Method for green preparation of edible fungus culture medium from chafing dish compound seasoning industrial waste residues

Abstract

The invention relates to the technical field of edible mushroom cultivation, in particular to a method for preparing an edible mushroom culture medium in a green mode through chafing dish compound seasoning industrial waste residues, and the method comprises the following steps that the collected industrial waste residues are heated and filtered, and solid waste residues and grease waste are obtained; inoculating composite grease degrading bacteria into the grease waste for grease degradation, wherein the carbon chain length of the degraded grease is C5-C8; in the degradation process, the ventilation quantity is 0.1-0.2 L / min, and the temperature is 38-45 DEG C; and doping the degraded grease waste into the solid waste residue, uniformly mixing, inoculating a compound microbial agent for anaerobic fermentation, and cooling to obtain the edible mushroom culture medium. In the preparation process, by optimizing and adjusting related microorganisms and corresponding process steps and parameters, the production efficiency of the substrate is improved, nutrient substances of the waste residues are effectively reserved, growth of the edible mushrooms is efficiently promoted, and the nutritional value of the edible mushrooms is improved.

Description

Technical Field

[0001] The present application relates to the technical field of edible fungus cultivation, and in particular to a method for greenly preparing edible fungus culture matrix by utilizing industrial waste residues of hot pot compound seasoning. Background Art

[0002] Edible fungi refer to mushrooms (large fungi) with large fruiting bodies and can be eaten, commonly known as mushrooms. There are nearly 950 known edible fungi in China, most of which belong to the subphylum Basidiomycetes. Common edible fungi include: shiitake mushrooms, straw mushrooms, mushrooms, black fungus, white fungus, hericium, bamboo fungus, pine mushrooms (Matsutake), button mushrooms, red mushrooms, ganoderma lucidum, cordyceps, truffles, white mushrooms and boletus, etc.; a few belong to the subphylum Ascomycota, including: morels, saddle mushrooms, truffles, etc. The above fungi grow in different regions and different ecological environments. Its cultivation method is a kind of vegetable cultivation method, which is to artificially create suitable temperature, light, water, nutrients, gas and other conditions, and cultivate large edible fungi on artificially prepared culture substrates.

[0003] A large amount of industrial waste residue is generated during the preparation of hot pot compound seasoning. With the help of high-tech, it can be recycled and reused in a green way. After a series of treatments, it can be prepared into a fungus cultivation mechanism to fully explore its surplus value. However, there are the following problems in the treatment process: (1) High nutrient content: Contains a large amount of protein, sugar and other organic matter. These ingredients will mix together during the cooking process to form rich organic matter. For example, the main raw material of tomato hot pot base is concentrated tomato sauce. Tomatoes are rich in vitamins, minerals, carbohydrates and organic acids, which are important components of organic matter. They are also rich in nutrients such as N, P, K, Ca, Na, Mg, etc., and the effect of direct biological treatment is not ideal. During the microbial treatment process, organic matter easily generates NH3 and H2S, which not only pollutes the environment, but also causes N and S losses.

[0004] (2) High fat content: Containing high levels of fat, such as butter, rapeseed oil and chicken fat, greatly increases the viscosity of industrial waste residue, improves its density and reduces the efficiency of treatment.

[0005] (3) High salt content: It needs to provide enough saltiness to enhance the flavor, so a large amount of salt needs to be added, which can be as high as 20%. As a result, during the processing, the microbial cells will rupture or even die, resulting in reduced processing efficiency.

[0006] (4) Contains plasticizers: Plastic packaging materials or sealing gaskets containing plasticizers may be used in the production process of hot pot base. The plasticizers in these materials may migrate into the food and contaminate the hot pot base. Plasticizers can have toxic side effects on microorganisms and inhibit the processing process. Summary of the invention

[0007] The present application provides a method for greenly preparing an edible fungus culture matrix using industrial waste residues of hot pot compound seasonings, so as to solve the related technical problems existing in the prior art in the preparation of edible fungus culture matrix of hot pot compound seasonings.

[0008] In a first aspect, the present application provides a method for greenly preparing edible fungus culture matrix using hot pot compound seasoning industrial waste residue, comprising the following steps: S1, collecting hot pot compound seasoning industrial waste residues, and heating them until the fat is completely dissolved; S2, filtering the heated industrial waste residue to obtain solid waste residue and grease waste; S3, inoculating composite oil-degrading bacteria into the oil waste to degrade the oil, and the carbon chain length of the oil after degradation is C5-C8; during the degradation process, the ventilation volume is 0.1-0.2 L / min, and the temperature is 38-45° C.; S4, adding the degraded oil waste into the solid waste residue, mixing evenly, inoculating a composite microbial agent for anaerobic fermentation, and obtaining an edible fungus culture matrix after cooling.

