155 results about "Matsutake" patented technology

The invention relates to edible fungi food and a manufacture method thereof, in particular to an edible fungi food and the preparation method thereof. The raw material used by the invention is preciously edible and medicinal fungi ganoderma spore powder, aweto mycelia powder and fine cordyceps militaris powder, and wild termite mushroom, wild matsutake and wild golden mushroom, which are compounded with salvia miltiorrhiza, astragalus and Chinese medicinal material used for preparing polygonum with the function of health-caring and the action of cooperating. The preparation method can be seen in the specifications for detail. The edible fungi food of the invention has reasonable compounding by the edible fungi and the Chinese medicinal material which has health-caring function and can completely regulate the physiological function of body after being eaten; especially when people in sub-health state eat the edible fungi food, the non-normal physiological activation and the low physiological state can be recovered to a normal state, thus improving the health-recovery capability of the body and gradually recovering the health state. The preparation method of the invention is simple and reliable.

The invention discloses an instant composite edible fungus powder nutrient and a preparation method thereof. The instant composite edible fungus powder nutrient comprises the following raw materials in parts by weight: 5-25 parts of Hericium erinaceus powder, 5-25 parts of shiitake powder, 5-20 parts of black fungus powder, 5-20 parts of white fungus powder, 1-5 parts of agrocybe aegerita powder, 1-10 parts of Agaricus blazei Murrill powder, 1-5 parts of Tricholoma gambosum powder, 1-5 parts of Pleurotus nebrodensis powder 1-10 parts of coprinus comatus powder, 1-5 parts of straw mushroom powder, 1-10 parts of pleurotus eryngii powder, 1-10 parts of Cordyceps militaris powder, 1-5 parts of agaricus bisporus powder, 5-20 parts of Grifola frondosa powder, 1-15 parts of tuckahoe powder, 1-10 parts of bamboo fungus powder, 1-5 parts of matsutake powder, 1-5 parts of boletus powder, 1-5 parts of Morchella esculenta powder, 1-5 parts of Lactarius volemus powder, 1-5 parts of truffle powder, 1-5 parts of Sparassis crispa powder and 1-5 parts of Fistulina hepatica powder. The invention also discloses a preparation method of the nutrient. The edible fungus powder nutrient can evenly supplement multiple nutrient substances and high-purity proteins.

The invention belongs to the technical field of attractant tools and particularly relates to a Culex attractant. The Culex attractant disclosed by the invention consists of the following raw materials in percentage by mass: 0.0001-1% of 1-matsutake alcohol, 0.0001-1% of lactic acid, 0.0001-1% of L-lactic acid, 0.0001-1% of n-heptanoic acid, 0.0001-1% of hexanoic acid, 0.0001-1% of acetone, 0.0001-1% of benzaldehyde, 0.0001-1% of isobutyric acid, 0.0001-1% of phenylalanine, 0.0001-1% of ethyl acetate, 1-70% of glucose, 1-50% of ethanol and the balance of water. The Culex attractant disclosed by the invention has the advantages that the attractive force to Culex is strong, the environment pollution and the odor are avoided, and the use is simple and convenient; and the Culex attractant is nontoxic to human and livestock and is a safe, environment-friendly, efficient, simple and convenient Culex prevention and treatment product.

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 provides a culture method for a tricholoma matsutake liquid strain. The culture method includes the steps that a culture medium for the tricholoma matsutake liquid strain is prepared, the culture medium for the tricholoma matsutake liquid strain is inoculated with a tricholoma matsutake stock seed for sealing culture, and after hyphae of the tricholoma matsutake stock seed germinate, the culture medium for the tricholoma matsutake liquid strain is shaken once every day until the tricholoma matsutake liquid strain is obtained. The culture method for the tricholoma matsutake liquid strain is easy to operate, cultured richoloma matsutake liquid strain hyphae grow fast and are contaminated by other strains little, the hypha output rate is high, and cost is low.

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.

A health-care medicine for treating chronic retrograde diseases is proportionally prepared from the wall-broken Ji matsutake powder or its polyose, the wall-broken pollen of symplocos paniculata or its polyose, and medicinal auxiliary. Its preparing process is also disclosed.

A preparation method of solid worm grass healthy wine is characterized in that the method comprises the steps that firstly the aweto, the Tibet snow lotus, the yak bone, the matsutake, the Tibet sapodilla and the fingered citron are purified according to the ratio of 10: 0.5-1 and are dried; secondly one or more than one extractive of the ingredients are evenly mixed according to the ratio of 0.5-1 gram of aweto:0.5-1 gram of Tibet snow lotus:0.5-1 gram of yak bone:0.5-1 gram of matsutake:0.5-1 gram of Tibet sapodilla:0.5-1 gram of fingered citron, and then 2-4 grams of lactose is added into the mixture; after being stirred, the mixture is produced into troches and the weight of each troch is 5-10 grams; and finally the produced troches is added into grain alcohol with the ratio of 1 gram: 25-37 milliliters of wine. After being sealed, the troches are immersed into the wine for 12-24 hours to completely be dissolved. The invention has the advantages of simple and fast application.

