应用模糊识别的方法，以鸡蛋蛋白质为标准蛋白质（样板），对醋糟平菇蛋白质营养价值进行全面评价，并与棉子壳平菇、牛奶、带鱼、部分肉类、植物类及菜类蛋白进行比较，结果表明：蛋白质营养价值除鸡蛋外，午奶最高，醋糟料平菇和棉子壳平菇无明显差异，且和肉类和鱼相近，略高于黄豆，远优于其它植物及菜类蛋白质。结论：醋糟料平菇蛋白质具有和棉子壳平菇蛋白质一样的营养价值，并且能和肉类及鱼类蛋白质相媲美。 Using fuzzy recognition method, egg protein as a standard protein (template), a comprehensive evaluation of the protein nutritional value of vinegar fungus Pleurotus ostreatus, and cotton seedlings Pleurotus ostreatus, milk, octopus, some meat, plants and vegetables protein The results showed that the protein nutritional value was the highest in midday except eggs, while there was no significant difference between the vinegar and Pleurotus ostreatus, which was similar to meat and fish, slightly higher than that of soybean, far superior to other plants And vegetable protein. CONCLUSION: The vinegar-like material of Pleurotus ostreatus possesses the same nutritional value as Pleurotus ostreatus, and is comparable to meat and fish protein.