656 results about "Tricholoma matsutake" 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.

A tonic and health-care composite flavouring is prepared from one or more of 12 edible funguses including bolet, hickory chick, pine mushroom, termite, etc, sodium glutamate, I+G, etc through removing impurities, pulverizing, metering, immersing extraction, filtering, emzymolyzing, deactivating enzyme, concentrating, proportional mixing, granulating and baking.

The invention provides a preparation method for instant edible fungi. The seasoner comprises mushroom powder, wherein the composition of mushroom powder is as follows (mass ratio): tricholoma matsutake dry powder 9-11, butter mushroom dry powder 18-22, flower mushroom dry powder 9-11, sarcodon aspratus dry powder 9-11, toadstool dry powder 9-11, termitomyces albuminosus dry powder 9-11, boletus aereus dry powder 90-110, hericium erinaceus dry powder 9-11. The preparation method for instant edible fungi has features of simple technological process, low cost and the made-up instant product has good taste, no sense of oily and with deep natural fragrant of fungus.

The invention relates to an eating five-element corn-vegetable-fruit health product comprising more than 40 raw materials, such as naked oat flour, cichory flour, bitter almonds, coixseeds, white lablab seeds, burdocks, white turnips, white fungi, yam, ginkgo, coconuts, highland barley, brassica campestris, green tea powder, cowberries, green apples, peas, green beans, spinach, cacti, spirulina, Chinese goosebeeries, black tartary buckwheats, agaricus blazei murill, blackcurrant, mulberry powder, black kerneled rice, teata glycinis, niger seeds, dried purple seaweed, mushrooms, black fungi, Tibetan red beans, and the like, which is white, green, black, red or yellow corn-vegetable-fruit grains or integrative five-color corn-vegetable-fruit grains prepared by a specific technology. The eating five-element corn-vegetable-fruit health product is produced on the basis of a traditional Chinese medical five-element theory and a modern nutriology theory, has excellent raw materials, edible safety, pure taste and rich nutrition, is especially used for raw foods, provides complete, balanced and reasonably-matched nutrients for a human body, has obvious opsonization for sub-health physiques and various chronic diseases, is easy to industrially popularize and has positive social and economic benefits.

The invention discloses a method for producing edible fungi flavoring powder, and belongs to the field of novel biological products. For solving the technical problems, the invention provides the method for producing the edible fungi flavoring powder for keeping the nutritional and functional components of fungi and keeping original flavor and form. The method comprises the following steps of: a, raw material treatment: cleaning and slicing at least one of fresh tricholoma matsutake, toadstool, bolete, sarcodon quel, hericium erinaceus, lentinus edodes, pleurotus cornucopiae, pleurotus eryngii, cantharellus cibarius, termitomyces albuminosus, agrocybe cylindracea, lactarius deliciosus and russulaceae and fresh truffle, and drying the surface moisture in air; b, freezing; c, vacuum drying; d, resolving and drying; e, crushing; and f, sterile packing. The flavoring powder produced by using the method can keep original flavor and form, the nutritional and functional components are not lost, the indexes of the stored flavoring powder are in accordance with the regulation of edible fungi health standard GB7096-2003, and the water content index of the flavoring powder is lower than 1 / 3 of the national standard.

The invention discloses a tricholoma matsutake fast nondestructive testing system and method based on a convolutional neural network. The system comprises a deep learning convolutional neural networkmodel, a control end and a consumer terminal; the deep learning convolutional neural network model comprises sample collection, data acquisition, and deep learning convolutional neural network modeling and optimization; in the sample collection, a sample set is established by finishing sample screening of a detection object, and the sample set is divided into a training set, a verification set anda test set; the data acquisition comprises sample chemical content measurement and spectral data acquisition; in the deep learning convolutional neural network modeling and optimization, preprocessedspectral data and corresponding chemical content are modeled through the deep learning convolutional neural network model and pooling processing; a detection result of the tricholoma matsutake by thedeep learning convolutional neural network model is stored in the control end; and the consumer terminal can obtain detection data of the tricholoma matsutake by accessing the control end. Accordingto the tricholoma matsutake fast nondestructive testing system and method, the detection cost can be effectively reduced, and the market supervision of the supervision department can be facilitated.

