CN104351759A - Production method of convenient flavor food containing pleurotus eryngii - Google Patents
Production method of convenient flavor food containing pleurotus eryngii Download PDFInfo
- Publication number
- CN104351759A CN104351759A CN201410544289.3A CN201410544289A CN104351759A CN 104351759 A CN104351759 A CN 104351759A CN 201410544289 A CN201410544289 A CN 201410544289A CN 104351759 A CN104351759 A CN 104351759A
- Authority
- CN
- China
- Prior art keywords
- pleurotus eryngii
- sterilization
- soup
- clear water
- production method
- 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
- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 28
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 15
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title abstract 5
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000007689 inspection Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 8
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 238000012009 microbiological test Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 229920000728 polyester Polymers 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 210000000697 sensory organ Anatomy 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 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 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 230000036039 immunity Effects 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 239000004519 grease Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 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
- 230000029087 digestion Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 2
- 229940001584 sodium metabisulfite Drugs 0.000 description 2
- 235000010262 sodium metabisulphite Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet 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
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
Abstract
The invention discloses a production method of convenient flavor food containing pleurotus eryngii, and belongs to the field of food processing. The production method is characterized by adopting raw material selection, pretreatment, hardening, bagging, soup preparation and sealing, sterilization, inspection and finished product production. The production method has the benefits that a product is delicious, tasty, crisp, smooth and aromatic in flavor, and has the fresh flavor of pleurotus eryngii; and the product is rich in nutrition, contains rich protein and vitamins, can enhance human immunity, has efficacy of intestines and stomach moistening, grease removal, blood pressure reduction, beautifying and anti-cancer performance, and has extremely high nutrition and health care value.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of local flavor pleurotus eryngii instant food.
Background technology
Pleurotus eryngii, has another name called pleurotus eryngii, is to develop that cultivation successfully integrates edible, medicinal, the Rare edible fungus new varieties of dietotherapy in recent years.Pleurotus eryngii bacterial context is plump, quality is tender and crisp, particularly stem dense structure, solid, milky white, can all eat, and stem is than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", there is happy almond flavor and the mouthfeel as abalone, be applicable to fresh-keeping, processing, firmly get liking of people.Pleurotus eryngii is nutritious, be rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, have anticancer, reducing blood lipid, the effect such as ease constipation stomach and beauty treatment to human body, be the high edible mushroom of a kind of healthy nutritive value.
Through related science checking, pleurotus eryngii has following effect: lipoid and reducing blood pressure of 1, dispelling: can soften and protect blood vessel, has the effect reducing blood fat and cholesterol in human body; 2, immunity is improved: protein maintains the most important nutrient of immunity function, for forming the Main Ingredients and Appearance of white blood cell and antibody; 3, help digestion: contribute to the secretion of hydrochloric acid in gastric juice and the digestion of food, be suitable for Therapeutic diet and stagnate disease.
Fresh pleurotus eryngii is not easily preserved, and for being processed into the comprehensive utilization that local flavor pleurotus eryngii instant food can realize pleurotus eryngii raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution pleurotus eryngii is not easily preserved, a kind of preparation method of local flavor pleurotus eryngii instant food is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for local flavor pleurotus eryngii instant food, is characterized in that: employing raw material selection → pretreatment → harden → pack → join soup sealing → sterilization → inspection → finished product, and concrete operation step is:
(1) raw material is selected: choose without the fresh pleurotus eryngii gone mouldy, mix without mud, soaking 40-50 minute, mushroom being cut into the strand of 1 ~ 2 centimetre, draining clear water for subsequent use with putting into clear water again after water cleaning;
(2) pretreatment: embathe 12 minutes with 0.01% sulfite solution, then rinse repeatedly with circulating water, wash away residual sulfite solution, then drop in 7% maltose solution boiled, precook 20 minutes, general double centner liquid of precooking adds 40 kilograms of fresh mushrooms, boils while stir, puts in circulating water cold rapidly after precooking by fresh mushroom;
(3) harden: cooled pleurotus eryngii to be immersed in 0.16% calcium chloride solution 40 minutes, after taking out, uses clear water rinsing;
(4) pack: select the complex pocket be composited by polyester, polyethylene, 270 grams every bag, note marshalling, cap is towards unanimously;
(5) join soup sealing: add 0.01% citric acid, 0.05% malic acid, 5% lemon extract and 5% sucrose after clear water boils and be made into soup stock, with soup 30 grams, use vacuum liquid packing machine for every bag, with soup, vacuumize and seal and complete simultaneously;
(6) sterilization: adopt pressure sterilization, back-pressure cools, sterilization temperature 130 DEG C, and time 5-7 minute, is cooled to 40 DEG C after sterilization step by step, is then put in indoor 12 days;
(7) check: carry out sense organ, microbiological Test to product, physical and chemical index measures, and meets standard, can pack and dispatch from the factory.
