CN106418478A - Making method of preserved coprinus comatus pulp - Google Patents
Making method of preserved coprinus comatus pulp Download PDFInfo
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- CN106418478A CN106418478A CN201610862776.3A CN201610862776A CN106418478A CN 106418478 A CN106418478 A CN 106418478A CN 201610862776 A CN201610862776 A CN 201610862776A CN 106418478 A CN106418478 A CN 106418478A
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- CN
- China
- Prior art keywords
- coprinus comatus
- pulp
- preserved
- thalline
- making method
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 244000234623 Coprinus comatus Species 0.000 title claims abstract description 38
- 235000004439 Coprinus comatus Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000002313 adhesive film Substances 0.000 claims abstract description 5
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 9
- 206010053615 Thermal burn Diseases 0.000 claims description 8
- 235000015177 dried meat Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 230000002308 calcification Effects 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000013036 cure process Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 150000004676 glycans Chemical class 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000004781 supercooling Methods 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- WBZKQQHYRPRKNJ-UHFFFAOYSA-N disulfurous acid Chemical compound OS(=O)S(O)(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-N 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 244000213382 Nymphaea lotus Species 0.000 claims description 2
- 235000010710 Nymphaea lotus Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000036737 immune function Effects 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 230000036541 health Effects 0.000 abstract 1
- 230000006872 improvement Effects 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 210000001519 tissue Anatomy 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000222485 Agaricales Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000222511 Coprinus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000002686 mushroom body Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
-
- 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 discloses a making method of preserved coprinus comatus pulp and belongs to the field of food processing. The making method is characterized in that the processing processes of material selection, rinsing, color protection, blanching and brittleness-keeping, sugar solution cold leaching, adhesive film processing, drying and packaging, and finished product obtaining are adopted. The making method disclosed by the invention has the benefits that the preserved coprinus comatus pulp is tender and crisp in tissues, full of sugar juice, and sour, sweet and tasty, and has the delicious flavor of coprinus comatus; the preserved coprinus comatus pulp is beneficial to improvement of human immunological functions and enhancement of the disease resistance, and also has the efficacies of benefiting spleen and stomach, clearing away heart-fire, calming the mind, removing blood lipids, reducing blood pressure, preventing and resisting cancers. The preserved coprinus comatus pulp is simple to operate and convenient to implement and is food with extremely-high nutrition and health values.
Description
Technical field
The present invention relates to the preparation method of a kind of food, be specifically related to the preparation method of a kind of coprinus comatus honey dried meat.
Background technology
Coprinus comatus, has another name called shaggy cap, belongs to Eumycota Basidiomycotina Hymenomycetes Agaricales Gui San section Coprinus.Coprinus comatus
Fine and tender taste, tasty, the sweet property of taste is put down, beneficial taste, clear away heart-fire allay excitement, aid digestion, increase appetite, the work(such as hypotensive, antitumor
Effect.The often edible immune function of human body that can improve, enhancing resistance against diseases.Fresh mushroom contains multiple bioactive enzymes, has multiple
Physiological action, wherein trypsase, maltose etc. can help digest, and tyrosinase reduces blood pressure, many saccharification
Compound then has certain cancer-resisting effect.Fat contained in mushroom body mostly is unrighted acid, will not increase blood after eating
Cholesterol level in liquid, can be with prevention of arterial hardening, heart disease and obesity etc..Coprinus comatus is to Escherichia coli, golden yellow Portugal
Grape coccus, hay bacillus also have certain inhibitory action.Additionally, possibly together with the active ingredient for the treatment of diabetes, food in coprinus comatus
Blood sugar concentration can be reduced after with, have obvious auxiliary curative effect to diabetes.
Fresh coprinus comatus is difficult to storage, can realize the comprehensive utilization to coprinus comatus raw material for being processed into coprinus comatus honey dried meat
With, instant, and be easy to store, improve its economic worth.
Content of the invention
Present invention aim to address that coprinus comatus is difficult to the problem of storage, the preparation method of a kind of coprinus comatus honey dried meat is provided.
