Low-salt edible mushroom mycelium cyperus esculentus meal sauce and preparation method thereof

Abstract

The invention provides a low-salt edible fungus mycelium cyperus esculentus meal sauce and a preparation method thereof. The preparation method comprises the following steps: uniformly mixing cyperus esculentus meal sauce koji, dry red peppers and water, sealing white spirit, sealing and fermenting at 22-30 DEG C for 6-60 days, sterilizing, and adding sesame oil on the surface to prepare the low-salt edible fungus mycelium cyperus esculentus meal sauce. The cyperus esculentus meal sauce koji is prepared by fermenting cyperus esculentus meal with edible fungi. The content of free amino acids in the cyperus esculentus meal sauce koji prepared by fermenting the cyperus esculentus meal with the edible fungus mycelium as the fermentation strain is remarkably increased, the fermentation time required for preparing the cyperus esculentus meal sauce can be shortened, the total fermentation time can be shortened, and therefore the production efficiency is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food science, and in particular to a low-salt edible fungus mycelium cyperus juncea meal sauce and a preparation method thereof. Background Art

[0002] Cyperus oleiferus is a crop native to the arid deserts of Africa. Its underground tubers are rich in oil (25%), starch (35%), sugar (15%) and crude protein (5%). The government and large enterprises have begun to pay attention to the industrialization of Cyperus oleiferus and its windbreak and sand fixation technology. Some provinces have also formulated relevant support policies to promote the development of the Cyperus oleiferus industry.

[0003] The residue after extracting oil from cyperus oleifera by solvent extraction is called cyperus oleifera meal, which accounts for about 75% of cyperus oleifera. Cyperus oleifera meal contains very little residual oil, but has high content of starch, dietary fiber and minerals. Cyperus oleifera meal has high yield, so it is of great significance to develop and utilize cyperus oleifera byproducts and extend the cyperus oleifera industry chain. As for the application of cyperus oleifera meal, it is currently mainly used for animal feed (low added value) and brewing wine (still produces byproducts). Cyperus oleifera meal contains a large amount of carbon source and is a natural culture medium for edible fungi. There are no research reports on the use of edible fungi to solid-state ferment cyperus oleifera meal to make sauce at home and abroad.

[0004] In order to inhibit the growth of spoilage bacteria, most sauces at present are high-salt soybean sauces, but sauces with high NaCl content can lead to a series of related diseases such as cardiovascular and cerebrovascular diseases, while low-salt fermentation cannot inhibit the growth of spoilage bacteria. Many studies will add additional antibacterial agents to reduce the use of salt in sauces, which does not conform to the current concept of pursuing naturalness and health.

[0005] Developing new foods, natural and healthy ingredients, and managing waste from food processing have become major concerns for the food industry. Therefore, it is urgent to develop an edible fungus cyperus oleifera paste with high added value and easy low-salt fermentation.

[0006] The residue after extracting oil from cyperus oleifera by solvent extraction is called cyperus oleifera meal, which accounts for about 75% of cyperus oleifera. Cyperus oleifera meal contains very little residual oil, but has high content of starch, dietary fiber and minerals. Cyperus oleifera meal has high yield, so it is of great significance to develop and utilize cyperus oleifera byproducts and extend the cyperus oleifera industry chain.

[0007] As for the application of cyperus chinensis meal, it is currently mainly used for animal feed and brewing wine. Among them, the added value of animal feed is low, and the use of brewing wine will still produce by-products. Cyperus chinensis meal contains a large amount of carbon source and is a natural culture medium for edible fungi. There are no research reports on the use of edible fungi to solid-state fermentation of cyperus chinensis meal to make sauce. Generally, the production of soybean paste mainly relies on the action of protease in the second fermentation process to produce a large amount of amino acids. In order to inhibit the reproduction of microorganisms, a large amount of salt is added. Summary of the invention

[0008] In view of the shortcomings of the prior art described above, the object of the present invention is to provide a low-salt edible fungus mycelium cyperus juncea meal sauce and a preparation method thereof, so as to solve the problem that cyperus juncea meal is insufficiently utilized and the existing soybean paste production mainly relies on the action of protease in the second fermentation process to produce a large amount of amino acids. In order to inhibit the reproduction of microorganisms, a large amount of salt is added, which can lead to a series of related diseases such as cardiovascular and cerebrovascular diseases.