Beneficial effect: product of the present invention is tasty, clear and melodious smooth, aromatic flavour, has the fragrant fresh local flavor of pleurotus eryngii; This product is not only nutritious, and containing rich in protein and vitamin, can strengthen body immunity, also have ease constipation stomach, lipoid and reducing blood pressure of dispelling, anticancer effect of improving looks, and is the high food of a kind of healthy nutritive value.
Detailed description of the invention
Embodiment 1
:
A preparation method for local flavor pleurotus eryngii instant food, concrete operation step is:
(1) raw material is selected: choose without the fresh pleurotus eryngii gone mouldy, mix without mud, soaking 40-50 minute, mushroom being cut into the strand of 1 ~ 2 centimetre, draining clear water for subsequent use with putting into clear water again after water cleaning;
(2) pretreatment: embathe 10 minutes with 0.01% sodium metabisulfite solution, then rinse repeatedly with circulating water, wash away residual sodium metabisulfite solution, then drop in 8% salt solution boiled, precook 15 minutes, be as the criterion so that Gu Ti center is well-done, general double centner liquid of precooking adds 35 kilograms of fresh mushrooms, boil while stir, rapidly fresh mushroom is put in circulating water cold after precooking;
(3) harden: cooled pleurotus eryngii to be immersed in 0.5% calcium chloride solution 25 minutes, after taking out, uses clear water rinsing;
(4) pack: select the complex pocket be composited by polyester, polyethylene, 220 grams every bag, note marshalling, cap is towards unanimously;
(5) join soup sealing: add 0.04% citric acid, 0.02% malic acid, 2.5% sesame oil and 4% salt after clear water boils and be made into soup stock, with soup 80 grams, use vacuum liquid packing machine for every bag, with soup, vacuumize and seal and complete simultaneously;
(6) sterilization: adopt pressure sterilization, back-pressure cools, and sterilization temperature 145-150 DEG C, time 5-7 minute, be cooled to 50 DEG C after sterilization step by step, is then put in indoor 7 days;
(7) check: carry out sense organ, microbiological Test to product, physical and chemical index measures, and meets standard, can pack and dispatch from the factory.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A preparation method for local flavor pleurotus eryngii instant food, concrete operation step is:
(1) raw material is selected: choose without the fresh pleurotus eryngii gone mouldy, mix without mud, soaking 40-50 minute, mushroom being cut into the strand of 1 ~ 2 centimetre, draining clear water for subsequent use with putting into clear water again after water cleaning;
(2) pretreatment: embathe 4 minutes with 0.03% sulfite solution, then rinse repeatedly with circulating water, wash away residual sulfite solution, then drop in 6% salt solution boiled, precook 10 minutes, be as the criterion so that Gu Ti center is well-done, general double centner liquid of precooking adds 25 kilograms of fresh mushrooms, boil while stir, rapidly fresh mushroom is put in circulating water cold after precooking;
(3) harden: cooled pleurotus eryngii to be immersed in 0.25% calcium chloride solution 25 minutes, after taking out, uses clear water rinsing;
(4) pack: select the complex pocket be composited by polyester, polyethylene, 260 grams every bag, note marshalling, cap is towards unanimously;
(5) join soup sealing: add 0.03% citric acid, 0.04% malic acid, 2% sesame oil and 5% salt after clear water boils and be made into soup stock, with soup 40 grams, use vacuum liquid packing machine for every bag, with soup, vacuumize and seal and complete simultaneously;
(6) sterilization: adopt pressure sterilization, back-pressure cools, sterilization temperature 165 DEG C, time 40-50 second, is cooled to 45 DEG C step by step, is then put in indoor heat insulating 2 days after sterilization.
