CN112806560A - Edible bolete bacterial pulp and production process thereof - Google Patents
Edible bolete bacterial pulp and production process thereof Download PDFInfo
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- CN112806560A CN112806560A CN202110039558.0A CN202110039558A CN112806560A CN 112806560 A CN112806560 A CN 112806560A CN 202110039558 A CN202110039558 A CN 202110039558A CN 112806560 A CN112806560 A CN 112806560A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 230000001580 bacterial effect Effects 0.000 title claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 241000233866 Fungi Species 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 21
- 230000008569 process Effects 0.000 claims abstract description 21
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 239000008187 granular material Substances 0.000 claims abstract description 10
- 108091005804 Peptidases Proteins 0.000 claims abstract description 9
- 239000004365 Protease Substances 0.000 claims abstract description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000238631 Hexapoda Species 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims description 37
- 235000019198 oils Nutrition 0.000 claims description 37
- 235000013599 spices Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000009924 canning Methods 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910052785 arsenic Inorganic materials 0.000 description 2
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000002115 aflatoxin B1 Substances 0.000 description 1
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 1
- 229930020125 aflatoxin-B1 Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003039 volatile agent Substances 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses an edible bolete bacterial pulp and a production process thereof, and the production process comprises the following steps: s1 selecting bolete without insect pest, adding clear water at normal temperature for cleaning, heating and boiling for 10 min; s2, putting the cooked bolete into a wall breaking machine to obtain 78-82 mesh fungus granules; s3, taking 13-17 parts by weight of bacterium grains, adding 0.01-0.015 part by weight of protease, uniformly mixing, and carrying out enzymolysis under the environment of heating to 55-56 ℃, wherein the process is continuously stirred; s4, adding 13-17 parts by weight of chicken oil and 9-11 parts by weight of chicken into the zymolyzed bacteria, uniformly stirring to obtain a mixture, and standing for 50-70 min; s5, heating the mixture to 119-121 ℃, and keeping the temperature and pressure for 3.5-4.5h, wherein stirring is carried out in the process; the invention selects complete bolete, removes the bolete with insect pest, reduces the use of delicate flavor seasoning, can restore the original delicious flavor of the bolete, can increase appetite and ensure the health of people.
Description
Technical Field
The invention belongs to the technical field of fungus slurry production, and particularly relates to edible bolete fungus slurry and a production process thereof.
Background
At present, edible bolete pulp products in the market are produced by taking bolete as a raw material, most of the products are processed by leftover materials, and the taste and the texture are greatly different; meanwhile, the existing production of bolete slurry products mostly uses additives, such as adding a flavor enhancer to improve the taste, so that the original flavor of bolete is reduced until the bolete is not stored, and the long-term consumption of the bolete slurry products can cause certain damage to the health of people.
Disclosure of Invention
The invention provides edible bolete bacterial pulp and a production process thereof, and aims to solve the problems.
The invention is realized in this way, a production process of edible bolete bacterial pulp, comprising the following steps:
s1 selecting bolete without insect pest, adding clear water for cleaning at normal temperature, and naturally air drying;
s2, placing the dried bolete into a wall breaking machine to obtain 78-82 mesh fungus granules;
s3, taking 13-17 parts by weight of bacterium grains, adding 0.09-0.11 part by weight of protease, mixing uniformly, and carrying out enzymolysis in a vacuum sealing environment;
s4, adding 13-17 parts by weight of chicken oil and 9-11 parts by weight of chicken into the zymolyzed bacteria, uniformly stirring to obtain a mixture, and standing for 50-70 min;
s5, heating the mixture to 121 ℃ in vacuum, keeping the temperature and the pressure for 3.5 to 4.5 hours, and stirring the mixture, wherein the vacuum degree is 0.08 to 0.09 MPa;
s6, adding 18-22 parts by weight of fungus oil into the mixture, cooling to 78-82 ℃, keeping the vacuum degree at 0.08-0.09MPa, keeping the temperature and the pressure for 1.8-2.2h, and stirring in the process;
s7, adding 0.14-0.16 weight part of spice, keeping the temperature and the pressure for 28-32min under the vacuum degree of 0.08-0.09MPa, and stirring in the process;
s8, canning the prepared bacterial pulp and sterilizing.