[0009] To achieve the above purpose and other related purposes, the present invention provides a method for preparing low-salt edible fungus mycelium cyperus juncea meal sauce, comprising mixing cyperus juncea meal sauce koji, dry chili pepper and water evenly, sealing with white wine, fermenting at 22-30°C for 6-60 days, sterilizing, adding sesame oil on the surface, and preparing low-salt edible fungus mycelium cyperus juncea meal sauce; the cyperus juncea meal sauce koji is prepared by fermenting cyperus juncea meal with edible fungi.

[0010] The present application utilizes cyperus rotundus meal to prepare cyperus rotundus meal sauce, which can achieve the effect of full utilization of raw materials and no by-products; wherein the cyperus rotundus meal sauce is prepared by fermenting cyperus rotundus meal with edible fungi, that is, edible fungi mycelium is used as the fermentation strain, and the secondary metabolites produced have antibacterial properties, which can reduce the amount of edible salt and inhibit the growth of miscellaneous bacteria; the free amino acid content in the cyperus rotundus meal sauce prepared by fermenting cyperus rotundus meal with edible fungi mycelium as the fermentation strain is significantly improved, which can reduce the fermentation time required for preparing cyperus rotundus meal sauce, reduce the total fermentation time, and thus improve production efficiency; sesame oil is added to the surface of the fermented product to inhibit bacteria and make the final low-salt edible fungi mycelium cyperus rotundus meal sauce have a richer flavor.

[0011] Preferably, sterilization is performed by heating in a boiling water bath for 30 to 50 minutes.

[0012] Preferably, the mass ratio of the cyperus juncea meal, dried chili and water is (5-2):1:8. The moisture content of the dried chili is less than 10%.

[0013] Preferably, based on the total mass of the low-salt edible fungus mycelium cyperus juncea meal sauce, the low-salt edible fungus mycelium cyperus juncea meal sauce also includes the following raw materials in weight percentage: 5-20wt% salt, 1-4wt% sugar, 1-4wt% ginger, 1-4wt% garlic, 1-4wt% wine, 1-4wt% soy sauce, and 0.1-0.4wt% pepper.

[0014] Preferably, the edible fungi are selected from one or more of Ganoderma lucidum, Pleurotus ostreatus, Pleurotus eryngii, Flammulina velutipes, Lentinula edodes, Morchella edodes, Hericium erinaceus and Lentinula edodes.

[0015] Preferably, the method for preparing the cyperus chinensis meal sauce comprises: inoculating 2-15wt% of edible fungus seed liquid into a cyperus chinensis meal culture medium, culturing in a constant temperature incubator at 22-30°C for 10-30 days for fermentation, and drying the fermentation product until its moisture content drops to 10%, to obtain the cyperus chinensis meal sauce.

[0016] The secondary metabolites (polyphenols, organic acids, terpenes, polysaccharides, etc.) produced during the solid-state fermentation of cyperus chinensis meal by edible fungi in this application have an antibacterial effect, which can reduce the amount of edible salt in the sauce and avoid the risk of rapid deterioration due to repeated opening of the lid during consumption. Cyperus chinensis meal sauce is prepared by fermenting cyperus chinensis meal using edible fungi mycelium as the fermentation strain. The free amino acid content in the cyperus chinensis meal sauce obtained after fermentation is significantly increased, which can reduce the fermentation time required for preparing cyperus chinensis meal sauce.

[0017] More preferably, the humidity in the process of preparing cyperus oleifera meal is controlled to be 60-95%, and fresh air is exchanged (0 2 With CO 2 Level) 4 to 6 fresh air exchanges per hour.

[0018] Preferably, the method for preparing the jatropha meal culture medium comprises: Based on the total mass of the soaked cyperus chinensis meal, 0.1-0.4 wt% of zinc sulfate, 0.1-0.4 wt% of magnesium sulfate and 0.1-0.4 wt% of potassium dihydrogen phosphate were added to the soaked cyperus chinensis meal, stirred evenly, sterilized, and cooled to room temperature.

[0019] Preferably, the soaked cyperus juncea meal is prepared by soaking cyperus juncea meal and water in a mass ratio of 1:(0.8-2) and the water content of the soaked cyperus juncea meal is 50-80%.

