CN105146530A - Incensed pericarp spicy mushroom stem floss and preparation method thereof - Google Patents
Incensed pericarp spicy mushroom stem floss and preparation method thereof Download PDFInfo
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- CN105146530A CN105146530A CN201510385412.6A CN201510385412A CN105146530A CN 105146530 A CN105146530 A CN 105146530A CN 201510385412 A CN201510385412 A CN 201510385412A CN 105146530 A CN105146530 A CN 105146530A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000628997 Flos Species 0.000 title abstract 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 21
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 21
- 241000018646 Pinus brutia Species 0.000 claims abstract description 21
- 244000291564 Allium cepa Species 0.000 claims abstract description 10
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000018417 cysteine Nutrition 0.000 claims abstract description 10
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 239000000835 fiber Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 7
- 241001302809 Schoenoplectus triqueter Species 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000234295 Musa Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 206010000496 acne Diseases 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 244000170916 Paeonia officinalis Species 0.000 claims 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 abstract description 50
- 230000036541 health Effects 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 240000000599 Lentinula edodes Species 0.000 abstract 3
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 3
- 240000002853 Nelumbo nucifera Species 0.000 abstract 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 2
- 244000236658 Paeonia lactiflora Species 0.000 abstract 2
- 235000008598 Paeonia lactiflora Nutrition 0.000 abstract 2
- 241000202758 Scirpus Species 0.000 abstract 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000019256 formaldehyde Nutrition 0.000 description 16
- 241000736199 Paeonia Species 0.000 description 5
- 210000002686 mushroom body Anatomy 0.000 description 4
- 230000012010 growth Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000003698 anagen phase Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002699 waste material Substances 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
- 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
- 229920001491 Lentinan Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing 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
- 239000000779 smoke Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- -1 triterpene compound Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses an incensed pericarp spicy mushroom stem floss, which is prepared from the following raw materials by weight part: 50-65 of lentinus edodes stem, 7-9 of soybean milk, 10-20 of broad bean sauce, 6-7 of banana peel, 4-5 of diced green onion and ginger, 5-6 of dried chili, 2-2.3 of lotus stamen, 1.9-2.2 of Scirpus triangulatus root, 1.8-2.4 of Paeonia lactiflora, and proper amounts of cellulase, protease, a 30%-35% sugar solution, a 0.02%-0.03% cysteine solution, refined salt, monosodium glutamate, and pine needles. The mushroom stem floss prepared by the invention adopts pine needle fumigating to increase aroma, is fragrant and pure, has long aftertaste, good taste and quality, and maximumly reserves the nutritional components of lentinus edodes stem. Also, the formaldehyde component in the lentinus edodes stem is removed by cysteine solution treatment. Lotus stamen, Scirpus triangulatus root, Paeonia lactiflora and other Chinese herbal medicines are also added in the invention, and endow the mushroom stem floss with the health care functions of clearing away heart fire and tonifying kidney.
Description
Technical field
The present invention relates to a kind of health care mushroom handle pine, particularly relate to fragrant peppery mushroom handle pine of a kind of stacte pericarp and preparation method thereof.
Background technology
Mushroom is one of famous edible mushroom of China, and its composition has lentinan, eritadenine, nucleotides, vitamin, triterpene compound, multiple proteins and amino acid, several mineral materials and dietary fiber etc.Mushroom is nutritious, delicious flavour, at the title have mountain delicacy among the people, and has good health care.At present, what mushroom product mainly utilized is mushroom lid, and mushroom stems is the accessory substance after mushroom processing, accounts for 25% of fructification.Mushroom stems nutritional labeling is close with mushroom lid, be rich in the trace elements such as VB1, VB2, iron, potassium, and protein content is also higher than vegetables and grain, but because mushroom stems crude fiber content is more, organize comparatively hard, edible quality is not good, therefore give it up, cause larger waste. more
A certain amount of formaldehyde of mushroom fruiting body self-assembling formation in growth and development process.Mushroom content of formaldehyde in its mushroom body of different growth and development stages is different.The research such as Lin Shuqian finds, in the cultural hypha stage, the content of formaldehyde is lower, is only 29.9mg/kg; Along with former base is formed to fructification maturation, mushroom body content of formaldehyde is in increasing progressively, and in fresh mushroom body of gathering the same day, content of formaldehyde is for the highest, reaches 762.8mg/kg.Huang Ju etc. are according to the wire drawing situation of mushroom mushroom lid mycelia, mushroom is divided into 5 growth phases from former base to complete parachute-opening, and the content of formaldehyde in Different growth phases mushroom is measured, result show mushroom endogenous formaldehyde along with mushroom ripe gradually and significantly increase, content rises to 17.95mg/kg from 1.46mg/kg.Ke Leqin also finds, in the culture medium that mushroom is initial, the content of formaldehyde is only 3.38mg/kg, and reaches 20.45mg/kg at its content of fructification stage.Also have research to think, the remarkable increase from mycelia period of mushroom growth stage endogenous formaldehyde content, substantially reach stable to half parachute-opening mushroom stage, the mushroom endogenous formaldehyde content of standard-sized sheet umbrella phase is 6.51mg/kg.Have scholar to point out, after fruiting, 14d fructification is ripe, and in mushroom body, formaldehyde reaches maximum 15.67mg/kg.Although its numerical value of result of these experiments is from 6.51mg/kg to 762.8mg/kg, difference decades of times even hundreds of times, the rule of its reflection is consistent, and namely mushroom is in mycelia, former base, fructification to stages such as parachute-openings, and its content of formaldehyde changes from low to high.