The invention belongs to the field of food processing, and particularly relates to a low-sugar tartary buckwheat biscuit and a making process thereof. The low-sugar tartary buckwheat biscuit is characterized in that ingredients of the biscuit include, by weight, 20-65 parts of wheat flour, 12-40 parts of whole-wheat flour, 5-25 parts of tartary buckwheat flour, 1-15 parts of barley flour, 1-15 parts of rye flour, and 1-10 parts of oatmeal, and further, 8-25% of vegetable oil, 0.1-10% of olive oil, 1-15% of butter, 1-10% of milk powder, 25-45% of maltitol, 1.5-4.5% of complex leavening agent, 0.1-5% of sesame, 10-12% of water, and one of 0.1-10% of okra powder, 0.05-10% of tricholoma matsutake powder and 0.02-5% of truffle powder are added into the ingredients by mass. The low-sugar tartary buckwheat biscuit is a food for enriching dietary supplement variety for diabetic patients, provides daily nutrition and also helps the diabetic patients to control postprandial blood sugar well.

The invention belongs to the technical field of seasonings, and especially, relates to fungus essence and a manufacturing method thereof. The fungus essence comprises: by weight, 8 to 15 parts of an edible fungus mixture, 35 to 45 parts of monosodium glutamate, 25 to 35 parts of common salt, 5 to 10 parts of maltodextrin, 5 to 10 parts of starch, 5 to 10 parts of sugar, 1 to 5 parts of I+G, 1 to 5 parts of yeast extract, and 1 to 3 parts of flavoring essence, wherein the edible fungus mixture is prepared from mushroom, pine mushroom and oyster mushroom by mixing according to a ratio of 5: 3: 2. The fungus essence has a fresh and fragrant flavor, a rich taste and a high nutritive value. The manufacturing method of the fungus essence comprises the following steps of 1, preparing the raw materials, 2, preparing the edible fungus mixture, 3, mixing by stirring, 4, carrying out granulation to obtain a fungus essence crude product, and 5, drying by an oven to obtain a fungus essence finished product. The manufacturing method of the fungus essence has simple processes and reduces a production cost.

The invention discloses skin whitening lotion and a preparation method thereof. In the invention, the skin whitening lotion is prepared by means of concentrating and extracting, namely firstly treating scutellaria root, root of Glycyrrhiza glabra L., jujube fruit extract and tricholoma matsutake by means of concentration and mixing with other components including dragosantol, ginger race extract, saccharide isomerate, dimethylsiloxane / cyclopent dimethylsiloxane, cyclodimethylsiloxane and the like. The skin whitening lotion disclosed by the invention combines various vegetable components, has isolating, whitening and moisturizing effects, and can moisturize skin, supplement water completely, regulate skin color, keep skin health and increase skin elasticity.

An antihyperlipidemic agent and food are disclosed, which contain Tricholoma matsutake, in particular Tricholoma matsutake of the FERM BP-7304 strain, and any of mycelia, broths, or fruit bodies (including spores) thereof, as they are, dried products thereof, or extracts thereof (e.g., a hot water extract or an alkaline solution extract). Methods of treating hyperlipemia by the use of the antihyperlipidemic agent and food are also disclosed.

The invention relates to tricholoma matsutake sing oil, which is prepared from tricholoma matsutake sing and vegetable oil in a weight ratio of 1:(3-5). The invention also provides a method for preparing the tricholoma matsutake sing oil by performing supercritical carbon dioxide extraction on tricholoma matsutake sing powder and uniformly mixing tricholoma matsutake sing extract and the vegetable oil. The tricholoma matsutake sing oil can be used as edible oil.

