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Manufacturing method of tricholoma matsutake rice

A production method and technology of matsutake, applied in food preparation, application, food science, etc., can solve the problems of matsutake in short supply, production decline, and no solution proposed

Inactive Publication Date: 2015-11-04
刘随记
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, due to the severe damage to the ecological environment of the main producing areas of matsutake, a large number of blind and unreasonable excavations have led to a decrease in resources and a decline in output year by year, resulting in a shortage of matsutake.
[0004] For the contradictory problem of matsutake in the prior art that the supply exceeds demand, no effective solution has been proposed at present

Method used

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  • Manufacturing method of tricholoma matsutake rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment one: the preparation method of matsutake millet

[0046] Weigh 83% of the millet in proportion and soak in warm water at 60 degrees Celsius for 8 hours, remove and drain the surface water

[0047] Weigh 15% rice bran powder and 1% sucrose (or brown sugar) in proportion 10 hours in advance, dissolve the sucrose (or brown sugar) in water and mix in the rice bran powder, add water to adjust the humidity to 65% and stack and stew.

[0048] Mix the soaked millet and pre-wet rice bran powder evenly, put it into a clean glass bottle, seal it and put it in an autoclave, and keep the temperature at 128 degrees Celsius for 2 hours.

[0049] Take 1% matsutake strain and inoculate it on the sterilized millet, place it in a dark environment with 18-22 degrees Celsius and 65% humidity, and cultivate it for 25-45 days to cover the bottle with the strain.

[0050] Put the millet grains covered with matsutake mycelia on the dryer, set the temperature at 55 degrees Celsius an...

Embodiment 2

[0052] Embodiment two: the preparation method of matsutake sorghum rice

[0053] Weigh 80% sorghum in proportion, put it into warm water at 60 degrees Celsius and soak for 15 hours, remove and drain the surface water

[0054] Weigh 18% rice bran powder and 1% sucrose (brown sugar) in proportion 10 hours in advance, dissolve the sucrose (brown sugar) in water and mix it into the rice bran powder, add water to adjust the humidity to 66% and stew.

[0055] Mix the soaked sorghum with the pre-wet rice bran powder evenly, put it into a clean glass bottle, seal it and put it in an autoclave, and keep the temperature at 128 degrees Celsius for 2 hours.

[0056] Take 1% matsutake strain and inoculate it on the sterilized sorghum, place it in a dark environment with 18-22 degrees centigrade and 65% humidity and cultivate it for 25-45 days to cover the bottle with the strain.

[0057] Put the sorghum covered with matsutake mycelium on the dryer, set the temperature at 55 degrees Celsiu...

Embodiment 3

[0059] Embodiment three: the preparation method of matsutake black rice

[0060] Weigh 83% of the black rice in proportion, soak it in warm water at 60 degrees Celsius for 13 hours, remove and drain the surface water

[0061] Weigh 15% rice bran powder and 1% sucrose (or brown sugar) in proportion 10 hours in advance, dissolve the sucrose (or brown sugar) in water and mix into the rice bran powder, add water to adjust the humidity to 64% and stack and stew.

[0062] Mix the soaked black rice with the pre-wet rice bran powder evenly, put it into a clean glass bottle, seal it and put it in an autoclave, and keep the temperature at 128 degrees Celsius for 2 hours.

[0063] Take 1% matsutake strain and inoculate it on the sterilized black rice, place it in a dark environment with 18-22 degrees Celsius and 65% humidity, and cultivate it for 25-45 days to cover the bottle with the strain.

[0064] Put the black rice covered with matsutake hyphae on the dryer, set the temperature at...

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Abstract

The invention discloses a manufacturing method of tricholoma matsutake rice. The manufacturing method comprises the steps of fishing out and draining the surface moisture of rice or foxtail millet after soaking the rice or the foxtail millet into 60-DEG C water for a preset time period; putting sucrose into rice husk meal after dissolving the sucrose by water, uniformly mixing the mixture, and then stacking and braising when the humidity is ranged from 63 percent to 67 percent by adding water; sealing after mixing the soaked rice or the soaked foxtail millet with the stacked and braised rice husk meal, and carrying out autoclaved sterilization; inoculating cultivated tricholoma matsutake strains onto the sterilized rice or the sterilized foxtail millet, and carrying out darkroom cultivation; drying the rice or the foxtail millet which is fully covered by tricholoma matsutake mycelium; removing husks of the dried rice or the dried foxtail millet, and grinding the rice or the foxtail millet into the rice which is rich in tricholoma matsutake nutrition. According to the manufacturing method of the tricholoma matsutake rice, disclosed by the invention, the nutritional value of the tricholoma matsutake can be popularized while the pursuit of the nutritional value of the tricholoma matsutake by people can be met, the nutritional value of the tricholoma matsutake can be combined with the nutritional value of the rice, the nutritional value can be mutually complemented, and the needs of people on the nutritional value and health care can be met.

Description

technical field [0001] The invention relates to the technical field of edible fungus production and the field of health care products, in particular to a method for preparing matsutake rice. Background technique [0002] Matsutake belongs to Basidiomycotina, Phytomycetes, Agaricaceae, Tricholomaceae, Tricholoma genus. The scientific name is Tricholoma matsutake, aliased as big flower fungus, matsutake, and peeling fungus. The meat of matsutake is pure white, thick and tender, rich in fragrance, sweet and delicious, which is incomparable to other mushrooms. At the same time, matsutake contains 17% crude protein, 5.8% crude fat, 8.6% crude fiber and 7.1% ash. Matsutake is rich in protein, 7 kinds of essential amino acids and 9 kinds of other amino acids, vitamins, 11 kinds of mineral elements and trace elements and other nutrients. The vitamin C rich in matsutake is several to dozens of times that of fruits and vegetables; the content of vitamin B1 is higher than that of ge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/28A23L1/29A23L7/10A23L33/00
Inventor 李晓丽刘随记
Owner 刘随记
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