This illustrates that formaldehyde is mushroom physiological metabolism product, and along with international standard requires more and more higher to methanal content in mushroom, this earth effect to the utmost is to the export abroad trade of China's mushroom and fabricated product thereof.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide fragrant peppery mushroom handle pine of a kind of stacte pericarp and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant peppery mushroom handle pine of stacte pericarp, be made up of the raw material of following weight portion:
Mushroom stems 50-65, soya-bean milk 7-9, broad bean paste 10-20, banana skin 6-7, mushed scallion ginger 4-5, chilli 5-6, stamen nelumbini 2-2.3, triangular bulrush root 1.9-2.2, Chinese herbaceous peony 1.8-2.4, the liquid glucose of cellulase, protease, 30%-35%, the cysteine solution of 0.02%-0.03%, refined salt, monosodium glutamate, pine needle are appropriate;
The preparation method of the fragrant peppery mushroom handle pine of described a kind of stacte pericarp, is characterized in that comprising the following steps:
(1) stamen nelumbini, triangular bulrush root, Chinese herbaceous peony mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction;
(2) mushroom stems choosing is without blackhead really up to the mark, at room temperature use concoction and appropriate cysteine solution submergence without insect pest, soaks 10-12h, cleans and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(3) strip mushroom stems is placed in pot to mix the mixing of upper broad bean paste and to stir-fry 2-3 minute, takes out and cool into dish; Banana skin is cleaned and is drained, and converts soya-bean milk mixing and is placed in mixer and stirs into pasty state; The mixing of mushed scallion ginger, chilli is minced, stand-by;
(4) cooled mushroom handle is poured into put into cylinder by the method for one deck mushroom handle one deck capsicum mushed scallion ginger, and be blended into appropriate salt solution and liquid glucose, multi-salting 3-4 days;
(5) get appropriate warm water, add cellulase and the protease of quality 1%-2%, join to obtain enzyme solutions, pickled good mushroom handle is taken out and drains, then immerse in enzyme solutions, enzymolysis 8-10 hour; Mushroom handle after enzymolysis is stuck with paste with step (3) gained banana skin and mixes, put into squeezer to squeeze, after squeezing, the moisture of mushroom handle is at about 50%-60%, is then sent in pulverizer by mushroom handle and pulverizes 5-6 second, pulverizing mushroom handle fiber is out made to be cotton-shaped, loose and evenly;
(6) material after process is put into drip pan, spreading thickness is 2-4 centimetre; Just start 18-20 minute, temperature can be transferred to 110-120 DEG C, then drop to 75-80 DEG C and keep 2-3 hour, centre is stirred 1-2 time; When drying to about moisture 18%-20%, baking oven can be gone out;
(7) material handled well being mixed each material of upper residue is placed on wire netting, off the netly lights pine needle, and material is evenly smoked 10-12 minute, and centre is stirred 2-3 time, and last cooling packing finished product, to obtain final product.
