167 results about "Wild mushroom" patented technology

A conveniently edible wild mushroom with unique taste is prepared from the wild mushroom through immersing in saline, washing, boiling, loading in bottles, filling saline, vacuum sealing, and high-temp steaming.

The invention relates to a method for cultivating shiitake in woodland. The method comprises the steps that shiitake bacterial strains are inoculated in a plastic bag with cultivating materials and shiitake bacterial sticks are obtained after spawn generation and after-ripening cultivation; the woodland with the canopy density of 0.45-0.75 serves as a cultivation zone, a pit is dug in the ground under a tree and 0.6-1 meter away from a trunk and serves as a cultivation pit; the plastic film is removed from the shiitake bacteria sticks and placed in the cultivation pit, the cultivation pit is covered by a mixture of a dug humus layer and a dug soil layer and compaction, thorough watering and soil layer spawn generation are conducted; according to the temperature characteristic of the shiitake bacteria strains, hypha is cultivated for 15 days-60 days under the condition that the temperature is 4 DEG C to 36 DEG C and fruiting is conducted at the temperature of 5 DEG C-30 DEG C. The method for cultivating the shiitake is high in fruiting rate and the biology efficiency is improved by about 30% compared with that of the manual cultivation technology; the flavor and taste of the shiitake product approach those of wild mushrooms; a cultivated land does not need to be occupied, mushroom residue waste materials can be directly resolved and used by a tree root, the environment is protected and cyclic development 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 relates to a nourishing mushroom soup condiment and a preparation method of the condiment. The nourishing mushroom soup condiment comprises the raw materials based on parts by weight: 40 parts of boletus aereus, 35 parts of boletus luridus, 30 parts of boletus edulis, 35 parts of mushrooms, 6 parts of medlar, 5 parts of small jujubes, 6 parts of Chinese angelica, 8 parts of dangshen, 6 parts of lotus seeds, 35 parts of chicken powder and 15 parts of white pepper powder. The wild mushrooms such as the boletus aereus, the boletus luridus and the boletus edulis are adopted by the preparation method and are matched with the pure herbal medicinal plants such as the medlar, the small jujubes and the Chinese angelica which have the functions of beatifying and nourishing, so that the nourishing mushroom soup condiment is a good food integrated with seasoning and health care; and the nourishing mushroom soup condiment is prepared by grinding the raw materials into powder and then evenly mixing the powder.

The invention discloses a genetically engineered strain capable of producing keratinase and application thereof and belongs to the technical field of genetic engineering. Gene of keratinase from Bacillus licheniformis BBE11-1 is cloned and connected to a bacillus subtilis expression vector pMA 0911 by DNA recombination technology and is converted into bacillus subtilis WB600. The recombinant bacillus subtilis strain WB600-pMA 0911-ker capable of producing a high amount of keratinase is obtained by screening and identifying. The recombinant bacillus subtilis strain WB600-pMA 0911-ker is preserved in China center for type culture collection under the number of CCTCC NO.M 2012066 on March 8 2012. Activity of the keratinase expressed by the genetically engineered strain is 522U / mL about two times of total enzyme activity of wild mushrooms. Therefore, solid foundation for large-scale production of the keratinase is laid.

The invention discloses a pork shreds with wild mushrooms and a manufacturing method. The method takes pork and wild mushrooms as the main material. The material is added with white granulated sugar, dry and soaked pepper, soybean oil, seasame, honey, salt, pricklyash powder, white pepper, monosodium glutamate, five spice powder and anise powder and other accessories to be seasoned and made into the product. The invention mainly makes use of the fragrance, flexibility and pure taste of dry wild mushroom to match with pork reasonably. The pork is separated into pork shreds, constantly seasoned and processed and well flavored hierarchically, and then the cooked meat product is made. The product of the invention is natural, fragrant and crisp with a very special sour and hot taste, hot, delicious, pleasant, palateful, pure sour and hot, and mild, and is a soaked pepper flavor casual meat product fit for both the old and the young.

The invention discloses a wild mountain bacterium soup which comprises natural wild mountain bacterium 8-10% (weight ratio) and refined soup 45-50% (weight ratio). And its preparation process comprises the steps of raw material preliminary treatment, soup preparing, vacuum-pumping, canning, stewing, sterilizing, and thermostatic fragrant generation.

