Chapter 19 Section 4 By-products

Most of the by-products listed here refer to forest by-products, such as edible fungus black fungus, white fungus, mushrooms, shiitake mushrooms, straw mushrooms, Hericium erinaceus, bamboo fungus, etc.Edible fungi were originally an important wild forest resource in my country, and fungus, Hericium erinaceus, and shiitake mushrooms are famous "mountain treasures".More than 320 kinds of wild edible fungi have been found in China, and their quantity and variety rank among the top in the world.It is not only a delicacy, but also contains amino acids, unsaturated fatty acids, multivitamins and polysaccharides with anticancer activity, which can regulate human metabolism. It is a health food for lowering cholesterol, high blood pressure and high blood fat.At present, my country has cultivated more than 50 kinds of artificial edible fungi in order to expand the resources of edible fungi, and the total output accounts for 1/5 of the world. It is exported to Southeast Asian countries, Hong Kong, Macao, and even exported to Europe and the United States every year. It is very popular in the international market. .

In addition, Fa Cai belongs to the algae plant, and it is also a traditional Chinese export native product.Bracken is a common fern family and has been regarded as a "pollution-free" health food in recent years.Asparagus is a herbaceous plant of Liliaceae, and it is also a delicious food that is sold well in Chinese and foreign markets. Black fungus Black fungus, commonly known as black cabbage, is a larger edible fungus and belongs to the family Agaricaceae in plant taxonomy.Black fungus is rich in nutrition, the meat is thick, smooth and delicious. It has the reputation of "meat among vegetarians" and has medicinal and health care functions.In the international market, China's black fungus ranks first in the world's export volume. It is a traditional native product exported by China and is mainly sold to Japan, Hong Kong, Macao and Southeast Asia.

China has a long history of collecting edible and cultivating black fungus, which has been recorded as far back as 1400 years ago, and its edible and medicinal functions are described in detail.For example, Jia Sixie’s "Qi Min Yao Shu" in the 6th century A.D. specifically introduced the cooking method of black fungus: "Agaric fungus [juju]: Take jujube, mulberry, elm, and willow trees, which are soft and wet. Dry is useless. , oak fungus is also obtained. Boil it for five times, remove the fishy juice, take it out, put it in cold water, and wash it. Wash it out in the water with vinegar [cu cu], and cut it into fine strands. Coriander [sui], light white, less It’s just for the fragrance. Add black bean sauce, soy sauce and vinegar, and make it taste good. Add ginger and minced pepper. It’s very smooth and beautiful.” Li Shizhen of the Ming Dynasty not only introduced the growth and development of black fungus, but also described its medical value, “ The fungus grows in the valley, and it is picked when it is rainy in June, and it is exposed to dryness." Dysentery and women's common diseases and so on.

Modern research on the nutritional value of black fungus shows that every kilogram of dried black fungus contains 106 grams of protein, 650 grams of carbohydrates, 2 grams of fat, 70 grams of cellulose, and various minerals such as calcium, phosphorus, and iron, and Vitamin, a high-vegetable protein food, has the functions of nourishing the stomach, clearing the lungs, cleaning the stomach and intestines, and is effective in numb hands and feet, coughing up phlegm due to lung heat, bleeding hemorrhoids, and constipation.Black fungus gum juice can absorb micro-impurities and dust in the respiratory tract, and make it discharged with sputum, so it can be used as health food for textile, ginning, mining, hairdressing and other industries and special forces personnel.

