CN103932050A - Method for preparing composite edible fungus noodles - Google Patents
Method for preparing composite edible fungus noodles Download PDFInfo
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- CN103932050A CN103932050A CN201410186122.4A CN201410186122A CN103932050A CN 103932050 A CN103932050 A CN 103932050A CN 201410186122 A CN201410186122 A CN 201410186122A CN 103932050 A CN103932050 A CN 103932050A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title abstract description 15
- 241000233866 Fungi Species 0.000 title abstract description 14
- 239000002131 composite material Substances 0.000 title abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 239000002002 slurry Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 81
- 150000001875 compounds Chemical class 0.000 claims description 67
- 241000222532 Agrocybe Species 0.000 claims description 21
- 244000252132 Pleurotus eryngii Species 0.000 claims description 13
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 13
- 241000234427 Asparagus Species 0.000 claims description 11
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005265 energy consumption Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000004537 pulping Methods 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract 1
- 239000013543 active substance Substances 0.000 abstract 1
- 230000004071 biological effect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 15
- 238000003490 calendering Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 238000013441 quality evaluation Methods 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 239000011149 active material Substances 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021183 entrée Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000000554 physical therapy Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 238000009736 wetting Methods 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
The invention relates to the technical field of foods and in particular relates to a method for preparing composite edible fungus noodles. The method comprises the following steps: adding cleaned fresh composite edible fungi and water into a pulping machine for pulping, so as to obtain composite edible fungus slurry; adding the composite edible fungus slurry into flour, kneading dough, and preparing the composite edible fungus noodles. The composite edible fungi are directly pulped, drying and crushing are not needed, the energy consumption is greatly reduced, the biological activity of active substances is kept to the greatest degree, the nutritive value of the composite edible fungus noodles is improved, the prepared noodles are excellent in color, and the color is uniform and textured. Moreover, according to the prepared noodles, various active ingredients are well kept, and compared with a traditional process, the preparation method has better beneficial effects on human bodies.
Description
technical field
The present invention relates to food technology field, particularly a kind of preparation method of compound edible mushroom noodles.
background technology
Prove through archaeological discovery and historical data, noodles originate from China, and the making of existing more than 4,000 year is edible historical.Noodles be a kind of make simple, instant, nutritious, can staple food again can fast food health-care food, by people of the world's acceptance with like.A kind of flour with cereal or beans of noodles adds water and wears into dough, afterwards or press or roll and make sheet and cut again or press, or use and the means such as rub, draw, pinch with the hands, make strip (narrow or wide, flat or round) or strip, finally by boiling, stir-fry, braised, the fried a kind of food forming.Of all shapes and colors, numerous in variety.As the draining the pasta of Pekinese's fried bean sauce, Hebei, the stewed noodles in Henan, the plande noodles in Shanxi, noodles in a simple sauce, the Sichuan noodles in Sichuan etc. in Shanghai.Local characteristic and abundant, and for example red-letter day celebrating longlife noodles.External aromatic pasta etc.
Agrocybe, is collection high protein, low fat, and low sugar part, integrates the nuisanceless edible health bacterium of nutrition, health care, physiotherapy pure natural.Measure according to St Foods Q Supervision & Testing Center, it is rich in 17 seed amino acids such as asparatate, glutamic acid of needed by human body and ten several mineral materials are micro-and anticancer polysaccharide, and its medicinal health curative effect is higher than other edible mushrooms.Cover tender handle crisp, the pure delicate fragrance of taste, excellent taste, can be cooked into various delicious foods, and its nutritive value exceedes other edible mushrooms such as mushroom, belongs to high-grade edible mushroom.Its delicious flavour, all good as entree, seasoning; And there is effect of nourishing and strengthening vital, beauty and health care, to suffering from a deficiency of the kidney, frequent micturition, oedema, rheumatism have unique curative effect, to anticancer, step-down, health care, children's's low-heat, wetting the bed has supplemental treatment function, among the people being referred to as " refreshing mushroom ".
