CN103156156A - Mushrooms dry bean curd source and production method - Google Patents

Mushrooms dry bean curd source and production method Download PDF

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Publication number
CN103156156A
CN103156156A CN2013100694179A CN201310069417A CN103156156A CN 103156156 A CN103156156 A CN 103156156A CN 2013100694179 A CN2013100694179 A CN 2013100694179A CN 201310069417 A CN201310069417 A CN 201310069417A CN 103156156 A CN103156156 A CN 103156156A
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China
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powder
bean curd
parts
sauce
mushroom
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CN2013100694179A
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Chinese (zh)
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CN103156156B (en
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胡耀辉
郭修雄
刘俊梅
李琢伟
刘定勇
周兴良
王丹
王辉
王璐
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浙江老爸食品有限公司
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Abstract

The invention discloses a mushrooms dry bean curd source and a production method, and the mushrooms dry bean curd source comprises the following components by weight: 60 parts of mushrooms after rehydration, 30 parts of plant oil, 20 parts of thick broad-bean sauce, 8 parts of chive, 6 parts of onion, 3 parts of ginger, 0.8 parts of caraway powder, 1.5 parts of aniseed powder, 1.5 parts of paprika powder, 1 part of liquorice, 1 part of cinnamon, 1 part of chilli powder, 0.8 parts of ground pepper, 0.8 parts of spicy hot powder, 0.6 parts of cinnamon, 0.8 parts of gourmet powder, 4 parts of soy sauce and 2 parts of edible salt. The dry bean curd employs a boiled pulp technology to prepare soya-bean milk, curdled by mixing gypsum and brine to squeeze to obtain the dry bean curd, the mushrooms take dry mushrooms as a raw material, the dry bean curd and the mushrooms after rehydration are cut into small blocks with 1cm*1cm, and fried with high temperature to obtain the fried small dry bean curd blocks and small mushrooms blocks, and an auxiliary material is added to fry to obtain the mushrooms dry bean curd source with thick and delicious taste.

