CN106256265A - The preparation method of pork paste with mushroom - Google Patents
The preparation method of pork paste with mushroom Download PDFInfo
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- CN106256265A CN106256265A CN201610602327.5A CN201610602327A CN106256265A CN 106256265 A CN106256265 A CN 106256265A CN 201610602327 A CN201610602327 A CN 201610602327A CN 106256265 A CN106256265 A CN 106256265A
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Abstract
The invention provides the preparation method of a kind of pork paste with mushroom, specifically include following steps: the preparation method of above-mentioned pork paste with mushroom as follows: gather fresh Lentinus Edodes；Described Lentinus Edodes is carried out sterilizing；Described Lentinus Edodes after sterilizing is pulverized, obtains Lentinus Edodes unqualified；Unqualified with beans class meat mix unqualified for described Lentinus Edodes, obtain mixing unqualified；Boil unqualified for described mixing, it is possible to prepare shelf-life longer pork paste with mushroom.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the preparation method of a kind of pork paste with mushroom.
Background technology
Lentinus Edodes, is the fungus of a kind of important medicine-food two-purpose.Lentinus Edodes meat plumpness is delicate, delicious flavour, and fragrance oozes people, battalion
Support abundant, there is the highest nutrition and medical value.
After health diet custom that the United Nations's grain and oil can propose " meat or fish, an element, a mushroom ", mushrooms instant product gets more and more,
Wherein pork paste with mushroom is with Lentinus Edodes as primary raw material, utilizes the instant seasoning product of mushrooms sauced technology sauced.But, Lentinus Edodes
The quality of meat pulp is uneven, and the shelf-life is shorter.
Summary of the invention
Based on this, it is necessary to provide a kind of preparation method that can prepare shelf-life longer pork paste with mushroom.
The preparation method of a kind of pork paste with mushroom, comprises the steps:
Gather fresh Lentinus Edodes；
Described Lentinus Edodes is carried out sterilizing；
Described Lentinus Edodes is pulverized, obtains Lentinus Edodes unqualified；
Unqualified with beans class meat mix unqualified for described Lentinus Edodes, obtain mixing unqualified；
Boil unqualified for described mixing, obtain described pork paste with mushroom.
Wherein in an embodiment, use the mode of ozonization that described Lentinus Edodes is carried out sterilizing operation.
Wherein in an embodiment, the Ozone Water using concentration to be 5ppm～6ppm carries out sterilizing to described Lentinus Edodes
Operation.
Wherein in an embodiment, the time of the operation of described sterilizing is 18 seconds～25 seconds.
Wherein in an embodiment, use Lentinus Edodes bactericidal liquid that described Lentinus Edodes is carried out sterilizing operation.
Wherein in an embodiment, described Lentinus Edodes bactericidal liquid includes Flos Chrysanthemi Indici.
Wherein in an embodiment, described Lentinus Edodes bactericidal liquid also includes Flos Lonicerae and Herba Houttuyniae.
The preparation method of above-mentioned pork paste with mushroom is as follows: gather fresh Lentinus Edodes；Described Lentinus Edodes is sterilized
Sterilization；Described Lentinus Edodes after sterilizing is pulverized, obtains Lentinus Edodes unqualified；By unqualified for described Lentinus Edodes broken with beans class meat
End mixing, obtains mixing unqualified；Boil unqualified for described mixing, it is possible to prepare shelf-life longer pork paste with mushroom.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the preparation method of the pork paste with mushroom of an embodiment.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, the preparation method of a kind of pork paste with mushroom, comprise the steps: to gather fresh Lentinus Edodes；Described Lentinus Edodes is entered
Row sterilizing；Described Lentinus Edodes is pulverized, obtains Lentinus Edodes unqualified；By unqualified for described Lentinus Edodes unqualified with beans class meat mixed
Close, obtain mixing unqualified；Boil unqualified for described mixing, obtain described pork paste with mushroom.
Such as, the preparation method of the pork paste with mushroom of another embodiment, comprise the steps: to gather fresh Lentinus Edodes；Right
Described Lentinus Edodes is dried；Use cleanout fluid that described Lentinus Edodes is carried out；Described Lentinus Edodes is carried out sterilizing；To described perfume (or spice)
Mushroom is pulverized, and obtains Lentinus Edodes unqualified；Unqualified with beans class meat mix unqualified for described Lentinus Edodes, obtain mixing unqualified；To institute
State and mix unqualified pickling；To described mixing unqualified addition Lentinus Edodes flavouring liquid, and mix homogeneously；Carry out unqualified for described mixing
Boil, obtain described pork paste with mushroom.
Such as, the preparation method of the pork paste with mushroom of another embodiment, comprise the steps: S110: gather fresh perfume (or spice)
Mushroom；S120: described Lentinus Edodes is dried；S130: use cleanout fluid that dried described Lentinus Edodes is carried out；S140: right
Described Lentinus Edodes after cleaning carries out sterilizing；S150: the described Lentinus Edodes after sterilizing is pulverized, obtains Lentinus Edodes broken
End；S160: unqualified with beans class meat mix unqualified for described Lentinus Edodes, obtains mixing unqualified；S170: to described mixing unqualified enter
Row is pickled；S180: the described mixing unqualified addition Lentinus Edodes flavouring liquid after pickling, and mix homogeneously.
In order to further illustrate the preparation method of above-mentioned pork paste with mushroom, such as, refer to Fig. 1, an embodiment of the present invention
The preparation method of pork paste with mushroom, comprise the steps:
S110: gather fresh Lentinus Edodes.
In order to ensure the quality of pork paste with mushroom, the quality of Lentinus Edodes is extremely important, therefore, it is necessary to ensure the complete of Lentinus Edodes quality
Good, choose fresh and apparently sound Lentinus Edodes as pork paste with mushroom raw material.
Due to fresh Lentinus Edodes after being collected, it is limited to the place of production, plucks, store and the problem such as transport, usually deposit
After a period of time, then carry out the production procedure of pork paste with mushroom.Therefore, plucking, storing and during transport etc., mushroom quality
Controlling also is very important for the overall quality of pork paste with mushroom；Further, Lentinus Edodes is perishable rotten after gathering, storing
The phenomenons such as period easily occurs cap to rupture, thalline atrophy and lamella brown stain, affect the nutrition of product, local flavor and commercial value.
