CN103431136B - A kind of production method of mushroom mushroom dried meat and mushroom mushroom dried meat - Google Patents

A kind of production method of mushroom mushroom dried meat and mushroom mushroom dried meat Download PDF

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Publication number
CN103431136B
CN103431136B CN201310337440.1A CN201310337440A CN103431136B CN 103431136 B CN103431136 B CN 103431136B CN 201310337440 A CN201310337440 A CN 201310337440A CN 103431136 B CN103431136 B CN 103431136B
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China
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mushroom
soluble dietary
dietary fiber
water
boil
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CN201310337440.1A
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Chinese (zh)
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CN103431136A (en
Inventor
朴春红
胡耀辉
魏胜宁
刘俊梅
王玉华
于寒松
代伟长
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吉林农业大学
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Abstract

The invention discloses a kind of mushroom preserved fruit and production method, wherein, production method comprises the steps:(1) pretreatment of raw material;(2) syrup/water soluble dietary fiber boils;(3) pickle;(4) boil;(5) dry.Described mushroom is fresh mushroom or dried mushrooms, and mushroom chooses following any or combination:Lentinus Edodess, Hohebuehelia serotina, HOUTOUGU.After this invention takes such scheme, breach the scope with fruit as raw material, be raw material using the thicker mushroom of meat such as Lentinus Edodess, big T. gambasum, hedgehog hydnum, make the health-care components polysaccharide of mushroom easily can take in absorption for consumer, there is preferable effect.

Description

A kind of production method of mushroom mushroom dried meat and mushroom mushroom dried meat
Technical field
The present invention relates to a kind of production method of mushroom mushroom dried meat and mushroom mushroom dried meat.
Background technology
Preserved fruit, with a long history, it is with fruit such as Fructus Persicae, Fructus Pruni, pears, Fructus Jujubaes as raw material, sugaring or processed with honey become The general designation of food.Legend is that Ming Dynasty's emperor's diet room is produced without competition earliest, incoming later among the people, away from modern existing More than 300 year history.Once prize-winning in Panamanian international fair in 1913.
Preserved fruit is China's conventional sugar preserved product, is also food industry as the name exporting, special product product.Its matter Ground is soft, and appearance transparent is full, has the intrinsic fragrance of fruit and flavour, is deeply liked by consumers in general. Traditional preserved fruit of China is usually to cook through the long period with sucrose for dipping sugar to form, finished product sugar content Requirement reaches 60% one 65% or more, just has enough osmotic pressuries to suppress the growth of yeast and mold numerous Grow, belong to typical high sugar food.In recent years, countries in the world particularly developed country gives to food with low sugar content Concern, this is because human body take in excessive sugar be obesity and dental caries immediate cause, also with diabetes, The diseases such as coronary heart disease have indirect relation.Modern consumer is very sensitive to high sugar food, and the state such as America and Europe eats height The amount very little of preserved fruit containing no sugar, the consumption figure of the high preserved fruit containing no sugar of China's tradition declines year by year.For this reason, developing low Preserved fruit containing no sugar has important practical significance to strengthening this traditional food of China competitiveness commercially
The process principle of traditional preserved fruit is with the sugar liquid preservation of high concentration as foundation.During candy, make fruit Penetrate into substantial amounts of sugar in meat, discharge moisture.The concentration of sugar liquid will reach 60~65%, has very big Osmotic pressure, so makes the moisture in microbial body be separated out by sugar liquid, is in dehydration (physiological dryness) shape State and be suppressed.Therefore, though preserved fruit blow-by do not allow yet perishable.But sugar content is excessive, sugariness Too high and the original flavour of finished product can be affected.It is therefore desirable to the sugar content in finished product should reach anti-corrosion taking off The purpose of water, keeps product special flavour feature again, could be just right, here it is the pass in Preserved produciton Key.
