CN1337178A - Instant edible fungus product and its production process - Google Patents
Instant edible fungus product and its production process Download PDFInfo
- Publication number
- CN1337178A CN1337178A CN01131256A CN01131256A CN1337178A CN 1337178 A CN1337178 A CN 1337178A CN 01131256 A CN01131256 A CN 01131256A CN 01131256 A CN01131256 A CN 01131256A CN 1337178 A CN1337178 A CN 1337178A
- Authority
- CN
- China
- Prior art keywords
- gram
- mushroom
- bacterium
- minutes
- soup
- 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
- 241000233866 Fungi Species 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title description 15
- 238000009835 boiling Methods 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000014347 soups Nutrition 0.000 claims abstract description 37
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 112
- 241000894006 Bacteria Species 0.000 claims description 44
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 25
- 235000008397 ginger Nutrition 0.000 claims description 25
- 235000019198 oils Nutrition 0.000 claims description 25
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 22
- 241000233805 Phoenix Species 0.000 claims description 22
- 240000008574 Capsicum frutescens Species 0.000 claims description 19
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims description 15
- 240000007594 Oryza sativa Species 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 14
- 235000009566 rice Nutrition 0.000 claims description 14
- 240000006927 Foeniculum vulgare Species 0.000 claims description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 13
- 239000006260 foam Substances 0.000 claims description 13
- 240000002234 Allium sativum Species 0.000 claims description 12
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 240000000588 Hericium erinaceus Species 0.000 claims description 12
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 12
- 240000006794 Volvariella volvacea Species 0.000 claims description 12
- 238000007667 floating Methods 0.000 claims description 12
- 235000004611 garlic Nutrition 0.000 claims description 12
- 239000002184 metal Substances 0.000 claims description 12
- 229910052751 metal Inorganic materials 0.000 claims description 12
- 239000011435 rock Substances 0.000 claims description 12
- 241000723418 Carya Species 0.000 claims description 11
- 241000222680 Collybia Species 0.000 claims description 11
- 235000010469 Glycine max Nutrition 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 11
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 11
- 241000221987 Russula Species 0.000 claims description 11
- 210000000988 bone and bone Anatomy 0.000 claims description 11
- 235000014121 butter Nutrition 0.000 claims description 11
- 235000014101 wine Nutrition 0.000 claims description 11
- 235000012149 noodles Nutrition 0.000 claims description 8
- 241000222336 Ganoderma Species 0.000 claims description 7
- 241000121220 Tricholoma matsutake Species 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 235000014109 instant soup Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 7
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- AXONCVPTTFHNOI-UHFFFAOYSA-N kairine Chemical compound C1=CC(O)=C2N(C)CCCC2=C1 AXONCVPTTFHNOI-UHFFFAOYSA-N 0.000 claims description 5
- 235000020997 lean meat Nutrition 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 240000003889 Piper guineense Species 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 6
- 244000003416 Asparagus officinalis Species 0.000 claims 3
- 241000282887 Suidae Species 0.000 claims 1
- 238000004140 cleaning Methods 0.000 abstract description 8
- 239000012141 concentrate Substances 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract description 3
- 238000009924 canning Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000005303 weighing Methods 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 29
- 235000013305 food Nutrition 0.000 description 25
- 229910052736 halogen Inorganic materials 0.000 description 23
- 150000002367 halogens Chemical class 0.000 description 21
- 241000234314 Zingiber Species 0.000 description 19
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 18
- 239000003921 oil Substances 0.000 description 17
- 238000000034 method Methods 0.000 description 13
- 238000005516 engineering process Methods 0.000 description 12
- 235000013555 soy sauce Nutrition 0.000 description 11
- 241000234427 Asparagus Species 0.000 description 9
- 235000013330 chicken meat Nutrition 0.000 description 9
- 235000013547 stew Nutrition 0.000 description 9
- 235000013601 eggs Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 235000013882 gravy Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 238000011161 development Methods 0.000 description 6
- 230000018109 developmental process Effects 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 241001131796 Botaurus stellaris Species 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 4
- 241000121219 Tricholoma Species 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- -1 halogen dividend halogen Chemical class 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241001346334 Amomum tsao-ko Species 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- 244000028550 Auricularia auricula Species 0.000 description 2
- 235000000023 Auricularia auricula Nutrition 0.000 description 2
- 241000202807 Glycyrrhiza Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 206010039509 Scab Diseases 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 241001609931 bacterium 20 Species 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000002512 chemotherapy Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000011010 flushing procedure Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 210000002686 mushroom body Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 208000010392 Bone Fractures Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 239000004594 Masterbatch (MB) Substances 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000197580 Poria cocos Species 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 241001558929 Sclerotium <basidiomycota> Species 0.000 description 1
- 241001506047 Tremella Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 210000001557 animal structure Anatomy 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000000721 bacterilogical effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000009795 derivation Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000394 mitotic effect Effects 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of edible fungus ready-to-serve product and its preparation method, including two products of ready-to-serve soup concentrate and flavouring powder. It adopts several fresh edible fungus sporocarps as raw material, and adopts the following steps: weighing, cleaning, pulverizing, flavouring, cooking, high-temp. steaming and heating, canning, sealing and sterilizing to obtain soup concentrate, or directly spraying, drying to obtain the invented flavouring powder with colour, smell and taste of edible fungus and rich nutrients. When used, it is mixed with boiling water, and can be eaten.
