CN104055066A - 一种香酥花菇柄的制作方法 - Google Patents
一种香酥花菇柄的制作方法 Download PDFInfo
- Publication number
- CN104055066A CN104055066A CN201410248907.XA CN201410248907A CN104055066A CN 104055066 A CN104055066 A CN 104055066A CN 201410248907 A CN201410248907 A CN 201410248907A CN 104055066 A CN104055066 A CN 104055066A
- Authority
- CN
- China
- Prior art keywords
- flower mushroom
- mixed powder
- flower
- mushroom
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 59
- 238000003672 processing method Methods 0.000 title abstract description 3
- 239000011812 mixed powder Substances 0.000 claims abstract description 19
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 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 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000019568 aromas Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241000446313 Lamella Species 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种香酥花菇柄的制作方法，属于食品加工领域。其特征在于：选料—清洗—热烫—脱水—成型—混合粉拌制—油炸—袋装—封口—检查—入库的加工工艺流程。有益效果：有益效果：本发明产品色泽金黄，质嫩味鲜，营养丰富，带有咸甜味和花菇的清香味；本产品有利于调节人体新陈代谢，延缓衰老，且食用方便，还具有防癌抗癌的功效。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种香酥花菇柄的制作方法。
背景技术
花菇，为香菇中的上品，素有“山珍”之称。花菇每只只有铜钱那么大，全身都是花的，菇质肥厚，鲜嫩，香味浓郁，菌盖完整，有白色带微黄的裂纹，形如菊花瓣，这是菇面冻伤后，经阳光照射又弥合而形成的，所以，又称菊花菇。菌边内卷，菌褶白细干净，菌柄短。以其朵大、菇厚、含水量低、保存期长而享誉海内外。
花菇的作用：花菇含蛋白质、氨基酸、脂肪、粗纤维和维生素A、B2、C、烟酸、钙、磷、铁等。其蛋白质中有白蛋白、谷蛋白、醇溶蛋白、氨基酸等，历来被作为延年益寿的补品。具有调节人体新陈代谢、帮助消化、降低血压、减少胆固醇、预防肝硬变、消除胆结石、防治佝偻病等功效，有“植物皇后”之誉。其含水量为普通香菇的二分之一，氨基酸的含量高出3~4倍，口感极佳，而且它滋味鲜美，是烹调的好材料，又是治病的妙药。
鲜的花菇较易变老，不易贮藏，用于加工成香酥花菇柄可实现对花菇原料的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决花菇不易贮藏的问题，提供一种香酥花菇柄的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种香酥花菇柄的制作方法，其特征在于：采用选料—清洗—热烫—脱水—成型—混合粉拌制—油炸—袋装—封口—检查—入库的加工工艺流程，具体操作步骤为：
（1）原料处理：选择干净、不变质、气味正常、色泽纯白、略带灰色的花菇为原料，除根除杂，清洗干净；
（2）热烫：将花菇用开水浸煮2分钟，捞出；
（3）脱水：因花菇的含水量较高，应把花菇置真空条件下将水尽量抽干；
（4）成型：将花菇顺纹切割成4-6毫米的条状；
（5）混合粉拌制：混合粉有淀粉、精盐、白糖、胡椒粉、味精按75：15：6：3：1的比例混合而成，按花菇:混合粉为9:1的比例，均匀拌制花菇条；
（6）油炸：把拌混合粉的花菇放入油温260℃的油锅中炸至酥黄捞起；
（7）袋装：产品装入食品塑料袋内，用封口机封口即成。
有益效果：本发明产品色泽金黄，质嫩味鲜，营养丰富，带有咸甜味和花菇的清香味；本产品有利于调节人体新陈代谢，延缓衰老，且食用方便，还具有防癌抗癌的功效。
具体实施方式
实施例1：
一种香酥花菇柄的制作方法，具体操作步骤为：
（1）原料处理：选择干净、不变质、气味正常、色泽纯白、略带灰色的花菇为原料，除根除杂，清洗干净；将香菇去根洗净加入；
（2）热烫：将花菇用开水浸煮2分钟，捞出；
（3）脱水：因花菇的含水量较高，应把花菇置真空条件下将水尽量抽干；
