CN103976013A - Canned agaricus bisporus and its processing method - Google Patents
Canned agaricus bisporus and its processing method Download PDFInfo
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- CN103976013A CN103976013A CN201410195932.6A CN201410195932A CN103976013A CN 103976013 A CN103976013 A CN 103976013A CN 201410195932 A CN201410195932 A CN 201410195932A CN 103976013 A CN103976013 A CN 103976013A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 88
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 241000222519 Agaricus bisporus Species 0.000 title abstract 6
- 235000014347 soups Nutrition 0.000 claims abstract description 42
- 241000234435 Lilium Species 0.000 claims abstract description 18
- 244000131316 Panax pseudoginseng Species 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 14
- 229920001817 Agar Polymers 0.000 claims description 10
- 244000291564 Allium cepa Species 0.000 claims description 10
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 10
- 241001016310 Epimedium grandiflorum Species 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 244000111489 Gardenia augusta Species 0.000 claims description 10
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 10
- 235000011201 Ginkgo Nutrition 0.000 claims description 10
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 10
- 241000592346 Ginkgophyta Species 0.000 claims description 10
- 240000008415 Lactuca sativa Species 0.000 claims description 10
- 244000241872 Lycium chinense Species 0.000 claims description 10
- 235000015468 Lycium chinense Nutrition 0.000 claims description 10
- 244000270834 Myristica fragrans Species 0.000 claims description 10
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 10
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 10
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 10
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 244000273928 Zingiber officinale Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 239000008272 agar Substances 0.000 claims description 10
- 235000013330 chicken meat Nutrition 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 235000018905 epimedium Nutrition 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000008434 ginseng Nutrition 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 239000001702 nutmeg Substances 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000012045 salad Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 4
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 4
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 3
- 235000014613 canned/preserved soup Nutrition 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000001054 red pigment Substances 0.000 claims description 3
- 230000011218 segmentation Effects 0.000 claims description 3
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 claims description 3
- 235000019345 sodium thiosulphate Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000010902 straw Substances 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 208000034656 Contusions Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000009519 contusion Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses canned agaricus bisporus and its processing method. The canned agaricus bisporus includes agaricus bisporus and a soup, and is characterized in that lily and a variety of flavorings are added in the canned agaricus bisporus, and the ratio of the flavorings make the produced canned agaricus bisporus have extremely delicious taste.
Description
Technical field
The present invention relates to a kind of can, be specifically related to a kind of two spore mushroom can and processing method thereof.
Background technology
Along with the adjustment of agricultural structure, mushroom industry has become the agricultural leading industries with wide DEVELOPMENT PROSPECT that 21 century catches people's attention.At present, most of province, city, county, the town of China are all regarded as one of pillar industry, expand to the maximum edible fungus culturing scale, and the quantity of product increases, and drug on the market in mushroom class market, and price reduces, serious contusion the mushroom agriculture enthusiasm of producing.Because fresh goods storage time is limited, lose a large amount of nutrition and be fresh material after making dry product, lose the original local flavor of fresh mushroom and flavour.By being processed into canned mushroom, can reach the object of long-term storage, the former nutritious and local flavor of mushroom be can keep preferably again, and visuality and the aesthetics of product increased, and edible efficient and convenient, safety and sanitation.Two spore mushrooms (are commonly called as round mushroom, mushroom), belong to straw rotting fungus, middle low temperature properties mushroom class, China's straw, wheat straw are enriched, weather is relatively applicable to the growth of two spore mushrooms, and two spore mushroom has invigorating spleen and reinforcing stomach, hypotensive effect, has very high nutritive value, and mouthfeel is better, stretch out one's hand the liking of people, the tool potentiality that grow a lot are at present a lot of to the research of mushroom, relate to the many types of mushroom, the mushroom kind that is processed into can is also a lot, also a lot of to the research of two spore mushroom mushrooms, but the can taste being processed into is not fine always.