Description
(1) technical field
The present invention relates to a kind of edible fungi instant product and preparing process thereof, comprise two products of instant soup of edible fungi and mixing flavouring extract.It is that to adopt multiple fresh food mushroom entity be primary raw material, through quantitatively, cleaning, rubbing, seasoning cook, soup halogen is made in high-temperature steam boiling heating, canning sealing, sterilization; Or directly be spray dried to the All Pure Nature instant product that industrialized production methods such as mixing flavouring extract make after the slurrying.Utilize the method for producing of modern packaging food, in addition unique batching, traditional eating method of the edible mushroom that changed wide material sources, is of high nutritive value has hygienic and convenient, health-care body-nourishing, opens the ready-to-serve characteristics of bag.
Edible fungi instant product preparation method belongs to food processing technology field.Its compound method combines with modern science on the basis of inheriting tradition production technology, it can long preservation color and the nutritional labeling of edible mushroom, when edible, only need brew edible with hot boiling water, juice is dense rich, bright perfume is agreeable to the taste.Its extract can directly be used as the halogen of noodles, instant noodles and Tofu pudding (jellied bean curd), also can do the interpolation seasoning matter of all kinds of plain meat and fish dishes and chafing dish; Extract is added one bowl of the beautiful soup that certain amount of boiling water can become delicious flavour, just can be used as the thing of going with rice or bread of staple foods such as rice, steamed bun, cake.
The edible fungi instant product is not only peculiar seasoning good merchantable brand and delicious instant food, the functional food that still has various health-care.This product contain rich in protein and amino acid (comprise needed by human and can not self synthetic 8 kinds), multivitamin, mineral matter and trace element, human body is had the nursing of being good for the stomach body, functions such as nourishing conditioning are suitable various crowds' nutraceutical.It is anticancer, anti-ageing, reducing blood lipid, hypotensive, hypoglycemic, nourish blood with strengthening the spleen and stomach, anti-inflammatory toxin expelling, brain tonic, liver-kidney tonifying, whole intestines are controlled hemorrhoid, effect such as nourshing Yin and drynsessmoistening prescription and Chinese patent drug play the same tune on different musical instruments, particularly its function of offsetting side effects of chemotherapy is particularly valuable, therefore also is that the meals that patients undergoing chemotherapy and the old,weak,sick and disabled crowd's dietotherapy take into account are mended good merchantable brand.
Edible mushroom is very rare multi-functional delicious good merchantable brand really.Thereby by every possible means in the same way, it also is very necessary that the wider aspect of the Xiang Gengshen that makes great efforts is developed its practical value.
(2) background technology
21 century is the New Times that the mankind have the nutrition right, and people should absorb various nutrients by scientific and reasonable diet structure.The relevant expert has proposed to comprise that four kinds of food of pollution-free food, black-food, edible fungi food, bean food are the human following food varieties of generally paying attention to and advocating.
The kind that edible fungi food refers to form in the fungi large-scale fructification or sclerotium and can eat.Mushroom, auricularia auriculajudae, Cordyceps sinensis, glossy ganoderma, Poria cocos etc. all are the important sources of vitamin in the wholefood, have to improve immunity of organisms, promote intelligence, improve the effect of eyesight.
