CN105581306A - Method for making universal portable mushroom concentrated seasoning soup - Google Patents
Method for making universal portable mushroom concentrated seasoning soup Download PDFInfo
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- CN105581306A CN105581306A CN201510851657.3A CN201510851657A CN105581306A CN 105581306 A CN105581306 A CN 105581306A CN 201510851657 A CN201510851657 A CN 201510851657A CN 105581306 A CN105581306 A CN 105581306A
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- seasoning
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 132
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 47
- 235000014347 soups Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 69
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 238000010438 heat treatment Methods 0.000 claims abstract description 26
- 238000011049 filling Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000003205 fragrance Substances 0.000 claims abstract description 10
- 238000009833 condensation Methods 0.000 claims abstract description 6
- 230000005494 condensation Effects 0.000 claims abstract description 6
- 239000011521 glass Substances 0.000 claims abstract description 6
- 239000000706 filtrate Substances 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 14
- 210000002686 mushroom body Anatomy 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000222532 Agrocybe Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 229940073490 sodium glutamate Drugs 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 239000002562 thickening agent Substances 0.000 claims description 5
- 239000010985 leather Substances 0.000 claims description 4
- 244000003416 Asparagus officinalis Species 0.000 claims description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 2
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 240000006794 Volvariella volvacea Species 0.000 claims description 2
- 230000009977 dual effect Effects 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 8
- 238000013329 compounding Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 235000013305 food Nutrition 0.000 description 11
- 230000006837 decompression Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- DZKOKXZNCDGVRY-UHFFFAOYSA-N lenthionine Chemical compound C1SSCSSS1 DZKOKXZNCDGVRY-UHFFFAOYSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000021178 picnic Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000004901 spalling Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 244000103635 Lyophyllum ulmarium Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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- Seasonings (AREA)
Abstract
The invention discloses a method for preparing a universal portable mushroom concentrated seasoning soup, which comprises the steps of raw material selection, pretreatment, wall breaking, separation, concentration, filtration, blending, homogenization, sterilization, filling and the like; in the step of breaking the wall, putting the separated mushroom liquid into a pressure cooker, tightly covering a cooker cover, connecting a rubber tube to an opening of the cover top, connecting the other end of the rubber tube to a glass condenser tube, heating the pressure cooker, condensing steam generated by the pressure cooker into condensate after heating, collecting the condensate by using a container, terminating condensation when the condensate does not smell obvious mushroom fragrance, removing the cooker cover, decompressing and continuously heating until the mushroom liquid is concentrated to 25-35% of the original mushroom liquid, and stopping heating; the condensate is combined with the liquid during the compounding process. The concentrated mushroom seasoning soup prepared by the method not only can keep the original strong natural fragrance of mushrooms, but also can obtain fresh and brewed pure and quiet juice to improve the freshness, thereby providing the concentrated seasoning soup with better mouthfeel for people.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the preparation method of the concentrated seasoning soup of the portable mushroom class of a kind of wide use.
Background technology
Along with deepening continuously and economic fast development of China's reform and opening-up, the people's living standard is also improved day by day,And the increasing of red-letter day and recess, impel more people's out on tours. But, because various places traffic, food and drink, lodging etc. are joinedCover cause cannot keep up with the changing situation for the moment, thereby brings inconvenience also to the people of out on tours. Such as, in food and drink sideFace, traveller is often to eat less than tasty food in journey or row way, do not drink delicious soup and feels regret, proverbSay: " bread is the staff of life ", should be easy to carry, do not affect again the delicious food that food possesses, become food-processing industry suddenly to treatThe problem solving.
In prior art, not lacking employing mushroom class is the concentrated product of raw material made, such as, mushroom condensed soup or mushroom seasoningPowder etc., the used time only need put on a small quantity in bowl, and releasing with boiling water punching is edible, still, these mushroom class concentrated products of prior art,Because the factors such as making and manner of packing are limit, cause the still difficult numerous tourists' of adaptation demand of these mushroom series products.
Summary of the invention
The object of the invention is to overcome the deficiency of prior art, the making side of the concentrated seasoning soup of the portable mushroom class of a kind of wide use is providedMethod, can keep the original dense natural fragrance of mushroom class, can obtain clearly again infuse, pure quiet fresh juice with improve freshness, thereby beThe instant seasoning product that people provide the multipurpose carry-on with better mouthfeel to carry.
The technical solution adopted for the present invention to solve the technical problems is: the making side of the concentrated seasoning soup of the portable mushroom class of a kind of wide useMethod, comprises the steps:
A. raw material is selected: choose one or more in mushroom class, amount is by a certain percentage arranged in pairs or groups;
B. pretreatment: the above-mentioned mushroom class of choosing is wiped out with the root of silt, and rinse with mobile clear water;
C. broken wall: pretreated mushroom class raw material is sub-packed in polybag, and is placed in freezer, adjust temperature and open from 0 DEG CBegin, lower the temperature at a slow speed with 5 DEG C of limits of cooling per hour, be down to subzero 20 DEG C always, then constant temperature keeps 10～15 hours,Then again mushroom class raw material is moved to another refrigerator, temperature is adjusted to 5 DEG C, be incubated 8～12 hours;
D. separate: mushroom class raw material is carried out to mushroom liquid and separate with mushroom body;
E. concentrated: the mushroom liquid of separating to be placed in to pressure cooker, pot cover is covered tightly, connect a rubber tube, rubber from caping perforateThe other end of leather hose connects a glass condenser pipe, and then, to pressure cooker heating, the steam that after heating, pressure cooker produces is by being condensed intoFor condensate liquid, collect with container, in the time that condensate liquid can not heard obvious mushroom class fragrance, finish condensation, pot cover is removed to decompressionContinue heating, until mushroom liquid be concentrated into original mushroom liquid 25～35% time, stop heating;
F. filter: while hot mushroom liquid is filtered and forms mushroom filtrate;
G. allotment: mushroom filtrate and condensate liquid are merged, and the gross weight merging by mushroom filtrate and condensate liquid is unit of account, addsSalt 25%～30%, sodium glutamate 8%～12%, nucleotides 0.2%～0.5% and appropriate thickener, carry out seasoning formationSeasoning liquid;
H. homogeneous: seasoning liquid is stirred by homogenizer;
I. sterilizing: seasoning liquid is placed in to stainless-steel pan, is heated to 80 DEG C and clings to third constellations sterilizing;
J. filling: with bottle placer, seasoning liquid is filling.
Described mushroom class comprises mushroom, agrocybe, crab flavour mushroom, asparagus, Dual Mushroom mushroom, straw mushroom and ash tree flower mushroom.
In described step a, to arrange in pairs or groups be to arrange in pairs or groups according to equal equal proportion mode for amount by a certain percentage.
Described steps d is to adopt the supercentrifuge of approximately 4000 revs/min to carry out mushroom liquid to separate with mushroom body.
Described step f adopts 200 eye mesh screens to filter.
Compared with prior art, the invention has the beneficial effects as follows:
1, the present invention directly adopts mushroom class raw material to make concentrated seasoning soup food, is characterized in carrying, at any timeEdible, be one have both tourism, picnic, at home, the multiduty concentrated seasoning soup food in meal shop.
2, the present invention has dense natural mushroom class fragrance, come from heating enrichment process process, and by installing condenser pipe additional,Collect the mushroom class volatile aroma composition comprising in steam, after being condensed into liquid, just become mushroom class essence, in rear allotment operation againReturn and add in concentrate, make product hold dense mushroom perfume (or spice), become the various seasoning soup food of color.
3, the fresh juice that the present invention obtains infuses clearly, pure quiet, for product high quality is laid good basis, this product processes fortuneThe feature with object tri-state of water, utilizes " physical chemistry " principle that volume increases after water freezing. By mushroom series products with slowlyFreeze means, make moisture content in its cell form ice crystal and increase, thereby force cell membrane spalling, no longer through any mechanical meansFragmentation, allows the stripping of juice in mushroom nature, and the fresh juice yield rate of this measure can reach more than 60%.
Below in conjunction with embodiment, the present invention is described in further detail; But one of the present invention is extensively with the concentrated seasoning of portable mushroom classThe preparation method of soup is not limited to embodiment.
Detailed description of the invention
Embodiment mono-
The preparation method of the concentrated seasoning soup of the portable mushroom class of a kind of wide use of the present invention, comprises the steps:
A. raw material is selected: choosing mushroom is raw material;
B. pretreatment: the above-mentioned mushroom of choosing is wiped out with the root of silt, and with the washing of mobile clear water;
C. broken wall: pretreated mushroom raw material is sub-packed in polybag, and is placed in freezer, adjust temperature and open from 0 DEG CBegin, lower the temperature at a slow speed with 5 DEG C of limits of cooling per hour, be down to subzero 20 DEG C always, then constant temperature keeps 10 hours, andAfter again mushroom raw material is moved to another refrigerator, temperature is adjusted to 5 DEG C, be incubated 8～12 hours;
D. separate: mushroom raw material is carried out to mushroom liquid and separate with mushroom body;
E. concentrated: the mushroom liquor of separating is placed in to pressure cooker, pot cover is covered tightly, connect a rubber tube from caping perforate,The other end of rubber tube connects a glass condenser pipe, and then, to pressure cooker heating, the steam that after heating, pressure cooker produces is by condensationBecome condensate liquid, collect with container, until condensate liquid while can not hearing obvious mushroom fragrance, finishes condensation, pot cover is movedOpen, decompression continue heating, until mushroom liquor be concentrated into original mushroom liquor 30% time, stop heating;
F. filter: while hot mushroom liquor is filtered and forms mushroom filtrate;
G. allotment: mushroom filtrate and condensate liquid are merged, and the gross weight merging by mushroom filtrate and condensate liquid is unit of account,Add salt 25%～30%, sodium glutamate 8%～12%, nucleotides 0.2%～0.5% and appropriate thickener, carry out seasoningForm seasoning liquid;
H. homogeneous: seasoning liquid is stirred by homogenizer, by the stirring action of homogenizer, make product quality more excellentChange;
I. sterilizing: seasoning liquid is placed in to stainless-steel pan, is heated to 80 DEG C and clings to third constellations sterilizing;
J. filling: with bottle placer, seasoning liquid is filling; Such as with bottle placer, seasoning liquid being poured into tailormadepiston pipe (with reference to toothpasteThe pattern of pipe) in, screw lid; The filling product completing, is set with and is finished product with the fine carton of mark.
Wherein, described steps d is to adopt the supercentrifuge of 4000 revs/min to carry out mushroom liquid to separate with mushroom body; Described step fTo adopt 200 eye mesh screens to filter.
The preparation method of the concentrated seasoning soup of the portable mushroom class of a kind of wide use of the present invention is that directly to adopt mushroom to be that raw material is made denseThe seasoning soup food of contracting, is characterized in carrying, edible at any time, be one have both tourism, picnic, at home, meal shopMultiduty concentrated seasoned food.
The preparation method of the concentrated seasoning soup of the portable mushroom class of a kind of wide use of the present invention, has dense natural mushroom fragrance, comes fromIn heating enrichment process process, by installing condenser pipe additional, collect the mushroom volatile aroma composition comprising in steam, through condensationAfter becoming liquid, just become lenthionine, return again and add in concentrate in rear allotment operation, make product hold dense mushroom perfume (or spice), becomeThe seasoning soup food that color is various.
The preparation method of the concentrated seasoning soup of the portable mushroom class of a kind of wide use of the present invention, the fresh juice obtaining infuses clearly, pure quiet, is to produceProduct high quality is laid good basis, and this product processes uses the feature with object tri-state of water, utilizes the rear volume that freezes to increaseLarge " physical chemistry " principle. With slow freezing means, make the moisture content in its cell form ice crystal and increase mushroom series products,Thereby force cell membrane spalling, no longer through the fragmentation of any mechanical means, allow the stripping of juice in mushroom nature, the fresh juice results of this measureRate can reach more than 60%.
