Guannan Golden Needle Mushroom [Jiangsu Guannan Specialty]

What is Guannan Flammulina velutipes? Authentic Jiangsu Guannan Specialty: Guannan Flammulina

Summary:Do you want to know what Guannan Flammulina is? This article is a detailed introduction toJiangsu Guannan specialty - Guannan Flammulina velutipes. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Guannan Flammulina velutipes. The full text takes about 9 minutes to read, mainly including the basic introduction of Guannan Flammulina velutipes and its nutritional value? What are the product characteristics of Guannan Flammulina velutipes? Tasting and eating methods of Guannan shiitake mushrooms, etc

Basic Introduction of Guannan Flammulina velutipes

The culture of Guannan Flammulina velutipes has a long and profound history. The fruiting body of Guannan Flammulina velutipes has a bright white color, a slender stem, a small cap, and a fine texture. It is neat and uniform, with a good appearance and a crispy, tender, and smooth taste

Production Environment

1. Guannan has unique growth conditions. The climate characteristics of abundant rainfall, moderate temperature, and high humidity provide favorable conditions for the growth of Flammulina velutipes. At the same time, the unique soil structure and abundant sawdust materials in Guannan County also provide sufficient nutrition for the growth process of Flammulina velutipes

2. Raw material requirements: The sawdust (poplar sawdust) processed from poplar trees within the production area should be piled up for 3 to 6 months. Corn cob, bean straw, bran, etc. should be fresh, free of mold, clumping, and odor

Quality and Technical Requirements

1. Variety

Select the white enoki mushroom variety FD-1

2. Requirements for Raw Materials

The sawdust (poplar sawdust) processed from poplar trees within the production area should be piled up for 3 to 6 months. Corn cob, bean straw, bran, etc. should be fresh, free of mold, clumping, and odor

III. Production Season

Bag making in September and January

IV. Mixing and Bagging

Weigh and mix the ingredients according to the determined formula ratio, adjust the moisture content to 60% to 63%, and pH value to 7 to 8. Handcrafted or mechanically bagged, with reserved holes drilled with conical rods. The loading should be moderately tight, with a height of about 15 cm. Each bag of dry material weighs about 0.4 kg

V. Sterilization and inoculation

Normal or high-pressure sterilization is used. Sterilize under normal pressure, maintain at a temperature of 100 ℃ for 16 hours; High pressure sterilization, with a temperature of 121 ℃, maintained for 2.5 to 3 hours. Inoculate using a vaccination box according to conventional sterile operating procedures or a clean room assembly line. When inoculating, the surface of the cultivation bag must be covered with bacterial strains, and some of the bacterial strains should fall into the holes. Each bottle should contain 20 to 25 bags of bacterial strains

VI. Management

1. Mycelium cultivation management: The temperature in the cultivation room is controlled at 18 ℃ to 20 ℃, the air humidity is 60% to 70%, and the cultivation is carried out in low light with appropriate ventilation

2. Mushroom management: Adopt the "regeneration method" for mushroom management. After the physiological maturity of the mushroom bag, cool and stimulate it in the culture room (temperature 12 ℃ to 14 ℃) to induce the formation of mushroom buds. After forming dense needle like mushroom buds inside the bag, use a small knife to cut off the plastic film on the opening of the cultivation bag and move it into the mushroom room for mushroom management. After lodging, the needle mushroom grows new regenerated and neat buds, which are bagged in the shape of Mantou. The temperature in the mushroom room is controlled between 6 ℃ and 12 ℃, the humidity is 85% to 92%, and the CO2 concentration is controlled between 5000 ppm and 15000 ppm (different concentrations are controlled at different developmental stages)

7. Harvesting

The mushroom stem is 12 to 15cm long, and the edge of the cap is curled inward. It can be harvested with a diameter of 1 cm

1. Flammulina velutipes contain a relatively complete range of essential amino acids for the human body, among which lysine and arginine are particularly abundant, and zinc content is relatively high. They have a good effect on enhancing intelligence, especially on children's height and intellectual development, and are known as "intelligence enhancing mushrooms"

2. Flammulina velutipes also contain a substance called psilocybin, which enhances the body's resistance to cancer cells. Regular consumption of Flammulina velutipes can also lower cholesterol, prevent liver diseases and gastrointestinal ulcers, enhance the body's vitality, prevent diseases, and promote fitness

3. Flammulina velutipes can effectively enhance the biological activity of the body, promote metabolism, and facilitate the absorption and utilization of various nutrients in food, which is also beneficial for growth and development. Therefore, it is known as the "smart mushroom" and "one rest mushroom"

4. Flammulina velutipes can inhibit the increase of blood lipids, reduce cholesterol, and prevent and treat cardiovascular and cerebrovascular diseases

⒍ Regular consumption of shiitake mushrooms can not only prevent and treat liver disease and gastric and intestinal ulcers, but also be suitable for hypertensive patients, obese individuals, and middle-aged and elderly people, mainly because it is a high potassium and low sodium food

1. Sensory characteristics: The fruiting body has a bright white color, the stem is slender, the cap is small and fine, neat and uniform, the appearance is good, and the taste is crisp, tender and smooth

2. Physical and chemical indicators

Moisture (fresh),% ≤ 90.0; Crude protein (on a dry basis),% ≥ 18.0; Coarse fiber (on a dry basis),% ≤ 12.0; Ash content (on a dry basis),% ≤ 8.0

3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations

Tasting and eating methods of Guannan shiitake mushrooms

1. Cold dishes, stir fried dishes, and hot pot are all delicious

2. Flammulina velutipes should be washed carefully. The cleaning of Flammulina velutipes must be thoroughly peeled off and washed, and then rinsed repeatedly to reduce microbial contamination

3. It must be cooked before eating. Don't eat unripe shiitake mushrooms. Even half cooked mushrooms won't do. They must be fully cooked to prevent bacteria from entering your mouth