In order to ensure the quality of described Lentinus Edodes, for improving the overall quality of described pork paste with mushroom, such as, to the institute collected
State new fresh mushroom and carry out Preservation Treatment, to reach the purpose of quality and the quality keeping new fresh mushroom.
In order to improve the convenience of fresh-keeping operation, such as, described Preservation Treatment is that mushroom preservation agent processes, by adding perfume
Mushroom antistaling agent processes Lentinus Edodes, can both keep the quality of Lentinus Edodes, and can save again operating time and cost.
In order to improve the foodsafety of pork paste with mushroom, for reducing the bad shadow that Lentinus Edodes is brought by chemistry mushroom preservation agent
Ring, by using biological mushroom preservation agent to carry out mushroom fresh-keeping.
In order to improve the fresh-keeping effect to Lentinus Edodes, such as, described mushroom preservation agent includes each component of following mass parts: lemon
Lemon acid 2 parts～11 parts, lysozyme 0.2 part～1.5 parts, sodium erythorbate 4 parts～11 parts, chitosan 2 parts～7 parts, pepper essence
Oil 1.5 parts～3.5 parts, Bulbus Allii quintessence oil 1.2 parts～2.1 parts, ginger essential oil 1.5 parts～4.1 parts, nutmeg essential oil 0.5 part～2.5
Part, fennel essential oil 0.5 part～2.8 parts, flax glue 0.5 part～2 parts, chitosan 0.2 part～0.5 part, konjacmannan 0.2 part
～2.5 parts, curcumin 0.2 part～2.2 parts, pollen polysaccharide 0.2 part～1.5 parts, sorbitol 0.2 part～2.5 parts, phytic acid 0.1 part
～2.5 parts, tea polyphenols 0.1 part～1.8 parts, 0.1 part～1.1 parts of lecithin, sodium carbonate 0.8 part～2.2 parts and 800 parts of water～
1050 parts.
The mushroom preservation agent using following each component can improve the fresh-keeping effect to Lentinus Edodes, and makees human non-toxic's pair
With, and also the nutritive value of described Lentinus Edodes self can be kept.
It should be noted that citric acid, lysozyme and sodium erythorbate are multiple with other components of described mushroom preservation agent
After joining, can preferably maintain the storage quality of Lentinus Edodes, and be possible to prevent the brown stain of Lentinus Edodes.Additionally, Japan pepper essential oil, Bulbus Allii quintessence oil
It is that natural materials extracts with the quintessence oil such as ginger essential oil, after it is compounding with other components of described mushroom preservation agent, right
The fresh-keeping of Lentinus Edodes has good preservation, and does not interferes with health.Chitosan does not has toxicity, can be dropped by biology
Solving, particularly chitosan can suppress the activity of the microorganism such as antibacterial, fungus, is also a kind of more satisfactory mushroom preservation agent.And
Sodium carbonate also has other groups of good fresh-keeping effect, the sodium carbonate of 0.8 part～2.2 parts and described mushroom preservation agent to Lentinus Edodes
Divide after compounding, it is possible to make mushroom preservation more than 6 days.
It is appreciated that the quintessence oils such as Japan pepper essential oil, Bulbus Allii quintessence oil and ginger essential oil are owned by volatility, by adding Caulis et Folium Lini
Glue, can slow down the volatilization of the quintessence oils such as Japan pepper essential oil, Bulbus Allii quintessence oil and ginger essential oil, improves the fresh keeping time to Lentinus Edodes.
Further, in order to mushroom preservation is obtained more preferable fresh-keeping effect, such as, described mushroom preservation agent is following matter
Each component of amount part: citric acid 3.2 parts, lysozyme 0.8 part, sodium erythorbate 5.2 parts, chitosan 2.5 parts, Japan pepper essential oil
1.9 parts, Bulbus Allii quintessence oil 2.0 parts, ginger essential oil 1.7 parts, nutmeg essential oil 2.2 parts, fennel essential oil 0.6 part, flax glue 0.8 part,
Chitosan 0.3 part, konjacmannan 0.9 part, curcumin 0.5 part, pollen polysaccharide 0.6 part, sorbitol 1.1 parts, phytic acid 0.3
Part, tea polyphenols 0.22 part, 0.5 part of lecithin, sodium carbonate 1.1 parts, 950 parts of water.By above-mentioned mushroom preservation agent component, Lentinus Edodes can
With the color and luster that holding is good, the most perishable, the best to the holding effect of mushroom quality, nutrition.
In order to further improve the fresh-keeping effect to Lentinus Edodes, such as, mushroom preservation agent temperature is maintained 40 DEG C～60
Under conditions of DEG C, described Lentinus Edodes is carried out spray operation, so, the exterior quality of Lentinus Edodes can be kept, delay the stream of nutrient substance
Lose, suppress the breeding of microorganism, Lentinus Edodes is had preferable effect of color protection.Further, in order to maintain the preferable quality of Lentinus Edodes, example
As, mushroom preservation agent temperature is maintained 50 DEG C.
S120: described Lentinus Edodes is dried.
Although Lentinus Edodes is after collection, it is possible to use described mushroom preservation agent to preserve, but, process with mushroom preservation agent
Preserve Lentinus Edodes, can only preserve within a short period of time, in order to for a long time Lentinus Edodes is preserved, it is necessary to Lentinus Edodes is entered
Row is dried, in order to the preservation of longer time；It is appreciated that after collecting enough Lentinus Edodess, Lentinus Edodes is dried operation, can
To save process costs.Further, before it is dried Lentinus Edodes is carried out mushroom preservation agent process, it is ensured that the quality of Lentinus Edodes, prevent
Rotting of Lentinus Edodes.
And Lentinus Edodes is dried, such as, described drying process is natural air drying, can be cost-effective, simply compares consumption
Time, and for example, by dry in the sun, the operating time can be shortened, simply the time is the longest, it has not been convenient to large-scale industrialized production, then
As, described drying process is low temperature hot air drying, and rate of drying compares comparatively fast, but the moisture in goods hops to it from surface
Dry, internal moisture the most slowly moves to product surface, this dry run, at high temperature transpiring moisture, and keeps the long period,
Easily causing Lentinus Edodes drying shrinkage, Surface hardened layer is serious, affects the quality of Lentinus Edodes.