The invention discloses a spicy hot wild bamboo shoot, comprising a main material and spices in proportioning as follows: 100% of wild mushroom serving as the main material, and 2-3% of salt, 1-4% of delicate flavor seasoning, 5-30% of pepper foam, 5-30% of spice and 10-80% of plant oil which serve as the spices. The wild bamboo shoot product is prepared by the procedures of checking and accepting raw materials, precooking, cooling, desalting, controlling water, frying, packaging, sterilizing and the like. The invention has the beneficial effects that: the wild bamboo shoot can be prepared into products capable of being eaten directly by industrialized production with convenience, long storage time, delicious taste and rich nutrition.

The invention relates to a food field, substantially relates to a fungus condiment and the preparation method. The fungus condiment is made by the following raw materials according the part by weight: morchella esculenta of 1 to 5 parts, matsutake of 5 to 10 parts, dictyophora of 1 to 5 parts, boletus of 10 to 25 parts, mushroom of 20 to 25 parts, agrocybe cylindracea of 6 to 15 parts, cantharelloid of 10 to 25 parts, lucid ganoderma of 3 to 8 parts, natural spice of 3 to 15 parts, and sodium glutanmate of 10 to 25 parts. The high concentration is implemented to the wild mushrooms so as to make instant product; the fungus condiment is a condiment which is mainly applicable for mushroom soup; when the fungus condiment is added into the soup, the fungus flavor is more strong, the taste is pure and the nutrition is easier to be absorbed.

The invention discloses an artificial rearing method for Pholiota adiposa, comprising the following steps: selecting cotton seed hulls and sawdust as the main raw materials; adding water and a small amount of auxiliary materials; stirring and mixing the mixture uniformly before placing the mixture into a polyethylene plastic bag; tying the bag with a rope and carrying out high-temperature sterilization on the bag; taking out the bag and moving the bag into a desinfection chamber for disinfection after the temperature of the bag drops to 20-30 DEG C; inoculating Pholiota adiposa strains under aseptic conditions; moving the bag into a nonluminous room with temperature and air artificially adjusted to culture Pholiota adiposa hypha; when the bag is filed with Pholiota adiposa hypha, moving the bag into a fruiting room in time and providing strong scattered light and a temperature difference of 10-15 DEG C to stimulate growth of the Pholiota adiposa hypha; and opening the bag and replacing the ring when a large amount of mushroom buds appear on the surface of the bag. In the invention, long-term wild state of the Pholiota adiposa and long-term supply of the fresh Pholiota adiposa on the market can be ensured, wild mushroom resources are protected, the existing cotton seed hulls and sawdust as the raw materials are fully utilized and annual artificial production of the Pholiota adiposa with available facilities is realized, thus enjoying extensive promotional value.

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 belongs to the field of foods, and relates to wild mushroom soup and a making method thereof. The soup is prepared from the following raw materials in percentage by weight: 8 to 10 percent of wild mushroom, 8 to 15 percent of meat, 8 to 15 percent of vegetable food and 60 to 70 percent of soup-stock. The making method comprises the following steps of: preprocessing the raw materials; preparing the soup; filling; curing; sterilizing; cooling; and preserving. The soup ensures the original pure flavor of the wild mushroom, is added with a great amount of food, has richer nutrition, more delicious taste and more attractive color, and better accords with the diet habits of people. The method is simple and feasible, and is suitable for industrial production.

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 a wild mushroom composite seasoning salt and a preparation method thereof. Steam distillation is conducted to extract a volatile aroma component of a wild mushroom, micro-capsule packaging is conducted to sufficiently keep the aroma of the wild mushroom, and the aroma of the wild mushroom is released when the wild mushroom composite seasoning salt is eaten; the extracted wild mushroom is subjected to enzymolysis by a compound enzyme, so that the content of the reducing sugar and the content of the free amino acid are increased; the wild mushroom composite seasoning salt prepared through the method not only keeps the aroma of the wild mushroom, but also helps to sufficiently release and utilize the effective ingredients in the wild mushroom.

The invention discloses a spicy hot wild mushroom, comprising a main material and spices in proportioning as follows: 100% of wild mushroom serving as the main material, and 2-3% of salt, 1-4% of delicate flavor seasoning, 5-30% of pepper foam, 5-30% of spice and 10-80% of plant oil which serve as the spices. The wild mushroom product is prepared by the procedures of checking and accepting raw materials, precooking, cooling, desalting, controlling water, frying, packaging, sterilizing and the like. The invention has the beneficial effects that: the wild mushroom can be prepared into products capable of being eaten directly by industrialized production with convenience, long storage time, delicious taste and rich nutrition.

