A method for producing pork flavor mycelium based on allium vegetable substrate induction

Abstract

The application discloses a kind of pork flavor mycelium production methods based on allium vegetable substrate induction.A complete path of liquid-state fermentation endogenous precursor enrichment, harvesting solid mycelium and heat treatment transformation is constructed, through the synergistic control of strain selection, substrate ratio and fermentation process, the endogenous synthesis and efficient enrichment of pork characteristic flavor precursor substances are realized, and finally the transformation and release of flavor are completed through heat treatment, to obtain a kind of solid mycelium raw material with rich pork characteristic flavor and meat-like texture.Compared with the loose texture of ground powder mycelium and the single structure of extruded protein, the method realizes the texture performance closer to real meat at a lower cost, and has clean label properties.

Description

Technical Field

[0001] This invention belongs to the field of food biotechnology, specifically relating to a method for producing pork-flavored mycelium induced by Allium genus vegetable substrates. Background Technology

[0002] Driven by the growing global demand for protein and the concept of sustainable development, the plant-based meat product market is expanding rapidly. However, insufficient flavor authenticity, layering, stability, and texture simulation have become bottlenecks restricting industry upgrading. Edible fungi mycelium, due to its high protein content, favorable amino acid composition, and natural fiber structure, is considered an ideal substitute matrix for meat products, but its practical application still faces two major technical challenges: flavor simulation and texture construction.

[0003] In terms of flavor simulation, current technology relies on the addition of exogenous synthetic flavorings or seasonings, which has three limitations: First, exogenous flavor substances have weak binding force with plant protein matrices and are prone to volatilization or degradation during processing, storage, and cooking, resulting in unstable product flavors and inconsistent top and bottom flavors; Second, synthetic flavorings have a single flavor spectrum and lack the multi-layered flavor characteristics formed by natural meat through Maillard reaction, lipid oxidation, and thiamine degradation, making it difficult to truly simulate the unique "fatty aroma," "roasted aroma," and "sulfur-like" complex aroma of pork; Third, with the rise of the clean label consumption trend, the market acceptance of products containing artificial synthetic flavorings is gradually decreasing.

[0004] In terms of texture construction, existing methods often employ grinding and compounding or high-moisture extrusion to simulate the fibrous structure of meat. This not only disrupts the natural three-dimensional network of mycelium but also increases process complexity and cost, affecting the natural properties and consistency of the product's taste. Allium vegetables (such as garlic, onions, garlic scapes, and leeks) are rich in sulfur compounds, which are precursors to the characteristic flavor of pork. However, current technologies mostly use them as ordinary seasonings or in direct thermal reactions, failing to fully explore their potential as flavor precursors in fermentation systems. Although some studies have utilized the co-fermentation of Allium plants and fungi to produce meaty flavors, their technical approach focuses on the generation of volatile flavor compounds in the fermentation supernatant, resulting in liquid flavor extracts or seasoning liquids. Their technical goals and application scenarios are all geared towards the condiment industry. This approach neither provides solid structured products that can be directly used as meat analogue matrices nor solves the problem of stable binding between flavor compounds and solid matrices. The flavors free in the liquid are easily lost during subsequent processing, and there is a complete lack of consideration for the construction and development of the product's texture. Furthermore, the flavor in this technology is essentially formed during the fermentation process, and it does not include a crucial heat treatment step that simulates a cooking process to transform precursors and build layers of flavor.

[0005] Therefore, there is an urgent need to develop a method that can use Allium vegetables as inducing substrates to achieve endogenous enrichment of pork flavor precursors in mycelium and stably release the target flavor through subsequent heat treatment, so as to realize the in-situ generation, stable binding and hierarchical construction of pork flavor in mycelial matrix, while maximizing the preservation and utilization of the natural fibrous structure of mycelium to simulate the texture of real meat. Summary of the Invention

[0006] The purpose of this invention is to provide a method for producing pork-flavored mycelium based on Allium vegetable substrates. It constructs a complete pathway that integrates liquid fermentation for endogenous enrichment of precursors, harvesting of solid mycelium, and heat treatment for transformation and shaping. Through the synergistic regulation of strain selection, substrate ratio, and fermentation process, the endogenous synthesis and efficient enrichment of pork characteristic flavor precursor substances are achieved. Finally, the transformation and release of flavor are completed through heat treatment, resulting in a solid mycelium raw material with both rich pork characteristic flavor and meat-like texture.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: A method for producing pork-flavored mycelium induced by Allium genus vegetable substrates includes the following steps: S1. Preparation of Allium Vegetable Raw Materials: Allium vegetables are processed into vegetable juice or vegetable powder (vegetable juice is used as an example in the embodiments); S2. Activation of strains and preparation of seed liquid: The edible fungi strains are activated and cultured, then transferred to a liquid culture medium to obtain seed liquid. The mycelium is collected by filtration and resuspended to obtain a fungal suspension. S3. Culture medium preparation: Add the Allium vegetable juice or vegetable powder prepared in step S1 to potato glucose liquid culture medium, sterilize and cool; S4. Inoculation and Fermentation: The bacterial suspension prepared in step S2 is inoculated into the culture medium prepared in step S3 for liquid fermentation culture. The goal is to enable the mycelium to grow efficiently and synthesize and enrich the precursor substances of pork flavor endogenously. S5. Harvesting and drying: Collect the fermented mycelium, clean it, blanch it and dry it to obtain an intermediate mycelium product rich in pork flavor precursor substances; S6. Flavor Transformation: The dried mycelium obtained in step S5 is heat-treated to activate its endogenous flavor precursors. Through Maillard reaction and Strecker degradation, the endogenous flavor precursors are transformed into pork characteristic flavor.

[0008] Furthermore, the Allium vegetable raw materials mentioned in step S1 are one or more of garlic, onion, garlic scape, and leek. These vegetables are rich in sulfur-containing amino acid precursors such as alliin and isoalliin, which can generate thiosulfinate intermediates under the action of the Alliinase enzyme system. These intermediates are key precursors for the generation of sulfur-containing compounds with characteristic meat flavor in subsequent heat treatment.

[0009] Furthermore, the preparation of the Allium vegetable raw material in step S1 can be carried out in any of the following ways: (a) Preparation of vegetable juice: Vegetable juice is obtained by washing, crushing, pressing and solid-liquid separation of Allium vegetables. The temperature of the crushing, pressing and solid-liquid separation process is controlled at 20-60℃ to prevent the degradation of heat-sensitive flavor precursor substances. The obtained vegetable juice can be temporarily stored at 4℃. (b) Preparation of vegetable powder: Wash the Allium vegetables and cut them into 2-4 mm slices or pieces. Dry them until the moisture content is 5-15% w / w. After pulverizing, pass them through a 60-100 mesh sieve to obtain vegetable powder. Seal and store in a moisture-proof container for later use.