The present invention solves its technical problem and is adopted the technical scheme that：
The preparation method of a kind of coprinus comatus honey dried meat, it is characterised in that use and select materials → rinse, protect look → blanching and protect crisp → cold soaking sugar
The processing process of liquid → glued membrane process → dry packing → finished product, concrete operation step is：
（1）Select materials rinsing：Selecting without disease pest, pure coprinus comatus is raw material, excises root, enters and protect in look solution after rinsing
Carry out protecting look；
（2）Blanching is protected crisp：By rinsing, protect the segment that the coprinus comatus that look crosses is cut into 1.5 centimetres, pour into and added 0.01% pyrosulfurous acid
The scald liquor of sodium scalds and boils 5 minutes；Pull out in time after boiling, then immerse 0.05% calcium chloride solution carries out hardening by cooling, pass through
After the cure process of 55 minutes, pull rinsed clean out, drain moisture standby；
（3）Cold soaking liquid glucose：Thalline after draining away the water is soaked in the cold fructose liquid of 42% 8 hours, makes sugar be initially entered into thalline
In；Preparing the Fructus Hordei Germinatus liquid glucose of 50% again, boiling, pour the coprinus comatus of dipping supercooling liquid glucose into, slow fire infusion 15 is used in big fire instead after boiling
Minute, when sugar concentration boil the 60%th, thalline outward appearance be golden yellow bright when can be off the pot；
（4）Glued membrane process：Immerse semi-finished product in 0.02% algal polysaccharides glue, then carry out calcification processing, then by coprinus comatus bag
It is rolled in the transparent adhesive film of thin layer, be placed in clear water time drift after shaping and take away the puckery taste；
（5）Dry packing：Thalline after coating is put into baking oven slightly be dried after, spread last layer white lotus Icing Sugar, can load
In hard plastic pocket, seal to preserve and sell.
Beneficial effect：Product tissue of the present invention tender crisp, be full of syrup, sweet acid is tasty and refreshing, has the delicious local flavor of coprinus comatus；This
Product is conducive to improving immune function of human body, strengthens resistance against diseases, also have beneficial taste, clear away heart-fire allay excitement, lipoid and reducing blood pressure of dispelling, anti-cancer
Anticancer effect.Simple to operate, it is simple to implement, it is the high food of a kind of healthy nutritive value.
Detailed description of the invention
Embodiment 1：
The preparation method of a kind of coprinus comatus honey dried meat, it is characterised in that concrete operation step is：
（1）Select materials rinsing：Selecting without disease pest, pure coprinus comatus is raw material, excises root, enters and protect in look solution after rinsing
Carry out protecting look；
（2）Blanching is protected crisp：By rinsing, protect the segment that the coprinus comatus that look crosses is cut into 4-5 centimetre, pour into and added 0.02% pyrosulfurous acid
The scald liquor of sodium scalds and boils 8 minutes；Pull out in time after boiling, then immerse 0.15% calcium chloride solution carries out hardening by cooling, pass through
After the cure process of 65 minutes, pull rinsed clean out, drain moisture standby；
（3）Cold soaking liquid glucose：Thalline after draining away the water is soaked in the cold liquid glucose of 25% 12 hours, makes sugar be initially entered into thalline
In；Preparing the Fructus Hordei Germinatus liquid glucose of 55% again, boiling, pour the coprinus comatus of dipping supercooling liquid glucose into, slow fire infusion 30 is used in big fire instead after boiling
Minute, when sugar concentration boil the 75%th, thalline outward appearance be golden yellow bright when can be off the pot；
（4）Glued membrane process：Immerse semi-finished product in 0.45% algal polysaccharides glue, then carry out calcification processing, then by coprinus comatus bag
It is rolled in the transparent adhesive film of thin layer, be placed in clear water time drift after shaping and take away the puckery taste；
（5）Dry packing：Thalline after coating is put into baking oven slightly be dried after, spread last layer white granulated sugar on surface,
Load in hard plastic pocket, seal to preserve and sell.