In order to improve the drying effect to Lentinus Edodes, and reducing the mesotrophic loss of Lentinus Edodes, such as, described drying process is
Vacuum lyophilization.Vacuum Freezing & Drying Technology is by Lentinus Edodes at a lower temperature, such as-50 DEG C to-10 DEG C, freezes, so
After make its moisture be directly sublimed into gaseous state without liquid under vacuum (1.3Pa to 13.0Pa), finally make Lentinus Edodes dehydration and obtain
It is dried.Dried Lentinus Edodes possesses preferable contour structures, and avoid the too high oxidation to Lentinus Edodes fat inside of temperature and
The loss of protein.Even cryodesiccated Lentinus Edodes is without pigment and colour fixative, the color of the product dried out all than
More bright-coloured and tempting, in cryodesiccated Lentinus Edodes, flavor substance is not easily decomposed, so substantially maintaining the original flavor of Lentinus Edodes.
Such as, using the mode of vacuum lyophilization that described Lentinus Edodes is dried operation, such as, described vacuum freezing is done
Dry specifically include following steps: freezing step；Vacuum pump-down step；Sublimation step；High-temperature drying step, cold in order to promote vacuum
The dry drying efficiency to Lentinus Edodes of lyophilizing, reduces the mesotrophic loss of Lentinus Edodes, such as, when freezing Lentinus Edodes, and average freezing speed control
System, at 0.8 DEG C/min～1.8 DEG C/min, is freezed outlet temperature and is controlled at-40 DEG C to-25 DEG C, it is possible to obtain be preferably dried effect
Fruit and reduce the mesotrophic loss of Lentinus Edodes in refrigerating process.If it is understood that the freezing speed of Lentinus Edodes is too fast, Lentinus Edodes
In Lentinus Edodes cell be easily damaged, thus cause the mesotrophic loss of Lentinus Edodes.
Further, in order to preferably reduce the mesotrophic loss of Lentinus Edodes, such as, when freezing Lentinus Edodes, speed is averagely freezed
Degree controls at 0.96 DEG C/min, freezes outlet temperature and controls at-27.5 DEG C, so, can preferably reduce Lentinus Edodes mesotrophic
Loss, and also reduce energy consumption.
Vacuum pump-down process is the most extremely important to the lyophilization of Lentinus Edodes, in order to obtain more preferable drying effect, such as, very
Drop from the air and be depressed into 10Pa～55Pa, it is possible to obtain good drying effect, and for example, vacuum pump-down to 17Pa, the dry effect to Lentinus Edodes
Fruit is preferably.
It should be noted that in order to reduce the mesotrophic loss of Lentinus Edodes, in liter Central China of the vacuum lyophilization of Lentinus Edodes, temperature
It is too fast that degree can not rise, and otherwise distils and Lentinus Edodes dehydration can be caused the soonest too fast, have influence on the profile of Lentinus Edodes, and also easily cause
The loss of nutrition.In order to reduce loss the same in Lentinus Edodes, such as, in distillation regulation temperature, 3.5 DEG C/h～5.6 DEG C/
Hour programming rate, can avoid having influence on the profile of Lentinus Edodes, also can reduce the mesotrophic loss of Lentinus Edodes.Further, example
As, in distillation regulation temperature, the programming rate of 4.2 DEG C/h, it is possible to obtain preferably drying effect, and to Lentinus Edodes
Profile preservation degree is preferable, decreases the mesotrophic loss of Lentinus Edodes, the most also shortens the sublimation process time.
It should be noted that after sublimation drying, Lentinus Edodes still contains least a portion of combination water, and combines water and Lentinus Edodes knot
Close stronger.Combination water in Lentinus Edodes to be removed, so temperature must be improved, can be only achieved preferable drying effect and extends
The holding time of Lentinus Edodes.In order to obtain preferable drying effect, such as, described being dried as high temperature drying mode, described high temperature is done
Dry temperature is 34 DEG C～45 DEG C, and the time of described high temperature drying is 5 hours～8 hours, and so, drying effect is preferable.Enter one
Step, and for example, described high temperature drying is 38.2 DEG C, and the time of high temperature drying is 6.6 hours, and so, dried Lentinus Edodes is aqueous
Measuring low, nutritive loss is few, and the time of high temperature drying is the shortest.
Can preserve in a long time through dried Lentinus Edodes, be beneficial to improve the follow-up described Lentinus Edodes meat prepared
The quality of beans.
S130: use cleanout fluid that dried described Lentinus Edodes is carried out.
In the planting process of Lentinus Edodes, in order to ensure the growth of described Lentinus Edodes, it will usually using pesticide, therefore, having must
To be carried out Lentinus Edodes processing, to reduce the persticide residue on Lentinus Edodes surface before producing pork paste with mushroom.Additionally, due to it is fragrant
The Planting characteristic of mushroom, its surface can remain the impurity such as a little heavy metal, microorganism and parasitic ovum the most unavoidably.
In order to improve the cleaning performance to Lentinus Edodes, such as, use Lentinus Edodes abluent that dried described Lentinus Edodes is carried out clearly
Wash；And for example, in order to obtain cleaning performance more preferable to Lentinus Edodes, such as, described Lentinus Edodes abluent includes each group of following mass parts
Point: Sal 0.5 part～4.5 parts, oxalic acid 0.2 part～1.5 parts, alkyl-glucoside 4 parts～12 parts, ethanol 10 parts～20 parts, lemon
4 parts～10 parts of lemon acid potassium, sodium bicarbonate 0.2～2.5 parts and water 40～80 parts.Such as, described Lentinus Edodes abluent includes following matter
Each component of amount part: Sal 0.5 part～4.5 parts, oxalic acid 0.2 part～1.5 parts, alkyl-glucoside 4 parts～12 parts, ethanol 10 parts
～20 parts, potassium citrate 4 parts～10 parts, sodium bicarbonate 0.2～2.5 parts, tablet vinegar 0.1 part～2 parts, calcium hypochlorite 0.01 part～
0.05 part, 0.5 part～5.0 parts of Mytilus edulis shell powder, phosphatidase 0 .05 part～0.25 part, DL-sodium malate 1 part～6 parts and water 40～
80 parts.
Use the described Lentinus Edodes abluent of the most each component, it is possible to increase the cleaning performance to Lentinus Edodes, reduce pesticide residues
Residual with other harmful substances.
