76 results about "Russula" patented technology

The invention relates to a russula mycelium anti-staling agent and a preparing method thereof. The preparing process comprises acquiring russula mycelium extracting liquid after drying, crushing, performing microwave treatment and zymohydrolysis and filtering the russula mycelium, and blending agar, carboxymethyl chitosan, citric acid and sodium citrate to acquire the russula mycelium anti-staling agent. The russula mycelium anti-staling agent prepared by using the method is applied to refreshing high-class wild edible fungus such as matsutake, hickory chick, collybia albuminosa, etc. The refreshing time can be prolonged to 5 to 9 days, so the metamorphic grade of the high-class wild edible fungus during storage and transportation is decreased and the value of commodity is promoted.

The invention provides russula noodles and a making method thereof, and belongs to the technical field of noodle making. The russula noodles are made by mixing nutritional soup stock and composite flour with the weight ratio being 1:(3.2-3.4) and kneading. The nutritional soup stock is made by boiling swine bone, pig stomach, hen, longan pulp, russula, citric acid, batryticated silkworms, hiraute shiny bugleweed herb, green Chinese onion, ginger, salt and an appropriate amount of water. The composite flour is made from, by weight, 300-400 parts of wheat flour, 50-60 parts of glutinous rice flour, 30-40 parts of russula powder, 20-30 parts of yam powder, 15-25 parts of coix seed powder, 5-8 parts of freeze-dried wolfberry fruit powder, 5-8 parts of freeze-dried carrot powder, 8-15 parts of freeze-dried tomato powder and 0.5-1 part of calcium carbonate. The russula noodles are high in nutrition value, suitable for all kinds of people, particularly postpartum women, good in taste, unique in color, low in breakage rate, high in boiling resistance and not prone to breakage.

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.

The invention provides a puree hotpot seasoning containing wild mushrooms and chicken powder as well as a preparation method of the puree hotpot seasoning. The puree hotpot seasoning comprises raw materials in parts by weight as follows: 250-280 parts of chicken oil, 80-100 parts of the chicken powder, 120-160 parts of vegetable oil, 50-70 parts of Russula virescens, 30-45 parts of bolete, 20-30 parts of Agrocybe cylindracea, 50-70 parts of shiitake, 40-60 parts of Russula virescens powder, 20-30 parts of bolete powder, 110-130 parts of table salt, 30-40 parts of garlic, 40-60 parts of ginger, 50-65 parts of onions, 10-15 parts of white pepper powder, 6-10 parts of fennel seed powder, 5-8 parts of villous amomum fruit powder, 8-12 parts of Kaempferia galanga powder, 30-45 parts of white granulated sugar, 1-3 parts of clove powder, 3-5 parts of amomum powder, 120-140 parts of sodium glutamate, 5-8 parts of disodium 5'-ribonucleotide, 2 parts of vitamin E and 1 part of sodium ascorbate. Problems that the hotpot seasoning causes internal heat easily and is uneven in nutrition are solved.

The invention discloses mushroom and beef sauce and a preparation method thereof. The mushroom and beef paste is prepared by taking mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus, toadstool and beef as main materials, subjecting the main materials to deep processing, and mixing the obtained product with pepper, ginger, pericarpium zanthoxyli, fructus amomi, amomum tsaoko, clove seeds, star anise, monosodium glutamate, edible salt and water. The unique and novel preparation method ensures that the prepared mushroom and beef sauce has rich nutrients, attractive fragrance, delicious taste and rich mouthfeel. The grinded garlic, imperata root and the clove seeds which have antibacterial and anti-inflammation functions are added in the mushroom and beef sauce. The shelf life of food is prolonged, and the mushroom and beef sauce is suitable for industrial production.

The invention discloses spiced mushroom sauce and a preparation method thereof. The preparation method comprises the following steps: further processing mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus and toadstool; and mixing the mushrooms with soybeans, camellia oil, fresh ginger, fructus amomi, illicium verum, five spice powder, monosodium glutamate, chicken powder, bone meal, edible salt, cooking wine and water to produce the spiced mushroom sauce. The spiced mushroom sauce prepared through the special novel preparation method is rich in nutrients, delicious and rich in taste, long in shelf life and convenient to carry and has wide market prospect.

