1. Strain preparation and culture material fermentation
Reasonably arrange the production of strains. The matrix fermentation adopts primary and secondary fermentation methods. The culture material is dark brown, has a material aroma, and has no ammonia smell or other odors. The texture is soft, with a large number of white actinomycetes on the surface of the material. The water content is about 60%. Just hold it tightly and form a ball without water dripping out.
2. Sow seeds
The culture material is put on the shelves from mid-October to early November, and the bacteria are sown in holes or broadcast. When the mycelium covers the surface of the culture material, it is covered with soil, with a thickness of about 75px.
3. Bed surface management
After sowing, pay attention to controlling the humidity of the fungus bed. When the mycelium crawls into the soil and begins to appear, spray water in a mist to increase the bed surface humidity. Pay attention to shade and avoid light to prevent the color of the fruit bodies from darkening.
4. Harvest at the right time
The cap is fully grown but has not yet opened, and the bacterial membrane is not broken. Harvest when the fruiting body is mature at 7-8 minutes. Timely pre-cooling and cold chain transportation after harvest.
5. Pest and disease control
Standardize seed production and substrate fermentation in autumn, maintain environmental hygiene, and remove impurities in a timely manner. During the winter, there is basically no water spraying on the mushroom bed, so that the covering soil layer is in a dry state. Pay attention to the hygiene of the mushroom house and regularly sprinkle lime powder on the ground to prevent the occurrence of diseases and insect pests.