Further, in step S6, the manufacturing process of the fungus oil includes: 1) selecting bolete without insect damage, adding clear water for cleaning at normal temperature, and naturally air-drying; 2) placing the air-dried bolete into a wall breaking machine to obtain 78-82 mesh granules; 3) heating 265-275 parts by weight of vegetable oil to 78-82 ℃ in vacuum, adding 88-92 parts by weight of bacterium grains and 0.074-0.076 parts by weight of spice, keeping the vacuum degree at 0.08-0.09MPa, decocting for 50-70min, and stirring in the decocting process; 4) heating the oil temperature to 108-; 5) cooling the oil to 40-50 ℃, and soaking for 120-; 6) filtering out solid matters in the oil product, and performing oil-water separation to obtain the fungus oil.
Furthermore, the vegetable oil is selected from one or more of soybean oil, rapeseed oil, peanut oil and olive oil.
Further, the spice is a mixture of ginger powder and cinnamon powder, and the weight ratio of the ginger powder to the cinnamon powder is 2: 1.
further, the enzymolysis temperature is 53-57 ℃, and the enzymolysis time is 2.8-3.2 h.
Further, in step S8, the sterilization temperature is 95-115 ℃, and the sterilization time is 3-15 min.
The invention also provides edible bolete bacterial pulp which is prepared from the following components in parts by weight: 13-17 parts of bolete, 0.09-0.11 part of protease, 13-17 parts of chicken oil, 9-11 parts of chicken, 18-22 parts of fungus oil and 0.14-0.16 part of spice.
Compared with the prior art, the invention has the beneficial effects that: the invention selects complete bolete, removes the bolete with insect pest, reduces the use of delicate flavor seasoning, can restore the original delicious flavor of the bolete, and can increase the appetite.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The preparation process of the fungus oil comprises the following steps:
1) selecting bolete without insect damage, adding clear water for cleaning at normal temperature, and naturally air-drying;
2) placing the air-dried bolete into a wall breaking machine to obtain 78-82 mesh granules;
3) heating 265-275 parts by weight of vegetable oil to 78-82 ℃ in vacuum, adding 88-92 parts by weight of bacterium grains and 0.074-0.076 parts by weight of spice, keeping the vacuum degree at 0.08-0.09MPa, decocting for 50-70min, and stirring in the decocting process;
4) heating the oil temperature to 108-;
5) cooling the oil to 40-50 ℃, and soaking for 120-;
6) filtering out solid matters in the oil product, and performing oil-water separation to obtain the fungus oil.
The technical indexes of the fungus oil are as follows:
sensory: the product has the due color and luster; due taste and smell, no peculiar smell and no peculiar smell; is in oil state; no foreign matter visible to naked eyes
Moisture and volatiles (g/100 g): 0.078
Acid value (as fat) (KOH) (mg/g): 1.6(mg/g)
Peroxide number (g/100 g): 0.078(g/100g)
Lead (in Pb) mg/kg: not detected out
Total arsenic (As) mg/kg: not detected out
Aflatoxin B1 (ug/kg): not detected out
Benzo [ a ] pyrene (ug/kg): not detected out
Example 2
The production process of the fungus oil comprises the following steps:
taking 13 parts by weight of bacterium granules, adding 0.09 part by weight of protease, uniformly mixing, and carrying out enzymolysis in a vacuum sealing environment;
adding 13 parts by weight of chicken oil and 9 parts by weight of chicken meat into the zymolyzed bacteria grains, uniformly stirring to obtain a mixture, and standing for 50 min;
heating the mixture to 119 deg.C under vacuum degree of 0.08MPa, maintaining the temperature and pressure for 3.5h, and stirring;
adding 18 parts by weight of fungus oil into the mixture, cooling to 78 ℃, keeping the temperature and the pressure for 1.8 hours under the vacuum degree of 0.08MPa, and stirring in the process;
adding 0.14 weight part of spice, keeping the vacuum degree at 0.08MPa and the temperature and pressure for 28min, and stirring in the process;
canning the prepared bacterial pulp, and sterilizing.
Example 3
The production process of the fungus oil comprises the following steps:
taking 13 parts by weight of the bacterium granules, adding 0.1 part by weight of protease, uniformly mixing, and carrying out enzymolysis in a vacuum sealing environment;
adding 13 parts by weight of chicken oil and 10 parts by weight of chicken meat into the zymolyzed bacteria grains, uniformly stirring to obtain a mixture, and standing for 60 min;
heating the mixture to 120 ℃ in vacuum, keeping the vacuum degree at 0.08MPa, and stirring for 4 hours in the process;
adding 18 parts by weight of fungus oil into the mixture, cooling to 80 ℃, keeping the temperature and the pressure for 2 hours under the vacuum degree of 0.08MPa, and stirring in the process;
adding 0.14 weight part of spice, keeping the vacuum degree at 0.08MPa and the temperature and pressure for 28min, and stirring in the process;
canning the prepared bacterial pulp, and sterilizing.
Example 4
The production process of the fungus oil comprises the following steps:
taking 17 parts by weight of bacterium granules, adding 0.11 part by weight of protease, uniformly mixing, and carrying out enzymolysis in a vacuum sealing environment;
adding 17 parts by weight of chicken oil and 11 parts by weight of chicken meat into the zymolyzed bacteria grains, uniformly stirring to obtain a mixture, and standing for 70 min;
heating the mixture to 121 ℃ in vacuum, keeping the vacuum degree at 0.09MPa, keeping the temperature and the pressure for 4.5h, and stirring in the process;
adding 22 parts by weight of fungus oil into the mixture, cooling to 82 ℃, keeping the temperature and the vacuum degree at 0.09MPa for 2.2 hours, and stirring in the process;
adding 0.16 weight part of spice, keeping the vacuum degree at 0.09MPa for 32min, and stirring in the process;
canning the prepared bacterial pulp, and sterilizing.
Example 5
The production process of the fungus oil comprises the following steps:
taking 15 parts by weight of bacterium granules, adding 0.1 part by weight of protease, uniformly mixing, and carrying out enzymolysis in a vacuum sealing environment;
adding 15 parts by weight of chicken oil and 10 parts by weight of chicken meat into the zymolyzed bacteria, uniformly stirring to obtain a mixture, and standing for 60 min;
heating the mixture to 120 ℃ in vacuum, keeping the vacuum degree at 0.09MPa for 4h, and stirring in the process;
adding 20 parts by weight of fungus oil into the mixture, cooling to 80 ℃, keeping the temperature and the vacuum degree at 0.09MPa for 2 hours, and stirring in the process;
adding 0.15 weight part of spice, keeping the vacuum degree at 0.09MPa for 30min, and stirring in the process;
canning the prepared bacterial pulp, and sterilizing.
Wherein the vegetable oil is selected from one or more of soybean oil, rapeseed oil, peanut oil and olive oil, the spice is a mixture of ginger powder and cinnamon powder, and the weight ratio of the ginger powder to the cinnamon powder is 2: 1.
the enzymolysis temperature is 53-57 deg.C, and the enzymolysis time is 2.8-3.2 h.
Sterilizing at 95-115 deg.C for 3-15 min.
The technical indexes of the bacterial pulp are as follows:
sensory: has the inherent color of the product; inherent morphology, properties; inherent taste and smell, no peculiar smell; no foreign matter visible to naked eyes
Total acids (as lactic acid) (g/100 ml): 0.43
Amino acid nitrogen (g/100 ml): 0.45
Lead (in Pb) (mg/L): not detected out
Cadmium (in Cd) (mg/kg): 0.0193
Total mercury (in Hg) (mg/kg): 0.033
Total arsenic (As) (mg/L): 0.036
Staphylococcus aureus: n-5, c-2, M-100 CFU/g (ml), M-10000 CFU/g (ml)
Salmonella: not detected out
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions and improvements made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. The production process of the edible bolete bacterial pulp is characterized by comprising the following steps:
s1 selecting bolete without insect pest, adding clear water for cleaning at normal temperature, and naturally air drying;
s2, placing the dried bolete into a wall breaking machine to obtain 78-82 mesh fungus granules;
s3, taking 13-17 parts by weight of bacterium grains, adding 0.09-0.11 part by weight of protease, mixing uniformly, and carrying out enzymolysis in a vacuum sealing environment;
s4, adding 13-17 parts by weight of chicken oil and 9-11 parts by weight of chicken into the zymolyzed bacteria, uniformly stirring to obtain a mixture, and standing for 50-70 min;
s5, heating the mixture to 121 ℃ in vacuum, keeping the temperature and the pressure for 3.5 to 4.5 hours, and stirring the mixture, wherein the vacuum degree is 0.08 to 0.09 MPa;
s6, adding 18-22 parts by weight of fungus oil into the mixture, cooling to 78-82 ℃, keeping the vacuum degree at 0.08-0.09MPa, keeping the temperature and the pressure for 1.8-2.2h, and stirring in the process;
s7, adding 0.14-0.16 weight part of spice, keeping the temperature and the pressure for 28-32min under the vacuum degree of 0.08-0.09MPa, and stirring in the process;
s8, canning the prepared bacterial pulp and sterilizing.
2. The production process according to claim 1, wherein in step S6, the fungus oil is prepared by the process comprising: 1) selecting bolete without insect damage, adding clear water for cleaning at normal temperature, and naturally air-drying; 2) placing the air-dried bolete into a wall breaking machine to obtain 78-82 mesh granules; 3) heating 265-275 parts by weight of vegetable oil to 78-82 ℃ in vacuum, adding 88-92 parts by weight of bacterium grains and 0.074-0.076 parts by weight of spice, keeping the vacuum degree at 0.08-0.09MPa, decocting for 50-70min, and stirring in the decocting process; 4) heating the oil temperature to 108-; 5) cooling the oil to 40-50 ℃, and soaking for 120-; 6) filtering out solid matters in the oil product, and performing oil-water separation to obtain the fungus oil.
3. The production process according to claim 2, wherein the vegetable oil is selected from one or more of soybean oil, rapeseed oil, peanut oil and olive oil.
4. The production process according to claim 1, characterized in that: the spice is a mixture of ginger powder and cinnamon powder, and the weight ratio of the ginger powder to the cinnamon powder is 2: 1.
5. the production process according to claim 1, characterized in that: the enzymolysis temperature is 53-57 ℃, and the enzymolysis time is 2.8-3.2 h.
6. The production process according to claim 1, wherein in step S8, the sterilization temperature is 95-115 ℃ and the sterilization time is 3-15 min.
7. The edible bolete bacterial pulp is characterized by being prepared from the following components in parts by weight: 13-17 parts of bolete, 0.09-0.11 part of protease, 13-17 parts of chicken oil, 9-11 parts of chicken, 18-22 parts of fungus oil and 0.14-0.16 part of spice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110039558.0A CN112806560A (en) | 2021-01-13 | 2021-01-13 | Edible bolete bacterial pulp and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110039558.0A CN112806560A (en) | 2021-01-13 | 2021-01-13 | Edible bolete bacterial pulp and production process thereof |
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| Publication Number | Publication Date |
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| CN112806560A true CN112806560A (en) | 2021-05-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110039558.0A Pending CN112806560A (en) | 2021-01-13 | 2021-01-13 | Edible bolete bacterial pulp and production process thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749744A (en) * | 2014-02-24 | 2014-04-30 | 四川省三台县通宇食品有限公司 | Method for preparing amino acid-rich edible fungus oil |
| CN104305155A (en) * | 2014-10-21 | 2015-01-28 | 天津天绿健科技有限公司 | White boletus minced chicken and preparation method thereof |
| CN105211327A (en) * | 2015-09-23 | 2016-01-06 | 天津农学院 | A kind of edible fungi oil goods and preparation method |
| CN105495510A (en) * | 2015-12-23 | 2016-04-20 | 云南卓一食品有限公司 | Puree hotpot seasoning containing wild mushrooms and chicken powder as well as preparation method of puree hotpot seasoning |
| CN107348458A (en) * | 2017-08-29 | 2017-11-17 | 云南龙云大有实业有限公司 | The production method of delicate flavour wild mushroom juice |
| CN109588673A (en) * | 2018-11-09 | 2019-04-09 | 四川新雅轩食品有限公司 | A kind of Wild mushroom soup and preparation method thereof |
| CN109662301A (en) * | 2019-01-28 | 2019-04-23 | 内蒙古红太阳食品有限公司 | A kind of prairie Tricholomataceae bacterium soup of fire pot material and production method |
-
2021
- 2021-01-13 CN CN202110039558.0A patent/CN112806560A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749744A (en) * | 2014-02-24 | 2014-04-30 | 四川省三台县通宇食品有限公司 | Method for preparing amino acid-rich edible fungus oil |
| CN104305155A (en) * | 2014-10-21 | 2015-01-28 | 天津天绿健科技有限公司 | White boletus minced chicken and preparation method thereof |
| CN105211327A (en) * | 2015-09-23 | 2016-01-06 | 天津农学院 | A kind of edible fungi oil goods and preparation method |
| CN105495510A (en) * | 2015-12-23 | 2016-04-20 | 云南卓一食品有限公司 | Puree hotpot seasoning containing wild mushrooms and chicken powder as well as preparation method of puree hotpot seasoning |
| CN107348458A (en) * | 2017-08-29 | 2017-11-17 | 云南龙云大有实业有限公司 | The production method of delicate flavour wild mushroom juice |
| CN109588673A (en) * | 2018-11-09 | 2019-04-09 | 四川新雅轩食品有限公司 | A kind of Wild mushroom soup and preparation method thereof |
| CN109662301A (en) * | 2019-01-28 | 2019-04-23 | 内蒙古红太阳食品有限公司 | A kind of prairie Tricholomataceae bacterium soup of fire pot material and production method |
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Application publication date: 20210518 |