The natural health care bacterium also claims edible mushroom (containing mushroom, mushroom, auricularia auriculajudae etc.), is only second in China's multi-form agriculture after plant husbandry, the aquaculture, is called as ＂ the 3rd agriculture ＂.Along with its at home and abroad the personal value in market improve constantly, some provinces, cities and autonomous regions have classified it as ＂ vegetable basket project ＂ or ＂ agriculture oriented for export and foreign exchange earnings and wealth accumulation in rural areas ＂ project, not only southern original main place of production is in stable development, and the impetus that ＂ south mushroom is moved northward ＂ occurred.The specialized market that edible mushroom is managed in nearly 2 years whole nations is known just 27 families, is distributed in 16 provinces, cities and autonomous regions, and China has entered edible mushroom great development period.Great development must bring big volume increase, but big volume increase may not bring greatly and increases income.Relevant statistics shows that China's edible mushroom total output had reached 4,000,000 tons in 1999, and wherein mushroom is 7.8 ten thousand tons, accounts for about 80% of Gross World Product, although be subjected to the feature of drought during Feb influence in 2000, mushroom still increases production about 10% than the last year.It is reported that the mushroom quantity in stock of main producing regions such as Guangxi in 2000, Guangdong, Fujian, Shaanxi, Heilungkiang all has in various degree increases, and price is than the several years ago decline about 20%～40% of strong sales.To this, the authoritative sources points out in the industry, because market capacity is limited, when a kind of product quantity surpasses market capacity, the phenomenon that supply exceed demand will inevitably appear, especially as fresh goods have again listing concentrate, easily moldy metamorphism, cannot say for sure to manage the characteristics of accumulating, in case product many cause a large amount of overstocking easilier, loss is serious.Part expert and businessman are thought after summing up more domestic and international successful experience: exploit market, deep processing, the fine finishining of carrying out edible mushroom is an important approach, and its reason is concluded 3 points: the first, and fresh-retaining preserving helps delaying the production marketing phase.Just the fresh mushroom of listing, mushroom per kilogram price are 8～10 yuan, and high reaches 12 yuan, Asparagus, straw mushroom then per kilogram up to 15～20 yuan, very in great demand.But along with the concentrated in a large number listing of autumn and winter season edible mushroom, price also descends thereupon.If when aquatic foods are sold, with unnecessary edible mushroom process Preservation Treatment, become dry product by preliminary working, deep processing becomes series of products such as can, dried meat floss, soup stock, keep not only then that it is fresh, look, flavor, fragrant genuine style, and can preserve storage several months several weeks even more than 1 year, the long-distance domestic and international market of finding a good sale in makes people can taste the peculiar flavour of edible mushroom deliciousness throughout the year.The second, comprehensive exploitation helps increasing value-added content of product.The delicacies that edible mushroom is still not tasty, and having abundant nutritive value and unique medical value, modern medicine study confirms: mushroom is the mushroom that contains high protein, low fat, carbohydrate, phosphorus, iron, vitamin B1, B2 multiple nutritional components such as (riboflavin); Black fungus is called as the fashionable whole world of ＂ black-food ＂, thereby is described as healthy pollution-free food of 21 century by people.In addition, modern science discovers that also mushroom contains a kind of cancer-resisting substance of polysaccharide body, has immunologic function, can effectively suppress human cancer cell's propagation, and anti-curing cancers is had special efficacy.At present, some manufacturing enterprises go out the series foods such as canned Xianggu mushroom, shiitake fungus sweetmeat, mushroom beverage, mushroom fast food except Development and Production both at home and abroad, also research and develop out Medicines and Health Products such as lentinan capsule, mushroom oral liquid, tremella polysaccharides, hericium erinaceum polysaccharide, constantly expanded the practical value of edible mushroom, the single preliminary working dry product of making over is transformed into the series of products of high-grade high benefit.The 3rd, form brand, help the product occupying inter-national market.China is world Edible Fungi big country, it also is big export country, have that the resources of production are abundant, the advantage of good quality of product, find a good sale in Southeast Asian countries and regions such as the Western European countries such as American and Britain, method and Japan, Korea S, Singapore, horse rice West Asia as the edible fungus of traditional export commodity.
