Suizhou is located in the middle of the mid-latitude monsoon circulation area and belongs to the north subtropical monsoon climate. Due to the seasonal changes of solar radiation and monsoon circulation, Suizhou has a mild climate, four distinct seasons, abundant sunshine and rainfall, and a long frost-free period, which is suitable for growing mushrooms. "Suizhou Mushroom" has a short, round, brown and copper handle, tender meat and refreshing fragrance. The diameter of commercial mushrooms is 3- 10 cm. "Suizhou mushroom" is usually divided into plate mushroom and flower mushroom. The surface of Pleurotus ostreatus is smooth without cracks; Mushrooms have carved patterns and white. White-flowered mushroom is the best of all mushrooms, with deep cracks, dense patterns and unique and rich fragrance.
On July 3, 20 18, the Ministry of Agriculture and Rural Affairs of the People's Republic of China officially approved the registration and protection of geographical indications of "Suizhou Mushroom" agricultural products.
Chinese Name: Suizhou Mushroom Origin Name: Guangshui Suixian County, Zengdu District, Suizhou City, Hubei Province Quality Features: Short, round handle and tender meat Geographical Indications: Approval number of national agricultural geographical indications: Announcement No.40 of the Ministry of Agriculture and Rural Affairs Approval date: 2065438+July 3, 2008 Product characteristics, quality characteristics, nutritional value, production environment, soil landform, hydrology, climate, historical origin, etc. "Suizhou mushroom" is usually divided into plate mushroom and flower mushroom. The surface of Pleurotus ostreatus is smooth without cracks; Carved mushroom pattern, white, deep and dense. Nutritional Value "Suizhou Mushroom" has unique quality and rich nutrition, with amino acid ≥ 18.0g/ 100g and protein ≥ 26.0g/ 100g. The parent rocks of Suizhou soil are granite, granite gneiss, tuff, phyllite and red sandstone. There are five types of agricultural soil, mainly yellow soil, rice soil and moist soil. Among them, paddy soil accounts for 50.26% of cultivated land area. Hydrological situation? Water is a tributary to the east of Hanshui River, which originates from the northern foot of Dahongshan, flows through Suizhou, Anlu and Yunmeng, and flows to Xiazui at the junction of Yingcheng and Yunmeng. The west branch flows into Hanshui River through northern Hanchuan to Xingou, and the east branch flows through Yunmeng to Xiaogan to Wuhan to Chenjiaji to the Yangtze River. Are you online? On both sides of the water, hundreds of tributaries are distributed like veins, among which the one with large flow is? Water, bleach, pouring water, balanced water, etc. Suizhou city has good water quality, no pollution source from industrial and mining enterprises, and clear and pure water quality, which is the production water of Suizhou mushrooms. Climate: Suizhou City is located in the middle of the mid-latitude monsoon circulation area and belongs to the north subtropical monsoon climate. Due to the seasonal changes of solar radiation and monsoon circulation, Suizhou has a mild climate, four distinct seasons, abundant sunshine, abundant rainfall, long frost-free period, short hot and cold time in summer and large temperature difference between winter and spring. According to statistics, the annual precipitation is 865- 1070 mm, the total annual sunshine is 2009.6-2059.7 hours, the annual average temperature is 15.5℃, and the frost-free period is 220-240 days. The historical origin of Suizhou shiitake mushroom 1978, Professor Yang of Huazhong Agricultural University successfully planted shiitake mushroom in Sanligang Town, Suizhou, which led the local people to plant shiitake mushroom and formed a shiitake mushroom industrial cluster. 1996, bagged mushrooms entered Suizhou. At the end of 1990s, auricularia auricula was planted in Suizhou, which promoted the diversified development of edible fungi industry. The output of mushroom in Suizhou in 2008 was 1.47 million tons. In 20 17, the annual planting capacity of Suizhou Lentinus edodes was 22 million bags (sticks), and 65,000 tons of high-quality dried Lentinus edodes could be produced every year. In 20 18, there were 90% towns and 30% farmers in Suizhou, and about 300,000 people engaged in edible fungi related industries. Suizhou shiitake mushroom product honor 2065438+On July 3, 2008, the Ministry of Agriculture and Rural Affairs of the People's Republic of China officially