4416 results about "Mushroom" patented technology

In fabrication of conventional spirally wound cells, a length of separator is provided at least twice as long as one of the electrodes, for example, the cathode, and then folded to cover both sides of the electrode. The separator is also somewhat wider than the covered electrode to extend beyond the upper and lower edges thereof. The cathode assembly is then placed along side a strip of anode material and rolled into a jellyroll configuration. The separator sheet is not sealed at the opposed upper and lower edges of the cathode, and during high shock and vibration conditions the edges tend to mushroom which can lead to short circuit conditions. The insulator of the present invention is a slotted member that covers the upper and lower edges of the other electrode not covered by the separator, for example the anode with the anode leads extending through the slots to shield them from short circuit conditions with the cell casing or other leads if the cell should be subjected to severe shock forces and the like.

The invention discloses a preparation method of plant enzyme food, belonging to the field of food processing technology. The method comprises the following steps of: performing twice fermentation and compounding on the natural plant raw materials of fresh fruits, vegetables, mushrooms, medicines, grains and flowers to obtain the secondary-fermentation stock solution or raw sauce, and storing; filling and sealing the secondary-fermentation stock solution or raw sauce to obtain liquid or sauce-type plant enzyme food or compound plant enzyme food; or performing low-temperature concentration and freeze drying to obtain solid plant enzyme food or compound plant enzyme food. Due the adoption of the preparation method, the obtained natural plant enzyme food has the functions of improving the immunity of human body, activating cells, promoting metabolism and the like.

Dietary, health, and/or nutritional supplements provide various formulations of mushrooms grown in fermented soy, with or without rice flour, optionally in combination with sweetener(s), curcumin, and various other herbs and spices. Certain embodiments or compositions may be in liquid, beverage, solid, paste or powder forms. In certain embodiments the supplements contain mushroom species grown in fermented soy in the presence of certain bacterial species and optionally rice or rice flour. In some embodiments, other ingredients that may be present include one or more of curcumin, desmethoxycurcumin and bis-desmethoxycurcumin or all three curcumins. Certain embodiments may be used to treat or provide symptomatic relief from a variety of maladies ranging from malnutrition to mood related disorders to metabolic support and other more severe conditions as described herein.

The invention discloses a method for cultivating pure white needle mushrooms. The method comprises the following steps: a strain is prepared; a culture material is prepared; bagging and sterilization are carried out; inoculation is carried out; a mycelium is cultured; nutrition, humidity, temperature, light, air and other culture conditions are strictly controlled during a fruiting period; and harvesting is carried out in an optimum period. the formulation of the culture material is 0 to 32 percent of weed tree sawdust, 0 to 93 percent of cotton seed hulls or wheat straw, straw, corncob and other crop straw, 0 to 20 percent of wheat bran, 0 to 10 percent of corn meal, 0 to 10 percent of soybean meal, 0 to 1 percent of calcium carbonate, 0 to 0.2 percent of monopotassium phosphate, 0 to 0.2 percent of magnesium sulfate, 1 to 1.2 percent of sucrose, 0 to 10 percent of rice bran, 0 to 1 percent of plaster and 0 to 0.02 percent of urea. Quicklime and wettable carbendazim are added during the preparation of the culture material so as to prevent the pollution of undesired bacteria. The technical proposal aims to select proper breeds, popularize local large scale planting and improve cultivation benefit.

Disclosed is a Mushroom-shaped light guide for a homogeneous illumination of a circular scale of a motor vehicle operating device by means of a light source (LED) arranged opposite a light input surface of a mushroom-shaped cone, wherein a light input surface has a cylindrical recess, and edge of which is rounded off in a circle with a radius R between a lateral surface and an axial surface, and a base of which is provided in a form of a ball surface which projects centrally, whereby the mushroom-shaped cone has a conical end section. This produces an increased parallel alignment of the light beams, which effects an improved illumination of the dial.

