随着食用菌生产的进一步发展,食用菌的副产品越来越多。现将食用菌副产品继续增值方法介绍如下: 一是将食用菌收获后的培养料(生料)进行加工继续增值。方法是:将富含菌丝体的培养料用水洗净后,用锅蒸至105℃保持三小时,然后每百斤配面粉2—3斤,倒入开 With the further development of mushroom production, more and more by-products of mushrooms. Edible mushroom products now continue to value-added methods are described below: First, the edible fungus harvested material (raw material) for processing continue to value. The method is: the mycelium-rich culture material washed with water, with a steaming pot to 105 ℃ for three hours, and then per kg of flour with 2-3 pounds, into the open