CN103431136A - Preserved mushroom and production method thereof - Google Patents
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- CN103431136A CN103431136A CN2013103374401A CN201310337440A CN103431136A CN 103431136 A CN103431136 A CN 103431136A CN 2013103374401 A CN2013103374401 A CN 2013103374401A CN 201310337440 A CN201310337440 A CN 201310337440A CN 103431136 A CN103431136 A CN 103431136A
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Abstract
The invention discloses a preserved mushroom and a production method. The production method comprises the following steps of (1) raw material pretreatment, (2) decoction of syrup/water-soluble dietary fiber, (3) curing, (4) decoction and (5) drying. A mushroom is fresh or dried and selected from any one or a combination of lentinus edodes, hohenbuehelia serotina and hericium erinaceus. With the adoption of the scheme, the scope of taking fruits as raw materials is broken through, the mushrooms with thicker texture, such as the lentinus edodes, the hohenbuehelia serotina and the hericium erinaceus, are taken as the raw materials; a health-care intergrant, namely polysaccharide, of the mushrooms can be ingested and absorbed by a consumer conveniently; and the preserved mushroom has a better effect.
Description
Technical Field
The invention relates to a production method of preserved mushroom and the preserved mushroom.
Background
Preserved fruit, which has a long history, is a general name of food made of fruits such as peaches, apricots, pears, jujubes and the like as raw materials and added with sugar or honey. The introduction was originally produced exclusively in the Ming Dynasty's Imperial meal houses, and later introduced to the civilian world, which has been over 300 years old today. Was awarded in 1913 at the panama international exposition.
The preserved fruit is a traditional sugared product in China and is also a famous and special product for export in the food industry. The fruit vinegar is soft in texture, transparent and full in appearance, has inherent fragrance and taste of fruits, and is deeply loved by consumers. The traditional preserved fruit in China is generally prepared by soaking cane sugar and boiling the cane sugar for a long time, the sugar content of a finished product reaches 60-65% or more, and only enough osmotic pressure is available to inhibit the growth and reproduction of mould and microzyme, so that the preserved fruit belongs to typical high-sugar food. In recent years, low-sugar foods have attracted attention in countries of the world, particularly developed countries, because excessive intake of sugar by humans is a direct cause of obesity and dental caries, and is indirectly related to diseases such as diabetes and coronary heart disease. Modern consumers are sensitive to high-sugar foods, the amount of the high-sugar preserved fruits eaten in European and American countries is small, and the consumption of the traditional high-sugar preserved fruits in China is reduced year by year. Therefore, the research and development of the low-sugar preserved fruit have important practical significance for enhancing the competitiveness of the traditional food in China on the market
The processing principle of the traditional preserved fruit is based on the preservation of high-concentration sugar liquid. During the sugar boiling process, a large amount of sugar is permeated into the pulp, and water is discharged. The sugar solution has a concentration of 60 to 65% and a large osmotic pressure, so that water in the microorganism is precipitated by the sugar solution and is inhibited from being dehydrated (physiologically dried). Therefore, the preserved fruit is not easy to deteriorate even if the preserved fruit is not sealed. However, the sugar content is too high, and the sweetness of the product is too high, which affects the original taste of the finished product. Therefore, the sugar content in the finished product is required to be proper for achieving the purposes of preservation and dehydration and maintaining the flavor characteristics of the product, which is the key in the processing of preserved fruits.
The research of China on low-sugar preserved fruits starts from the research institute of Beijing food industry, and the research on fresh and fragrant preserved fruits is carried out in 1964, so that the sugar content is reduced to about 50%, the flavor is improved, the quality is improved, and the research is praised at home and abroad at that time. In recent years, through relatively systematic research on processing technology, preservation, packaging materials, packaging forms and the like of low-sugar preserved fruits, the sugar content and water activity of the preserved fruits are considered to be two main factors influencing the preservation performance, the sugar content is reduced by replacing part of cane sugar with starch syrup and oligosaccharide, and the defect of poor fullness of the low-sugar preserved fruits is overcome by using agar, sodium alginate, xanthan gum, CMC-Na starch, gelatin, pectin and other substances as fillers. In addition, the application of the vacuum technology improves the quality and the yield of the low-sugar preserved fruit. In addition, the application of microwave technology and moisture reducing active agent opens up a new way for the production of low-sugar preserved fruits.