The invention relates to a cultivation material for russula, and the cultivation material is characterized in that: broad bean skin is used as a main raw material; corncob, wheat bran, soybean meal, gypsum powder and other auxiliary materials are supplemented, and the water content of the cultivation material is 63%-65%. The invention also includes a manufacturing method of the cultivation material. Compared with sawdust cultivation materials, the cultivation material has the advantages that: first, the cultivation material has a good air permeability and a strong water-retaining property, russula mycelium growth speed is rapid, and bag full-filling time is shortened; second, the cultivation material has a reasonable carbon nitrogen ratio and balanced nutrition, and can promote the growth and development of russula fruit body, and the yield is increased by 20%-30%; third, channels of cultivation raw materials are expanded, and the cost of production is greatly reduced. The social benefits of the cultivation material for the russula are that: through using a broad bean skin substitute material for cultivation of the russula, a part of ''mushroom-forest'' contradictions can be eased, waste materials can be recycled, and the cultivation material is conducive to energy saving and emission reduction.

The invention discloses portulaca oleracea Linn health noodles and a preparation method thereof. The health noodles comprise the raw materials such as flour, portulaca oleracea Linn, setose abelmoschus, Sedum aizoon L., kiwi fruits, russula virescens, red kojic rice, manilkara zapodilla, milk powder, Chinese chestnut powder, wax gourd, mung bean flour, coconut powder, parsley, albizia flower, fructus schizandrae, willowweed. The health noodles disclosed by the invention have the beneficial effects that portulaca oleracea Linn has the effects of tonifying qi, soothing the nerves, decreasing blood pressure, enhancing human immunity, and the like, and can be eaten as a vegetable; and according to the invention, portulaca oleracea Linn and other raw materials are processed into noodles, so that the taste of the noodles is enriched, and the noodles are quick and convenient to eat, less in loss of nutrients, and high in utilization rate.

The invention discloses a spicy mushroom sauce and a preparation method thereof. Mushrooms such as Collybia albuminosa, russula virescens, Cantharellus cibarius, Coprinus comatus and Morchella vulgaris are deeply processed, soybean, camellia oil, dry chili, ginger, pepper, amomum villosum, star anise, monosodium glutamate, chicken essence, bone powder, salt, cooking wine and water are added into the mushrooms, so as to prepare the spicy mushroom sauce. The special novel preparation method makes the spicy mushroom sauce be rich in nutrition, spicy, delicious and richer in taste, long in shelf life, convenient to carry, and wide in market prospect.

The invention relates to a honey product, namely russula and honey cream and a preparation process thereof. The russula and honey cream is researched on the basis of the existing honey products. The russula and honey cream comprises russula, Chinese wolfberries, jujubes, longan, blood wheat and supplementary honey. The preparation process comprises the following steps: firstly decocting the russula, the Chinese wolfberries, the jujubes, the longan and the blood of wheat twice with drinking water, performing filtration, filtrate pressure reduction and concentration to obtain extract, and then supplementing the honey to obtain the russula and honey cream. The product has fragrant and sweet mouthfeel, contains rich nutrients, can achieve the effects of nourishing qi and blood, beautifying theskin and nourishing the face, further can supplement multiple trace elements such as calcium, iron and zinc for human bodies, and is an unprecedented novel food in the current market.

The invention discloses a russula virescens symbiotic fungus M2-1 as well as a fermentation liquor extract of a strain culture thereof. According to a strain of russula virescens symbiotic fungus M2-1, the strain is the russula virescens symbiotic fungus M2-1 (Mucor fragilia). The preservation name is mucor fragile YAFM2-1; the strain is preserved in the China Center for Type Culture Collection, and the preservation address is Wuhan University, Wuhan, China; the preservation date is July 16, 2020; and the preservation number is CCTCC NO: M 2020322. The symbiotic fungus has a relatively good inhibiting effect on various kinds of pathogenic bacteria and provides a new way for relieving the threat of drug resistance of pathogenic bacteria to human health and researching and developing new antibacterial drugs.

The invention discloses russula beverage and a preparation method thereof. The preparation method comprises the following steps: 1) quickly cleaning fresh russula with clear water, putting the cleaned fresh russula into hot water to soak, taking out the soaked fresh russula, immediately putting the fresh russula into icy water to soak, taking out the fresh russula, drying the russula to obtain dry russula; crushing the dry russula to 1000 meshes, adding pure water which has weight the same as that of the dry russula to obtain a mixture, adding the mixture into a high-pressure tank, pressurizing the high-pressure tank to 20-30 MPa, keeping pressure in the high-pressure tank uniform for 10-20 minutes, recovering normal pressure within 1-3 seconds, and drying to obtain fungus powder; 2) adding the fungus powder obtained in the step 1) into pure water to obtain a solution, regulating pH value of the solution, adding cellulose into the solution to carry out enzymolysis, adding beta-cyclodextrin after enzymolysis, heating up and inactivating; 3) cooling and standing the solution obtained in step 2), and filtering liquid supernatant; and 4) adding pure water into a filtrate obtained in step 3) to keep capacity constant, regulating acid, adding sugar and an additive; and 5) filling in a sterile manner, and sterilizing, thereby obtaining a finished product.

