CN103584073A - Preparation method for edible fungus flavor food - Google Patents

Abstract

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.

Description

A kind of preparation method of edible fungus flavor food

Technical field

The invention belongs to fungal food manufacture field, be specifically related to a kind of preparation method of edible fungus flavor food.

Background technology

Edible mushroom is delicious flavour not only, nutritious, and be rich in the materials such as protein, fat, polysaccharide, vitamin, antibiotic, nucleotides, the metabolism of energy balance the body, build up health, be described as " modern health food ", " peak of mankind's vegetable food nutrition ", the World Health Organization advocates the large basis of health diet three of " prominent, an element, a mushroom ", has become time consumption modish.Along with the raising of people's living standard with to healthy pursuit, China market consumption idea is also changing, and the level of edible mushroom consumption rises year by year, and the mushroom food drifting fragrance on dining table has been ordinary citizen's custom dish.

To the consumption habit of edible mushroom, there are many changes in the modern metropolitan cities common people, the mode of buying in the past dry product immersion culinary art is no longer prevailing, and can keep original form, the fresh goods of color and luster and ruralism, become one of inner Main Foods of huge numbers of families' " vegetable basket ", along with modern's work and rhythm of life are accelerated, to dietetic requirement except pursue nutrition and health care multi-functional, also require convenient food, desirable conveniently, can opening (bag) is instant, save time, this has proposed more requirement just to edible mushroom processing industry, need to research and develop the instant product of more edible mushroom satisfies the demands of consumers.

Along with scientific and technical exploitation, the dried product of original edible mushroom and salt soaking foodstuff are no longer the leading market of edible mushroom, the progress of preservation technique, fresh mushroom can meet the demand of civic " vegetable basket " substantially, and dewatering drying product can make up seasonality, except having a large amount of fresh mushrooms and dewatering drying mushroom supply market, the progress of process technology, to people, mushroom goods various in style are provided again, except there being traditional edible mushroom water pot head, newly developed in recent years instant can, with sugaring, saucing, cured with germented grains, marinate processing, with sugar, sauce, vinasse, vinegars etc. are cure, utilize the hyperosmosis of its accumulated water to suppress microbial activities, avoid edible mushroom in the microbial activities of shelf time internal cause and corruption, especially Brine processing is the method that edible mushroom extensively adopts.In addition, also have edible mushroom intensive processing goods, comprise mushroom drinks, beverage, soy sauce, vinegar, bacterium oil, mushroom class monosodium glutamate, mushroom flavour chafing dish material, mushroom class preserved fruit, dilated food, mushroom class dried meat floss, mushroom class noodles, cake etc. all more generally the common people's dining table.Processing instant food as edible mushroom, and can also allow the mushroom class converted products of the observable a kind of vacuum of people, domestic market is also abundant not to the utmost, " production technology of edible fungus wine pickled instant food " that Chinese patent 200510200181.3 provides, it is characterized in that adopting the method for adding vinasse, when keeping edible mushroom intrinsic unique mouthfeel and nutritional labeling, added flavour fragrance, be prepared into the fashion salted vegetables of people family's dining table simply, the edible mushroom seeing that allows people have the to see pickles of going with rice or bread, the technical characterictic of this invention is that edible mushroom is cut to pin, clean, be placed in the pot that completes, with boiling water blanching 15-30 minute, again through the hydrofuge that completes, selecting the vinasse of brewageing red wine is cure, by the amount of 1:0.5-1.5, add salt to make grain material, again grain material is added to the edible mushroom of hydrofuge by the amount of 1:3-6, stir, after rubbing evenly, pack in the cylinder that salts down and flood more than 15 days, again the edible mushroom water after pickling is washed away to the grain material of adhesion, the flavoring that adds again 2-5%, stir evenly rear sterilization in open kettle, be respectively charged in packaging bag, vacuumize and make, wherein flavoring is refined salt, monosodium glutamate, chilli powder, head of garlic juice, one or more in ginger powder.From prior art scheme, can find out, edible mushroom after pickled, admix again flavoring, its taste can not well and uniformly permeate with in edible mushroom meat, the seasoning that is only its mushroom face can not be eaten the uniformity local flavor of mushroom to people, meanwhile, admix the phenomenon that flavoring also can cause mushroom face bridging inequality, make with the taste bad will opposite sex of a collection of product larger; In addition, toppings kind is dull, can not meet the follow the fashion cuisines demand of local flavor of people, is difficult to meet more consumer's favor.

Summary of the invention

The invention provides a kind of preparation method of edible fungus flavor food, the problems referred to above have been solved preferably, overcome flavoring vermicelli irregular, permeate uneven preparation method, make flavoring substance dipping evenly, mushroom face is bright and clean, lifting make to make taste aromatic strongly fragrant, taste lubrication is fine and smooth, pleasant impression is mellow, overcome the existing whole-colored method of admixing flavoring, be added into besides different local flavor flavoring substances, make different flavor edible fungus, to meet hobby and the demand of more consumer's different tastes.

The preparation method who the object of this invention is to provide a kind of edible fungus flavor food, for achieving the above object, the present invention has adopted following technical scheme:

A preparation method for edible fungus flavor food, is characterized in that, it comprises following processing step:

Step (one) raw material is processed

Selection is without insect pest, without mildew and rot fresh food bacterium, pick up decontamination, the mushroom pin of pruning, with mobile clear water, rinse and remove silt and impurity, drag for again in the lemon aqueous acid of the salt that contains weight ratio 1% and 0.2% after submergence rinsing, pull out, after draining away the water, according to the size of edible mushroom, be cut into mushroom sheet or mushroom bar or mushroom fourth;

Step (two) blanching completes

The mushroom sheet cutting or mushroom bar or mushroom fourth are dropped in the aqueous solution of disodium ethylene diamine tetraacetate of the salt that contains percentage by weight 1%, 0.1% vitamin C, 0.2% citric acid and 0.05%, heat 95-100 ℃ of blanching 8-12min, carry out the blanching processing that completes;

Step (three) dehydration

Mushroom sheet after processing completing or mushroom bar or mushroom fourth are first placed in ventilation makes it be cooled to normal temperature, then packs in nylon net bag, is placed in drier and drains thalline moisture, repeats to dry draining 3 times, to moisture, is less than 65%, standby;

The allotment of step (four) local flavor maceration extract

Get the vinasse 100-200g that brewages red wine and add 12 times, water, after soak at room temperature 1-3h, heat after 35-45 ℃ of insulation 5-7h coarse filtration with 600 order industrial filter cloths filtrations, obtain filtrate; Get again flavored condiment 150-200g, add 15 times, water, after soak at room temperature 3-5h, heating is filtered with 600 order industrial filter cloths after boiling 1.5-2h coarse filtration again, obtains filtrate, and two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add claret 200g, adjust and be settled to 1kg local flavor maceration extract;

Step (five) dipping

The local flavor maceration extract of the mushroom sheet by step (three) after processed or mushroom bar or mushroom fourth and step (four), by weight for the ratio of 1:0.8-1 is mixed and be preheated to after 85-90 ℃, insert and in vacuum tank, vacuumize impregnation process, condition is that vacuum is 0.083-0.092MPa, holding temperature is at 82-86 ℃, time 180-240min, then abolish vacuum, continue dipping 48h under normal pressure and temperature more than, after dipping finishes, then mushroom material is poured in stainless steel jacketed pan in the lump together with the remaining liquid of dipping, Steam Heating is boiled 15min, pull out, drain;

Step (six) is rinsed

With water recently distilled, get the mushroom material after draining express developed removal and stick to after surperficial maceration extract liquid stain, adopt hot blast drying mushroom material surface moisture;

Step (seven) packing, sterilization

By the mushroom sheet of hot blast drying surface moisture or mushroom bar or mushroom fourth, adopt respectively polyethylene or aluminum foil composite packaging bag, after vacuumizing and packing, be placed in 100 ℃ of boiling water sterilization 25min, be placed in again the clear water that flows cooling rapidly, take out and clean a bag face with gauze, make edible fungus flavor food.

Edible mushroom described above is the common edible mushroom class in market, include but not limited to agaricus bisporus, straw mushroom, flat mushroom, mushroom, asparagus, Pleurotus nebrodensis, pleurotus eryngii, tea firewood mushroom, true Ji mushroom, meadow dried mushroom, Agaricus bitorqui, Stropharia rugoso-annulata, wizened mushroom, parasol mushroom, Albatrellus dispansus (Lloyd) Canf. & Gilb, black mushroom, Hericium erinaceus, HUAZIGU, Lepista sordida, grifola frondosus, red juice breast mushroom, Huang Jugu, Huang Liugu, pixie stool, collybia albuminosa, Jin Fugu, YUHUANGGU, dried mushroom, ferfas, halimasch, cepe, Fistulina hepatica (Schaeff.) Fr, the newborn bacterium of pine, matsutake, dicyclo mushroom, elegant precious mushroom, hickory chick, any one in Russula vinosa.

Flavored condiment described above is that savory agent (includes but not limited to salt, soy sauce), sweetener (includes but not limited to white granulated sugar, brown sugar, maltose, D-sorbite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, steviol glycoside, Sucralose, xylitol, maltitol, honey), acid (includes but not limited to citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar), tasty agents (includes but not limited to sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, disodium succinate, chickens' extract), natural flavouring (includes but not limited to Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, capsicum, cumin, cassia bark, Chinese cassia tree, mustard, tsaoko, nutmeg, fructus amomi, cloves, galingal, the root of Dahurain angelica, fennel seeds, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, peach blossom, sanchi flower, rose, lilac and spice material are as five-spice powder, curry powder, one or both in 13 perfume (or spice) and above any combination).

Perilla leaf in natural flavouring described above, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.

Chrysanthemum in natural flavouring described above, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, peach blossom, sanchi flower, rose, lilac are its dried flowers.

One or both of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material and above combination arbitrarily, the solid matter except liquid substance, all should pulverize the application of 500-800 mesh sieve.

One or both of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material and above combination arbitrarily, the solid matter except liquid substance, all should pulverize the application of 80-100 mesh sieve.

A preparation method for edible fungus flavor food, is characterized in that, also comprises following processing step:

Step (one) raw material is processed

Selection is without insect pest, without mildew and rot fresh food bacterium, pick up decontamination, the mushroom pin of pruning, with mobile clear water, rinse and remove silt and impurity, drag for again in the lemon aqueous acid of the salt that contains weight ratio 1% and 0.2% after submergence rinsing, pull out, after draining away the water, according to the size of edible mushroom, be cut into mushroom sheet or mushroom bar or mushroom fourth;

Step (two) blanching completes

The mushroom sheet cutting or mushroom bar or mushroom fourth are dropped in the aqueous solution of disodium ethylene diamine tetraacetate of the salt that contains percentage by weight 1%, 0.1% vitamin C, 0.2% citric acid and 0.05%, heat 95-100 ℃ of blanching 8-12min, carry out the blanching processing that completes;

Step (three) dehydration

Mushroom sheet after processing completing or mushroom bar or mushroom fourth are first placed in ventilation makes it be cooled to normal temperature, then packs in nylon net bag, is placed in drier and drains thalline moisture, repeats to dry draining 3 times, to moisture, is less than 65%, standby;

The allotment of step (four) local flavor maceration extract

Get the vinasse 100-200g that brewages red wine and add 12 times, water, after soak at room temperature 1-3h, heat after 35-45 ℃ of insulation 5-7h coarse filtration with 600 order industrial filter cloths filtrations, obtain filtrate; Get again flavored condiment 150-200g, add 15 times, water, after soak at room temperature 3-5h, heating is filtered with 600 order industrial filter cloths after boiling 1.5-2h coarse filtration again, obtains filtrate, and two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add claret 200g, adjust and be settled to 1kg local flavor maceration extract;

Step (five) dipping

The local flavor maceration extract of the mushroom sheet by step (three) after processed or mushroom bar or mushroom fourth and step (four), by weight for the ratio of 1:0.8-1 is mixed and be preheated to after 85-90 ℃, insert and in vacuum tank, vacuumize impregnation process, condition is that vacuum is 0.083-0.092MPa, holding temperature is at 82-86 ℃, time 180-240min, then abolish vacuum, continue dipping 48h under normal pressure and temperature more than, after dipping finishes, then mushroom material is poured in stainless steel jacketed pan in the lump together with the remaining liquid of dipping, Steam Heating is boiled 15min, pull out, drain;

Step (six) is rinsed

With water recently distilled, get the mushroom material after draining express developed removal and stick to after surperficial maceration extract liquid stain, adopt hot blast drying mushroom material surface moisture;

Step (seven) oil bath dehydration

By the mushroom sheet of hot blast drying surface moisture or mushroom bar or mushroom fourth, proceed in vacuum and low temperature oil bath dewaterer and carry out vacuum oil bath dehydration, wherein the condition of oil bath dehydration is that vacuum is 0.086-0.096MPa, oil temperature 88-98 ℃, time 13-18min;

Step (eight) de-oiling

After step (seven) oil bath has been dewatered, carry out built-in centrifugation de-oiling, wherein the condition of centrifugation de-oiling is that centrifugal rotational speed is 1000r/min, time 5min;

(9) are cooling for step

In step (eight), complete mushroom sheet or mushroom bar or the mushroom fourth after de-oiling, send into rapidly make-up room and spread on stainless steel table top, with fan, blow on to room temperature;

Step (ten) packing

By cooled mushroom sheet or mushroom bar or mushroom fourth, adopt respectively Polythene Bag or aluminum foil compound bag vacuum nitrogen to pack, make edible fungus flavor leisure food; Finished product water content is less than 4%.

Oil bath dehydration described above is all vegetable edible oils that meet the relevant edible oil standard of country with oil; Comprising any one or two kinds and the above any combination in peanut oil, soybean oil, sesame oil, Canola oil, palm oil, rice bran oil, maize germ oil, cottonseed oil, sunflower oil, camellia oil, Semen setariae oil, olive oil, safflower seed oil, walnut oil, rapeseed oil.

A preparation method for edible fungus flavor food, is further characterized in that, it comprises following processing step:

Step (one) raw material is processed

Selection is without insect pest, without mildew and rot fresh food bacterium, pick up decontamination, the mushroom pin of pruning, with mobile clear water, rinse and remove silt and impurity, drag for again in the lemon aqueous acid of the salt that contains weight ratio 1% and 0.2% after submergence rinsing, pull out, after draining away the water, according to the size of edible mushroom, be cut into mushroom sheet or mushroom bar or mushroom fourth;

Step (two) blanching completes

The mushroom sheet cutting or mushroom bar or mushroom fourth are dropped in the aqueous solution of disodium ethylene diamine tetraacetate of the salt that contains percentage by weight 1%, 0.1% vitamin C, 0.2% citric acid and 0.05%, heat 95-100 ℃ of blanching 8-12min, carry out the blanching processing that completes;

Step (three) dehydration

Mushroom sheet after processing completing or mushroom bar or mushroom fourth are first placed in ventilation makes it be cooled to normal temperature, then packs in nylon net bag, is placed in drier and drains thalline moisture, repeats to dry draining 3 times, to moisture, is less than 65%, standby;

The allotment of step (four) local flavor maceration extract

Get the vinasse 100-200g that brewages red wine and add 12 times, water, after soak at room temperature 1-3h, heat after 35-45 ℃ of insulation 5-7h coarse filtration with 600 order industrial filter cloths filtrations, obtain filtrate; Get again flavored condiment 150-200g, add 15 times, water, after soak at room temperature 3-5h, heating is filtered with 600 order industrial filter cloths after boiling 1.5-2h coarse filtration again, obtains filtrate, and two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add claret 200g, adjust and be settled to 1kg local flavor maceration extract;

Step (five) dipping

The local flavor maceration extract of the mushroom sheet by step (three) after processed or mushroom bar or mushroom fourth and step (four), by weight for the ratio of 1:0.8-1 is mixed and be preheated to after 85-90 ℃, insert and in vacuum tank, vacuumize impregnation process, condition is that vacuum is 0.083-0.092MPa, holding temperature is at 82-86 ℃, time 180-240min, then abolish vacuum, continue dipping 48h under normal pressure and temperature more than, after dipping finishes, then mushroom material is poured in stainless steel jacketed pan in the lump together with the remaining liquid of dipping, Steam Heating is boiled 15min, pull out, drain;

Step (six) is dried

Mushroom material after draining got express developed to remove with water recently distilled stick to after surperficial maceration extract liquid stain, insert in dryer, in 55-65 ℃ of low temperature hot-air seasoning to water content below 15%;

(7) are expanded for step

By mushroom sheet or mushroom bar or mushroom fourth after drying, to insert vacuum puffed tank and carry out expandedly, condition is that swelling temperature is 75-80 ℃, vacuum 0.088-0.098MPa, the expanded time is 10-15min;

Step (eight) packing

Mushroom sheet after expanded or mushroom bar or mushroom fourth, after suitable cooling, adopt polyethylene or aluminum foil composite packaging bag vacuum nitrogen, pack, and make edible fungus flavor dilated food; Product water content is less than 5%.

Two spore bacterium mushroom Agaricus bisporus, have another name called: mushroom, white mushroom, two spore mushroom, Mushroom, button mushroom etc.Agaricus bisporus is edible that artificial cultivation the most in the world, output is the highest, consumption figure is maximum, and China is to be large scientific research, production, processing and big export country in the world.Agaricus bisporus fructification is rich in protein, crude protein content approaches 40%, vitamin content 8%, in fructification, contain 17 seed amino acids, essential amino acids content accounts for 42.3% of amino acid content, essential amino acid and nonessential amino acid ratio (E/N) are 0.73, and the ideal protein essential amino acid that reaches FAO/WHO proposition should reach total amount 40% left and right, E/N value should be in more than 0.6 demand.In addition, the mineral matter element that contains the multiple needed by human such as K, Na, Ca, Mg, Fe, Zn, Mn, Cu, P and Se in fructification, also contain abundant polysaccharide, cellulose, superoxide dismutase (SOD) and abundant ucleotides etc. and human body is played to the material (Wu Suling etc., 2006) of health-care effect.

Straw mushroom, Volvriella Volvacea, has another name called straw mushroom, Volvariella volvacen, stalk mushroom, numb mushroom, Chinese mushroom, delicious straw mushroom, delicious luxuriant pin mushroom, tribute mushroom, the raw mushroom of family, Guangdong mushroom etc.Straw mushroom is famous edible mushroom, originates from south China, the artificial cultivation history of existing more than 300 year.Straw mushroom quality is fresh and tender, delicious flavour, and meat is fine and smooth, and mushroom soup is as milk, and nutritive value is quite high, enjoys the laudatory title of " meat or fish in element ".The main component of straw mushroom has protein, essential amino acid, fat, polysaccharide, vitamin and mineral matter, protein content is 27.24%--30.35%, in straw mushroom, contain 17 seed amino acids, wherein 8 seed amino acids of needed by human account for 38.29 left and right of total amino acid content.Straw mushroom contains abundant glucide, mainly contains methylpentose, sugar, disaccharide, amino sugar, sugar alcohol and saccharic acid etc., accounts for the 4%-20% of the total content in dry fructification, and straw mushroom is containing being rich in polysaccharide.In addition, cellulose components in straw mushroom fructification can promote gastrointestinal peristalsis, anti-treating constipation and intestinal cancer, reduce blood sugar, the fat content of straw mushroom fresh sporophore and dry fructification is respectively 0.4-0.91% and 2.24-3.6%, wherein unrighted acid accounts for 83.2%, and the ratio of unrighted acid, higher than soybean, is the high quality food that hyperlipidemia population reduces cholesterol and cholate.The traditional Chinese medical science thinks that straw mushroom taste cold in nature is sweet, and the Eradicates heat that can help digestion, invigorates the spleen and benefits qi, relieving summer-heat, nourishing Yin and falling fire, increase milk, prevent scurvy, promote wound healing, protect liver and strengthening stomach, strengthen body immunity, and can reduce body inner cholesterol content, useful to preventing hypertension, coronary heart disease.Straw mushroom also has the absorption of human body to carbohydrate of slowing down, and therefore, straw mushroom is also the good food of diabetic.

Flat mushroom Pleurotus ostreatus; Have another name called: oyster cap fungus, pick up the ears, Fungus Pleurotus ostreatus, freeze bacterium etc.Be answer at present that adaptive is strong, widely distributed, the edible mushroom of cultivation amount and consumption figure maximum.The fertile matter of mushroom carpophore meat is tender, delicious flavour, has high protein, low-fat feature, is rich in multi mineral prime element and vitamin, is the healthy food of ideals of human being.The protein content of flat mushroom is generally at 4%-40%, and its amino acid is present in fructification with mating type and sequestered respectively, and it is sequestered that the amino acid of flat mushroom has 25%-35%, and remaining is combined into protein.Flat mushroom contains abundant carbohydrate, and contents of saccharide is soluble saccharide 4.20%, pentose 1.7%, hexose 32.3%(Zhang Shu front yard etc., 1986).Flat mushroom contains and enriches the mineral matter elements such as vitamin C, B1, B2, nicotinic acid and folic acid and K, Na, Ca, P, Mg, Fe, Cu, Zn, Mn.

Mushroom Lentinula edodes, another name: mushroom, fragrant wild rice, flower mushroom, dried mushroom, bright flower, sky are spent mushroom, tea mushroom, umbrella flower mushroom ,Ping village mushroom etc. in vain.China be tame of the world in detail, be the maximum Lentnus edodes in the whole world and consumption big country.The nutritive value of mushroom is very high, mainly contains 1-3,1-6, the active ingredients such as β-D glucose, ergosterol, adenine, essential amino acid, vitamin, mineral matter, unrighted acid and 30 various active enzymes.Through scholar, study discovery, in every 100g dried thin mushroom, protein content, up to 20.87g, substantially exceeds general pollution-free food.The all amino acid that contain needed by human body in protein from lentinus edodes matter.8 kinds of TEAAs reach 5.75g/100g butt.Protein from lentinus edodes matter is divided into simple proteins and the large class of compound protein two, and simple proteins comprises globulin, albumin, protamine etc.During simple protein hydrolysis, produce each seed amino acid, comprising necessary 8 seed amino acids of human body.Through modern scientific research, prove, contained various effective nutritional labeling in mushroom, having the effect of modern civilization diseases such as improving immunity, antitumor, reducing blood lipid, promotion children physiology and intelligence development and prevention of arterial sclerosis, heart disease and cerebral hemorrhage, is a kind of desirable natural health type edible fungus.

Asparagus Flammulina velutiper, has another name called: money bacterium, plain Xun, ?mushroom, dried mushroom, hair handle money bacterium, golden mushroom, increase intelligence mushroom etc.Asparagus nutritional labeling is abundant, according to shanghai food industrial research, measure, moisture content 89.73ml in the fresh mushroom of every 100g, protein 2.72g, fatty 0.13g, ash content 0.83g, sugared 5.45g, crude fibre 1.77g, iron 0.22mg, calcium 0.097mg, phosphorus 1.48mg, sodium 0.22mg, magnesium 0.31mg, vitaminB10 .29mg, vitamin B2 0.21mg, Catergen .27mg.Asparagus also contain multiplely there is bioactive material, as functional protein class, polysaccharide, glycoprotein, proteoglycans etc. such as ribosome inactivating protein, Flammutoxins, there is very high edible and medical value.

Pleurotus nebrodensis Pleurotusnebrodensis, has another name called: Bai Ling picks up the ears, Tianshan Mountains god mushroom, wing abalone mushroom, white glossy ganoderma mushroom, Kashmir god mushroom, asafoetida mushroom etc.

Pleurotus nebrodensis is one of ten large rare edible mushrooms, and nutriment is abundant, according to St Foods Q Supervision & Testing Center, analyzes, and Bai Ling picks up the ears containing carbohydrate 43.2%, and protein content reaches 14.7%, fat 4.3%, mushroom polysaccharide 1.9%.In protein, contain 18 seed amino acids, content of glutamic acid reaches 7107mg/100g, arginine content reaches 1002.3mg/100g, wherein 8 seed amino acids of needed by human are complete, in addition white spirit macroelement and the trace element that fructification contains the needed by human such as abundant P, K, Na, Ca, Ma, Fe, Zn of picking up the ears, especially contain antitumor element S e, fresh mushroom is 0.01-0.02mg/kg containing Se amount, and dry mushroom is 0.09-0.19mg/kg containing Se amount.Pleurotus nebrodensis sporophore is crisp, good to eat, aromatic flavour, and there is the drug effects such as antibechic, anti-inflammatory, anti-curing oncoma.Modern pharmacology research shows, fungi polysaccharide contained in Pleurotus nebrodensis can strengthen immune function of human body, have antiviral, antitumor, reduce cholesterol level, prevent arteriosclerotic effect, for current best environmental protective hygienic food, be subject to the extensive welcome in market.

Pleurotus eryngii Pleurotus eryngii, has another name called: eryngo is picked up the ears, almond grey mushroom (abalonelike), snow young pilose antler, dried scallop mushroom etc.Pleurotus eryngii is nutritious, and delicious flavour is important rare edible mushroom.According to researchs (2002) such as Yan Mingjuan, in the dry mushroom of pleurotus eryngii, protein content is 20%, and crude fibre content is 13.28%, and crude fat content is 3.50%, and content of ashes is 6.10%, and polyoses content is 6.3%.The amino acid having recorded has 17 kinds, and amino acid total content is 15.85%, wherein contains 8 kinds of essential amino acids, and content reaches 6.65%.Pleurotus eryngii Mineral Concentrations is abundanter.In the dry mushroom of every hectogram, there are calcium 142.4 μ g, magnesium 1214.3 μ g, copper 11.5 μ g, zinc 79.6 μ g, manganese 13.4 μ g, iron 101.8 μ g, potassium 1.81 μ g, phosphorus 1.45 μ g.Pleurotus eryngii not only contains abundant nutriment, but also has good health-care effect.Often edible pleurotus eryngii, can reduce the cholesterol level in blood of human body, has certain adjusting blood pressure effect, can strengthen the immunity of human body, for prevention and treatment cardiovascular disease, diabetes, hepatitis and gastric ulcer, all has certain effect.Pleurotus eryngii bacterial context is plump, and quality is fresh and tender, nutritious, tasty, is good rare edible mushroom.

Tea firewood mushroom Agrocybe SPP. has another name called: agrocybe, the edge of a field mushroom, Agroeybe cylindracea mycelia, Agrocybe aegerita etc.Tea firewood mushroom is the wild edible kind of Chinese Famous, and that records and eat is with a long history, is called as " Chinese refreshing mushroom ", now extensively cultivation.Tea firewood mushroom nutritional labeling is very abundant, according to surveying and determination, contains protein 14.2g, cellulose 14.4g, total reducing sugar 9.93g in the dry mushroom of every 100g; Containing potassium 4713.9mg, sodium 186.6mg, calcium 26.2mg, iron 42.3mg, tea firewood massee fruiting bodies includes amino acid needed by human body 18 seed amino acids, the wherein the highest methionine of content, accounting for 2.49%, is secondly glutamic acid, aspartic acid, isoleucine, glycine and alanine.Total amino acid content is 16.86%.In addition tea firewood mushroom also contains the mineral matter elements (Yang Yue bright 2001) such as abundant B family vitamin and potassium, sodium, calcium, magnesium, iron zinc.Medical value Ye compare Gao， China of tea firewood mushroom is from ancient times top grade as what promote longevity using it.Tea firewood mushroom is nutritious, delicious flavour, and mushroom handle is tender and crisp, and cap is plump, and fragrance is pure, and mouthfeel is fabulous, is a kind of high protein, low fat, integrates pollution-free food edible and nutrition.It can provide protein, fat, carbohydrate, vitamin, mineral materials element and other physiological activators of needed by human body, is good health food.

True Ji mushroom Hypsiz ygus marmoreus, has another name called beautiful gill fungus, false matsutake, the beautiful gill fungus of spot, spot king dried mushroom, Pholiota nameko (t.Ito) S. Ito et Imai, delicate flavour mushroom, ocean mushroom, letter happiness mushroom etc.True Ji mushroom is a kind of rare famous and precious edible fungus, and its taste is fresher than flat mushroom, and meat is thicker than sliding mushroom, and matter is more crisp than mushroom, excellent taste, and delicious flavour, nutritious, also there is unique crab fragrance.According to scholar's research, true Ji mushroom has the pharmacological actions such as antitumor, antimycotic, hypotensive, and true Ji mushroom contains rich in protein, amino acid and vitamin, is a kind of high protein, low fat, health food low in calories, has good product development prospect.

Agaricus pratensis Agaricus pratensis, fructification is medium or sometimes larger, cap 4-10cm, initial stage hemispherical, the later stage gradually stretches, bacterial context white, to micro-aubergine, top is thick, thin edge.Agaricus pratensis outward appearance is graceful, delicious flavour, be the famous wild edible fungus on meadow, one of important edible mushroom in area, grassland ，Shi China Qinghai-Tibet Platean, naturally-occurring is in annual 7-8 month, deeply be subject to local resident's welcome, because Agaricus pratensis cultivation is less, yet wild resource is abundant, and seasonality is stronger, it is fully processed into a kind of instant type product, is can be preferably by the method for its industrialization, the marketization.

Agaricus bitorqui Agaricusbitorquis, has another name called Qaidam Agaricus bitorqui, double-deck ring agaric etc.Agaricus bitorqui fructification is white, loose, solid, handle is short, bacteria cover diameter 6-20cm, and Agaricus bitorqui is a kind of like high temperature, drought-resistant mushroom, now extensively cultivated, delicious flavour, nutritious, be a kind of green health food that has deep processing.

Stropharia rugoso-annulata Stropharia rugosoannulata.Stropharia rugoso-annulata is that one of edible mushroom of cultivating is recommended by one of international mushroom class trade market ten large mushroom classes ，Ye Shi FAO (Food and Agriculture Organization of the United Nation) (FAO) to developing country.Stropharia rugoso-annulata quality is fresh and tender, abundant to content of material such as the useful polysaccharide of human body, protein, mineral element and vitamins, and having the effects such as antitumor, anti-oxidant, is a kind of food, medicine dual-purpose bacterium that integrates nutrition, curative effect, has wide market prospects and commodity production potentiality, the fresh mushroom fine and tender taste of Stropharia rugoso-annulata, nutritious, there is the fragrant of wild mushroom, mouthfeel is fabulous, the good reputation that has " mountain forest treasure ", quite gets consumer reception.

Wizened bacterium Thtltphora ganbajun.Have another name called wizened lead fungi, delicious wizened bacterium, to flower bacterium, gingival cyst of mucous gland in the newborn bacterium, wizened grass, wizened careless bacterium etc.Wizened bacterium is a kind of precious wild edible fungus, now by artificial cultivation, wizened bacterial context matter is tough and tensile, dry, and there is one to exactly like the dry strong fragrance of beefbacon, top grade in edible mushroom, having exploitation is worth, wizened mushroom entity is nutritious, equally with other edible mushrooms contain a large amount of amino acid, protein, mineral element, the nutriments such as vitamin, wherein containing human body being had to the Organic Selenium of important health-care effect, 47 times of matsutake, the ratio that in amino acid, essential amino acid accounts for total amino acid reaches 55%, standard far above the total amino acid 40% of ideal protein essential amino acid.So economic worth is high, the crisp meat of the matter of food is tender, and aromatic flavour is chewed flavour peculiar, and strong have an aftertaste, has very high nutritive value.

Parasol mushroom Macrolepiota, has another name called high pin handle mushroom, cotton mushroom, high handle ring mushroom, large handle mushroom etc.Parasol mushroom is in India, to start the existing a lot of areas of tame edible mushroom ，Xian China the eighties in 20th century to have carried out commercialization cultivation.Parasol mushroom has higher nutritive value and medical value, delicious flavour, the similar agaricus bisporus of local flavor, parasol mushroom has higher protein content, contain several kinds of mineral elements and amino acid, free amino acid mainly contains phenylalanine, proline, arginine, lysine, aspartic acid, glutamic acid and serine.Parasol mushroom is a kind of very delicious edible mushroom, has higher deep processing to be worth.

Albatrellus dispansus (Lloyd) Canf. & Gilb Sarcodon imbricatus, has another name called HEIHUZHANG fungus, Sarcodon imbricatus (L. Ex Franch.) Karst, eagle bacterium, river deer bacterium etc.Albatrellus dispansus (Lloyd) Canf. & Gilb is a kind of rare wild edible fungus, now by extensive artificial cultivation, nutritious, delicious flavour, and fine and tender taste, fragrance is unique, is one of ten your name bacterium.Albatrellus dispansus (Lloyd) Canf. & Gilb is a kind of very precious edible mushroom, nutritious, tasty mouthfeel, and fine and tender taste, smell is aromatic.Fructification is loose, contains the nutritional labelings such as a large amount of protein, carbohydrate (carbohydrate), multivitamin, several amino acids, crude fibre and ash content and mineral matter.Particularly contain a large amount of macromolecule polysaccharides, be anti-cancer, anticancer, improve body immunity, reduce the natural food of cholesterol.

Black mushroom Agaricus arvensis, popular name Psalliota arvensis, horse mushroom, sheep mushroom, delicious mushroom.Black mushroom is the delicious edible mushroom that a kind of world wide distributes, and compares with agaricus bisporus, has mushroom handle long, organizes solid, mouthfeel is tender, and fennel taste slightly, compared with features such as storage endurances, tool bibliographical information, it has anti-oxidant and active anticancer, has the effect of stimulating the circulation of the blood and cause the muscles and joints to relax, treating pain in the back.Black mushroom delicious meat, a lot of areas of nutritious ， China are extensively eaten, and have the market prospects of deep processing.

Hericium erinaceus Hericium erinaceus, has another name called hedgehog hydnum, Hericium erinaceus, hedgehog bacterium, cauliflower bacterium, mountain volt bacterium etc.Hericium erinaceus is not only the edible medicinal treasure of China's preciousness, is listed in one of eight famous large " mountains delicacy " of China, and is the traditional precious Chinese medicine material of China, has multiple therapeutic action.The nutritive value of Hericium erinaceus is high, be rich in polysaccharide, protein, amino acid, vitamin and mineral element etc., be natural health food, the edible deep processed product of Hericium erinaceus will promote market comsupton, makes more people have benefited from helpful effect and its nourishing effect of Hericium erinaceus.

HUAZIGU Pholiota nameko, has another name called sliding mushroom, Pholiota nameko (t.Ito) S. Ito et Imai, Pholiota nameko, slider mill etc.In the dry mushroom of the every 100g of HUAZIGU, contain crude protein 33.6g, pure protein 15.13g, fatty 4.05g, total reducing sugar 38.89g, cellulose 14.23g, ash content 8.99g, in HUAZIGU fructification, contain the multiple nutrients materials such as a large amount of amino acid required in human body growth and development process, tool report, HUAZIGU has multiple drug action to human body, as antitumor, anti-oxidant, improve immunity, reducing blood lipid, fall blood clotting, improve ED, antithrombotic forms, promote monocyte schizogamy, improve immune organ thymus gland and spleen gland weight, promotes hemolysin formation etc.HUAZIGU fine and tender taste, delicious tasty and refreshing, nutritious, be easy to domesticating and cultivating, be high protein, low-fat " health food ".

Lepista sordida Lepista sordida, has another name called Zijin product mushroom, cloves mushroom, paint face mushroom, pale reddish brown face mushroom etc.Be a kind of wild edible fungus with very high value of exploiting and utilizing, artificial cultivation potentiality to be exploited is very large.Lepista sordida has high medicinal and edibility.Lepista sordida smell giving off a strong fragrance, delicious flavour, belongs to high-quality edible mushroom.This mycoprotein matter rich content, several amino acids is more complete, particularly calcium, iron, carrotene and Nicotinic Acid Content are abundant, also have higher trace copper, zinc, fluorine, iodine etc., have nourish blood, the effect of benefit god, tonifying liver and sharp the five internal organs.Normal food is conducive to treat the diseases such as anaemia uterine bleeding, weakness due to chronic disease, god be tired, forgetful, can increase appetite, makes us dynamic, domestication's gained Lepista sordida fructification (dry product) analytical test, it is containing crude protein 43.03%, carbohydrate (carbohydrate) 29.7%, crude fibre 7.58%, crude fat 2.01%, total amino acid content reaches 19.22%, essential amino acid is complete, account for 28% of total amino acid content, trace element is abundant, especially higher with zinc content, reach 72.9 μ Lu g/g(Cheng Ying etc., 1993).Lepista sordida is among the people to be had and makes medicinal history, have nourish blood, the effect of benefit god, tonifying liver, be a kind of medicine-food two-purpose, be worth very high rare fungi, the exploitation of functional food, will be conducive to the popular useful nourishing effect that has benefited from more Lepista sordida.

Grifola frondosus Grifola frondosa, has another name called polyporus frondosus, cloud gill fungus, chestnut mushroom, chestnut mushroom, thousand Buddhist bacterium, connects flower bacterium, muskmelon plate, strange fruit bacterium etc.Grifola frondosus is edible mushroom newly developed, owing to having good nutrition and the production development of medical value ， China is rapid, is a kind of large-scale good food, the dual-purpose fungi of medicine.Grifola frondosus fresh goods has unique faint scent taste, and flavour is delicious; Dry product has strong fragranced, and meat is tender crisp, and taste is as shredded chicken, crisp like yulan; Nutritious, after measured, its nutritional labeling forms rationally, and protein, amino acid content exceed 1 times, mushroom, and iron, phosphorus, selenium, zinc, calcium content are all very high.Meanwhile, its contained polysaccharide can suppress sarcoma and Lewis lung cancer tumor growth.It is changing people's diet structure, middle the playing an important role of uplifting the people's living standard.

Red juice breast mushroom Lactarius hatsudake, has another name called fir bacterium, black fir bacterium, red fir bacterium, plug bacterium, Korean pine bacterium, wild goose goose bacterium, south wind bacterium, pine tree mushroom, loose bacterium, screw bacterium, bronze gong bacterium, Lactarius volemus Fr etc.Red juice Lactarius is in a kind of famous edible mushroom of Russulaceae, Lactarius.Due to its delicious flavour and there is higher nutritive value and medical value, cause countries in the world researcher's attention.Red juice breast mushroom is edible mushroom nutritious, delicious flavour, and protein content is far above general vegetables, and crude fat content is lower, be substantially free of sugar, compare with other plant food, the contained food fiber of red juice breast mushroom is higher, is a kind of high protein desirable natural health care low in calories.Red juice breast mushroom has very high nutritive value, contain the active ingredients such as 17 seed amino acids, unrighted acid, polysaccharide, mineral matter element, vitamin, nucleotides, organic acid, ergosterol and multiple natural colouring matter, through scholar, study discovery, the crude protein content of red juice breast mushroom is between 23.52%-29.12%, considerably beyond general pollution-free food, in the protein of red juice breast mushroom, contain 17 seed amino acids, the amino acid of 7 kinds of needed by human wherein, 10 kinds of nonessential amino acid.Red juice breast mushroom has very high nutritive value.

Yellow chrysanthemum mushroom Pholiota squarrosa; the fresh ring of formal name used at school wing is embroidered umbrella; having another name called gold mushroom, yellow Pholiota nameko (t.Ito) S. Ito et Imai, chrysanthemum bacterium, yellow silk bacterium, spun gold bacterium etc., is just domestication's the successful rare edible mushroom new varieties of cultivation in 2005, and recent year all has large-scale production manyly.Yellow chrysanthemum mushroom deep processed product will have consumption market widely.

Huang Liugu, claims again yellow umbrella Pholiota adiposa, has another name called Pholiota adiposa, willow mushroom, yellow mushroom, fertile willow mushroom, Liu Gengu, LIUSHUGU, thorn mushroom, yellow ring rest fungus, fertile squama, Liu Ding, yellow silk bacterium etc.Huang Liugu is edible long with cultivation history, and yellow willow mushroom meat is sliding tender, nutritious, aromatic flavour, and unique flavor, has obvious exploitation and is worth.Yellow willow mushroom is beautiful in colour, and shape is attractive in appearance, and quality is delicious, and aromatic flavour is nutritious, and commodity value is high, and domestic and abroad market prospect is wide, and Huang Liugu not only can be used as food, is also a kind of fungi that has specific drug effect, has higher commercial value.The deep processing of yellow willow mushroom product has a extensive future.

Pixie stool Cantharellus cibarius, has another name called yellow silk bacterium, apricot bacterium, egg yolk bacterium, chrysanthemum bacterium, volt mushroom etc.Pixie stool is the famous rare edible mushroom in the whole world, firmly gets that all parts of the world is especially European to be liked.There is bibliographical information, in the average 100g dry product of pixie stool fructification, contain protein 21.5g, fatty 5g, carbohydrate 64.9g, crude fibre 11.2g, ash content 8.6g, the highest at Amino Acids in Proteins content, 8 seed amino acids of needed by human all contain.Pixie stool fructification contains vitamin A, often eats this bacterium and can prevent eyesight not normal etc.The exploitation of pixie stool deep processed product, not only provides delicious beneficial bacterium based food to people, and the economic worth that its market is contained is also huge.

Collybia albuminosa Termitoinyces spp., is a kind of famous and precious wild edible fungus, another name handle of umbrella mushroom, chicken silk mushroom, three large mushrooms, chicken bacterium, ant chicken bacterium, beans chicken mushroom, chicken pin mushroom, chicken fir gill fungus etc.Collybia albuminosa is nutritious, delicious flavour.According to one's analysis, new fresh sporophore water content is 83.3%-94.3%.Lipid content 2.5%-5.4% in dry mushroom, polyunsaturated fatty acids accounts for the 45.1%-65.1% of TFA, and crude fiber content reaches 17.5%-24.7%, protein content 15.1%-19.1%, content of ashes is at 5.2%-14.4%.Contain in addition vitamin B2 1.20mg/100g, nicotinic acid 64.2mg/100g, vitamin C 5.14mg/100g.Collybia albuminosa is as a kind of famous and precious wild mushroom, not only nutritious, but also there is certain medical value, according to < < Compendium of Materia Medica > >, record, the effect that has " beneficial stomach, clear god, control hemorrhoid ", its fungus garden shows physiologically active widely at aspects such as anti-ageing, antirheumatic, anti-inflammatories.To the exploitation of collybia albuminosa, can utilize better collybia albuminosa resource to promote the well-being of mankind.

Gold good fortune mushroom Macrocybe lobayensis, has another name called large dried mushroom, Lip river bar dried mushroom, Tricholoma lobayense.Jin Fugu is the high temperature modification edible mushroom new varieties of developing in recent years.Jin Fugu the contain materials such as polysaccharide and cellulose, hemicellulose the same as many other edible mushrooms, the dry golden good fortune mushroom of every 100g is containing polysaccharide material 11.59% by analysis, crude fibre 9.43%, protein reaches 36.59%, not only exceed the protein content in fruit, vegetables, grain far away, and higher than the protein content in many other edible mushrooms, can match in excellence or beauty with meat, eggs food completely, even taller than the content of some meat, milk powder.Amino Acids in Proteins kind is comprehensive, and in 18 seed amino acids, 8 kinds of essential amino acids content are higher, reaches 45.47% with the ratio of total amino acid, and the ratio of essential amino acid and nonessential amino acid, 0.83, has surpassed the ideal protein that FAO/WHO proposes.Because mouthfeel is good, nutritious, the advantages such as resistance to accumulating, enter the welcome that is subject to consumers in general behind consumption market, have promoted effectively the development of Jin Fugu, and product deep processing is improved and develops to the universal and popularization of Jin Fugu.

YUHUANGGU claims again gold oyster mushroom Pleurotus citrinopileatus, has another name called gold mushroom, citrine mushroom, coral mushroom, Pleurotus citrinopileatus, goldentop mushroom, corn mushroom, the yellow mushroom of goldentop elm etc.YUHUANGGU fructification shape is as trumpet flower, and flower gathers, mushroom look cadmium yellow, and form elegant, therefore there is the good reputation of " YUHUANGGU ".YUHUANGGU is nutritious, and the edible sense of taste is very good, and main component is carbohydrate (carbohydrate), and food fiber and protein, be rich in the taste components such as free amino acid, glutamic acid, alanine.It is documented, YUHUANGGU fructification contains 17 seed amino acids, and the amino acid content in every 100g dry product is 26.75g, and wherein 8 kinds of essential amino acids of human body account for 7 kinds, and the content in every 100g dry product is 8.75g, and essential amino acid accounts for 32.71% of total amino acid content.Domestic and international studies have shown that about YUHUANGGU composition and healthy nutritive value and pharmacology action, YUHUANGGU contains rich in protein, amino acid, vitamin and various trace elements, for mushroom class top grade, Related Drug shows with the research of activity analysis, the medical active such as YUHUANGGU has reducing blood lipid, relievings asthma, antifatigue, raising immunity of organisms.YUHUANGGU has possessed the condition of healthy food material, suitable exploitation leisure type health product.

Dried mushroom Tricholoma monglicum, have another name called white mushroom, white mushroom, dried mushroom is the same with other edible mushrooms, is rich in protein, amino acid, mineral matter element and vitamin, in dried mushroom, be also rich in 5 '-guanylic acid, dried mushroom meat is tender and crisp, the edible dried mushroom of the aromatic flavour ， China applicating history of existing more than 1000 year, because dried mushroom can give out dense strongly fragrant mushroom fragrance, thereby favored by people, the exploitation of leisure type food, will promote the commercial expanding economy of dried mushroom.

Ferfas Tuber spp. formal name used at school black truffle, ferfas not only contains abundant nutriment, and has the health care value such as the immunity of raising and Yang nourishing-strengthening, except for cooking, is also processed into food and the health products such as fruit wine, can, jam, Foie Gras.Ferfas ascocarp is irregular spherical, hemispherical or bulk, diameter 1.5-12.0cm, the maximum 2000g that can weigh.Ferfas contains abundant nutriment, and nitrogen content is high, has the multiple amino acid being easily absorbed by the body and inorganic salts, and external studies have shown that, the unique perfume that fresh ferfas is distributed makes European gourmets so enchanted by the scenery as to forget to return.The old Ying Long of Chinese scholar etc. obtains a kind of new sphingolipid compound to separation first in the research of ferfas.Through preliminary biological activity determination, sphingolipid compound can participate in regulating cell regulate several biological processes, as biological information transmission, antigen-antibody reaction etc., therefore has multi-medicament function.In recent years, the activity of these compounds has been reported in increasing research, and as antitumor, immunological regulation, protect the liver etc., the health-care effect of ferfas is subject to people's concern deeply, and the exploitation of ferfas deep processed product will contribute to the development of ferfas industry.

Halimasch Armillaria mellea, has another name called hazel mushroom, sugared gill fungus, sweet mushroom, oak bacterium, root rope bacterium, Armillariella, Qinggang bacterium etc.One of macro fungi that halimasch Ye Shi China extensively distributes, the nutritive value of halimasch is very high, not only contain the nutritional labeling that the human bodies such as rich in protein, mineral matter, amino acid and multivitamin can absorb and utilize, also contain can enhanced machine body immunity function and the chemokines that suppresses the physiologically actives such as tumor growth simultaneously.It is reported, dry mushroom, containing crude protein 11.4%, fat 5.2%, carbohydrate (carbohydrate) 75.9%, cellulose 5.8%, ash content 7.5%, also contains D-and revives alcohol, vitamin A etc. in fructification, have higher nutritive value and food therapy health effect.

Cepe Boletus tolulis, has another name called white beef liver, big foot mushroom, white ox head, Huang Qiaoba, stir-fry bacterium etc.Motherland's medical science is thought " integration of drinking and medicinal herbs, food medicine have concurrently ".Cepe not only has certain nutritive value, and has higher medical value.Bolete is recorded in the earliest ancient Chinese prose and offers in < < the southern regions of the Yunnan Province book on Chinese herbal medicine > >: the micro-acid of taste, pungent, property flat.Effect heat-clearing solution is tired, nourish blood and in.Modern Literature < < China medicinal fungi > >, in the < < medicinal cryptogam > > of China and the Bashan Mountain, < < Qinling Mountains natural drug will > >, all mention this bacterium and contain multiple alkaloid, can control lumbocrural pain, the diseases such as numb in every limb, not all right, the tic of limbs of dish bone and women's abnormal leucorrhea.According to one's analysis, in 100g bolete dry product, contain protein 20.2g, carbohydrate (carbohydrate) 64.2g, ash content 4.0g, Ca23mg, P500mg, Fe50mg, vitamin B2 3.68mg.Bolete is a kind of edible mushroom that better nutritivity is worth that has, and has good product development prospect.

Fistulina hepatica (Schaeff.) Fr Fistulina hepatica, has another name called beef-steak fungus, liver bacterium, blood ear, pig tongue bacterium etc.Fistulina hepatica (Schaeff.) Fr be the nineties in 20th century the tame edible mushroom of China, now commercialization cultivation has been carried out in a lot of areas of China.Fistulina hepatica (Schaeff.) Fr nutritive value is higher is a kind of famous and precious edible and medical fungi, has many medicinal efficacies.Market supply now be the rare edible fungus variety of new cultivation domestication in recent years, the plump fleshiness of its fructification, soft and succulence, for a long time boil not rotten, quality is fine and smooth, there is glue-like feeling, contain beefsteak rhzomorph (fistulin), food have unique fragrant, and slightly pleasantly sweet, have the good reputation of " beef on mountain ", favored by consumer, bolete deep processed product will be the potential health-care nutritive consumer food of tool.

Delicious lactarius Lactarius deliciosus, has another name called delicious delicious lactarius, loose China fir bacterium, wild goose goose bacterium, loose bacterium, camellia bacterium, is Russulaceae, Fungi In The Genus Lactarius On Pinus.Delicious lactarius is nutritious edible mushroom, in every 100g dry product, containing crude protein 19.3g, fatty 6.8g, carbohydrate (carbohydrate) 35.5g, fiber 32.4g, also contains 18 seed amino acids and vitamin.8 seed amino acids of needed by human are complete, account for 35% of total amino acid amount, and content of glutamic acid is very abundant in addition, and the deliciousness that accounts for the 4.35%. delicious lactarius taste of fructification dry weight has with it direct relation.Delicious lactarius also contains abundant mineral matter element.Tool reported in literature, delicious lactarius have reduce cholesterol, remove blood poison, the function such as relax bowel.Often edible, effects such as thering is enhanced machine body immunity function, suppress tumour, be antibiotic.

Matsutake Tricholoma matsutake, has another name called pine mushroom, loose mushroom, shredded chicken bacterium, loose bacterium, loose mushroom, swallow mushroom, true matsutake, Qinggang bacterium, yellow chicken fir, peeling bacterium, great Hua bacterium, big foot mushroom, eagle bacterium etc.It is one of global famous and precious wild edible fungus.Matsutake one word, comes from China, now knows that Song Zhe ancestor unit helps Tang Shenwei work < < Classified Materia Medica from Historical Classics for Emergency > > between year and already enabled.To research ， China of matsutake history of existing more than 100 years.In the new fresh sporophore of matsutake, contain rich in protein, crude protein content reaches 11%.Matsutake is processed through sour water, contains 17 seed amino acids, and total amino acid content is 24.73%, and wherein content of glutamic acid is the highest, accounts for 5.49%, and 8 seed amino acids that contain needed by human.Crude fat content is 4.4%, and crude fiber content is 6.28%, and carbohydrate (carbohydrate) content is 56.28% and ash content 9.47%, in addition, also contains abundant vitamin B1, B2, C and nicotinic acid.Blazei polysaccharide is mainly comprised of pentosan, trehalose, mannitol, also contains methyl cinnamic acid, the black sweet potato phenol of methyl and 5 '-guanylic acid.According to surveying and determination, in matsutake, 5 '-guanylic acid content can reach 64.6mg/100g.In addition, the micronutrient levels in matsutake is also very abundant.

Dicyclo mushroom Agaricus bitorquis, has another name called Agaricus bitorqui, delicious mushroom, high temperature mushroom etc.Dicyclo mushroom is the same with agaricus bisporus, be one by the external mushroom kind of abroad introducing, be rich in protein, amino acid, vitamin and mineral matter element the same as other edible mushrooms, from 20 century 70s, introduce Hou， China cultivated area and constantly increase, formed large-scale production, the commercialized supply of product is also more general, dicyclo mushroom meat is plump, delicious flavour, for the dicyclo mushroom food of deep processing, will play a role in promoting to the development of its industry.

Elegant precious mushroom Pleurotus pulmonarius, elegant precious mushroom is flat mushroom (picking up the ears) new varieties that first select in Taiwan the nineties in 20th century, and its product is different from flat mushroom, and elegant precious mushroom has another name called coral mushroom, Pholiota nameko (t.Ito) S. Ito et Imai, pocket mushrooms, mini oyster mushroom etc.Elegant precious mushroom has the best possible merchandise characteristics such as delicious flavour, meat are tender and crisp.Elegant precious mushroom contains rich in protein, carbohydrate, unrighted acid, vitamin, folic acid, also contains constant and the trace elements such as more potassium, phosphorus, sodium, magnesium, iron, calcium.In elegant precious massee fruiting bodies, containing 18 seed amino acids, wherein aspartic acid and content of glutamic acid are higher, surpass 2g/100g; And the content of lysine, leucine, isoleucine, valine, phenylalanine, these several essential amino acids of threonine also surpasses 1g/100g.Elegant precious mushroom has its distinctive edible quality, unique flavor, and delicate fragrance is strong, and quality densification is tender and crisp, and stem fibrosis is low, and mouthfeel is smooth, and elegant precious mushroom has deep processing taste advantage preferably.

Hickory chick Morchella esculenta, has another name called delicious hickory chick, sheep belly, positive sparrow bacterium, honeycomb mushroom, sheep tripe dish, sheep tripe mushroom etc.Hickory chick is the general name of hickory chick kind morchella all kinds, is universally acknowledged a kind of preciousness, rare edible and medicinal fungi, is good vegetables, is again good medicine.China comes from the Ming Dynasty to the record of hickory chick, in the wide bacterium spectrum of the < < > > of Ming Dynasty Pan's perseverance work just relevant for the record of hickory chick.Hickory chick all has very strong accumulation ability to mineral matter element, and mineral matter element is one of important component of hickory chick, and in hickory chick, the content of Ca, Al, K, Mg, Na, Fe is all very high.Total amino acid content in hickory chick is at 15.12%-20.74%, and wherein 7 seed amino acids of needed by human account for the 35.10%-37.99% of amino acid weight.In addition, in hickory chick, also contain several special acids, as cis-3-amino-L-PROLINE, 2-aminoisobutyric acid, 2,4-triamido isobutyric acid, these special acids all have flavour.According to surveying and determination, in the every 100g dry product of hickory chick, contain protein 25.34g, crude fat 4.40g, carbohydrate (carbohydrate) 39.7g, pantothenic acid 8.27mg, orotic acid .93mg, vitamin B2 24.6mg, nicotinic acid 82.0mg, pyridoxamine 5.8mg, biotin 0.75mg, folic acid 3.48mg, cobalamin 0.00362mg, is all better than other edible mushrooms.Modern pharmacological research shows, hickory chick has multiple pharmacological function, as antibacterial activity, antioxidation activity, beauty treatment whitening effect, has especially immunoregulation effect.

Russula vinosa Russula griseocarnosa, has another name called DAHONGGU, great Zhu mushroom, bright red gill fungus, bright red bacterium, russule, true russule, kermes mushroom, red vertebra bacterium etc.Russula vinosa is not only delicious, the wild mushroom of nutrition and health care especially, Russula vinosa not only has food therapy effect, and be delicious dish, the logical will > > in < < eight Fujian lists in Russula vinosa and mushroom, auricularia auriculajudae together in " consuming goods " " vegetables it ", illustrates that Russula vinosa has had long history as dish.Modern scientific research has also confirmed that Russula vinosa is not only rich in multiple essential amino acid, polysaccharide, aliphatic acid, and really to recovering rat blood loss anemia, has remarkable effect, reduces in addition cholesterol, protects liver health care and anticancer texts.The herbal > > of < < China records Russula vinosa tool and " nourishes blood, by the stasis of blood, dispel the wind.The main deficiency of blood is sallow, prolonged lochia, joint pain " etc. function.Product prospect as Russula vinosa deep processing is very tempting.

Beneficial effect of the present invention

The grain that the present invention uses is the schlempe of rice wine brewing, color and luster is red gorgeous, contain aroma, the good condiment of a kind of pickled edible mushroom, through its low temperature, extract juice and make concentrated seasoning juice with high-quality extra dry red wine glucose and flavoring again, adopt vacuum and normal pressure in conjunction with edible mushroom is flooded, can make mushroom meat can absorb more comprehensively, equably flavor enhancement fragrance, and the bright and clean free from admixture of mushroom meat surface, quality is soft tender crisp, lubricated, good palatability, had both retained the intrinsic quality of mushroom body, had increased again the useful seasoning effect of flavoring substance.The inventive method, can be prepared into different seasoning fragrance for the demand of different consumer tastes, can meet more eaters' demand.Product thalline is different according to the intrinsic color of edible mushroom, form different appearance colours, white mushroom goods thalline color and luster pinkiness, brown mushroom goods thalline color and luster are brownish red, because the color difference of mushroom body has formed the difference in appearance of aesthetic feeling, there is tempting characteristic style attractive in appearance, the edible fungus flavor flavour of food products that claim 1 makes is unique, taste sweet-smelling, free from extraneous odour, quality is soft tender crisp, high resilience, mouthfeel is pleasant, opens bag instant, will become a kind of saucer delicacies of restaurant feast that facilitates fashion and the fashion of the people family's dining table pickles of going with rice or bread.

Method according to claim 2 is also the edible mushroom after pickled, adopt vacuum and low temperature oil bath dehydration, make finished product water content < 4%, make edible fungus flavor leisure food, the product delicious and crisp of making, chew without slag, mouthfeel is crisp fragrant, and people preferably travel outdoors, field work person carries, a kind of leisure snacks of fashion multi-flavour is not only provided to people, has also made people have more chance to have benefited from the useful nourishing effect of edible mushroom.

Method according to claim 3, also be the edible mushroom after pickled, adopt vacuum puffed tank to carry out expanding treatment, obtain edible fungus flavor dilated food, a kind of edible mushroom new product of suitable own taste can be provided to the customer group who does not like fried food, because expanded thalline is easy to digest, chew leicht fallen D/A, the old masses' preferably is edible.

Preparation method of the present invention is simple, easy operating, pollution-free, suitability for industrialized production, and the product of preparation can be applicable to popular taste demand, suitable all kinds of crowds' consumption, product has good market prospects.

The specific embodiment

The following embodiment enumerating according to the present invention further illustrates of the present invention, but not is of the present invention whole.

Embodiment 1

The edible fungus flavor food of preparing to step (seven) according to the step () of preparation method described in the claims in the present invention 1, the mushroom sheet of 0.3 cm thick that wherein in step (), edible mushroom cuts with agaricus bisporus, in step (two), be wherein that mushroom sheet is dropped into and to be contained in the aqueous solution of disodium ethylene diamine tetraacetate that weight ratio is 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05%, in 100 ℃ of blanching 8min processing that completes, in step (three), be wherein that the mushroom sheet after completing is packed in nylon net bag, with drier, dry draining 3 times, be less than 65% to water content, wherein step (four) flavor maceration extract allotment is to get the vinasse 100g that brewages red wine to add water 1200g, after soak at room temperature 1h, heat 35 ℃ of insulation 7h, coarse filtration, with 600 order industrial filter cloths, filter to get filtrate again, get again flavored condiment 500 order powder (as salt 50g, Chinese prickly ash 20g, anistree 10g, cassia bark 10g, cloves 5g, ginger 10g, tsaoko 10g, nutmeg 10g, dried orange peel 15g, fennel seeds 5g, chickens' extract 5g) 150g adds after water 2250g soak at room temperature 5h, 1.5h is boiled in heating, after coarse filtration, with 600 order industrial filter cloths, filter to get filtrate again, two kinds of filtrates are mixed into the heating of pot temperature fire and are concentrated into 800g inspissated juice, after letting cool from fire, add again high-quality claret 200g, adjustment is settled to 1000g local flavor maceration extract, wherein dipping is that local flavor maceration extract 1000g that the mushroom sheet 1000g after dehydration in step (three) is made with step (four) mixes and is preheated to 90 ℃ in step (five), enter the inherent vacuum of vacuum tank and be 0.083MPa, holding temperature 86 ℃, vacuumize after 180min, more than continuing dipping 48h again under normal pressure and temperature, and then together with the remaining liquid of dipping, pour in the lump material in jacketed pan Steam Heating and boil 15min, pull out and drain, in step (six), be wherein the mushroom sheet after draining to be got express developed to the liquid stain of removing mushroom sheet surface adhesion with water recently distilled, and then use hot blast drying surface moisture, in step (seven), be wherein to dry up the mushroom sheet of moisture, after adopting polyethylene packaging bag to vacuumize, pack, sterilization 25min in 100 ℃ of boiling water, is immediately placed in the clear water that flows cooling after sterilization, take out and clean a bag face moisture with gauze, obtains.

Embodiment 2

The edible fungus flavor food of preparing to step (seven) according to the step () of preparation method described in the claims in the present invention 1, the mushroom bar of 0.4 centimetre wide that wherein edible mushroom cuts stem and cap respectively with flat mushroom in step (); In step (two), be wherein that mushroom bar is dropped into and to be contained in the aqueous solution of disodium ethylene diamine tetraacetate that weight ratio is 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05%, in 95 ℃ of blanching 12min processing that completes; In step (three), be wherein that the mushroom bar after completing is packed in nylon net bag, with drier, dry draining 3 times, be less than 65% to water content; Wherein step (four) flavor maceration extract allotment is to get the vinasse 150g that brewages red wine to add water 1800g, after soak at room temperature 1h, heats after 45 ℃ of insulation 5h coarse filtration, then with 600 order industrial filter cloths filtrations, obtains filtrate; Get again flavored condiment 800 order fine powders (as salt 100g, capsicum 50g, Chinese prickly ash 30g, pepper 10g, cloves 5g, sodium glutamate 5g) 200g, add after water 3000g soak at room temperature 3h, 2h is boiled in heating, after coarse filtration, then filter to get filtrate with 600 order industrial filter cloths, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add high-quality claret 200g, adjust and be settled to 1000g local flavor maceration extract; Wherein dipping is that local flavor maceration extract 1000g that the mushroom bar 1000g after dehydration in step (three) is made with step (four) mixes and is preheated to after 85 ℃ in step (five), enter the inherent vacuum of vacuum tank and be 0.092MPa, holding temperature 82 ℃, vacuumize after 240min, under normal pressure and temperature, continue again dipping 48h, and then together with the remaining liquid of dipping, pour in the lump material in jacketed pan Steam Heating and boil 15min, pull out and drain; In step (six), be wherein the mushroom bar after draining to be got express developed to the liquid stain of removing mushroom bar surface adhesion with water recently distilled, and then use hot blast drying surface moisture; In step (seven), be wherein to dry up the mushroom bar of moisture, after adopting polyethylene packaging bag to vacuumize, pack, sterilization 25min in 100 ℃ of boiling water, is immediately placed in the clear water that flows cooling after sterilization, take out and clean a bag face moisture with gauze, obtains.

Embodiment 3

The edible fungus flavor food of preparing to step (seven) according to the step () of preparation method described in the claims in the present invention 1, the mushroom bar that length that wherein edible mushroom cuts with asparagus in step () is 4 centimetres; In step (two), be wherein that mushroom bar is dropped into and to be contained in the aqueous solution of disodium ethylene diamine tetraacetate that weight ratio is 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05%, in 100 ℃ of blanching 10min processing that completes; In step (three), be wherein that the mushroom bar after completing is packed in nylon net bag, with drier, dry draining 3 times, be less than 65% to water content; Wherein step (four) flavor maceration extract allotment is to get the vinasse 200g that brewages red wine to add water 2400g, after soak at room temperature 2h, heats 40 ℃ of insulation 6h, after coarse filtration, then with 600 order industrial filter cloths filtrations, obtains filtrate; Get again flavored condiment 600 order fine powders (as salt 30g, white granulated sugar 100g, citric acid 3g, five-spice powder 15g, sodium glutamate 2g) 150g, add after water 2250g soak at room temperature 3h, 1.5h is boiled in heating, after coarse filtration, then filter to get filtrate with 600 order industrial filter cloths, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add high-quality claret 200g, adjust and be settled to 1000g local flavor maceration extract; Wherein dipping is that local flavor maceration extract 900g that the mushroom bar 1000g after dehydration in step (three) is made with step (four) mixes and is preheated to after 90 ℃ in step (five), enter the inherent vacuum of vacuum tank and be 0.09MPa, holding temperature 85 ℃, vacuumize after 200min, under normal pressure and temperature, continue again dipping 48h, and then together with the remaining liquid of dipping, pour in the lump material in jacketed pan Steam Heating and boil 15min, pull out and drain; In step (six), be wherein the mushroom bar after draining to be got express developed to the liquid stain of removing mushroom bar surface adhesion with water recently distilled, and then use hot blast drying surface moisture; In step (seven), be wherein to dry up the mushroom bar of moisture, after adopting polyethylene packaging bag to vacuumize, pack, sterilization 25min in 100 ℃ of boiling water, is immediately placed in the clear water that flows cooling after sterilization, take out and clean a bag face moisture with gauze, obtains.

Embodiment 4

The edible fungus flavor food of preparing to step (seven) according to the step () of preparation method described in the claims in the present invention 1, the mushroom fourth that wherein in step (), edible mushroom cuts by the cruciate flower skill in using a kitchen knife in cookery with straw mushroom; In step (two), be wherein that mushroom fourth is dropped into and to be contained in the aqueous solution of disodium ethylene diamine tetraacetate that weight ratio is 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05%, in 98 ℃ of blanching 9min processing that completes; In step (three), be wherein that the mushroom fourth after completing is packed in nylon net bag, with drier, dry draining 3 times, be less than 65% to water content; Wherein step (four) flavor maceration extract allotment is to get the vinasse 150g that brewages red wine to add water 1800g, after soak at room temperature 4h, heats 40 ℃ of insulation 1.5h, after coarse filtration, then with 600 order industrial filter cloths filtrations, obtains filtrate; Get again flavored condiment 100 order fine powders (as salt 50g, Chinese prickly ash 30g, sodium glutamate 5g, anistree 20g, ginger 20g) 125g, add after water 1815g soak at room temperature 5h, 2h is boiled in heating, after coarse filtration, adds the 60g that makes soy sauce, with 600 order industrial filter cloths, filter to get filtrate again, two kinds of filtrates are mixed into pot, and the heating of temperature fire is concentrated into 800g inspissated juice, from fire, lets cool, add again high-quality claret 200g, adjust and be settled to 1000g local flavor maceration extract; Wherein dipping is that local flavor maceration extract 1000g that the mushroom fourth 1000g after dehydration in step (three) is made with step (four) mixes and is preheated to after 85 ℃ in step (five), enter the inherent vacuum of vacuum tank and be 0.086MPa, holding temperature 83 ℃, vacuumize after 220min, under normal pressure and temperature, continue again dipping 48h, and then together with the remaining liquid of dipping, pour in the lump material in jacketed pan Steam Heating and boil 15min, pull out and drain; In step (six), be wherein the mushroom fourth after draining to be got express developed to the liquid stain of removing mushroom fourth surface adhesion with water recently distilled, and then use hot blast drying surface moisture; In step (seven), be wherein to dry up the mushroom fourth of moisture, after adopting polyethylene packaging bag to vacuumize, pack, sterilization 25min in 100 ℃ of boiling water, is immediately placed in the clear water that flows cooling after sterilization, take out and clean a bag face moisture with gauze, obtains.

Embodiment 5

The edible fungus flavor food of preparing to step (ten) according to the step () of preparation method described in the claims in the present invention 2, the mushroom sheet of 0.3 cm thick that wherein in step (), edible mushroom cuts with pleurotus eryngii; In step (two), be wherein that mushroom sheet is dropped into and to be contained in the aqueous solution of disodium ethylene diamine tetraacetate that weight ratio is 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05%, in 100 ℃ of blanching 12min processing that completes; In step (three), be wherein that the mushroom sheet after completing is packed in nylon net bag, with drier, dry draining 3 times, be less than 65% to water content; Wherein step (four) flavor maceration extract allotment is to get the vinasse 200g that brewages red wine to add water 2400g, after soak at room temperature 2.5h, heats 40 ℃ of insulation 6h, after coarse filtration, again with 600 order industrial filter cloths filtrations, obtains filtrate; Get again flavor enhancement 600 order fine powders (as black tea 50g, Arabinose 120g, citric acid 10g) 180g, add water 3000g, after soak at room temperature 4h, 2h is boiled in heating, after coarse filtration, with 600 order industrial filter cloths, filter again, obtain filtrate, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add high-quality claret 200g, adjust and be settled to 1000g local flavor maceration extract; Wherein dipping is that local flavor maceration extract 1000g that the mushroom sheet 1000g after dehydration in step (three) is made with step (four) mixes and is preheated to after 90 ℃ in step (five), enter the inherent vacuum of vacuum tank and be 0.092MPa, holding temperature 85 ℃, vacuumize after 240min, under normal pressure and temperature, continue again dipping 48h, and then together with the remaining liquid of dipping, pour in the lump material in jacketed pan Steam Heating and boil 15min, pull out and drain; In step (six), be wherein the mushroom sheet after draining to be got express developed to the liquid stain of removing mushroom sheet surface adhesion with water recently distilled, and then use hot blast drying surface moisture; In step (seven), be wherein by safflower seed oil employing vacuum, to be 0.096MPa by the mushroom sheet that dries up surface moisture, 98 ℃ of oil temperatures, carrying out oil bath dehydration 13min, is wherein after oil bath dehydration, in rotating speed, to be that 1000r/min carries out centrifugation de-oiling 5min in step (eight); In step (nine), be wherein that the mushroom sheet after de-oiling is spread out on table top, with fan, blow on to room temperature and carry out cooling; In step (ten), be wherein by cooled mushroom sheet, adopt aluminum foil compound bag nitrogen-filled seal, packing, obtain edible fungus flavor leisure food; Finished product water content < 4%.

Embodiment 6

The edible fungus flavor food of preparing to step (ten) according to the step () of preparation method described in the claims in the present invention 2, the mushroom sheet of 0.4 cm thick that wherein in step (), edible mushroom cuts with pleurotus eryngii; In step (two), be wherein that mushroom sheet is dropped into and to be contained in the aqueous solution of disodium ethylene diamine tetraacetate that weight ratio is 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05%, in 100 ℃ of blanching 12min processing that completes; In step (three), be wherein that the mushroom sheet after completing is packed in nylon net bag, with drier, dry draining 3 times, be less than 65% to water content; Wherein step (four) flavor maceration extract allotment is to get the vinasse 150g that brewages red wine to add water 1800g, after soak at room temperature 3h, heats 35 ℃ of insulation 7h, after coarse filtration, again with 600 order industrial filter cloths filtrations, obtains filtrate; Get again flavor enhancement 500 order fine powders (as salt 30g, Chinese prickly ash 50g, capsicum 50g, cumin 5g, pepper 10g, white granulated sugar 10g, sodium glutamate 5g) 160g, add water 2400g, after soak at room temperature 5h, 1.5h is boiled in heating, after coarse filtration, with 600 order industrial filter cloths, filter again, obtain filtrate, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add high-quality claret 200g, adjust and be settled to 1000g local flavor maceration extract; Wherein dipping is that local flavor maceration extract 800g that the mushroom sheet 1000g after dehydration in step (three) is made with step (four) mixes and is preheated to after 85 ℃ in step (five), enter the inherent vacuum of vacuum tank and be 0.09MPa, holding temperature 83 ℃, vacuumize after 200min, under normal pressure and temperature, continue again dipping 48h, and then together with the remaining liquid of dipping, pour in the lump material in jacketed pan Steam Heating and boil 15min, pull out and drain; In step (six), be wherein the mushroom sheet after draining to be got express developed to the liquid stain of removing mushroom sheet surface adhesion with water recently distilled, and then use hot blast drying surface moisture; In step (seven), be wherein by maize germ oil employing vacuum, to be 0.088MPa by the mushroom sheet that dries up surface moisture, 95 ℃ of oil temperatures, carrying out oil bath dehydration 15min, is wherein after oil bath dehydration, in rotating speed, to be that 1000r/min carries out centrifugation de-oiling 5min in step (eight); In step (nine), be wherein that the mushroom sheet after de-oiling is spread out on table top, with fan, blow on to room temperature and carry out cooling; In step (ten), be wherein by cooled mushroom sheet, adopt aluminum foil compound bag nitrogen-filled seal, packing, obtain edible fungus flavor leisure food; Finished product water content < 4%.

Embodiment 7

The edible fungus flavor food of preparing to step (ten) according to the step () of preparation method described in the claims in the present invention 2, the wide mushroom bar that is about 0.3 centimetre that wherein edible mushroom cuts stem and cap respectively with Pleurotus nebrodensis in step (); In step (two), be wherein that mushroom bar is dropped into and to be contained in the aqueous solution of disodium ethylene diamine tetraacetate that weight ratio is 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05%, in 95 ℃ of blanching 10min processing that completes; In step (three), be wherein that the mushroom bar after completing is packed in nylon net bag, with drier, dry draining 3 times, be less than 65% to water content; Wherein step (four) flavor maceration extract allotment is to get the vinasse 100g that brewages red wine to add water 1200g, after soak at room temperature 1h, heats 40 ℃ of insulation 6h, after coarse filtration, again with 600 order industrial filter cloths filtrations, obtains filtrate; Get again flavor enhancement 700 order fine powders (as chrysanthemum 80g, white granulated sugar 100g, citric acid 20g) 200g, add water 3000g, after soak at room temperature 3h, 1.5h is boiled in heating, after coarse filtration, with 600 order industrial filter cloths, filter again, obtain filtrate, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add high-quality claret 200g, adjust and be settled to 1000g local flavor maceration extract; Wherein dipping is that local flavor maceration extract 1000g that the mushroom bar 1000g after dehydration in step (three) is made with step (four) mixes and is preheated to after 90 ℃ in step (five), enter the inherent vacuum of vacuum tank and be 0.083MPa, holding temperature 86 ℃, vacuumize after 180min, under normal pressure and temperature, continue again dipping 48h, and then together with the remaining liquid of dipping, pour in the lump material in jacketed pan Steam Heating and boil 15min, pull out and drain; In step (six), be wherein the mushroom bar after draining to be got express developed to the liquid stain of removing mushroom bar surface adhesion with water recently distilled, and then use hot blast drying surface moisture; In step (seven), be wherein by rapeseed oil employing vacuum, to be 0.086MPa by the mushroom bar that dries up surface moisture, 88 ℃ of oil temperatures, carry out oil bath dehydration 18min, in step (eight), are wherein after oil bath dehydration, in rotating speed, to be that 1000r/min carries out centrifugation de-oiling 5min; In step (nine), be wherein that the mushroom bar after de-oiling is spread out on table top, with fan, blow on to room temperature and carry out cooling; In step (ten), be wherein by cooled mushroom bar, adopt aluminum foil compound bag nitrogen-filled seal, packing, obtain edible fungus flavor leisure food; Finished product water content < 4%.

Embodiment 8

The edible fungus flavor food of preparing to step (seven) according to the step () of preparation method described in the claims in the present invention 2, each mushroom fourth of 1 centimetre of the length and width that wherein in step (), edible mushroom cuts with mushroom; In step (two), be wherein that mushroom fourth is dropped into and to be contained in the aqueous solution of disodium ethylene diamine tetraacetate that weight ratio is 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05%, in 95 ℃ of blanching 12min processing that completes; In step (three), be wherein that the mushroom fourth after completing is packed in nylon net bag, with drier, dry draining 3 times, be less than 65% to water content; Wherein step (four) flavor maceration extract allotment is to get the vinasse 180g that brewages red wine to add water 2160g, and soak at room temperature, after 2 days, heats 35 ℃ of insulation 7h, after coarse filtration, again with 600 order industrial filter cloths filtrations, obtains filtrate; Get again flavor enhancement 800 order fine powders (as cumin 50g, capsicum 100g, salt 30g, sodium glutamate 10g, Sodium Inosinate 0.2g) 190.2g, add water 2853g, after soak at room temperature 5h, 1.5h is boiled in heating, after coarse filtration, with 600 order industrial filter cloths, filter again, obtain filtrate, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add high-quality claret 200g, adjust and be settled to 1000g local flavor maceration extract; Wherein dipping is that local flavor maceration extract 850g that the mushroom fourth 1000g after dehydration in step (three) is made with step (four) mixes and is preheated to after 90 ℃ in step (five), enter the inherent vacuum of vacuum tank and be 0.085MPa, holding temperature 85 ℃, vacuumize after 190min, under normal pressure and temperature, continue again dipping 48h, and then together with the remaining liquid of dipping, pour in the lump material in jacketed pan Steam Heating and boil 15min, pull out and drain; In step (six), be wherein the mushroom fourth after draining to be got express developed to the liquid stain of removing mushroom fourth surface adhesion with water recently distilled, and then use hot blast drying surface moisture; In step (seven), be wherein by sesame oil employing vacuum, to be 0.087MPa by the mushroom fourth that dries up surface moisture, 96 ℃ of oil temperatures, carry out oil bath dehydration 15min, in step (eight), are wherein after oil bath dehydration, in rotating speed, to be that 1000r/min carries out centrifugation de-oiling 5min; In step (nine), be wherein that the mushroom fourth after de-oiling is spread out on table top, with fan, blow on to room temperature and carry out cooling; In step (ten), be wherein by cooled mushroom fourth, adopt aluminum foil compound bag nitrogen-filled seal, packing, obtain edible fungus flavor leisure food; Finished product water content < 4%.

Embodiment 9

The edible fungus flavor food of preparing to step (eight) according to the step () of preparation method described in the claims in the present invention 3, the mushroom sheet of thick 0.3 centimetre that wherein in step (), edible mushroom cuts with straw mushroom; In step (two), be wherein that mushroom sheet is dropped into and to be contained in the aqueous solution of disodium ethylene diamine tetraacetate that weight ratio is 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05%, in 95 ℃ of blanching 8min processing that completes; In step (three), be wherein that the mushroom sheet after completing is packed in nylon net bag, with drier, dry draining 3 times, be less than 65% to water content; Wherein step (four) flavor maceration extract allotment is to get the vinasse 100g that brewages red wine to add water 1200g, after soak at room temperature 3h, heats 35 ℃ of insulation 5h, after coarse filtration, again with 600 order industrial filter cloths filtrations, obtains filtrate; Get again flavor enhancement 500 order fine powders (as green tea 80g, xylitol 100g, citric acid 10g) 190g, add water 2850g, after soak at room temperature 3h, 1.5h is boiled in heating, after coarse filtration, with 600 order industrial filter cloths, filter again, obtain filtrate, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add high-quality claret 200g, adjust and be settled to 1000g local flavor maceration extract; Wherein dipping is that local flavor maceration extract 1000g that the mushroom sheet 1000g after dehydration in step (three) is made with step (four) mixes and is preheated to after 85 ℃ in step (five), enter the inherent vacuum of vacuum tank and be 0.084MPa, holding temperature 82 ℃, vacuumize after 220min, under normal pressure and temperature, continue again dipping 48h, and then together with the remaining liquid of dipping, pour in the lump material in jacketed pan Steam Heating and boil 15min, pull out and drain; In step (six), be wherein the mushroom sheet after draining to be got express developed to the liquid stain of removing mushroom sheet surface adhesion with water recently distilled, insert in dryer, in 55 ℃ of low temperature hot-air seasonings to water content below 15%; In step (seven), be wherein that inserting in vacuum puffed tank is 75 ℃ in temperature by the mushroom sheet after drying, vacuum 0.098MPa carries out expanded 12min; In step (eight), be wherein by expanded good through cooling mushroom sheet, adopt polyethylene packaging bag to fill nitrogen, pack, obtain edible fungus flavor dilated food; Product water content is less than 5%.

Embodiment 10

The edible fungus flavor food of preparing to step (eight) according to the step () of preparation method described in the claims in the present invention 3, each mushroom fourth of 1 centimetre of the length and width that wherein in step (), edible mushroom cuts with mushroom; In step (two), be wherein that mushroom fourth is dropped into and to be contained in the aqueous solution of disodium ethylene diamine tetraacetate that weight ratio is 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05%, in 100 ℃ of blanching 8min processing that completes; In step (three), be wherein that the mushroom fourth after completing is packed in nylon net bag, with drier, dry draining 3 times, be less than 65% to water content; Wherein step (four) flavor maceration extract allotment is to get the vinasse 150g that brewages red wine to add water 1800g, after soak at room temperature 1.5h, heats 40 ℃ of insulation 5h, after coarse filtration, then with 600 order industrial filter cloths filtrations, obtains filtrate; Get again flavor enhancement 800 order fine powders (as salt 50g, Chinese prickly ash 10g, five-spice powder 10g, ginger 10g, cumin 10g, capsicum 20g, tsaoko 10g, Chinese cassia tree 10g, fennel seeds 10g, Radix Glycyrrhizae 5g, dried orange peel 10g, sodium glutamate 5g) 160g and add water 2400g, after soak at room temperature 4h, 2h is boiled in heating, after coarse filtration, with 600 order industrial filter cloths, filter again, obtain filtrate, two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, add again high-quality claret 200g, adjust and be settled to 1000g local flavor maceration extract; Wherein dipping is that local flavor maceration extract 1000g that the mushroom fourth 1000g after dehydration in step (three) is made with step (four) mixes and is preheated to after 88 ℃ in step (five), enter the inherent vacuum of vacuum tank and be 0.091MPa, holding temperature 85 ℃, vacuumize 190min, under normal pressure and temperature, continue again dipping 48h, and then together with the remaining liquid of dipping, pour in the lump material in jacketed pan Steam Heating and boil 15min, pull out and drain; In step (six), be wherein the mushroom fourth after draining to be got express developed to the liquid stain of removing mushroom fourth surface adhesion with water recently distilled, insert in dryer, in 60 ℃ of low temperature hot-air seasonings to water content below 15%; In step (seven), be wherein that inserting in vacuum puffed tank is 80 ℃ in temperature by the mushroom fourth after drying, vacuum 0.096MPa carries out expanded 10min; In step (eight), be wherein by expanded good through cooling mushroom fourth, adopt aluminum foil composite packaging bag to fill nitrogen, pack and obtain edible fungus flavor dilated food; Product water content is less than 5%.

Embodiment 11

The edible fungus flavor food of preparing to step (eight) according to the step () of preparation method described in the claims in the present invention 3, wherein in step (), edible mushroom cuts the mushroom sheet of 0.3 cm thick with pleurotus eryngii; In step (two), be wherein that mushroom sheet is dropped into and to be contained in the aqueous solution of disodium ethylene diamine tetraacetate that weight ratio is 1% salt, 0.1% vitamin C, 0.2% citric acid and 0.05%, in 100 ℃ of blanching 12min processing that completes; In step (three), be wherein that the mushroom sheet after completing is packed in nylon net bag, with drier, dry draining 3 times, be less than 65% to water content; Wherein step (four) flavor maceration extract allotment is to get the vinasse 200g that brewages red wine to add water 2400g, after soak at room temperature 3h, heats 45 ℃ of insulation 5h, after coarse filtration, then with 600 order industrial filter cloths filtrations, obtains filtrate; Get again flavor enhancement 100 order fine powders (as folium lycii 50g, white granulated sugar 100g, citric acid 3g, malic acid 2g) 155g and add water 2325g, after soak at room temperature 3h, 1.5h is boiled in heating, after coarse filtration, then filters with 600 order industrial filter cloths, obtain filtrate, two kinds of filtrates are mixed into pot, and the heating of temperature fire is concentrated into 800g inspissated juice, from fire, lets cool, add again high-quality claret 200g, adjust and be settled to 1000g local flavor maceration extract; Wherein dipping is that local flavor maceration extract 1000g that the mushroom sheet 1000g after dehydration in step (three) is made with step (four) mixes and is preheated to after 90 ℃ in step (five), enter the inherent vacuum of vacuum tank and be 0.083MPa, holding temperature 86 ℃, vacuumize 240min, under normal pressure and temperature, continue again dipping 48h, and then together with the remaining liquid of dipping, pour in the lump material in jacketed pan Steam Heating and boil 15min, pull out and drain; In step (six), be wherein the mushroom sheet after draining to be got express developed to the liquid stain of removing mushroom sheet surface adhesion with water recently distilled, insert in dryer, in 65 ℃ of low temperature hot-air seasonings to water content below 15%; In step (seven), be wherein that inserting in vacuum puffed tank is 80 ℃ in temperature by the mushroom sheet after drying, vacuum 0.090MPa carries out expanded 15min; In step (eight), be wherein by expanded good through cooling mushroom sheet, adopt aluminum foil composite packaging bag to fill nitrogen, pack, obtain edible fungus flavor dilated food; Product water content is less than 5%.

Claims (12)

1. a preparation method for edible fungus flavor food, is characterized in that, comprises following processing step:

Step (one) raw material is processed

Selection is without insect pest, without mildew and rot fresh food bacterium, pick up decontamination, the mushroom pin of pruning, with mobile clear water, rinse and remove silt and impurity, drag for again in the lemon aqueous acid of the salt that contains weight ratio 1% and 0.2% after submergence rinsing, pull out, after draining away the water, according to the size of edible mushroom, be cut into mushroom sheet or mushroom bar or mushroom fourth;

Step (two) blanching completes

The mushroom sheet cutting or mushroom bar or mushroom fourth are dropped in the aqueous solution of disodium ethylene diamine tetraacetate of the salt that contains percentage by weight 1%, 0.1% vitamin C, 0.2% citric acid and 0.05%, heat 95-100 ℃ of blanching 8-12min, carry out the blanching processing that completes;

Step (three) dehydration

Mushroom sheet after processing completing or mushroom bar or mushroom fourth are first placed in ventilation makes it be cooled to normal temperature, then packs in nylon net bag, is placed in drier and drains thalline moisture, repeats to dry draining 3 times, to moisture, is less than 65%, standby;

The allotment of step (four) local flavor maceration extract

Get the vinasse 100-200g that brewages red wine and add 12 times, water, after soak at room temperature 1-3h, heat after 35-45 ℃ of insulation 5-7h coarse filtration with 600 order industrial filter cloths filtrations, obtain filtrate; Get again flavored condiment 150-200g, add 15 times, water, after soak at room temperature 3-5h, heating is filtered with 600 order industrial filter cloths after boiling 1.5-2h coarse filtration again, obtains filtrate, and two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add claret 200g, adjust and be settled to 1kg local flavor maceration extract;

Step (five) dipping

The local flavor maceration extract of the mushroom sheet by step (three) after processed or mushroom bar or mushroom fourth and step (four), by weight for the ratio of 1:0.8-1 is mixed and be preheated to after 85-90 ℃, insert and in vacuum tank, vacuumize impregnation process, condition is that vacuum is 0.083-0.092MPa, holding temperature is at 82-86 ℃, time 180-240min, then abolish vacuum, continue dipping 48h under normal pressure and temperature more than, after dipping finishes, then mushroom material is poured in stainless steel jacketed pan in the lump together with the remaining liquid of dipping, Steam Heating is boiled 15min, pull out, drain;

Step (six) is rinsed

With water recently distilled, get the mushroom material after draining express developed removal and stick to after surperficial maceration extract liquid stain, adopt hot blast drying mushroom material surface moisture;

Step (seven) packing, sterilization

By the mushroom sheet of hot blast drying surface moisture or mushroom bar or mushroom fourth, adopt respectively polyethylene or aluminum foil composite packaging bag, after vacuumizing and packing, be placed in 100 ℃ of boiling water sterilization 25min, be placed in again the clear water that flows cooling rapidly, take out and clean a bag face with gauze, make edible fungus flavor food.

2. a preparation method for edible fungus flavor food, is characterized in that, comprises following processing step:

Step (one) raw material is processed

Selection is without insect pest, without mildew and rot fresh food bacterium, pick up decontamination, the mushroom pin of pruning, with mobile clear water, rinse and remove silt and impurity, drag for again in the lemon aqueous acid of the salt that contains weight ratio 1% and 0.2% after submergence rinsing, pull out, after draining away the water, according to the size of edible mushroom, be cut into mushroom sheet or mushroom bar or mushroom fourth;

Step (two) blanching completes

The mushroom sheet cutting or mushroom bar or mushroom fourth are dropped in the aqueous solution of disodium ethylene diamine tetraacetate of the salt that contains percentage by weight 1%, 0.1% vitamin C, 0.2% citric acid and 0.05%, heat 95-100 ℃ of blanching 8-12min, carry out the blanching processing that completes;

Step (three) dehydration

Mushroom sheet after processing completing or mushroom bar or mushroom fourth are first placed in ventilation makes it be cooled to normal temperature, then packs in nylon net bag, is placed in drier and drains thalline moisture, repeats to dry draining 3 times, to moisture, is less than 65%, standby;

The allotment of step (four) local flavor maceration extract

Get the vinasse 100-200g that brewages red wine and add 12 times, water, after soak at room temperature 1-3h, heat after 35-45 ℃ of insulation 5-7h coarse filtration with 600 order industrial filter cloths filtrations, obtain filtrate; Get again flavored condiment 150-200g, add 15 times, water, after soak at room temperature 3-5h, heating is filtered with 600 order industrial filter cloths after boiling 1.5-2h coarse filtration again, obtains filtrate, and two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add claret 200g, adjust and be settled to 1kg local flavor maceration extract;

Step (five) dipping

The local flavor maceration extract of the mushroom sheet by step (three) after processed or mushroom bar or mushroom fourth and step (four), by weight for the ratio of 1:0.8-1 is mixed and be preheated to after 85-90 ℃, insert and in vacuum tank, vacuumize impregnation process, condition is that vacuum is 0.083-0.092MPa, holding temperature is at 82-86 ℃, time 180-240min, then abolish vacuum, continue dipping 48h under normal pressure and temperature more than, after dipping finishes, then mushroom material is poured in stainless steel jacketed pan in the lump together with the remaining liquid of dipping, Steam Heating is boiled 15min, pull out, drain;

Step (six) is rinsed

With water recently distilled, get the mushroom material after draining express developed removal and stick to after surperficial maceration extract liquid stain, adopt hot blast drying mushroom material surface moisture;

Step (seven) oil bath dehydration

By the mushroom sheet of hot blast drying surface moisture or mushroom bar or mushroom fourth, proceed in vacuum and low temperature oil bath dewaterer and carry out vacuum oil bath dehydration, wherein the condition of oil bath dehydration is that vacuum is 0.086-0.096MPa, oil temperature 88-98 ℃, time 13-18min;

Step (eight) de-oiling

After step (seven) oil bath has been dewatered, carry out built-in centrifugation de-oiling, wherein the condition of centrifugation de-oiling is that centrifugal rotational speed is 1000r/min, time 5min;

(9) are cooling for step

In step (eight), complete mushroom sheet or mushroom bar or the mushroom fourth after de-oiling, send into rapidly make-up room and spread on stainless steel table top, with fan, blow on to room temperature;

Step (ten) packing

By cooled mushroom sheet or mushroom bar or mushroom fourth, adopt respectively Polythene Bag or aluminum foil compound bag vacuum nitrogen to pack, make edible fungus flavor leisure food; Finished product water content is less than 4%.

3. a preparation method for edible fungus flavor food, is characterized in that, comprises following processing step:

Step (one) raw material is processed

Selection is without insect pest, without mildew and rot fresh food bacterium, pick up decontamination, the mushroom pin of pruning, with mobile clear water, rinse and remove silt and impurity, drag for again in the lemon aqueous acid of the salt that contains weight ratio 1% and 0.2% after submergence rinsing, pull out, after draining away the water, according to the size of edible mushroom, be cut into mushroom sheet or mushroom bar or mushroom fourth;

Step (two) blanching completes

The mushroom sheet cutting or mushroom bar or mushroom fourth are dropped in the aqueous solution of disodium ethylene diamine tetraacetate of the salt that contains percentage by weight 1%, 0.1% vitamin C, 0.2% citric acid and 0.05%, heat 95-100 ℃ of blanching 8-12min, carry out the blanching processing that completes;

Step (three) dehydration

Mushroom sheet after processing completing or mushroom bar or mushroom fourth are first placed in ventilation makes it be cooled to normal temperature, then packs in nylon net bag, is placed in drier and drains thalline moisture, repeats to dry draining 3 times, to moisture, is less than 65%, standby;

The allotment of step (four) local flavor maceration extract

Get the vinasse 100-200g that brewages red wine and add 12 times, water, after soak at room temperature 1-3h, heat after 35-45 ℃ of insulation 5-7h coarse filtration with 600 order industrial filter cloths filtrations, obtain filtrate; Get again flavored condiment 150-200g, add 15 times, water, after soak at room temperature 3-5h, heating is filtered with 600 order industrial filter cloths after boiling 1.5-2h coarse filtration again, obtains filtrate, and two kinds of filtrates are mixed into pot, the heating of temperature fire is concentrated into 800g inspissated juice, from fire, let cool, then add claret 200g, adjust and be settled to 1kg local flavor maceration extract;

Step (five) dipping

The local flavor maceration extract of the mushroom sheet by step (three) after processed or mushroom bar or mushroom fourth and step (four), by weight for the ratio of 1:0.8-1 is mixed and be preheated to after 85-90 ℃, insert and in vacuum tank, vacuumize impregnation process, condition is that vacuum is 0.083-0.092MPa, holding temperature is at 82-86 ℃, time 180-240min, then abolish vacuum, continue dipping 48h under normal pressure and temperature more than, after dipping finishes, then mushroom material is poured in stainless steel jacketed pan in the lump together with the remaining liquid of dipping, Steam Heating is boiled 15min, pull out, drain;

Step (six) is dried

Mushroom material after draining got express developed to remove with water recently distilled stick to after surperficial maceration extract liquid stain, insert in dryer, in 55-65 ℃ of low temperature hot-air seasoning to water content below 15%;

(7) are expanded for step

By mushroom sheet or mushroom bar or mushroom fourth after drying, to insert vacuum puffed tank and carry out expandedly, condition is that swelling temperature is 75-80 ℃, vacuum 0.088-0.098MPa, the expanded time is 10-15min;

Step (eight) packing

Mushroom sheet after expanded or mushroom bar or mushroom fourth, after suitable cooling, adopt polyethylene or aluminum foil composite packaging bag vacuum nitrogen, pack, and make edible fungus flavor dilated food; Product water content is less than 5%.

4. according to the preparation method of a kind of edible fungus flavor food described in claim 1 or 2 or 3, it is characterized in that, described edible mushroom is agaricus bisporus in edible mushroom class, straw mushroom, flat mushroom, mushroom, asparagus, Pleurotus nebrodensis, pleurotus eryngii, tea firewood mushroom, true Ji mushroom, meadow dried mushroom, Agaricus bitorqui, Stropharia rugoso-annulata, wizened mushroom, parasol mushroom, Albatrellus dispansus (Lloyd) Canf. & Gilb, black mushroom, Hericium erinaceus, HUAZIGU, Lepista sordida, grifola frondosus, red juice breast mushroom, Huang Jugu, Huang Liugu, pixie stool, collybia albuminosa, Jin Fugu, YUHUANGGU, dried mushroom, ferfas, halimasch, cepe, Fistulina hepatica (Schaeff.) Fr, the newborn bacterium of pine, matsutake, dicyclo mushroom, elegant precious mushroom, hickory chick, any one of Russula vinosa.

5. according to the preparation method of a kind of edible fungus flavor food described in claim 1 or 2 or 3, it is characterized in that, flavored condiment is savory agent, sweetener, acid, tasty agents, natural flavouring.

6. the preparation method of a kind of edible fungus flavor food according to claim 5, is characterized in that, described savory agent is salt, soy sauce, sweetener is white granulated sugar, brown sugar, maltose, D-sorbite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, steviol glycoside, Sucralose, xylitol, maltitol, honey, acid is citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar, tasty agents is sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, disodium succinate, chickens' extract, natural flavouring is Chinese prickly ash, pepper, anistree, ginger, green onion, garlic, capsicum, cumin, cassia bark, Chinese cassia tree, mustard, tsaoko, nutmeg, fructus amomi, cloves, galingal, the root of Dahurain angelica, fennel seeds, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, peach blossom, sanchi flower, rose, lilac, five-spice powder, curry powder, one or both in 13 perfume (or spice) and above any combination.

7. according to the preparation method of a kind of edible fungus flavor food described in claim 5 or 6, it is characterized in that, the perilla leaf in described natural flavouring, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.

8. according to the preparation method of a kind of edible fungus flavor food described in claim 5 or 6, it is characterized in that, the chrysanthemum in described natural flavouring, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, peach blossom, sanchi flower, rose, lilac are its dried flowers.

9. according to the preparation method of a kind of edible fungus flavor food described in claim 5 or 6, it is characterized in that, one or both of described savory agent, sweetener, acid, tasty agents, natural flavouring and combination arbitrarily above, solid matter except liquid substance, all should pulverize the application of 500-800 mesh sieve.

10. according to the preparation method of a kind of edible fungus flavor food described in claim 5 or 6, it is characterized in that, one or both of described savory agent, sweetener, acid, tasty agents, natural flavouring and combination arbitrarily above, solid matter except liquid substance, all should pulverize the application of 80-100 mesh sieve.

The preparation method of 11. a kind of edible fungus flavor food as claimed in claim 2, is characterized in that, described oil bath dehydration is all vegetable edible oils that meet the relevant edible oil standard of country with oil.

The preparation method of 12. a kind of edible fungus flavor food as claimed in claim 2, it is characterized in that, described vegetable edible oil is one or both and the above any combination thereof in peanut oil, soybean oil, sesame oil, Canola oil, palm oil, rice bran oil, maize germ oil, cottonseed oil, sunflower oil, camellia oil, Semen setariae oil, olive oil, safflower seed oil, walnut oil, rapeseed oil.