China starts from Beijing Foodstuff Industry Inst. to the research of low-sugar preserved fruit, and they were carried out in 1964 The research of fresh Oleum Linderae dried meat, sugar content is reduced to 50% about, improves local flavor, improves quality, existed at that time Obtain favorable comment both at home and abroad.In recent years by the processing technique of low-sugar preserved fruit, preservation, packaging material, Packaged form etc. carries out more systematic research it is believed that the sugar content of preserved fruit and water activity are impact preservations Two principal elements of performance, and propose replaced with starch syrup and oligosaccharide part sucrose reduce sugary Amount, is filled out with materials such as agar, extra large bath acid sodium, xanthan gum, CMC mono- Na starch, gelatin, pectin Fill thing, solve the defect of the plumpness difference of low-sugar preserved fruit.Additionally, the application of vacuum technique, improve low The quality of preserved fruit containing no sugar and yield.In addition, microwave technology and precipitation divide the utilization of activating agent, it is low-sugar preserved fruit Production open new by way of.
The sugar content of low-sugar preserved fruit is general to require to be reduced to 40% one 45%, and preserved fruit low-saccharification is to processing technique Bring series of technical with product quality.The difficult point of processing low-sugar preserved fruit is:One is requirement low sugar Preserved fruit has good organoleptic quality, and such as transparent full, color and luster is normal;Two is that requirement low-sugar preserved fruit has one Determine shelf life, typically should be at 6 months.
From the nineties, all it is being actively developed low-sugar preserved fruit both at home and abroad.Due to preserved fruit low sugar, well saturating Lightness, plumpness and long quality guarantee period are difficult to obtain simultaneously, make this research still be not up to expected effect at present Really.The purpose of the present invention is to break through the technical problem that preserved fruit low-saccharification brings to technique and product quality, grinds Make the low-sugar preserved fruit with good organoleptic quality and long quality guarantee period.Low-saccharification for preserved fruit provides theory And technical basis.
Content of the invention
The present invention makes sweet taste preserved fruit using the thick mushroom of the meats such as Lentinus Edodess, big T. gambasum, Hericium erinaceus (Bull. Ex Fr.) Pers. for raw material, And it is preserved fruit filler that creative use water soluble dietary fiber replaces sugar, makes lentinan and water solublity meals Food fiber easily can be taken in human body for consumer.
The technical scheme that present invention solution above-mentioned technical problem is taken is as follows:
A kind of production method of mushroom preserved fruit, comprises the steps:
(1) pretreatment of raw material;
(2) syrup/water soluble dietary fiber boils;(3) pickle;(4) boil;(5) dry.
Wherein, described mushroom is fresh mushroom or dried mushrooms, and mushroom chooses following any or group Close:Lentinus Edodess, Hohebuehelia serotina, HOUTOUGU.
Wherein, when described mushroom chooses fresh mushroom, in step (1), specifically include:
1. clear water eccysis silt and weeds are used;
2. the fresh mushroom after being washed with the aqueous solution soaking of the calcium chloride of mass concentration 0.5~1.0% 10~20h, dewatering;
3. the fresh mushroom being obtained with the aqueous solution soaking previous step of mass concentration 0.4~1.0% sodium sulfite Mushroom 10~20min, dewatering;
4. the fresh mushroom obtaining previous step, with 90 DEG C~100 DEG C boiling water blanching 30~60s, knocks out fresh Mushroom per se with dismutase, dewatering.
Wherein, when described mushroom chooses dried mushrooms, in described step (1), specifically include:
1. washed with clear water, remove silt and weeds;
2. carry out rehydration with the dried mushrooms 15~20min after clear water washing by soaking;
Mushroom after the aqueous solution soaking rehydration of the sodium sulfite being 3. 0.5~1.0% with mass concentration 10~20min;
4. by the mushroom boiling water blanching 1~2min after soaking, dewatering.
Wherein, in step (2), specifically include:
It is gradually heated up dissolving by after the sugar mixing of the water of 4 parts of quality and 6 parts of quality, boil after sugar dissolves again Boiling 15~20min;Continue heating boil pol 40%~60%, obtain syrup, wherein, described sugar by Sucrose: Fructose mixes according to mass ratio 7: 3;Or,
It is gradually heated up dissolving by after the water soluble dietary fiber mixing of the water of 4 parts of quality and 6 parts of quality, treat Water soluble dietary fiber boils 15~20min after dissolving again;Continue heating and boil pol 40%~60%, Obtain water soluble dietary fiber serosity.
