CN104543887A - Dish of mushroom and shredded bamboo shoots with chilli sauce and preparation method thereof - Google Patents
Dish of mushroom and shredded bamboo shoots with chilli sauce and preparation method thereof Download PDFInfo
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- CN104543887A CN104543887A CN201510002253.7A CN201510002253A CN104543887A CN 104543887 A CN104543887 A CN 104543887A CN 201510002253 A CN201510002253 A CN 201510002253A CN 104543887 A CN104543887 A CN 104543887A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 21
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 19
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 19
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 19
- 239000011425 bamboo Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000082204 Phyllostachys viridis Species 0.000 title claims abstract 8
- 240000004160 Capsicum annuum Species 0.000 title claims description 16
- 239000000463 material Substances 0.000 claims abstract description 28
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000266186 Aletris Species 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 7
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000008164 mustard oil Substances 0.000 claims abstract description 4
- 235000012015 potatoes Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 9
- 240000006108 Allium ampeloprasum Species 0.000 claims description 9
- 240000009164 Petroselinum crispum Species 0.000 claims description 9
- 235000002770 Petroselinum crispum Nutrition 0.000 claims description 9
- 238000007599 discharging Methods 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 6
- 208000006558 Dental Calculus Diseases 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- 241000270666 Testudines Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000021222 fish soup Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000013505 freshwater Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 3
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract 1
- 241000252228 Ctenopharyngodon Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 244000201389 Panicum palmifolium Species 0.000 abstract 1
- 235000007711 Panicum palmifolium Nutrition 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 11
- 239000000203 mixture Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a dish of mushroom and shredded bamboo shoots with chilli sauce and a preparation method thereof. The dish is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of mushrooms, 90-100 parts of bamboo shoots, 40-45 parts of rod chillies, 8-10 parts of grass carps, 4-5 parts of distillers' grains, 25-30 parts of tea leaves, 40-45 parts of oatmeals, 35-40 parts of potatoes, 35-40 parts of sweet sauce, 15-20 parts of ham, 20-22 parts of peanuts, 3-4 parts of corn stigma, 2-3 parts of radix salviae miltiorrhizae, 2-3 parts of dendranthema morifolium, 2-3 parts of cassia seeds, 1-2 parts of hawthorn leaves, 2-3 parts of setaria palmifolia, 1-2 parts of downy aletris, 30-35 parts of salt, 13-15 parts of soybean sauce, 8-9 parts of mustard oil and 7-8 parts of nutritional additives. The dish of mushroom and shredded bamboo shoots with chilli sauce is spicy, refreshing and full of tea flavor, and can increase appetite; the mushrooms are used as main raw materials, contain a plurality of enzymes and amino acids, and have the function of lowering blood pressure through the combination with a plurality of medicinal materials such as the corn stigma; the dish is suitable for patients with hypertension patients.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of mushroom bamboo shoot silk chilli sauce vegetable and preparation method thereof.
Background technology
The development of food industry directly affects the nutrient health level of the people, and along with the quickening of modern urbanization paces, inferior health problem becomes increasingly conspicuous.Long-term taking medicine does not only have desirable curative effect, and health also can be made impaired further.Therefore, how to reach by diet the attention that health care effect causes people day by day.And pickles have long history in China, be subject to people because of the local flavor of its uniqueness and like, but its large multi-nutrient is single, do not have a health-care efficacy, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of mushroom bamboo shoot silk chilli sauce vegetable and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of mushroom bamboo shoot silk chilli sauce vegetable, is characterized in that being made up of the raw material of following weight portion:
Mushroom 100-110, bamboo shoot silk 90-100, rod chilli 40-45, grass carp 8-10, vinasse 4-5, tealeaves 25-30, oatmeal 40-45, potato 35-40, sweet fermented flour sauce 35-40, meat of ham 15-20, shelled peanut 20-22, corn stigma 3-4, red sage root 2-3, chrysanthemum 2-3, cassia seed 2-3, leaves of Hawthorn 1-2, Herba Setariae palmifoliae 2-3, khas aletris herb 1-2, salt 30-35, soy sauce 13-15, mustard oil 8-9, nourishing additive agent 7-8;
Described nourishing additive agent is made up of the raw material of following weight portion: leek 10-11, Sheep's-parsley 15-20, fresh-water turtle shell are appropriate, cassava 15-18;
Preparation method is: leek, Sheep's-parsley are layered in fresh-water turtle shell by (1), and water proof big fire is steamed after 15-20 minute and leek, Sheep's-parsley taken out, and send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(2) sent in baking box by cassava and bake rear discharging, peeling, gained material breaks into mud, and pulverize after drying, then mixes with step (1) gained material, to obtain final product.
