The fruiting bodies of Flammulina velutipes are generally small, mostly growing in bundles, and the meat is soft and elastic; The cap is spherical or oblate with a diameter of 65438 0.5-7 cm. There is a thin layer of colloid on the surface of the bottle cap, which is sticky when wet, white to yellowish brown. Mushroom meat is white, thick in the center, thin in the edge, with white or ivory folds, scattered, different in length, separated from the stalk or bent; The stalk is medium, 3.5-1.5cm long, 0.3-1.5cm in diameter, white or light brown, and hollow. Basidiospores are born on the solid layer of fungal folds. Spores are oval or pear-shaped (5.5-8×3.5-4.2μm), colorless and smooth.
Flammulina velutipes is delicious, nutritious and special. For a long time, there are many products developed with Flammulina velutipes as raw materials, which are mainly divided into fresh food and dishes, traditional and primary processed products, bioengineering and other high-tech deep-processing products.
Fresh food and dishes
Flammulina velutipes, as a kind of health-care vegetable, is mostly used for fresh food. Squeeze the water out of the fresh Flammulina velutipes, blanch it in a boiling water pot for a few minutes, and then take it out. It can be cold, fried, roasted, stewed, boiled, steamed or made into soup, and can also be used as an ingredient in meat dishes. Flammulina velutipes can be made into chicken breast mixed with Flammulina velutipes, fried shredded chicken with Flammulina velutipes, bean sprouts and bamboo shoots soup.
Traditional and primary processed products
The primary foods processed from Flammulina velutipes are canned Flammulina velutipes, Flammulina velutipes dew, low-sugar Flammulina velutipes preserved, Flammulina velutipes preserved, Flammulina velutipes oil, Flammulina velutipes jelly and so on. For example, dried Flammulina velutipes is rich in fragrance and bright in color, which is incomparable to other mushrooms; Canned Flammulina velutipes has crisp and sticky stems, clear soup color, light yellow color, sticky and unique. Flammulina velutipes was fermented by domesticated acidophilic lactic acid bacteria to make a lactic acid fermented Flammulina velutipes beverage, which has a certain health care effect on improving the intelligence of teenagers and nutrition of the elderly.
High-tech deep processing products such as bioengineering.
The above two kinds of products, such as fresh food and dishes, traditional and primary processed products, have low added value. If high-tech such as bioengineering is used to produce products with higher nutritional value and added value, their development prospects will be very broad.
It has the physiological characteristics of enhancing the immune function of the body. Flammulina velutipes fermentation broth can be used as raw material to make health care nutrient solution. A variety of essential amino acids, protein, polysaccharides, vitamins and trace elements contained in the fermentation broth and mycelium of Flammulina velutipes are used to make nutritious drinks, oral liquids or nutritional food additives, so that the nutritional components of the products are more comprehensive and reasonable, and the flavor and taste are unique. Deep processing and multi-level development are important ways to develop Flammulina velutipes production. Flammulina velutipes can also be used as raw materials to produce capsules, tablets, injections, oral liquids, granules and so on by using high and new technologies such as bioengineering. With the deepening of molecular biology and medical research and the further development of polysaccharide extraction technology, the physiological active substances of Flammulina velutipes mycelium rich in selenium, iodine and zinc can be used to develop special functional health care drugs, improve human immune function and achieve the purpose of preventing and treating diseases.