83 results about "Boletus sp." patented technology

The invention discloses a preparation method for an edible fungus flavor food. The edible fungus can be any one from edible agaricus bisporus, straw mushrooms, oyster mushrooms, shii-take, needle mushrooms, pleurotus nebrodensis, pleurotus eryngii, agrocybe aegerita, hypsizigus marmoreus, agaricus pratensis schaeff, spring mushrooms, stropharia rugoso-annulata, sparassis crispa, macrolepiota procera, tremellodon gelatinosum, black trumpet mushrooms, hericium erinaceus, pholiota nameko, lepista personata, mitake mushrooms, lactarius hatsudake, golden oyster mushrooms, pholiota adiposa, cantharellus cibarius, termitomyces albuminosus, tricholoma giganteum, pleurotus citrinopileatus, calocybe gambosa, truffle, amillariella mellea, fungus suillus, beef-steak fungus, lactarius deliciosus, tricholoma matsutake, agaricus bitorquis, pleurotus pulmonarius, toadstool and russula vinosa, and after treatment, the edible fungus is steeped into a steeping liquor prepared from red wine vinasse, high quality dry red wine and a flavouring agent in a vacuum and normal temperature and normal pressure combined condition, so as to obtain the flavor food; the edible fungus flavor food for leisure is prepared through oil-bath dewatering; a flavor food flavor puffed food is obtained through a swelling process, so as to meet consumers' hobbies and requirements.

A tonic and health-care composite flavouring is prepared from one or more of 12 edible funguses including bolet, hickory chick, pine mushroom, termite, etc, sodium glutamate, I+G, etc through removing impurities, pulverizing, metering, immersing extraction, filtering, emzymolyzing, deactivating enzyme, concentrating, proportional mixing, granulating and baking.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and / or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and / or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and / or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

The invention discloses a formula of wild mushroom soup blend and a production method for the wild mushroom soup blend. The formula comprises the main raw materials of morchellaspp, tricholoma matsutake, arisaematubercu, agrocybe cylindracea, radix rehmanniae recen, boletus edulis, fructus lycii, oyster mushrooms, Yuan mushrooms, hericium erinaceus, wild portobello, truffle, sparassis crispa, black sesame, polygonum multiflorum and lily. The production method comprises the main technical procedures of selection, drying, smashing, mixing, quantification, package and manufacturing of finished products. The wild mushroom soup blend prepared according to the formula has the effects of protecting the health, nourishing the heart, smoothing the mind, enriching the blood, tonifying the kidney, expelling the cold, tonifying deficiency, benefiting the stomach, regulating the middle warmer, improving the immunity of the body and the like, tastes delicious, is convenient to use and purely natural, does not have poisonous and side effects and is suitable for restaurants and families.

The invention relates to a nourishing mushroom soup condiment and a preparation method of the condiment. The nourishing mushroom soup condiment comprises the raw materials based on parts by weight: 40 parts of boletus aereus, 35 parts of boletus luridus, 30 parts of boletus edulis, 35 parts of mushrooms, 6 parts of medlar, 5 parts of small jujubes, 6 parts of Chinese angelica, 8 parts of dangshen, 6 parts of lotus seeds, 35 parts of chicken powder and 15 parts of white pepper powder. The wild mushrooms such as the boletus aereus, the boletus luridus and the boletus edulis are adopted by the preparation method and are matched with the pure herbal medicinal plants such as the medlar, the small jujubes and the Chinese angelica which have the functions of beatifying and nourishing, so that the nourishing mushroom soup condiment is a good food integrated with seasoning and health care; and the nourishing mushroom soup condiment is prepared by grinding the raw materials into powder and then evenly mixing the powder.