Summary of the invention
The technical problem that the present invention mainly solves is to provide two spore mushroom cans and the processing method thereof that a kind of mouthfeel, taste, nutritive value have both, and for solving the problems of the technologies described above, the technical scheme that the present invention adopts is:
A kind of two spore mushroom can, comprise two spore mushrooms and the soup juice pickled, it is characterized in that, in described two spore mushroom cans, also add lily, pickling the thick soup that two spore mushrooms boil is specially processed by the composition of following weight ratio: 200 parts, water, 4～6 parts of refined salt, 4～5 parts of light soy sauce, 2～4 parts of white granulated sugars, 3～4 parts of cooking wine, 3～5 parts of salad oils, 1～3 part, ginger, 1～2 part, garlic, 5～8 parts, shallot, 0.5～1.5 part of barrenwort, 0.1～0.2 part of ginseng, 0.1～0.3 part of nutmeg, 0.6～1.4 part of Nakai leaves, 0.2～0.5 part of dried orange peel, 0.2～0.5 part, Chinese prickly ash, 0.1～0.4 part, fennel, 0.05～0.1 part of spiceleaf, 0.1～0.3 part of B B-complex, 0.2～0.3 part of chickens' extract, 0.5～1 part of pseudo-ginseng, 1～1.5 part of Root of Ginkgoes, 0.2～0.4 part of the fruit of Chinese wolfberry, 0.3～0.5 part of cape jasmine, every 100 parts of two spore mushrooms add the thick soup processing according to aforementioned proportion to pickle, soup juice in can is made up of the composition of following weight ratio: 100 parts of two spore mushroom thick soups, 2～6 parts, agar.
One of them preferably embodiment be: described pickle the thick soup that two spore mushrooms boil specially and processed by the composition of following weight ratio: 200 parts, water, 5 parts of refined salt, 4 parts of light soy sauce, 3 parts of white granulated sugars, 3 parts of cooking wine, 4 parts of salad oils, 2 parts, ginger, 1 part, garlic, 7 parts, shallot, 1 part of barrenwort, 0.15 part of ginseng, 0.2 part of nutmeg, 1 part of Nakai leaves, 0.3 part of dried orange peel, 0.4 part, Chinese prickly ash, 0.2 part, fennel, 0.07 part of spiceleaf, 0.2 part of B B-complex, 0.25 part of chickens' extract, 0.8 part of pseudo-ginseng, 1.2 parts of Root of Ginkgoes, 0.3 part of the fruit of Chinese wolfberry, 0.4 part of cape jasmine, soup in can is made up of the composition of following weight ratio: 100 parts of two spore mushroom thick soups, 4 parts, agar.
The processing method of above-mentioned pair of spore mushroom can, comprises the following steps:
(1) processing of two spore mushrooms, first selects in the same sizely, and color is two spore mushrooms uniformly, are cleaned;
(2) boiling of two spore mushroom thick soups: by water, refined salt, light soy sauce, white granulated sugar, cooking wine, salad oil, ginger, garlic, shallot, barrenwort, ginseng, nutmeg, Nakai leaves, dried orange peel, Chinese prickly ash, fennel, spiceleaf, pseudo-ginseng, Root of Ginkgoes, the fruit of Chinese wolfberry, cape jasmine carries out proportioning according to described ratio, little fire boils the two spore mushrooms that add again described ratio after 1 hour, constantly keep the skin wet boiling in process, continue to boil 40-60 minute tasty, boiling front B B-complex and the chickens' extract that adds described ratio for 10 minutes of end, boil and finish rear filtration, then in filtrate, add capsicum red pigment,
(3) in the thick soup boiling, add in proportion agar, form two spore mushroom canned soup juice;
(4) the new fresh lily bulb of plucking is cleaned, protected look 2～3 minutes with colour protecting liquid, then clear water rinsing rinsing 1～2 hour, the 1～2min that then scalds in boiling water, is cut into 3-5cm small pieces after cooling;
(5) tinning: the soup juice of the two spore mushrooms of pickling step (2) Suo Shu and step (3) is quantitatively packed in the vial through cleaning, sterilizing, add the lily of processing through step (4), place it in and in fumer, carry out exhaust, in the time that central temperature in tank reaches 80 DEG C of left and right, seal with tin seamer, again can is carried out in pressure cooker to sterilization, after this use hot water segmentation cooling.
Colour protecting liquid above-mentioned is 0.04～0.06% sodium thiosulfate or sodium hydrogensulfite.
Lily addition is 0.1～0.5% (weight percentage) of can.
The invention has the beneficial effects as follows:
(1) in the present invention, add multi-flavouring, and the ratio of various flavouring makes the extremely deliciousness of two spore mushroom can tastes of making.
