CN105942412A - Spicy fresh fungus mushroom nutrient condiment - Google Patents
Spicy fresh fungus mushroom nutrient condiment Download PDFInfo
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- CN105942412A CN105942412A CN201610285366.7A CN201610285366A CN105942412A CN 105942412 A CN105942412 A CN 105942412A CN 201610285366 A CN201610285366 A CN 201610285366A CN 105942412 A CN105942412 A CN 105942412A
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- yeast
- spicy fresh
- condiment
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- 235000013409 condiments Nutrition 0.000 title claims abstract description 20
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 20
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 14
- 241000233866 Fungi Species 0.000 title abstract 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 32
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 32
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 15
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 9
- 241000756943 Codonopsis Species 0.000 claims abstract description 8
- 239000009636 Huang Qi Substances 0.000 claims abstract description 8
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 210000001124 body fluid Anatomy 0.000 claims abstract description 6
- 239000010839 body fluid Substances 0.000 claims abstract description 6
- 239000002699 waste material Substances 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 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 abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 230000001413 cellular effect Effects 0.000 claims description 13
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 9
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 7
- 239000003814 drug Substances 0.000 claims description 7
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 240000006499 Flammulina velutipes Species 0.000 claims description 4
- 235000016640 Flammulina velutipes Nutrition 0.000 claims description 4
- 235000013405 beer Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N 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 3
- 235000021015 bananas Nutrition 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229910001448 ferrous ion Inorganic materials 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000011534 incubation Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 229910052603 melanterite Inorganic materials 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 6
- 229940024606 amino acid Drugs 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 238000012258 culturing Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 239000001963 growth medium Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 244000236658 Paeonia lactiflora Species 0.000 abstract 1
- 235000008598 Paeonia lactiflora Nutrition 0.000 abstract 1
- 241001247145 Sebastes goodei Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000013355 food flavoring agent Nutrition 0.000 description 5
- 239000002609 medium Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000003972 antineoplastic antibiotic Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement 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
Abstract
The invention relates to a spicy fresh fungus mushroom nutrient condiment. The spicy fresh fungus mushroom nutrient condiment is prepared from the following raw materials in parts by weight: 10-12 parts of edible salt, 10-12 parts of rice flour, 6-8 parts of white granulated sugar, 5-6 parts of chili peppers, 2-3 parts of Chinese prickly ash, 6-7 parts of fresh ginger, 1-2 parts of soybean oil, 13-16 parts of wall-broken yeast powder, 8-10 parts of fermented soya beans, 3-4 parts of needle mushroom mycelium body fluid, 10-15 parts of shiitake mushrooms, 2-3 parts of sodium glutamate, 2-3 parts of radix codonopsis, 1-2 parts of semen cuscutae, 1-2 parts of white peony roots, and 1-2 parts of radix astragali. According to the spicy fresh fungus mycelium body nutrient condiment disclosed by the invention, the shiitake mushrooms and the needle mushroom mycelium body fluid are added, so that the freshness and the taste are enhanced, and the spicy fresh fungus mushroom nutrient condiment contains polysaccharides and multiple amino acids, has great effects of resisting cancer, resisting bacteria, diminishing inflammation, and improving immunity of human bodies. The wall-broken yeast powder is used for enhancing freshness, is good in mouth feel as seasoning, and is obtained through the steps of collecting waste beer yeast, performing fermentation and wall-breaking, and performing culturing through a culture medium containing iron, so that the spicy fresh fungus mushroom nutrient condiment is rich in organic iron, and iron elements are complemented for human bodies.
Description
Technical field
The present invention relates to one and put peppery fresh mushroom nutrient condiments, particularly relate to one and put peppery fresh mushroom nutrient condiments and preparation method thereof.
Background technology
People cook commonly used to flavouring agent in daily, and the dish mouthfeel utilizing flavouring agent to make to work it out is more preferable, and fragrance is richer, improving the quality of dish, more liked by people, the flavoring agent kind on market is a lot, and seldom have the flavouring agent of health care, it is difficult to meet the health preserving demand that people are growing.
Summary of the invention
Instant invention overcomes prior art not enough, it is provided that one puts peppery fresh mushroom nutrient condiments.
