Carrot is a kind of vegetable which is rich in nutrition and easy to process. The raw materials are bright red, the section yellow core is small, and the luster is not damaged. Processing should be selected one by one, cut off the non-edible parts, wash 2 to 3 times, according to the requirements of cutting into various shapes, such as block, sheet, stripe, dice, round pattern, stripe pattern, etc. the remaining material is generally processed into dice. The products used for export should be removed according to the requirements of merchants, and the peeling machine can be used for mass production. The processed products are blanched for 1-3 minutes in the hot water of 100 C in the basket. The blanching degree should be strictly controlled. If the blanching is excessive, the products will become soft and discolored, which will affect the quality of the products. After blanching, chill to below 10 C, drain on the vibrating drainer, freeze in the quick freezing device for 10 minutes, and pack quantitatively and refrigerate. Customers who need to freeze Diced Carrots can contact us at any time.
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Artificial warming When the temperature inside the mushroom shed is lower than 8°C, the growth of Pleurotus ostreatus is slow, and when it is below 4°C, the growth of Pleurotus ostreatus is inhibited. In order to ensure the normal growth and development of Pleurotus ostreatus, the temperature in the mushroom shed is preferably regulated at 10°C to 20°C, artificial fire or other heating measures are taken, but harmful substances such as carbon dioxide produced during the heating process must be discharged outside the mushroom shed. .
Reasonable humidifying spring temperature in the mushrooming period of 10 °C ~ 25 °C, suitable for growth of Pleurotus ostreatus, increase the relative humidity of the surrounding air about 85%, reduce direct sunlight, to prevent sudden increase in temperature in late spring to form a high temperature and humidity of mushrooming environment. According to the changes in temperature, spray water 1 or 3 times a day to ensure the humidity in the mushroom shed. However, it is not appropriate to spray too much water. The air humidity in the mushroom shed should not exceed 95%.
Strengthen the ventilation mushroom shed ventilation and insulation contradiction, low temperature mushroom can not grow, poor ventilation will cause mushrooms, mushroom abnormalities, thermal insulation and ventilation coordination management, in order to ensure the normal growth of oyster mushrooms. Under normal circumstances, more ventilation when the temperature is high, less ventilation when the temperature is low.
Reasonable use of yield enhancers can increase the yield of Pleurotus ostreatus with many types of stimulation agents. The preparation methods are also varied. There are many such commodities on the market, including powders and liquids, and Zhuangsuansu, Mushrooming, and mushrooming. Such as, have a better effect of increasing production, application can be used with reference to the amount of goods required to use.
Timely replenishment of the culture material in the bag of bacteria within the bag of bacteria in the mushrooming period due to direct exposure to the air at both ends and the continuous loss of water, when the moisture within the material lost half, it will affect the normal mushroom. Usually after the two pods come out, the lack of water on the surface of the material, resulting in dry, cracked, not easy to form mushroom buds. At this time, we must pay attention to the timely replenishment of water, to prevent the lack of water due to lack of mushrooms, or small mushrooms, poor quality. Currently used in the production of replenishment methods are soaking supplementation and pressure replenishment. The soaking supplement method is to pour the prepared nutrient solution into a water tank or a specially prepared water container, and the fungus bag is made with iron bars to make a few holes in the triangle on the material surface. Pay attention to the iron bar to penetrate the culture material so that the material can absorb enough water. Generally soaked for 5 to 8 hours so that the weight of the bacteria bag after absorbing water reaches about 90% of the original weight. Pressure-type replenishment method. It is usually used as a special replenishment needle for the oyster mushroom connected to an agricultural sprayer. The replenishment needle is in the shape of an injection needle at one end, and is connected to the outlet water tube of the sprayer at the other end. The replenishing needle is inserted into the culture material, and the pressure rod of the sprayer is pressed. Therefore, the nutrition contained in the sprayer will be injected into the mushroom bag of the oyster mushroom under a certain pressure, and will play a role in supplementing moisture and nutrition. Generally, about 3 holes need to be inserted per bag, and the replenishment amount to 90% of the weight of the raw material. When conditional, pumps are added to increase water pressure, and multi-head water replenishers can be used to speed up replenishment efficiency.
Timely mushroom harvest This period, Pleurotus ostreatus grows vigorously. When the caps and stipe are connected at the place where white fluffy hair appears, they should be harvested in time. Late harvest, Pleurotus ostreatus meat tissue aging, resistance decreased, easy to break rot, quality decreased. (This article is provided by Han Chaozheng, Institute of Edible Fungi, Binhai County, Jiangsu Province, China. Tel: 0515-4103012 13851113822)
Master the key technology of oyster mushroom, let mushroom grow in spring
Since the beginning of spring, the earth has been rejuvenated, temperatures have risen, everything has recovered, and edible fungi have entered the ideal growth period of the year as much as most other plants. During this period of time, the full and reasonable use of natural climatic conditions to strengthen the management of edible mushroom mushrooming period can not only greatly increase the yield, but also reduce the occurrence of various diseases and pests, thereby improving the overall planting efficiency. According to the requirements of professional edible fungus farmers, I would like to pay attention to six kinds of common edible fungi in this province: Pleurotus ostreatus, Agaricus bisporus, Flammulina velutipes, Pleurotus eryngii, Pleurotus eryngii, and shiitake mushrooms. The key issues are briefly described below.