The invention relates to the field of fungus culture media, in particular to a boletus mother culture medium and a preparation method thereof. The boletus mother culture medium comprises the following components in part by weight: 18-24 parts of glucose, 5-8 parts of yeast powder, 2-4 parts of soybean meal, 40.2-0.6 parts of KH2PO, 0.25-0.65 parts of MgSO4.H2O, 15-23 parts of humus, 40-55 parts of dry pine needles, 14-26 parts of agar and 800-1500 parts of water. The boletus mycelium is high in growth speed; during growth of the mycelium, a primordium is not formed; an excellent mother with high yield is provided for artificial cultivation of a sporocarp; on the 14-16th day, the mycelium can grow fully on a test tube slant with the length of 5-8cm; and compared with the conventional mother culture medium, the boletus mother culture medium can increase the yield of the boletus by 20-30%.

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 discloses a brevibacillusreuszeri which is categorized and named as brevibacillusreuszeri MPt17. The brevibacillusreuszeri is collected in China Center for Type Culture Collection on December 1st, 2011 with a collection number of CCTCC NO:M2011433. The brevibacillusreuszeri MPt17 is advantaged in that: the brevibacillusreuszeri MPt17 can substantially promote the growth of ectomycorrhiza fungus such as pisolithustinctorius and xerocamuschrysenteron. Also, as a result of greenhouse pot culture experiments, the double-inoculated mycorrhiza auxiliary bacterium MPt17 and pisolithustinctorius or xerocamuschrysenteron can substantially promote the growth and development of pinus massoniana seedlings. Therefore, the brevibacillusreuszeri MPt17 provided by the invention assists in providing excellent strain resources for the development of pinus massoniana growth-promoting microbial manure, and has a good application and development prospect.

The invention is concerned with boletus edulis food, the compounding is: boletus edulis is 500, salt is 5 - 10, oil is 5 - 15, spice is 0.2 - 3. The making method is: (1) mixes materials; (2) cleans boletus edulis; (3) adds salt into boletus edulis until becoming soft and strip, dehydrates to get half dehydrating stuff that the weight of boletus edulis is 25% - 45%; (4) adds oil and spice into the half dehydrating stuff, mixing; (5) subpackage, vacuumize, heating sealing, steams half to two hours by the temperature 100 centigrade to 110 centigrade.

The invention discloses a method for extracting a boletus polysaccharide from boletus. The method comprises the following steps: (1) extracting the boletus with a 0.25-0.35 percent by mass hydrochloric acid solution at 30-40 DEG C for 1-3 hours to obtain an extracting solution; (2) adding an alkali into the extracting solution to adjust a pH value to 7.5-8.0, and performing solid-liquid separation to remove insoluble substances so as to obtain a clear aqueous solution A; (3) adding an acid into the aqueous solution A to adjust the pH value to 4.0-4.5, and performing solid-liquid separation to remove insoluble substances in order to obtain a clear aqueous solution B; (4) adding the aqueous solution B into a macroporous adsorption resin column, and washing the macroporous adsorption resin column with water to remove non-adsorbed impurities; washing the macroporous adsorption resin column with a 15-20 percent by volume ethanol solution to remove high-polarity impurities; washing the macroporous adsorption resin column with a 65-70 percent by volume ethanol solution serving as a desorption solution, collecting the washed desorption solution, and performing concentration under a reduced pressure and drying to obtain a boletus extract. The method is reasonable in process, high in extraction efficiency, easy to operate, and suitable for industrial production.

The invention provides a compound clarifying agent, an edible fungus compound beverage and a method for preparing the edible fungus compound beverage. The compound clarifying agent is prepared from 25-45% of polyvinylpyrrolidone, 30-50% of chitosan, 10-30% of gelatin and 1-10% of diatomite. The edible fungus compound beverage is prepared from, by weight, 20-40 parts of bolete leach liquor, 5-25 parts of coprinus comatus leach liquor, 5-25 parts of pleurotus eryngii leach liquor and 1.8-5.4 parts of compound clarifying agent. By the adoption of the compound clarifying agent, protein substances can be clarified remarkably, a remarkable effect can also be generated on pectin, tannin and other polyphenol substances, pigment and flavor are not affected, loss of nutritional ingredients is avoided, usage amount is small, and clarifying effect is remarkable. The edible fungus compound beverage has the advantages of being rich in nutrition, good in taste, capable of improving immunity, triggering appetite, removing fat and reducing blood pressure and enhancing health and the like.

