CN103734688A - Edible mushroom favor sauce and making method thereof - Google Patents

Edible mushroom favor sauce and making method thereof Download PDF

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Publication number
CN103734688A
CN103734688A CN201410007146.9A CN201410007146A CN103734688A CN 103734688 A CN103734688 A CN 103734688A CN 201410007146 A CN201410007146 A CN 201410007146A CN 103734688 A CN103734688 A CN 103734688A
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CN
China
Prior art keywords
mushroom
edible
sauce
favor
hericium erinaceus
Prior art date
Application number
CN201410007146.9A
Other languages
Chinese (zh)
Inventor
李淑芳
陈晓明
张志军
Original Assignee
天津市林业果树研究所
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Publication date
Application filed by 天津市林业果树研究所 filed Critical 天津市林业果树研究所
Priority to CN201410007146.9A priority Critical patent/CN103734688A/en
Publication of CN103734688A publication Critical patent/CN103734688A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention aims at providing edible mushroom favor sauce and a making method thereof. The making method is characterized by comprising the following steps: grinding edible mushrooms such as lentinus edodes, enoki mushroom and hericium erinaceus into powder; screening by using a sieve of 40 meshes, wherein the weight ratio of the lentinus edodes, enoki mushroom to hericium erinaceus is 3:2:1; or chopping the fresh lentinus edodes, pleurotus eryngii and hericium erinaceus into pieces with the size of (0.1-1cm)*(0.1-1cm), wherein the weight ratio of the lentinus edodes, enoki mushroom to hericium erinaceus is 3:2:1; screening soybean meal by using a sieve of 40 meshes; completely mixing up so as to obtain an enzymolysis substrate; adding water with the weight of 2-10 times that of the mixture substrate; adding a mixed enzymic preparation of protease, cellulose and pectinase, wherein the ratio of the protease, cellulose to pectinase is 2:1:1, and the addition amount is 1-5%; performing enzymolysis for 8-48 hours at 40-60 DEG C; adding 1-5% of a yeast agent when the mixture is cooled to be at the room temperature; fermenting for 2-5 days at normal temperature; continuously adding 1-5% of a lactic acid bacterium agent; mixing up and fermenting for 10-15 days; adding 2-5% of salt and condiments such as mustard after the fermentation is accomplished; filling into bottles; performing Pasteur sterilization and cooling down so as to make the edible mushroom favor sauce. The edible mushroom favor sauce has the characteristics that fresh edible mushrooms and dry mushrooms are reasonably combined together to make a product with high additional values, as the edible mushrooms with different favors are combined to make the edible mushroom favor sauce, the characteristics of rich nutrition, unique favor and the like are achieved, and meanwhile the edible mushroom favor sauce has the healthcare effect and can meet the demands of modern pace of life.