The preparation method of described mushroom bamboo shoot silk chilli sauce vegetable, is characterized in that comprising the following steps:
(1) corn stigma, the red sage root, chrysanthemum, cassia seed, leaves of Hawthorn, Herba Setariae palmifoliae, khas aletris herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) grass carp is added the 4-5 little fire of water doubly to boil, collecting by filtration filtrate, obtains fish soup; Vinasse are soaked 4-5 hour, filter cleaner with soy sauce sealing, and big fire is boiled, and gained filtrate and fish soup merge;
(3) mushroom, bamboo shoot silk, rod chilli, salt mixing are mixed thoroughly, send in jar, then spread tealeaves, pour step (1), (2) gained material into, opened by jar after sealed pickling 4-5 days, removed by tealeaves, gained material dries for subsequent use;
(4) by peeling potatoes, add 3-4 water making beating doubly, in gained slurries, add oatmeal, little fire is endured thick, and gained material and sweet fermented flour sauce mix, and obtain tartar sauce; Step (3) gained material is added and is mixed into cylinder with tartar sauce, sealing, discharging after sauce 5-7 days;
(5) meat of ham is diced, mix with shelled peanut and send into oil cauldron, big fire frying was pulled out after 3-4 minute, and gained material mixes with (4) gained material and leftover materials to be mixed thoroughly, to obtain final product.
Herba Setariae palmifoliae in the present invention is the herb of grass Herba Setariae palmifoliae, and khas aletris herb is the herb of liliaceous plant Honoka alertris spicata.
Beneficial effect of the present invention is:
Pickles of the present invention are fragrant peppery tasty and refreshing, and tea perfume (or spice) overflows, and can improve a poor appetite, and the present invention adopts mushroom as primary raw material, wherein containing multiple enzyme and amino acid, coordinate with the multiple Chinese herbal medicine such as the corn stigma added in the present invention the effect can playing step-down, be suitable for edible for patients with elevated blood pressure.
Detailed description of the invention
A kind of mushroom bamboo shoot silk chilli sauce vegetable, is characterized in that being made up of the raw material of following weight portion (kilogram):
Mushroom 100, bamboo shoot silk 90, rod chilli 40, grass carp 8, vinasse 4, tealeaves 25, oatmeal 40, potato 35, sweet fermented flour sauce 35, meat of ham 15, shelled peanut 20, corn stigma 3, the red sage root 2, chrysanthemum 2, cassia seed 2, leaves of Hawthorn 1, Herba Setariae palmifoliae 2, khas aletris herb 1, salt 30, soy sauce 13, mustard oil 8, nourishing additive agent 7;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): leek 10, Sheep's-parsley 15, fresh-water turtle shell are appropriate, cassava 15;
Preparation method is: leek, Sheep's-parsley are layered in fresh-water turtle shell by (1), and water proof big fire is steamed after 15-20 minute and leek, Sheep's-parsley taken out, and send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(2) sent in baking box by cassava and bake rear discharging, peeling, gained material breaks into mud, and pulverize after drying, then mixes with step (1) gained material, to obtain final product.
The preparation method of described mushroom bamboo shoot silk chilli sauce vegetable, comprises the following steps:
(1) corn stigma, the red sage root, chrysanthemum, cassia seed, leaves of Hawthorn, Herba Setariae palmifoliae, khas aletris herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) grass carp is added the 4-5 little fire of water doubly to boil, collecting by filtration filtrate, obtains fish soup; Vinasse are soaked 4-5 hour, filter cleaner with soy sauce sealing, and big fire is boiled, and gained filtrate and fish soup merge;
(3) mushroom, bamboo shoot silk, rod chilli, salt mixing are mixed thoroughly, send in jar, then spread tealeaves, pour step (1), (2) gained material into, opened by jar after sealed pickling 4-5 days, removed by tealeaves, gained material dries for subsequent use;
(4) by peeling potatoes, add 3-4 water making beating doubly, in gained slurries, add oatmeal, little fire is endured thick, and gained material and sweet fermented flour sauce mix, and obtain tartar sauce; Step (3) gained material is added and is mixed into cylinder with tartar sauce, sealing, discharging after sauce 5-7 days;
(5) meat of ham is diced, mix with shelled peanut and send into oil cauldron, big fire frying was pulled out after 3-4 minute, and gained material mixes with (4) gained material and leftover materials to be mixed thoroughly, to obtain final product.
