CN105341899A - Processing method of instant flavor domestic fungus - Google Patents
Processing method of instant flavor domestic fungus Download PDFInfo
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- CN105341899A CN105341899A CN201510801694.3A CN201510801694A CN105341899A CN 105341899 A CN105341899 A CN 105341899A CN 201510801694 A CN201510801694 A CN 201510801694A CN 105341899 A CN105341899 A CN 105341899A
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- powder
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 10
- 235000019634 flavors Nutrition 0.000 title claims abstract description 10
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 241000233866 Fungi Species 0.000 title abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 56
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 8
- 239000011425 bamboo Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 5
- 239000010935 stainless steel Substances 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 13
- 238000004108 freeze drying Methods 0.000 claims description 12
- 150000004676 glycans Polymers 0.000 claims description 10
- 229920001282 polysaccharide Polymers 0.000 claims description 10
- 239000005017 polysaccharide Substances 0.000 claims description 10
- 150000004804 polysaccharides Polymers 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 9
- 241000756042 Polygonatum Species 0.000 claims description 9
- 235000008737 Polygonatum biflorum Nutrition 0.000 claims description 9
- 240000000280 Theobroma cacao Species 0.000 claims description 9
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 9
- YXGOYRIWPLGGKN-UHFFFAOYSA-N 2,3-ditert-butylbenzene-1,4-diol Chemical compound CC(C)(C)C1=C(O)C=CC(O)=C1C(C)(C)C YXGOYRIWPLGGKN-UHFFFAOYSA-N 0.000 claims description 6
- 240000003917 Bambusa tulda Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 6
- 210000004080 Milk Anatomy 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000020429 malt syrup Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 3
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 3
- 210000002969 Egg Yolk Anatomy 0.000 claims description 3
- 235000007270 Gaultheria hispida Nutrition 0.000 claims description 3
- 240000003613 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 235000009134 Myrica cerifera Nutrition 0.000 claims description 3
- 244000269152 Myrica pensylvanica Species 0.000 claims description 3
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims description 3
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 240000003877 Perilla frutescens Species 0.000 claims description 3
- 235000004348 Perilla frutescens Nutrition 0.000 claims description 3
- 240000006079 Schisandra chinensis Species 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 240000008529 Triticum aestivum Species 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000005824 corn Nutrition 0.000 claims description 3
- 239000011630 iodine Substances 0.000 claims description 3
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 3
- 229910052740 iodine Inorganic materials 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 235000021307 wheat Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 abstract 4
- 241001330002 Bambuseae Species 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 2
- 238000010025 steaming Methods 0.000 abstract 2
- 238000005057 refrigeration Methods 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N β-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol 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
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 229920000160 (ribonucleotides)n+m Polymers 0.000 description 1
- 240000001498 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 210000004369 Blood Anatomy 0.000 description 1
- 229940107161 Cholesterol Drugs 0.000 description 1
- 240000000588 Hericium erinaceus Species 0.000 description 1
- 235000007328 Hericium erinaceus Nutrition 0.000 description 1
- 229920002521 Macromolecule Polymers 0.000 description 1
- 229940088594 Vitamin Drugs 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000002349 favourable Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000001631 hypertensive Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005728 strengthening Methods 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229930003231 vitamins Natural products 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A processing method of instant flavor domestic fungus comprises the following steps: 1, choosing a qualified domestic fungus raw material, cleaning the raw material, sending the cleaned raw material to a fresh keeping storehouse, and draining in the fresh keeping storehouse for 20-40min; 2, cutting the drained domestic fungus to form slices, putting the slices on a stainless steel tray, sending the stainless steel tray with the slices to a refrigeration device, and refrigerating at -16DEG C for 2-3h to obtain freeze-dried domestic fungus slices; 3, taking out the freeze-dried domestic fungus slices, stirring the freeze-dried domestic fungus slices in an external stirring powder to make the surfaces of the freeze-dried domestic fungus slices be wrapped with the external stirring powder, sending to a slurry to make the external stirring powder of the freeze-dried domestic fungus slices be coated with the slurry, and sending the obtained freeze-dried domestic fungus slices to a bamboo steamer; 4, sending the bamboo steamer containing the domestic fungus slices obtained in step 3 to a steaming pot, and steaming by using steam at a preferable temperature of 90-110DEG C for 30-40min; and 5, sending the steamed domestic fungus slices obtained in step 4 to a drying machine, and drying at 55-60DEG C until the water content is 20% or below in order to obtain instant domestic fungus slices.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the processing method of a kind of instant flavour edible mushroom.
