108 results about "Boletus edulis" 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 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).

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 discloses red date potato chips. The red date potato chips are characterized by being prepared from the following raw materials in parts by weight: 100 parts of smashed potato, 20 parts of wheat germ powder, 5 parts of xylitol, 5 parts of red date meat paste, 5 parts of red bean paste, 5 parts of pumpkin, 1 part of cushaw flower, 2 parts of eggplant, 2 parts of Chinese broccoli, 0.2 part of lotus leaf powder, 2 parts of boletus edulis, 2 parts of green red pepper, 0.2 part of semen cassiae powder, 2 parts of ginger, 1.0 part of baking soda, 2 parts of salt, 10 parts of white sugar, 0.5 part of monosodium glutamate and a proper amount of water. The red date potato chips are prepared from the wheat germ powder, the red date meat paste, the red bean paste, the pumpkins, the cushaw flowers, the eggplants, the Chinese broccoli, the boletus edulis and the green red peppers, so that the red date potato chips contain rich vitamins, and are anti-oxidative and good to health, and the immune function of a human body can be improved; the lotus leaf powder and the ginger have the effects of invigorating the stomach and reducing blood pressure, so that the potato chips have a health care function; and the formula is in line with the needs of the human body, so that the physical health is maintained when a person enjoys the potato chips, and the potato chips belong to delicious food.

The invention discloses an application of boletus edulis in reducing the nitrite content in fermented food or pickled food. Experiments testify that if boletus edulis is fermented together with common pickle ingredients, the nitrite content in the pickle ingredients can be reduced remarkably, wherein the boletus edulis and the common pickle ingredients are fermented for 4 days with the mass ratio of 1.4 to 1, and compared with the common pickle ingredients which are fermented individually, the nitrite content can be reduced by 97 percent. According to the invention, fermenting food or pickling food with the boletus edulis is low in cost, simple in process, and the quality and safety of fermented products are excellent. If putting the boletus edulis into the pickle processing and other food processing industries is carried out, the boletus edulis can play a positive role both in the continuous development of the industry and the improvement of market competitiveness of the product.

The present invention discloses boletus edulis Maillard flavor peptide and a preparation method thereof. The boletus edulis Maillard flavor peptide is prepared by the following step: carrying out enzymatic hydrolysis treatment on treated fresh boletus edulis or the remained leftover bits and pieces of the boletus edulis after processed; carrying out ultrafiltration enrichment of the flavor peptide, carrying out Maillard reaction, concentration and spraying drying, and obtaining the boletus edulis Maillard flavor peptide. The prepared boletus edulis Maillard flavor peptide is strong in fresh flavor, has a natural flavor, can effectively enhance mellowness and delayed permeation property of seasonings and food, and is an ideal food additive and freshener. The boletus edulis Maillard flavor peptide can be used as an additive for puffed food, instant food and meat products, and can be used as a basic raw material for new natural compound seasonings. The boletus edulis Maillard flavor peptide has good development prospects.

The invention discloses a healthy beautifying composite rice grain and a preparation method thereof. The healthy beautifying composite rice gains consist of the raw materials of brown rice, black rice, glutinous rice, mutton, spinach, chufa, avocado, cranberry, boletus edulis, chrysanthemum, vaccinium bracteatum leaf, white paeony root, epimedium and the like. The healthy beautifying composite rice grain has the benefits that the processing method for the healthcare rice grain provided by the invention is easy to operate and is applicable to industrial production, and the traditional Chinese medicinal components are added into the formula, have the efficacies of benefiting qi, nourishing blood and beautifying and caring skin, have no side effect, and are favorable to human body health.

