CN106690282A - Preparation method of mixed flavored mushrooms - Google Patents
Preparation method of mixed flavored mushrooms Download PDFInfo
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- CN106690282A CN106690282A CN201611181037.4A CN201611181037A CN106690282A CN 106690282 A CN106690282 A CN 106690282A CN 201611181037 A CN201611181037 A CN 201611181037A CN 106690282 A CN106690282 A CN 106690282A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 10
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 10
- 240000000467 Carum carvi Species 0.000 claims abstract description 9
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 9
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 7
- 241000333181 Osmanthus Species 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 6
- 239000009636 Huang Qi Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 241000756137 Hemerocallis Species 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 14
- 241000222532 Agrocybe Species 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 241000756943 Codonopsis Species 0.000 claims description 5
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 5
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 4
- 235000002710 Ilex cornuta Nutrition 0.000 claims description 2
- 241000588278 Osmanthus heterophyllus Species 0.000 claims description 2
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 2
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- 235000013305 food Nutrition 0.000 abstract description 12
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
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- 235000015459 Lycium barbarum Nutrition 0.000 abstract description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 239000000787 lecithin Substances 0.000 abstract description 2
- 229940067606 lecithin Drugs 0.000 abstract description 2
- 235000010445 lecithin Nutrition 0.000 abstract description 2
- 241000827798 Hemerocallis citrina Species 0.000 abstract 3
- 244000045069 Agrocybe aegerita Species 0.000 abstract 2
- 235000008121 Agrocybe aegerita Nutrition 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 244000251953 Agaricus brunnescens Species 0.000 abstract 1
- 244000061520 Angelica archangelica Species 0.000 abstract 1
- 235000001287 Guettarda speciosa Nutrition 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
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- 230000003925 brain function Effects 0.000 abstract 1
- 238000001514 detection method Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241000233866 Fungi Species 0.000 description 8
- 238000002156 mixing Methods 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 241000736199 Paeonia Species 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 241000282693 Cercopithecidae Species 0.000 description 3
- 238000005202 decontamination Methods 0.000 description 3
- 230000003588 decontaminative effect Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 208000007443 Neurasthenia Diseases 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- CBVWMGCJNPPAAR-HJWRWDBZSA-N (nz)-n-(5-methylheptan-3-ylidene)hydroxylamine Chemical compound CCC(C)C\C(CC)=N/O CBVWMGCJNPPAAR-HJWRWDBZSA-N 0.000 description 1
- 241000224489 Amoeba Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241000123222 Hericium Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001467460 Myxogastria Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
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- 230000002490 cerebral effect Effects 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
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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
Abstract
The invention discloses a preparation method of mixed flavored mushrooms. The mixed flavored mushrooms are prepared from agaricus bisporus, agrocybe aegerita, hericium erinaceus, angelica, radix astragali, dangshen, Chinese yam, red date, Lycium barbarum, white peony root, radix sileris, osmanthus sauce, long yellow daylily and caraway. The mushrooms soaked in old hen/traditional Chinese medicine soup can better absorb the nutrients of the chicken and traditional Chinese medicines in the soup, and thus, have richer nutrients; the combination of the agrocybe aegerita and chicken can promote protein absorption of the human body; the long yellow daylily and caraway can effectively reduce the smell of mushrooms in food, and enhance the fragrance of food; and the long yellow daylily contains abundant lecithin, and has important effects on enhancing and improving the brain functions. The detection finds that the shiitake has high protein absorptivity.
Description
Technical field
The present invention relates to food seasoning, and in particular to a kind of preparation method for mixing seasoning bacterium.
Background technology
Mushroom is a huge family, and it is ubiquitous.Now, it is known that mushroom ten thousand kinds about more than 10.Fungi plant
Simple structure, does not have the organs such as root, stem, leaf, typically without pigments such as chlorophyll, battalion's heterotrophism life mostly.Fungi plant can
Be divided into Bacteriophyta, myxomycota and the class of Eumycota three each other and affinity-less relation biology.Wherein Acarasiales is between animal and fungi
Between biology.It claims deformable body in the primary matter group that the trophophase is exposed, acellular wall, multinuclear（It is similar to amoeba）.
But in breeding period, it can produce the spore of tool cellulose cell wall, have the proterties of fungi again.The edible macro fungi of people
General name, in referring specifically to macro fungi, fructification or Jun He tissues with colloid or meat can be formed, and can eat or medicinal
Mushroom.
