48 results about "Shimeji" patented technology

The invention discloses reshaping purple sweet potato and brown shimeji compound chips and a preparation method thereof, and belongs to the field of processing of snack food. The reshaping purple sweet potato and brown shimeji compound chips comprise the following raw materials in parts by mass: 6-8 parts of purple sweet potato powder, 6-8 parts of brown shimeji powder, 50 parts of high gluten flours, 16-21 parts of water and 0.6-2.0 parts of seasonings. The preparation method comprises the steps of: firstly, preparing the purple sweet potato powder, the brown shimeji powder, the high gluten flours and water to be dough; performing reshaping and balancing of water contents; and finally, performing microwave puffing, sprinkling of the seasoning, drying and packaging to obtain the reshaping purple sweet potato and brown shimeji compound chips. By using a reshaping technology, the utilization rates of the purple sweet potato and the brown shimeji are greatly improved, and the method is convenient and quick to operate; and meanwhile, the defect of high oil content of a fried puffing product also can be overcome, and rapid non-fried puffing of reshaping chips is achieved; and the processed chips have good crisp tastes and intense flavors of the purple sweet potato and brown shimeji.

According to the present invention, there is provided a fungal bed cultivation method of a hon-shimeji mushroom, wherein induction of primordia of a fruit body is conducted by illumination under incubation conditions, and an ongoing culture for fungal bed cultivation of a hon-shimeji mushroom, wherein primordia of a fruit body have been formed thereon during incubation. The culture medium is maintained in a clean state and it is advantageous because the formation of primordia of a fruit body can be carried out in a clean environment and the culture medium wherein primordia of a fruit body have been formed can be transferred to distant mushroom cultivation facilities under clean conditions as such.

The invention discloses an edible fungus nutrient solution capable of protecting the liver, invigorating the spleen and neutralizing the effect of alcoholic drinks. The edible fungus nutrient solution is prepared from the following raw materials in parts by weight: 15-20 parts of glossy ganoderma, 16-18 parts of toadstool, 5-9 parts of Chinese caterpillar funguses, 14-20 parts of shiitake mushrooms, 6-8 parts of pleurotus pulmonarius, 10-12 parts of pleurotus eryngii, 8-10 parts of hypsizygus marmoreus, 20-30 parts of grapes, 20-24 parts of tomatoes, 15-18 parts of sweet potatoes, 20-22 parts of hippophae rhamnoides fruits, 8-12 parts of celery and 5-8 parts of a traditional Chinese medicine extracting solution, wherein the traditional Chinese medicine extracting solution is prepared by mixing raw materials of Chinese thorowax, kudzuvine flowers, poria cocos, smoked plums, reed rhizomes, fleeceflower roots, rhizoma polygonati, gordon euryale seeds and hoveniae semoveniae semen in proportion of the Chinese thorowax, to the kudzuvine flowers, to the poria cocos, to the smoked plums, to the reed rhizomes, to the fleeceflower roots, to the rhizoma polygonati, to the gordon euryale seeds and to the hoveniae semoveniae semen being 6 to 8 to 5 to 15 to 6 to 3 to 4 to 2 to 3. The prepared nutrient solution capable of neutralizing the effect of alcoholic drinks not only is natural and healthy, can protect the liver and invigorate the spleen, but also is notable in the effect of neutralizing the effect of alcoholic drinks, the effective rate of neutralizing the effect of alcoholic drinks is as high as 96% or above, and besides, the nutrient solution has the health-care efficacies of benefiting qi, nourishing blood, clearing heat, removing toxicity, resisting bacteria, resisting viruses, resisting coagulation and promoting blood circulation.

According to the present invention, there is provided a fungal bed cultivation method of a hon-shimeji mushroom, wherein induction of primordia of a fruit body is conducted by illumination under incubation conditions, and an ongoing culture for fungal bed cultivation of a hon-shimeji mushroom, wherein primordia of a fruit body have been formed thereon during incubation. The culture medium is maintained in a clean state and it is advantageous because the formation of primordia of a fruit body can be carried out in a clean environment and the culture medium wherein primordia of a fruit body have been formed can be transferred to distant mushroom cultivation facilities under clean conditions as such.