Description

A kind of edible fungus flavor sauce and preparation method thereof
Technical field
The present invention relates to a kind of edible fungus flavor sauce and preparation method thereof, belong to edible mushroom processing technique field in postpartum.
Background technology
Edible mushroom can be edible, can form the class general name of the higher fungus of large-scale meat (or colloid) fructification or sclerotium tissue.Edible fungi of china resource is very abundant, statistics in 2000, and the edible mushroom of China reaches 938 kinds, and tame more than 50 plant.The eighties is since the initial stage, and the advantages such as edible fungus culturing is little to invest, the cycle is short, instant effect, are able to fast development in China.According to edible fungi of china commerce Net investigation statistics, the total output of edible fungi of china in 2010 reaches 2,000 ten thousand tons, accounts for the world 70%.Mushroom industry has become an important industry in Chinese plant husbandry, and domestic market has a high potential.21 century, edible mushroom will develop into one of main protein food of the mankind.
Mushroom, has another name called mushroom, dried mushroom etc., and property is flat, taste is sweet, nontoxic, has enriching yin, moistening lung, nourishing the stomach, activating blood circulation and supplementing qi, brain tonic the effect such as to keep fit.It is the low-fat health food of a kind of high nutrition.Contain protein, sugar, multivitamin and mineral matter.Wherein topmost have 30 plurality of enzymes and 7 kinds of amino acid that human body is necessary.In mushroom, contained polysaccharide also has 1,3-beta-glucosidase, has tested factually and has strengthened cellular immunity and humoral immunity, the effect that improves the anti-cancer ability of body.Lentinan reaches 98% to the inhibiting rate of murine sarcoma.
Asparagus is the edible mushroom of autumn and winter and early spring cultivation, with its cap sliding tender, handle is crisp, nutritious, delicious agreeable to the taste and be world-famous for, the first-class food materials of cold vegetable dish in sauce and chafing dish particularly, it is nutritious, A sweety scent assails the nostrils and delicious flavour, is deeply loved by the public.According to surveying and determination, the amino acid whose content of asparagus is very abundant, high especially higher than the content of general mushroom class, especially lysine, and lysine has the function that promotes children ' s intelligence development.In asparagus dry product, contain protein 8.87%, carbohydrate 60.2%, crude fibre reaches 7.4%, often eats and can prevent and treat canker.Have research to show again, in asparagus, contained a kind of material has good antitumaous effect.Asparagus is a kind of ticbit, is again good health food, and the domestic and international market of asparagus is day by day wide.
Hericium erinaceus, has another name called monkey mushroom.Property flat, taste is sweet, favourable the five internal organs, the effect that aid digestion, qi-restoratives damages.Hedgehog hydnum delicious flavour, nutritious, containing protein, carbohydrate, fat, crude fibre, 16 seed amino acids, mineral matter and vitamin.The polypeptide, polysaccharide and the aliphatic amide substance that in hedgehog hydnum, extract, have inhibitory action to sarcoma, and Hericium Evimaccus slice has been produced in existing pharmaceutical factory, and clinical observation is all effective to cancer of the stomach, cardia cancer and the cancer of the esophagus.
Pleurotus eryngii bacterial context is plump, quality is tender and crisp, stem dense structure, solid, milky white particularly, can all eat, and stem, than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", there is happy almond flavor and as the mouthfeel of abalone, be applicable to fresh-keeping, processing, firmly get liking of people.
The present invention is used for making edible fungus flavor sauce by differently flavoured edible fungus variety combination, is by edible mushroom fresh goods and dry product reasonable combination, makes high value added product; The features such as that this sauce has is nutritious, unique flavor, and have health-care efficacy concurrently, meet very much the demand of modern life rhythm.
Summary of the invention