[0010] Furthermore, the edible fungi mentioned in step S2 are oyster mushrooms or tiger shiitake mushrooms. These edible fungi have well-developed intracellular enzyme systems (alliinase-like enzymes, cystathionine-β-lyases, and transaminases, etc.), which can effectively convert precursor substances in Allium vegetables into precursor substances of pork characteristic flavor compounds through reactions such as transamination, decarboxylation, and side-chain cleavage.

[0011] Furthermore, in step S3, the amount of Allium vegetable juice added is 5-500 mL per L of potato glucose liquid culture medium; the amount of vegetable powder added is 0.5-100.0 g per L of potato glucose liquid culture medium; the pH of the culture medium is 5.0-8.0, and this weakly acidic environment is consistent with the action environment of most edible fungi intracellular flavor synthesis enzyme systems, which is conducive to the conversion and stable existence of sulfur-containing flavor compounds.

[0012] Furthermore, the conditions for liquid fermentation culture in step S4 are: temperature 15-35℃, shaking speed 50-250rpm, fermentation time 5-20 days; the bacterial suspension is prepared by resuspending mycelial wet weight volume with physiological saline at a volume ratio of 1:9, and the inoculum amount is 1%~10% of the culture medium volume.

[0013] Furthermore, the blanching in step S5 involves treating at 85-110℃ for 1-3 minutes; the drying is freeze-drying. The blanching, being a short-duration high-temperature process (such as brief treatment with boiling water or steam), can inactivate enzymes, such as oxidases, peroxidases, and proteases, preventing the degradation of flavor precursors like free monosaccharides and sulfur-containing amino acids during storage and processing. In addition, this drying process maintains the stability of flavor compounds, prevents the loss of volatile flavor substances, ensures the fullness of the product's flavor, and maintains a suitable reaction atmosphere to promote the formation and stability of flavor compounds.

[0014] Furthermore, the heat treatment temperature in step S6 is 80-150℃, and the heat treatment time is 5-45 min. This temperature range is determined based on the optimal temperature range for Maillard reaction and Strecker degradation. At this temperature, various flavor precursors (such as amino acids, reducing sugars, and sulfur-containing intermediates) enriched by mycelium during the fermentation stage are effectively activated and react, thereby generating and releasing a large amount of final pork flavor substances, including sulfur-containing compounds. This time range ensures that the flavor precursors are fully converted while avoiding excessive heat treatment. If the time is too short, the Maillard reaction intermediates will not accumulate sufficiently, and a complete flavor profile cannot be formed. If the time is too long, not only will energy consumption increase, but it may also cause the destruction of essential amino acids and loss of nutritional value.

[0015] The present invention also provides a pork-flavored mycelium product prepared by the above method, which contains abundant pork flavor substances, such as 2-undecone with a content greater than 8 μg / g and hexanal with a content greater than 2 μg / g, and has a flavor close to that of natural pork.

[0016] The present invention also provides a pork-flavored mycelium vegetarian meat product, which is made by using pork-flavored mycelium obtained by the above-mentioned production method as raw material, compounding it with food industry-acceptable auxiliary materials, and then molding and heat processing.

[0017] Furthermore, the raw material composition of the product, by mass parts, includes: 5-30 parts of dry basis of pork-flavored mycelium, 5-30 parts of wheat gluten, 5-10 parts of vegetable oil, 0.5-5 parts of carrageenan, 0.1-1 parts of beetroot red, and 50-75 parts of water. The molding process involves pressing the material under a pressure of 0.5–5 MPa for 1–10 minutes, and the heat treatment process involves baking at 110–220°C for 5–40 minutes or frying at 110–220°C for 2–12 minutes.

[0018] It is important to note that the flavor transformation treatment in step S6 is fundamentally different from the subsequent thermal processing (such as steaming, baking, and frying) in the preparation of vegetarian meat products. The purpose of step S6 is to activate endogenous flavor precursors, generate pork-characteristic flavor compounds, and form flavor-active mycelial intermediate products. The treated material is dry, pure mycelium. In contrast, the thermal processing in the subsequent vegetarian meat preparation aims to gel and restructure the composite matrix formed by the mycelium and excipients, giving the product a meat-like texture and morphology. The treated material is an aqueous compound system. The two thermal treatments act on different process stages, together constituting a complete flavor-texture integrated construction scheme.

[0019] Compared with the prior art, the present invention has the following advantages: (1) The selection of strains is specific and highly efficient: In current plant-based meat product production, the use of edible fungi such as oyster mushrooms and king oyster mushrooms is quite common. This invention innovatively selects *Pleurotus ostreatus* and *Lentinula edodes* as fermentation strains. Both strains exhibit overall mycelial flavor comparable to common strains, with rapid mycelial growth, high protein content, and strong substrate utilization. Furthermore, these two strains contain allinase-like enzymes, cystathionine-β-lyase, and transaminases, demonstrating the potential to effectively convert sulfur-containing compounds and accumulate pork flavor precursors, providing a new and feasible strain selection for enhancing the flavor of plant-based meat products.

[0020] (2) Synergistic effect of the two-step method of Allium induction and heat treatment: Mycelia obtained from fermentation on liquid media containing grains, legumes, or pure potato dextrose typically have a mild flavor and vague characteristics, generally dominated by a mushroom aroma, which differs significantly from the flavor of pork. This invention innovatively introduces Allium juice / powder into the liquid potato dextrose medium. After fermentation, the mycelia themselves accumulate a large amount of pork flavor precursors. Further heat treatment generates pork-characteristic flavor compounds such as bis(2-methyl-3-furanyl) disulfide and diallyl disulfide, providing a "sulfur-like aroma," "meaty aroma," "roasted aroma," and "nutty aroma," resulting in a rich flavor profile that closely resembles real pork, significantly superior to fermentation systems without Allium substrates.

[0021] (3) Achieving integrated construction of flavor and texture: In terms of texture, this invention abandons the two traditional approaches of grinding and compounding that damages the fiber structure and high-moisture extrusion that are costly. Instead, it directly utilizes the natural three-dimensional fiber network of intact mycelium as the texture framework. After heat treatment, this network can spontaneously form a muscle-like tissue morphology that combines elasticity and toughness, effectively simulating the fibrous cross-section and juicy chewiness of real pork. Compared to the loose texture of ground mycelium and the simple structure of extruded proteins, this method achieves a texture that more closely resembles real meat at a lower cost, while also possessing clean labeling properties. Specific Implementation

[0022] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments and experimental data. The following embodiments are for illustrative purposes only and are not intended to limit the scope of the invention.

