48 results about "Genus Boletus" patented technology

The invention provides russula vinosa Lindbl yield increasing fungi and a using method thereof, which belong to the technical field of russula vinosa Lindbl yield increase and solve the problems of low yield, high price, low quality and the like of wild russula vinosa Lindbl of the prior art. The russula vinosa Lindbl yield increasing fungi of the invention are a mixed flora of locally common ectomycorrhizal fungi and comprise Boletus brunneissimus Chiu, R. albida Peck, Boletus luridus and amanita yellow corner. Mycelia of various fungi of the russula vinosa Lindbl yield increasing fungi are cultured by a shaker culture method respectively; the mycelia are separate and used to prepare mycelium mixtures at a concentration of 50mg/L respectively; the mixtures are mixed uniformed in the same amount before inoculation to form the russula vinosa Lindbl yield increasing fungi; and on a woodland wherein russula vinosa Lindbl grows, the russula vinosa Lindbl yield increasing fungi are inoculated in dent pits by a root cutting and mycorrhization technique. In the method, ectomycorrhizal fungi flora is used to increase the biomass of thin roots of arbor, so the fruiting capacity, yield and quality of wild russula vinosa Lindbl are improved obviously and remarkable economic benefits are created. Thus, the method is suitable to be promoted and used in large areas.

The invention discloses a shanzhen series of dried noodle, relating to a noodle matched with shanzhen series of medicinal materials and aiming at solving the problem that the nutrient component of the existing dried noodle is single. The invention provides a shanzhen series of dried noodle which is prepared by the following materials with weight proportion: 2 percent to 6 percent of mushroom powder, 2 percent to 3 percent of tricholoma matsutake powder, 2 percent to 3 percent of Chinese toon powder, 2 percent to 3 percent of boletus powder, 2 percent to 3 percent of termitomyces powder, 56.4 percent to 78 percent of wheat flour, 10 percent to 25 percent of wheat germ powder and 0.1 percent to 0.6 percent of sodium carbonate; the invention also provides a preparing technique of the dried noodle, comprising the following steps of: taking the above materials, stirring the materials evenly, adding water, kneading the flour, curing, delivering laminating pieces, strip cutting, drying, cooling and sterilizing. The shanzhen series of dried noodle remains the beneficial components of various shanzhen materials, can improve immune function and strengthen the body.

The invention relates to a food field, substantially relates to a fungus condiment and the preparation method. The fungus condiment is made by the following raw materials according the part by weight: morchella esculenta of 1 to 5 parts, matsutake of 5 to 10 parts, dictyophora of 1 to 5 parts, boletus of 10 to 25 parts, mushroom of 20 to 25 parts, agrocybe cylindracea of 6 to 15 parts, cantharelloid of 10 to 25 parts, lucid ganoderma of 3 to 8 parts, natural spice of 3 to 15 parts, and sodium glutanmate of 10 to 25 parts. The high concentration is implemented to the wild mushrooms so as to make instant product; the fungus condiment is a condiment which is mainly applicable for mushroom soup; when the fungus condiment is added into the soup, the fungus flavor is more strong, the taste is pure and the nutrition is easier to be absorbed.

The invention relates to a food seasoning and the processing method. The food seasoning is made by the following raw materials according to the part by weight: matsutake of 1 to 5 parts, morchella esculenta of 1 to 3 parts, agrocybe cylindracea of 40 to 55 parts, mushroom of 2 to 6 parts, yellow boletus of 1 to 3 parts, sesame of 2 to 5 parts, peanut of 8 to 14 parts, vegetable oil of 10 to 15 parts, feast sperm of 0.1 to 1.5 parts, pepper of 15 to 20 parts, spice of 2 to 4 parts and salt of 1 to 3 parts. The food seasoning of the invention takes feast as the main raw materials, and is a green condiment, and has the advantages of strong mushroom taste, crispy and delicious and rich nutrition.

The invention relates to a preparation method of wild mushroom soup. The invention is prepared by boiling with the ingredients of pine mushroom of 11-16wt percent, Chinese yellow cattle liver of 23-26wt percent, wild mushroom of 15-20wt percent, boletus edulis of 15-20wt percent, arisaema tubes fungus of 5-10wt percent, boletus luridus of 5-10wt percent, salt of 15-16wt percent. The ingredients are minced and dried and then grinded into powder and the proportion thereof to water for preparing soup is 1:250-350. The invention smells natural fungus and is tasty and the soup shows the fine golden color and has the advantages of low fat content but high protein content and being beneficial for healthcare to digestion, lever and eyesight, etc.

The invention discloses a mushroom powder seasoning. The mushroom powder seasoning is prepared from the following raw materials in parts by weight: 6-16 parts of tricholoma matsutake, 6-16 parts of termitomyces albuminosus, 6-16 parts of boletus, 6-8 parts of cantharellus cibarius, 2-3 parts of lactarius volemus, 3-4 parts of morchella vulgaris, 2-3 parts of wild portobello, 3-4 parts of tremellodon gelatinosum, 7 parts of mushroom stems, 15 parts of table salt, 6 parts of starch, 7 parts of maltodextrin, 5 parts of monosodium glutamate, 12 parts of bone seasoning matter and 1 part of white granulated sugar. The seasoning is suitable for the dietary habit of present customers and sufficiently meets the consumption requirements of different consumer groups; the original taste and flavor of the seasoning are guaranteed and the nutrition and health-maintaining values of the food materials are considered; the mushroom powder seasoning is convenient to use.

The invention discloses white boletus minced chicken and a preparation method thereof, belonging to the technical field of seasonings and condiments. The white boletus minced chicken contains the following raw materials in parts by weight: 30-300 parts of vegetable oil, 10-100 parts of diced chicken, 2-20 parts of dried red pepper, 2-10 parts of chilli sauce, 20-60 parts of white boletus, 2-50 parts of garlic, 1-10 parts of green onion, 1-20 parts of fresh ginger, 2-15 parts of edible salt, 0.3-3 parts of mixed soybean sauce, 1-5 parts of white granulated sugar, 0.8-2 parts of Chinese prickly ash and 0.1-5 parts of spices. The chicken is specially salted, quickly frozen and fried by adding oil, has the effects of removing mutton smell and increasing the aroma and has rich nutrition and crispy taste. The chicken is fine in material selection, strict and scientific in formula and scientific and reasonable in process and has requirements on various aspects such as nutrition, taste and color, the chicken flavor, white boletus flavor, thick chilli sauce flavor and spice flavor are harmonious, and the chicken is crispy in taste and chewy.

Belonging to the technical field of boletus processing, the invention relates to a preparation method of a ready-to-eat boletus nori sheet suitable for people of all ages. The method adopts boletus and nori as raw materials, maximumly retains the nutritive components of boletus and nori, and the process is simple. According to a technical scheme adopted by the invention, the preparation method of the ready-to-eat boletus nori sheet comprises the steps of: (1) subjecting fresh boletus to cleaning, draining, cutting, drying and pulverizing for standby use; (2) washing and mincing fresh nori, then performing cleaning and draining; (3) pouring the well pulverized boletus powder into the minced nori, adding warm water and stirring them uniformly, then pouring the mixture into a die uniformly; (4) pre-drying the nori subjected to cake pouring; and (5) taking out the pre-dried cake, brushing seasonings on the surface, then sending the cake into a vacuum microwave drying box to drying it to a water content of less than 7%, then taking the cake out, and carrying out slicing and packaging, thus obtaining the finished product boletus nori sheet.

A wild edible bolete processing method is characterized by comprising the steps of carrying out low temperature processing on fresh-frozen white boletus, red boletus and boletus aereus for 4-5h at -30 DEG C to -35 DEG C; then slightly unfreezing quick-frozen bolete for 3-4h at -20 DEG C to -25 DEG C; frying the unfrozen bolete in a high-pressure fryer at 90 DEG C-110 DEG C, wherein the pressure inside the high-pressure fryer is 70KPa-80KPa, pure-natural colza oil is adopted as frying oil, and the oil frying time is 9-11min; fishing up the fried bolete, and then packaging the bolete. According to the wild edible bolete processing method, the bolete does not have toxic and side effects after being processed, the potential safety hazard does not exist, and the instantly edible wild bolete can be processed by adopting a common cooking method.

The invention provides a spice prepared by boletus fermenting liquid. The spice is prepared by the following steps: (1) preparation of boletus hyphae: inoculating boletus strains on a comprehensive PDA culture medium for culturing to obtain the boletus hyphae; (2) preparation of liquid fermenting culture medium: preparing a culture medium suitable for the growth of boletus and the development of essence flavors; (3) preparation of a boletus fermenting liquid composition: inoculating the boletus hyphae obtained in the step (1) in the liquid fermenting culture medium obtained in the step (2) for culturing to obtain the boletus fermenting liquid composition; (4) preparation of the spice: adding a proper amount of stable salt, monosodiu glutamate and maltodextrin into the boletus fermenting liquid composition, stirring evenly, spraying and drying to obtain the powdered fermented spice.

The invention discloses mushroom black garlic sauce, which is composed of tricholoma matsutake, Sarcodon aspratus, Truffe, Boletus queletiischulz, Boletus albidus Rop, Boletus aereus, yeast extract, white granulated sugar, food flavour and monosodium glutamate. The invention has the following advantages: the product has rich mushroom fragrance and prominent garlic flavor.

The invention provides a method for carrying out superfine wall breaking and smashing on boletus, and belongs to the field of traditional Chinese medicine. The method for carrying out the superfine wall breaking and smashing on the boletus is characterized by comprising the following steps of (1) smashing the boletus, sieving by a 60 to 80-mesh sieve, and obtaining the boletus powder; (2) uniformly mixing gamma-cyclodextrins with medium chain triglyceride, and obtaining gamma-cyclodextrins-medium chain triglyceride mixed powder, wherein a mass ratio of the gamma-cyclodextrins to the medium chain triglyceride is preferably 8:2; (3) uniformly mixing the boletus powder with the gamma-cyclodextrins-medium chain triglyceride mixed powder, wherein the mass ratio of the boletus powder to the gamma-cyclodextrins-medium chain triglyceride mixed powder is (200-300):1. Compared with a conventional superfine wall breaking and smashing method, the method for carrying out the superfine wall breaking and smashing on the boletus, disclosed by the invention, has the advantages that the processing time is short, the powder extraction rate is high, the retention rate and the dissolution rate of adenosine are high, the average particle diameter of powder is small, and the like.

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 discloses a pollen pini compound food capable of improving immunity. The pollen pini compound food is characterized by comprising the following substances in parts by weight: 9-12 parts of pollen pini, 26-35 parts of tartary buckwheat powder, 55-60 parts of oatmeal, 15-20 parts of sunflower seeds, 9-14 parts of cucumber seeds, 5-8 parts of walnut powder, 0.1-0.3 part of docosahexaenoic acid, 2-6 parts of agaricus blazei murill, 5-9 parts of boletus dry powder, 7-12 parts of Shiitake mushrooms, 1-2 parts of calcium disodium EDTA, 15-23 parts of soybeans, 11-16 parts of phaseolus calcaratus, 8-13 parts of spinach, 1-3 parts of cabbage, 0.2 part of lysine and 0.3 part of tryptophan. The pollen pini compound food capable of improving the immunity takes wall-broken pollen pini as a main component and has remarkable effect, high absorption rate and no adverse effects.

The invention relates to a home-made feast delicacy. The home feast delicacy is a mixture composing the following of ingredients according to the weight proportion: toadstool of 30 to 80 grams, matsutake of 30 to 80 grams, old head of 30 to 80 grams, dictyophora 30 to 80 grams, Jizong mushroom of 30 to 80 grams, boletus luridus schaoff of 30 to 80 grams, boletus edulis of 30 to80 grams, mushroom of 30 to 80 grams, mountain feast QQ fragrance of 60-100 grams and orient magic dumpling of 30 to 60 grams. The invention adopts the preparation of rare wild edible fungi to make the home-made feast delicacy, and the invention has the advantages that: the customer can cook the feast delicacy at home according to the operation methods; the operation is simple and convenient; the taste is delicious; the nutrition is rich; the prior problem that the feast delicacies only are provided in restaurants can be solved; the feast delicacy with the same flavor can be made at home, and which also can be presented to friends and relatives as a present.

The invention discloses edible mushroom essence seasoning, which is prepared from tricholoma matsutake, Morchella esculenta, Boletus queletiischulz, Boletus aereus, Cantharellus cibarius, truffle, black garlic, salt, white granulated sugar, food flavour, pepper and sesame oil. The advantage of the invention is that the obtained product has strong mushroom fragrance and prominent umami.