It should be noted that oxalic acid to the pesticide on Lentinus Edodes surface, heavy metal, bacterium colony elimination effect good, and ethanol is to having
The removal effect of machine material pesticide is preferable.For improving the ability of Lentinus Edodes abluent eccysis Lentinus Edodes heavy coating metals, select Fructus Citri Limoniae
Acid potassium removes the chelating agent of removing heavy metals.By selecting Mytilus edulis shell powder, absorption, the removal of heavy metal to Lentinus Edodes surface pesticide
There is good effect.Alkyl-glucoside, is the derivant of natural product glucose, has that safety is good, washing force is strong
Advantage, alkyl-glucoside is as a kind of surfactant, and the cleaning to Lentinus Edodes remained on surface pesticide further increases cleaning
Effect.
Further, employing the Lentinus Edodes abluent of above-mentioned compounding ingredients, Lentinus Edodes is being carried out operation, reduces Lentinus Edodes table
The persticide residue in face.
In order to preferably reduce the persticide residue on Lentinus Edodes surface, such as, described Lentinus Edodes abluent includes following mass parts
Each component: Sal 3.2 parts, oxalic acid 1.2 parts, alkyl-glucoside 5.1 parts, ethanol 15 parts, potassium citrate 5.2 parts, bicarbonate
0.6 part of sodium, tablet vinegar 0.8 part, calcium hypochlorite 0.02 part, 1.2 parts of Mytilus edulis shell powder, phosphatidase 0 .12 part, sucrose fatty acid ester
0.06 part, DL-sodium malate 2.5 parts and 62 parts of water.Use the Lentinus Edodes abluent of said components, to the pesticide reducing Lentinus Edodes surface
It is the best that residual quantity improves cleaning performance.
Such as, after using described Lentinus Edodes abluent that described Lentinus Edodes is cleaned, also with clear water, described Lentinus Edodes is carried out.
The use ratio of Lentinus Edodes abluent, such as, Lentinus Edodes abluent and the matter of clear water can be adjusted according to practical experience
Amount ratio is 1:95～105, and e.g., Lentinus Edodes abluent is 1:101 with the mass ratio of clear water, so, preferable to the effect of Lentinus Edodes.
In order to preferably reduce the persticide residue on Lentinus Edodes surface, such as, by Lentinus Edodes in advance with containing Lentinus Edodes abluent
Clear water soaks 1min～6min in advance, so, can promote the clearance to pesticide.Further, in order to ensure that pesticide goes
Except improving efficiency on the basis of rate, such as, Lentinus Edodes is soaked 5min in advance with the clear water containing Lentinus Edodes abluent in advance, so,
Preferable to the cleaning efficiency of Lentinus Edodes.Such as, described Lentinus Edodes abluent is 0.1:(100～2250 with the mass ratio of described clear water)
S140: the described Lentinus Edodes after cleaning is carried out sterilizing.
In order to improve the quality of pork paste with mushroom, remove the miscellaneous bacteria on Lentinus Edodes surface, Lentinus Edodes is carried out sterilization processing.
In order to remove the miscellaneous bacteria on Lentinus Edodes surface, and reduce the loss of Lentinus Edodes nutrition in sterilization process, such as, adopt
Sterilizing Lentinus Edodes 18 seconds～25 seconds by the Ozone Water that concentration is 5ppm～6ppm, so, the antibacterial on Lentinus Edodes surface more than 90% is all
Can be killed.
Further, owing to ozonization is more serious to the oxidation ratio on Lentinus Edodes surface, the fraction of Lentinus Edodes nutrition can be caused
Lose, in order to reduce the loss of Lentinus Edodes nutrition, such as, Lentinus Edodes uses the Lentinus Edodes bactericidal liquid of draft formula carry out sterilizing.
Such as, use described Lentinus Edodes bactericidal liquid that described Lentinus Edodes is carried out sterilizing, to avoid or to reduce ozonization band
The problem come.
In order to the sterilizing of Lentinus Edodes obtains preferable bactericidal effect, such as, use Lentinus Edodes bactericidal liquid to described Lentinus Edodes
Carry out sterilizing operation；Such as, described Lentinus Edodes bactericidal liquid includes each component of following mass parts: Flos Chrysanthemi Indici 2 parts～7 parts, thin
Pungent 2 parts～6.5 parts, Herba Lobeliae Chinensis 2.2 parts～8.7 parts, lavandula angustifolia 1.5 parts～6.5 parts, Ramulus Cinnamomi 2.5 parts～4.5 parts, Fructus Schisandrae Chinensis 2.5
Part～6.5 parts and 400 parts～460 parts of water.And for example, described Lentinus Edodes bactericidal liquid includes each component of following mass parts: Flos Chrysanthemi Indici 2 parts
～7 parts, Herba Asari 2 parts～6.5 parts, Herba Lobeliae Chinensis 2.2 parts～8.7 parts, lavandula angustifolia 1.5 parts～6.5 parts, Ramulus Cinnamomi 2.5 parts～4.5 parts,
Fructus Schisandrae Chinensis 2.5 parts～6.5 parts, Rhizoma Smilacis Chinensis 4.2 parts～8.1 parts, Flos Caryophylli 3.2 parts～9.4 parts, CUIYUNCAO 3.8 parts～8.1 parts, Herba Solani Lyrati 4
Part～12 parts, Herba Bidentis Bipinnatae 5.2 parts～9.6 parts, Rhizoma Atractylodis 2 parts～7 parts, Herba Houttuyniae 5 parts～8.2 parts, Fructus Forsythiae 4 parts～7.9 parts, Herba Dendranthematis indici
Spend 3 parts～6.8 parts and 400 parts～460 parts of water.And for example, described Lentinus Edodes bactericidal liquid includes each component of following mass parts: Flos Chrysanthemi Indici
2 parts～7 parts, Herba Asari 2 parts～6.5 parts, Herba Lobeliae Chinensis 2.2 parts～8.7 parts, lavandula angustifolia 1.5 parts～6.5 parts, Ramulus Cinnamomi 2.5 parts～4.5
Part, Fructus Schisandrae Chinensis 2.5 parts～6.5 parts, Rhizoma Smilacis Chinensis 4.2 parts～8.1 parts, Flos Caryophylli 3.2 parts～9.4 parts, CUIYUNCAO 3.8 parts～8.1 parts, white
English 4 parts～12 parts, Herba Bidentis Bipinnatae 5.2 parts～9.6 parts, Rhizoma Atractylodis 2 parts～7 parts, Herba Houttuyniae 5 parts～8.2 parts, Fructus Forsythiae 4 parts～7.9 parts,
Flos Chrysanthemi Indici 3 parts～6.8 parts, Herba Asari 3 parts～7.2 parts, Herba Lobeliae Chinensis 5 parts～8.1 parts, Flos Lonicerae 4.2 parts～8.2 parts, Herba Eupatorii 4 parts～
8.1 parts, 2 parts～7.2 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 1 part～5.3 parts, Rhizoma Alismatis 1 part～4.2 parts, Radix Sophorae Flavescentis 3 parts～7 parts, Folium Eucalypti Robustae 2 parts～
4.4 parts, chitosan 1.5 parts～3.5 parts, Folium Indigoferae teysmannii 2 parts～5.5 parts, ethanol 20 parts～47 parts and 400 parts of water～460
Part.
