CN104286817A - Agrocybe cylindracea flavor seasoning oil and preparation method thereof - Google Patents
Agrocybe cylindracea flavor seasoning oil and preparation method thereof Download PDFInfo
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- CN104286817A CN104286817A CN201410625164.3A CN201410625164A CN104286817A CN 104286817 A CN104286817 A CN 104286817A CN 201410625164 A CN201410625164 A CN 201410625164A CN 104286817 A CN104286817 A CN 104286817A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 32
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 6
- 241000908270 Agrocybe cylindracea Species 0.000 title 1
- 239000003921 oil Substances 0.000 claims abstract description 29
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 241000222532 Agrocybe Species 0.000 claims description 39
- 235000019198 oils Nutrition 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 14
- 239000008158 vegetable oil Substances 0.000 claims description 14
- 240000008574 Capsicum frutescens Species 0.000 claims description 12
- 240000000467 Carum carvi Species 0.000 claims description 12
- 235000005747 Carum carvi Nutrition 0.000 claims description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 12
- 240000004760 Pimpinella anisum Species 0.000 claims description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 12
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 8
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 claims description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 238000013019 agitation Methods 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 244000045069 Agrocybe aegerita Species 0.000 abstract 7
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 8
- 230000008901 benefit Effects 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
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000008542 thermal sensitivity Effects 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
Abstract
The invention relates to agrocybe cylindracea flavor seasoning oil and a preparation method thereof. The agrocybe cylindracea flavor seasoning oil is prepared from the following raw materials in parts by weight: 60-80 parts of dried agrocybe cylindracea, 2-5 parts of fresh onion, 1-3 parts of dried ginger, 2-5 parts of illicium verum, 2-8 parts of fennel, 1-2 parts of pepper, 5-15 parts of coriander seed, 1-2 parts of Sichuan pepper, 1-3 parts of amomum tsaoko and 1-2 parts of bay leaf. The preparation method comprises the following steps of dicing and soaking the dried agrocybe cylindracea, and draining water off; powdering the other raw materials, uniformly mixing all the raw materials, adding the mixture into plant oil which is preheated until the temperature reaches 200 DEG C, and then maintaining the temperature at 60 DEG C for 12-18 hours; performing supercritical CO2 extraction to obtain the agrocybe cylindracea flavor seasoning oil. The taste of the prepared seasoning oil is intense, the agrocybe cylindracea flavor characteristics are obvious, the concentration of effective component is high, and the agrocybe cylindracea flavor seasoning oil is applicable to food industry and catering industry.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of agrocybe local flavor flavored oils and preparation method thereof.Particularly, the present invention relates to and a kind ofly use traditional handicraft and prepare a kind of method with the flavored oils of obvious agrocybe characteristic flavor on basis in conjunction with up-to-date supercritical carbon dioxide extraction method.
Background technology
Agrocybe is a kind of high protein, low fat, free of contamination, integrates the natural edible bacterium of nutrition, health care, dietotherapy.Through the agrocybe improved, cover tender handle crisp, the pure delicate fragrance of taste, excellent taste, can be cooked into various delicious food, and its nutritive value exceedes other general edible mushrooms, belongs to high-grade edible mushroom.Agrocybe delicious flavour, tender and crisp good to eat, but also there is certain health care.Traditional Chinese medicine is thought: agrocybe is put down, Gan Wen, nontoxic, the appetizing of benefit gas, there is effect of invigorating the spleen to arrest diarrhea, reduction cholesterol, replenishing vital essence to tonify kidney, raising body immunity, enhancing human body diseases prevention ability, normal food can play the effects such as anti-ageing, beauty treatment, is the ultimate food of hypertension, cardiovascular and obesity patient.
Traditional eating method mainly stew or Baoshang of agrocybe, this method processing procedure is loaded down with trivial details, is relatively applicable to family or catering industry use, is difficult to large-scale promotion in the food industry and uses.The present invention is by use traditional handicraft and in conjunction with up-to-date supercritical carbon dioxide extraction method, gained flavored oils combines the novel aroma of agrocybe and the unique oral sensations of spice, and constant product quality long shelf-life, be convenient to food industry use, be with a wide range of applications in essence and flavoring agent and various complex flavor product.
