CN105969633A - Preparation method of toadstool composite tea vinegar - Google Patents
Preparation method of toadstool composite tea vinegar Download PDFInfo
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- CN105969633A CN105969633A CN201610501248.5A CN201610501248A CN105969633A CN 105969633 A CN105969633 A CN 105969633A CN 201610501248 A CN201610501248 A CN 201610501248A CN 105969633 A CN105969633 A CN 105969633A
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- 239000000052 vinegar Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007524 Camellia sinensis var. sinensis Species 0.000 title abstract 2
- 239000002131 composite material Substances 0.000 title abstract 2
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 240000002769 Morchella esculenta Species 0.000 claims description 34
- 235000002779 Morchella esculenta Nutrition 0.000 claims description 34
- 239000002994 raw material Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 244000269722 Thea sinensis Species 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 235000013616 tea Nutrition 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 210000000582 Semen Anatomy 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 241000589220 Acetobacter Species 0.000 claims description 4
- 210000002615 Epidermis Anatomy 0.000 claims description 4
- 241000609666 Tuber aestivum Species 0.000 claims description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-M acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 4
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium monoxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 230000001954 sterilising Effects 0.000 claims description 4
- 235000012976 tarts Nutrition 0.000 claims description 4
- 235000015099 wheat brans Nutrition 0.000 claims description 4
- 240000004678 Panax pseudoginseng Species 0.000 claims description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 2
- 240000006394 Sorghum bicolor Species 0.000 claims description 2
- 235000007230 Sorghum bicolor Nutrition 0.000 claims description 2
- 235000006468 Thea sinensis Nutrition 0.000 claims description 2
- 240000008529 Triticum aestivum Species 0.000 claims description 2
- 235000020279 black tea Nutrition 0.000 claims description 2
- 235000005035 ginseng Nutrition 0.000 claims description 2
- 235000008434 ginseng Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000021307 wheat Nutrition 0.000 claims description 2
- 210000003734 Kidney Anatomy 0.000 abstract description 5
- 210000004556 Brain Anatomy 0.000 abstract description 4
- 241000668709 Dipterocarpus costatus Species 0.000 abstract description 4
- 210000000936 Intestines Anatomy 0.000 abstract description 4
- 210000002784 Stomach Anatomy 0.000 abstract description 4
- 210000004369 Blood Anatomy 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000002708 enhancing Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000001737 promoting Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 241000233866 Fungi Species 0.000 description 4
- 230000001502 supplementation Effects 0.000 description 3
- 241000283898 Ovis Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive Effects 0.000 description 2
- 230000001256 tonic Effects 0.000 description 2
- 241000235349 Ascomycota Species 0.000 description 1
- 240000000239 Camellia sinensis Species 0.000 description 1
- 241000190633 Cordyceps Species 0.000 description 1
- 240000004631 Dacrycarpus dacrydioides Species 0.000 description 1
- 235000018783 Dacrycarpus dacrydioides Nutrition 0.000 description 1
- 208000002173 Dizziness Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 229940088597 Hormone Drugs 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 206010022437 Insomnia Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010013639 Peptidoglycan Proteins 0.000 description 1
- 210000003660 Reticulum Anatomy 0.000 description 1
- 210000000952 Spleen Anatomy 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000000994 depressed Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001568 sexual Effects 0.000 description 1
- 231100000486 side effect Toxicity 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a preparation method of toadstool composite tea vinegar and belongs to the field of food processing. The preparation method is characterized by including: culturing toadstool mycelia; steaming; mixing koji; fermenting; aging; filtering; bottling; obtaining a finished product. The preparation method has the advantages that the product is purplish red in color, clear and transparent, pure and exquisite in taste and has faint scent flavor unique to toadstool. The product is unique in flavor and rich in nutrition, has efficacy of tonifying intestines and stomach, promoting digestion, lowering blood sugar, tonifying kidney to strengthen yang and tonifying brain for refreshing, can enhance body immunity and is suitable for people of all ages and green and sanitarian.
