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Life Knowledge:Hypsizygus marmoreus (Peck) H.E.Bigelow, also known as Maki Mushroom, Maki Mushroom and Jade Mushroom.

Maki Mushroom Hypsizygus marmoreus (Peck) H.E.Bigelow, also known as Maki Mushroom, Shiitake Mushroom, Jade Mushroom, Spotted Jade Mushroom, belongs to the subphylum of Stamenomycetes, class of Staphylinomycetes, order of Umbrella Bacteria, family of white mushrooms, genus of jade mushrooms. It has a beautiful appearance, tender texture, fresh flavor and crab-like taste, and is called "Crab-flavored Mushroom" and "Sea-fresh Mushroom" in Japan. At present, there are two strains of cultivars, light gray and pure white, and the white strain is also known as "white mushroom".

How to make mushrooms

Mushroom fried shredded pork

Main ingredients: 150 grams of mushrooms, 80 grams of lean pork;

Ingredients: 1 pepper, hot sauce, ginger, garlic, green onions, oyster sauce, soy sauce, sugar, dry starch, water starch, moderate amount of each;

Method:

1: Wash the lean meat and cut it into shreds, add a little dry starch, and then add a little dry starch, and then add a little dry starch. Add a little dry starch and marinate for 10 minutes, then pour a little oil, mix well and wait for use;

2: the real mushrooms cut off the root, wash and drain; pepper washed and cut into rings, ginger shredded, garlic peeled and sliced;

3: the real mushrooms into the boiling water blanch a little bit after the fish out drained and wait for use;

4: the hot pot of oil, down to the lean meat shredded, stir-fried until browned and then scooped out The first thing you need to do is to make sure that you have a good idea of what you're doing.

Mushroom cultivation technology

1. Culture material formula: ① wood chips 55%, 29% cotton husk, 10% bran, cornstarch 5%, gypsum powder 1%. ② 83% cotton seed shells, bran or cornstarch 8%, soybean meal 4%, lime powder 2%, calcium superphosphate 3%. ③ Cotton husk 80%, corn heart 14%, bran 5%, gypsum powder 1%. The above three formulas can be any one.

2. Inoculation of bacteria: the water content of the culture material is adjusted to 65%, normal pressure or autoclave sterilization, cooled to room temperature and inoculated according to aseptic operating procedures. After inoculation, the bag will be moved into the sterilization room culture. Bottle planting is arranged in 6 rows and 6 layers of long stacks, and bag planting is arranged in tic-tac-toe multi-layer style. Do not pile up large stacks to avoid burning bacteria at high temperatures. The temperature of germination is controlled at 20~23℃, the relative humidity of air is adjusted to 60%~70%, the concentration of carbon dioxide in the culture room is controlled at below 0.4%, and the fungus is germinated under darkness or low light. The mycelium of Agaricus blazei will not be twisted immediately after it is full of material, and it must be preserved over the season under the natural condition, and it can only produce mushrooms under the suitable temperature after it has stored enough nutrients and reached physiological maturity. The sign of mycelium reaching physiological maturity is that the color changes from pure white to earthy yellow.

Nutritional value of Agaricus blazei mushroom

Agaricus blazei mushroom contains 92.5 grams of water per 100 grams of edible portion, 2.1 grams of protein, 0.3 grams of lipids, carbohydrates (3.7 grams of sugars, 0.7 grams of fibers), 0.7 grams of ash (of which 2 milligrams of calcium,

75 milligrams of phosphorus, 1.1 milligrams of iron), 1 U of vitamin A, 0.08 milligrams of vitamin B1, 0.08 milligrams of vitamin B2 mg, and 0.5 mg of vitamin B2. It can accelerate the metabolism of fat in the body and has a cosmetic effect.

Mushroom protein in the complete range of amino acids, including 8 kinds of essential amino acids, including lysine, arginine content is higher than the general mushrooms, the youth of wisdom, play an important role in increasing height.

Mushroom substrate medium to large.

The cap diameter 3-15cm, young is flat hemispherical, after a little spreading, slightly raised in the middle, stained white light grayish white-yellow, the surface is smooth, water-soaked, the center of the light brown seal hidden mottled (like marble pattern). Flesh white, slightly thick. Mycorrhizal folds dirty white, nearly straight, dense or slightly sparse, unequal length. Mycelium slender slightly curved, 3-11cm long, 0.5-1cm thick, surface white, smooth or with longitudinal stripes, solid, often clustered and basally connected or forked. Spores ovoid. Spores smooth, colorless, broadly ellipsoid or subglobose, 4-5.5 μm x 3.5-4.2 μm.