CN105341894A - Processing method of pickled shiitake mushrooms - Google Patents
Processing method of pickled shiitake mushrooms Download PDFInfo
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- CN105341894A CN105341894A CN201510630921.0A CN201510630921A CN105341894A CN 105341894 A CN105341894 A CN 105341894A CN 201510630921 A CN201510630921 A CN 201510630921A CN 105341894 A CN105341894 A CN 105341894A
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- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 240000000599 Lentinula edodes Species 0.000 title abstract 15
- 239000000463 material Substances 0.000 claims abstract description 32
- 239000000654 additive Substances 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000005538 encapsulation Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 86
- 235000021110 pickles Nutrition 0.000 claims description 16
- 230000000996 additive effect Effects 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- 241000219198 Brassica Species 0.000 claims description 9
- 235000003351 Brassica cretica Nutrition 0.000 claims description 9
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 claims description 9
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 claims description 9
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 9
- 241000234314 Zingiber Species 0.000 claims description 9
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 9
- 235000010460 mustard Nutrition 0.000 claims description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 7
- 229960004998 acesulfame potassium Drugs 0.000 claims description 7
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 7
- 239000000619 acesulfame-K Substances 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 239000000686 essence Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- -1 salt salt Chemical class 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000009938 salting Methods 0.000 abstract 2
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 108091032973 (ribonucleotides)n+m Proteins 0.000 description 1
- 102000040650 (ribonucleotides)n+m Human genes 0.000 description 1
- 201000009030 Carcinoma Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- PPQNQXQZIWHJRB-UHFFFAOYSA-N Methylcholanthrene Chemical compound C1=CC=C2C3=CC4=CC=C(C)C(CC5)=C4C5=C3C=CC2=C1 PPQNQXQZIWHJRB-UHFFFAOYSA-N 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 208000006268 Sarcoma 180 Diseases 0.000 description 1
- 208000001203 Smallpox Diseases 0.000 description 1
- 210000001744 T-lymphocyte Anatomy 0.000 description 1
- 241000218636 Thuja Species 0.000 description 1
- 241000870995 Variola Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
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- 108020004707 nucleic acids Proteins 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000002699 waste material Substances 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
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing method of pickled shiitake mushrooms. The processing method is performed according to the following steps of: a, selecting and preparing materials, wherein dried shiitake mushrooms are used as main materials, and auxiliary materials consist of cabbages, pickled vegetables, red peppers, garlic and fresh ginger; b, salting the prepared materials: squeezing the shiitake mushrooms for removing water, cutting the squeezed shiitake mushrooms into shiitake mushroom dices, then adding table salt, and salting the shiitake mushroom dices; c, stir-frying ingredients: adding the auxiliary materials and additives to the salted shiitake mushroom dices, uniformly stirring the auxiliary materials, the additives and the salted shiitake mushroom dices so as to obtain a mixture, putting the mixture into a frying pan with cooked vegetable oil, and stir-frying the mixture; and d, performing encapsulation and sterilization: finally loading the quantitative stir-fried shiitake mushroom dices in cans, sealing the cans in vacuum, sterilizing the sealed cans, finally cooling the sterilized cans, and drying the cooled cans so as to obtain finished products. According to the processing method of the pickled shiitake mushrooms, disclosed by the invention, the salted shiitake mushrooms are not liable to deteriorate in the period of being processed for standby application and storage, and the primary taste and the nutrition of the shiitake mushrooms are preserved; besides, a stir-frying manner is combined, so that the stir-fried shiitake mushrooms are tastier, and the taste of the processed shiitake mushrooms is better, purer and more delicious.
Description
Technical field
The invention belongs to mushroom processing technique field, specifically, relate to a kind of processing method of mushroom pickles.
Background technology
The anti-curing cancers of mushroom in extensive range, for clinical treatment.Mushroom is also containing multivitamin, mineral matter, and to promotion human metabolism, improving organism adaptation power has great role.Mushroom also plays therapeutic action to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc., can be used for again indigestion, constipation, fat-reducing etc.Mushroom " beneficial gas is not hungry, controls wind and breaks blood and beneficial stomach helps food " is recorded in the many ancient books of China.Among the people being used for helps bringing out of variola, measles, controls headache, dizziness.Modern study proves, has the T cell of immunologic function active, can reduce the ability of methyl cholanthrene induced tumor in the adjustable human body of lentinan.Mushroom has strong inhibitory action to cancer cell, is 97.5% to the inhibiting rate of small white mouse sarcoma 180, is 80% to the inhibiting rate of ehrlich carcinoma.Mushroom, also containing double stranded RNA, can be induced and produce interferon, have anti-virus ability.Mushroom contains water-soluble delicate flavour material, can be used as food seasoning, and its main component is the nucleic acid compositions such as 5'-crow thuja acid.But because fresh goods mushroom storage time is limited, in processing and eating mushroom process, it is very easily rotten, spoiled that mushroom deposits the period, and waste of raw materials is serious, considerably increases production cost burden.
