CN108497278A - A kind of processing method of Chinese yam white fungus mixed congee - Google Patents
A kind of processing method of Chinese yam white fungus mixed congee Download PDFInfo
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- CN108497278A CN108497278A CN201810182011.4A CN201810182011A CN108497278A CN 108497278 A CN108497278 A CN 108497278A CN 201810182011 A CN201810182011 A CN 201810182011A CN 108497278 A CN108497278 A CN 108497278A
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- 241000233866 Fungi Species 0.000 title claims abstract description 53
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 34
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 34
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 34
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 34
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 239000002002 slurry Substances 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 229940088598 enzyme Drugs 0.000 claims abstract description 10
- 230000009849 deactivation Effects 0.000 claims abstract description 8
- 238000001802 infusion Methods 0.000 claims abstract description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 5
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 5
- 108090000526 Papain Proteins 0.000 claims abstract description 5
- 239000004365 Protease Substances 0.000 claims abstract description 5
- 238000005360 mashing Methods 0.000 claims abstract description 5
- 229940055729 papain Drugs 0.000 claims abstract description 5
- 235000019834 papain Nutrition 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
- 235000004879 dioscorea Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 150000003742 xyloses Chemical class 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 108010059892 Cellulase Proteins 0.000 abstract description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract description 2
- 229940106157 cellulase Drugs 0.000 abstract description 2
- 230000036541 health Effects 0.000 description 5
- 235000013410 fast food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 108010084185 Cellulases Proteins 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241001506047 Tremella Species 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
- 230000009286 beneficial 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
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 210000004720 cerebrum Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
Classifications
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
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- 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
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- 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
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- 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
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
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Abstract
The invention discloses a kind of processing methods of Chinese yam white fungus mixed congee, enzymolysis processing first is carried out to the white fungus slurry that fresh white fungus is beaten with cellulase and papain, enzymolysis white fungus slurry is obtained after high temperature enzyme deactivation, infusion, then with fresh Chinese yam mashing to Chinese yam pulp be mixed and heated processing, obtained gelatinization Chinese yam white fungus slurry is stirred with food materials Hybrid Heatings such as cooked rice, glutinous rice, lotus seeds, xylose alcohol and water is eventually adding to reconcile uniformly, it dispenses, seal after cooling, obtain Chinese yam white fungus mixed congee.Chinese yam white fungus mixed congee eating mouth feel produced by the invention is good, storage stability is high, and has higher healthy nutritive value.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of processing methods of Chinese yam white fungus mixed congee.
Background technology
White fungus flat property and sweet taste has strong essence, kidney tonifying, ease constipation, beneficial stomach, tonifying Qi and blood, cardiac stimulant, strong body, cerebrum tonifying, refreshes oneself, is beautiful
Appearance, tender skin, the effect of promoting longevity.Chinese yam is sweet in flavor mild-natured, has effects that tonifying spleen, supports lung, reinforces the kidney, strengthening the essence.Chinese yam White fungus broth
It is one of health, delicious homely soup, warp with nourishing Yin and moistening lung, the health-care efficacy of regulating spleen and stomach and higher nutritive value
Often feeding is with being conducive to take good care of one's health.But the tanning of Chinese yam White fungus broth needs to spend longer time, with people's rhythm of life
Quickening the nutrition food materials such as Chinese yam, white fungus are usually added to fast food class mixed congee in order to meet the actual demand of consumer
In, become a kind of fast food gruel with healthy nutritive value.
Currently, after fast food class mixed congee mainly mixes the various food materials such as glutinous rice, rice with Easy dosings such as white granulated sugars
It cooks at high temperature under high pressure.The product that this processing method obtains, on the one hand in eating mouth feel and uniformity, stability
Aspect is insufficient, and on the other hand, nutritional ingredient therein is easy the growth generation oxidation with period of storage and is lost in.In order to
Promote the eating mouth feel and health value of Chinese yam white fungus mixed congee, it is necessary to make improvements to existing processing method.
Invention content
The object of the invention be exactly provide that a kind of eating mouth feel is good, stability is high to make up the defect of prior art, and
And the processing method of the Chinese yam white fungus mixed congee with better nutritivity health value.