[0020] Preferably, the method for preparing the edible fungus seed liquid comprises: (1) The edible fungus strains were activated and cultured in a plate culture dish. Potato dextrose agar medium was prepared and poured into the plate culture dish after sterilization. A 4-8 mm diameter edible fungus block was inoculated in the center of the plate culture dish and cultured in a constant temperature incubator at 22°C to 30°C for 6-15 days. When the white hyphae grew densely and radiated to within 5 mm of the edge of the plate culture dish and no obvious kinking occurred, a live edible fungus block was obtained; (2) Prepare potato dextrose broth culture medium, inoculate a plate with 8 mm diameter live edible fungus blocks after sterilization, and culture it in a constant temperature shaker at 22-30°C and 100-180 rpm for 6-16 days. When a large amount of mycelium is suspended in the liquid culture medium, the edible fungus seed liquid is obtained.

[0021] Preferably, the sterilization temperature of the potato dextrose agar medium and the potato dextrose broth medium is 120-121° C., and the time is 20-30 min; the diameter of the flat culture dish is 90 mm, and the amount of the culture medium is 20 mL.

[0022] The invention also provides a low-salt edible fungus mycelium cyperus juncea meal sauce prepared by the preparation method.

[0023] As described above, the present invention has the following beneficial effects: (1) Using edible fungi solid-state fermentation of cyperus chinensis meal to prepare low-salt edible fungi mycelium cyperus chinensis meal sauce can achieve full utilization of raw materials without producing by-products; (2) The mycelium of edible fungi is used as the fermentation strain, and the secondary metabolites produced have antibacterial properties, which can reduce the amount of edible salt in the sauce and avoid the risk of rapid deterioration due to repeated opening of the lid during consumption; (3) The free amino acid content in the cyperus juncea meal sauce prepared by fermenting cyperus juncea meal with edible fungus mycelium as the fermentation strain was significantly increased, which can reduce the fermentation time required for preparing cyperus juncea meal sauce and reduce the total fermentation time, thereby improving production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 Shown is a preparation process flow chart of the present invention.

[0025] Figure 2 Shown are the growth conditions of cyperus oleifera meal sauce koji obtained from different strains of bacteria in Examples 1 to 5 (from left to right).

[0026] Figure 3 Shown is a graph showing the growth of cyperus oleifera meal sauce obtained from different strains of Examples 6 to 12. DETAILED DESCRIPTION

[0027] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0028] It should be noted that the process equipment or devices not specifically specified in the following embodiments are all conventional equipment or devices in the art.

[0029] In addition, it should be understood that one or more method steps mentioned in the present invention do not exclude the existence of other method steps before or after the combination step or the insertion of other method steps between these explicitly mentioned steps, unless otherwise specified; it should also be understood that the combination connection relationship between one or more devices / apparatuses mentioned in the present invention does not exclude the existence of other devices / apparatuses before or after the combination device / apparatus or the insertion of other devices / apparatuses between these explicitly mentioned two devices / apparatuses, unless otherwise specified. Moreover, unless otherwise specified, the numbering of each method step is only a convenient tool for identifying each method step, and is not intended to limit the order of arrangement of each method step or the scope of the present invention. Changes or adjustments in their relative relationships should also be regarded as the scope of the present invention without substantially changing the technical content.