The invention relates to an establishing method of symbiont of cyclobalanopsis glaucoides and bolete, belonging to the field of biotechnology (plant tissues and fungal culture). In the research of mycorrhizal fungi, a stable pure symbiont of plants and fungus is difficult to establish. At present, bolete can not be cultivated artificially easily, belongs to mycorrhizal fungi capable of realizing mutualistic symbiosis with the plant, and has symbiotic relationship with pinaceae plants, fagaceae plants and the like under natural condition. According to the establishing method, cyclobalanopsis glaucoides seed and generalized delicious beef liver mushroom entity collected in the Wuding lion rock are used as materials, so that callus and mycelium are respectively induced successfully and are cultured together in an innovation manner, and a simple and stable pure-symbiont system is established under the sterile state. Important basis is provided for the symbiotic relationship and the symbiotic mechanism of bolete, cyclobalanopsis glaucoides and the other plants and the molecular mechanism of the beef liver mushroom entity and the like, and the method use for reference is provided for research on other macro fungi and symbiotic plants.

The invention discloses a preparation method of water-soluble active polysaccharide in boletus edulis, and an application thereof. The method comprises steps that: (1) boletus edulis is inoculated to a solid slant cultivation medium, such that slant seeds are obtained; (2) the cultivated slant is inoculated to a primary liquid seed cultivation medium, and is cultivated; (3) the cultivated primary liquid seeds are inoculated to secondary liquid seeds, and are cultivated; (4) the cultivated secondary liquid seeds are inoculated and fermented; (5) mycelium is separated from a fermentation broth, such that mycelium dry powder is obtained; (6) the mycelium dry powder is subject to ultrasonic lixiviation, such that liquid is concentrated; boletus edulis polysaccharide crude precipitate is collected; the boletus edulis polysaccharide crude precipitate is dissolved by using water; free protein is removed; the solution is concentrated, and is precipitated by using ethanol; the precipitate is dried, such that a protein-removed boletus edulis intracellular polysaccharide precipitate is obtained. The boletus edulis water-soluble active intracellular polysaccharide is applied in the preparations of medicines used for treating or preventing bacteria. The method provided by the invention is advantaged in simple method, convenient operation, low temperature, short time, and high efficiency. The prepared polysaccharide has good antibacterial property.

The invention relates to instant wild edible mushroom seasoning powder. The instant wild edible mushroom seasoning powder is characterized by being prepared by following steps of fully drying main materials of fungus suillus, matsutake and truffle as well as leftover materials thereof in dry product processing of the three wild edible mushrooms, controlling moisture to be 4%-10%, respectively and accurately smashing into powder with particle size of 130M-150M by a superfine grinder, and preparing the mushroom powder; and then mixing according to the proportion of fungus suillus, matsutake and truffle being (7.8-8.2):1:1, and preparing the instant wild edible mushroom seasoning powder. The instant wild edible mushroom seasoning powder can substitute aginomoto and chicken extract for seasoning soup bases at considerable degree, or can be taken after being mixed with boiled water, thus being a healthy drink.

The invention relates to a method for manufacturing wild mushroom catchup. The method is characterized by comprising the steps of taking 2 parts of fresh pepper, 30 parts of fungus suillus and 15 parts of fresh oyster mushroom by weight; washing; cutting into small pieces with a size of 0.5-1 centimeter; frying for 5-7 minutes in 15 parts of plant edible oil in vacuum at low temperature of 90 DEG C, wherein the vacuum degree is 0.94-0.98, the frying dryness is 90%; removing the oil of the fried mushroom by a centrifugal machine at the rotation speed of 300n / min-360n / min, and reserving for standby application, etc. The wild mushroom catchup can be used as a common cooking seasoner by households, mess halls, and restaurants, both can be directly eaten together with meals and can be used for making cold dishes or being eat with vegetables, is especially used for increasing umami in frying, stewing, boiling, and has the effect of substituting traditional pickled sauce.