Current, along with becoming increasingly abundant of the day by day surge and market supply food variety of market economy tide, people gradually begin to detest greasy to the meat dish of plenty of meat and fish, the vegetable dish of light deliciousness is propagated its belief on a large scale.Resemble originally Guangdong dishes and flaunting " fresh and lively seafood " banner, it is the same to popularize the whole nation overnight, nearly 2 years is Guizhou Province, Yunnan cuisine each big and medium-sized cities catering market in the occupying power on a grand scale of signboard with the wild mountain fungus, and is subjected to carrying out on a large scale expanding the same welcome with Guangdong dishes then.This explanation edible mushroom golden age arriving.
But, there is no hiding it, because up to the present to promote only be within the hotel that rests on catering market, the restaurant to the deep level development of edible mushroom, also go deep into broad masses of the people's family far away, and then influence its traditional non-staple foodstuff structure and custom, particularly also deeply press for patient crowd and old, weak, sick, residual crowds such as cancer that edible mushroom comes supplemental treatment and health care, hepatopathy, high fat of blood, hypertension, hyperglycaemia far away, this can't but be the part matter of regret concerning our such edible mushroom is produced big country.
In addition, as the premier diet culture area of origin in world country, China market current general main flavouring-monosodium glutamate and chickens' extract.Derivation state Japan from China's diet culture, one from the new Hong Kong, colony recovered of China, and on my 9,600,000 square kilometres the territory, do not have unexpectedly over more than 8,000 year a kind of can be in the whole nation general can the popularization by the flavouring that the whole nation generally acknowledges, this is very sad beyond doubt.
So exploitation is that the multi-functional national style flavouring of masterbatch is not only the task of top priority of enriching domestic and international flavouring market with delicious edible mushroom, also be to develop and the traditional useful act of the wide magnificent diet culture of my Chinese nation.
Simultaneously, further enrich this national exported product kind as edible mushroom big export country with modern means of science and technology, and the distinguishing products that meet contemporary international market demand, bring into play the advantage of this national special product energetically, and then after accession to WTO, win the bigger market share, this development to the China's foreign trade cause also is of great advantage.
The key problem in technology of this edible fungi instant product is the modulation industrialized production method that boils of edible mushroom, promptly should guarantee its rich in taste, and juice is dense rich, and is bright fragrant agreeable to the taste, do not lose its rich nutrient contents again.Compound method of the present invention mainly is to have combined with modern science having inherited on traditional marinated food production technology basis, adopt quantitatively, cleaning, rubbing, seasoning, high-temperature steam boiling heating, canned, seal, cool off this industrialized production method and make.
China's tradition marinated food method is the method for raw material boiling in the thick gravy that modulates in advance.Raw materials used very extensive, modal is poultry, domestic animal and internal organ thereof.When cooking, raw material dropped in the halogen pot boil, use little baked wheaten cake again instead and boil with big fire, ripe or crisp mashed to raw material, till flavoring penetrates in the raw material.The dish that stew in soy sauce finishes, the cooling back is coated with last layer sesame oil on the surface, sees the air-dry variable color of contracting to prevent the pot-stewed meat or fowl surface.The pot-stewed meat or fowl that the raw material quality is older also can still be immersed in after stew in soy sauce finishes in the soup halogen, and ready access upon use both can increase tender degree, also can be more tasty.
The operation key of stew in soy sauce dish at first is the modulation of soup halogen.The color of pot-stewed meat or fowl is determined by soup halogen fully.Two kinds of halogen dividend halogen and white halogen.Each place preparation materials have nothing in common with each other.Condiment commonly used is red bittern: Soy sauce, red yeast rice, yellow rice wine, rock sugar, white sugar, salt, green onion knot ginger splices, monosodium glutamate and big fennel seeds, cassia bark, Radix Glycyrrhizae, tsaoko, Chinese prickly ash, cloves, Sha Jiang etc.Usually in these spices are packed gauze bag into,, add clear water and boil with other seasoning.White bittern: spices does not still have coloured seasoning in the flavouring.White bittern also has a kind of salt solution halogen commonly used, adds water with green onion, ginger, Chinese prickly ash, fennel, salt, monosodium glutamate etc. and is boiled into.Condiment proportioning, the taste of various halogen are different with the region, but its common ground is arranged:
For the first time should earlier halogen soup be boiled certain hour during the halogen raw material, subsequently could blanking.The time that thick gravy is preserved is of a specified duration more, and the dish that stew in soy sauce comes out is just fragrant more bright more.