The present invention relates to a method for controlling pathogen growth on live plants and mushrooms using UV-C light and an apparatus for use in the method. Also provided are methods for removing surplus leaves and methods for destroying aerial plant parts prior to harvest of underground roots, tubers or bulbs.

The shapes of the photo-resist layer “banks” which define pockets for inkjet printing or other patterned processes are optimized to provide a more uniform drying profile for substances which are to be deposited in those pockets and dried therein. Preferably, the shapes of the banks are “mushroom” shaped such that a portion of the photo-resist layer overhangs the exposed lower electrode layer.

The invention relates to lightweight ecological nutrient soil for roof greening and a method for preparing the lightweight ecological nutrient soil. The nutrient soil is made of dry basis raw materials including 10-20% of biogas residues, 5-15% of slag, 10-20% of loess, 25-35% of rice hulls, 15-25% of mushroom residues and 15-30% of pine needle soil, and living earthworms accounting for 0.2-1% of the total mass of the dry basis raw materials. The nutrient soil is light in load, low in volume weight, free from hardening, resistant to trampling, fine in moisture and fertility preserving performance, pollution-free, extensive in source of raw materials, low in cost, simple in production process and easy to popularize.

The invention provides a preparation method for plant enzymes. According to the method, a plurality of plants, vegetables and fruits, seeds, herbal medicines, mushrooms and alga are used as raw materials, natural extraction of plant enzymes is carried out to obtain liquid containing plant active components, and a liquid stock solution of plant enzymes is obtained after fermentation and maturation of the liquid containing plant active components; the obtained liquid stock solution of plant enzymes contains a multienzyme ferment, a protein decomposition enzyme, a fat decomposition enzyme, a starch decomposition enzyme, proanthocyanidin, a plurality of natural vitamins, mineral matters, amino acids, trace elements, etc. The obtained liquid stock solution of plant enzymes is prepared into plant enzyme oral liquid, plant enzyme solid powder or plant enzyme capsules. The preparation method provided in the invention has the following advantages: preparation conditions in the method are simulation of natural generation conditions of enzymes, so preparation theory is scientific; preparation equipment is simple, applicable to large scale production; obtained plant enzymes never contain artificial pigments, synthetic fragrances or antiseptics, and are pure natural. The plant enzymes can be extensively used in health products or cosmetic and make-up products.

An apparatus and method for performing cardiac ablations employs a catheter comprising an anchoring device and an ablating device to perform the ablations to electrically isolate the pulmonary veins and left atrium from surrounding atrial tissue. The anchor can comprise a balloon-type device, a stent-like device, a strut-like device, a spring-strut-like device, an umbrella-like device, a mushroom-like device, or other device that allows the catheter to maintain a position with respect to target tissue. The ablator can comprise a balloon ablator, an umbrella ablator, a pinwheel ablator, an umbrella ablator incorporating a cinch mechanism, a mushroom balloon ablator and a segmented balloon or pinwheel ablator. The anchor and ablator can also comprise a combination mushroom balloon anchor section and mushroom balloon ablator section. The anchor and ablator can include electrodes for measuring a conductance therebetween when in deployed position, so as to determine the effectiveness of the ablation.

The invention discloses a functional microbial fertilizer and a production method thereof. The production method comprises the following steps: grinding 60%-70% of mushroom residue and 15%-25% of livestock manure to 2-3mm to obtain the major material by a grinder, regulating water content to be 60%-65%; adding composite fermenting agent consisting of bacillus subtilis, bacillus licheniformis, trichoderma harzianum and trichoderma viride in accordance with 50g-100g/T; stacking, fermenting and maturing for 15-30d, and turning 5-10 times during the process; evenly mixing the major material prepared from fermentation with auxiliary materials consisting of 6%-10% humic acid and 6%-10% rice hull; adding arbuscular mycorrhiza agent in accordance with 50g-100g/T; and sieving with a 3mm sieve to obtain the fertilizer. The invention provides an economic and effective technological approach for the resource recycling of agricultural wastes in China, and has important application prospect on promoting the development of green agriculture, controlling and reducing rural environmental pollution, improving rural eco-environment and other aspects.

