CN103549390A - Preparation method of sauced hypsizigus marmoreus - Google Patents
Preparation method of sauced hypsizigus marmoreus Download PDFInfo
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- CN103549390A CN103549390A CN201310511025.3A CN201310511025A CN103549390A CN 103549390 A CN103549390 A CN 103549390A CN 201310511025 A CN201310511025 A CN 201310511025A CN 103549390 A CN103549390 A CN 103549390A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 54
- 235000015067 sauces Nutrition 0.000 claims abstract description 25
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- -1 add 20 times Substances 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 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
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 4
- 238000004140 cleaning Methods 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
- 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
- 239000000843 powder Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 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
- 239000010495 camellia oil Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 210000000582 semen Anatomy 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
- 235000019484 Rapeseed 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
- 235000019498 Walnut 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
- 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
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil 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
- 239000008170 walnut oil Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000002361 compost Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 241001534815 Hypsizygus marmoreus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
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- 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)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of sauced hypsizigus marmoreus, which is characterized by comprising the following steps: (1) raw material treatment; (2) dry mushroom preparation; (3) deep-frying; (4) sauce preparation; (5) immersion in sauce; and (6) packaging and the like. The sauced hypsizigus marmoreus has palatably salty and spicy taste and aromatic flavor, is convenient to carry and eat, is more suitable for people in journey and field operation to carry and eat, and has wide market prospects. The method is simple in manufacture and easy to control, can implement large-scale production and can satisfy the market demand.
Description
Technical field
The invention belongs to food processing field, being specifically related to is the preparation method of the true Ji mushroom of a kind of sauce system.
Background technology
True Ji mushroom formal name used at school (Hypsizygus marmoreus (Peck) H.E.Bigelow), has another name called beautiful gill fungus, the beautiful gill fungus of spot, Lyophyllum decastes.Because it has unique crab delicate flavour, therefore there is person, it is crab flavour mushroom, elegant precious mushroom, seafood mushroom.
This mushroom is nutritious, in every 100 grams of bright mushrooms, contain according to one's analysis 3.22 grams of crude protein, 0.22 gram of crude fat, 1.68 grams of crude fibres, 4.56 grams, carbohydrate, 1.32 grams of ash contents, the content of phosphorus, iron, zinc, calcium, potassium, sodium is very abundant, the content of vitamin B1, B2, B6, C also more general mushroom class is high, is a kind of edible mushroom being of great rarity.
β-1 of extracting in true Ji's massee fruiting bodies, 3-D glucan has very high antitumor activity, and the activity of the separated polymerization carbohydrase obtaining is also much higher than other mushroom class from true Ji mushroom, its fructification hot water extract and extractive with organic solvent have the effect of the interior free yl of removing, therefore, there are the constipation of preventing, anticancer, anti-cancer, the immunity that improves, anti-aging, life-extending unique effects in advance.
The object of the invention is to provide a kind of sauce system true Ji mushroom, 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 the true Ji mushroom of a kind of sauce system.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for the true Ji mushroom of sauce system, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose bright true Ji mushroom 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):
The true Ji mushroom of aquatic foods 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 mushroom 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 mushroom water content is 10%;
(3) are fried for step:
Vegetable edible oil is heated to 170 ℃ of left and right, dry mushroom put into wherein explode to golden yellow, pick up standby;
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 1:7.5:1:0.25:0.25 adds flour paste, salt, cumin, potassium sorbate, add 20 times, water and stir, heating is concentrated, is settled to 1000g seasoning sauce material standby;
Step (five) saucing:
Fried true Ji mushroom, 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:
True Ji mushroom 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, the true Ji mushroom of the sauce system that obtains 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.
True Ji mushroom is made by above-mentioned preparation method described a kind of sauce system.
Beneficial effect of the present invention
1, the true Ji mushroom of sauce system 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 true Ji mushroom 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 mushroom enters after baking oven, first at 35 ℃, dry 8 hours, at 50 ℃, dry 8 hours again, finally at 60 ℃, dry 8 hours, camellia oil is heated to 170 ℃ of left and right, dry mushroom is put into wherein to explode to golden yellow and pick up, chilli powder 20g is fried to 3-5 minute with slow fire, add flour paste for the ratio of 1:7.5:1:0.25:0.25 by weight percentage, salt, cumin, potassium sorbate, adding 20 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried true Ji mushroom by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, true Ji mushroom after saucing is carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack the polyethylene packaging bag vacuum packaging that the poor mechanical strength of gas permeability is high into, the true Ji mushroom of the sauce system of obtaining finished product.
Embodiment 2
Choose bright true Ji mushroom 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 mushroom enters after baking oven, first at 40 ℃, dry 6 hours, at 45 ℃, dry 10 hours again, finally at 60 ℃, dry 6 hours, Semen setariae oil is heated to 170 ℃ of left and right, dry mushroom is put into wherein to explode to golden yellow and pick up, chilli powder 30g is fried to 3-5 minute with slow fire, add flour paste for the ratio of 1:7.5:1:0.25:0.25 by weight percentage, salt, cumin, potassium sorbate, adding 20 times, water stirs, heating is concentrated, be settled to 1000g seasoning sauce material, by fried true Ji mushroom by weight percentage for 1:1 immerses 3-4 hour in the seasoning sauce material prepare, stir 2-3 time therebetween, true Ji mushroom after saucing is carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack the polyethylene packaging bag nitrogen-filled packaging that the poor mechanical strength of gas permeability is high into, the true Ji mushroom of the sauce system of obtaining finished product.
Claims (4)
1. a preparation method for the true Ji mushroom of sauce system, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose bright true Ji mushroom 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):
The true Ji mushroom of aquatic foods 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 mushroom 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 mushroom water content is 10%;
(3) are fried for step:
Vegetable edible oil is heated to 170 ℃ of left and right, dry mushroom put into wherein explode to golden yellow, pick up standby;
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 1:7.5:1:0.25:0.25 adds flour paste, salt, cumin, potassium sorbate, add 20 times, water and stir, heating is concentrated, is settled to 1000g seasoning sauce material standby;
Step (five) saucing:
Fried true Ji mushroom, 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:
True Ji mushroom 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, the true Ji mushroom of the sauce system that obtains 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 the true Ji mushroom of sauce system product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310511025.3A CN103549390A (en) | 2013-10-28 | 2013-10-28 | Preparation method of sauced hypsizigus marmoreus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310511025.3A CN103549390A (en) | 2013-10-28 | 2013-10-28 | Preparation method of sauced hypsizigus marmoreus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549390A true CN103549390A (en) | 2014-02-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310511025.3A Pending CN103549390A (en) | 2013-10-28 | 2013-10-28 | Preparation method of sauced hypsizigus marmoreus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549390A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919122A (en) * | 2014-04-30 | 2014-07-16 | 吉林省鑫宏利食品有限公司 | Flower fair pickle |
| CN105533649A (en) * | 2016-01-07 | 2016-05-04 | 福建农林大学 | Making method of hypsizigus marmoreus meat paste |
-
2013
- 2013-10-28 CN CN201310511025.3A patent/CN103549390A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919122A (en) * | 2014-04-30 | 2014-07-16 | 吉林省鑫宏利食品有限公司 | Flower fair pickle |
| CN105533649A (en) * | 2016-01-07 | 2016-05-04 | 福建农林大学 | Making method of hypsizigus marmoreus meat paste |
| CN105533649B (en) * | 2016-01-07 | 2018-12-21 | 福建农林大学 | A kind of preparation method of true pleurotus cornucopiae meat pulp |
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Application publication date: 20140205 |