Tiger Milkcap, Chinese name of the nucleus side ear, also known as the nucleus side ear, nucleus ear mushrooms, Poria side ear, Nanyang side ear (Japan), belongs to the class of Stamenomycetes, order of umbrella fungi, family Side Ear, genus Side Ear, is a wood-rotting fungi. Tiger's Milk Mushroom is rich in nutrients and high in nutritional value, and the fresh and dried products are delicious and flavorful, which is a kind of precious large fungi used for both food and medicine. Long-term consumption can prolong life, health and beauty, and is an excellent health food. Therefore, the tiger's milk mushroom is a kind of health food with great prospects for development.
The cultivation process of Tiger Milkcap mushroom is mainly composed of strain production, culture material preparation, loading, sterilizing, inoculation, mushroom development (cultivation), mulching and mushroom management.
1. Stubble arrangement
Tiger Milkcap belongs to typical high-temperature thermostatic varieties, the mycelium growth temperature range is 20-30℃, the optimal temperature is 22-26℃, the mycelium is strong in resistance to miscellaneous, the differentiation and development of the fruiting body temperature is 22-40℃, the optimal temperature is 28-33℃. It takes 7-10 days at 26℃ and 4-6 days at 26℃ to produce mushrooms at the average daily temperature during the cultivation period.
All over the country, the production season can be arranged according to the local climatic conditions and the requirements of the Tiger Milkcap mushroom on temperature. In the south of China, such as Jiangxi, Zhejiang, northern Fujian, Hunan, Hubei and other areas, the mushroom bag can be made from mid-April to September every year, and the mushroom can be produced from May to October. Guangdong, Guangxi, southern Yunnan and Hainan can produce mushrooms on an annual basis, while the northern provinces should arrange the production at the right time according to the local temperature changes throughout the year.
2. Strain production
Strain production refers to the process of mass cultivation and propagation of strains of mushrooms under strict aseptic conditions. The production of tiger milk mushroom strains needs to go through three cultivation steps: mother seed, original seed and cultivated seed. The mother seed is generally expanded and propagated on slanting medium, while the original and cultivated seeds are generally expanded and propagated in solid medium such as wheat grain, cottonseed husk and wood chips.
(1) the original seed production Original seed production of suitable medium formula: ① cottonseed hulls 78%, 20% bran, lime 1%, 1% gypsum, 60% water content. ② wood chips 78%, bran 20%, lime 1%, gypsum 1%, moisture content of 60%. ③ Wheat 5000g, gypsum powder 150g, water. Wheat grain seed is the best. Wheat grain seed production method is: take wheat grains boiled to no white heart, cooled to non-stick, mixed with gypsum powder, sterilized bottles access to the mother seed. 25 ℃ under the cultivation of about 25 days can be.
(2) Cultivated species production Cultivated species of suitable medium formula: ① cottonseed hulls 82%, bran 16%, lime 1%, 1% gypsum. ② cottonseed hulls 50%, wood chips 32%, bran 16%, lime 1%, gypsum 1%. ③ Cottonseed hulls 75%, straw 7%, bran 16%, lime 1%, gypsum 1%. The water content is adjusted to 60% of the weight of the medium. After mixing the above medium, packed into 17cm × 33cm folded bag, each bag weighing 0.5kg, ring, stuffed with cotton plugs, the outer mouth wrapped in kraft paper. After sterilization, access to the strain, to 25 ℃ constant temperature culture, culture 25d can be.
(3) liquid strain production Liquid strain medium formula: ① potato 200g, glucose 20g, yeast extract 5g / L, KH2PO41g / L, VB10.0 1g / L, MgSO40.5g / L, pH nature. ② 12.5g of soybean (homogenized and filtered by soybean milk machine), 20g of glucose, 1000ml of water, pH natural. The culture solution made of the above medium, divided into 75ml/250ml conical flasks, pH natural, sterilized and inoculated, to the constant temperature shaker speed of 150rpm, temperature of 25 ℃ conditions, culture 96h can be. Practice found that the culture medium made of soybean milk mycelial growth is good. 5cm) 14%, bran 14%, lime 1%, gypsum 1%. Water content are adjusted to 60%.