The sugar content of the low-sugar preserved fruit is generally required to be reduced to 40-45%, and the low saccharification of the preserved fruit brings a series of technical problems to the processing technology and the product quality. The difficulty in processing the low-sugar preserved fruit is as follows: firstly, the low-sugar preserved fruit is required to have good sensory quality, such as transparency, fullness and normal color; secondly, the low-sugar preserved fruit is required to have a certain shelf life, which is generally 6 months.
Since the 90 s, low-sugar preserved fruits are actively developed at home and abroad. The low sugar, good clarity, fullness and long shelf life of preserved fruit are difficult to achieve simultaneously, making this study currently still not to achieve the desired results. The invention aims to break through the technical problems of the process and the product quality brought by low saccharification of the preserved fruit and develop the low-sugar preserved fruit with good sensory quality and longer shelf life. Provides theoretical and technical basis for the low saccharification of the preserved fruit.
Disclosure of Invention
The sweet preserved fruit is prepared from mushrooms with thick meat quality, such as mushrooms, rhubarb mushrooms, hericium erinaceus and the like, and the water-soluble dietary fibers are innovatively used for replacing sugar as a preserved fruit filling agent, so that mushroom polysaccharide and water-soluble dietary fibers can be conveniently taken into human bodies by consumers.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a production method of preserved mushroom comprises the following steps:
(1) pretreating raw materials;
(2) decocting syrup/water-soluble dietary fiber; (3) pickling; (4) boiling; (5) and (5) drying.
Wherein the mushroom is fresh mushroom or dry mushroom, and the mushroom is selected from any one or combination of the following: lentinus Edodes, Yuanmo, and Hypsizygus Marmoreus.
Wherein, when the mushroom is a fresh mushroom, the step (1) specifically comprises the following steps:
washing with clear water to remove silt and weeds;
soaking the washed fresh mushrooms in an aqueous solution of calcium chloride with the mass concentration of 0.5-1.0% for 10-20 hours, and draining;
thirdly, soaking the fresh mushrooms obtained in the previous step in an aqueous solution of sodium sulfite with the mass concentration of 0.4-1.0% for 10-20 min, and draining;
and fourthly, blanching the fresh mushrooms obtained in the previous step for 30-60 s with boiling water of 90-100 ℃, killing the dismutase carried by the fresh mushrooms and draining.
Wherein, when the mushroom is dry mushroom, the step (1) specifically comprises:
washing with clear water to remove silt and weeds;
soaking the washed dry mushrooms in clear water for 15-20 min for rehydration;
thirdly, soaking the rehydrated mushrooms for 10-20 min by using an aqueous solution of sodium sulfite with the mass concentration of 0.5-1.0%;
and fourthly, blanching the soaked mushrooms for 1-2 min by using boiling water, and draining.
Wherein, in the step (2), the method specifically comprises the following steps:
mixing 4 parts by mass of water and 6 parts by mass of sugar, gradually heating to dissolve, and boiling for 15-20 min after the sugar is dissolved; continuously heating and decocting until the sugar degree is 40% -60% to obtain syrup, wherein the sugar is formed by mixing sucrose and fructose according to the mass ratio of 7: 3; or,
mixing 4 parts by mass of water and 6 parts by mass of water-soluble dietary fiber, gradually heating to dissolve the water-soluble dietary fiber, and boiling for 15-20 min after the water-soluble dietary fiber is dissolved; continuously heating and decocting until the sugar degree is 40% -60%, and obtaining the water-soluble dietary fiber serous fluid.
Wherein, in the step (3), the method specifically comprises the following steps:
mixing the products obtained in the steps (2) and (1), and pickling at normal temperature for 12-20 hours; or, 45 ℃ for 6-8 h.
Wherein, in the step (4), the method comprises the following steps: and (3) boiling the syrup or the water-soluble dietary fiber pulp to 60% again, wherein the step comprises the following specific steps:
after the syrup or the water-soluble dietary fiber pulp is decocted to the sugar degree of 50-55%, the syrup or the water-soluble dietary fiber pulp is continuously decocted to the sugar degree of 60% with the duration of heat less than that of the syrup or the water-soluble dietary fiber pulp.
After decocting to a sugar degree of 50-55%, adding a prepared ingredient, wherein the prepared ingredient is selected from the following components:
aniseed, pepper, hot pepper, tsaoko cardamon, long pepper and pepper;
the formula I is as follows: meat flavor: 2g, 4g, 2g and 3g, wherein the weight percentage of the dry mushroom is 2-3%.