[0009] Optionally, a composite enzyme is added to step S3, wherein the composite enzyme includes catalase, laccase, papain and ligninase.

[0010] Optionally, the mass ratio of the complex enzyme to the grease waste is 1:70~90.

[0011] Optionally, the mass ratio of catalase, laccase, papain and ligninase is 5:2:2:1.

[0012] Optionally, the composite oil-degrading bacteria include rhizobia, Trichosporon dermestii, Bacillus lysine and Bacillus aerogenes.

[0013] Optionally, the mass ratio of the composite oil-degrading bacteria to the oil waste is 1:60-80.

[0014] Optionally, the mass ratio of the rhizobium, Trichosporon dermestii, Bacillus lysine and Bacillus aerogenes is 2:2:1:0.5.

[0015] Optionally, sepiolite is added in step S2, and the mass ratio of the sepiolite to the grease waste is 1:35-50.

[0016] Optionally, the composite microbial agent includes Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii; the mass ratio of the composite microbial agent to the solid waste residue is 1:60-80.

[0017] Optionally, the mass ratio of the Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii is 2:2:1.

[0018] The above technical solution provided by the embodiment of the present application has the following advantages compared with the prior art: The present application provides a method for green preparation of edible fungi culture matrix using hot pot composite seasoning industrial waste residue, which is graded for hot pot composite seasoning industrial waste residue, and graded for grease and other waste residues to avoid excessive grease content affecting the entire industrial waste residue treatment process. First, the grease is degraded to a high-quality carbon source, which is provided to the biological activity of the remaining waste residue biodegradation. In the grease degradation process, by optimizing and screening the composite grease-degrading bacteria, it can be efficiently degraded under the influence of plasticizers, and at the same time, relevant composite enzymes are added to efficiently degrade the plasticizer to avoid its adverse effects on the growth of edible fungi in the later stage. In the process of grease degradation, sepiolite is added, which can effectively reduce the emission of NH3 and H2S in the grease degradation process, avoid the large-scale loss of N and S, reduce environmental pollution, and it can modify the carbon source obtained after grease degradation, promote the anaerobic fermentation of other waste residues in the later stage, and avoid the technical problems of limited hydrolysis and acidification. In the later biodegradation process of other waste residues, the composite microbial agent is first screened and optimized so that it can efficiently carry out anaerobic fermentation under high salt stress environment, and anaerobic fermentation can be carried out efficiently and quickly without high temperature conditions. At the same time, the composite microbial agent and the composite enzyme for degrading plasticizers added in the early stage cooperate to carry out anaerobic fermentation, which greatly improves the degradation rate and degradation weight of the waste residue, and at the same time enables the prepared matrix to promote the growth of edible fungi and increase the content of vitamin D in the edible fungi. DETAILED DESCRIPTION

[0019] In one embodiment of the present application, a method for green preparation of edible fungus culture matrix using hot pot compound seasoning industrial waste residues comprises the following steps: S1. Collect the industrial waste residue of hot pot compound seasoning and heat it until the oil is completely dissolved at a heating temperature of 100-110° C. for 3-5 minutes; S2, filtering the heated industrial waste residue to obtain solid waste residue and grease waste; S3, inoculating composite oil-degrading bacteria into the oil waste to degrade the oil, and the carbon chain length of the oil after degradation is C5-C8; during the degradation process, the ventilation volume is 0.1-0.2 L / min, and the temperature is 38-45° C.; S4, adding the degraded oil waste into the solid waste residue, mixing evenly, inoculating a composite microbial agent for anaerobic fermentation, and obtaining an edible fungus culture matrix after cooling.

[0020] In this application, the industrial waste residue of hot pot composite seasoning is first collected, and then heated to completely melt the fat, and the miscellaneous bacteria such as fecal coliform group and ascarid eggs in the waste residue are killed to avoid affecting the fermentation process in the later stage, and also to avoid contamination of edible fungi in the later cultivation process. Then the fat is subjected to the first stage of degradation treatment to obtain a new carbon source as the fermentation energy of other waste residues in the later stage, to promote the anaerobic fermentation process of other waste residues in the later stage, and to avoid excessive fat from adversely affecting the entire fermentation process. The carbon source obtained after degradation is conducive to the growth of the composite microbial inoculant, so that the composite microbial inoculant can normally carry out related life activities in a high-salinity environment, promote the process of anaerobic fermentation, shorten the entire processing cycle, and improve production efficiency.

