To cultivate mushrooms, begin by preparing a culture medium consisting of wood chips, bran, gypsum, sugar, and a small amount of potassium permanganate. Mix these ingredients thoroughly and fill them into 35cm x 17cm plastic bags. Fill the bags up to two-thirds of their height, ensuring the dry material weighs approximately 0.25–0.3 kg per bag. Gently compact the mixture by hand, then create a central hole with a diameter of 2 cm. Insert a 3 cm x 3 cm plastic ring in place of a bottle cap and secure it with a tampon. Sterilize the bags using either normal pressure or an autoclave, allow them to cool, and then proceed with inoculation. After inoculation, cover the opening with a cotton plug and secure it with a rubber band.
Place the bags in a controlled environment at a temperature of 20–28°C for 40–45 days until the mycelium fully colonizes the substrate and begins to emerge through the hole. At this stage, remove the tampon and plastic ring first, then carefully cut the top of the plastic bag above the culture material. Alternatively, you can hang the bag on a bamboo rack without cutting the top. Instead, punch holes in the plastic bag using a tool that has been wiped with 70% alcohol. The holes should be 1–3 cm in diameter, spaced 5 cm apart vertically and 3–4 cm apart horizontally in a cross pattern. The number of holes determines the number of fruiting bodies—typically around 10 holes per bag to ensure optimal growth and quality.
Once the holes are made, place the bag on a wooden stand or hang it on a bamboo pole inside a well-ventilated cultivation room. The room should be clean, bright, and maintained at a temperature between 0–15°C for the best results. This cooler temperature promotes high yield, better quality, and lower contamination rates. Keep the humidity at 95% by misting the floor daily, but avoid spraying water directly onto the bags. Provide limited ventilation to prevent mold growth. Within 10–15 days, small black spots will appear and gradually develop into primordia (ear buds). At this point, you can begin misting the bags directly, while increasing ventilation time.
After 15–20 days, the fruit bodies will flatten and become fully mature. At this stage, they are ready for harvesting. With proper care and management, you can expect to harvest two flushes of mushrooms from each bag.
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