The invention discloses high dietary fiber nutritional powder and a preparation method thereof. The high dietary fiber nutritional powder is prepared from the following raw materials in parts by weight: 50-100 parts by weight of tuckahoe, 50-100 parts by weight of konjac, 50-100 parts by weight of haw berries, 50-100 parts by weight of sand sagebrush seeds, 50-100 parts by weight of matsutake mushrooms, 50-100 parts by weight of fructus momordicae, 50-100 parts by weight of hair-like seaweed, 50-100 parts by weight of winter mushrooms and 50-100 parts by weight of russula alutacea. With Resident Dietary Fiber Nutrient Intake as a reference, the high dietary fiber nutritional powder prepared by performing blending and mixing according to corresponding proportions solves the problem of unbalanced nutrition of residents, can be eaten at breakfast after being brewed, inherits the dietary habits of the residents throughout history, is more likely to accept and popularize, solves the problems of excessive, complete and over nutrition of complete nutritional foods and also has a safe and reliable weight reducing effect.

The invention discloses nougat containing matsutake and cashew and a preparation method thereof. The nougat containing matsutake and cashew comprises the following raw material components in parts by weight: 70 to 80 parts of white granulated sugar, 50 to 55 parts of maltose, 10 to 15 parts of cashew, 4 to 6 parts of hawthorn kernel powder, 15 to 20 parts of milk powder, 5 to 8 parts of cream, 5 to 8 parts of dried protein, 0.5 to 0.8 part of vanillin, 1.5 to 2 parts of edible salt, 4 to 8 parts of dried matsutake, 1 to 3 parts of cowpea shell, 2 to 3 parts of corn stigma, 2 to 3 parts of lotus plumule, 1 to 2 parts of paederiae, and 2 to 3 parts of wild buckwheat. According to the preparation method, by adding matsutake powder, nougat of different flavors is produced, the varieties of the nougat are increased, and moreover, the nutritional healthcare value of the nougat is improved. The nougat produced by the preparation method has the characteristics of being sweet in taste, sweet but not greasy, crisp and delicious, low in sugar, chewing-resistant, non-sticking and the like, is characteristic small food integrated with greenness, nature, nutrition and healthcare, and is applicable to various crowds.

The invention discloses a preparing method of black barley bran cake. The method comprises the following steps that (1) black barley is ground, sieved and sorted to obtain barley bran, and then, the barley bran is ground into powder; (2) the black barley bran powder and matsutake are poured into an ultra-fine pulverizer to be subjected to ultra-fine pulverization; (3) the pulverized raw materials are mixed with raw materials such as wheat flour, eggs, whole milk powder, malt syrup, refined vegetable oil, butter and food additives, water is added into the mixture, the mixture is mixed and uniformly stirred for forming a dough, and the dough is leavened for 2 to 3 hours at 28 to 30 DEG C; (4) bran cake shaping is carried out: the leavened dough is cut into small blocks to be added into a biscuit mold, and bran cake in different shapes can be formed through extrusion; (5) baking is carried out: the formed bran cake is placed into a baking oven to be baked for 5 to 8 minutes at 220 DEG C to 250 DEG C, is then taken out and is cooled for 10 to 20 minutes, and the black barley bran cake is obtained. According to the preparing method, the black barley bran and the matsutake are used as one kind of raw materials after being pulverized by the ultra-fine pulverization technology, then, other accessory materials such as the wheat flour are added for obtaining the biscuit, so the mouthfeel of the biscuit is more exquisite, and the nutrition is richer.

A medicine for preventing and treating the organ injury caused by radiation contains the matsutake polyose (60-80 Wt%) and ginseng polyose (20-40 Wt%) through mixing.

The invention relates to the technical field of corn planting, and particularly discloses a plant fermentation extract for improving corn planting and a preparation method thereof. The plant fermentation extract is characterized in that the plant fermentation extract is prepared from, by weight, 3-4 parts of matsutake, 1-2 parts of radix ginseng, 10-15 parts of Sophora flavescens, 10-15 parts of danshen roots, 5-10 parts of corn stigma, 10-15 parts of seaweed, 3-5 parts of dried tangerine peel, 2-5 parts of eucommia ulmoides, 1-2 parts of cordyceps sinensis, 15-17 parts of radix bupleuri, 0.03-0.05 part of zinc-enriched yeast and 1-2 parts of royal jelly through fermentation, extraction and powder preparation. Raw materials are easy to obtain, the preparation process is simple, and the plant fermentation extract can effectively improve the soil structure, increase the number and activity of effective microorganisms in soil, improve the soil enzyme content, facilitate corn growth, yieldincrease and quality improvement, and is suitable for wide application and popularization.