Description

A kind of mushroom dried bean curd sauce and production method thereof
Technical field
The present invention relates to a kind of sauce, relate in particular to a kind of mushroom dried bean curd sauce and production method thereof.
Background technology
China is the founding country of sauce, has had the history of thousands of years in fact.In solid " Emperor Wu Di of the Han dynasty in pass " of Chinese class, under note Hsi Wang Mu, the Emperor Wu Di of the Han dynasty is seen in the human world, remembers that wherein Hsi Wang Mu tells military Supreme Being, say on refreshing medicine " cloud sauce like a chain of pearls or a string of beads " is arranged, " beautiful Tianjin gold sauce ", also have " without the sauce of spirit ".So it is that Hsi Wang Mu passes the saying with the human world that sauce method processed is just arranged.Very large variation has appearred in the record in being logged into from " Zhou Li " " Book of Rites ", the effect of sauce, has become very concrete flavouring from the main food of joining.Arrived Ming Dynasty's (13rd century), the production of beans sauce more develops, and fish, meat system day by day are eliminated.The technology of sauce processed also generally spreads between the working people of town and country.And now, sauce is got back in people's life and is further developed, and people like at other auxiliary materials such as sauce the inside interpolation vegetables or meats, then obtain more and more welcome vegetable sauce or meat pulp through frying or boiling.
Dried bean curd is a kind of time-honored folk snack, is also the abbreviation of dried bean curd.Contain abundant protein in dried bean curd, and bean curd albumen belongs to adequate proteins, not only contain 8 seed amino acids of needed by human, and its ratio also needs near human body, nutritive value is higher; The lecithin that dried bean curd contains can be removed the cholesterol that is attached on vascular wall, prevents vascular sclerosis, angiocardiopathy preventing, cardioprotection; Contain several mineral materials, supplement calcium prevents the osteoporosis that causes because of calcium deficiency, promotes skeleton development, and is very favourable to children's, old man's bone growth.But almost nil as the food of raw material reprocessing with dried bean curd at present.
Mushroom claims again dried mushroom, Umbelliferae Mycophyta, green health vegetables; It is a kind of fungi that is grown on timber.Due to its delicious flavour, the fragrance people that oozes, nutritious, be rich in natural plant protein, dietary fiber, 17 seed amino acids, 30 plurality of enzymes, therefore be described as " kings of vegetables ".
Therefore with mushroom and two kinds of nutritious raw materials of dried bean curd in conjunction with a kind of novel sauce class flavouring of exploitation, products characteristics is with rich flavor, the sense organ state is unique, breaks that sauce class flavouring kind was few in the past, the limitation that taste is single.
Summary of the invention
The present invention is directed to existing sauce class flavouring kind few, taste is single, and a kind of novel mushroom dried bean curd sauce and production method thereof are provided.
For solving the problems of the technologies described above, the present invention realizes by following scheme: a kind of mushroom dried bean curd sauce, described mushroom dried bean curd sauce by the white embryo of major ingredient dried bean curd, rehydration after mushroom and auxiliary material thick broad-bean sauce, vegetable oil, chive, ginger, round onions, zanthoxylum powder, aniseed powder, caraway powder, cassia bark, Radix Glycyrrhizae, edible salt, soy sauce, chilli powder, numb green pepper powder, pepper powder, Chinese cassia tree and monosodium glutamate form by production and processing, its proportioning weight portion is as follows:
Mushroom after rehydration: 50~70 vegetable oil: 20~40
Thick broad-bean sauce: 10~30 chives: 3~10
Round onions: 4~8 gingers: 2~5
Caraway powder: 0.5~1 aniseed powder: 1~2
Zanthoxylum powder: 1~2 Radix Glycyrrhizae: 0.5~1.5
Cassia bark: 0.5~1.5 chilli powder: 0.5~1.5
Pepper powder: 0.4~1 numb green pepper powder: 0.4~1
Chinese cassia tree: 0.3~1 monosodium glutamate: 0.3~1
Soy sauce: 1~6 edible salt: 1.5~3.
The white embryo of described dried bean curd adopts ripe sizing process preparation.
A kind of production method of mushroom dried bean curd sauce said method comprising the steps of:
1), selected good quality soybeans, choose full grains, without going mouldy, unabroken good quality soybeans;
2), immersion is reached the soya bean of standard, in the situation that do not add the water defibrination, be corase grind, add water afterwards in paste, five times of water of soya bean weight before approximately soaking, then carry out fine grinding;
3), ultramicronising processes, and 40 ℃ of shear temperature, shears rotating speed 13000rpm, shear time 15min;
4), mashing off, after temperature rises to 95 ℃-105 ℃, continue 10min;