（4）成型：将花菇顺纹切割成4-6毫米的条状；
（5）混合粉拌制：混合粉有淀粉、精盐、白糖、胡椒粉、味精按75：15：6：3：1的比例混合而成，按花菇:混合粉为9:1的比例，均匀拌制花菇条；
（6）油炸：把拌混合粉的花菇放入油温260℃的油锅中炸至酥黄捞起；
（7）袋装：产品装入食品塑料袋内，用封口机封口即成。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2：
一种香酥花菇柄的制作方法，具体操作步骤为：
（1）原料处理：选择干净、不变质、气味正常、色泽纯白、略带灰色的花菇为原料，除根除杂，清洗干净；
（2）热烫：将花菇用开水浸煮2分钟，捞出；
（3）脱水：因花菇的含水量较高，应把花菇置真空条件下将水尽量抽干；
（4）成型：将花菇顺纹切割成4-6毫米的条状；
（5）混合粉拌制：混合粉有淀粉、精盐、白糖、胡椒粉、味精按75：15：6：3：1的比例混合而成，按花菇:混合粉为9:1的比例，均匀拌制花菇条；
（6）油炸：把拌混合粉的花菇放入油温260℃的油锅中炸至酥黄捞起；拌入少许炼奶和蜂蜜；
（7）袋装：产品装入食品塑料袋内，用封口机封口即成。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种香酥花菇柄的制作方法，其特征在于：采用选料—清洗—热烫—脱水—成型—混合粉拌制—油炸—袋装—封口—检查—入库的加工工艺流程，具体操作步骤为：
（1）原料处理：选择干净、不变质、气味正常、色泽纯白、略带灰色的花菇为原料，除根除杂，清洗干净；
（2）热烫：将花菇用开水浸煮2分钟，捞出；
（3）脱水：因花菇的含水量较高，应把花菇置真空条件下将水尽量抽干；
（4）成型：将花菇顺纹切割成4-6毫米的条状；
（5）混合粉拌制：混合粉有淀粉、精盐、白糖、胡椒粉、味精按75：15：6：3：1的比例混合而成，按花菇:混合粉为9:1的比例，均匀拌制花菇条；
（6）油炸：把拌混合粉的花菇放入油温260℃的油锅中炸至酥黄捞起；
（7）袋装：产品装入食品塑料袋内，用封口机封口即成。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410248907.XA CN104055066A (zh) | 2014-06-07 | 2014-06-07 | 一种香酥花菇柄的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410248907.XA CN104055066A (zh) | 2014-06-07 | 2014-06-07 | 一种香酥花菇柄的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055066A true CN104055066A (zh) | 2014-09-24 |
Family
ID=51543224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410248907.XA Pending CN104055066A (zh) | 2014-06-07 | 2014-06-07 | 一种香酥花菇柄的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055066A (zh) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705597A (zh) * | 2015-02-20 | 2015-06-17 | 柴华 | 一种香酥菊芋片的生产工艺 |
| CN104757525A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种特色香辣平菇的加工方法 |
| CN104757526A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种香酥草菇的加工方法 |
| CN105029382A (zh) * | 2015-08-16 | 2015-11-11 | 吴蓓蓓 | 一种香酥杏鲍菇条的制作方法 |
| CN105053993A (zh) * | 2015-08-25 | 2015-11-18 | 夏华 | 一种麻辣花菇的加工方法 |
| CN105249445A (zh) * | 2015-10-22 | 2016-01-20 | 高磊 | 一种麻辣花菇片的制作方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101683145A (zh) * | 2008-09-25 | 2010-03-31 | 魏玉宝 | 一种益智的休闲食品加工方法 |
| CN102488188A (zh) * | 2011-12-12 | 2012-06-13 | 福建绿宝食品集团有限公司 | 一种香菇酥的制作方法 |
| CN103478697A (zh) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | 一种香酥杏鲍菇丝及其制备方法 |