Description
Technical field
The processing method that the present invention relates to a kind of tea vinegar, especially relates to the preparation method of a kind of Morchella esculenta (L.) Pers compound tea vinegar.
Background technology
Morchella esculenta (L.) Pers, another name: Gaster caprae seu Ovis mushroom, Gaster caprae seu Ovis passeris montani saturati bacterium sub, positive, honeycomb mushroom.Morchella esculenta (L.) Pers is a kind of rare famous and precious wild edible fungus, belong to " king in bacterium ", good reputations such as " mushroom queenes ", it is that the health of successive dynasties imperial family noble in the world takes care of health good merchantable brand, in mushroom, except the hundreds of contingency kilogram of the personal value kahikatea reveal and tens just in case kilogram Cordyceps and in addition to, the famousst and precious is exactly Morchella esculenta (L.) Pers.Morchella esculenta (L.) Pers in the past by wild, is grown among Mountainous region forest, 1 year the longest once, owing to being limited by conditions such as area, resource weathers, yield rareness, gather the most difficult, the overwhelming majority is not by it has been found that and run its course on mountain.Owing to it is multiple functional, fragrance is unique, food effect is notable, it is fairly expensive to be worth.
Morchella esculenta (L.) Pers is the famousst and precious edible fungi, belongs to high-grade nutrient tonic, and it has a variety of fancy effect, and modern medicine shows, Morchella esculenta (L.) Pers is containing rich in protein, peptidoglycan, carbohydrate, multivitamin and 20 several amino acids and trace element.There is the kidney invigorating, tonifying YANG, supplementing the brain, the function refreshed oneself；Damage essence deficiency of the kidney, sexual impotence is not lifted, sexual hypofunction, libido indifference improve significantly；To dizziness insomnia, the intestines and stomach inflammation, weakness of the spleen and stomach, dyspepsia, diet is depressed good curative effect.Be eaten for a long time can give protection against cancer, anticancer, suppression tumor, preventing cold, the effect of increase body immunity.Morchella esculenta (L.) Pers is foremost edible fungi and medicinal fungus in ascomycetes, its not only delicious flavour, nutritious, also building body, prevent and cure diseases, the function of life lengthening；Showing from the angle of Compendium of Material Medica and medical science, Morchella esculenta (L.) Pers has beneficial the intestines and stomach, effect that aid digestion, blood sugar lowering, kidney invigorating and YANG supporting and supplementing the brain are refreshed oneself, and is a kind of without any hormone, pure natural tonic without any side effects.
Morchella esculenta (L.) Pers high nutritive value, can realize the comprehensive utilization to Morchella esculenta (L.) Pers for being processed into Morchella esculenta (L.) Pers compound tea vinegar, it is simple to stores, improves its economic worth and nutritive value.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of Morchella esculenta (L.) Pers compound tea vinegar, it is possible to play the health food of promoting health and curing diseases effect of Chinese medicine, it is possible to utilize the carrier function of health food, make people just can eat Morchella esculenta (L.) Pers, health invigorating in daily diet.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of preparation method of Morchella esculenta (L.) Pers compound tea vinegar, it is characterised in that: using the fabrication processing of Morchella esculenta (L.) Pers mycelium cultivation → steaming → mixed song → fermentation → aging → filtration → bottling → finished product, concrete operation step is:
(1) Morchella esculenta (L.) Pers mycelium is cultivated: Semen Maydis, wheat grain, each 8 kilograms of Sorghum vulgare Pers. are put into immersion 20 hours in the water that pH value is 10, pick up and add 0.1% Calx decocting in water after draining to well-done, drain, ted to epidermis the most dry, then admixing each 25 kilograms of Testa oryzae, wheat bran, regulation water content reaches 75%；Then pack sterilizing 2 hours, when bag temperature drop to 38 DEG C, puts into Morchella esculenta (L.) Pers strain and robs temperature inoculation, maintain the temperature at 30 DEG C, can use through 35 days；
