CN107467635A - 一种香菇柄素肉干及其制备方法 - Google Patents
一种香菇柄素肉干及其制备方法 Download PDFInfo
- Publication number
- CN107467635A CN107467635A CN201610402422.0A CN201610402422A CN107467635A CN 107467635 A CN107467635 A CN 107467635A CN 201610402422 A CN201610402422 A CN 201610402422A CN 107467635 A CN107467635 A CN 107467635A
- Authority
- CN
- China
- Prior art keywords
- parts
- freeze
- dried powder
- mushroom stems
- mushroom
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 81
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 32
- 150000001875 compounds Chemical class 0.000 claims abstract description 21
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 16
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000010495 camellia oil Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 8
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 8
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 239000002994 raw material Substances 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 11
- 235000014364 Trapa natans Nutrition 0.000 claims description 11
- 244000046738 asparagus lettuce Species 0.000 claims description 11
- 235000006705 asparagus lettuce Nutrition 0.000 claims description 11
- 235000009165 saligot Nutrition 0.000 claims description 11
- 238000013329 compounding Methods 0.000 claims description 10
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 9
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 9
- 240000001008 Dimocarpus longan Species 0.000 claims description 9
- 235000000235 Euphoria longan Nutrition 0.000 claims description 9
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 8
- 241000233866 Fungi Species 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 240000001085 Trapa natans Species 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 2
- 239000011538 cleaning material Substances 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 12
- 235000015278 beef Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 7
- 235000012000 cholesterol Nutrition 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 235000004280 healthy diet Nutrition 0.000 abstract description 2
