CN108030066A - A kind of instant edible mushroom and its processing method - Google Patents
A kind of instant edible mushroom and its processing method Download PDFInfo
- Publication number
- CN108030066A CN108030066A CN201711275828.8A CN201711275828A CN108030066A CN 108030066 A CN108030066 A CN 108030066A CN 201711275828 A CN201711275828 A CN 201711275828A CN 108030066 A CN108030066 A CN 108030066A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- edible
- bacterium
- edible mushroom
- mycelia
- 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.)
- Pending
Links
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
- 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
- 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
- A23B7/005—Preserving by heating
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The present invention provides a kind of processing method of instant edible mushroom, including selection, throwing, pickling, frying and allotment, the present invention is pickled hypha of edible fungus using special halogen material, and fragrance can more penetrate into；Using the equipment deep fryer of modernization have the characteristics that section when it is laborsaving, moisture is easy to control；Using the moist heat sterilization technique of modernization; the problems such as can avoiding the difficult control of the temperature that conventional sterilization operates, being easily charred; it is very beneficial for scale, industrialization, standardized production, peomotes the deep processing of edible mushroom, accelerates the development of mushroom industry, improves the economic benefit of edible mushroom.Product nutritional ingredient retention rate height, the hypha form of the method for the present invention preparation are full, soft crisp suitable, hot and savory, easy to carry；Product need not add preservative and antioxidant, and shelf life is 12~18 months.Processing technology of the present invention is simple, with short production cycle, and technological parameter and quality are easily controllable, and will not cause nutrient loss and wastage of material.
Description
Technical field
The present invention relates to food processing field, particularly relates to a kind of instant edible mushroom and its processing method.
Background technology
China is Edible Fungi state maximum in the world, accounts for the 80% of Gross World Product, total output is presented on year by year
The trend of liter.Edible mushroom is not only full of nutrition, delicious flavour, also has very high medical value.Edible mushroom is rich in protein (content
It is suitable with beef), amino acid, polysaccharide, dietary fiber and vitamin and trace element etc., the nutritional need except that can meet people
Outside, moreover it is possible to promote and regulate and control the metabolism of human body, there is good auxiliary curative effect to digestive system, disease in the urological system, and
And in antifatigue, anti-aging, anti-infective, antitumor, strengthen immunity etc. plays the role of more significant.But current China is eaten
The consumption per head of bacterium is also smaller, very huge as following mainstream nutraceutical, the development space of edible mushroom.At present I
State edible mushroom market is still based on the fresh and drying edible mushroom of direct marketing, and fresh edible mushroom is perishable rotten, shelf
Phase is short, and damaged easily in transport, sales process, reduces commodity value；Though drying edible mushroom storage tolerance, easily transport, can
To adjust the market supply of dull and rush season, but cook time-consuming.By Edible mushroom processing into instant product, can not only make its defect ware and
Leftover bits and pieces is fully utilized, and can also alleviate selling pressure, extend the supply phase, and the kind that abundant snack food and dining table are gone with rice or bread
Class.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of instant edible mushroom and its processing method, the product battalion prepared
Support and enrich, it is hot and savory, it is easy to carry, eater is enjoyed whenever and wherever possible；Product need not add preservative and antioxidant,
Retention period is 12~18 months.