Summary of the invention
The object of this invention is to provide a kind of use traditional handicraft and prepare in conjunction with supercritical carbon dioxide extraction method a kind of there is flavored oils of the fresh fragrant characteristic flavor on basis of obvious agrocybe and preparation method thereof.
The technical solution used in the present invention is:
A kind of agrocybe local flavor flavored oils, described agrocybe local flavor flavored oils is made up of the raw material comprising following parts by weight: dry agrocybe 60-80 part, fresh green onion 2-5 part, rhizoma zingiberis 1-3 part, Chinese anise 2-5 part, fennel seeds 2-8 part, capsicum 1-2 part, caraway seeds 5-15 part, Chinese prickly ash 1-2 part, tsaoko 1-3 part, spiceleaf 1-2 part; After being diced by dry agrocybe, bubble is sent out, and drains away the water; Other raw materials are broken into powder, after all raw materials are mixed, join in the vegetable oil being heated to 200 DEG C in advance, be then incubated 12 ~ 18 hours under 60 DEG C of conditions; And then through supercritical carbon dioxide extracting, i.e. this agrocybe local flavor flavored oils obtained.
Present invention also offers the preparation method of above-mentioned agrocybe local flavor flavored oils, comprise following steps:
A. Feedstock treating: the mushroom fourth dry agrocybe being cut into 4-8mm, then after 70 DEG C of warm water bubbles send out 4 hours, drains away the water; Fresh green onion, rhizoma zingiberis, Chinese anise, fennel seeds, capsicum, caraway seeds, Chinese prickly ash, tsaoko, spiceleaf is for subsequent use after being broken into 30 order meal;
B. agrocybe fourth good for pretreatment, fresh green onion, rhizoma zingiberis, Chinese anise, fennel seeds, capsicum, caraway seeds, Chinese prickly ash, tsaoko, spiceleaf are mixed, obtain mixing toppings;
C. vegetable oil process: vegetable oil is heated to 200 DEG C in advance, pours step b gained mixing toppings into, and Keep agitation, until mixing of materials is even, is then incubated 12 ~ 18 hours under 60 DEG C of conditions;
D. supercritical extract: step c gained mixture is added in the extraction kettle of supercritical carbon dioxide extraction device, closed-system, adjustment supercritical extraction reactor pressure is 15 ~ 20Mpa, temperature is 50 DEG C ~ 60 DEG C; Circulation is extracted and disengaging time is 8 ~ 12h, collects the product of releasing in separating still, is agrocybe local flavor flavored oils.
Preferably, described vegetable oil is one or more the mixture in sunflower oil, soybean oil, rapeseed oil or peanut oil;
Preferably, the addition of described vegetable oil is: dry agrocybe, fresh green onion, rhizoma zingiberis, Chinese anise, fennel seeds, capsicum, caraway seeds, Chinese prickly ash, tsaoko and spiceleaf add the 3-4 of quality summation doubly.
The beneficial effect that the present invention has:
Supercritical carbon dioxide extracts relative traditional solvent extraction method, better can protect the volatility in raw material and thermal sensitivity active ingredient, and effective component extraction rate is higher.The oil immersion method that this combine with technique is traditional and up-to-date supercritical carbon dioxide extraction process, make full use of the advantage of two kinds of extracting methods.Gained flavored oils mouthfeel is strong, and flavor characteristic is obvious, and utilization rate of active components is high, and it is simple to operate, be applicable to suitability for industrialized production, flavored oils's product with fresh Flavor specific to agrocybe can be obtained, be with a wide range of applications in high-grade food and drink and various complex flavor product.
Detailed description of the invention
The present invention will be further described by the following examples, but do not limit protection scope of the present invention.