[0023] Unless otherwise specified, the reagents, equipment and measurement methods used in this invention are all conventional products and methods in this technical field.

[0024] In the examples, the content of volatile flavor compounds was determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and mycelial biomass was expressed as dry weight. All key data are the average value ± standard deviation of three parallel experiments.

[0025] The sensory evaluation in this example used a 10-point scale, focusing on the characteristic aroma of pork. Ten trained sensory evaluators smelled the heat-treated mycelium samples and scored them comprehensively based on three dimensions: aroma intensity, realism, and harmony. The scoring criteria are as follows: 9-10 points: The pork has a rich, realistic aroma with many layers and no off-odors; 7-8 points: The pork has a distinct aroma with rich layers and no or only slight off-odors; 5-6 points: The aroma of pork can be identified, but the intensity is weak or singular, or there is a slight unpleasant odor; 3-4 points: The pork has a very faint aroma that is difficult to identify, or a noticeable unpleasant odor; 1-2 points: There is basically no characteristic pork aroma, or the off-odor is prominent; 0 points: No pork aroma whatsoever.

[0026] The bacterial suspensions used in all embodiments of this invention were prepared as follows: the cultured seed culture was filtered through three layers of sterile gauze to collect the mycelium; the mycelium was washed twice with sterile physiological saline (9 g / L NaCl) and excess water was gently drained; the obtained wet mycelium (closely packed) was considered as one volume part, and nine volumes of sterile physiological saline were added, followed by vortexing and resuspending to obtain the bacterial suspension. As a reference example, after culturing 100 mL of seed culture for 7 days, the volume of the tightly packed wet mycelium obtained by filtration was approximately 20 mL. Adding 180 mL of physiological saline at a ratio of 1:9 yielded approximately 200 mL of bacterial suspension. A normal fluctuation of ±20% in the volume of wet mycelium between different batches is possible and does not affect the effectiveness of this invention.

[0027] Example 1: Screening Experiment of Edible Fungal Strains This experiment aims to screen for edible fungal strains that can most efficiently synthesize pork-characteristic flavor compounds and form excellent fiber structures in Allium vegetables (taking garlic juice as an example) culture media. The specific experimental steps are as follows: S1. Preparation of Allium Vegetable Juice: Take fresh garlic, peel and wash it, then crush, press and filter it at a low temperature below 40℃ to obtain garlic juice.

[0028] S2. Strain activation and seed culture preparation: Strains of *Pleurotus ostreatus*, *Lentinula edodes*, *Pleurotus ostreatus*, *King oyster mushroom*, and *Flammulina velutipes* (all purchased from Beijing Bio-Tech Biotechnology Co., Ltd.) were selected. A 0.5 × 0.5 cm section was cut from the original strain using a sterile inoculation spatula. 2The mycelial blocks were inoculated with the mycelial side down in the center of potato dextrose solid medium. The plates were then placed in a 25°C incubator until the mycelium completely covered the medium surface. Five mycelial cakes were cut from the activated medium surface using an 8mm diameter sterile punch (inoculation density: 1 cake / 20 mL medium), transferred to 100 mL of potato dextrose liquid medium, and incubated at 25°C and 150 rpm for 7 days to obtain the seed culture. The seed culture was filtered through three layers of sterile gauze to obtain mycelium. The mycelium was washed multiple times with pre-sterilized physiological saline (9 g / L NaCl) to remove residual medium. Physiological saline was added at a 1:9 (v / v) ratio, and the mixture was vortexed to ensure uniform mycelial content, resulting in a mycelial suspension.

[0029] S3. Culture medium preparation: The basic culture medium is potato glucose liquid medium, with 100 mL / L garlic juice added. The initial pH of the culture medium is adjusted to 6.0 with 1 M HCl or NaOH solution. The medium is sterilized at 121℃ for 20 min and then cooled to room temperature.

[0030] S4. Fermentation culture: The mycelial suspensions of oyster mushrooms, tiger skin mushrooms, oyster mushrooms, king oyster mushrooms and enoki mushrooms were inoculated into potato glucose liquid medium at an inoculation rate of 5% (v / v) and cultured at 25℃ and 150 rpm for 10 days.

[0031] S5. Harvesting and processing of mycelium: After cultivation, the mycelium was collected by filtration, rinsed twice with pure water, blanched in boiling water at 95℃ for 2 min, and then freeze-dried under vacuum at -60℃ and 10 Pa for 48 hours to obtain dried mycelium samples of each species.

[0032] S6. Heat treatment: Take dried mycelium, place it in a programmable temperature-controlled oven, heat it to 120℃, and maintain it at this temperature for 20 min to obtain the final product. The following indicators are then measured: (1) Mycelial dry weight yield (g / L); (2) Crude protein content (dry basis, %): Kjeldahl method; (3) Content of key pork flavor substances (μg / g dry weight): GC-MS was used to determine 2-undecone (representative of fatty aroma), hexanal (herbal / fatty oxidized aroma) and diallyl disulfide (precursor of onion / garlic / meat aroma); (4) Fiber structure score (1-10 points): Scanning electron microscopy (SEM) is used to observe the compactness and orderliness of the mycelial micro-network.

[0033] The results are shown in Table 1. *Pleurotus ostreatus* and *Viola yedoensis* significantly outperformed other strains in overall performance. Not only did they have higher biomass (dry weight yield >17 g / L) and crude protein content (>35%), but most importantly, they accumulated the highest levels of pork-characteristic flavor precursors and markers (such as 2-undecone and hexanal), and their mycelial natural fiber network structure was intact and scored highly. While *Pleurotus ostreatus* and *King oyster mushroom* had high biomass, their flavor synthesis ability was weak; *Enoki mushroom* showed no significant advantage in any physicochemical or flavor indicators. Therefore, *Pleurotus ostreatus* and *Viola yedoensis* are the preferred strains for this invention, and these two strains will be selected for further in-depth research in subsequent experiments.

[0034] Table 1. Comparison of fermentation performance of different edible fungi in garlic juice culture medium

[0035] Example 2: Screening Experiment of Allium Vegetable Species This experiment aimed to compare the induction effects of four Allium vegetables—garlic, onion, garlic scapes, and leek—as inducing substrates on the mycelial growth and flavor synthesis of Pleurotus ostreatus. The experimental steps are as follows: S1. Vegetable juice preparation: Take garlic, onion, garlic scapes and leeks respectively, wash them uniformly, crush, press and filter them at a low temperature below 40℃ to obtain vegetable juice.

[0036] S2. Activation of the strain and preparation of the seed culture: *Pleurotus ostreatus* was inoculated onto potato dextrose solid medium for activation, then transferred to potato dextrose liquid medium and cultured at 25°C and 150 rpm for 7 days to obtain the seed culture. The mycelium was filtered, washed with sterile physiological saline, and resuspended to prepare a mycelial suspension.

