CN112931047A - Method for manufacturing mushroom sticks of bag-cultivated mushrooms - Google Patents
Method for manufacturing mushroom sticks of bag-cultivated mushrooms Download PDFInfo
- Publication number
- CN112931047A CN112931047A CN202110214869.6A CN202110214869A CN112931047A CN 112931047 A CN112931047 A CN 112931047A CN 202110214869 A CN202110214869 A CN 202110214869A CN 112931047 A CN112931047 A CN 112931047A
- Authority
- CN
- China
- Prior art keywords
- mixing
- bag
- mushroom
- stirring
- manufacturing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 21
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 14
- 239000001963 growth medium Substances 0.000 claims abstract description 14
- 229920000742 Cotton Polymers 0.000 claims abstract description 13
- 235000014676 Phragmites communis Nutrition 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000292 calcium oxide Substances 0.000 claims abstract description 4
- 235000012255 calcium oxide Nutrition 0.000 claims abstract description 4
- 239000004202 carbamide Substances 0.000 claims abstract description 4
- 239000012153 distilled water Substances 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000002023 wood Substances 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 244000005700 microbiome Species 0.000 claims description 6
- 241000186361 Actinobacteria <class> Species 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 229910052602 gypsum Inorganic materials 0.000 claims description 3
- 239000010440 gypsum Substances 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 230000000243 photosynthetic effect Effects 0.000 claims description 3
- 239000012257 stirred material Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 description 3
- 235000001715 Lentinula edodes Nutrition 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000007685 Pleurotus columbinus Nutrition 0.000 description 1
- 240000001462 Pleurotus ostreatus Species 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/20—Culture media, e.g. compost
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Mushroom Cultivation (AREA)
Abstract
The invention relates to the technical field of edible mushroom production, in particular to a method for manufacturing mushroom sticks of bag-cultivated mushrooms, which comprises the following steps: the method comprises the following steps: screening oak sawdust by using a screen to screen out large particles and foreign matters; step two: adding quicklime into distilled water to prepare lime water, mixing and stirring the lime water and the screened oak sawdust, and then performing fermentation treatment to prepare a sawdust culture medium; step three: respectively stirring and crushing the reed stalks and the dry cotton, then mixing the reed stalks and the dry cotton, adding urea, mixing and stirring, and then performing fermentation treatment to prepare a mixture; the invention prepares the mushroom sticks by using the reed stalks and the dry cotton instead of part of the using amount of the sawdust, thereby not only solving the problem of waste treatment, but also effectively solving the problem of shortage of the raw materials for cultivating and producing the mushrooms.
Description
Technical Field
The invention relates to the technical field of edible mushroom production, in particular to a method for manufacturing mushroom sticks of bag-cultivated mushrooms.
Background
The mushroom is commonly named as Lentinus edodes, Pleurotus ostreatus and Lentinus edodes, is a fungus food containing high protein, low fat, polysaccharide, multiple amino acids and multiple vitamins, has the effects of lowering blood pressure, blood fat and cholesterol, is a name of "king of mushroom", "queen of mushroom" and "crown of vegetable", and has high nutritional value. The mushroom is the second largest edible fungus in the world and has an irreplaceable position from ancient times to present.
The mushroom stick is a growth state after strains inoculated on a culture medium fully develop the mushrooms and before fruiting, the growth state can last for about two months, the traditional cultivation and production raw materials are sawdust, but the raw material price is continuously increased along with the continuous increase of the demand, so that the production cost of the mushroom stick is increased, the cultivation benefit is reduced, and the rapid development of the mushroom industry is restricted.
Disclosure of Invention
The present invention aims to overcome the above-mentioned shortcomings and provide a technical solution to solve the above-mentioned problems.
A method for manufacturing mushroom sticks of bag-cultivated mushrooms comprises the following steps:
the method comprises the following steps: screening oak sawdust by using a screen to screen out large particles and foreign matters;
step two: adding quicklime into distilled water to prepare lime water, mixing and stirring the lime water and the screened oak sawdust, and then performing fermentation treatment to prepare a sawdust culture medium;
step three: respectively stirring and crushing the reed stalks and the dry cotton, then mixing the reed stalks and the dry cotton, adding urea, mixing and stirring, and then performing fermentation treatment to prepare a mixture;
step four: mixing the mixture and the wood chip culture medium, feeding the mixture into a pot for drying, adding gypsum for mixing and stirring after drying, then adding the Fengyousu and adding water for mixing and stirring until the mixture has no dry granular materials;
step five: and bagging the mixed and stirred materials according to the specification, and then performing high-temperature sterilization treatment to obtain a finished product.
