87 results about "Bolete" patented technology

The invention discloses a method for preparing an efficient probiotic preparation from macrofungi bacterial liquid (mycoplasm). The method comprises the following steps: preparing a liquid or a solid culture medium from agricultural and sideline products and culturing fungi to obtain a bacterial liquid or a mycoplasm; carrying out physical and biological treatment on the bacterial liquid or the mycoplasm to enable polysaccharide polypeptide substances to be released from cells and adding a nitrogen source and a carbon source to prepare a probiotics culture medium; and then inoculating the probiotics and culturing to obtain the efficient probiotic preparation. The fungi comprise medicinal (edible) fungi of lentinu edodes, agrocybe cylindracea, morchella, pholiota nameko, hericium erinaceus, bolete, pleurotus nebrodensis, pleurotus citrinopileatus, lucid ganoderma, coriolus versicolor, cordyceps taishanensis, poria cocos, bamboo fungus, lactarius deliciosus and the like; and the probiotics is one or more selected from bacillus, saccharomycete, lactobacillus, enterococcus, bifidobacterium and the like. The probiotic preparation prepared by the method disclosed by the invention is rich in active substances, such as polysaccharides and polypeptides, has better health and treatment effects that those of a conventional probiotic preparation and can be used as therapeutic drugs and health foods or feed additives of human and animal gastrointestinal diseases.

The invention discloses a method for producing edible fungi flavoring powder, and belongs to the field of novel biological products. For solving the technical problems, the invention provides the method for producing the edible fungi flavoring powder for keeping the nutritional and functional components of fungi and keeping original flavor and form. The method comprises the following steps of: a, raw material treatment: cleaning and slicing at least one of fresh tricholoma matsutake, toadstool, bolete, sarcodon quel, hericium erinaceus, lentinus edodes, pleurotus cornucopiae, pleurotus eryngii, cantharellus cibarius, termitomyces albuminosus, agrocybe cylindracea, lactarius deliciosus and russulaceae and fresh truffle, and drying the surface moisture in air; b, freezing; c, vacuum drying; d, resolving and drying; e, crushing; and f, sterile packing. The flavoring powder produced by using the method can keep original flavor and form, the nutritional and functional components are not lost, the indexes of the stored flavoring powder are in accordance with the regulation of edible fungi health standard GB7096-2003, and the water content index of the flavoring powder is lower than 1 / 3 of the national standard.

The invention discloses bolete extracting solution and beverages, belonging to the field of edible fungi beverages. The preparation method of the bolete extracting solution comprises the following steps of: extracting crushed bolete dry powder or fresh bolete slurry in water, then filtering to obtain filtrate, centrifuging the filtrate, and collecting supernate. By utilizing the bolete extracting solution, different flavors of bolete beverages can be prepared. The bolete beverage has rich nutrient components and simultaneously contains a great deal of polysaccharides with the functions of improving body immunity, reducing the blood sugar levels and cholesterol, resisting the ageing, and the like; secondly, the invention is convenient to carry and ready to drink and solves the problem that fresh bolete is difficult to store and transport; the invention can be also used as raw materials of beverages and food processing and prepared into different flavors of beverages; and besides, the invention has simple method, low cost and no environmental pollution.

The present invention discloses boletus edulis Maillard flavor peptide and a preparation method thereof. The boletus edulis Maillard flavor peptide is prepared by the following step: carrying out enzymatic hydrolysis treatment on treated fresh boletus edulis or the remained leftover bits and pieces of the boletus edulis after processed; carrying out ultrafiltration enrichment of the flavor peptide, carrying out Maillard reaction, concentration and spraying drying, and obtaining the boletus edulis Maillard flavor peptide. The prepared boletus edulis Maillard flavor peptide is strong in fresh flavor, has a natural flavor, can effectively enhance mellowness and delayed permeation property of seasonings and food, and is an ideal food additive and freshener. The boletus edulis Maillard flavor peptide can be used as an additive for puffed food, instant food and meat products, and can be used as a basic raw material for new natural compound seasonings. The boletus edulis Maillard flavor peptide has good development prospects.

