Method for preparing mushroom bran biologic fermented feed through vinegar lees

• Main Authors: SHANGGUAN MINGJUN, ZHANG HONGGANG, WU XIA, FAN AIFANG, ZHANG BIANYING, WANG FANG
• Format: Patent
• Language: Chinese; English
• Published: 10.07.2018
• Subjects: AGRICULTURE; ANIMAL HUSBANDRY; CHEMISTRY; CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPSOR SEAWEED; FERTILISERS; FERTILISERS CHARACTERISED BY THEIR FORM; FERTILISERS PRODUCING CARBON DIOXIDE; FISHING; FODDER; FOODS OR FOODSTUFFS; FORESTRY; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; HORTICULTURE; HUMAN NECESSITIES; HUNTING; INORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C; MANUFACTURE THEREOF; METALLURGY; MIXTURES OF FERTILISERS COVERED INDIVIDUALLY BY DIFFERENTSUBCLASSES OF CLASS C05; MIXTURES OF ONE OR MORE FERTILISERS WITH MATERIALS NOT HAVINGA SPECIFIC FERTILISING ACTIVITY, e.g. PESTICIDES,SOIL-CONDITIONERS, WETTING AGENTS; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRAPPING; WATERING

The invention relates to a method for preparing a mushroom bran biologic fermented feed through vinegar lees. The method comprises the following steps of firstly preparing vinegar lees mushroom bran:specifically using vinegar lees, corn cobs, cotton seed hulls, bran, sugar, lime and phosphate fertilizer as oyster mushroom cultivating materials, after harvesting oyster mushrooms, selecting white mushroom sticks which are free from pollution, high in hypha density and free from plant diseases and insect pests, and smashing the selected mushroom sticks so as to obtain the vinegar lees mushroom bran; and then preparing the mushroom bran biologic fermented feed: using the vinegar lees mushroom bran, the bran, the sugar, a fermenting agent and water in a certain compounding ratio as fermentingmaterials, and performing biologic solid fermentation. According to the method disclosed by the invention, the vinegar lees are reasonable and effectively utilized, and the cheap and rich vinegar leesare processed and prepared