Bailing Mushroom
First, the cultivation time The back-season cultivation starts with inoculation between June and July. After 20 to 30 days, the fungus begins to grow. As summer passes from July to August, the mushrooms start to develop from late September to October. This timing ensures optimal growth conditions for the species. Second, culture material formula There are two main formulas used for the culture medium. Formula One consists of 94% cotton shell, 2.8% corn flour, 1% plaster, 2% wood ash, and 0.2% urea. Formula Two includes 40% cotton seed hull, 40% wood chips, 10% bran, 8% corn flour, 1% sugar, and 1% plaster. Both formulas require a moisture content of 60% to 65% to support healthy fungal development. Third, preparation of culture materials and fermentation To prepare the materials, water-soluble components like sugars and urea are dissolved in water. The remaining ingredients are mixed thoroughly and combined with the liquid. The mixture is then piled into a trapezoidal shape, with a width of 1 to 1.5 meters, a height of 1.2 to 1.5 meters, and an unlimited length. Aeration holes, about 7 to 10 cm in diameter, are made every 30 to 50 cm along the pile, with two rows on each side. The top is covered with a plastic sheet, while the bottom remains uncovered for at least 30 to 50 cm. Once the temperature reaches 65°C to 70°C, the pile is turned, and the process is repeated three times over 7 to 10 days to ensure proper fermentation. Fourth, bagging The fermented medium is then placed into bags made of high-density polyethylene or polypropylene film, with a thickness of 0.04 to 0.06 cm. Each bag measures 15 to 17 cm in width and 35 cm in length. Before packing, the moisture content is adjusted to 60%, and the pH is set between 7.5 and 8.5. One end of the bag is securely tied, and the material is evenly packed inside, with each bag containing approximately 0.95 to 1.05 kg of substrate. Fifth, sterilization The filled bags are sterilized using an autoclave for 2 to 3 hours under pressure, or for 10 to 18 hours at normal atmospheric pressure. After sterilization, the bags are cooled in an inoculation room or a clean area to prevent contamination before the next step. Sixth, inoculation Once the bag temperature drops to 30°C, the bags are opened in a sterile environment—either an inoculation room or box. The fungal strain is introduced from one or both ends of the bag, with an inoculation rate of 10% of the total culture material. This ensures even colonization and faster growth. Seventh, bacterial management The inoculated bags are placed in a dedicated culture room and stacked on shelves. The room is first disinfected with carbendazim before the bags are added. To maintain hygiene, the area is sprayed and disinfected every 5 to 7 days. The temperature should be kept between 22°C and 27°C, with humidity around 70%. Direct light should be avoided. After 10 to 15 days, when the mycelium starts to appear on both ends, the bags are turned. By day 35 to 40, the mycelium will fully colonize the entire bag. Eighth, summer storage After the bags are moved to a summer storage area, regular checks on humidity and ventilation are necessary. When the temperature cools in the fall, the bags are transferred to the mushroom house for further management and eventual fruiting. Proper care during this phase ensures a successful harvest. Dried Squid Illex Argentinus,Giants Squid Frozen Seafood Dried Squids,Frozen Giant Squid Dried Squids,Frozen Dried Squid Illex Argentinus Zhejiang Fudan Tourism FOODS Co., Ltd. , https://www.fudanfood.com
Dried Squids are a popular snack in many Asian countries, especially in Japan, Korea, and Thailand. They are made by cleaning and drying fresh squids until all the moisture is removed, resulting in a chewy and flavorful snack.
Pure dried squids are made without any additional flavorings or seasonings, so they have a natural taste that is slightly salty and briny. They are often served as a bar snack or as a topping for rice dishes, noodles, or salads.
Dried squids are a good source of protein and low in fat, making them a healthier snack option than many other processed snacks. They are also rich in vitamins and minerals, including vitamin B12, selenium, and phosphorus.
Overall, dried squids are a tasty and nutritious snack that can be enjoyed on their own or used as a flavorful ingredient in many dishes.