The invention relates to the technical field of edible mushroom cultivation, in particular to a boletus aereus cultivating method and boletus aereus. The boletus aereus cultivating method comprises a bottling step and a mushroom cultivating step; in the bottling step, a culture material is put into a cultivating bottle, wherein the putting height of the culture material is the height from the culture bottle bottom to the bottle shoulder; then the culture material is punctured, and the culture material surface is pressed to be flat, wherein the puncture adopts a spiral puncturing mode; in the mushroom cultivating step, mushroom bottles inoculated in the same batch are stacked at intervals in a culture room, and the stacked mushroom bottles with the same batch are reserved with spacing to make the mushroom bottle with different batches placed mutually adjacently and to form a crossed culture mode; the culture stage is divided into an earlier stage, a middle stage and a later stage. According to the boletus aereus cultivating method, the problem of hypha aging is solved, the capacity is improved, and the production cost is lowered; moreover, the mushroom culture stage is short so that the hypha growth speed can be uniform in the mushroom bottles with different time and inoculation batches in the same culture room.

The invention discloses an immature bitter orange phlegm reducing bolete mushroom soup material and a preparing method of the immature bitter orange phlegm reducing bolete mushroom soup material. The immature bitter orange phlegm reducing bolete mushroom soup material is characterized by being prepared from the following ingredients in parts by weight: immature bitter orange, hawthorn, semen raphani, xanthoceras sorbifolia, bitter calabash, monochoria vaginalis Preslvar, damnacanthus indicus gaertn, uraria crinita desy, boletus, black fungus, maitake, garlics, green onion, fresh ginger, tapioca, common salt, oat powder and anise through work procedures of cleaning, raw material processing, mixing, impurity removal, sterilization, bag loading and the like. The immature bitter orange phlegm reducing bolete mushroom soup material has the advantages that the flavor is fresh and delicious; the storage is convenient; the effect of reducing the phlegm is achieved; in addition, the preparation process is simple and sanitary.

The invention provides a culture medium for germinating boletus spores, and the culture medium comprises a dried chroogomphus rutilus product, a PDA (Potato Dextrose Agar) culture medium and water. The invention also provides a method for preparing the culture medium and a method for germinating the boletus spores by adopting the culture medium. The culture medium provided by the invention has the advantages of simple formula, easiness for preparation, more spore germination, regular colonial morphology, thick and dense hypha, and the like.

The invention relates to a mould-inhibition and yield-increasing panacea dedicated to the soil covering process for phlebopus portentosus, and provides a composite nutrient solution, particularly the formula, the proportion and the application method of the mould-inhibition and yield-increasing panacea. The formula and the proportion of the mould-inhibition and yield-increasing panacea, dedicated to the soil covering process for phlebopus portentosus, are as follows: 100-200g / L of potatoes (peeled and boiled into juice), 1-2g / L of magnesium sulfate, 1-2g / L of monopotassium phosphate, 0.2-0.4 g / L of ferrous sulfate, 10-20 mg / L of vitamin B1, 2-4g / L of yeast extract, 10-20g / L of white sugar, and 1L of water. The application method of the mould-inhibition and yield-increasing panacea comprises the steps of respectively and accurately weighing the above components by means of an electronic balance, measuring water in a measuring cup, boiling potatoes in an induction cooker to be muddy and then filtering the muddy potatoes into potato juice, respectively adding the above parts into the potato juice, uniformly stirring the potato juice and sizing the potato juice to be 1L, cooling the potato juice and uniformly spraying the potato juice onto a soil-covering material by a sprinkling can. In this way, the water content of the soil-covering material is 45-50%, and the pH value of the soil-covering material is 5.0-6.5. The invention is low in cost, and simple and convenient in operation. The mould-inhibition performance of the phlebopus portentosus after the soil covering process is significantly improved, and the hyphal growth of the soil covering layer is significantly promoted. Therefore, boletus is uniform in fruiting and consistent in maturity. The generation of deformed mushrooms is obviously reduced, and the quality of boletus is improved. The yield of boletus is obviously improved.

The invention relates to the field of preparation of soup pot bottom materials, in particular to a preparation method of an edible mushroom beef tallow condiment. The method comprises the following steps: selecting fungus food materials such as bolete, collybia albuminosa, mushrooms, shiitake mushrooms, agrocybe cylindracea and the like, performing freeze drying treatment, crushing the fungus foodmaterials into powder, adding the powder into beef tallow in a molten state, adding seasonings such as ground pepper, chicken powder and the like, and performing cooling to form the solid edible mushroom beef tallow stockpot condiment. The condiment improves the eating mode of a traditional edible mushroom stockpot, is convenient to carry and eat, increases the taste of various fungi, improves the color, fragrance and taste of edible fungi, is free of additives and corrosion resistance, and is worthy of popularization and application.

The invention relates to the field of food processing and particularly relates to a frozen processing method for boletus. The frozen processing method comprises the following steps: after fresh boletus is selected and cleaned, the fresh boletus is subject to drying treatment and is sliced. The boletus is subject to quick freezing; the frozen boletus is subject to the drying treatment. The frozen processing method provided by the invention is simple in process; various nutrition ingredients, the color, the flavor as well as the taste of the boletus are effectively kept; zero color enhancing agents and preservative are added in the manufacturing process; the storage time at the normal temperature is long; the boletus is more healthy, safer, hygienic to eat and has extensive market outlook.

The invention provides an in-vitro full-bionic digestion and absorption method for determining the bio-accessibility and bio-availability of a toxic pollutant cadmium in boletus griseus, and belongs to the field of ecological toxicology research. Full-bionic digestion and absorption in the method comprises the following three steps: (1) establishing an in-vitro stomach and small intestine bionic digestion process, and evaluating stomach and small intestine biological accessibility of cadmium in boletus cinereus; (2) establishing an in-vitro coliform fermentation process, and evaluating the large intestine biological accessibility of cadmium in boletus cinereus; and (3) establishing a Caco-2 single cell layer bionic intestinal absorption process, and evaluating the bioavailability of cadmium in boletus cinereus. The method provided by the invention provides a more rigorous data basis for health risk assessment of the toxic pollutant cadmium in boletus cinereus, and can support improvement and perfection of a method for formulating a limit standard of toxic and harmful substances in food.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and / or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and / or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and / or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

The invention discloses boletus and application thereof. The invention provides Buchwaldoboletus sp. RGHUNG201903181D85 with a preservation number of CCTCC No: M2020221. The invention also provides a method for artificially cultivating the Buchwaldoboletus sp.. The method comprises the following steps of 1) carrying out mother strain culture on the Buchwaldoboletus sp. according to claim 1 in a PDA enriched solid culture medium to obtain a mother strain; 2) transferring the mother strain into a PDA enriched liquid culture medium for stock culture to obtain a stock; 3) transferring the stock into a cultivation material for cultivating a cultivar to obtain the cultivar; and 4) transferring the cultivar into a cultivation material for mycelium culture and fruiting in sequence to obtain the artificially cultivated Buchwaldoboletus sp.. According to the invention, a new Buchwaldoboletus sp. species is discovered; the fruiting bodies are generally medium to large and are single or scattered; the mushroom stems are thick and long; the structure is solid; the texture is crisp and tender; the taste is soft, smooth and refreshing; and the Buchwaldoboletus sp. species is a new edible mushroom species with good development prospect and can be used for artificial cultivation.

