CN102871113B - Shelf-stable needle mushroom dish ready to eat and production process thereof - Google Patents
Shelf-stable needle mushroom dish ready to eat and production process thereof Download PDFInfo
- Publication number
- CN102871113B CN102871113B CN 201210409709 CN201210409709A CN102871113B CN 102871113 B CN102871113 B CN 102871113B CN 201210409709 CN201210409709 CN 201210409709 CN 201210409709 A CN201210409709 A CN 201210409709A CN 102871113 B CN102871113 B CN 102871113B
- Authority
- CN
- China
- Prior art keywords
- asparagus
- weight
- needle mushroom
- take
- weighing
- Prior art date
- Legal status (The legal status 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 status listed.)
- Active
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a shelf-stable needle mushroom dish ready to eat and a production process thereof. The shelf-stable needle mushroom dish ready to eat is made from, by weight, 75-85 parts of needle mushroom, 0.14-0.18 part of chili oil, 0.015-0.02 part of monosodium glutamate, 0.03-0.04 part of salt, 0.01-0.02 part of sugar, and 0.001-0.002 part of additives. The production process includethe steps of making needle mushroom accessories; making chili oil; mixing; filling; sterilizing; cooling and washing; labeling; inspecting quality; and boxing and putting in storage. The process of the needle mushroom from planting to deep processing is coordinated, quality of the raw materials is guaranteed, the production process is safe and reliable, and production cost is reduced. By adding water prior to precooking and adding glacial acetic acid and water for recooking, shelf life of the needle mushroom dish is prolonged. The needle mushroom dish seasoned with the made chili oil in special hot flavor is delicious and good in taste and is deeply popular with consumers.
Description
Technical field
The present invention relates to a kind of direct-edible Asparagus of anti-storage vegetable and production technology thereof.
Background technology
Asparagus formal name used at school hair handle money bacterium claims the little fiery mushroom of hair handle, structure bacterium, plain mushroom, dried mushroom again, freezes bacterium, golden mushroom etc., and English " Enoki Mushroom " by name, vegetable formal name is " Flammulina velutiper (Fr.) Sing ".Asparagus is the Mycophyta door, growth temperature at 10 ℃～13 ℃ for the most suitable, so be the fructification of Mycophyta door fungi dried mushroom.
Asparagus is nutritious, and A sweety scent assails the nostrils, and, show according to analysis of data: contain 253.2 milligrams of Cobastabs in the bright Asparagus of every hectogram, 10.9 the milligram vitamin C, protein, carbohydrate, mineral matter, carrotene and each seed amino acid and nucleic acid, wherein, lysine and arginine are especially abundant, to increase intelligence, children's height and growth have good effect, so have another name called " increasing the intelligence mushroom ".Normal food Asparagus can also reduce cholesterol, and prevention of liver disease and intestines and stomach ulcer strengthen function of human body, illness prevention and fitness.
Yet because the unsuitable long-term preservation of Asparagus, contact the back easily jaundice is rotten with air, its nutritional labeling is lost, even addle.
Summary of the invention
The objective of the invention is to solve the deficiencies in the prior art, a kind of direct-edible, unique flavor is provided, can effectively prolong the direct-edible Asparagus of anti-storage vegetable and the production technology thereof of Asparagus vegetable pot-life.
The objective of the invention is to be achieved through the following technical solutions: a kind of direct-edible Asparagus of anti-storage vegetable, it is made up of following components in part by weight: Asparagus 75～85, chilli oil 0.14～0.18, monosodium glutamate 0.015～0.02, salt 0.03～0.04, white sugar 0.01～0.02, additive 0.001～0.002.
Chilli oil of the present invention is made up of following components in part by weight: vegetable oil 85～90, paprika 5～10, Chinese prickly ash 1.5～2.0, sesame 0.1～0.5, peanut 0.8～1.0, cassia bark 0.5～0.8, anistree 1.3～1.5.
Additive of the present invention is made up of following components in part by weight: sodium glutamate 75～77, flavour nucleotide disodium 3～5, yeast extract 15～18, chicken essence 0.3～0.5, potassium sorbate 1～3, capsanthin 1.5～1.7.