[0030] Example 1 See also Figure 1 Embodiment 1 of the present application provides a method for liquid fermentation and cultivation of edible fungi, comprising the following steps: (1) Plate activation culture: Flammulina velutipes was selected for plate activation culture. Potato dextrose agar medium was prepared and sterilized at 121°C for 20 min. The medium was poured into a 90 mm diameter plate culture dish with a volume of 20 mL. A 4-8 mm diameter edible fungus block was inoculated into the center of the plate culture dish. The plate culture dish was placed in a constant temperature incubator at 25°C for 6-15 days. When the white hyphae grew densely and radiated to within 5 mm of the edge of the dish and no obvious kinking occurred, the live edible fungus block was obtained for seed liquid culture. (2) Seed liquid culture: Take the live edible fungi blocks with smooth surface and strong mycelium growth from the plate for liquid culture, prepare potato glucose broth culture medium and sterilize it at 121℃ for 20 min; put 200mL of culture liquid into a 500mL conical flask, inoculate 6 live edible fungi blocks with a diameter of 8mm, and place it in a constant temperature shaker at 25℃ and 180rpm for 6-10 days. When a large amount of mycelium is suspended in the liquid culture medium, the edible fungus seed liquid is obtained, which is used for inoculation of the solid culture medium of cyperus oleifera meal; This embodiment also provides a solid fermentation culture method for edible fungus mycelium, comprising the following specific steps: S1: soaking cyperus oleifera meal with water in a mass ratio of 1:0.8 to obtain soaked cyperus oleifera meal, wherein the water content of the soaked cyperus oleifera meal is 50-80%; S2: Preparation of culture medium: add 0.2% zinc sulfate, 0.2% magnesium sulfate and 0.1% potassium dihydrogen phosphate to the soaked cyperus oleifera meal, stir evenly, dispense into 500 mL conical flasks, 100 g per bottle, sterilize at 121℃ for 30 min, and cool to room temperature; S3: Inoculation: Add 10% of edible fungus seed liquid to the culture medium and place it in a constant temperature incubator at 25°C for about 12 days for fermentation, with a humidity of 60-95% and fresh air exchange (O 2 With CO 2 Horizontal) 4 to 6 fresh air exchanges per hour to allow the mycelium to grow fully on the jatropha meal; S4: Drying: placing the fermented product of cyperus oleifera meal in an oven at 50°C to reduce the moisture content to 10%, thereby obtaining cyperus oleifera meal sauce.

[0031] This embodiment also provides a method for preparing low-salt edible fungus mycelium cyperus juncea meal sauce, comprising: The cyperus juncea meal sauce, dried chili and water were evenly mixed in a mass ratio of 2:1:8. Based on the total mass of the low-salt edible fungus mycelium cyperus juncea meal sauce, the following raw materials were added in weight percentage: 10 wt % salt, 2 wt % sugar, 2 wt % ginger, 2 wt % garlic, 2 wt % wine, 2 wt % soy sauce, and 0.2 wt % pepper. After the raw materials were evenly mixed, an appropriate amount of high-proof liquor was added to seal the surface, and the fermentation jar was sealed with plastic wrap and fermented at 25°C for 30 days (defined as secondary fermentation). After the fermentation was completed, the sauce was canned and sterilized by heating in a boiling water bath for 30 min. Finally, a layer of sesame oil was added to the surface of the sauce to obtain the low-salt edible fungus mycelium cyperus juncea meal sauce.

[0032] Example 2 The difference between Example 2 and Example 1 is that the strain of edible fungi is different, specifically Morchella, and the rest of the processes are exactly the same.

[0033] Example 3 The difference between Example 3 and Example 1 is that the species of edible fungi is different, specifically Hericium erinaceus, and the rest of the processes are exactly the same.

[0034] Example 4 The difference between Example 4 and Example 1 is that the species of edible fungi is different, specifically, Morchella edulis is used, and the rest of the processes are exactly the same.

[0035] Example 5 The difference between Example 5 and Example 1 is that the species of edible fungi is different, specifically Pleurotus geesteranus, and the rest of the processes are exactly the same.

[0036] Figure 2 The growth diagram of the cyperus oleifera meal sauce obtained from different strains in Examples 1 to 5 (from left to right), among which Morchella, Flammulina velutipes and Hericium erinaceus grew the best.

[0037] Example 6 The difference between Example 6 and Example 1 is that, during the preparation of the low-salt edible fungus mycelium cyperus juncea meal sauce, the secondary fermentation time is different, specifically 24 days, and the rest of the processes are exactly the same.

[0038] Example 7 The difference between Example 7 and Example 1 is that, during the preparation of the low-salt edible fungus mycelium cyperus juncea meal sauce, the secondary fermentation time is different, specifically 6 days, and the rest of the processes are exactly the same.

[0039] Example 8 The difference between Example 8 and Example 1 is that, during the preparation of low-salt edible fungus mycelium cyperus juncea meal sauce, the time of secondary fermentation is different, specifically 12 days, and the rest of the processes are exactly the same.

[0040] Example 9 The difference between Example 9 and Example 1 is that, during the preparation of the low-salt edible fungus mycelium cyperus juncea meal sauce, the secondary fermentation time is different, specifically 18 days, and the rest of the processes are exactly the same.