The invention provides a mushroom and bone delicious solid seasoner and a preparation method thereof. The mushroom and bone delicious solid seasoner is characterized by being prepared from the following raw materials in parts by weight: 120 to 150 parts of bolete powder, 80 to 120 parts of black tiger palm mushroom powder, 60 to 80 parts of russula virescens powder, 150 to 180 parts of yellow cattle meat powder, 60 to 80 parts of cattle backbone powder, 120 to 150 parts of Dulong chicken meat powder, 80 to 100 parts of ham powder, 150 to 180 parts of edible salt, 60 to 80 parts of bamboo shoot powder, 8 to 12 parts of little turmeric powder, 3 to 5 parts of a white pepper powder, 1 to 3 parts of a liquorice powder, 8 to 12 parts of glucose, 3 to 6 parts of a coriander seed powder, 200 to 230 parts of sodium glutamate, 15 to 20 parts of 5-disodium nucleotide and 1 part of D-sodium isoascorbate. Various flavoring materials achieve a synergistic effect, the oneness of the taste of monosodium glutamate and chicken essence is overcome, and the whole flavoring system is more natural and mellower.

The invention discloses a preparation method of a Russula virescens culture nutrient. The Russula virescens culture nutrient is composed of cottonseed hull powder, sesame cake powder, dry duck manure, broomcorn powder, licorice powder, wheat bran, grass seed powder, pulverized limestone, a plurality of vitamins, a yeast, wood ash and calcium lactate, and percentages of the above raw materials are weight percentages. The culture nutrient has the advantages of low cost, easily taken materials, and simple formula and preparation method; large amounts of beneficial microbes generated in the nutrient and particulate organic fertilizers in the nutrient can satisfy the growth and development demands of Russula virescens; and the produced Russula virescens has the advantages of large size, enough weight, fast growth speed, tenderness, delicious taste and abundant nutrition. The output is increased, and defects comprising small size, light weight, slow growth and high disease incidence of the Russula virescens are solved.

The invention discloses a medical usage of russula griseocarnosa polysaccharide in treatment of systemic lupus erythematosus. The russula griseocarnosa polysaccharide PRG1-2 has the advantages of adjusting the activity of T cell subset, reducing IL-10, ds-DNA antibody and urine protein, being obviously effective in treatment, safe and reliable. Provided is an application of the russula griseocarnosa polysaccharide PRG1-2 with a wide clinical application prospect in preparation of medicine for treating systemic lupus erythematosus.

The invention discloses vermicelli containing hydrangea, the raw material of which consists of hydrangea, Hericium erinaceus, Coprinus comatus, Russula, Flammulina velutipes, Lentinus edodes, Morchella, Tea tree mushroom, Hazel mushroom, Bailing mushroom, Big bald puffball , Agaricus blazei, bamboo fungus and rice. In the present invention, a variety of edible and medicinal mushrooms such as Hydrangea are used to make a slurry, and then beaten with rice to make vermicelli. , help digestion, whiten and beautify the skin, delay aging, enhance immunity and other health effects.

The invention discloses a compound weight-reducing condiment. The compound weight-reducing condiment is prepared from the following raw materials: spice, pig marrow bones, lotus leaves, carrots, lemons, pawpaw, passion fruits, russula virescens, tremellodon gelatinosum, abalone mushrooms, lactarius volemus, pokok pecan, macadamia nuts, Brazil nuts, cane sugar, traditional Chinese medicinal herbs, table salt, green onion sections, angel yeast and lysozyme. The compound weight-reducing condiment product is delicious in taste, comprehensive in nutrients, clean and healthful; the pig bone is taken as a backing material, spice, traditional Chinese medicinal herbs and edible fungi are fully boiled, natural delicious taste is realized, and no additive is contained; fruits and vegetables with a weight-reducing function are fermented into enzymes and are easy to digest and absorb, the weight-reducing effect is obviously enhanced, and the flavour is enhanced; multiple food materials and traditional Chinese medicinal materials are scientifically matched, so that the condiment is green and healthy, capable of promoting growth and development, beautifying, protecting skin and reducing weight, preventing cardiovascular and cerebrovascular diseases, resistant to cancer and ageing and long in life; and sterilization is carried out before and after packaging, and the lysozyme is added for carrying out lasting natural sterilization, so that a guaranteed period is prolonged, and the compound weight-reducing condiment is natural, safe and healthy.