Background technology
The domestic fungus resource of China enriches, be also cultivate the earliest, one of the country utilizing edible mushroom.Edible mushroom contains rich in protein and amino acid, and its content is several times to tens times of general vegetables and fruit.Edible mushroom also containing vitamin and multiple mineral element, can supplement the deficiency in other food.Edible mushroom is not only delicious, and it is nutritious, often be called healthy food by people, as the amino acid of mushroom not only containing various needed by human, also there is the cholesterol reduced in blood, treat hypertensive effect, also find in recent years in mushroom, mushroom, asparagus, Hericium erinaceus containing the material strengthening human body anti-cancer ability.In edible mushroom containing bioactivator as: macromolecule polysaccharide, β-glucose and RNA complex, natural organic germanium, nucleic acid degradation product etc. are to safeguarding that health has important value.
Traditional eating method of edible mushroom is all among the cooking, processing trouble, inconvenient instant edible and carry.
Summary of the invention
It is simple that technical problem to be solved by this invention is to provide a kind of method, the processing method of delicious instant flavour edible mushroom.
Technical problem to be solved by this invention realizes by the following technical solutions:
A processing method for instant flavour edible mushroom, comprises following methods step,
1) select qualified edible mushroom raw material, raw material cleaned up rear feeding fresh-keeping warehouse and carry out draining, fresh-keeping storehouse temperature control 8-12 DEG C, humidity at 65-75%, draining 20-40 minute in fresh-keeping warehouse;
2) cut into slices by the edible mushroom after draining, be placed on stainless steel pallet, send into freezing equipment, freezing 2-3 hour under the temperature conditions of subzero 16 DEG C, bacterium sheet is shaped, and also nutrient does not run off, and obtains edible mushroom freeze-drying sheet;
3) edible mushroom freeze-drying sheet is taken out, put into outer breading material and mix, make edible mushroom freeze-drying sheet surface wrap outer breading material, and then send in slurry, make the outer breading material of edible mushroom freeze-drying sheet is stained with slurry again, after completing, bacterium sheet is sent into bamboo steamer;
4) by step 3) in bamboo steamer send into steamer, utilize steamed 30-40 minute, temperature is good at 90-110 DEG C, plays slaking, styling, slurry, powder and bacterium sheet is well combined, reaches tasty object;
5) by step 4) in steamed bacterium sheet send in dryer and dry, bake out temperature controls at 55-60 DEG C, to moisture within 20%, obtains instant bacterium sheet, product is left in temperature 10 DEG C-22 DEG C after packaging, under the environment of relative humidity≤50%.
Described outer breading material is mixed by the component of following weight: extruded wheat powder 500g, gingili leaf powder 500g, fruit of Chinese magnoliavine seed powder 50g, jujube core powder 50g, purple perilla seed powder 50g, purple sweet potato powder 100g, gumbo seed powder 50g, corn peptide 20g, white mushroom powder 30g, Flos Caryophylli extract 15g, rape flower extract 15g, Siberian solomonseal rhizome polysaccharide 10g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g, vinasse powder 30g, yolk powder 30g;
Described slurry is made up of the component of following weight: water 3000g, white granulated sugar 3000g, malt syrup 1000g, salt compounded of iodine 100g, Siberian solomonseal rhizome polysaccharide 20g, substitute of cocoa fat 80g, edible glucose 80g, Herba Menthae powder 50g, orange meal 100g, whole-fat milk powder 150g, ditert-butylhydro quinone 5g, polished rice powder 100g, Flos persicae extract 20g, Bulbus Lilii extract 20g, capsicum leaf extract 20g; When boiling, first add water, white granulated sugar, malt syrup dissolve, molten sugar completely after iodizedsalt, Siberian solomonseal rhizome polysaccharide, substitute of cocoa fat, edible glucose, Herba Menthae powder, orange meal, whole-fat milk powder, ditert-butylhydro quinone, polished rice powder, Flos persicae extract, Bulbus Lilii extract and capsicum leaf extract again.