As a further scheme of the invention: in the first step, the adding amount of lime water is 1.0-1.5 times of the mass of the screened sawdust, and the mixing and stirring time is 20-30 minutes.
As a further scheme of the invention: the concentration of the lime water in the first step is 0.8% -1%.
As a further scheme of the invention: and in the second step, the wood chip culture medium is placed in an environment with the temperature of 38-42 ℃, and the added microorganisms are fermented for 5-10 days.
As a further scheme of the invention: in the third step, the mass ratio of the reed stalks to the dried cotton is 1: 1, and the fermentation time is 2-5 days.
As a further scheme of the invention: in the fourth step, the drying temperature is 60-80 ℃, and the drying time is 3-5 hours.
As a further scheme of the invention: in the fifth step, the sterilization temperature is 100-130 ℃, and the sterilization time is 1-2 hours.
As a further scheme of the invention: the microorganism is more than one of high temperature actinomycetes, photosynthetic bacteria, saccharomycetes or lactic acid bacteria, and the adding mass is 0.5-3% of the mass of the wood chip culture medium.
Compared with the prior art, the invention has the beneficial effects that: the invention prepares the mushroom fungus sticks by using the reed stalks and the dry cotton instead of part of oak sawdust, thus not only solving the problem of waste treatment, but also effectively solving the problem of shortage of raw materials for cultivating and producing the mushrooms.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A method for manufacturing mushroom sticks of bag-cultivated mushrooms comprises the following steps:
the method comprises the following steps: screening oak sawdust by using a screen to screen out large particles and foreign matters;
step two: adding quicklime into distilled water to prepare lime water, mixing and stirring the lime water and the screened oak sawdust, and then performing fermentation treatment to prepare a sawdust culture medium;
step three: respectively stirring and crushing the reed stalks and the dry cotton, then mixing the reed stalks and the dry cotton, adding urea, mixing and stirring, and then performing fermentation treatment to prepare a mixture;
step four: mixing the mixture and the wood chip culture medium, feeding the mixture into a pot for drying, adding gypsum for mixing and stirring after drying, then adding the Fengyousu and adding water for mixing and stirring until the mixture has no dry granular materials;
step five: and bagging the mixed and stirred materials according to the specification, and then performing high-temperature sterilization treatment to obtain a finished product.
In the first step, the adding amount of lime water is 1.0-1.5 times of the mass of the screened sawdust, and the mixing and stirring time is 20-30 minutes.
The concentration of the lime water in the first step is 0.8% -1%.
And in the second step, the wood chip culture medium is placed in an environment with the temperature of 38-42 ℃, and the added microorganisms are fermented for 5-10 days.
In the third step, the mass ratio of the reed stalks to the dried cotton is 1: 1, and the fermentation time is 2-5 days.
In the fourth step, the drying temperature is 60-80 ℃, and the drying time is 3-5 hours.
In the fifth step, the sterilization temperature is 100-130 ℃, and the sterilization time is 1-2 hours.
The microorganism is more than one of high temperature actinomycetes, photosynthetic bacteria, saccharomycetes or lactic acid bacteria, and the adding mass is 0.5-3% of the mass of the wood chip culture medium.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (8)
1. A method for manufacturing mushroom sticks of bag-cultivated mushrooms is characterized by comprising the following steps: the preparation method comprises the following steps:
the method comprises the following steps: screening oak sawdust by using a screen to screen out large particles and foreign matters;
step two: adding quicklime into distilled water to prepare lime water, mixing and stirring the lime water and the screened oak sawdust, and then performing fermentation treatment to prepare a sawdust culture medium;
step three: respectively stirring and crushing the reed stalks and the dry cotton, then mixing the reed stalks and the dry cotton, adding urea, mixing and stirring, and then performing fermentation treatment to prepare a mixture;
step four: mixing the mixture and the wood chip culture medium, feeding the mixture into a pot for drying, adding gypsum for mixing and stirring after drying, then adding the Fengyousu and adding water for mixing and stirring until the mixture has no dry granular materials;
step five: and bagging the mixed and stirred materials according to the specification, and then performing high-temperature sterilization treatment to obtain a finished product.
2. The method for manufacturing a mushroom stick of bag-cultivated mushroom according to claim 1, characterized in that: in the first step, the adding amount of lime water is 1.0-1.5 times of the mass of the screened sawdust, and the mixing and stirring time is 20-30 minutes.
3. The method for manufacturing a mushroom stick of bag-cultivated mushroom according to claim 1, characterized in that: the concentration of the lime water in the first step is 0.8% -1%.
