The present invention provides a method for manufacturing filling bag product of tremella mixed raw materials. Firstly, tremella raw material is put into a container of a drying system. Next, the tremella raw material is baked in the container of the drying system to dry the tremella. Then, the dried tremella raw material is placed into a grinder to grind it into tremella powder. Subsequently, the tremella powder is added with formula raw materials to evenly mix in a mixer to form tremella mixed liquid. Then, a filling machine is used to fill the tremella mixed liquid into a small package to form a tremella filling bag product.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

A method for manufacturing a Ganoderma Lucidum fermented beverage product (GLfb) is provided. It has found that Ganoderma lucidum contains high quantity of natural Pyrroloquinoline Quinone (PQQ). Free radicals generated by ischemic or hypoxic conditions have been found to be a significant cause of myocardial damage leading to myocardial death. PQQ has been reported to act as a free radical scavenger. In particular, PQQ has been reported to be effective in neutralizing superoxide and hydroxyl radicals.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising yeast extract comprising at least 0.5 wt. %, by weight of dry matter of yeast extract, glycosylamine and/or derivatives thereof and at least 1.0 wt. %, by weight of dry yeast extract, thiol containing compounds; at least 2 wt. %, by weight of the reaction mixture, acid; at least 10 wt. %, by weight of the reaction mixture, water; (ii) heating the reaction mixture at a temperature in the range of 90-160° C.; wherein the heated reaction mixture has an acidity such that a 1 wt. % dilution in demineralised water has a pH of in the range of 3.5 and 6 at 20° C. and (ii) optionally drying the product.

The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising yeast extract comprising at least 0.5 wt. %, by weight of dry matter of yeast extract, glycosylamine and/or derivatives thereof and at least 1.0 wt. %, by weight of dry yeast extract, thiol containing compounds; at least 2 wt. %, by weight of the reaction mixture, acid; at least 10 wt. %, by weight of the reaction mixture, water; (ii) heating the reaction mixture at a temperature in the range of 90-160° C.; wherein the heated reaction mixture has an acidity such that a 1 wt. % dilution in demineralised water has a pH of in the range of 3.5 and 6 at 20° C. and (ii) optionally drying the product.