And a second formula: five flavors: 2g, 2g and 3g, wherein the weight percentage of the dry mushroom is 2-3%.
Wherein, in the step (5), the method specifically comprises the following steps: the vacuum is 0.08-0.1Mpa, the temperature is less than 50-55 ℃, and the time is 22-30 h.
A mushroom preserved fruit is prepared by the production method.
After the scheme is adopted, the invention breaks through the range of taking fruits as raw materials, and adopts mushrooms with thicker meat quality, such as mushrooms, rhubarb mushrooms, hericium erinaceus and the like as raw materials, so that the health-care component polysaccharide of the mushrooms can be conveniently ingested and absorbed by consumers; wherein, when the water-soluble dietary fiber is selected, the water-soluble dietary fiber is beneficial to the health of the intestinal tract of a human body, so that the diabetic can use the preserved fruit.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.
Drawings
The present invention will be described in detail below with reference to the accompanying drawings so that the above advantages of the present invention will be more apparent. Wherein,
FIG. 1 is a schematic flow chart of the production method of the preserved mushroom of the invention.
Detailed Description
The following detailed description of the embodiments of the present invention will be provided with reference to the drawings and examples, so that how to apply the technical means to solve the technical problems and achieve the technical effects can be fully understood and implemented. It should be noted that, as long as there is no conflict, the embodiments and the features of the embodiments of the present invention may be combined with each other, and the technical solutions formed are within the scope of the present invention.
Specifically, the invention designs two production methods of preserved fruits, one is the traditional production method of sweet mushroom preserved fruits; the other is a novel production method of sugar-free functional preserved fruit.
The main production method comprises the steps of rehydrating washed mushrooms, soaking in a calcium chloride solution and a sodium sulfite solution, slicing or shredding, blanching, adding into a decocted filler according to a proportion for pickling, decocting after pickling reaches a standard without large white hearts, decocting until the filler is viscous, adding the decocted seasoning when the sugar degree is 45-50%, decocting until the filler is completely soaked into the mushrooms, drying and packaging to obtain the product.
Therefore, the obtained sweet product has smooth mouthfeel, has the original mushroom fragrance, retains the mucopolysaccharide of the mushroom, and is a good choice for consumers who like to eat the mushroom; the preserved mushroom with the water-soluble dietary fibers replacing the sucrose not only can bring the functional characteristics of the dietary fibers to the product, but also has low sweetness, can be mixed with various flavors such as spiced flavor, spicy flavor and the like according to the preference, improves the acceptance of consumers, and increases the competitiveness of the product.
Specifically, the main production method comprises the following steps:
(1) pretreating raw materials;
(2) decocting syrup/water-soluble dietary fiber; (3) pickling; (4) boiling; (5) and (5) drying.
The mushroom is fresh mushroom or dry mushroom, and the mushroom is any one or combination of the following: lentinus Edodes, Yuanmo, and Hypsizygus Marmoreus.
More specifically, the production method of the preserved mushroom comprises the following steps:
(1) pretreatment of raw materials
1) Fresh mushroom
Washing with clear water to remove silt and weeds;
soaking the washed fresh mushrooms in an aqueous solution of calcium chloride with the mass concentration of 0.5-1.0% for 10-20 hours, and draining;
thirdly, soaking the fresh mushrooms obtained in the previous step in an aqueous solution of sodium sulfite with the mass concentration of 0.4-1.0% for 10-20 min, and draining;
blanching the fresh mushrooms obtained in the previous step with boiling water at the temperature of 90-100 ℃ for 30-60 s, and killing the dismutase contained in the fresh mushrooms, wherein the purpose is to combine sulfite with the browning components of the fresh mushrooms to prevent discoloration and water leaching;
2) dried mushroom
Washing with clear water to remove silt and weeds;
soaking the washed dry mushrooms in clear water for 15-20 min for rehydration; the rehydration deficiency does not matter, and the rehydration can be continued in the subsequent processing;
thirdly, soaking the rehydrated mushrooms for 10-20 min by using an aqueous solution of sodium sulfite with the mass concentration of 0.5-1.0%;
blanching the soaked mushrooms for 1-2 min by using boiling water, so that sulfite is combined with brown stain components of the dry mushrooms, and discoloration and draining are prevented;
(2) syrup/Water soluble dietary fiber decoction
Mixing 4 parts by mass of water and 6 parts by mass of sugar (the mass ratio of sucrose to fructose is 7: 3, or water-soluble dietary fiber), gradually heating for dissolving, boiling for 15-20 min after the sugar (or the water-soluble dietary fiber) is dissolved so as to reduce the chance of bacterial contamination, preventing syrup fermentation during salting, and continuously heating and boiling to the sugar degree (the water-soluble dietary fiber is also measured by a saccharimeter) of 40% -60% to obtain syrup (water-soluble dietary fiber pulp).