[0037] S3. Culture medium preparation: Add 100 mL / L of the above four vegetable juices to potato glucose medium, with an initial pH of 6.0. Set pure potato glucose medium as a blank control.

[0038] S4. Fermentation and treatment: 5% (v / v) Pleurotus ostreatus suspension was inoculated into the culture medium and cultured at 25℃ and 150 rpm for 10 days.

[0039] S5. Harvesting and processing of mycelium: After cultivation, the mycelium was collected by filtration, rinsed twice with pure water, blanched at 95℃ for 2 min, and then freeze-dried under vacuum at -50℃ and 10 Pa for 48 hours to obtain dried mycelium samples of each species.

[0040] S6. Heat treatment: Take dried mycelium, place it in a programmable temperature-controlled oven, heat it to 120℃, and maintain it at this temperature for 20 min to obtain the final product. The following indicators are then measured: (1) Mycelial dry weight yield (g / L); (2) GC-MS was used to determine the total amount (total peak area) of key pork flavor compounds after heat treatment (120℃, 20min). (3) Sensory evaluation of pork flavor intensity (0-10 points, blind evaluation by a 10-person evaluation panel).

[0041] The results are shown in Table 2. When garlic and onion were used as inducing substrates, the mycelium produced, after heat treatment, exhibited significantly higher total amounts of pork characteristic flavor compounds and sensory scores than other groups, without inhibiting mycelial growth. The garlic group had the strongest and most complex flavor (combining sulfur and fatty aromas); the onion group was second, with a sweeter flavor. Garlic scapes and leeks also effectively induced the mycelium to produce identifiable pork characteristic flavors, with significantly higher total amounts of flavor compounds and sensory scores than the blank control group, making them suitable for developing mild or specific flavor-oriented plant-based meat products. The blank control group had almost no pork flavor. Therefore, when pursuing a high-intensity, rich pork flavor, garlic or onion are preferred; garlic scapes and leeks can also be used as effective substrates for products with moderate flavor intensity or distinctive flavor layers.

[0042] Table 2. Effects of different Allium species on mycelial quality

[0043] Example 3: Optimization Experiment of Allium Vegetable Addition Amount This experiment aims to investigate the effect of the amount of Allium vegetable juice (garlic juice) added on mycelial growth and flavor precursor accumulation. Specific experimental steps are as follows: S1. Preparation of Allium Vegetable Juice: Take fresh garlic, peel and wash it, then crush, press and filter it at a low temperature below 40℃ to obtain garlic juice.

[0044] S2. Activation of the mycelium and preparation of the seed culture: The mycelium of *Pleurotus ostreatus* was inoculated into potato dextrose solid medium for activation, then transferred to potato dextrose liquid medium and cultured at 25°C and 150 rpm for 7 days to obtain the seed culture. The mycelium was filtered, washed with sterile physiological saline, and resuspended to prepare a mycelial suspension.

[0045] S3. Culture medium preparation: Add 0, 2, 5, 50, 100, 200, 500, and 600 mL / L of garlic juice to potato glucose medium, respectively, adjust the pH to 6.0, and sterilize at 121℃ for 20 min.

[0046] S4. Fermentation culture: Inoculate the oyster mushroom suspension into the culture medium at an inoculation rate of 5% (v / v) and culture at 25℃ and 150 rpm for 10 days.

[0047] S5. Harvesting and processing of mycelium: After cultivation, the mycelium was collected by filtration, rinsed twice with pure water, blanched at 95℃ for 2 min, and then freeze-dried under vacuum at -60℃ and 10 Pa for 48 hours to obtain dried mycelium samples of each species.

[0048] S6. Heat treatment: Take dried mycelium, place it in a programmable temperature-controlled oven, heat it to 120℃, and maintain it at this temperature for 20 min to obtain the final product. The following indicators are then measured: (1) Mycelial dry weight yield (g / L); (2) Total free amino acid content in dried mycelium (ninhydrin method); (3) Perform GC-MS analysis and sensory evaluation (0-10 points, blind evaluation by a 10-person evaluation panel) on the heat-treated samples.

[0049] The results are shown in Table 3. When the amount of garlic juice added was 100 mL / L, the optimal balance between mycelial growth and flavor precursor accumulation was achieved. At this point, the mycelial yield was not significantly inhibited, while the accumulation of flavor precursors (total free amino acids) within the mycelium was the highest, resulting in the most intense and harmonious pork flavor after heat treatment (sensory score 9.2). Too low an addition amount resulted in insufficient induction, while too high an addition amount might inhibit mycelial growth due to the antibacterial components in garlic, and an overly strong garlic flavor could mask the complexity of the pork flavor, leading to a lower sensory score. Therefore, the preferred addition amount of allium vegetable juice is 5-500 mL / L, more preferably 50-200 mL / L, and optimally 100 mL / L.

[0050] Table 3. Effects of Garlic Juice Addition Amount on Fermentation Process and Product Quality

[0051] Example 4: Initial pH Experiment of Fermentation This experiment aimed to investigate the effects of the initial pH of the culture medium on the mycelial growth, cell membrane integrity, and flavor metabolism of *Pleurotus ostreatus*. The specific experimental steps are as follows: S1. Preparation of Allium Vegetable Juice: Take fresh garlic, peel and wash it, then crush, press and filter it at a low temperature below 40℃ to obtain garlic juice.

[0052] S2. Activation of the mycelium and preparation of the seed culture: The mycelium of *Pleurotus ostreatus* was inoculated into potato dextrose solid medium for activation, then transferred to potato dextrose liquid medium and cultured at 25°C and 150 rpm for 7 days to obtain the seed culture. The mycelium was filtered, washed with sterile physiological saline, and resuspended to prepare a mycelial suspension.

[0053] S3. Culture medium preparation: Add 100 mL / L of garlic juice to potato glucose liquid culture medium, adjust the initial pH to 4.0, 5.0, 6.0, 7.0, 8.0 and 9.0 respectively, and sterilize at 121℃ for 20 min.

[0054] S4. Fermentation culture: Inoculate the oyster mushroom suspension into the culture medium at an inoculation rate of 5% (v / v) and culture at 25℃ and 150 rpm for 10 days.

[0055] S5. Harvesting and processing of mycelium: After cultivation, the mycelium was collected by filtration, rinsed twice with pure water, blanched at 95℃ for 2 min, and then freeze-dried under vacuum at -60℃ and 10 Pa for 48 hours to obtain dried mycelium samples of each species.

