1. Cultivation period: from mid-August to late September every year, the average temperature drops below 30℃.
2. Raw materials: oak and fruit wood sawdust are used as main materials, and crop straws (soybean straws and cotton straws), wheat bran and quicklime are used as auxiliary materials, wherein the sawdust is not less than 70%.
3. Bacteria: The strains of Bixiang 1, 2,3 are 1, 2,3.
4. Mixing and bagging: mix the materials evenly, adjust the pH value to 6.5-7.5 with lime water, the water content is 50%-55%, the bags are 23-25×55cm, and the bagging is moderately elastic, and each bag is equivalent to 2-2.5kg of dry materials.
5. Normal pressure sterilization: the temperature reaches 100℃ and the sterilization time is not less than 20 hours.
6. Inoculation: Inoculate and bag in a simple inoculation box.
7. Fungal growth: keep the fungus growth room dry, flexibly adjust the temperature, strengthen ventilation, unpack and replenish oxygen after the fungus hole is closed, turn over the pile in time to dissipate heat, properly punch holes, increase oxygen, ensure consistent discoloration, and grow mushrooms in time.
8. Management of fruiting period: build mushroom shed, change temperature to promote germination, proper ventilation, strong light and temperature difference stimulation.
(2) harvesting and processing.
1. Harvest standard of fresh Pleurotus ostreatus: large curling, gong shape, no umbrella and no deformity.
2. Processing of fresh mushrooms: dehydration to water content of 46%, vacuum packaging, storage and transportation at 0℃ to 5℃, and shelf life of one year.
3. The harvesting standard of dried mushrooms: 70% to 80% of fruiting bodies are mature.
4. Processing of dried Lentinus edodes: centralized drying and dehydration, with water content not greater than 13%.
5. Classification: According to the sensory quality of fruiting body, the protection scope is super, first and second.
(3) Quality characteristics.
1. Sensory characteristics: the garden is full of flowers, with thick meat, excellent quality, white color, natural flowers, beautiful appearance, crisp and smooth taste and no fluffy meat. Grade diameter (cm) and thickness (cm) require super grade 4-6 ≥3 with short stalks, white sky, large edges, deep turtle cracks, neat bacterial folds and beige color. First-class 4-6 ≥2 stalks are short, white, with large curled edges, even cracks, neat bacterial folds and beige color. The secondary 3-7 ≥2 stems are short, semi-brown, semi-white, shallow-split, with large curly edges, neat bacterial folds and beige color. 2. Physical and chemical indexes: the crude protein content of fresh mushrooms is not less than 0.9%, and that of dried mushrooms is not less than17%; The total sugar content of fresh mushrooms is not less than 3%, and that of dried mushrooms is not less than 45%; The crude fiber content of fresh mushrooms is not less than 0.4%, and that of dried mushrooms is not less than 8%; The ash content of fresh mushrooms is not more than 0.3%, and that of dried mushrooms is not more than 7%. Producers within the scope of protection of geographical indication products of Biyang Lentinus edodes may apply to Biyang County Bureau of Quality and Technical Supervision of Henan Province for the use of "special signs for geographical indication products", which shall be announced and approved by the AQSIQ.
Since the date of this announcement, local quality inspection departments have begun to implement geographical indication product protection measures for Biyang mushrooms.