(2) mushroom is processed into can, not only can extends the holding time of mushroom, can also make full use of soup juice, and nutrition is utilized more fully.
(3) in process of the present invention, soup stock is first heated after 1 hour and adds two spore mushrooms, not only make the composition adding fully boil out, can also keep the true colours of mushroom.
(4) in can, added lily, both mutual helps of nutrition, have improved the nutritive value of can, and have improved the product phase of can.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made to more explicit defining.
Embodiment 1
A kind of two spore mushroom can, comprise two spore mushrooms and the soup juice pickled, it is characterized in that, in described two spore mushroom cans, also add lily, pickling the thick soup that two spore mushrooms boil is specially processed by the composition of following weight ratio: 200 parts, water, 4 parts of refined salt, 4 parts of light soy sauce, 2 parts of white granulated sugars, 3 parts of cooking wine, 3 parts of salad oils, 1 part, ginger, 1 part, garlic, 5 parts, shallot, 0.5 part of barrenwort, 0.1 part of ginseng, 0.1 part of nutmeg, 0.6 part of Nakai leaves, 0.2 part of dried orange peel, 0.2 part, Chinese prickly ash, 0.1 part, fennel, 0.05 part of spiceleaf, 0.1 part of B B-complex, 0.2 part of chickens' extract, 0.5 part of pseudo-ginseng, 1 part of Root of Ginkgoes, 0.2 part of the fruit of Chinese wolfberry, 0.3 part of cape jasmine, every 100 parts of two spore mushrooms add the thick soup processing according to aforementioned proportion to pickle, soup juice in can is made up of the composition of following weight ratio: 100 parts of two spore mushroom thick soups, 2 parts, agar.
The processing method of above-mentioned pair of spore mushroom can, comprises the following steps:
(1) processing of two spore mushrooms, first selects in the same sizely, and color is two spore mushrooms uniformly, are cleaned;
(2) boiling of two spore mushroom thick soups: water, refined salt, light soy sauce, white granulated sugar, cooking wine, salad oil, ginger, garlic, shallot, barrenwort, ginseng, nutmeg, Nakai leaves, dried orange peel, Chinese prickly ash, fennel, spiceleaf, pseudo-ginseng, Root of Ginkgoes, the fruit of Chinese wolfberry, cape jasmine are carried out to proportioning according to described ratio, little fire boils the two spore mushrooms that add again described ratio after 1 hour, continue to boil 40-60 minute tasty, boiling front B B-complex and the chickens' extract that adds described ratio for 10 minutes of end, boil and finish rear filtration, then in filtrate, add capsicum red pigment;
(3) in the thick soup boiling, add in proportion agar, form two spore mushroom canned soup juice;
(4) the new fresh lily bulb of plucking is cleaned, protected look 2～3 minutes with colour protecting liquid, then clear water rinsing rinsing 1～2 hour, the 1～2min that then scalds in boiling water, is cut into 3-5cm small pieces after cooling;
(5) tinning: the soup juice of the two spore mushrooms of pickling step (2) Suo Shu and step (3) is quantitatively packed in the vial through cleaning, sterilizing, add the lily of processing through step (4), place it in and in fumer, carry out exhaust, in the time that central temperature in tank reaches 80 DEG C of left and right, seal with tin seamer, again can is carried out in pressure cooker to sterilization, after this use hot water segmentation cooling.
Colour protecting liquid above-mentioned is 0.04% sodium thiosulfate.
Lily addition is 0.1% of can.
Embodiment 2
A kind of two spore mushroom can, comprise two spore mushrooms and the soup juice pickled, in described two spore mushroom cans, also add lily, pickling the thick soup that two spore mushrooms boil is specially processed by the composition of following weight ratio: 200 parts, water, 5 parts of refined salt, 4 parts of light soy sauce, 3 parts of white granulated sugars, 3 parts of cooking wine, 4 parts of salad oils, 2 parts, ginger, 1 part, garlic, 7 parts, shallot, 1 part of barrenwort, 0.15 part of ginseng, 0.2 part of nutmeg, 1 part of Nakai leaves, 0.3 part of dried orange peel, 0.4 part, Chinese prickly ash, 0.2 part, fennel, 0.07 part of spiceleaf, 0.2 part of B B-complex, 0.25 part of chickens' extract, 0.8 part of pseudo-ginseng, 1.2 parts of Root of Ginkgoes, 0.3 part of the fruit of Chinese wolfberry, 0.4 part of cape jasmine, soup in can is made up of the composition of following weight ratio: 100 parts of two spore mushroom thick soups, 4 parts, agar.