After mixing the above dry materials in proportion to water, loaded into the specification of 55-60cm × 17cm × 0.05cm bag, atmospheric sterilization and cooling, hole (4 holes per bag) to access the cultivated species, sealing and good bacteria management. After inoculation of the bag according to the "well" shape in the mycelium culture room, adjust the temperature at 25-27 ℃, keep ventilated, 6-8 days after turning the bag and check the growth of mycelium. When the mycelium spreads to 8-10cm in diameter, it can be ventilated, and after 25d of cultivation, the mycelium can grow all over the bag, and the mycelium reaches physiological maturity in 35d, so it can be covered with soil and produce mushrooms in the shade.
4. Mushroom management
(1) Site selection Choose the open space near water source, loose and fertile soil, good drainage and irrigation as the mushroom site.
(2) Building of shade shed Simple mushroom shed building: general farmers can build simple mushroom shed, the specific method is to use wood, bamboo to build a high 2m or so, covered with straw, thatch or cedar branches and leaves of the shade shed, shade degree of about 80%. Inside the trellis, make a 1.2-1.5m wide border as a mushroom bed, and leave a 40cm footpath between the borders.
Long-term mushroom shed construction: when large-scale production, you can build a long-lasting plastic or steel skeleton structure of the dome mushroom shed, shading materials used in the light transmittance of 20%-3 0% of the shade net.
(3) Mulch treatment
The bed surface according to the width of 1.0-1.3m, depth of 0.1m dug shallow trench, the loose soil collection for heap repellent and sterilization, each cubic meter of soil with 1kg of lime diluted with water and mixed into the cover film smothered for 3-4 days, open the film, turn over the loose heap of soil standby; trench surface spraying of 1% lime water for repellent and sterilization, as a mushroom bed standby.
Open the mushroom bag full of mycelium, first water the bed with 1% lime water, then put the mushroom bag neatly on the bed, bag to bag spacing of 3-5cm, fill in the top of the sterilized soil, the top of the soil covered with 2-3cm, watering, and then use a small amount of straw on top of the moisturizing and shading, then it can be.
(4) Mushroom management Spray water 1-2 times a day in the early stage to keep the moisture content of the soil layer at about 75%, and cover the film for heat preservation and moisturizing, and after the original base appears in 7-10 days, remove the film, increase the spraying of water, and keep the relative humidity of the air at about 90%; the first wave of mushrooms can be harvested in the first wave of the mushroom in 5-7 days. After harvesting the first wave of mushrooms, tidy up the border, stop spraying water, strengthen ventilation, keep the mushrooms for 5 days, increase spraying water, and then the second wave of mushrooms can be induced, with the same management method as before. The management method is the same as the previous one. ***The same 3-4 tides are harvested, and the harvesting period is about 50 days. Bioconversion rate is generally 150%.
5. Freshness and drying
Compared with other edible mushrooms, a significant feature of Tiger Milkcap is that it is not easy to rot and has a long freshness period. It will not deteriorate and rot in 3-5 days after picking in high temperature, and the freshness period can reach more than 10 days after bagging and putting in low temperature cabinet. Therefore, it can fully meet the needs of foreign sales. The better drying method for the first sun after baking.
Specific practice is: after picking entities, remove the mixed sand and other impurities, put in the sun under the sun, so that it loses a certain amount of water, semi-dry products in the weight of fresh weight of about 50%, immediately baking. Baking temperature first 60 ℃ to maintain 4h, and then mobilize 40 ℃ drying to constant weight can be. The dried products processed in this way are golden yellow in color, the mushroom is positive, with a unique luster, and can emit a strong mushroom flavor.