5), filter pulp, the screenings after boiling is carried out screenings and separate under 100 mesh filter screen, the gained soya-bean milk is 8 degree after saccharometer is measured;
6), mend cold water, add cold water in soya-bean milk, make its temperature be down to 75 ℃, and concentration reaches 7 degree;
7), some slurry, adopt compound coagulant point slurry, after namely bittern mixes with gypsum, point is starched, transfixion 5min afterwards, the brain process of namely squatting, the protein in soya-bean milk is fully cementing, condense, precipitate, and formed Tofu pudding:
8), upper plate, squeezing, the beans brain is broken brain, evenly insert in the frame mould after making the suitable fragmentation of beans brain, the squeezing time is 30min, dewaters moderate, shape is fixed with elasticity and gets final product, the white embryo of the dried bean curd that obtains is cut into the dried bean curd fourth of 1cm * 1cm;
9), the mushroom rehydration, after selecting undamaged dried thin mushroom, clean, with 35 ℃~50 ℃ water soaking 1h, mushroom is fully absorbed water, be cut into afterwards the mushroom fourth of 1cm * 1cm;
10), two-part is fried, it is fried that dried bean curd fourth and mushroom fourth are carried out respectively two-part, one section frying temperature is between 150 ℃~160 ℃, two sections frying temperatures are at 180 ℃~200 ℃, the major ingredient of the fried material of gained after for processing;
11), frying, pour vegetable oil into, when oil is raised to uniform temperature, the major ingredient after processing and auxiliary material are added and carry out frying, until material color deepens, can stop frying, add monosodium glutamate to mix thoroughly, afterwards with the packing of product in bottle, carry out vacuum-pumping and sealing;
12), sterilization, carry out autoclave sterilization, time 20min, 121 ℃ of temperature, cooling mushroom dried bean curd sauce afterwards.
In step 11) in, described auxiliary material comprises thick broad-bean sauce, vegetable oil, chive, ginger, round onions, zanthoxylum powder, aniseed powder, caraway powder, cassia bark, Radix Glycyrrhizae, edible salt, soy sauce, chilli powder, numb green pepper powder, pepper powder, Chinese cassia tree, its weight portion is as follows:
Vegetable oil: 30, thick broad-bean sauce: 20, chive: 8, round onions: 6, ginger: 3, caraway powder: 0.8, the aniseed powder: 1.5, zanthoxylum powder: 1.5, Radix Glycyrrhizae: 1, cassia bark: 1, chilli powder: 1, pepper powder: 0.8, numb green pepper powder: 0.8, Chinese cassia tree: 0.6, soy sauce: 4, edible salt: 2.
Advantage of the present invention is: because the white embryo of dried bean curd improves through on production technology, and its mouthfeel, flavour, the improvement that local flavor, color and luster are all gone up largely, nutritive value is improved; And the improvement of the present invention's formula can form local flavor and mouthfeel unique in sauce class flavoring.
Description of drawings
Below in conjunction with accompanying drawing, the present invention is elaborated.
Fig. 1 is mushroom dried bean curd sauce production method flow chart of the present invention.
The specific embodiment
As shown in Figure 1, a kind of mushroom dried bean curd sauce, it is characterized in that, described mushroom dried bean curd sauce by the white embryo of major ingredient dried bean curd, rehydration after mushroom and auxiliary material thick broad-bean sauce, vegetable oil, chive, ginger, round onions, zanthoxylum powder, aniseed powder, caraway powder, cassia bark, Radix Glycyrrhizae, edible salt, soy sauce, chilli powder, numb green pepper powder, pepper powder, Chinese cassia tree and monosodium glutamate form by production and processing, its proportioning weight portion is as follows:
Mushroom after rehydration: 60, vegetable oil: 30, thick broad-bean sauce: 20, chive: 8, round onions: 6, ginger: 3, the caraway powder: 0.8, the aniseed powder: 1.5, zanthoxylum powder: 1.5, Radix Glycyrrhizae: 1, cassia bark: 1, chilli powder: 1, pepper powder: 0.8, numb green pepper powder: 0.8, Chinese cassia tree: 0.6, monosodium glutamate: 0.8, soy sauce: 4, edible salt: 2.
1), selected good quality soybeans, choose full grains, without going mouldy, unabroken good quality soybeans;
2), immersion is reached the soya bean of standard, in the situation that do not add the water defibrination, be corase grind, add water afterwards in paste, five times of water of soya bean weight before approximately soaking, then carry out fine grinding;
3), ultramicronising processes, and 40 ℃ of shear temperature, shears rotating speed 13000rpm, shear time 15min;
4), mashing off, after temperature rises to 95 ℃-105 ℃, continue 10min;
5), filter pulp, the screenings after boiling is carried out screenings and separate under 100 mesh filter screen, the gained soya-bean milk is 8 degree after saccharometer is measured;
6), mend cold water, add cold water in soya-bean milk, make its temperature be down to 75 ℃, and concentration reaches 7 degree;
7), some slurry, adopt compound coagulant point slurry, after namely bittern mixes with gypsum, point is starched, transfixion 5min afterwards, the brain process of namely squatting, the protein in soya-bean milk is fully cementing, condense, precipitate, and formed Tofu pudding;
