66 results about "Pleurotus eryngii var. nebrodensis" patented technology

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

The invention discloses a culture material for pleurotus nebrodensis and a cultivation method of the pleurotus nebrodensis. The culture material is prepared from the following components by weight percent: 50-60% of corn cob, 7-12% of lotus receptacle, 8-12% of peanut shells, 10-15% of grape seeds, 5-15% of corn flour, 1-2% of vinasse, and 1-2% of calcium carbonate. The cultivation method comprises the steps of sterilizing the culture material, inoculating after cooling, culturing hypha for 25-35 days at 25-28 DEG C, keeping the humidity of the environment to be 75-95% with 1wt% of a water-soluble carbon nano tube solution, transferring the cultured hypha into a fruiting chamber after mediotrastum dispersing, growing sporocarp for 10-12 days at 13-18 DEG C and harvesting. The culture material and the cultivation method of the pleurotus nebrodensis is characterized in that the grape seeds contain rich multi-amino acids, vitamins and mineral substances, can increase the yield, improve the quality of the pleurotus nebrodensis and increase the biotransformation efficiency of the pleurotus nebrodensis; a water-soluble carbon nano tube has the effects of promoting the plant growth, preventing from damage by external conditions and the like, and can increase the yield, improve the quality of the pleurotus nebrodensis and shorten the growth period of the pleurotus nebrodensis hypha; besides, the grown pleurotus nebrodensis has the good quality and a large pleurotus nebrodensis body.

The invention discloses a formula of a culturing material for culturing pleurotus nebrodensis and a culturing method of the pleurotus nebrodensis. The formula comprises the following components in percent by weight: 30-50% of shell, 30-50% of corncob, 10-15% of wheat bran, 10% of garlic, 1-2% of gypsum and 2% of lime. After the technical scheme is adopted, the high-yield formula has the following advantages that (1) the corncobs used in the material are leftovers in agricultural planting production, the purchasing cost of the culturing material is saved, and the cost risk for culturing the pleurotus nebrodensis is reduced; (2) the garlic not only provides partial nutrition needed by growth of the pleurotus nebrodensis, but also improves the disease prevention performance of the pleurotus nebrodensis, and is conductive to solving the practicality difficulty of easy disease attach of the pleurotus nebrodensis; (3) the biological efficiency under the same culturing production condition can reach more than 90%, and the yield is increased by 40-50% compared with the traditional material; (4) the diameter of the pileus of the pleurotus nebrodensis is large and the type of the pleurotus nebrodensis is good; and (5) the squaring is early and the fruiting is neat.

The present invention relates to the cultivation method of high temperature pleuotus nebrodensis Quel Tianshan 619 as one new variety of mushroom, and belongs to the field of fungus culture technology. The high temperature pleuotus nebrodensis Quel Tianshan 619 is cultured with wild Tianshan mountain pleuotus nebrodensis Quel and through purification and high temperature domestication. It has large and white sporophore of 6-16 cm diameter and 3-7 cm thickness and colorless smooth spore. The culture process includes compounding culture medium, inoculation and field culture, and has the advantages of high yield, high mushroom quality, low cost and other advantages.

The invention discloses a remodeled pleurotus nebrodensis crisp chip and a manufacturing method thereof, belonging to the field of snack food processing. The remodeled pleurotus nebrodensis crisp chip comprises the following raw materials in parts by weight: 14-18 parts of pleurotus nebrodensis powder, 46-54 parts of high gluten flour, 16-22 parts of water and 0.6-2.2 parts of seasoning (the combination of one or more than two of soft sugar, salt, pepper powder and five spice powder according to taste). The manufacturing method comprises the following specific manufacturing steps of: firstly, carrying on washing, blanching, color protection, roasting, smashing and sieving on fresh pleurotus nebrodensis; then, remodeling and equalizing water; and finally, puffing by microwave, spraying the seasoning, drying and packaging to obtain the remodeled pleurotus nebrodensis crisp chip. According to the invention, the remodeling technology is adopted, the utilization ratio of preparing crisp chips by using the pleurotus nebrodensis raw material is greatly improved, and operations are simple, convenient and quick; meanwhile, the defects of high oil content of fried and puffed food are also overcome, and the quick non-fried and puffed manufacturing of the remodeled crisp chip is realized; and the processed crisp chip has a better crisp mouthfeel and a strong pleurotus nebrodensis taste.

