Do You Want to Know the Cultivation Process of Edible Slide Mushroom?
Edible slide mushroom is a rare species, named after the layer of mucus attached to the surface, which is smooth and delicious when eaten. Edible slide mushroom contains crude protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, vitamin B, vitamin C, niacin, and various other amino acids necessary for the human body. Edible slide mushroom is delicious and nutritious, and the viscous substances attached to the surface of the mushroom are also beneficial to the human body.
The cultivation process of edible slide mushroom:
1. Culture selection and preparation of edible slide mushroom: we will give priority to the selection of excellent strains with strong salt resistance, thick meat, and neat mushroom production. These strains can adapt to the requirements of salt processing for the hardness and flavor of the mushroom body. The preparation of strains requires three-stage expanded culture from the mother species, the original species to the cultivated species. The mother species is cultured on PDA medium, and the original species and cultivated species are based on sawdust and bran, so as to meet the requirements of strong mycelium and no miscellaneous bacteria pollution.
2. Medium configuration and bagging of edible slide mushroom: the commonly used medium formula is 70% sawdust, 20% bran, 5% corn flour, 2% gypsum, and 3% lime. Add water and stir until the water content is 60%~65%, reaching a state where the hands are clumped and the fingers seep but not dripping. Then put the medium into a polypropylene plastic bag, pack it to 2/3 of the height of the bag, tie the mouth of the bag tightly after compaction, and sterilize it under high pressure or atmospheric pressure.
3. Inoculation and mycelium culture of edible slide mushroom: the sterilized bacteria bags should be cooled to below 25℃, and the cultivars should be connected in a sterile environment. Each bag is connected with about 5g of bacteria, which are evenly distributed on the surface of the medium in the bag. After inoculation, the bacteria bag should be moved to the culture chamber, the temperature should be maintained at 20~25℃, the relative humidity of the air should be 60%~70%, and the culture should be kept away from light. During the period, the bag needs to be turned regularly to allow the mycelium to grow evenly, and the mycelium will be overgrown in about 30 to 40 days.
4. Mushroom management in edible slide mushroom: after the mycelium is overgrown with the mushroom bag, untie the mouth of the bag, stand the mushroom bag on the mushroom rack, keep the temperature at 15~20℃, the relative humidity of the air is 85%~90%, and ventilate 2~3 times a day for 30 minutes each time, and provide scattered light. After the mushroom buds are formed, do not spray water directly on the mushroom body. You can spray humidification on the ground and space to prevent the mushroom body from rotting. When the diameter of the fruiting cap reaches 2~3cm and the stipe length is 3~4cm, it can be harvested.
5. Harvesting and follow-up treatment of edible slide mushroom: hold the base of the stipe during harvesting, gently rotate and pick it off, and do not bring out the medium. After the first wave of mushrooms is harvested, the remaining mushroom roots at the mouth of the bag should be cleaned up, and moisture should be added to maintain a suitable environment. The second wave of mushrooms can be harvested after about 15 to 20 days, and generally 2 to 3 waves can be harvested. The harvested edible slide mushroom needs to remove impurities in time, rinse with water, drain the water and then salt it. We will definitely make the product meet the quality standards. Throughout the cultivation process, we will strictly control the conditions, reduce the pollution of miscellaneous bacteria and the occurrence of pests and diseases, and provide high-quality raw materials for salting processing.
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