Wherein, in step (3), specifically include:
12~20 hours are pickled in room temperature after the product obtaining in step (2) and (1) is mixed;Or, 45 DEG C, 6-8h.
Wherein, in step (4), including:Will be through the product after step (3) again syrup or water Soluble dietary fiber serosity boils 60%, specifically includes:
Syrup or water soluble dietary fiber serosity are boiled after pol 50~55%, then with less than the former The duration and degree of heating continue to boil pol 60%.
Wherein, the dispensing of modulation, wherein, described modulation after boiling pol 50~55%, are added Dispensing is chosen following:
Fructus Anisi Stellati, MAJIAO, Fructus Capsici, Fructus Tsaoko, Fructus Piperis Longi, Fructus Piperiss;
Formula one:Meat-like flavor:2g, 2g, 2g, 4g, 2g, 3g, wherein, with dried mushrooms mass fraction 2~3%.
Formula two:Spiced:2g, 2g, 2g, 2g, 2g, 3g, wherein, with dried mushrooms mass fraction 2~3%.
Wherein, in step (5), specifically include:Vacuum 0.08~0.1Mpa, temperature is less than 50~55 DEG C, Time is 22~30h.
A kind of mushroom preserved fruit, is prepared from by above-mentioned production method.
After this invention takes such scheme, breach the scope with fruit as raw material, using Lentinus Edodess, The big thicker mushroom of the meat such as T. gambasum, hedgehog hydnum is raw material, and the health-care components polysaccharide making mushroom can be for disappearing Expense person easily takes in absorption;Wherein, when choosing water soluble dietary fiber, it is not only advantageous for human body intestinal The health in road, makes diabetes patient can also use preserved fruit.
Other features and advantages of the present invention will illustrate in the following description, and, partly from froming the perspective of Become apparent in bright book, or understood by implementing the present invention.The purpose of the present invention is excellent with other Point can be by specifically noted structure in the description write, claims and accompanying drawing Lai real Now and obtain.
Brief description
Below in conjunction with the accompanying drawings the present invention is described in detail, so that the above-mentioned advantage of the present invention is more Clearly.Wherein,
Fig. 1 is the schematic flow sheet of the production method of mushroom mushroom dried meat of the present invention.
Specific embodiment
To describe embodiments of the present invention below with reference to drawings and Examples in detail, whereby to this Bright how application technology means are solving technical problem, and reach realizing process and fully managing of technique effect Solution is simultaneously implemented according to this.As long as it should be noted that not constituting conflict, each embodiment in the present invention with And each feature in each embodiment can be combined with each other, the technical scheme being formed is all in the guarantor of the present invention Within the scope of shield.
Specifically, the present invention designs the production method of two kinds of preserved fruits, the traditional sweet taste mushroom fruit of the first The production method of dried meat;Its two be new sugar-free feature preserved fruit production method.
Wherein, main production method is, by washed mushroom, through rehydration, calcium chloride solution and Asia Metabisulfite solution soaks, and cuts into slices or tear silk, then blanching, according still further to ratio, is added to filling out of boiling Fill in agent and pickled, boiled after the standard pickling the white heart of no bulk, it is sticky to boil to filler, Pol, in 45%-50%, adds the flavouring agent boiling, endures and be totally immersed in mushroom to filler, Carry out again drying, be packaged to be product.
Thus, gained sweet prod mouthfeel is round and smooth, with original mushroom fragrance, remains the viscous of mushroom Polysaccharide, is the good selection of the consumer liking edible mushroom;Wherein, replaced by water soluble dietary fiber The mushroom preserved fruit of sucrose, not only can bring the functional characteristic of dietary fiber, and sugariness is low to product, The various tastes such as spiced, spicy can be recalled according to hobby, improve consumer's ability to accept, increased product The competitiveness of product.
Specifically, its main production method comprises the following steps:
(1) pretreatment of raw material;
(2) syrup/water soluble dietary fiber boils;(3) pickle;(4) boil;(5) dry.
Described mushroom is fresh mushroom or dried mushrooms, and mushroom chooses following any or combination:Fragrant Mushroom, Hohebuehelia serotina, HOUTOUGU.
