The black fungus (also known as *Auricularia auricula-judae*) technology for plastic bags is a modern and innovative method developed in response to growing global demand for edible fungi. It has been recognized by the National Science and Technology Commission as a "Key National Scientific and Technological Achievement" and is being promoted nationwide. This technique was introduced to the Zhangye region in 1999, where it first achieved successful trials. Since then, it has been widely adopted due to its efficiency and high yield. This article shares my personal experiences, experiments, and practical insights gained over two years of working with this technology, aimed at technical professionals and mushroom enthusiasts.
Before starting the bag preparation process, it's crucial to ensure that the environment is suitable—moderate temperature, sufficient humidity, and good air circulation. Typically, the mycelium will fully colonize the bag within about 50 days. When the mycelium reaches the bottom of the bag, about 1-2 cm from the base, it's time to start forming the fruiting bodies. To prepare the bags properly, there are two key steps:
1.1 **Curtain Preparation**: Use straw or wheat stalks to create a curtain-like structure. The dimensions should be approximately 2 meters long, 1.25 meters wide, and 3 cm thick. Secure the materials using hemp ropes or fishing nets, ensuring they are tightly packed. This setup helps provide shade, retain heat, and maintain moisture.
1.2 **Ear Bed Preparation**: Construct shallow ditches for the ear beds. Each ditch should be 1.10 meters wide and 25–30 cm deep, with no restrictions on length. The bed must be level, uniform in depth, and compacted well. After preparing the bed, water it thoroughly to ensure adequate moisture. Mix 40% phoxim solution with water and apply it through a watering tube to prevent underground pests. Once the surface is firm enough to step on, spray the bed with a 500-times diluted solution of *A. Chitobuzu* for disinfection. Immediately after that, place the bags. Also, soak the straws in a 500-fold solution of thiophanate-methyl for protection.
Once the bags are ready, arrange them in rows, focusing on the areas where the ears will grow. Position the bags close to the ear bed, and use a scalpel or small knife to carefully open the top of the bag, maintaining a clean cut. The opening should form a “V†shape, with an angle of 45–60 degrees. The incision should be 2–2.5 cm long and about 0.5 cm deep. Each bag is divided into 2–3 layers, with 4 cuts per layer, resulting in a total of 8–12 openings arranged in a “goods†pattern. After cutting, cover the bags with straw to help maintain humidity and promote rapid primordium formation. Ensure the bags are spaced 1 cm apart and placed centrally to concentrate the growth. Keep the temperature between 15–25°C and maintain humidity above 80%. As the primordium begins to develop, you'll see small, sawtooth-shaped buds forming. At this stage, space the bags 8–10 cm apart, placing 25 bags per square meter in a “goods†arrangement. Install vertical wooden poles or wires every 50 cm above the trench, and cover the beds with grass curtains for further management.
When cutting the mouths, avoid making unnecessary incisions. Do not scratch the bag if there is no mycelium present, and never scratch if there's contamination or bacterial presence. Avoid cutting the bag material too deeply, and do not damage the thin mycelium layer. Never cut if the original base is too large, and avoid working during rainy weather to prevent contamination.
Freeze-dried Coffee
UTZ Freeze dried coffee: also known as freeze-dried coffee, it is an Instant Coffee made by freezing liquid products and removing ice through sublimation.
The freeze-dried coffee chips retain the original flavor of coffee well. Due to its loose and porous internal structure and fast dissolution rate, it is a "instant coffee" that is convenient to measure and can easily control the concentration of the beverage.
Low temperature extraction, balanced taste, soft and sweet coffee, good taste retention, rich layers, slightly fruit acid.
Freeze Dried Coffee,Freeze Dried Espresso,Freeze Dried Instant Coffee,Best Freeze Dried Instant Coffee
Yunnan New Biology Culture Co,.Ltd , https://www.lvsancoffee.com