The invention discloses a cultivation material composition for producing high-quality agaricus blazei and a manure-free rice straw raw material cultivation method. The invention is characterized in that: the cultivation material composition comprises the following raw materials in part by weight: 1,000 to 1,500 parts of rice straw, 33 to 45 parts of ammonium bicarbonate, 35 to 45 parts of calciumsuperphosphate, 35 to 40 parts of gypsum and 34 to 50 parts of lime; and the rice straw raw material cultivation method comprises: raw material preparation and processing, namely primary fermentationof windrow, mushroom house selection and disinfection, secondary fermentation of culture materials on beds in the house, inoculation and culture, earthing and fruiting management, wherein the step ofraw material processing, namely primary fermentation, also comprises special pre-piling, pile building and pile turning. The method helps to effectively solve the problem that the content of heavy metals such as cadmium in the agaricus blazei exceeds a standard. Ammonium bicarbonate is used as a nitrogen source fertilizer in the cultivation materials, so damage caused by ammonia is prevented; theprocess is simple; the management is work-saving and labor-saving; the anlages of the agaricus blazei mushrooms is uniform and the mushroom shape is desirable; the yield and quality of the agaricus blazei mushrooms are high; and the artificial cultivation scale of the agaricus blazei can be enlarged.

The invention relates to a method of making culture medium for Agaricus blazei Murill mushroom, which include the following steps: the sawdust is piled up to 5 to 15 meters high to undergo the first fermentation and decaying process which takes about 3 months; it is required to periodically turn over the sad dust pile every 15 to 30 days; then the dried and sterilized cattle excrements are added to the first-time fermented sawdust to undergo the second fermentation process, wherein the saw dust is piled up to 5 to 15 meters high and the internal fermentation temperature is 70 to 90 degrees centigrade; it is required to periodically turn over the sad dust pile every 15 to 30 days; finally, when the color of fermented sawdust turns dark brown, close to black, and the urine like Ammonia odor disappears, the culture medium can be used as the basic materials of bag-logs for cultivating Agaricus blazei Murill mushroom.

The invention discloses composite nutritional healthcare rice and a preparation method of the composite nutritional healthcare rice. The composite nutritional healthcare rice comprises the following raw materials: milled rice with embryo, sticky rice, black rice, oat powder, konjak refined powder, bitter duckwheat powder, bitter gourd powder, agaric, chestnuts, almonds, pine nuts, tricholoma matsutake and hawthorn. The composite nutritional healthcare rice has the beneficial effects that coarse grains are mixed with refined grains, a nutritional structure is balanced, the contents of vitamins, minerals, trace elements and the like are all higher than the contents of those in general rice, the immunity can be improved, and a better healthcare effect is achieved.

The invention relates to a wild fungus hot pot soup base and a method for preparing the same. The wide fungus hot pot soup base contains tricholoma matsutake, tea plant mushroom, Chinese wolfberry, jujube, chicken powder, gourmet powder, ground pepper powder, crystal sugar, ginger powder, animal oil or vegetable oil and salt. The method for preparing the wide fungus hot pot soup base comprises the steps of crushing and grinding, sieving, mixing and packing. The wild fungus hot pot soup base is an improvement on the prior hot pot soup base in the market and focus on diet and nutrition. The wild fungus hot pot soup base is fresh and delicious, has efficacy in the improvement of the immunity of the human body, human body strengthening, intestine and stomach promotion, cancer resistance and cholesterin reduction and the like, and is convenient to store and transport. The method for preparing the wild fungus hot pot soup base is simple and high effective, makes the nutritive active ingredients in the tricholoma matsutake and the tea plant mushroom dissolve in the hot pot soup base more easily by high-fineness grinding and consequently makes the hot pot base more fresh and delicious.

The invention provides an extraction process for high-purity polysaccharides of tricholoma matsutake, which comprises the extraction steps of cleaning, crushing, degreasing, water leaching, concentrating; obtained polysaccharides of tricholoma matsutake can independently serve as a product, is further processed into products such as capsules, dissolved medicines, tablets and the like, and also can be used as principal components such as functional health foods and medicines. The extraction process combines water lifting and ultrasonic technique, greatly improves the yield of polysaccharides, reduces the production cost, effectively retains the activity of polysaccharides of tricholoma matsutake and simultaneously provides technique assurance for improving economical returns.

