CN103082273A - Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof - Google Patents

Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof Download PDF

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Publication number
CN103082273A
CN103082273A CN2013100431671A CN201310043167A CN103082273A CN 103082273 A CN103082273 A CN 103082273A CN 2013100431671 A CN2013100431671 A CN 2013100431671A CN 201310043167 A CN201310043167 A CN 201310043167A CN 103082273 A CN103082273 A CN 103082273A
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matsutake
tricholoma matsutake
dried product
drying
described
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CN2013100431671A
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CN103082273B (en
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黄晓戈
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云南茂昽实业有限责任公司
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Abstract

The invention discloses a tricholoma matsutake dried product with nutrients and flavor fully preserved, and a preparation method thereof. The tricholoma matsutake dried product comprises a volatile oil component accounting for 0.04-0.1% of a total mass thereof. The preparation method of the tricholoma matsutake dried product comprises the steps of pretreatment, lyophilization, and pulverization. The method comprises the specific steps that: impurities are removed from fresh tricholoma matsutake; the tricholoma matsutake is washed and cut into slices with thicknesses of 2-10mm; the slices are quickly frozen in a quick-freezing device, and is placed into a vacuum lyophilization device; lyophilization and vacuum drying are carried out, such that lyophilized tricholoma matsutake slices, lyophilized tricholoma matsutake bars, or lyophilized full tricholoma matsutake are obtained; the lyophilized tricholoma matsutake slices are subjected to fine pulverization, such that tricholoma matsutake lyophilized powder is obtained. According to the invention, with the vacuum lyophilization process, tricholoma matsutake enzyme activity and specific volatile oil component volatilization under low temperature are reduced. The tricholoma matsutake dried product has the advantages of pure fragrance, low loss in nutrients, natural color, complete shape, and long preservation time. Through wall-breaking pulverization after drying, the tricholoma matsutake fragrance is rich, and beneficial components can be more easily absorbed by human bodies.

Description

Matsutake dried product of a kind of abundant reservation nutritional labeling and local flavor and preparation method thereof

Technical field

The invention belongs to technical field of agricultural product process, be specifically related to that a kind of fragrance is pure, the nutritional labeling loss less, the matsutake dried product grown of color and luster nature, complete form, holding time and preparation method thereof.

Background technology

Matsutake ( Tricholoma Matsutake[S. Ito et Imai] Sing) formal name used at school Trichotoma matsutake, claim again Qinggang bacterium, pine mushroom, peeling bacterium, original name Brazilian mushroom (its fecund of source is in South America Brazil), be the fructification of Tricholomataceae fungi Trichotoma matsutake, mainly originate in the Northeast and Guizhou, Yunnan in China, Sichuan has a common boundary one with the wealthy forest zone of the needle of height above sea level 3000m.the delicate plumpness of matsutake bacterial context, be of close texture, mouthfeel is lubricious, be rich in crude protein, crude fat, crude fibre, multivitamin and amino acid etc., distinctive volatile oil component matsutakealcohol (matsutakeol) is that 1-OCOL (1-octen-3-ol) is the common flavor component of characteristic of edible mushroom, and methyl cinnamate (methyl cinnamate) is that (β-phenylacrylate) makes matsutake produce the material of unique perfume to methyl-beta-phenylacrylate, existence due to matsutakealcohol and methyl cinnamate, make matsutake have strong unique perfume, and matsutake also has the reduction cholesterol, anti-oxidant, the effects such as immunological regulation.Song dynasty " bacterium spectrum " carries: " pine mushroom gives birth to pine cloudy ... the ill unrestrained turbid person of can't help of people, occasionally sob the Panasonic bacterium, sick good." the matsutake nature and flavor are sweet flat, have and keep fit, beneficial stomach; pain relieving, regulating qi-flowing for eliminating phlegm, the effects such as expelling parasite; be used for the treatment of traditionally the essence and blood loss, and are in poor health, impotence and seminal emission; frequency of micturition; cough ant phlegm, poor appetite, dry; weakly wait sickly, modern medicine study thinks that its distinctive blazei polysaccharide has anticancer and radiation resistance.