The present invention is achieved by the following technical solutions:
One puts peppery fresh mushroom nutrient condiments, is made up of following raw material: edible salt 10-12, rice meal 10-12, white sugar 6-8, Fructus Capsici 5-6, Pericarpium Zanthoxyli 2-3, Rhizoma Zingiberis Recens 6-7, soybean oil 1-2, breaking cellular wall yeast powder 13-16, Semen Sojae Preparatum 8-10, Flammulina velutipes mycelium body fluid 3-4, Lentinus Edodes 10-15, sodium glutamate 2-3, Radix Codonopsis 2-3, Semen Cuscutae 1-2, Radix Paeoniae Alba 1-2, Radix Astragali 1-2, water are appropriate.
One puts peppery fresh mycelium nutrient condiments, and the cultivation extracting method of described breaking cellular wall yeast powder is: a, by beer waste yeast, and in the centrifuge of 4000r/min, centrifugal 15min, obtains yeast paste, and yeast paste water content is at 80%-81%；B, by the beerwort of 10-15 ripple woods and FeSO4·7H2O merges, and pours bananas juice into, prepares Fe2+Concentration is the fluid medium of 120mg/L, regulates pH4.5-5.0, prevents ferrous ion oxidized,；The yeast paste of the quality such as c, access and beerwort, is optimized cultivation, shaken cultivation in incubation under the conditions of 28 DEG C-29 DEG C, cultivate after 10-12h and terminate, centrifugal 20min in the centrifuge of 4000r/min, collects precipitation thalline, is washed with distilled water to without inorganic Fe2+, obtain ferrum-rich saccharomyces cerevisiae；D, ferrum-rich saccharomyces cerevisiae being configured to the solution that mass fraction is 5%, be placed in container, regulation pH value, to 5.0, adds the sodium chloride solution of 3%, at 20-30Mpa, homogenizing breaking cellular wall under the conditions of 50 DEG C, circulates 3-4 time, chilled, be vacuum dried to obtain breaking cellular wall yeast powder.
A kind of preparation method putting peppery fresh mycelium nutrient condiments, including following technique:
(1) Fructus Capsici, Pericarpium Zanthoxyli, Rhizoma Zingiberis Recens are cleaned, drain the water, grinds after drying, it is placed in pot, pours appropriate soybean oil into, heat fry, after fried taste, take all materials in pot standby；
(2) Semen Sojae Preparatum, Lentinus Edodes are cleaned, mix with the water of its quality 1-2 times and be placed in defibrination in fiberizer, gained serosity is placed in container, under the ultrasound condition of 200-300W, carry out enzymolysis with cellulase, obtain enzymolysis solution standby；
(3) by Radix Codonopsis, Semen Cuscutae, the Radix Paeoniae Alba, the Radix Astragali water heating extraction of 5-10 times amount, filter, obtain Chinese medicine extraction liquid standby；
(4) enzymolysis solution, Chinese medicine extraction liquid in all materials, (2) in (1) are merged, be placed in stirred tank stirring, be spray-dried after being sufficiently stirred for, obtain powder product.
Compared with prior art, the invention have the advantage that
The one of the present invention puts peppery fresh mycelium nutrient condiments, add Lentinus Edodes, Flammulina velutipes mycelium body fluid puies forward fresh flavour enhancing, and containing polysaccharide and several amino acids, there is stronger anticancer antibiotic, antiinflammation, strengthen body immunity, carry out carrying fresh with breaking cellular wall yeast powder, as flavouring agent, mouthfeel is fine, collects beer waste yeast breaking wall by fermentation and obtains, the culture medium culturing using iron content obtains, rich in Organic Iron, supplement iron in human element, the interpolation of the Chinese medicine extract such as Radix Codonopsis, Semen Cuscutae, the Radix Paeoniae Alba, the Radix Astragali, there is strengthening the spleen and stomach, the effect of physical strength profiting.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
One puts peppery fresh mushroom nutrient condiments, is made up of following weight portion (Kg) raw material: edible salt 10, rice meal 10, white sugar 6, Fructus Capsici 5, Pericarpium Zanthoxyli 2, Rhizoma Zingiberis Recens 6, soybean oil 1, breaking cellular wall yeast powder 13, Semen Sojae Preparatum 8, Flammulina velutipes mycelium body fluid 3, Lentinus Edodes 10, sodium glutamate 2, Radix Codonopsis 2, Semen Cuscutae 1, the Radix Paeoniae Alba 1, the Radix Astragali 1, water are appropriate.