The invention discloses a food seasoner and a preparation method thereof. Pleurotus nebrodensis, agrocybe cylindracea, needle mushroom and oyster mushroom are taken as main raw materials. The preparation method comprises the following steps of: preparing mushroom, pleurotus nebrodensis, agrocybe cylindracea, needle mushroom and oyster mushroom which are not changed in flavour or colour, removing impurities respectively and drying in the air; grinding into powder by virtue of a grinding machine; purifying by virtue of a vibration screening machine, and then adding a small amount of edible refined salt and aginomoto; evenly mixing by virtue of a mixing machine, and drying in a drying device; and taking out and packaging finally. The preparation method further comprises the following steps of: cutting fresh mushroom, pleurotus nebrodensis, agrocybe cylindracea, needle mushroom and oyster mushroom medicinal materials into slices; rubbing the slices into granules which are shorter than 3cm; soaking the rubbed granules in aqueous solution; carrying out wet grinding on mixture of the rubbed granules and ethanol in a wet grinding machine, feeding powder grinded by the wet grinding machine to a centrifugal machine, and then baking.

The invention relates to a method for cultivating rhodiola rosea bag material healthcare pleurotus nebrodensis. A cultivation medium is prepared by, by weight, 20-30 parts of lotus seed hulls, 20-30 parts of cotton stalks, 10-20 parts of sesame stalks, 8-10 parts of bran, 5-6 parts of casava powder, 0.8-1.1 parts of white sugar, 4-5 parts of vinegar residues, 0.5-0.8 part of silkworm excrement, 1-2 parts of salvia miltiorrhizae powder, 2-3 parts of Japanese metaplexis pericarp powder, 1-3 parts of pepper leaf powder, 1-2 parts of rhodiola rosea powder, 2-3 parts of red pine leaf powder, 2-3 parts of Kangxian flower powder, 1-2 parts of bentonite, 1-2 parts of gypsum powder, 2-3 parts of quicklime, 0.2-0.3 part of urea and 10-12 parts of bone soup. The method includes mixing the components according to a proportion, adding water, well mixing, bagging, sterilizing, grafting, producing bacteria in a bacterium producing chamber, replenishing nutrient solution and fruiting pleurotus nebrodensis. The pleurotus nebrodensis cultivated by the method is nutrient-rich and high in content of trace elements, vitamins and calcium and has a rhodiola rosea bag material healthcare function, anti-infection capability is high during pleurotus nebrodensis fruiting, and pleurotus nebrodensis yield is high.

The invention relates to a pleurotus nebrodensis cultivation medium imitating wild cultivation, which is prepared from the following raw materials in parts by weight: 40-50 parts of lotus seed hulls, 20-30 parts of rural soil, 15-16 parts of pine nut hulls, 6-8 parts of bran, 10-12 parts of konjaku flour, 5-6 parts of bean dregs, 4-5 parts of pearl powder, 0.1-0.2 part of herba dendrobii powder, 1-3 parts of oyster powder, 1-2 parts of semen celosiae, 2-3 parts of salix matsudana koidz leaves, 1-2 parts of tribulus terrestris powder, 3-4 parts of rhizoma gastrodiae, 1-2 parts of radices hemerocallis, 1-2 parts of celastrus orbiculatus fruit powder, 6-8 parts of fishbone powder, 4-5 parts of zeolite powder, 1-2 parts of calcite powder, 0.5-1 part of glucose, 0.5-1.0 part of calcium superphosphate, 2-3 parts of quick lime, 20-21 parts of fish soup, 2-3 parts of gypsum powder and 1-3 parts of nutrient soil. The pleurotus nebrodensis cultivated by use of the cultivation medium is characterized by high content of mineral substances, trace elements, vitamins and amino acids; meanwhile, the pollution of heavy metals is reduced, so that the pleurotus nebrodensis has the functions of calming the liver and soothing nerves after a user eats the pleurotus nebrodensis for a long time; moreover, the growth is fast, and the yield is high.

The invention discloses pleurotus nebrodensis food and a producing method. The pleurotus nebrodensis food is characterized by comprising raw materials in weight portion: 90 to 93 portions of pleurotus nebrodensis, 30 portions of refined vegetable oil, 1 to 1.5 portions of salt, 1 to 2 portions of spice, and 0.6 to 1.1 portions of flavoring. The producing method comprises the following steps: pouring the pretreated pleurotus nebrodensis into a jacketed pan filled with quantitative spice, flavoring and boiling the pleurotus nebrodensis for 1 to 1.5 hours by a small fire; fishing out to dry the pleurotus nebrodensis, pouring the pleurotus nebrodensis into a stirrer and adding flavoring additives into the pleurotus nebrodensis; and bottling the pleurotus nebrodensis according to weight, and sterilizing the pleurotus nebrodensis in vacuum for 30 minutes. The pleurotus nebrodensis food prepared by the method has peculiar fresh flavor, is tender and tasty, and is rare nutritious leisure food.