More specifically, the production method of mushroom preserved fruit of the present invention, its step is as follows:
(1) pretreatment of raw material
1) fresh mushroom
1. clear water eccysis silt and weeds are used;
2. the fresh mushroom after being washed with the aqueous solution soaking of the calcium chloride of mass concentration 0.5~1.0% 10~20h, dewatering;
3. again with the aqueous solution soaking previous step of mass concentration 0.4~1.0% sodium sulfite obtain fresh Mushroom 10~20min, dewatering;
4. the fresh mushroom obtaining previous step, with 90 DEG C~100 DEG C boiling water blanching 30~60s, knocks out fresh Mushroom per se with dismutase, and for making inferior sulfate radical be combined with the brown substance of fresh mushroom, Prevent variable color, dewatering;
2) dried mushrooms
1. washed with clear water, remove silt and weeds;
2. carry out rehydration with the dried mushrooms 15~20min after clear water washing by soaking;Rehydration deficiency has no relations, Rehydration is may proceed in processing below;
Mushroom after the aqueous solution soaking rehydration of the sodium sulfite being 3. 0.5~1.0% with mass concentration 10~20min;
4. by the mushroom boiling water blanching 1~2min after soaking, so that inferior sulfate radical and dried mushrooms is brown Become composition to combine, prevent variable color, dewatering;
(2) syrup/water soluble dietary fiber boils
By the sugar of the water of 4 parts of quality and 6 parts of quality (sucrose: Fructose mass ratio=7: 3, or water solublity Dietary fiber) it is gradually heated up dissolving after mixing, boil again after sugared (or water soluble dietary fiber) dissolves Boiling 15~20min, to reduce the chance of microbiological contamination, syrup fermentation when preventing from pickling, continues heating and boils To pol (water soluble dietary fiber is also measured with saccharometer) 40%~60%, obtain syrup (water solublity meals Food fiber slurry).
(3) pickle
Pickle and time and production needs, ambient temperature adjustment can pickle temperature as needed.
The product that step (2) is obtained pickles 12~20 hours in room temperature (20~30 DEG C);Or, 45 DEG C, 6-8h.Temperature can not be too high, and temperature is too high to lead to Maillard reaction to occur, color burn, especially It is Lentinus Edodess, because it contains protein height, brown stain easily occurs.When ambient temperature is high, microbial activitiess are more alive Jump, room temperature pickles 12h, the mushroom in easily making to pickle and pickling liquid fermentation souring, so at this moment can adopt Pickled with 45 DEG C.
(4) boil
Fresh mushroom or the dried mushrooms of rehydration, all can take sugar to a lot of moisture when pickling In slurry, so again syrup (water soluble dietary fiber) will be boiled to 60% after pickling.By syrup (water Soluble dietary fiber) boil pol 50~55% after, add modulation dispensing, then small fire continue to endure Make pol 60%.
Flavouring agent is prepared:Fructus Anisi Stellati, MAJIAO, Fructus Capsici, Fructus Tsaoko, Fructus Piperis Longi, Fructus Piperiss
Formula one:Meat-like flavor:2g、2g、2g、4g、2g、3g;In addition with dried mushrooms mass fraction 2~ 3%.
Formula two:Spiced:2g、2g、2g、2g、2g、3g;In addition with dried mushrooms mass fraction 2~ 3%.
See that above-mentioned dispensing adds a small amount of water small fire and boils.
(5) dry
Vacuum 0.08~0.1Mpa, may not exceed 50~55 DEG C (otherwise brown stain can be more apparent), be dried when Between be 22~30, finally obtain mushroom preserved fruit of the present invention.
Wherein, mill can be eaten section before drying, to eliminate the baking bringing because of shape size difference to mushroom Dry uneven shortcoming.
Wherein, in a preferred embodiment, wherein in step (1):Pretreatment of raw material fresh mushroom soaks hard The concentration of change calcium chloride solution is 0.5%, and soak time is 10h;
In step (1), pretreatment of raw material fresh mushroom prevents the concentration of the sodium sulfite solution of brown stain immersion For 0.4%, soak time is 10min, in step (1), pretreatment of raw material fresh mushroom disproportionation enzyme-deactivating The boiling water blanching time is 30~60s.