In order to solve the above technical problems, the present invention is realised by adopting the following technical scheme：
A kind of processing method of instant edible mushroom, includes the following steps：
S1, selection：Edible mushroom is chosen by hand, removes the old bacterium head in root, mould rotten bacterium or physical impurity part；
S2, throwing：Edible mushroom after selection is torn as Filamentous or strip；
S3, pickling：Hypha of edible fungus is placed in curing vat, takes the ginger slag or dry of edible fungi yarn quality 0.24%
Ginger powder is boiled 20-40 minutes with the water of 15 times of amounts, and then with the filter-cloth filtering of 300 mesh, it is spare to collect ginger juice；Take hypha of edible fungus
The white sugar of quality 0.5%, 3.0% soy sauce, 0.22% salt and ginger juice are uniformly mixed and make white sugar, salt all dissolves
Afterwards, the juice of mixing is added in the hypha of edible fungus torn in step S2, rubs stain to uniform color, compress and it is pickled 10~
30 minutes；
S4, frying：240L-260L rape oils are poured into deep fryer, the warp for adding edible fungi yarn quality 0.2% crushes
The tsaoko of processing and the illiciumverum with gauze wrapped of edible fungi yarn quality 0.18%, are heated to 120 DEG C -150 DEG C, then add
The hypha of edible fungus being pickled, fries to mycelia color and is changed into brown color, take the dish out of the pot when bubble significantly reduces；It is cooled to room temperature, by frying
Hypha of edible fungus afterwards is positioned in clean, dry rustless steel container, is steeped with the bacterium oil immersion for being cooled to less than 60 DEG C, immersion is used
Bacterium oil dosage be subject to and just flood mycelia, covered and enclosed；
S5, allotment：Soaked mycelia is pulled out and drains bacterium oil, adds edible fungi yarn quality 0-4.0% Zanthoxylum essential oils, 0-
Instant edible mushroom is uniformly made in 15% chilli oil allotment.
Preferably, the edible mushroom be agrocybe, collybia albuminosa, needle mushroom, small Ju mushrooms and one kind in chicken mushroom or
It is a variety of.
Preferably, throwing requirement is in the step S2：The dry maximum gauge of bacterium in below 1cm, whole diameter 0.3~
During 1cm, it must break as two parts；Cap fans arc length in below 3cm, and mycelia is grown in 8 below ㎝.
Preferably, the ginger slag in the step S3 crushes acquisition for ginger with the sieve of 6mm mesh.
Preferably, in the step S4, deep-fat frying time is 40-50 minutes, moisture 20% in edible mushroom.
Preferably, in the step S4, the time is 1-30 days when bacterium oil immersion is steeped.
Preferably, present invention additionally comprises step S6, packing：Specification by 20g/ bags of thing is drained carries out vacuum packing.
Preferably, present invention additionally comprises step S7, sterilizing：It is put into after packing in sterilizing cabinet and sterilizes at 95 DEG C
After twenty minutes, air-dried unit air-dries, packaging.
The invention also provides a kind of instant edible mushroom being process by above-mentioned processing method.
The above-mentioned technical proposal of the present invention has the beneficial effect that：
The present invention is pickled hypha of edible fungus using special halogen material, and compared with traditional boiling water boiling, fragrance can more ooze
Enter；Using the equipment deep fryer of modernization compared to traditional drying, have the characteristics that during section it is laborsaving, moisture is easy to control；Using
The moist heat sterilization technique of modernization, the problems such as can avoiding the difficult control of the temperature that conventional sterilization operates, easily be charred, is very beneficial for
Scale, industrialization, standardized production, peomote the deep processing of edible mushroom, accelerate the development of mushroom industry, improve food
With the economic benefit of bacterium.
Product nutritional ingredient retention rate height, the hypha form of the method for the present invention preparation are full, soft crisp suitable, hot and savory,
It is easy to carry；Product need not add preservative and antioxidant, and shelf life is 12~18 months.And processing technology letter of the present invention
Single, with short production cycle, technological parameter and quality are easily controllable, and will not cause nutrient loss and wastage of material.
Brief description of the drawings
Fig. 1 is the flow chart of the present invention.
Embodiment
To make the technical problem to be solved in the present invention, technical solution and advantage clearer, below in conjunction with attached drawing and tool
Body embodiment is described in detail.