(3) Pickling
The curing temperature can be adjusted according to the required time, production requirements and environmental temperature.
Pickling the product obtained in the step (2) at normal temperature (20-30 ℃) for 12-20 hours; or, 45 ℃ for 6-8 h. The temperature is not too high, the Maillard reaction can be caused to occur due to the too high temperature, the color is deepened, and particularly, the mushroom is easy to brown due to the high protein content. When the environmental temperature is high, the microorganism activity is active, the mushroom and the preserving liquid are easily fermented to become acid after being preserved for 12 hours at room temperature, so the mushroom and the preserving liquid can be preserved at 45 ℃.
(4) Decoction method
Fresh mushrooms or rehydrated dry mushrooms are all provided with a lot of water and are brought into syrup during curing, so the syrup (water-soluble dietary fibers) needs to be decocted to 60% again after curing. Decocting the syrup (water-soluble dietary fiber) to a sugar degree of 50-55%, adding the prepared ingredients, and continuously decocting with slow fire to a sugar degree of 60%.
Preparing seasonings: aniseed, pepper, hot pepper, tsaoko cardamon, long pepper and pepper
The formula I is as follows: meat flavor: 2g, 4g, 2g and 3 g; in addition, 2-3% of the dry mushroom is added.
And a second formula: five flavors: 2g, 3 g; in addition, 2-3% of the dry mushroom is added.
The ingredients are added with a small amount of water and decocted with small fire.
(5) Drying by baking
And (3) performing vacuum of 0.08-0.1Mpa for not more than 50-55 ℃ (otherwise, browning is obvious), and drying for 22-30 to finally obtain the preserved mushroom.
Wherein, the shavings can be sliced before being dried, so as to eliminate the defect of uneven drying of the mushrooms caused by different shapes and sizes.
Wherein, in a preferred embodiment, wherein in step (1): the concentration of calcium chloride solution for soaking and hardening the fresh mushrooms which are pretreated by the raw materials is 0.5 percent, and the soaking time is 10 hours;
in the step (1), the concentration of a sodium sulfite solution for preventing browning soaking of the raw material pretreated fresh mushrooms is 0.4%, the soaking time is 10min, and in the step (1), the boiling water blanching time for inactivating the dismutase of the raw material pretreated fresh mushrooms is 30-60 s.
In addition, in the step (3), citric acid which is 0.2% of the total mass of the dry weight of the mushrooms and the sucrose (or the water-soluble dietary fiber) is added in the pickling process to adjust the taste, and the ratio of the sucrose (or the water-soluble dietary fiber) to the dry weight of the mushrooms is 6: 4.
Example 1; taking the production of sugar-free spiced preserved fruit as an example:
the invention is further explained by taking dry shiitake as a raw material and taking the preparation of spiced sugar-free shiitake preserved fruit as an example, but is not limited to the method.
1. Weighing 200g of dry shiitake mushrooms, and washing with clear water to remove silt weeds;
2. weighing 1000g of water, soaking dried shiitake mushrooms in the water for 15min, draining, and cutting into slices;
3. weighing 1000g of water, adding 5g of sodium sulfite, soaking the flaky shiitake mushrooms in the water for 10min, and draining;
4. adding 5kg of water into a large pot, boiling, adding the flaky lentinus edodes obtained in the step 3 for 3-5 times, keeping the boiling state of the water, and blanching for 1min to combine sulfurous acid with browning components;
5. weighing 300g of filler water-soluble dietary fiber, adding water, and decocting into syrup with sugar degree of 40% -50% (when large-scale production is carried out, the filler syrup can be used for multiple times and can be decocted to 60%, water content during decoction is reduced, decoction efficiency is improved, mushroom is completely submerged when later pickling is carried out, and concentration of the filler is properly reduced);
6. draining the rehydrated mushrooms (step 2), adding the rehydrated mushrooms into the decocted water-soluble dietary fiber slurry, and pickling overnight at room temperature in winter (12h, 15-20 ℃); quickly pickling for 6-7 h at 45 ℃ in summer;
7. decocting the feed liquid. Preparing a meat flavor seasoning, which is prepared from the following components: 2g, 2g, 2g, 4g, 2g, 3g and additionally 2% NaCl are respectively taken from aniseed, pepper, hot pepper, tsaoko cardamon, long pepper and pepper. Adding small amount of water, decocting the flavoring granule with slow fire, and boiling for 30 min. Filtering with gauze to remove residue for use.