Procedure of processing is with embodiment 1.
Colour protecting liquid above-mentioned is 0.06% sodium hydrogensulfite.
Lily addition is 0.3% of can.
Embodiment 3
A kind of two spore mushroom can, comprise two spore mushrooms and the soup juice pickled, in described two spore mushroom cans, also add lily, pickling the thick soup that two spore mushrooms boil is specially processed by the composition of following weight ratio: 200 parts, water, 6 parts of refined salt, 5 parts of light soy sauce, 4 parts of white granulated sugars, 4 parts of cooking wine, 5 parts of salad oils, 3 parts, ginger, 2 parts, garlic, 8 parts, shallot, 1.5 parts of barrenwort, 0.2 part of ginseng, 0.3 part of nutmeg, 1.4 parts of Nakai leaves, 0.5 part of dried orange peel, 0.5 part, Chinese prickly ash, 0.4 part, fennel, 0.1 part of spiceleaf, 0.3 part of B B-complex, 0.3 part of chickens' extract, 1 part of pseudo-ginseng, 1.5 parts of Root of Ginkgoes, 0.4 part of the fruit of Chinese wolfberry, 0.5 part of cape jasmine, every 100 parts of two spore mushrooms add the thick soup processing according to aforementioned proportion to pickle, soup juice in can is made up of the composition of following weight ratio: 100 parts of two spore mushroom thick soups, 6 parts, agar.
Procedure of processing is with embodiment 1.
Colour protecting liquid above-mentioned is 0.05% sodium hydrogensulfite.
Lily addition is 0.5% of can.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (5)
1. a two spore mushroom can, comprise two spore mushrooms and the soup juice pickled, it is characterized in that, in described two spore mushroom cans, also add lily, pickling the thick soup that two spore mushrooms boil is specially processed by the composition of following weight ratio: 200 parts, water, 4～6 parts of refined salt, 4～5 parts of light soy sauce, 2～4 parts of white granulated sugars, 3～4 parts of cooking wine, 3～5 parts of salad oils, 1～3 part, ginger, 1～2 part, garlic, 5～8 parts, shallot, 0.5～1.5 part of barrenwort, 0.1～0.2 part of ginseng, 0.1～0.3 part of nutmeg, 0.6～1.4 part of Nakai leaves, 0.2～0.5 part of dried orange peel, 0.2～0.5 part, Chinese prickly ash, 0.1～0.4 part, fennel, 0.05～0.1 part of spiceleaf, 0.1～0.3 part of B B-complex, 0.2～0.3 part of chickens' extract, 0.5～1 part of pseudo-ginseng, 1～1.5 part of Root of Ginkgoes, 0.2～0.4 part of the fruit of Chinese wolfberry, 0.3～0.5 part of cape jasmine, every 100 parts of two spore mushrooms add the thick soup processing according to aforementioned proportion to pickle, soup juice in can is made up of the composition of following weight ratio: 100 parts of two spore mushroom thick soups, 2～6 parts, agar.
2. as claimed in claim 1 pair of spore mushroom can, it is characterized in that, described pickle the thick soup that two spore mushrooms boil specially and processed by the composition of following weight ratio: 200 parts, water, 5 parts of refined salt, 4 parts of light soy sauce, 3 parts of white granulated sugars, 3 parts of cooking wine, 4 parts of salad oils, 2 parts, ginger, 1 part, garlic, 7 parts, shallot, 1 part of barrenwort, 0.15 part of ginseng, 0.2 part of nutmeg, 1 part of Nakai leaves, 0.3 part of dried orange peel, 0.4 part, Chinese prickly ash, 0.2 part, fennel, 0.07 part of spiceleaf, 0.2 part of B B-complex, 0.25 part of chickens' extract, 0.8 part of pseudo-ginseng, 1.2 parts of Root of Ginkgoes, 0.3 part of the fruit of Chinese wolfberry, 0.4 part of cape jasmine, soup in can is made up of the composition of following weight ratio: 100 parts of two spore mushroom thick soups, 4 parts, agar.