[0041] Example 10 The difference between Example 10 and Example 1 is that, during the preparation of low-salt edible fungus mycelium cyperus juncea meal sauce, the secondary fermentation time is different, specifically 30 days, and the rest of the processes are exactly the same.

[0042] Embodiment 11 The difference between Example 11 and Example 1 is that, during the preparation of low-salt edible fungus mycelium cyperus juncea meal sauce, the time of secondary fermentation is different, specifically 60 days, and the rest of the processes are exactly the same.

[0043] Amino acid nitrogen refers to nitrogen in the form of amino acids, and is a characteristic indicator for determining the fermentation degree of fermented products. Generally speaking, the higher the indicator, the better the product tastes and the higher the quality.

[0044] The amino acid nitrogen content of the low-salt edible fungus mycelium cyperus juncea meal sauce prepared at different secondary fermentation times in Examples 1, 6-11 was tested, and the results were as follows: Figure 2 As shown, with the extension of fermentation time, the amino acid nitrogen content first increased and then decreased. After 24 days of fermentation, the amino acid nitrogen content of edible fungus sauce was the highest.

[0045] Example 12 The difference between Example 12 and Example 1 is that, in the process of preparing cyperus oleifera meal sauce, the fermentation time of step S3 is different, specifically 15 days, and the rest of the processes are exactly the same.

[0046] Comparative Example 1 Aspergillus oryzae soybean paste was prepared using soybean paste koji 2, and the fermentation time was 60 days.

[0047] The specific production method of soybean sauce 2 comprises the following steps: (1) Soaking soybeans and removing impurities: Soak the soybeans for 4 to 6 hours, rinse and remove impurities; (2) Steam until cooked through and soft but not mushy; (3) Drain and cool: drain and spread out to cool; (4) Mixing flour: Mix flour into the cooled soybeans and allow the flour to evenly adhere to the surface of the soybeans. The wet weight ratio of flour to soybeans is 1:2. At the same time, add AS3.042 Aspergillus oryzae at an inoculation amount of 0.04%. (5) Spread and press: Spread the mixed soybeans on a fine-meshed bamboo sieve (2-3 cm thick) and press them tightly; (6) Ferment at 35°C for 3 days to obtain soybean paste koji 2.

[0048] Comparative Example 2 The soybean paste koji 1 (natural fermentation) on the market was directly used, with a fermentation time of 5 days, and was purchased from the Longyou County Farmers’ Market in Quzhou City, Zhejiang Province.

[0049] Comparative Example 3 Soybean paste koji 2 was directly used, and its preparation method was exactly the same as that of comparative example 1, and its fermentation time was 3 days.

[0050] The antibacterial properties and fermentation time of different sauces and sauce koji were compared, and the results are shown in Table 1: Table 1. Comparison of antibacterial properties and fermentation time of different sauces and sauce koji Combination Figure 3As shown in Table 1, the cyperus rotundus meal sauce prepared by fermenting cyperus rotundus meal using edible fungi mycelium as the fermentation strain has certain antibacterial properties compared with the soybean sauce in Comparative Examples 2 and 3. The reproduction rate of bacteria in the cyperus rotundus meal sauce of the present application is much lower than that of the Aspergillus oryzae soybean sauce in Comparative Example 1. Therefore, within the same shelf life, the cyperus rotundus meal sauce prepared by the present application can reduce the amount of salt used, and at the same amount of salt used, the service life can be extended. The amino acid nitrogen content in the cyperus rotundus meal sauce prepared by fermenting cyperus rotundus meal using edible fungi mycelium as the fermentation strain accounts for 46.52~47.45% of the final cyperus rotundus meal sauce product, and the total fermentation time is 42~45 days; the amino acid nitrogen content in the sauce used in the sauce on the market accounts for 8.14~9.24% of the final product, and the total fermentation time for preparing the sauce and preparing the sauce is 63~65 days. Therefore, the overall fermentation time of the cyperus chinensis meal sauce prepared by fermenting cyperus chinensis meal based on edible fungi mycelium as the fermentation strain in the present application is short, and the production efficiency can be improved.