8), upper plate, squeezing, the beans brain is broken brain, evenly insert in the frame mould after making the suitable fragmentation of beans brain, the squeezing time is 30min, dewaters moderate, shape is fixed with elasticity and gets final product, the white embryo of the dried bean curd that obtains is cut into the dried bean curd fourth of 1cm * 1cm;
9), the mushroom rehydration, after selecting undamaged dried thin mushroom, clean, with 35 ℃~50 ℃ water soaking 1h, mushroom is fully absorbed water, be cut into afterwards the mushroom fourth of 1cm * 1cm;
10), two-part is fried, it is fried that dried bean curd fourth and mushroom fourth are carried out respectively two-part, one section frying temperature is between 150 ℃~160 ℃, two sections frying temperatures are at 180 ℃~200 ℃, the major ingredient of the fried material of gained after for processing;
11), frying, pour vegetable oil into, when oil is raised to uniform temperature, major ingredient after processing and above-mentioned auxiliary material weight portion are added and carry out frying, until material color deepens, can stop frying, add monosodium glutamate 0.8 weight portion to mix thoroughly, afterwards with the packing of product in bottle, carry out vacuum-pumping and sealing;
12), sterilization, carry out autoclave sterilization, time 20min, 121 ℃ of temperature, cooling mushroom dried bean curd sauce afterwards.
In step 3) in ultramicronising process, the alternative condition factor of shear temperature wherein: because the denaturation temperature of 7S in soya-bean milk is (70 ± 2) ℃, the denaturation temperature of 11S globulin is (90 ± 2) ℃.Usually protein and water binding ability increase with the raising of temperature between 0 ℃ to 40-50 ℃, when temperature surpasses 40-50 ℃, due to the hydrogen bond decreased number, are generally presented downward trend by the water of combined with protein.Therefore, three levels of shear temperature are selected respectively 30 ℃, 40 ℃, 50 ℃, determine best shear temperature by orthogonal test.
in step 3) in ultramicronising process, it shears the horizontal alternative condition factor of rotating speed: the soybean protein molecule has typical amphiphilic structure, show stronger interfacial activity in dispersion liquid, when protein receptor during to mechanical agitation rapidly, having a large amount of gases enters, formation water-air interface, and with the soybean protein Molecular Adsorption to this interface, reducing surperficial is, promote interface formation, simultaneously because soy proteinaceous part peptide chain extends on the interface, and the interaction by the peptide interchain, form two dimension protection grid, interfacial film is strengthened, so just promoted the formation of foam.Therefore, when the shearing rotating speed was excessive, the soya-bean milk foaminess increased, and caused the material protein loss excessive.Be respectively a kind of in 10000rpm, 13000rpm, 16000rpm so select to shear rotating speed, determine best shearing rotating speed by orthogonal test.
In step 3) in ultramicronising process, the level of its shear time is selected: shear time is respectively a kind of Best Times that is cut in 10min, 15min, 20min.
In step 3) in ultramicronising process, determining of its shearing condition determines to adopt L9 (3 3) selection of orthogonal test research dried bean curd high shear ultramicronising processing horizontal.Employing is on the larger reaction shear temperature (A) of reaction impact, shearing rotating speed (B), three factors of shear time (C), take protein dispersibility index (PDI) as performance assessment criteria, determine best reaction condition, the factor level design sees Table 1.
Table 1 L 9(3 4) orthogonal test factor level table
In step 11) in auxiliary material, its composite aromatic condiment is by the following table 2 material formulations preparations in auxiliary material.
Table 2 composite pungent and fragrant material formula (total amount is 100g)
Mushroom dried bean curd sauce production method is optimized, and its optimization comprises following table 3, table 4, table 5:
Table 3 subjective appreciation standard
Choose amount of water, salt adding amount, the mushroom amount, the addition of spice is the investigation factor, and actual in conjunction with trial test and production, each factor is got 7 levels, by even test U 7(7 4) design, take sensory evaluation as deliberated index, the investigation factor sees Table 4:
Table 4 U 7(7 4) uniform Design factor and water-glass
Table 5 U 7(7 4) uniform experiment design and result (CD2=0.1604)
The above is only the preferred embodiment of the present invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or equivalent flow process conversion that utilizes specification of the present invention and accompanying drawing content to do; or directly or indirectly be used in other relevant technical field, all in like manner be included in scope of patent protection of the present invention.

