CN113208099A - Preparation method of roe fungus flavored food - Google Patents
Preparation method of roe fungus flavored food Download PDFInfo
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- CN113208099A CN113208099A CN202110656969.4A CN202110656969A CN113208099A CN 113208099 A CN113208099 A CN 113208099A CN 202110656969 A CN202110656969 A CN 202110656969A CN 113208099 A CN113208099 A CN 113208099A
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- 241000233866 Fungi Species 0.000 title claims abstract description 86
- 235000013305 food Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 47
- 235000019634 flavors Nutrition 0.000 claims abstract description 47
- 239000000463 material Substances 0.000 claims abstract description 28
- 238000005554 pickling Methods 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 150000003839 salts Chemical class 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 13
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 241000722363 Piper Species 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 244000000231 Sesamum indicum Species 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 241000159443 Myrcia Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 241001530209 Swertia Species 0.000 description 10
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 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 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000002040 relaxant effect Effects 0.000 description 2
- 229920002444 Exopolysaccharide Polymers 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 invention discloses a preparation method of a roe mushroom flavor food, which comprises the following steps: step one, soaking and cleaning dry roe fungi, and draining; step two, putting the roe fungus obtained in the step one into a pot, boiling for 10 minutes, taking out and draining; thirdly, mixing the roe fungi obtained in the second step with the flavor material bag, pickling and sterilizing to obtain a finished product of the roe fungi flavor food; the flavor material bag comprises a spicy material bag, a five-spice material bag and an oil-free sugar-free material bag. The product prepared by the preparation method of the roe fungus flavor food provided by the invention has the characteristics of instant eating and unique flavor, the edible period of the roe fungus is prolonged, and the roe fungus which is a food with high nutritive value can conveniently enter a consumer market.
Description
Technical Field
The invention relates to the field of flavor food preparation, in particular to a preparation method of a roe mushroom flavor food.
Background
The forest resources of Tibet are very rich, and various wild edible strains are various, wherein the genus of the roe belongs to one of the rare strains. The roe fungi are from the Tibetan east plateau region of Tibet which is located at about 30 degrees north latitude, and the roe fungi are famous wild fungi, and cannot be artificially cultured at present. The thallus is strong and large, the meat quality is tender, the thallus contains rich exopolysaccharide, is not easy to be broken and is rich in nutrition. According to analysis and determination, the dry product contains 17 amino acids, wherein 7 essential amino acids accounting for 41.46 percent of the total amount of the amino acids are contained in the dry product, and 11 minerals and trace elements are contained in the dry product.
The traditional Chinese medicine considers that: the product has effects of expelling pathogenic wind, dispelling cold, reducing cholesterol, relaxing muscles and tendons, invigorating qi, dispelling blood stasis, regulating stomach function, relaxing bowels, lowering blood pressure, relieving food toxicity, and treating headache and dizziness. Modern medicine considers that it can improve human body immunity, has the efficacies of resisting cancer, expelling toxin, losing weight, relieving liver cirrhosis and the like, is one of ideal health-care foods, and is also used for strengthening yang in folks.
The spawn of the roe fungi is produced in 7-9 months per year, the fresh roe fungi are easy to rot and are not suitable for long-distance transportation, and fresh goods can be rarely transported out of a Tibetan area in the production season, so that the dry goods are sold after being dried in the sun in the production place basically. The value of the roe fungi is not well publicized, a lot of inland people do not know how to cook the dry goods, and the nutritive value of the roe fungi is not well publicized, so the sales volume is limited, the picking enthusiasm of the farmer and the herdsman in the Tibetan region is reduced, and even the sun-dried products are overstocked due to the lost sales. At present, only the dry product of the roe fungi is sold in the whole market, and cooked food and instant products are not available. Therefore, a preparation method of a roe fungus flavor food needs to be designed.
Disclosure of Invention
Aiming at the prior technical defects, a preparation method of a roe fungus flavor food is provided.
The invention is realized by the following scheme:
a preparation method of a roe fungus flavor food comprises the following steps:
step one, soaking and cleaning dry roe fungi, and draining;
step two, putting the roe fungus obtained in the step one into a pot, boiling for 10 minutes, taking out and draining;
thirdly, mixing the roe fungi obtained in the second step with the flavor material bag, pickling and sterilizing to obtain a finished product of the roe fungi flavor food;
the flavor material bag comprises a spicy material bag, a five-spice material bag and an oil-free sugar-free material bag.