Matsutake is because moisture content is high, storage endurance not, general adopt dry, dry, boil dry, salt marsh, quick-frozen, ice cube refrigerating fresh-keeping, blanching kill that enzyme is fresh-keeping, controlled atmosphere, radiation preservation, chemistry spray the techniques such as fresh-keeping.Although dry, dry, boil dry, the technique such as salt marsh is easy, but the general volume-diminished of the product of dry gained, quality hardening, oxidation has occured in some material, the color and luster flavescence, some volatile composition major parts can lose, the material of some thermal sensitivity, sex change can occur as protein, vitamin, microbes loses biologos, and dried material is difficult for dissolving in water, generally only is used for a small amount of the processing; Also there are the high inferior position of cost of transportation in quick-frozen and ice cube refrigeration process; The active nutrient component oxidation when having blanching of enzyme antistaling process, shortcoming that the volatile ingredient loss is large are killed in blanching; Controlled atmosphere and the deficiency that the radiation preservation process costs is high, storage time is short.Existing various matsutake drying process, due to defective separately, the dry matsutake volatile oil content that obtains is lower than 0.03%, matsutake fragrance is light, nutritional labeling oxidation, color jaundice, process easily broken, the holding time is short.If can provide that a kind of fragrance is pure, the nutritional labeling loss less, the matsutake dried product grown of color and luster nature, complete form, holding time, and can provide the method for preparing this kind matsutake dried product, can improve the quality of matsutake dried product, overcome the deficiency of existing technique.

Summary of the invention

The first purpose of the present invention is to provide that a kind of fragrance is pure, the nutritional labeling loss less, the matsutake dried product grown of color and luster nature, complete form, holding time; The second purpose is to provide the preparation method of described matsutake dried product.

The first purpose of the present invention is achieved in that described matsutake dried product comprises the volatile oil component that accounts for described matsutake dried product gross mass 0.04% ~ 0.1%.

The second purpose of the present invention is achieved in that and comprises pre-treatment, quick-frozen, freeze drying, pulverising step, specifically comprises:

A, pre-treatment: will be cut into the sheet of thick 2~10mm or vertically be cut into the matsutake bar or whole mushroom after fresh matsutake removal of impurities, cleaning;

B, quick-frozen: the quick-frozen in quick-freezing plant of packing into of the matsutake sheet that will get the raw materials ready, matsutake bar or the whole mushroom of matsutake;

C, freeze drying: in matsutake sheet, matsutake bar or the whole mushroom of matsutake of quick-frozen were packed vacuum freezing drying device into, through lyophilization, parsing-desiccation step, discharging obtained described matsutake freeze-drying sheet, freeze-drying bar or the whole mushroom of freeze-drying;

D, pulverizing: described matsutake freeze-drying sheet is obtained matsutake freeze-drying wall cell disruption powder through Crushing of Ultrafine.

the present invention adopts vacuum freeze-drying technique, the low temperature control of whole process by dry run, both suppressed activity and the microbial activity of enzyme in the matsutake, be conducive to extend the fresh keeping time of matsutake, but can not kill beneficial microbe, decomposition and the oxidation of active nutrient component have been reduced, also reduced the loss of matsutake volatile ingredient such as matsutakealcohol (1-OCOL) and methyl cinnamate (methyl-beta-phenylacrylate), and heat-sensitive substance such as protein, vitamin etc. lose biologically active, make matsutake dried product color and luster nature, aromatic flavour, complete form, mouthfeel is bright refreshing, the active nutritional material and the excellent flavor that have fully kept the matsutake dried product.Do not add other material in the freeze drying production process or only carry out edible citric acid solution rinsing, can guarantee dried product without processing pollution, keeping pure natural state and the form of matsutake, and matsutake color and luster nature after processing, the Modern Green food requirement met; Matsutake goods after freeze drying are loose porous, are spongy, and moisture content is more traditional to be dried and dry low, has the advantages that rehydration time is short, water absorption rate is high.By further broken wall pulverization process, after the matsutake wall cell disruption powder is edible, easy and digestive juice fusion, be conducive to absorbing of human body.In a word, matsutake dried product of the present invention and preparation method thereof have that fragrance is pure, the nutritional labeling loss less, the characteristics grown of color and luster nature, complete form, holding time.

Description of drawings

Fig. 1 is typical process flow schematic diagram of the present invention.

The specific embodiment

The present invention is further illustrated below in conjunction with embodiment, but never in any form the present invention is limited, and any change or improvement based on training centre of the present invention is done all belong to protection scope of the present invention.