One puts peppery fresh mycelium nutrient condiments, and the cultivation extracting method of described breaking cellular wall yeast powder is: a, by beer waste yeast, and in the centrifuge of 4000r/min, centrifugal 15min, obtains yeast paste, and yeast paste water content is 80%；B, by the beerwort of 10 ripple woodss and FeSO4·7H2O merges, and pours bananas juice into, prepares Fe2+Concentration is the fluid medium of 120mg/L, regulates pH4.5, prevents ferrous ion oxidized,；The yeast paste of the quality such as c, access and beerwort, is optimized cultivation under the conditions of 28 DEG C, and shaken cultivation in incubation is cultivated after 10h and terminated, centrifugal 20min in the centrifuge of 4000r/min, collects and precipitates thalline, is washed with distilled water to without inorganic Fe2+, obtain ferrum-rich saccharomyces cerevisiae；D, ferrum-rich saccharomyces cerevisiae being configured to the solution that mass fraction is 5%, be placed in container, regulation pH value, to 5.0, adds the sodium chloride solution of 3%, at 20Mpa, homogenizing breaking cellular wall under the conditions of 50 DEG C, circulates 3-4 time, chilled, be vacuum dried to obtain breaking cellular wall yeast powder.
A kind of preparation method putting peppery fresh mycelium nutrient condiments, including following technique:
(1) Fructus Capsici, Pericarpium Zanthoxyli, Rhizoma Zingiberis Recens are cleaned, drain the water, grinds after drying, it is placed in pot, pours appropriate soybean oil into, heat fry, after fried taste, take all materials in pot standby；
(2) Semen Sojae Preparatum, Lentinus Edodes are cleaned, mix with the water of its quality 1 times and be placed in defibrination in fiberizer, gained serosity is placed in container, under the ultrasound condition of 200W, carry out enzymolysis with cellulase, obtain enzymolysis solution standby；
(3) by Radix Codonopsis, Semen Cuscutae, the Radix Paeoniae Alba, the Radix Astragali water heating extraction of 5 times amount, filter, obtain Chinese medicine extraction liquid standby；
(4) enzymolysis solution, Chinese medicine extraction liquid in all materials, (2) in (1) are merged, be placed in stirred tank stirring, be spray-dried after being sufficiently stirred for, obtain powder product.
Claims (3)
1. put peppery fresh mushroom nutrient condiments for one kind, it is characterized in that, be made up of following raw material: edible salt 10-12, rice meal 10-12, white sugar 6-8, Fructus Capsici 5-6, Pericarpium Zanthoxyli 2-3, Rhizoma Zingiberis Recens 6-7, soybean oil 1-2, breaking cellular wall yeast powder 13-16, Semen Sojae Preparatum 8-10, Flammulina velutipes mycelium body fluid 3-4, Lentinus Edodes 10-15, sodium glutamate 2-3, Radix Codonopsis 2-3, Semen Cuscutae 1-2, Radix Paeoniae Alba 1-2, Radix Astragali 1-2, water are appropriate.
2. one as claimed in claim 1 puts peppery fresh mycelium nutrient condiments, it is characterized in that, the cultivation extracting method of described breaking cellular wall yeast powder is: a, by beer waste yeast, centrifugal 15min in the centrifuge of 4000r/min, obtaining yeast paste, yeast paste water content is at 80%-81%；B, by the beerwort of 10-15 ripple woods and FeSO4·7H2O merges, and pours bananas juice into, prepares Fe2+Concentration is the fluid medium of 120mg/L, regulates pH4.5-5.0, prevents ferrous ion oxidized,；The yeast paste of the quality such as c, access and beerwort, is optimized cultivation, shaken cultivation in incubation under the conditions of 28 DEG C-29 DEG C, cultivate after 10-12h and terminate, centrifugal 20min in the centrifuge of 4000r/min, collects precipitation thalline, is washed with distilled water to without inorganic Fe2+, obtain ferrum-rich saccharomyces cerevisiae；D, ferrum-rich saccharomyces cerevisiae being configured to the solution that mass fraction is 5%, be placed in container, regulation pH value, to 5.0, adds the sodium chloride solution of 3%, at 20-30Mpa, homogenizing breaking cellular wall under the conditions of 50 DEG C, circulates 3-4 time, chilled, be vacuum dried to obtain breaking cellular wall yeast powder.