Embodiment 2：
The preparation method of a kind of coprinus comatus honey dried meat, it is characterised in that concrete operation step is：
（1）Select materials rinsing：Selecting without disease pest, pure coprinus comatus is raw material, excises root, enters and protect in look solution after rinsing
Carry out protecting look；
（2）Blanching is protected crisp：By rinsing, protect the segment that the coprinus comatus that look crosses is cut into 4 centimetres, pour into and added 0.006% sodium pyrosulfite
Scald liquor in scald boil 12 minutes；Pull out in time after boiling, then immerse 0.18% calcium chloride solution carries out hardening by cooling, pass through
After the cure process of 70 minutes, pull rinsed clean out, drain moisture standby；
（3）Cold soaking liquid glucose：Thalline after draining away the water is soaked in the cold liquid glucose of 45% 10 hours, makes sugar be initially entered into thalline
In；Preparing the Glucose Liquid of 65% again, boiling, pour the coprinus comatus of dipping supercooling liquid glucose into, slow fire infusion 35 is used in big fire instead after boiling
Minute, when sugar concentration boil the 85%th, thalline outward appearance be golden yellow bright when can be off the pot；
（4）Glued membrane process：Immerse semi-finished product in 0.56% algal polysaccharides glue, then carry out calcification processing, then by coprinus comatus bag
It is rolled in the transparent adhesive film of thin layer, be placed in clear water time drift after shaping and take away the puckery taste；
（5）Dry packing：Thalline after coating is put into baking oven slightly dry, admix a little honey and vanilla, dry
After can load in hard plastic pocket, seal preserve sell.
Part that the present invention does not relate to is all same as the prior art or can use prior art to be realized.
Claims (1)
1. the preparation method of a coprinus comatus honey dried meat, it is characterised in that employing is selected materials → rinsed, protects look → blanching crisp → cold soaking of guarantor
The processing process of liquid glucose → glued membrane process → dry packing → finished product, concrete operation step is：
（1）Select materials rinsing：Selecting without disease pest, pure coprinus comatus is raw material, excises root, enters and protect in look solution after rinsing
Carry out protecting look；
（2）Blanching is protected crisp：By rinsing, protect the segment that the coprinus comatus that look crosses is cut into 1.5 centimetres, pour into and added 0.01% pyrosulfurous acid
The scald liquor of sodium scalds and boils 5 minutes；Pull out in time after boiling, then immerse 0.05% calcium chloride solution carries out hardening by cooling, pass through
After the cure process of 55 minutes, pull rinsed clean out, drain moisture standby；
（3）Cold soaking liquid glucose：Thalline after draining away the water is soaked in the cold fructose liquid of 42% 8 hours, makes sugar be initially entered into thalline
In；Preparing the Fructus Hordei Germinatus liquid glucose of 50% again, boiling, pour the coprinus comatus of dipping supercooling liquid glucose into, slow fire infusion 15 is used in big fire instead after boiling
Minute, when sugar concentration boil the 60%th, thalline outward appearance be golden yellow bright when can be off the pot；
（4）Glued membrane process：Immerse semi-finished product in 0.02% algal polysaccharides glue, then carry out calcification processing, then by coprinus comatus bag
It is rolled in the transparent adhesive film of thin layer, be placed in clear water time drift after shaping and take away the puckery taste；
（5）Dry packing：Thalline after coating is put into baking oven slightly be dried after, spread last layer white lotus Icing Sugar, can load
In hard plastic pocket, seal to preserve and sell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610862776.3A CN106418478A (en) | 2016-09-29 | 2016-09-29 | Making method of preserved coprinus comatus pulp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610862776.3A CN106418478A (en) | 2016-09-29 | 2016-09-29 | Making method of preserved coprinus comatus pulp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418478A true CN106418478A (en) | 2017-02-22 |
Family
ID=58170926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610862776.3A Withdrawn CN106418478A (en) | 2016-09-29 | 2016-09-29 | Making method of preserved coprinus comatus pulp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418478A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941811A (en) * | 2016-05-30 | 2016-09-21 | 周家勃 | Preparation method of candied drumstick mushroom |
-
2016
- 2016-09-29 CN CN201610862776.3A patent/CN106418478A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941811A (en) * | 2016-05-30 | 2016-09-21 | 周家勃 | Preparation method of candied drumstick mushroom |
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Application publication date: 20170222 |