Embodiment 1
A kind of processing method of delicate fragrance type instant edible mushroom, includes the following steps：
S1, selection：Chicken mushroom is chosen by hand, removes the old bacterium head in root, mould rotten bacterium or physical impurity part；
S2, throwing：Chicken mushroom after selection is torn as Filamentous or strip；Bacterium dry maximum gauge≤1cm during processing, whole
During 0.3~1cm of diameter, it must break as two parts；Cap fans arc length≤3cm, and mycelia length must not exceed 8cm；
S3, pickling：Chicken mushroom mycelia is placed in curing vat, takes the ginger slag or dry of chicken mushroom mycelia quality 0.24%
Ginger powder is boiled 20-40 minutes with the water of 15 times of amounts, and then with the filter-cloth filtering of 300 mesh, it is spare to collect ginger juice；Take chicken mushroom mycelia
The white sugar of quality 0.5%, 3.0% soy sauce, 0.22% salt and ginger juice are uniformly mixed and make white sugar, salt all dissolves
Afterwards, the juice of mixing is added in the chicken mushroom mycelia torn in step S2, rubs stain to uniform color, compress and it is pickled 10~
30 minutes；
S4, frying：Appropriate (amount ranges：240L to 260L) rape oil processed poured into deep fryer, add chicken mushroom mycelia
The tsaoko through break process of quality 0.2% and the illiciumverum with gauze wrapped of chicken mushroom mycelia quality 0.18%, are heated to 120
DEG C -150 DEG C, the chicken mushroom mycelia being pickled then is added, fries to mycelia color and is changed into brown color, take the dish out of the pot when bubble significantly reduces
(deep-fat frying time is 40-50 minutes, moisture 20% in chicken mushroom)；It is cooled to room temperature, the chicken mushroom mycelia after frying is placed
In clean, dry rustless steel container, steeped with the bacterium oil immersion for being cooled to less than 60 DEG C, the bacterium oil dosage of immersion is just to flood
Do not have subject to mycelia, covered and enclosed, when immersion duration must not be small less than 24, no more than 30 days；
S5, allotment：Soaked mycelia is pulled out and drains bacterium oil, adds the Zanthoxylum essential oil tune of chicken mushroom mycelia quality 1.8%
The instant chicken mushroom of delicate fragrance type is made with uniform；
S6, packing：Specification by 20g/ bags of thing is drained carry out vacuum packing (net content allows shortage amount to be no more than 1.5g,
Batch quantification packing commodity is not allow for minus deviation)；
S7, sterilizing：It is put into after packing in sterilizing cabinet and sterilizes after twenty minutes at 95 DEG C, air-dried unit air-dries, packaging
.
Chicken mushroom in the present embodiment can also be agrocybe, collybia albuminosa, needle mushroom, small Ju mushrooms or a variety of mixed in them
Close bacterium to replace, when such as using ginger slag when boiling ginger juice in step S3, ginger need to use the sieve break process of 6mm mesh.Step
In S5, the addition of Zanthoxylum essential oil must not exceed the 4.0% of edible fungi yarn quality, to obtain delicate fragrance type instant edible mushroom food.
Embodiment 2
A kind of processing method of spicy type instant edible mushroom, includes the following steps：
S1, selection：Agrocybe is chosen by hand, removes the old bacterium head in root, mould rotten bacterium or physical impurity part；
S2, throwing：Agrocybe after selection is torn as Filamentous or strip；Bacterium dry maximum gauge≤1cm during processing, whole
During 0.3~1cm of diameter, it must break as two parts；Cap fans arc length≤3cm, and mycelia length must not exceed 8cm；
S3, pickling：Agrocybe mycelia is placed in curing vat, takes the ginger slag or dry of agrocybe mycelia quality 0.24%
Ginger powder is boiled 20-40 minutes with the water of 15 times of amounts, and then with the filter-cloth filtering of 300 mesh, it is spare to collect ginger juice；Take agrocybe mycelia
The white sugar of quality 0.5%, 3.0% soy sauce, 0.22% salt and ginger juice are uniformly mixed and make white sugar, salt all dissolves