The invention relates to an enzyme drink and a preparation method thereof, belonging to the field of food and drinks, in particular to a ferment drink which mainly comprises the following raw materials of 8-12 parts of barley monacolin, 8-12 parts of barley malt, 0.7-1 part of lucid ganoderma mycelium, 07-1 part of cordyceps sinensis mycelium, 8-12 parts of tricholoma matsutake, 18-22 parts of sea-buckthorn, 90-110 parts of coriander root and 180-220 parts of pawpaw. The preparation method comprises the steps of: preparing the barley monacolin, fermenting the barley monacolin, gelatinizing, cooling, filtering and the like. The invention has the advantages that: plant enzymes are extracted by adopting pure natural plants, the enzyme drink contains abundant nutrients and amino acid and is rich in vitamins and functional factors, and the enzyme drink has the drinking function of the drink and the health care function of cordyceps sinensis and monacolin.

The invention discloses a formula of wild mushroom soup blend and a production method for the wild mushroom soup blend. The formula comprises the main raw materials of morchellaspp, tricholoma matsutake, arisaematubercu, agrocybe cylindracea, radix rehmanniae recen, boletus edulis, fructus lycii, oyster mushrooms, Yuan mushrooms, hericium erinaceus, wild portobello, truffle, sparassis crispa, black sesame, polygonum multiflorum and lily. The production method comprises the main technical procedures of selection, drying, smashing, mixing, quantification, package and manufacturing of finished products. The wild mushroom soup blend prepared according to the formula has the effects of protecting the health, nourishing the heart, smoothing the mind, enriching the blood, tonifying the kidney, expelling the cold, tonifying deficiency, benefiting the stomach, regulating the middle warmer, improving the immunity of the body and the like, tastes delicious, is convenient to use and purely natural, does not have poisonous and side effects and is suitable for restaurants and families.

The invention discloses a health-preserving edible fungi composition. The health-preserving edible fungi composition comprises main materials and auxiliary materials, wherein the main materials comprise stropharia rugosannulata, lentinula edodes, tricholoma quercicola zang, yellow boleti, white boleti and tricholoma matsutake fungi; the auxiliary materials comprise morchella, tricholoma matsutake fungi, yellow boleti, white boleti, tricholoma quercicola zang, stropharia rugosannulata, termitomyces albuminosus, red boleti, agrocybe cylindracea, lentinula edodes, catathelasma ventricosum, sarcodon aspratus, black boleti, coral fungi, edible salt, white granulated sugar, maltodextrin and spices. According to the health-preserving edible fungi composition, the tastes of the lentinus edodes and the yellow boleti are taken as principal edible tastes; nutritional ingredients of the tricholoma quercicola zang, the white boleti, the stropharia rugosannulata and the tricholoma matsutake fungi are combined with those of the lentinula edodes and the agrocybe cylindracea, so that the health-preserving edible fungi composition is rich in proteins, trace elements and amino acids required by a human body and other elements beneficial to the human body; moreover, the mouth feels of various fungi are fused to meet the taste demands of the public. The edible salt, the white granulated sugar, the maltodextrin and the spices serve as common condiments for cooking food to improve the mouth feel of soup or food and meet demands of the public on the mouth feel.

The invention discloses a tricholoma matsutake dried product with nutrients and flavor fully preserved, and a preparation method thereof. The tricholoma matsutake dried product comprises a volatile oil component accounting for 0.04-0.1% of a total mass thereof. The preparation method of the tricholoma matsutake dried product comprises the steps of pretreatment, lyophilization, and pulverization. The method comprises the specific steps that: impurities are removed from fresh tricholoma matsutake; the tricholoma matsutake is washed and cut into slices with thicknesses of 2-10mm; the slices are quickly frozen in a quick-freezing device, and is placed into a vacuum lyophilization device; lyophilization and vacuum drying are carried out, such that lyophilized tricholoma matsutake slices, lyophilized tricholoma matsutake bars, or lyophilized full tricholoma matsutake are obtained; the lyophilized tricholoma matsutake slices are subjected to fine pulverization, such that tricholoma matsutake lyophilized powder is obtained. According to the invention, with the vacuum lyophilization process, tricholoma matsutake enzyme activity and specific volatile oil component volatilization under low temperature are reduced. The tricholoma matsutake dried product has the advantages of pure fragrance, low loss in nutrients, natural color, complete shape, and long preservation time. Through wall-breaking pulverization after drying, the tricholoma matsutake fragrance is rich, and beneficial components can be more easily absorbed by human bodies.