The invention belongs to the technical field of medicines, and particularly relates to a traditional Chinese medicine for treating gynecological postoperative lumbar pain due to qi stagnation and blood stasis. The composition is prepared from the following traditional Chinese medicinal materials in parts by weight: 5-13 parts of buddleja asiatica, 5-13 parts of plumbago zeylanica, 4-8 parts of marsdenia longipes, 4-8 parts of radix pterospermi heterophylli, 4-8 parts of sargentgloryvine stem, 4-8 parts of ramulus euonyrni, 4-8 parts of artemisia anomala, 4-8 parts of fortunella cargarita, 4-8 parts of russula virescens and 4-8 parts of licorice root. The medicinal materials are combined to achieve the effects of promoting circulation of qi and blood to remove stasis and relieving pain, and is closely related with the etiology and pathogenesis of gynecological postoperative lumbar pain due to qi stagnation and blood stasis. The traditional Chinese medicine composition can be used for remarkably relieving patient pains and has a remarkable clinical curative effect.

The invention discloses beef and mushroom spring rolls. The beef and mushroom spring rolls comprise, by weight, 50-65 parts of flour, 16-18 parts of beef, 1-2 parts of chicken essence, 3-6 parts of coconut meat, 1-5 parts of loquat fruits, 45-50 parts of wheat flour, 11-13 parts of russula, 12-16 parts of boletus edulis, 3-9 parts of tremella, 3-6 parts of dried tangerine peels and 3-5 parts of dandelions. The raw materials of the spring rolls are wide in source and reasonable in formula, the beef and various mushrooms serve as the raw materials after being steamed, in this way, the taste of the spring rolls is improved, and nutrient value of the spring rolls is increased; meanwhile, because the raw materials comprise the dried tangerine peels, the dandelions and other Chinese herbal medicinal ingredients, the beef and mushroom spring rolls have the health-care effects of clearing heat and removing fire.

The invention discloses a traditional Chinese medicine for treating abdominal mass caused by qi stagnation and blood stasis. The traditional Chinese medicine is characterized by being prepared from the following medicinal materials in parts by weight: 12 parts of green tangerine peel, 3 parts of callosciurus erythraeus powder, 10 parts of russula virescens, 12 parts of jasminum grandiflorum, 10 parts of fingered citron, 12 parts of latouchea fokiensis, 15 parts of radix ranunculi ternate, 10 parts of sappan woods, 15 parts of campsis grandiflora, 3 parts of freeze-dried sea cucumber powder, 15 parts of fiveleaf akebia fruits, 10 parts of red beans, 15 parts of garden alternanthera herbs, 8 parts of camptotheca acuminata, 20 parts of crocus sativus, 12 parts of manis pentadactyla and 9 parts of liquorice. The traditional Chinese medicine can generate a synergistic effect and achieve the effects of promoting qi to activate blood as well as removing blood stasis and eliminating abdominal mass generate through the matching of all medicines in the formula and can also effectively treat abdominal mass caused by qi stagnation and blood stasis. After being used by 40 patients over the years, the traditional Chinese medicine is proven to have the total effective rate of 95%.

The invention discloses a russula planting method. The russula planting method includes the following steps that a culture medium is prepared, and the culture medium comprises, by weight, 15-20 parts of bark, 20-30 parts of cottonseed hulls, 10-15 parts of peanut shells, 8-10 parts of wheat bran, 10-15 parts of sesame straw, 0.05-0.1 part of cellulose zymophyte, 0.3-0.5 part of calcium superphosphate, 0.1-0.3 part of urea, 0.1-0.3 part of magnesium sulfate, 0.05-0.1 part of zinc sulfate and 50-80 parts of water; the culture materials are mixed and then piled, the height of a material pile is 0.6-0.8m, the pile width is 0.9-1.2m, and the culture materials are covered with a straw mat after being well piled; when the temperature of the material pile reaches 60 DEG C or above, the material pile is turned over once after the temperature is kept for 12h, and when the pile is turned over for 3-4 times, the culture medium can be obtained; a fungus bed is laid, furrows are raised on a russula land, the furrow width is 1.5m, a layer of culture medium of 18-20cm is laid on the furrows, strains are sown, a layer of culture medium of 15-18cm is also laid, strains are sown once again, a layer of culture medium of 12-15cm is further laid and then is tapped and compacted, the application amount of lower-layer strains is 1.2kg/m<2>, and the application amount of upper-layer strains is 1.0kg/m<2>; and a straw shed is put up, and the shed is set up on the fungus bed, is ventilated at all the sides and cannot be shielded. By the adoption of the method, the russula growing requirements are met, and russula growth can be facilitated.