The invention has the beneficial effects as follows: the bacterium sheet of the present invention's processing not only keeps the former perfume (or spice) of edible mushroom, be rich in again natural delicate fragrance simultaneously, the taste of bacterium sheet can be made more various, nutritious, thus increase consumer to the favorable rating of edible mushroom, improve the economic worth of edible mushroom further.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
A processing method for instant flavour edible mushroom, comprises following methods step,
1) select qualified edible mushroom raw material, raw material cleaned up rear feeding fresh-keeping warehouse and carry out draining, fresh-keeping storehouse temperature control 8-12 DEG C, humidity at 65-75%, draining 20-40 minute in fresh-keeping warehouse;
2) cut into slices by the edible mushroom after draining, be placed on stainless steel pallet, send into freezing equipment, freezing 2-3 hour under the temperature conditions of subzero 16 DEG C, bacterium sheet is shaped, and also nutrient does not run off, and obtains edible mushroom freeze-drying sheet;
3) edible mushroom freeze-drying sheet is taken out, put into outer breading material and mix, make edible mushroom freeze-drying sheet surface wrap outer breading material, and then send in slurry, make the outer breading material of edible mushroom freeze-drying sheet is stained with slurry again, after completing, bacterium sheet is sent into bamboo steamer;
4) by step 3) in bamboo steamer send into steamer, utilize steamed 30-40 minute, temperature is good at 90-110 DEG C, plays slaking, styling, slurry, powder and bacterium sheet is well combined, reaches tasty object;
5) by step 4) in steamed bacterium sheet send in dryer and dry, bake out temperature controls at 55-60 DEG C, to moisture within 20%, obtains instant bacterium sheet, product is left in temperature 10 DEG C-22 DEG C after packaging, under the environment of relative humidity≤50%.
Described outer breading material is mixed by the component of following weight: extruded wheat powder 500g, gingili leaf powder 500g, fruit of Chinese magnoliavine seed powder 50g, jujube core powder 50g, purple perilla seed powder 50g, purple sweet potato powder 100g, gumbo seed powder 50g, corn peptide 20g, white mushroom powder 30g, Flos Caryophylli extract 15g, rape flower extract 15g, Siberian solomonseal rhizome polysaccharide 10g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g, vinasse powder 30g, yolk powder 30g;
Described slurry is made up of the component of following weight: water 3000g, white granulated sugar 3000g, malt syrup 1000g, salt compounded of iodine 100g, Siberian solomonseal rhizome polysaccharide 20g, substitute of cocoa fat 80g, edible glucose 80g, Herba Menthae powder 50g, orange meal 100g, whole-fat milk powder 150g, ditert-butylhydro quinone 5g, polished rice powder 100g, Flos persicae extract 20g, Bulbus Lilii extract 20g, capsicum leaf extract 20g; When boiling, first add water, white granulated sugar, malt syrup dissolve, molten sugar completely after iodizedsalt, Siberian solomonseal rhizome polysaccharide, substitute of cocoa fat, edible glucose, Herba Menthae powder, orange meal, whole-fat milk powder, ditert-butylhydro quinone, polished rice powder, Flos persicae extract, Bulbus Lilii extract and capsicum leaf extract again.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. a processing method for instant flavour edible mushroom, is characterized in that, comprises following methods step,
1) select qualified edible mushroom raw material, raw material cleaned up rear feeding fresh-keeping warehouse and carry out draining, fresh-keeping storehouse temperature control 8-12 DEG C, humidity at 65-75%, draining 20-40 minute in fresh-keeping warehouse;
2) cut into slices by the edible mushroom after draining, be placed on stainless steel pallet, send into freezing equipment, freezing 2-3 hour under the temperature conditions of subzero 16 DEG C, obtains edible mushroom freeze-drying sheet;
3) edible mushroom freeze-drying sheet is taken out, put into outer breading material and mix, make edible mushroom freeze-drying sheet surface wrap outer breading material, and then send in slurry, make the outer breading material of edible mushroom freeze-drying sheet is stained with slurry again, after completing, bacterium sheet is sent into bamboo steamer;
4) by step 3) in bamboo steamer send into steamer, utilize steamed 30-40 minute, temperature is good at 90-110 DEG C;
5) by step 4) in steamed bacterium sheet send in dryer and dry, bake out temperature controls at 55-60 DEG C, to moisture within 20%, obtains instant bacterium sheet, product is left in temperature 10 DEG C-22 DEG C after packaging, under the environment of relative humidity≤50%.