Additionally, in described (3), in pickling, also include adding mushroom dry weight and sucrose (or water-soluble Property dietary fiber) gross mass 0.2% citric acid, flavor adjustment, and sucrose (or aqueous soluble dietary Fiber) with mushroom dry ratio be 6: 4.
Embodiment 1;Taking the production of sugar-free spices preserved fruit as a example:
It is raw material using dried thin mushroom, taking make spiced sugar-free mushroom preserved fruit as a example, further to the present invention Illustrate, but be not limited only to this.
1st, weigh dried thin mushroom 200g, wash removing silt weeds with clear water;
2nd, claim water 1000g, dried thin mushroom is soaked in wherein 15min, after dewatering, is cut into lamellar;
3rd, claim water 1000g, plus sodium sulfite 5g, then the lamellar Lentinus Edodess of upper step are soaked in wherein 10min, drains;
4th, take larger pot, add water 5kg, boils, then the lamellar Lentinus Edodess that step 3 obtains are divided 3~ 5 additions, are begun to maintain the fluidized state of water, blanching 1min, so that sulfurous acid is combined with brown stain composition;
5th, weigh filler water soluble dietary fiber 300g, adding water and being brewed into pol is 40%~50% (during large-scale production, filler slurry can be used for multiple times syrup pulpous state, can boil 60%, reduction boils When moisture, improve and boil efficiency and herein for when pickling below, mushroom is flooded completely, suitably drop The concentration of low filler);
6th, by after the mushroom dewatering of rehydration (step 2), it is added to the water soluble dietary fiber serosity boiling In, winter ambient temperature overnight can pickle (12h, 15~20 DEG C of temperature);Summer can 45 DEG C quickly pickle 6~7h;
7th, feed liquid boils.Meat-like flavor flavouring agent is prepared, and takes by following:Fructus Anisi Stellati, MAJIAO, Fructus Capsici, grass Really, Fructus Piperis Longi, Fructus Piperiss take 2g, 2g, 2g, 4g, 2g, 3g respectively, in addition NaCl2%.Plus a small amount of water, slow fire Seasoning granules are boiled and boils 30min.Remove material residue with filtered through gauze standby.
8th, boil.Rear mushroom will be pickled pour in pot together with water soluble dietary fiber serosity, boil, During beginning, fire can be a little bigger, frequently detects pol with saccharometer, when relatively sticky pol close to 60% when change With small fire, it is subsequently adding the feed liquid boiling, it is 60% that small fire is endured to pol;Mushroom is pulled out, water is fallen in drip Soluble dietary fiber serosity.
9th, tile in pallet.It is put into 55 DEG C, the vacuum drying box of 0.08-0.1Mpa, dry.Greatly Behind general 12h~1, obtain product.Period also checks moisture frequently, takes in suitable moisture Go out.
With dried mushrooms weight metering, more than 250%, additive method is as above similar to the yield rate of product, Here is not described in detail.
After this invention takes such scheme, breach the scope with fruit as raw material, using Lentinus Edodess, The big thicker mushroom of the meat such as T. gambasum, hedgehog hydnum is raw material, and the health-care components polysaccharide making mushroom can be for disappearing Expense person easily takes in absorption;Wherein, when choosing water soluble dietary fiber, it is not only advantageous for human body intestinal The health in road, makes diabetes patient can also use preserved fruit.
Thus, gained sweet prod mouthfeel is round and smooth, with original mushroom fragrance, remains the viscous of mushroom Polysaccharide, is the good selection of the consumer liking edible mushroom;Wherein, replaced by water soluble dietary fiber The mushroom preserved fruit of sucrose, not only can bring the functional characteristic of dietary fiber, and sugariness is low to product, The various tastes such as spiced, spicy can be recalled according to hobby, improve consumer's ability to accept, increased product The competitiveness of product.
Finally it should be noted that:The foregoing is only the preferred embodiments of the present invention, be not used to limit The present invention processed, although being described in detail to the present invention with reference to the foregoing embodiments, for this area For technical staff, it still can be modified to the technical scheme described in foregoing embodiments, or Person carries out equivalent to wherein some technical characteristics.All within the spirit and principles in the present invention, made Any modification, equivalent substitution and improvement etc., should be included within the scope of the present invention.

