The factory production of shiitake mushrooms mainly includes the following steps: stick making, sterilization, cooling, inoculation, cultivation and fruiting.
1. Mixing and Bagging
In the stick making stage, the formula, water content and pH value need to be strictly controlled. The matrix formula is mainly wood chips, bran and gypsum. The wood chips need to be wetted and fermented in advance, and the pile should be stirred and turned continuously. Then, the wood chips, bran and gypsum are mixed in a certain proportion, and water is added to stir until the humidity is moderate. Pay attention to the layout of the puncture holes when bagging.
2. Sterilization process
The sterilization step is crucial, and high-pressure steam sterilization should be carried out immediately to avoid acidification of the culture medium. The sterilization process is divided into five stages: heating, heat preservation, sterilization, stewing and exhaust, to ensure that bacteria and other microorganisms are completely killed.
3. Cooling and Inoculation
In the cooling and inoculation stages, the mushroom sticks need to be cooled in a natural cooling room first, and then forced to cool by a refrigerator. When inoculating, holes need to be punched on the mushroom sticks and the strains need to be pressed in, and then the outside is bagged. The inoculation process must strictly comply with the disinfection requirements to avoid cross contamination.
4. Mushroom Stick Culture
The cultivation stage includes pre-cultivation, post-small thorn cultivation and post-large thorn cultivation. Temperature, humidity and CO2 concentration need to be regulated according to the standards. Reasonable regulation of these factors has an important impact on the growth and yield of shiitake mushrooms. At the same time, avoid the mushroom sticks from being exposed to light and keep them dry and ventilated.
5. Fruiting
When the mushrooms are ripe, the color of the mushroom sticks turns brown, indicating that they are mature and can be moved to the greenhouse for cutting and bagging. It is necessary to create a suitable growth environment, pay attention to the humidity and temperature of the mushroom sticks, and maintain suitable ventilation. When picking, handle with care and clean up the remaining mycelium residue in time to avoid affecting the next round of growth.