Embodiment bis-
The preparation method of the concentrated seasoning soup of the portable mushroom class of a kind of wide use of the present invention, comprises the steps:
A. raw material is selected: choose mushroom, agrocybe is raw material; And arrange in pairs or groups according to equal equal proportion mode, i.e. mushroom, teaTree mushroom respectively accounts for 1/3rd;
B. pretreatment: the above-mentioned mushroom of choosing, agrocybe are wiped out with the root of silt, and with the washing of mobile clear water;
C. broken wall: pretreated above-mentioned mushroom class raw material is sub-packed in polybag, and is placed in freezer, adjust temperature from 0DEG C beginning, lowers the temperature at a slow speed with 5 DEG C of limits of cooling per hour, is down to subzero 20 DEG C always, and then constant temperature keeps 15 hours,Then again mushroom class raw material is moved to another refrigerator, temperature is adjusted to 5 DEG C, be incubated 8～12 hours;
D. separate: mushroom class raw material is carried out to mushroom liquid and separate with mushroom body;
E. concentrated: the mushroom liquid of separating to be placed in to pressure cooker, pot cover is covered tightly, connect a rubber tube, rubber from caping perforateThe other end of leather hose connects a glass condenser pipe, and then, to pressure cooker heating, the steam that after heating, pressure cooker produces is by being condensed intoFor condensate liquid, collect with container, until condensate liquid while can not hearing obvious mushroom class fragrance, finishes condensation, pot cover is removed,Decompression continue heating, until mushroom liquid be concentrated into original mushroom liquid 30% time, stop heating;
F. filter: while hot mushroom liquid is filtered and forms mushroom filtrate;
G. allotment: mushroom filtrate and condensate liquid are merged, and are unit of account by the gross weight of mushroom filtrate and condensate liquid, add salt25%～30%, sodium glutamate 8%～12%, nucleotides 0.2%～0.5% and appropriate thickener, carry out seasoning and form allotmentLiquid;
H. homogeneous: seasoning liquid is stirred by homogenizer;
I. sterilizing: seasoning liquid is placed in to stainless-steel pan, is heated to 80 DEG C and clings to third constellations sterilizing;
J. filling: with bottle placer, seasoning liquid is filling.
Embodiment tri-
The preparation method of the concentrated seasoning soup of the portable mushroom class of a kind of wide use of the present invention, comprises the steps:
A. raw material is selected: choosing mushroom, agrocybe, crab flavour mushroom is raw material; And arrange in pairs or groups according to equal equal proportion mode,Mushroom, agrocybe, crab flavour mushroom respectively account for 1/3rd;
B. pretreatment: the above-mentioned mushroom of choosing, agrocybe, crab flavour mushroom are wiped out with the root of silt, and with mobile clear waterWashing;
C. broken wall: pretreated above-mentioned mushroom class raw material is sub-packed in polybag, and is placed in freezer, adjust temperature from 0DEG C beginning, lowers the temperature at a slow speed with 5 DEG C of limits of cooling per hour, is down to subzero 20 DEG C always, and then constant temperature keeps 13 hours,Then again mushroom class raw material is moved to another refrigerator, temperature is adjusted to 5 DEG C, be incubated 8～12 hours;
D. separate: mushroom class raw material is carried out to mushroom liquid and separate with mushroom body;
E. concentrated: the mushroom liquid of separating to be placed in to pressure cooker, pot cover is covered tightly, connect a rubber tube, rubber from caping perforateThe other end of leather hose connects a glass condenser pipe, and then, to pressure cooker heating, the steam that after heating, pressure cooker produces is by being condensed intoFor condensate liquid, collect with container, until condensate liquid while can not hearing obvious mushroom class fragrance, finishes condensation, pot cover is removed,Decompression continue heating, until mushroom liquid be concentrated into original mushroom liquid 30% time, stop heating;
F. filter: while hot mushroom liquid is filtered and forms mushroom filtrate;
G. allotment: mushroom filtrate and condensate liquid are merged, and are unit of account by the gross weight of mushroom filtrate and condensate liquid, add salt25%～30%, sodium glutamate 8%～12%, nucleotides 0.2%～0.5% and appropriate thickener, carry out seasoning and form allotmentLiquid;
H. homogeneous: seasoning liquid is stirred by homogenizer;
I. sterilizing: seasoning liquid is placed in to stainless-steel pan, is heated to 80 DEG C and clings to third constellations sterilizing;
J. filling: with bottle placer, seasoning liquid is filling.
Above-mentioned is preferred embodiment of the present invention, not the present invention is done to any pro forma restriction. Although the present invention withPreferred embodiment discloses as above, but not in order to limit the present invention. Any those of ordinary skill in the art, are not departing from thisIn the situation of invention technical scheme scope, all can utilize the technology contents of above-mentioned announcement to make many possibilities to technical solution of the present inventionVariation and modification, or the equivalent embodiment of assimilation such as be revised as. Therefore, every content that does not depart from technical solution of the present invention,To any simple modification made for any of the above embodiments, equivalent variations and modification, all should drop on the present invention according to the technology of the present invention essenceIn the scope of technical scheme protection.