[0021] As an optional embodiment, a composite enzyme is added to step S3, wherein the composite enzyme includes catalase, laccase, papain and ligninase.

[0022] In this application, in the production process of hot pot composite seasoning, plastic packaging materials or sealing gaskets containing plasticizers are used, and the plasticizers in these materials migrate to the seasoning, so that the waste residue also contains plasticizers, and plasticizers have toxic and side effects on microorganisms, thereby affecting the fermentation process of the waste residue. This application degrades the plasticizer by adding the composite enzyme to avoid causing greater toxic and side effects to microorganisms and promote the fermentation process. This application strengthens the degradation process of the plasticizer by screening and optimizing the composite enzyme. At the same time, the microorganisms and the bacterial agent are synergistic in the later stage, further accelerating the anaerobic fermentation process, and enabling the prepared matrix to promote the growth of edible fungi, effectively increasing the content of vitamin D in edible fungi.

[0023] As an optional embodiment, the mass ratio of the complex enzyme to the grease waste is 1:70~90.

[0024] In the present application, the amount of compound enzyme added is optimized so that the degradation process can be carried out efficiently while saving production costs.

[0025] As an optional embodiment, the mass ratio of catalase, laccase, papain and ligninase is 5:2:2:1.

[0026] In the present application, the composition and ratio of the composite enzyme are further optimized, which further strengthens the degradation process of the plasticizer and improves the synergistic effect between the composite enzyme and the composite microbial agent.

[0027] As an optional embodiment, the composite oil-degrading bacteria include rhizobia, Trichosporon dermestii, Bacillus lysinicola and Bacillus aerogenes.

[0028] In the present application, the composition of the composite oil-degrading bacteria is optimized so that it can rapidly degrade oil under the influence of high salt, high oil and plasticizer, and convert it into a carbon source suitable for later anaerobic fermentation.

[0029] As an optional embodiment, the mass ratio of the composite oil-degrading bacteria to the oil waste is 1:60~80.

[0030] In the present application, the addition amount of the composite oil-degrading bacteria is optimized and limited so that the production cost can be reduced while achieving a better degradation and conversion effect.

[0031] As an optional embodiment, the mass ratio of the rhizobium, Trichosporon dermestii, Bacillus lysinicola and Bacillus aerogenes is 2:2:1:0.5.

[0032] In the present application, the ratio of the microbial agent is further optimized to further improve the oil conversion efficiency.

[0033] As an optional implementation, sepiolite is added in step S3, and the mass ratio of the sepiolite to the grease waste is 1:35-50.

[0034] In the present application, sepiolite has extremely high porosity and specific surface area, can optimize the aerobic environment and microbial community composition in the oil conversion process, promote the degradation and conversion of oil, effectively convert long-chain oil into a carbon source suitable for the composite microbial inoculant of later anaerobic fermentation, and effectively reduce the emission of ammonia and sulfur dioxide in the fermentation process, while reducing environmental pollution, avoid the loss of N and S, and promote the growth of edible fungi in the later stage. And sepiolite can modify the carbon source generated after conversion, promote the anaerobic fermentation of other waste residues in the later stage, and further improve production efficiency. At the same time, it is convenient to absorb the water produced by the whole fermentation process, so that the fermentation process is rapidly promoted, and the matrix environment obtained is suitable for the growth and development of edible fungi.

[0035] As an optional implementation, the composite microbial agent includes Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii; the mass ratio of the composite microbial agent to the solid waste residue is 1:60-80.

[0036] In the present application, anaerobic fermentation itself has the technical problem of a long fermentation cycle, which is generally solved by high-temperature fermentation. The present application effectively shortens the anaerobic fermentation process and improves production efficiency by screening and optimizing the composite microbial agent; at the same time, it can adapt to the degradation work under high salt stress, further ensuring the efficient progress of anaerobic fermentation.

[0037] As an optional implementation manner, the mass ratio of the Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii is 2:2:1.

[0038] In the present application, the ratio of the composite microbial agent is further optimized, which further improves the process of anaerobic fermentation and improves production efficiency.