Embodiment 1:
A preparation method for agrocybe local flavor flavored oils, comprises following steps:
Feedstock treating: agrocybe 600g is cut into the mushroom fourth of 4mm through high speed dicer, then after 70 DEG C of warm water bubbles send out 4 hours, drains away the water; For subsequent use after being broken into 30 order meal after fresh green onion 50g, rhizoma zingiberis 20g, Chinese anise 50g, fennel seeds 80g, capsicum 10g, caraway seeds 150g, Chinese prickly ash 10g, tsaoko 20g and spiceleaf 10g being mixed; Mushroom fourth good for pretreatment, fresh green onion, rhizoma zingiberis, Chinese anise, fennel seeds, capsicum, caraway seeds, Chinese prickly ash, tsaoko, spiceleaf are mixed, obtains mixing toppings;
Vegetable oil process: get rapeseed oil 3Kg and be heated to 200 DEG C in advance, pours above-mentioned gained mixing toppings into, stirs continuously and healthily until mixing of materials is even, is incubated 12 hours under 60 DEG C of conditions;
Supercritical extract: the mixture of above-mentioned gained mixed material powder and vegetable oil adds in the extraction kettle of supercritical carbon dioxide extraction device, closed-system, adjustment supercritical extraction reactor pressure is 15Mpa, temperature is 60 DEG C; Circulation is extracted and disengaging time is 8h, collects the product of releasing in separating still, obtains agrocybe local flavor flavored oils and be about 3Kg.
Embodiment 2:
A preparation method for agrocybe local flavor flavored oils, comprises following steps:
Feedstock treating: agrocybe 80g is cut into the mushroom fourth of 8mm through high speed dicer, then after 70 DEG C of warm water bubbles send out 4 hours, drains away the water; For subsequent use after being broken into 30 order meal after fresh green onion 2g, rhizoma zingiberis 2g, Chinese anise 2g, fennel seeds 3g, capsicum 1g, caraway seeds 5g, Chinese prickly ash 2g, tsaoko 2g and spiceleaf 1g being mixed; Mushroom fourth good for pretreatment, fresh green onion, rhizoma zingiberis, Chinese anise, fennel seeds, capsicum, caraway seeds, Chinese prickly ash, tsaoko, spiceleaf are mixed, obtains mixing toppings;
Vegetable oil process: the equal proportion miscella 400g getting sunflower oil and soybean oil is heated to 200 DEG C in advance, pours above-mentioned gained mixing toppings into, stirs continuously and healthily until mixing of materials is even, is incubated 18 hours under 60 DEG C of conditions;
Supercritical extract: the mixture of above-mentioned gained mixed material powder and vegetable oil adds in the extraction kettle of supercritical carbon dioxide extraction device, closed-system, adjustment supercritical extraction reactor pressure is 20Mpa, temperature is 50 DEG C; Circulation is extracted and disengaging time is 12h, collects the product of releasing in separating still, obtains agrocybe local flavor flavored oils and be about 420g.
The above is only preferred embodiment of the present invention, not does any pro forma restriction to technical scheme of the present invention.Every above embodiment is done according to technical spirit of the present invention any simple modification, equivalent variations and modification, all still belong in the scope of technical scheme of the present invention.
Claims (4)
1. an agrocybe local flavor flavored oils, is characterized in that: described agrocybe local flavor flavored oils is made up of the raw material comprising following parts by weight: dry agrocybe 60-80 part, fresh green onion 2-5 part, rhizoma zingiberis 1-3 part, Chinese anise 2-5 part, fennel seeds 2-8 part, capsicum 1-2 part, caraway seeds 5-15 part, Chinese prickly ash 1-2 part, tsaoko 1-3 part, spiceleaf 1-2 part; After being diced by dry agrocybe, bubble is sent out, and drains away the water; Other raw materials are broken into powder, after all raw materials are mixed, join in the vegetable oil being heated to 200 DEG C in advance, be then incubated 12 ~ 18 hours under 60 DEG C of conditions; And then through supercritical carbon dioxide extracting, i.e. this agrocybe local flavor flavored oils obtained.