Advantage of the present invention is:
The present invention fully utilizes mushroom waste resource, improves its economic worth; Because mushroom handle tenacity of fibre is high, adopt enzymatic isolation method by its tenderization, taste quality is got a promotion; Finally making mushroom handle pine adopts pine needle to smoke flavouring, and step is novel, is worthy to be popularized;
The present invention removes the formaldehyde in mushroom stems through cysteine solution process, principle is that cysteine can produce a kind of material more stable to heat with the reaction of formaldehyde, thus reduces the content of formaldehyde in mushroom stems, makes to meet international standards;
Mushroom handle that the present invention obtains pine fragrance is pure, long times of aftertaste, and taste quality is good, has at utmost saved the nutritional labeling of mushroom stems from damage, and by the interpolation of the food materials such as stamen nelumbini, triangular bulrush root, Chinese herbaceous peony, imparts the present invention and to clear away heart-fire the health care of kidney-nourishing.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
The fragrant peppery mushroom handle pine of stacte pericarp, be made up of the raw material of following weight portion (jin):
Mushroom stems 65, soya-bean milk 9, broad bean paste 20, banana skin 7, mushed scallion ginger 5, chilli 5, stamen nelumbini 2.3, triangular bulrush root 2.2, Chinese herbaceous peony 2.4, cellulase, protease, 35% liquid glucose, 0.03% cysteine solution, refined salt, monosodium glutamate, pine needle appropriate;
The preparation method of the fragrant peppery mushroom handle pine of described a kind of stacte pericarp, is characterized in that comprising the following steps:
(1) stamen nelumbini, triangular bulrush root, Chinese herbaceous peony mixing are concentrated with after the flooding of 5 times amount, filter obtains concoction;
(2) mushroom stems choosing is without blackhead really up to the mark, at room temperature use concoction and appropriate cysteine solution submergence without insect pest, soaks 12h, cleans and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(3) strip mushroom stems is placed in pot mix upper broad bean paste mixing stir-fry 3 minutes, take out and cool into dish; Banana skin is cleaned and is drained, and converts soya-bean milk mixing and is placed in mixer and stirs into pasty state; The mixing of mushed scallion ginger, chilli is minced, stand-by;
(4) cooled mushroom handle is poured into put into cylinder by the method for one deck mushroom handle one deck capsicum mushed scallion ginger, and be blended into appropriate salt solution and liquid glucose, multi-salting 4 days;
(5) get appropriate warm water, add cellulase and the protease of quality 2%, join to obtain enzyme solutions, pickled good mushroom handle is taken out and drains, then immerse in enzyme solutions, enzymolysis 10 hours; Stuck with paste with step (3) gained banana skin by mushroom handle after enzymolysis and mix, put into squeezer and squeeze, after squeezing, the moisture of mushroom handle is about 60%, is then sent in pulverizer by mushroom handle and pulverizes 6 seconds, make pulverizing mushroom handle fiber out be cotton-shaped, loose and even;
(6) material after process is put into drip pan, spreading thickness is 4 centimetres; Just started 20 minutes, temperature can be transferred to 110 DEG C, then drop to 80 DEG C and keep 3 hours, centre stirs 2 times; When baking arrives moisture about 18%, baking oven can be gone out;
(7) material handled well being mixed each material of upper residue is placed on wire netting, off the netly lights pine needle, and material is evenly smoked 10 minutes, and centre stirs 3 times, and last cooling packing finished product, to obtain final product.
Claims (2)
1. the fragrant peppery mushroom handle pine of stacte pericarp, is characterized in that being made up of the raw material of following weight portion:
Mushroom stems 50-65, soya-bean milk 7-9, broad bean paste 10-20, banana skin 6-7, mushed scallion ginger 4-5, chilli 5-6, stamen nelumbini 2-2.3, triangular bulrush root 1.9-2.2, Chinese herbaceous peony 1.8-2.4, the liquid glucose of cellulase, protease, 30%-35%, the cysteine solution of 0.02%-0.03%, refined salt, monosodium glutamate, pine needle are appropriate.