A kind of production technology of the direct-edible Asparagus of anti-storage vegetable, it may further comprise the steps:
S1: make the Asparagus batching, it may further comprise the steps:
S101: select materials: select to meet the ripe Asparagus raw material of quality inspection requirement, different by size specifications are carried out classification, select by the product quality requirement, and remove impurity and Asparagus head;
S102: precook: be that 8～14 parts Asparagus is put into 8～14 water and precooked with weight portion, precook 20～30 minutes time;
S103: rinsing: take out and finish the Asparagus of precooking, with recirculated water rinsing and cooling;
S104: boil again: be that 8～14 parts the Asparagus of finishing rinsing is put into the mixed solution that 8～14 parts of water and 8～14 parts of concentration are 0.2% glacial acetic acid with weight portion, be placed on and boiled again in the saucepan 15～20 minutes;
S105: selected: will finish the Asparagus that boils again and be transported to and carry out elutriation on the workbench, and remove residual impurity and substandard products, and obtain selected Asparagus batching;
S2: the refining chilli oil, it may further comprise the steps:
S201: take by weighing paprika, Chinese prickly ash, sesame, peanut, cassia bark and anise by weight, respectively with pulverizer be ground into install behind the powder standby;
S202: take by weighing vegetable oil by weight, vegetable oil is put into running into tank behind pot heat temperature raising to 230～250 ℃;
S203: when treating that oily temperature is cooled to 125～135 ℃, will pour in the vegetable oil through the powder that step S201 pulverizes, and be stirred to evenly;
S204: cooling obtains chilli oil;
S3: allotment: take by weighing Asparagus batching, chilli oil, monosodium glutamate, salt, white sugar and additive by weight and be stirred to even;
S4: can: take by weighing the Asparagus of finishing allotment of required weight, in the packing of packing into the jar, add the chilli oil that makes, use automatic sealing to carry out capping;
S5: sterilization: the Asparagus that can is good is put into steam sterilizing pot and sealing, picks up counting after the steam sterilizing kettle temperature reaches 100 ℃, sterilizes 35～45 minutes;
S6: cooling, clean: the canned Asparagus that will finish sterilization is put into cold water and is cooled off, and cleans with cleaning machine and pack a jar body;
S7: decals;
S8: quality inspection;
S9: vanning warehouse-in.
The invention has the beneficial effects as follows:
(1) in the cultivating process of Asparagus, its nurturing an environment control in Asparagus suitable temperature and humidity, has been guaranteed the quality of Asparagus raw material;
(2) produce to deep processing one continuous line from the plantation of Asparagus, the quality of raw material is secure, and production technology is safe and reliable, and has reduced production cost;
(3) Xian Jiashui precooks, and adds glacial acetic acid again and water boils again, has effectively prolonged the pot-life of Asparagus vegetable;
(4) adopt the special refining chilli oil with unique peppery fragrance to carry out seasoning, the product taste is good, mouthfeel good, is subjected to consumer's favor deeply.
The specific embodiment
Below in conjunction with specific embodiment technical scheme of the present invention is described in further detail, but protection scope of the present invention is not limited to the following stated.
[embodiment 1] a kind of direct-edible Asparagus of anti-storage vegetable, it is made up of following components in part by weight: Asparagus 75, chilli oil 0.18, monosodium glutamate 0.02, salt 0.04, white sugar 0.02, additive 0.002.
Wherein, chilli oil is made up of following components in part by weight: vegetable oil 90, paprika 5, Chinese prickly ash 1.5, sesame 0.1, peanut 0.8, cassia bark 0.5, anistree 1.3.
Additive is made up of following components in part by weight: sodium glutamate 77, flavour nucleotide disodium 3, yeast extract 15, chicken essence 0.3, potassium sorbate 1, capsanthin 1.5.