The invention relates to instant edible fungus tea and a preparation method thereof, belonging to the technical field of deep processing of edible fungi. The instant edible fungus tea comprises at least four selected from the group consisting of boletus edulis, shiitake, tricholoma matsutake, morchella esculenta, tremellodon gelatinosum, coprinus comatus, boletus aereus, needle mushrooms, pholiotanameko, pleurotus eryngii, flower mushrooms, straw mushrooms, boletus griseus, oyster mushrooms, black truffle and agrocybe cylindracea. The ready-to-eat edible fungus tea prepared by the preparationmethod disclosed by the invention is fine and smooth in mouth feel, fragrant in fungus flavor, rich in natural fragrance of fungi and rich in nutrition, and ensures that various trace elements such as amino acids and proteins are not lost.

The invention belongs to the technical field of fungus cultivation, and discloses an artificial cultivation method of Chinese saprophytic boletus. The method comprises the following steps: (1) preparation of a culture medium: uniformly mixing wood chips, cottonseed hulls, corncobs, bran and corn flour to obtain a culture material, and dissolving magnesium sulfate, monopotassium phosphate and cane sugar in water according to 0.05-0.1% of the mass of the culture material to obtain the culture medium; (2) bagging and sterilizing: sub-packaging the culture medium into fungus bags, carrying out sterilizing and cooling for later use; (3) inoculation and mushroom stick culture: inoculating solid strains of the Chinese saprophytic boletus strains into the sterilized culture medium, and culturing in a dark place; (4) preparation of a soil covering material and soil covering culture; (5) fruiting management: 10-15 days after soil covering, when a large number of golden yellow hyphae appear on the surface of a soil covering layer and primordia are formed, carrying out fruiting management; and (6) harvesting. The method is low in cost and short in cultivation period, the produced mushrooms are high in yield and good in quality, and technical support is provided for germplasm resource protection, development and utilization of the Chinese saprophytic boletus.

The invention discloses an excellent Chinese saprophytic bolete strain which is stable in cultivation character and high in yield. The Chinese saprophytic bolete strain BU001 is preserved in the China General Microbiological Culture Collection Center on May 17, 2021, and the preservation number of the Chinese saprophytic bolete strain BU001 is CGMCC No. 21959. According to the Chinese saprophytic bolete strain BU001 provided by the invention, a fungal colony is in a round or irregular shape, and hyphae are thick, strong and dense and are yellowish white; when the strain BU001 is used for preparing a liquid strain, hypha pellets are light brown and uniform in size, and the liquid strain can be prepared by fermenting and culturing for 6-8 days; when the strain is used for preparing and cultivating strains, the strain age is consistent, hyphae are golden and dense, the hybrid resistance is high, the spawn running speed is high, fruiting is neat, the yield is high, the cultivation period is short, and large-scale cultivation and production of the Chinese saprophytic boletus are facilitated. Therefore, the Chinese saprophytic boletus strain BU001 has important application value in germplasm resource protection, development, utilization and scientific research of the Chinese saprophytic boletus.

The present invention belongs to the technical field of food processing and relates to natural additive-free edible mushroom soup. The natural additive-free edible mushroom soup is prepared from tricholoma matsutake, stropharia rugoso-annulata, agaricus blazei, sarcomyxa edulis, yellow boletus, red boletus, mellea armillaria sporophore, shiitake and pleurotus ostreatus as main raw materials, therein the pleurotus ostreatus is artificial mushrooms, and other mushrooms are wild and edible. The special processing technology enables the product to maintain the original flavor and appearance of the wild edible mushrooms. The advantages are as follows: firstly, deliciousness of the wild edible mushrooms can be enjoyed in an ultra-short time; secondly, various nutrients needed by human body aresupplemented, including essential amino acids, multiple vitamins, and various minerals; and thirdly, unique polysaccharide of the wild mushrooms can prevent various diseases and improve human body immunity.