The invention relates to mushroom flavor sauce and a manufacturing process thereof. The mushroom flavor sauce comprises the following raw material components by weight percentage: 30-70wt% of mushrooms, 10-50wt% of meat and 20-60wt% of thick chili sauce. In the processing process of the source, unique formulas and techniques are adopted and plant oil is used for mixing and frying abundant ingredients, so that the obtained source has a mellow flavor, palatable salty, spicy and numb tastes and has no bitter, acerb, parched tastes and other peculiar smells; and therefore, the mushroom flavor sauce provided by the invention sufficiently keeps the sauce flavor, ester flavor and mushroom flavor, has no bad smells, and has complete nutrition and a delicious taste.

A synthetic pet chew toy and scent-training aid, resembling desired mushroom species, that is formed of nontoxic, elastomeric materials, and a method for training one or more dogs to detect desirable fungi species, terrestrial or subterranean, using the toy as a scent-training aid. The toy can be formed with a hollow interior and with a plurality of small holes opening in the top and/or sides of the toy to form channels for scent dispersal to the ambient air. A threaded, opening at the base of the toy, into which a removable, threaded plug can be inserted, allows the hollow chamber to be filled with dried mushrooms, fresh mushrooms, or sponge/foam/cotton fiber soaked in mushroom extract, for use as a dog scent-training aid to locate wild-growing fungi. The pet chew toy can be filled with food treats or catnip for scent-related games like “hide and seek”, or bells for auditory enticement.

The present invention is health grain product and its production process. Glossy ganoderma, aloe, gynostemma pentaphylla, Xianggu mushroom, honeysuckle, etc. are added into various grain products, such as rice, flour, noodles, rice vermicelli, ect. to form health grain products. The health grain products are produced into various forms suitable for eating in spring, summer, autumn and winter separately. For example, the grain product for eating in spring may contain honeysuckle, isatis root and other components capable of clearing away heat and toxic matter to avoid spring diseases; that for eating in summer may contain agastache, cogongrass rhizome and other components capable of clearing away heat and toxic matter to resist summer heat; and that for eating in autumn may contain aloe, boat-fruited sterculia and other components capable of clearing away heat and relaxing the bowels to prevent autumn-dryness disease.

The invention relates to a biotechnology dealing agricultural discard stem with an highly effective stem decomposing composite bacterial, which dissolves the problem of single species of applying microbiological bacterial, weak breaking up, low total degradability rate of cellulose, long developmental cycle. The composite bacterial comprises the following parts: yellow archespore wool bacterium leather bacterial, mushroom bacterial, haci trichoderma, green trichoderma, coninic trichoderma, aspergillus niger, bacillus subtilis, feed bacillus, bacillus megaterium, candida, distillery yeast, food-yeast, brown sphere azotobacter, thermoactinomyces, and so on. The composite bacterial can overall degrade lignin, cellulose, hemicellulose and other organic material in the stem, has a more than 80% degrading rate, a 10-15 days short cycle, keeps a long time for providing a solid bacteria.

The invention relates to a nutritional balanced vegetarian diet which is characterized by comprising components A, B and C. The component A comprises brown rice, fragrant rice, black rice, cooked brown rice, glutinous rice, oats, sorghum, millet, corn, soybeans, black beans, red beans, white beans, mung beans, peanuts, sesame seeds, barley, apple, banana, mango, orange, strawberry, tomato, carrot, pumpkin, celery, konjac, broccoli, cabbage, mushroom, undaria pinnatifida, seaweed, lily, green tea and pueraria. The component B comprises lecithin, oligosaccharide alcohol prebiotics, and rice bran. The component C comprises nutritional yeast and probiotics. Compared with the prior art, the nutritional balanced vegetarian diet provides all the essential nutrients to the human body.

