110 results about "Matsutake" patented technology

The invention relates to a preparation method of a tricholoma matsutake fermentation product with anti-wrinkle and firming effects as well as a product and application of the tricholoma matsutake fermentation product. The preparation method comprises the following steps: mixing a composite plant extract, a carbon source, inorganic salt and water, then sterilizing to obtain a sterilized culture medium, inoculating a composite probiotic agent into the medium, and carrying out fermentation culture to obtain the tricholoma matsutake fermentation product with anti-wrinkle and firming effects. Centrifuging, filtering and sterilizing the culture product to obtain a tricholoma matsutake fermentation product; the bacterial strains in the compound probiotic agent comprise a combination of streptococcus thermophilus, a lactobacillus paracasei YK-L003 bacterial strain and a saccharomyces cerevisiae YK-S001 bacterial strain. According to the invention, specific strains are subjected to compounding and combined fermentation, and the fermentation product filtrate obtained after fermentation treatment of the three strains has an excellent skin conditioning effect, can effectively improve the skin state and resist and weaken wrinkles, and has an excellent effect when being applied to moisturizing and anti-wrinkle cosmetics.

The present invention relates to a preparation method of a pine mushroom mycelium fermentation product, and its products and applications, including: inoculating pine mushroom liquid seeds into a culture medium for culturing, solid-liquid separation, obtaining pine mushroom mycelium and fermentation filtrate; subjecting the fermentation filtrate to alcohol precipitation treatment to obtain pine mushroom mycelium crude polysaccharide; inoculating fermentation bacteria seed liquid into a fermentation medium added with pine mushroom mycelium and pine mushroom mycelium crude polysaccharide for culturing to obtain a fermentation liquid; centrifuging the fermentation liquid, filtering the supernatant and sterilizing to obtain the pine mushroom mycelium fermentation product. The present invention develops a new fermentation product with pine mushroom mycelium as a fermentation substrate, the fermentation product has excellent soothing and antioxidant effects, and compared with the method of fermenting a single pine mushroom mycelium or a single pine mushroom mycelium crude polysaccharide, the fermentation product of the present invention has better soothing and antioxidant effects.

The invention discloses a tricholoma matsutake mushroom, which is classified and named as tricholoma matsutake mushroom 11, and is preserved in China Center for Type Culture Collection on March 24, 2025 with the preservation number of CCTCC NO: M 2025577. The molecular marker identification method comprises culture and collection of hyphae, extraction of genome DNA, DNA fingerprint PCR amplification and electrophoresis detection of PCR products. According to the method, the tricholoma matsutake mushroom 11 which inherits the advantage of high thermotype of two parents, is good in hypha temperature tolerance and high in vigor, is similar to tricholoma matsutake in sporocarp shape and is not opened is obtained by carrying out crossbreeding of the mushrooms and screening after mushroom cultivation and fruiting, and the tricholoma matsutake mushroom 11 has good development and application prospects.

The invention relates to the technical field of seasonings, and particularly discloses a tricholoma matsutake fresh seasoning and a preparation process thereof. The fresh tricholoma matsutake seasoning is prepared by taking the freeze-dried tricholoma matsutake powder as a main freshening substance, taking the ingredients such as the bovine bone salty peptide and the pepper powder as auxiliary materials and preferably selecting the type of low-sodium salt. When the fresh tricholoma matsutake seasoning is used for cooking, enough salty taste and fresh taste can be provided under the condition that the sodium content is relatively low, and spicy taste and mushroom flavor mainly containing tricholoma matsutake can be given to food, so that the defect that the fresh taste and the sodium content are difficult to coordinate in the prior art is overcome, and the seasoning effect is fully improved.