(2) steaming: raw material, Caulis Bambusae In Taeniam, Rhizoma Menispermi are pulverized, is watered immersion 20 hours, enters pot steaming and decocting to ripe rotten；
(3) mixed song: by stewing for the raw material cooked put 40 minutes after take out to spread out and dry in the air cool, cultured truffle is taken off band and dries, be ground into particulate；Again the raw material cooked being cooled to 32 DEG C, add Morchella esculenta (L.) Pers bacterium grain, then admix Daqu (massive raw stater for alcholic liquor), acetate solution and black tea bacterium solution, stir, temperature drops to 28 DEG C of fashionable dress cylinder brews；
(4) fermentation: after raw material mixed song dress cylinder, initially entering saccharifying and alcohol fermentation stage, now temperature controlled at 28 DEG C, through 32 hours, material temperature rises to 35 DEG C and enters the acetic fermentation stage, temperature controls at 40 DEG C, meanwhile, mixes bran coat 25 kilograms, Rhizoma Belamcandae, Fructus Arctii, Fructus Citri Sarcodactylis each 0.8 kilogram of powder of ginseng, stir, after 6-8 days, material temperature declines, and alcohol oxidation terminates, and has acetified；
(5) aging: after acetifying in cylinder, add water the alcohol concentration reduced in vinegar liquid, and every kilogram of material adds water 320 kilograms, brew 45 days, treats that vinegar liquid souring is ripe, and now there is a thin layer Mycoderma in vinegar face, there is pungent tart flavour, upper strata is limpid, and middle lower floor shows raw material color, slightly in muddy shape, both are mixed mutually, through filtering solid float, bottling seals, and is commodity tea vinegar.
Beneficial effect: product color of the present invention is purplish red, limpid transparent, pure taste is fine and smooth, has Morchella esculenta (L.) Pers distinctive delicate fragrance local flavor.Product special flavour is unique, nutritious, has a beneficial the intestines and stomach, effect that aid digestion, blood sugar lowering, kidney invigorating and YANG supporting and supplementing the brain are refreshed oneself, can the immunologic function of enhancing body.All-ages, green health.
Detailed description of the invention
Embodiment 1:
A kind of preparation method of Morchella esculenta (L.) Pers compound tea vinegar, concrete operation step is:
(1) Morchella esculenta (L.) Pers mycelium is cultivated: Semen Maydis, each 10 kilograms of Semen Coicis are put into immersion 24 hours in the water that pH value is 8, pick up and add 0.3% Calx decocting in water after draining to without hard-core, drain, ted to epidermis the most dry, then admixing each 20 kilograms of Testa oryzae, wheat bran, regulation water content reaches 80%；Then pack sterilizing 5 hours, when bag temperature drop to 42 DEG C, puts into Morchella esculenta (L.) Pers strain and robs temperature inoculation, maintain the temperature at 35-38 DEG C, can use through 40-45 days；
(2) steaming: pulverized by raw material, is watered immersion 28-30 hour, enters pot steaming and decocting to ripe rotten；
(3) mixed song: by stewing for the raw material cooked put 35 minutes after take out to spread out and dry in the air cool, cultured truffle is taken off band and dries, be ground into particulate；Again the raw material cooked being cooled to 45 DEG C, add Morchella esculenta (L.) Pers bacterium grain, then admix Daqu (massive raw stater for alcholic liquor), acetate solution, stir, temperature drops to 25 DEG C of fashionable dress cylinder brews；
(4) fermentation: after raw material mixed song dress cylinder, initially entering saccharifying and alcohol fermentation stage, now temperature controlled at 32-35 DEG C, through 45-48 hour, material temperature rises to 42 DEG C and enters the acetic fermentation stage, temperature controls at 45 DEG C, meanwhile, mixes bran coat 20 kilograms, stir, after 4-5 days, material temperature declines, and alcohol oxidation terminates, and has acetified；
(5) aging: after acetifying in cylinder, add water the alcohol concentration reduced in vinegar liquid, and every kilogram of material adds water 260-280 kilogram, brew 30-35 days, treats that vinegar liquid souring is ripe, and now there is a thin layer Mycoderma in vinegar face, there is pungent tart flavour, upper strata is limpid, and middle lower floor shows raw material color, slightly in muddy shape, both are mixed mutually, through filtering solid float, bottling seals, and is commodity mature vinegar.