Summary of the invention
For solving above technical problem, the object of the present invention is to provide a kind of processing method of mushroom pickles, mushroom after salt marsh is during processing off-duty storage, not perishable, save original flavor and the nutrition of mushroom, simultaneously in conjunction with frying, more tasty, make the better pure delicious food of taste processing rear mushroom sauce.
The present invention seeks to realize like this:
A processing method for mushroom pickles, its key is to carry out according to the following steps:
A, the standby material of choosing, choose major ingredient and auxiliary material, described major ingredient is dried thin mushroom, first dried thin mushroom is carried out cold water soak, then cleans up; Described auxiliary material form by by root-mustard, hot pickled mustard tube, pimiento, garlic, ginger;
B, salt marsh, dice after mushroom squeezing being anhydrated, then add salt salt marsh 2 ~ 3h, the addition of described salt is 3 ~ 8% of mushroom weight;
Auxiliary material and additive are joined in mushroom by c, batching frying, and after stirring, it being added in the lump to burn has frying in the frying pan of vegetable oil; Described additive is made up of flavoring essence, monosodium glutamate, flavour nucleotide disodium, acesulfame potassium, potassium sorbate;
D, encapsulation sterilization, finally by mushroom quantitative filling, vacuum seal sterilizing; Finally cool oven dry to get product.
The original fragrance of dried thin mushroom is denseer, and direct cold water soak can not steep fragrance in several hours, and fresh mushroom and will be pickled the mushroom fragrance processed and removes a part through overbleach soup.Raw of the present invention adopts dried thin mushroom, to preserve transport, and after mushroom salt marsh, etc. not easily spoiled damage in during to be processed, and carrying out boiling and fried with regard to condiment directly can be put into after salt marsh, the dried thin mushroom taste of processing is like this tasted more fragrant, more tender and crisp, shelf lives is longer.
Preferably, in above-mentioned steps a, auxiliary material are made up of root-mustard, hot pickled mustard tube, pimiento, garlic, ginger, and the addition of described root-mustard, hot pickled mustard tube, pimiento, garlic, ginger is respectively 18 ~ 22%, 20 ~ 24%, 3 ~ 7%, 0.5 ~ 1.5%, 0.5 ~ 1.5% of mushroom weight.
Preferably, in above-mentioned steps a, dried thin mushroom comprises cap and the bacterium handle of mushroom, and the weight ratio of described cap and bacterium handle is 3:5.
Preferably, in above-mentioned steps c: described flavoring essence is made up of chicken flavor paste essence, chicken powder essence and the peppery essence powder of perfume (or spice), and the addition of described vegetable oil is respectively 4 ~ 8% of mushroom weight, described additive total amount is 1 ~ 2% of described mushroom weight.
Preferably, above-mentioned acesulfame potassium research on maximum utilized quantity is 0.3 ‰ of mushroom weight, and the research on maximum utilized quantity of described potassium sorbate is 0.5 ‰ of mushroom weight.
Preferably, frying temperature >=90 DEG C in above-mentioned steps c, frying time >=20min.
Preferably, heat-sealing temperature >=180 DEG C of vacuum seal in above-mentioned steps d, vacuum >=0.09Mpa, evacuated time >=10s.
Preferably, the temperature of sterilizing in above-mentioned steps d is 95 ~ 120 DEG C, and the time is 13 ~ 20min.
Beneficial effect:
The processing method of a kind of mushroom pickles of the present invention, the mushroom after salt marsh is during processing off-duty storage, not perishable, saves original flavor and the nutrition of mushroom, simultaneously in conjunction with frying, more tasty, makes the better pure delicious food of mushroom taste after processing.
Accompanying drawing explanation
Nothing
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A processing method for mushroom pickles, carry out according to the following steps:
A, the standby material of choosing, choose major ingredient and auxiliary material, described major ingredient is dried thin mushroom, first dried thin mushroom is carried out cold water soak, then cleans up; Described auxiliary material are made up of root-mustard, hot pickled mustard tube, pimiento, garlic, ginger.