A kind of production technology of the direct-edible Asparagus of anti-storage vegetable, it may further comprise the steps:
S1: make the Asparagus batching, it may further comprise the steps:
S101: select materials: select to meet the ripe Asparagus raw material of quality inspection requirement, different by size specifications are carried out classification, select by the product quality requirement, and remove impurity and Asparagus head;
S102: precook: be that 14 parts Asparagus is put into 14 water and precooked with weight portion, precook 30 minutes time;
S103: rinsing: take out and finish the Asparagus of precooking, with recirculated water rinsing and cooling;
S104: boil again: be that 14 parts the Asparagus of finishing rinsing is put into the mixed solution that 14 parts of water and 14 parts of concentration are 0.2% glacial acetic acid with weight portion, be placed on and boiled again in the saucepan 20 minutes;
S105: selected: will finish the Asparagus that boils again and be transported to and carry out elutriation on the workbench, and remove residual impurity and substandard products, and obtain selected Asparagus batching;
S2: the refining chilli oil, it may further comprise the steps:
S201: take by weighing paprika, Chinese prickly ash, sesame, peanut, cassia bark and anise by weight, respectively with pulverizer be ground into install behind the powder standby;
S202: take by weighing vegetable oil by weight, vegetable oil is put into running into tank behind the pot heat temperature raising to 250 ℃;
S203: when treating that oily temperature is cooled to 135 ℃, will pour in the vegetable oil through the powder that step S201 pulverizes, and be stirred to evenly;
S204: cooling obtains chilli oil;
S3: allotment: take by weighing Asparagus batching, chilli oil, monosodium glutamate, salt, white sugar and additive by weight and be stirred to even;
S4: can: take by weighing the Asparagus of finishing allotment of required weight, in the packing of packing into the jar, add the chilli oil that makes, use automatic sealing to carry out capping;
S5: sterilization: the Asparagus that can is good is put into steam sterilizing pot and sealing, picks up counting after the steam sterilizing kettle temperature reaches 100 ℃, sterilizes 35 minutes;
S6: cooling, clean: the canned Asparagus that will finish sterilization is put into cold water and is cooled off, and cleans with cleaning machine and pack a jar body;
S7: decals;
S8: quality inspection;
S9: vanning warehouse-in.
[embodiment 2] a kind of direct-edible Asparagus of anti-storage vegetable, it is made up of following components in part by weight: Asparagus 85, chilli oil 0.14, monosodium glutamate 0.015, salt 0.03, white sugar 0.01, additive 0.001.
Wherein, chilli oil is made up of following components in part by weight: vegetable oil 85, paprika 10, Chinese prickly ash 2.0, sesame 0.5, peanut 1.0, cassia bark 0.8, anistree 1.5.
Additive is made up of following components in part by weight: sodium glutamate 75, flavour nucleotide disodium 5, yeast extract 18, chicken essence 0.5, potassium sorbate 3, capsanthin 1.7.
A kind of production technology of the direct-edible Asparagus of anti-storage vegetable, it may further comprise the steps:
S1: make the Asparagus batching, it may further comprise the steps:
S101: select materials: select to meet the ripe Asparagus raw material of quality inspection requirement, different by size specifications are carried out classification, select by the product quality requirement, and remove impurity and Asparagus head;
S102: precook: be that 8 parts Asparagus is put into 8 water and precooked with weight portion, precook 20 minutes time;
S103: rinsing: take out and finish the Asparagus of precooking, with recirculated water rinsing and cooling;
S104: boil again: be that 8 parts the Asparagus of finishing rinsing is put into the mixed solution that 8 parts of water and 8 parts of concentration are 0.2% glacial acetic acid with weight portion, be placed on and boiled again in the saucepan 15 minutes;
S105: selected: will finish the Asparagus that boils again and be transported to and carry out elutriation on the workbench, and remove residual impurity and substandard products, and obtain selected Asparagus batching;
S2: the refining chilli oil, it may further comprise the steps:
S201: take by weighing paprika, Chinese prickly ash, sesame, peanut, cassia bark and anise by weight, respectively with pulverizer be ground into install behind the powder standby;
S202: take by weighing vegetable oil by weight, vegetable oil is put into running into tank behind the pot heat temperature raising to 230 ℃;
S203: when treating that oily temperature is cooled to 125 ℃, will pour in the vegetable oil through the powder that step S201 pulverizes, and be stirred to evenly;
S204: cooling obtains chilli oil;
S3: allotment: take by weighing Asparagus batching, chilli oil, monosodium glutamate, salt, white sugar and additive by weight and be stirred to even;
S4: can: take by weighing the Asparagus of finishing allotment of required weight, in the packing of packing into the jar, add the chilli oil that makes, use automatic sealing to carry out capping;
S5: sterilization: the Asparagus that can is good is put into steam sterilizing pot and sealing, picks up counting after the steam sterilizing kettle temperature reaches 100 ℃, sterilizes 45 minutes;
S6: cooling, clean: the canned Asparagus that will finish sterilization is put into cold water and is cooled off, and cleans with cleaning machine and pack a jar body;
S7: decals;
S8: quality inspection;
S9: vanning warehouse-in.
