Hongze Pinggu [Jiangsu Hongze Specialty]

What is Hongze mushroom? Authentic Jiangsu Hongze specialty: Hongze Pinggu

Content summary:Do you want to know what Hongze Pinggu is? This article is a detailed introduction toJiangsu Hongze specialty - Hongze Pinggu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hongze Pinggu. The full text takes about 6 minutes to read, mainly including the basic introduction of Hongze Pinggu and its nutritional value? What are the product characteristics of Hongze mushroom? Wait

Basic Introduction of Hongze Pinggu

Hongze Pinggu is a specialty of Hongze, Huai'an, Jiangsu

Pinggu mushrooms are rich in nutrients, with 20-23 grams of protein per 100 grams of food. They also have a complete amino acid composition, rich mineral content, and a complete range of amino acid types

Experiments have shown that shiitake mushrooms have the function of prolonging life for the human body, which is superior to animal and plant foods

Nutritional analysis

1. Pleurotus ostreatus contains substances such as selenium and polysaccharides that have anti-tumor effects on tumor cells, and have strong inhibitory effects on tumor cells, as well as immune properties

2. The various vitamins and minerals contained in shiitake mushrooms can improve human metabolism, enhance physical fitness, and regulate autonomic nervous system function. Therefore, they can be used as nutritional supplements for frail patients, and have a certain effect on reducing blood cholesterol and preventing urinary tract stones. At the same time, they can regulate women's aging syndrome.

Harvesting

When the shiitake mushroom cap is basically unfolded, the color changes from dark gray to light gray or gray white, and the spores are about to be ejected, it is the most suitable harvesting period for shiitake mushrooms. At this point, the harvested shiitake mushrooms have a thick body, high yield, and delicious taste. The harvesting method involves holding the culture medium with your left hand and gently twisting the stem with your right hand. You can also use a knife to cut at the base of the mushroom stem, which is tightly attached to the material surface. Collect large mushrooms and leave small ones. Generally, 3-4 batches of mushrooms can be harvested after sowing once. After each harvest, the dead mushrooms and stalks remaining on the bed surface should be cleaned to prevent rotting in the next batch of production. Cover with film, stop spraying water for 4-5 days, then spray less water to keep the material surface moist. After about 10 days, bacterial buds will grow again on the fabric surface. Still manage according to the management method of the first batch of mushrooms

Pleurotus ostreatus belongs to the category of edible mushrooms with four polar allopatric combinations. The life cycle of shiitake mushrooms is similar to that of many higher basidiomycetes, producing basidiospores from mature fruiting bodies. The basidiospores are ejected from the mature fruiting body gills and grow into germ tubes when exposed to suitable environments. They are initially multinucleated and quickly form septa, with each cell being relatively flat, orderly, and dense, without the phenomenon of "yellow tips". After a few days of full growth, they are prone to old fungal skin, which is tight and hard