The invention discloses an edible fungus multi-mushroom powder product and a preparing method thereof. The multi-mushroom powder comprises following components by weight: 5-15 parts of morel enzymolysis powder, 10-20 parts of pleurotus nebrodensis-lentinus edodes enzymolysis powder, 2-5 parts of animal protein hydrolysis powder and 0.05-0.2 parts of table salt. The product has characteristics of outstanding mushroom fragrance, proper taste and rich nutrition. The product can be used as a seasoning and be eaten together with rice or bread separately and is a good choice for households and travel. Through enzymolysis treatment, proteins in sporocarp tissues are degraded to a certain degree, the total content of amino acids, which is measured by an automatic amino acid meter, is increased by 20-37% than the content of amino acids before the enzymolysis treatment. The content of various amino acids and other flavor compounds in the product is effectively increased, so that the product is delicious in taste. By good compatibility of various nutrition components generated by the enzymolysis, the product has a good seasoning function and good nutrition and nourishing functions.

The invention relates to a method for preparing nutritional rice media microcapsule particles by using eighteen mushroom food materials. The method is characterized by comprising the following steps: selecting dried shiitake mushrooms, flower mushrooms, pine mushrooms, agrocybe cylindracea, oyster mushrooms, needle mushrooms and hericium erinaceus; crushing for later use; selecting fresh pleurotus eryngii, pleurotus nebrodensis, coprinus comatus, pholiota nameko, toadstool and bamboo fungi, and pulping into paste for later use; treating the two mixtures by using a supercritical extraction process or a steam distillation extraction process to prepare a mixed aromatic substance extracting solution for later use; taking poria cocos, tremella and black fungi, crushing walls of lucid ganoderma to prepare lucid ganoderma powder, and preparing cordyceps sinensis mycelium fine powder; carrying out the supercritical extraction process to obtain an extracted concentrated solution; de-coloring for later use; mixing the materials and adding microcapsule auxiliary materials by adopting a microcapsule preparation method; and mixing the materials to prepare mushroom microcapsules.

The invention relates to the technical field of edible fungus cultivation, and discloses a bottled industrialized cultivation method of high-quality pleurotus ferulae. The method comprises the following steps of culture material preparation, bottling, inoculation, culture, mycelium after-ripening, mycelium stimulation, bud thinning and growth, wherein the mycelium stimulation comprises the steps that cultivation materials and aerial hyphae at a material surface close to the bottle edge of a cultivation bottle are dug out, wherein the width of the dug-out region is 8 to 10 mm, and the depth ofthe dug-out region is 3 to 5 mm; in the digging-out process, only the aerial hyphae and the cultivation materials with the thickness of 1 to 2 mm need to be removed, more cultivation materials cannotbe removed; and the center position of the material surface is not subjected to any treatment. In the growth process, the room temperature is controlled to be 17 to 19 DEG C; the relative air humidityis controlled to be 90 to 95 percent; the concentration of CO2 is controlled to be 1000 to 1500 ppm; a scattering light source bing 200 to 300 Lx is used for illumination for 12 to 18 h/d; and the culture time is 18 to 22 d. The invention provides a novel mycelium stimulation mode of the pleurotus ferulae under the industrialized production condition, so that the problem of annual commercial production is solved to a great degree.

The present invention discloses a compound green feed additive for pigs and belongs to the field of feed additives. The feed additive consists of microbial ecological agents, enzyme preparations, arginine, leucine, alfa-aminocyclopropanecarboxylic acid, sunflower seeds, radix paeoniae alba, rhizoma cyperi, fermented soybeans, rhizoma alpiniae officinarum, momordica grosvenori, rhizoma imperatae, pleurotus nebrodensis, shell powder and carriers. The carriers consist of defatted rice bran and zeolite powder. The additive can replace the use of antibiotics in live pig daily ration, and has functions of promoting the digestion and absorption of live pigs for feed, improving feed utilization rate, and reducing feed conversion ratio. At the same time, the feed additive can also reduce the diarrhea of live pigs, improve the health degree of live pigs, and increase the farming efficiency, and is very broad in application prospects.

The invention discloses an edible fungus noodle, which is composed of the following raw materials in parts by weight: 80 to 90 parts of barley, 45 to 55 parts of vigna eylindrica, 25 to 35 parts of seed of Job's tears, 10 to 15 parts of pumpkin flower, 20 to 25 parts of bolete, 20 to 25 parts of pleurotus nebrodensis, 18 to 24 parts of pholiota nameko, 1 to 2 parts of white glorybower, 1 to 3 parts of hawthorn, 1 to 2 parts of viola inconspicua, 1 to 2 parts of hollyhock root, 1 to 2 parts of noodle additive, and a proper amount of water. The preparation method takes barley, vigna eylindrica, and seed of Job's tears as the main raw materials; wherein the barley has the functions of treating diabetes, removing heat toxin, tonifying qi and the middle, relieving the fatigue, strengthening the blood vessel, moistening the skin, and relieving the hunger; the vigna eylindrica contains following components: protein, fat, sugar, phosphor, calcium, iron, zinc, vitamin B1, vitamin B2, nicotinic acid, pantothenic acid, stigmasterol, phosphatide, cyanophoric glycoside, blood coagulation factor, and the like; the bolete has the functions of fortifying the spleen, removing the dampness, clearing the heat, relieving the temper, nourishing the blood, regulating the middle, expelling the wind and cold, relaxing the muscles, activating the blood, tonifying deficiency, and refreshing; and the pleurotus nebrodensis has the functions of removing food retention, killing parasites, relieving cough, modulating the human physiological balance, and strengthening the human immunity.