A fungal bed cultivation method of a hon-shimeji mushroom, in which the sprouting step and / or fruit body growing step is carried out under an environmental condition of high CO2 concentration, is provided. Examples of the environmental condition of high CO2 concentration include a CO2 concentration of 2,500 ppm or more in the sprouting step and a CO2 concentration of 5,000 ppm or more in the fruit body growing step. Since the formation ratio of a budlet in the fungal bed cultivation of a hon-shimeji mushroom is improved by embodiments of the present invention, stable production of a hon-shimeji mushroom by its large scale commercial cultivation becomes possible.

The present invention provides a kind of jiji mushroom strain and its breeding method. The hybrid strain is obtained by the polyspore hybridization of seafood mushroom and crab-flavored mushroom, and the shiji mushroom variety zhenji 1 obtained by the polyspore self-crossing of the hybrid strain No.: The present invention obtains Zhenji No. 1 through hybridization and self-breeding. Compared with the parent strain in terms of growth rate, the bag full time is 5 days earlier than the starting strain seafood mushroom, and the growth cycle is 10 days earlier than the parent seafood mushroom. The stalk length is 14.4cm, the average cap diameter is 1.4cm, the average single bottle yield is 330.5g, and the average biological efficiency is 110.1%, which is better than the parental strains of seafood mushroom and crab-flavored mushroom, and its economic benefit is improved.

The invention provides a true jiji mushroom strain Fuhong No. 1, which has been preserved in the General Microorganism Center of the China Microbiological Culture Collection Management Committee on April 29, 2020, and the preservation number is: CGMCC NO.19637. The strain of 'Fuhong 1' has a clustered fruiting body and is not prone to stropharia. The cap is round, the middle and edges are white, the marble pattern is clear, the gills are white, wavy, sparsely dense, and the stipe is white. The quality characteristics of excellent jitake mushroom strains such as , medium solid, and no fluff, and the average fresh mushroom yield of 'Fuhong No. 1' reached 250.0 g / bottle in the productive test, and the small, thin and 'Hy0056' has the disadvantage of thin stipe and has a good promotion prospect.

The present invention relates to a composite mushroom functional beverage made up by adopting several edible fungi and its preparation method, belonging to the field of food technology. Said composite mushroom functional beverage is made up by using tea tree mushroom as main raw material, adding several edible mushrooms of monkeyhead mushroom, ganoderma and zhenji mushroom as auxiliary raw material, adopting the modern technical processes of extraction, dehydration and concentration and adding sweetening agent and flavour enhancer. Said composite mushroom functional beverage is a clear beverage, not only has the flavour of tea tree mushroom and other edible fungi, but also has rich nutrients and several health-care functions.

The invention discloses a real jitake mushroom harvester, which comprises a case, the top surface of the case is provided with a feeding port, a collecting tank is fixedly connected to the inside of the case, and a plurality of first elastic mechanisms are fixedly connected to the bottom of the collecting tank, and a plurality of The upper end of the first elastic mechanism is fixedly connected with the same sieve plate. The sieve plate is arranged obliquely and is located directly below the feed inlet. A cam mechanism is installed on the side wall of the case. The cam mechanism is in contact with the lower end of the sieve plate. The side wall of the end away from the cam mechanism is provided with a ventilation port and a material intake port, and a sealing plate is filled in the material intake port, and a drive mechanism is connected to the side wall of the cabinet, and the drive mechanism is connected to the cam mechanism through transmission. The invention can effectively clean up the impurities and debris on the harvested mushrooms, improve the quality of harvested mushrooms, and can also cool down the harvested mushrooms in the cabinet , to avoid the problem that the long-term accumulation during harvesting cannot be ventilated and cooled, which will affect the quality of the mushroom.

The present invention provides a fungal bed culture of a hon-shimeji mushroom inoculated with a liquid seed culture wherein the surface of a culture medium for cultivation has a liquid seed culture inoculated portion and a liquid seed culture non-inoculated portion as well as provides a fungal bed cultivation method of a hon-shimeji mushroom which generates a fruit body from the fungal bed culture. According to the present invention, the formation rate of budlet in the fungal bed cultivation of a hon-shimeji mushroom is improved, thereby enabling stable production of a hon-shimeji mushroom in large scale commercial cultivation.