8. Decocting. Pouring the pickled mushrooms and the water-soluble dietary fiber slurry into a pot, decocting, wherein the fire can be larger at the beginning, the sugar degree is detected by a sugar meter from time to time, when the thicker sugar degree is close to 60%, the fire is changed to be smaller, and then the decocted feed liquid is added, and the fire is reduced until the sugar degree is 60%; taking out the mushroom, and draining off the water-soluble dietary fiber slurry.
9. Spread flat into the tray. Drying at 55 deg.C under 0.08-0.1 Mpa. After about 12h to 1, the product is obtained. The moisture content is not checked at all times during the process, and the product is taken out at a proper moisture content.
The yield of the product is above 250% by weight of the dry mushroom, and other methods are similar to those described above and will not be described in detail.
After the scheme is adopted, the invention breaks through the range of taking fruits as raw materials, and adopts mushrooms with thicker meat quality, such as mushrooms, rhubarb mushrooms, hericium erinaceus and the like as raw materials, so that the health-care component polysaccharide of the mushrooms can be conveniently ingested and absorbed by consumers; wherein, when the water-soluble dietary fiber is selected, the water-soluble dietary fiber is beneficial to the health of the intestinal tract of a human body, so that the diabetic can use the preserved fruit.
Therefore, the obtained sweet product has smooth mouthfeel, has the original mushroom fragrance, retains the mucopolysaccharide of the mushroom, and is a good choice for consumers who like to eat the mushroom; the preserved mushroom with the water-soluble dietary fibers replacing the sucrose not only can bring the functional characteristics of the dietary fibers to the product, but also has low sweetness, can be mixed with various flavors such as spiced flavor, spicy flavor and the like according to the preference, improves the acceptance of consumers, and increases the competitiveness of the product.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A production method of preserved mushroom is characterized by comprising the following steps:
(1) pretreating raw materials;
(2) decocting syrup/water-soluble dietary fiber; (3) pickling; (4) boiling; (5) and (5) drying.
2. The method for producing preserved mushroom according to claim 1, wherein the mushroom is a fresh mushroom or a dry mushroom, and the mushroom is selected from any one or a combination of the following:
lentinus Edodes, Yuanmo, and Hypsizygus Marmoreus.
3. The production method of preserved mushroom according to claim 2, wherein when the mushroom is a fresh mushroom, the step (1) specifically comprises:
washing with clear water to remove silt and weeds;
soaking the washed fresh mushrooms in an aqueous solution of calcium chloride with the mass concentration of 0.5-1.0% for 10-20 hours, and draining;
thirdly, soaking the fresh mushrooms obtained in the previous step in an aqueous solution of sodium sulfite with the mass concentration of 0.4-1.0% for 10-20 min, and draining;
and fourthly, blanching the fresh mushrooms obtained in the previous step for 30-60 s with boiling water of 90-100 ℃, killing the dismutase carried by the fresh mushrooms and draining.
4. The production method of preserved mushroom according to claim 2, wherein when the mushroom is dry mushroom, the step (1) specifically comprises:
washing with clear water to remove silt and weeds;
soaking the washed dry mushrooms in clear water for 15-20 min for rehydration;
thirdly, soaking the rehydrated mushrooms for 10-20 min by using an aqueous solution of sodium sulfite with the mass concentration of 0.5-1.0%;
and fourthly, blanching the soaked mushrooms for 1-2 min by using boiling water, and draining.
5. The production method of preserved mushroom according to claim 1, wherein the step (2) specifically comprises:
mixing 4 parts by mass of water and 6 parts by mass of sugar, gradually heating to dissolve, and boiling for 15-20 min after the sugar is dissolved; continuously heating and decocting until the sugar degree is 40% -60% to obtain syrup, wherein the sugar is formed by mixing sucrose and fructose according to the mass ratio of 7: 3; or,
mixing 4 parts by mass of water and 6 parts by mass of water-soluble dietary fiber, gradually heating to dissolve the water-soluble dietary fiber, and boiling for 15-20 min after the water-soluble dietary fiber is dissolved; continuously heating and decocting until the sugar degree is 40% -60%, and obtaining the water-soluble dietary fiber serous fluid.
