Suizhou shiitake mushrooms are a specialty of Sui County, Guangshui City and Zengdu District, Suizhou City, Hubei Province, and a national geographical indication of agricultural products.
Suizhou City is located in the middle of the mid-latitude monsoon circulation area and has a north subtropical monsoon climate. Affected by seasonal changes in solar radiation and monsoon circulation, Suizhou has a mild climate, distinct four seasons, sufficient sunlight, abundant rainfall, and a long frost-free period, making it suitable for growing mushrooms. "Suizhou Shiitake Mushroom" has a short handle, round shape, brown copper color, delicate meat, and refreshing fragrance. Commercial mushrooms are 3-10 cm in diameter. "Suizhou mushrooms" are usually divided into plate mushrooms and flower mushrooms. The surface of the mushroom is smooth and crack-free; the flower mushroom has an engraved pattern and is white in color. The white flower mushroom is the top grade among mushrooms, with deep cracks and dense texture, and a unique and rich fragrance.
On July 3, 2018, the People's Republic of China and the Ministry of Agriculture and Rural Affairs officially approved the implementation of agricultural product geographical indication registration protection for "Suizhou Shiitake Mushrooms". Basic introduction Chinese name: Suizhou Shiitake Mushroom Name of origin: Sui County, Guangshui City, Zengdu District, Suizhou City, Hubei Province Quality characteristics: short handle, round shape, delicate meat Geographical Indication: National Agricultural Products Geographical Indication Approval Number: National Ministry of Agriculture and Rural Affairs Announcement No. 40 Approval date: July 3, 2018 Product characteristics, quality characteristics, nutritional value, origin environment, soil topography, hydrological conditions, climate conditions, historical origins, production conditions, product honors, geographical indications, regional protection scope, Quality and technical requirements, use of special marks, product characteristics and quality characteristics "Suizhou Shiitake Mushroom" has short handle, round shape, brown copper color, delicate meat texture, and refreshing fragrance. Commercial mushrooms are 3-10 cm in diameter. "Suizhou mushrooms" are usually divided into plate mushrooms and flower mushrooms. The surface of the mushroom is smooth and crack-free; the flower mushroom has an engraved pattern, white color, deep cracks and dense texture. Nutritional value "Suizhou Shiitake Mushroom" has unique quality and rich nutrition, with amino acids ≥18.0g/100g and protein ≥26.0g/100g. Suizhou Shiitake Mushroom Origin Environment Soil Landform The soil parent rocks in Suizhou City are mainly granite, granite gneiss, tuff, phyllite and red sandstone. There are five major types of agricultural soil formed, the main types being yellow rice soil, rice soil and fluvo-aquic soil. Among them, paddy soil accounts for 50.26% of the cultivated land area. Hydrological situation? The water is the eastern tributary of Han River. It originates from the northern foot of Dahong Mountain. It flows through Suizhou, Anlu, and Yunmeng, and then branches off at Xiazui at the junction of Yingcheng and Yunmeng. The west branch passes through the northern part of Hanchuan River and flows into Xingou. The east branch of the Han River flows from Yunmeng into Xiaogan to Chenjiaji in Wuhan and flows into the Yangtze River. On both sides of the river, hundreds of tributaries are distributed in the shape of veins, among which the rivers with larger flows include the river, drift water, Xishui, and Junshui. The water quality in Suizhou City is good. There are no pollution sources from industrial and mining enterprises. The water quality is clear and pure. It is the production water for "Suizhou Mushrooms". Climate conditions Suizhou City is located in the middle of the mid-latitude monsoon circulation area and has a north subtropical monsoon climate. Affected by seasonal changes in solar radiation and monsoon circulation, Suizhou has a mild climate with four distinct seasons, sufficient sunlight, abundant rainfall, a long frost-free period, short periods of severe cold and heat, and a large temperature difference between day and night in winter and spring. According to statistics, the annual precipitation is 865-1070 mm, the total annual sunshine hours are 2009.6-2059.7 hours, the annual average temperature is 15.5℃, and the frost-free period is 220-240 days. Suizhou Shiitake Mushrooms Historical Origin In 1978, Professor Yang Xinmei of Huazhong Agricultural University successfully tried growing Shiitake mushrooms in Sanligang Town, Suizhou, which inspired people in the area to grow Shiitake mushrooms and formed a Shiitake mushroom industry cluster. In 1996, bagged mushrooms entered Suizhou. In the late 1990s, black fungus cultivation emerged in Suizhou, which promoted the diversified development of the edible fungus industry. Suizhou Shiitake Mushroom Production In 2008, Suizhou City produced 14,700 tons of edible fungi. In 2017, Suizhou City planted 22 million bags (sticks) of shiitake mushrooms year-round, and could produce 65,000 tons of high-quality dried shiitake mushrooms every year. In 2018, Suizhou City had 90% of villages and towns, 30% of farmers, and nearly 300,000 people engaged in edible fungi-related industries.