- 208000021760 high fever Diseases 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 6
- 241001083492 Trapa Species 0.000 description 6
- 241000722363 Piper Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 229960003512 nicotinic acid Drugs 0.000 description 3
- 235000001968 nicotinic acid Nutrition 0.000 description 3
- 239000011664 nicotinic acid Substances 0.000 description 3
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 2
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- 244000028550 Auricularia auricula Species 0.000 description 2
- 235000000023 Auricularia auricula Nutrition 0.000 description 2
- 241000282412 Homo Species 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 241000208822 Lactuca Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 210000000577 adipose tissue Anatomy 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 229940031439 squalene Drugs 0.000 description 2
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 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 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000308180 Brassica oleracea var. italica Species 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 208000001953 Hypotension 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
- 229920001491 Lentinan Polymers 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010029164 Nephrotic syndrome Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000035508 accumulation Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 244000285940 beete Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229930185884 camellianin Natural products 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000011222 chang cao shi Nutrition 0.000 description 1
- 230000035603 choleresis Effects 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical group [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- -1 iron Chemical compound 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 208000009928 nephrosis Diseases 0.000 description 1
- 231100001027 nephrosis Toxicity 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 150000002888 oleic acid derivatives Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明属于食品加工技术领域，具体涉及的是一种香菇柄素肉干及其制备方法。一种香菇柄素肉干，材料包括香菇柄，果蔬复合冻干粉，白砂糖，五香粉，山茶油，胡椒，辣椒，孜然，酱油，蜂蜜，炼乳，经过盐渍、捶打、腌制等工序及超高压的灭菌方法，就可得到色泽、味道、口感及丝状纤维的质感与牛肉干十分相近的产品，该素肉干低脂，低糖，胆固醇低，同时具有很高的营养价值，克服传统牛肉干高脂高热的缺点，符合现代健康饮食的需求，既能满足食欲，又补充了营养，可谓两全其美，老少皆宜。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种香菇柄素肉干及其制备方法。
背景技术
香菇柄含有丰富的营养，而且大部分营养成分含量还高于全菇，不仅有效地弥补人们在饮食过程中造成的营养缺乏，而且还参与了构成骨骼、维持体内渗透压和酸碱平衡等过程。除此之外，香菇柄中维生素含量也颇为丰富，不仅促进人体生长，改善精神状况，增进视力、促进人体对钙的吸收，同时对减轻眼睛疲劳也有很好的效果。
香菇柄具有高蛋白、低脂肪、高膳食纤维的特点，不仅优于一般的水果蔬菜，更是动物类食品所无法比拟的，这恰恰符合了现代人的膳食理念，能防止人们过度肥胖。同时，高含量的膳食纤维对促进人体消化吸收、改善胃肠功能具有十分重要的意义。但由于香菇柄质地紧密、粗糙、硬实且不容易咀嚼，使得人们轻视了它的营养价值。
牛肉干作为休闲食品深受广大消费者欢迎，随着我国经济的发展，人们对于牛肉干的品质，安全，风味，口感需求越来越多样。但是吃多了牛肉干虽然不会让身体有太大的害处不过也能使一个健康的人生病,因为牛肉干是煎炸的事物所以它可以导致我们发热,另外，有防腐剂，不易消化也是其缺点之一，牛肉干有很高的胆固醇和脂肪，老年人，儿童及消化力弱的人不宜多吃；感染性疾病，肝病，肾病的人慎食。
发明内容
本发明提供了一种香菇柄素肉干，通过以下方式来实现：
一种香菇柄素肉干，材料包括香菇柄，果蔬复合冻干粉，白砂糖，五香粉，山茶油，胡椒，辣椒，孜然，酱油，蜂蜜，炼乳。
山茶油为不饱和油，其含大量不饱和的油酸和亚油酸，并含生理活性物质茶多酚和山茶甙，抗氧化，耐贮存；及含鞣质、角鲨烯，可降低血脂及血液中的胆固醇；角鲨烯是一种抗氧化剂,有助于吃大量油腻食品的人士恢复血液中胆固醇的正常水平，对降脂有明显的辅助效果。
进一步的，材料包括以下组分和重量份数：香菇柄1000份，果蔬复合冻干粉20-30份，白砂糖0.4-0.8份，五香粉0.03-0.06份，山茶油0.1-0.3份，胡椒0.03-0.06份，辣椒0.01-0.03份，孜然0.1-0.2份，酱油0.1-0.3份，蜂蜜0.05-0.1份，炼乳0.02-0.05份。
进一步的，所述的果蔬复合冻干粉由荸荠冻干粉，西兰花冻干粉，口蘑冻干粉，黑木耳冻干粉，莴笋冻干粉，龙眼肉冻干粉混合而成。
荸荠含磷较高，能促进人体生长发育和维持生理功能的需要，对牙齿骨骼的发育有很大好处，同时可促进体内的糖、脂肪、蛋白质三大物质的代谢，调节酸碱平衡，因此荸荠适于儿童食用；荸荠含有一种抗菌成分，对降低血压有一定效果。
西兰花中矿物质很全面，钙、磷、铁、钾、锌、锰等含量都很丰富，西兰花还含有胡萝卜素和丰富的抗坏血酸，能增强肝脏的解毒能力，提高机体免疫力。而其中一定量的类黄酮物质，则对高血压、心脏病有调节和预防的功用。
口蘑蛋白质含量为35％—38％，含有人体必须的6种氨基酸，还含有丰富的维生素B1，维生素B2，维生素PP，核苷酸，烟酸，抗坏血酸和维生素D等，其营养价值是蔬菜和水果的4—12倍，口蘑所含的蘑菇多糖和异蛋白具有一定的抗癌活性，可抑制肿瘤的发生；所含的酪氨酸酶能溶解一定的胆固醇，对降低血压有一定作用；所含的胰蛋白酶、麦牙糖酶等均有助于食物的消化。中医认为双孢菇味甘性平有提神消化、降血压的作用。
黑木耳中所含的蛋白质、脂肪、糖类，不仅是人体必需的营养成分，也是美容的物质基础。其胡萝卜素进入人体后，转变成维生素A，有润泽皮肤毛发的作用。卵磷脂在体内可使体内脂肪呈液质状态，有利于脂肪在体内完全消耗，带动体内脂肪运动，使脂肪分布合理，形体匀称。纤维素促进肠蠕动，促进脂肪排泄，有利于减肥。
莴笋中碳水化合物的含量较低，而无机盐、维生素则含量较丰富，尤其是含有较多的烟酸；莴苣中含有一定量的微量元素锌、铁，特别是莴苣中的铁元素很容易被人体吸收；莴笋的浆液十分丰富，味道清新，略带苦味，能刺激消化，增加胆汁分泌量，刺激消化道各器官蠕动，有助于增进食欲；莴笋中含钾丰富而钠含量低，适于高血压、心脏病等患者食用，有助于降低血压；
龙眼富含高碳水化合物、蛋白质、多种氨基酸和维生素B、C、钙、磷、铁、酒石酸、腺膘呤等，其中尤以含维生素P量多，对中老年人而言，有保护血管、防止血管硬化和脆性的作用。
荸荠，莴笋，西兰花性味甘寒，具有清热、化痰、消积等功效；香菇，口蘑，龙眼，黑木耳能补气益胃、滋补强身，具有降血压、降血脂的功效。搭配同食，具有调理脾胃、清热生津的作用。
进一步的，所述的果蔬复合冻干粉中各组分的重量份为荸荠冻干粉20-25份，西兰花冻干粉10-12份，口蘑冻干粉9-10份，黑木耳冻干粉4-6份，莴笋冻干粉10-15份，龙眼肉冻干粉6-8份。
香菇柄素肉干的制备方法，包括以下步骤：