approved Suizhou shiitake mushroom to register and protect geographical indications of agricultural products. Suizhou shiitake mushroom geographical indications cover 778 administrative villages in 33 towns (fields, districts and offices) in three counties (cities and districts) including Suixian, Guangshui and Zengdu under the jurisdiction of Suizhou City. The geographical coordinates are112 43'-113 46' and 310/9'-32 26' north latitude. Quality and technical requirements: specific production mode and place of origin (1): Sanligang Town, hongshan town Town, Liulin Town, Huan Tan Town, Lishan Town, Wanhe Town, Shangshi Town, Caodian Town, Xiaolin Town, Huaihe Town, Yindian Town, Gaocheng Town, Anju Town, Xinjie Town, wu shan zhen Town, Tangxian Town and Junchuan Town in Suixian City. Caihe Town, Wudian Town, Haodian Town, Yudian Town, Guanmiaozhen Town and Wushengguan Town of Guangshui City; Luo Yang Town, Fuhe Town, Wandian Town, He Dian Town, xihe town, Northern Suburb Office, Dongcheng Office and Southern Suburb Office in Zengdu District. There are 33 towns (fields, districts and offices). The environmental quality of the producing area must meet the requirements of NY/T 2375-20 13 Technical Specification for Edible Fungi Production. (2) Variety selection: Suizhou Lentinus edodes should choose varieties that are approved and popularized, suitable, strong in stress resistance, good in disease resistance, high in yield and excellent in quality, and Jiuxiangqiu No.7 is the main variety planted in autumn; 9608 and other varieties are the main varieties planted in spring; The out-of-season varieties are mainly Shenxiang 2 15. (3) Production process management: The production process of Suizhou "Suizhou Lentinus edodes" must be operated in strict accordance with NY/T 2375-20 13 "Technical Specification for Edible Fungi Production" issued by the Ministry of Agriculture, with particular attention to the following links. A. The production base must be pollution-free, well ventilated, sheltered from the wind and sunny, close to water sources, suitable for the growth of high-quality mushrooms, and convenient in roads and electricity. B. Planting techniques ① Living conditions required for the growth and development of Suizhou Lentinus edodes: mainly including moisture, nutrition, temperature and humidity, light and pH value. Nutrition: Lentinus edodes is a wood saprophyte. In sawdust cultivation, adding some nutrients, such as rice bran, wheat bran, sugar, etc., can make the mycelium develop well and promote the quality and high yield of mushrooms. Temperature: Lentinus edodes belongs to medium-low temperature variable temperature fruiting fungi, and the optimum temperature for spore germination is 22℃-26℃; The growth range of mycelium is 3℃-32℃, and the optimum temperature is 10℃-28℃. The temperature of fruiting body development in autumn is 5℃-23℃, and the optimum temperature is12℃-18℃. The fruiting body formation temperature of spring cultivars is 8-65438 08℃; The fruiting body formation temperature of out-of-season varieties is 12-32℃. Moisture: Lentinus edodes has different requirements for moisture and humidity at different growth and development stages. When the mycelium grows, the water content of the culture medium is 55% and the relative humidity of the air is about 70%. In the development stage, the water content of fruiting body is 60%, and the relative humidity of air is determined according to the quality requirements, and 45%-93% is appropriate. Illumination: According to the quality requirements during the growth and development of Lentinus edodes, determine the appropriate scattered light. PH value: Lentinus edodes is suitable for growth in slightly acidic medium, and the suitable pH value is 3-7, of which 5 is the most suitable. ② Production technology: mainly bag material cultivation technology. Four aspects should be grasped in the production of "Suizhou Lentinus edodes". First, the production base should choose a place that is pollution-free, well ventilated, sheltered from the wind and sunny, near clean water, convenient road and electricity, and environmental sanitation. Second, the matrix raw materials and auxiliary materials should be "five passes": (1) Collection quality pass: raw materials should be fresh and free from mildew and deterioration. (2) Warehousing and hazard control: raw materials should be dry, ventilated, rain-proof and moisture-proof. (3) Moisture-proof storage: The warehouse should be dry, ventilated, rain-proof