a sterile blade to draw a "V" shaped mouth on the bag, with an angle of 45 degrees, a side length of 1.5-2cm, a depth of 0.2 to 0.3cm, 4 to 5 mouths per row, up and down The mouth position is staggered, and each bag has a total of 20 openings. (3) Ear management: the temperature in the shed should be kept at 22 ° C to 24 ° C, the relative humidity of the air should be 80% to 90%, diffuse light, for 5 to 7 days to form the primordium of dark brown soybean size, maintain humidity After spraying, the relative humidity of the air drops from 83% to 90%. The temperature difference between day and night is above 10 °C, that is, 15-25 °C. After 7 to 10 days, the ear pieces are differentiated, sprayed in the morning and evening, and stopped at noon to make the ear pieces. Dry during the day, wet at night, form a dry and wet, wet and dry environment, increase ventilation, increase light, 7 Yang 3 Yin, the temperature should be maintained between 15 ° C and 20 ° C, can not exceed 25 ° C, after 15 days Can be picked. 8. Segment wood management: (1) Pile up: transport the ear rods that have passed the bacteria into the ear field. On each crossbar (1m long), put 7 ear rods, leave gaps between the poles, and vertically cross into a “well” shape. The stack height is 1m, covered with plastic film, the air temperature is kept at 22-28 °C, and the film should be ventilated and cooled when the temperature is high. (2) Random pile: After 1 month of piled up the bacteria, the ear rods are arranged in a squat or shingle type, and the ear field temperature is maintained between 20-28 °C. (3) Lifting: Place the ear rods in the “人” frame, with a gap of 5cm. (4) Management: the air temperature during the ear period is 15 °C to 25 °C, the temperature difference between day and night is above 10 °C, the relative humidity of the air is 85%-90%, the scattered light, the light of 7 minutes, the shade of 3 minutes, the atomization and sprinkling, forming a fog, dry, dry Dry and wet, dry and wet alternate environment, increase ventilation, stop water for 1 to 2 days before mining. (2) Harvesting and processing. The ear piece is thick, stretched and softened, and the ear root shrinks and becomes thin. When the ventral surface is visible, the white spore powder can be harvested. When harvesting, it should be taken large and small, cut with sharp blades at the ear base to avoid bringing out the culture material. Drying in time after harvesting, so that the water content does not exceed 14%, into a double-layer polyethylene plastic bag (in accordance with GB9687 standard), placed in a dry, ventilated, clean warehouse. (3) Quality characteristics. 1. Sensory quality: ear shape resembles human ear, peony type, wavy, dark brown or yellowish brown, translucent when fresh, gelatinous, elastic; strongly shrinks into keratin after drying, hard and brittle, back convex From the beginning, there are short fluff, concave ventral surface, smooth surface or vascular wrinkles. The blisters are soft and colorful, they are crispy and not sloppy, slippery but not greasy, and have a special aroma. 2. Physical and chemical indicators: the contained protein is not less than 9%, the carbohydrate is not less than 22%, the crude fiber is not less than 3%, the ash is not less than 3%, and the fat is not less than 0.4%.

Apply to：
Producers within the scope of protection of L. black fungus GI products may submit an application to the Lushi County Quality and Technical Supervision Bureau for the use of the \"Special Mark for Geographical Indication Products\", which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.