Cultivated species formula:
1. Sawdust 78%, wheat bran 20%, sucrose 1%, gypsum powder 1%.
2. 80% cottonseed hull, 18% wheat bran, 1% sucrose, 1% gypsum powder.
Cultivated seeds and production bag preparation methods:
Mix according to the ratio of feed water 1: 1.1 ~ 1.2, and fill the bottle (bag). Sterilize for 2 hours under high temperature and high pressure. If under normal pressure sterilization (100 degrees Celsius), it should be sterilized for 12 to 16 hours, or longer. After cooling, inoculate in the inoculation room (or inoculation box, inoculation account). Before inoculation, fume sterilize the inoculation room (box, tent) with Bijieshi chlorine dioxide disinfectant. The dosage is 0.25g ~ 1.0g / m3, fumigation for 4 ~ 6 hours. Each original species is transferred to 30 bags of cultivated seeds, and each bag of cultivated seeds is transferred to 20 to 30 bags of production bags. After inoculation, cultivate in a culture room at 22 ° C to 25 ° C.
Before the cultivation, the cultivation room (or cultivation workshop) was fumigated and disinfected with Bijieshi chlorine dioxide disinfectant, with the same dosage as above. The culture temperature of the production bag is 22 degrees Celsius to 25 degrees Celsius. If the temperature is too high, the mycelium will easily age. The bag can be grown in 30 ~ 40 days.
When the bacteria bag begins to change color, from white to yellowish brown, and some form tumors, the temperature is maintained at 20 degrees Celsius, the water management is appropriately increased, the relative humidity is maintained at 80% to 85%, and ventilation is strengthened. Sufficient scattered light promotes color change, induces the formation of mushroom buds, and creates early conditions for mushroom emergence.
The management of the mushroom bag production period:
The temperature of shiitake mushrooms should be maintained between 10 degrees Celsius and 15 degrees Celsius during the emergence period, and the relative humidity is 85% to 90%. Strong scattered light and appropriate ventilation conditions are required.
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Black tea (dark tea) is named after the black appearance of the finished tea. It is one of the six major tea groups and is a post-fermented tea. The main production areas are Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shaanxi and Anhui. The traditional black tea is made from high maturity black wool tea, which is the main raw material for pressing tightly pressed tea.
The process of making black tea generally includes four steps: killing, kneading, stacking and drying. Black tea is mainly classified as Hunan black tea (Fu tea, Qianliang tea, black brick tea, Tri-tip, etc.), Hubei green brick tea, Sichuan Tibetan tea (border tea), Anhui Gu Yi black tea (An tea), Yunnan black tea (Pu'er tea), Guangxi Liubao tea and Shaanxi black tea (Fu tea) according to geographical distribution.
The yellow powder in black tea is commonly known as golden flower, a beneficial microorganism, the so-called golden flower, is in the processing of raw materials through the flowering of this special procedure, specifically in the black tea bricks to cultivate a kind of coronary aspergillus substance called coronary scattered cystic bacteria, commonly known as the golden flower, observed under the microscope, each individual golden flower is umbrella-shaped clusters, the whole body is golden and eye-catching, ringed into a group, evenly distributed.
Yunnan black tea powder ; Hubei black brick tea powderï¼›Pu'er tea power
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