The matsutake dried product of abundant reservation nutritional labeling of the present invention and local flavor comprises the volatile oil component that accounts for described matsutake dried product gross mass 0.04% ~ 0.1%.

Described volatile oil component comprises mass percent 1-OCOL 50~80%, methyl cinnamate 2.2% ~ 9.5%.

Described matsutake dried product is matsutake sheet or 80~200 purpose matsutake powder.

The present invention prepares the method for the matsutake dried product of abundant reservation nutritional labeling and local flavor, comprises pre-treatment, quick-frozen, freeze drying, pulverising step, specifically comprises:

A, pre-treatment: will be cut into the sheet of thick 2~10mm or vertically be cut into the matsutake bar or whole mushroom after fresh matsutake removal of impurities, cleaning;

B, quick-frozen: the quick-frozen in quick-freezing plant of packing into of the matsutake sheet that will get the raw materials ready, matsutake bar or the whole mushroom of matsutake;

C, freeze drying: in matsutake sheet, matsutake bar or the whole mushroom of matsutake of quick-frozen were packed vacuum freezing drying device into, through lyophilization, parsing-desiccation step, discharging obtained described matsutake freeze-drying sheet, freeze-drying bar or the whole mushroom of freeze-drying;

D, pulverizing: described matsutake freeze-drying sheet is obtained matsutake freeze-drying wall cell disruption powder through Crushing of Ultrafine.

Described pre-treatment also comprises the matsutake rinsing 5 ~ 15min after cleaning, removes surperficial excessive moisture.

Described rinsing is to be placed in the clear water rinsing or to be placed in 0.5~1% citric acid solution rinsing, preferably is placed in 0.5~1% citric acid solution rinsing.

Described pre-treatment also comprises carries out the cryopreservation operation to matsutake thin slice, matsutake bar or whole mushroom, then carries out prefreezing according to the quick-frozen operation before the lyophilization step.

The reserve temperature of described cryopreservation operation is 0~3 ℃.

Matsutake sheet in described quick-frozen operation and/or freeze drying operation, matsutake bar or whole mushroom are with the sabot of 20~50mm thickness and be placed in refrigerating plant.

Described vacuum freezing drying device adopts transmission of heat by contact, compound heating, one or more in nail-plate heating, radiation heating, heating using microwave, infrared heating is arranged.

The quick freezing temperature of described quick-frozen operation is-50~-22 ℃ or freezes to finishing temperature-25~-40 ℃ with-0.5~-1.5 ℃/min speed.

In described quick-frozen operation, the quick-frozen temperature retention time of matsutake sheet is 0.5~2h.

The temperature of described lyophilization is-30~-19 ℃, and pressure is 20~80Pa.

Be 8~18h the drying time of described lyophilization step.

During described parsing-desiccation, the material central temperature is less than 45 ℃.

The pressure of described parsing-desiccation step is 20~80Pa, and be 5~15h drying time.

Described Crushing of Ultrafine was for pulverizing 80 ~ 200 mesh sieves.

Matsutake wall cell disruption powder after matsutake freeze-drying sheet after described freeze drying operation, freeze-drying bar or the whole mushroom of freeze-drying or pulverizing process carries out vacuum packaging or vacuum nitrogen filling packing.

Described matsutake sheet or matsutake wall cell disruption powder packaging seal be by 250~400 kilorad gamma-radiation radiation sterilizations, or sterilize with super-pressure normal temperature.

Described matsutake refers to wild matsutake.

Embodiment 1

Get Shangri-La, Yunnan Province and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, the normal temperature accelerated surface is air-dry after clear water is cleaned, and vertically is cut into the thin slice of 5mm; The matsutake thin slice is tiled in refrigerator tray by 30mm thickness and is placed in quick-freezing plant, complete quick-frozen with insulation 1h at-22 ℃ of temperature; Rapidly the matsutake sheet after quick-frozen is packed in the vacuum freezing drying device of pressure 80Pa by 40mm thickness, with-25 ℃ of insulation lyophilization 8h; Then with 40 ℃ of matsutake central temperatures, pressure 70Pa parsing-desiccation 5h, discharging obtains moisture content 3% matsutake freeze-drying sheet.