The invention discloses a mushroom soup and a cooking method thereof. The raw mateirals of the mushroom soup include chanterelle, toadstool, fungus suillus, chanterelle, boletus erythropus, sarcodon aspratum, bamboo fungus, gloeostereum insarnatum, tricholoma matsutake, tremella auramtialba, club fungi, cepe, hericium erinaceus, pleurotus eryngii, gomphidius rutilus, cordyceps sinensis, helvella elastica and flammulina velutipes. The cooking method comprises the following steps: soaking the raw materials, heating for more than three hours under big fire, wherein during the heating process, the soup is stirred uniformly for many times and floating foams on the surface are removed in time; after foam is removed, further heating under soft fire, wherein the soap is stirred for many times during the heating process; stopping heating, covering with a cover, standing for precipitation, thus obtaining the mixed mushroom soup. In the raw materials, the mushrooms are matched scientifically and reasonably, thus the mushroom soup is suitable for various people. In the cooking method, characteristics of various mushrooms are put into a full play, the taste and the fragrance components are mixed together, the nutrition and the taste are the best, and the mushroom soup has extremely high northern regional features, specific mushroom smell is kept, the efficacies of improving the immunity and the like are achieved, and the mushroom soup is suitable for people with various physiques.

The present invention discloses one kind of Chinese chestnut mycorrhiza preparation obtained with Rhizopogon and Boletus edulis and through simultaneous culturing. The Chinese chestnut mycorrhiza preparation can raise the fertilizer and water absorbing ability of Chinese chestnut root system, expand the absorption area, decompose soil nutrients, strengthen drought fighting capacity, and secrete hormone and organic acid to enhance physiological activity of root system.

The invention relates to a preparation method of wild mushroom soup. The invention is prepared by boiling with the ingredients of pine mushroom of 11-16wt percent, Chinese yellow cattle liver of 23-26wt percent, wild mushroom of 15-20wt percent, boletus edulis of 15-20wt percent, arisaema tubes fungus of 5-10wt percent, boletus luridus of 5-10wt percent, salt of 15-16wt percent. The ingredients are minced and dried and then grinded into powder and the proportion thereof to water for preparing soup is 1:250-350. The invention smells natural fungus and is tasty and the soup shows the fine golden color and has the advantages of low fat content but high protein content and being beneficial for healthcare to digestion, lever and eyesight, etc.

The invention is concerned with boletus edulis food, the compounding is: boletus edulis is 500, salt is 5 - 10, oil is 5 - 15, spice is 0.2 - 3. The making method is: (1) mixes materials; (2) cleans boletus edulis; (3) adds salt into boletus edulis until becoming soft and strip, dehydrates to get half dehydrating stuff that the weight of boletus edulis is 25% - 45%; (4) adds oil and spice into the half dehydrating stuff, mixing; (5) subpackage, vacuumize, heating sealing, steams half to two hours by the temperature 100 centigrade to 110 centigrade.

The invention discloses edible fungus boiled dumplings made of puffed coarse cereals and a preparation method of the edible fungus boiled dumplings. The preparation method utilizes wild edible fungi such as tricholoma matsutake, fungus suillus and chanterelle or a part of planted edible fungi such as agrocybe cylindracea as main stuffings of the boiled dumplings, and comprises the steps of respectively or completely processing coarse grains such as corn, mung bean, buckwheat, broomcorn and black rice into mixed powder of wheat flour capable of being mixed at a certain ratio by a special technology, namely a semi-puffing technology to prepare into the dumplings skin materials which can be stably molded, so as to prepare into the flavored dumplings with unique flavors of the coarse grains and edible mushrooms and high nutrition value by a manual or mechanical molding technology; and forming an industrial product to sell by quick-freezing methods. The product is unique in production technology; and the problem that cellulose and grain wax component in the coarse grain material coat starch and protein, so as to remove coarse mouthfeel in the coarse grain material can be effectively solved, so that the product is exquisite and moist in palatability, and is especially easily absorbed.

The invention discloses a preparation method of original boletus edulis strains. The original boletus edulis strains are prepared through the steps that a specific original boletus edulis strain culture medium is prepared from fresh pine needles, peeled potatoes, boletus edulis locality soil, tryptone, carbamide, a beef extract, vitamin B1, dipotassium hydrogen phosphate, ferrous sulfate, calcium chloride, glucose, chloramphenicol, granular active carbon, granular mature boletus edulis sporophores, gibberellin and the like, and then culture medium sterilizing, inoculating and strain culturing are conducted. Compared with the prior art, the preparation method of the original boletus edulis strains has the quite outstanding advantages that simpleness is achieved, and the stains are pure; the production cost can be reduced by 10%-15%; strain contamination can be reduced by 25% or above; the mycelium biomass (136.42 mg / kg) is increased by 25 mg / kg or above compared with a traditional method, and the infection intensity (75%) of the strains on trees can be improved by 20% or above compared with the traditional method.