The invention relates to an ultrahigh-pressure extraction process of tricholoma matsutake polysaccharide. In the process, tricholoma matsutake is used as a raw material, and the active ingredient polysaccharide of tricholoma matsutake is extracted through the ultrahigh-pressure extraction process, so that a high-concentration raw material is provided to the medical application and healthcare of tricholoma matsutake; the tricholoma matsutake polysaccharide extracted by the process has obvious anti-tumor effects on enhancing immunity of an organism, inhibiting tumor cell proliferation, inducing tumor cell apoptosis and the like; moreover, the tricholoma matsutake polysaccharide also has a function of improving immunity, can be applied to the healthcare products and medicines for resisting tumor and improving immunity, and can be used as a food freshening agent or an additive of food, brewed wine, tobacco and cosmetics.

The invention discloses health-care food capable of enhancing immune function of a human body. The health-care food is characterized in that the health-care food is prepared from the following raw materials in part by weight: 15 to 25 parts of sea cucumber, 15 to 25 parts of placenta, 10 to 15 parts of ginseng, 10 to 20 parts of glossy ganoderma, 10 to 20 parts of blank ant, 10 to 25 parts of tricholoma matsutake, 10 to 20 parts of mulberry, 10 to 20 parts of hairy antler, 10 to 20 parts of pearl, 10 to 20 parts of snow lotus herb, 10 to 20 parts of chicken's gizzard-membrane and 10 to 20 parts of Chinese wolfberry. The health-care food prepared from the pure natural raw materials is rich in various vitamins, trace elements beneficial to the human body and more than 20 amino acids such as lysine, methionine, glutamic acid and the like; the nutrients are promoted and cooperated one another; and the health-care food can remarkably enhance the body immunity, defer senility and relieve fatigue after long-term eating. The health-care food can be quickly acted on the human body after eating, and has quick response, remarkable and durable curative effect and no any toxic or side effect.

The invention discloses radiation proof health protection tea which comprises the following components by weight in the kg unit: 20 to 40 kg nine-leaf herba gynostemmatis pentaphylli, 10 to 20 kg tricholoma matsutake, 5 to 8 kg lucid ganoderma, 4 to 6 kg fleece-flower root, 10 to 20 kg radix puerariae, 15 to 20 kg cordate houttuynia leaves, 5 to 10 kg dandelion, 3 to 6 kg astragalus membranaceus, 2 to 4 kg radix scrophulariae, 2 to 4 kg American ginseng, 15 to 25 kg feverfew, 5 to 8 kg hawthorn, 8 to 10 kg semen cassiae, 5 to 10 kg rhizoma smilacis glabrae, 3 to 5 kg folium mori, 1 to 3 kg liquorice and 2 to 5 kg artichoke hearts. The made radiation proof health protection tea is excellent in taste, is free from extraneous odour and bitter taste, has no toxic and side effects, is safe to eat, can be drunk by crowds for a long term, has the capability of resisting radiation, improves the anti-virus capability, improves hepatic cell regenerating capability, has the effects of adjusting human body endocrine, expelling toxin, resisting excite, nourishing brain, protecting heart and calming the nerves and lowering 'three-high', integrates preventing and health caring, can resist radiation after long-term use, and also has the health-caring functions of enhancing human body immunity, maintaining beauty and keeping young.

The invention belongs to the technical field of health-care food production, and particularly relates to functional food for preventing tumor and assisting in anti-tumor treatment and a preparing method thereof. The functional food comprises, by weight, 50-100 parts of lentinan, 100-150 parts of polysaccharide of antler mushrooms, 50-100 parts of polysaccharide of tilia ganoderma lucidum, 100-150 parts of polysaccharide of grifola frondosa and 100-150 parts of polysaccharide of afaricus blazei murill. According to the functional food and the preparing method, the polysaccharide of the five fungi which are high in anti-tumor activity are prepared according to the scientific ratio to make the functional food, according to the prepared fungal polysaccharide functional food, the immunity is enhanced to inhibit increase of tumor cells, promote apoptosis of the tumor cells and prevent transfer of the tumor cells, and meanwhile the functional food can assist in improving the chemoradiotherapy effect and lowering the side effect brought by chemoradiotherapy and besides can prevent normal cells from conducting canceration to achieve the function of preventing the canner.

