First, timely harvest. The harvest of shiitake mushrooms must adhere to the principles of first-maturity and first harvest to achieve high yield and quality. The specific harvesting criteria are as follows: When the fruiting body grows to the point where the pellicle membrane has been broken, the cap has not fully stretched, the edge is inrolled, the bacteria pleats are all stretched, and when the color is changed from white to brown, the fruit body has become mature and is the best During the harvest period, picking mushrooms should be done on a sunny day.

Second, harvesting techniques. When harvesting, one should hold the stump in one hand, and hold the handle with thumb and forefinger in one hand. Turn left and right to separate the pedicle from the matrix. Do not pull it upwards to avoid lifting the entire matrix. When harvesting, it should also be noted that the hand can only touch the mushroom shank, and can not scratch the pleats of the bacteria and the edges of the mushroom umbrella and the mushroom umbrella. After the fresh mushrooms are harvested, small baskets or small baskets are used to hold the plastic or gauze. They should also be graded in a timely manner, and they should be placed in baskets or baskets covered with gauze and processed in time.

Third, remind buds out of mushrooms. After a whole tidal mushroom has been harvested, it should be ventilated once. When the climate is dry in a sunny day, it can be ventilated for 2 hours. When it is cloudy or when the humidity is high, it can be ventilated for 4 hours to make the surface of the mushroom column dry and then stop spraying for 5 to 7 days. . Let the mycelium rejuvenate and grow. After the mycelium left by the mushroom is whitish, the fungus will be replenished. The method is to use a 10th wire to form a hole in the center of each of the two ends of the stipe, to reach a depth of 1/2 of the length of the stump, and then to tie 3 holes at the side of the stump, and then to discharge the stump in the immersion tank. Place planks on the fungus and press the planks with stones, and add water for about 2 hours to soak the water in the stump (the weight of the stump is slightly lower than the weight of the mushroom). Insufficient moisture in the impregnated stump will result in excessive immersion in the stump and will affect the mushroom. After the water is replenished, the fungus column is discharged again in the bowl, and the previous method for controlling the budding of the mushroom is repeated to prepare the second tidal mushroom. After the second tidal mushroom is harvested, it is still stopped or replenished, and the previous management is repeated. Generally, 4 tidal mushrooms are produced.

Fourth, the dried mushrooms. After harvesting, if it is not sold, it should be dried immediately. The quality of the roasting technology will directly affect the quality of the mushrooms. Too much fire will scorch the mushrooms. If the firepower is insufficient, it will make it black. If the time is too long, it will rot and pay special attention to the baking method. There are two kinds of drying methods: drying and drying. Currently, drying and baking methods are commonly used.

1. Drying. The purpose is to exclude the moisture content of mushrooms, to achieve trademark drying standards, water content of about 13%, in order to facilitate long-term preservation. When baking, pay attention to the day of baking on the same day. Firepower or other heat sources must be low first and then high, start at no more than 40°C, increase at 5°C every 3~4 hours, and finally no more than 65°C; bakeout is best not to dry once, to 80% dry out Bake; then "re-bake" for 3 to 4 hours, so dry and consistent, strong flavor, and should not be broken. After baking quality standards: strong flavor, good color (covered brown coffee beans, bacteria light yellow), crisp refreshment does not break, moisture content of 13%. Difficult to carry dry package, too hard to preserve.

2. Baking combination. First, put the mushroom mushroom handle upwards, set it to the sun for about 6 hours, and bake it immediately, so that the color is good and the nutrition is good; the flavor is strong and the cost is low.

3. Drying method. Put the finished fresh mushrooms on the bamboo mats or bamboo sieves, face up and dried in the sun. Serve 3 to 5 days. Or use a thread to pass through the stalks of shiitake mushrooms, string them one by one and hang them in the sun to dry them. However, the sun-dried shiitake mushroom cover is easy to curl up, dull, odorless, and subject to weather restrictions.

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