The invention discloses a refreshing method of bolete, belonging to the technical field of edible fungi refreshment. The refreshing method comprises the following steps of: carrying out pre-cooling treatment and sortation on bolete that is just picked, then putting into preservative pre-cooled at the temperature of 2 DEG C and soaking, draining moisture on the surface of the thallus and air-drying the surface, and finally sub-packing in refreshing bags and storing under the temperature of 0 to 3 DEG C. The method can ensure that the bolete keeps original flavor for a long time with the refreshing time up to more than one mouth; the problems of microbiological contamination, decay, ageing, and the like can not occur in the storage process and provide materials for further processing the bolete; and besides, the invention has simple method and low cost.

The invention provides a concentrated soup base and processing technology thereof. The concentrated soup base comprises 40-50% of water, 15-20% of wild bolete, 20-25% of mountain dark-bone chicken, 5-8% of fresh pig bone, 7-10% of salt, 3-5% of monosodium glutamate, 0.05-0.1% of nucleotide (I+G), 0.5-1% of redjujube, 0.5-1% of medlar and 0.5-1% of old ginger by weight percent. The wild edible fungi and mountain dark-bone chicken are taken as main raw material, stewing is respectively carried out at different temperatures, chicken is decomposed by proteinase, then low temperature concentrationis carried out, thus obtaining the concentrated soup base; and the concentrated soup base has unique flavour, favourable reducibility, cost advantage and convenient use.

The invention provides an edible fungus mycelium fermented drink and a making method thereof. The edible fungus mycelium fermented drink is made by inoculating an edible fungus strain into fermentation liquor and then performing fermentation. The fermentation liquor is mainly prepared form water, plant fruits, potatoes, glucose, rock candy, peptone, the vitamin B1 and edible soil, wherein the plant fruits include any one or more of red dates, blueberries, wolfberry fruits and Paris polyphylla fruits, and the edible fungus includes any one of morchella, collybia albuminosa, bolete, tricholoma matsutake and truffles. The edible fungus mycelium fermented drink is of great benefit to human health as rich nutritional ingredients of the plant fruits and edible fungus mycelia are contained, is high in nutritional value as no substance harmful to the human body is added, and is low in price; as the making method is simple and convenient to implement, and the raw material cost is low, the investment of the whole production line is small.

The invention discloses a method for extracting bolete polysaccharide. The method includes the following steps that with the help of microwaves, an extracting solution is extracted from bolete sporocarps through water, the extracting solution is concentrated, alcohol substances are added to the concentrated extracting solution, and crude bolete polysaccharide is obtained through settlement, wherein the bolete polysaccharide is a mixture composed of glucose, galactose, mannose, xylose and fucose and the average molecular weight of the bolete polysaccharide is 1.3*10<4> dalton to 5.2*10<4> dalton. Protein in the crude bolete polysaccharide can further be removed according to a polyamide column adsorption-desorption method. The bolete polysaccharide is dissolved in liquid and added to tobacco products, special fragrance can be given to the tobacco products, tobacco fragrance is obviously improved, irritation of smoke is obviously reduced, and the sensory quality of the tobacco products is obviously improved.

The invention discloses bolete extract and a preparation method thereof; the method mainly comprises the following steps: bolete is dried under 30 DEG C to 40 DEG C, crushed, sieved by a 60 mesh to 500 mesh sieve, extracted by phosphate buffer under 0 DEG C to 4 DEG C and centrifugated for 20min to 30min under 0 DEG C to 4 DEG C at 10000rpm to 12000rpm; supernatant fluid is collected and the bolete extract is obtained. The invention provides an effective method for preventing tobacco mosaic virus; the inhibition rate of the bolete extract to the tobacco mosaic virus reaches 67.49 percent to 92.51 percent; the bolete extract belongs to natural extract, has no harm to the human beings, is environment friendly; the production method of the invention is simple, and the cost is low.

The invention relates to a preparation method for a nutritional seasoner for making soup stock, and belongs to the technical field of seasoners. The preparation method comprises the steps that bolete, mushrooms and crab meat are taken and sequentially fermented through bacillus natto and aspergillus oryzae, fermentation liquor is concentrated and dried, and powdery seasoning base stock is prepared; sea cucumbers are taken and prepared into sea cucumber powder; the powdery seasoning base stock, the sea cucumber powder, sodium glutamate, L-cysteine hydrochloride, glycine, L-alanine, soy isolate protein, konjaku flour, sodium alginate, mannose, sodium polyphosphate, ginger juice, ethyl maltol, salt, white sugar, starch, spice, disodium 5'-ribonucleotide, vitamins, a preservative and an antioxidant are evenly mixed, and the seasoner is obtained. The seasoner for the soup stock is rich in nutrition and has the nourishing function.

In order to enrich the nutrition of mushroom and achieve aromatic flavor and good taste, and facilitate eating of general public, the invention discloses a method for preparing tricholoma matsutake-mushroom soup by using tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete. The method comprises the following steps: step 1, removing impurities of tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete, rinsing to be clean and slicing for later use; step 2, respectively blanching the sliced tricholoma matsutake, the tremellodon gelatinosum, Catathelasma ventricosum and the bolete, fishing up, and draining for later use; step 3, mixing tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete after blanching and draining according to a certain weight ratio, putting into boiling water for boiling, then boiling again with slow fire, adding table salt, fishing out of the pot, cooling and then packaging, and after quick freezing, putting into a refrigerator for cold storage. In eating, the tricholoma matsutake-mushroom soup can be eaten according to the manner that water is burnt to be boiling, then the tricholoma matsutake-mushroom soup is put into the water, and after boiling, a little of chicken oil is added, or the tricholoma matsutake-mushroom soup can be matched with clear chicken soup or duck soup to be used as bright soup or hot pot stock.

The invention provides a method for collecting bolete spores. The method comprises the following steps: 1) sporocarp collecting step, a pileus which does not diffuse spores is placed on an inlet of a collecting container in a mode that bolete holes face downwards, wherein filter paper is inlaid on the bottom portion of the collecting container, and the pileus and the collecting container are wrapped together by using aseptic wrapping materials; 2) low temperature storage step, the collecting container is stored in a heat preservation box with temperature from 2 DEG C to 15 DEG C; and 3) spore obtaining step, the pileus is placed in the temperature condition from 2 DEG C to 5 DEG C so as to enable the spores to be released on a cushion layer. The invention further provides a method for storing the bolete spores. The collecting method and the storing method have the advantages of being simple, easy to operate, large in collection amount, pure in spores and the like.

The invention discloses a seasoner containing edible mushrooms. The seasoner is prepared from the following materials in parts by weight: 5 to 20 parts of agrocybe cylindracea, 1 to 10 parts of pleurotus eryngii, 1 to 10 parts of pholiota nameko, 1 to 10 parts of abalone mushrooms, 1 to 5 parts of bolete, 5 to 20 parts of lentinula edodes, 1 to 10 parts of wild portobello, 0.1 to 2 parts of cordyceps flowers, 1 to 10 parts of fresh ginger, 10 to 30 parts of scallion oil, 40 to 60 parts of vegetable oil, 5 to 20 parts of red camphor oil, 1 to 10 parts of aginomoto, 1 to 5 parts of white spirit and 0.1 to 1 part of a fungus flavoring agent. Meanwhile, the invention also discloses a preparation method of the seasoner. The seasoner provided by the invention comprises various edible mushrooms, is special in flavor, intense and rich in mouthfeel, long in aftertaste, thick in taste, delicious and mellow, natural in color, and suitable for all seasons and all groups of people.

The invention relates to a cultivation culture medium and a preparation method. The culture medium is adopted for culture of mycelia, the mycelia can grow on entire strain bags in 25 days, the yield is up to 150 g, and the cultivation culture medium and the preparation method are more suitable for use in mechanized planting. The invention also relates to a factoryized strain bag cultivation methodof phlebopus portentosus. The factoryized strain bag cultivation method of phlebopus portentosus includes the steps of preparation of the culture medium, bagging, sterilization, inoculation, cultureof the mycelia, soil covering, soil covering culture and culture of fruited mushrooms. Phlebopus portentosu is subjected to fine culture in stages, the pollution rate can be effectively decreased, the cost can be effectively reduced, rapid growth of the mycelia is ensured, high vitality is achieved, the production stability is improved, and the yield is increased; meanwhile, a mushroom fruiting method in a greenhouse is provided, mushroom fruiting can be achieved under simple conditions, the production threshold of phlebopus portentosus is reduced, and the cultivation culture medium, the preparation method and the factoryized strain bag cultivation method of phlebopus portentosus are suitable for large-scale popularization.

The invention provides a phlebopus portentosus medium and a method for quickly culturing the phlebopus portentosus industrial liquid stains by the adoption of the medium. A mother strain medium and aliquid strain medium are prepared from molasses, sucrose, KH2PO3, MgSO4, yeast extract, agar and water and the like according to a certain ratio, mother strains are prepared by using boletes fruitingbody tissue blocks or preserved hyphae, and fermentation culture is carried out by a liquid culture method. The invention also provides application of the phlebopus portentosus liquid strain medium inphlebopus portentosus liquid strain culture and / or fermentation tank fermentation culture. The phlebopus portentosus liquid strain medium and the method for quickly culturing the phlebopus portentosus industrial liquid strains by adopting the medium is simple, convenient and efficient, can overcome the deficiencies of the prior art, and realize the industrial large-scale cultivation.

The invention discloses a preparation method of chocolate bolete, belongs to the technical field of bolete processing, and provides the preparation method of the chocolate bolete, which is less in nutrition loss, crisp, delicious, and simple in process. The adopted technical scheme is as follows: the preparation method of the chocolate bolete comprises the following steps of: preparation of the bolete: cleaning the fresh bolete, cutting the cleaned bolete into blocks, blanching the bolete blocks, and carrying out quick-freezing treatment on the blanched bolete blocks to obtain the bolete blocks; vacuum frying: frying the bolete blocks under conditions at the temperature of 85-90 DEG C and vacuum degree of 0.085-0.090Mpa for 18-25min, deoiling the fried bolete blocks under the condition at the rotation speed of 320-380r / min for 4-8min, and fishing the deoiled bolete blocks out for standby use; and chocolate coating molding: heating the chocolate in a container in water to obtain a uniform paste, soaking the deoiled bolete in the chocolate paste so that a chocolate paste layer wraps the bolete, fishing the resulting bolete out, and cooling-forming the fished-out product to obtain the chocolate bolete.

The invention discloses a method for preparing beef-flavor clear-soup hotpot condiment. The method includes mixing beef tallow and soybean oil with each other according to a mass ratio of 1-2:1 to obtain first mixtures, heating the first mixtures until the temperature of the first mixtures reaches 120-150 DEG C, then adding, by weight, 10-15 parts of rhizoma zingiberis recens and 8-14 parts of spring onions into the first mixtures to obtain second mixtures and carrying out stir-frying on the second mixtures for 2-3 min; adding, by weight, 5-8 parts of white pepper and 3-5 parts of lentinula edodes into the second mixtures to obtain third mixtures and carrying out stir-frying on the third mixtures for 4-5 min; adding, by weight, 10-15 parts of beef into the third mixtures to obtain fourth mixtures, carrying out stir-frying on the fourth mixtures for 3-5 min, adding, by weight, 6-8 parts of beef-flavor essence into the fourth mixtures to obtain fifth mixtures and carrying out stir-frying on the fifth mixtures for 1-2 min; adding, by weight, 8-14 parts of beef soup-stock, 6-8 parts of fructus jujubae, 4-5 parts of fructus lycii, 5-7 parts of boletus edulis, 2-3 parts of radix glycyrrhizae, 7-8 parts of table salt, 2-4 parts of monosodium glutamate and 2-3 parts of white granulated sugar into the fifth mixtures to obtain sixth mixtures and cooking the sixth mixtures for 10-20 min to obtain the beef-flavor clear-soup hotpot condiment.

The invention belongs to the field of food seasonings and discloses edible mushroom compound nutritional salt and a preparation method thereof. The edible mushroom compound nutritional salt is composed of, by mass percentage, 60-90% of edible salt and 10-40% of edible mushroom powder, wherein edible mushrooms include tricholoma matsutake, sparassis crispa, bolete, collybia albuminosa and red mushrooms. Wild edible mushroom plant organs and edible salt are selected as the raw materials, extraction processing and ultrafine powder processing techniques and technology are adopted to extract effective active ingredients such as amino acids, polysaccharides, mineral elements, flavones, sterols and adenosine in the edible mushrooms, the extracted effective active ingredients are combined with theedible salt, and synthetic essence and perfume and the like are not added, so that the prepared nutritional salt can improve human immunity and resist tumor and radiation and is natural, healthful, green and functional.

The invention provides a toadstool and bolete compound crude polysaccharide and a preparation method thereof. Meanwhile, the invention further discloses medical application of the polysaccharide in protection of alcoholic liver diseases. Compared with a single crude polysaccharide of toadstool and bolete, the toadstool and bolete compound crude polysaccharide disclosed by the invention has the advantages that the toadstool and bolete are compounded to carry out multiple reactions, for example, novel monosaccharide chains occur by virtue of re-bonding of hydrogen bonds, Van der Waals force andchemical bonds. The specific reaction is that phenomena such as number increase and mergence occur at the detection peak, so that a foundation is laid for achieving better effects compared with the single crude polysaccharide of toadstool and bolete for subsequent investigation of the alcoholic liver diseases. The prepared toadstool and bolete compound crude polysaccharide freeze-dried powder is safe, has no side effects, has an obvious health effect, can be taken for a long time, and has excellent market development prospects.

The invention relates to a mountain delicacy wine and a processing method thereof. The mountain delicacy wine disclosed in the invention is made by soaking a group of compounds in 58-degree to 62-degree pure Kaoliang distilled spirit. The compounds consist of the substances by weight portions of: 1-7 portions of Chinese caterpillar fungus, 2-6 portions of glossy ganoderma, 4-12 portions of ginseng, 5-15 portions of campanula pilosula, 4-10 portions of radix adenophorae:, 3-8 portions of fresh morel mushroom, 4-15 portions of fresh matsutake, 10-20 portions of fresh bolete, 2-6 portions of black pedate pinellia rhizome, 10-25 portions of medlar, 15-25 portions of jujube, 4-12 portions of cured raisin, 2-5 portions of honey and 1-4 portions of coptis. The invention mixes wild edible fungi with valuable Chinese medicinal materials, the nutrition and pharmacological ingredients are dissolved in the distilled spirit so as to be absorbed by human body more easily by taking orally. The invention has the effects of relieving heat and regulating qi, tonifying kidney and invigorating brain, nourishing yin and strengthening yang, preserving health and prolonging life for human body.

The invention discloses wild edible mushroom chafing dish seasoning and a preparation method thereof, and belongs to the technical field of food processing. The wild edible mushroom chafing dish seasoning is prepared from the following raw materials in parts by weight: 5-15 grams of truffle, 5-25 grams of morels, 5-20 grams of white ginseng, 5-25 grams of shiitake mushrooms, 5-20 grams of bolete,5-20 grams of collybia albuminosa, 5-20 grams of chanterelle, 5-20 grams of cold funguses and 5-20 grams of tricholoma matsutake. The preparation method comprises the following steps of taking raw materials, thoroughly cleaning the taken raw materials, performing drying, performing crushing, performing mixing, adding water, performing uniform blending, adding cellulase and protease, performing composite enzymolysis, performing decoction with soup stock, and performing concentration. The wild edible mushroom chafing dish seasoning disclosed by the invention is decocted from natural safe food materials, and various food materials are complementary in taste, so that the wild edible mushroom chafing dish seasoning has the advantages of warming and invigorating bodies without enabling people tosuffer from excessive internal heat, being delicious in taste, nourishing bodies, invigorating the spleen, stimulating the appetite, promoting digestion, being obvious in medical and edible effects,being convenient to eat and the like.