Claims (3)

1. a kind of production method of mushroom mushroom dried meat is it is characterised in that comprise the steps:
(1) pretreatment of raw material;
(2) syrup/water soluble dietary fiber boils;(3) pickle;(4) boil;(5) dry, In step (2), specifically include:
It is gradually heated up dissolving by after the sugar mixing of the water of 4 parts of quality and 6 parts of quality, boil after sugar dissolves again Boiling 15~20min;Continue heating boil pol 40%~60%, obtain syrup, wherein, described sugar by Sucrose: Fructose mixes according to mass ratio 7: 3;Or,
It is gradually heated up dissolving by after the water soluble dietary fiber mixing of the water of 4 parts of quality and 6 parts of quality, treat Water soluble dietary fiber boils 15~20min after dissolving again;Continue heating and boil pol 40%~60%, Obtain water soluble dietary fiber serosity, described mushroom is fresh mushroom or dried mushrooms, and mushroom selection is following Any one or combination:
Lentinus Edodess, Hohebuehelia serotina, Hericium erinaceus (Bull. Ex Fr.) Pers., when described mushroom chooses fresh mushroom, in step (1), concrete bag Include:
1. clear water eccysis silt and weeds are used;
2. the fresh mushroom after being washed with the aqueous solution soaking of the calcium chloride of mass concentration 0.5~1.0% 10~20h, dewatering;
3. the fresh mushroom being obtained with the aqueous solution soaking previous step of mass concentration 0.4~1.0% sodium sulfite Mushroom 10~20min, dewatering;
4. the fresh mushroom obtaining previous step, with 90 DEG C~100 DEG C boiling water blanching 30~60s, knocks out fresh Mushroom per se with dismutase, dewatering, when described mushroom choose dried mushrooms when, in described step (1), Specifically include:
1. washed with clear water, remove silt and weeds;
2. carry out rehydration with the dried mushrooms 15~20min after clear water washing by soaking;
Mushroom after the aqueous solution soaking rehydration of the sodium sulfite being 3. 0.5~1.0% with mass concentration 10~20min;
4. by the mushroom boiling water blanching 1~2min after soaking, dewatering;In step (3), concrete bag Include:
12~20 hours are pickled in room temperature after the product obtaining in step (2) and (1) is mixed;Or, 45 DEG C, 6-8h;In step (4), pickle rear mushroom together with water soluble dietary fiber serosity or syrup Pour in pot and boil, including:Will be through the product after step (3) again fine to syrup or aqueous soluble dietary Dimension serosity boils 60%, specifically includes:
Syrup or water soluble dietary fiber serosity are boiled after pol 50~55%, then with less than the former The duration and degree of heating continue to boil pol 60%;After boiling pol 50~55%, add the dispensing of modulation, Wherein, below the dispensing of described modulation is chosen:
Fructus Anisi Stellati, MAJIAO, Fructus Capsici, Fructus Tsaoko, Fructus Piperis Longi, Fructus Piperiss;
Formula one:Meat-like flavor:2g, 2g, 2g, 4g, 2g, 3g, wherein, with dried mushrooms mass fraction 2~3%;
Formula two:Spiced:2g, 2g, 2g, 2g, 2g, 3g, wherein, with dried mushrooms mass fraction 2~3%.
2. the production method of mushroom mushroom dried meat according to claim 1 is it is characterised in that step (5) In, specifically include:
Vacuum 0.08~0.1Mpa, temperature is less than 50~55 DEG C, and the time is 22~30h.
3. a kind of mushroom mushroom dried meat, is prepared from by the arbitrary described production method of claim 1~2.
CN201310337440.1A 2013-07-31 2013-07-31 A kind of production method of mushroom mushroom dried meat and mushroom mushroom dried meat CN103431136B (en)

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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
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
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
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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CN1115214A (en) * 1994-07-17 1996-01-24 刘宁 Preserved jinhou mushroom and its prepn. method
CN101731421A (en) * 2008-11-18 2010-06-16 汪平 Method for processing edible fungus hericium succades
CN101731414A (en) * 2008-11-18 2010-06-16 汪平 Method for processing edible fungus mushroom succades

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