CN104256538A - 菌菇酱料的加工制作工艺 - Google Patents
菌菇酱料的加工制作工艺 Download PDFInfo
- Publication number
- CN104256538A CN104256538A CN201410527062.8A CN201410527062A CN104256538A CN 104256538 A CN104256538 A CN 104256538A CN 201410527062 A CN201410527062 A CN 201410527062A CN 104256538 A CN104256538 A CN 104256538A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- sauce
- technology
- days
- add
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 20
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 235000013409 condiments Nutrition 0.000 title abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 230000003203 everyday effect Effects 0.000 claims abstract description 12
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 5
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 5
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 239000002054 inoculum Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 244000003416 Asparagus officinalis Species 0.000 claims description 4
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 4
- 244000028550 Auricularia auricula Species 0.000 claims description 4
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000725 suspension Substances 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 235000013922 glutamic acid Nutrition 0.000 claims description 3
- 239000004220 glutamic acid Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000019583 umami taste Nutrition 0.000 abstract 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000023555 blood coagulation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- LIEMBEWXEZJEEZ-INEUFUBQSA-N (2r,3r)-4-(6-aminopurin-9-yl)-2,3-dihydroxybutanoic acid Chemical compound NC1=NC=NC2=C1N=CN2C[C@@H](O)[C@@H](O)C(O)=O LIEMBEWXEZJEEZ-INEUFUBQSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-UHFFFAOYSA-N D-threo-Leutysin Natural products NC1=NC=NC2=C1N=CN2CC(O)C(O)C(O)=O LIEMBEWXEZJEEZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明提供一种菌菇酱料的加工制作工艺，将香菇、木耳、金针菇、猴头菌、小麦面粉按重量比1.5：2：2：2：2.5混合，加入0.2wt%的酵母，10℃发酵3小时后蒸熟，凉透，接种米曲霉孢子，接种量为2.8lgCFU/g，在温度45℃、湿度25%的条件下放于木盒中透气培养，每天翻料7次，菌落总数为7.4lgCFU/g时，即得到酱曲；本发明的方法制成的调料酱风味独特，既保留了甜面酱丰富的营养成分和醇美风味，又突出了芹菜的鲜美与营养价值，营养丰富，可直接食用，与传统单菌种发酵相比，通过分时段控温发酵技术和多菌种联合发酵，可有效缩短发酵时间，传统发酵约需50-55天，应用此技术少于19天可完成发酵，使酱香更浓郁，鲜味突出。
Description
技术领域
本发明涉及一种食品调料酱的加工方法，具体的是一种菌菇酱料的加工制作工艺。
背景技术
调料酱是作为饮食中不可缺少的调料品，在制作加工过程中生产周期长，口味单一，反应比较缓慢，采用人工接种的方式来缩短发酵时间，但产品的风味质量却难以达到传统发酵产品的水平。菌菇深加工技术是一项较成熟的技术，种类丰富，且具有良好的保健功能，但价格较高，为更加合理的提供营养平衡的作作，将菌菇合理有效利用，研制一种菌菇酱料的加工制作工艺。
发明内容
为了解决以上问题，本发明提供了一种制作工艺简单，周期短，口感好，营养丰富的风味独特的菌菇酱料的加工制作工艺。
本发明是通过以下措施实现的：（1）将香菇、木耳、金针菇、猴头菌、小麦面粉按重量比1.5：2：2：2：2.5混合，加入0.2wt%的酵母，10℃发酵3小时后蒸熟，凉透，接种米曲霉孢子，接种量为2.8lgCFU/g，在温度45℃、湿度25%的条件下放于木盒中透气培养，每天翻料7次，菌落总数为7.4lgCFU/g时，即得到酱曲；