Two of operation key is should remove bloody peculiar smell earlier before raw material is gone into the halogen pot.Especially how many animal materials all has the smell of blood, so before stew in soy sauce, should be earlier by going rancid or quick-boiling soup and handle.It is tasty that the former can make raw material paint when stew in soy sauce, and the latter is to remove the blood foam and the peculiar smell of raw material.
The 3rd, when boiling, halogen must grasp maturity, and heating is just right.Halogen pot stew in soy sauce dish all is to carry out in enormous quantities, often wants simultaneously good several raw materials of stew in soy sauce or several homogeneous raw materials in one barrel of bittern, exists individual difference between the homogeneous raw material, and different materials variances is bigger.This just brings certain degree of difficulty to operation.Therefore, distinguish the tender always of raw material, old bucket (or pot) end that is placed on,, tender puts on the whole.Two will note with getting well with dragging for, and can not burn excessive or crisp inadequately mashed.The 3rd, if raw material is too much.For preventing that the raw material of being close to bucket (pot) end from burning, and can serve as a contrast at bucket heelpiece pot.To correctly grasp the duration and degree of heating exactly in addition, require ripe tender raw material moderate heat, require the crisp mashed little fire of raw material.
The 4th, keep old halogen.The thick gravy of making, the stew in soy sauce raw material is many more, and the time is long more, and quality is high more, and this is cumulative because be fresh material in the thick gravy, and the strongly fragrant compound delicious food in alcohol material town is arranged.The preservation of old halogen, one wants the broken bone of periodic cleaning residue, and it is rotten to prevent that these things from sinking to the bottom of a pan.Two will regularly add condiment and change spices.The 3rd, pick and place raw material and will use specialist tools, can not directly contact thick gravy with hand, bring into bacteriological protection.The 4th, each halogen is finished after the dish, boil, and skims oil slick, and puts shady and cool place, will note especially can not being placed on the kitchen range top or by the stove, prevents bacterium accelerates multiplication at a certain temperature.The 5th, hold the vessel of thick gravy, the most handy pottery or wooden.The representative dish of halogen has " Cold spiced duck ", " halogen liver ", " boiled salted duck " etc.
(3) summary of the invention
It is clear bright and refreshing suitable to the present invention seeks to want to produce a kind of taste, nourishing and advantage oiliness, that make full use of various flavouring reaches best seasoning effect as far as possible at utmost keeps the abundant edible fungi instant product of intrinsic unique mouthfeel of edible mushroom and nutritional labeling again.It adopts multiple fresh food mushroom entity to make raw material, obtain instant soup of edible fungi and two products of edible fungi instant mixing flavouring extract through processing, product has flavour fragrance, and is direct-edible or as auxotype flavouring dish-cooking, also can be used to process numerous food.
Prescription of the present invention and technological design have been tested repeatedly and have been attained perfection.The product of test manufacture is on probation through hotel, various places and restaurant, and repercussion is very ardent.Special application patent of invention.
1, instant soup of edible fungi
It is by following edible mushroom material, through clear water flushing, rub, in proportion after the collocation, add the modulation of different flavor flavoring, after high-temperature steam boiling heating, is filled in packaging bag, disposable hygienic bowl or the pop can and makes.
Raw material: Tricholoma 10-20 gram dictyophora phalloidea bacterium 5-10 gram dictyophora phalloidea egg 5-10 restrains white phoenix bacterium 20-40 gram collybia albuminosa 10-20 gram bolete 10-20 gram Russula vivesscens (Schaeff.) Franch 10-20 gram hickory chick 10-20 gram pixie stool 20-30 gram phoenix tail bacterium 40-80 gram Hericium erinaceus 5-10 gram black fungus 30-60 gram straw mushroom 150-300 gram flat mushroom 150-300 gram mushroom 20-40 gram dried mushroom 10-20 gram Asparagus 30-60 kairine sesame 5-10 gram cassia bark 5-10 gram fennel 5-10 gram Radix Glycyrrhizae 5-10 gram tsaoko 5-10 gram Chinese prickly ash 5-20 gram cloves 5-10 and restrains husky ginger 5-10 gram chilli 20-180 gram pepper 4-20 gram old ginger 50-80 gram fermented glutinour rice 100-200 gram garlic 75-150 gram cooking wine 50-100 gram fermented soya bean 25-50 gram bean cotyledon 300-600 gram rock sugar 15-50 gram butter 150-300 gram lard 150-300 gram chicken 1000 gram pig clean lean meat 200 gram pig bone 1000 gram salt 50-150 gram refined rapeseed oil 100 gram
Processing technology:
(1) selects fruit body of edible fungi to cut off the mushroom handle, get impurity elimination express developed, raw meal is broken into 2 centimetres wide mushroom bar with clear water.