2. the processing method of a kind of instant flavour edible mushroom according to claim 1, it is characterized in that, described outer breading material is mixed by the component of following weight: extruded wheat powder 500g, gingili leaf powder 500g, fruit of Chinese magnoliavine seed powder 50g, jujube core powder 50g, purple perilla seed powder 50g, purple sweet potato powder 100g, gumbo seed powder 50g, corn peptide 20g, white mushroom powder 30g, Flos Caryophylli extract 15g, rape flower extract 15g, Siberian solomonseal rhizome polysaccharide 10g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g, vinasse powder 30g, yolk powder 30g.
3. the processing method of a kind of instant flavour edible mushroom according to claim 1, it is characterized in that, described slurry is made up of the component of following weight: water 3000g, white granulated sugar 3000g, malt syrup 1000g, salt compounded of iodine 100g, Siberian solomonseal rhizome polysaccharide 20g, substitute of cocoa fat 80g, edible glucose 80g, Herba Menthae powder 50g, orange meal 100g, whole-fat milk powder 150g, ditert-butylhydro quinone 5g, polished rice powder 100g, Flos persicae extract 20g, Bulbus Lilii extract 20g, capsicum leaf extract 20g; When boiling, first add water, white granulated sugar, malt syrup dissolve, molten sugar completely after iodizedsalt, Siberian solomonseal rhizome polysaccharide, substitute of cocoa fat, edible glucose, Herba Menthae powder, orange meal, whole-fat milk powder, ditert-butylhydro quinone, polished rice powder, Flos persicae extract, Bulbus Lilii extract and capsicum leaf extract again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510801694.3A CN105341899A (en) | 2015-11-19 | 2015-11-19 | Processing method of instant flavor domestic fungus |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510801694.3A CN105341899A (en) | 2015-11-19 | 2015-11-19 | Processing method of instant flavor domestic fungus |
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| CN105341899A true CN105341899A (en) | 2016-02-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510801694.3A Pending CN105341899A (en) | 2015-11-19 | 2015-11-19 | Processing method of instant flavor domestic fungus |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995958A (en) * | 2016-05-19 | 2016-10-12 | 丽江和融生物种植有限公司 | Toadstool processing method |
| CN106262795A (en) * | 2016-09-20 | 2017-01-04 | 天津农学院 | A kind of leisure local flavor edible fungus and preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823850A (en) * | 2012-09-17 | 2012-12-19 | 王进野 | Processing method of conveniently edible black fungus |
| CN103005400A (en) * | 2012-12-27 | 2013-04-03 | 广西恩度食品有限公司 | Preparation method of seasoned ready-to-eat lentinus edodes |
| CN103584073A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Preparation method for edible fungus flavor food |
| CN104621549A (en) * | 2015-02-09 | 2015-05-20 | 吉林农业大学 | Instant baked bacteria tablet of edible mushroom and preparation technology of instant baked bacteria tablet |
-
2015
- 2015-11-19 CN CN201510801694.3A patent/CN105341899A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823850A (en) * | 2012-09-17 | 2012-12-19 | 王进野 | Processing method of conveniently edible black fungus |
| CN103005400A (en) * | 2012-12-27 | 2013-04-03 | 广西恩度食品有限公司 | Preparation method of seasoned ready-to-eat lentinus edodes |
| CN103584073A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Preparation method for edible fungus flavor food |
| CN104621549A (en) * | 2015-02-09 | 2015-05-20 | 吉林农业大学 | Instant baked bacteria tablet of edible mushroom and preparation technology of instant baked bacteria tablet |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995958A (en) * | 2016-05-19 | 2016-10-12 | 丽江和融生物种植有限公司 | Toadstool processing method |
| CN106262795A (en) * | 2016-09-20 | 2017-01-04 | 天津农学院 | A kind of leisure local flavor edible fungus and preparation method |
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Application publication date: 20160224 |
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