Claims (4)

1. mushroom dried bean curd sauce, it is characterized in that, described mushroom dried bean curd sauce by the white embryo of major ingredient dried bean curd, rehydration after mushroom and auxiliary material thick broad-bean sauce, vegetable oil, chive, ginger, round onions, zanthoxylum powder, aniseed powder, caraway powder, cassia bark, Radix Glycyrrhizae, edible salt, soy sauce, chilli powder, numb green pepper powder, pepper powder, Chinese cassia tree and monosodium glutamate form by production and processing, its proportioning weight portion is as follows:
Mushroom after rehydration: 50~70 vegetable oil: 20~40
Thick broad-bean sauce: 10~30 chives: 3~10
Round onions: 4~8 gingers: 2~5
Caraway powder: 0.5~1 aniseed powder: 1~2
Zanthoxylum powder: 1~2 Radix Glycyrrhizae: 0.5~1.5
Cassia bark: 0.5~1.5 chilli powder: 0.5~1.5
Pepper powder: 0.4~1 numb green pepper powder: 0.4~1
Chinese cassia tree: 0.3~1 monosodium glutamate: 0.3~1
Soy sauce: 1~6 edible salt: 1.5~3.
2. according to a kind of mushroom dried bean curd sauce claimed in claim 1, it is characterized in that, the white embryo of described dried bean curd adopts ripe sizing process preparation.
3. the production method of a mushroom dried bean curd sauce, is characterized in that, said method comprising the steps of:
1), selected good quality soybeans, choose full grains, without going mouldy, unabroken good quality soybeans;
2), immersion is reached the soya bean of standard, in the situation that do not add the water defibrination, be corase grind, add water afterwards in paste, five times of water of soya bean weight before approximately soaking, then carry out fine grinding;
3), ultramicronising processes, and 40 ℃ of shear temperature, shears rotating speed 13000rpm, shear time 15min;
4), mashing off, after temperature rises to 95 ℃-105 ℃, continue 10min;
5), filter pulp, the screenings after boiling is carried out screenings and separate under 100 mesh filter screen, the gained soya-bean milk is 8 degree after saccharometer is measured;
6), mend cold water, add cold water in soya-bean milk, make its temperature be down to 75 ℃, and concentration reaches 7 degree;
7), some slurry, adopt compound coagulant point slurry, after namely bittern mixes with gypsum, point is starched, transfixion 5min afterwards, the brain process of namely squatting, the protein in soya-bean milk is fully cementing, condense, precipitate, and formed Tofu pudding;
8), upper plate, squeezing, the beans brain is broken brain, evenly insert in the frame mould after making the suitable fragmentation of beans brain, the squeezing time is 30min, dewaters moderate, shape is fixed with elasticity and gets final product, the white embryo of the dried bean curd that obtains is cut into the dried bean curd fourth of 1cm * 1cm;
9), the mushroom rehydration, after selecting undamaged dried thin mushroom, clean, with 35 ℃~50 ℃ water soaking 1h, mushroom is fully absorbed water, reaching weight portion is 60 parts, is cut into afterwards the mushroom fourth of 1cm * 1cm;
10), two-part is fried, it is fried that dried bean curd fourth and mushroom fourth are carried out respectively two-part, one section frying temperature is between 150 ℃~160 ℃, two sections frying temperatures are at 180 ℃~200 ℃, the major ingredient of the fried material of gained after for processing;
11), frying, pour vegetable oil into, when oil is raised to uniform temperature, major ingredient after processing and auxiliary material are added and carry out frying, until material color deepens, can stop frying, add monosodium glutamate 0.8 weight portion to mix thoroughly, afterwards with the packing of product in bottle, carry out vacuum-pumping and sealing;
12), sterilization, carry out autoclave sterilization, time 20min, 121 ℃ of temperature, cooling mushroom dried bean curd sauce afterwards.
4. according to the production method of a kind of mushroom dried bean curd sauce claimed in claim 3, it is characterized in that step 11), described auxiliary material comprises thick broad-bean sauce, vegetable oil, chive, ginger, round onions, zanthoxylum powder, aniseed powder, caraway powder, cassia bark, Radix Glycyrrhizae, edible salt, soy sauce, chilli powder, numb green pepper powder, pepper powder, Chinese cassia tree, and its weight portion is as follows:
Vegetable oil: 30, thick broad-bean sauce: 20, chive: 8, round onions: 6, ginger: 3, caraway powder: 0.8, the aniseed powder: 1.5, zanthoxylum powder: 1.5, Radix Glycyrrhizae: 1, cassia bark: 1, chilli powder: 1, pepper powder: 0.8, numb green pepper powder: 0.8, Chinese cassia tree: 0.6, soy sauce: 4, edible salt: 2.
CN201310069417.9A 2013-03-04 2013-03-04 A kind of mushroom dried bean curd sauce and production method thereof Active CN103156156B (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103380893A (en) * 2012-05-02 2013-11-06 巢湖市永昌食用菌开发有限公司 Preparation method of spicy mushroom diced meat
CN103444881A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品(集团)有限公司 Fried mushroom bean curd and preparation method thereof
CN103445134A (en) * 2013-07-02 2013-12-18 京山同德食品有限公司 Mushroom sauce production process
CN103960644A (en) * 2014-04-04 2014-08-06 陈志冲 Preparation method of mushroom bean sauce
CN105104554A (en) * 2015-07-24 2015-12-02 重庆市蓬江食品有限公司 Preparation method of Lentinus edodes dried bean curd
CN105433369A (en) * 2015-12-07 2016-03-30 四川高福记食品有限公司 Edible fungi table vegetable and making method thereof
CN107660695A (en) * 2017-05-16 2018-02-06 泌阳亿健食品有限公司 A kind of mushroom sauce and its processing technology
CN108606319A (en) * 2018-04-11 2018-10-02 陈剑军 A kind of immunopotentiator and its application