[0056] S6. Heat treatment: Take the dried mycelium, place it in a programmable temperature-controlled oven, heat it to 120℃, and keep it at this temperature for 20 min to obtain the final product. Determine the cell membrane integrity (conductivity method), dry weight yield and total free amino acid content.

[0057] The results are shown in Table 4. At an initial pH of 6.0, the mycelial growth was optimal, yield was highest, cell membranes remained intact, and the accumulation of flavor precursors (total free amino acids) was greatest. An acidic environment (pH < 5.0) damaged cell membranes, inhibited normal mycelial growth and metabolic activity, leading to a decrease in both biomass and flavor compound synthesis. An alkaline environment (pH > 8.0) deviated from the optimal pH for flavor synthases, resulting in decreased precursor accumulation and reduced conversion efficiency of characteristic pork flavor precursors such as thiols and pyrazines. Therefore, the preferred initial fermentation pH is 5.0–8.0, with 6.0 being optimal.

[0058] Table 4. Effects of initial pH on fermentation process and mycelial quality

[0059] Example 5: Fermentation Temperature Optimization Experiment This experiment aims to investigate the effects of fermentation temperature on mycelial growth and secondary metabolism of pork flavor. The specific experimental steps are as follows: S1. Preparation of Allium Vegetable Juice: Take fresh garlic, peel and wash it, then crush, press and filter it at a low temperature below 40℃ to obtain garlic juice.

[0060] S2. Activation of the mycelium and preparation of the seed culture: The mycelium of *Pleurotus ostreatus* was inoculated into potato dextrose solid medium for activation, then transferred to potato dextrose liquid medium and cultured at 25°C and 150 rpm for 7 days to obtain the seed culture. The mycelium was filtered, washed with sterile physiological saline, and resuspended to prepare a mycelial suspension.

[0061] S3. Culture medium preparation: Add 100 mL / L of garlic juice to potato glucose liquid culture medium, adjust the initial pH to 6.0, and sterilize at 121℃ for 20 min.

[0062] S4. Fermentation culture: Inoculate the oyster mushroom suspension at an inoculation rate of 5% (v / v) into the culture medium and place it in a constant temperature shaker at 10, 15, 20, 25, 30, 35 and 40℃ respectively, and culture at 150 rpm for 10 days.

[0063] S5. Harvesting and processing of mycelium: After cultivation, the mycelium was collected by filtration, rinsed twice with pure water, blanched at 95℃ for 2 min, and then freeze-dried under vacuum at -60℃ and 10 Pa for 48 hours to obtain dried mycelium samples of each species.

[0064] S6. Heat treatment: Take the dried mycelium, place it in a programmable temperature-controlled oven, heat it to 120℃, and keep it at this temperature for 20 min to obtain the final product. Determine the dry weight yield and the content of the key flavor compound 2-undecone.

[0065] The results are shown in Table 5. 25℃ is the optimal balance point between growth and flavor synthesis. At this temperature, mycelial yield is high, and the content of the key pork flavor compound 2-undecone produced after heat treatment is highest. Below 20℃, metabolism is slow; above 30℃, mycelial growth accelerates, but metabolic flow may be directed towards biomass synthesis, inhibiting secondary flavor metabolism. Furthermore, high temperatures may lead to the volatilization of flavor precursors. Therefore, the preferred fermentation temperature is 15-35℃, with 25℃ being optimal.

[0066] Table 5. Effects of fermentation temperature on mycelial growth and flavor synthesis

[0067] Example 6: Experiment on Optimization of Shaker Speed ​​(Dissolved Oxygen / Shear Force) This experiment aims to investigate the effects of shaker speed on dissolved oxygen levels, mycelial morphology, and final flavor synthesis efficiency in the fermentation system, and to determine the optimal balance point between dissolved oxygen and shear force. The specific experimental steps are as follows: S1. Preparation of Allium Vegetable Juice: Take fresh garlic, peel and wash it, then crush, press and filter it at a low temperature below 40℃ to obtain garlic juice.

[0068] S2. Activation of the mycelium and preparation of the seed culture: The mycelium of *Pleurotus ostreatus* was inoculated into potato dextrose solid medium for activation, then transferred to potato dextrose liquid medium and cultured at 25°C and 150 rpm for 7 days to obtain the seed culture. The mycelium was filtered, washed with sterile physiological saline, and resuspended to prepare a mycelial suspension.

[0069] S3. Culture medium preparation: Add 100 mL / L of garlic juice to potato glucose medium, adjust the initial pH to 6.0, and sterilize at 121℃ for 20 min.

[0070] S4. Fermentation culture: Inoculate the oyster mushroom suspension (5% v / v) into the culture medium and place it in a constant temperature shaker at 25℃ with the rotation speed gradient set as follows: 20, 50, 100, 150, 200, 250, 300 rpm, and culture for 10 days.

[0071] S5. Harvesting and processing of mycelium: After cultivation, the mycelium was collected by filtration, rinsed twice with pure water, blanched at 95℃ for 2 min, and then freeze-dried under vacuum at -60℃ and 10 Pa for 48 hours to obtain dried mycelium samples of each species.

[0072] S6. Heat treatment: Take the dried mycelium, place it in a programmable temperature-controlled oven, heat it to 120℃, and keep it at this temperature for 20 min to obtain the final product. Measure the dissolved oxygen (DO%), mycelium morphology, dry weight yield, and content of characteristic flavor substances after heat treatment.

[0073] The results are shown in Table 6. At a shaking speed of 150 rpm, all indicators reached optimal balance: dissolved oxygen level (45%) met the requirements of aerobic metabolism, and the mycelial morphology was small and uniform, indicating vigorous metabolism. Correspondingly, the mycelial yield and the content of the key pork flavor compound (2-undecone) produced after heat treatment both reached their peak values. However, when the shaking speed was below 50 rpm, dissolved oxygen was severely insufficient, mycelia clumped together, metabolism was low, and the mycelia were prone to anaerobic metabolism, accumulating byproducts such as lactic acid and inhibiting the synthesis of target flavor compounds. When the shaking speed was above 250 rpm, excessive shear force was generated, damaging the mycelia and destroying their cell integrity, which in turn affected the mycelial yield and flavor synthesis ability. Therefore, although the dissolved oxygen was high, the yield and flavor synthesis efficiency decreased. Therefore, the optimal shaking speed is 50-250 rpm, with 150 rpm being the best.

[0074] Table 6. Effects of shaking speed on fermentation process and mycelial quality

[0075] Example 7: Fermentation culture time optimization experiment This experiment aimed to investigate the effects of culture time on mycelial biomass accumulation, flavor precursor synthesis, and the flavor quality of the final product, and to determine the optimal harvest window. The specific experimental steps are as follows: S1. Preparation of Allium Vegetable Juice: Take fresh garlic, peel and wash it, then crush, press and filter it at a low temperature below 40℃ to obtain garlic juice.

[0076] S2. Activation of the mycelium and preparation of the seed culture: The mycelium of *Pleurotus ostreatus* was inoculated into potato dextrose solid medium for activation, then transferred to potato dextrose liquid medium and cultured at 25°C and 150 rpm for 7 days to obtain the seed culture. The mycelium was filtered, washed with sterile physiological saline, and resuspended to prepare a mycelial suspension.

[0077] S3. Culture medium preparation: Add 100 mL / L of garlic juice to potato glucose medium, adjust the initial pH to 6.0, and sterilize at 121℃ for 20 min.

[0078] S4. Fermentation culture: Inoculate the oyster mushroom suspension (5% v / v) into the culture medium and culture at 25℃ and 150 rpm for 3, 5, 8, 12, 15, 20 and 25 days.

[0079] S5. Harvesting and processing of mycelium: After cultivation, the mycelium was collected by filtration, rinsed twice with pure water, blanched at 95℃ for 2 min, and then freeze-dried under vacuum at -60℃ and 10 Pa for 48 hours to obtain dried mycelium samples of each species.

[0080] S6. Heat Treatment: Take dried mycelium, place it in a programmable temperature-controlled oven, heat to 120℃, and maintain at this temperature for 20 min to obtain the final product. Measure the total free amino acid and total reducing sugar content (key flavor precursor indicators) of the freeze-dried sample. Analyze the total peak area of ​​volatile flavor compounds in the heat-treated product using GC-MS, and perform sensory evaluation (pork flavor intensity and harmony, 0-10 points). The results are shown in Table 7. The fermentation process exhibits distinct stages: days 3-5 represent the rapid mycelial growth period, days 5-8 represent the rapid accumulation period of flavor precursors, and days 8-12 represent the peak accumulation of flavor precursors. If the cultivation time is shorter than 5 days (e.g., 3 days), precursor accumulation is insufficient, resulting in a bland flavor; if it is longer than 20 days (e.g., 25 days), the mycelium enters a decline phase, some precursors are consumed by its own metabolism, and undesirable flavors may be produced, leading to a decrease in total flavor compounds. Therefore, the optimal fermentation cultivation time is 5-20 days, more preferably 8-12 days.

[0081] Table 7. Dynamic effects of culture time on mycelial growth and flavor compound accumulation.

[0082] Example 8: Experiment on optimization of blanching process parameters This experiment aims to optimize blanching conditions (temperature and time), efficiently inactivate key enzymes that lead to the degradation of flavor precursors, while maximizing the retention of pork flavor precursors accumulated in the mycelium, and laying the foundation for the explosive presentation of flavor substances in subsequent heat treatment. The specific experimental steps are as follows: S1. Sample preparation: Mycelium was cultured under the preferred conditions (Pleurotus ostreatus, 100 mL / L garlic juice, pH 6.0, 25℃, 150 rpm for 10 days), filtered and collected, and rinsed twice with pure water to obtain fresh wet mycelium of the same batch.

[0083] S2. Blanching treatment: After the wet mycelium was evenly mixed, it was divided into several experimental groups and a control group (without blanching treatment) was set up. Blanching treatment was carried out at 75℃, 85℃, 95℃, 98℃, 100℃, 110℃ and 120℃ respectively, and four time gradients of 0.5, 1, 3 and 5 min were uniformly set at each temperature.

[0084] S3. Post-processing and measurement: (1) Enzyme activity determination: Immediately after blanching, a portion of mycelial samples were taken to determine their residual peroxidase (POD) activity (guaiacol method). The relative residual rate of each group was calculated with the control group activity as 100%.

[0085] (2) Retention rate of flavor precursors: After blanching, the mycelium was rapidly cooled and drained, and then uniformly freeze-dried under vacuum. The content of key pork flavor precursor substances (indicating total free amino acids and total reducing sugars) in the dried mycelium was determined by high performance liquid chromatography (HPLC), and the retention rate was calculated based on the content of the control group.

[0086] The results are shown in Table 8. Below 85℃, even with extended treatment time, enzyme inactivation was incomplete; while above 110℃, flavor loss was likely. Effective inactivation and high retention rates of flavor precursors could be achieved within the 85-110℃ range, with 98℃ showing the best overall performance. Particularly at 2 min, POD residual activity was lowest, flavor precursor retention was highest, and the final product achieved a sensory score of 9.2. Therefore, the preferred blanching conditions are 85-110℃ for 1-3 min, and more preferably 98℃ for 2 min.

[0087] Table 8 Effects of blanching temperature and time on mycelial quality

[0088] Example 9: Heat Treatment Process Optimization Experiment This experiment aims to optimize the heat treatment temperature and time to promote the full reaction of flavor precursors (amino acids, reducing sugars, sulfur-containing compounds, etc.) within the mycelium, transforming them into the final characteristic flavor compounds of pork and forming a suitable texture. The specific experimental steps are as follows: S1. Sample preparation: Fermented under preferred conditions (Pleurotus ostreatus, 100 mL / L garlic juice, pH 6.0, 25℃, 150 rpm for 10 days), and then blanched at 98℃ for 2 min and freeze-dried under vacuum to obtain dried mycelium.

[0089] S2. Heat treatment: Spread the dried mycelium evenly on a tray, place it in a programmable temperature-controlled oven, raise it to the target temperature, and maintain it for a certain treatment time. Set the following target temperatures: 70℃, 80℃, 95℃, 110℃, 120℃, 135℃, 150℃, 165℃, and treatment times: 2 min, 5 min, 10 min, 20 min, 30 min, 45 min, 60 min.

[0090] S3. Measurement and Evaluation: (1) Sensory evaluation: 10 trained evaluators conducted blind evaluations and scored the pork flavor intensity, realism, harmony and unpleasant odors (0-10 points).

[0091] (2) Texture analysis: The hardness and elasticity of the product were measured using a texture analyzer.

[0092] The results are shown in Table 9. Heat treatment temperature and time are the core factors synergistically affecting the flavor and texture of the final product. Within the range of 80-150℃ and 5-45min, the product can form a recognizable pork characteristic flavor, and the hardness and elasticity increase with increasing temperature. Among them, when treated at 80-95℃, the Maillard reaction and Strecker degradation are relatively low, the flavor transformation is not yet sufficient, the sensory score is low, the product flavor is mild but there is no obvious unpleasant odor, which is still within the acceptable range. When the temperature rises to 95-135℃ and the treatment time is 10-30min, the flavor precursors are fully transformed, the product can form excellent pork characteristic flavor and suitable texture, and the sensory score is high. Among them, the core optimization zone is the treatment time of 110-120℃ for 20-30min, with a sensory score ≥9.0 and the best balance between hardness and elasticity is achieved. However, when the treatment temperature is >135℃, it will lead to over-reaction, loss of flavor substances, the generation of burnt flavor, and a sharp decrease in sensory score. At the same time, the product hardness increases sharply and elasticity deteriorates due to excessive dehydration. Therefore, the optimal heat treatment conditions are 80-150℃ for 5-45 min, more preferably 95-135℃ for 10-30 min, and 110-120℃ for 20-30 min.