Embodiment 2

Get Shangri-La, Yunnan Province and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, after clear water is cleaned, be placed in 0.5% citric acid solution rinsing 10min, then be filtered dry surperficial excessive moisture, vertically be cut into the thin slice of 3mm; The matsutake thin slice is tiled in refrigerator tray and is placed in quick-freezing plant by 50mm thickness is staggered, complete quick-frozen with insulation 1.5h at-35 ℃ of temperature; Rapidly the matsutake after quick-frozen is packed in the vacuum freezing drying device of pressure 40Pa by 10mm thickness, with-19 ℃ of insulation lyophilization 5h; Then with 25 ℃ of matsutake central temperatures, pressure 40Pa parsing-desiccation 3h, discharging obtains moisture content 5% Freeze drying Tricholaoma matsutake sheet; The discharging micro mist is broken into 100 purpose matsutake wall cell disruption powders, then vacuum nitrogen filling gas bag dress after 400 kilorad gamma-radiation irradiation-sterilizes.

Embodiment 3

Get Lijiang, yunnan and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, after clear water is cleaned, be placed in 1% citric acid solution rinsing 5min, remove surperficial excessive moisture with dewaterer, vertically be cut into the thin slice of 7mm; The matsutake thin slice is tiled in refrigerator tray by 20mm thickness and is placed in quick-freezing plant, complete quick-frozen with insulation 0.5h at-45 ℃ of temperature; With the matsutake sheet after quick-frozen 0 ℃ of cryopreservation; Matsutake sheet after cryopreservation is tiled in refrigerator tray pre-freeze through-30 ℃ by 20mm thickness, in the vacuum freezing drying device of the pressure 60Pa that then the matsutake sheet of pre-freeze packed into, with-30 ℃ of insulation lyophilization 12h; Then with 35 ℃ of matsutake central temperatures, pressure 50P parsing-desiccation 11h, discharging obtains the Freeze drying Tricholaoma matsutake sheet of moisture content 6%; Discharging Crushing of Ultrafine to 200 purpose broken wall matsutake powder and vacuum packaging by the sterilization of 600Mpa super-pressure normal temperature, obtain broken wall matsutake powder finished product.

Embodiment 4

Get Lijiang, yunnan and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, after clear water is cleaned, be placed in 0.7% citric acid solution rinsing 15min, then low temperature dries up surperficial excessive moisture, vertically is cut into the thin slice of 10mm; The matsutake thin slice is tiled in refrigerator tray and is placed in quick-freezing plant by 20mm thickness is staggered, complete quick-frozen with insulation 1.5h at-30 ℃ of temperature; With the matsutake sheet after quick-frozen 3 ℃ of cryopreservations; Matsutake sheet after cryopreservation is tiled in refrigerator tray pre-freeze through-25 ℃ by 20mm thickness, in the vacuum freezing drying device of the pressure 20Pa that then the matsutake sheet of pre-freeze packed into, with-20 ℃ of insulation lyophilization 15.5h; Then with 45 ℃ of matsutake central temperatures, pressure 20Pa parsing-desiccation 15h, discharging obtains moisture content 2% Freeze drying Tricholaoma matsutake sheet; Discharging is by Crushing of Ultrafine to 80 purpose broken wall matsutake powder and vacuumize and rush nitrogen packing.

Embodiment 5

Get Baoshan, Yunnan and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, after clear water is cleaned, remove surperficial excessive moisture with dewaterer, vertically be cut into the thin slice of 2mm; The matsutake thin slice is tiled in refrigerator tray by 35mm thickness and is placed in quick-freezing plant, complete quick-frozen with insulation 0.5h at-50 ℃ of temperature; With the matsutake sheet after quick-frozen 1 ℃ of cryopreservation; Matsutake sheet after cryopreservation is tiled in refrigerator tray pre-freeze through-40 ℃ by 45mm thickness, in the vacuum freezing drying device of the pressure 70Pa that then the matsutake sheet of pre-freeze packed into, with-27 ℃ of insulation lyophilization 9h; Then with 30 ℃ of matsutake central temperatures, pressure 30Pa parsing-desiccation 2h, discharging obtains moisture content 5% Freeze drying Tricholaoma matsutake sheet, through vacuumize rush the nitrogen packing after with 250 kilorad gamma-radiation irradiation-sterilizes.Obtain Freeze drying Tricholaoma matsutake sheet finished product.