The invention provides a boletus edulis culturing base stock and a preparation method thereof, and relates to the technical field of edible fungi cultivation. The culturing base stock is prepared from the following components: lentinus edodes slag, rice bran, chicken manure, cured hay, watermeion peel, sorghum straw, urea, plant ash, calcium superphosphate, forchlorfenuron, theophylline, calcium carbonate and quicklime. The preparation method of the culturing base stock comprises the following steps: (1) preparing materials; (2) crushing; (3) mixing; (4) fermenting; (5) packaging. The boletus edulis culturing base stock and the preparation method thereof are scientific and reasonable, the prepared culturing base stock can be used for fruiting the boletus edulis at an early date and prolonging the fruiting period, and the nutritional value of the boletus edulis can be improved.

The invention discloses application of boletus edulis in reduction of nitrite in animal blood, and particularly relates to an application of boletus edulis in preparation of products for reducing the content of nitrite in animal blood. The boletus edulis extract disclosed by the invention is a water soluble substance extracted from the sporocarp of boletus edulis by water. Experiments prove that boletus edulis aqueous extract lyophilized powder is capable of remarkably reducing the content of nitrite in rat blood; and boletus edulis aqueous extract lyophilized powder capsules have a good pharmacodynamic effect on reducing the content of nitrite in rat blood. The boletus edulis aqueous extract lyophilized powder or the boletus edulis aqueous extract lyophilized powder capsules can be used for reducing the content of nitrite in animal blood.

The invention relates to a composite flavor mushroom flavoring soup base and a preparation method thereof. The composite flavor mushroom flavoring soup base is prepared from boletus edulis, termitomyces albuminosus, wild boletus, boletus aereus, edible salt, monosodium glutamate, chicken extracts, white sugar and white pepper powder. The composite flavor mushroom flavoring soup base belongs to powdered soup type flavoring soup, has a good flavoring effect and is convenient to use. The composite flavor mushroom flavoring soup base is prepared from natural raw materials, contains multiple mushroom ingredients, has relative high nutrition value and has certain nourishing efficacy. The mushroom flavoring soup can be used for cooking dishes, can also be used as a hotpot condiment (a hotpot soup base) and is a universal composite soup base with a natural flavor.

The invention discloses a method for preparing beef-flavor clear-soup hotpot condiment. The method includes mixing beef tallow and soybean oil with each other according to a mass ratio of 1-2:1 to obtain first mixtures, heating the first mixtures until the temperature of the first mixtures reaches 120-150 DEG C, then adding, by weight, 10-15 parts of rhizoma zingiberis recens and 8-14 parts of spring onions into the first mixtures to obtain second mixtures and carrying out stir-frying on the second mixtures for 2-3 min; adding, by weight, 5-8 parts of white pepper and 3-5 parts of lentinula edodes into the second mixtures to obtain third mixtures and carrying out stir-frying on the third mixtures for 4-5 min; adding, by weight, 10-15 parts of beef into the third mixtures to obtain fourth mixtures, carrying out stir-frying on the fourth mixtures for 3-5 min, adding, by weight, 6-8 parts of beef-flavor essence into the fourth mixtures to obtain fifth mixtures and carrying out stir-frying on the fifth mixtures for 1-2 min; adding, by weight, 8-14 parts of beef soup-stock, 6-8 parts of fructus jujubae, 4-5 parts of fructus lycii, 5-7 parts of boletus edulis, 2-3 parts of radix glycyrrhizae, 7-8 parts of table salt, 2-4 parts of monosodium glutamate and 2-3 parts of white granulated sugar into the fifth mixtures to obtain sixth mixtures and cooking the sixth mixtures for 10-20 min to obtain the beef-flavor clear-soup hotpot condiment.

