CN104172113A - Mushroom and beef sauce and preparation method thereof - Google Patents
Mushroom and beef sauce and preparation method thereof Download PDFInfo
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- CN104172113A CN104172113A CN201410310785.2A CN201410310785A CN104172113A CN 104172113 A CN104172113 A CN 104172113A CN 201410310785 A CN201410310785 A CN 201410310785A CN 104172113 A CN104172113 A CN 104172113A
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Classifications
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- 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)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses mushroom and beef sauce and a preparation method thereof. The mushroom and beef paste is prepared by taking mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus, toadstool and beef as main materials, subjecting the main materials to deep processing, and mixing the obtained product with pepper, ginger, pericarpium zanthoxyli, fructus amomi, amomum tsaoko, clove seeds, star anise, monosodium glutamate, edible salt and water. The unique and novel preparation method ensures that the prepared mushroom and beef sauce has rich nutrients, attractive fragrance, delicious taste and rich mouthfeel. The grinded garlic, imperata root and the clove seeds which have antibacterial and anti-inflammation functions are added in the mushroom and beef sauce. The shelf life of food is prolonged, and the mushroom and beef sauce is suitable for industrial production.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of bacterium mushroom beef paste and preparation method thereof.
Background technology
Edible wild bacterium mushroom is grown in the natural environment such as hot and humid mountain forest, field, the edge of a field, is mostly seasonal bacterium mushroom.People often pluck into dish, have that quality is tender, unique flavor, and contain the nutritions such as quite high protein, several amino acids, vitamin, polysaccharide, mineral matter, and its fat content is low, is rich in again cellulose.It is to integrate many nutrition, desirable food low in calories.Long-term edible wild bacterium mushroom has anticancer antibacterial, stomach invigorating tonifying spleen, tender skin beauty treatment, clears liver and improve vision, regulating qi-flowing for eliminating phlegm, hypoglycemic, aid digestion, promotes, the effect such as regulation and control human body metabolism.Especially to cancer, hypertension, digestive system secrete, the disease of urinary system has unique curative effect.Wild mushroom mushroom is a kind of healthy free of contamination pollution-free food, very popular.But wild mushroom mushroom is difficult for staying for a long time, be especially applicable to deep processing.
Along with improving constantly of people's living standard, people require more and more higher to diet, nutrition arrangement etc., and people wish to strengthen the body drag of human body to germ, virus by the daily food of drinking, and play health care and prophylactic effect.At present, the meat pulp having occurred on market is formulated by jam product and meat raw material, is all now to do now and eat, and can not deposit fresh-keeping and carry ediblely, can not get promoting widely.Add that bacterium mushroom goods are after frying or infusion, to add the flavoring such as edible salt, monosodium glutamate to make mostly, its product appearance making, mouthfeel are all undesirable, and kind is also more single, and consumer is difficult for accepting, and is difficult to carry out suitability for industrialized production.
Summary of the invention
The technical problem to be solved in the present invention is to provide bacterium mushroom beef paste and preparation method thereof, this bacterium mushroom beef paste is nutritious, there is unique fragrance, delicious flavour, mouthfeel abundanter, it has added garlic end, root of couch grass, clove seed in sauce, there is antibacterial and anti-inflammation functions, improve effective period of food quality, be applicable to suitability for industrialized production.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
Bacterium mushroom beef paste, described material composition and weight portion thereof are:
40～80 parts, bacterium mushroom, 10～20 parts, beef, 8～12 parts of vegetable oil, 1～5 part of chilli, 2～4 parts, ginger, 3～5 parts, garlic end, 1～3 part, Chinese prickly ash, 2～4 parts of fructus amomis, 1～3 part of tsaoko, 1～3 part of clove seed, 1～3 part of Chinese anise, 2～4 parts of root of couch grass, 1～5 part of monosodium glutamate, 3～7 parts of edible salts.