Claims (2)
1. a mushroom bamboo shoot silk chilli sauce vegetable, is characterized in that being made up of the raw material of following weight portion:
Mushroom 100-110, bamboo shoot silk 90-100, rod chilli 40-45, grass carp 8-10, vinasse 4-5, tealeaves 25-30, oatmeal 40-45, potato 35-40, sweet fermented flour sauce 35-40, meat of ham 15-20, shelled peanut 20-22, corn stigma 3-4, red sage root 2-3, chrysanthemum 2-3, cassia seed 2-3, leaves of Hawthorn 1-2, Herba Setariae palmifoliae 2-3, khas aletris herb 1-2, salt 30-35, soy sauce 13-15, mustard oil 8-9, nourishing additive agent 7-8;
Described nourishing additive agent is made up of the raw material of following weight portion: leek 10-11, Sheep's-parsley 15-20, fresh-water turtle shell are appropriate, cassava 15-18;
Preparation method is: leek, Sheep's-parsley are layered in fresh-water turtle shell by (1), and water proof big fire is steamed after 15-20 minute and leek, Sheep's-parsley taken out, and send into baking oven, discharging when water content is down to 7-8%, pulverizes;
(2) sent in baking box by cassava and bake rear discharging, peeling, gained material breaks into mud, and pulverize after drying, then mixes with step (1) gained material, to obtain final product.
2. the preparation method of mushroom bamboo shoot silk chilli sauce vegetable according to claim 1, is characterized in that comprising the following steps:
(1) corn stigma, the red sage root, chrysanthemum, cassia seed, leaves of Hawthorn, Herba Setariae palmifoliae, khas aletris herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) grass carp is added the 4-5 little fire of water doubly to boil, collecting by filtration filtrate, obtains fish soup; Vinasse are soaked 4-5 hour, filter cleaner with soy sauce sealing, and big fire is boiled, and gained filtrate and fish soup merge;
(3) mushroom, bamboo shoot silk, rod chilli, salt mixing are mixed thoroughly, send in jar, then spread tealeaves, pour step (1), (2) gained material into, opened by jar after sealed pickling 4-5 days, removed by tealeaves, gained material dries for subsequent use;
(4) by peeling potatoes, add 3-4 water making beating doubly, in gained slurries, add oatmeal, little fire is endured thick, and gained material and sweet fermented flour sauce mix, and obtain tartar sauce; Step (3) gained material is added and is mixed into cylinder with tartar sauce, sealing, discharging after sauce 5-7 days;
(5) meat of ham is diced, mix with shelled peanut and send into oil cauldron, big fire frying was pulled out after 3-4 minute, and gained material mixes with (4) gained material and leftover materials to be mixed thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510002253.7A CN104543887A (en) | 2015-01-05 | 2015-01-05 | Dish of mushroom and shredded bamboo shoots with chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510002253.7A CN104543887A (en) | 2015-01-05 | 2015-01-05 | Dish of mushroom and shredded bamboo shoots with chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543887A true CN104543887A (en) | 2015-04-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510002253.7A Pending CN104543887A (en) | 2015-01-05 | 2015-01-05 | Dish of mushroom and shredded bamboo shoots with chilli sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543887A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053989A (en) * | 2015-08-14 | 2015-11-18 | 王中兰 | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
| CN103621948A (en) * | 2013-10-25 | 2014-03-12 | 周洪林 | Nutritional lentinula edodes pickled vegetables and preparation method thereof |
| CN103621949A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Purple cabbage fresh-and-tender pickles and preparation method thereof |
| CN104222922A (en) * | 2014-08-28 | 2014-12-24 | 湖北岭上人家生态食品有限公司 | Spicy pickles with beef and fermented soybean and preparation method thereof |
-
2015
- 2015-01-05 CN CN201510002253.7A patent/CN104543887A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
| CN103621948A (en) * | 2013-10-25 | 2014-03-12 | 周洪林 | Nutritional lentinula edodes pickled vegetables and preparation method thereof |
| CN103621949A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Purple cabbage fresh-and-tender pickles and preparation method thereof |
| CN104222922A (en) * | 2014-08-28 | 2014-12-24 | 湖北岭上人家生态食品有限公司 | Spicy pickles with beef and fermented soybean and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053989A (en) * | 2015-08-14 | 2015-11-18 | 王中兰 | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |
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| RJ01 | Rejection of invention patent application after publication |