Embodiment 2:
A kind of preparation method of Morchella esculenta (L.) Pers compound tea vinegar, concrete operation step is:
(1) Morchella esculenta (L.) Pers mycelium is cultivated: Semen sojae atricolor, each 12 kilograms of purple rice are put into immersion 12 hours in the water that pH value is 7, pick up and add 0.6% Calx decocting in water after draining to without hard-core, drain, ted to epidermis the most dry, then admixing each 10 kilograms of Testa oryzae, wheat bran, regulation water content reaches 65%；Then pack sterilizing 1 hour, when bag temperature drop to 45 DEG C, puts into Morchella esculenta (L.) Pers strain and robs temperature inoculation, maintain the temperature at 40 DEG C, can use through 30 days；
(2) steaming: raw material, Rhizoma Smilacis Glabrae, Fructus Lycii are pulverized, is watered immersion 26 hours, enters pot steaming and decocting to ripe rotten；
(3) mixed song: by stewing for the raw material cooked put 45 minutes after take out to spread out and dry in the air cool, cultured truffle is taken off band and dries, be ground into particulate；Again the raw material cooked being cooled to 38 DEG C, add Morchella esculenta (L.) Pers bacterium grain, then admix Daqu (massive raw stater for alcholic liquor), acetate solution, stir, temperature drops to 32 DEG C of fashionable dress cylinder brews；
(4) fermentation: after raw material mixed song dress cylinder, initially entering saccharifying and alcohol fermentation stage, now temperature controlled at 30 DEG C, through 40 hours, material temperature rises to 36 DEG C and enters the acetic fermentation stage, temperature controls at 42 DEG C, meanwhile, mixes bran coat 12 kilograms, Semen Coicis, Rhizoma Polygonati, each 0.3 kilogram of Radix Rehmanniae, stir, after 10 days, material temperature declines, and alcohol oxidation terminates, and has acetified；
(5) aging: after acetifying in cylinder, add water the alcohol concentration reduced in vinegar liquid, and every kilogram of material adds water 180 kilograms, brew 28 days, treats that vinegar liquid souring is ripe, and now there is a thin layer Mycoderma in vinegar face, there is pungent tart flavour, upper strata is limpid, and middle lower floor shows raw material color, slightly in muddy shape, both are mixed mutually, through filtering solid float, bottling seals, and is commodity mature vinegar.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the preparation method of a Morchella esculenta (L.) Pers compound tea vinegar, it is characterised in that: using the fabrication processing of Morchella esculenta (L.) Pers mycelium cultivation → steaming → mixed song → fermentation → aging → filtration → bottling → finished product, concrete operation step is:
(1) Morchella esculenta (L.) Pers mycelium is cultivated: Semen Maydis, wheat grain, each 8 kilograms of Sorghum vulgare Pers. are put into immersion 20 hours in the water that pH value is 10, pick up and add 0.1% Calx decocting in water after draining to well-done, drain, ted to epidermis the most dry, then admixing each 25 kilograms of Testa oryzae, wheat bran, regulation water content reaches 75%；Then pack sterilizing 2 hours, when bag temperature drop to 38 DEG C, puts into Morchella esculenta (L.) Pers strain and robs temperature inoculation, maintain the temperature at 30 DEG C, can use through 35 days；
(2) steaming: raw material, Caulis Bambusae In Taeniam, Rhizoma Menispermi are pulverized, is watered immersion 20 hours, enters pot steaming and decocting to ripe rotten；
(3) mixed song: by stewing for the raw material cooked put 40 minutes after take out to spread out and dry in the air cool, cultured truffle is taken off band and dries, be ground into particulate；Again the raw material cooked being cooled to 32 DEG C, add Morchella esculenta (L.) Pers bacterium grain, then admix Daqu (massive raw stater for alcholic liquor), acetate solution and black tea bacterium solution, stir, temperature drops to 28 DEG C of fashionable dress cylinder brews；
(4) fermentation: after raw material mixed song dress cylinder, initially entering saccharifying and alcohol fermentation stage, now temperature controlled at 28 DEG C, through 32 hours, material temperature rises to 35 DEG C and enters the acetic fermentation stage, temperature controls at 40 DEG C, meanwhile, mixes bran coat 25 kilograms, Rhizoma Belamcandae, Fructus Arctii, Fructus Citri Sarcodactylis each 0.8 kilogram of powder of ginseng, stir, after 6-8 days, material temperature declines, and alcohol oxidation terminates, and has acetified；
(5) aging: after acetifying in cylinder, add water the alcohol concentration reduced in vinegar liquid, and every kilogram of material adds water 320 kilograms, brew 45 days, treats that vinegar liquid souring is ripe, and now there is a thin layer Mycoderma in vinegar face, there is pungent tart flavour, upper strata is limpid, and middle lower floor shows raw material color, slightly in muddy shape, both are mixed mutually, through filtering solid float, bottling seals, and is commodity tea vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610501248.5A CN105969633A (en) | 2016-06-30 | 2016-06-30 | Preparation method of toadstool composite tea vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610501248.5A CN105969633A (en) | 2016-06-30 | 2016-06-30 | Preparation method of toadstool composite tea vinegar |
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| CN105969633A true CN105969633A (en) | 2016-09-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610501248.5A Pending CN105969633A (en) | 2016-06-30 | 2016-06-30 | Preparation method of toadstool composite tea vinegar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106244411A (en) * | 2016-10-14 | 2016-12-21 | 福建农林大学 | A kind of preparation method of health Dictyophare phalloidea vinegar |
| CN107164206A (en) * | 2017-06-20 | 2017-09-15 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom vinegar and preparation method thereof |
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| CN102771859A (en) * | 2012-07-20 | 2012-11-14 | 黄晓青 | Toadstool health-care beverage prepared through liquid submerged fermentation and preparation method thereof |
| CN102807942A (en) * | 2011-05-31 | 2012-12-05 | 黑龙江省麒麟工贸公司 | Preparation method for morchella wine |
| CN105154306A (en) * | 2015-09-14 | 2015-12-16 | 胡志荣 | Preparation method of ganoderma lucidum healthy vinegar |
| CN105273966A (en) * | 2015-11-09 | 2016-01-27 | 刘世文 | Preparation method of hericium erinaceus healthcare tea vinegar |
| CN105309978A (en) * | 2015-11-17 | 2016-02-10 | 张佳成 | Preparation method for health morchella fruit vinegar beverage |
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2016
- 2016-06-30 CN CN201610501248.5A patent/CN105969633A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102807942A (en) * | 2011-05-31 | 2012-12-05 | 黑龙江省麒麟工贸公司 | Preparation method for morchella wine |
| CN102771859A (en) * | 2012-07-20 | 2012-11-14 | 黄晓青 | Toadstool health-care beverage prepared through liquid submerged fermentation and preparation method thereof |
| CN105154306A (en) * | 2015-09-14 | 2015-12-16 | 胡志荣 | Preparation method of ganoderma lucidum healthy vinegar |
| CN105273966A (en) * | 2015-11-09 | 2016-01-27 | 刘世文 | Preparation method of hericium erinaceus healthcare tea vinegar |
| CN105309978A (en) * | 2015-11-17 | 2016-02-10 | 张佳成 | Preparation method for health morchella fruit vinegar beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106244411A (en) * | 2016-10-14 | 2016-12-21 | 福建农林大学 | A kind of preparation method of health Dictyophare phalloidea vinegar |
| CN107164206A (en) * | 2017-06-20 | 2017-09-15 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom vinegar and preparation method thereof |
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