1)果蔬复合冻干粉的制备：按重量份称取果蔬复配冻干粉的各原料，清洗后再将各原料经过处理得各原料果肉，分别破碎成浆后过滤，将各原料滤液混匀后真空冷冻干燥后即得果蔬复配冻干粉备用；
2)香菇柄的处理：挑选姑柄肥厚饱满的新鲜香菇，取姑柄，去除根部，洗净，滤干水份备用；
3)盐渍：加入盐水没过香菇柄浸泡1-2h,然后滤干水份；
盐渍可以对新鲜的香菇柄进行消毒杀菌，使得细胞内的水分更快地渗出，并使香菇柄内部结构变得较松散，不经方便捶打，还使得腌制的过程更加容易入味。
4)捶打：将香菇柄捶打至松散，顺着纹路撕成小块；
捶打不仅可以将质地紧密的香姑柄敲打松散，改善香菇柄质地紧密、粗糙、硬实且不容易咀嚼缺点，还会使得腌制的过程更加容易入味，最重要的是，能做出具有牛肉干那样松散和丝状纤维的外观。
5)腌制：加入按重量份数称取的其余原料，对香菇柄进行腌制，腌制时间2-3h，期间搅拌2-3次；
6)第一次烘干：红外线烤箱120℃，30min，期间翻动2-3次；
7)刷上炼乳；
经过烘烤后再将炼乳刷在香菇柄上，炼乳的味道才可以渗透到里面。
8)第二次烘干：红外线烤箱80℃，3h，期间翻动2-3次，即得香菇柄素肉干；
9)包装、灭菌：真空包装，灭菌压力400-500MPa，灭菌时间20-30min。
进一步的，步骤3)中加入的盐水浓度为10％。
本发明的有益效果是：
1)本发明的香菇柄素肉干不添加防腐剂和肉味香精，利用盐渍、捶打、腌制及超高压的灭菌方法，就可得到色泽、味道、口感及丝状纤维的质感与牛肉干十分相近的产品，保质期长达12月之久；
2)搭配果蔬复合冻干粉，不仅不影响产品外观似肉干，具有牛肉干的口味，同时使得该素肉干低脂，低糖，胆固醇低，同时具有很高的营养价值，克服传统牛肉干高脂高热的缺点，符合现代健康饮食的需求，既能满足食欲，又补充了营养，可谓两全其美，老少皆宜。
具体实施方式
以下具体实施例对本发明作进一步阐述，但不作为对本发明的限定。
实施例1
一种香菇柄素肉干，材料包括以下组分和重量份数：香菇柄1000份，果蔬复合冻干粉30份，白砂糖0.8份，五香粉0.06份，山茶油0.3份，胡椒0.06份，辣椒0.03份，孜然0.2份，酱油0.3份，蜂蜜0.1份，炼乳0.05份。
果蔬复合冻干粉中各组分的重量份为荸荠冻干粉25份，西兰花冻干粉12份，口蘑冻干粉10份，黑木耳冻干粉6份，莴笋冻干粉15份，龙眼肉冻干粉8份。
香菇柄素肉干的制备方法，包括以下步骤：
1)果蔬复合冻干粉的制备：按重量份称取果蔬复配冻干粉的各原料，清洗后再将各原料经过处理得各原料果肉，分别破碎成浆后过滤，将各原料滤液混匀后真空冷冻干燥后即得果蔬复配冻干粉备用；
2)香菇柄的处理：挑选姑柄肥厚饱满的新鲜香菇，取姑柄，去除根部，洗净，滤干水份备用；
3)盐渍：加入浓度为10％盐水没过香菇柄浸泡2h,然后滤干水份；
4)捶打：将香菇柄捶打至松散，顺着纹路撕成小块；
5)腌制：加入按重量份数称取的其余原料，对香菇柄进行腌制，腌制时间3h，期间搅拌2次；
6)第一次烘干：红外线烤箱120℃，30min，期间翻动2次；
7)刷上炼乳；
8)第二次烘干：红外线烤箱80℃，3h，期间翻动3次，即得香菇柄素肉干；
9)包装、灭菌：真空包装，灭菌压力400MPa，灭菌时间30min。
实施例2
一种香菇柄素肉干，材料包括以下组分和重量份数：香菇柄1000份，果蔬复合冻干粉20份，白砂糖0.4份，五香粉0.03份，山茶油0.1份，胡椒0.03份，辣椒0.01份，孜然0.1份，酱油0.1份，蜂蜜0.05份，炼乳0.02份。
果蔬复合冻干粉中各组分的重量份为荸荠冻干粉20份，西兰花冻干粉10份，口蘑冻干粉9份，黑木耳冻干粉4份，莴笋冻干粉10份，龙眼肉冻干粉6份。
香菇柄素肉干的制备方法，包括以下步骤：
1)果蔬复合冻干粉的制备：按重量份称取果蔬复配冻干粉的各原料，清洗后再将各原料经过处理得各原料果肉，分别破碎成浆后过滤，将各原料滤液混匀后真空冷冻干燥后即得果蔬复配冻干粉备用；
2)香菇柄的处理：挑选姑柄肥厚饱满的新鲜香菇，取姑柄，去除根部，洗净，滤干水份备用；
3)盐渍：加入浓度为10％盐水没过香菇柄浸泡1h,然后滤干水份；
4)捶打：将香菇柄捶打至松散，顺着纹路撕成小块；
5)腌制：加入按重量份数称取的其余原料，对香菇柄进行腌制，腌制时间2h，期间搅拌3次；
6)第一次烘干：红外线烤箱120℃，30min，期间翻动3次；
7)刷上炼乳；
8)第二次烘干：红外线烤箱80℃，3h，期间翻动2次，即得香菇柄素肉干；
9)包装、灭菌：真空包装，灭菌压力500MPa，灭菌时间20min。
实施例3
一种香菇柄素肉干，材料包括以下组分和重量份数：香菇柄1000份，果蔬复合冻干粉25份，白砂糖0.6份，五香粉0.05份，山茶油0.2份，胡椒0.05份，辣椒0.02份，孜然0.15份，酱油0.2份，蜂蜜0.08份，炼乳0.03份。
果蔬复合冻干粉中各组分的重量份为荸荠冻干粉24份，西兰花冻干粉11份，口蘑冻干粉9份，黑木耳冻干粉5份，莴笋冻干粉12份，龙眼肉冻干粉7份。
香菇柄素肉干的制备方法，包括以下步骤：