The invention discloses a preparation assembly and tricholoma matsutake enzymolysis decomposition equipment, and belongs to the technical field of enzymolysis equipment, the preparation assembly comprises an inlet, and a first outlet and a second outlet which are communicated with the inlet; the blocking disc is rotationally mounted in the material distributing barrel; the cutting blade is arranged in the material distributing barrel and is in transmission connection with the blocking disc; when the cutting blade moves towards the center of the material distributing barrel, the cutting blade cuts the stipes of tricholoma matsutake, the cutting blade drives the blocking disc to block the first outlet, and the cut stipes are discharged from the second outlet; when the cutting blade moves away from the center of the material distributing barrel, the cutting blade drives the blocking disc to block the second outlet, and pileus is discharged from the first outlet. According to the tricholoma matsutake enzymolysis device, the blocking disc is arranged, and when the preparation assembly divides pileus and stipes of tricholoma matsutake, the pileus and the stipes enter the two enzymolysis tanks through different paths to be subjected to enzymolysis through rotation of the blocking disc.

The invention discloses mushroom five-kernel sauce and a preparation method thereof. The mushroom five-kernel sauce is prepared from 45-60 parts of vegetable oil, 12-22 parts of chili powder, 12-22 parts of sunflower seed kernels, 7-12 parts of pine nut kernels, 7-12 parts of crushed peanuts, 7-12 parts of walnut kernels, 5-10 parts of white sesame seeds, 2-5 parts of tricholoma matsutake, 0.5-1 part of fermented soya beans, 0.5-1 part of soybeans, 1-2 parts of edible salt and 0.1-0.2 part of compound spice seasoning. The manufacturing method comprises the following steps: weighing raw materials for later use; heating the vegetable oil to 120-130 DEG C; stir-frying the sunflower seed kernels, the pine nut kernels and the walnut kernels for 10-15 minutes; the output power of the frying pan is 10-12kw, adding chilli powder, and frying for 5-10 minutes; adding crushed tricholoma matsutake, soybeans and complete fermented soybeans, and stir-frying for 10-20 minutes; adding edible salt, and stirring at a constant speed for 5-10 minutes; stopping heating, adding crushed peanuts and half of white sesame seeds, and frying for 10-15 minutes at the residual temperature of 100-110 DEG C; adding composite spicy seasonings, and uniformly stirring by using a mechanical arm to obtain composite seasoning sauce; closing the machine, taking out the composite seasoning sauce, uniformly spreading the other half of white sesame seeds layer by layer, and filling to obtain a semi-finished product; and sterilizing to obtain a finished product.

The utility model relates to the technical field of tricholoma matsutake strain cultivation, and particularly discloses a tricholoma matsutake strain cultivation device which comprises a cultivation box, a plurality of cultivation plates are arranged in the cultivation box, and connecting columns are fixedly connected to the left side and the right side of the upper end face of each cultivation plate. Two limiting plates are fixedly connected to the outer walls of the multiple connecting columns, positioning columns matched with the connecting openings are fixedly connected to the left side and the right side of the lower end face of the upper cultivation plate, stabilizing plates are fixedly connected to the outer walls of the positioning columns, and the upper cultivation plate is stacked above the lower cultivation plate; the upper cultivation plate and the lower cultivation plate are spliced through the connecting structures, the multiple cultivation plates can be spliced and stacked by arranging the connecting structures, expansion or reduction can be conveniently conducted according to cultivation requirements, the flexibility and the utilization rate of the cultivation device are improved, and then good ventilation conditions are kept in the cultivation process.

The present invention provides an apricot forest tea meal with effects of assisting in lowering three highs and a preparation method thereof, and relates to the field of food, the apricot forest tea meal comprises the following raw materials: a component I: 1000 parts of Chinese yam, 100 parts of jerusalem artichoke, 200 parts of radix puerariae, 10 parts of tricholoma matsutake, 50 parts of onion powder, and 10 parts of low-sugar dry yeast; component II: 2000 parts of bitter gourd, 200 parts of jerusalem artichoke, 50 parts of endothelium corneum gigeriae galli, 50 parts of lotus root, 30 parts of stevia rebaudiana, 20 parts of tricholoma matsutake and 20 parts A component III: 50 parts of Adenophora stricta, 100 parts of Jerusalem artichoke, 200 parts of hulless oat, 1000 parts of radish and 10 parts of low-sugar dry yeast; component IV: 1000 parts of asparagus, 1000 parts of okra, 1000 parts of towel gourd, 1000 parts of small bamboo shoot, 1000 parts of lotus root, 1000 parts of garlic sprout, 1000 parts of kelp, 1000 parts of banana-plant, 1000 parts of radish and 1000 parts of green Chinese onion The traditional Chinese medicine is taken as the root, diet is taken as the basis, and aiming at the characteristics of diabetes, lung, spleen and kidney deficiency, yin deficiency and internal heat, three more and one less, and the like, according to the traditional Chinese medicine dialectical diet treatment, monarch, minister, assistant and guide formula rule, the traditional Chinese medicine is aimed at lowering hyperglycemia, hypertension and hyperlipidemia.