The invention relates to a culture method for inhibiting the browning of bolete mycelium and belongs to the technical field of organism (macro fungi culture). The artificial culture of bolete is difficult to realize at present, and bolete fruiting bodies completely rely on wild picking. In recent years, because of the reasons of climate change, ecological damage and the like, the natural yield isseriously reduced, and the price is high. The growth of bolete hyphae on an artificial culture medium is slow, the culture medium and the hyphae easily brown after the hyphae grow for a period of time, and the subsequent growth is influenced. According to the method provided by the invention, a strain of unopened boletus edulis fruiting body produced in Yunnan is adopted as materials, paths such as mycelium inducing, mycelium activation and the like are adopted, and a culture medium capable of inhabiting or reducing the browning is provided. The culture medium has the characteristics that ingredients are clear and simple, the cost is low, the growth of the mycelium is fast, the bacterial colony is white and clean, and the like. Important foundation is laid for the scaled culture, artificial or semi-artificial domestication and the like of the bolete mycelium.

The invention discloses a strain of bacillus cereus HB12 ectotrophic mycorrhiza helper bacteria, which belongs to the class of bacillus cereus and has been collected in China Center for Type Culture Collection (CCTCC) with a collection number of CCTCC No.M 209025 on February 18th, 2009. The bacillus cereus HB12 is a plant growth-promoting rhizobacterium and is capable of promoting the growth of black tree and the growth of boletus edulis ectotrophic mycorrhiza. When the bacillus cereus HB12 is inoculated to black pine together with the boletus edulis, the growth-promoting effect produced is more desirable than those achieved by the respective inoculation of the bacillus cereus HB12 and the boletus edulis; the bacillus cereus HB12 can inhibit pathogenic rhizoctonia of pine seedling damping-off; and green house prevention and control experiments show that the bacillus cereus HB12 can prevent and control pine seedling damping-off effectively.

The invention discloses healthcare rice capable of nourishing skin and maintaining beauty and a preparation method of the rice. The healthcare rice comprises the following raw materials: polished round-grained rice, coarse rice, boletus edulis, bilberries, water chestnuts, hyacinth beans, day lily, pisum sativum, blueberries, sweet potatoes, toona sinensis, konjac flour, whitebait, daur aimen, momordica grosvenori, screwtree root, buckwheat hulls and the like. The healthcare rice has the benefits that a processing method of the healthcare rice provided by the invention is easy to perform and suitable for industrialized production; various beneficial Chinese herbal medicinal ingredients are added in a formula, so that the healthcare rice has the effects of tonifying vital energy, nourishing blood, maintaining beauty and keeping young, does not have side effects and is beneficial to the health of a human body.

The invention discloses a steppe white mushroom soup chafing dish material and a preparation method thereof. The preparation method comprises the following steps of: carrying out impurity removing, rehydrating, dehydrating, freeze-drying, low-temperature crushing on dried steppe white mushrooms, dried white boletus alba, dried delicious boletus alba and dried tea tree mushrooms, adding the materials into an enzymolysis solution, adding modified starch, performing CO2 supercritical fluid extraction to obtain mixed liquid for later use; then, decocting the mixed liquid at 80-100 DEG C for 5-25min, adding chicken essence, monosodium glutamate and edible salt into the decocted mixed material, uniformly stirring, then adding chicken powder, stirring in one direction, quickly adding chicken oilafter completely absorbing, and uniformly stirring to obtain the finished product. The prepared chafing dish has strong mushroom fragrance, the complexity that prior mushroom soup is prepared by directly boiling mushrooms by using a soup stock is changed; meanwhile, more beneficial components of the mushrooms are kept in the soup; and after the fragrances of four mushrooms are fully fused, the fragrance of beef and mutton is better excited, not only meets the requirement of boiling and scalding when people eat the chafing dish, but also the effect of nourishing by drinking soup is achieved andthe economic benefit is obvious.