Methods and compositions are disclosed for enhancing neurogenesis, resolving neuropathy and improving neurological health and functioning using fungal extracts and their active ingredients, including species of mushrooms and mycelia containing psilocybin and psilocin, combined with erinacines and hericenones or fungal extracts containing those active ingredients, with the addition of nicotinic acid. The compositions may optionally be combined with nervine plants.

The invention belongs to the fields of complex microorganism fertilizer and bio-organic fertilizer, in particular relates to a completely new ecological organic fertilizer which is prepared by adding an inorganic chemical fertilizer of a certain proportion into an organic fertilizer fermented by a special fermentation microbial inoculum and formed by livestock manure, crop straws, mud, mushroom slag, garden shearing substances, grass peat, castor bean meal, bone meal, and bean pulp meal rich in cellulose. The invention can fix the nitrogen in the air, release the phosphor and potassium elements hardly dissolved in soil, improve the utilization ratio of the chemical fertilizer, enhance the biological activity of the soil, inhibit the occurrence of plant diseases and insect pests, and improve the crop quality while improving the crop yield.

The invention relates to the field of preparation of food. For solving the problems that the conventional noodles have low nutritional value and are not suitable for all people, the invention provides a method for preparing noodles. The method comprises the following steps of: selecting mild nature food materials as raw materials, namely 60 to 85 weight percent of cereal flour, 6 to 15 percent of vegetables, 4.2 to 12 percent of fruit, 2.4 to 5 percent of wild vegetable, 1.4 to 4.7 percent of dry fruit and 1 to 3.3 percent of dry mushroom, wherein the cereal flour comprises wheat flour which accounts for 55 to 73.4 percent of the weight of the raw materials, and the vegetables comprise cabbage, green vegetable, bean vegetable and tuber vegetable; grinding the bean vegetable, the dry fruit and the dry mushroom into powder, and mixing the powder and the cereal flour to form mixed flour; mixing the cabbage, the green vegetable and the tuber vegetable together, squeezing into vegetable and fruit juice, and adding edible clear water into the vegetable and fruit juice to form diluted vegetable and fruit juice, wherein the proportion of the mixed flour to the diluted vegetable and fruit juice is 1,000g/420ml-1,000g/450ml; and adding the diluted vegetable and fruit juice into the mixed flour, stirring uniformly, and preparing the noodles. The noodles prepared by adopting the method have balanced nutrition, and are suitable for all people.

The invention discloses a microbial fertilizer producing by using agricultural wastes and preparation thereof. Main materials are obtained by mixing and smashing 20%-40% oil sally bean dregs, 40%-60% crop straw and 15%-25% poultry excrement, moisture content achieves 60-65%, composite leaven is added according to 150g-200g/T to pile to be cone-shaped, yellow mud is used on the outside for sealing, a plastic film is used for covering in a sealing mode, after stacking, fermentation and digesting, and the composite leaven is composed of bacillus subtilis, bacillus licheniformis, trichoderma harzianum and trichoderma viride according to the mass ratio (W/W) of 1.5:1:1:2.5:4. Auxiliary materials made of 5%-10% mushroom dregs and 6%-10% rice husk ash are evenly mixed with fermented and prepared main materials, arbuscular mycorrhizal fungi agent are added according to 600-1000g/T for compounding, and the microbial fertilizer is prepared after passing a 3mm sieve. Good production and efficiency improvement is obtained through application, and the microbial fertilizer has good application value.

The invention discloses a preparation method of a mushroom culture material, and the main raw materials comprise wood chips, cotton seed hulls, wheat bran, corn cobs and weeds. Bran, rice bran, soybean meal, corn powder, and urea which are rich in organic nitrogen and vitamins and gypsum, calcium carbonate and other inorganic substances are appropriately matched as excipients, and glucose and other soluble sugars can also be added, therefore, the mushroom culture material is prepared. The preparation method aims at obtaining the raw materials locally, saving the cost and simplifying the method.

Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat analog can be produced from mushroom mycelia within a short period of time in a cost and effort effective manner. A meat analog having improved meat-like texture and flavor compared to a conventional soy protein can be produced, and thus a low-calorie synthetic meat and a meat flavor can be produced using the meat analog.

The invention discloses an edible fungi soup production method which mainly comprises the following steps: selecting fresh mushroom-type edible fungi to clean; crushing the fungi into serous fluid which is placed in a heating container, adding water about 5-20 times of the fluid by weight, cooling the soup to 60-85 DEG C after the soup is boiled, and cooking the soup 30-60 minutes at that temperature; and adding vitamin C in the obtained soup, and allowing the soup to be subjected to sterilization after the steps of bagging, bottling, boxing or canning. Due to the adoption of the method provided by the invention, the nutrition value of the edible fungi is fully reflected, and the fungi soup with more sugar is favorable for the absorption of human body, so that the human body immunity ability is enhanced. Moreover, the edible fungi soup is convenient to carry and eat.

A self-automated mushroom growing apparatus and method for providing a continuous water and air supply for growing mushrooms on a small-scale. The apparatus is an enclosed, terrarium-like Grow Space including a porous Wicking Medium substrate, and an Air Diffuser rod situated within or below the porous Wicking Medium. An Air Diffuser is situated within the apparatus and is connected to an air supply to provide fresh air to the Grow Space. The porous Wicking Medium is saturated with water. The saturated Wicking Medium provides a continuous supply of water to a Cake Culture in contact with the Wicking Medium. The Air Supply mixes stale air that settles near the surface of the porous Wicking Medium.

The invention relates to the field of food, in particular to tartary buckwheat noodles prepared by taking tartary buckwheat as a main raw material, and a preparation method thereof. In order to solve the technical problem, the invention provides the tartary buckwheat noodles with relatively higher tartary buckwheat content and high cooking performance. The tartary buckwheat noodles are prepared from the following components in percentage by weight: 65 to 93 percent of tartary buckwheat flour, 0 to 28 percent of wheat flour, 0 to 5 percent of additive, 0.3 to 0.8 percent of konjaku powder, 0.8to 1.5 percent of salt and 0.1 to 0.3 percent of alkali, wherein the additive may be one of wheat gluten, fruit and vegetable powder, black fungus powder and mushroom powder, or may be a natural plant auxiliary material for toning and seasoning. The key point of the preparation method for the noodles is that: by adopting a microwave pre-gelatinization process and utilizing the characteristic thatthe konjaku powder encounters the alkali to form irreversible gel after being swelled, the processing performance, such as viscosity, toughness and the like, of the tartary buckwheat flour dough is remarkably improved, and the defects of easy noodle breakage and the turbidity and easy burning of noodle soup are overcome.

The invention relates to organic-inorganic biological mineral composition composite synusiologic fertilizer and the preparation method thereof. The invention comprises the raw materials as follow in weight proportion: 20 to 30 parts of organic raw material, 30 to 60 parts of inorganic fertilizer, 10 to 20 parts of mineral composition raw material, and 1 to 5 parts of synusiologic mushroom. The invention has the advantages of promoting the absorption of crops, increasing the fertilizer absorption rate from primary 34 percent to more than 60 percent, decreasing the fertilizer residue, promoting the growth of the crops, improving the quality of the crops, ensuring the early development of the crops, the rich branching roots, the rich branches, the rich leaves, and early mature, and increasing the yield by 50 to 80 percent. Besides, the invention also has the advantages of restraining the development of pathogenic bacteria inside the soil, decreasing the disease and the harm to the crops, improving the structure of the soil, activating the nutrient of the soil and achieving the synusiologic planting.