Preferably, described material composition and weight portion thereof are:
60 parts, bacterium mushroom, 15 parts, beef, 10 parts of vegetable oil, 3 parts of chillis, 3 parts, ginger, 4 parts, garlic end, 2 parts, Chinese prickly ash, 3 parts of fructus amomis, 2 parts of tsaokos, 2 parts of clove seed, 2 parts of Chinese anises, 3 parts of root of couch grass, 3 parts of monosodium glutamates, 5 parts of edible salts.
Preferably, described bacterium mushroom be that chicken is vertical, one or more combinations in Russula vivesscens (Schaeff.) Franch, pixie stool, coprinus comatus or hickory chick.
The preparation method of above-mentioned bacterium mushroom beef paste, comprises the following steps:
1) bacterium mushroom is poured in boiling water into blanching 2～6 minutes, pull out and drain, for subsequent use;
2) fructus amomi, tsaoko, clove seed, Chinese anise and root of couch grass are mixed, install with flavouring material bag, put into pot and be soaked in water 5～10 hours, then add the beef of diced, and after adding water and not having food materials, cover pot cover slow fire and boil 30～60 minutes; Then shift out flavor pack, make beef feed liquid;
3) vegetable oil is heated to, after 110～130 DEG C, add chilli frying 1～3 minute; Add again ginger, Chinese prickly ash, the continuation frying of garlic end after 2～3 minutes, pour beef feed liquid into, bacterium mushroom sauce stirs and evenly mixs, add water and cover 1～3 centimetre of food materials, boil rear slow fire and stew to moisten 30～60 minutes, again to adding in pot monosodium glutamate and salt to stir 2～4 minutes, after being mixed, it obtains the stewing sauce making;
4) by step 3) sauce that boils is canned, then sealing, and be placed under the water temperature of 90～110 DEG C waters continuous rolling sterilization 10～20 minutes, and be cooled to rapidly room temperature, obtain bacterium mushroom beef paste.
Preferably, the mode of described sealing is for adopting vacuum sealer sealing, and can opening vacuum is at 0.02～0.06Mpa.
In each Flavouring spicery of the present invention: capsicum, the pungent perfume (or spice) of taste is peppery, can remove the fishy smell in dish, contains abundant vitamin A and vitamin C, has resisting cold, stimulates appetite and sterilization, corrosion-resistant effect; Ginger, gas fragrance, taste is pungent, can help digestion by warm stomach; Garlic end, pungent, irritant smell, edible or for seasoning, also can be used as medicine, and has that sterilization is anticancer, an antifatigue, the anti-ageing effect of waiting for a long time; Chinese prickly ash, taste is pungent spicy and fragrant, can remove raw meat, rise fragrant, carry freshly, and have the effect except cold air, the having indigestion that disappears; Fructus amomi, gas is fragrant and strong, pungent, the micro-hardship of taste, the effect that has dampness elimination to whet the appetite; Tsaoko, taste is pungent, warm in nature, has eliminating dampness to remove the effect of cold, the preventing malaria that eliminates the phlegm, the helping digestion that helps digestion, and its taste sweet-smelling is abnormal, is condiment good merchantable brand; Clove seed, its fragrance is simple and elegant long, has anti-inflammation, protects the liver, the effect such as cholagogic, and for controlling, stomach cold pain is swollen, hiccup, vomiting and diarrhoea etc.; Chinese anise, taste is micro-sweet, and fragrance is strong, and warming yang for dispelling cold can be covered fishy smell, the peculiar smell of food materials; Root of couch grass, cool in nature, edible or confession seasoning, have cooling blood and hemostasis, clearing heat and detoxicating effect.In the Flavouring spicery of bacterium mushroom beef paste of the present invention, allotment with several aromatic flavours, have the spices of seasoning effect, each composition science compatibility, has effect of invigorating the spleen to dry, stomach strengthening and digestion promoting, when processing bacterium mushroom, add in right amount, can make bacterium mushroom beef paste lovely luster, give off a strong fragrance, mellow.