2. the preparation method of agrocybe local flavor flavored oils described in claim 1, is characterized in that: comprise following steps:
A. Feedstock treating: the mushroom fourth dry agrocybe being cut into 4-8mm, then after 70 DEG C of warm water bubbles send out 4 hours, drains away the water; Fresh green onion, rhizoma zingiberis, Chinese anise, fennel seeds, capsicum, caraway seeds, Chinese prickly ash, tsaoko, spiceleaf is for subsequent use after being broken into 30 order meal;
B. agrocybe fourth good for pretreatment, fresh green onion, rhizoma zingiberis, Chinese anise, fennel seeds, capsicum, caraway seeds, Chinese prickly ash, tsaoko, spiceleaf are mixed, obtain mixing toppings;
C. vegetable oil process: vegetable oil is heated to 200 DEG C in advance, pours step b gained mixing toppings into, and Keep agitation, until mixing of materials is even, is then incubated 12 ~ 18 hours under 60 DEG C of conditions;
D. supercritical extract: step c gained mixture is added in the extraction kettle of supercritical carbon dioxide extraction device, closed-system, adjustment supercritical extraction reactor pressure is 15 ~ 20Mpa, temperature is 50 DEG C ~ 60 DEG C; Circulation is extracted and disengaging time is 8 ~ 12h, collects the product of releasing in separating still, is agrocybe local flavor flavored oils.
3. the preparation method of agrocybe local flavor flavored oils according to claim 2, is characterized in that: described vegetable oil is one or more the mixture in sunflower oil, soybean oil, rapeseed oil or peanut oil.
4. the preparation method of agrocybe local flavor flavored oils according to Claims 2 or 3, is characterized in that: the addition of described vegetable oil is: dry agrocybe, fresh green onion, rhizoma zingiberis, Chinese anise, fennel seeds, capsicum, caraway seeds, Chinese prickly ash, tsaoko and spiceleaf add the 3-4 of quality summation doubly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410625164.3A CN104286817A (en) | 2014-11-07 | 2014-11-07 | Agrocybe cylindracea flavor seasoning oil and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410625164.3A CN104286817A (en) | 2014-11-07 | 2014-11-07 | Agrocybe cylindracea flavor seasoning oil and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286817A true CN104286817A (en) | 2015-01-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410625164.3A Pending CN104286817A (en) | 2014-11-07 | 2014-11-07 | Agrocybe cylindracea flavor seasoning oil and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104286817A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109362898A (en) * | 2018-12-28 | 2019-02-22 | 大连工业大学 | A kind of preparation method of mushroom flavored oils |
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|---|---|---|---|---|
| CN101664074A (en) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | Savoury zanthoxylum fruit essential oil with high concentration and preparation method thereof |
| CN103549037A (en) * | 2013-11-01 | 2014-02-05 | 山东三星玉米产业科技有限公司 | Flavored corn oil as well as preparation method thereof |
| CN103749743A (en) * | 2013-10-12 | 2014-04-30 | 晨光生物科技集团股份有限公司 | Spicy flavor seasoning oil and preparation method thereof |
| CN103937410A (en) * | 2014-04-28 | 2014-07-23 | 天津市春晖生物科技有限公司 | Amomum tsao-ko oil resin and preparation method thereof |
| CN103976039A (en) * | 2014-05-29 | 2014-08-13 | 天津春发生物科技集团有限公司 | Preparation method of spicy seasoning oil with amomum tsao-ko flavor |
-
2014
- 2014-11-07 CN CN201410625164.3A patent/CN104286817A/en active Pending
Patent Citations (5)
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| CN101664074A (en) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | Savoury zanthoxylum fruit essential oil with high concentration and preparation method thereof |
| CN103749743A (en) * | 2013-10-12 | 2014-04-30 | 晨光生物科技集团股份有限公司 | Spicy flavor seasoning oil and preparation method thereof |
| CN103549037A (en) * | 2013-11-01 | 2014-02-05 | 山东三星玉米产业科技有限公司 | Flavored corn oil as well as preparation method thereof |
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Non-Patent Citations (1)
| Title |
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| 杨月明 等: "《茶树菇栽培技术》", 31 August 2001, 金盾出版社 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109362898A (en) * | 2018-12-28 | 2019-02-22 | 大连工业大学 | A kind of preparation method of mushroom flavored oils |
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