1. Preparation of culture medium: Hericium erinaceus grows well at about 25°C, slightly temperature-controlled in the south, and can be produced on the anniversary. Commonly used medium formulations are: 1) 78% of hardwood chips and 20% of wheat bran; 2) 98% of cottonseed husks, 1% of gypsum, and 1% of white sugar. When preparing, the sugar is first dissolved in water, the other raw materials are mixed well, the water is added while mixing, the sugar liquid is also added to make the water content reach 50%-60%, and it is not necessary to drip when hand-kneading the material, and the culture material is ready. Can be bagged. 2, bagging: bags available polyethylene plastic bags, size size 17280.05 cm is appropriate. When loading, do not loosen, continue to vibrate, compact, and fit about 10cm away from the mouth of the bag. Use a 2cm thick head and a round tipped stick at the end. Put a polypropylene neck with a 3cm diameter on the upper end of the stick. In a circle, the bag is folded back, tied with a rubber band on the collar, and wrapped with double kraft paper to wrap the bag mouth and tampon (to prevent dampness during sterilization) and then sterilized. 3. Sterilization and Inoculation: Polyethylene bags were inoculated at atmospheric pressure for 6 to 8 hours (steam cooker) cooling and inoculated, and inoculated in the aseptic tank above the flame of the alcohol lamp. Pick a piece of hericium erinaceus, which has been sterilized, and then plug it into a tampon. 4. Cultivation: After inoculation, the culture bag is cultured at 20°C-25°C for 30-40 days, and the mycelium can grow over the entire bag to form a pellicle. The indoor humidity is maintained at 80%-90%. The humidity can be adjusted by the ground splashing water and space spray. The indoor air is kept fresh and there is astigmatism injection. In 10-15 days, 50-100g/bag fresh Hericium can be cultivated. Hericium can be taken 2-3 times and 100-200 grams of hericium can be produced per bag.
Whole ( Multi bulb ) Black Garlic is made of the whole fresh white garlic .
It appears black in colour and shrinks during the fermenting process.
The cloves varies in diameter between 5.0 - 6.0cm and weights in at 30-40g before being peeled.
Black Garlic Production Process
Fresh organic garlic → Cleaning → Dehydration → Clip → Outfit fermentation dish → Fermentation room → Fermentation → Booth cool room → Ripen → Sterilization room → Black garlic sorting room → Inner packing → Outer packing → Black garlic storeroom
Whole Black Garlic,Whole Foods Black Garlic,Multi Bulb Black Garlic,Fermented Whole Black Garlic
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