The invention relates to the technical field of baijiu production, in particular to a process for brewing tricholoma matsutake baijiu with distilled water, which comprises the following steps: firstly, selecting raw materials for pretreatment, using distilled water in the whole process, fermenting according to the flavor type requirement, distilling to obtain a stock solution, blending and ageing, and finally filling and packaging to obtain a finished product, and each link ensures the quality and flavor. By controlling the chloride ion concentration and the ferrous ion concentration in the solution, chlorides in the molten salt slag are completely contained in waste acid, insoluble substances are almost non-toxic and can be directly stacked, the distilled water white spirit brewing process can improve the purity of the white spirit, reduce impurities and peculiar smell, ensure stable quality, show fine and mellow taste and meet the hygienic standard, and the distilled water white spirit brewing process is suitable for large-scale popularization and application. The microbial pollution risk is reduced, the health is guaranteed, the requirements of different aroma types can be met, respective styles and characteristics are highlighted, the brand image can be enhanced, the storage life of the white spirit is prolonged, consumers are more relieved and satisfied, and products with higher quality are brought to the white spirit industry.

1. Name of the product in this design: Packaging Box (Matsutake Mushroom, Barley, and Quinoa Porridge). 2. Purpose of this design: Product packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The present invention belongs to the field of brewing technology, and specifically relates to a kind of matsutake craft beer and a brewing method thereof. The present invention provides a kind of matsutake beer prepared by a brand-new brewing process, which comprises the following steps: A. malt crushing; B. malt saccharification; C. boiling; D. fermentation. One of the keys is to add matsutake enzymatic hydrolysis extract during the saccharification process, which can effectively hydrolyze the macromolecular organic substances such as polysaccharides, proteins, and flavor substances in the matsutake into small molecules; the second is to add fresh matsutake again in the initial boiling process, which can not only reduce the flavor change of fresh matsutake, but also obtain the maximum matsutake extract through boiling. The matsutake beer of the present invention adopts enzymatic hydrolysis technology combined with a special matsutake adding process, retains a variety of active nutrients of matsutake, has a unique taste, and the mushroom aroma of matsutake is mixed in the rich malt aroma, and the light bitterness of hops increases the layered sense of the wine body.

To enable high-sensitivity detection of Matsutake mushroom that might cause allergies contained in food ingredients and products even if the amount is minute.SOLUTION: A method of detecting Matsutake mushroom is provided, comprising extracting protein from a sample, obtaining an enzyme digest of the extracted protein using a protease, and analyzing the enzyme digest to detect at least one peptide selected from a group consisting of SEQ ID NOs: 1 and 2 using a mass spectrometer so as to qualitatively or quantitatively determine the presence or absence of Matsutake mushroom protein in the sample.SELECTED DRAWING: Figure 1