Embodiment 6

Get Baoshan, Yunnan and produce wild fresh matsutake, reject earth, weeds, go mouldy and broken little matsutake, after clear water was cleaned, the air-dry surperficial excessive moisture of normal temperature vertically was cut into the thin slice of 6mm; The matsutake thin slice is tiled in refrigerator tray by 25mm thickness and is placed in quick-freezing plant, complete quick-frozen with insulation 2h at-25 ℃ of temperature; With the matsutake sheet after quick-frozen 2 ℃ of cryopreservations; Matsutake sheet after cryopreservation is tiled in refrigerator tray pre-freeze through-35 ℃ by 35mm thickness, in the freeze drying plant of the pressure 50Pa that then the matsutake sheet of pre-freeze packed into, with-23 ℃ of insulation lyophilization 12h; Then with 20 ℃ of matsutake central temperatures, pressure 80Pa parsing-desiccation 11h, discharging obtains moisture content 4% Freeze drying Tricholaoma matsutake sheet, obtains Freeze drying Tricholaoma matsutake sheet finished product after vacuum packaging.

Embodiment 7

Freeze drying Tricholaoma matsutake sheet and the commercially available matsutake dry plate of getting embodiment 5 preparations adopt GC-MS (GC-MS) to measure the relative amount of volatile oil content and 1-OCOL and methyl cinnamate, result such as table 1.

Table 1 embodiment 5 Freeze drying Tricholaoma matsutake sheets and commercially available matsutake dry plate volatile ingredient content are relatively

As seen from the above table, the Freeze drying Tricholaoma matsutake sheet on year-on-year basis existing matsutake sheet to have a volatile oil content high, it is large that characteristic flavor component 1-OCOL and methyl cinnamate account for the volatile oil ratio.

Embodiment 8

Freeze drying Tricholaoma matsutake sheet and the commercially available matsutake dry plate of getting respectively embodiment 1,2,3,4,6 preparations adopt GC-MS (GC-MS) to measure the relative amount of volatile oil content and 1-OCOL and methyl cinnamate, and result is corresponding table 2, table 3, table 4, table 5, table 6 respectively.

Table 2 embodiment 1 Freeze drying Tricholaoma matsutake sheet and commercially available matsutake dry plate volatile ingredient content are relatively

Table 3 embodiment 2 Freeze drying Tricholaoma matsutake sheets and commercially available matsutake dry plate volatile ingredient content are relatively

Table 4 embodiment 3 Freeze drying Tricholaoma matsutake sheets and commercially available matsutake dry plate volatile ingredient content are relatively

Table 5 embodiment 4 Freeze drying Tricholaoma matsutake sheets and commercially available matsutake dry plate volatile ingredient content are relatively

Table 6 embodiment 6 Freeze drying Tricholaoma matsutake sheets and commercially available matsutake dry plate volatile ingredient content are relatively

Conclusion: the Freeze drying Tricholaoma matsutake sheet on year-on-year basis existing matsutake sheet to have a volatile oil content high, it is large that characteristic flavor component 1-OCOL and methyl cinnamate account for the volatile oil ratio, makes that the Freeze drying Tricholaoma matsutake sheet gives off a strong fragrance, nutriment keeps intact, color and luster nature.

Claims (10)

