The chestnut mushroom is named after its natural occurrence in the chestnut tree root. Its fruiting body resembles a blooming lotus flower, and its fan-shaped caps overlap, so it is also known as Grifola frondosa. Japanese people believe that the mushroom mushroom is shaped like a dance dress worn by a dancer, hence the name “Mirajiriâ€; the mushroom is a burden. The fungus Bacteria in the subdivision Eumycota is officially called Polyporus sp. ("Fungi's Noun and Name"). Alias ​​is also known as Thousand Buddhas (Sichuan), Mushroom (Fujian), and Lotus Bacteria. Chestnut Mushroom has a unique aroma and taste, rich in nutrition, not only on the feast Shanzhen, but also has health and medicinal value, is a valuable food and drug dual-use bacteria.
Wild chestnut mushrooms occur around the roots of chestnut trees in the summer and autumn, as well as around the trunks and stakes of broad-leaved trees such as oysters and sassafras, causing decay of wood and white rot fungi. Wild chestnut mushrooms are distributed in Hebei, Heilongjiang, Jilin, Sichuan, Yunnan, Guangxi, and Fujian provinces in China, and are distributed in Japan, Europe, and North America.
The earliest studies on the cultivation of chestnut mushrooms were conducted by Japanese scholars Ito Ito (1940) and Guang Jiangyong (1941). In 1965, the use of wood chips (bacterial beds) to cultivate chestnut mushrooms was successful. It was officially put into commercial production in 1975. The initial annual output was about 300 tons. In the 1980s, Japan used air-conditioning equipment to carry out annual factory cultivation, which led to greater development of production. In 1987, the output reached 3016 tons, and it reached 8,950 tons in 1992, becoming a major producer of chestnut mushrooms. In recent years, the annual output of Japanese fresh chestnut mushrooms has reached 14,000 tons, but the products still cannot meet the needs of the market. The annual consumption is about 20,000 tons, ranking second behind shiitake mushroom and mushroom. Using air-conditioning equipment for indoor cultivation, the bio-conversion rate of the head tide mushroom is generally 40-50%.
In the early 1980s, the domestication of chestnut mushrooms began. In 1985, the scientific and technical personnel of Qianxi County fully examined the fertility conditions of the local wild chestnut mushrooms and used the local wild chestnut mushrooms for artificial domestication and cultivation. In 1992, it created the “wild mushroom imitation wild cultivation methodâ€. The method adopts a small arch shed, the fungus covered with soil and wild-like conditions, mushrooms, chestnut mushroom leaves good differentiation, single plant large (up to a maximum weight of 16 kg), the highest bioconversion rate of up to 128.5%. The imitation of wild mushroom cultivation techniques in Qianxi County is suitable for China's low-cost production model. The product has high quality flavor, relatively high output value, and high yield. It is a new breed and new method with good prospects for development of edible fungi. In recent years, this cultivation method has been extended to Hebei Taihang Mountain, Shanxi, Shandong, Jiangsu, Anhui, Shaanxi, and Liaoning. In addition, Zhejiang Qingyuan County, Fujian, Hubei and other provinces also have large-scale cultivation of chestnut mushrooms, mainly in the plastic greenhouse sheds-style bag planting, mining 2-3 tidal mushrooms, the bioconversion rate is generally 60-80%.
The production cost, production technology, and production of edible fungus are similar, but the sale price of chestnut mushrooms is higher, so the chestnut mushroom production can obtain higher economic benefits, and the cultivation of 1 mu of chestnut mushrooms needs to invest 16,000 yuan, which can be pure Profit of 16-20 thousand yuan. Gongxi County, Gongshi County, the three brothers mushroom mushroom cultivation garden, wide black shade net covering 6 acres of land, under the net is a small arch, automatic drip irrigation system so that the humidity within the greenhouse, the shed bloom with grayish chestnut mushroom. The owner said that they cultivated 180,000 bacteria bags, and they recovered their investment after the first wave. The net income of the entire production cycle can reach 200,000 yuan.
The other major mushroom producing county in China is Qingyuan County in Zhejiang. The county is famous for mushroom production. In recent years, the production of chestnut mushrooms has also been developed. It is also a mode of operation for sales of farmers' production companies. However, its cultivation techniques differ from Qianxi County in two aspects: First, the use of local hardwood sawdust as raw material for production; It is a three-dimensional bag planted on a bedstead. It is not covered with soil and the mushroom body is clean. The 2--3 tide mushroom is used, and the bioconversion rate is generally 60-80.
In Japan, cultivation of chestnut mushrooms (known as Maitake mushroom) is industrialized, and equipment requires huge investments. The author once visited a mushroom mushroom cultivation field in Gunma Prefecture of Japan. The owner invested a considerable amount of 20 million yuan in equipment on a site of less than 1,000 square meters, and employed 5 Nepalese workers to operate it. The amount of mushrooms is about 1,000 kilograms, and the output value is equivalent to RMB 120,000 for the market price of Japan at the time, 200 days for the year of mushroom harvesting, and annual sales of 24 million yuan. The investment can be recovered within 2 years of operation.
Chestnut mushrooms taste delicious, crisp meat, taste like chicken, crisp like magnolia, delicious. It can be eaten in a variety of ways. It can be fried, boiled, boiled and stewed. It can be used as a soup, stuffing, and cold spell. It is crispy and crispy, and it is delicious and delicious. It has a "boiled and cooked, long-cooked and crispy flavor." The characteristics of the soup are particularly good. It is a rare dish on the feast. Japan is popular with fresh chestnut mushrooms and hotpots. After the dried product is foamed, it still has a unique flavor, so it is a good gift in Japan. Its sales volume is second only to shiitake and mushroom, ranking third.
Mushrooms, whether fresh, dried, soft canned or salted products, are high-end foods that are popular among consumers in domestic and foreign markets. With the deep understanding of the value of chestnut mushrooms, the consumer demand for chestnut mushrooms will continue to increase. According to estimates, China's per capita consumption of medicinal and medicinal bacteria is less than 0.5 kg, and 4.8 kg in Hong Kong, Canada, Germany, Belgium, and France. The average consumption level of 2-3 kilograms per person in the United Kingdom, the Netherlands, and the United States is quite different. People’s consumption of millet mushrooms is even lower, and some areas are yet to be developed. In order to improve people's food structure and increase protein intake, the potential for the development of chestnut mushroom production is great. The development of chestnut mushrooms in China has superior natural conditions and can be cultivated in many regions. From south to Yunnan, north to Heilongjiang, west to Sichuan, east to Shandong and Zhejiang, artificial cultivation of chestnut mushrooms can be carried out. Because of the great differences in climate between the north and the south of China, it can be cultivated in the wrong season, and the annual production can solve the problem of seasonal supply of fresh produce, thus forming a multi-level three-dimensional production. The resources of cultivated chestnut mushrooms in China are abundant. All kinds of branches of hardwood trees and cotton seed husks in cotton production areas can be used as cultivation materials. With the continuous advancement of cultivation techniques, there will be many new raw materials such as corn cobs and other agricultural straws that can also be used for the cultivation of chestnut mushrooms, so the development prospects are broad.
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