Does anyone know what kind of mushroom white anchovy mushroom is?

1. Introduction: Anchovy mushroom is the fruiting body of the fungus plant phylum Fungal ring-stalk side. The meat is fatty and delicious, and in some areas it is also called "cocktail mushroom".

2. Nutritional analysis: Fresh anchovy mushrooms contain crude protein, carbohydrates, fiber, thiamine, riboflavin, niacin, calcium, iron, potassium, sodium, and phosphorus. The protein content is higher than that of oyster mushrooms, bisporus mushrooms, shiitake mushrooms and straw mushrooms currently cultivated in China.

Anchovy mushrooms are very nutritious, containing up to % protein in dry matter and containing eight kinds of amino acids necessary for the human body, which accounts for more than 35% of the total amount of all amino acids. Fresh anchovy mushrooms contain up to 33 mg of vitamin C per 100 grams, which helps to improve the body's immune function. It also contains vitamins B1, B2, niacin, and a variety of minerals.

3. Growth conditions: the optimal temperature for mycelium growth is 25 30; Anchovy mushroom mycelium likes moisture when growing. When the water content of the substrate is between 50% and 70%, the hyphal growth is best; Below 50%, the mycelium grows slowly; Higher than 80% and when exposed to high temperatures, it is easy to make the substrate sour and smelly, causing the mycelium to stop growing.

Light is not needed in the mycelium growth stage, and light inhibits the growth of mycelium.

Anchovy mushroom is the fruiting body of the fungal plant phylum Pleiirotussajurcaju.

It can also be said that it is a type of oyster mushroom.

The appearance of white anchovy mushrooms is the same as that of ordinary anchovy mushrooms and oyster mushrooms, but the color is white.

White anchovy mushrooms are white anchovy mushrooms that have the same shape as oyster mushrooms.

Anchovy mushrooms are fungi with fatty meat and delicious taste. Anchovy mushrooms are rich in protein, amino acids, vitamins and minerals. Anchovy mushrooms contain physiologically active substances, which can induce the synthesis of interferon, thereby improving human immunity and having anti-cancer and anti-cancer effects.

In some areas, it is also called the Chengxiu mushroom.

These three types of mushrooms are actually one species. It's just that the shape of the control growth is a little different.

1) Easy to cultivate, adaptable, and short growth cycle.

2) The use of a wide range of substrates, where cellulose containing industrial waste, such as sawdust, straw, wheat straw, corn stalks, cotton husks, rapeseed husks, bean husks, waste cotton wool, banana stems and leaves, sunflower plates, corn cob cores, sycamore leaves, soybean straw, bagasse, tree branches, etc., can be used to breed anchovy mushrooms.

3) High efficiency, 80 120 kg of fresh mushrooms can be harvested per 100 kg of sawdust, and the bioefficiency is higher if it is cultivated with cotton husks.

4) Nutritious and delicious. Anchovy mushroom is an edible mushroom that is often eaten in various parts of China. The protein content of anchovy mushrooms (dry weight) is about 35% to 46%, and the content of several essential amino acids is about 40% to 50% of the total amino acids.

5) When anchovy mushrooms emit spores, their spores are dispersed in the air, which is easy to cause allergic reactions in some people, so it is necessary to pay attention to prevention. 1.Wood chips, wheat bran (or rice bran) medium.

Sawdust (Prunus broadensis) 78% Wheat bran (or rice bran) 20%.

Sucrose 1% CaCO3 1%.

The water is adjusted to about 60% and 65% water content.

2.Cotton husk, wheat bran (or rice bran) medium.

Cotton husk 78% wheat bran (or rice bran) 20%.

Sucrose 1% gypsum powder 1%.

The water is adjusted to about 60% and 65% water content.

3.Wood chips, cotton husks, wheat bran (or rice bran) medium.

Wood chips 40% cotton husks 38%.

Wheat bran (or leftovers, rice bran) 20%, sucrose, 1%.

Gypsum powder 1%.

The water is adjusted to about 60% and 65% water content.

4.Straw, wheat bran (or rice bran) medium.

The chopped straw was 6 10 cm long and 80% long (soaked in lime water with mass fraction for about 12 h, rinsed with water until pH was about 12 h, and drained to a water content of about 60% 65%)

Wheat bran (or rice bran) 18%.

Sucrose 1% gypsum powder 1%.

The water is adjusted to about 60% and 65% water content.

The mycelium of anchovy mushroom has strong adaptability to pH, and the pH of the medium can grow well in the range. When the pH is lower, the growth of mycelium will be inhibited, and if it encounters high temperatures, acid-loving bacteria will multiply in large numbers, so that the culture material will become smelly, and the mycelium of anchovy mushrooms will die.

Mouth mushroom: cap 5 10 cm in diameter, hemispherical to flattened, white, smooth, involuted at the initial edge. The mushroom meat is white, thick and fragrant.

The folds are white, curved, dense, and unequal in length. The stipe is mesophytic, stout, long centimeters, coarse centimeters, slightly enlarged at the base, white, and solid inside. Shiitake mushrooms:

The cap is 5-12 cm in diameter, hemispherical when young, and then flattened to slightly flattened, with rhombus, light brown, dark brown to dark cinnamon on the surface, often with dark scales in the middle, and often white hairy or flocculent scales on the edges. The mushroom meat is white, slightly thicker, fine-grained, and fragrant. When he is young, the edge is involuted, and when he grows up, the edge of the cover is rolled back and cracked.

The folds are white, dense, curved, and unequal in length. The stipe is mesophytic, white, curved, 3-8 cm long, thick.

Anchovy mushroom and oyster mushroom, the cap is light brownish-gray with a diameter of 8 10 cm and a maximum of 20 cm solitary or clumped, the cap is flat or funnel-shaped, the edge becomes thin and then curls upwards when it is old, the folds are white, the stipe is white, the stalk is white, the stubby is short when the temperature is low, and the temperature is high when it is reversed.

When these three kinds of edible mushrooms are fresh, the surface is moist and sticky, the color is good, there is a corresponding mushroom fragrance, and the fungus folds do not lodging and do not change color.

Shiitake mushrooms, mushroom caps do not open the umbrella, and anchovy mushroom caps are not flat to be fresh.