The present invention is achieved by the following technical solutions：
A kind of processing method of Chinese yam white fungus mixed congee, includes the following steps：
（1）It is beaten after the fresh white fungus of 2-4 parts by weight is cleaned, 6-8 parts by weight water is then added and obtains white fungus slurry after mixing,
Then 0.1-0.15 part by weight of cellulose enzyme is added and 0.1-0.2 parts by weight papain enzymolysis handles 4-8h, it is first after cooling
High temperature enzyme deactivation, then infusion 1-2h, obtains enzymolysis white fungus slurry；
（2）10-15 parts by weight fresh Chinese yams are cleaned to chopping, mashing after removing the peel and obtain Chinese yam pulp, step is then added（1）It obtains
Enzymolysis white fungus slurry and 80-100 parts by weight water, first heating stirring 1-2min, is then keeping temperature-resistant after mixing
Under the conditions of stand 10-15min, gelatinization Chinese yam-white fungus slurry is obtained after cooling；
（3）It is respectively that 80-100 parts by weight rice, 40-60 parts by weight glutinous rice, 30-50 parts by weight lotus seeds, 30-50 parts by weight are red
Jujube, 20-30 parts by weight peanut, 20-30 parts by weight red bean impregnate 20-24h in 60-70 DEG C, pull solid out after cooked, are first added
Step（2）Heating stirring 1-2h in obtained gelatinization Chinese yam-white fungus slurry, is then added 3-5 parts by weight xyloses under heat-retaining condition
Alcohol and 100-120 parts by weight water reconcile uniformly, are dispensed after cooling, sealing, obtain Chinese yam white fungus mixed congee.
The step（1）The pH of middle enzymolysis processing is 6-7, and temperature is 40-50 DEG C.
The step（1）High temperature enzyme deactivation condition is 100 DEG C, 10-15min.
The step（1）Middle infusion temperature is 60-80 DEG C.
The step（2）The condition of middle heating stirring is 70-80 DEG C, 600-1000r/min.
The step（3）In condition of heating and stirring be 80-90 DEG C, 200-400r/min.
It is an advantage of the invention that：
The present invention first carries out enzymolysis processing, high temperature with cellulase and papain to the white fungus slurry that fresh white fungus is beaten
Obtained after enzyme deactivation, infusion enzymolysis white fungus slurry, then with fresh Chinese yam mashing to Chinese yam pulp be mixed and heated processing, will obtain
Gelatinization Chinese yam-white fungus slurry stirred with food materials Hybrid Heatings such as cooked rice, glutinous rice, lotus seeds, be eventually adding xylose alcohol and water
Reconcile it is uniform, it is cooling after packing, sealing, obtain the Chinese yam white fungus mixed congee present invention by being crushed to white fungus, enzymolysis processing,
Tremella polysaccharides are rich in the enzymolysis white fungus slurry made, microgel structure is generated after being mixed with gelatinization Chinese yam pulp, can improve
The uniformity and stability of mixed congee improve the mouthfeel of mixed congee, and can improve the oxidation resistance of mixed congee, reduce nutrition at
The loss divided.Chinese yam white fungus mixed congee eating mouth feel produced by the invention is good, storage stability is high, and has higher battalion
Support health value.
Specific implementation mode
A kind of processing method of Chinese yam white fungus mixed congee, includes the following steps：
（1）It is beaten after the fresh white fungus of 2kg is cleaned, 6kg water is then added and obtains white fungus slurry after mixing, is then added
0.1kg cellulases and 0.1kg papain enzymolysis handle 4h, and first high temperature enzyme deactivation after cooling, then infusion 1h, is digested
White fungus is starched；
（2）10kg fresh Chinese yams are cleaned to chopping, mashing after removing the peel and obtain Chinese yam pulp, step is then added（1）Obtained enzymolysis
White fungus is starched and 80kg water, and first heating stirring 1min, then stands 10min under conditions of keeping temperature-resistant after mixing,
Gelatinization Chinese yam-white fungus slurry is obtained after cooling；
（3）Respectively by 80kg rice, 40kg glutinous rice, 30kg lotus seeds, 30kg jujubes, 20kg peanuts, 20kg red beans in 60 DEG C of immersions
Solid is pulled out after cooked, step is first added by 20h（2）Heating stirring 1h in obtained gelatinization Chinese yam-white fungus slurry, is then being protected
3kg xylitols are added under the conditions of temperature and 100kg water reconciles uniformly, is dispensed after cooling, sealing, obtains Chinese yam white fungus mixed congee.
The step（1）The pH of middle enzymolysis processing is 6, and temperature is 40 DEG C.
The step（1）High temperature enzyme deactivation condition is 100 DEG C, 10min.
The step（1）Middle infusion temperature is 60 DEG C.
The step（2）The condition of middle heating stirring is 70 DEG C, 600r/min.
The step（3）In condition of heating and stirring be 80 DEG C, 200r/min.
Claims (6)
1. a kind of processing method of Chinese yam white fungus mixed congee, which is characterized in that include the following steps：
（1）It is beaten after the fresh white fungus of 2-4 parts by weight is cleaned, 6-8 parts by weight water is then added and obtains white fungus slurry after mixing,
Then 0.1-0.15 part by weight of cellulose enzyme is added and 0.1-0.2 parts by weight papain enzymolysis handles 4-8h, it is first after cooling
High temperature enzyme deactivation, then infusion 1-2h, obtains enzymolysis white fungus slurry；
（2）10-15 parts by weight fresh Chinese yams are cleaned to chopping, mashing after removing the peel and obtain Chinese yam pulp, step is then added（1）It obtains
Enzymolysis white fungus slurry and 80-100 parts by weight water, first heating stirring 1-2min, is then keeping temperature-resistant after mixing
Under the conditions of stand 10-15min, gelatinization Chinese yam-white fungus slurry is obtained after cooling；
（3）It is respectively that 80-100 parts by weight rice, 40-60 parts by weight glutinous rice, 30-50 parts by weight lotus seeds, 30-50 parts by weight are red
Jujube, 20-30 parts by weight peanut, 20-30 parts by weight red bean impregnate 20-24h in 60-70 DEG C, pull solid out after cooked, are first added
Step（2）Heating stirring 1-2h in obtained gelatinization Chinese yam-white fungus slurry, is then added 3-5 parts by weight xyloses under heat-retaining condition
Alcohol and 100-120 parts by weight water reconcile uniformly, are dispensed after cooling, sealing, obtain Chinese yam white fungus mixed congee.
2. a kind of processing method of Chinese yam white fungus mixed congee according to claim 1, which is characterized in that the step（1）
The pH of middle enzymolysis processing is 6-7, and temperature is 40-50 DEG C.
3. a kind of processing method of Chinese yam white fungus mixed congee according to claim 1, which is characterized in that the step（1）
High temperature enzyme deactivation condition is 100 DEG C, 10-15min.
4. a kind of processing method of Chinese yam white fungus mixed congee according to claim 1, which is characterized in that the step（1）
Middle infusion temperature is 60-80 DEG C.
5. a kind of processing method of Chinese yam white fungus mixed congee according to claim 1, which is characterized in that the step（2）
The condition of middle heating stirring is 70-80 DEG C, 600-1000r/min.
6. a kind of processing method of Chinese yam white fungus mixed congee according to claim 1, which is characterized in that the step（3）
In condition of heating and stirring be 80-90 DEG C, 200-400r/min.
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| CN201810182011.4A CN108497278A (en) | 2018-03-06 | 2018-03-06 | A kind of processing method of Chinese yam white fungus mixed congee |
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| CN201810182011.4A CN108497278A (en) | 2018-03-06 | 2018-03-06 | A kind of processing method of Chinese yam white fungus mixed congee |
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| CN108497278A true CN108497278A (en) | 2018-09-07 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544837A (en) * | 2020-12-21 | 2021-03-26 | 山东省农业科学院农产品研究所 | Tremella clear juice beverage with natural red date fragrance and preparation method thereof |
| CN113040321A (en) * | 2021-04-29 | 2021-06-29 | 遂宁市三丰食品有限公司 | Instant preserved egg and lean meat porridge and preparation method thereof |
-
2018
- 2018-03-06 CN CN201810182011.4A patent/CN108497278A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544837A (en) * | 2020-12-21 | 2021-03-26 | 山东省农业科学院农产品研究所 | Tremella clear juice beverage with natural red date fragrance and preparation method thereof |
| CN113040321A (en) * | 2021-04-29 | 2021-06-29 | 遂宁市三丰食品有限公司 | Instant preserved egg and lean meat porridge and preparation method thereof |
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Application publication date: 20180907 |
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