The present invention discloses a gardenia jasminoides heat purging boletus edulis sundry fungus soup material and a preparation method thereof. The sundry fungus soup material is characterized by being prepared from the following raw materials in parts by weight: gardenia jasminoides, lasiosphaera seu calvatia, faeces vespertilionum, caulis lonicerae japonicae, chrysanthemums, walnut kernels, cornus officinalis, radix puerariae, boletus edulis, black fungus, maitake mushrooms, garlic, scallion, fresh ginger, cassava starch, edible salt, oat powder, and star anises. The sundry fungus soup material is prepared by the processes of cleaning, raw material treating, mixing, impurity removing, sterilizing, bagging, etc. The soup material is delicious in taste, is easy for storage, has the effect of purging heat, and is simpler and more hygiene in preparation technology.

The invention relates to the technical field of tissue culture of strains, and discloses a fertile medium for boletus mycelium. The fertile medium includes a potato extracting solution, glucose, whiteradish juice, ammonium chloride or ammonium nitrate, MgCl2, KCl, sodium butyrate, agar and water. A preparation method and an application purification method of the medium are also disclosed. Thus, various wild boletus cells can be easily screened and grow on the medium, so that the dependence on wild environment and conditions can be avoided, the culture and artificial cultivation of boletus strains can be promoted, and the survival rates of the boletus strains can be enhanced.

The invention discloses an edible mushroom food and a preparation method thereof. The food is prepared from the following materials in parts by weight: 15-20 parts of tricholomagambosum, 15-20 parts of calocybe gambosa, 8-10 parts of gomphidiusrutilus, 6-8 parts of suillus bovinus, 3-5 parts of russula vinosa, 3-5 parts of oyster mushroom, 1-3 parts of lemon, 1-2 parts of round cardamom, 1-2 parts of cumin, 0.5-1 part of clove, 1-3 parts of thyme, 1-3 parts of oregano, 3-5 parts of olive oil, 3-5 parts of dried chilli and 4 parts of salt. The edible mushroom food disclosed by the invention is rich in nutrition, spicy and mellow in taste and suitable for popular taste and can be directly eaten.

The invention belongs to the technical field of fungi products. The household cooking type edible mushrooms composition per 500g is prepared from 250g of raw materials and 250g of seasoning; the 250g of raw materials include 40g of lentinus edodes, 50g of white boletus, 30g of hemileccinum impolitum, 30g of agrocybe cylindracea, 15g of hygrophorus eburnus, 35g of bamboo fungus, 20g of tricholoma matsutake fungus, and 30g of morchella esculenta. The household cooking type edible mushrooms composition has the advantages that a plurality of rare funguses are adopted to supplement amino acid and vitamin and the like which are necessary for a human body, and the healthcare effect is obvious.

The invention relates to a processing method of instant food products, and in particular relates to a fungus-fragrance original taste wild mushroom and a preparation method thereof. The fungus-fragrance original taste wild mushroom comprises raw materials in parts by weight: 50-60 parts of rapeseed oil, 0.5 to 1.5 parts of edible salt, and materials A, B and C, wherein the materials A comprises raw materials in parts by weight: 25-35 parts of mushroom roots, 0.1 to 1 part of agrocybe cylindracea, and 0.1-1 part of boletus edulis; the materials B comprises raw materials in parts by weight: 0.5-1.5 parts of monosodium glutamate, 0.6-1 2 parts of white sugar, 1-5 parts of dark soy sauce, 0.1-0.9 part of the CY01 chicken paste flavor, and 0.1-1 part of a Y201 yeast extract; and the materials C comprises raw materials in parts by weight: 2-6 parts of cooked sesames, and 1-3 parts of cooked crushed peanuts. The fungus-fragrance original taste wild mushroom has relatively good taste and can solve a problem of poor taste of existing fungus food.