Mushrooms are rich in protein and multi-vitamins, low in fat, delicious in meat, tender and aromatic, and enjoy the reputation of “high qualityâ€. Shiitake is not only nutritious, but also has various health functions such as regulating human metabolism, blood pressure, anti-cancer, etc. It is a special product with high exchange rate. In recent years, the technology of artificially cultivated shiitake mushrooms has developed rapidly. After the transition from wood cultivation to sawdust cultivation, most producers have researched and updated them from raw materials to obtain better economic benefits. Through many years of practice, we have researched and developed the three-dimensional large-bag cultivation technique of mushroom and mushroom. The regulations introduce the technology as follows: Do one batch of ingredients: 1 ton of dried wood chips, 150 kg of wheat bran, 10 gallons of corn bran, 10 kg of gypsum, 1.5 kg of nutrients for edible fungi, and 2 kg of carbendazim to increase the yield. pH7.0--7.5, feed water ratio of 1:0.9-1. This formula is called reducing bran dosage and controlling water content, effectively inhibiting pollution rate, and preventing mushrooming unevenness. 2. Sterilize the sterilizer by bagging. The volume of the sterilizer is 7 cubic meters. The above ingredients are packaged in a 25 cm x 55 cm bag, which can hold about 500 bags. When you bag, you should mix well and tightly. Due to the high temperature during bag making, in order to prevent deterioration of the raw materials, it is imperative to install one pot at a time, mix the ingredients on the same day, and sterilize the pots on the same day. Due to the large size of the bag, the sterilization must be stopped at a temperature of 100°C for a further 20 hours before sterilization to ensure thorough sterilization. 3. Precise vaccination and inoculation of bacteria are all performed in the same room. 500 bags require about 12 square meters of room. If it is a building, it must be closed and closed with paper. If it is a wooden frame structure, it must be sealed tightly with plastic film and then sterilized with sulfur. The bags were stacked on the side of the room after pan release. When the temperature dropped below 30°C, open inoculation was performed after sterilization with 5% formalin. The strains are made of shoots because the shoots are easy to inoculate. At the time of inoculation, there was a group of 2 people. One person was inoculated with a bag and one person was inoculated. Generally, 6 people were able to inoculate 500 bags in about 5 hours. Inoculation should be done once all the raw materials have been vaccinated, and the vaccinating staff can't arbitrarily go in and out. Vaccination points can be divided into 3 lines with 3 holes per line; or 2 lines with 4 - 5 holes per line. The inoculated bags of bacteria are stacked neatly in the shape of “well†on the other side of the inoculation room, with 2 bags per layer and 5-6 layers. This will reduce the move and increase the yield. 4. Breeding bacteria after 3 to 5 days after inoculation to open the ventilation, check every 7-10 days after the bacteria. When the mycelium grows to 5 centimeters, it will be turned and it will be ventilated at the long mycelium. 30--40 days mycelium can fill the bag. In about 50 days, the color change began. At this point should pay attention to observe the nodule maturation and the color of the water and how much. The room temperature should be controlled at about 24 °C, not when the time is high, so as not to cause abnormal temperature caused by abnormal mushroom. Turning color is also a direct impact on production, therefore, we must always turn over, timely pouring out of the water in the bag. Maintain consistent color transformation and lay the foundation for mushrooming. 5. The mushrooming management generally enters the mushrooming period after the end of the color conversion. A 12-square-meter small mushroom shed was built outdoors. The shed was set up with 6-tiered bed frames. The bacterium bags were placed on the bed frame to carry out three-dimensional mushrooming. When the primordium of the fruiting body in the bag grows 1–2 cm long, it can be mushroomed by cutting the bag with a sharp knife tip along the fruit body one week. Due to the narrow area of ​​mushroom sheds in this technology, the temperature and humidity in the mushroom shed can be easily controlled. The mushroom hopper can not accumulate enough water to grow and grow, and thus it is easy to form artificially controlled oyster mushrooms. The outstanding advantages of this method are large bags, small sheds, three-dimensional cultivation of small bags, and mushroom production. It is a new technology for the production of shiitake mushrooms. Its application value is high and it has broad prospects for promotion.
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