[0093] Table 9. Effects of heat treatment conditions on the quality of the final mycelial product.

[0094]

[0095] Example 10: Optimization Experiment of Formula for Pork-Flavored Mycelium Vegetarian Meat Products (Vegetarian Whole Cut Meat) This embodiment aims to investigate the effects of the ratio of mycelium to gluten and the amount of edible gum added on the quality of the final product, vegetarian whole-cut meat. The specific experimental steps are as follows: S1. Raw material preparation: Using *Pleurotus ostreatus* as the spawn, fermentation was carried out for 10 days at 25℃ and 150 rpm in potato dextrose liquid medium (pH 6.0) with 100 mL / L garlic juice added. After harvesting the mycelium, it was blanched at 98℃ for 2 min and then freeze-dried under vacuum to constant weight to obtain dried mycelium rich in pork flavor precursors for later use.

[0096] S2. Fixed base formula (parts by weight): 8 parts soybean oil, 0.5 parts beetroot, 61 parts water. A single-factor experimental design was used to investigate the following two factors: Series A: Effect of mycelium to gluten ratio, with a fixed carrageenan addition of 2.0 parts. Five treatment groups were set up, and the amounts of mycelium and gluten (dry basis weight parts) are shown in Table 10; Table 10. Dosage of mycelium and gluten (dry basis weight)

[0097] Series B: Effect of edible gum (carrageenan) addition amount, with fixed mycelium and gluten powder both at 17.5 parts. Five treatment groups were set up with carrageenan addition amounts as follows: B1: 0.2 parts, B2: 0.5 parts, B3: 2.0 parts, B4: 5.0 parts, and B5: 7.0 parts.

[0098] S3. Product preparation process: Mix all components evenly according to the formula, place them in a mold, press and shape them under a pressure of 2.5 MPa for 5 min, and then bake them at 150℃ for 20 min to obtain vegetarian whole-cut meat products.

[0099] S4. Evaluation indicators: Sensory evaluation and textural analysis (hardness, elasticity) were performed on each group of products. The results are shown in the table below.

[0100] Table 11. Impact of vegetarian whole-cut meat formulation on product quality

[0101] The results showed that a balanced ratio of mycelium to wheat gluten (5–30 parts, with 17.5:17.5 being the best) was key to achieving good texture and flavor. Carrageenan effectively improved product texture in the range of 0.5–5 parts, with the best overall effect at 2.0 parts.

[0102] Example 11: The effect of molding pressure on the quality of whole-cut vegetarian meat products This embodiment aims to investigate the effect of molding pressure on the quality of the final product, vegetarian whole-cut meat products. The specific experimental steps are as follows: S1. Raw materials and formulation: The optimized formulation in Example 10 was used (17.5 parts mycelium, 17.5 parts wheat gluten, 2.0 parts carrageenan, 8 parts soybean oil, 0.5 parts beetroot red, and 61 parts water).

[0103] S2. Experimental design: The holding time was fixed at 5 min, and different molding pressure gradients were set: 0.25, 0.5, 2.5, 5.0, 7.5 MPa.

[0104] S3. Product preparation and evaluation: After molding under the set pressure, the products are baked at 150℃ for 20 min, and then sensory evaluation and texture analysis are performed.

[0105] Table 12 Effect of forming pressure on the quality of whole-cut vegetarian meat

[0106] The results show that the product achieves excellent texture and sensory quality within a pressure range of 0.5–5.0 MPa, with 2.5 MPa being the optimal molding pressure, at which both elasticity and sensory scores reach their peak. Too low a pressure (<0.5 MPa) results in a loose structure; too high a pressure (>5.0 MPa) results in an overly hard product with a deteriorated taste. Therefore, a molding pressure of 0.5–5.0 MPa is preferred, and 2.5 MPa is more preferable.

[0107] Example 12: Effects of heat processing conditions (baking) on ​​the flavor and texture of vegetarian whole-cut meat products This embodiment aims to verify the heat processing (baking) conditions (110-220℃, 5-40 min) and to clarify that it is not only a ripening process, but also a key step in flavor transformation.

[0108] S1. Raw materials and formulation: Same as in Example 11, using an optimized formulation. Molding conditions were uniformly set at 2.5 MPa for 5 min.

[0109] S2. Experimental Design: Referring to the correspondence between "high temperature for short time and low temperature for long time" in the conventional baking process of meat products, the following different combinations of baking temperature and time were set up: G1: 100℃, 40 min; G2: 110℃, 40 min; G3: 150℃, 20 min; G4: 180℃, 15 min; G5: 220℃, 5 min; G6: 250℃, 5 min; S3. Evaluation indicators: sensory scores, texture analysis, and GC-MS analysis of changes in the content of key pork flavor compounds (such as 2-undecone).

[0110] Table 13 Effects of Baking Conditions on the Quality and Flavor of Vegetarian Whole-Cut Meat

[0111] The results are shown in Table 13. Baking within the range of 110-220℃ (with corresponding time adjustments) not only resulted in a good texture for the product, but more importantly, significantly promoted the formation of characteristic flavor compounds (such as 2-undecone), leading to high sensory scores. Too low a temperature (100℃) resulted in insufficient flavor conversion, while too high a temperature (250℃) led to deterioration of texture and loss of flavor compounds. Therefore, the preferred baking conditions are 110-220℃ for 5-40 min, and more preferably 150-180℃ for 15-20 min.

[0112] Comparative Example 1: Direct heat treatment of uninduced Allium mycelium This comparative example aims to demonstrate that mycelium uninduced by Allium vegetables lacks the characteristic flavor of pork after direct heat treatment, thus confirming that Allium induction is a necessary condition for flavor development. The specific steps are as follows: S1. Mycelium preparation: The same strain (Pleurotus ostreatus) and fermentation conditions as in Example 1 were used, but the culture medium was pure potato dextrose liquid medium (without adding Allium vegetable juice / powder), and cultured at 25°C and 150 rpm for 10 days.

[0113] S2. Harvesting and processing of mycelium: After cultivation, the mycelium was collected by filtration, rinsed twice with pure water, blanched at 98℃ for 2 minutes, and then freeze-dried under vacuum to obtain dried mycelium.