Suizhou Shiitake Mushroom Product Honor On July 3, 2018, the People's Republic of China and the Ministry of Agriculture and Rural Affairs officially approved the implementation of agricultural product geographical indication registration protection for "Suizhou Shiitake Mushroom". The geographical indication protection scope of Suizhou Shiitake Mushrooms The scope of the geographical indication protection area of ??Suizhou Shiitake Mushrooms is a total of 3 counties (cities, districts) and 33 towns (fields, districts, offices) under the jurisdiction of Suizhou City: Sui County, Guangshui City, and Zengdu District ) 778 administrative villages. The geographical coordinates are 112°43′-113°46′ east longitude and 31°19′-32°26′ north latitude. Quality and technical requirements for specific production methods (1) Origin selection: Sanligang Town, Hongshan Town, Liulin Town, Huantan Town, Lishan Town, Wanhe Town, Shangshi Town, Caodian Town, Xiaolin Town, Suixian County, Suizhou City, Huaihe Town, Yindian Town, Gaocheng Town, Anju Town, Xinjie Town, Wushan Town, Tangxian Town, Junchuan Town, Changgang Town, Wanfudian Farm; Caihe Town, Wudian Town, Haodian Town, Guangshui City , Yudian Town, Guanmiao Town, Wushengguan Town; Luoyang Town, Fuhe Town, Wandian Town, Hedian Town, Xihe Town, Beijiao Office, Dongcheng Office, and Southern Suburb Office in Zengdu District. ***33 towns (fields, districts, offices). The environmental quality of the place of production must comply with the requirements of NY/T 2375-2013 Technical Specifications for Edible Fungi Production. (2) Variety selection: Suizhou Shiitake mushrooms in Suizhou City select varieties that have been approved and promoted, are suitable, have strong stress resistance, good disease tolerance, high yield and excellent quality. The autumn planting varieties are mainly Jiuxiangqiu 7 and other varieties; spring planting The main varieties are 9608 and other varieties; the off-season varieties are mainly Shenxiang 215, etc. (3) Production process management: The production process of "Suizhou Shiitake Mushrooms" in Suizhou City must strictly follow the NY/T 2375-2013 Edible Fungi Production Technical Specifications issued by the Ministry of Agriculture, with special attention to the following links. A. Base selection: The production base must be pollution-free, with good air circulation, sheltered from wind and sunshine, close to water sources, suitable for growing high-quality mushrooms, and a site with convenient electricity and environmental sanitation. B. Planting technology ① The living conditions required for the growth and development of "Suizhou Shiitake Mushroom": mainly include moisture, nutrition, temperature and humidity, light and pH value. Nutrition: Lentinus edodes is a woody saprophytic fungus. In sawdust cultivation, some nutrients, such as rice bran, wheat bran, sugar, etc., are added to the culture material to promote good mycelial development and promote high-quality and high-yield mushrooms. Temperature: Shiitake mushrooms are medium-low temperature and variable temperature fruiting fungi. The optimal temperature for spore germination is 22℃-26℃; the range of mycelial growth is 3℃-32℃, and the suitable temperature is 10℃-28℃; the fruiting body develops in autumn. The temperature for planting varieties is 5℃-23℃, and the optimum temperature is 12℃-18℃; the fruiting body formation temperature of spring planting varieties is 8-18℃; the fruiting body formation temperature of off-season varieties is 12-32℃. Moisture: Shiitake mushrooms have different requirements for water and humidity at different stages of growth and development. When the mycelium is growing, the moisture content of the culture material is 55%, and the relative air humidity is about 70%. The moisture content of the fruiting body development stage is 60%, and the relative air humidity is determined according to the quality requirements, with 45-93 being suitable. Light: During the growth and development process of shiitake mushrooms, appropriate scattered light is determined based on quality requirements. pH: Shiitake mushrooms are suitable for growing in slightly acidic culture media. The suitable pH range is 3-7, with 5 being the most suitable. ②Production technology: mainly bag cultivation technology. The production of "Suizhou Shiitake Mushrooms" requires four aspects of technical quality control. 1. Place of Origin: The production base should choose a site that is pollution-free, has good air circulation, is sheltered from wind and sunshine, is close to clean water sources, has convenient roads and electricity, and has a hygienic environment. 2. Substrate raw and auxiliary materials Substrate raw and auxiliary materials must be subject to "five checks": (1) Collection quality: raw materials must be fresh and free from mold and deterioration. (2) Warehousing and pest control: Raw materials entering the warehouse must be dry, ventilated, rain-proof, and moisture-proof. (3) Moisture-proof storage: The warehouse must be dry, ventilated, rain-proof, and moisture-proof. (4) Stacking and fermentation: When raw materials are used, the materials should be stacked and fermented in advance to kill potential bacteria and pests. (5) Addition of auxiliary materials: It is strictly prohibited to add materials without safety and health standards.
