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Method for producing germinated grains of mushroom culture
专利权人:
변희석
发明人:
변주희
申请号:
KR2020110007915
公开号:
KR2020130001620U
申请日:
2011.08.30
申请国别(地区):
KR
年份:
2013
代理人:
摘要:
[Technical Field] The present invention was inoculated with a certain amount of mushroom fungi seedlings in a solid medium mixed with germinated brown rice, barley rice, wheat, and soybeans at a certain ratio to cultivate pure mushrooms and contain mushroom mycelium. [A task to be solved] The present invention absorbs medicinal ingredients by immersing grains in edible, medicinal plant brown sugar enzyme liquid or herbal extract to ferment the germinated grains, and then inoculates and inoculates solid mushroom spawn. The method of avoiding the destruction and transformation of grain effective nutrients, avoiding the costly inoculation method, and coating conventional functional ingredients on the grain surface had the disadvantage of depositing only a small amount of ingredients on the smooth grain surface. Mushroom rice containing the pharmacological components of enzymes, the specific components of germinated grains, and the nutrients of mushrooms, which absorb large amounts of chemicals into the grains by using the characteristics of the grains to absorb the moisture necessary for germination when the grains are soaked and germinated. To provide. [Solution solution] The present invention for achieving the above object is to prepare a plant enzyme solution or herbal medicine extract; Dipping and washing the washed grain in the enzyme solution; Fermenting cereals; Inoculating mushrooms with the grains and culturing; And it provides a method for producing a mushroom culture culture grains comprising the step of washing and drying the culture-complete grains. The present invention provides a method for producing mushroom mushrooms, mushrooms, ganoderma lucidum mushrooms, elder mushrooms, shiitake mushrooms, chaga or mushroom culture culture. The present invention provides a method for producing mushroom cultures, characterized in that the inoculation of the mushroom bacteria is 5 to 10% by weight with respect to the increased grain. Hereinafter, the content of the p
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