B, salt marsh, dice after mushroom squeezing being anhydrated, then add salt salt marsh 2 ~ 3h, the addition of described salt is 3% of mushroom weight.
Auxiliary material and additive are joined in mushroom by c, batching frying, and after stirring, it being added in the lump to burn has frying in the frying pan of vegetable oil, frying temperature >=90 DEG C, frying time 20min.; Described additive is made up of chicken flavor paste essence, chicken powder essence, monosodium glutamate, flavour nucleotide disodium, acesulfame potassium, potassium sorbate and the peppery essence powder of perfume (or spice).
D, encapsulation sterilization, finally by mushroom quantitative filling, vacuum seal sterilizing; The heat-sealing temperature of vacuum seal 200 DEG C, vacuum 1Mpa, evacuated time 10s.The temperature of sterilizing is 95 ~ 120 DEG C, and the time is 13 ~ 20min, finally cools oven dry and gets product.
The percentage that the described addition stating each component in major ingredient, auxiliary material and additive accounts for mushroom total amount is as shown in the table:
Embodiment 2:
A processing method for mushroom pickles, carry out according to the following steps:
A, the standby material of choosing, choose major ingredient and auxiliary material, described major ingredient is dried thin mushroom, first dried thin mushroom is carried out cold water soak, then cleans up; Described auxiliary material are made up of root-mustard, hot pickled mustard tube, pimiento, garlic, ginger.
B, salt marsh, dice after mushroom squeezing being anhydrated, then add salt salt marsh 2 ~ 3h, the addition of described salt is 8% of mushroom weight.
Auxiliary material and additive are joined in mushroom by c, batching frying, and after stirring, it being added in the lump to burn has frying in the frying pan of vegetable oil, frying temperature >=90 DEG C, frying time 20min.; Described additive is made up of chicken flavor paste essence, chicken powder essence, monosodium glutamate, flavour nucleotide disodium, acesulfame potassium, potassium sorbate and the peppery essence powder of perfume (or spice).
D, encapsulation sterilization, finally by mushroom quantitative filling, vacuum seal sterilizing; The heat-sealing temperature of vacuum seal 200 DEG C, vacuum 1Mpa, evacuated time 10s.The temperature of sterilizing is 95 ~ 120 DEG C, and the time is 13 ~ 20min, finally cools oven dry and gets product.
The percentage that the described addition stating each component in major ingredient, auxiliary material and additive accounts for mushroom total amount is as shown in the table:
Embodiment 3:
A processing method for mushroom pickles, carry out according to the following steps:
A, the standby material of choosing, choose major ingredient and auxiliary material, described major ingredient is dried thin mushroom, first dried thin mushroom is carried out cold water soak, then cleans up; Described auxiliary material are made up of root-mustard, hot pickled mustard tube, pimiento, garlic, ginger.
B, salt marsh, dice after mushroom squeezing being anhydrated, then add salt salt marsh 2 ~ 3h, the addition of described salt is 4% of mushroom weight.
Auxiliary material and additive are joined in mushroom by c, batching frying, and after stirring, it being added in the lump to burn has frying in the frying pan of vegetable oil, frying temperature >=90 DEG C, frying time 20min.; Described additive is made up of chicken flavor paste essence, chicken powder essence, monosodium glutamate, flavour nucleotide disodium, acesulfame potassium, potassium sorbate and the peppery essence powder of perfume (or spice).
D, encapsulation sterilization, finally by mushroom quantitative filling, vacuum seal sterilizing; The heat-sealing temperature of vacuum seal 200 DEG C, vacuum 1Mpa, evacuated time 10s.The temperature of sterilizing is 95 ~ 120 DEG C, and the time is 13 ~ 20min, finally cools oven dry and gets product.
The percentage that the described addition stating each component in major ingredient, auxiliary material and additive accounts for mushroom total amount is as shown in the table:
Finally it should be noted that; foregoing description is only the preferred embodiments of the present invention; those of ordinary skill in the art is under enlightenment of the present invention; under the prerequisite without prejudice to present inventive concept and claim; can make like multiple types and representing, such conversion all falls within protection scope of the present invention.