Existing compound edible mushroom noodles preparation technology, is that employing powder of edible fungus or extract are raw material, adds to by a certain percentage in flour, is prepared from.But make powder of edible fungus and mainly have following problem: the one, first need edible mushroom to be dried, energy consumption raises greatly; The 2nd, need to carry out pulverization process to dry edible mushroom, energy consumption further raises; The 3rd, in dry and crushing process, the polysaccharide in edible mushroom, amino acid, vitamin isoreactivity material are produced to certain impact, lose original effect; The 4th, through traditional heated air drying processing, owing to having passed through high-temperature process, cause the powder of edible fungus after dry and pulverizing to be oxidized, color and luster deepens, and the noodle color scoring of making is low.Publication number is the Chinese invention patent application of CN102524664A, disclosing one pulverizes mushroom, agrocybe, Ji Songrong dry product respectively, hydrolysis, hydrolyzate is put to the extracting of backflow extractor, obtain extracting filtrate by vacuum filtration, by composite three kinds of extracting filtrates, compositional liquor is mixed to the method for carrying out preparing with face, slaking, calendering, slitting, oven dry, cut-out noodles with flour again.This preparation method is loaded down with trivial details, and the nutrient utilization in mushroom, agrocybe, Ji Songrong is also insufficient.
summary of the invention
In order to solve, above energy consumption is high while preparing edible mushroom noodle, nutrient loss serious, it is insufficient to utilize, noodle color is marked low problem, the invention provides a kind of low energy consumption, make full use of and do not destroy nutritional labeling, the noodle color made is marked the slender preparation method of high compound edible mushroom.
The present invention is achieved by the following measures:
A preparation method for compound edible mushroom noodles, comprises the following steps:
(1) fresh compound edible mushroom and the water cleaned are added to slurrying in pulper, obtain compound edible mushroom slurry;
(2) compound edible mushroom slurry is added in flour, and face, compound edible mushroom noodles made.
Described preparation method, preferred described compound edible mushroom is that asparagus, agrocybe, pleurotus eryngii coordinate and obtain according to weight ratio 3-5:1-2:2-4.
Described preparation method, preferred described compound edible mushroom is that asparagus, agrocybe, pleurotus eryngii coordinate and obtain according to weight ratio 3:1:2.
Described preparation method, in preferred steps (1), the weight ratio of fresh compound edible mushroom and water is 1:1-5.
Described preparation method, in preferred steps (1), pulper rotating speed is 1000r/min, mixing time 5-15min.
Described preparation method, the dry in preferred steps (2) in compound edible mushroom slurry and the weight ratio of flour are 2-12:100.
Described preparation method, the dry in preferred steps (2) in compound edible mushroom slurry and the weight ratio of flour are 5-8:100.
Described preparation method, the dry in preferred steps (2) in compound edible mushroom slurry and the weight ratio of flour are 6:100.
Described preparation method, the dry in preferred steps (2) in compound edible mushroom slurry and the weight ratio of flour are 8:100.
The present invention is taking fresh compound edible mushroom as raw material, without being dried processing, directly adopts pulper to pulverize slurrying to it, and adds a certain proportion of moisture content, then joins breading in wheat flour, rolls and prepare compound edible mushroom noodles.
Directly compound edible mushroom is carried out to slurrying processing, without dry and pulverizing, energy consumption reduces greatly.Taking fresh compound edible mushroom as raw material, keep to greatest extent the wherein biologically active of polysaccharide, amino acid isoreactivity material, improve the nutritive value of compound edible mushroom noodles.Integral processing shortens greatly, and cost is beneficial to and applies.
Traditional heated air drying, causes the vitamin isoreactivity material in edible mushroom to lose activity.And this technique is not carried out high-temperature process to edible mushroom, effectively kept the functional characteristic of these active materials, and the noodle product color and luster of preparation is evenly unified, white or milky, very good, color and luster scoring is high.
Tradition edible mushroom noodle preparation technology, first needs dry powder of edible fungus and flour to mix.But because compound edible mushroom powder adding proportion is considerably less, must, after long-time mixing, itself and flour fully could be mixed.And this technique is to mix with flour after compound edible mushroom is made to slurry, in aqueous environment, be easy to mix, technique is simplified greatly, and energy consumption also reduces.