The detailed steps of the first step are as follows: the method comprises the steps of selecting complete and rotten dry roe fungi, soaking the dry roe fungi in clear water for 2 hours, taking strains as units, cleaning silt by using a soft brush, then intensively cleaning in a stirring mode to enable the silt to sink into the bottom of a basin until the bottom of the basin is free of the silt, and then draining water.
In the third step, before the spicy material bag or the five-spice material bag is mixed with the swertia fungus, frying the swertia fungus, then uniformly stirring the fried swertia fungus with the spicy material bag or the five-spice material bag, salt and white granulated sugar, pickling for 2 hours, sterilizing and packaging to obtain the spicy swertia fungus flavor food or the five-spice swertia fungus flavor food;
and in the third step, soaking the oil-free and sugar-free flavoring bag in clear water for 2 hours, filtering to obtain five-spice water, soaking the roe fungi obtained in the second step in the five-spice water for 2 hours, taking out, draining, adding salt, stirring uniformly, pickling for 2 hours, sterilizing and packaging to obtain the oil-free and sugar-free roe fungi flavored food.
In the third step, the frying specifically comprises the following steps: heating the rapeseed oil to 120 ℃, putting the roe fungi obtained in the step two into an oil pan, controlling the oil temperature of the rapeseed oil at 100 ℃, frying the roe fungi in the oil pan for 12 minutes, then fishing out, draining oil and cooling.
In the third step, the spicy flavoring bag comprises 6 parts of spices, 20 parts of hot peppers, 2 parts of pepper, 3 parts of sesame and 30 parts of rapeseed oil by mass; then evenly mixing with 2.5 parts of salt and 20 parts of white granulated sugar, pickling for 2 hours, sterilizing and packaging to obtain the spicy roe fungus flavor food;
the five-spice flavor bag comprises 6 parts of spices, 2 parts of pepper, 3 parts of sesame and 50 parts of rapeseed oil; then evenly mixing with 2.5 parts of salt and 20 parts of white granulated sugar, pickling for 2 hours, sterilizing and packaging to obtain the five-fragrance roe fungus flavor food;
and the oil-free and sugar-free seasoning bag comprises 5 parts of star anise, 5 parts of rhizoma kaempferiae, 3 parts of myrcia, 3 parts of fennel and 3 parts of fructus amomi, the oil-free and sugar-free seasoning bag is added into 500 parts of clear water to be soaked for 2 hours and then filtered to obtain five-spice water, the roe fungi obtained in the step two are placed into the five-spice water to be soaked for 2 hours, the roe fungi are fished out and drained, then 2 parts of salt are added to be uniformly stirred, and the roe fungi are pickled for 2 hours, sterilized and packaged to obtain the oil-free and sugar-free roe fungi flavor food.
Adding 19 parts by mass of the oil-free and sugar-free flavor bag into 500 parts by mass of clear water, soaking for 2 hours, and filtering to obtain the five-perfume.
The invention has the beneficial effects that:
the product prepared by the preparation method of the roe fungus flavor food provided by the invention has the characteristics of instant eating and unique flavor, the edible period of the roe fungus is prolonged, and the roe fungus which is a food with high nutritive value can conveniently enter a consumer market.
Detailed Description
The following further illustrates preferred embodiments of the invention:
a preparation method of a roe fungus flavor food comprises the following steps:
step one, soaking and cleaning dry roe fungi, and draining;
step two, putting the roe fungus obtained in the step one into a pot, boiling for 10 minutes, taking out and draining;
thirdly, mixing the roe fungi obtained in the second step with the flavor material bag, pickling and sterilizing to obtain a finished product of the roe fungi flavor food;
the flavor material bag comprises a spicy material bag, a five-spice material bag and an oil-free sugar-free material bag.
The detailed steps of the first step are as follows: the method comprises the steps of selecting complete and rotten dry roe fungi, soaking the dry roe fungi in clear water for 2 hours, taking strains as units, cleaning silt by using a soft brush, then intensively cleaning in a stirring mode to enable the silt to sink into the bottom of a basin until the bottom of the basin is free of the silt, and then draining water.
In the third step, before the spicy material bag or the five-spice material bag is mixed with the swertia fungus, frying the swertia fungus, then uniformly stirring the fried swertia fungus with the spicy material bag or the five-spice material bag, salt and white granulated sugar, pickling for 2 hours, sterilizing and packaging to obtain the spicy swertia fungus flavor food or the five-spice swertia fungus flavor food;
and in the third step, soaking the oil-free and sugar-free flavoring bag in clear water for 2 hours, filtering to obtain five-spice water, soaking the roe fungi obtained in the second step in the five-spice water for 2 hours, taking out, draining, adding salt, stirring uniformly, pickling for 2 hours, sterilizing and packaging to obtain the oil-free and sugar-free roe fungi flavored food.
In the third step, the frying specifically comprises the following steps: heating the rapeseed oil to 120 ℃, putting the roe fungi obtained in the step two into an oil pan, controlling the oil temperature of the rapeseed oil at 100 ℃, frying the roe fungi in the oil pan for 12 minutes, then fishing out, draining oil and cooling.
In the third step, the spicy flavoring bag comprises 6 parts of spices, 20 parts of hot peppers, 2 parts of pepper, 3 parts of sesame and 30 parts of rapeseed oil by mass; then evenly mixing with 2.5 parts of salt and 20 parts of white granulated sugar, pickling for 2 hours, sterilizing and packaging to obtain the spicy roe fungus flavor food;
the five-spice flavor bag comprises 6 parts of spices, 2 parts of pepper, 3 parts of sesame and 50 parts of rapeseed oil; then evenly mixing with 2.5 parts of salt and 20 parts of white granulated sugar, pickling for 2 hours, sterilizing and packaging to obtain the five-fragrance roe fungus flavor food;
and the oil-free and sugar-free seasoning bag comprises 5 parts of star anise, 5 parts of rhizoma kaempferiae, 3 parts of myrcia, 3 parts of fennel and 3 parts of fructus amomi, the oil-free and sugar-free seasoning bag is added into 500 parts of clear water to be soaked for 2 hours and then filtered to obtain five-spice water, the roe fungi obtained in the step two are placed into the five-spice water to be soaked for 2 hours, the roe fungi are fished out and drained, then 2 parts of salt are added to be uniformly stirred, and the roe fungi are pickled for 2 hours, sterilized and packaged to obtain the oil-free and sugar-free roe fungi flavor food.
Adding 19 parts by mass of the oil-free and sugar-free flavor bag into 500 parts by mass of clear water, soaking for 2 hours, and filtering to obtain the five-perfume.
At present, only the roe fungi are sold in dry goods in the whole market, and cooked food and instant products are not available, so that people can have delicious products ready to eat by opening bags, and the problems of increasing the sale quantity of the roe fungi and improving the famous degree of the nutrition value of the roe fungi are solved.
Although the invention has been described and illustrated in some detail, it should be understood that various modifications may be made to the described embodiments or equivalents may be substituted, as will be apparent to those skilled in the art, without departing from the spirit of the invention.
Claims (6)
1. The preparation method of the roe fungus flavor food is characterized by comprising the following steps:
step one, soaking and cleaning dry roe fungi, and draining;
step two, putting the roe fungus obtained in the step one into a pot, boiling for 10 minutes, taking out and draining;
thirdly, mixing the roe fungi obtained in the second step with the flavor material bag, pickling and sterilizing to obtain a finished product of the roe fungi flavor food;
the flavor material bag comprises a spicy material bag, a five-spice material bag and an oil-free sugar-free material bag.
2. The method for preparing the roe mushroom flavor food according to claim 1, wherein the method comprises the following steps: the detailed steps of the first step are as follows: the method comprises the steps of selecting complete and rotten dry roe fungi, soaking the dry roe fungi in clear water for 2 hours, taking strains as units, cleaning silt by using a soft brush, then intensively cleaning in a stirring mode to enable the silt to sink into the bottom of a basin until the bottom of the basin is free of the silt, and then draining water.
