Ingenious cultivation of Coprinus comatus in the forest in the summer

Build bacteria. Suitable for large-scale production in high-yield forests. Dig deeper than 0.2 meters, 1.4 meters wide and 20 meters long, with a spacing of 0.8 meters or more, and leave a 4 to 6 meter wide path every few days.

Put a sun shade on the bed at 2.5 to 3 meters to avoid light transmission and rain. The edge of the sunshade is more than 2 meters around the trampoline, so that sunlight from 9 to 16 o'clock can not directly shoot the fungus.

A spray pipe and a one-way spray head are arranged above the awning, and a row of double nozzle pipes are installed every 4 to 5 meters in the awning to spray water and humidify the space in the awning. The surrounding pipeline should be provided with a valve on each side to close the nozzle at the downwind when the wind is blowing. The awnings are best closed with insect nets to prevent pests from entering.

Use the fertile soil in vegetable gardens or vegetable greenhouses. For each 1,000 kg of soil, 200 kg of fermented cow dung, chicken manure (or special fertilizer for edible fungi) and 200 kg of urea and 10 kg of urea are added. After mixing well, spray the organic insecticide and cover the membrane. After 5 to 7 days, open the soil. heap. Add 30 kg of lime powder, then mix and cover the film, and use it after 7 days. Use 2 cubic meters of earth covering for every 100 square meters of trampoline.

Fermentation of the culture material, bagging, and germination were performed in the usual manner. Appropriately extend the germination time, generally extended about 20 days, then according to the conventional bag, into the earthworm, cover soil.

Matters needing attention: The relative humidity of the air under the awning should not be too high, the highest 95% in the middle, around 75%. Moisturizing water spray should be repeated several times, as little as possible, so as not to accumulate water droplets on fruit bodies. Covering the thickness of 2 ~ 3 cm is appropriate.


The noodles are a kind of fine facial hair, white and tough, and resistant to cooking and cooking. They are round and thin, and also wide and flat. The main varieties are ordinary noodles, flower noodles, handmade noodles, etc. The varieties are divided into egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, the noodles have formed a pattern of common development such as staple food, flavor, nutrition and health care. The noodles are one of the main pastas that people love because of their good taste, convenient consumption, low price and easy storage.
The noodle is made by adding salt, alkali and water to the wheat flour and drying it to make a certain length of dry noodles.
The noodles are made of refined flour, contain no preservatives and additives, and the noodles are made of refined flour. The reason why the noodles can be stored for a long time is because it has a process of drying and dehydration, no moisture, and the storage time is naturally long. However, the color of the abnormally empty noodles is not good. According to the quality supervision and inspection of the noodle products organized by the General Administration of Quality Supervision, Inspection and Quarantine, it is found that the white noodles are actually added with a whitening agent called benzoyl peroxide. According to the "Sanitary Standards for the Use of Food Additives", the content should not exceed 0.06g/kg, otherwise it will damage human health.

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