Claims (5)
1. extensively by a preparation method for the concentrated seasoning soup of portable mushroom class, it is characterized in that: comprise the steps:
A. raw material is selected: choose one or more in mushroom class, amount is by a certain percentage arranged in pairs or groups;
B. pretreatment: the above-mentioned mushroom class of choosing is wiped out with the root of silt, and rinse with mobile clear water;
C. broken wall: pretreated mushroom class raw material is sub-packed in polybag, and is placed in freezer, adjust temperature and open from 0 DEG CBegin, lower the temperature at a slow speed with 5 DEG C of limits of cooling per hour, be down to subzero 20 DEG C always, then constant temperature keeps 10～15 hours,Then again mushroom class raw material is moved to another refrigerator, temperature is adjusted to 5 DEG C, be incubated 8～12 hours;
D. separate: mushroom class raw material is carried out to mushroom liquid and separate with mushroom body;
E. concentrated: the mushroom liquid of separating to be placed in to pressure cooker, pot cover is covered tightly, connect a rubber tube, rubber from caping perforateThe other end of leather hose connects a glass condenser pipe, and then, to pressure cooker heating, the steam that after heating, pressure cooker produces is by being condensed intoFor condensate liquid, collect with container, in the time that condensate liquid can not heard obvious mushroom class fragrance, finish condensation, pot cover is removed to decompressionContinue heating, until mushroom liquid be concentrated into original mushroom liquid 25～35% time, stop heating;
F. filter: while hot mushroom liquid is filtered and forms mushroom filtrate;
G. allotment: mushroom filtrate and condensate liquid are merged, and the gross weight merging by mushroom filtrate and condensate liquid is unit of account, addsSalt 25%～30%, sodium glutamate 8%～12%, nucleotides 0.2%～0.5% and appropriate thickener, carry out seasoning formationSeasoning liquid;
H. homogeneous: seasoning liquid is stirred by homogenizer;
I. sterilizing: seasoning liquid is placed in to stainless-steel pan, is heated to 80 DEG C and clings to third constellations sterilizing;
J. filling: with bottle placer, seasoning liquid is filling.
2. the preparation method of the concentrated seasoning soup of the portable mushroom class of wide use according to claim 1, is characterized in that: describedMushroom class comprises mushroom, agrocybe, crab flavour mushroom, asparagus, Dual Mushroom mushroom, straw mushroom and ash tree flower mushroom.
3. the preparation method of the concentrated seasoning soup of the portable mushroom class of wide use according to claim 1 and 2, is characterized in that: instituteIt is to arrange in pairs or groups according to equal equal proportion mode that the amount by a certain percentage stated in step a is arranged in pairs or groups.
4. the preparation method of the concentrated seasoning soup of the portable mushroom class of wide use according to claim 1 and 2, is characterized in that: instituteState steps d and be and adopt the supercentrifuge of approximately 4000 revs/min to carry out mushroom liquid to separate with mushroom body.
5. the preparation method of the concentrated seasoning soup of the portable mushroom class of wide use according to claim 1 and 2, is characterized in that: instituteStating step f is to adopt 200 eye mesh screens to filter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510851657.3A CN105581306A (en) | 2015-11-27 | 2015-11-27 | Method for making universal portable mushroom concentrated seasoning soup |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510851657.3A CN105581306A (en) | 2015-11-27 | 2015-11-27 | Method for making universal portable mushroom concentrated seasoning soup |
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| CN105581306A true CN105581306A (en) | 2016-05-18 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991091A (en) * | 2010-09-30 | 2011-03-30 | 福建省宏顺食品饮料有限公司 | Process for producing mushroom concentrated juice |
| CN103169064A (en) * | 2013-01-30 | 2013-06-26 | 福建省宏顺食品饮料有限公司 | Process for making mushroom concentrated juice and mushroom essence by mushroom leftovers |
| CN103271349A (en) * | 2013-06-24 | 2013-09-04 | 吉林农业大学 | Active ingredient contained ginseng tablet and production method thereof |
-
2015
- 2015-11-27 CN CN201510851657.3A patent/CN105581306A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991091A (en) * | 2010-09-30 | 2011-03-30 | 福建省宏顺食品饮料有限公司 | Process for producing mushroom concentrated juice |
| CN103169064A (en) * | 2013-01-30 | 2013-06-26 | 福建省宏顺食品饮料有限公司 | Process for making mushroom concentrated juice and mushroom essence by mushroom leftovers |
| CN103271349A (en) * | 2013-06-24 | 2013-09-04 | 吉林农业大学 | Active ingredient contained ginseng tablet and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 秦俊哲: "《食用菌贮藏保鲜与加工新技术》", 31 August 2003, 北京：化学工业出版社 * |
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Application publication date: 20160518 |