The utility model relates to the technical field of tricholoma matsutake planting, in particular to a three-dimensional multi-layer circulating oxygen supply device for a tricholoma matsutake planting bed. According to the three-dimensional multi-layer circulating oxygen supply device for the tricholoma matsutake planting bed, multi-layer circulating oxygen supply can be achieved by installing and moving the installing plate according to the number of layers of the planting bed, oxygen supply can be conveniently carried out at different heights, the using flexibility of the device is improved, and the tricholoma matsutake planting quality is improved. A three-dimensional multi-layer circulating oxygen supply device for a tricholoma matsutake planting bed comprises left and right mounting frames, adjusting screw rods and the like, and the upper and lower parts of the mounting frames are connected with the adjusting screw rods through threads. After the mounting plate is moved to a proper position, the bolts are screwed by hands, so that the mounting plate is fixed on the planting bed, multi-layer circulating oxygen supply can be realized by mounting and moving the mounting plate according to the layer number of the planting bed, oxygen supply at different heights can be conveniently adapted, the using flexibility of the device is improved, and the planting quality of tricholoma matsutake is improved.

The invention relates to a brightening, anti-sugar and soothing composition and application thereof. The composition is prepared from the following components in parts by weight: 0.9 to 9 parts of ormosia henryi bark extract, 0.2 to 5 parts of tricholoma matsutake extract, 0.5 to 2 parts of inula flower extract and 0.5 to 5 parts of dunaliella salina extract. The composition has a good anti-sugar effect and an anti-oxidation effect, can improve darkness to realize brightening, forms an anti-inflammatory repair system to relieve skin, realizes complementary synergism, overcomes the effect limitation of a single component, and can comprehensively achieve the skin care effects of brightening, resisting sugar and relieving.

The invention discloses a white truffle composition with tightening and wrinkle removing effects as well as a preparation method and application of the white truffle composition. The white truffle composition mainly comprises a white truffle fungus extract. In some embodiments, the white truffle composition further comprises a tuber melanosporum extract and a tricholoma matsutake extract. The white truffle composition prepared by a modern biological fermentation technology is short in production period and high in yield, and is not influenced by external factors such as seasons and climate; the white truffle composition can activate FOXO3 or SIRT1, can effectively improve wrinkles and enhance skin elasticity, and has good tightening and wrinkle removing effects.

The present invention relates to a low eutectic solvent microemulsion, a matsutake low eutectic microemulsion and its preparation and application, and belongs to the field of cosmetic technology. The low eutectic solvent microemulsion of the present invention comprises the following components in weight percentage: 1-10% of a low eutectic solvent, 20-40% of a surfactant, 10-20% of a cosurfactant, and the balance is water. The present invention uses a specific low eutectic solvent and a surfactant, a cosurfactant and water in a specific ratio to prepare a low eutectic solvent microemulsion, and uses the low eutectic solvent microemulsion to extract matsutake, which can simultaneously extract the fat-soluble components and water-soluble components of matsutake, and has high extraction efficiency; after extraction, the active ingredients can also be wrapped inside a microcapsule structure with a uniform particle size to form a matsutake low eutectic microemulsion, thereby improving the stability and bioavailability of the active ingredients and having good antioxidant effects; in addition, the preparation method of the present invention does not use organic solvents, has low energy consumption, is simple and efficient, and is green and environmentally friendly.

This invention relates to the field of fungal strain cultivation technology, and particularly to a method for isolating and cultivating fungal strains from matsutake fruiting bodies. The method involves collecting matsutake mushrooms that are 70%–80% mature and free from insects, disinfecting them with alcohol, longitudinally splitting them in half, removing the flesh from the cap and stipe, and inoculating them onto a slant culture medium to obtain a primary strain. This primary strain is then inoculated into a culture medium and shaken to obtain a primary shake flask strain, which is then inoculated into a culture medium. The strain is then shaken and cultured, and the concentration of metabolites, dissolved oxygen, and pH in the culture medium are collected in real time to construct a strain growth time prediction model to predict the stage culture duration. The cell proliferation trend is determined based on the number of matsutake mycelial cells. Based on a comparison of the actual culture time during the initial adjustment period and the stage culture time, the adjustment method for the logarithmic growth phase of the current batch is determined. Based on a comparison of the shake flask culture time and the predicted culture time, the adjustment method for the initial culture conditions of the next batch is determined. This invention effectively optimizes shake flask culture conditions and improves strain quality.

