3609 results about "Shiitake mushrooms" patented technology

The invention discloses a mushroom cultivating method utilizing residues of sophora flower buds after extraction of rutins. The mushroom cultivating method utilizing the residues of the sophora flower buds after the extraction of the rutins comprises processing burdening, namely weighing cultivation raw materials which comprise, based on the weight percent, cotton seed hull of 42-60%, the residues of the sophora flower buds after the extraction of the rutins of 28-40%, bran of 10-20%, gypsum of 0.6-2%, calcium superphosphate of 0.3-1%, carbamide of 0.2-1% and sugar of 0.8-2% and adding water into the cultivation raw materials after uniform mix of the cultivation raw materials to enable water content of the cultivation raw materials to achieve 55-65%; bagging and sterilizing after the burdening processing; inoculating and cultivating hypha; building a shed and earthing up; coloring; and managing fruiting. The mushroom cultivating method utilizing the residues of the sophora flower buds after the extraction of the rutins has the advantages of being simple in operation, capable of cultivating the mushroom by adding small amount of nutritional ingredients, quick in spawn runing, low in production cost and capable of effectively utilizing by-product residues in phytoextraction industries in a maximum limit and achieving sustainable development.

The invention discloses a mushroom culture medium. The mushroom medium is made of raw materials composed of, by weight, 30%-40% of wood bits, 15%-25% of momordica grosvenori dregs, 15%-20% of rice bran, 0.5%-0.8% of sacccharose, 0.1%-0.3% of magnesium sulfate, 13%-18% of corn flour, 0.5%-1.3% of gypsum and 5%-8% of aloe. The invention further provides a preparing method of the mushroom culture medium. The mushroom culture medium not only can meet the growth requirement of mushrooms, but also has the anti-bacterial function, thereby preventing contaminative microbes and protecting mushroom strains. The mushrooms cultured by adopting the mushroom culture medium is fresh, sweet, crisp and tender and excellent in taste and has strong fragrance owned by the mushrooms.

The invention relates to the technical field of deep processing of mushroom, in particular to a mushroom sauce and a preparation method of the mushroom sauce. The invention aims to solve the problem that current homemade mushroom is poor in taste, and provides the mushroom sauce with unique flavor. The mushroom sauce comprises the following components in parts by weight: 10-15 parts of edible oil, 50-60 parts of mushroom, 5-6 parts of sweet soybean paste, 5-6 parts of fermented soya beans, 5-6 parts of bean sauce, 3-7 parts of carrot, 1-3 parts of onion, 0.1-0.3 parts of sesame, 1-3 parts of table salt, 2-4 parts of white sugar, 0.5-1 parts of monosodium glutamate and 0.8-1 parts of spice. The mushroom sauce is mellow, concentrated, and oil but not greasy, pliable and tough, spicy but not dry, fresh and tasty, and has flickering bakery spices flavor, unique spicy flavor. The mushroom sauce is a tasty food which is low in salt, healthy and convenient and light but thin in flavor.

The present invention describes a new substrate comprising olive oil waste as the nutrient for growing edible and medicinal shiitake mushrooms (Lentinus edodes) in aseptic plastic bags. The invention further provides the strain Ile-1, a new and distinct variety of the species Lentinus edodes, that grows very efficiently in the olive oil waste-containing substrate.

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 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 discloses a beef sauce. The comprised batching and weight proportion are as follows: beef 18-23%, peanut 7-10%, peanut kernel 5-8%, soybean paste 10-12%, peppertree 5-7%, chilli paste 8-10%, oil 17-19%, mushroom 7-10%, onion 5-75, and ginger 4-6%. The preparation method comprises following steps: putting chilli paste into the first oil pot, frying until there is aromatic smell, adding peanut and peanut kernel into the second oil pot, frying until there is aromatic flavor, putting peppertree, onion and ginger into the third oil pot, frying until it changes into light yellow, adding beef and mushroom, frying until there is no water, adding soybean paste, frying until there is aromatic smell, adding fried chilli oil, peanut and peanut kernel into pot, frying until there is aromatic smell. The invention is characterized by simple process, convenient usage, abundant nutrition, and nice taste. It is especially suitable for single people, college students, tourist and busy people.