A kind of preparation method putting peppery fresh mycelium nutrient condiments, it is characterised in that include following technique:
(1) Fructus Capsici, Pericarpium Zanthoxyli, Rhizoma Zingiberis Recens are cleaned, drain the water, grinds after drying, it is placed in pot, pours appropriate soybean oil into, heat fry, after fried taste, take all materials in pot standby；
(2) Semen Sojae Preparatum, Lentinus Edodes are cleaned, mix with the water of its quality 1-2 times and be placed in defibrination in fiberizer, gained serosity is placed in container, under the ultrasound condition of 200-300W, carry out enzymolysis with cellulase, obtain enzymolysis solution standby；
(3) by Radix Codonopsis, Semen Cuscutae, the Radix Paeoniae Alba, the Radix Astragali water heating extraction of 5-10 times amount, filter, obtain Chinese medicine extraction liquid standby；
(4) enzymolysis solution, Chinese medicine extraction liquid in all materials, (2) in (1) are merged, be placed in stirred tank stirring, be spray-dried after being sufficiently stirred for, obtain powder product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610285366.7A CN105942412A (en) | 2016-05-04 | 2016-05-04 | Spicy fresh fungus mushroom nutrient condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610285366.7A CN105942412A (en) | 2016-05-04 | 2016-05-04 | Spicy fresh fungus mushroom nutrient condiment |
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| Publication Number | Publication Date |
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| CN105942412A true CN105942412A (en) | 2016-09-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610285366.7A Pending CN105942412A (en) | 2016-05-04 | 2016-05-04 | Spicy fresh fungus mushroom nutrient condiment |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858563A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of spicy wine mushroom |
| CN107890072A (en) * | 2017-12-06 | 2018-04-10 | 安徽竞赛食品有限公司 | A kind of edible fungus cluster baste and preparation method thereof |
| DE112018002352B4 (en) | 2018-03-05 | 2021-10-14 | Changde Yandi Biotechnology Ltd. Co. | Process for conditioning the dehydration of Cordyceps militaris and for improving the quality thereof |
| CN113768115A (en) * | 2020-06-09 | 2021-12-10 | 四川新雅轩食品有限公司 | Edible fungus semi-solid compound seasoning and preparation method thereof |
| CN115444040A (en) * | 2022-09-20 | 2022-12-09 | 代代田(佛山)生物科技有限公司 | Chili oil, chili red oil and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052248A (en) * | 1989-12-05 | 1991-06-19 | 浙江省轻工业研究所 | Utilize the method for waste beer yeast mud flavouring producing |
| CN104957578A (en) * | 2015-07-16 | 2015-10-07 | 中盐安徽润华盐业发展有限公司 | Preparation method of traditional Chinese medicine health lentinus edodes powder seasoning |
| CN105105056A (en) * | 2015-07-30 | 2015-12-02 | 安徽竞赛食品有限公司 | Mushroom flavoring and preparation method thereof |
-
2016
- 2016-05-04 CN CN201610285366.7A patent/CN105942412A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1052248A (en) * | 1989-12-05 | 1991-06-19 | 浙江省轻工业研究所 | Utilize the method for waste beer yeast mud flavouring producing |
| CN104957578A (en) * | 2015-07-16 | 2015-10-07 | 中盐安徽润华盐业发展有限公司 | Preparation method of traditional Chinese medicine health lentinus edodes powder seasoning |
| CN105105056A (en) * | 2015-07-30 | 2015-12-02 | 安徽竞赛食品有限公司 | Mushroom flavoring and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858563A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of spicy wine mushroom |
| CN107890072A (en) * | 2017-12-06 | 2018-04-10 | 安徽竞赛食品有限公司 | A kind of edible fungus cluster baste and preparation method thereof |
| DE112018002352B4 (en) | 2018-03-05 | 2021-10-14 | Changde Yandi Biotechnology Ltd. Co. | Process for conditioning the dehydration of Cordyceps militaris and for improving the quality thereof |
| CN113768115A (en) * | 2020-06-09 | 2021-12-10 | 四川新雅轩食品有限公司 | Edible fungus semi-solid compound seasoning and preparation method thereof |
| CN115444040A (en) * | 2022-09-20 | 2022-12-09 | 代代田(佛山)生物科技有限公司 | Chili oil, chili red oil and preparation method thereof |
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Application publication date: 20160921 |
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