3. Standardized production (1) In the production season, for spring planting mode, the bag making time is from February to early April, and the fruiting period is from November to April of the following year; for autumn planting mode, the bag making time is from mid August to late September. , the fruiting period is from November to May of the following year. (2) Basic formula The basic formula is: 80% sawdust, 18% wheat bran, 1% white sugar, 1% gypsum powder, moisture content 50-60%. The wood chips are made from local tree species such as oak trees, acorn trees, and liquidambar trees. (3) Mushroom bag production Mixing materials: Weigh according to the production quantity and the proportion of raw and auxiliary materials in the formula, mix thoroughly and evenly, dry and wet, with appropriate pH and no agglomeration. It is recommended to use mechanical mixing materials to mix more evenly. Bagging: Immediately after the ingredients are completed, bag and sterilize to prevent acidification of the culture material. The bagging should be moderately tight so that there is no dent in the hand bag, and it should not be too tight. Sterilization: Normal pressure sterilization, start with a fire attack for 4 hours to 6 hours, so that the temperature rises to 100°C, then stabilize the fire and maintain 100°C for 14 hours to 16 hours and then cease the fire. During this period, pay attention to frequent inspections and timely replenishment of hot water to prevent Drop the temperature and be careful not to dry the pot. Let it simmer for the last 6 hours before getting ready to take it out of the oven. The bag must be sterilized thoroughly. If the number of sterilization bags is large, the sterilization time needs to be appropriately extended. Cooling: After sterilization, wait for the temperature of the bag to drop below 70°C before taking it out of the oven. Transport the bag to the sterilized cooling room or inoculation room. After cooling to below 28°C, the bag can be inoculated. Inoculation: The inoculation process is: space disinfection of the inoculation box or inoculation room → loading bags and tools → space disinfection → surface disinfection of strains and utensils → punching holes for inoculation → sealing → transfer to the culture room for culture. The vaccination box or vaccination room must be disinfected before vaccination. Aerosol disinfectants are used for space disinfection. The disinfection time of the inoculation box is 25 to 30 minutes, and the disinfection time of the inoculation room is more than 3 hours. Use 70-75% alcohol or disinfectant to scrub and disinfect the vaccination equipment, the vaccination surface of the bag, and the hands of the vaccinator. Disinfectants should be registered products. (4) Bacteria culture management The culture site must be dry, clean, well ventilated, avoid direct light, and add shades on doors and windows to prevent the growth of bacteria from light. The space should be disinfected before use, and effective heating and cooling measures should be taken. During the cultivation period, the culture temperature should be controlled at 22°C-24°C, with timely and adequate ventilation and avoid direct light. The thermometer is placed between the middle bacteria bags. Observe once a day, and generally do not turn the bacterial tube. (5) Management of the color transfer period: Light should be appropriately scattered and ventilation should be strengthened during the color transfer period. The color changes until the fungus skin is blistered at 80°C and turns brown, uniform, elastic, shiny, and has the unique smell of shiitake mushrooms. The piles should be turned according to the varieties and weather. Low-temperature and late-maturing varieties should be evacuated in place at one time and should not be turned over as much as possible. Medium-temperature, medium-early-maturing varieties can be turned twice to promote uniform color change. For mushroom tubes that have not grown well or have poor color change, they cannot be turned over when encountering low temperatures or rainy weather. Close doors and windows to minimize the temperature difference and avoid mushrooming. Try to change the color during the high temperature period, otherwise the yellow water will increase, the color will change too quickly, and it will turn into dark brown, which will cause thickening of the fungus skin, slow fruiting in the later period, low yield, and severe tube rot. (6) Over-summer management of spring-planted fungus sticks. During the