4. The method for manufacturing a mushroom stick of bag-cultivated mushroom according to claim 1, characterized in that: and in the second step, the wood chip culture medium is placed in an environment with the temperature of 38-42 ℃, and the added microorganisms are fermented for 5-10 days.
5. The method for manufacturing a mushroom stick of bag-cultivated mushroom according to claim 1, characterized in that: in the third step, the mass ratio of the reed stalks to the dried cotton is 1: 1, and the fermentation time is 2-5 days.
6. The method for manufacturing a mushroom stick of bag-cultivated mushroom according to claim 1, characterized in that: in the fourth step, the drying temperature is 60-80 ℃, and the drying time is 3-5 hours.
7. The method for manufacturing a mushroom stick of bag-cultivated mushroom according to claim 1, characterized in that: in the fifth step, the sterilization temperature is 100-130 ℃, and the sterilization time is 1-2 hours.
8. The method for manufacturing a mushroom stick of bag-cultivated mushroom according to claim 4, characterized in that: the microorganism is more than one of high temperature actinomycetes, photosynthetic bacteria, saccharomycetes or lactic acid bacteria, and the adding mass is 0.5-3% of the mass of the wood chip culture medium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110214869.6A CN112931047A (en) | 2021-02-25 | 2021-02-25 | Method for manufacturing mushroom sticks of bag-cultivated mushrooms |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110214869.6A CN112931047A (en) | 2021-02-25 | 2021-02-25 | Method for manufacturing mushroom sticks of bag-cultivated mushrooms |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112931047A true CN112931047A (en) | 2021-06-11 |
Family
ID=76246377
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110214869.6A Pending CN112931047A (en) | 2021-02-25 | 2021-02-25 | Method for manufacturing mushroom sticks of bag-cultivated mushrooms |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112931047A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113615484A (en) * | 2021-07-02 | 2021-11-09 | 翔天菌业集团股份有限公司 | Edible fungus stick production system and production method |
-
2021
- 2021-02-25 CN CN202110214869.6A patent/CN112931047A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113615484A (en) * | 2021-07-02 | 2021-11-09 | 翔天菌业集团股份有限公司 | Edible fungus stick production system and production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104605308A (en) | Preparation method of soy sauce koji suitable for microalgal health liquid-state fermentation | |
| CN103082145A (en) | Method for producing grape skin residue pig feed by utilizing lentinula edodes and yeast for symbiotic fermentation | |
| CN109907310A (en) | A kind of red bayberry composite enzyme and preparation method thereof | |
| JPS6034133A (en) | Making concentrated feed | |
| CN112931047A (en) | Method for manufacturing mushroom sticks of bag-cultivated mushrooms | |
| CN108617409A (en) | A kind of White mushroom culture medium and preparation method thereof | |
| CN1541510A (en) | Culture medium formula of factory run golden mushroom and its preparation process | |
| CN114027089B (en) | Method for improving flavor of edible mushrooms and application | |
| CN109006182A (en) | A kind of culture base-material and preparation method thereof with Lenlinus edodes slag for cultivating oyster mushroom | |
| CN115568535A (en) | Fermentation method for improving quality of cassava flour | |
| CN108901619A (en) | A kind of mushroom culture medium and preparation method thereof | |
| CN101161809B (en) | Method for making ferment for agricultural byproducts | |
| CN114175966A (en) | Pleurotus eryngii cultivar culture medium and pleurotus eryngii cultivation method | |
| KR101534391B1 (en) | Compost type nutritional supplements for apple cultivation and process for preparing the same | |
| CN106747819A (en) | Cultivation of auricularia auricula matrix and preparation method thereof | |
| CN103408362A (en) | Culture medium for low-cost pleurotus eryngii | |
| CN108207493B (en) | Straw rotting type edible fungus liquid strain culture medium, preparation method and application | |
| CN112703967A (en) | Method for preparing wood rot fungus liquid strain by using yellow serofluid and bean dregs | |
| CN109673386A (en) | A kind of Lepista sordida bacterium culture medium and preparation method and cultural method | |
| CN104058872B (en) | A kind of with loose cedar sawdust culture medium of edible fungus that is raw material and preparation method thereof | |
| CN114342736B (en) | Standardized production process of lentinus edodes stick | |
| CN113748925B (en) | Mushroom culture medium and preparation method and culture method thereof | |
| CN110036826B (en) | Lucid ganoderma cultivation medium taking mango seeds as main material and preparation method | |
| KR101485245B1 (en) | Liquid phase nutritional supplements for apple cultivation and process for preparing the same | |
| CN104987178A (en) | Making method of pleurotus eryngii cultivating medium |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |