CN101933611B - Method for processing ready-to-use edible fungi - Google Patents

Method for processing ready-to-use edible fungi Download PDF

Info

Publication number
CN101933611B
CN101933611B CN2010102463885A CN201010246388A CN101933611B CN 101933611 B CN101933611 B CN 101933611B CN 2010102463885 A CN2010102463885 A CN 2010102463885A CN 201010246388 A CN201010246388 A CN 201010246388A CN 101933611 B CN101933611 B CN 101933611B
Authority
CN
China
Prior art keywords
mushroom
minutes
water
edible
precooking
Prior art date
Application number
CN2010102463885A
Other languages
Chinese (zh)
Other versions
CN101933611A (en
Inventor
曾顺德
张超
曾志红
高伦江
尹旭敏
高飞虎
Original Assignee
重庆市农业科学院
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 重庆市农业科学院 filed Critical 重庆市农业科学院
Priority to CN2010102463885A priority Critical patent/CN101933611B/en
Publication of CN101933611A publication Critical patent/CN101933611A/en
Application granted granted Critical
Publication of CN101933611B publication Critical patent/CN101933611B/en

Links

Abstract

The invention provides a method for processing ready-to-use edible fungi. The method comprises the steps of enzyme deactivating, precooking, dewatering, packaging and sterilizing, wherein the enzyme deactivating means processing fresh edible fungi for 5 to 20 minutes by using enzyme deactivating aqueous solution at the temperature of between 95 and 100 DEG C; and the precooking means processing the edible fungi for 8 to 15 minutes by using precooking aqueous solution at the temperature of between 95 and 100 DEG C. An edible fungus product processed by the method of the invention not only maintains the original nutritive materials of the edible fungi and the edible function and the appearance characteristics of plant dietary fibers but also endows the product with good color, smell and taste, and has the characteristics of low oil content, no oily mouthfeel, ready-to-use performance and the like; and the edible fungi which have strong seasonal characteristics, difficult fresh preservation, unique flavor, comprehensive nutrient and strong heath care functions can be processed into new modern and convenient edible fungus products with the unique flavor.

Description

A kind of edible mushroom processing method of instant bagged

Technical field

The present invention relates to the processing method of a kind of edible mushroom, relate in particular to a kind of edible mushroom processing method of instant bagged.

Background technology

Edible mushroom is except that containing rich in protein, amino acid, vitamin and mineral matter, and delicious flavour, unique flavor, especially as high-quality dietary fiber, low fat, food low in calories, is accepted by people.Many countries advocate animal food-vegetarian diet-bacterium food as the optimal diet structure.It is found that edible mushroom in recent years except that being rich in above-mentioned nutriment; Also contain a large amount of dietary fibers and active material (polysaccharide, interferon, derivant etc.); Active material has antitumaous effect, and can improve body immunity, and dietary fiber has the effect that promotes enterogastric peristalsis; It can quicken the drainage of swill and noxious material, effectively the generation of diseases such as prevention of obesity disease, colon cancer, digestive system cancer.Therefore, edible for a long time edible mushroom, very useful to health.But edible mushroom belongs to food seasonal strong, fresh-keeping difficulty again simultaneously; With methods such as existing drying processing, clear water processing; The edible fungus that obtains has lost bright hyphostroma form, local flavor and color and luster, and its healthy nutritive value also reduces greatly, and can not directly eat.

At present ready-to-eat food is the fastest industry of global evolution, mainly concentrates on the starch based product, that the present manufacturing process of edible fungi instant product mainly adopts is freezing, vacuum frying, de-oiling, seasoning operation or pickle, baking and produce preserved fruit, paper mold edible mushroom; The oil content that these products have is high; The change that has grown form, therefore, be necessary existing process technology is improved; Make edible fungi food fully keep original nutrition health care value and color, shape, and instant edible.

Summary of the invention

The object of the present invention is to provide a kind ofly can keep fresh food bacterium color, shape and high dietary-fiber and nutriment, again the edible mushroom processing method of instant.

The present invention realizes through following technical proposal:

A kind of edible mushroom processing method of instant bagged completes through comprising, precooks, dewaters, packing and sterilisation step make, and said completing is in 95~100 ℃ the water liquid that completes, to handle 5~20 minutes; Said precooking is in 95~100 ℃ are precooked water liquid, to handle 8~15 minutes.