1)果蔬复合冻干粉的制备：按重量份称取果蔬复配冻干粉的各原料，清洗后再将各原料经过处理得各原料果肉，分别破碎成浆后过滤，将各原料滤液混匀后真空冷冻干燥后即得果蔬复配冻干粉备用；
2)香菇柄的处理：挑选姑柄肥厚饱满的新鲜香菇，取姑柄，去除根部，洗净，滤干水份备用；
3)盐渍：加入浓度为10％盐水没过香菇柄浸泡1.5h,然后滤干水份；
4)捶打：将香菇柄捶打至松散，顺着纹路撕成小块；
5)腌制：加入按重量份数称取的其余原料，对香菇柄进行腌制，腌制时间2h，期间搅拌3次；
6)第一次烘干：红外线烤箱120℃，30min，期间翻动3次；
7)刷上炼乳；
8)第二次烘干：红外线烤箱80℃，3h，期间翻动2次，即得香菇柄素肉干；
9)包装、灭菌：真空包装，灭菌压力450MPa，灭菌时间25min。
Claims (6)
1.一种香菇柄素肉干，其特征在于，材料包括香菇柄，果蔬复合冻干粉，白砂糖，五香粉，山茶油，胡椒，辣椒，孜然，酱油，蜂蜜，炼乳。
2.根据权利要求1所述的香菇柄素肉干，其特征在于，材料包括以下组分和重量份数：香菇柄1000份，果蔬复合冻干粉20-30份，白砂糖0.4-0.8份，五香粉0.03-0.06份，山茶油0.1-0.3份，胡椒0.03-0.06份，辣椒0.01-0.03份，孜然0.1-0.2份，酱油0.1-0.3份，蜂蜜0.05-0.1份，炼乳0.02-0.05份。
3.根据权利要求1所述的香菇柄素肉干，其特征在于，所述的果蔬复合冻干粉由荸荠冻干粉，西兰花冻干粉，口蘑冻干粉，黑木耳冻干粉，莴笋冻干粉，龙眼肉冻干粉混合而成。
4.根据权利要求1所述的香菇柄素肉干，其特征在于，所述的果蔬复合冻干粉中各组分的重量份为荸荠冻干粉20-25份，西兰花冻干粉10-12份，口蘑冻干粉9-10份，黑木耳冻干粉4-6份，莴笋冻干粉10-15份，龙眼肉冻干粉6-8份。
5.一种根据权利要求1-7中任意一项所述的香菇柄素肉干的制备方法，其特征在于，包括以下步骤：
1)果蔬复合冻干粉的制备：按重量份称取果蔬复配冻干粉的各原料，清洗后再将各原料经过处理得各原料果肉，分别破碎成浆后过滤，将各原料滤液混匀后真空冷冻干燥后即得果蔬复配冻干粉备用；
2)香菇柄的处理：挑选姑柄肥厚饱满的新鲜香菇，取姑柄，去除根部，洗净，滤干水份备用；
3)盐渍：加入盐水没过香菇柄浸泡1-2h,然后滤干水份；
4)捶打：将香菇柄捶打至松散，顺着纹路撕成小块；
5)腌制：加入按重量份数称取的其余原料，对香菇柄进行腌制，腌制时间2-3h，期间搅拌2-3次；
6)第一次烘干：红外线烤箱120℃，30min，期间翻动2-3次；
7)刷上炼乳；
8)第二次烘干：红外线烤箱80℃，3h，期间翻动2-3次，即得香菇柄素肉干；
9)包装、灭菌：真空包装，灭菌压力400-500MPa，灭菌时间20-30min。
6.根据权利要求5所述的香菇柄素肉干的制备方法，其特征在于，步骤3)中加入的盐水浓度为10％。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402422.0A CN107467635A (zh) | 2016-06-08 | 2016-06-08 | 一种香菇柄素肉干及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402422.0A CN107467635A (zh) | 2016-06-08 | 2016-06-08 | 一种香菇柄素肉干及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107467635A true CN107467635A (zh) | 2017-12-15 |
Family
ID=60594481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610402422.0A Withdrawn CN107467635A (zh) | 2016-06-08 | 2016-06-08 | 一种香菇柄素肉干及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107467635A (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584086A (zh) * | 2019-10-08 | 2019-12-20 | 李伟兴 | 一种植物纤维人造肉制造工艺 |
| CN112704224A (zh) * | 2020-12-29 | 2021-04-27 | 重庆市汀来绿色食品开发有限公司 | 一种手撕素肉菇腿的加工方法 |
| CN112869131A (zh) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | 植物蛋白素羊肉及其加工工艺 |
| CN114794301A (zh) * | 2022-05-23 | 2022-07-29 | 深圳市星期零食品科技有限公司 | 一种植物牛肉干加工方法 |