（2）将酱曲粉碎，按重量比1:1加入25-31wt%的食盐水，搅匀得到初混物，封口发酵，发酵条件如下：发酵初期，保持温度48-52℃，发酵72h；然后35℃发酵7天；加入占初混物0.2wt%的浓度为4.2wt%的D110谷氨酸菌液、占初混物0.1wt%的浓度为1.8wt%的乳酸菌液和占初混物0.6wt%的山梨醇， 在48℃保温发酵12天得到初酱，发酵期间每天搅动5次，每次15分钟；
（3）取新鲜芹菜，去杂洗净，按重量比1:1用5wt%食盐水杀菌，沥水凉透打成芹菜浆，与初酱以重量比1:1混匀，加入14wt%食盐，进行后熟发酵，发酵条件如下：在40℃保温发酵7天，发酵期间每天搅动2-3次，每次5-6分钟，加入糖、辣椒粉、芝麻酱，用蒸汽熟化既得到种食品调料酱。
本发明的有益效果：由于本制作加工工艺选用的香菇、木耳、金针菇、猴头菌新陈代谢旺盛，生长速度快，产量高，除了需要充足的碳源外，所需要的速效氮素营养较双孢菇更多，含有丰富的蛋白质、脂肪、碳水化合物、粗纤维、钙、磷、铁等多种维生素，据有关资料报道,成人每天吃25克鲜菌菇就能满足一天所需要的维生素,一个体重70公斤的成人每天吃100-200克菌类就能够维持营养平衡同时，益肠胃,化痰理气，有降低血压、降血脂作用,适合肥胖人和老年人食用。且还含有广谱抗菌素,具有消炎作用,还可治疗感冒。举例香菇来说，它含有大量的香菇嘌呤碱，可以降低或抑制胆固醇吸收，减少脑血管硬化；又如黑木耳中含有一些能阻碍血液凝固的物质，可以有效地降低血液的黏稠度，防止血液凝固，从而降低了脑血栓的发生。
具体实施方式
为了更好的理解本发明，下面结合具体实施例来进一步说明。
实施例1
（1）将香菇、木耳、金针菇、猴头菌、小麦面粉按重量比1.5：2：2：2：2.5混合，加入0.2wt%的酵母，10℃发酵3小时后蒸熟，凉透，接种米曲霉孢子，接种量为2.8lgCFU/g，在温度45℃、湿度25%的条件下放于木盒中透气培养，每天翻料7次，菌落总数为7.4lgCFU/g时，即得到酱曲；（2）将酱曲粉碎，按重量比1:1加入25-31wt%的食盐水，搅匀得到初混物，封口发酵，发酵条件如下：发酵初期，保持温度48-52℃，发酵72h；然后35℃发酵7天；加入占初混物0.2wt%的浓度为4.2wt%的D110谷氨酸菌液、占初混物0.1wt%的浓度为1.8wt%的乳酸菌液和占初混物0.6wt%的山梨醇， 在48℃保温发酵12天得到初酱，发酵期间每天搅动5次，每次15分钟；（3）取新鲜芹菜，去杂洗净，按重量比1:1用5wt%食盐水杀菌，沥水凉透打成芹菜浆，与初酱以重量比1:1混匀，加入14wt%食盐，进行后熟发酵，发酵条件如下：在40℃保温发酵7天，发酵期间每天搅动2-3次，每次5-6分钟，加入糖、辣椒粉、芝麻酱，用蒸汽熟化既得到种食品调料酱。初酱发酵期间不加入谷氨酸生产菌液和乳酸菌液，采用常规发酵方式发酵。本发明未详述部分均为公知技术，本领域的技术人员在本发明技术方案范围内进行的通常变化或替换都应包含在本发明的保护范围内。
Claims (1)
1.菌菇酱料的加工制作工艺，其特征是包括以下步骤：
（1）将香菇、木耳、金针菇、猴头菌、小麦面粉按重量比1.5：2：2：2：2.5混合，加入0.2wt%的酵母，10℃发酵3小时后蒸熟，凉透，接种米曲霉孢子，接种量为2.8lgCFU/g，在温度45℃、湿度25%的条件下放于木盒中透气培养，每天翻料7次，菌落总数为7.4lgCFU/g时，即得到酱曲；
（2）将酱曲粉碎，按重量比1:1加入25-31wt%的食盐水，搅匀得到初混物，封口发酵，发酵条件如下：发酵初期，保持温度48-52℃，发酵72h；然后35℃发酵7天；加入占初混物0.2wt%的浓度为4.2wt%的D110谷氨酸菌液、占初混物0.1wt%的浓度为1.8wt%的乳酸菌液和占初混物0.6wt%的山梨醇， 在48℃保温发酵12天得到初酱，发酵期间每天搅动5次，每次15分钟；
（3）取新鲜芹菜，去杂洗净，按重量比1:1用5wt%食盐水杀菌，沥水凉透打成芹菜浆，与初酱以重量比1:1混匀，加入14wt%食盐，进行后熟发酵，发酵条件如下：在40℃保温发酵7天，发酵期间每天搅动2-3次，每次5-6分钟，加入糖、辣椒粉、芝麻酱，用蒸汽熟化既得到种食品调料酱。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410527062.8A CN104256538A (zh) | 2014-10-09 | 2014-10-09 | 菌菇酱料的加工制作工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410527062.8A CN104256538A (zh) | 2014-10-09 | 2014-10-09 | 菌菇酱料的加工制作工艺 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256538A true CN104256538A (zh) | 2015-01-07 |
Family
ID=52148224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410527062.8A Pending CN104256538A (zh) | 2014-10-09 | 2014-10-09 | 菌菇酱料的加工制作工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256538A (zh) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077220A (zh) * | 2015-09-14 | 2015-11-25 | 福建绿宝食品集团有限公司 | 一种菌菇类益智休闲食品及其制备方法 |
| CN105661473A (zh) * | 2016-01-18 | 2016-06-15 | 安徽徽王食品有限公司 | 一种菌类酱料及其制备方法 |
| CN105876764A (zh) * | 2016-04-16 | 2016-08-24 | 河南省商业科学研究所有限责任公司 | 一种发酵菌菇酱的制备技术 |