The object of this invention is to provide a kind of edible fungus flavor sauce and preparation method thereof, it is characterized in that: the dry abrasive dust of the edible mushrooms such as mushroom, asparagus, Hericium erinaceus is crossed to 40 mesh sieves, weight ratio 3: 2: 1, or new fresh mushroom, pleurotus eryngii, Hericium erinaceus are diced [(0.1 ~ 1cm) * (0.1 ~ 1cm)], weight ratio 3: 2: 1; Soybean was pulverized to 40 mesh sieves, all mix enzymolysis substrate; Add water to 2 ~ 10 times of mixed substrates weight; Add protease, cellulase, pectase mixing enzyme preparation, ratio is 2: 1: 1, and addition is 1 ~ 5%, 40 ~ 60 ℃ of temperature, enzymolysis 8 ~ 48h; To be cooled to room temperature, add yeast microbial inoculum 1 ~ 5%, normal temperature fermentation 2 ~ 5 days, continues to add agent of lactic acid bacteria 1 ~ 5%, mixed culture fermentation 10 ~ 15 days; After fermentation ends, add salt 2 ~ 5%, the flavorings such as mustard, tinning, pasteurize are cooling, make edible fungus flavor sauce.
Described a kind of edible fungus flavor sauce and preparation method thereof, wherein the making of mixed enzymolysis substrate is that the dry abrasive dust of the edible mushrooms such as mushroom, asparagus, Hericium erinaceus is crossed to 40 mesh sieves, weight ratio is 3: 2: 1, or new fresh mushroom, pleurotus eryngii, Hericium erinaceus are diced [(0.1 ~ 1cm) * (0.1 ~ 1cm)], weight ratio is 3: 2: 1; Soybean was pulverized to 40 mesh sieves, all mix enzymolysis substrate.
Described a kind of edible fungus flavor sauce and preparation method thereof, wherein enzymolysis is to add water to 2 ~ 10 times of mixed substrates weight; Add protease, cellulase, pectase mixing enzyme preparation, ratio is 2: 1: 1, and addition is 1 ~ 5%, 40 ~ 60 ℃ of temperature, enzymolysis 8 ~ 48h.
Described a kind of edible fungus flavor sauce and preparation method thereof, wherein sweat is to be cooled to room temperature, adds yeast microbial inoculum 1 ~ 5%, normal temperature fermentation 2 ~ 5 days continues to add agent of lactic acid bacteria 1 ~ 5%, mixed culture fermentation 10 ~ 15 days; After fermentation ends, add salt 2 ~ 5%, the flavorings such as mustard, tinning, pasteurize are cooling, make edible fungus flavor sauce.
Feature of the present invention is by edible mushroom fresh goods and dry product reasonable combination, makes high value added product; The combination of differently flavoured edible fungus variety is used for making edible fungus flavor sauce, there is the features such as nutritious, unique flavor, have health-care efficacy simultaneously concurrently, meet very much the demand of modern life rhythm.
Specific embodiment
embodiment 1
1. the dry abrasive dust of the edible mushrooms such as mushroom, asparagus, Hericium erinaceus is crossed to 40 mesh sieves, weight ratio is 3: 2: 1, or new fresh mushroom, pleurotus eryngii, Hericium erinaceus are diced (0.1cm * 0.1cm), and weight ratio is 3: 2: 1; Soybean was pulverized to 40 mesh sieves, all mix enzymolysis substrate.
2. add water to 2 times of mixed substrates weight; Add protease, cellulase, pectase mixing enzyme preparation, ratio is 2: 1: 1, and addition is 1%, 40 ℃ of temperature, enzymolysis 8h.
3. to be cooled to room temperature, add yeast microbial inoculum 1%, normal temperature fermentation 2 days, continues to add agent of lactic acid bacteria 1%, mixed culture fermentation 10 days; After fermentation ends, add salt 2%, the flavorings such as mustard, tinning, pasteurize are cooling, make edible fungus flavor sauce.
embodiment 2
1. the dry abrasive dust of the edible mushrooms such as mushroom, asparagus, Hericium erinaceus is crossed to 40 mesh sieves, weight ratio is 3: 2: 1, or new fresh mushroom, pleurotus eryngii, Hericium erinaceus are diced (0.5cm * 0.5cm), and weight ratio is 3: 2: 1; Soybean was pulverized to 40 mesh sieves, all mix enzymolysis substrate.
2. add water to 2 ~ 10 times of mixed substrates weight; Add protease, cellulase, pectase mixing enzyme preparation, ratio is 2: 1: 1, and addition is 3%, temperature 50 C, enzymolysis 24h.
3. to be cooled to room temperature, add yeast microbial inoculum 3%, normal temperature fermentation 3 days, continues to add agent of lactic acid bacteria 3%, mixed culture fermentation 12 days; After fermentation ends, add salt 3%, the flavorings such as mustard, tinning, pasteurize are cooling, make edible fungus flavor sauce.
embodiment 3
1. the dry abrasive dust of the edible mushrooms such as mushroom, asparagus, Hericium erinaceus is crossed to 40 mesh sieves, weight ratio is 3: 2: 1, or new fresh mushroom, pleurotus eryngii, Hericium erinaceus are diced (1cm * 1cm), and weight ratio is 3: 2: 1; Soybean was pulverized to 40 mesh sieves, all mix enzymolysis substrate.
2. add water to 10 times of mixed substrates weight; Add protease, cellulase, pectase mixing enzyme preparation, ratio is 2: 1: 1, and addition is 5%, temperature 60 C, enzymolysis 48h.
3. to be cooled to room temperature, add yeast microbial inoculum 5%, normal temperature fermentation 5 days, continues to add agent of lactic acid bacteria 5%, mixed culture fermentation 15 days; After fermentation ends, add salt 5%, the flavorings such as mustard, tinning, pasteurize are cooling, make edible fungus flavor sauce.

Claims (2)

1. edible fungus flavor sauce and preparation method thereof, it is characterized in that: the dry abrasive dust of the edible mushrooms such as mushroom, asparagus, Hericium erinaceus is crossed to 40 mesh sieves, weight ratio is 3: 2: 1, or new fresh mushroom, pleurotus eryngii, Hericium erinaceus are diced [(0.1 ~ 1cm) * (0.1 ~ 1cm)], weight ratio is 3: 2: 1; Soybean was pulverized to 40 mesh sieves, all mix enzymolysis substrate; Add water to 2 ~ 10 times of mixed substrates weight; Add protease, cellulase, pectase mixing enzyme preparation, ratio is 2: 1: 1, and addition is 1 ~ 5%, 40 ~ 60 ℃ of temperature, enzymolysis 8 ~ 48h; To be cooled to room temperature, add yeast microbial inoculum 1 ~ 5%, normal temperature fermentation 2 ~ 5 days, continues to add agent of lactic acid bacteria 1 ~ 5%, mixed culture fermentation 10 ~ 15 days; After fermentation ends, add salt 2 ~ 5%, the flavorings such as mustard, tinning, pasteurize are cooling, make edible fungus flavor sauce.
2. a kind of edible fungus flavor sauce according to claim 1 and preparation method thereof, it is characterized in that the making of mixed enzymolysis substrate, the dry abrasive dust of the edible mushrooms such as mushroom, asparagus, Hericium erinaceus is crossed to 40 mesh sieves, weight ratio is 3: 2: 1, or new fresh mushroom, pleurotus eryngii, Hericium erinaceus are diced [(0.1 ~ 1cm) * (0.1 ~ 1cm)], weight ratio is 3: 2: 1; Soybean was pulverized to 40 mesh sieves, all mix enzymolysis substrate.
CN201410007146.9A 2014-01-08 2014-01-08 Edible mushroom favor sauce and making method thereof CN103734688A (en)

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103948019A (en) * 2014-04-25 2014-07-30 华南农业大学 Bio-processing method for fermentation of edible mushroom probiotics and edible mushroom probiotic instant food
CN104172119A (en) * 2014-07-14 2014-12-03 湖北工业大学 Pumpkin stem sauce and preparation method thereof
CN104187586A (en) * 2014-07-18 2014-12-10 宁波北仑锐晟明杰生物科技发展有限公司 Hericium erinaceus multi-mushroom powder and preparing method thereof
CN104256538A (en) * 2014-10-09 2015-01-07 济南舜景医药科技有限公司 Technology for processing and making mushroom sauce condiments
CN104611259A (en) * 2015-01-08 2015-05-13 华南农业大学 Indigenous lactic acid bacteria as well as method for fermenting edible-medicinal fungi in mixing manner of indigenous lactic acid bacteria and brewing yeast and product
CN105410871A (en) * 2015-11-22 2016-03-23 湖北顺溪生物食品股份有限公司 Fermented konjac sauce and preparation method thereof
CN105707851A (en) * 2016-03-24 2016-06-29 中国农业科学院麻类研究所 Pleurotus eryngii enzyme and preparing method thereof
CN105876764A (en) * 2016-04-16 2016-08-24 河南省商业科学研究所有限责任公司 Preparation technology of fermented mushroom sauce
CN105919036A (en) * 2016-04-29 2016-09-07 南宁市富久信息技术有限公司 Hericium erinaceus sweet flour paste and preparation method thereof
CN106360361A (en) * 2016-09-24 2017-02-01 安徽咱家田生态农业有限公司 Fermentation fish meat soybean paste
CN106387677A (en) * 2016-09-24 2017-02-15 安徽咱家田生态农业有限公司 Fermented chicken breast meat soybean sauce
CN106387842A (en) * 2016-08-31 2017-02-15 安徽国丰农业科技发展有限公司 Fermented chrysanthemum sauce
CN106418481A (en) * 2016-12-28 2017-02-22 山东省农业科学院农产品研究所 Enzyme hydrolysis method of shiitake mushrooms
CN108719946A (en) * 2018-05-17 2018-11-02 西北农林科技大学 A kind of lactic fermentation Pleurotus eryngii sauce and preparation method thereof