The invention relates to a method for preparing tricholoma matsutake tea. The preparation process sequentially comprises the steps of selecting tricholoma matsutake, cleaning, freezing and drying the tricholoma matsutake, pulverizing for breaking wall, extracting at low temperature, preparing tea, sterilizing and packaging. The invention has the obvious advantages of capabilities of maintaining specific nutrient components and taste of the tricholoma matsutake and carrying out mass production in situ, simple production process, easy processing, and the like.

The invention relates to a process for producing saint georges mushroom mycelium and its polysaccharides through large scale liquid submerged cultuse, wherein inclined surface bacterial is employed for carrying out liquid bottle shaking culturing, liquid bottle shaking enlargement culturing, first stage seed culturing and fermentation culturing, the end fermentation tank volume can reach 1000-5000L. The saint georges mushroom polysaccharides are obtained through heating the end fermentation liquor, stirring, conveying the fermentation liquor into the storage tank, and filter-pressing with plates and frames.

The invention relates to a method for processing a nutritious health food, in particular to a method for processing a compound oat nutritious food added with liquid fermentation tricholoma matsutake mycelium polysaccharide. The method comprises the following steps of: performing liquid fermentation on tricholoma matsutake to culture tricholoma matsutake mycelium; extracting tricholoma matsutake polysaccharide from the tricholoma matsutake mycelium; and combining the tricholoma matsutake polysaccharide with oats to produce the oat nutritious food. The compound oat nutritious food with the liquid fermentation tricholoma matsutake mycelium polysaccharide has the advantages of rich nutrition and low price, and ensures that common people can enjoy the daintiness, the nutrition and an anti-cancer effect of the tricholoma matsutake whle eating the oat instant product; and the method not only reduce the price of the tricholoma matsutake product, but also improves the nutrient components of the conventional oat product and combines the two aspects to provide a convenient, quick and nutritious good food for the consumers in general, and simultaneously promote the industrialized development of edible fungi, so the method can inevitably create huge economic benefit and social benefit.

A composite fungal medicine for suppressing tumor is prepared from pine mushroom, champignon, polystictin ,ganoderma, cordyceps and wall-broken ganoderma spores through extracting, spray (or vacuum) drying to obtain powder and proportionally mixing with cordyceps and wall-broken ganoderma spore.

The invention discloses an external skin care composition with skin whitening and moisturizing efficacies, wherein the composition is prepared from the following raw materials in parts by weight: 1-8 parts of tricholoma matsutake, 1-8 parts of flammulina velutipes, 1-4 parts of bamboo fungus and 1-4 parts of grifola frondosa. The preparation method of a skin whitening and moisturizing extract is simple in operation, and is low in cost; a skin-whitening freckle-removing and aging-delaying extract is in light yellow or yellow, and is clear and bright; and the experiment proves that the externalskin care composition with skin whitening and moisturizing efficacies has good skin whitening, moisturizing and antiallergic efficacies, and can effectively smooth wrinkles, can prevent the wrinkles from generating, and can delay aging.

The invention provides a composition of edible wild fungi and relates to healthcare food, in particular to a wild edible fungus composition with a healthcare function. According to the invention, the edible wild fungus composition mainly comprises wild fungus extract fine powder or wild fungus powder and auxiliary materials, wherein the weight percentage of the wild fungus extract fine powder or the wild fungus powder is 10-60 %; and the balance is the auxiliary materials; the wild fungus extract fine powder or the wild fungus powder is one or combination of more than one of tricholoma matsutake, collybia albuminosa, russula virescens, morchella esculenta, mushrooms, cantharellus cibarius, tremella aurantia and tremella; the weight percentages of the tricholoma matsutake, the collybia albuminosa, the russula virescens, the morchella esculenta, the mushrooms, the cantharellus cibarius, the tremella aurantia and the tremella are 1-99 %, 1-99 %, 1-99 %, 1-99 %, 1-99 %, 1-99 %, 1-99 % and 1-99 %. The edible wild fungus composition provided by the invention can be directly prepared into a corresponding preparation and can be also added into food as a food additive; and food with a function of improving human immunity is developed.