CN106578309A - Method for producing fruit-flavored fragrant candied tremella fuciformis - Google Patents
Method for producing fruit-flavored fragrant candied tremella fuciformis Download PDFInfo
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- CN106578309A CN106578309A CN201611185562.3A CN201611185562A CN106578309A CN 106578309 A CN106578309 A CN 106578309A CN 201611185562 A CN201611185562 A CN 201611185562A CN 106578309 A CN106578309 A CN 106578309A
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- white fungus
- sugaring
- fragrant
- raw material
- poured
- Prior art date
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- 241000908178 Tremella fuciformis Species 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000009923 sugaring Methods 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 3
- 241000233866 Fungi Species 0.000 claims description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 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 12
- 239000012535 impurity Substances 0.000 claims description 12
- 241001506047 Tremella Species 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 235000015177 dried meat Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000012634 fragment Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 2
- 240000005385 Jasminum sambac Species 0.000 claims description 2
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 235000015468 Lycium chinense Nutrition 0.000 claims description 2
- 235000011449 Rosa Nutrition 0.000 claims description 2
- 244000228451 Stevia rebaudiana Species 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 210000004072 lung Anatomy 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 208000003351 Melanosis Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008570 Chloasma Diseases 0.000 description 1
- 201000006306 Cor pulmonale Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004186 Pulmonary Heart Disease Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 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
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for producing a fruit-flavored fragrant candied tremella fuciformis, and belongs to the field of food processing. The method is characterized by comprising the processing flow of raw material selection, soaking, washing, finishing, sugaring, sugar boiling, baking and packaging. The fruit-flavored fragrant candied tremella fuciformis has the beneficial effects that the product is crispy and delicious, has delicious tremella fuciformis flavor, is faint scent in mouthfeel, is sweet but not greasy, also can enhance the immunity of a human body, has the efficacies of tonifying spleen and promoting appetite, and benefitting qi and clearing bowels, is convenient to eat, and has the advantages of nutrition and health care.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of fragrant preparation method given a farewell dinner of fruity white fungus.
Background technology
White fungus, also known as tremella, tremella, white fungus, there is the laudatory title of " hat in bacterium ".White fungus is mild-natured, sweet, light, nontoxic,
Summer and autumn is born in broad leaf tree rotten wood.White fungus is both famous and precious nutritious tonifying good merchantable brand, is again the strong tonic of righting.Successive dynasties are imperial
Noble regards white fungus as " product promoted longevity ", " good medicine alive for evermore ".White fungus is mild-natured nontoxic, the work(of existing tonifying spleen appetizing
Effect, there is beneficial gas gut purge again, can be with nourishing Yin and moistening lung.In addition, white fungus can also strengthen body immunity, and strengthen tumour
Tolerance of the patient to Radiotherapy chemotherapy.The effect of white fungus：White fungus is rich in vitamin D, can prevent the loss of calcium, to growing ten
Divide beneficial, also rich in selenium and other trace elements, the antineoplastic immunity of body can be strengthened.White fungus have moisten the lung and relieve the cough, help lung
Effect of gas, can improve the defense function of lung tissue, the immunocompetence of body be improved, so as to build up health.White fungus can be improved
Liver detoxification ability, plays hepatoprotective effect, also has certain curative effect to senile chronic bronchitis, cor pulmonale.White fungus is rich in
Natural plant colloid, adds its nourishing yin effect, and long-term taking with moisturizing, and can have the work(for dispelling face's chloasma, freckle
Effect.White fungus also has the effect that tonifying spleen is calmed the nerves, and is the superior good merchantable brand nourished the autumn and winter.
Fresh white fungus is difficult storage, and is of high nutritive value, and is capable of achieving to white fungus original for being processed into fragrant candied fruit of fruity white fungus
The comprehensive utilization of material, can directly eat, and delicious flavour, storage time is long, improve its economic worth.
The content of the invention
It is an object of the invention to provide a kind of fragrant preparation method given a farewell dinner of fruity white fungus, can directly eat, delicious flavour, store
The Tibetan time is long.
The present invention solves its technical problem and is adopted the technical scheme that：
A kind of fragrant preparation method given a farewell dinner of fruity white fungus, it is characterised in that：→ immersion → cleaning → arrangement → sugar is selected using raw material
Stain → candy → bakee → be packaged as processing process, concrete operation step is：
（1）Raw material is selected：It is raw material from meat thickness, a big shape, few impurity, the high-quality dry tremella without chip；
（2）Immersion：Dry tremella is soaked 5 hours in clear water, after white fungus fully absorbs water and bubbles open, then is rinsed with clear water, removal is stained with
Wood fragments bits and impurity on white fungus；
（3）Arrange：The white fungus scissors for soaking is cut off into the base of a fruit, chip and soft rotten part is rejected, fritter is cut into, then with clear
Water rinsed clean, and drain away the water；
（4）It is sugaring, candy：45% albumen liquid glucose is prepared, the white fungus put in order is poured after boiling in pot into, is boiled to after 30 minutes,
Sugaring 8 hours in cylinder are poured into together with liquid glucose, pull white fungus out, then sugar concentration is adjusted to into 50%, and add 15% Rosa roxburghi Juice
Citric acid with 0.2%, after boiling, is put into white fungus, cooks 25 minutes, and centre adds appropriate wolfberry juice, Jasmine juice and stevia rebaudianum
Liquid glucose, until when sugar concentration reaches 58%, white fungus is poured in cylinder together with liquid glucose, sugaring 26 hours；
（5）Baking：Pull the white fungus of Jing sugarings out, draining sugar liquid is placed on bamboo drawer, send into drying room, baking 7 is little at 52 DEG C
When, until when white fungus is soft but tack-free；
（6）Packaging：The white fungus dried meat for making dry in the air it is cool after, size classification rejects chip and impurity, with the packed sealing of polyethylene film
Packaging.
Beneficial effect：Product crisp-fried of the present invention is delicious, and with the local flavor that white fungus is delicious, this product not only fragrant in taste is sweet
And it is oiliness, body immunity can also be strengthened, there is tonifying spleen appetizing, beneficial gas gut purge, instant, nutrition and health care.
Specific embodiment
Embodiment 1：
A kind of fragrant preparation method given a farewell dinner of fruity white fungus, concrete operation step is：
（1）Raw material is selected：It is raw material from meat thickness, a big shape, few impurity, the high-quality dry tremella without chip；
（2）Immersion：Dry tremella is soaked 2 hours in clear water, after white fungus fully absorbs water and bubbles open, then is rinsed with clear water, removal is stained with
Wood fragments bits and impurity on white fungus；
（3）Arrange：The white fungus scissors for soaking is cut off into the base of a fruit, chip and soft rotten part is rejected, fritter is cut into, then with clear
Water rinsed clean, and drain away the water；
（4）It is sugaring, candy：35% Glucose Liquid is prepared, the white fungus put in order is poured after boiling in pot into, is boiled to after 45 minutes,
Sugaring 20 hours in cylinder are poured into together with liquid glucose, pull white fungus out, then sugar concentration is adjusted to into 45%, and add 0.1% lemon
Lemon acid and 0.3% malic acid, after boiling, are put into white fungus, cook 30 minutes, middle sugaring 1 time, until sugar concentration reaches 50%
When, white fungus is poured in cylinder together with liquid glucose, sugaring 48 hours；
（5）Baking：Pull the white fungus of Jing sugarings out, draining sugar liquid is placed on bamboo drawer, send into drying room, 2-3 is toasted at 78 DEG C little
When, until when white fungus is soft but tack-free；
（6）Packaging：The white fungus dried meat for making dry in the air it is cool after, size classification rejects chip and impurity, with the packed sealing of polyethylene film
Packaging.
Embodiment 2：
A kind of fragrant preparation method given a farewell dinner of fruity white fungus, concrete operation step is：
（1）Raw material is selected：It is raw material from meat thickness, a big shape, few impurity, the high-quality dry tremella without chip；
（2）Immersion：Dry tremella is soaked into 3-5 hours in clear water, after white fungus fully absorbs water and bubbles open, then is rinsed with clear water, removed
Stick in wood fragments bits and the impurity on white fungus；
（3）Arrange：The white fungus scissors for soaking is cut off into the base of a fruit, chip and soft rotten part is rejected, fritter is cut into, then with clear
Water rinsed clean, and drain away the water；
（4）It is sugaring, candy：55% white sugar liquid is prepared, the white fungus put in order is poured after boiling in pot into, is boiled to after 20 minutes, even
Sugaring 12-15 hours in cylinder are poured into together with liquid glucose, pull white fungus out, then sugar concentration is adjusted to into 60%, and add 0.2% lemon
Lemon acid and 0.4% malic acid, after boiling, are put into white fungus, cook 45 minutes, middle sugaring twice, until sugar concentration reaches
When 72%, white fungus is poured in cylinder together with liquid glucose, sugaring 36-40 hours；
（5）Baking：Pull the white fungus of Jing sugarings out, draining sugar liquid is placed on bamboo drawer, send into drying room, 7-8 is toasted at 65 DEG C little
When, until when white fungus is soft but tack-free；
（6）Packaging：The white fungus dried meat for making dry in the air it is cool after, size classification rejects chip and impurity, with the packed sealing of polyethylene film
Packaging.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. the preparation method that a kind of fruity white fungus perfume is given a farewell dinner, it is characterised in that：Using raw material select → immersion → cleaning → arrange →
Sugaring → candy → bakee → be packaged as processing process, concrete operation step is：
（1）Raw material is selected：It is raw material from meat thickness, a big shape, few impurity, the high-quality dry tremella without chip；
（2）Immersion：Dry tremella is soaked 5 hours in clear water, after white fungus fully absorbs water and bubbles open, then is rinsed with clear water, removal is stained with
Wood fragments bits and impurity on white fungus；
（3）Arrange：The white fungus scissors for soaking is cut off into the base of a fruit, chip and soft rotten part is rejected, fritter is cut into, then with clear
Water rinsed clean, and drain away the water；
（4）It is sugaring, candy：45% albumen liquid glucose is prepared, the white fungus put in order is poured after boiling in pot into, is boiled to after 30 minutes,
Sugaring 8 hours in cylinder are poured into together with liquid glucose, pull white fungus out, then sugar concentration is adjusted to into 50%, and add 15% Rosa roxburghi Juice
Citric acid with 0.2%, after boiling, is put into white fungus, cooks 25 minutes, and centre adds appropriate wolfberry juice, Jasmine juice and stevia rebaudianum
Liquid glucose, until when sugar concentration reaches 58%, white fungus is poured in cylinder together with liquid glucose, sugaring 26 hours；
（5）Baking：Pull the white fungus of Jing sugarings out, draining sugar liquid is placed on bamboo drawer, send into drying room, baking 7 is little at 52 DEG C
When, until when white fungus is soft but tack-free；
（6）Packaging：The white fungus dried meat for making dry in the air it is cool after, size classification rejects chip and impurity, with the packed sealing of polyethylene film
Packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611185562.3A CN106578309A (en) | 2016-12-21 | 2016-12-21 | Method for producing fruit-flavored fragrant candied tremella fuciformis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611185562.3A CN106578309A (en) | 2016-12-21 | 2016-12-21 | Method for producing fruit-flavored fragrant candied tremella fuciformis |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578309A true CN106578309A (en) | 2017-04-26 |
Family
ID=58601933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611185562.3A Withdrawn CN106578309A (en) | 2016-12-21 | 2016-12-21 | Method for producing fruit-flavored fragrant candied tremella fuciformis |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578309A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259044A (en) * | 2017-06-06 | 2017-10-20 | 安徽智联管理咨询有限公司 | The preparation method that perfume gives a farewell dinner white fungus |
| CN107279417A (en) * | 2017-06-27 | 2017-10-24 | 明毅强 | The preparation method that a kind of fruity white fungus perfume is given a farewell dinner |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738289A (en) * | 2015-03-27 | 2015-07-01 | 宦银琴 | Processing method of nutritional preserved tremella |
| CN105028876A (en) * | 2015-08-16 | 2015-11-11 | 章新华 | Manufacturing method of honey white fungus preserved fruits |
| CN105124105A (en) * | 2015-09-13 | 2015-12-09 | 周家勃 | Method for producing delicious preserved tremella fuciformis |
-
2016
- 2016-12-21 CN CN201611185562.3A patent/CN106578309A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738289A (en) * | 2015-03-27 | 2015-07-01 | 宦银琴 | Processing method of nutritional preserved tremella |
| CN105028876A (en) * | 2015-08-16 | 2015-11-11 | 章新华 | Manufacturing method of honey white fungus preserved fruits |
| CN105124105A (en) * | 2015-09-13 | 2015-12-09 | 周家勃 | Method for producing delicious preserved tremella fuciformis |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259044A (en) * | 2017-06-06 | 2017-10-20 | 安徽智联管理咨询有限公司 | The preparation method that perfume gives a farewell dinner white fungus |
| CN107279417A (en) * | 2017-06-27 | 2017-10-24 | 明毅强 | The preparation method that a kind of fruity white fungus perfume is given a farewell dinner |
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Application publication date: 20170426 |