Beneficial effect of the present invention:
1, preparation method of the present invention directly carries out slurrying processing to compound edible mushroom, without dry and pulverizing, energy consumption reduces greatly, and keep to greatest extent the wherein biologically active of active material, improve the nutritive value of compound edible mushroom noodles, the noodle product color and luster of preparation is also very good, and color evenly has texture;
2, the noodle product that prepared by this method, it is very good that various active components keep, and compared with traditional handicraft, more can bring into play its beneficial functional to human body;
3, the present invention has also inquired into the impact of compound edible mushroom pulping process on the noodles performance making, and so that obtain more can be by the product that masses accepted, improves its market competitiveness.
Detailed description of the invention
For a better understanding of the present invention, further illustrate below in conjunction with specific embodiment.
embodiment 1:
A kind of preparation method of agrocybe noodles:
(1) fresh asparagus, agrocybe, pleurotus eryngii are mixed to get to compound edible mushroom according to weight ratio 3:1:2,10 kg compound edible mushrooms are added in pulper, then add 20kg water, slurrying 10min under rotating speed 1000r/min, obtains compound edible mushroom slurry;
(2) 18kg compound edible mushroom slurry is added in 100kg flour, and face, through calendering, cut off, dry, make compound edible mushroom noodles.
embodiment 2:
A kind of preparation method of agrocybe noodles:
(1) fresh asparagus, agrocybe, pleurotus eryngii are mixed to get to compound edible mushroom according to weight ratio 5:1:4,10 kg compound edible mushrooms are added in pulper, then add 20kg water, slurrying 10min under rotating speed 1000r/min, obtains compound edible mushroom slurry;
(2) 18kg compound edible mushroom slurry is added in 100kg flour, and face, through calendering, cut off, dry, make compound edible mushroom noodles.
embodiment 3:
A kind of preparation method of agrocybe noodles:
(1) fresh asparagus, agrocybe, pleurotus eryngii are mixed to get to compound edible mushroom according to weight ratio 3:1:2,10 kg compound edible mushrooms are added in pulper, then add 40kg water, slurrying 10min under rotating speed 1000r/min, obtains compound edible mushroom slurry;
(2) 40kg compound edible mushroom slurry is added in 100kg flour, and face, through calendering, cut off, dry, make compound edible mushroom noodles.
embodiment 4:
(1) fresh asparagus, agrocybe, pleurotus eryngii are mixed to get to compound edible mushroom according to weight ratio 5:1:4,10 kg compound edible mushrooms are added in pulper, then add 40kg water, slurrying 10min under rotating speed 1000r/min, obtains compound edible mushroom slurry;
(2) 40kg compound edible mushroom slurry is added in 100kg flour, and face, through calendering, cut off, dry, make compound edible mushroom noodles.
comparative example 1:
Adopt usual manner that fresh asparagus, agrocybe, pleurotus eryngii are made respectively to golden needle fungus, agrocybe powder, pleurotus eryngii powder, be mixed to get compound edible mushroom powder according to weight ratio 3:1:2,6kg agrocybe powder is added in 100kg flour, and face, calendering, cut off, dry, make compound edible mushroom noodles.
comparative example 2:
Adopt usual manner that fresh asparagus, agrocybe, pleurotus eryngii are made respectively to golden needle fungus, agrocybe powder, pleurotus eryngii powder, be mixed to get compound edible mushroom powder according to weight ratio 5:1:4,8kg agrocybe powder is added in 100kg flour, and face, calendering, cut off, dry, make compound edible mushroom noodles.
noodle quality evaluation
Noodle quality evaluation standard sees the following form 1,
Table 1 noodle quality evaluation standard
According to the standard in table 1, the quality of the noodles that prepare in above-described embodiment 1-4 and comparative example 1-2 to be evaluated, evaluation result is in table 2.
Noodle quality evaluation contrast table prepared by the each embodiment of table 2
Can find out from upper table content, after adding flour and powder process after compound edible mushroom slurrying, add flour, make after noodles, quality to noodles has produced active influence, do not affecting under the prerequisite of apparent state, color and luster scoring improves, palatability increases to some extent, toughness increases significantly, stickiness makes moderate progress, slickness increases, food flavor scoring improves, entirety scoring exceeds nearly 10 points of control group, so, the present invention makes noodles with flour after compound edible mushroom is made to slurry again, than being made to powder, compound edible mushroom makes again noodles, can better improve the quality of noodles, improve the market competitiveness of compound edible mushroom noodles.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not subject to the restriction of embodiment; other is any does not deviate from change, modification, the combination made under Spirit Essence of the present invention and principle, substitute, simplify and all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (10)
1. a preparation method for compound edible mushroom noodles, is characterized in that comprising the following steps:
(1) fresh compound edible mushroom and the water cleaned are added to slurrying in pulper, obtain compound edible mushroom slurry;
(2) compound edible mushroom slurry is added in flour, and face, compound edible mushroom noodles made.