The invention relates to spicy red oil and a preparation method thereof. The spicy red oil is prepared from raw materials of fructus tsaoko, Chinese prickly ash, star aniseeds, a yeast extract, hams,ox bones, dried sarcodon aspratus, delicious bolete and the like, and finished products are obtained through preparation technologies of crushing, mixing and the like. The spicy red oil has the beneficial effect that the fructus tsaoko, the Chinese prickly ash, the star aniseeds, Chinese cinnamon, white pepper and cardamun, which are contained in the spicy red oil, have the effect of seasonings and can eliminate fishy smell and stimulate the appetite; the yeast extract, the hams, the ox bones, the dried sarcodon aspratus and the delicious bolete are appropriately matched with protein, fat andcarbohydrate, and particularly, through the cooperation of amino acids, the finished products are fresh and delicious in mouth feel and taste and balanced in nutrition; and villous amomum fruits, purple perilla and thickleaf croton roots are in synergistic reaction to well exert the health-care effects of dissipating dampness, stimulating the appetite, relaxing the muscles and stimulating the blood circulation. All the raw materials are matched to be processed into powder, so that meat crabs can be better combined with soup, and the nutrition can be completely combined with the soup.

The invention discloses a fungus suillus composite convenient beef bone soup base. A preparation method of the fungus suillus composite convenient beef bone soup base comprises the following steps of 1, screening and cleaning; 2, soaking; 3, draining; 4, pulping; 5, enzymolysis, wherein the pH of slurry is adjusted to be 6.0, then, papain and flavored proteinase are added, the enzymolysis temperature is 50-60 DEG C, and the enzymolysis time is 3 h; 6, enzyme deactivation; 7, filtering; 8, seasoning, wherein flavoring agents are added; 9, concentration; 10, microencapsulation, wherein gelatin and Arabic gum are used as wall materials, a concentrate is used as a core material, then, spray drying is performed to form microcapsule particles, the drying temperature is 100-120 DEG C, and the drying time is 30 min. According to the method, fungus suillus and beef bones are combined, and the fungus suillus composite convenient beef bone soup base with the high nutritional value, delicious taste, unique taste and special flavor of the fungus suillus and the beef bone soup is obtained.

The invention relates to a method of preparing boletus edulis essential powder from boletus edulis deeply fermented mycelia. The method includes the steps of: 1) deeply fermenting the mycelia; 2) breaking the mycelia; 3) performing enzymolysis; 4) performing concentration; and 5) spray-drying a product to prepare the boletus edulis essential powder. In the method, the deep fermentation technology is used for culturing the mycelia, so that a defect that the application of the boletus edulis is limited since the boletus edulis cannot be artificially cultured completely is overcome. With oriented bio-enzymolysis technology, the boletus edulis is 80-90% in peptidyl nitrogen and is high in content (more than 80%) of small peptide (relative molecular mass being less than 1000D). The boletus edulis essential powder has a plump and mellow umami flavor.

The invention relates to a method for identifying and detecting boletus bainiugan dentinger or componentsof the boletus bainiugan dentinger. Primers used in the detection method comprise: an upstreamprimer (F) 5'-GGATCATTATCGAGTTAGAC-3', and a downstream primer (R) 5'-TGGACATGCAATAGAGTA-3'. The method has the beneficial effects that 1) due to adoption of a fluorescent PCR (polymerase chain reaction) detection method, the technical defect that some items cannot be detected by mass spectrometry during custom clearance can be overcome; 2) the technical method provided by the invention has a significant advantage of short detection time; 3) the method has very low requirements on masses and concentrations of detected items, and thus goods, commodities or items barely have amount loss; 4) identification results obtained by using the primers and probes provided by the invention are very accurate, the blank of identification of delicious porcini and components of products of the delicious porcini in China can be made up, and although the invention only provides the method for identifying the boletus bainiugan dentinger, scientific research precedent of fluorescent PCR identification methods of other delicious porcini can be developed on the basis; and 5) the invention can provide necessary technical support for Chinese customs to perform relevant tasks.