(7) check: carry out sense organ, microbiological Test to product, physical and chemical index measures, and meets standard, can pack and dispatch from the factory.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for local flavor pleurotus eryngii instant food, is characterized in that: employing raw material selection → pretreatment → harden → pack → join soup sealing → sterilization → inspection → finished product, and concrete operation step is:
(1) raw material is selected: choose without the fresh pleurotus eryngii gone mouldy, mix without mud, soaking 40-50 minute, mushroom being cut into the strand of 1 ~ 2 centimetre, draining clear water for subsequent use with putting into clear water again after water cleaning;
(2) pretreatment: embathe 12 minutes with 0.01% sulfite solution, then rinse repeatedly with circulating water, wash away residual sulfite solution, then drop in 7% maltose solution boiled, precook 20 minutes, general double centner liquid of precooking adds 40 kilograms of fresh mushrooms, boils while stir, puts in circulating water cold rapidly after precooking by fresh mushroom;
(3) harden: cooled pleurotus eryngii to be immersed in 0.16% calcium chloride solution 40 minutes, after taking out, uses clear water rinsing;
(4) pack: select the complex pocket be composited by polyester, polyethylene, 270 grams every bag, note marshalling, cap is towards unanimously;
(5) join soup sealing: add 0.01% citric acid, 0.05% malic acid, 5% lemon extract and 5% sucrose after clear water boils and be made into soup stock, with soup 30 grams, use vacuum liquid packing machine for every bag, with soup, vacuumize and seal and complete simultaneously;
(6) sterilization: adopt pressure sterilization, back-pressure cools, sterilization temperature 130 DEG C, and time 5-7 minute, is cooled to 40 DEG C after sterilization step by step, is then put in indoor 12 days;
(7) check: carry out sense organ, microbiological Test to product, physical and chemical index measures, and meets standard, can pack and dispatch from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410544289.3A CN104351759A (en) | 2014-10-15 | 2014-10-15 | Production method of convenient flavor food containing pleurotus eryngii |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410544289.3A CN104351759A (en) | 2014-10-15 | 2014-10-15 | Production method of convenient flavor food containing pleurotus eryngii |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351759A true CN104351759A (en) | 2015-02-18 |
Family
ID=52519150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410544289.3A Pending CN104351759A (en) | 2014-10-15 | 2014-10-15 | Production method of convenient flavor food containing pleurotus eryngii |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351759A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231377A (en) * | 2015-08-13 | 2016-01-13 | 浙江百兴食品有限公司 | Formula and making technology of pleurotus eryngii leisure foods |
| CN105325954A (en) * | 2015-10-30 | 2016-02-17 | 韩浩 | Making method of special preserved white gourds |
| CN107296262A (en) * | 2017-06-06 | 2017-10-27 | 安徽智联管理咨询有限公司 | A kind of preparation method of white fungus health tin |
-
2014
- 2014-10-15 CN CN201410544289.3A patent/CN104351759A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 刘建华 等主编: "《食用菌保鲜与加工实用新技术》", 31 January 2008 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231377A (en) * | 2015-08-13 | 2016-01-13 | 浙江百兴食品有限公司 | Formula and making technology of pleurotus eryngii leisure foods |
| CN105325954A (en) * | 2015-10-30 | 2016-02-17 | 韩浩 | Making method of special preserved white gourds |
| CN107296262A (en) * | 2017-06-06 | 2017-10-27 | 安徽智联管理咨询有限公司 | A kind of preparation method of white fungus health tin |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103828906A (en) | Method for processing grape can | |
| CN104351447A (en) | Making method of sugar cured pleurotus eryngii | |
| CN105410796A (en) | Making method of composite tender ginger pickles | |
| CN105285105A (en) | Hericium erinaceus and yellow peach yogurt processing method | |
| CN104351759A (en) | Production method of convenient flavor food containing pleurotus eryngii | |
| CN102461769A (en) | Preparation method of mulberry health care jam | |
| CN103181521A (en) | Instant millet and sea cucumber porridge and preparation method thereof | |
| CN104351745A (en) | Production method of Pleurotus eryngii pulp drink | |
| CN104397792A (en) | Making method for Pleurotus eryngii ginger juice beverage | |
| CN104705472A (en) | Processing method for preserved nutritional health-care pleurotus eryngii | |
| CN104996982A (en) | Oil-fried flavored pleurotus eryngii manufacturing method | |
| CN103734565A (en) | Health lychee sauce and making method for same | |
| CN105124113A (en) | Processing method of light sugar pleurotus eryngii | |
| CN106071014A (en) | A kind of processing method of sour-sweet Pleurotus eryngii preserve | |
| CN104757229A (en) | Processing technology for snowflake pleurotus eryngii stems | |
| CN104509841A (en) | Making method for sauted dried pleurotus eryngii with vinegar | |
| CN102090458A (en) | Tuckahoe tofu and preparation method thereof | |
| CN105767794A (en) | Hawthorn fruit-pear thick soup | |
| CN105614318A (en) | Dried potato dish and production method thereof | |
| CN104351324A (en) | Processing method of sugared canned hawthorn | |
| CN105011117A (en) | Manufacturing method for pleurotus eryngii can | |
| CN104207163B (en) | A kind of manufacture method of quick-freezing halogen ginned cotton | |
| CN103494161A (en) | Processing method of oyster mushroom soybean sauce | |
| CN104323162A (en) | Method for producing golden mushroom instant food | |
| CN105285640A (en) | Processing method of pleurotus eryngii health care beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into 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: 20150218 |