The invention discloses a nutrient mushroom tea wine. The nutrient mushroom tea wine is prepared from the following raw materials in parts by weight: 95 to 100 parts of tea, 4 to 5 parts of lettuce, 4 to 6 parts of artemisia selengensis, 6 to 8 parts of hypsizygus mammoreus bigelow, 7 to 9 parts of flower mushroom, 4 to 5 parts of boletus, 1 to 2 parts of hawthorn, 0.8 to 1.3 parts of peanut shell, 1.4 to 1.7 parts of Chinese magnoliavine fruit, an appropriate amount of citric acid, an appropriate amount of vitamin C, an appropriate amount of edible alcohol, an appropriate amount of white spirit, an appropriate amount of egg white, an appropriate amount of white sugar and an appropriate amount of water. The tea is soaked by the edible alcohol, so that the problem of the residue of a fat soluble pesticide in the tea is solved; egg white foam and the white sugar are added into tea flavoring wine, are boiled and are dissolved and filtered, so bitter and peppery tastes in a finished wine product can be removed, and the wine tastes softer and more mellow; mushrooms such as the hypsizygus mammoreus bigelow and the boletus contain rich nutrient elements, so the tea wine is low-fat and low-caloric healthcare food, and the immunity of a human body can be improved.

The invention discloses a Boletus calopus polysaccharide, and a preparation method and an application thereof. The polysaccharide is obtained through water extraction, alcohol precipitation, protein removal, ion exchange column chromatography and dialysis concentration of Boletus calopus sporophores, and is heteropolysaccharide composed of alpha-D-galactose and beta-D-glucose, wherein a molar ratio of the alpha-D-galactose residue to the beta-D-glucose residue is 5:1. The polysaccharide has a significant activity, and has a significant inhibition activity to multiple tumor cells.

The invention discloses an artificial cultivation method of boletus rubellus krombh. The method comprises the steps of (1) preparation of culture medium, wherein the culture medium comprises, by weight, 40-60 parts of Chinese chestnut wood flour, 20-30 parts of corn powder, 20-30 parts of sand soil, 0.6-1.6 parts of MgSO4.7H2O, 0.8-1.4 parts of CaCO3, 0.5-1 part of KH2PO4 and 6-10 parts of licorice extract; the pH of the culture medium is 4.8-5.8; (2) inoculation and bacterial culturing; (3) soil covering; (4) overbarden mycelium culture; (5) fruiting culture. The artificial cultivation method of the boletus rubellus krombh has the advantages that the artificial cultivation method of the boletus rubellus krombh is provided for the first time, and the cultivation period is short; raw materials are simple, and the cost is low; the fatty acid content of cultured boletus rubellus krombh is high; the method lays the foundation for scaled cultivation of the boletus rubellus krombh; the method is expected to provide sufficient raw materials for medicinal bioactive substances.

The invention discloses a fungus fragrant poria cocos chewing tablet and a preparation method thereof, belongs to the technical field of edible fungus deep processing, and aims at the problems that poria cocos medicinal and edible ways in the prior art are less, poria cocos is not convenient to eat, and poria cocos health effects cannot be highlighted, and the like. The fungus fragrant poria cocos chewing tablet comprises the following main components and accessories by weight: 20-40% of boletus powder, 50%-70% of poria cocos powder and 10-30% of malt dextrin, the fungus fragrant poria cocos chewing tablet mainly uses the characteristic that the poria cocos is light in taste, rich flavor of the boletus powder is easy to highlight after the boletus powder is mixed with the poria cocos, the poria cocos and the boletus powder both belong to fungi, after mixing tabletting, nutritional value can be highlighted, and the fungus fragrant poria cocos chewing tablet is easy to carry and eat. Compared with the traditional edible fungus processing method, the fungus fragrant poria cocos chewing tablet is prepared by first mixing and then tabletting the boletus powder and the poria cocos without any requirements on edible fungus appearance, taking cost into consideration, the boletus powder can be prepared by leftover material pulverization, the product quality may not be influenced, and the production cost is reduced. Therefore, the fungus fragrant poria cocos chewing tablet has very broad market prospect in view of both production and consumer points.

The invention discloses a boletus plantation cultivation room. The room comprises an incubator, a base and a box, the top of the base is fixedly provided with the incubator, the surface of the incubator is rotatably provided with a revolving door, the inside of the incubator is fixedly provided with a lighting lamp, the top of a fixing frame is fixedly provided with a cultivation table, the top ofthe base on one side of the incubator is fixedly provided with a box body, the surface of the box body is fixedly provided with a console, a battery pack is fixedly mounted on the inside of the box body, a controller is fixedly mounted on the upper end of the battery pack, a heater is fixedly mounted on the upper end of the controller, a push armrest is fixedly mounted on the top of the base on the other side of the incubator, and an universal wheel is fixedly mounted on the bottom of the base. A series of structures are arranged to make the room have advantages of easy movement, backup powersupply, controllable time for heating the room and the like during use, and the use process is optimized.