Afterwards, the juice of mixing is added in the agrocybe mycelia torn in step S2, rubs stain to uniform color, compress and it is pickled 10~
30 minutes；
S4, frying：Appropriate (amount ranges：240L to 260L) rape oil processed poured into deep fryer, add agrocybe mycelia
The tsaoko through break process of quality 0.2% and the illiciumverum with gauze wrapped of agrocybe mycelia quality 0.18%, are heated to 120
DEG C -150 DEG C, the agrocybe mycelia being pickled then is added, fries to mycelia color and is changed into brown color, take the dish out of the pot when bubble significantly reduces
(deep-fat frying time is 40-50 minutes, moisture 20% in agrocybe)；It is cooled to room temperature, the agrocybe mycelia after frying is placed
In clean, dry rustless steel container, steeped with the bacterium oil immersion for being cooled to less than 60 DEG C, the bacterium oil dosage of immersion is just to flood
Do not have subject to mycelia, covered and enclosed, when immersion duration must not be small less than 24, no more than 30 days；
S5, allotment：Soaked mycelia is pulled out and drains bacterium oil, the Zanthoxylum essential oil of addition agrocybe mycelia quality 4.0%,
The instant agrocybe of spicy type is uniformly made in 15% chilli oil allotment；
S6, packing：Specification by 20g/ bags of thing is drained carry out vacuum packing (net content allows shortage amount to be no more than 1.5g,
Batch quantification packing commodity is not allow for minus deviation)；
S7, sterilizing：It is put into after packing in sterilizing cabinet and sterilizes after twenty minutes at 95 DEG C, air-dried unit air-dries, packaging
.
Agrocybe in the present embodiment can also be chicken mushroom, collybia albuminosa, needle mushroom, small Ju mushrooms or a variety of mixed in them
Close bacterium to replace, when such as using ginger slag when boiling ginger juice in step S3, ginger need to use the sieve break process of 6mm mesh.Step
In S5, the addition of Zanthoxylum essential oil must not exceed the 4.0% of the edible fungi yarn quality, addition of chilli oil and must not exceed edible mushroom
The 15% of mycelia quality, to obtain spicy type instant edible mushroom food.
Embodiment 3
A kind of processing method of fresh goods flavor type instant edible mushroom, includes the following steps：
S1, selection：The root base of a fruit, rotten or damage location edible mushroom will be removed, the cultivation matrix on surface is washed off with water
And impurity；
S2, throwing：Edible mushroom after step S1 processing is torn as Filamentous or strip；Bacterium dry maximum gauge≤1cm, whole
During 0.3~1cm of diameter, it must break as two parts；Cap fans arc length≤3cm, and mycelia length must not exceed 8 ㎝；
S3, pickling：Mycelia is put in suitable curing vat, takes 1.5% edible salt of hyphae length and the mixing of 6.0% industrial water to make
It is all dissolved, and is added in mycelia, adds 15% light soy sauce, is rubbed stain to uniform color, is pickled 10~30 minutes；
S4, making from brine are standby：Take the illiciumverum of mycelia quality 0.12%, 0.20% Siraitia grosvenorii to crush, 2.3% ginger clap it is broken,
0.15% cassia bark, binds up with gauze, and is put into pot, soaks 30 minutes, adds 1.1% edible salt, 6% light soy sauce and 2.25%
Dark soy sauce is uniformly mixed, and is poured into pot, is begun to warm up and is boiled, 30 minutes；
S5, cooking：In the bittern pot that pickled mycelia input is boiled, heating is boiled, and is fished and stirred evenly with pot, is taken
Go out, let cool；
S6, allotment：Add 1.05% frying sesame of hyphae length, 2.2% Zanthoxylum essential oil, 12% chilli oil and be uniformly mixed placement 30
Minute；
S7, packing：Specification by 20g/ bags of thing is drained carry out vacuum packing (net content allows shortage amount to be no more than 1.5g,
Batch quantification packing commodity is not allow for minus deviation).
S8, sterilizing：It is put into after packing in sterilizing cabinet and sterilizes after twenty minutes at 95 DEG C, air-dried unit air-dries, packaging
As finished product.
