Ganoderma lucidum, Hericium erinaceus, black fungus harvesting and processing
Food and medicinal bacteria have their own optimal maturation period as many agricultural products. If harvesting is too early or too early, it will directly affect the quality and output of their products. Therefore, the scientifically-acquisitioning of food and drug strains at a proper time will improve the Its economic benefits play a vital role. The following describes the scientific harvesting and processing methods of black fungus, fungus and hericium, as follows, for your reference and selection in production. First, the normal management of black fungus for about 30 days, the ear has been fully developed to achieve physiological maturity, you can harvest. When harvesting, all the fungus on a fungus bag should be collected all at once. After the roots of the fungus are cleaned up, they can be spread on the sand or straw curtain and dried to dryness. After the first harvest, if the temperature is still around 20°C, it can be managed according to the first management method, and it is expected to harvest the second crop. Second, Ganoderma Ganoderma lucidum stipe grows out of the bag mouth, when the conditions are appropriate, soon to form a cap. The Ganoderma lucidum fruiting body grows white at first and then turns yellow. After 2 months to 3 months, it is purple, brown or red. When the edge of the cap no longer grows (no yellowish edges on the edges), when the brown-red spores grow in the solid layer under the cap, the fruiting body has matured and can be harvested. Before harvesting, attention should be paid to collecting spores released from fruiting bodies in order to produce spore powder. When harvesting, squeeze the stipe, gently unscrew, and then cut off the part of the bottom of the stipe with the medium, and then dry it in time or dry it. Third, Hericium erinaceus (A) harvest When the Hericium capitate body covered with bristles, began to shoot spores, it is timely harvest, too late will make the fruit body bitter. The method of harvesting can be cut from the handle base with a curved knife. When harvesting, the fungal foot should not be left too long. If it is too long, it will be easy to infect the bacteria, and it will also affect the growth of the Hericium erinaceus. However, it is not possible to damage the bacteria. Generally, it is appropriate to leave the lcm in the leg. (b) Processing and harvesting of Hericium erinaceus can be sold fresh, sun dried, dried or salted. 1. Dry the fresh Hericium erinaceus that will be harvested, cut off the bacteriostatic part, and discharge it on the bamboo blind. Expose it to the sun and expose it to the sun for the first day. Then turn it over and let it dry until it is dry. 2. Dry the harvested fresh Hericium erinaceus, air dry 1 day - 2 days, according to the size of baking. The baking temperature gradually increased from 40°C to 60°C until drying. Dry product moisture content of 10% -13%, and required to maintain the integrity of the pneumococcus, to be cooled in time and packed in plastic bags sealed preservation. 3. Saline will harvest fresh Hericium erinaceus, cut off the bitter taste of the stipe, rinse with water, remove the dust, add 0.1% citric acid water, boil for 10 minutes, remove and then put into water to cool. After watering, add 25% (according to the weight of the Hericium head) of the salt, add salt in layers, store it in the pool or drum, pour into the pool or bucket once every 7 days and add enough saturated saline (ie every 50 kg of water 17.5 kg of salt, cooled to saturated brine after splitting) and 1 cm to 2 cm thick salt seal.
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