The invention discloses a mushroom dried bean curd preparation method, which is prepared by using the following raw materials in parts by weight: 1000-1200 parts of soybean, 10-12 parts of Gracilaria lemaneiformis, 10-12 parts of Brasenia schreberi, 30-40 parts of mushrooms, 10-15 parts of Salvia miltiorrhiza, 10-12 parts of Equisetum hiemale, 10-12 parts of Petasites tatewakianus Kitam, 10-12 parts of angelica roots, 10-12 parts of cresses, 10-12 parts of pumpkin flowers, 5-8 parts of Potentilla chinensis, 20-30 parts of hot peppers, 5-8 parts of pitaya flowers, 10-12 of green tea, 10-12 parts of white fungi, 10-12 parts of o red tangerine peels and 10-12 parts of Chinese chives. Since various wild vegetables and medicine-food homologous traditional Chinese medicine healthcare components are added into dried bean curd raw materials and the mushrooms have an effect of improving immunity, can prevent and resist cancers and are beneficial to health, the mushroom dried bean curd does not have a side effect when the mushroom dried bean curd is eaten for a long term. Besides, since a multiple-time grinding process is adopted, bean dregs are reduced, dietary fibers in the bean dregs are added into soymilk, the gastrointestinal motility of human bodies is improved and the defecation is facilitated; and since brine contains various traditional spices and also contains components such as American ginseng, the human body immunity is improved and the life is prolonged.

The invention provides a series of maigre sausages produced by combining green food such as mushroom with soy plant protein using the process for producing the low-temperature meat product, comprising plant protein, ice water, vegetable oil, carragheenin, cornstarch,salt, composite phosphate, granulated sugar, and a proper amount of TG enzyme, pigment, mushroom, aromatic condiment. The production devices can use the chopping and stirring machine, sausage filling machine and cooker, which are used for producing the low-temperature meat product. The invention combines the mushroom with soy protein, thus the fruit and vegetable effect can be protruded, and the flavour of maigre sausage in the market at present can be improved and the production devices are simple.

The invention discloses Muslim mushroom beef sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim mushroom beef sauce comprises the following raw materials in parts by weight: 30-300 parts of vegetable oil, 10-100 parts of diced beef, 2-20 parts of dry red peppers, 2-10 parts of chilli sauce, 20-60 parts of mushrooms, 2-50 parts of garlic, 1-10 parts of shallot, 1-20 parts of fresh ginger, 2-15 parts of table salt, 0.3-3 parts of mixed soybean sauce, 1-5 parts of white granulated sugar, 0.8-2 parts of pepper and 0.1-5 parts of spice. Beef is specially pickled, is quickly frozen and is added with oil to be fried, so that mutton smell is removed, flavor is enhanced, and the beef is rich in nutrition and crisp in taste. The Muslim mushroom beef sauce has the beneficial effects that the raw materials are finely selected, a formula is precise and scientific, various requirements on nutrition, flavor and color are met, the process is scientific and reasonable, the flavors of the beef, the mushroom, the chilli sauce and the spice are harmonious, and the Muslim mushroom beef sauce is crisp in taste and is chewable.

A melanin preparation as an immunostimulatory agent from at least one of the following botanicals: Echinacea, American ginseng, black walnut, green tea, Parthenium integrifolium, Korean ginseng, alfalfa sprouts, ginger, goldenseal, red clover, dandelion, black cohosh, licorice, chamomile, milk thistle, alfalfa, horsetail, astragalus, gotu kola, feverfew, valerian, hawthorn, rosemary, saw palmetto, ephedra, pau d'arco, ginkgo, garlic, St. John's wort, Agaricus bisporus (common mushroom), Agaricus bisporus brown strain (portabella mushroom), Lentinus edodes (shiitake mushroom) or Boletus edulis (porcini mushroom). Also disclosed is methods of treating a subject requiring immune mediation comprising administering to said subject a therapeutically effective amount of a melanin preparation from any one of the following botanicals: Echinacea, American ginseng, black walnut, green tea, Parthenium integrifolium, Korean ginseng, alfalfa sprouts, ginger, goldenseal, red clover, dandelion, black cohosh, licorice, chamomile, milk thistle, alfalfa, horsetail, astragalus, gotu kola, feverfew, valerian, hawthorn, rosemary, saw palmetto, ephedra, pau d'arco, ginkgo, garlic, St. John's wort, Agaricus bisporus (common mushroom), Agaricus bisporus brown strain (portabella mushroom), Lentinus edodes (shiitake mushroom), Boletus edulis (porcini mushroom).