The invention discloses a wild mushroom condiment which comprises the following components in parts by weight: 10-45 parts of tricholoma matsutake, 5-20 parts of tremellodon gelatinosum, 15-35 parts of bolete, 10-25 parts of collybia albuminosa, 5-10 parts of needle mushrooms, 10-40 parts of salt, 1-5 parts of spices, 20-40 parts of glutamic acid, 8-15 parts of lycium barbarum and 1-5 parts of white sugar. According to the preparation method disclosed by the invention, a condiment used for making soup or cooking is prepared from wild mushrooms, so that the cooked food is fresh, delicious, nutritive and healthy, and the process for manufacturing the condiment is simple and low in cost.

The invention discloses a composition for preventing and treating diabetes and hypertension. The composition is prepared from the following main raw materials in parts by weight: 40 to 50 parts of konjac powder, 20 to 30 parts of tricholoma gambosum, 15 to 20 parts of bolete, 10 to 15 parts of gynura divaricata, 10 to 13 parts of herba potentillae discoloris, 6 to 9 parts of rhizoma menispermi, 6 to 9 parts of sinomenium acutum, 4 to 6 parts of radix polygonati officinalis, 3 to 4 parts of fructus tribuli, 3 to 5 parts of aralia decaisneana Hance, 5 to 7 parts of root of litsea glutinosa, 3 to 5 parts of agriophyllum squarrosum, 1 to 2 parts of lycopene, 0.5 to 1.5 parts of momordica saponins, 0.5 to 1 part of orange peel flavonoids, 1 to 2 parts of xylitol and 1 to 2 parts of L-arabinose. According to the composition disclosed by the invention, the effects of reducing the blood sugar and reducing the blood press are obtained at the same time by utilizing the synergistic effect of all components of traditional Chinese medicine, and the composition is safe in eating, has no toxic and side effects and can be taken for a long time.

The invention provides a boletes culture base material which is prepared from the following raw materials in parts by weight: 80-130 parts of oilseed rape straws, 20-30 parts of maize straws, 20-30 parts of saw dust, 10-25 parts of rice bran, 60-75 parts of humus, 20-26 parts of dried cow dung, 10-20 parts of radix ophiopogonis, 16-22 parts of glucose, 6-10 parts of urea, 8-13 parts of calcium superphosphate, 15-20 parts of calcium carbonate, 6-10 parts of sodium hydrogen carbonate and 2-2.6 parts of lime. The culture base material taking the oilseed rape straws as a main raw material which is matched with the maize straws, rice bran, radix ophiopogonis, saw dust and dry cow dung is reasonable in formula, wide in source of raw materials, relatively low in cost, and simple and easy to control the preparation process, so that the fruiting period can be effectively prolonged, and the output and the nutritional value of the boletes are improved.

The invention discloses a red rice condiment and a production method of the red rice condiment. The red rice condiment is composed of the following raw materials: monosodium glutamate, junci medulla, rehmannia leaf, edible salt, dried ginger, bolete, lily, vegetable oil, lavender, root of kudzu vine, scaphium scaphigerum, red rice, orange, Hawk tea, dried tangerine or orange peel, Chinese mosla herb, phaseolus calcaratus, semen coicis, perila seeds, five spice powder, Chinese hawthorn seed and rhizoma atractylodis. The condiment is delicious in flavor and simple in process, is prepared by selecting multiple natural raw materials through scientific compatibility, is aromatic in flavor, rich in nutrition, good in mouthfeel and powerful in flavoring function, effectively removes the fishy smell and odor of meat, fish, seafood and other food materials, increases the fresh fragrance and is a healthy, safe and delicious condiment.

The invention discloses fermented dried mutton and a preparation method thereof. The fermented dried mutton comprises the following raw materials in parts by weight: 400 to 500 parts of beef, 60 to 80 parts of cabbage, 40 to 50 parts of bolete, 15 to 25 parts of dendrobium officinale, 0.1 to 0.6 part of dipotassium phosphate, 0.04 to 0.06 part of tea polyphenol, 0.055 to 0.095 part of cauliflower, 30 to 50 parts of corn starch, 3 to 5 parts of ginger, 4 to 6 parts of pepper, 4 to 6 parts of soybean paste, 1 to 3 parts of dry lily, 2 to 4 parts of tangerine seeds, 20 to 30 parts of sterilized defatted reconstituted milk, and a proper amount of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium, salt and water. The tea polyphenol and the cauliflower are added into pickle pickling liquid by the process and can reduce the nitrite content of pickles and the pickle pickling liquid to reduce harm to human bodies. In addition, the dry lily is added to increase more health-care functions of the dried mutton.