The invention relates to a medicinal and edible compound extract for improving myelosuppression of a tumor patient after chemotherapy, and a preparation method and application of the medicinal and edible compound extract. The compound extract is extracted from a composition at least comprising the following raw material medicines in parts by weight: 0.9-10 parts of tricholoma matsutake, 0.9-10 parts of mulberry and 0.5-10 parts of rhizoma polygonati. The raw material medicine composition further comprises the following raw material medicines in parts by weight: 0.7-10 parts of longan, 0.5-10 parts of pericarpium citri reticulatae, 0.5-10 parts of scorched hawthorn fruit, 0.5-10 parts of fructus amomi, 1.1-10 parts of cordyceps sinensis rice flour and 2.5-15 parts of rice peptide. The selected raw material medicines are all medicinal and edible components, do not cause adverse effects on liver and kidney functions and gastrointestinal tracts of eaters, and are high in safety and high in patient acceptance degree. Effect verification results show that the mulberry compound extract has an improvement effect on the side effect of bone marrow suppression of tumor patients, especially in the early stage, no related adverse reaction is found, and a safe and effective treatment choice is provided for bone marrow suppression.

The invention relates to the field of solid beverages, and discloses a PQQ solid beverage capable of promoting collagen synthesis and a preparation technology of the PQQ solid beverage. 2-4 parts of a grape seed extract; 0.2 to 0.8 part of nicotinamide; 0.2 to 0.8 part of L-cysteine; 0.1 to 0.3 part of sodium hyaluronate; 1 to 2 parts of agaricus blazei murill; 0.05 to 0.1 part of pyrroloquinoline quinone disodium salt; 1 to 2 parts of SOD yeast; and 25-35 parts of an auxiliary material. The nicotinamide is used for improving the skin barrier function and promoting cell metabolism, the L-cysteine is used for providing key amino acid for synthesizing collagen and directly supporting collagen generation, and the nicotinamide and the L-cysteine interact with each other, so that generation of deep collagen of the skin is promoted, the anti-aging effect of the skin is remarkably improved, and the structure and elasticity of the skin are improved; therefore, a quicker and more effective anti-aging effect is provided.

The invention discloses a method for extracting and separating tricholoma matsutake alcohol, cordycepic acid and tricholoma matsutake polysaccharide, and relates to the technical field of tricholoma matsutake leftover material processing and utilization. Comprising the following steps: S1, taking 100g-200g of tricholoma matsutake leftover materials, crushing, sieving, filling tricholoma matsutake powder into a supercritical extraction kettle, and adding 5%-20% of an entrainer to obtain a crude extract; s2, carrying out normal-phase silica gel column chromatography separation on the crude extract obtained in S1 to obtain a target component, and carrying out gel column chromatography separation and purification on the component to obtain a high-purity monomeric compound; s3, 100 g of residues in the extraction kettle in the S1 are subjected to water heating extraction. According to the method disclosed by the invention, efficient extraction and separation of effective components in the tricholoma matsutake are realized through multiple separation and purification technologies such as supercritical extraction, silica gel column chromatography and gel column chromatography, and the purity and the yield of the extract are improved; the method is suitable for utilization of waste such as tricholoma matsutake leftover materials, the production cost is reduced, and the resource utilization rate is increased.

The present invention relates to a preparation method and product and application of a matsutake fermented product with anti-wrinkle and firming effects, the preparation method comprising: sterilizing a composite plant extract, a carbon source, an inorganic salt, and water after mixing to obtain a sterilized culture matrix, accessing a composite probiotic agent into the matrix for fermentation and culture, and obtaining a matsutake fermented product by centrifugation, filtration, and sterilization of the culture product; the strains in the composite probiotic agent include a combination of thermophilic Streptococcus, Lactobacillus paracasei YK-L003 strain, and Saccharomyces cerevisiae YK-S001 strain. The present invention combines specific strains for composite and combined fermentation, and the fermented product filtrate after fermentation by the three bacteria has excellent skin conditioning effect, can effectively improve skin condition, resist weakening wrinkles, and has excellent effect in moisturizing and anti-wrinkle cosmetics.