By selecting the disinfection sanitizer of above-mentioned compound prescription, bactericidal effect is ideal, and sterilizing time can be controlled
System was at 20 seconds～48 seconds.
In order to further improve bactericidal effect, such as, described Lentinus Edodes bactericidal liquid includes each component of following mass parts: wild
Flos Chrysanthemi 2.5 parts, Herba Asari 3.2 parts, Herba Lobeliae Chinensis 2.6 parts, lavandula angustifolia 2.1 parts, Ramulus Cinnamomi 2.4 parts, Fructus Schisandrae Chinensis 3.5 parts, Flos Caryophylli 6.2 parts,
CUIYUNCAO 4.6 parts, Herba Solani Lyrati 5.2 parts, Herba Bidentis Bipinnatae 2.4 parts, Rhizoma Atractylodis 3.1 parts, Herba Houttuyniae 5.7 parts, Fructus Forsythiae 5.2 parts, Flos Chrysanthemi Indici 4.3
Part, Herba Asari 3.7 parts, Herba Lobeliae Chinensis 5.8 parts, Rhizoma Smilacis Chinensis 6.1 parts, Flos Lonicerae 5.7 parts, Herba Eupatorii 6.2 parts, 3 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 2.2 parts, pool
Rush down 2.7 parts, Radix Sophorae Flavescentis 2.1 parts, Folium Eucalypti Robustae 2.6 parts, chitosan 1.7 parts, Folium Indigoferae teysmannii 2.5 parts, ethanol 32 parts and water 445
Part.
By selecting the disinfection sanitizer of above-mentioned compound prescription, further improve the bactericidal effect to Lentinus Edodes, and
Sterilizing time can control in 20 seconds～38 seconds.
It is pointed out that after using disinfection sanitizer that Lentinus Edodes is carried out disinfection, water can be used removing Lentinus Edodes
The disinfection sanitizer on surface is carried out operation, such as, uses sterilized water to be carried out the Lentinus Edodes after described sterilization once.
S150: the described Lentinus Edodes after sterilizing is pulverized, obtains Lentinus Edodes unqualified.
Described Lentinus Edodes after sterilizing is pulverized, obtains Lentinus Edodes unqualified, for former for preparing pork paste with mushroom offer
Material.
It is appreciated that the unqualified Lentinus Edodes that can be into bar of described Lentinus Edodes is unqualified, it is also possible to the Lentinus Edodes being in bulk is unqualified, or
The Lentinus Edodes that person is granular is unqualified, certainly, according to actual needs, it is also possible to shape that Lentinus Edodes unqualified is adjusted flexibly.
In order to ensure the quality of pork paste with mushroom, such as, the Lentinus Edodes that Lentinus Edodes is crushed in bulk is unqualified, in order to further
Promoting unqualified tasty of Lentinus Edodes, such as, the Lentinus Edodes that Lentinus Edodes is crushed into 0.2cm～0.7cm in bulk is unqualified, so, is prepared into
The good exterior quality of the pork paste with mushroom arrived is preferable, follow-up contacting with other raw materials such that it is able to improve the mouth of described Lentinus Edodes
Sense.
S160: unqualified with beans class meat mix unqualified for described Lentinus Edodes, obtains mixing unqualified.
In order to increase the nutrition of pork paste with mushroom, fragrance and mouthfeel, unqualified with beans class meat mix unqualified for described Lentinus Edodes,
Obtain mixing unqualified, for providing raw material for preparing pork paste with mushroom.
In order to improve local flavor and the quality of the described pork paste with mushroom prepared, such as, described Lentinus Edodes is unqualified with described beans
The unqualified mass ratio of class meat is 1:(1～2.5)；And for example, the quality that described Lentinus Edodes unqualified and described beans class meat is unqualified
Ratio is 1:1.15, in such manner, it is possible to improve local flavor and the quality of the described pork paste with mushroom prepared.
In order to improve the nutrition of pork paste with mushroom, local flavor and mouthfeel, such as, described beans class meat is unqualified includes following quality
Each component of part: pork tenderloin 6 parts～11 parts, 2 parts～5 parts of pig ear, pig leg meat 7 parts～14 parts, 2 parts～9 parts of pig tongue and pig
2 parts～7 parts of tripe；And for example, the unqualified each component including following mass parts of described beans class meat: sirloin 8 parts～12 parts, donkey
Meat 4 parts～7 parts, Equus caballus (L.) 3 parts～6 parts and Carnis Leporis 2 parts～5 parts；And for example, described beans class meat is unqualified includes following mass parts
Each component: chicken breast meat 1 part～5 parts, Herba sagittariae pygmaeae 0.5 part～3.5 parts, goose brisket 0.5 part～3 parts, cuttlefish meat 0.5 part～2 parts, cod
Oppress 0.5 part～1.8 parts and salmon fish meat 0.1 part～2 parts.And for example, described beans class meat is unqualified includes following mass parts
Each component: pork tenderloin 6 parts～11 parts, 2 parts～5 parts of pig ear, pig leg meat 7 parts～14 parts, 2 parts～9 parts of pig tongue, Gaster Sus domestica 2 parts～7
Part, sirloin 8 parts～12 parts, Carnis Equi Asini 4 parts～7 parts, Equus caballus (L.) 3 parts～6 parts, Carnis Leporis 2 parts～5 parts, chicken breast meat 1 part～5 parts, duck
0.5 part～3.5 parts of tongue, goose brisket 0.5 part～3 parts, cuttlefish meat 0.5 part～2 parts, codfish 0.5 part～1.8 parts and salmon fish meat
0.1 part～2 parts.
The beans class meat using the most each component compounding is unqualified, more unqualified with Lentinus Edodes mix after, it is possible to increase Lentinus Edodes meat
The nutrition of beans, local flavor and mouthfeel, and nutrition more equalizes.
It should be noted that pig fillet contains the abundant high-quality protein needed for the growth of growth in humans, fat, vitamin
Deng, and meat is tenderer, and easy to digest.Pig ear contains substantial amounts of protein and fat and carbohydrate exists, these things
Matter is all the essential component of body metabolism, and the content of the trace element such as vitamin in pig ear and ferrum, calcium, phosphorus is the highest, food
With can make up the deficiency of human body multiple nutritional components later, the most edible have tonifying deficiency and strengthening the spleen and stomach effect.Pig leg meat is
From the leg of pig, the meat to rear leg section is referred to as das Beinfleisch, and owing to this position monoblock is all lean meat, fat content is few, is consequently belonging to
High protein, low fat and be the Carnis Sus domestica of homovitamin.Pig tongue contains the nutrition such as rich in protein, vitamin A, nicotinic acid, ferrum, selenium
Element, has nourshing Yin and drynsessmoistening prescription effect.Gaster Sus domestica is the stomach of porcine animals pig, has that to control asthenia thin and weak, has loose bowels, and dysentery is quenched one's thirst, urine
Frequency, effect of infantile malnutrition.Sirloin, also known as " Sha Lang (Sirloin) ", " western cold " or " Fei Li (Fillet) ", is cutting
From the tender lean meat in ox back portion, protein content is high, and fat content is low, so delicious flavour, is liked by people, enjoys " in meat
Favourite son " laudatory title.Carnis Equi Asini than beef, Carnis Sus domestica is in good taste, nutrition is high, in Carnis Equi Asini, Amino acid profile is very comprehensive, 8 kinds of needed by human
The content of propylhomoserin and 10 kinds of non essential amino acid is the abundantest, the unsaturated fatty acid content of Carnis Equi Asini, especially biological value
Extra-high linoleic acid, linolenic content are all significantly larger than Carnis Sus domestica, beef, and " sky pliosaur meat, Carnis Equi Asini on the ground ", is that people are to Carnis Equi Asini
The highest praise.Equus caballus (L.), Fresh & Tender in Texture, fat is less, containing rich in protein, vitamin and calcium, phosphorus, ferrum, magnesium, zinc, selenium
Deng mineral, having recovery liver function and prevent anemia, blood circulation promoting, prevention of arterial hardens, and strengthens human immunity
The effect of power.Carnis Leporis belongs to the meat of high protein, low fat, low cholesterol, and Carnis Leporis protein content is up to 70%, and ratio is typically
Meat is the highest, and metabolism of lipid and cholesterol content is but less than all of meat, has the highest digestibility, pole after food after Carnis Leporis is edible
Easy digested absorption, Carnis Leporis sweet in the mouth cool in nature, the most famous, be referred to as " health-care meat ", " element in meat or fish ",
" beauty treatment meat ", " hundred taste meat " etc..Chicken breast meat protein content is higher, and is easily absorbed by the body into utilization, has physical strength reinforcing, strong
The effect of health, the contained phospholipid playing an important role growth in humans's growth, is fat and phospholipid in Chinese's diet structure
One of important sources, the useful the five internal organs of chicken breast meat simultaneously, tonifying deficiency, qi-restoratives stomach invigorating, bone and muscle strengthening, promoting blood circulation to remove obstruction in the collateral, tune menstruation, only
Leucorrhea etc. act on.Herba sagittariae pygmaeae, the tongue of duck, the tender deliciousness of meat, containing growing the phospholipid played an important role, to nerve to growth in humans
System and body development play an important role, and have certain effect intelligence of old people decline.Goose brisket is flat, sweet in the mouth, returns spleen, lung
Warp, has QI invigorating qi-restoratives, stomach function regulating quenches the thirst, relieving cough and resolving phlegm, solves the effects such as lead poisoning.The tender deliciousness of cuttlefish fragile muscle, nutrition is the abundantest, tool
Have nourish blood, stimulate the menstrual flow, effect that lactogenic, spleen reinforcing, kidney tonifying, YIN nourishing, regulating menstruation, leukorrhagia stopping, profit are produced.Codfish sweet in the mouth is beautiful, nutritious, meat
Middle protein is higher than salmon fish, Stromateoides argenteus, Macrura reevesii, Trichiurus haumela, and in meat, institute is fatty the same with shark only has 0.5%, ratio three
Literary composition fish is low 17 times, lower 7 times than Trichiurus haumela, and " nutritionist " that morrhua is referred to as on dining table by Nordics, codfish has the merit of blood circulation promoting and blood stasis dispelling
Effect.Containing abundant unsaturated fatty acid in salmon fish, can effectively reduce blood fat and cholesterolemia, prevention and cure of cardiovascular disease, energy
Effectively prevent the generation of chronic disease, the development such as such as diabetes, enjoy the good reputation of " treasure in water ".
By selecting above-mentioned compound meat component, nutrition variation, mouthfeel is all good, and adds the aesthetic feeling chewed.
Further, in order to improve the mouthfeel of pork paste with mushroom, such as, described beans class meat is unqualified includes following mass parts
Each component: pork tenderloin 6.5 parts, 2.8 parts of pig ear, pig leg meat 7.5 parts, 2.6 parts of pig tongue, Gaster Sus domestica 3.1 parts, sirloin 10
Part, Carnis Equi Asini 5.5 parts, Equus caballus (L.) 4.5 parts, Carnis Leporis 2.5 parts, chicken breast meat 1.8 parts, Herba sagittariae pygmaeae 1.5 parts, goose brisket 1.5 parts, cuttlefish meat 0.8
Part, codfish 0.6 part, salmon fish meat 0.2 part.Beans class meat by selection said components is unqualified, the mouthfeel of pork paste with mushroom
More preferably.
Such as, described beans class meat the is unqualified shape shape unqualified with described Lentinus Edodes be identical or different setting.
S170: pickle described mixing is unqualified.
Generally pickle described mixing is unqualified, it is possible to each composition in making described mixing unqualified more uniformly mixes
Close, make respective flavor component interpenetrate, be combined with each other, be more conducive to improve the wind of the follow-up described pork paste with mushroom prepared
Taste and mouthfeel.