3. a processing method for two spore mushroom cans as claimed in claim 1, is characterized in that comprising the following steps:
(1) processing of two spore mushrooms, first selects in the same sizely, and color is two spore mushrooms uniformly, are cleaned;
(2) boiling of two spore mushroom thick soups: by water, refined salt, light soy sauce, white granulated sugar, cooking wine, salad oil, ginger, garlic, shallot, barrenwort, ginseng, nutmeg, Nakai leaves, dried orange peel, Chinese prickly ash, fennel, spiceleaf, pseudo-ginseng, Root of Ginkgoes, the fruit of Chinese wolfberry, cape jasmine carries out proportioning according to described ratio, little fire boils the two spore mushrooms that add again described ratio after 1 hour, constantly keep the skin wet boiling in process, continue to boil 40-60 minute tasty, boiling front B B-complex and the chickens' extract that adds described ratio for 10 minutes of end, boil and finish rear filtration, then in filtrate, add capsicum red pigment,
(3) in the thick soup boiling, add in proportion agar, form two spore mushroom canned soup juice;
(4) the new fresh lily bulb of plucking is cleaned, protected look 2～3 minutes with colour protecting liquid, then clear water rinsing rinsing 1～2 hour, the 1～2min that then scalds in boiling water, is cut into 3-5cm small pieces after cooling;
(5) tinning: the soup juice of the two spore mushrooms of pickling step (2) Suo Shu and step (3) is quantitatively packed in the vial through cleaning, sterilizing, add the lily of processing through step (4), place it in and in fumer, carry out exhaust, in the time that central temperature in tank reaches 80 DEG C of left and right, seal with tin seamer, again can is carried out in pressure cooker to sterilization, after this use hot water segmentation cooling.
4. the processing method of two spore mushroom cans as claimed in claim 3, is characterized in that the sodium thiosulfate that described colour protecting liquid is 0.04～0.06% or sodium hydrogensulfite.
5. two spore mushroom cans as claimed in claim 1, is characterized in that, described lily addition is can 0.1～0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410195932.6A CN103976013B (en) | 2014-05-09 | 2014-05-09 | A kind of Agaricus Bisporus canned food and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410195932.6A CN103976013B (en) | 2014-05-09 | 2014-05-09 | A kind of Agaricus Bisporus canned food and processing method thereof |
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| Publication Number | Publication Date |
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| CN103976013A true CN103976013A (en) | 2014-08-13 |
| CN103976013B CN103976013B (en) | 2016-07-06 |
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| CN201410195932.6A Expired - Fee Related CN103976013B (en) | 2014-05-09 | 2014-05-09 | A kind of Agaricus Bisporus canned food and processing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262792A (en) * | 2016-09-05 | 2017-01-04 | 合肥元政农林生态科技有限公司 | A kind of processing method of seasoning Agaricus Bisporus |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5564748A (en) * | 1978-11-06 | 1980-05-15 | Ajinomoto Co Inc | Method of making processed mushroom |
| CN101978875A (en) * | 2010-09-10 | 2011-02-23 | 中国农业大学 | Mushroom lily meat paste can and preparation method thereof |
| CN102125085A (en) * | 2011-01-08 | 2011-07-20 | 大连裕曼食品有限公司 | Method for producing canned mushroom |
| CN103431367A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned shitake mushroom and shredded meat capable of strengthening stomach and processing method thereof |
| CN103431026A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned duck soup and bamboo shoot, and preparation method thereof |
-
2014
- 2014-05-09 CN CN201410195932.6A patent/CN103976013B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5564748A (en) * | 1978-11-06 | 1980-05-15 | Ajinomoto Co Inc | Method of making processed mushroom |
| CN101978875A (en) * | 2010-09-10 | 2011-02-23 | 中国农业大学 | Mushroom lily meat paste can and preparation method thereof |
| CN102125085A (en) * | 2011-01-08 | 2011-07-20 | 大连裕曼食品有限公司 | Method for producing canned mushroom |
| CN103431367A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned shitake mushroom and shredded meat capable of strengthening stomach and processing method thereof |
| CN103431026A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned duck soup and bamboo shoot, and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262792A (en) * | 2016-09-05 | 2017-01-04 | 合肥元政农林生态科技有限公司 | A kind of processing method of seasoning Agaricus Bisporus |
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| CN103976013B (en) | 2016-07-06 |
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