The invention discloses a pasania fungus culture substrate consisting of solid materials and water. The solid materials comprise the following components by weight percentage: 35 to 40 percent of summer cut mulberry twig chips, 35 to 40 percent of cotton straw chips, 18 to 20 percent of bran coat, 2.5 to 3 percent of corn flour, 1 to 1.2 percent of sugar, and 1.5 to 1.8 percent of gesso. The dosage ratio of the solid materials to the water is 1: (1.2-1.3). The substrate is packed by bags with the bag diameter of between 18 and 22 centimeters. The substrate is used for culturing pasania fungus, and can make full use of local discarded crop resources in accordance with local conditions without consuming wood. The substrate can reduce the cost and effectively improve the quality and yield of the pasania fungus. The economical benefit is improved by 15 to 20 percent than that of the prior pasania fungus culture substrate; therefore, the substrate has important popularization value.

The invention discloses a mushroom stem biscuit, which is characterized in that the mushroom stem biscuit is prepared by adopting the following raw materials by weight portions: mushroom stem solution, flour, sodium bicarbonate, ammonium bicarbonate, dry yeast, salt, vegetable oil, nondairy creamer and sugar; the preparation method is as follows: first, the dry mushroom stems are taken and decocted by the weight portions after adding water; after the obtained mixture is cooled, hydrogenchloride is added in the mixture to adjust the pH value of the mixture, and then cellulase is added in to carry out enzymatic hydrolysis; then the mixture is filtered and residue is thrown away, then the mushroom stem solution is obtained by heating the filtered solution to the temperature above 100 DEG C and sterilizing; then the mushroom stem solution is added in the weighed flour, and water and yeast solution are added in to knead a dough and perform a fermentation; the weighed vegetable oil, sugar, nondairy creamer and salt are added in the fermented dough, and finally the weighed sodium bicarbonate and ammonium bicarbonate are added in to implement a secondary fermentation after a complete stirring; then the dough is rolled, formed and baked to obtain the biscuit. The mushroom stem biscuit utilizes the mushroom stems as the main raw materials to lead biscuits to have the advantages that the mushroom stems are processed to convert the cellulose into the dietary fiber and make use of the advantages of the dietary fiber to produce the health-care biscuits which are beneficial to the human bodies.

The invention relates to a shitake mushroom extract. The shitake mushroom is used as raw materials, and the extraction process comprises a step of ultrasonic extraction. The shitake mushroom extract is not extracted by the traditional enzymolysis method for extracting lentinan. Due to the adoption of the ultrasonic extraction, the time is shortened to 1/3 to 1/4 of that of the traditional method,the temperature is reduced by 30 to 40 DEG C, and the yield is increased by 5 to 30 percent. The method has the advantages of simple technical process, less procedure, short extraction time, resourceconservation and low production cost; and the prepared lentinan has high content of parent medicament and high economic value, is favorable for mass production and has great development space.

The invention discloses a fish head sauce with tea aroma and a preparation method thereof. The preparation method comprises the following steps of: (1) selecting a fresh fish head, removing a gill and cleaning; (2) pouring hot water on the tea to obtain tea water and adding common salt to obtain tea saline water; (3) soaking the fish head with the tea saline water; (4) heating and pressurizing tosoften fish head bone and crush into fish head paste; (5) chopping fresh pork and mushroom into small blocks, frying sesame to be cooked and frying diced meat to be cooked with oil; and (6) adding seasoning into hot pepper, green onion, ginger, diced mushroom, the fish head paste, flour paste and cooked diced pork, then frying to be cooked, adding crushed tea leaves and the cooked sesame, uniformly stirring the cooked sesame, packaging and sterilizing to obtain the fish head sauce with tea aroma. According to the fish head sauce, the processing and utilizing path of fresh fish head is widened. By adopting the tea for soaking treatment, the fishy flavor of the fish can be eliminated and the improvement on the quality of products is facilitated; and the fish head sauce has abundant nutrition, is produced by adopting a simple production process and is suitable for industrial production.

The invention discloses a black mushroom cultivation material. The cultivation material is characterized by using hickory branch chips, nutshell chips and husk chips as main raw materials, and using bran, bean cake, calcium superphosphate, gypsum powder and the like as auxiliaries, wherein the water content is 63-65%. The invention further discloses a manufacturing method of the cultivation material. The manufacturing method and the cultivation material have the following advantages: 1, the hickory branch chips, the nutshell chips and the husk chips are insolate by sunshine, secondarily fermented or piled up to be aged, so that the toxic bacteriostats are degraded, and the macromolecular substances such as lignin and cellulose are decomposed to simple substances which are beneficial to absorb by black mushroom hypha, and the growth of the black mushroom hypha can be promoted; 2, the cultivation material proportion is reasonable, the bacterial material is good in breathability, the water-retaining property is strong, the effective mushroom quantity is a lot, the yield is high, and the biological efficiency is up to 130.3-142.6%; 3, the preparation method provides a solution for innocent treatment of hickory branch, nutshell and husk, and provides a new substrate for cultivating the black mushroom.

