How to improve the edible value of edible fungi

How to increase the edible value of edible mushrooms The edible mushrooms are not only delicious, but also rich in nutrients. They are often referred to as healthy foods. For example, mushrooms not only contain various essential amino acids, but also have the effect of lowering blood cholesterol and treating hypertension. It has also been found that mushrooms, mushrooms, enoki mushrooms and hericium contain substances that enhance the body's ability to fight cancer.
The protein content of mushrooms is generally 1.5-6% for fresh mushrooms and 15-35% for dried mushrooms, which is higher than ordinary vegetables, and its amino acid composition is relatively comprehensive. Most mushrooms contain eight kinds of essential amino acids, including mushrooms and straw mushrooms. The lysine content in the mushroom and mushroom is abundant, but lacking in the grain. Lysine is beneficial to children's physical and mental development. Mushrooms contain multiple vitamins and a variety of minerals that are physiologically active. Such as VB1, VB12, Vc, Vk, VD and phosphorus, sodium, potassium, calcium, iron and many trace elements, can supplement the deficiencies in other foods.
The cultivation of edible fungus is best after fermentation, matrix fermentation agent, specific methods: 1, preparation: According to the weight of 0.1% of the culture material (ie one thousandth, if the scrap is reused, can be added by 0.2%) ready Edible fungus culture material fermentation aid; crush or cut the main material pre-soaked or shower pre-wet, the water is adjusted to 60-70%, PH value of 8 or so. 2. Mixing: Use fresh rice bran (worse, poor nutrition) to dilute the fermentation auxiliaries (per kilogram of fermentation auxiliaries plus 5 kilograms of rice bran), then dilute the fermentation auxiliaries, and pre-wet bran The skin, cake fat, manure, and other accessories are mixed evenly and then evenly mixed in the main ingredients.

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