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Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103948019B (en) * 2014-04-25 2016-05-25 华南农业大学 The prebiotic fast food food of a kind of biological processing method of edible gill fungus bacterium probiotics fermention and edible gill fungus bacterium
CN103948019A (en) * 2014-04-25 2014-07-30 华南农业大学 Bio-processing method for fermentation of edible mushroom probiotics and edible mushroom probiotic instant food
CN104172119A (en) * 2014-07-14 2014-12-03 湖北工业大学 Pumpkin stem sauce and preparation method thereof
CN104172119B (en) * 2014-07-14 2015-12-09 湖北工业大学 Climing sauce of a kind of pumpkin and preparation method thereof
CN104187586B (en) * 2014-07-18 2016-01-27 义乌市巨晖生物科技有限公司 Hericium erinaceus many mushrooms powder and preparation method thereof
CN104187586A (en) * 2014-07-18 2014-12-10 宁波北仑锐晟明杰生物科技发展有限公司 Hericium erinaceus multi-mushroom powder and preparing method thereof
CN104256538A (en) * 2014-10-09 2015-01-07 济南舜景医药科技有限公司 Technology for processing and making mushroom sauce condiments
CN104611259A (en) * 2015-01-08 2015-05-13 华南农业大学 Indigenous lactic acid bacteria as well as method for fermenting edible-medicinal fungi in mixing manner of indigenous lactic acid bacteria and brewing yeast and product
CN104611259B (en) * 2015-01-08 2017-10-20 华南农业大学 Indigenous lactic acid bacteria and its method and product with saccharomyces cerevisiae mixed fermentation edible and medical fungi
CN105410871A (en) * 2015-11-22 2016-03-23 湖北顺溪生物食品股份有限公司 Fermented konjac sauce and preparation method thereof
CN105707851A (en) * 2016-03-24 2016-06-29 中国农业科学院麻类研究所 Pleurotus eryngii enzyme and preparing method thereof
CN105707851B (en) * 2016-03-24 2019-02-26 中国农业科学院麻类研究所 Pleurotus eryngii ferment and preparation method thereof
CN105876764A (en) * 2016-04-16 2016-08-24 河南省商业科学研究所有限责任公司 Preparation technology of fermented mushroom sauce
CN105919036A (en) * 2016-04-29 2016-09-07 南宁市富久信息技术有限公司 Hericium erinaceus sweet flour paste and preparation method thereof
CN106387842A (en) * 2016-08-31 2017-02-15 安徽国丰农业科技发展有限公司 Fermented chrysanthemum sauce
CN106387677A (en) * 2016-09-24 2017-02-15 安徽咱家田生态农业有限公司 Fermented chicken breast meat soybean sauce
CN106360361A (en) * 2016-09-24 2017-02-01 安徽咱家田生态农业有限公司 Fermentation fish meat soybean paste
CN106418481A (en) * 2016-12-28 2017-02-22 山东省农业科学院农产品研究所 Enzyme hydrolysis method of shiitake mushrooms
CN108719946A (en) * 2018-05-17 2018-11-02 西北农林科技大学 A kind of lactic fermentation Pleurotus eryngii sauce and preparation method thereof

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Application publication date: 20140423