2. preparation method according to claim 1, is characterized in that described compound edible mushroom is that asparagus, agrocybe, pleurotus eryngii coordinate and obtain according to weight ratio 3-5:1-2:2-4.
3. preparation method according to claim 1, is characterized in that described compound edible mushroom is that asparagus, agrocybe, pleurotus eryngii coordinate and obtain according to weight ratio 3:1:2.
4. preparation method according to claim 1, is characterized in that described compound edible mushroom is that asparagus, agrocybe, pleurotus eryngii coordinate and obtain according to weight ratio 5:1:4.
5. preparation method according to claim 1, is characterized in that in step (1), the weight ratio of fresh compound edible mushroom and water is 1:1-5.
6. preparation method according to claim 1, is characterized in that in step (1), pulper rotating speed is 1000r/min, mixing time 5-15min.
7. preparation method according to claim 1, is characterized in that in step (2) that the dry in compound edible mushroom slurry and the weight ratio of flour are 2-12:100.
8. preparation method according to claim 1, is characterized in that in step (2) that the dry in compound edible mushroom slurry and the weight ratio of flour are 5-8:100.
9. preparation method according to claim 1, is characterized in that in step (2) that the dry in compound edible mushroom slurry and the weight ratio of flour are 6:100.
10. preparation method according to claim 1, is characterized in that in step (2) that the dry in compound edible mushroom slurry and the weight ratio of flour are 8:100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410186122.4A CN103932050A (en) | 2014-05-06 | 2014-05-06 | Method for preparing composite edible fungus noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410186122.4A CN103932050A (en) | 2014-05-06 | 2014-05-06 | Method for preparing composite edible fungus noodles |
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| Publication Number | Publication Date |
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| CN103932050A true CN103932050A (en) | 2014-07-23 |
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| CN201410186122.4A Pending CN103932050A (en) | 2014-05-06 | 2014-05-06 | Method for preparing composite edible fungus noodles |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1291438A (en) * | 2000-08-09 | 2001-04-18 | 贵州小西南食用菌工贸有限责任公司 | Se and Zn enriched nutritive fresh mushroom noodles and its preparing process |
| CN1593194A (en) * | 2003-09-10 | 2005-03-16 | 安徽淮北天宏集团实业有限公司 | Edible mushroom noodle and its preparation method |
| CN102524664A (en) * | 2011-12-21 | 2012-07-04 | 广东省微生物研究所 | Compound edible mushroom noodles and making method thereof |
| CN102550946A (en) * | 2011-11-26 | 2012-07-11 | 徐州工程学院 | Instant composite pleurotus nebrodensis, coprinus comatus and pleurotus eryngii flour product and making method thereof |
| CN102578464A (en) * | 2011-11-26 | 2012-07-18 | 徐州工程学院 | Instant composite eryngii mushroom and mushroom noodle product and making method thereof |
-
2014
- 2014-05-06 CN CN201410186122.4A patent/CN103932050A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1291438A (en) * | 2000-08-09 | 2001-04-18 | 贵州小西南食用菌工贸有限责任公司 | Se and Zn enriched nutritive fresh mushroom noodles and its preparing process |
| CN1593194A (en) * | 2003-09-10 | 2005-03-16 | 安徽淮北天宏集团实业有限公司 | Edible mushroom noodle and its preparation method |
| CN102550946A (en) * | 2011-11-26 | 2012-07-11 | 徐州工程学院 | Instant composite pleurotus nebrodensis, coprinus comatus and pleurotus eryngii flour product and making method thereof |
| CN102578464A (en) * | 2011-11-26 | 2012-07-18 | 徐州工程学院 | Instant composite eryngii mushroom and mushroom noodle product and making method thereof |
| CN102524664A (en) * | 2011-12-21 | 2012-07-04 | 广东省微生物研究所 | Compound edible mushroom noodles and making method thereof |
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Application publication date: 20140723 |