White mushroom, mycelia silvery white is fast in the speed of growth, be difficult tie bacterium quilt, many Dan Sheng of fructification, circle just, white, nothing
Scale, cap is thick, be difficult parachute-opening, thick relatively straight short in stem, and bacterial context white organizes solid, there is half membranaceous collarium, spore on stem
One of silver-colored brown, meat is plump, most common edible bacterium.
Agrocybe is collection high protein, low fat, low sugar part, health care dietotherapy pure natural nuisanceless edible health
Bacterium.By the agrocybe of optimization improvement, the tender handle of lid is crisp, and the pure delicate fragrance of taste, excellent taste can be cooked into various delicious foods, its battalion
Support and overbalance other edible mushrooms such as mushroom, belong to high-grade edible mushroom.Usually hotel, family's feast high-class healthy food.
Hericium erinaceus is a kind of saprophytic bacteria, because of the head of its outer likeness in form monkey, therefore is commonly called as Hericium erinaceus or monkey mushroom.Monkey mushroom bacterium is a kind of
The fungi of medicine-food two-purpose, mild-natured, sweet, relieving the five internal organs is aid digestion, nourishing, anticancer, treatment neurasthenia.By submerged fermentation
The separated extraction gained of culture, main component is polysaccharide, amino acid etc., is the original of the preparations such as Hericium Evimaccus slice, compound Weining tablets
Material.
Mushroom is nutritious, but the nutrition of single mushroom class is after all limited, and somebody does not like mushroom sheet
How the smell of body, obtain more nutrition from mushroom, how to allow the crowd of edible fungi wider, and this is one to be solved
Problem.
The content of the invention
It is an object of the invention to provide a kind of preparation method for mixing seasoning bacterium, people are not only allowed to be obtained from mushroom food
More nutrition, and the fragrance of mushroom food is effectively raised by using caraway and sweet-scented osmanthus sauce so that edible crowd is more
Extensively.
The technical solution adopted in the present invention is：A kind of preparation method for mixing seasoning bacterium, preparation method includes following step
Suddenly：
（1）90-100 grams of one's old mother's chicken is taken, is placed in 200-300 grams of boiling water, pulled out from water after 3-5 minutes；
（2）Configuration soup：Will be through step（1）In treat one's old mother's chicken be put into saucepan, add 300-500 grams of clear water carry out
Stew, 6-8 grams of Radix Angelicae Sinensis, 12-19 grams of the Radix Astragali, 7-10 grams of Radix Codonopsis, 4-9 grams of Chinese yam, 16-18 grams of jujube, Chinese holly are put into after being boiled by fire
20-25 grams of Qi, 6-10 grams of the root of herbaceous peony, windproof 3-5 grams, foam on the water surface is removed after boiled, cover pot cover, small fire heating
40-50 minutes；It is filtrated to get soup；
（3）20-30 grams of White mushroom, 15-25 grams of agrocybe and 10-20 grams of Hericium erinaceus are cut into filament shape and are soaked with clear water, washed
Wash, soak time is 8h-11h, 20 DEG C of cold water of day lily steep 30 minutes, 50 DEG C of warm water 25 minutes, 80 DEG C of hot water 20 minutes goes
Impurity is washed and earns and extract, then by step（2）In soup pour and soak mushroom class, Immersion time is 3h, mushroom class is filled
Divide the nutriment absorbed in soup, improve the nutritive value of food；
（4）Mushroom class is held with plate, 15-20 grams of day lily is placed in the bottom of mushroom class, and the top of mushroom is covered with 7-12 grams of sweet-scented osmanthus sauce, so
Plate is placed in steamer is afterwards cooked 30-40 minutes, boiling takes out mushroom class after finishing from pot, and sprinkles 5- above mushroom class
8 grams of caraways.
Preferably, selection color and luster is golden yellow, fresh day lily.
Compared with prior art, the beneficial effects of the invention are as follows：White mushroom, agrocybe and Hericium erinaceus are mixed makes theirs
Nutrition is complementary to one another, and agrocybe contains high protein, and low fat, low sugar part, the pure delicate fragrance of taste, excellent taste, Hericium erinaceus relieving the five internal organs is helped and disappeared
Change, anticancer, treatment neurasthenia, mushroom class is immersed in the soup of old hen and Chinese medicine can allow mushroom class preferably to absorb chicken in soup
The nutrition of meat and Chinese medicine, makes nutrition more horn of plenty, and agrocybe and chicken combination can promote absorption of the human body to protein, day lily
With the smell that caraway can effectively weaken mushroom in food, strengthen the fragrance of food, day lily contains abundant lecithin, right
Enhancing and improvement cerebral function are played an important role, and the mushroom made using the present invention is found after testing, and human body is to its protein
Absorptivity has reached 83%-86%, and passes through mushroom obtained in other techniques, and human body is 65%-70% to the absorptivity of its protein.
Specific embodiment
Embodiment 1：
A kind of preparation method for mixing seasoning bacterium, preparation method is comprised the following steps：
（1）90 grams of one's old mother's chicken is taken, is placed in 200 grams of boiling water, pulled out from water after 3 minutes；
（2）Configuration soup：Will be through step（1）In treat one's old mother's chicken be put into saucepan, add 300 grams of clear water stewed
Boil, be put into after being boiled by fire 6 grams of Radix Angelicae Sinensis, 12 grams of the Radix Astragali, 7 grams of Radix Codonopsis, 4 grams of Chinese yam, 16 grams of jujube, 20 grams of matrimony vine, 6 grams of the root of herbaceous peony,
Windproof 3 grams, foam on the water surface is removed after boiled, cover pot cover, small fire is heated 40 minutes；It is filtrated to get soup；
（3）20 grams of White mushrooms, 15 grams of agrocybes and 10 grams of Hericium erinaceus are cut into filament shape and are soaked with clear water, washed, during immersion
Between be 8h, day lily 20 DEG C of cold water bubble 30 minutes, 50 DEG C of warm water 25 minutes, 80 DEG C of hot water 20 minutes, decontamination is washed and earns and squeeze
It is dry, then by step（2）In soup pour and soak mushroom class, Immersion time is 3h, in mushroom class is fully absorbed soup
Nutriment, improve food nutritive value；
（4）Mushroom class is held with plate, 15 grams of day lilies are placed in the bottom of mushroom class, and the top of mushroom is covered with 7 grams of sweet-scented osmanthus sauces, then by dish
Son is placed in steamer and cooks 30 minutes, and boiling takes out mushroom class after finishing from pot, and 5 grams of caraways are sprinkled above mushroom class.
Preferably, selection color and luster is golden yellow, fresh day lily.
Embodiment 2：
A kind of preparation method for mixing seasoning bacterium, preparation method is comprised the following steps：
（1）95 grams of one's old mother's chicken is taken, is placed in 260 grams of boiling water, pulled out from water after 4 minutes；
（2）Configuration soup：Will be through step（1）In treat one's old mother's chicken be put into saucepan, add 300-500 grams of clear water carry out
Stew, 7 grams of Radix Angelicae Sinensis, 16 grams of the Radix Astragali, 9 grams of Radix Codonopsis, 6 grams of Chinese yam, 17 grams of jujube, 22 grams of matrimony vine, the root of herbaceous peony 8 are put into after being boiled by fire
Gram, windproof 4 grams, foam on the water surface is removed after boiled, cover pot cover, small fire is heated 40-50 minutes；It is filtrated to get soup
Juice；
（3）25 grams of White mushrooms, 20 grams of agrocybes and 15 grams of Hericium erinaceus are cut into filament shape and are soaked with clear water, washed, during immersion
Between be 10h, day lily 20 DEG C of cold water bubble 30 minutes, 50 DEG C of warm water 25 minutes, 80 DEG C of hot water 20 minutes, decontamination is washed and earns and squeeze
It is dry, then by step（2）In soup pour and soak mushroom class, Immersion time is 3h, in mushroom class is fully absorbed soup
Nutriment, improve food nutritive value；
（4）Mushroom class is held with plate, 18 grams of day lilies are placed in the bottom of mushroom class, and the top of mushroom is covered with 10 grams of sweet-scented osmanthus sauces, then will
Plate is placed in steamer and cooks 35 minutes, and boiling takes out mushroom class after finishing from pot, and 7 grams of caraways are sprinkled above mushroom class.
Preferably, selection color and luster is golden yellow, fresh day lily.
Embodiment 3：
A kind of preparation method for mixing seasoning bacterium, preparation method is comprised the following steps：
（1）100 grams of one's old mother's chicken is taken, is placed in 300 grams of boiling water, pulled out from water after 5 minutes；
（2）Configuration soup：Will be through step（1）In treat one's old mother's chicken be put into saucepan, add 300-500 grams of clear water carry out
Stew, 8 grams of Radix Angelicae Sinensis, 19 grams of the Radix Astragali, 10 grams of Radix Codonopsis, 9 grams of Chinese yam, 18 grams of jujube, 25 grams of matrimony vine, the root of herbaceous peony 10 are put into after being boiled by fire
Gram, windproof 5 grams, foam on the water surface is removed after boiled, cover pot cover, small fire is heated 50 minutes；It is filtrated to get soup；
（3）30 grams of White mushrooms, 25 grams of agrocybes and 20 grams of Hericium erinaceus are cut into filament shape and are soaked with clear water, washed, during immersion
Between be 11h, day lily 20 DEG C of cold water bubble 30 minutes, 50 DEG C of warm water 25 minutes, 80 DEG C of hot water 20 minutes, decontamination is washed and earns and squeeze
It is dry, then by step（2）In soup pour and soak mushroom class, Immersion time is 3h, in mushroom class is fully absorbed soup
Nutriment, improve food nutritive value；
（4）Mushroom class is held with plate, 20 grams of day lilies are placed in the bottom of mushroom class, and the top of mushroom is covered with 12 grams of sweet-scented osmanthus sauces, then will
Plate is placed in steamer and cooks 40 minutes, and boiling takes out mushroom class after finishing from pot, and 8 grams of caraways are sprinkled above mushroom class.
