CN106616839A - Making method of coprinus comatus composite seasoning liquid - Google Patents
Making method of coprinus comatus composite seasoning liquid Download PDFInfo
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- CN106616839A CN106616839A CN201610862509.6A CN201610862509A CN106616839A CN 106616839 A CN106616839 A CN 106616839A CN 201610862509 A CN201610862509 A CN 201610862509A CN 106616839 A CN106616839 A CN 106616839A
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- coprinus comatus
- liquid
- juice
- seasoning
- wheat koji
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- 244000234623 Coprinus comatus Species 0.000 title claims abstract description 39
- 235000004439 Coprinus comatus Nutrition 0.000 title claims abstract description 39
- 239000007788 liquid Substances 0.000 title claims abstract description 38
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000002131 composite material Substances 0.000 title abstract 4
- 241000209140 Triticum Species 0.000 claims abstract description 24
- 235000021307 Triticum Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000000926 separation method Methods 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 150000002148 esters Chemical class 0.000 claims abstract description 6
- 239000003205 fragrance Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 34
- 239000000243 solution Substances 0.000 claims description 20
- 235000015097 nutrients Nutrition 0.000 claims description 16
- 239000002253 acid Substances 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 13
- 239000006228 supernatant Substances 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 239000001963 growth medium Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000009395 breeding Methods 0.000 claims description 3
- 230000001488 breeding effect Effects 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 2
- 239000007924 injection Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000012258 culturing Methods 0.000 abstract 3
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a making method of coprinus comatus composite seasoning liquid. The making method is characterized by comprising the following processing technology processes of preparing wheat koji extract, performing sterilization, performing culturing, adding coprinus comatus powder and yeast liquid, performing culturing, adding coprinus comatus powder, performing injecting to the koji extract, performing culturing fermentation, performing acidication, performing flavor blending and seasoning, performing separation and filtration, obtaining filter liquid, performing sterilization, performing curing and obtaining finished products. The making method disclosed by the invention has the beneficial effects that the composite seasoning liquid is clear in shape, and contains unique coprinus comatus fragrance and ester flavor. The coprinus comatus composite seasoning liquid not only is rich in nutrition, but also has the efficacies of strengthening immunity of human bodies, promoting digestion and the like. The making method is simple to operate and convenient to implement.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of making side of coprinus comatus complex flavor liquid
Method.
Background technology
Coprinus comatus also cries coprinus comatus, is a kind of widely distributed food medicine dual-purpose bacterium, and coprinus comatus is nutritious, and bacterial context is plump
Delicacy, delicious flavour is good to eat, its mushroom likeness in form chicken leg, it is therefore named it, it becomes rare edible with business potential in artificial cultivation
Bacterium new varieties, are described as " rising star in bacterium ".In per 100 grams of coprinus comatus dry products, containing 25. 4 grams of protein（Its content is rice
3 times, 2 times of wheat, 2. 5 times of pork, 1. 2 times of beef, 0. 5 times of fish, 8 times of milk）, 3. 3 grams of fat, always
58. 8 grams of sugar, 7. 3 grams of fiber, 346 kilocalories of heat；Also contain 1661. 93 milligrams of potassium, 34. 01 milligrams of sodium, the milli of calcium 106. 7
Gram, 191. 47 milligrams of magnesium, macroelement and the microgram of iron 1376 such as 634. 17 milligrams of phosphorus, the microgram of copper 45. 37, zinc 92. 2 is micro-
Gram, the microgram of manganese 29. 221, the microgram of molybdenum 0. 67, the trace element such as the microgram of cobalt 0. 67, human body must amino acid all possess, chicken
Leg mushroom is not only of high nutritive value, and with medicinal function, with clear refreshing intelligence development, clearing away the heart fire and tranquillizing, Energy benefit taste is aid digestion, increase food
The functions such as desire, reducing blood lipid.
Fresh coprinus comatus easily aoxidizes in atmosphere, is difficult storage, can be real for being processed into coprinus comatus complex flavor liquid
Now to the comprehensive utilization of coprinus comatus raw material, instant, and it is easy to storage, improves its economic worth.
The content of the invention
Present invention aim to address coprinus comatus is difficult the problem preserved, there is provided a kind of making of coprinus comatus complex flavor liquid
Method.
The present invention solves its technical problem and is adopted the technical scheme that：
A kind of preparation method of coprinus comatus complex flavor liquid, it is characterised in that：Using wheat koji juice → sterilization → culture → addition chicken
In leg mushroom powder and yeast juice → culture → addition chicken leg mushroom powder → injection song juice → cultivation and fermentation → benefit acid → seasoning and seasoning → point
From the processing process of filtration → cleaner liquid → sterilization → curing → finished product, concrete operation step is：
The preparation of A, wheat koji juice：Culture medium is done with fresh wheat koji juice, the Baume degrees of wheat koji juice is adjusted to 13, be put into flask
In, flask bolt should be put into silk floss sterilized with fire；The flask for being first loaded into wheat koji juice is put into boiling 12 minutes in boiling water, is killed
Bacterium；
B, one-level culture and separation：Add 60 milliliters of appropriate coprinus comatus powder and yeast juice in above-mentioned bent liquid, train at 45 DEG C
Support 5 hours, to surface vesicle is formed, and have coprinus comatus fragrance, as one-level nutrient solution；Now one-level nutrient solution is carried out point
From taking supernatant；
C, two grades of cultures：In the supernatant isolated, then add coprinus comatus powder, be put into wheat koji juice with 1: 2 ratio and trained
Nutrient solution, by this nutrient solution in 1: 5 bent liquid is added to, cultivates 20 days at 38 DEG C of product temperature；
D, benefit acid：Acid is mended during two grades of cultures, 300 milliliters of the lactic acid for 90% is measured in the benefit acid of 50 liters of bent juice, to prevent miscellaneous bacteria
Breeding；
E, seasoning and seasoning：When the alcohol content of zymotic fluid reaches 18 degree, start to distribute mushroom perfume and ester is fragrant, during close fermentation ends,
Adding a small amount of yellow rice wine carries out blending and seasoning；
F, separating and filtering：After fermentation ends, the supernatant of separation and fermentation liquid is filtered and removes insoluble substance, obtains clarified solution；
G, sterilized curing：Liquid is passed through into wet sterilization, it is sterilized 5 minutes at 100 DEG C, by sterilized coprinus comatus liquid in liquid container
In cured, the time be 3 months, then bottle, as finished product.
Beneficial effect：Product figure clarification of the present invention, this product not only nutrition fragrant containing unique coprinus comatus fragrance and ester
It is abundant, with enhancing body immunity, improve a poor appetite, promote the effects such as digesting.It is simple to operate, it is convenient to carry out, it is that a kind of nutrition is protected
The high food of strong value.
Specific embodiment
Embodiment 1：
A kind of preparation method of coprinus comatus complex flavor liquid, concrete operation step is：
The preparation of A, wheat koji juice：Culture medium is done with fresh wheat koji juice, the Baume degrees of wheat koji juice is adjusted to 12, be put into flask
In, flask bolt should be put into silk floss sterilized with fire；The flask for being first loaded into wheat koji juice is put into boiling 50 minutes in boiling water, is killed
Bacterium；Sweet osmanthus crushed into powder after drying is added；
B, one-level culture and separation：Add 30 milliliters of appropriate coprinus comatus powder and yeast juice in above-mentioned bent liquid, at 30～35 DEG C
Lower culture 24 hours, to surface vesicle is formed, and has coprinus comatus fragrance, as one-level nutrient solution；Now one-level nutrient solution is entered
Row is separated, and takes supernatant；
C, two grades of cultures：In the supernatant isolated, then add coprinus comatus powder, be put into wheat koji juice with 3: 1 ratios and trained
Nutrient solution, by this nutrient solution in 1: 10 bent liquid is added to, cultivates 10 days at 35 DEG C of product temperature；
D, benefit acid：Acid is mended during two grades of cultures, 300 milliliters of the lactic acid for 75% is measured in the benefit acid of 100 liters of bent juice, miscellaneous to prevent
Bacterium breeds；
E, seasoning and seasoning：When the alcohol content of zymotic fluid reaches 8 ~ 10 degree, start to distribute mushroom perfume and ester is fragrant, close fermentation ends
When, adding a small amount of glutinous rice wine carries out blending and seasoning；
F, separating and filtering：After fermentation ends, the supernatant of separation and fermentation liquid is filtered and removes insoluble substance, obtains clarified solution；
G, sterilized curing：Liquid is passed through into wet sterilization, it is sterilized 3 ~ 5 minutes at 90 DEG C, by sterilized coprinus comatus liquid in reservoir
Cured in cylinder, the time is 1 month, is then bottled, as finished product.
Embodiment 2：
A kind of preparation method of coprinus comatus complex flavor liquid, concrete operation step is：
The preparation of A, wheat koji juice：Culture medium is done with fresh wheat koji juice, the Baume degrees of wheat koji juice is adjusted to 18, be put into flask
In, flask bolt should be put into silk floss sterilized with fire；The flask for being first loaded into wheat koji juice is put into boiling 60 minutes in boiling water, is killed
Bacterium；
B, one-level culture and separation：Add appropriate coprinus comatus powder, a little coprinus comatus powder and yeast juice 50 in above-mentioned bent liquid
Milliliter, cultivates 12 hours at 45 DEG C, and to surface vesicle is formed, and has coprinus comatus fragrance, as one-level nutrient solution；Now by one
Level nutrient solution is separated, and takes supernatant；
C, two grades of cultures：In the supernatant isolated, then add coprinus comatus powder, be put into wheat koji juice with 3: 2 ratios and trained
Nutrient solution, by this nutrient solution in 1: 8 bent liquid is added to, cultivates 10 days at 38 DEG C of product temperature；
D, benefit acid：Acid is mended during two grades of cultures, 200 milliliters of the lactic acid for 80% is measured in the benefit acid of 80 liters of bent juice, to prevent miscellaneous bacteria
Breeding；
E, seasoning and seasoning：When the alcohol content of zymotic fluid reaches 18 degree, start to distribute mushroom perfume and ester is fragrant, during close fermentation ends,
Adding a small amount of glutinous rice wine carries out blending and seasoning；
F, separating and filtering：After fermentation ends, the supernatant of separation and fermentation liquid is filtered and removes insoluble substance, obtains clarified solution；
G, sterilized curing：Liquid is passed through into wet sterilization, the sterilization 6-8 minutes at 120 DEG C, by sterilized coprinus comatus liquid in reservoir
Cured in cylinder, the time is 3-4 month, is then bottled, as finished product.
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. a kind of preparation method of coprinus comatus complex flavor liquid, it is characterised in that using wheat koji juice → sterilization → culture → addition
In chicken leg mushroom powder and yeast juice → culture → addition chicken leg mushroom powder → injection song juice → cultivation and fermentation → benefit acid → seasoning and seasoning →
The processing process of separating and filtering → cleaner liquid → sterilization → curing → finished product, concrete operation step is：
The preparation of A, wheat koji juice：Culture medium is done with fresh wheat koji juice, the Baume degrees of wheat koji juice is adjusted to 13, be put into flask
In, flask bolt should be put into silk floss sterilized with fire；The flask for being first loaded into wheat koji juice is put into boiling 12 minutes in boiling water, is killed
Bacterium；
B, one-level culture and separation：Add 60 milliliters of appropriate coprinus comatus powder and yeast juice in above-mentioned bent liquid, train at 45 DEG C
Support 5 hours, to surface vesicle is formed, and have coprinus comatus fragrance, as one-level nutrient solution；Now one-level nutrient solution is carried out point
From taking supernatant；
C, two grades of cultures：In the supernatant isolated, then add coprinus comatus powder, be put into wheat koji juice with 1: 2 ratio and trained
Nutrient solution, by this nutrient solution in 1: 5 bent liquid is added to, cultivates 20 days at 38 DEG C of product temperature；
D, benefit acid：Acid is mended during two grades of cultures, 300 milliliters of the lactic acid for 90% is measured in the benefit acid of 50 liters of bent juice, to prevent miscellaneous bacteria
Breeding；
E, seasoning and seasoning：When the alcohol content of zymotic fluid reaches 18 degree, start to distribute mushroom perfume and ester is fragrant, during close fermentation ends,
Adding a small amount of yellow rice wine carries out blending and seasoning；
F, separating and filtering：After fermentation ends, the supernatant of separation and fermentation liquid is filtered and removes insoluble substance, obtains clarified solution；
G, sterilized curing：Liquid is passed through into wet sterilization, it is sterilized 5 minutes at 100 DEG C, by sterilized coprinus comatus liquid in liquid container
In cured, the time be 3 months, then bottle, as finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610862509.6A CN106616839A (en) | 2016-09-29 | 2016-09-29 | Making method of coprinus comatus composite seasoning liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610862509.6A CN106616839A (en) | 2016-09-29 | 2016-09-29 | Making method of coprinus comatus composite seasoning liquid |
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| Publication Number | Publication Date |
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| CN106616839A true CN106616839A (en) | 2017-05-10 |
Family
ID=58854869
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| CN201610862509.6A Withdrawn CN106616839A (en) | 2016-09-29 | 2016-09-29 | Making method of coprinus comatus composite seasoning liquid |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198212A (en) * | 2017-06-27 | 2017-09-26 | 明毅强 | The manufacture craft of coprinus comatus complex flavor liquid |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323228A (en) * | 2014-10-15 | 2015-02-04 | 宦银琴 | Method for producing pleurotus eryngii flavour liquid |
| CN105124553A (en) * | 2015-09-08 | 2015-12-09 | 李千林 | Making method of composite hericium erinaceus seasoning liquid |
| CN105266124A (en) * | 2015-11-09 | 2016-01-27 | 吴蓓蓓 | Fabrication method of beet root compound seasoning liquid |
-
2016
- 2016-09-29 CN CN201610862509.6A patent/CN106616839A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323228A (en) * | 2014-10-15 | 2015-02-04 | 宦银琴 | Method for producing pleurotus eryngii flavour liquid |
| CN105124553A (en) * | 2015-09-08 | 2015-12-09 | 李千林 | Making method of composite hericium erinaceus seasoning liquid |
| CN105266124A (en) * | 2015-11-09 | 2016-01-27 | 吴蓓蓓 | Fabrication method of beet root compound seasoning liquid |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198212A (en) * | 2017-06-27 | 2017-09-26 | 明毅强 | The manufacture craft of coprinus comatus complex flavor liquid |
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