3. The preparation method of the roe mushroom-flavored food according to claim 1, wherein in the third step, before the spicy or five-spice bag is mixed with the roe mushroom, the roe mushroom is fried, then the fried roe mushroom is uniformly mixed with the spicy or five-spice bag, salt and white granulated sugar, and after 2 hours of pickling, the fried roe mushroom-flavored food or the five-spice roe mushroom-flavored food is sterilized and packaged to obtain the spicy roe mushroom-flavored food or the five-spice roe mushroom-flavored food;
and in the third step, soaking the oil-free and sugar-free flavoring bag in clear water for 2 hours, filtering to obtain five-spice water, soaking the roe fungi obtained in the second step in the five-spice water for 2 hours, taking out, draining, adding salt, stirring uniformly, pickling for 2 hours, sterilizing and packaging to obtain the oil-free and sugar-free roe fungi flavored food.
4. The preparation method of the roe mushroom flavor food as claimed in claim 3, wherein in the third step, the oil frying comprises the specific steps of: heating the rapeseed oil to 120 ℃, putting the roe fungi obtained in the step two into an oil pan, controlling the oil temperature of the rapeseed oil at 100 ℃, frying the roe fungi in the oil pan for 12 minutes, then fishing out, draining oil and cooling.
5. The preparation method of the roe mushroom flavor food according to claim 3, wherein in the third step, the spicy flavoring bag comprises 6 parts of spice, 20 parts of pepper, 2 parts of pepper, 3 parts of sesame and 30 parts of rapeseed oil by mass; then evenly mixing with 2.5 parts of salt and 20 parts of white granulated sugar, pickling for 2 hours, sterilizing and packaging to obtain the spicy roe fungus flavor food;
the five-spice flavor bag comprises 6 parts of spices, 2 parts of pepper, 3 parts of sesame and 50 parts of rapeseed oil; then evenly mixing with 2.5 parts of salt and 20 parts of white granulated sugar, pickling for 2 hours, sterilizing and packaging to obtain the five-fragrance roe fungus flavor food;
and the oil-free and sugar-free seasoning bag comprises 5 parts of star anise, 5 parts of rhizoma kaempferiae, 3 parts of myrcia, 3 parts of fennel and 3 parts of fructus amomi, the oil-free and sugar-free seasoning bag is added into 500 parts of clear water to be soaked for 2 hours and then filtered to obtain five-spice water, the roe fungi obtained in the step two are placed into the five-spice water to be soaked for 2 hours, the roe fungi are fished out and drained, then 2 parts of salt are added to be uniformly stirred, and the roe fungi are pickled for 2 hours, sterilized and packaged to obtain the oil-free and sugar-free roe fungi flavor food.
6. The method for preparing the roe mushroom flavor food according to claim 3, wherein the method comprises the following steps: adding 19 parts by mass of the oil-free and sugar-free flavor bag into 500 parts by mass of clear water, soaking for 2 hours, and filtering to obtain the five-perfume.
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| CN202110656969.4A CN113208099A (en) | 2021-06-11 | 2021-06-11 | Preparation method of roe fungus flavored food |
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| CN202110656969.4A CN113208099A (en) | 2021-06-11 | 2021-06-11 | Preparation method of roe fungus flavored food |
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| CN102845740A (en) * | 2012-09-20 | 2013-01-02 | 天津华大绿色食品有限公司 | Processing method for flavour edible fungi product |
| CN104996982A (en) * | 2014-09-19 | 2015-10-28 | 宦银琴 | Oil-fried flavored pleurotus eryngii manufacturing method |
| CN104522628A (en) * | 2014-12-25 | 2015-04-22 | 平昌县欣旗食品有限公司 | Dried edible mushrooms and processing process thereof |
| CN104839636A (en) * | 2015-06-12 | 2015-08-19 | 福建绿宝食品集团有限公司 | Healthy instant coprinus comatus leisure food and manufacturing method thereof |
| CN106262786A (en) * | 2016-08-17 | 2017-01-04 | 胡平 | A kind of stew in soy sauce Lentinus Edodes and preparation method thereof |
| CN106722872A (en) * | 2016-12-05 | 2017-05-31 | 陈珊 | A kind of cepe leisure food and preparation method thereof |
| CN107485015A (en) * | 2017-08-29 | 2017-12-19 | 贵州普定印象朵贝农业开发有限公司 | A kind of fragrant spicy instant gold-needle mushroom and preparation method thereof |
| CN107581593A (en) * | 2017-10-30 | 2018-01-16 | 南京康之春生物科技有限公司 | A kind of edible fungus leisure food of instant bagged and preparation method thereof |
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