[0051] The above examples are for the purpose of illustrating the embodiments disclosed by the present invention and are not to be construed as limitations of the present invention. In addition, the various modifications listed herein and the variations of methods and compositions in the invention are obvious to those skilled in the art without departing from the scope and spirit of the present invention. Although the present invention has been specifically described in conjunction with various specific preferred embodiments of the present invention, it should be understood that the present invention should not be limited to these specific embodiments. In fact, various modifications obvious to those skilled in the art as described above to obtain the invention should be included within the scope of the present invention.

Claims

1. A method for preparing low-salt edible fungus mycelium cyperus juncea meal sauce, characterized in that: The cyperus rotten bean meal sauce, dried chili and water are evenly mixed, sealed with white wine, sealed and fermented at 22-30°C for 6-60 days, sterilized, and sesame oil is added on the surface to prepare low-salt edible fungus mycelium cyperus rotten bean meal sauce; the cyperus rotten bean meal sauce is prepared by fermenting cyperus rotten bean meal with edible fungi.

2. The preparation method according to claim 1, characterized in that: The mass ratio of the cyperus juncea meal, dried chili pepper and water is (5-2):1:

8.

3. The preparation method according to claim 1, characterized in that: Based on the total mass of the low-salt edible fungus mycelium cyperus juncea meal sauce, the low-salt edible fungus mycelium cyperus juncea meal sauce also includes the following raw materials in percentage by weight: 5-20wt% of salt, 1-4wt% of sugar, 1-4wt% of ginger, 1-4wt% of garlic, 1-4wt% of wine, 1-4wt% of soy sauce, and 0.1-0.4wt% of pepper.

4. The preparation method according to claim 1, characterized in that: The edible fungi are selected from one or more of ganoderma lucidum, oyster mushroom, king oyster mushroom, enoki mushroom, shiitake mushroom, morel, hericium erinaceus and shiitake mushroom.

5. The preparation method according to claim 1, characterized in that: The method for preparing cyperus chinensis meal sauce comprises: inoculating 2-15 wt% of edible fungus seed liquid into a cyperus chinensis meal culture medium, culturing in a constant temperature incubator at 22-30° C. for 10-30 days for fermentation, and drying the fermentation product until the moisture content thereof decreases to 10%, so as to obtain the cyperus chinensis meal sauce.

6. The preparation method according to claim 5, characterized in that: The preparation method of the jatropha meal culture medium comprises: Based on the total mass of the soaked cyperus chinensis meal, 0.1-0.4 wt% of zinc sulfate, 0.1-0.4 wt% of magnesium sulfate and 0.1-0.4 wt% of potassium dihydrogen phosphate were added to the soaked cyperus chinensis meal, stirred evenly, sterilized, and cooled to room temperature.

7. The preparation method according to claim 6, characterized in that: The soaked cyperus chinensis meal is prepared by soaking cyperus chinensis meal and water in a mass ratio of 1:(0.8-2) and the water content of the soaked cyperus chinensis meal is 50-80%.

8. The preparation method according to claim 5, characterized in that: The method for preparing the edible fungus seed liquid comprises: (1) The edible fungus strains were activated and cultured in a plate culture dish. Potato dextrose agar medium was prepared and poured into the plate culture dish after sterilization. A 4-8 mm diameter edible fungus block was inoculated in the center of the plate culture dish and cultured in a constant temperature incubator at 22°C to 30°C for 6-15 days. When the white hyphae grew densely and radiated to within 5 mm of the edge of the plate culture dish and no obvious kinking occurred, a live edible fungus block was obtained; (2) Prepare potato dextrose broth culture medium, inoculate a plate with 8 mm diameter live edible fungus blocks after sterilization, and culture it in a constant temperature shaker at 22-30°C and 100-180 rpm for 6-16 days. When a large amount of mycelium is suspended in the liquid culture medium, the edible fungus seed liquid is obtained.

9. The preparation method according to claim 8, characterized in that: The potato dextrose agar medium and the potato dextrose broth medium have a sterilization temperature of 120-121° C. and a sterilization time of 20-30 min. The diameter of the flat culture dish is 90 mm, and the volume of the culture medium is 20 mL.

10. A low-salt edible fungus mycelium cyperus juncea meal sauce prepared by the preparation method according to any one of claims 1 to 9.

Images