The present invention relates to a kind of pungent wild edible mushroom pork shreds and its preparation method. It is made up by using pork and edible wild mushroom as main raw material and adding white granulated sugar, vegetable oil, dried hot pepper, honey, sesame, yellow wine, salt, Chinese prickly ash powder, white pepper, monosodium glutamate, licorice powder, five spices powder and star aniseed powder as auxiliary material through a certain preparation process. Besides, said invention also provides the concrete steps of its preparation process.

The invention discloses an artificial cultivation method for Xerula pudens (Pers. :Fr.) sing, which belongs to specific application of artificial planting technology for wild mushrooms. The method overcomes technical problems in artificial cultivation of Xerula pudens (Pers. :Fr.) sing. The method comprises the following steps: preparing a culture medium, i.e., carrying out degumming, degreasing and curing on pine tree shavings (or sawdust) and rubber tree shavings (or sawdust) via spraying and addition of urea, wherein the culture medium comprises, by weight, 85 to 92 parts of one of or any mixture of the pine tree shavings (or sawdust) and the rubber tree shavings (or sawdust), 5 to 10 parts of seed coats of broad beans (broad bean husks) and 3 to 5 parts of bean pulp, and water is added until water content of the culture medium is 50 to 70%; then putting the culture medium in a plastic bag and carrying out inoculated culture under aseptic conditions after sterilization and cooling; and covering the culture medium with vermiculite and carrying out fruiting cultivation. The artificial cultivation method for Xerula pudens (Pers. :Fr.) sing has the characteristics of low cost, high yield, easy realization and the like and can be extensively applied to large-scale cultivation and production of Xerula pudens (Pers. :Fr.) sing.

The invention provides a kind of edible mushroom with local flavor, which is prepared from the main constituents of (by weight portions) wild edible mushroom 100 parts, vegetable 20-40 parts, fresh chilli 5-30 parts, garlic 2-20 parts, and the auxiliary materials include (by weight portions) aniseed powder 0-3 parts, table salt 5-12 parts, dried pepper 0-10 parts, Chinese prickly ash 1-5 parts, chicken bone meal 0.5-3 parts, sugar 1-8 parts, cooking oil 0-5 parts, cumin 0-5 parts, gourmet powder 1-4 parts and water 0-30 parts.

The invention provides an artificial culture strain of wild edible fungi and a culture method of the artificial culture strain. The artificial culture strain of the wild edible fungi is Pleurotussp. P26297; and the collection number of the strain is CGMCC No.4908. By using the Pleurotussp. P26297 as a parent strain, the culture method comprises breeding, fungi growth, fruiting management and fungi picking. The artificial culture strain of the wild edible fungi is obtained by collection of wild saprophytic bacteria and artificial domestication, germplasm resource of the species is protected, anew variety of the edible fungi is developed, the variety structure of the edible fungi is regulated, market variety supply of the edible fungi is enriched, and the strain has relatively high economic and social benefits.

A wild vegetable flavouring package is composed of main food bag, wild vegetable bag and flavouring bag. Said main food bag contains cooked yak meat and bone, salt, black pepper, Caoguo, ginger, Chinese prickly ash, etc. Said wild vegetable bag contains cooked yak, meat, wild champignon, wild shallot, etc. Said flavouring bag contains hot pepper oil, tomato paste and wild garlic clove paste.

Hybrid Agaricus bisporus mushroom strains having one or more genetic characteristics of a wild mushroom strain deposited under ATCC accession No. PTA-6903 or a progeny thereof and having specified physical and genetic characteristics are disclosed along with methods of producing brown mushrooms for commercial use.

The invention provides a formula and making method of a spicy and hot black truffle sauce. The spicy and hot black truffle sauce comprises the following raw materials in percentage by mass: 8%-15% ofblack truffle, 29%-32% of wild mushrooms, 22%-25% of sesame oil, 6%-6.5% of lard, 11%-12.5% of black curded beans, 6%-6.5% of fresh ginger, 3%-3.2% of garlic and 11%-12.5% of dry red peppers. The black truffle is used as a bottom material, and special wild mushrooms are added for compounding, so that under the premise that the nutrient substances do not lose, original palatable taste of the blacktruffle can be preserved, and eaters can taste mouth feel of the black truffle reserving original juice and original taste.