and moisture-proof. (4) Batch fermentation: When raw materials are used, batch fermentation should be carried out in advance to kill latent miscellaneous bacteria and pests. (5) Addition of auxiliary materials: It is forbidden to add materials without safety and hygiene standards. Third, standardize the spring sowing mode in the production season (1), the bagging time is from February to early April, and the fruiting period is 1 1 to April of the following year; Autumn planting mode, bagging time is from mid-August to late September, and fruiting period is165438+1October-May of the following year. (2) Basic formula The basic formula is: sawdust 80%, wheat bran 18%, sugar 1%, gypsum powder 1%, and water content 50%-60%. Among them, sawdust is selected from local tree species such as oak, acorn and Liquidambar formosana. (3) Ingredients for producing fungus bags: Weigh according to the production volume and the proportion of raw and auxiliary materials in the formula, fully stir evenly, mix dry and wet evenly, and have appropriate pH value without caking. Advocate the use of mechanical stirring, stirring more evenly. Bagging: after the ingredients are finished, the fashion bag is sterilized to prevent the culture material from acidification. Bagging should be moderately elastic, and it is advisable to grasp the bag by hand without depression, not too tight. Sterilization: normal pressure sterilization: start the fire storm for 4 -6 hours, raise the temperature to 100℃, then keep the fire stable at 100℃, and cease fire after 14-16 hours. During this period, pay attention to regular inspection, replenish heated water in time to prevent temperature drop and dry pot. Finally, I have to be bored for 6 hours before I prepare to cook. This bag should be thoroughly disinfected. If the number of sterilization bags is large, the sterilization time should be appropriately extended. Cooling: after sterilization, when the temperature drops below 70℃, the bag is taken out of the oven, transported to the sterilized cooling room or inoculation room, and then inoculated after cooling to below 28℃. Inoculation: The technological process of inoculation is as follows: sterilizing the space of the inoculation box or inoculation room → loading bags and tools → sterilizing the space → sterilizing the surfaces of strains and instruments → perforating inoculation → sealing → transferring to the culture room for culture. Disinfect the inoculation box or inoculation room before inoculation. Aerosol disinfectant is used for space disinfection, the disinfection time of inoculation box is 25 minutes to 30 minutes, and the disinfection time of inoculation room is more than 3 hours. 70%-75% alcohol or disinfectant should be used to scrub and disinfect the inoculation apparatus, the inoculation surface of the material bag and the hands of the inoculation personnel. Disinfectant should choose registered products. (4) Fungus culture management The culture place should be dry, clean and well ventilated, avoiding direct light, and adding shade to doors and windows to avoid fungi from being exposed to light. Disinfect the space before use and take effective measures to raise and lower the temperature. During the cultivation period, the cultivation temperature should be controlled at 22℃-24℃, and timely and properly ventilated to avoid direct sunlight. The thermometer is placed between the fungus bags in the middle. Observe once a day, generally do not turn over the bacteria tube. (5) Management of color-changing period: During color-changing period, scattered light should be properly used to strengthen ventilation. Turn to 80% foaming, and turn brown, uniform, elastic, shiny, with the unique fragrance of mushrooms. It needs to be turned over according to the variety and weather. Low-temperature late-maturing varieties should be evacuated at one time and try not to turn over the pile. Medium-temperature and early-maturing varieties can be turned over twice to promote uniform discoloration. For bacteria tubes with poor growth or discoloration, they should not be turned over in low temperature or rainy weather. Close the doors and windows, minimize the temperature difference, and avoid the mushroom phenomenon. Try to change color at high temperature, otherwise the yellow water will increase and change color too fast. If it becomes dark brown and thick-skinned, the mushroom will grow slowly in the later stage and the yield will be low, which will seriously cause rotten