CN107373615A - A kind of processing method of mushroom bread clip heart sauce - Google Patents
A kind of processing method of mushroom bread clip heart sauce Download PDFInfo
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- CN107373615A CN107373615A CN201710723924.8A CN201710723924A CN107373615A CN 107373615 A CN107373615 A CN 107373615A CN 201710723924 A CN201710723924 A CN 201710723924A CN 107373615 A CN107373615 A CN 107373615A
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- mushroom
- processing method
- sauce
- bread clip
- clip heart
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- Pending
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 35
- 235000015067 sauces Nutrition 0.000 title claims abstract description 28
- 235000008429 bread Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 108091005508 Acid proteases Proteins 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims 1
- 238000004132 cross linking Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 239000002054 inoculum Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000758 substrate Substances 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000002255 enzymatic effect Effects 0.000 description 4
- 238000002955 isolation Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- KBPLFHHGFOOTCA-UHFFFAOYSA-N 1-Octanol Chemical compound CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000010534 mechanism of action Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 239000001188 FEMA 4487 Substances 0.000 description 1
- 206010020880 Hypertrophy Diseases 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
- 206010023126 Jaundice Diseases 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000009456 molecular mechanism Effects 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 present invention is on a kind of processing method of mushroom bread clip heart sauce, it is characterised in that passes through the mouthfeel of high-pressure homogeneous enhancing mushroom；Be advantageous to improve the substrate soluble protein content of enzyme effect；The easy plastic of sauce is made by converted starch, improves stability, strengthens water-retaining property.
Description
Technical field
The present invention relates to the manufacture field of mushroom sauce, relates generally to a kind of processing method of mushroom bread clip heart sauce.
Background technology
Mushroom is fleshy hypertrophy, delicate, delicious flavour, and distinctive aroma is nutritious, is a kind of food of food and medicine consangunity, tool
There are very high nutrition, medicinal and health value.Every 100 grams of mushroom dry products 18.6g containing protein, fatty 2.9g, carbohydrate
59.3g, also containing multivitamin and mineral matter.In addition, a variety of delicate flavour materials and perfume (or spice) such as amino acid, nucleotides contained by mushroom
The aroma substance such as mushroom essence, mushroom oil, octanol assigns mushroom unique flavor jointly.As the improvement of people's living standards, mushroom
The products such as food, medicine, health products will be increasingly subject to the attention and favor of people.At present, the production method of mushroom sauce has allotment
Method, fermentation method etc., the enzymatic isolation method production rarely seen document report of mushroom sauce.Enzymatic isolation method produces mushroom sauce first with high-pressure homogeneous cracking
Cell membrane, the macromolecular substances such as soluble protein are discharged, recycle protease hydrolyzed soluble protein, increase the amino of product
Acid content.Therefore, enzymatic isolation method production mushroom sauce can keep the unique flavor of mushroom, dramatically increase the nutritive value of product.With perfume (or spice)
Mushroom is raw material, is studied first with the high-pressure homogeneous operating condition to pretreatment of raw material, by orthogonal test to albumen
The process conditions of enzyme hydrolysis have carried out selection optimization, make the optimum process condition that enzymatic isolation method prepares mushroom sauce.
Improved with people's living standard, jam demand is more and more extensive, and traditional fruit spreads sugar content is high, and intake is excessive
It is unfavorable to body, therefore low-sugar jam is becoming increasingly popular.For low-sugar jam, because the reduction of sugared content, causes sauce body
Form that gel is difficult and easy bleed, therefore the selection of thickener is critically important, and the easy plastic of jam should be made its is kept stable again
It is not easy bleed.The thickener for being usually used in low-sugar jam preparation at present mainly has pectin, xanthans, sodium alginate and carboxymethyl cellulose
Plain sodium etc..Converted starch has good water-retaining property, can improve the moisture in low-sugar jam product, and converted starch is easy to make
It is standby, it is cheap.Application study at present to converted starch in jam is less, and the research especially with respect to molecular mechanism rarely has
Report.Zhao Na exists《It is crosslinked the research of the light powder of acetylation mechanism of action in low-sugar jam》Research is converted starch in low sugar fruit
The mechanism of action in sauce, it on the one hand can widen the application field of converted starch；On the other hand can be starch specialized to jam grind
The guidance that system has had with production, and produce more Ensure Liquid and delicious jam using the starch specialized specific property of jam.