The invention relates to a complete set of industrialized culture production equipment and facility of button mushrooms, comprising an energy-saving mixing greenhouse, an energy-saving primary fermentation bin, an energy-saving secondary fermentation and spawnrunning greenhouse, an energy-saving tertiary fermentation and mushroom culture greenhouse, a secondary fermentation, spawnrunning and mushroom culture bedstead, a primary fermentation bin feeding machine, a conveying machine, a net puller, an appending machine, an appending unit, a discharging unit, an automatic culture material unloading mover, an energy-saving comprehensive cooling device, an energy-saving comprehensive heating device and an energy-saving fresh air conditioning unit. The equipment and facility have simple structure and low manufacture cost, fully utilize natural energies, such as solar energy, geothermal energy, and the like, and reduces the consumption of coal, fuel, and the like, thereby being a set of energy-saving, emission-reducing and environment-friendly equipment and facility.

The invention discloses a machine vision based mushroom automatic picking up system and method. The mushroom automatic picking up system includes a camera, a main control system, a motion system, an air bag type mechanical arm, and an air pump. The problem that the efficiency of mushroom manual picking is low, the sorting quality is uneven, and the conventional picking end executors can cause damage to mushroom and are poor in deformation and adaptive capacity can be overcome; the system can process mushroom seedling bed images having complex backgrounds and serious adhesion, and the problem of damage to the mushroom due to picking-up can be solved by the air bag type mechanical arm. The machine vision based mushroom automatic picking up system and method can provide a new method for mushroom industrial and automatic production, can achieve full mushroom production automation from seedling bed management to picking and sorting, can reduce the production cost, and can improve the classification quality.

The invention discloses a novel microbial fermentation bed mattress material, which comprises a top fermentation padding and a bottom fermentation bed, wherein the thickness of the top fermentation padding is 70-80cm and the top fermentation padding contains a padding blended with a microbial fermentation bacterium agent. The novel microbial fermentation bed mattress material is characterized in that each cubic meter of the fermentation padding comprises the components as follows: 80-100kg of saw dust, 60-80kg of rice husk mixture, 60-80kg of straw mushroom residues and alcohol residues, 10-15kg of rice bran or bran, 50-100kg of water, 50-100kg of soil and rock flour, 0.5-0.8kg of microbial fermentation bacterium agent, and 0.5-0.8kg of crude salt. The preparation method of the material comprises the following steps: 1) preparing a bacterium agent; (2) mixing a padding; (3) composting and fermenting; (4) preparing a fermentation padding; and (5) preparing a fermentation bed mattress. The preparation method of the novel microbial fermentation mattress material is simple and feasible, low in cost and low in morbidity of pigs. The replaced fermentation mattress material can be used for composting, thus realizing zero emission, no pollution and environmental friendliness and being suitable for popularization and application under high temperature and high humidity environments.

The invention provides an instant noodle seasoning packet and a manufacturing method thereof, which mainly takes fresh beef, pork, entire chicken, fresh shrimp, seasonal fresh vegetables, shrimpbran, kelp, mushroom, shallot, ginger, and the like as the main materials, takes spice powder, salt, sugar, monosodium glutamate, and the like as flavoring additives and accessories, adopts the brand-new technical conception which combines stewing with frying as well as combines enzymolysis with fining to convert the nutrition components of poultry with fresh vegetables into amino acids which are easily absorbed by human bodies, and implements seasoning based on the steps to manufacture the flavoring additives with more familization as well as excellent color, fragrance and taste, changes the fixed modes of the original instant noodles including powder packet, sauce packet and vegetable packet, and recommends the brand-new three-packet seasoning combination of brand-new soup packet, oil packet and vegetable packet, thus effectively improving the defects of less vegetables and high fats of the instant noodle seasoning packet, and being more beneficial to the body health of people. The seasoning adopts scientific and precise mixture ratio, which has the advantages of simple manufacturing technique and high production efficiency, thus greatly simplifying the traditional production technique of the instant noodle seasoning packet.