[0039] Example 1 A method for greenly preparing edible fungus culture matrix using hot pot compound seasoning industrial waste residues comprises the following steps: S1. Collect the industrial waste residue of hot pot compound seasoning and heat it until the oil is completely dissolved at 100° C. for 3 min; S2, filtering the heated industrial waste residue to obtain solid waste residue and grease waste; S3, inoculating composite oil-degrading bacteria into the grease waste for oil degradation, and adding composite enzyme and sepiolite at the same time; the carbon chain length of the grease after 6 hours of degradation is C5-C8; the ventilation volume during the degradation process is 0.1L / min, and the temperature is 38°C; the composite enzyme includes catalase, laccase, papain and ligninase; the mass ratio of the composite enzyme to the grease waste is 1:70; the mass ratio of the catalase, laccase, papain and ligninase is 5:2:2:1; the composite oil-degrading bacteria includes rhizobium, skin-like trisporon, lysine bacillus and air bacillus; the mass ratio of the composite oil-degrading bacteria to the grease waste is 1:60; the mass ratio of the rhizobium, skin-like trisporon, lysine bacillus and air bacillus is 2:2:1:0.5; the mass ratio of the sepiolite to the grease waste is 1:35; S4. Add the degraded oil waste into the solid waste residue, mix them evenly, inoculate a composite microbial agent for anaerobic fermentation, ferment for 20 hours, and cool down to obtain an edible fungus culture matrix; the composite microbial agent includes Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii; the mass ratio of the composite microbial agent to the solid waste residue is 1:60; the mass ratio of the Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii is 2:2:1.

[0040] Example 2 A method for greenly preparing edible fungus culture matrix using hot pot compound seasoning industrial waste residues comprises the following steps: S1. Collect the industrial waste residue of hot pot compound seasoning and heat it until the oil is completely dissolved at 100° C. for 3 min; S2, filtering the heated industrial waste residue to obtain solid waste residue and grease waste; S3, inoculating composite oil-degrading bacteria into the grease waste for oil degradation, and adding composite enzyme and sepiolite at the same time; the carbon chain length of the grease after degradation for 7 hours is C5-C8; the ventilation volume during the degradation process is 0.1L / min, and the temperature is 40°C; the composite enzyme includes catalase, laccase, papain and ligninase; the mass ratio of the composite enzyme to the grease waste is 1:75; the mass ratio of the catalase, laccase, papain and ligninase is 5:2:2:1; the composite oil-degrading bacteria includes rhizobium, dermatophyte, lysine bacillus and aerophyte; the mass ratio of the composite oil-degrading bacteria to the grease waste is 1:70; the mass ratio of the rhizobium, dermatophyte, lysine bacillus and aerophyte is 2:2:1:0.5; the mass ratio of the sepiolite to the grease waste is 1:35; S4. Add the degraded oil waste into the solid waste residue, mix them evenly, inoculate a composite microbial agent for anaerobic fermentation, and obtain an edible fungus culture matrix after cooling; the composite microbial agent includes Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii; the mass ratio of the composite microbial agent to the solid waste residue is 1:65; the mass ratio of the Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii is 2:2:1.

[0041] Example 3 A method for greenly preparing edible fungus culture matrix using hot pot compound seasoning industrial waste residues comprises the following steps: S1. Collect the industrial waste residue of hot pot compound seasoning and heat it until the oil is completely dissolved at 110° C. for 3 min; S2, filtering the heated industrial waste residue to obtain solid waste residue and grease waste; S3, inoculating composite oil-degrading bacteria into the grease waste for oil degradation, and adding composite enzyme and sepiolite at the same time; the carbon chain length of the grease after degradation for 7 hours is C5-C8; the ventilation volume during the degradation process is 0.2L / min, and the temperature is 43°C; the composite enzyme includes catalase, laccase, papain and ligninase; the mass ratio of the composite enzyme to the grease waste is 1: 86; the mass ratio of the catalase, laccase, papain and ligninase is 5:2:2:1; the composite oil-degrading bacteria includes rhizobium, skin-like trisporon, lysine bacillus and air bacillus; the mass ratio of the composite oil-degrading bacteria to the grease waste is 1: 78; the mass ratio of the rhizobium, skin-like trisporon, lysine bacillus and air bacillus is 2:2:1:0.5; the mass ratio of the sepiolite to the grease waste is 1: 47; S4. Add the degraded oil waste into the solid waste residue, mix them evenly, inoculate a composite microbial agent for anaerobic fermentation, and obtain an edible fungus culture matrix after cooling after fermentation for 22 hours; the composite microbial agent includes Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii; the mass ratio of the composite microbial agent to the solid waste residue is 1:70; the mass ratio of the Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii is 2:2:1.