[embodiment 3] a kind of direct-edible Asparagus of anti-storage vegetable, it is made up of following components in part by weight: Asparagus 80, chilli oil 0.16, monosodium glutamate 0.0175, salt 0.035, white sugar 0.015, additive 0.0015.
Wherein, chilli oil is made up of following components in part by weight: vegetable oil 87.5, paprika 7.5, Chinese prickly ash 1.75, sesame 0.3, peanut 0.9, cassia bark 0.65, anistree 1.4.
Additive is made up of following components in part by weight: sodium glutamate 76, flavour nucleotide disodium 4, yeast extract 16.5, chicken essence 0.4, potassium sorbate 2, capsanthin 1.6.
A kind of production technology of the direct-edible Asparagus of anti-storage vegetable, it may further comprise the steps:
S1: make the Asparagus batching, it may further comprise the steps:
S101: select materials: select to meet the ripe Asparagus raw material of quality inspection requirement, different by size specifications are carried out classification, select by the product quality requirement, and remove impurity and Asparagus head;
S102: precook: be that 11 parts Asparagus is put into 11 water and precooked with weight portion, precook 25 minutes time;
S103: rinsing: take out and finish the Asparagus of precooking, with recirculated water rinsing and cooling;
S104: boil again: be that 11 parts the Asparagus of finishing rinsing is put into the mixed solution that 11 parts of water and 11 parts of concentration are 0.2% glacial acetic acid with weight portion, be placed on and boiled again in the saucepan 18 minutes;
S105: selected: will finish the Asparagus that boils again and be transported to and carry out elutriation on the workbench, and remove residual impurity and substandard products, and obtain selected Asparagus batching;
S2: the refining chilli oil, it may further comprise the steps:
S201: take by weighing paprika, Chinese prickly ash, sesame, peanut, cassia bark and anise by weight, respectively with pulverizer be ground into install behind the powder standby;
S202: take by weighing vegetable oil by weight, vegetable oil is put into running into tank behind the pot heat temperature raising to 240 ℃;
S203: when treating that oily temperature is cooled to 130 ℃, will pour in the vegetable oil through the powder that step S201 pulverizes, and be stirred to evenly;
S204: cooling obtains chilli oil;
S3: allotment: take by weighing Asparagus batching, chilli oil, monosodium glutamate, salt, white sugar and additive by weight and be stirred to even;
S4: can: take by weighing the Asparagus of finishing allotment of required weight, in the packing of packing into the jar, add the chilli oil that makes, use automatic sealing to carry out capping;
S5: sterilization: the Asparagus that can is good is put into steam sterilizing pot and sealing, picks up counting after the steam sterilizing kettle temperature reaches 100 ℃, sterilizes 40 minutes;
S6: cooling, clean: the canned Asparagus that will finish sterilization is put into cold water and is cooled off, and cleans with cleaning machine and pack a jar body;
S7: decals;
S8: quality inspection;
S9: vanning warehouse-in.
[embodiment 4] a kind of direct-edible Asparagus of anti-storage vegetable, it is made up of following components in part by weight: Asparagus 80, chilli oil 0.15, monosodium glutamate 0.018, salt 0.04, white sugar 0.02, additive 0.002.