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CN102894104A (en) * 2012-10-26 2013-01-30 合肥市凤落河豆制食品有限公司 Mushroom dried bean curd preparation method

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CN102894104A (en) * 2012-10-26 2013-01-30 合肥市凤落河豆制食品有限公司 Mushroom dried bean curd preparation method

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103380893A (en) * 2012-05-02 2013-11-06 巢湖市永昌食用菌开发有限公司 Preparation method of spicy mushroom diced meat
CN103445134A (en) * 2013-07-02 2013-12-18 京山同德食品有限公司 Mushroom sauce production process
CN103444881A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品(集团)有限公司 Fried mushroom bean curd and preparation method thereof
CN103960644A (en) * 2014-04-04 2014-08-06 陈志冲 Preparation method of mushroom bean sauce
CN105104554A (en) * 2015-07-24 2015-12-02 重庆市蓬江食品有限公司 Preparation method of Lentinus edodes dried bean curd
CN105433369A (en) * 2015-12-07 2016-03-30 四川高福记食品有限公司 Edible fungi table vegetable and making method thereof
CN105433369B (en) * 2015-12-07 2018-09-28 四川高福记食品有限公司 A kind of edible mushroom is gone with rice or bread dish and preparation method thereof
CN107660695A (en) * 2017-05-16 2018-02-06 泌阳亿健食品有限公司 A kind of mushroom sauce and its processing technology
CN108606319A (en) * 2018-04-11 2018-10-02 陈剑军 A kind of immunopotentiator and its application

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