[0042] Example 4 A method for greenly preparing edible fungus culture matrix using hot pot compound seasoning industrial waste residues comprises the following steps: S1. Collect the industrial waste residue of hot pot compound seasoning and heat it until the oil is completely dissolved at 110° C. for 5 min; S2, filtering the heated industrial waste residue to obtain solid waste residue and grease waste; S3, inoculating composite oil-degrading bacteria into the grease waste for oil degradation, and adding composite enzyme and sepiolite at the same time; the carbon chain length of the grease after degradation for 8 hours is C5-C8; the ventilation volume during the degradation process is 0.2L / min, and the temperature is 45°C; the composite enzyme includes catalase, laccase, papain and ligninase; the mass ratio of the composite enzyme to the grease waste is 1:90; the mass ratio of the catalase, laccase, papain and ligninase is 5:2:2:1; the composite oil-degrading bacteria includes rhizobium, skin-like trisporon, lysine bacillus and air bacillus; the mass ratio of the composite oil-degrading bacteria to the grease waste is 1:80; the mass ratio of the rhizobium, skin-like trisporon, lysine bacillus and air bacillus is 2:2:1:0.5; the mass ratio of the sepiolite to the grease waste is 1:50; S4, adding the degraded grease waste into the solid waste residue, mixing evenly, inoculating a composite microbial agent for anaerobic fermentation, and obtaining an edible fungus culture matrix after fermentation for 24 hours and cooling down; the composite microbial agent includes Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii; the mass ratio of the composite microbial agent to the solid waste residue is 1: 80; the mass ratio of the Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii is 2:2:1.

[0043] Comparative Example 1 Comparing Comparative Example 1 with Example 2, the difference between Comparative Example 1 and Example 2 is that the carbon chain length of the oil after degradation in step S3 is greater than C8.

[0044] Comparative Example 2 Comparing Comparative Example 2 with Example 2, the difference between Comparative Example 2 and Example 2 is that the carbon chain length of the oil after degradation in step S3 is less than C5.

[0045] Comparative Example 3 Comparing Comparative Example 3 with Example 2, the difference between Comparative Example 3 and Example 2 is that the composite oil-degrading bacteria includes Trichosporon, Lysine Bacillus and Aerobacillus; the mass ratio of the composite oil-degrading bacteria to the oil waste is 1:70; the mass ratio of Trichosporon, Lysine Bacillus and Aerobacillus is 2:1:0.5.

[0046] Comparative Example 4 Comparing Comparative Example 4 with Example 2, the difference between Comparative Example 4 and Example 2 is that the composite oil-degrading bacteria includes rhizobium, skin-like trichosporon and air bacillus; the mass ratio of the composite oil-degrading bacteria to the oil waste is 1:70; the mass ratio of the rhizobium, skin-like trichosporon and air bacillus is 2:2:0.5.

[0047] Comparative Example 5 Comparing Comparative Example 5 with Example 2, the difference between Comparative Example 5 and Example 2 is that: the composite enzyme in step S3 includes catalase, laccase and ligninase; the mass ratio of the composite enzyme to the grease waste is 1:75; the mass ratio of the catalase, laccase, papain and ligninase is 5:2:1.

[0048] Comparative Example 6 Comparing Comparative Example 6 with Example 2, the difference between Comparative Example 6 and Example 2 is that the composite enzyme is not added in step S3.

[0049] Comparative Example 7 Comparing Comparative Example 7 with Example 2, the difference between Comparative Example 7 and Example 2 is that: the composite microbial agent in step S4 includes Pediococcus acidilactici and Citrobacter freundii; the mass ratio of the composite microbial agent to the solid waste residue is 1:65; the mass ratio of Pediococcus acidilactici and Citrobacter freundii is 2:1.

[0050] Comparative Example 8 Comparing Comparative Example 8 with Example 2, the difference between Comparative Example 8 and Example 2 is that: the composite microbial agent in step S4 includes Bacillus licheniformis and Citrobacter freundii; the mass ratio of the composite microbial agent to the solid waste residue is 1:65; the mass ratio of Bacillus licheniformis and Citrobacter freundii is 2:1.

[0051] Comparative Example 9 Comparing Comparative Example 9 with Example 2, the difference between Comparative Example 9 and Example 2 is that the sepiolite is not added in step S3.

[0052] Related experiments: (1) The hydrolysis rates of the examples and comparative examples after anaerobic fermentation were calculated, and the results are shown in Table 1.