The invention relates to an automatic inoculation machine suitable for mushroom sticks. The inoculation machine comprises a machine frame. A mushroom stick conveying mechanism, a perforating device and an inoculation machine body are installed on the machine frame. The perforating device comprises a perforating power mechanism, a perforating rod, a perforating connecting plate and a positioning mechanism. The positions, at the rear sides of the perforating device and the inoculation machine body, of the machine frame are each provided with a mushroom stick or basket stopping mechanism. The inoculation machine body is installed at the position, at the rear side of the perforating device, of the machine frame and located above the mushroom stick conveying mechanism. The inoculation machine body is a solid strain inoculation machine or a liquid strain inoculation machine. The automatic inoculation machine is reasonable in structural design and capable of being suitable for inoculation of liquid strains and solid strains at the same time. Moreover, the automatic inoculation machine is reasonable in design, simple and ingenious in structure and high in inoculation efficiency. Besides, the automatic inoculation machine is especially suitable for inoculation of shiitake mushroom sticks and other edible mushroom sticks.

Compositions and methods are described for the treatment of prostatitis, benign prostatic hypertrophy, and prostate cancer. The compositions contain either aqueous extracts or dried mixtures of selenium- and zinc-enriched cannabis plant material, shiitake mushrooms, and maitake mushrooms. The compositions are effective in treating prostate disorders by alleviating pain and voiding symptoms, decreasing inflammation and prostate size, reducing cellular proliferation in prostate tissue, and/or reducing PSA levels to within the normal range of 0-4.

It has been found that the polysaccharide isolated from a hot water extract of a Tremella mushroom without adding a chemical reagent has a novel effect of inhibiting melanin formation effects, so it can be used to lighten the spots on the skin when being applied to the skin. In addition, the Tremella polysaccharide of the present invention has excellent moisturizing effect.

The invention discloses a bagged mushroom production method which comprises the steps of strain making, nutrient preparation, bagging, sterilization, inoculation, mycelium culture, coloring, inducement to primordium of mushroom and harvesting. The method is characterized in that 1, in the nutrient preparation step, 78% of miscellaneous tree sawdust, 20% of wheat bran, 1% of sucrose and 1% of gypsum in percentage by weight are evenly mixed, then 55-58% of water is added, and blending is performed; 2, the nutrient is put in barrel bags within 4 hours; 3, the bags are piled in the shape of a well and are sterilized; 4, when the bags are cooled to 25-28 DEG C, inoculation is performed; 5, the mushroom bags are transferred into a mushroom growth room of 20-25 DEG C and subjected to mycelium culture, and puncturing ventilation is performed twice in the mycelium culture period; and 6, in the mushroom growth management period, artificially-aided inducement to primordium of mushroom, dry stimulation and other treatment operations are performed. According to the invention, large-scale bagged mushroom production can be realized, the mushroom survival rate is high, the deformed mushroom defective rate is below 5%, the cost can be reduced and the product quality is high.

The invention discloses an anti-aging health-preserving flour. The anti-aging health-preserving flour is prepared from the following raw materials by weight: 150 to 200 parts of whole wheat flour, 15 to 20 parts of corn gluten meal, 6 to 8 parts of mushroom powder, 10 to 15 parts of black soya bean, 20 to 30 parts of black sesame, 20 to 30 parts of blueberry, 10 to 15 parts of rose hip, 8 to 10 parts of passionflower, 3 to 4 parts of Lycium ruthenicum Murr, 2 to 3 parts of mulberry, 2 to 3 parts of gynostemma pentaphylla, 1 to 2 parts of solomonseal rhizome, 3 to 4 parts of prepared rehmannia root, 1 to 2 parts of bark of ash, 2 to 3 parts of pomegranate seed, 4 to 5 parts of raspberry and 3 to 5 parts of a nutrition additive. The anti-aging health-preserving flour provided by the invention is prepared from a plurality of raw materials having anti-aging, spleen-invigorating, stomach-benefiting, body-building, yang-invigorating, sleep-improving, toxin-expelling and beauty-fostering effects and other effects, a variety of fruits are added, so the flour has rich aroma and taste and is fine and smooth; and long-term eating of wheaten food prepared from the flour enables cancer-preventing, cancer-resisting, life span prolonging and human immunity improving effects to be obtained.