Wherein, chilli oil is made up of following components in part by weight: vegetable oil 88, paprika 7, Chinese prickly ash 1.8, sesame 0.3, peanut 0.9, cassia bark 0.6, anistree 1.4.
Additive is made up of following components in part by weight: sodium glutamate 76, flavour nucleotide disodium 4, yeast extract 16, chicken essence 0.4, potassium sorbate 2, capsanthin 1.6.
A kind of production technology of the direct-edible Asparagus of anti-storage vegetable, it may further comprise the steps:
S1: make the Asparagus batching, it may further comprise the steps:
S101: select materials: select to meet the ripe Asparagus raw material of quality inspection requirement, different by size specifications are carried out classification, select by the product quality requirement, and remove impurity and Asparagus head;
S102: precook: be that 10 parts Asparagus is put into 10 water and precooked with weight portion, precook 25 minutes time;
S103: rinsing: take out and finish the Asparagus of precooking, with recirculated water rinsing and cooling;
S104: boil again: be that 10 parts the Asparagus of finishing rinsing is put into the mixed solution that 10 parts of water and 10 parts of concentration are 0.2% glacial acetic acid with weight portion, be placed on and boiled again in the saucepan 20 minutes;
S105: selected: will finish the Asparagus that boils again and be transported to and carry out elutriation on the workbench, and remove residual impurity and substandard products, and obtain selected Asparagus batching;
S2: the refining chilli oil, it may further comprise the steps:
S201: take by weighing paprika, Chinese prickly ash, sesame, peanut, cassia bark and anise by weight, respectively with pulverizer be ground into install behind the powder standby;
S202: take by weighing vegetable oil by weight, vegetable oil is put into running into tank behind the pot heat temperature raising to 240 ℃;
S203: when treating that oily temperature is cooled to 130 ℃, will pour in the vegetable oil through the powder that step S201 pulverizes, and be stirred to evenly;
S204: cooling obtains chilli oil;
S3: allotment: take by weighing Asparagus batching, chilli oil, monosodium glutamate, salt, white sugar and additive by weight and be stirred to even;
S4: can: take by weighing the Asparagus of finishing allotment of required weight, in the packing of packing into the jar, add the chilli oil that makes, use automatic sealing to carry out capping;
S5: sterilization: the Asparagus that can is good is put into steam sterilizing pot and sealing, picks up counting after the steam sterilizing kettle temperature reaches 100 ℃, sterilizes 40 minutes;
S6: cooling, clean: the canned Asparagus that will finish sterilization is put into cold water and is cooled off, and cleans with cleaning machine and pack a jar body;
S7: decals;
S8: quality inspection;
S9: vanning warehouse-in.
[embodiment 5] a kind of direct-edible Asparagus of anti-storage vegetable, it is made up of following components in part by weight: Asparagus 82, chilli oil 0.16, monosodium glutamate 0.019, salt 0.038, white sugar 0.017, additive 0.0015.
Wherein, chilli oil is made up of following components in part by weight: vegetable oil 87, paprika 7, Chinese prickly ash 1.6, sesame 0.3, peanut 0.9, cassia bark 0.7, anistree 1.4.
Additive is made up of following components in part by weight: sodium glutamate 75, flavour nucleotide disodium 5, yeast extract 15, chicken essence 0.4, potassium sorbate 2, capsanthin 1.6.
