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2145 results about "Shiitake mushrooms" patented technology

Nutrition. In a 100 gram amount, raw shiitake mushrooms provide 34 calories and are 90% water, 7% carbohydrates, 2% protein and less than 1% fat (table for raw mushrooms). Raw shiitake mushrooms are rich sources (20% or more of the Daily Value, DV) of B vitamins and contain moderate levels of some dietary minerals (table). When dried to about 10% water, the contents of numerous nutrients ...

Mushroom cultivating method utilizing residues of sophora flower buds after extraction of rutins

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.
Owner:四川省砚山中药饮片有限公司

Mushroom dried bean curd preparation method

InactiveCN102894104AImprove immunityFavorable peristalsisCheese manufactureMotilityShiitake mushrooms
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.
Owner:HEFEI FENGLUOHE BEAN FOOD

Immunostimulatory agents in botanicals

InactiveUS20050002962A1Improved immunostimulatory activityBiocideLichen medical ingredientsRed CloverBlack cohosh
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).
Owner:UNIVERSITY OF MISSISSIPPI

Mushroom stem biscuit

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.
Owner:SHANGHAI FISHERIES UNIV

Fish head sauce with tea aroma and preparation method thereof

InactiveCN102178208ABroaden the way of processing and utilizationEliminate earthy smellFood preparationSaline waterFlavor
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.
Owner:TIANJIN AGRICULTURE COLLEGE

Method for utilizing hickory producing and processing waste to prepare black mushroom cultivation material

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.
Owner:邬方成

Automatic inoculation machine suitable for mushroom sticks

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.
Owner:LIANYUNGANG GUOXIN EDIBLE FUNGUS OF COMPLETE SETSOF EQUIP

Anti-aging health-preserving flour and preparation method thereof

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.
Owner:DANGTU COUNTY KEHUI TRADING

Food composition suitable for hypertension hyperlipidemia hyperglycemia population and preparation method thereof

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.
Owner:福建古瑞森生物科技有限公司 +1

Sawdust mushroom residue nutrition agent used for cultivating mozzie buster

InactiveCN103214302ARealize the green circular economic modelConducive to in-depth developmentBio-organic fraction processingOrganic fertiliser preparationSaccharumSucrose
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.
Owner:HEBEI UNIVERSITY

Method for eliminating facility cultivated vegetable continuous cropping obstacle and application of method

InactiveCN103004471AImprove and maintain the micro-ecological environmentAccelerate decomposition and conversionHorticultureContinuous croppingVegetable farming
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.
Owner:NANJING UNIV OF INFORMATION SCI & TECH

Manufacture method of buckwheat dried bean curd

The invention discloses a manufacture method of buckwheat dried bean curd. The buckwheat dried bean curd is made from the following raw materials in parts by weight: 1000-1200 parts of soybeans, 10-12 parts of wolfberries, 10-12 parts of vegetables, 40-45 parts of buckwheat, 10-15 parts of salvia miltiorrhiza, 10-12 parts of horsetail, 10-12 parts of petasites tatewakianus kitam, 10-12 parts of radix angelicae, 10-12 parts of cress, 10-12 parts of cushaw flowers, 5-8 parts of potentilla chinensis, 20-30 parts of hot pepper, 5-8 parts of pitaya flowers, 10-12 parts of burdock, 10-12 parts of radix polygonati officinalis, 10-12 parts of lentinus edodes, 10-12 parts of folium mori, 8-10 parts of lilies, 8-10 parts of fructus rosae laevigatae, 5-8 parts of folia perillae acutae, 3-6 parts of moutan bark, and 3-4 parts of broadleaf holly leaves. According to the invention, the multiple edible wild herbs and the multiple health protection components with homology of medicine and food of traditional Chinese medicine are added into the raw materials of the buckwheat dried bean curd, and the proteins of the buckwheat contains abundant lysine and trace elements such as iron, manganese, zinc and magnesium, as well as dietary fiber. As the manufacture method adopts grinding processes for multiple times, bean dregs are reduced; and as dietary fiber in the bean dregs is added into soya-bean milk, the soya-bean milk is favorable to gastrointestinal motility of people, and assists in defecation.
Owner:SHITAI HUINONG AGRI ECONOMIC COOPERATION

Anti-tumor healthcare mushroom porridge

The invention belongs to the field of development and utilization of edible mushrooms and provides a making process of anti-tumor healthcare mushroom porridge. The mushroom porridge is proportionally prepared by hericium erinaceus, cordyceps militaris, enoki mushrooms, shiitake mushrooms, tremella, oyster mushrooms, pleurotus eryngii, abalone mushroom, hypsizigus marmoreus bigelow, tomatoes, pearl barley and rice and the like, and all selected raw materials are green, high in quality and free of diseases and insect pests. The making process includes steps of selecting raw materials, pre-treating, steaming, canning and sterilizing and the like, and no preservatives and food additives are added in the making process. The anti-tumor healthcare mushroom porridge is characterized in that edible mushrooms with anti-tumor effect are used as main materials; the main materials are fresh edible mushroom sporocarps and matched with anti-tumor vegetables and cereals, so that utility value and nutritive value of various materials are increased. The anti-tumor healthcare mushroom porridge comprises various active substances such as cordycepin, flammulin and lentinacin, is rich in mushroom taste and nutrition, and has remarkable effects of prevention and health care for immunity boosting and tumor prevention. The making process is simple in operation and suitable for industrialized production.
Owner:潍坊市林海生物科技有限公司
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