Flammulina velutipes as a kind of edible mushroom and medicinal strain with high economic value, its economic value determines it has a broader market prospect. The main points of industrial production management of Flammulina velutipes are as follows: The production technology of industrialized mushroom (velvet mushroom) production usually takes about 53 days for a cultivation cycle. The key technologies for industrial cultivation of mushroom are described briefly as follows:
I. Cultivation materials: Cultivation materials mainly include cottonseed hull, bran, corn cob and rice bran, accounting for about 90% of the total. Corn flour, superphosphate, and calcium carbonate account for 10% of other accessories. Adjust 60-65%.
Second, bottling, sterilization and cooling: The use of mechanical mixing and bottling, spices uniform requirements, each bottle of 850 grams of raw materials, surface compaction, in the middle of the bottle to make a hole, and cover the filter cover to ensure bacteria The normal growth of nutrient sources and air.
3. Inoculation: The cultured good strains will be inoculated mechanically and automatically under aseptic conditions. The inoculation volume is 10 g/bottle, and the 850 ml bacteria strainer bottle can be connected to 80-90 bottles.
Fourth, the mycelium culture: In a certain temperature, humidity and culture time conditions, the inoculated bacteria bottles in the dark room culture. Flammulina is very sensitive to light and must be cultivated in a dark room.
Fifth, the fungus: After the mycelium is full, the fungus is operated. That is, remove the cap and use a fungus machine to remove the old bacteria from the bottle.
6. Inhibition: After the completion of the bud induction, send it to the antibacterial room for inhibition culture. Technical parameters: temperature 3-5°C, relative humidity 80-85%, time 5-7 days, appropriate ventilation at the same time, ventilation every 4 hours 15 minutes. After 5-7 hours, a clear cap and stipe can be grown. And note that the light can not be strong to improve the quality of the fruit body.
Seven, growth: When the bacteria cup grows 1 cm bottle mouth, the room temperature is adjusted to 6-8 °C, and light treatment, in order to improve the quality of fruiting bodies. When the fruiting body grows 3-4 cm from the bottle mouth, the paper (plastic) tube must be put in a timely manner.
8. Harvest: When the stipe reaches 13-15 cm and the diameter of the cap is about 1 cm, it can be harvested. 2-3 days before harvest, the fan is turned on to evaporate the water, so that the relative humidity of the cultivation room is maintained at 70-80%, which can improve the product quality and extend the shelf life.
Nine, packaging, preservation: The harvested mushroom body, according to different grade requirements separately placed, and remove the connecting part of the stipe base and the culture medium, according to market requirements for different sizes of packaging, and use polyethylene film bag pumping Hermetically sealed, low temperature refrigeration after packaging is completed.
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