The above is the preferred embodiment of the present invention, it is noted that for those skilled in the art
For, without departing from the principles of the present invention, some improvements and modifications can also be made, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (9)
1. a kind of processing method of instant edible mushroom, it is characterised in that include the following steps：
S1, selection：Edible mushroom is chosen by hand, removes the old bacterium head in root, mould rotten bacterium or physical impurity part；
S2, throwing：Edible mushroom after selection is torn as Filamentous or strip；
S3, pickling：Hypha of edible fungus is placed in curing vat, takes the ginger slag or ginger powder of edible fungi yarn quality 0.24%
Boiled 20-40 minutes with the water of 15 times of amounts, then with the filter-cloth filtering of 300 mesh, it is spare to collect ginger juice；Take edible fungi yarn quality
, will after 0.5% white sugar, 3.0% soy sauce, 0.22% salt and ginger juice are uniformly mixed and make white sugar, salt all dissolves
The juice of mixing is added in the hypha of edible fungus torn in step S2, rubs stain to uniform color, is compressed and is pickled 10~30 points
Clock；
S4, frying：240L-260L rape oils are poured into deep fryer, add edible fungi yarn quality 0.2% through break process
Tsaoko and edible fungi yarn quality 0.18% the illiciumverum with gauze wrapped, be heated to 120 DEG C -150 DEG C, then add pickling
Good hypha of edible fungus, fries to mycelia color and is changed into brown color, take the dish out of the pot when bubble significantly reduces；It is cooled to room temperature, after frying
Hypha of edible fungus is positioned in clean, dry rustless steel container, is steeped with the bacterium oil immersion for being cooled to less than 60 DEG C, the bacterium of immersion
Oily dosage, which is subject to, just floods mycelia, covered and enclosed；
S5, allotment：Soaked mycelia is pulled out and drains bacterium oil, adds edible fungi yarn quality 0-4.0% Zanthoxylum essential oils, 0-15%
Chilli oil allotment uniformly i.e. be made instant edible mushroom.
2. the method as described in claim 1, it is characterised in that the edible mushroom is agrocybe, collybia albuminosa, needle mushroom, small Ju
One or more in mushroom and chicken mushroom.
3. the method as described in claim 1, it is characterised in that in the step S2 throwing requirement be：The dry maximum gauge of bacterium exists
When below 1cm, whole 0.3~1cm of diameter, it must break as two parts；Cap fan arc length in below 3cm, mycelia grow 8 ㎝ with
Under.
4. the method as described in claim 1, it is characterised in that the ginger slag in the step S3 is ginger 6mm mesh
Sieve crushes acquisition.
5. the method as described in claim 1, it is characterised in that in the step S4, deep-fat frying time is 40-50 minutes, is eaten
Moisture 20% in bacterium.
6. the method as described in claim 1, it is characterised in that in the step S4, the time is 1-30 days when bacterium oil immersion is steeped.
7. the method as described in claim 1, it is characterised in that present invention additionally comprises step S6, packing：By draining 20g/ bags of thing
Specification carry out vacuum packing.
8. the method as described in claim 1, it is characterised in that present invention additionally comprises step S7, sterilizing：It is put into after packing
Sterilize after twenty minutes at 95 DEG C in sterilizing cabinet, air-dried unit air-dries, packaging.