The invention belongs to the technical field of edible fungus cultivation, and particularly relates to a tricholoma matsutake culture medium based on tunnel fermentation and a tricholoma matsutake semi-artificial cultivation method. The tricholoma matsutake culture medium comprises 45-55% of wheat straw, 10-20% of soybean meal, 19-21% of Korean pine leaves and 14-16% of leaf mold; a secondary tunnel fermentation process is adopted to prepare the feed additive, high throughput is adopted in primary fermentation, and low throughput is adopted in secondary fermentation. The semi-artificial cultivation method of the tricholoma matsutake comprises the following steps: inoculating a tricholoma matsutake strain into a liquid culture medium, fermenting to obtain a liquid strain, then mixing the liquid strain with the tricholoma matsutake culture medium, and pre-culturing to obtain an inoculation material; burying the inoculation material in a tree pit, covering a mixture of decomposed pine needles and black sandy soil and living moss on the inoculation material, and culturing. The tricholoma matsutake culture medium is high in fermentation efficiency and low in fermentation energy consumption, the mycelium planting rate is high when the tricholoma matsutake culture medium is used for tricholoma matsutake culture, and the tricholoma matsutake semi-artificial cultivation method is high in mycorrhiza forming rate, high in annual yield and low in sporocarp malformation rate.

1. Name of the product in this design: Packaging bag (Matsutake mushroom). 2. Intended use of this design: This design is intended for use as a packaging bag. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is a thin product, so the left view is omitted; this design is a thin product, so the right view is omitted; this design is a thin product, so the top view is omitted; this design is a thin product, so the bottom view is omitted.

The present invention relates to a method for promoting the breeding and increasing production of a matsutake mushroom, and belongs to the technical field of promoting the breeding of matsutake mushrooms. The present invention comprises the following steps: (1) after the matsutake mushrooms are unearthed, the matsutake mushrooms with a stem diameter of 2-3 cm are selected and covered with a substrate, wherein the fruiting body is covered with yellow sand when it is 0-2 cm above the ground surface, the fruiting body is covered with black sand when it is 2-3.5 cm above the ground surface, and the fruiting body is covered with humus when it is 3.5-5 cm above the ground surface; (2) the substrate is first piled into a base around the unearthed matsutake mushrooms, and then the substrate is continuously covered at the upper end of the matsutake mushrooms and piled into a cone shape, and the same substrate is covered again after 2-3 days, and this is repeated twice; (3) the two ends of the prepared bamboo pieces or branches are inserted into the soil above the matsutake mushrooms and the substrate, and a shed with a height of 25-40 cm is set up, and cardboard and dead branches and leaves are covered on the shed; (4) the matsutake mushrooms are harvested 6-8 days after they are unearthed. The present invention can increase the yield of matsutake mushrooms, improve the quality of matsutake mushrooms, and then promote the sustainable and healthy development of the wild edible fungi industry.

The invention belongs to the technical field of biology, and particularly relates to a method for preparing composite pentapeptide with a lipid-lowering and blood-glucose-lowering function by utilizing an enzymolysis-fermentation-enzymolysis technology and application of the composite pentapeptide. According to the composite pentapeptide with the lipid-lowering and blood-glucose-reducing functions, the soybeans, the highland barley, the folium mori, the ginseng and the tricholoma matsutake are specifically combined, synergistic interaction can be achieved, and the lipid-lowering and blood-glucose-reducing effects are remarkably improved. In addition, the invention also provides a scheme for preparing the polypeptide by using an enzymolysis-fermentation-enzymolysis triple biotransformation technology combined process, which is beneficial to decomposing plant macromolecular substances into easily absorbed micromolecular nutritional ingredients, and simultaneously directionally extracting the five-dimensional plant composite pentapeptide with the effect of reducing blood sugar and blood fat. The biological activity and functionality of the composite pentapeptide are improved, and high-quality raw materials are provided for prevention and treatment of diabetes and hyperlipidemia. Therefore, the technical scheme of the invention has the advantages of safety, reliability, good effect and no side effect.