The invention discloses a food composition suitable for a hypertension hyperlipidemia hyperglycemia population, which comprises rice, millet, black rice, yam, lotus roots, oat, tartary buckwheat, lotus seeds, pearl barley, yellow corns, potatoes, hazelnuts, Chinese chestnuts, konjak, black sesame, shiitake mushrooms, lycium barbarum, dried mulberries, dried seedless grapes, dates, salt black beans of soybeans, hawthorn powder, carrot powder, tomato powder, puerarin powder, concentrated whey protein, soy isolate protein, camellia oil, purple perilla seed oil, maltodextrin, L-malic acid, L-carnitine and milk calcium. The invention further discloses a preparation method of the food composition suitable for the hypertension hyperlipidemia hyperglycemia population. After the food composition is taken usually, balanced nutrition can be ensured when effects of effectively reducing a blood pressure, blood fat and blood sugar are achieved; meanwhile, the food composition also has effects of conditioning important organs of a human body, such as livers, kidneys, spleen, stomach, large intestine and the like, protecting the heart, improving blood vessel elasticity, reducing the blood viscosity and preventing the Alzheimer disease.

The invention discloses a sawdust mushroom residue nutrition agent used for cultivating mozzie buster. The sawdust mushroom residue nutrition agent is prepared by that: bacillus subtilis is inoculated on a mixture of sawdust mushroom residue and a fresh mushroom stalk water extract; and the mixture is fermented. The preparation method comprises the steps that: A, a sawdust mushroom residue solid stacking fermentation medium is prepared, wherein 93 parts by weight of sawdust mushroom residue, 5 parts by weight of bran, and 2 parts of sucrose are compounded; the materials are blended by using the fresh mushroom stalk water extract, wherein a material-to-water ratio is 1:1.2-1.3; B, stacking fermentation is carried out; and C, the obtained fermented mushroom residue obtained in the step B is further compounded, wherein 50 parts by weight of the fermented mushroom residue, 25 parts by weight of garden soil, and 25 parts by weight of sand are compounded, such that the sawdust mushroom residue nutrition agent is obtained, and can be used in mozzie buster cultivating. According to the invention, a novel implementation scheme is provided for edible mushroom industry waste utilization development, and an optimized technical approach is provided by large-scale cultivation of the economic plant mozzie buster.

The invention discloses a method for preparing champignon polypeptide powder, which comprises the following steps of: crushing mushroom fruit bodies, taking mushroom fruit body powder, and mixing the mushroom fruit body powder with water; adding cellulase into the mixture to perform enzymolysis for 1 to 2 hours, and then adding protease into the mixture to perform enzymolysis for 3 to 6 hours; and inactivating the enzymes, concentrating an enzymolysis solution, adding a flavoring agent into the enzymolysis solution, and embedding and drying the mixture to obtain a product. The product prepared by the method has high amino acid content, rich nutrients and high freshness, and not only can be applied to conditioning essence reactive perfume bases, but also can be applied to the industries of bio-pharmaceuticals, nutritional health products, domestic flavoring materials, instant noodle seasonings, puffed foods, bakery foods, meat processed products and the like; besides, the method has the advantages of high utilization rate of mushrooms, less waste and low production cost, is suitable for processing a large amount of products, and is a good method for the deep processing of the mushrooms.

The invention relates to a method for eliminating facility cultivated vegetable continuous cropping obstacles and application of the method. The method for eliminating facility cultivated vegetable continuous cropping obstacles comprises the following steps of: after facility cultivated vegetables are harvested, filling water in a vegetable facility cultivation field at field temporary spare time in spring, summer and autumn, simultaneously adding a proper quantity of ferrous sulfate, stacking and soaking crop straws in the water, adding a small quantity of unslaked lime for fermentation, covering the field with films or sealing a greenhouse after four weeks, suffocating the greenhouse at high temperature by filling water, fermenting the crop straw for 7-14 days, uncovering the films, fully draining the water accumulated in the vegetable cultivation field in the greenhouse, inoculating edible mushrooms such as straw mushrooms and shiitake on the stacked and fermented crop straw, and harvesting the edible mushrooms after approximate 20-30 days. The method is mainly applied to the planting of melons, fruits and vegetables such as hot peppers, cucumbers and tomatoes.