A kind of 9. instant edible mushroom being process according to claim 1-8 any one of them methods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711275828.8A CN108030066A (en) | 2017-12-06 | 2017-12-06 | A kind of instant edible mushroom and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711275828.8A CN108030066A (en) | 2017-12-06 | 2017-12-06 | A kind of instant edible mushroom and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108030066A true CN108030066A (en) | 2018-05-15 |
Family
ID=62095439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711275828.8A Pending CN108030066A (en) | 2017-12-06 | 2017-12-06 | A kind of instant edible mushroom and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108030066A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315671A (en) * | 2018-09-26 | 2019-02-12 | 贵州兴隆春食品有限公司 | Instant mushroom and its processing method |
| CN109820184A (en) * | 2019-03-13 | 2019-05-31 | 六盘水市钟山区都市型现代农业产业园区管理委员会 | A kind of Termitomyces albuminosus with black skin capsicum paste |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327001A (en) * | 2008-07-28 | 2008-12-24 | 李怀平 | Edible fungi prepared food and production method |
| CN104473146A (en) * | 2014-12-25 | 2015-04-01 | 平昌县欣旗食品有限公司 | Flavored edible mushroom and deep processing technology thereof |
| CN104886551A (en) * | 2015-06-10 | 2015-09-09 | 青川海伶山珍商贸有限责任公司 | Production method of russula alutacea food |
| CN107028167A (en) * | 2017-05-31 | 2017-08-11 | 贵州鸿霖农业科技有限公司 | A kind of capsicum mycelia and preparation method thereof |
-
2017
- 2017-12-06 CN CN201711275828.8A patent/CN108030066A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101327001A (en) * | 2008-07-28 | 2008-12-24 | 李怀平 | Edible fungi prepared food and production method |
| CN104473146A (en) * | 2014-12-25 | 2015-04-01 | 平昌县欣旗食品有限公司 | Flavored edible mushroom and deep processing technology thereof |
| CN104886551A (en) * | 2015-06-10 | 2015-09-09 | 青川海伶山珍商贸有限责任公司 | Production method of russula alutacea food |
| CN107028167A (en) * | 2017-05-31 | 2017-08-11 | 贵州鸿霖农业科技有限公司 | A kind of capsicum mycelia and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郭孝辉等: "金福菇菇丝产品研发 ", 《食品安全导刊》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315671A (en) * | 2018-09-26 | 2019-02-12 | 贵州兴隆春食品有限公司 | Instant mushroom and its processing method |
| CN109820184A (en) * | 2019-03-13 | 2019-05-31 | 六盘水市钟山区都市型现代农业产业园区管理委员会 | A kind of Termitomyces albuminosus with black skin capsicum paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101715974B (en) | Method for making stewed duck with bean sauce | |
| CN101133815B (en) | Magenta pickled vegetable brine and spice and magenta pickled vegetable produced by the same | |
| CN103181577B (en) | Processing process of special-flavor sauced and pressed wild duck | |
| CN109717440B (en) | Soup stock for cooking rice dumplings and preparation method thereof | |
| CN105231196A (en) | Preparation method of quinoa flesh beverage | |
| CN101292729A (en) | Deep processing technique for black fungus | |
| CN103653065A (en) | Production method of spicy deep-fried peanut kernels | |
| CN114246297A (en) | Processing method of instant potato porridge | |
| CN102018225A (en) | Preparation method of marinated duck | |
| CN108030066A (en) | A kind of instant edible mushroom and its processing method | |
| KR101164381B1 (en) | The method of manufacture of punctured food and the manufactured food thereby | |
| CN104544182A (en) | Ingredient for preparing beef jerky and preparation process | |
| CN102204683A (en) | Method for processing pickle type livestock and poultry liver food | |
| CN104472837A (en) | Method for making candy preserved healthy asparagus lettuce | |
| CN105685554A (en) | Making process for Avicennia marina fruit foodstuff | |
| CN107373328A (en) | The production method of ginkgo nut nutrition dry rice flour | |
| CN113243511A (en) | Gold soup compound seasoning and preparation method thereof | |
| CN107125657A (en) | A kind of tea flavour bamboo shoot fourth | |
| CN102273600A (en) | Potato pie and preparation process thereof | |
| CN105248615A (en) | Preparation method of health care yam bean tablet | |
| CN109315671A (en) | Instant mushroom and its processing method | |
| CN104273450A (en) | Potato rice sausage and processing method thereof | |
| CN104351324A (en) | Processing method of sugared canned hawthorn | |
| CN103549509A (en) | Fish product and preparation method thereof | |
| CN103461543A (en) | Edible mushroom flavor seasoning oil and production method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180515 |
|
| RJ01 | Rejection of invention patent application after publication |