2. the preparation method of the fragrant peppery mushroom handle pine of a kind of stacte pericarp according to claim 1, is characterized in that comprising the following steps:
(1) stamen nelumbini, triangular bulrush root, Chinese herbaceous peony mixing are concentrated with after the flooding of 4-5 times amount, filter obtains concoction;
(2) mushroom stems choosing is without blackhead really up to the mark, at room temperature use concoction and appropriate cysteine solution submergence without insect pest, soaks 10-12h, cleans and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(3) strip mushroom stems is placed in pot to mix the mixing of upper broad bean paste and to stir-fry 2-3 minute, takes out and cool into dish; Banana skin is cleaned and is drained, and converts soya-bean milk mixing and is placed in mixer and stirs into pasty state; The mixing of mushed scallion ginger, chilli is minced, stand-by;
(4) cooled mushroom handle is poured into put into cylinder by the method for one deck mushroom handle one deck capsicum mushed scallion ginger, and be blended into appropriate salt solution and liquid glucose, multi-salting 3-4 days;
(5) get appropriate warm water, add cellulase and the protease of quality 1%-2%, join to obtain enzyme solutions, pickled good mushroom handle is taken out and drains, then immerse in enzyme solutions, enzymolysis 8-10 hour; Mushroom handle after enzymolysis is stuck with paste with step (3) gained banana skin and mixes, put into squeezer to squeeze, after squeezing, the moisture of mushroom handle is at about 50%-60%, is then sent in pulverizer by mushroom handle and pulverizes 5-6 second, pulverizing mushroom handle fiber is out made to be cotton-shaped, loose and evenly;
(6) material after process is put into drip pan, spreading thickness is 2-4 centimetre; Just start 18-20 minute, temperature can be transferred to 110-120 DEG C, then drop to 75-80 DEG C and keep 2-3 hour, centre is stirred 1-2 time; When drying to about moisture 18%-20%, baking oven can be gone out;
(7) material handled well being mixed each material of upper residue is placed on wire netting, off the netly lights pine needle, and material is evenly smoked 10-12 minute, and centre is stirred 2-3 time, and last cooling packing finished product, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510385412.6A CN105146530A (en) | 2015-07-06 | 2015-07-06 | Incensed pericarp spicy mushroom stem floss and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510385412.6A CN105146530A (en) | 2015-07-06 | 2015-07-06 | Incensed pericarp spicy mushroom stem floss and preparation method thereof |
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| CN105146530A true CN105146530A (en) | 2015-12-16 |
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| CN201510385412.6A Pending CN105146530A (en) | 2015-07-06 | 2015-07-06 | Incensed pericarp spicy mushroom stem floss and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639407A (en) * | 2016-01-05 | 2016-06-08 | 河南省农业科学院 | Formaldehyde composite inhibitor for lentinus edodes drying and application thereof |
| CN105852073A (en) * | 2016-04-10 | 2016-08-17 | 郭欢 | Shrimp shiitake mushroom stem floss with fragrance of roses and capable of nourishing bodies and preparation method of shrimp shiitake mushroom stem floss |
| CN105852072A (en) * | 2016-04-10 | 2016-08-17 | 郭欢 | Rose and sweetened bean paste multi-flavor dried shiitake mushroom stem floss and preparation method thereof |
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| CN1079372A (en) * | 1992-05-28 | 1993-12-15 | 杭州应用工程技术学院 | The production method of a kind of mushroom pine |
| CN1309925A (en) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | Dried xianggu mushroom floss |
| CN103766843A (en) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | Mushroom dietary fiber compound seasoning and production method thereof |
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2015
- 2015-07-06 CN CN201510385412.6A patent/CN105146530A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079372A (en) * | 1992-05-28 | 1993-12-15 | 杭州应用工程技术学院 | The production method of a kind of mushroom pine |
| CN1309925A (en) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | Dried xianggu mushroom floss |
| CN103766843A (en) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | Mushroom dietary fiber compound seasoning and production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639407A (en) * | 2016-01-05 | 2016-06-08 | 河南省农业科学院 | Formaldehyde composite inhibitor for lentinus edodes drying and application thereof |
| CN105639407B (en) * | 2016-01-05 | 2019-08-20 | 河南省农业科学院 | A kind of drying formaldehyde composite inhibitor of mushroom and application |
| CN105852073A (en) * | 2016-04-10 | 2016-08-17 | 郭欢 | Shrimp shiitake mushroom stem floss with fragrance of roses and capable of nourishing bodies and preparation method of shrimp shiitake mushroom stem floss |
| CN105852072A (en) * | 2016-04-10 | 2016-08-17 | 郭欢 | Rose and sweetened bean paste multi-flavor dried shiitake mushroom stem floss and preparation method thereof |
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Application publication date: 20151216 |
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