1. a matsutake dried product that fully keeps nutritional labeling and local flavor, is characterized in that comprising the volatile oil component that accounts for described matsutake dried product gross mass 0.04% ~ 0.1%.
2. matsutake dried product according to claim 1, is characterized in that described volatile oil component comprises mass percent 1-OCOL 50~80%, methyl cinnamate 2.2% ~ 9.5%.
3. matsutake dried product according to claim 1 and 2, is characterized in that described matsutake dried product is matsutake sheet, the vertical slitting of matsutake or the whole mushroom of matsutake or 80~200 purpose matsutake wall cell disruption powders.
4. a method for preparing the matsutake dried product of claim 1,2 or 3 described abundant reservation nutritional labelings and local flavor, is characterized in that comprising pre-treatment, quick-frozen, freeze drying, pulverising step, specifically comprises:
A, pre-treatment: will be cut into the sheet of thick 2~10mm after fresh matsutake removal of impurities, cleaning, or vertically be cut into matsutake bar or whole mushroom;
B, quick-frozen: the quick-frozen in quick-freezing plant of packing into of the matsutake sheet that will get the raw materials ready, matsutake bar or the whole mushroom of matsutake;
C, freeze drying: in matsutake sheet, matsutake bar or the whole mushroom of matsutake of quick-frozen were packed vacuum freezing drying device into, through lyophilization, parsing-desiccation step, discharging obtained described matsutake freeze-drying sheet, freeze-drying bar or the whole mushroom of freeze-drying;
D, pulverizing: described matsutake freeze-drying sheet is obtained matsutake freeze-drying wall cell disruption powder through Crushing of Ultrafine.
5. preparation method according to claim 4, is characterized in that described pre-treatment also comprises the matsutake rinsing 5~15min after cleaning, and removes surperficial excessive moisture.
6. preparation method according to claim 4, it is characterized in that described pre-treatment also comprises carries out the cryopreservation operation to the matsutake thin slice, then carries out prefreezing according to the quick-frozen operation before the lyophilization step.
7. preparation method according to claim 4, is characterized in that described quick freezing temperature is-50~-22 ℃.
8. preparation method according to claim 4, the temperature that it is characterized in that described lyophilization is-30~-19 ℃, pressure is 20~80Pa.
9. preparation method according to claim 4, when it is characterized in that described parsing-desiccation, the material central temperature is less than 45 ℃.
10. preparation method according to claim 4, is characterized in that described Crushing of Ultrafine was for pulverizing 80 ~ 200 mesh sieves.
CN201310043167.1A 2013-02-04 2013-02-04 Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof CN103082273B (en)

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CN104542926A (en) * 2015-02-09 2015-04-29 安徽徽王食品有限公司 Method for fresh-keeping storage of needle mushrooms
CN104542914A (en) * 2015-02-09 2015-04-29 安徽徽王食品有限公司 Freshness-retaining storage method of tricholoma matsutake
CN105166014A (en) * 2015-07-28 2015-12-23 合肥维巧食品科技有限公司 Tricholoma matsutake storage method
CN105454815A (en) * 2014-10-20 2016-04-06 大连三肽生物科技有限公司 Freeze-dried tricholoma matsutake powder preparation method
CN105661485A (en) * 2016-01-27 2016-06-15 云南星贸食品有限公司 Freeze-drying process of tricholoma matsutake
CN106820101A (en) * 2017-04-01 2017-06-13 贵州宏华农业发展有限公司 A kind of processing method of Agricus blazei
CN107212043A (en) * 2017-08-07 2017-09-29 南京财经大学 A kind of preparation method for aiding in alleviating the matsutake cookies of organism fatigue
CN107712851A (en) * 2017-08-28 2018-02-23 安龙县农望种植农民专业合作社 A kind of processing method of high quality agaricus matsutake

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187595A (en) * 2014-09-05 2014-12-10 中国农业大学 Preparation method of instant mushroom stipe and product of instant mushroom stipe
CN104187595B (en) * 2014-09-05 2016-01-20 中国农业大学 Preparation method of a kind of instant mushroom stem and products thereof
CN105454815A (en) * 2014-10-20 2016-04-06 大连三肽生物科技有限公司 Freeze-dried tricholoma matsutake powder preparation method
CN104542926A (en) * 2015-02-09 2015-04-29 安徽徽王食品有限公司 Method for fresh-keeping storage of needle mushrooms
CN104542914A (en) * 2015-02-09 2015-04-29 安徽徽王食品有限公司 Freshness-retaining storage method of tricholoma matsutake
CN105166014A (en) * 2015-07-28 2015-12-23 合肥维巧食品科技有限公司 Tricholoma matsutake storage method
CN105661485A (en) * 2016-01-27 2016-06-15 云南星贸食品有限公司 Freeze-drying process of tricholoma matsutake
CN106820101A (en) * 2017-04-01 2017-06-13 贵州宏华农业发展有限公司 A kind of processing method of Agricus blazei
CN107212043A (en) * 2017-08-07 2017-09-29 南京财经大学 A kind of preparation method for aiding in alleviating the matsutake cookies of organism fatigue
CN107712851A (en) * 2017-08-28 2018-02-23 安龙县农望种植农民专业合作社 A kind of processing method of high quality agaricus matsutake

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