废弃的煤厂已成了蘑菇房，厨师们在专业的“中央厨房”里忙碌……近日，记者在武汉科技大学黄家湖校区看到，校园一角的蘑菇种植基地里，自种的平菇和木耳鲜嫩诱人；与食堂紧连的“中央厨房”，被划分为咸菜制作、半成品加工、豆制品制作等多个生产间，自制的中餐卫生可口。“不断有荧光蘑菇、黑作坊豆制品、化学泡菜等曝光，为了保证师生的食品安全，我们尽可能地自产食品食材。”该校后勤集团总经理刘抗强说，这个新举措不但受到师生欢迎，还使成本大大降低。

Abandoned MeiChang has become a mushroom room,Chefs in professional"The central kitchen"Busy inside the……recently,Reporter in the wuhan university of science &technology as campus to see,The corner of the campus mushroom planting base,Since the kind of mushroom and edible fungus fresh and tender inviting;And the dining room are closely linked"The central kitchen",Be divided into brined vegetable production/Semi-finished products processing/Bean products production, and other production room,Homemade delicious Chinese food hygiene."Constantly have fluorescent mushroom/Black workshop bean products/Chemical kimchi exposure,Teachers and students in order to ensure the food safety,As far as possible we produced food ingredients."The school logistics group general manager liu said strong resistance,The new measures not only by the teachers and students welcome,Still make cost greatly reduced.

校园种植基地，日产百余斤蘑菇 Campus planting base,Nissan jins mushroom

　　从华中农业大学买来菌种，用高锰酸钾进行消毒，将菌种掰开放进蒸过的棉壳菌棒……每天浇水、保持温度，一个月的功夫，一片片的平菇或木耳就“拱”了出来，可以摘下食用了。

From the central China agricultural college buy strains,With potassium permanganate for disinfection,Will break into the steam strains of cotton shell bacteria bar……Water it every day/Keep temperature,A month of kung fu,Pieces of oyster mushroom or fungus is"arch"out,Can eat off.

　　种蘑菇称得上一项技术活。武科大的蘑菇房里，陈师傅和搭档以前都是食堂厨师，经过一个月培训后，才开始负责蘑菇房的种植工作。他告诉记者，菌棒也是自己制作，这样的蘑菇无毒、不注水，不但吃起来放心，更鲜味十足。

Kind of mushroom be called a technique to live.WuKe big mushroom room,Chen teacher and partner before is canteen cooks,After a month after the training,Just beginning to be responsible for mushroom room planting work.He told reporters,Bacteria bar is also make your own,This mushroom non-toxic/Don't water injection,Not only eats rest assured,More umami dye-in-the-wood.

　　目前，蘑菇房里已有3000多个菌棒，平均一个菌棒就可以产4斤蘑菇。“根据在校师生人数，放假期间日产百余斤，开学期间则可达到200余斤，保证每天吃的都是最新鲜的。”该校餐饮中心主任万明松介绍，自种的蘑菇不但完全供应了全校师生的食堂用餐所需，还吸引了其他高校慕名前来采购。

At present,Mushroom room has already had more than 3000 bacteria bar,Average a bacteria rod can produce 4 jins mushroom."According to the number of teachers and students,During the holidays nissan jins,During the school can be reached more than 200 catties,Ensure that every day to eat is the most fresh."The school dining WanMingSong, director of the center is introduced,Since the kind of mushroom is not only fully supplying the whole school teachers and the students of the dining room for dinner,Also attracted over other universities to purchase.

中央厨房标准化，师生就餐更放心 The central kitchen standardization,The teachers and students repast more at ease

　　除了自种蘑菇，各式豆制品和酱菜、炸鱼、肉丸、水饺、春卷、面包糕点等一系列食品，该校食堂也全部自制。

Except the kind of mushrooms,All kinds of bean products and pickles/fish/meatballs/dumplings/Spring rolls/Bread cakes and a series of food,The school dining room also all homemade.

　　“集中购买当季蔬菜进行加工，一天能做150斤的各种酱菜，肉也特别受欢迎，一天炸200多斤能全部卖光。”在中央厨房工作的曾师傅告诉记者，他们研究制定集中加工方案，力图做到在成本、品种、味道、营养和卫生等方面都标准化统一。万明松则说，他们的终极目标是组建餐饮菜品和营养研发小组，“建立高校学生餐饮工业化生产模式，制作标准化的中式营养成品和半成品。”

"Centralized purchase season vegetables processing,One day can do 150 jins all kinds of pickled vegetables,Meat is particularly popular,One day more than 200 jins can fry all sold."In the central kitchen work had teacher told reporters,They study and establish centralized processing scheme,Try to do it in the cost/varieties/taste/The nutrition and health and so on unified standardization.WanMingSong is said,Their ultimate goal is to set up food food and nutrition research and development team,"University students set up food industrial production mode,Production standardization Chinese nutrition products and semi-finished products."

　　记者随机采访了数名学子，他们都非常赞同食堂的“自产自销”，有人还曾特地带外校的好友来尝鲜。

Reporter random interviewed several students,They are very agree with canteen"gandour",Someone had specially take teachets friends to delicious jabuticaba Popsicle.

　　据悉，中央厨房和蘑菇种植基地都是该校后勤创新团队的新点子。该校去年底从后勤集团选拔组建了6大创新团队并定期考核，各团队都在努力研发高质量、低成本的食材。(楚天都市报讯 记者陈博雷 通讯员杨鲜)

It is reported,The central kitchen and mushroom planting base is the school logistics innovation team's new ideas.Late last year the school from the logistics group selection form six big innovation team and regular assessment,Each team are working to develop high quality/Low cost ingredients.(Chutian metropolis daily reporter ChenBoLei correspondent YangXian)