pipes. (6) The over-summer management of spring-sown fungus sticks is mainly to ventilate and cool down to prevent rotten sticks. Outdoor shade shed should be used for summer. Shading should be increased around the shade shed and at the top of the shed to ensure that no direct sunlight enters the shed, and the environment of the mushroom shed should be thoroughly cleaned, and disinfection and insecticidal work should be done well. The vat can enter the shed after the last puncture and ventilation. After entering the shed, it should be piled low and scattered, and the discharging height on the ground should not exceed 1 m. When the temperature exceeds 32℃, cold water can be sprayed on the ground of the outer shed and the inner shed to cool down, and low-temperature ventilation should be strengthened at night. (7) The mushroom shed cultivated by mushroom management frame is generally 2.5 -3 meters high, with a shading degree of 70%, surrounded by drainage ditches, and the depth is15cm-20cm; The mushroom shed is 2.2m-2.5m high, and the shelf height is 1.5m- 1.7m, with 5-7 floors in total, and the interval between floors is 25cm-30cm. The ground floor is 20cm above the ground, and the floor width is 90cm (for bilateral operation) or 45cm (for unilateral operation). Four, in strict accordance with the requirements of the production record process of pollution-free agricultural products safety production license, detailed records of production. Establish raw material account, production time record, inspection record and sales record. (4) product harvesting and post-harvest treatment A. harvesting period: Suizhou shiitake mushrooms grow to maturity in June and July, that is, the edge of the mushroom cover is rolled inward into a "tribute edge". When the mushroom membrane is just broken, the spores are most suitable for harvesting when they are just ejected or not. B. Drying of Lentinus edodes: It is to remove the water in the body and reach the level of drying goods (water content 13%), so as to facilitate long-term cold storage. Its method: sun-drying: arrange the fresh mushrooms one by one in the curtain with the lid facing up and the stalk facing down, and do not overlap. After drying, turn them over and sun-dry. Generally, it can be dried in three to four days, and the dried mushrooms have high vitamin content. Drying: according to the size and degree of dryness and wetness of shiitake mushrooms, large mushrooms are placed on the upper layer, small mushrooms are placed on the lower layer, the mushroom cover is facing up, and the mushroom pleats are facing down. The baking temperature starts at 30℃ and increases by 65,438+0-2℃ every hour, then increases to 60℃ and then decreases the humidity to 55℃ until it is dried. The dried shiitake mushrooms have rich fragrance and good quality. Air drying: one by one, let the wind dry. Dry mushrooms are immediately bagged and sealed or stored in sealed boxes. C, grading: the harvested fresh mushrooms or dried mushrooms are 5-8cm according to the diameter of the mushroom cover; 3-5 cm is medium; 2-3 cm is a small size, and the diameter of the bottle cap of diced mushrooms is below 2 cm, so it should be classified and stored for easy sales. Mushrooms should be sorted and dried in time after harvesting and put into standard fresh-keeping warehouse to avoid rain and mildew. At the same time, it must be packaged and sold according to product quality. (5) Production records require that records of production and inputs be established for the whole production process of "Suizhou Lentinus edodes", with a special person in charge, and complete records of technical measures in each production link should be kept properly for future reference. The quality and safety regulations of Suizhou shiitake mushroom products shall conform to NY/T 2375-20 13 Technical Specifications and Standards for Edible Mushroom Production. Special signs Use geographical signs within the geographical scope of Suizhou Lentinus edodes. The producers and operators of agricultural products who use the registered protected geographical indications of Suizhou mushroom agricultural products on their products or packaging shall apply to the registered certificate holder Suizhou Edible Fungi Association, standardize the production and use of the signs in accordance with the relevant requirements, and uniformly adopt the labeling method of combining the product name with the public signs of geographical indications of agricultural products.