The invention relates to a method of a mixed edible fungi extract freshness preserving bolete, which belongs to the technical field of food preservation. The method comprises the following operation steps that: (1) extraction of the effective components of tiger palm fungus solid mass; (2) culture of mycelium dictyophora spine; (3) extraction of the effective components of mycelium dictyophora spine; (4) the enzyme extract of the tiger palm fungus solid mass and the enzyme extract of the mycelium dictyophora spine are mixed to form bolete freshness preserving preparation, and the range of the mixing ratio by weight is 5 to 95 percent: 95 to 5 percent; and (5) a use method of the freshness preserving preparation. Compared with the prior art, the method has the advantages of stable freshness preserving effect, no smell and no residue, and can be widely applied to the freshness preservation of bolete in production practice.

The invention provides a natural composite fungus seasoning agent, which is prepared from the following raw materials in percentage: 20 to 80 percent of dextrin, 20 to 40 percent of hericium erinaceus, 10 to 20 percent of mushroom, 15 to 30 percent of bolete, 10 to 25 percent of coprinus comatus and 10 to 20 percent of needle mushroom. The hericium erinaceus, the mushroom, the bolete, the coprinuscomatus and the needle mushroom all contain specific ingredients; after the long-time eating, trace elements and nutrition ingredients required by the human body can be supplemented; through the natural ingredients and fragrance, the seasoning material has various tastes of salty taste, sweet taste, fresh taste and fragrant taste; the tastes are rich; the raw materials of the natural composite fungus seasoning agents are pure natural plant raw materials; green and natural effects are achieved; the requirements of wide religious persons and vegetarians pursuing health and nature can be met; in addition, the manufacturing process of the natural composite fungus seasoning agent is simple; the industrialized production can be easily realized.

The invention relates to an armillaria luteo-virens condiment with a healthcare effect and a preparing method thereof and belongs to the technical field of seasoning. The armillaria luteo-virens condiment is prepared from, by weight, 35-50 parts of armillaria luteo-virens, 5-8 parts of lentinula edodes, 5-8 parts of oyster mushroom, 3-6 parts of bolete, 3-6 parts of tremellodon gelatinosum, 10-15 parts of guarana extract, 8-12 parts of sweet potato leaf extract and 3-6 parts of fructus lycii extract. The armillaria luteo-virens condiment is processed with traditional technology, and extracts and traditional Chinese medicines with a healthcare effect are added to the main material armillaria luteo-virens, so that the nutritive value of armillaria luteo-virens is further increased as a healthcare condiment; the delicate flavor of traditional mushroom condiments is obtained, the immunity of eaters can be improved by adopting the armillaria luteo-virens condiment in cooking, and cholesterol lowering, cancer resistance improvement and metabolism promotion are realized.

The invention provides an organic bolete novel culture medium and a preparation method thereof. The organic bolete novel culture medium comprises, by weight, 30-45 parts of tree leaves, 25-35 parts ofwood bits, 10-15 parts of yellow soil, 15-25 parts of straw, 10-15 parts of mushroom residues, 3-8 parts of horse dung, 2-6 parts of silkworm excrement, 3-10 parts of sugarcane bagasse, 1-2 parts ofglucose, 2-3 parts of CaCO3, 2-3 parts of KH2PO4, 1-2 parts of MgSO, 2-5 parts of shii-take extract, 0.05-0.5 part of yeast and 0.05-0.6 part of trichoderma viride. Compared with the prior art, by controlling the usage quantity ratio of the raw materials, the culture medium is rich in nutrition and fertile, and meets the growth demands of bolete. In addition, the raw materials are selected and have effects synergistically, in this way, the air permeability of the culture medium can be improved, the culture medium is loose and soft, growth of the bolete is easy, and the yield is increased.