A kind of production technology of the direct-edible Asparagus of anti-storage vegetable, it may further comprise the steps:
S1: make the Asparagus batching, it may further comprise the steps:
S101: select materials: select to meet the ripe Asparagus raw material of quality inspection requirement, different by size specifications are carried out classification, select by the product quality requirement, and remove impurity and Asparagus head;
S102: precook: be that 12 parts Asparagus is put into 12 water and precooked with weight portion, precook 30 minutes time;
S103: rinsing: take out and finish the Asparagus of precooking, with recirculated water rinsing and cooling;
S104: boil again: be that 12 parts the Asparagus of finishing rinsing is put into the mixed solution that 12 parts of water and 12 parts of concentration are 0.2% glacial acetic acid with weight portion, be placed on and boiled again in the saucepan 20 minutes;
S105: selected: will finish the Asparagus that boils again and be transported to and carry out elutriation on the workbench, and remove residual impurity and substandard products, and obtain selected Asparagus batching;
S2: the refining chilli oil, it may further comprise the steps:
S201: take by weighing paprika, Chinese prickly ash, sesame, peanut, cassia bark and anise by weight, respectively with pulverizer be ground into install behind the powder standby;
S202: take by weighing vegetable oil by weight, vegetable oil is put into running into tank behind the pot heat temperature raising to 240 ℃;
S203: when treating that oily temperature is cooled to 130 ℃, will pour in the vegetable oil through the powder that step S201 pulverizes, and be stirred to evenly;
S204: cooling obtains chilli oil;
S3: allotment: take by weighing Asparagus batching, chilli oil, monosodium glutamate, salt, white sugar and additive by weight and be stirred to even;
S4: can: take by weighing the Asparagus of finishing allotment of required weight, in the packing of packing into the jar, add the chilli oil that makes, use automatic sealing to carry out capping;
S5: sterilization: the Asparagus that can is good is put into steam sterilizing pot and sealing, picks up counting after the steam sterilizing kettle temperature reaches 100 ℃, sterilizes 45 minutes;
S6: cooling, clean: the canned Asparagus that will finish sterilization is put into cold water and is cooled off, and cleans with cleaning machine and pack a jar body;
S7: decals;
S8: quality inspection;
S9: vanning warehouse-in.
Claims (1)
1. the direct-edible Asparagus of anti-storage vegetable, it is characterized in that: it is made up of following components in part by weight: Asparagus 75～85, chilli oil 0.14～0.18, monosodium glutamate 0.015～0.02, salt 0.03～0.04, white sugar 0.01～0.02, additive 0.001～0.002, wherein, described chilli oil is made up of following components in part by weight: vegetable oil 85～90, paprika 5～10, Chinese prickly ash 1.5～2.0, sesame 0.1～0.5, peanut 0.8～1.0, cassia bark 0.5～0.8, anistree 1.3～1.5; Described additive is made up of following components in part by weight: sodium glutamate 75～77, flavour nucleotide disodium 3～5, yeast extract 15～18, chicken essence 0.3～0.5, potassium sorbate 1～3, capsanthin 1.5～1.7;
The production technology of the described a kind of direct-edible Asparagus of anti-storage vegetable, it may further comprise the steps:
S1: make the Asparagus batching, it may further comprise the steps:
S101: select materials: select to meet the ripe Asparagus raw material of quality inspection requirement, different by size specifications are carried out classification, select by the product quality requirement, and remove impurity and Asparagus head;
S102: precook: be that 8～14 parts Asparagus is put into 8～14 water and precooked with weight portion, precook 20～30 minutes time;
S103: rinsing: take out and finish the Asparagus of precooking, with recirculated water rinsing and cooling;
S104: boil again: be that 8～14 parts the Asparagus of finishing rinsing is put into the mixed solution that 8～14 parts of water and 8～14 parts of concentration are 0.2% glacial acetic acid with weight portion, be placed on and boiled again in the saucepan 15～20 minutes;
S105: selected: will finish the Asparagus that boils again and be transported to and carry out elutriation on the workbench, and remove residual impurity and substandard products, and obtain selected Asparagus batching;
S2: the refining chilli oil, it may further comprise the steps:
S201: take by weighing paprika, Chinese prickly ash, sesame, peanut, cassia bark and anise by weight, respectively with pulverizer be ground into install behind the powder standby;
S202: take by weighing vegetable oil by weight, vegetable oil is put into running into tank behind pot heat temperature raising to 230～250 ℃;