| CN105919036A (zh) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | 一种猴头菇甜面酱及其制备方法 |
| CN105962313A (zh) * | 2016-06-22 | 2016-09-28 | 蚌埠市老顽童食品厂 | 一种化痰止咳调味酱 |
| CN106858563A (zh) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | 一种香辣酿香菇 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6034154A (ja) * | 1983-08-03 | 1985-02-21 | Nisshin Flour Milling Co Ltd | 粉末ソ−ス組成物 |
| CN101664162A (zh) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | 一种泡椒香菇酱及其制备方法 |
| CN102210445A (zh) * | 2011-04-28 | 2011-10-12 | 山东创新源农业技术开发有限公司 | 一种风味蘑菇酱的加工方法 |
| CN103734688A (zh) * | 2014-01-08 | 2014-04-23 | 天津市林业果树研究所 | 一种食用菌风味酱及其制作方法 |
-
2014
- 2014-10-09 CN CN201410527062.8A patent/CN104256538A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6034154A (ja) * | 1983-08-03 | 1985-02-21 | Nisshin Flour Milling Co Ltd | 粉末ソ−ス組成物 |
| CN101664162A (zh) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | 一种泡椒香菇酱及其制备方法 |
| CN102210445A (zh) * | 2011-04-28 | 2011-10-12 | 山东创新源农业技术开发有限公司 | 一种风味蘑菇酱的加工方法 |
| CN103734688A (zh) * | 2014-01-08 | 2014-04-23 | 天津市林业果树研究所 | 一种食用菌风味酱及其制作方法 |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077220A (zh) * | 2015-09-14 | 2015-11-25 | 福建绿宝食品集团有限公司 | 一种菌菇类益智休闲食品及其制备方法 |
| CN105661473A (zh) * | 2016-01-18 | 2016-06-15 | 安徽徽王食品有限公司 | 一种菌类酱料及其制备方法 |
| CN105876764A (zh) * | 2016-04-16 | 2016-08-24 | 河南省商业科学研究所有限责任公司 | 一种发酵菌菇酱的制备技术 |
| CN105919036A (zh) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | 一种猴头菇甜面酱及其制备方法 |
| CN105962313A (zh) * | 2016-06-22 | 2016-09-28 | 蚌埠市老顽童食品厂 | 一种化痰止咳调味酱 |
| CN106858563A (zh) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | 一种香辣酿香菇 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104256538A (zh) | 菌菇酱料的加工制作工艺 | |
| CN102634490B (zh) | 活菌酵素的制备工艺 | |
| CN102210445B (zh) | 一种风味蘑菇酱的加工方法 | |
| CN104885779A (zh) | 一种香菇的种植方法 | |
| CN107299063B (zh) | 黑皮鸡枞菌液体菌种制备方法 | |
| CN103911244B (zh) | 一种玉米格瓦斯发酵饮料及其制备工艺 | |
| CN104605308A (zh) | 适用于微藻保健稀态发酵酱油曲制备方法 | |
| CN1271944C (zh) | 黄豆酱混合菌种发酵剂的生产方法 | |
| CN104957514A (zh) | 利用灵芝菌丝体发酵大米制备灵芝大米粉的方法 | |
| CN108783361A (zh) | 一种浓缩酸汤的发酵工艺 | |
| CN105918876A (zh) | 一种纯菌种混合发酵的豆瓣酱及其制备方法 | |
| CN106962884A (zh) | 香菇酱油的制作工艺 | |
| CN106036320A (zh) | 一种蕈菌类菌丝体发酵液原浆饮料的制备方法 | |
| CN103719299A (zh) | 一种食用菌腐乳及其生产工艺 | |
| CN104762169B (zh) | 金针菇营养酒的制作方法 | |
| CN104126769A (zh) | 一种营养香糟馒头的制备方法 | |
| CN104664262A (zh) | 一种制酱组合物以及制酱方法 | |
| CN104531802A (zh) | 一种利用泡米水制备食用细菌纤维素的方法及其产品 | |
| CN104140310B (zh) | 一种工厂化栽培杏鲍菇的培养基 | |
| CN102210446B (zh) | 一种风味酱的加工方法 | |
| CN105725163A (zh) | 一种香菇菌黑蒜酱 | |
| CN105409579A (zh) | 双孢蘑菇的栽培辅料及其增产方法 | |
| CN102250985A (zh) | 细菌纤维素发酵培养基 | |
| CN105110985B (zh) | 一种蟹味菇培养料及制备方法 | |
| CN103392991B (zh) | 一种葡萄味营养馒头的制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |