CN107373614A - A kind of flavor health nutrient mushroom paste and preparation method thereof - Google Patents

A kind of flavor health nutrient mushroom paste and preparation method thereof Download PDF

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Publication number
CN107373614A
CN107373614A CN201710705161.4A CN201710705161A CN107373614A CN 107373614 A CN107373614 A CN 107373614A CN 201710705161 A CN201710705161 A CN 201710705161A CN 107373614 A CN107373614 A CN 107373614A
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parts
mushroom
water
added
flavor
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余敦友
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Jinzhai County Agricultural Planting Professional Cooperatives
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Jinzhai County Agricultural Planting Professional Cooperatives
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a kind of flavor health nutrient mushroom paste, include the raw material of following parts by weight:70 80 parts of mushroom, 79 parts of Chinese medicine additive, 57 parts of nut powder, 10 14 parts of vegetable oil, 35 parts of honey, 79 parts of flavor seasoning, 35 parts of taste condiment, 15 20 parts of slurry of vegetables concentration, 10 20 parts of plain boiled pork, 6 10 parts of fermented soya bean, 10 12 parts of distilled water.The mushroom paste of the present invention have nutrition is comprehensive, taste is pure and sweet, heat-clearing stomach invigorating, the advantages of entrance is smooth, it was both direct-edible, it is also possible to makees cold and dressed with sauce seasoning or chafing dish bottom flavorings, unique flavor, instant;Its raw material of the preparation method of the present invention are cheap simultaneously, and technique is distinct, does not add chemical preservative, convenient material drawing, has higher practical value and good application prospect.

Description

A kind of flavor health nutrient mushroom paste and preparation method thereof
Technical field
The present invention relates to mushroom processing technique field, and in particular to a kind of flavor health nutrient mushroom paste and its preparation side Method.
Background technology
Mushroom is nutritious, is high protein, low fat, rich in essential amino acid, mineral matter, vitamin and polysaccharide etc. Nutritional ingredient.Frequent edible mushroom can promote absorption of the human body to other food nutritions well.Nutrition in mushroom helps the heart Dirty health, and can strengthen immunity.Often the heat overview of meal mushroom only has 20 kilocalories, and the heat than eating rice cake etc is few more. Mushroom is different from other vegetables and fruit, and vitamin D content therein is very abundant, is beneficial to bone health.Mushroom resists Oxidability very by force can effective anti-aging.Protein contained by mushroom is up to more than 30%, the dimension in every 100 grams of fresh mushrooms Raw plain C contents are up to 206.28 milligrams, and the carrotene in mushroom can be converted into vitamin A, therefore mushroom has " dimension again The title of raw plain A treasure-houses ".Content of cellulose can effectively prevent constipation also above general vegetables in some mushrooms.Mushroom not only contains There are the nutriments such as abundant carbohydrate, protein, several amino acids, vitamin, also containing multiple biological activities composition, Such as polysaccharide, be it is a kind of be naturally it is a kind of it is natural, there is medical health care function " healthy food ".Frequent edible mushroom can strengthen Immunity, reduce cholesterol and suppress blood pressure rise, suppress tumour, anti-ageing nutritive value of waiting for a long time.
Mushroom paste is a kind of traditional eating method, is loved by people.A kind of fast canteen of the mushroom paste as industrialized production Product, it remains the abundant nutritive value of mushroom and pure and sweet flavor, and is a kind of conveniently go with rice or bread and seasoned food.It is existing Having the mushroom paste in technology all to use a kind of mushroom, its taste and flavor can not be taken into account for primary raw material, and the species of mushroom paste is also It is than relatively limited, not enough enriches, and some processing technologys are comparatively laborious, and price is higher.Simultaneously mushroom paste in existing not Inadequate to the dietary function of human body after eating containing any medicinal herb componentses, the pickles on another aspect market today use more Gimmick is pickled, although taste is preferable, nutritive value is low, wherein containing substantial amounts of nitrite and preservative, it is unsuitable long-term It is edible.
The content of the invention
The defects of for prior art, it is an object of the invention to provide a kind of flavor health nutrient mushroom paste, the mushroom paste With nutrition is comprehensive, taste is pure and sweet, heat-clearing stomach invigorating, entrance is smooth the advantages of, it was both direct-edible, it is also possible to makees cold and dressed with sauce seasoning Or chafing dish bottom flavorings, unique flavor, instant;The preparation method raw material of the present invention are cheap simultaneously, and technique is distinct, not addition Preservative is learned, convenient material drawing, there is higher practical value and good application prospect.
The present invention solves technical problem and adopted the following technical scheme that:
The invention provides a kind of flavor health nutrient mushroom paste, include the raw material of following parts by weight:
Mushroom 70-80 parts, Chinese medicine additive 7-9 parts, nut powder 5-7 parts, vegetable oil 10-14 parts, honey 3-5 parts, flavor seasoning 7-9 parts, taste condiment 3-5 parts, vegetables concentration slurry 15-20 parts, plain boiled pork 10-20 parts, fermented soya bean 6-10 parts, distilled water 10-12 parts.
Preferably, the flavor health nutrient mushroom paste includes the raw material of following parts by weight:
75 parts of mushroom, 8 parts of Chinese medicine additive, 6 parts of nut powder, 12 parts of vegetable oil, 4 parts of honey, 8 parts of flavor seasoning, taste condiment 4 Part, 17 parts of slurry of vegetables concentration, 15 parts of plain boiled pork, 8 parts of fermented soya bean, 11 parts of distilled water.
Preferably, the mushroom includes the raw material of following parts by weight:Asparagus 4-6 parts, mushroom 2-4 parts, straw mushroom 1-3 parts, Hericium erinaceus 3-5 parts, pleurotus eryngii 4-6 parts, coprinus comatus 1-2 parts, Lasiosphaera fenzlii 2-4 parts, Pleurotus nebrodensis 1-3 parts, elegant precious mushroom 2-4 parts.
Preferably, the preparation method of the Chinese medicine additive is:By weight by chrysanthemum 4-6 parts, red sage root 1-3 parts, radix glycyrrhizae 2-4 parts, Radix Angelicae Sinensis 3-5 parts, radish seed 1-3 parts, Poria cocos 2-4 parts, plantain seed 1-3 parts, pseudo-ginseng 2-4 parts, ginseng 0.5-1.5 parts are with clearly Water is rinsed well, is added in pulverizer and is crushed, and adds 10-12 times of water to be heated to 90-100 degrees Celsius, is decocted 2-4 hours, solid, liquid point From;Add 8-10 times to measure water the residue after first time water extraction again to carry out second of water extraction, extract 1-3 hours, solid and liquid separation;Again Add 4-6 times to measure water the residue after second of water extraction to carry out ultrasonic extraction, extract 1-2 hours, ultrasonic power 40-80KW, Solid and liquid separation;Merge extract solution three times, concentration, produce Chinese medicine additive.
Preferably, the nut powder be walnut powder, almond powder, happy fruit powder, hazelnut powder according to weight than 4:2:1:1 composition Mixture;
The vegetable oil be sesame oil, soybean oil, corn oil, peanut oil, olive oil according to weight than 2:3:3:2:1 composition mixes Compound.
Preferably, the flavor seasoning includes the raw material of following parts by weight:Yellow rice wine 1-2 parts, light-coloured vinegar 1-2 parts, zanthoxylum powder 1-2 Part, mashed garlic 1-3 parts, shallot 1-3 parts, soya sauce 3-5 parts, dried orange peel 1-2 parts, star aniseed powder 0.5-0.9 parts, caraway 2-4 parts;
The taste condiment be salt, white sugar, chickens' extract, citric acid according to weight than 3:4:2:The mixture of 1 composition.
Preferably, the vegetables concentration slurry preparation method is:According to parts by weight cucumber 4-6 parts, tomato 8-10 parts, Hu Luo Foretell in 1-3 parts, wax gourd 2-4 parts, sponge gourd 3-5 parts peeled wash feeding pulverizer and crush, the mixture after crushing is entered into pot heating stirs Mix, concentration exclusion moisture at being 70-80 DEG C in temperature, when slurry concentration is that 30-34% takes the dish out of the pot.
Preferably, the plain boiled pork be chicken-breasted, peeled shrimp, duck, freshwater fish according to weight than 4:2:3:1 composition mixes Compound.
The present invention also provides a kind of preparation method of flavor health nutrient mushroom paste, comprises the following steps:
Step 1, weigh prepare each component raw material on request;
Step 2, after mushroom is cleaned with clear water, microtome is sent into, blanching 6-8 minutes in boiling water is then added to, picks up and send Enter and moisture removal is removed in extruding-desiccation machine, be re-fed into crushing in pulverizer and obtain mushroom foam;
Step 3, plain boiled pork stripping and slicing is sent into disinfection with high pressure steam machine and sterilizes the 30-50 seconds, is then added to blanching in boiling water, repeatedly Roll 5-7 minutes, thorough deodorization and remove blood foam, be re-fed into high pressure and stew 7-9 minutes are stewed in pot, pull control water 2-4 minutes out To curing after plain boiled pork;
Step 4, nut powder is added in its weight 40%-50% water and stirred, mixed, be then fed into food steamer and steam 40-50 points Clock, nut powder after being cured;
Step 5, vegetable oil is added in frying pan, when being heated to 132-136 DEG C, is put into flavor seasoning, stir-fries the 30-40 seconds, put Enter the plain boiled pork after step 3 curing, quick-fried 3-5 minutes, add the mushroom foam of step 2 preparation, stir-fry 2-4 minutes, add Distilled water, the curing nut powder of step 4 preparation, fermented soya bean, vegetables concentration slurry, taste condiment, small fire are stirred into thick paste and risen Pot;
Step 6, thick paste mixture prepared by step 5, Chinese medicine additive, honey are added in refiner, refiner rotating speed 5500-7500r/min, the homogenization 8-10min under 65-75 DEG C, 18-22MPa pressure, then at 80-90 DEG C, 80- Deaerate 10-12min under 90kPa vacuums, then the ultra-high temperature sterilization 40-50 seconds at 130-150 DEG C, is sent out after aseptic canning Bright flavor health nutrient mushroom paste.
Preferably, the preparation process of the flavor health nutrient mushroom paste is:
Step 1, weigh prepare each component raw material on request;
Step 2, after mushroom is cleaned with clear water, microtome is sent into, blanching 7 minutes in boiling water is then added to, picks up feeding Moisture removal is removed in extruding-desiccation machine, crushing in pulverizer is re-fed into and obtains mushroom foam;
Step 3, plain boiled pork stripping and slicing is sent into disinfection with high pressure steam machine and sterilized 40 seconds, blanching in boiling water is then added to, rolls repeatedly 6 minutes, thorough deodorization and remove blood foam, be re-fed into high pressure and stew and stewed in pot 8 minutes, pull out control water 3 minutes to after curing Plain boiled pork;
Step 4, nut powder is added in the water of its weight 45% and stirred, mixed, be then fed into food steamer and steam 45 minutes, obtain ripe Nut powder after change;
Step 5, vegetable oil is added in frying pan, when being heated to 134 DEG C, is put into flavor seasoning, stir-fries 35 seconds, be put into step Plain boiled pork after three curings, quick-fried 4 minutes, the mushroom foam of step 2 preparation is added, stir-fries 3 minutes, adds distilled water, step The four curing nut powders prepared, fermented soya bean, vegetables concentration slurry, taste condiment, small fire are stirred to off the pot into thick paste;
Step 6, thick paste mixture prepared by step 5, Chinese medicine additive, honey are added in refiner, refiner rotating speed 6500r/min, the homogenization 9min under 70 DEG C, 20MPa pressure, then the 11min that deaerated under 85 DEG C, 85kPa vacuums, Ultra-high temperature sterilization 45 seconds at 140 DEG C again, the flavor health nutrient mushroom paste invented after aseptic canning.
Compared with prior art, the present invention has following beneficial effect:
(1)A kind of flavor health nutrient mushroom paste of the present invention employs a variety of mushrooms, is asparagus, mushroom, straw mushroom, hedgehog hydnum Mushroom, pleurotus eryngii, coprinus comatus, Lasiosphaera fenzlii, Pleurotus nebrodensis, elegant precious mushroom, these nutritious mushrooms, rich in protein, carbohydrate, thick fibre Dimension, sodium, potassium, calcium, phosphorus, iron, copper, zinc, manganese, fluorine, polysaccharide, folic acid, nicotinic acid, carrotene, vitamin, biotin, containing alanine, The several amino acids such as glutamic acid, compound action, which has, improves immunity, catharsis and toxin expelling, tonifying Qi benefit stomach, regulating qi-flowing for eliminating phlegm, reduction blood The effect of pressure, macrobiosis are made light of one's life by commiting suicide, avoids the shortcomings that mushroom species in other mushroom pastes is less, and mouthfeel can not be taken into account.
(2)With the addition of Chinese medicine additive in a kind of flavor health nutrient mushroom paste of the present invention, predominantly chrysanthemum, the red sage root, Radix glycyrrhizae, Radix Angelicae Sinensis, radish seed, Poria cocos, plantain seed, pseudo-ginseng, ginseng, by water extraction twice and a ultrasonic wave extraction, greatly improve The utilization rate of raw material, and its active ingredient is dissolved in filtrate well, enabling to the mushroom paste of invention has dietotherapy Effect and healthcare function, the beneficial effect of invention is substantially increased, meet the health care of food needs of people.
(3)The nut powder added in a kind of flavor health nutrient mushroom paste of the present invention, predominantly walnut powder, almond powder, Happy fruit powder, hazelnut powder, it is higher rich in protein, grease, mineral matter, vitamin, growth in humans is developed, built up health, in advance Anti- disease has the effect of fabulous, and by steaming, makes it easier to digest and assimilate.
(4)A kind of vegetables concentration slurry of flavor health nutrient mushroom paste addition of the present invention is mainly cucumber, tomato, Hu Radish, wax gourd, sponge gourd, the nutritional ingredient and flavor of vegetables were on the one hand both remained, and eliminated material acid in itself, life, astringent taste again Road, the nutritional ingredient of mushroom paste is enriched, improve the tasty and refreshing property of mushroom paste.
(5)Homogenization is used in a kind of preparation method of flavor health nutrient mushroom paste of the present invention, after mashing Again through high-pressure homogeneous processing after slurry mixing, what material can be evenly is mutually mixed, and product particle extremely refines, and taste is more only Spy, into human body after contacted with enzyme surface area increase, substantially increase mushroom paste absorption efficiency.
(6)The present invention a kind of flavor health nutrient mushroom paste have nutrition is comprehensive, taste is pure and sweet, heat-clearing stomach invigorating, entrance The advantages of smooth, it was both direct-edible, it is also possible to makees cold and dressed with sauce seasoning or chafing dish bottom flavorings, unique flavor, instant;Originally simultaneously The preparation method raw material of invention are cheap, and technique is distinct, does not add chemical preservative, without substantial amounts of curing process, for a long time Harmless, convenient material drawing is eaten, there is higher practical value and good application prospect.
Embodiment
With reference to specific embodiment, the technical scheme in the embodiment of the present invention is clearly and completely described, shown So, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based on the reality in the present invention Example is applied, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, is all belonged to In the scope of protection of the invention.
Embodiment 1.
A kind of flavor health nutrient mushroom paste of the present embodiment, include the raw material of following parts by weight:
70 parts of mushroom, 7 parts of Chinese medicine additive, 5 parts of nut powder, 10 parts of vegetable oil, 3 parts of honey, 7 parts of flavor seasoning, taste condiment 3 Part, 15 parts of slurry of vegetables concentration, 10 parts of plain boiled pork, 6 parts of fermented soya bean, 10 parts of distilled water.
Mushroom in the present embodiment includes the raw material of following parts by weight:4 parts of asparagus, 2 parts of mushroom, 1 part of straw mushroom, Hericium erinaceus 3 parts, 4 parts of pleurotus eryngii, 1 part of coprinus comatus, 2 parts of Lasiosphaera fenzlii, 1 part of Pleurotus nebrodensis, 2 parts of elegant precious mushroom.
The preparation method of Chinese medicine additive in the present embodiment is:By weight by 4 parts of chrysanthemum, 1 part of the red sage root, 2 parts of radix glycyrrhizae, 3 parts of Radix Angelicae Sinensis, 1 part of radish seed, 2 parts of Poria cocos, 1 part of plantain seed, 2 parts of pseudo-ginseng, 0.5 part of ginseng are rinsed well with clear water, are added and are crushed Crushed in machine, add 10 times of water to be heated to 90-100 degrees Celsius, decocted 2 hours, solid and liquid separation;Again will be residual after first time water extraction Slag adds 8 times of amount water to carry out second of water extraction, extracts 1 hour, solid and liquid separation;The residue after second of water extraction is added into 4 times of amount water again Ultrasonic extraction is carried out, is extracted 1 hour, ultrasonic power 40-80KW, solid and liquid separation;Merge extract solution three times, concentration, produce Chinese medicine additive.
Nut powder in the present embodiment is walnut powder, almond powder, happy fruit powder, hazelnut powder according to weight than 4:2:1:1 group Into mixture;
Vegetable oil in the present embodiment is sesame oil, soybean oil, corn oil, peanut oil, olive oil according to weight than 2:3:3:2:1 The mixture of composition.
Flavor seasoning in the present embodiment includes the raw material of following parts by weight:1 part of yellow rice wine, 1 part of light-coloured vinegar, 1 part of zanthoxylum powder, garlic 1 part of mud, 1 part of shallot, 3 parts of soya sauce, 1 part of dried orange peel, 0.5 part of star aniseed powder, 2 parts of caraway;
Taste condiment in the present embodiment is salt, white sugar, chickens' extract, citric acid according to weight than 3:4:2:The mixture of 1 composition.
Vegetables in the present embodiment concentrate slurry preparation method:According to 4 parts of parts by weight cucumber, 8 parts of tomato, carrot 1 3 parts of part, 2 parts of wax gourd, sponge gourd peeled wash are sent into pulverizer and crushed, and the mixture after crushing are entered into a pot heating stirring, in temperature Spend and exclude moisture for concentration at 70 DEG C, when slurry concentration is that 30-34% takes the dish out of the pot.
Plain boiled pork in the present embodiment is chicken-breasted, peeled shrimp, duck, freshwater fish according to weight than 4:2:3:1 composition Mixture.
A kind of preparation method of flavor health nutrient mushroom paste of the present embodiment, comprises the following steps:
Step 1, weigh prepare each component raw material on request;
Step 2, after mushroom is cleaned with clear water, microtome is sent into, blanching 6 minutes in boiling water is then added to, picks up feeding Moisture removal is removed in extruding-desiccation machine, crushing in pulverizer is re-fed into and obtains mushroom foam;
Step 3, plain boiled pork stripping and slicing is sent into disinfection with high pressure steam machine and sterilized 30 seconds, blanching in boiling water is then added to, rolls repeatedly 5 minutes, thorough deodorization and remove blood foam, be re-fed into high pressure and stew and stewed in pot 7 minutes, pull out control water 2 minutes to after curing Plain boiled pork;
Step 4, nut powder is added in the water of its weight 40% and stirred, mixed, be then fed into food steamer and steam 40 minutes, obtain ripe Nut powder after change;
Step 5, vegetable oil is added in frying pan, when being heated to 132 DEG C, is put into flavor seasoning, stir-fries 30 seconds, be put into step Plain boiled pork after three curings, quick-fried 3 minutes, the mushroom foam of step 2 preparation is added, stir-fries 2 minutes, adds distilled water, step The four curing nut powders prepared, fermented soya bean, vegetables concentration slurry, taste condiment, small fire are stirred to off the pot into thick paste;
Step 6, thick paste mixture prepared by step 5, Chinese medicine additive, honey are added in refiner, refiner rotating speed 5500r/min, the homogenization 8min under 65 DEG C, 18MPa pressure, then the 10min that deaerated under 80 DEG C, 80kPa vacuums, Ultra-high temperature sterilization 40 seconds at 130 DEG C again, the flavor health nutrient mushroom paste invented after aseptic canning.
Embodiment 2.
A kind of flavor health nutrient mushroom paste of the present embodiment, include the raw material of following parts by weight:
80 parts of mushroom, 9 parts of Chinese medicine additive, 7 parts of nut powder, 14 parts of vegetable oil, 5 parts of honey, 9 parts of flavor seasoning, taste condiment 5 Part, 20 parts of slurry of vegetables concentration, 20 parts of plain boiled pork, 10 parts of fermented soya bean, 12 parts of distilled water.
Mushroom in the present embodiment includes the raw material of following parts by weight:6 parts of asparagus, 4 parts of mushroom, 3 parts of straw mushroom, Hericium erinaceus 5 parts, 6 parts of pleurotus eryngii, 2 parts of coprinus comatus, 4 parts of Lasiosphaera fenzlii, 3 parts of Pleurotus nebrodensis, 4 parts of elegant precious mushroom.
The preparation method of Chinese medicine additive in the present embodiment is:By weight by 6 parts of chrysanthemum, 3 parts of the red sage root, 4 parts of radix glycyrrhizae, 5 parts of Radix Angelicae Sinensis, 3 parts of radish seed, 4 parts of Poria cocos, 3 parts of plantain seed, 4 parts of pseudo-ginseng, 1.5 parts of ginseng are rinsed well with clear water, are added and are crushed Crushed in machine, add 12 times of water to be heated to 90-100 degrees Celsius, decocted 4 hours, solid and liquid separation;Again will be residual after first time water extraction Slag adds 10 times of amount water to carry out second of water extraction, extracts 3 hours, solid and liquid separation;The residue after second of water extraction is added into 6 times of amounts again Water carries out ultrasonic extraction, extracts 2 hours, ultrasonic power 80KW, solid and liquid separation;Merge extract solution three times, concentration, produce Chinese medicine additive.
Nut powder in the present embodiment is walnut powder, almond powder, happy fruit powder, hazelnut powder according to weight than 4:2:1:1 group Into mixture;
Vegetable oil in the present embodiment is sesame oil, soybean oil, corn oil, peanut oil, olive oil according to weight than 2:3:3:2:1 The mixture of composition.
Flavor seasoning in the present embodiment includes the raw material of following parts by weight:2 parts of yellow rice wine, 2 parts of light-coloured vinegar, 2 parts of zanthoxylum powder, garlic 3 parts of mud, 3 parts of shallot, 5 parts of soya sauce, 2 parts of dried orange peel, 0.9 part of star aniseed powder, 4 parts of caraway;
Taste condiment in the present embodiment is salt, white sugar, chickens' extract, citric acid according to weight than 3:4:2:The mixture of 1 composition.
Vegetables in the present embodiment concentrate slurry preparation method:According to 6 parts of parts by weight cucumber, 10 parts of tomato, carrot 3 5 parts of part, 4 parts of wax gourd, sponge gourd peeled wash are sent into pulverizer and crushed, and the mixture after crushing are entered into a pot heating stirring, in temperature Spend and exclude moisture for concentration at 80 DEG C, when slurry concentration is that 30-34% takes the dish out of the pot.
Plain boiled pork in the present embodiment is chicken-breasted, peeled shrimp, duck, freshwater fish according to weight than 4:2:3:1 composition Mixture.
A kind of preparation method of flavor health nutrient mushroom paste of the present embodiment, comprises the following steps:
Step 1, weigh prepare each component raw material on request;
Step 2, after mushroom is cleaned with clear water, microtome is sent into, blanching 8 minutes in boiling water is then added to, picks up feeding Moisture removal is removed in extruding-desiccation machine, crushing in pulverizer is re-fed into and obtains mushroom foam;
Step 3, plain boiled pork stripping and slicing is sent into disinfection with high pressure steam machine and sterilized 50 seconds, blanching in boiling water is then added to, rolls repeatedly 7 minutes, thorough deodorization and remove blood foam, be re-fed into high pressure and stew and stewed in pot 9 minutes, pull out control water 4 minutes to after curing Plain boiled pork;
Step 4, nut powder is added in the water of its weight 50% and stirred, mixed, be then fed into food steamer and steam 50 minutes, obtain ripe Nut powder after change;
Step 5, vegetable oil is added in frying pan, when being heated to 136 DEG C, is put into flavor seasoning, stir-fries 40 seconds, be put into step Plain boiled pork after three curings, quick-fried 5 minutes, the mushroom foam of step 2 preparation is added, stir-fries 4 minutes, adds distilled water, step The four curing nut powders prepared, fermented soya bean, vegetables concentration slurry, taste condiment, small fire are stirred to off the pot into thick paste;
Step 6, thick paste mixture prepared by step 5, Chinese medicine additive, honey are added in refiner, refiner rotating speed 7500r/min, the homogenization 10min under 75 DEG C, 22MPa pressure, then deaerated under 90 DEG C, 90kPa vacuums 12min, then ultra-high temperature sterilization 50 seconds at 150 DEG C, the flavor health nutrient mushroom paste invented after aseptic canning.
Embodiment 3.
A kind of flavor health nutrient mushroom paste of the present embodiment, include the raw material of following parts by weight:
75 parts of mushroom, 8 parts of Chinese medicine additive, 6 parts of nut powder, 12 parts of vegetable oil, 4 parts of honey, 8 parts of flavor seasoning, taste condiment 4 Part, 17 parts of slurry of vegetables concentration, 15 parts of plain boiled pork, 8 parts of fermented soya bean, 11 parts of distilled water.
Mushroom in the present embodiment includes the raw material of following parts by weight:5 parts of asparagus, 3 parts of mushroom, 2 parts of straw mushroom, Hericium erinaceus 4 parts, 5 parts of pleurotus eryngii, 1.5 parts of coprinus comatus, 3 parts of Lasiosphaera fenzlii, 2 parts of Pleurotus nebrodensis, 3 parts of elegant precious mushroom.
The preparation method of Chinese medicine additive in the present embodiment is:By weight by 5 parts of chrysanthemum, 2 parts of the red sage root, 3 parts of radix glycyrrhizae, 4 parts of Radix Angelicae Sinensis, 2 parts of radish seed, 3 parts of Poria cocos, 2 parts of plantain seed, 3 parts of pseudo-ginseng, 1 part of ginseng are rinsed well with clear water, add pulverizer Middle crushing, add 11 times of water to be heated to 90-100 degrees Celsius, decoct 3 hours, solid and liquid separation;Again by the residue after first time water extraction Add 9 times of amount water to carry out second of water extraction, extract 2 hours, solid and liquid separation;5 times of amount water are added to enter the residue after second of water extraction again Row ultrasonic extraction, extract 1.5 hours, ultrasonic power 60KW, solid and liquid separation;Merge extract solution three times, concentration, in producing Medicine additive.
Nut powder in the present embodiment is walnut powder, almond powder, happy fruit powder, hazelnut powder according to weight than 4:2:1:1 group Into mixture;
Vegetable oil in the present embodiment is sesame oil, soybean oil, corn oil, peanut oil, olive oil according to weight than 2:3:3:2:1 The mixture of composition.
Flavor seasoning in the present embodiment includes the raw material of following parts by weight:1.5 parts of yellow rice wine, 1.5 parts of light-coloured vinegar, zanthoxylum powder 1.5 parts, 2 parts of mashed garlic, 2 parts of shallot, 4 parts of soya sauce, 1.5 parts of dried orange peel, 0.7 part of star aniseed powder, 3 parts of caraway;
Taste condiment in the present embodiment is salt, white sugar, chickens' extract, citric acid according to weight than 3:4:2:The mixture of 1 composition.
Vegetables in the present embodiment concentrate slurry preparation method:According to 5 parts of parts by weight cucumber, 9 parts of tomato, carrot 2 4 parts of part, 3 parts of wax gourd, sponge gourd peeled wash are sent into pulverizer and crushed, and the mixture after crushing are entered into a pot heating stirring, in temperature Spend and exclude moisture for concentration at 75 DEG C, when slurry concentration is that 30-34% takes the dish out of the pot.
Plain boiled pork in the present embodiment is chicken-breasted, peeled shrimp, duck, freshwater fish according to weight than 4:2:3:1 composition Mixture.
A kind of preparation method of flavor health nutrient mushroom paste of the present embodiment, comprises the following steps:
Step 1, weigh prepare each component raw material on request;
Step 2, after mushroom is cleaned with clear water, microtome is sent into, blanching 7 minutes in boiling water is then added to, picks up feeding Moisture removal is removed in extruding-desiccation machine, crushing in pulverizer is re-fed into and obtains mushroom foam;
Step 3, plain boiled pork stripping and slicing is sent into disinfection with high pressure steam machine and sterilized 40 seconds, blanching in boiling water is then added to, rolls repeatedly 6 minutes, thorough deodorization and remove blood foam, be re-fed into high pressure and stew and stewed in pot 8 minutes, pull out control water 3 minutes to after curing Plain boiled pork;
Step 4, nut powder is added in the water of its weight 45% and stirred, mixed, be then fed into food steamer and steam 45 minutes, obtain ripe Nut powder after change;
Step 5, vegetable oil is added in frying pan, when being heated to 132-136 DEG C, is put into flavor seasoning, stir-fries 35 seconds, be put into Step 3 curing after plain boiled pork, quick-fried 4 minutes, add step 2 preparation mushroom foam, stir-fry 3 minutes, add distilled water, The curing nut powder of step 4 preparation, fermented soya bean, vegetables concentration slurry, taste condiment, small fire are stirred to off the pot into thick paste;
Step 6, thick paste mixture prepared by step 5, Chinese medicine additive, honey are added in refiner, refiner rotating speed 6500r/min, the homogenization 9min under 70 DEG C, 20MPa pressure, then the 11min that deaerated under 85 DEG C, 85kPa vacuums, Ultra-high temperature sterilization 45 seconds at 140 DEG C again, the flavor health nutrient mushroom paste invented after aseptic canning.
A kind of flavor health nutrient mushroom paste of the present invention has that nutrition is comprehensive, taste is pure and sweet, heat-clearing stomach invigorating, entrance are smooth The advantages of, it was both direct-edible, it is also possible to makees cold and dressed with sauce seasoning or chafing dish bottom flavorings, unique flavor, instant;The present invention simultaneously Preparation method raw material it is cheap, technique is distinct, does not add chemical preservative, convenient material drawing, have higher practical value and Good application prospect.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped Containing an independent technical scheme, this narrating mode of specification is only that those skilled in the art should for clarity Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art It is appreciated that other embodiment.

Claims (10)

1. a kind of flavor health nutrient mushroom paste, it is characterised in that include the raw material of following parts by weight:
Mushroom 70-80 parts, Chinese medicine additive 7-9 parts, nut powder 5-7 parts, vegetable oil 10-14 parts, honey 3-5 parts, flavor seasoning 7-9 parts, taste condiment 3-5 parts, vegetables concentration slurry 15-20 parts, plain boiled pork 10-20 parts, fermented soya bean 6-10 parts, distilled water 10-12 parts.
A kind of 2. flavor health nutrient mushroom paste according to claim 1, it is characterised in that the flavor health nutrient mushroom Mushroom sauce bag includes the raw material of following parts by weight:
75 parts of mushroom, 8 parts of Chinese medicine additive, 6 parts of nut powder, 12 parts of vegetable oil, 4 parts of honey, 8 parts of flavor seasoning, taste condiment 4 Part, 17 parts of slurry of vegetables concentration, 15 parts of plain boiled pork, 8 parts of fermented soya bean, 11 parts of distilled water.
A kind of 3. flavor health nutrient mushroom paste according to claim 1 or 2, it is characterised in that the mushroom include with The raw material of lower parts by weight:Asparagus 4-6 parts, mushroom 2-4 parts, straw mushroom 1-3 parts, Hericium erinaceus 3-5 parts, pleurotus eryngii 4-6 parts, coprinus comatus 1-2 parts, Lasiosphaera fenzlii 2-4 parts, Pleurotus nebrodensis 1-3 parts, elegant precious mushroom 2-4 parts.
A kind of 4. flavor health nutrient mushroom paste according to claim 1 or 2, it is characterised in that the Chinese medicine additive Preparation method be:By weight by chrysanthemum 4-6 parts, red sage root 1-3 parts, radix glycyrrhizae 2-4 parts, Radix Angelicae Sinensis 3-5 parts, radish seed 1-3 parts, Fu Siberian cocklebur 2-4 parts, plantain seed 1-3 parts, pseudo-ginseng 2-4 parts, ginseng 0.5-1.5 parts are rinsed well with clear water, are added in pulverizer and are crushed, add 10-12 times of water is heated to 90-100 degrees Celsius, decocts 2-4 hours, solid and liquid separation;The residue after first time water extraction is added into 8- again 10 times of amount water carry out second of water extraction, extract 1-3 hours, solid and liquid separation;4-6 times is added to measure the residue after second of water extraction again Water carries out ultrasonic extraction, extracts 1-2 hours, ultrasonic power 40-80KW, solid and liquid separation;Merge extract solution three times, concentrate, Produce Chinese medicine additive.
5. a kind of flavor health nutrient mushroom paste according to claim 1 or 2, it is characterised in that the nut powder is core Peach powder, almond powder, happy fruit powder, hazelnut powder are according to weight than 4:2:1:The mixture of 1 composition;
The vegetable oil be sesame oil, soybean oil, corn oil, peanut oil, olive oil according to weight than 2:3:3:2:1 composition mixes Compound.
A kind of 6. flavor health nutrient mushroom paste according to claim 1 or 2, it is characterised in that the flavor seasoning bag Include the raw material of following parts by weight:Yellow rice wine 1-2 parts, light-coloured vinegar 1-2 parts, zanthoxylum powder 1-2 parts, mashed garlic 1-3 parts, shallot 1-3 parts, soya sauce 3-5 parts, dried orange peel 1-2 parts, star aniseed powder 0.5-0.9 parts, caraway 2-4 parts;
The taste condiment be salt, white sugar, chickens' extract, citric acid according to weight than 3:4:2:The mixture of 1 composition.
A kind of 7. flavor health nutrient mushroom paste according to claim 1 or 2, it is characterised in that the vegetables thickened pulp Preparation method for material is:Gone according to parts by weight cucumber 4-6 parts, tomato 8-10 parts, carrot 1-3 parts, wax gourd 2-4 parts, sponge gourd 3-5 parts Skin is cleaned to be sent into pulverizer and crushed, and the mixture after crushing is entered into a pot heating stirring, is concentrated and is excluded at being 70-80 DEG C in temperature Moisture, when slurry concentration is that 30-34% takes the dish out of the pot.
8. a kind of flavor health nutrient mushroom paste according to claim 1 or 2, it is characterised in that the plain boiled pork is pigeon breast Dried meat meat, peeled shrimp, duck, freshwater fish are according to weight than 4:2:3:The mixture of 1 composition.
A kind of 9. method for preparing flavor health nutrient mushroom paste as claimed in claim 1 or 2, it is characterised in that including with Lower step:
Step 1, weigh prepare each component raw material on request;
Step 2, after mushroom is cleaned with clear water, microtome is sent into, blanching 6-8 minutes in boiling water is then added to, picks up and send Enter and moisture removal is removed in extruding-desiccation machine, be re-fed into crushing in pulverizer and obtain mushroom foam;
Step 3, plain boiled pork stripping and slicing is sent into disinfection with high pressure steam machine and sterilizes the 30-50 seconds, is then added to blanching in boiling water, repeatedly Roll 5-7 minutes, thorough deodorization and remove blood foam, be re-fed into high pressure and stew 7-9 minutes are stewed in pot, pull control water 2-4 minutes out To curing after plain boiled pork;
Step 4, nut powder is added in its weight 40%-50% water and stirred, mixed, be then fed into food steamer and steam 40-50 points Clock, nut powder after being cured;
Step 5, vegetable oil is added in frying pan, when being heated to 132-136 DEG C, is put into flavor seasoning, stir-fries the 30-40 seconds, put Enter the plain boiled pork after step 3 curing, quick-fried 3-5 minutes, add the mushroom foam of step 2 preparation, stir-fry 2-4 minutes, add Distilled water, the curing nut powder of step 4 preparation, fermented soya bean, vegetables concentration slurry, taste condiment, small fire are stirred into thick paste and risen Pot;
Step 6, thick paste mixture prepared by step 5, Chinese medicine additive, honey are added in refiner, refiner rotating speed 5500-7500r/min, the homogenization 8-10min under 65-75 DEG C, 18-22MPa pressure, then at 80-90 DEG C, 80- Deaerate 10-12min under 90kPa vacuums, then the ultra-high temperature sterilization 40-50 seconds at 130-150 DEG C, is sent out after aseptic canning Bright flavor health nutrient mushroom paste.
A kind of 10. preparation method of flavor health nutrient mushroom paste according to claim 9, it is characterised in that the step Suddenly it is:
Step 1, weigh prepare each component raw material on request;
Step 2, after mushroom is cleaned with clear water, microtome is sent into, blanching 7 minutes in boiling water is then added to, picks up feeding Moisture removal is removed in extruding-desiccation machine, crushing in pulverizer is re-fed into and obtains mushroom foam;
Step 3, plain boiled pork stripping and slicing is sent into disinfection with high pressure steam machine and sterilized 40 seconds, blanching in boiling water is then added to, rolls repeatedly 6 minutes, thorough deodorization and remove blood foam, be re-fed into high pressure and stew and stewed in pot 8 minutes, pull out control water 3 minutes to after curing Plain boiled pork;
Step 4, nut powder is added in the water of its weight 45% and stirred, mixed, be then fed into food steamer and steam 45 minutes, obtain ripe Nut powder after change;
Step 5, vegetable oil is added in frying pan, when being heated to 134 DEG C, is put into flavor seasoning, stir-fries 35 seconds, be put into step Plain boiled pork after three curings, quick-fried 4 minutes, the mushroom foam of step 2 preparation is added, stir-fries 3 minutes, adds distilled water, step The four curing nut powders prepared, fermented soya bean, vegetables concentration slurry, taste condiment, small fire are stirred to off the pot into thick paste;
Step 6, thick paste mixture prepared by step 5, Chinese medicine additive, honey are added in refiner, refiner rotating speed 6500r/min, the homogenization 9min under 70 DEG C, 20MPa pressure, then the 11min that deaerated under 85 DEG C, 85kPa vacuums, Ultra-high temperature sterilization 45 seconds at 140 DEG C again, the flavor health nutrient mushroom paste invented after aseptic canning.
CN201710705161.4A 2017-08-17 2017-08-17 A kind of flavor health nutrient mushroom paste and preparation method thereof Pending CN107373614A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107865401A (en) * 2018-01-11 2018-04-03 马鞍山市十月丰食品有限公司 A kind of beneficial enteron aisle eutrophy vegetable sauce and preparation method thereof
CN108477588A (en) * 2018-03-15 2018-09-04 合肥浦邦农业科技有限公司 A kind of rich foster health care fruits and vegetables meat foam sauce and preparation method thereof

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CN103099189A (en) * 2013-01-29 2013-05-15 承德曼曼食品有限公司 Mushroom flavor sauce and manufacturing process thereof
CN103859355A (en) * 2014-03-19 2014-06-18 新疆林科院经济林研究所 Flavor mushroom sauce and preparation method thereof
CN105029355A (en) * 2015-06-10 2015-11-11 李春燕 Flavored lentinula edodes paste and preparation method thereof

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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
CN103099189A (en) * 2013-01-29 2013-05-15 承德曼曼食品有限公司 Mushroom flavor sauce and manufacturing process thereof
CN103859355A (en) * 2014-03-19 2014-06-18 新疆林科院经济林研究所 Flavor mushroom sauce and preparation method thereof
CN105029355A (en) * 2015-06-10 2015-11-11 李春燕 Flavored lentinula edodes paste and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107865401A (en) * 2018-01-11 2018-04-03 马鞍山市十月丰食品有限公司 A kind of beneficial enteron aisle eutrophy vegetable sauce and preparation method thereof
CN108477588A (en) * 2018-03-15 2018-09-04 合肥浦邦农业科技有限公司 A kind of rich foster health care fruits and vegetables meat foam sauce and preparation method thereof

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