Kukolola cherries kunyumba ndi njira yabwino kwambiri yoperekera banja lanu mankhwala othandiza komanso bizinesi yopindulitsa yomwe imapanga ndalama chaka chonse. Oyster ndi bowa lamtengo wapatali limene limabereka zipatso zambiri. Chofunika kwambiri, kulima yamatcheri a nyumba sikutanthauza dera lalikulu. Choncho kuti mukhale ndi bowa zowonongeka, pali zokwanira zokwanira, komanso ntchito iliyonse yopanga malonda kapena chipinda chaching'ono chokhazikika. Mmene mungamere bowa wa oyster kunyumba, mungaphunzire kuchokera m'nkhaniyi.
Kukula oyster kunyumba
Sayansi yamakono yobzala nyumba yamatcheri sivuta. Tidzatha kufotokozera ndondomeko ya kukula kwa nkhuku kunyumba.
1. Kukonzekera gawo lapansi
Zowonjezera za gawo lapansi n'zosavuta kukonzekera. Udzu woyenera kuchokera ku tirigu, manyowa a mpendadzuwa, nthanga za buckwheat, zidutswa za chimanga (zopanda kanthu, masamba). Monga zowonjezera zidzakhala zothandiza pa utuchi . Zachigawo zonse siziyenera kusonyeza zizindikiro zowonongeka. Ziwalozi zimayenera kusweka ndi kusakanizika bwino.
2. Kupeza macelium
Kukonzekera mbewu yambewu ya mycelium imagulitsidwa m'matangadza akulemera kuchokera 1 mpaka 4 makilogalamu. Ganizirani kuti makilogalamu 10 a gawo losalala limafuna pafupifupi 300 g ya mycelium. Ngati mukufuna kukwera m'matumba angapo, ndiye kulemera kwake kwa gawo lapansi sikuli kovuta kudziwa momwe mukufunira mycelium.
3. Kutentha kwa gawo lapansi
Gawo la pansi lapansi limapangidwa ndi mbale yophika, ndipo madzi ambiri amathiridwa pansi. Kuphika chisakanizo chiyenera kukhala pafupi maola awiri. Mbendera imaloledwa kuti ikhale yoziziritsa, kuphatikiza madzi owonjezera.
4. Kukonzekera kwazitsulo
Ndibwino kuti mugwiritse ntchito phukusi lalikulu lomwe makilogalamu 10 a gawo lapansi lamadzi amadziwika, koma matumba ang'onoang'ono a mphamvu ndi abwino. Mitengo imasungidwa mu njira yofooka ya bleach (1 - 2%), yasambitsidwa.
5. Kuzaza matumba
Kudzaza kumayamba ndikutha ndi magawo a gawo lapansi. Tare yodzaza ndi wosanjikiza: masentimita asanu a gawo lapansi, 0,5 cm ya mycelium, ndi zina zotero. Chikwama chodzaza ndi bandaged, mabala ang'onoang'ono amapangidwa masentimita 10. Izi zimabweretsa bowa. Chiwerengero chawo chimadalira malo omwe muli nawo.
6. Kusakaniza
Chidebe chokhala ndi gawo lapansi chimayikidwa m'chipinda chokonzekera chokonzekera ndi kutentha kwa +18 ... + madigiri 2222 kwa masiku khumi. Zikopa zabwino zimapachikidwa pamakoko kapena kuvala zigoba. Ndikofunika kuti tizilombo tisalowe mu chipinda, ndipo n'zotheka nthawi zonse kupanga mpweya wabwino. Kutentha kwa gawo lapansi mkati mwa thumba kuliposa madigiri 30, chipinda chiyenera kukhala mpweya wokwanira. Kapena, gwiritsani ntchito fan. Pa tsiku lachinai mu bokosi la bowa lomwe linapangidwa bowa, ngati chobvala choyera ndi filaments. Patsiku la khumi, thumba lonselo liri ndi mycelium.
7. Fruiting
Pambuyo pa bowayi mwamphamvu kwambiri ndi mycelium, kutentha m'chipinda kumadutsa mpaka 10 ... +15 madigiri, ndipo kuwala kumasinthidwa kwa maola 8 pa tsiku. Pofuna kukhala ndi mvula yambiri, makoma ndi pansi zimadetsedwa ndi madzi (madzi sayenera kufika pa bowa!). Bowa wa oyster umayamba kuonekera kuchokera kumapanga. Patapita milungu iŵiri, magulu a bowa amachotsedwa pafupi ndi thumba.
8. Re-fruiting
Mutatha kukolola, chipinda chili ndi mpweya wokwanira. Mtsinje wachiwiri wa fruiting umayamba masabata awiri kenako. Ndi bwino kukhala ndi kutentha kosapitirira + digrii. Pa kulima bowa-veshenok m'nyumba zimakhala ndi fruiting zinayi kuchokera ku chinthu chimodzi. Zowonjezera zina ndibwino kusintha, pamene zokololazo zidzakhala zochepa kwambiri.
Komanso, panyumba, mukhoza kukula ndi kukonda bowa .