The invention discloses a method for artificial domestication of high-temperature-resistant wild shiitake mushroom strains, and belongs to the technical field of artificial domestication of edible fungi. In order to solve the problem that wild shiitake mushrooms are not resistant to high temperature during artificial domestication and cultivation, and the supply in summer is insufficient, the invention provides a method for artificial domestication of high-temperature-resistant wild shiitake mushroom strains. Various physiological characteristics of different culture media are prepared, and the full use of ultraviolet light combined with variable temperature and care treatment makes the finally obtained wild shiitake mushroom strains have good heat resistance, accelerated growth in high temperature environments, and good germination, which improves the wild The production of shiitake mushrooms has broken the barriers of specific seasons for the listing of shiitake mushrooms, which has greatly increased the supply in summer.

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 provides a method for ecologically intercropping mushrooms under a Phyllostachys heterocycla forest. The method successively includes 6 steps: land selection, cultivation bed construction, cultivation material treatment, sowing, soil covering, and harvesting. The method for ecologically intercropping the mushrooms under the Phyllostachys heterocycla forest will not occupy a field, can efficiently utilize forest land resources, and particularly use the natural environment to simulate a mushroom natural growth state, is less in investment, is less in cost, can reduce diseases and pests remarkably, and can avoid chemical fertilizers and farm chemicals; and the taste of the mushrooms is similar to that of wild mushrooms, the market value is improved, and the incomes of bamboo farmers can be effectively increased.

The invention discloses special spices for hotpot condiment. The special spices are prepared from the following components in parts by weight: 2 to 4 parts of rhizoma kaempferiae, 2 to 4 parts of costus radix, 6 to 8 parts of radix angelicae, 6 to 7 parts of ligusticum chuanxiong, 6 to 7 parts of fructus tsaoko, 3 to 4 parts of fructus galangae, 8 to 10 parts of cooked green beans, 12 to 15 parts of wild mushrooms, 3 to 4 parts of beautiful galangal fruit, 3 to 4 parts of clove flower, 3 to 4 parts of fructus amomi rotundus, 3 to 4 parts of lindera fragrans folium, 3 to 4 parts of murraya paniculata root and leaf, 3 to 4 parts of cumin, 4 to 5 parts of fructus foeniculi, 0.05 to 0.08 part of allicin, 6 to 8 parts of herba menthae, and 6 to 10 parts of agastache rugosus root. Moreover, the invention also provides a preparation process of the spices. According to the characteristics of raw materials, and by combining a constant-temperature frying and low-temperature vacuum reflux extraction process, the perfume output of the spices and the utilization rate of the spices are increased, and the prepared special spices for the hotpot condiment are fresh, delicious and tasty, are not greasy, are free from suffering from excessive internal heat and longer in storage time.

The invention belongs to the technical field of food processing, in particular to a wild mushroom meat ball and a preparation process thereof. The meat ball is prepared from 40 to 43 parts of meat, 20 to 25 parts of starch, 25 to 30 parts of water, 3 to 4 parts of minced wild mushroom, 1 to 1.5 parts of carrageenan, 45 parts of edible salt, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.15 part of modifier, and 0.02 to 0.03 part of pepper through shaping, cooling, quick freezing and other processes. By the implementation of the process, the meat ball has delicious taste, elasticity, rich nutrition and high quality, and is oil but not greasy. The wild mushroom is added in the meat ball, so the taste of the meat ball is enriched, and the nutrition of the meat ball is more balanced.

The invention relates to a wild mushroom cheese and a making process thereof, belonging to the field of food dairy products, and particularly relates to a wild mushroom cheese mainly consisting of wild edible mushroom and cheese as well as a making process. The invention provides a wild mushroom cheese with unique taste and longer quality guarantee period as well as a making process of the wild mushroom cheese. The wild mushroom cheese comprises the following components: 900-1100Kg of milk, 10-20Kg of wild edible mushroom, 1-2Kg of salt, 30-70ml of chymosin and 250U of leaven. The manufacturing process comprises the steps of: checking and accepting fresh milk, purifying milk, refrigerating, standardizing, sterilizing, cooling, inoculating, fermenting, condensing milk, cutting coagulum, hot ironing, removing whey, selecting wild edible mushroom, cleaning, blanching, pressing, shaping, ripening, packaging and storing the finished product. The cheese produced by the making process has good taste and fine and smooth texture and can be preserved for two months to one year under the refrigerating state.