6. The production method of preserved mushroom according to claim 1, wherein the step (3) specifically comprises:
mixing the products obtained in the steps (2) and (1), and pickling at normal temperature for 12-20 hours; or, 45 ℃ for 6-8 h.
7. The method for producing preserved mushroom according to claim 1, wherein the step (4) comprises: and (3) boiling the syrup or the water-soluble dietary fiber pulp to 60% again, wherein the step comprises the following specific steps:
after the syrup or the water-soluble dietary fiber pulp is decocted to the sugar degree of 50-55%, the syrup or the water-soluble dietary fiber pulp is continuously decocted to the sugar degree of 60% with the duration of heat less than that of the syrup or the water-soluble dietary fiber pulp.
8. The production method of the preserved mushroom according to claim 7, wherein after the raw materials are boiled to a sugar degree of 50-55%, the prepared ingredients are added, wherein the prepared ingredients are selected from the following ingredients:
aniseed, pepper, hot pepper, tsaoko cardamon, long pepper and pepper;
the formula I is as follows: meat flavor: 2g, 4g, 2g and 3g, wherein the weight percentage of the dry mushroom is 2-3%.
And a second formula: five flavors: 2g, 2g and 3g, wherein the weight percentage of the dry mushroom is 2-3%.
9. The production method of preserved mushroom according to claim 1, wherein the step (5) specifically comprises:
the vacuum is 0.08-0.1Mpa, the temperature is less than 50-55 ℃, and the time is 22-30 h.
10. A preserved mushroom prepared by the production method of any one of claims 1 to 9.
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| CN103875871A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Hericium erinaceus and grape dried fruit for nourishing stomach |
| CN104719582A (en) * | 2015-02-18 | 2015-06-24 | 柴华 | Production method of health preserved fruit of hericium erinaceus |
| CN105028852A (en) * | 2014-09-22 | 2015-11-11 | 余瑶 | Pickled-and-dried morchella esculenta producing method |
| CN105533107A (en) * | 2016-02-26 | 2016-05-04 | 湖南农业大学 | Making method for dried agaricus bisporus |
| CN106259704A (en) * | 2016-08-23 | 2017-01-04 | 安庆市宝风农业发展有限公司 | One bashfully compound dried meat of fruit body-building fruit and preparation method thereof |
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| CN107348087A (en) * | 2016-05-10 | 2017-11-17 | 天津农学院 | Low-sugar preserved fruit and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103749912A (en) * | 2013-12-13 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Jackfruit-hericium erinaceus preserved fruit |
| CN103875871A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Hericium erinaceus and grape dried fruit for nourishing stomach |
| CN105028852A (en) * | 2014-09-22 | 2015-11-11 | 余瑶 | Pickled-and-dried morchella esculenta producing method |
| CN104719582A (en) * | 2015-02-18 | 2015-06-24 | 柴华 | Production method of health preserved fruit of hericium erinaceus |
| CN105533107A (en) * | 2016-02-26 | 2016-05-04 | 湖南农业大学 | Making method for dried agaricus bisporus |
| CN107348087A (en) * | 2016-05-10 | 2017-11-17 | 天津农学院 | Low-sugar preserved fruit and preparation method thereof |
| CN106259665A (en) * | 2016-08-19 | 2017-01-04 | 李松林 | A kind of compound dried meat of Lentinus Edodes body-building fruit and preparation method thereof |
| CN106259704A (en) * | 2016-08-23 | 2017-01-04 | 安庆市宝风农业发展有限公司 | One bashfully compound dried meat of fruit body-building fruit and preparation method thereof |
| CN106259705A (en) * | 2016-08-23 | 2017-01-04 | 安庆市宝风农业发展有限公司 | A kind of compound dried meat of Fructus Citri Sarcodactylis body-building fruit and preparation method thereof |
| CN106259708A (en) * | 2016-08-24 | 2017-01-04 | 安庆市宝风农业发展有限公司 | A kind of compound dried meat of Hericium erinaceus (Bull. Ex Fr.) Pers. body-building fruit and preparation method thereof |
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