Preferably, selection color and luster is golden yellow, fresh day lily.
Claims (2)
1. it is a kind of mix seasoning bacterium preparation method, it is characterised in that preparation method is comprised the following steps：
（1）90-100 grams of one's old mother's chicken is taken, is placed in 200-300 grams of boiling water, pulled out from water after 3-5 minutes；
（2）Configuration soup：Will be through step（1）In treat one's old mother's chicken be put into saucepan, add 300-500 grams of clear water carry out
Stew, 6-8 grams of Radix Angelicae Sinensis, 12-19 grams of the Radix Astragali, 7-10 grams of Radix Codonopsis, 4-9 grams of Chinese yam, 16-18 grams of jujube, Chinese holly are put into after being boiled by fire
20-25 grams of Qi, 6-10 grams of the root of herbaceous peony, windproof 3-5 grams, foam on the water surface is removed after boiled, cover pot cover, small fire heating
40-50 minutes；It is filtrated to get soup；
（3）20-30 grams of White mushroom, 15-25 grams of agrocybe and 10-20 grams of Hericium erinaceus are cut into filament shape and are soaked with clear water, washed
Wash, soak time is 8h-11h, 20 DEG C of cold water of day lily steep 30 minutes, 50 DEG C of warm water 25 minutes, 80 DEG C of hot water 20 minutes goes
Impurity is washed and earns and extract, then by step（2）In soup pour and soak mushroom class, Immersion time is 3h；
（4）Mushroom class is held with plate, 15-20 grams of day lily is placed in the bottom of mushroom class, and the top of mushroom is covered with 7-12 grams of sweet-scented osmanthus sauce, so
Plate is placed in steamer is afterwards cooked 30-40 minutes, boiling takes out mushroom class after finishing from pot, and sprinkles 5- above mushroom class
8 grams of caraways.
2. it is according to claim 1 it is a kind of mix seasoning bacterium preparation method, it is characterised in that：Selection color and luster is golden yellow
Color, fresh day lily.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611181037.4A CN106690282A (en) | 2016-12-20 | 2016-12-20 | Preparation method of mixed flavored mushrooms |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611181037.4A CN106690282A (en) | 2016-12-20 | 2016-12-20 | Preparation method of mixed flavored mushrooms |
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| Publication Number | Publication Date |
|---|---|
| CN106690282A true CN106690282A (en) | 2017-05-24 |
Family
ID=58938199
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611181037.4A Pending CN106690282A (en) | 2016-12-20 | 2016-12-20 | Preparation method of mixed flavored mushrooms |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106690282A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1337178A (en) * | 2001-09-05 | 2002-02-27 | 罗萌 | Instant edible fungus product and its production process |
| CN1468557A (en) * | 2002-07-19 | 2004-01-21 | 宋新琳 | Wild mushroom soup |
-
2016
- 2016-12-20 CN CN201611181037.4A patent/CN106690282A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1337178A (en) * | 2001-09-05 | 2002-02-27 | 罗萌 | Instant edible fungus product and its production process |
| CN1468557A (en) * | 2002-07-19 | 2004-01-21 | 宋新琳 | Wild mushroom soup |
Non-Patent Citations (5)
| Title |
|---|
| 柴瑞震: "《肝脏疾病吃什么？禁什么？》", 31 July 2014, 黑龙江科学技术出版社 * |
| 翁钢民: ""香菇药膳五则"", 《烹调知识》 * |
| 范海: "《一看就会家常下饭菜1088》", 29 February 2012, 中国人口出版社 * |
| 陈东银等: "《餐桌上的中药-黄芪》", 31 January 2015, 金盾出版社 * |
| 陈志田: "《上桌率最高的家常菜》", 31 March 2012, 湖南美术出版社 * |
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Application publication date: 20170524 |