The invention discloses a preparation method of Chinese caterpillar fungus health powder, belonging to the field of edible fungus deep processing. The preparation method comprises the following steps: proportionally mixing morchella esculenta enzymolysis powder, pleurotus nebrodensis and Chinese caterpillar fungus enzymolysis powder, animal protein hydrolysis powder and lyophilized powder of pickle fermentation liquor uniformly and then carrying out microwave sterilization and packaging, thus obtaining the Chinese caterpillar fungus health powder. The product has the beneficial effects that the product has the characteristics of prominent mushroom aroma, proper taste and rich nutrients; through enzymolysis treatment, the total quantity of amino acids is increased by 20-37% compared with that before enzymolysis; meanwhile, due to good compatibility of various nutritional ingredients generated after enzymolysis, the product not only has a good seasoning function but also has a good nutrition supplementing function and is an edible fungus deeply processed product integrating the functions of supplementing nutrition and regulating body immunities; the product is convenient to eat, can be eaten as a common food condiment or a hotpot condiment and can be eaten directly.

The invention discloses pleurotus nebrodensis nutritional wheat paste. The pleurotus nebrodensis nutritional wheat paste is prepared from the following raw materials by weight: 170-190 parts of wheat flour, 8-10 parts of soybean protein powder, 7-8 parts of onion powder, 10-12 parts of pleurotus nebrodensis, 8-9 parts of beet root, 7-10 parts of lotus root starch, 8-11 parts of a whole catfish, 6-9 parts of carambola meat, 5-7 parts of coix seeds, 4-6 parts of platycladi seeds, 7-9 parts of roselle, 2-3 parts of eragrostis pilosa, 1-2 parts of glossy privet fruit, 1-3 parts of glutinous rice roots, 0.8-1.2 parts of burdock, 2-2.5 parts of fructus lycii, 2-3 parts of chicken's gizzard-membrane, a proper amount of lotus leaves and 10-12 parts of nutritional additive powder. The wheat paste provided by the invention has the characteristics of high nutrient content and delicious taste. The pleurotus nebrodensis contains physiologically active materials such as fungus polysaccharides and vitamins, and a plurality of mineral substances, and has the effects of regulating physiological balance of a human body and enhancing immunity of the human body.

The invention provides a pleurotus nebrodensis fresh-keeping method. The method comprises the following steps of (1) carrying out pretreatment: selecting freshly harvested pleurotus nebrodensis, wrapping the pleurotus nebrodensis with packaging paper, sealing the pleurotus nebrodensis in a foam box, and pre-cooling the pleurotus nebrodensis in a refrigeration house; and (2) sub-packaging the pretreated pleurotus nebrodensis in fresh-keeping bags, performing reduced pressure treatment, and then performing essential oil treatment. The pleurotus nebrodensis fresh-keeping method provided by the invention is mainly used for fresh-keeping of the pleurotus nebrodensis. The pleurotus nebrodensis is subjected to packaging paper wrapping, pre-cooling, reduced pressure treatment, essential oil treatment and the like, so that the fresh-keeping time can be prolonged.

The invention discloses a pleurotus nebrodensis culture method which is a technology of applying a mushroom tang into pleurotus nebrodensis culture. Compared with the prior art, the pleurotus nebrodensis culture method has the advantages that 1, a mushroom tang soak material is added, and is stirred with a culture material to be stacked and fermented, so that beneficial microorganism propagation is facilitated, microbial flora in the material is improved and catalytic decomposition of the culture material is accelerated; 2, the fermented culture material comprises high-activity beneficial bacteria and active metabolites, has an accelerating effect on growth of pleurotus nebrodensis mycelium, and is strong in mycelium growth and high in anti-hybrid bacteria capacity; 3, after the second and third flushes are harvested, a mycelia rejuvenation effect with the mushroom tang soak material is good, the mushroom tang soak material has acceleration action on formation of pleurotus nebrodensis primordium and growth of sporocarp, the yield can be obviously improved, the problem that the quality of the pleurotus nebrodensis is reduced due to long-term use of an insecticide, a bactericide and chemical synthetic fertilizers is overcome, and the quality of the pleurotus nebrodensis is improved; and 4, resources such as manpower and coal are saved, environmental pollution is reduced, and the pleurotus nebrodensis culture method accords with the low-carbon environmental protection concept.