The content of the invention
The present invention improves mushroom sauce mouthfeel and flavor, promotes nutritional ingredient to absorb, subtract to promote the processing and utilization of mushroom
Few sauce body sugar content, and the easy plastic of sauce is made by converted starch, stability is improved, strengthens water-retaining property, there is provided a kind of mushroom bread
The processing method of sandwich sauce.
A kind of processing method of mushroom bread clip heart sauce, it is characterised in that it is made up of following step：
1）, take new fresh mushroom to clean up, remove the old base of a fruit, through 40-45 DEG C of dry 10-12 hour, crushed 150-200 mesh sieves,
Add 5-10 times of water and be tuned into homogenate, use high pressure homogenizer to be handled 2-3 times under the conditions of homogenization pressure is 45-50MPa；
2）, pH is adjusted to 4.5-5 by step 1 gains with citric acid, be preheated to 40-42 DEG C, access 0.5-0.6% acidity eggs
White enzyme, constant temperature enzymolysis 50-60 minutes, in 85-90 DEG C of heating water bath 20-25 minute；
3）, by converted starch mix add 5-10 times measure distilled water, be stirred continuously to obtain starch milk, it is standby；
4）, by step 2 gains add 13-15% step 3 gained starch milks, in 80-95 DEG C be gelatinized 10-15 minutes, add 30-
35% catsup, 3-3.5% salt, 10-12% honey, the seasoning of 5-5.5% fructose, high-temperature short-time sterilization, sterile filling, are cooled to room
Temperature.
It is an advantage of the invention that：
A kind of processing method of mushroom bread clip heart sauce of the present invention, during proteinase hydrolization method prepares mushroom sauce, in advance
Using the high-pressure homogeneous substrate soluble protein content for carrying out clasmatosis processing to raw material, being remarkably improved enzyme effect.Pass through
Converted starch makes the easy plastic of sauce, improves stability, strengthens water-retaining property.Mushroom is known as the title of the king of mountain delicacy, is high protein, low fat
Nutritional health food, the body immunity of people can be improved, lowering blood pressure and blood fat, norcholesterol, anti-aging, anti-cancer is anti-
Cancer；Therapeutic action is risen to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc., can be used for indigestion, constipation, fat-reducing again
Deng.The present invention reduces the sugar content of sauce, strengthens feature, and suitable special population is eaten.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of mushroom bread clip heart sauce, it is characterised in that it is made up of following step：
1）, take new fresh mushroom to clean up, remove the old base of a fruit, dried 10 hours through 45 DEG C, crushed 200 mesh sieves, add 6 times of water and adjust
Into homogenate, high pressure homogenizer is used to be handled 2 times under the conditions of homogenization pressure is 50MPa；
2）, pH is adjusted to 4.5 by step 1 gains with citric acid, be preheated to 40 DEG C, access 0.6% acid protease, constant temperature
Enzymolysis 60 minutes, in 85 DEG C of heating water baths 20 minutes；
3）, by converted starch mix add 5 times amount distilled water, be stirred continuously to obtain starch milk, it is standby；
4）, by step 2 gains add 13% step 3 gained starch milk, in 90 DEG C be gelatinized 10 minutes, add 30% catsup, 3%
Salt, 10% honey, the seasoning of 5.5% fructose, high-temperature short-time sterilization, sterile filling, are cooled to room temperature.
Claims (5)
1. a kind of processing method of mushroom bread clip heart sauce, it is characterised in that it is made up of following step：
1）, take new fresh mushroom to clean up, remove the old base of a fruit, through dry, pulverize 150-200 mesh sieves, adding 5-10 times of water and being tuned into
Homogenate, using high pressure homogenizer 2-3 times；
2）, pH is adjusted to 4.5-5 by step 1 gains with citric acid, be preheated to 40-42 DEG C, access acid protease, constant temperature
50-60 minutes are digested, in 85-90 DEG C of heating water bath 20-25 minute；
3）, tapioca and crosslinking acetylated starch equal proportion mixed, add water to be made into the starch milk that concentration is 3-3.5% standby；
4）, step 2 gains are added into 13-15% step 3 gained starch milks, be gelatinized, add 30-35% catsup, 3-
3.5% salt, 10-12% honey, the seasoning of 5-5.5% fructose, high-temperature short-time sterilization, sterile filling, are cooled to room temperature.
A kind of 2. processing method of mushroom bread clip heart sauce according to claim 1, it is characterised in that step 1 drying process
For：Through 40-45 DEG C of dry 10-12 hour.
3. the processing method of a kind of mushroom bread clip heart sauce according to claim 1, it is characterised in that step 1 is high-pressure homogeneous
Pressure is 45-50Mpa.
A kind of 4. processing method of mushroom bread clip heart sauce according to claim 1, it is characterised in that the acid egg of step 2
The inoculum concentration of white enzyme is 0.5-0.6 %.
A kind of 5. processing method of mushroom bread clip heart sauce according to claim 1, it is characterised in that step 4 gelatinization process
For：10-15 minutes are gelatinized in 80-95 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710723924.8A CN107373615A (en) | 2017-08-22 | 2017-08-22 | A kind of processing method of mushroom bread clip heart sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710723924.8A CN107373615A (en) | 2017-08-22 | 2017-08-22 | A kind of processing method of mushroom bread clip heart sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373615A true CN107373615A (en) | 2017-11-24 |
Family
ID=60353770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710723924.8A Pending CN107373615A (en) | 2017-08-22 | 2017-08-22 | A kind of processing method of mushroom bread clip heart sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107373615A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813288A (en) * | 2018-07-12 | 2018-11-16 | 河南科技学院 | A kind of preparation method of instant flavour mushroom needle mushroom |
| CN111202117A (en) * | 2018-11-22 | 2020-05-29 | 钟祥兴利食品股份有限公司 | Cream mushroom crisp production process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748568A (en) * | 2005-10-19 | 2006-03-22 | 中国食品发酵工业研究院 | Fragrance mushroom sauce product and its producing method |
| CN102763837A (en) * | 2012-08-14 | 2012-11-07 | 天津春发生物科技集团有限公司 | Lentinula edodes sauce and preparation method thereof |
| CN103549384A (en) * | 2013-11-25 | 2014-02-05 | 青岛农业大学 | Hot and spicy mushroom sauce and preparation method thereof |
-
2017
- 2017-08-22 CN CN201710723924.8A patent/CN107373615A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748568A (en) * | 2005-10-19 | 2006-03-22 | 中国食品发酵工业研究院 | Fragrance mushroom sauce product and its producing method |
| CN102763837A (en) * | 2012-08-14 | 2012-11-07 | 天津春发生物科技集团有限公司 | Lentinula edodes sauce and preparation method thereof |
| CN103549384A (en) * | 2013-11-25 | 2014-02-05 | 青岛农业大学 | Hot and spicy mushroom sauce and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 臧晋等: "高压均质辅助酶解法制备香菇酱", 《食品研究与开发》 * |
| 赵娜: "交联乙酰化淀粉在低糖果酱中作用机理的研究", 《中国优秀硕士学位论文全文数据库（电子期刊）工程科技Ⅰ辑》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813288A (en) * | 2018-07-12 | 2018-11-16 | 河南科技学院 | A kind of preparation method of instant flavour mushroom needle mushroom |
| CN111202117A (en) * | 2018-11-22 | 2020-05-29 | 钟祥兴利食品股份有限公司 | Cream mushroom crisp production process |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171124 |
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