| CN114982990A (zh) * | 2022-05-27 | 2022-09-02 | 武汉轻工大学 | 一种休闲即食香菇素肉制品加工设备及加工方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053980A (zh) * | 2015-07-17 | 2015-11-18 | 通化师范学院 | 一种猴头菇素肉干的加工方法 |
-
2016
- 2016-06-08 CN CN201610402422.0A patent/CN107467635A/zh not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053980A (zh) * | 2015-07-17 | 2015-11-18 | 通化师范学院 | 一种猴头菇素肉干的加工方法 |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584086A (zh) * | 2019-10-08 | 2019-12-20 | 李伟兴 | 一种植物纤维人造肉制造工艺 |
| CN112704224A (zh) * | 2020-12-29 | 2021-04-27 | 重庆市汀来绿色食品开发有限公司 | 一种手撕素肉菇腿的加工方法 |
| CN112869131A (zh) * | 2021-02-25 | 2021-06-01 | 武汉柏辰食品有限公司 | 植物蛋白素羊肉及其加工工艺 |
| CN114794301A (zh) * | 2022-05-23 | 2022-07-29 | 深圳市星期零食品科技有限公司 | 一种植物牛肉干加工方法 |
| CN114794301B (zh) * | 2022-05-23 | 2024-02-13 | 深圳市星期零食品科技有限公司 | 一种植物牛肉干加工方法 |
| CN114982990A (zh) * | 2022-05-27 | 2022-09-02 | 武汉轻工大学 | 一种休闲即食香菇素肉制品加工设备及加工方法 |
| CN114982990B (zh) * | 2022-05-27 | 2023-02-07 | 武汉轻工大学 | 一种休闲即食香菇素肉制品加工设备及加工方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101658307B (zh) | 酥骨风干鱼的制作方法 | |
| CN102090668B (zh) | 一种营养鱿鱼干及其加工方法 | |
| CN102423089B (zh) | 一种包心鳗鱼丸及其制备方法 | |
| CN101322567B (zh) | 一种营养海鲜粥的加工方法 | |
| CN107467635A (zh) | 一种香菇柄素肉干及其制备方法 | |
| CN101637276A (zh) | 一种即食猪头肉制品及其制作方法 | |
| CN104856082A (zh) | 一种果仁烤鸭腿的制备方法 | |
| KR100976354B1 (ko) | 오리 훈연제품을 제조하는 방법 및 상기 방법으로 제조된 오리 훈연제품 | |
| CN104905299B (zh) | 一种含有可可粉的风味鸭肉肠及其制备方法 | |
| CN103054079A (zh) | 一种鲐鱼鱼松的生产方法 | |
| CN103504348B (zh) | 一种利用杏鲍菇菌液制作香肠的方法 | |
| CN107198106A (zh) | 一种野猪肉松仁养生包子 | |
| CN104413477A (zh) | 一种墨鱼丸子及其制作方法 | |
| CN102342501A (zh) | 一种旺籽鱼泡食品配方与加工方法 | |
| KR20110011130A (ko) | 로스트 오곡 삼계탕 조리 방법 | |
| CN105285917A (zh) | 一种纯天然香辛料配制富含蛋白淀粉的有机调味品炸酱的制作方法 | |
| CN102551015B (zh) | 鲜鱼杂酱汁的制作方法 | |
| KR100455994B1 (ko) | 기능성 조미김의 제조방법 및 그 제조방법으로 제조된조미김 | |
| CN104206492A (zh) | 一种红豆韧性饼干及其制备方法 | |
| CN107125609A (zh) | 一种五香兔肉干及其制作方法 | |
| CN103653008A (zh) | 番茄鸡饼的制作方法 | |
| CN111000157A (zh) | 一种菠萝蛋白酶腌制的烘烤牛肉干及其制备方法 | |
| CN104905157A (zh) | 一种蜜醋黑豆的加工方法 | |
| CN107455680A (zh) | 一种增强食欲烟熏芝麻猪肉片的制备方法 | |
| KR102364832B1 (ko) | 갈치탕의 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171215 |
|
| WW01 | Invention patent application withdrawn after publication |