In order to further improve the local flavor of pork paste with mushroom, such as, Lentinus Edodes preserved materials is used to carry out described mixing is unqualified
Pickle；Such as, described Lentinus Edodes preserved materials includes each component of following mass parts: 3 parts～5 parts of butter, acorn kernel meal 1 part～4 parts,
Oleum sesami 20 parts～35 parts, Sal 15 parts～25 parts, peanut powder 4 parts～8 parts and Fructus Capsici powder 15 parts～22 parts.And for example, described perfume (or spice)
Mushroom preserved materials includes each component of following mass parts: 3 parts～5 parts of butter, acorn kernel meal 1 part～4 parts, Oleum sesami 20 parts～35 parts,
Sal 15 parts～25 parts, peanut powder 4 parts～8 parts, Fructus Capsici powder 15 parts～22 parts, Fructus Hordei Germinatus powder 3 parts～8 parts, 7 parts～11 parts of egg,
Cooking wine 7 parts～12 parts.Described Lentinus Edodes flavouring liquid includes each component of following mass parts: soya sauce 250 parts～350 parts, Sucus Oenanthes Javanicae 4
Part～7 parts.And for example, described Lentinus Edodes flavouring liquid includes each component of following mass parts: garlic solvent 8 parts～12 parts, Jiang Rong 4 parts～6.2
Part, Flos Allii Fistulosi 4 parts～6 parts, Fructus Piperis powder 0.1 part～0.5 part, star aniseed powder 0.1 part～0.6 part, 0.1 part～0.8 part of Herba Rosmarini Officinalis powder, fennel
Fragrant 0.1 part～2 parts, 0.3 part～2 parts of Oyster sauce and white sugar 1.5 parts～5.5 parts；And for example, and for example, described Lentinus Edodes preserved materials includes
Each component of following mass parts: 3 parts～5 parts of butter, acorn kernel meal 1 part～4 parts, Oleum sesami 20 parts～35 parts, Sal 15 parts～25
Part, peanut powder 4 parts～8 parts, Fructus Capsici powder 15 parts～22 parts, Fructus Hordei Germinatus powder 3 parts～8 parts, 7 parts～11 parts of egg, cooking wine 7 parts～12
Part, ground seaweed 4 parts～7 parts, 3 parts～8 parts of Bulbus Allii Cepae end, 2 parts～8 parts of coconut palm slurry, condensed soy 4 parts～7 parts, 3 parts～6 parts of Monas cuspurpureus Went, fish
Reveal 2 parts～7 parts, Konjac glucomannan 2 parts～6.5 parts, 7 parts～12 parts of Semen Sojae Preparatum and Fructus Citri tangerinae oil 2 parts～6 parts.
Use the described Lentinus Edodes preserved materials of the most each component, it is possible to further improve the local flavor of pork paste with mushroom, and nutrition
More equalizing, the flavor component of the most each component interpenetrates, and be combined with each other, and is more conducive to improve the follow-up described perfume (or spice) prepared
The local flavor of mushroom meat pulp and mouthfeel.
Further, preferably pickling effect to obtain, such as, described Lentinus Edodes preserved materials includes each of following mass parts
Component: 3.8 parts of butter, acorn kernel meal 1.5 parts, Oleum sesami 24 parts, Sal 18 parts, peanut powder 5 parts, Fructus Capsici powder 17 parts, Fructus Hordei Germinatus powder 5
Part, 9 parts of egg, cooking wine 10.5 parts, ground seaweed 5.2 parts, 4.1 parts of Bulbus Allii Cepae end, 3.5 parts of coconut palm slurry, condensed soy 4.4 parts, Monas cuspurpureus Went 4.1
Part, fish juice 2.3 parts, Konjac glucomannan 2 parts, 8.5 parts of Semen Sojae Preparatum, Fructus Citri tangerinae oil 2.1 parts.By adding the Lentinus Edodes preserved materials of above-mentioned mass component,
Pickling effective, local flavor is good, adds the fragrance of pork paste with mushroom liquid.
It should be understood that the local flavor of pork paste with mushroom is also had a significant impact by salting period, such as, salting period is 10 minutes
～30 minutes, it is more satisfactory for pickling effect, and and for example, salting period is 21 minutes, and it is good to pickle effect, tasty good.
By using the Lentinus Edodes preserved materials of above-mentioned mass component, improve the mouthfeel of pork paste with mushroom, add local flavor, and
Enrich nutrition.
S180: the described mixing unqualified addition Lentinus Edodes flavouring liquid after pickling, and mix homogeneously.
In order to improve the local flavor of pork paste with mushroom further, the described mixing unqualified addition Lentinus Edodes flavouring liquid after pickling, and
Mix homogeneously, such as, described Lentinus Edodes flavouring liquid includes each component of following mass parts: soya sauce 250 parts～350 parts, Sucus Oenanthes Javanicae 4
Part～7 parts, Rhizoma Ginseng 2 parts～5 parts, Flos Chrysanthemi 1 part～3 parts, Rhizoma Curcumae 0.5 part～2.5 parts, garlic solvent 8 parts～12 parts, Jiang Rong 4 parts～
6.2 parts, Flos Allii Fistulosi 4 parts～6 parts, Fructus Piperis powder 0.1 part～0.5 part, star aniseed powder 0.1 part～0.6 part, 0.1 part of Herba Rosmarini Officinalis powder～0.8
Part, 0.1 part～2 parts of Fructus Foeniculi, 0.3 part～2 parts of Oyster sauce, white sugar 1.5 parts～5.5 parts, calcium glutamate 0.5 part～4.1 parts, oleic acid
0.1 part～2.4 parts, linoleic acid 0.1 part～2.2 parts, guanosine monophosphate disodium 0.02 part～0.1 part and sodium inosinate 0.02 part～0.1
Part.
By adding the Lentinus Edodes flavouring liquid of above-mentioned mass component, can further improve local flavor and the battalion of pork paste with mushroom
Support.
In order to obtain pork paste with mushroom better flavor, such as, described Lentinus Edodes flavouring liquid includes each component of following mass parts:
Soya sauce 270 parts, Sucus Oenanthes Javanicae 4.5 parts, Rhizoma Ginseng 2.2 parts, Flos Chrysanthemi 1.5 parts, Rhizoma Curcumae 1.0 parts, garlic solvent 9 parts, Jiang Rong 5 parts, Flos Allii Fistulosi
4.5 parts, Fructus Piperis powder 0.2 part, star aniseed powder 0.25 part, 0.15 part of Herba Rosmarini Officinalis powder, 0.15 part of Fructus Foeniculi, 0.5 part of Oyster sauce, white sugar 3.3 parts,
Calcium glutamate 0.8 part, oleic acid 0.4 part, linoleic acid 0.3 part, guanosine monophosphate disodium 0.05 part and sodium inosinate 0.03.Use above-mentioned matter
Amount component seasoning pork paste with mushroom out, can improve the more preferable local flavor of pork paste with mushroom and nutrition.