For the healthy nutritive value that further keeps the mushroom body, prolong shelf life, above-mentioned sterilization is to adopt HTHP, be with sterilization body tie up to be warming up in 5 minutes 121 ℃, 121 ℃ heat up keep 30 minutes, again in 5 minutes decrease temperature and pressure to normal temperature and pressure.

For the healthy nutritive value that further keeps the mushroom body, prolong shelf life, above-mentioned packing is to adopt high-temperature retort bag pack, vacuum packaging, vacuum is 0.08~0.1Mpa, the vacuum heat-sealing time is that 15~25 seconds, heat-sealing temperature are 170~200 ℃.

For the natural colored and the clear and melodious mouthfeel of maintenance mushroom body that fully keeps the mushroom body; The material-water ratio of the above-mentioned process that completes is 1: 2 according to the mass fraction, in the water liquid that completes, adds citric acid 0.10-1.0%, L-cysteine 0.01-0.05%, EDTA-2Na 0.005-0.02% and calcium chloride 0.50-1.0% in mass percent; Be preferably citric acid 0.50%, L-cysteine 0.02%, EDTA-2Na 0.02% and calcium chloride 0.50%.

In order to increase the clear and melodious mouthfeel of mushroom body and to keep the natural colored of mushroom body more fully, in the above-mentioned water liquid of precooking, add citric acid and food grade calcium salt 0.1-1.0% in the 0.1-1.0% of mass percent; Be preferably 0.50% citric acid and 0.50% food grade calcium chloride.

In order to increase the aesthetic appearance of edible fungus, above-mentioned dehydration is the mushroom body after precooking to be put into tripod pendulum type batch centrifugal dewater to 6.5-7.0 one-tenth, and dewatering time is 20-30 minute.

In order further to enrich the taste of the edible mushroom that the inventive method makes; Also must carry out seasoning later in above-mentioned dehydration and handle, said seasoning is to add in the mushroom after dehydration to comprise sesame oil 6-10%, salt 2-4%, white granulated sugar 1-4%, chickens' extract 0.1-1.0%, meat flavor 0.1-1.0%, ethyl maltol 0.1-1%, I+G (guanylic acid and the inosinicacid) 0.1-1% in mass percent; Be preferably sesame oil 8%, salt 3%, white granulated sugar 2%, chickens' extract 0.5%, meat flavor 0.5%, ethyl maltol 0.2%, I+G (guanylic acid and inosinicacid) 0.2%.

Above-mentioned seasoning can also add other flavorings, can be in capsicum, Chinese prickly ash, the edible wet goods one or more.

In order more fully to keep the natural colored of mushroom body, the sodium iso-vc that above-mentioned seasoning process can also add in the mushroom body in the 0.02-0.05% of mass percent protects look.

In order further to increase the fragrance of the edible mushroom that the inventive method makes; Above-mentioned sesame oil is to adopt pure caraway seeds oil; Moderate heat is endured ripe in 180-200 ℃, adds in the capsicum of the 10-20% of mass percent, the Chinese prickly ash of 5-10%, and hold over night, filtration at last make.

In order further to increase clear and melodious mouthfeel and the aesthetic appearance of the edible mushroom that the inventive method makes, also need after above-mentioned the completing pull the mushroom body with cold water out and clean cooling, carry out shaping again; Said cold water is 5-10 ℃ water, and said shaping is to keep mushroom shape or vertically ribbon along the mushroom body, and length is controlled at 40-80mm.

Specifically, a kind of edible mushroom processing method of instant bagged, according to the following steps:

Complete: select fresh, do not have to go rotten, bright mushroom of uniform size, remove the root pin, clean up with circulating water, the water liquid that completes of putting into 95~100 ℃ completed 5-20 minute; In the said water liquid that completes, be added with citric acid 0.10-1.0%, L-cysteine 0.01-0.050%, EDTA-2Na 0.005-0.02% and calcium chloride 0.5-1.0% in mass percent;

Cleaning, shaping: from the above-mentioned liquid that completes, pull the mushroom body out, clean cooling, carry out shaping again with cold water; Said cold water is 5-10 ℃ water, and said shaping is to keep mushroom shape or vertically ribbon along the mushroom body, and length is controlled at 40-80mm;

Precook: the mushroom body after above-mentioned cleaning, the shaping is put into 95~100 ℃ of water liquid of precooking precooked 8-15 minute; The said water liquid of precooking is citric acid, food grade calcium salt 0.1-1.0% and suitable quantity of water in the 0.1-1.0% of mass percent;

Dehydration: the mushroom body after above-mentioned the precooking is pulled out, put into tripod pendulum type batch centrifugal dehydration 20-30 minute, the 6.5-7.0 of mushroom body weight becomes before dehydration to the dehydration;

Seasoning: add the sodium iso-vc of the sesame oil 6-10% comprise in mass percent, salt 2-4%, white granulated sugar 1-4%, chickens' extract 0.1-1.0%, meat flavor 0.1-1.0%, ethyl maltol 0.1-1%, I+G (guanylic acid and inosinicacid) 0.1-1%, 0.02-0.05% and other flavorings in right amount in the mushroom after above-mentioned dehydration, said other flavorings are one or more in capsicum, Chinese prickly ash, the edible oil; Said sesame oil is to adopt pure caraway seeds oil, and moderate heat is endured ripe in 180-200 ℃, adds in the capsicum of the 10-20% of mass percent, the Chinese prickly ash of 5-10%, and hold over night, filtration at last make;

Packing: adopt high-temperature retort bag pack, vacuum packaging, vacuum is 0.08~0.1Mpa, and the vacuum heat-sealing time is that 15~25 seconds, heat-sealing temperature are 170~200 ℃;

Sterilization: after the above-mentioned packing, with sterilization body tie up to be warming up in 5 minutes 121 ℃, 121 ℃ heat up to keep 30 minutes, again adopt back-pressure water in 5 minutes decrease temperature and pressure to normal temperature and pressure.

The present invention has following beneficial effect:

1, the edible fungus that adopts the inventive method to process had both kept the edible effect and the resemblance of edible mushroom original nutrient, plant edible fiber; It is various to have given the product color again; And oil content is low, the no greasy feeling of food, characteristics such as instant bagged; Make seasonal strong, be difficult to fresh-keeping, local flavor is original, comprehensive nutrition, edible mushroom that health care is strong, can become fashion of new generation, the edible fungus of the local flavor that shows unique characteristics, convenient and instant.

2, the edible fungus fresh keeping time that processes of the inventive method long, can preserve at normal temperatures 6 months.

3, multiple additives and the proportionate relationship thereof, the specific material-water ratio of employing that add particular types in the inventive method at the water liquid that completes; In the process of precooking, add specific additive and proportionate relationship thereof, make the edible mushroom of adopting the inventive method to make keep clear and melodious mouthfeel and original fresh and tender color and luster simultaneously.

4, the back that completes in the inventive method adopts the cold water of specified temp to clean to the mushroom body, and the means of this Quench have further kept the clear and melodious mouthfeel of mushroom body; Make product long shelf-life that the inventive method makes, play good preservation in specific vacuum packaging and sterilization means, the salt and the natural flavor that do not add any anticorrisive agent, adding in the seasoning process also play good anti-corrosive fresh-keeping effect.

The specific embodiment

Through embodiment the present invention is carried out concrete description below; Be necessary to be pointed out that at this following examples only are used for the present invention is further specified; Can not be interpreted as the restriction to protection domain of the present invention, the technical staff in this field can make some nonessential improvement and adjustment to the present invention according to the invention described above content.

Embodiment 1

The processing method of a kind of tea tree mushroom of instant bagged, carry out as follows:

Complete: select fresh, do not have to go rotten, tea tree mushroom of uniform size; Remove the root pin; Clean up with circulating water; The water liquid that completes that is added with citric acid 0.5%, EDTA-2Na 0.02%, L-cysteine 0.02% and calcium chloride 0.5% of putting into 95-100 ℃ completed 8-10 minute, made the thalline central temperature reach 95 ℃ and was advisable;

Cleaning, shaping: pull the tea tree mushroom after above-mentioned the completing out the cold water cooling, vertically ribbon along thalline, length is controlled in the 40-80mm;

Precook: the tea tree mushroom after above-mentioned cleaning, the shaping is put into boiling water, add 0.5% citric acid, 0.5% salt level calcium chloride, precooked 15 minutes;

Dehydration: the tea tree mushroom after above-mentioned the precooking was put into tripod pendulum type batch centrifugal 25 minutes, and dehydration is to 6.5 one-tenth;

Seasoning: the tea tree mushroom after the above-mentioned dehydration; Add 3% salt, 2% white granulated sugar, 0.5% chickens' extract, 0.5% meat flavor, 0.2% ethyl maltose phenol, 0.2%I+G (guanylic acid and inosinicacid), 0.02-0.05% sodium iso-vc and 8% sesame oil and an amount of capsicum, Chinese prickly ash seasoning by mass percentage, mix pack thoroughly;

Packing: adopt the high-temperature retort bag pack, fill 40 grams for every bag, vacuum seal, employing vacuum is 0.09MPa, 180 ℃ of heat-sealing temperatures, vacuum heat-sealing time 20s;

Sterilization: adopt the autoclave sterilization mode, 5 '-30 '-5 '/121 ℃, the back-pressure water-cooled but; , 37 ± 2 ℃ of following insulation 7d can carry out finished product packing after doing the commercial sterilization inspection, be qualified.

The tea tree mushroom that makes is clear and melodious, fresh and tender, and preserves after 6 months its each nutritional labeling at normal temperatures and also do not have obvious change, sees table 1.

Embodiment 2

A kind of processing method of Asparagus of instant bagged, carry out as follows:

Complete: select fresh, do not have to go rotten, Asparagus of uniform size; Remove the root pin; Clean up with circulating water; The water liquid that completes that is added with citric acid 0.5%, EDTA-2Na 0.005%, L-cysteine 0.05% and calcium chloride 1% of putting into 95-100 ℃ completed 5-8 minute, made the thalline central temperature reach 95 ℃ and was advisable;

Cleaning, shaping: pull the Asparagus after above-mentioned the completing out the cold water cooling, vertically ribbon along thalline, length is controlled in the 40-80mm;

Precook: the Asparagus after above-mentioned cleaning, the shaping is put into boiling water, add 0.2% citric acid, 0.1% salt level calcium chloride, precooked 8 minutes;

Dehydration: the Asparagus after above-mentioned the precooking was put into tripod pendulum type batch centrifugal 20 minutes, and dehydration is to 7.0 one-tenth;

Seasoning: the Asparagus after the above-mentioned dehydration; Add 2% salt, 1% white granulated sugar, 0.1% chickens' extract, 0.1% meat flavor, 0.1% ethyl maltose phenol, 0.1%I+G (guanylic acid and inosinicacid), 0.02-0.05% sodium iso-vc and 6% sesame oil and chilli flavored in right amount by mass percentage, mix pack thoroughly;

Packing: adopt the high-temperature retort bag pack, fill 40 grams for every bag, vacuum seal, employing vacuum is 0.1MPa, 200 ℃ of heat-sealing temperatures, vacuum heat-sealing time 15s;

Sterilization: adopt the autoclave sterilization mode, 5 '-30 '-5 '/121 ℃, the back-pressure water-cooled but; , 37 ± 2 ℃ of following insulation 7d can carry out finished product packing after doing the commercial sterilization inspection, be qualified.

The Asparagus product that makes is fresh and tender, clear and melodious, smooth, and the holding time reaches 6 months at normal temperatures.

Embodiment 3

A kind of processing method of pleurotus eryngii of instant bagged, carry out as follows:

Complete: select fresh, do not have to go rotten, pleurotus eryngii of uniform size; Remove the root pin; Clean up with circulating water; The water liquid that completes that is added with citric acid 0.8%, EDTA-2Na 0.01%, L-cysteine 0.03% and calcium chloride 0.6% of putting into 95-100 ℃ completed 15-20 minute, made the thalline central temperature reach 95 ℃ and was advisable;

Cleaning, shaping: pull the pleurotus eryngii after above-mentioned the completing out the cold water cooling, vertically be cut into sheet along thalline, length is controlled in the 30-50mm;

Precook: the pleurotus eryngii after above-mentioned cleaning, the shaping is put into boiling water, add 0.3% citric acid, 0.8% food grade calcium chloride, precooked 15 minutes;

Dehydration: the pleurotus eryngii after above-mentioned the precooking was put into tripod pendulum type batch centrifugal 30 minutes, and dehydration is to 6.8 one-tenth;

Seasoning: the pleurotus eryngii after the above-mentioned dehydration; Add 4% salt, 3% white granulated sugar, 0.8% chickens' extract, 0.7% meat flavor, 0.6% ethyl maltose phenol, 0.4%I+G (guanylic acid and inosinicacid), 0.02-0.05% sodium iso-vc and 7% sesame oil and an amount of Chinese prickly ash seasoning by mass percentage, mix pack thoroughly; Said sesame oil is to adopt pure caraway seeds oil, and moderate heat is endured ripe in 190 ℃, adds 15% capsicum and 8% Chinese prickly ash, hold over night, makes through filtering again;

Packing: adopt the high-temperature retort bag pack, fill 40 grams for every bag, vacuum seal, employing vacuum is 0.09MPa, 170 ℃ of heat-sealing temperatures, vacuum heat-sealing time 25s;

Sterilization: adopt the autoclave sterilization mode, 5 '-30 '-5 '/121 ℃, the back-pressure water-cooled but; , 37 ± 2 ℃ of following insulation 7d can carry out finished product packing after doing the commercial sterilization inspection, be qualified.

The pleurotus eryngii product that makes is fresh and tender, clear and melodious, and the holding time reaches 6 months at normal temperatures.

Embodiment 4-10 reaches technological parameter according to the following steps to carry out, and other is all identical with embodiment 3.The edible fungus of the instant bagged that makes is fresh and tender, clear and melodious, and the holding time is long.

The nutritional labeling of the instant bagged tea tree mushroom that fresh tea tree mushroom of table 1 and embodiment 1 make relatively

Claims (1)

1. the edible mushroom processing method of an instant bagged; It is characterized in that; Carry out according to the following steps: complete: select fresh, do not have to go rotten, bright mushroom of uniform size, remove the root pin, clean up with circulating water; The water liquid that completes of putting into 95~100 ℃ completed 5~20 minutes, made the thalline central temperature reach 100 ℃; In the said water liquid that completes, add citric acid 0.1~1%, L-cysteine 0.01~0.05%, EDTA-2Na 0.005~0.02% and calcium chloride 0.5~1.0% in mass percent;
Cleaning, shaping: from the said liquid that completes, pull the mushroom body out, clean cooling, carry out shaping again with cold water; Said cold water is 15~25 ℃ water, and said shaping is to keep mushroom shape or vertically ribbon along the mushroom body, and length is controlled at 40~80mm;
Precook: the mushroom body after said cleaning, the shaping is put into 95~100 ℃ of water liquid of precooking precooked 8~15 minutes; The said water liquid of precooking is 0.1~1.0% citric acid, food grade calcium salt 0.1~1.0% and excess water in mass percent;
Dehydration: the mushroom body after said the precooking is pulled out, put into tripod pendulum type batch centrifugal and dewatered 20~30 minutes, dehydration is to 6.5~7.0 one-tenth of the preceding mushroom body weight of dewatering;
Seasoning: add the sesame oil 10% comprise in mass percent, salt 3%, white granulated sugar 2%, chickens' extract 0.5%, meat flavor 0.5%, ethyl maltol 0.2%, guanylic acid and inosinicacid 0.2%, sodium iso-vc and other flavorings of effective dose of 0.02~0.05% in the mushroom after said dehydration, said other flavorings are one or more in capsicum, Chinese prickly ash, the edible oil; Said sesame oil is to adopt pure caraway seeds oil, and it is to endure ripely in 180~200 ℃ through moderate heat, adds 10~20% capsicum in mass percent, 5~10% Chinese prickly ash, hold over night, filters and makes at last;
Packing: adopt high-temperature retort bag pack, vacuum packaging, vacuum is 0.08~0.1Mpa, and the vacuum heat-sealing time is that 15~25 seconds, heat-sealing temperature are 170~200 ℃;
Sterilization: after the said packing, with sterilization body tie up to be warming up in 5 minutes 121 ℃, 121 ℃ heat up to keep 30 minutes, again adopt back-pressure water in 5 minutes decrease temperature and pressure to normal temperature and pressure.
CN2010102463885A 2010-08-06 2010-08-06 Method for processing ready-to-use edible fungi CN101933611B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2010102463885A CN101933611B (en) 2010-08-06 2010-08-06 Method for processing ready-to-use edible fungi

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2010102463885A CN101933611B (en) 2010-08-06 2010-08-06 Method for processing ready-to-use edible fungi

Publications (2)

Publication Number Publication Date
CN101933611A CN101933611A (en) 2011-01-05
CN101933611B true CN101933611B (en) 2012-05-30

Family

ID=43387358

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2010102463885A CN101933611B (en) 2010-08-06 2010-08-06 Method for processing ready-to-use edible fungi

Country Status (1)

Country Link
CN (1) CN101933611B (en)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102228230A (en) * 2011-06-21 2011-11-02 成都金大洲实业发展有限公司 Manufacturing process of edible fungi
CN102302056A (en) * 2011-09-20 2012-01-04 中国科学院华南植物园 Antibrowning agent for litchi and method for storing and preserving litchi
CN102488187A (en) * 2011-11-21 2012-06-13 盐城市海苑食品有限公司 Processing method of ready-to-eat needle mushroom
CN102524753B (en) * 2012-01-21 2013-12-04 北京红螺食品有限公司 Process for producing ready-to-eat edible mushroom
CN102630931A (en) * 2012-05-10 2012-08-15 西南大学 Preparation method of dried shitake mushroom and product thereof
CN102630929A (en) * 2012-05-10 2012-08-15 西南大学 Shitake mushroom color protection liquid and color protection method of shitake mushroom color protection liquid
CN103005397B (en) * 2012-12-12 2013-10-30 浙江山水郎食品有限公司 Method for protecting color and crispness of ready-to-eat recuperation edible mushroom
CN104543974A (en) * 2013-10-16 2015-04-29 成都金大洲实业发展有限公司 Edible mushroom can and processing technique thereof
CN103766868B (en) * 2014-02-18 2015-09-30 徐州市坤元食品有限公司 A kind of seasoning mushroom foods packed in carton containers and production method thereof
CN103976117A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Preserved mango fruits and processing method thereof
CN104068380A (en) * 2014-06-27 2014-10-01 宁波秀可食品有限公司 Preparation method of vacuum-packaged boiled pleurotus eryngii
CN104431991B (en) * 2014-12-19 2016-08-10 迟文 A kind of natural juice fast-freezed wild edible mushroom processing technique
CN104824125A (en) * 2015-04-22 2015-08-12 吴中区胥口精益生物医药研究所 Preparation method of soft cans of agrocybe cylindracea
CN105266141A (en) * 2015-10-17 2016-01-27 南陵县玉竹协会 Processing method of spicy needle mushroom flavoring filaments
CN105341631B (en) * 2015-11-09 2017-12-29 江南大学 A kind of hot-working white mushroom color stabilizer and its application
CN107518379A (en) * 2017-08-11 2017-12-29 江苏江南生物科技有限公司 Edible mushroom pickled vegetable product of fermentation and preparation method thereof is delivered directly using lactic acid bacteria

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101214077A (en) * 2008-01-17 2008-07-09 杨军 Beverage made from edible fungus sporophore
CN101326999B (en) * 2008-08-05 2012-04-18 马鞍山市安康菌业有限公司 Longevity mushroom edible fungus soup and method for producing the same

Also Published As

Publication number Publication date
CN101933611A (en) 2011-01-05

Similar Documents

Publication Publication Date Title
CN102578612B (en) Method for producing spicy chicken product
CN103584188B (en) Preparation method of carbon grilled squid slices
CN1322823C (en) Instant bagged edible fungus and its making method
CN100340194C (en) Method for processing instant fresh sea cucumber
CN102302122B (en) Frozen steamed noodle and processing method thereof
CN102599549B (en) Method for preparing non-fried instant freshwater fish
CN103054087B (en) Preparation process for canned sweet and sour squid
CN102919894B (en) Processing method of instant sweet and sour fish capable of being preserved at normal temperature
CN103315325A (en) Spiced beef and its preparation method
CN101940342A (en) Method for making fermented surimi by utilizing lactic acid bacteria starter
CN103054004A (en) Wild mushroom beef paste and preparation method thereof
CN102423089B (en) Core eel ball and preparation method thereof
CN103689661B (en) Instant double-pepper fish head and production method thereof
CN103719789A (en) Sour bamboo shoot and preparation method thereof
CN103750354B (en) Pickled pepper bullfrog processing technology
CN102342545B (en) Sea cucumber preservation treatment method and sea cucumber prepared by the same
CN104351633A (en) Method for processing ordinary dry corn cobs into fresh flavor corn cobs
CN104012825B (en) A kind of durian jelly and preparation method thereof
CN101946917B (en) Method for preparing shrimp soft can
CN104323224B (en) A kind of manufacture method of Pleurotus eryngii vegetable dried meat floss
CN104687077B (en) A kind of low cholesterol beefsteak and preparation method thereof
CN102342550A (en) Pickled pepper peanut and processing method thereof
CN104839787A (en) Processing method of pickled squid with wine
CN102028238B (en) Preparation method of blood curds
CN103271376B (en) Preparation method of air-preserved yak meat

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
EXPY Termination of patent right or utility model
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20120530

Termination date: 20140806