CN103535705A - Preparation method of sauced truffle - Google Patents
Preparation method of sauced truffle Download PDFInfo
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- CN103535705A CN103535705A CN201310515471.1A CN201310515471A CN103535705A CN 103535705 A CN103535705 A CN 103535705A CN 201310515471 A CN201310515471 A CN 201310515471A CN 103535705 A CN103535705 A CN 103535705A
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- oil
- ferfas
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- sauce
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000609666 Tuber aestivum Species 0.000 title abstract description 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 28
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims description 13
- 241000009328 Perro Species 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- -1 add 30 times Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 230000035699 permeability Effects 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000019498 Walnut oil Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000008170 walnut oil Substances 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
- 239000000828 canola oil Substances 0.000 claims description 2
- 235000019519 canola oil Nutrition 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 235000009973 maize Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000008165 rice bran oil Substances 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000002361 compost Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- QGXBDMJGAMFCBF-HLUDHZFRSA-N 5α-Androsterone Chemical compound C1[C@H](O)CC[C@]2(C)[C@H]3CC[C@](C)(C(CC4)=O)[C@@H]4[C@@H]3CC[C@H]21 QGXBDMJGAMFCBF-HLUDHZFRSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- QGXBDMJGAMFCBF-UHFFFAOYSA-N Etiocholanolone Natural products C1C(O)CCC2(C)C3CCC(C)(C(CC4)=O)C4C3CCC21 QGXBDMJGAMFCBF-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 229940061641 androsterone Drugs 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 150000003408 sphingolipids Chemical class 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of sauced truffle. The preparation method is characterized by adopting the following process steps of (1) processing raw materials; (2) preparing dried mushroom; (3) frying; (4) preparing seasoning sauce; (5) saucing; (6) packaging and the like. The sauced truffle prepared by the preparation method disclosed by the invention has the advantages of salty and spicy palatability, rich flavor, and convenience in carrying and eating of the product, and is relatively suitable for carrying and eating by people during traveling and field operation, and the product further has relatively good market prospects. The method disclosed by the invention has the advantages of simplicity in manufacturing and easiness in control of the process, and can realize large-scale production and meet market demands.
Description
Technical field
The invention belongs to food processing field, being specifically related to is the preparation method of a kind of sauce clamp dog bacterium.
Background technology
Ferfas, also claims truffle, has unique fragrance, mouthfeel and nutritive value.The history of the existing more than one thousand years of mankind's edible truffle, in developed countries such as America and Europes, ferfas is known as " black diamond ", is the superfine product of wild mushroom, and it and caviar, Foie Gras are called as together three large treasures.Ferfas has multiple curative effect, be rich in 17 seed amino acids, 8 kinds of vitamin, appropriate protein and androsterone, sterol, sphingolipid, aliphatic acid, amino acid and trace element etc. more than 50 and plant physiologically active ingredient, and contain the essential nutrients such as 8 seed amino acids that human body self can not synthesize, zinc, manganese, iron, calcium, phosphorus, selenium, there is the immunity of enhancing, anti-ageing, beneficial stomach, clear god, hemostasis, treat the medical values such as hemorrhoid, there is active anticancer, cancer cell is had to certain inhibitory action, can excite brain cell activity.Its taste delicate fragrance is good to eat, is one of mushroom of European and American areas happiness food, mainly makes diet condiment, eats or extract required composition for cosmetics.
The object of the invention is to provide a kind of sauce clamp dog bacterium, cater to the pursuit that more consumers suit one's taste, improve people's preference, more can obtain consumer's welcome.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of sauce clamp dog bacterium.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for sauce clamp dog bacterium, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose bright ferfas and remove the attachment on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, are filtered dry moisture;
The dry mushroom preparation of step (two):
Bright ferfas after processing is placed in baking oven and is toasted, the baking temperature of whole dehydration and duration are: first baking oven is preheated to 50 ℃, bright ferfas enters after baking oven, first at 35-40 ℃, dry 6-8 hour, at 40-50 ℃, dry 8-10 hour again, finally at 60 ℃, dry 6-8 hour, dry ferfas water content is 6%;
(3) are fried for step:
Vegetable edible oil is heated to 170 ℃ of left and right, dry ferfas is put into wherein and explodes and pick up standby in 3-5 minute;
The preparation of step (four) seasoning sauce material:
Chilli powder 20-30g is fried to 3-5 minute with slow fire, by weight percentage for the ratio of 1:7.6:1:0.25:0.15 adds sweet fermented flour sauce, salt, pepper powder, potassium sorbate, add 30 times, water and stir, heating is concentrated, is settled to 1000g seasoning sauce material standby;
Step (five) saucing:
Fried ferfas, by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material preparing, is stirred 2-3 time therebetween;
Step (six) packing:
Ferfas after step (five) saucing is carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack polyethylene packaging bag vacuum or nitrogen-filled packaging that the poor mechanical strength of gas permeability is high into, obtain sauce clamp dog bacterium finished product.
Vegetable edible oil described above, for meeting all vegetable edible oils of the relevant edible oil standard of country; Any one or two kinds and above any combination comprising peanut oil, soybean oil, sesame oil, Canola oil, palm oil, rice bran oil, maize germ oil, cottonseed oil, sunflower oil, camellia oil, Semen setariae oil, olive oil, safflower seed oil, walnut oil, rapeseed oil.
Described a kind of sauce clamp dog bacterium is made by above-mentioned preparation method.
Beneficial effect of the present invention
1, the sauce clamp dog bacterium that prepared by the present invention, salty peppery agreeable to the taste, aromatic flavour, product carries and instant, and people preferably travel outdoors and the people of field work carry and eat, and product has good market prospects.
2, the inventive method is made simply, and technique is easily controlled, can large-scale production, can meet the demand in market.
The specific embodiment
Following examples are only to further illustrate of the present invention, but not are limitations of the present invention.
Embodiment 1
Choose bright ferfas and remove the compost on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, be filtered dry moisture, baking oven is preheated to 50 ℃, bright ferfas enters after baking oven, first at 35 ℃, dry 8 hours, at 50 ℃, dry 8 hours again, finally at 60 ℃, dry 8 hours, walnut oil is heated to 170 ℃ of left and right, dry ferfas is put into wherein deep fry for five minutes to be picked up, chilli powder 20g is fried to 3-5 minute with slow fire, add sweet fermented flour sauce for the ratio of 1:7.6:1:0.25:0.15 by weight percentage, salt, pepper powder, potassium sorbate, adding 30 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried ferfas by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, ferfas after saucing is carried out at 100 ℃ to sterilization 15 minutes, while being cooled to 90 ℃, pack the polyethylene packaging bag vacuum packaging that the poor mechanical strength of gas permeability is high into, obtain sauce clamp dog bacterium finished product.
Embodiment 2
Choose bright ferfas and remove the compost on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, be filtered dry moisture, baking oven is preheated to 50 ℃, bright ferfas enters after baking oven, first at 40 ℃, dry 6 hours, at 45 ℃, dry 10 hours again, finally at 60 ℃, dry 6 hours, rapeseed oil is heated to 170 ℃ of left and right, dry ferfas is put into wherein fried picking up for 3 minutes, chilli powder 30g is fried to 3-5 minute with slow fire, add sweet fermented flour sauce for the ratio of 1:7.6:1:0.25:0.15 by weight percentage, salt, pepper powder, potassium sorbate, adding 30 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried ferfas by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, ferfas after saucing is carried out at 100 ℃ to sterilization 15 minutes, while being cooled to 90 ℃, pack the polyethylene packaging bag nitrogen-filled packaging that the poor mechanical strength of gas permeability is high into, obtain sauce clamp dog bacterium finished product.
Claims (4)
1. a preparation method for sauce clamp dog bacterium, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose bright ferfas and remove the attachment on mushroom pin, after cleaning, rip cutting two halves are placed in sieve, in ventilation, are filtered dry moisture;
The dry mushroom preparation of step (two):
Bright ferfas after processing is placed in baking oven and is toasted, the baking temperature of whole dehydration and duration are: first baking oven is preheated to 50 ℃, bright ferfas enters after baking oven, first at 35-40 ℃, dry 6-8 hour, at 40-50 ℃, dry 8-10 hour again, finally at 60 ℃, dry 6-8 hour, dry ferfas water content is 6%;
(3) are fried for step:
Vegetable edible oil is heated to 170 ℃ of left and right, dry ferfas is put into wherein and explodes and pick up standby in 3-5 minute;
The preparation of step (four) seasoning sauce material:
Chilli powder 20-30g is fried to 3-5 minute with slow fire, by weight percentage for the ratio of 1:7.6:1:0.25:0.15 adds sweet fermented flour sauce, salt, pepper powder, potassium sorbate, add 30 times, water and stir, heating is concentrated, is settled to 1000g seasoning sauce material standby;
Step (five) saucing:
Fried ferfas, by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material preparing, is stirred 2-3 time therebetween;
Step (six) packing:
Ferfas after step (five) saucing is carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack polyethylene packaging bag vacuum or nitrogen-filled packaging that the poor mechanical strength of gas permeability is high into, obtain sauce clamp dog bacterium finished product.
2. method according to claim 1, is characterized in that: described vegetable edible oil, and for meeting all vegetable edible oils of the relevant edible oil standard of country.
3. method according to claim 2, is characterized in that: described vegetable edible oil is any one or two kinds and above any combination of peanut oil, soybean oil, sesame oil, Canola oil, palm oil, rice bran oil, maize germ oil, cottonseed oil, sunflower oil, camellia oil, Semen setariae oil, olive oil, safflower seed oil, walnut oil, rapeseed oil.
4. the method for claim 1 obtains sauce clamp dog bacterium product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310515471.1A CN103535705A (en) | 2013-10-29 | 2013-10-29 | Preparation method of sauced truffle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310515471.1A CN103535705A (en) | 2013-10-29 | 2013-10-29 | Preparation method of sauced truffle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103535705A true CN103535705A (en) | 2014-01-29 |
Family
ID=49959867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310515471.1A Pending CN103535705A (en) | 2013-10-29 | 2013-10-29 | Preparation method of sauced truffle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103535705A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669517A (en) * | 2018-05-28 | 2018-10-19 | 云南能投野生菌农业发展有限公司 | A kind of spicy truffle sauce and preparation method thereof |
| CN108771201A (en) * | 2018-05-28 | 2018-11-09 | 云南能投野生菌农业发展有限公司 | A kind of faint scent truffle sauce and preparation method thereof |
-
2013
- 2013-10-29 CN CN201310515471.1A patent/CN103535705A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669517A (en) * | 2018-05-28 | 2018-10-19 | 云南能投野生菌农业发展有限公司 | A kind of spicy truffle sauce and preparation method thereof |
| CN108771201A (en) * | 2018-05-28 | 2018-11-09 | 云南能投野生菌农业发展有限公司 | A kind of faint scent truffle sauce and preparation method thereof |
| CN108771201B (en) * | 2018-05-28 | 2021-10-26 | 云南能投野生菌农业发展有限公司 | Fragrant truffle sauce and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140129 |