S190: unqualified the adding water of described mixing that there was added Lentinus Edodes flavouring liquid is boiled, obtains described pork paste with mushroom.
In order to reduce the unqualified middle meat nutrition of mixing and the loss of Lentinus Edodes nutrition, by improving tradition cooking method, it is used for
Reduce and mix unqualified middle meat nutrition and the loss of Lentinus Edodes nutrition；Such as, operation of boiling specifically includes following steps: by Lentinus Edodes meat
Mix and unqualified be heated to 50 DEG C～80 DEG C, carry out the Lentinus Edodes meat mixing of boiling of the most quickly stirring continuous heating unqualified, with extraction
Taking Lentinus Edodes meat and mix unqualified fragrance and juice, the most quickly after stirring 1min, continuation heating is boiled and is stirred the most at a slow speed
Mix, burn to prevent Lentinus Edodes meat from mixing unqualified precipitation；Lentinus Edodes meat mixes unqualified continuation heating and boils to 81 DEG C～90 DEG C, then carries out
The unqualified second time of Lentinus Edodes meat mixing quickly stirs for the second time, to extract the Lentinus Edodes meat unqualified fragrance of mixing and juice, for the second time
Quickly after stirring 1.5min, continue heating and boil and carry out low rate mixing simultaneously, with prevent Lentinus Edodes meat mix unqualified precipitation burn and
Foam produces；The mixing of Lentinus Edodes meat is unqualified to be further continued for heating and boils to when seethe with excitement close to juice, carries out Lentinus Edodes meat and mixes unqualified the
Three quick stirrings, until juice stops third time quickly stirring after boiling, continuation heating is boiled and is carried out low rate mixing simultaneously, boils
After boiling is boiled 22.5 minutes, complete Lentinus Edodes meat and mix unqualified boiling, both obtained pork paste with mushroom.Wherein, described quick stirring is 40
Rev/min～the stirring of 45 revs/min, described low rate mixing is 10 revs/min～the stirring of 20 revs/min.By above-mentioned
The pork paste with mushroom that cooking method boils out, nutrient distribution is uniform, and nutritive loss is few, and juice fragrance is good, and mouthfeel is excellent.
Such as, after pork paste with mushroom boils, tinning while hot, seal.Such as, carry out under vacuum described in tinning while hot behaviour
Make.Such as, after described canning operation while hot, also described pork paste with mushroom is carried out heating operation.
Through the pork paste with mushroom that the preparation method of above-mentioned pork paste with mushroom prepares, improve the quality of pork paste with mushroom, and
And extending the storage life of pork paste with mushroom, pork paste with mushroom is in good taste simultaneously, and fragrance is good, and nutrition is also enriched.
The preparation method of above-mentioned pork paste with mushroom is as follows: S110: gather fresh Lentinus Edodes；S120: to described perfume (or spice)
Mushroom is dried；S130: use cleanout fluid that dried described Lentinus Edodes is carried out；S140: to the described Lentinus Edodes after cleaning
Carry out sterilizing；S150: the described Lentinus Edodes after sterilizing is pulverized, obtains Lentinus Edodes unqualified；S160: by described Lentinus Edodes
Unqualified unqualified with beans class meat mix, obtain mixing unqualified；S170: pickle described mixing is unqualified；S180: to pickling
After described mixing unqualified addition Lentinus Edodes flavouring liquid, and mix homogeneously, it is possible to prepare shelf-life longer pork paste with mushroom.
It should be noted that " part " of the respective embodiments described above include kilogram, gram and milligram etc. weight metering unit, and
In each embodiment, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. the preparation method of a pork paste with mushroom, it is characterised in that comprise the steps:
Gather fresh Lentinus Edodes；
Described Lentinus Edodes is carried out sterilizing；
Described Lentinus Edodes is pulverized, obtains Lentinus Edodes unqualified；
Unqualified with beans class meat mix unqualified for described Lentinus Edodes, obtain mixing unqualified；
Boil unqualified for described mixing, obtain described pork paste with mushroom.
The preparation method of pork paste with mushroom the most according to claim 1, it is characterised in that use the mode of ozonization to institute
State Lentinus Edodes and carry out sterilizing operation.
The preparation method of pork paste with mushroom the most according to claim 2, it is characterised in that using concentration is 5ppm's～6ppm
Ozone Water carries out sterilizing operation to described Lentinus Edodes.
The preparation method of pork paste with mushroom the most according to claim 3, it is characterised in that the operation of described sterilizing time
Between be 18 seconds～25 seconds.
The preparation method of pork paste with mushroom the most according to claim 1, it is characterised in that use Lentinus Edodes bactericidal liquid to described perfume (or spice)
Mushroom carries out sterilizing operation.
The preparation method of pork paste with mushroom the most according to claim 5, it is characterised in that described Lentinus Edodes bactericidal liquid includes Herba Dendranthematis indici
Flower.
The preparation method of pork paste with mushroom the most according to claim 6, it is characterised in that described Lentinus Edodes bactericidal liquid also includes gold
Flos Lonicerae and Herba Houttuyniae.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067481A (en) * | 2022-06-30 | 2022-09-20 | 元盛食品制造(上海)有限公司 | Double-sided carbon baking French type western cold steak and processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082264A (en) * | 2012-12-04 | 2013-05-08 | 宁波市鄞州风名工业产品设计有限公司 | Red wind beef paste and preparation method thereof |
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN104719858A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production method of health lentinus edodes meat paste |
-
2016
- 2016-07-27 CN CN201610602327.5A patent/CN106256265A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082264A (en) * | 2012-12-04 | 2013-05-08 | 宁波市鄞州风名工业产品设计有限公司 | Red wind beef paste and preparation method thereof |
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN104719858A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production method of health lentinus edodes meat paste |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067481A (en) * | 2022-06-30 | 2022-09-20 | 元盛食品制造(上海)有限公司 | Double-sided carbon baking French type western cold steak and processing method |
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Application publication date: 20161228 |