First, the cultivation season and variety selection. Based on the actual conditions in rural areas, the optimal time for cultivating Pleurotus is generally from early September to late October, just before or after wheat planting. For variety selection, high-temperature tolerant strains with good mushroom shape, such as Bai Ling 2 or palm-shaped Bai Ling, are preferred. These varieties should have a large fruiting body, high yield, and medium maturation period, ensuring better results under local growing conditions.
Second, the material formula. The main components include cottonseed husks (50%-60%), corn cobs (30%-40%), peanut shells (10%-15%), and corn bran (5%-10%). Trace elements and water are added at 130%-140% of the dry weight. It's important that cottonseed husks and corn cobs are fresh and dry. Some ingredients should be sun-dried before use. Moldy peanut shells must be avoided. Fresh, yellow-white peanut pods without any damage should be used, and the material should not be ground too finely to maintain proper structure.
Third, spice preparation and bagging. First, mix 1000 kg of the culture material thoroughly, and surround it with peanut meal to prevent water loss during mixing. Then add the required nutrients, chemicals, and other additives into the water, mix well, and use a small water pump to infuse the mixture into the material. Transfer the mixture into a mixer using a spade or bucket, and immediately start fermentation after mixing. Before bagging, ensure the pH level is between 8 and 9.
Fermentation is necessary in the early stages due to high temperatures, but in later stages, it can be skipped if the material is properly treated. Add 0.2% bacteriostatic agent to the culture medium, then pile the material in 12-bore stacks and let it rest overnight. Allow the material to absorb moisture and drain excess water naturally before proceeding to bagging.
Bagging is done using a bagging machine, with a team of 3-4 people. The bags should be tightly packed without being too loose. Any damaged bags should be taped and wrapped for a week. After placing the bags, lay bricks underneath and stack them in narrow trapezoidal shapes, leaving gaps for steam penetration. Finally, cover the bags with plastic film and press them down with bricks to maintain stability.
Fourth, sterilization and inoculation. Sterilization can be done using atmospheric pressure steam boilers. If available, horizontal steam boilers or diesel generators can also be used. Once the boiler is ignited, the fire should be strong. When the temperature reaches 90°C within 4 hours, lift the corner of the plastic film and slowly release the steam. Avoid releasing it too quickly. Once the steam covers the drum, place a few bricks on top and start timing when they don’t fall. Fermented materials need 12–15 hours of sterilization, while non-fermented materials with bacteriostatic agents require 8–10 hours. Adjust the sterilization time based on the amount of material. During the process, monitor the water level and add boiling water from the preheating tank as needed.
After sterilization, the bags should be cooled for 12 hours and then moved to the cooling room. Inoculation is done using an inoculation kit in the early stages, and later on, an inoculation room or dedicated area can be used. Before inoculation, disinfect with an aerosol box and wash with potassium permanganate solution. Alternatively, use disinfectants like Venus or others. Each bottle of culture can inoculate 10–15 bags. Inoculation should occur when the temperature is suitable, usually 18–25 days after bagging. In later stages, it may take up to 45 days for the bags to be fully colonized.
Fifth, bacterial growth and mushroom development. During the incubation period, maintain the temperature around 20–25°C. Don’t rely solely on the shed’s temperature—check the temperature inside the bags as well. Keep the environment as dry as possible, with humidity below 70%. Cover the bags with a thin layer of plastic to help retain heat. Avoid flipping the bags as much as possible and maintain regular disinfection. To prevent contamination, keep the area clean and avoid unnecessary movement.
For fruiting, remove excess mushrooms from each head, leaving only one per cluster. Do not cut or pull off the bag mouth as you would with other mushrooms. During the fruiting stage, minimize watering and maintain a dry, cool environment. This will encourage the Bailing mushrooms to grow thick and large.
Illex Squid,Frozen Illex Squid,Illex Argentinus Squid,Illex Illecebrosus
Zhejiang Fudan Tourism FOODS Co., Ltd. , https://www.fudanfood.com