Claims (8)
1. a processing method for mushroom pickles, is characterized in that carrying out according to the following steps:
A, the standby material of choosing, choose major ingredient and auxiliary material, described major ingredient is dried thin mushroom, first dried thin mushroom is carried out cold water soak, then cleans up; Described auxiliary material are made up of root-mustard, hot pickled mustard tube, pimiento, garlic, ginger;
B, salt marsh, dice after mushroom squeezing being anhydrated, then add salt salt marsh 2 ~ 3h, the addition of described salt is 3 ~ 8% of mushroom weight;
Auxiliary material and additive are joined in mushroom by c, batching frying, and after stirring, it being added in the lump to burn has frying in the frying pan of vegetable oil; Described additive is made up of flavoring essence, monosodium glutamate, flavour nucleotide disodium, acesulfame potassium, potassium sorbate;
D, encapsulation sterilization, finally by mushroom quantitative filling, vacuum seal sterilizing; Finally cool oven dry to get product.
2. the processing method of a kind of mushroom pickles according to claim 1, it is characterized in that: in described step a, auxiliary material are made up of root-mustard, hot pickled mustard tube, pimiento, garlic, ginger, the addition of described root-mustard, hot pickled mustard tube, pimiento, garlic, ginger is respectively 18 ~ 22%, 20 ~ 24%, 3 ~ 7%, 0.5 ~ 1.5%, 0.5 ~ 1.5% of mushroom weight.
3. the processing method of a kind of mushroom pickles according to claim 1 and 2, is characterized in that: in described step a, dried thin mushroom comprises cap and the bacterium handle of mushroom, and the weight ratio of described cap and bacterium handle is 3:5.
4. the processing method of a kind of mushroom pickles according to claim 1 and 2, it is characterized in that in described step c: described flavoring essence is made up of chicken flavor paste essence, chicken powder essence and the peppery essence powder of perfume (or spice), the addition of described vegetable oil is respectively 4 ~ 8% of mushroom weight, and described additive total amount is 1 ~ 2% of described mushroom weight.
5. the processing method of a kind of mushroom pickles according to claim 4, it is characterized in that: described acesulfame potassium research on maximum utilized quantity is 0.3 ‰ of mushroom weight, the research on maximum utilized quantity of described potassium sorbate is 0.5 ‰ of mushroom weight.
6. the processing method of a kind of mushroom pickles according to claim 1 and 2, is characterized in that: frying temperature >=90 DEG C in described step c, frying time >=20min.
7. the processing method of a kind of mushroom pickles according to claim 1 and 2, is characterized in that: heat-sealing temperature >=180 DEG C of vacuum seal in described steps d, vacuum >=0.09Mpa, evacuated time >=10s.
8. the processing method of a kind of mushroom pickles according to claim 1 and 2, is characterized in that: the temperature of sterilizing in described steps d is 95 ~ 120 DEG C, and the time is 13 ~ 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510630921.0A CN105341894A (en) | 2015-09-29 | 2015-09-29 | Processing method of pickled shiitake mushrooms |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510630921.0A CN105341894A (en) | 2015-09-29 | 2015-09-29 | Processing method of pickled shiitake mushrooms |
Publications (1)
| Publication Number | Publication Date |
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| CN105341894A true CN105341894A (en) | 2016-02-24 |
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|---|---|---|---|
| CN201510630921.0A Pending CN105341894A (en) | 2015-09-29 | 2015-09-29 | Processing method of pickled shiitake mushrooms |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007209249A (en) * | 2006-02-09 | 2007-08-23 | Nakadoi Riken Kk | Method for producing baked squid, baked dried squid and baked mushroom each pickled in malted-rice amazake |
| CN103798750A (en) * | 2014-02-20 | 2014-05-21 | 四川宏森有机农业食品有限责任公司 | Agaricus bisporus food and preparation method thereof |
| CN104489624A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Seafood sauce seasoning and preparation method thereof |
-
2015
- 2015-09-29 CN CN201510630921.0A patent/CN105341894A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007209249A (en) * | 2006-02-09 | 2007-08-23 | Nakadoi Riken Kk | Method for producing baked squid, baked dried squid and baked mushroom each pickled in malted-rice amazake |
| CN103798750A (en) * | 2014-02-20 | 2014-05-21 | 四川宏森有机农业食品有限责任公司 | Agaricus bisporus food and preparation method thereof |
| CN104489624A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Seafood sauce seasoning and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 高新成: "食用菌加工技术", 《现代农业科技》 * |
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Application publication date: 20160224 |