[0053] Hydrolysis rate = S COD / T COD进 *100% S COD : Soluble COD in fermentation broth, mg / L; T COD进 : The total amount of COD added to the fermentation system, mg / L.

[0054] (2) The edible fungus culture matrix prepared in the embodiment and the comparative example was bagged, and the matrix filled was 3 / 5 of the bag length, 1 kg of matrix per bag, and the bag mouth was tied and sterilized. After cooling, the edible fungus mycelium was inoculated (the mycelium was oyster mushroom and shiitake mushroom, and 10 bags of each mycelium were inoculated, and the data were recorded and averaged). After the mycelium was inoculated, the fungus bag was placed in the culture room and cultured in the dark according to the conventional method. The room temperature was controlled at 25-28°C and the relative humidity of the air was 65%-70%. The mycelium growth was observed. If there was contamination by foreign bacteria, the infected fungus bags were picked out and eliminated in time to avoid infecting other fungus bags. Then the conventional method was used for fruiting. The mycelium growth rate, yield and vitamin D content of the edible fungi were recorded respectively. The results are shown in Table 2.

[0055] Table 1: Hydrolysis rate Table 2: Edible fungus cultivation data table It can be seen from Tables 1 and 2 that one or more technical solutions in the embodiments of the present application have at least the following technical effects or advantages: (1) Under the technical scheme of the present application, the degradation rate can be effectively increased in the environment of plasticizer, high fat and high salt, and the yield of edible fungus matrix can be greatly improved.

[0056] (2) The matrix prepared in the present application can effectively retain the relevant nutrients in the waste residue and convert them into nutrients suitable for the growth of edible fungi, effectively increasing the growth rate of edible fungi while increasing their yield and vitamin D content.

Claims

1. A method for green preparation of edible fungus culture matrix using hot pot compound seasoning industrial waste residue, characterized in that: The following steps are involved: S1, collecting hot pot compound seasoning industrial waste residues, and heating them until the fat is completely dissolved; S2, filtering the heated industrial waste residue to obtain solid waste residue and grease waste; S3, inoculating composite oil-degrading bacteria into the oil waste for oil degradation, adding composite enzyme and sepiolite at the same time, the carbon chain length of the oil after degradation is C5-C8; the ventilation volume during the degradation process is 0.1-0.2 L / min, and the temperature is 38-45° C.; S4, adding the degraded oil waste into the solid waste residue, mixing evenly, inoculating a composite microbial agent for anaerobic fermentation, and obtaining an edible fungus culture matrix after cooling.

2. The method for green preparation of edible fungus culture matrix using hot pot compound seasoning industrial waste residue according to claim 1, characterized in that: The complex enzyme comprises catalase, laccase, papain and ligninase.

3. The method for green preparation of edible fungus culture matrix using hot pot compound seasoning industrial waste residue according to claim 2, characterized in that: The mass ratio of the complex enzyme to the grease waste is 1:70-90.

4. The method for green preparation of edible fungus culture matrix using hot pot compound seasoning industrial waste residue according to claim 3, characterized in that: The mass ratio of the catalase, laccase, papain and ligninase is 5:2:2:

1.

5. The method for green preparation of edible fungus culture matrix using hot pot compound seasoning industrial waste residue according to claim 1, characterized in that: The composite oil-degrading bacteria include rhizobium, Trichosporon dermestii, Bacillus lysine and Bacillus aerogenes.

6. The method for green preparation of edible fungus culture matrix using hot pot compound seasoning industrial waste residue according to claim 5, characterized in that: The mass ratio of the composite oil-degrading bacteria to the oil waste is 1:60-80.

7. The method for green preparation of edible fungus culture matrix using hot pot compound seasoning industrial waste residue according to claim 6, characterized in that: The mass ratio of the rhizobium, Trichosporon dermestii, Bacillus lysine and Bacillus aerogenes is 2:2:1:0.

5.

8. The method for green preparation of edible fungus culture matrix using hot pot compound seasoning industrial waste residue according to claim 7, characterized in that: The mass ratio of the sepiolite to the grease waste is 1:35-50.

9. The method for green preparation of edible fungus culture matrix using hot pot compound seasoning industrial waste residue according to claim 1, characterized in that: The composite microbial agent comprises Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii; the mass ratio of the composite microbial agent to the solid waste residue is 1:60-80.

10. The method for green preparation of edible fungus culture matrix using hot pot compound seasoning industrial waste residue according to claim 9, characterized in that: The mass ratio of the Bacillus licheniformis, Pediococcus acidilactici and Citrobacter freundii is 2:2:1.

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