Black fungus is widely distributed in my country. In addition to collecting wild fungus, it is mainly to develop artificial cultivation to increase production and meet domestic and foreign market demand.There are as many as 15-16 kinds of black fungus in my country, starting from Heilongjiang in the north, reaching the Yunnan-Guizhou Plateau in the south, starting from Shaanxi and Gansu in the west, and reaching the coastal areas of Fujian and Zhejiang in the east.The key production areas are Mudanjiang area of ​​Heilongjiang Province and Yanbian area of ​​Jilin Province. The black fungus produced is of good quality. In addition, there are more top-grade black fungus in Hubei, Hunan, Sichuan, Guizhou, and Guangxi. Luanchuan, Lushi, Luoyang, Nanyang, Song County, Xinyang, Fang County, Danjiangkou City, Jun County, Baokang, Nanzhang, Gucheng in Hubei, Tongjiang, Wanyuan, Nanjiang in Sichuan, and Baise in Guangxi are concentrated production areas. In addition, Yunnan, Shaanxi and other provinces The output is also quite large, and it is an important source of goods.

The top grade of black fungus is dark brown and shiny, with large flower shape, thick flesh, no impurities, and dry ones are better. The inner surface of high-quality black fungus is smooth and dark brown, and the outer surface is light brown, with short hairs and strong water absorption.Generally, one kilogram of dried black fungus can produce about 13 kilograms of water. The open-air artificial cultivation of black fungus is affected by the climate, and its quality is restricted by the seasons, and the quality varies.Generally, according to the picking season, it can be divided into three categories: "spring ear", "full ear" and "autumn ear".People are used to calling the black fungus produced before entering the volts as spring ears, which are dark brown in color, large and thick, have a high water expansion rate, and are of high quality; the black fungus produced during the period from volts to the beginning of autumn are called volts, so the temperature is high during this period. There is a lot of rain and humidity Big, although it grows fast, but the color is light, the ear piece is thin, the water expansion rate is low, and the quality is not good; the black wood ear produced after the beginning of autumn is slightly smaller than the spring ear, the water is good, and the quality is second only to the spring ear.Spring ears and autumn ears can be harvested three to four times a year, preferably in sunny weather.

Tremella Tremella, also known as Tremella, belongs to the edible fungus Tremella Tremella. The medical masterpieces of the Qin and Han Dynasties in China and the Ming Dynasty all recorded that white fungus has the functions of prolonging life, nourishing and strengthening the body, and is a precious health product.It also has the functions of invigorating the brain and refreshing the mind, invigorating the stomach and regulating qi, diuresis and laxative, moistening the lungs and promoting body fluid, skin care and beauty. According to the determination of modern medicine, white fungus contains colloid, rich protein and various trace elements, especially phosphorus, various vitamins and sugars with anti-cancer effects required by the human body. It is not only a high-grade tonic, but also an anti-cancer food.

White fungus is as white as silver and crystal clear as jade. It is widely used in catering. It is especially suitable for the elderly and children to cook soft and smooth tremella soup and tremella side dishes. The color is elegant and beautiful, and the taste is sweet and pure. There are two kinds of white fungus, wild and artificial cultivation. The output of wild white fungus is rare, and it only breeds on dead wood in large forests, and its price is expensive.Since the 1960s, a large number of tremella has been artificially cultivated in my country, and the output has increased sharply.Among them, the white fungus produced in the Tongjiang area at the southern foot of Daba Mountain in Sichuan is very famous and valuable. This kind of white fungus has a cockscomb shape, a huge flower shape, a thick meat head, good gelatin, white and pure color, low temperature in the growth period, and easy cooking.This type of tremella is still distributed in Wanyuan, Sichuan, Baokang, Fangxian, Hubei, Zunyi, Meitan, Guizhou, and Xixiang, Shaanxi.Another type of white fungus is abundant in Fujian and Yunnan. The color is white and yellow, and it looks like a chrysanthemum. It still shows its original shape and is very popular in foreign markets.This kind of white fungus produced in Gutian District of Fujian Province is a high-quality product, the output ranks first in the country, and it is the largest white fungus production base in China. The dried white fungus is better than snow-white chrysanthemum after soaking, and it does not disperse, just like a bright jade carving. .In addition, the white fungus produced in Zhangzhou and Longxi, Fujian Province is also famous.Tremella is exported to Southeast Asian countries, Hong Kong, Macao and Taiwan, and exported to Europe and America in recent years.

Hericium erinaceus is a rare mushroom, also known as Hericium erinaceus, thorny fungus, and camellia fungus, which belongs to the genus Hericium erinaceus in the class Basidiomycetes, polyporaceae, Odontomycetes.In the Chinese recipe cuisine, it is listed as the four famous dishes together with bird's nest, shark's fin and bear's paw. Chinese hericium was originally a rare and precious wild fungus in the forest area, and it was used as a side dish in luxurious banquets.As an edible food, Hericium erinaceus is different from other edible fungi. It does not have a good umami taste. It should be carefully cooked and prepared with other chickens, ducks, hams, and fresh pork. delicacies.

According to modern measurements, every 100 grams of Hericium erinaceus contains 26.3 grams of protein, 4.2 grams of fat, 44.9 grams of carbohydrates and other substances, and also contains 16 kinds of amino acids. It is not only a nutritious partner of famous dishes, but also has medicinal value. Extremely high immune booster.The medicinal value of Hericium erinaceus has been recorded in ancient Chinese medical classics, and it is believed that it can "benefit the five internal organs and help digestion".Hericium erinaceus mycelium is used in China to extract extract tablets, which is a good prescription for treating digestive tract tumors, duodenal ulcers, chronic gastritis, and stomach pain.For the treatment of malignant tumors of the digestive tract such as esophageal cancer, cardia cancer, and gastric cancer, the effective rate is 69.3%, and the effective rate for the treatment of duodenal ulcer and chronic gastritis is 36.6%.According to medical clinical identification, long-term use has no side effects on the human body.

Hericium erinaceus is one of the fungi that have developed from wild to artificial cultivation in my country.Generally, wild Hericium is produced in the northeast forest areas, mainly in Heilongjiang, Jilin, and Inner Mongolia forest areas, followed by Hebei, Shanxi, Henan, Gansu, Sichuan, Yunnan, Hunan, and Guangxi mountain forest areas.Since 1959, artificial Hericium erinaceus cultivation experiments have been carried out successfully. Wild Hericium often grows on oak, oak, walnut and other broad-leaved trees or rotten wood.Under natural conditions, it takes four months to complete the life cycle from spore to spore, and it only takes 40 days from mycelium to fruiting body.Artificial culture is divided into two steps: strain preparation (mother species→original species→cultivated species) and fruiting body cultivation.Generally, Hericium erinaceus is a low-temperature edible fungus, which is suitable for acidic environment, with a pH value of 4 being the most suitable. The growth of mycelium generally requires a constant temperature of 25°C, and the formation of fruiting bodies is best at 20°C. The air requires smooth flow and the humidity of the air is controlled. Moderate, do not like light, generally grow and develop in the shade and refracted light. Lentinus edodes, also known as Xianggu, Shiitake, belongs to the Basidiomycetes Agaricaceae Pleurotaceae Lentinus genus. It is named after the thick fragrance. It is also called winter mushroom because it is picked during the winter solstice or snowy season. The surface of the shiitake mushroom is yellowish brown, with several patterns scattered and rolled up around.The top-quality mushrooms are bright in color, short in stem, thick in flesh and rich in fragrance.According to the growth and picking period, it can be divided into various categories, such as plum mushroom, thick mushroom, thin mushroom, etc. Among them, plum mushroom is named after the many fine patterns on the fungus surface, and it is a rare treasure among shiitake mushrooms. Mushrooms are delicious and have high nutritional value. They are known as the "Queen of Mushrooms" and even internationally known as "Peak of Plant Food" and "King of Vegetables".Shiitake mushrooms have five nutritional components, namely protein, fat, carbohydrates, minerals, and vitamins.There are 18 kinds of amino acids in the protein contained in shiitake mushrooms, and seven kinds of eight kinds of amino acids needed by the human body are contained in shiitake mushrooms.According to contemporary food science analysis, every 100 grams of shiitake mushrooms contains 41.5% protein (60% for fresh products) and 54% carbohydrates (60% for fresh products).The nutritional value of every two taels of shiitake mushrooms is equivalent to eight taels of beef.Shiitake mushrooms contain more than 30 kinds of enzymes that promote the digestive function of the human body. They are also beneficial to gastrointestinal motility, regulating qi and resolving phlegm, detoxifying, lowering blood pressure, reducing cholesterol, and preventing liver cirrhosis.One of the vitamins in shiitake mushrooms is ergot alcohol (the mother of vitamin T), which can promote the absorption of calcium and phosphorus by the human body under ultraviolet radiation, and prevent osteoporosis and rickets.What is especially valuable is that shiitake mushrooms contain anti-cancer substances, which can filter virions and prevent the growth of cancer cells. The anti-cancer glucose enzyme contained in them can also enhance the recovery of immune living cells and stem lymphocytes. It can be described as a good anti-cancer food. Chinese shiitake mushrooms are traditional export native products, and the main production areas are Jiangxi, Fujian, Guangdong, Guangxi, Guizhou, Yunnan, Anhui, Sichuan, Hubei and other provinces and regions.Among them, the output of Jiangxi ranks first, and the development speed of Fujian Gutian and Jianyang is fast.Shiitake mushrooms cultivated in the mountainous areas of northern Guangdong and southern Jiangxi have good texture, thick flesh, and strong aroma. They are famous mushrooms with excellent color, aroma, taste, and shape.Sichuan Wanxian, Mianyang, Daxian and Liangshan ethnic minority areas are rich in shiitake mushroom resources. The Miaoling area of ​​Guangxi Zhuang Autonomous Region has abundant rainfall and mild climate, which is suitable for the growth of shiitake mushrooms. The famous "Miaoshan mushroom" is well-known at home and abroad.Shiitake mushrooms in Hubei Province are abundant in the mountains and forests of western Hubei. Shiitake mushrooms produced in Enshi, Yichang, Jingzhou, Yunxian, Xiangfan and other regions are exported to Southeast Asian countries, Europe and the United States and other countries. Straw mushroom Straw mushroom, also known as orchid mushroom and stalk mushroom, belongs to the genus genus Amanitaceae of the Basidiomycetes Agaricaceae.Because the origin of straw mushroom is China, the world also calls it "Chinese mushroom". Straw mushrooms have a history of more than 200 years of cultivation in my country. They originated in the southern provinces of China and the Yangtze River Basin, and were later introduced to Southeast Asian countries. At present, more than 20 countries and regions have cultivated artificially, but the output is still far ahead of China, which belongs to the tradition. One of the export products. Straw mushroom is a nutritious and healthy food with delicious taste and thick and tender meat.In addition to containing more than 10 kinds of amino acids, the contained vitamin C exceeds all vegetable varieties.According to the determination and analysis, every 100 grams of straw mushrooms contains up to 206.27 mg of vitamin C, known as "the queen of nutrition".Especially valuable is the protein contained in it, which can fight cancer, reduce cholesterol, hyperlipidemia, high blood pressure, and treat diabetes. It is very popular among the elderly and is a high-quality health food. Straw mushroom is a grass-rot fungus, so the growth period is short, and generally only needs 20-25 days of life history, and it only takes half a month from spore germination to output of young fruiting bodies.The fruiting body is the edible part of people and consists of cap, gills, stipe and receptacle.The cap is like a small bell-shaped umbrella, the surface is off-white with radial black stripes.The mushroom meat is soft, white, tender and smooth.The gills develop from white to pink, and become dark brown when mature.The stipe is thin cylindrical, slightly fibrous and elastic.In the early growth stage of the straw mushroom, there is a layer of mask wrapped in a membrane, which is shaped like a fetal membrane. As the mushroom buds grow and develop, they break through the outer bacterial membrane and burst out. Compared with other mushrooms, the cost of raw materials for artificial cultivation is low. Generally, rice straw or rice bran, wheat straw, bagasse, tea residue, and waste cotton are used as carbon nutrition sources.The technical operation is easier to master than ordinary mushrooms, and canned straw mushrooms still cannot meet the needs of the international market. In the future, artificial cultivation of straw mushrooms should be vigorously promoted as an important way for farmers to get rid of poverty and become rich. Straw mushrooms are high-temperature toadstools. Seasonal cultivation is selected according to the climatic conditions in different regions. For example, Guangdong, Guangxi, Jiangxi, and Fujian can be cultivated in the open air from May to September, and can be harvested four to five times a year; the Yangtze River Basin can adopt Indoor cultivation methods in greenhouses and plastic greenhouses; while the northern provinces generally use idle greenhouses from June to September or artificially control temperature and humidity throughout the year. Dictyophora, also known as bamboo ginseng, bamboo fungus, and net gauze fungus, belongs to the genus Dictyophora of the Basidiomycetes Phyllostachys.Because of its rarity and preciousness, its shape has a polygonal grid and it wears a "fungus skirt", so it is called "fungus flower" and "veiled girl".Dictyophora has a strong aroma and delicious taste, and is a high-grade "mountain delicacy". Dictyophora is rich in nutrients, containing 20.2% protein, and 17.6% glutamic acid among 18 kinds of amino acids. Chinese wild bamboo fungus is native to Yunnan-Guizhou Mountains, Jiangsu-Zhejiang Hills, Guangdong-Guangxi Mountains, Bashu Hills and low hills in Taiwan.Generally, the altitude is required to be between 200 and 2000 meters in the humid subalpine zone, and most of them grow and develop in the humid bamboo forest environment rich in humus or banana and rubber forests.Due to the shortage of supply in recent years, the market price has risen. In the Hong Kong and Macau markets, the price of one kilogram of dried bamboo fungus is equivalent to one tael of gold.For this reason, China has begun to use semi-natural and fully artificial conditions to control and cultivate three types of commercial bamboo fungus: long skirt, short skirt, and red-mounted bamboo fungus, so as to meet the growing needs at home and abroad. Dictyophora is an aerobic fungus, suitable for growth in slightly acidic soil environment. Fa Cai, also known as Zhan Zhan, is commonly known as ground hair, and its scientific name is Nostoc, which belongs to terrestrial wild ground algae.The fresh algae filaments are blue-green in color, and after drying, they are shaped like human hair, hence the name.And because of its homonym "facai", it has become a good gift for general celebrations. It can be called a "festive" gift for relatives and friends every new year. Fa Cai is a rare mountain delicacy, a high-end nutritional product, and is a refreshing and refreshing dish.As early as the Tang and Song Dynasties, it has been well-known both at home and abroad, and as a tribute, the royal dining room listed "stir-fried vegetables" as a famous dish.Nostocs contain more than 20% protein, which is higher than that of chicken and other meats, 1.5 times that of eggs, and four times that of wolfberry.The minerals it contains are six times that of eggs, and it contains a variety of amino acids needed by the human body, which is better than rice and black fungus, and the content of arginine is five times higher than that of Hericium erinaceus.It has the functions of detoxifying greasy, clearing intestines and stomach, promoting digestion, lowering blood pressure and blood fat, and can treat gynecological diseases and epistaxis, and is also an auxiliary agent for wound healing.Fa Cai is a commodity that is in short supply in domestic and foreign markets. Its main markets are the coastal areas of Fujian and Guangdong in southeast China, Hong Kong, Macau, Southeast Asian countries, especially overseas Chinese. On the eve of the Spring Festival, every household rushes to buy Fa Cai to pray for auspicious opening of the market in the coming year. my country's hair vegetables are mainly produced in arid and semi-arid desert areas in the northwest inland, such as the Inner Mongolia Plateau and the Qinghai-Tibet Plateau, among which Ningxia, Qinghai, Gansu, and Inner Mongolia are the most famous. Ningxia Facai has a high yield and excellent texture. It is a high-quality product and is mainly produced in Tongxin, Haiyuan, Zhongwei, Yanchi and other counties.The picking season of hair vegetables is mostly in the morning and evening of spring and autumn, or in rainy weather, they can be picked with steel rakes, dried and cleaned of sediment, and coiled into women's hair buns in the shape of "black silk", also known as "black treasure". Export native products. Due to the heavy rain and snow in summer and autumn, Qinghai is suitable for the growth and picking of Nostocs.It generally grows in hills, deserts and humid areas of grasslands. The natural sunshine and rain make "facai" spread and multiply rapidly. Qinghai Facai has become a unique local product in Qinghai Province. It is popular in domestic and foreign markets and is sold well in Hong Kong, Macao region and Southeast Asian countries. The hair vegetables produced in Gansu are well-known both at home and abroad for their finished products, which are black and shiny, long and fluffy, free of dust and impurities, and of high quality.It is mainly produced in mountainous hillside grasslands or deserts and semi-deserts. It is one of the precious mountain treasures exported by Gansu. Fern fern is a perennial herb, also called bracken, belonging to the genus Pteridaceae. my country's bracken is mainly distributed in the mountainous hills of southern Anhui, especially Huizhou and Anqing are rich in resources.The fern plant is about one meter long, and the leaves grow from the stem, which are pinnate and continuously divide into small pinna young leaves.This kind of young leaves has a clear fragrance, is a mountain treasure, and is a pollution-free "natural food".Japan regards fern fern as a high-end dish, and its cooking is very elegant. On European and American tables, tender fern leaves (also known as green fiddleheads) are regarded as high-end table food.In the international market, one ton of dried bracken is equivalent to the price of 40 tons of soybeans. If it is processed into canned bracken for sale, the value will be even more expensive.In recent years, farmers in mountainous areas of China have been vigorously picking and processing for export. Fern rhizomes are long and horizontal, and can spread and grow in the soil. The stems contain starch, called fern powder, which can be used to make wine, caramel, vermicelli, and can replace lotus root powder and soybean powder. Bracken grows slowly and requires a relatively warm and humid ecological environment. The most valuable is the young leaves that germinate in spring.Artificial cultivation is not easy to achieve good economic results. At present, it is mainly to excavate wild resources to meet the needs of domestic and foreign markets. Asparagus Asparagus, also known as Diaobo and Asparagus, is an upright perennial herb belonging to the genus Asparagus in the family Liliaceae.Asparagus is commonly called asparagus because the shoots of asparagus are shaped like bamboo shoots when they are first born. Asparagus uses its tender stems as vegetables or as canned food. It is very popular in the international market. It is delicious and nutritious. It is a health food for preventing cancer and resolving stones. Asparagus has strong adaptability and has developed rapidly in mainland China. Except for wild asparagus in Heilongjiang and Xinjiang, most of them are artificially cultivated. The technical operation is easy to master, convenient for field management, and saves time and effort. Planting in one year can make profits in the second year. In 1990, there were 380,000 mu of asparagus production bases in mainland China, and the canned production reached 60,000 tons, which still could not meet the needs of the international market.A large amount of asparagus is artificially cultivated in Taiwan Province of China, and its export value accounts for about 50% of the world's asparagus trade volume. In the artificial cultivation of asparagus, due to dioecious plants, the genetic variability between plants is large, which makes the shape and color of asparagus products unstable.In order to solve the problem of asparagus breeding and reproduction, according to the research of the Institute of Genetics of the Chinese Academy of Sciences, a large number of male plants with well-developed root systems were successfully transplanted and introduced for the first time in Shunyi County, Beijing. This has opened up broad prospects for promoting the rapid reproduction of asparagus.