1. The name of the design product: gift box (matsutake and macadamia nut). 2. The use of the design product: gift box for nut snacks. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: front view. 5. The right view is the same as the left view, and the bottom view is the same as the top view, so the right view and the bottom view are omitted.

1. The name of the product of this design: Bottle sticker (new version of vegetarian oyster sauce with pine mushrooms). 2. Purpose of this design product: used as bottle labels. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view. 5. This design product is a flat product, and the left view, right view, top view and bottom view are omitted.

The present invention discloses a tricholoma gambosum beef sauce preparation method, and relates to the technical field of seasoning processing, and the method comprises the following steps: S1, pretreatment: tricholoma gambosum is soaked for 1-2 days, and is cut into particles for later use; spices are weighed in advance; beef with fat and lean is selected and cut into small pieces or diced meat for standby application; the preparation method comprises the following steps: weighing the following raw materials in parts by mass in advance: 60-65 parts of composite rapeseed oil, 10-15 parts of beef, 3-5 parts of chili powder, 3-5 parts of tricholoma gambosum, 1-2 parts of tricholoma matsutake, 1-2 parts of black truffle, 3-5 parts of thick broad-bean sauce, 1-3 parts of fermented soya beans, 5-8 parts of garlic, 1-3 parts of fresh ginger, 1-3 parts of white granulated sugar, 1-3 parts of table salt, 0.1-0.5 part of spices, 0.5-1 part of Chinese prickly ash powder, 1-3 parts of monosodium glutamate, 1-3 parts of sesame, 3-5 parts of sesame oil and 2-4 parts of high-salt diluted tricholoma gambosum crude oil. And S2, performing stir-frying. The tricholoma gambosum beef paste provided by the invention combines the fresh fragrance of tricholoma gambosum and the rich flavor of beef, and can add unique flavor to various dishes.

The utility model discloses a tricholoma matsutake freeze-dried tablet packaging box capable of being taken for multiple times, and relates to the technical field of packaging boxes. The centering assembly is arranged in the packaging box body and used for improving tricholoma matsutake convenience; a plurality of freeze-drying pieces are placed at equal intervals in the width direction of the packaging box body during packaging, and after packaging is completed, the mounting frame is rotated to enable two transmission blocks in threaded connection with the mounting frame to drive the centering plate to move relatively. When a user takes the freeze-drying pieces from top to bottom, when the freeze-drying pieces in the middle of the freeze-drying pieces are continuously taken out, the freeze-drying pieces on the two sides can be conveniently moved to the middle position by enabling the two centering plates to move relatively, and therefore the freeze-drying pieces can be conveniently taken out from the middle of the freeze-drying pieces, and the freeze-drying pieces can be conveniently taken out from the middle of the freeze-drying pieces. Therefore, a user can conveniently and continuously take the freeze-drying tablets from the material taking opening, and the taking effect is improved.

The invention relates to the technical field of food processing, and discloses a low-temperature efficient extraction method of tricholoma matsutake active ingredients, which comprises the following steps: S1, antioxidant pretreatment; s2, vacuum ultrasonic synergistic extraction: transferring the tricholoma matsutake slices soaked in the step S1 to vacuum ultrasonic extraction equipment, synchronously performing drying and active ingredient extraction under low-temperature and vacuum conditions in combination with ultrasonic assistance, and collecting tricholoma matsutake small molecular group cell stock solution in real time; s3, gradient interception solid-liquid separation; s4, modified membrane separation and purification; s5, performing falling film concentration under nitrogen protection; and S6, performing pressure gradient non-thermal sterilization. According to the method, the technical scheme of combining antioxidant protection of composite pretreatment liquid with vacuum ultrasonic synergistic extraction is adopted, so that the technical effect of efficiently retaining active ingredients in tricholoma matsutake is achieved; the defects that the active components are easily degraded or structurally damaged due to oxidation and mechanical action, and the retention effect is poor are overcome.