S203: when treating that oily temperature is cooled to 125～135 ℃, will pour in the vegetable oil through the powder that step S201 pulverizes, and be stirred to evenly;
S204: cooling obtains chilli oil;
S3: allotment: take by weighing Asparagus batching, chilli oil, monosodium glutamate, salt, white sugar and additive by weight and be stirred to even;
S4: can: take by weighing the Asparagus of finishing allotment of required weight, in the packing of packing into the jar, cover the face oilpaper, use automatic sealing to carry out capping;
S5: sterilization: the Asparagus that can is good is put into steam sterilizing pot and sealing, picks up counting after the steam sterilizing kettle temperature reaches 100 ℃, sterilizes 35～45 minutes;
S6: cooling, clean: the canned Asparagus that will finish sterilization is put into cold water and is cooled off, and cleans with cleaning machine and pack a jar body;
S7: decals;
S8: quality inspection;
S9: vanning warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210409709 CN102871113B (en) | 2012-10-24 | 2012-10-24 | Shelf-stable needle mushroom dish ready to eat and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210409709 CN102871113B (en) | 2012-10-24 | 2012-10-24 | Shelf-stable needle mushroom dish ready to eat and production process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102871113A CN102871113A (en) | 2013-01-16 |
| CN102871113B true CN102871113B (en) | 2013-09-11 |
Family
ID=47472827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210409709 Active CN102871113B (en) | 2012-10-24 | 2012-10-24 | Shelf-stable needle mushroom dish ready to eat and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102871113B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766867A (en) * | 2014-01-24 | 2014-05-07 | 安阳市福瑞沃菌业有限公司 | Instant edible fungus product |
| CN105053995A (en) * | 2015-08-28 | 2015-11-18 | 成都圣灵生物科技有限公司 | Making method of ready-to-eat needle mushrooms |
| CN105053994A (en) * | 2015-08-28 | 2015-11-18 | 成都圣灵生物科技有限公司 | Ready-to-eat needle mushrooms |
| CN107028167A (en) * | 2017-05-31 | 2017-08-11 | 贵州鸿霖农业科技有限公司 | A kind of capsicum mycelia and preparation method thereof |
| CN107897879A (en) * | 2017-11-14 | 2018-04-13 | 宁夏春升源清真生物科技有限公司 | A kind of spicy golden mushroom and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843332A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy golden mushroom |
-
2012
- 2012-10-24 CN CN 201210409709 patent/CN102871113B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN102871113A (en) | 2013-01-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102871113B (en) | Shelf-stable needle mushroom dish ready to eat and production process thereof | |
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN103271376B (en) | Preparation method of air-preserved yak meat | |
| CN103054004A (en) | Wild mushroom beef paste and preparation method thereof | |
| CN101911963A (en) | Method for preparing dry day-lily buds | |
| CN102578507B (en) | Method for producing black garlic through jointly adopting microwaves and fermentation | |
| CN103876202B (en) | A kind of processing method of fresh Chinese chestnut packaging product | |
| CN103110091B (en) | Needle mushroom with pickled peppers and preparation method thereof | |
| CN105410845B (en) | The method of halogen material and marinated food made of spice, spice | |
| CN102488187A (en) | Processing method of ready-to-eat needle mushroom | |
| CN103141823A (en) | Preparation method of hypsizigus marmoreus soup | |
| CN105310025A (en) | Processing process of seasoning squid soft cans | |
| CN105685931B (en) | A kind of flavor regulation and preservation method of fresh-water fishes block conditioning food | |
| CN101953458B (en) | Production method of edible fungi high-calcium zinc-rich sauced mushroom | |
| CN103535674A (en) | Production method of purslane dish | |
| CN105285714A (en) | Colorful fragrant rice and salty meat pyramid-shaped dumpling and production method thereof | |
| CN104664330A (en) | Dry edible-fungi food and processing method thereof | |
| CN102687824B (en) | Fungus porridge and method for preparing same | |
| KR101235159B1 (en) | Processed Food of Pleurotus eryngii and Preocessing Method Thereof | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN105558836A (en) | Processing method of instant BU kidney beans | |
| CN108157842A (en) | A kind of glutinous rice Sea Duck Eggs and preparation method thereof | |
| CN102715219A (en) | Method for making mooncakes with fermented glutinous rice and gorgon euryale seeds as stuffing | |
| CN105053995A (en) | Making method of ready-to-eat needle mushrooms | |
| CN103783250A (en) | Mushroom crisp and preparation method thereof |
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 |