over-summer period, ventilation and cooling are the main tasks to prevent stick rot. It is advisable to use an outdoor shade shed to survive the summer. Increase shading around the shed and on the roof to ensure that no direct sunlight enters the shed. The mushroom shed environment must be thoroughly cleaned, and disinfection and insecticides must be carried out. The bacterial tube can be put into the shed after the last puncture and ventilation. After entering the shed, they should be piled low and sparsely, and the height of the ground discharge should not exceed 1 meter. When the temperature exceeds 32°C, you can spray cold water on the outer and inner shed floors to cool down and strengthen ventilation when the temperature is low at night. (7) Mushroom sheds for shelf cultivation are generally 2.5-3 meters high, with a shade degree of 70, and drainage ditches around them, with a depth of 15 cm-20 cm; mushroom sheds are 2.2-2.5 meters high, with shelves The elevated height is 1.5-1.7 meters, with 5-7 floors. The appropriate distance between floors is 25cm-30cm, the bottom floor is 20cm from the ground, and the floor width is 90cm (bilateral operation) or 45cm (unilateral operation). 4. Production records The process requires strict compliance with the safety production license for pollution-free agricultural products and detailed production records. Establish raw material ledgers, production time records, inspection and testing records, and sales records.
(4) Product Harvest and Post-harvest Treatment A. Harvesting Period: Suizhou Shiitake Mushrooms are harvested when they are six or seven years old, that is, when the edge of the cap rolls inward to form a "gong edge", the bacterial film has just burst, and the spores have just or not ejected. It is most suitable to collect. B. Dried mushrooms: The process is to eliminate the moisture in the body and reach the level of dryness of the product (moisture content 13), so as to facilitate long-term refrigerated storage. The method: Sun-drying: Arrange the fresh mushrooms on the curtain with their caps upward and stipes downward. When they are dry, turn them upside down and dry them again. Generally, they can be dried in three to four days. , sun-dried shiitake mushrooms have higher vitamin content. Drying: According to the size and dryness of the mushrooms, place the large mushrooms on the upper layer and the small mushrooms on the lower layer. The caps are upward and the gills are downward. The baking temperature starts from 30℃ and increases by 1-2℃ every hour to 60℃. ℃ and then lower the humidity to 55℃ until drying. The dried mushrooms will have a strong aroma and good quality. Air drying: Place each piece of paper in the air vent and let the wind dry it. After drying, the mushrooms are immediately sealed in bags or stored in sealed boxes. C. Classification of grades: The harvested fresh mushrooms or dried shiitake mushrooms are classified according to the cap diameter. 5-8 cm is a large size; 3-5 cm is a medium size; 2-3 cm is a small size. The cap diameter of Ding is less than 2 cm and should be stored in categories to facilitate sales. After harvesting, the shiitake mushrooms should be sorted and dried in a timely manner and sent to standard fresh-keeping warehouses. They should not be exposed to rain to ensure that they do not become moldy. At the same time, packaging and sales must be graded according to product quality. (5) Production record requirements For the entire production process of "Suizhou Shiitake Mushrooms", production and input record files must be established, with dedicated personnel responsible for comprehensively recording the technical measures of each production link and properly preserving them for reference. Product quality and safety regulations "Suizhou Shiitake Mushrooms" comply with NY/T 2375-2013 Edible Fungi Production Technical Specifications. Producers and traders of agricultural products with geographical indications in the region where the special mark uses "Suizhou Mushrooms" must report to the holder of the registration certificate - Suizhou City Edible Fungi if they use the registered and protected "Suizhou Mushrooms" agricultural product geographical indications on their products or packaging The association submitted an application and standardized the production and use of marks in accordance with relevant requirements, and uniformly adopted a labeling method that combines the product name with the public logo of geographical indications of agricultural products.