| CN103734690A (zh) * | 2013-11-22 | 2014-04-23 | 镇江市丹徒区南山溪园茶叶专业合作社 | 一种杏鲍菇的休闲食品加工方法 |
-
2014
- 2014-06-07 CN CN201410248907.XA patent/CN104055066A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101683145A (zh) * | 2008-09-25 | 2010-03-31 | 魏玉宝 | 一种益智的休闲食品加工方法 |
| CN102488188A (zh) * | 2011-12-12 | 2012-06-13 | 福建绿宝食品集团有限公司 | 一种香菇酥的制作方法 |
| CN103478697A (zh) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | 一种香酥杏鲍菇丝及其制备方法 |
| CN103734690A (zh) * | 2013-11-22 | 2014-04-23 | 镇江市丹徒区南山溪园茶叶专业合作社 | 一种杏鲍菇的休闲食品加工方法 |
Non-Patent Citations (1)
| Title |
|---|
| 严奉伟等: "《食用菌深加工技术与工艺配方》", 31 May 2002, 科学技术文献出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705597A (zh) * | 2015-02-20 | 2015-06-17 | 柴华 | 一种香酥菊芋片的生产工艺 |
| CN104757525A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种特色香辣平菇的加工方法 |
| CN104757526A (zh) * | 2015-03-29 | 2015-07-08 | 陶峰 | 一种香酥草菇的加工方法 |
| CN105029382A (zh) * | 2015-08-16 | 2015-11-11 | 吴蓓蓓 | 一种香酥杏鲍菇条的制作方法 |
| CN105053993A (zh) * | 2015-08-25 | 2015-11-18 | 夏华 | 一种麻辣花菇的加工方法 |
| CN105249445A (zh) * | 2015-10-22 | 2016-01-20 | 高磊 | 一种麻辣花菇片的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104055066A (zh) | 一种香酥花菇柄的制作方法 | |
| CN104322848A (zh) | 一种低糖花菇营养脯的制作方法 | |
| CN104286777A (zh) | 一种芦蒿干菜及其制作方法 | |
| CN104054885A (zh) | 一种花菇柄蜜饯的制作方法 | |
| CN104055068A (zh) | 一种花菇柄肉松的制作方法 | |
| CN103583774A (zh) | 一种苹果脯的加工方法 | |
| CN104351449A (zh) | 一种糖渍花菇保健脯的制作方法 | |
| CN105249445A (zh) | 一种麻辣花菇片的制作方法 | |
| CN105029324A (zh) | 一种红豆沙清汤火锅底料 | |
| CN105265722A (zh) | 一种糖蜜豆薯的制作方法 | |
| CN104323226A (zh) | 一种花菇盐水罐头的制作方法 | |
| CN104757524A (zh) | 一种花菇肉脯的制作方法 | |
| CN105230944A (zh) | 一种糖醋花菇的加工方法 | |
| CN105285962A (zh) | 一种花菇复合营养粉的制作方法 | |
| KR101276664B1 (ko) | 미나리잼의 제조방법 | |
| CN106136139A (zh) | 一种滋补油炸薯片及其制备方法 | |
| CN105053988A (zh) | 一种花菇速溶保健晶的加工方法 | |
| CN104305164A (zh) | 一种风味花菇膨化食品的制作方法 | |
| CN104366465A (zh) | 一种花菇保健晶的制作方法 | |
| KR101951483B1 (ko) | 산양삼을 이용한 메주 제조방법 | |
| CN105053993A (zh) | 一种麻辣花菇的加工方法 | |
| CN104222310A (zh) | 一种豆油皮及其制作方法 | |
| CN104473093A (zh) | 一种酱糖藕片的加工方法 | |
| CN104472635A (zh) | 一种香蕉营养饼干的加工工艺 | |
| CN103719758A (zh) | 一种油炸草莓片及制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140924 |