The invention provides a culture and preparing method of fungus symbiotic hypha powder. The method comprises the following steps of mother seed separation, hypha activation culture, hypha primary culture, hypha purification culture, hypha liquid symbiotic culture, hypha symbiotic enlarged culture, drying and crushing. Various fungi can be simultaneously cultured under the same culture condition to generate hypha; the hypha is made into corresponding hypha powder; the requirements of the market on fungus products are met. The culture and preparing method has the advantages that the manufacturing process is simple, the operation is easy, wild cordyceps sinensis, matsutake and the like can be subjected to hypha factory production, and can be made into fast thawing instant hypha powder, and the quality and the yield of various kinds of rare hypha powder can be improved.

The invention relates to a Tricholoma matsutake cultivation medium. The Tricholoma matsutake cultivation medium is prepared through using the following raw materials, by weight, 40-50 parts of straw segment, 10-20 parts of bamboo branch, 20-30 parts of wood chip, 10-15 parts of cottonseed shell, 15-18 parts of flour, 10-12 parts of expired milk powder, 8-10 parts of peanut cake, 5-6 parts of fishbone meal, 5-7 parts of silkworm excrement, 2-3 parts of quicklime, 1-2 parts of gypsum powder, 0.2-0.3 parts of potassium dihydrogen phosphate and 5-10 parts of a sustained-release nutritional particle. The raw materials of the Tricholoma matsutake cultivation medium have wide sources, and Tricholoma matsutake cultivated through using the medium has the healthcare efficacies of cooling and relieve fever.

The invention relates to a preparation method of matsutake health tea, in particular provides a new method for preparing matsutake health tea by utilizing a vacuum freezing and drying technology. The new method for preparing matsutake health tea comprises the following steps: firstly, cleaning matsutake; crushing; pulping; grinding; freezing and drying in vacuum; crushing; putting the obtained products into bottles or small bags; and packaging and the like to obtain the matsutake health tea. The product of the invention is nutrient, contains vitamins, organic acids and mineral substances, is favorable for being absorbed by the human body, and can not deteriorate after being stored for a long time at normal temperature. The method of the invention does not damage effective nutrient components in raw materials. Because the matsutake health product of the invention is solid powder, compared with the traditional liquid health product, the matsutake health product can be stored, transported, carried and used conveniently.

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 relates to the field of food, in particular to a matsutake-containing meat stuffing, a production method and an application method thereof. The matsutake-containing meat stuffing is made from the following raw materials of: by weight, 60-90 parts of meat, 7-30 parts of matsutake and 1-3 parts of salt. The production method of the matsutake-containing meat stuffing contains the following steps of: adding salt into meat with uniformly stirring to obtain a first meat stuffing; allowing the first meat stuffing which has been uniformly stirred to stand for 10-30 minutes; adding minced matsutake into the placed first meat stuffing with uniformly stirring to obtain the matsutake-containing meat stuffing. According to the invention, the eating cost of the matsutake-containing meat stuffing can be reduced.

The invention belongs to the technical field of biological engineering, and particularly relates to a slow-release mosquito attractant and a preparation method thereof. The preparation method comprises the steps that 3,7-dimethyl-7-matsutake alcohol, gamma-undecalactone, alpha-methyl propionate are dissolved into ethyl alcohol to form a solution; the solution is added into 50-60 parts of mannitol to obtain paste; glucose, fish oil, fishy elements, shrimp meal, wheat bran, rapeseed cakes, lard oil, 2,6-ditert-butyl-4-methylphenol, plant fermentation substances and the paste are stirred to be uniform to obtain the slow-release mosquito attractant. According to the slow-release mosquito attractant and the preparation method thereof, the environment-friendly materials such as the plant fermentation substances and the fishy elements are utilized as the main materials, the preparation method is simple, and the obtained slow-release mosquito attractant is free of poison, safe to use and lasting in effect and has the very high attractiveness on mosquitoes.

The invention relates to hericium mycelium biscuits and a making method thereof. The hericium mycelium biscuits are made from hericium mycelium blocks, matsutake fermentation liquid, black fungus fermentation liquid, morchella fermentation liquid, lentinula edodes fermentation liquid, fructooligosaccharide, dietary fiber, vegetable oil, soybean powder and sodium bicarbonate. The making method comprises the steps of powder mixing, stamping molding through models, baking and matsutake mycelium spraying. The biscuits contain hericium mycelia, matsutake mycelia, black fungus mycelia, morchella mycelia and lentinula edodes mycelia and have the effects of strengthening the spleen and the stomach, tonifying qi and blood, promoting intelligence and soothing the nerves, maintaining beauty and keeping young, tonifying the kidney, strengthening yang, reinforcing the brain, refreshing the spirit, resisting cancers, enhancing the immunity of the organism and the like.