[0114] S3. Heat treatment: Take the dried mycelium and heat treat it according to the optimal conditions of Example 9 (120℃, 20 min).

[0115] The dry weight yield of the obtained mycelium was 20.8 g / L, but GC-MS analysis showed that its content of pork characteristic flavor substances (such as 2-undecone and hexanal) was extremely low (<1 μg / g), and the sensory evaluation was "typical mushroom flavor, completely lacking meat aroma". The results indicate that without specific induction from Allium vegetable substrates, the mycelium cannot endogenously synthesize the key precursors required for pork flavor.

[0116] Comparative Example 2: Preparation of vegetarian meat products without the addition of Allium genus mycelium This comparative example aims to demonstrate that if the mycelium is not induced by Allium vegetables (i.e., Allium vegetable juice is not added to the culture medium), even if the same formula and process are subsequently used, it is impossible to obtain a vegetarian meat product with pork-like flavor.

[0117] S1. Mycelium preparation (control): The same strain (Pleurotus ostreatus) and fermentation conditions as in Example 10 were used, but the culture medium was pure potato glucose liquid medium (without adding Allium vegetable juice). After harvesting, the mycelium was subjected to the same blanching (98°C, 2 min) and vacuum freeze-drying treatment to obtain control mycelium.

[0118] S2. Preparation of vegetarian meat products: Using the above-mentioned control mycelium, vegetarian whole-cut meat products were prepared according to the optimized formula (17.5 parts mycelium, 17.5 parts gluten, 2.0 parts carrageenan, 8 parts soybean oil, 0.5 parts beetroot red, 61 parts water) and process (2.5 MPa molding, 150℃ baking for 20 min) in Example 11.

[0119] Sensory and flavor comparisons were performed between the comparative product and group G2 in Example 12, and the results are shown in Table 14.

[0120] Table 14 Comparison of product quality between Comparative Example 2 and the embodiments of the present invention

[0121] The results showed that subsequent compounding and heat processing alone could not induce pork-like flavor in mycelia that had not been induced by Allium vegetables. This, in turn, demonstrates the crucial and irreplaceable nature of the Allium vegetable induction and endogenous precursor enrichment steps.

[0122] Comparative Example 3: Exogenous Addition of Pork Flavoring The common mycelium obtained in Comparative Example 2 was dried and then physically mixed with 1.0% (w / w) of commercially available pork powder flavoring, and heat-treated at 120℃ for 20 min. Sensory evaluation showed that the flavoring-added group initially exhibited a strong but unnatural "artificial meat" odor. After heat treatment, the artificial flavor significantly decreased, while chemical off-odors became prominent, and the mushroom flavor became more pronounced. The characteristic pork aroma was rich, natural, and well-balanced. This indicates that exogenous flavoring cannot replace endogenous induction pathways to achieve stable, lasting, and natural flavor release.

[0123] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for producing pork-flavored mycelium induced by Allium vegetables, characterized in that: Includes the following steps: S1. Preparation of Allium Vegetable Raw Materials: Allium vegetables are processed into vegetable juice or vegetable powder; S2. Activation of spores and preparation of seed liquid: The edible fungi spores are activated and cultured, then transferred to a liquid culture medium to obtain seed liquid. The mycelium is collected by filtration and resuspended to obtain a fungal suspension. S3. Culture medium preparation: Add the Allium vegetable juice or vegetable powder prepared in step S1 to potato glucose liquid culture medium, sterilize and cool; S4. Inoculation and fermentation: The bacterial suspension prepared in step S2 is inoculated into the culture medium prepared in step S3 for liquid fermentation culture; S5. Harvesting and drying: Collect the fermented mycelium, and then clean, sterilize and dry it; S6. Flavor transformation: The dried mycelium obtained in step S5 is heat-treated to transform its endogenous flavor precursors into characteristic pork flavor.

2. The production method according to claim 1, characterized in that: The Allium vegetable raw materials mentioned in step S1 are one or more of garlic, onion, garlic scapes, and leeks.

3. The production method according to claim 1, characterized in that: The preparation of the Allium vegetable raw material in step S1 can be carried out in any of the following ways: (a) Preparation of vegetable juice: Vegetable juice is obtained by washing, crushing, pressing and solid-liquid separation of Allium vegetables, and the temperature of crushing, pressing and solid-liquid separation process is controlled at 20-60℃; (b) Preparation of vegetable powder: Wash the Allium vegetables and cut them into 2-4 mm slices or pieces. Dry them until the moisture content is 5-15% w / w. After pulverizing, pass them through a 60-100 mesh sieve to obtain vegetable powder.

4. The production method according to claim 1, characterized in that: The edible fungus mentioned in step S2 is either oyster mushroom or tiger skin mushroom.

5. The production method according to claim 1, characterized in that: In step S3, the amount of Allium vegetable juice added is 5-500 mL per L of potato glucose liquid culture medium; the amount of vegetable powder added is 0.5-100 g per L of potato glucose liquid culture medium, and the pH of the culture medium is 5-8.

6. The production method according to claim 1, characterized in that: The conditions for liquid fermentation culture in step S4 are: temperature 15-35℃, shaking speed 50-250 rpm, fermentation time 5-20 days; the bacterial suspension is prepared by resuspending the wet weight volume of mycelium with physiological saline at a volume ratio of 1:9, and the inoculum amount is 1%~10% of the culture medium volume.

7. The production method according to claim 1, characterized in that: The blanching in step S5 is performed at 85-110℃ for 1-3 minutes; the drying is performed by vacuum freeze drying.

8. The production method according to claim 1, characterized in that: The heat treatment temperature in step S6 is 80-150℃, and the heat treatment time is 5-45 min.

9. A pork-flavored mycelium-based vegetarian meat product, characterized in that: Pork-flavored mycelium prepared by the production method according to any one of claims 1 to 8 is used as raw material, compounded with food industry-acceptable excipients, and then formed and heat-processed.

10. The pork-flavored mycelium vegetarian meat product according to claim 9, characterized in that: The raw material composition of the product, by mass parts, includes: 5-30 parts dry basis of pork-flavored mycelium, 5-30 parts of wheat gluten, 5-10 parts of vegetable oil, 0.5-5 parts of carrageenan, 0.1-1 parts of beetroot red, and 50-75 parts of water. The edible gum is selected from one or more of carrageenan, konjac gum, and xanthan gum; the natural colorant is selected from one or more of beet red, red yeast rice, and paprika oleoresin; the molding is performed by pressing under a pressure of 0.5 to 5 MPa for 1 to 10 minutes; and the heat treatment is performed by baking at 110 to 220°C for 5 to 40 minutes or frying at 110 to 220°C for 2 to 12 minutes.

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