CN103976350B - A kind of edible mushroom dilated food and preparation method thereof - Google Patents
A kind of edible mushroom dilated food and preparation method thereof Download PDFInfo
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- CN103976350B CN103976350B CN201410193365.0A CN201410193365A CN103976350B CN 103976350 B CN103976350 B CN 103976350B CN 201410193365 A CN201410193365 A CN 201410193365A CN 103976350 B CN103976350 B CN 103976350B
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 19
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 19
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 229940099112 cornstarch Drugs 0.000 claims abstract description 13
- 241000233866 Fungi Species 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 230000032683 aging Effects 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 241000121220 Tricholoma matsutake Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 239000000470 constituent Substances 0.000 description 5
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- -1 triterpene compound Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of edible mushroom dilated food and preparation method thereof, this dilated food is made by powder of edible fungus, farina, cornstarch, salt, white granulated sugar, maltodextrin etc.; Dilated food provided by the invention has and improves immunity, anti-cancer, the health care such as hypoglycemic; And preparation method is easy to operate, be a kind of pot foods with Yunnan local flavor.
Description
Technical field
The present invention relates to a kind of dilated food and preparation method thereof, edible mushroom dilated food especially relating to a kind of dietotherapeutic and preparation method thereof, belongs to field of deep processing of farm products.
Background technology
The features such as dilated food has makes delicacies out of coarse food grain, crispy in taste, and digestibility is high, and nutritive loss is little, instant, all-ages, very popular.Along with the raising of people's living standard, increasing people wish to obtain some special effects that take care of health by diet.The dilated food of dietotherapeutic can meet this demand of people.
Edible mushroom contains rich in protein and amino acid, and its content is several times of general fruits and vegetables to tens times.Such as protein contained by 1kg dried mushrooms is equivalent to the lean meat of 2kg or the egg of 3kg.Containing bioactivator (polysaccharide, triterpene compound, natural organic germanium etc.) in edible mushroom, there is medicinal health value: anticancer, antibacterial, antiviral, hypotensive, reducing blood lipid, antithrombotic, aid digestion, improve immunity, cholagogic, protect the liver, eliminate the phlegm.The machining kinds of edible mushroom particularly wild edible fungus is little in the market, mainly dry edible mushroom, edible mushroom quick frozen product, edible mushroom salt soaking foodstuff, edible mushroom sauce etc.
Market combines to the demand of dilated food and effect of edible mushroom becomes key component of the present invention, does not add pigment, essence, anticorrisive agent, and has abundant nutritive value.So the dilated food that exploitation take edible mushroom as major auxiliary burden has broad prospects, significant economic benefit and social benefit will be produced.
Summary of the invention
The object of the invention is to provide a kind of edible mushroom dilated food, and the constituent that this dilated food comprises and weight portion are: farina 25 parts, cornstarch 20 parts, powder of edible fungus 7 ~ 10 parts, salt 1 ~ 1.2 part, white granulated sugar 2 ~ 2.4 parts, maltodextrin 5.5 parts, 30 ~ 35 parts, water.
Another object of the present invention is to provide the preparation method of edible mushroom dilated food, and with farina, cornstarch, powder of edible fungus for major ingredient, white granulated sugar, salt, maltodextrin are a kind of edible mushroom dilated food that auxiliary material is made.The method operation is as follows:
(1) by edible mushroom drying, pulverize (3 ~ 5min pulverized by pulverizer), sieve (60 orders or 80 orders), for subsequent use;
(2) prepare burden: farina 25 parts, cornstarch 20 parts, powder of edible fungus 7 ~ 10 parts, salt 1 ~ 1.2 part, white granulated sugar 2 ~ 2.4 parts, maltodextrin 5.5 parts, 30 ~ 35 parts, water;
(3) gelatinization: after white sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pours the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter about 3cm, pressure-cooks 1h;
(6) shaping: with oodle maker, cylindricality fabric to be ground to even uniform, be cut into the length of side and be less than the square of 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.
The present invention edible mushroom used is the one in mushroom, flat mushroom, bolete, matsutake; Vegetable oil used is palm oil.
The present invention is relative to existing technological merit: this edible mushroom dilated food is Natural color, do not add any pigment and anticorrisive agent, and have and improve immunity, anti-cancer, the health care such as hypoglycemic, be the four seasons all edible dilated foods, its preparation method is easy to operation.
Detailed description of the invention
Embodiment 1: the constituent that this mushroom dilated food comprises and weight portion are: farina 25g, cornstarch 20g, mushroom powder 10g, white granulated sugar 2g, salt 1g, maltodextrin 5.5g, water 30g.During preparation, carry out as follows:
(1) dried by mushroom, pulverize (3 ~ 5min pulverized by pulverizer), sieve (80 order), for subsequent use;
(2) prepare burden: farina 25g, cornstarch 20g, mushroom powder 10g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 30g;
(3) gelatinization: after white sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pours the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter about 3cm, pressure-cooks 1h;
(6) shaping: grind cylindricality fabric to even uniform (thickness is 1mm) with oodle maker, being cut into the length of side is the square of 1.8 ~ 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.
Embodiment 2: the constituent that this flat mushroom dilated food comprises and weight portion are: farina 25g, cornstarch 20g, oyster mushroom powder 10g, white granulated sugar 2g, salt 1g, maltodextrin 5.5g, water 32.5g.During preparation, carry out as follows:
(1) dried by flat mushroom, pulverize (3 ~ 5min pulverized by pulverizer), sieve (60 order), for subsequent use;
(2) prepare burden: farina 25g, cornstarch 20g, oyster mushroom powder 10g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 32.5g;
(3) gelatinization: after white sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pours the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter about 3cm, pressure-cooks 1h;
(6) shaping: grind cylindricality fabric to even uniform (thickness is 1mm) with oodle maker, being cut into the length of side is the square of 1.8 ~ 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.
Embodiment 3: the constituent that this bolete dilated food comprises and weight portion are: farina 25g, cornstarch 20g, bolete powder 7.5g, white granulated sugar 2.4g, salt 1.2g, maltodextrin 5.5g, water 35g.During preparation, carry out as follows:
(1) dried by bolete, pulverize (3 ~ 5min pulverized by pulverizer), sieve (60 order), for subsequent use;
(2) prepare burden: farina 25g, cornstarch 20g, bolete powder 7.5g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 35g;
(3) gelatinization: after white sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pours the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter about 3cm, pressure-cooks 1h;
(6) shaping: grind cylindricality fabric to even uniform (thickness is 1mm) with oodle maker, being cut into the length of side is the square of 1.8 ~ 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.
Embodiment 4: the constituent that this matsutake dilated food comprises and weight portion are: farina 25g, cornstarch 20g, matsutake powder 7.5g, white granulated sugar 2g, salt 1g, maltodextrin 5.5g, water 35g.During preparation, carry out as follows:
(1) dried by matsutake, pulverize (3 ~ 5min pulverized by pulverizer), sieve (60 order), for subsequent use;
(2) prepare burden: farina 25g, cornstarch 20g, matsutake powder 7.5g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 35g;
(3) gelatinization: after white sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pours the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter about 3cm, pressure-cooks 1h;
(6) shaping: grind cylindricality fabric to even uniform (thickness is 1mm) with oodle maker, being cut into the length of side is the square of 1.8 ~ 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.
Claims (3)
1. an edible mushroom dilated food preparation method, is characterized in that being made up of the material of following weight portion: farina 25 parts, cornstarch 20 parts, powder of edible fungus 7 ~ 10 parts, salt 1 ~ 1.2 part, white granulated sugar 2 ~ 2.4 parts, maltodextrin 5.5 parts, 30 ~ 35 parts, water; The preparation method of described edible mushroom dilated food carries out as follows:
(1) by edible mushroom drying, pulverize 3 ~ 5min with pulverizer, cross 60 orders or 80 mesh sieves, for subsequent use;
(2) prepare burden: by above-mentioned substance and weight portion batching;
(3) gelatinization: after white granulated sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence, obtains the starch slurry of gelatinization;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pour the starch slurry of gelatinization simultaneously into, constantly stir, mix, obtains material group;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter 3cm, pressure-cooks 1h;
(6) shaping: with oodle maker, cylindricality fabric to be ground to even uniform, be cut into the length of side and be less than the square of 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.
2. edible mushroom dilated food preparation method according to claim 1, is characterized in that described edible mushroom is the one in mushroom, flat mushroom, bolete, matsutake.
3. edible mushroom dilated food preparation method according to claim 1, is characterized in that described frying oils is palm oil.
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CN104305165A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed oyster mushroom food |
CN104351672A (en) * | 2014-10-13 | 2015-02-18 | 王林林 | Production method of artichoke puffed food |
CN105962081A (en) * | 2016-05-03 | 2016-09-28 | 洽洽食品股份有限公司 | Crab-roe-flavor puffed crackers and preparation method thereof |
CN106901324A (en) * | 2017-01-21 | 2017-06-30 | 陆川县米场镇合美种养专业合作社联合社 | A kind of preparation method of black fungus rich in selenium instant food |
CN110089732B (en) * | 2018-11-02 | 2022-04-19 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of morchella cruzi crisp granules |
CN113841838A (en) * | 2021-09-07 | 2021-12-28 | 广东展翠食品股份有限公司 | Composite puffed food containing fingered citron functional components and preparation method thereof |
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Effective date of registration: 20160722 Address after: 650223 Kunming municipal road, Yunnan, No. 14 Patentee after: Yunnan cloud technology (Group) Co., Ltd. Address before: 650223 Kunming municipal road, Yunnan, No. 14 Patentee before: Kunming Fungus Food Co., Ltd. |