Beneficial effect of the present invention is: bacterium mushroom beef paste of the present invention is to have the bacterium mushroom of the edible effect of high nutrition and beef as primary raw material, add the flavorings such as chilli, fructus amomi, tsaoko, clove seed, Chinese anise, root of couch grass, make that bacterium mushroom beef paste fragrance is tempting, delicious flavour is unique, mouthfeel is abundanter; The present invention has added garlic end, root of couch grass, clove seed to have antibacterial and anti-inflammation functions in its sauce, improves effective period of food quality, is applicable to suitability for industrialized production; The invention provides the new preparation method of bacterium mushroom beef paste, make the bacterium mushroom beef paste making retain the nutritional labeling of bacterium mushroom beef and delicious taste, and easy to carry, there are wide market prospects.
Detailed description of the invention
Be described further with specific embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
Bacterium mushroom beef paste, described material composition and weight portion thereof are: 60 parts, bacterium mushroom, 15 parts, beef, 10 parts of vegetable oil, 3 parts of chillis, 3 parts, ginger, 4 parts, garlic end, 2 parts, Chinese prickly ash, 3 parts of fructus amomis, 2 parts of tsaokos, 2 parts of clove seed, 2 parts of Chinese anises, 3 parts of root of couch grass, 3 parts of monosodium glutamates, 5 parts of edible salts; Wherein said bacterium mushroom is that chicken is vertical, pixie stool, coprinus comatus be by the combination of 3:1:2.
The preparation method of the present embodiment bacterium mushroom beef paste, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 4 minutes, pull out and drain, for subsequent use;
2) fructus amomi, tsaoko, clove seed, Chinese anise and root of couch grass are mixed, install with flavouring material bag, put into pot and be soaked in water 7 hours, then add the beef of diced, and after adding water and not having food materials, cover pot cover slow fire and boil 45 minutes; Then shift out flavor pack, make beef feed liquid;
3) vegetable oil is heated to, after 120 DEG C, add chilli frying 2 minutes; Add again ginger, Chinese prickly ash, the continuation frying of garlic end after 3 minutes, pour beef feed liquid into, bacterium mushroom sauce stirs and evenly mixs, and adds water and covers 2 centimetres of food materials, boil rear slow fire and stew to moisten 45 minutes, again to adding in pot monosodium glutamate and salt to stir 3 minutes, after being mixed, it obtains the stewing sauce making;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.04Mpa, and is placed under the water temperature of 100 DEG C waters continuous rolling sterilization 15 minutes, is cooled to rapidly room temperature, obtains bacterium mushroom beef paste.
Embodiment 2
Bacterium mushroom beef paste, described material composition and weight portion thereof are: 80 parts, bacterium mushroom, 16 parts, beef, 8 parts of vegetable oil, 5 parts of chillis, 3 parts, ginger, 3 parts, garlic end, 3 parts, Chinese prickly ash, 3 parts of fructus amomis, 1 part of tsaoko, 3 parts of clove seed, 2 parts of Chinese anises, 2 parts of root of couch grass, 5 parts of monosodium glutamates, 5 parts of edible salts; Wherein said bacterium mushroom is that chicken is vertical.
The preparation method of the present embodiment bacterium mushroom beef paste, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 6 minutes, pull out and drain, for subsequent use;
2) fructus amomi, tsaoko, clove seed, Chinese anise and root of couch grass are mixed, install with flavouring material bag, put into pot and be soaked in water 10 hours, then add the beef of diced, and after adding water and not having food materials, cover pot cover slow fire and boil 30 minutes; Then shift out flavor pack, make beef feed liquid;
3) vegetable oil is heated to, after 130 DEG C, add chilli frying 1 minute; Add again ginger, Chinese prickly ash, the continuation frying of garlic end after 3 minutes, pour beef feed liquid into, bacterium mushroom sauce stirs and evenly mixs, and adds water and covers 3 centimetres of food materials, boil rear slow fire and stew to moisten 60 minutes, again to adding in pot monosodium glutamate and salt to stir 4 minutes, after being mixed, it obtains the stewing sauce making;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.06Mpa, and is placed under the water temperature of 90 DEG C waters continuous rolling sterilization 20 minutes, is cooled to rapidly room temperature, obtains bacterium mushroom beef paste.
Embodiment 3
Bacterium mushroom beef paste, described material composition and weight portion thereof are: 65 parts, bacterium mushroom, 10 parts, beef, 12 parts of vegetable oil, 3 parts of chillis, 2 parts, ginger, 5 parts, garlic end, 2 parts, Chinese prickly ash, 2 parts of fructus amomis, 3 parts of tsaokos, 2 parts of clove seed, 1 part of Chinese anise, 4 parts of root of couch grass, 3 parts of monosodium glutamates, 3 parts of edible salts; Wherein said bacterium mushroom is that chicken is vertical, Russula vivesscens (Schaeff.) Franch, hickory chick be by the combination of 3:1:1.
The preparation method of the present embodiment bacterium mushroom beef paste, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 5 minutes, pull out and drain, for subsequent use;
2) fructus amomi, tsaoko, clove seed, Chinese anise and root of couch grass are mixed, install with flavouring material bag, put into pot and be soaked in water 5 hours, then add the beef of diced, and after adding water and not having food materials, cover pot cover slow fire and boil 60 minutes; Then shift out flavor pack, make beef feed liquid;
3) vegetable oil is heated to, after 110 DEG C, add chilli frying 3 minutes; Add again ginger, Chinese prickly ash, the continuation frying of garlic end after 2 minutes, pour beef feed liquid into, bacterium mushroom sauce stirs and evenly mixs, and adds water and covers 1 centimetre of food materials, boil rear slow fire and stew to moisten 30 minutes, again to adding in pot monosodium glutamate and salt to stir 2 minutes, after being mixed, it obtains the stewing sauce making;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.02Mpa, and is placed under the water temperature of 110 DEG C waters continuous rolling sterilization 10 minutes, is cooled to rapidly room temperature, obtains bacterium mushroom beef paste.
Embodiment 4
Bacterium mushroom beef paste, described material composition and weight portion thereof are: 40 parts, bacterium mushroom, 20 parts, beef, 10 parts of vegetable oil, 1 part of chilli, 4 parts, ginger, 4 parts, garlic end, 1 part, Chinese prickly ash, 4 parts of fructus amomis, 2 parts of tsaokos, 1 part of clove seed, 3 parts of Chinese anises, 3 parts of root of couch grass, 1 part of monosodium glutamate, 7 parts of edible salts; Wherein said bacterium mushroom is that Russula vivesscens (Schaeff.) Franch, coprinus comatus are by the combination of 1:1.
The preparation method of the present embodiment bacterium mushroom beef paste, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 2 minutes, pull out and drain, for subsequent use;
2) fructus amomi, tsaoko, clove seed, Chinese anise and root of couch grass are mixed, install with flavouring material bag, put into pot and be soaked in water 7 hours, then add the beef of diced, and after adding water and not having food materials, cover pot cover slow fire and boil 50 minutes; Then shift out flavor pack, make beef feed liquid;
3) vegetable oil is heated to, after 120 DEG C, add chilli frying 2 minutes; Add again ginger, Chinese prickly ash, the continuation frying of garlic end after 2 minutes, pour beef feed liquid into, bacterium mushroom sauce stirs and evenly mixs, and adds water and covers 2 centimetres of food materials, boil rear slow fire and stew to moisten 40 minutes, again to adding in pot monosodium glutamate and salt to stir 3 minutes, after being mixed, it obtains the stewing sauce making;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.03Mpa, and is placed under the water temperature of 95 DEG C waters continuous rolling sterilization 18 minutes, is cooled to rapidly room temperature, obtains bacterium mushroom beef paste.
Claims (5)
1. bacterium mushroom beef paste, it is characterized in that, described material composition and weight portion thereof are: 40～80 parts, bacterium mushroom, 10～20 parts, beef, 8～12 parts of vegetable oil, 1～5 part of chilli, 2～4 parts, ginger, 3～5 parts, garlic end, 1～3 part, Chinese prickly ash, 2～4 parts of fructus amomis, 1～3 part of tsaoko, 1～3 part of clove seed, 1～3 part of Chinese anise, 2～4 parts of root of couch grass, 1～5 part of monosodium glutamate, 3～7 parts of edible salts.
2. bacterium mushroom beef paste according to claim 1, it is characterized in that, described material composition and weight portion thereof are: 60 parts, bacterium mushroom, 15 parts, beef, 10 parts of vegetable oil, 3 parts of chillis, 3 parts, ginger, 4 parts, garlic end, 2 parts, Chinese prickly ash, 3 parts of fructus amomis, 2 parts of tsaokos, 2 parts of clove seed, 2 parts of Chinese anises, 3 parts of root of couch grass, 3 parts of monosodium glutamates, 5 parts of edible salts.
3. bacterium mushroom beef paste according to claim 1, is characterized in that: described bacterium mushroom is that chicken is vertical, one or more combinations in Russula vivesscens (Schaeff.) Franch, pixie stool, coprinus comatus or hickory chick.
4. the preparation method of bacterium mushroom beef paste as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
1) bacterium mushroom is poured in boiling water into blanching 2～6 minutes, pull out and grind to form sauce, obtain bacterium mushroom sauce for subsequent use;
2) fructus amomi, tsaoko, clove seed, Chinese anise and root of couch grass are mixed, install with flavouring material bag, put into pot and be soaked in water 5～10 hours, then add the beef of diced, and after adding water and not having food materials, cover pot cover slow fire and boil 30～60 minutes; Then shift out flavor pack, make beef feed liquid;
3) vegetable oil is heated to, after 110～130 DEG C, add chilli frying 1～3 minute; Add again ginger, Chinese prickly ash, the continuation frying of garlic end after 2～3 minutes, pour beef feed liquid into, bacterium mushroom sauce stirs and evenly mixs, add water and cover 1～3 centimetre of food materials, boil rear slow fire and stew to moisten 30～60 minutes, again to adding in pot monosodium glutamate and salt to stir 2～4 minutes, after being mixed, it obtains the stewing sauce making;
4) by step 3) sauce that boils is canned, then sealing, and be placed under the water temperature of 90～110 DEG C waters continuous rolling sterilization 10～20 minutes, and be cooled to rapidly room temperature, obtain bacterium mushroom beef paste.
5. preparation method according to claim 4, is characterized in that: the mode of described sealing is for adopting vacuum sealer sealing, and can opening vacuum is at 0.02～0.06Mpa.
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| CN105166986A (en) * | 2015-09-29 | 2015-12-23 | 安徽香泽源食品有限公司 | Mushroom-containing sliced dried beef and preparation method thereof |
| CN105249427A (en) * | 2015-10-30 | 2016-01-20 | 成都圣灵生物科技有限公司 | Russula virescens sauce |
| CN105495538A (en) * | 2015-08-14 | 2016-04-20 | 山东省齐盛食品有限公司 | Process for producing bottled black garlic beef paste |
| CN105533649A (en) * | 2016-01-07 | 2016-05-04 | 福建农林大学 | Making method of hypsizigus marmoreus meat paste |
| CN105768045A (en) * | 2016-03-16 | 2016-07-20 | 卢氏县九龙实业有限公司 | Morchella deliciosa sauce |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105495538A (en) * | 2015-08-14 | 2016-04-20 | 山东省齐盛食品有限公司 | Process for producing bottled black garlic beef paste |
| CN105495538B (en) * | 2015-08-14 | 2018-08-24 | 山东省齐盛食品有限公司 | A kind of production technology of bottled black garlic beef paste |
| CN105166986A (en) * | 2015-09-29 | 2015-12-23 | 安徽香泽源食品有限公司 | Mushroom-containing sliced dried beef and preparation method thereof |
| CN105249427A (en) * | 2015-10-30 | 2016-01-20 | 成都圣灵生物科技有限公司 | Russula virescens sauce |
| CN105533649A (en) * | 2016-01-07 | 2016-05-04 | 福建农林大学 | Making method of hypsizigus marmoreus meat paste |
| CN105533649B (en) * | 2016-01-07 | 2018-12-21 | 福建农林大学 | A kind of preparation method of true pleurotus cornucopiae meat pulp |
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Application publication date: 20141203 |