Low Pesticide Goji Berry, also called EU standard Goji Berry. Ningxia goji berry enjoys a great fame around the global due to its high quality standard; meanwhile, it is the only protected product of geographical identity in China, goji berry has a great popularity describes as "goji berry of the world is in China, goji berry of China is in Ningxia and Ningxia's goji berry is the best".
1.Type Genus: Multi-branched deciduous shrub of Solanaceae Lycium
2.Another name: wolfberry, red berry, red pendant, blood berry, eye-brighten berry, Tzi-fruit, hoof berry, milk berry, immortality grass, sky-essence grass, wolfberry
3.Biology Character: illumination preferable, saline-alkali tolerance, fertilizer tolerance, drought-resistant, water stain should be sustained.
4.Medicinal Parts: goji berry/ goji berry leaves, goji berry roots. Low Pesticide Goji Berry Low Pesticide Goji Berry,Low Pesticide Goji,Low Pesticide Residue Wolfberry,Low Pesticide Dried Goji Berry Ningxia Bairuiyuan International Trading Co.,Ltd , https://www.cngoji.com How to give edible fungi ingredients with fermentation auxiliaries?
Edible fungus culture is a very important part of the growth and development of edible fungi. How can we make a very good culture material?
Preparation: According to the weight of the culture material 0.1% (that is, one thousandth, such as the use of scrap to re-use, can be added by 0.2%) to prepare the fermentation auxiliaries of edible fungus; will crush or cut the main pre-soaked or shower Pre-wet, adjust the water to 60-70%, PH value of 8 or so.
Mixing: dilute the fermentation aid with fresh rice bran (with poor nutrition of old rice bran) (5 kg of rice bran per 1 kg of fermentation aid), and then dilute the fermentation aid with pre-wet bran, Cake excipients, manure and other accessories are mixed evenly and then evenly mixed in the main ingredients.
Stacking: Stir the raw material of the culture material and mix it according to conventional methods. The inside of the pile is punched and ventilated with a pointed tip with a diameter of about 10 cm, and covered with air-permeable coverings such as sacks and straw curtains for heat preservation and moisturizing.
Overturn: When the temperature of the material rises to about 65°C, it can be turned over for the first time and it can be turned over again in 3-4 days. The turnout of the Agaricus bisporus pile is slightly longer.
Temperature control: It may be normal for the temperature to rapidly rise above 70-75°C in the early stage of fermentation, but it should be immediately overturned, and the high temperature above 75°C cannot be maintained for a long time. Otherwise it will cause a large loss of nutrients in the culture medium and affect the yield. In the later period, according to the different requirements of the temperature of different edible fungi, take measures such as removing the cover, increasing the density of punching holes, replenishing the water, reducing the height of the pile, and tipping over to control the temperature within an appropriate range.
Humidification: With the rapid increase in the temperature of the material pile and the constant accumulation of heat, the moisture in the material will be lost by evaporation. Therefore, at the same time, it should be filled with water according to the specific situation (0.5% lime water is preferred). The last replenishment and turning should be completed at the same time. When sowing should be avoided as much as possible to avoid the "raw water" added, so as not to cause the strain "not to eat" after sowing.
Complete: Pleurotus ostreatus, straw mushroom and other fungi culture materials need to ferment about 5-6 days; Agaricus bisporus takes about 10-15 days. The fermented and decomposed culture material has a moisture content of about 65%, generally brown, and the surface is covered with white hyphae. There is no aroma smell of ammonia, and it is not sticky and flexible. The straw straw is lightly pulled, indicating that the fermentation is completed.