(2) raw materials such as chicken, pork, pig bone, old ginger, cooking wine, cassia bark, fennel, Radix Glycyrrhizae, tsaoko, Chinese prickly ash, cloves, Sha Jiang is clean with the clear water rinsing, put into 100 degree boiling water then and soak after 1 minute, clean with clear water again.Add water 5000-8000 gram, be heated to 105 ℃ with the high-temperature steam boiling earlier, the control temperature heated 30 minutes about 100 ℃ after floating foam was removed in suction, removed slag and stayed bright soup standby.
(3) use refined rapeseed oil, in deep frying pan, oily temperature be heated to 120-130 ℃, this moment with metal screen frame splendid attire chilli, that flat mushroom mushroom bar is gone into oil cauldron is fried, treat that look is brownish red proposition metal screen frame, and drop removes surperficial oil slick.Other down butter, lard in the pot adds bean cotyledon when treating the oil temperature to 130-150 ℃ and stirs, and oil is cherry-red old ginger, garlic at present, is generally about 2 minutes, stops heating, mixes bright soup.
(4) the bright soup of heating is to 100-103 ℃, put fermented soya bean again into, fermented glutinour rice, salt, rock sugar boiled 20 minutes, add flat mushroom again, capsicum and Chinese prickly ash, add the matsutake bacterium after 10 minutes again, the dictyophora phalloidea bacterium, the dictyophora phalloidea egg, white phoenix bacterium, collybia albuminosa, bolete, Russula vivesscens (Schaeff.) Franch, hickory chick, pixie stool, phoenix tail bacterium, Hericium erinaceus, black fungus, straw mushroom, mushroom, dried mushroom, Asparagus, glossy ganoderma, stir and keep little boiling 20 minutes, after beating the floating foam that goes on the noodle soup, fully stirring and high-temperature boiling are 5 minutes, when reaching 105-106 ℃, boiling point can stop heating
(5) temperature reduce to about 90 ℃ vacuum filling, sterilization while hot instant soup of edible fungi.
2, the smart powder of edible mushroom seasoning:
The smart powder of edible mushroom seasoning is solid powdery, and it mainly contains edible fungus protein, several amino acids, polysaccharide, saponin, protein, volatile oil, alkaloid, trace element and compositions such as vitamin carbohydrate, cellulose.
Raw material: Tricholoma 10-20 gram dictyophora phalloidea bacterium 5-10 gram dictyophora phalloidea egg 5-10 restrains white phoenix bacterium 20-40 gram collybia albuminosa 10-20 gram bolete 10-20 gram Russula vivesscens (Schaeff.) Franch 10-20 gram hickory chick 10-20 gram pixie stool 20-30 gram phoenix tail bacterium 40-80 gram Hericium erinaceus 5-10 gram black fungus 30-60 gram straw mushroom 150-300 gram flat mushroom 150-300 gram mushroom 20-40 gram dried mushroom 10-20 gram Asparagus 30-60 kairine sesame 5-10 gram cassia bark 5-10 gram fennel 5-10 gram Radix Glycyrrhizae 5-10 gram tsaoko 5-10 gram Chinese prickly ash 5-20 gram cloves 5-10 and restrains husky ginger 5-10 gram chilli 20-180 gram pepper 4-20 gram old ginger 50-80 gram fermented glutinour rice 100-200 gram garlic 75-150 gram cooking wine 50-100 gram fermented soya bean 25-50 gram bean cotyledon 300-600 gram rock sugar 15-150 gram butter 150-300 gram lard 150-300 gram chicken 1000 gram pig clean lean meat 200 gram pig bone 1000 gram salt 50-150 gram refined rapeseed oil 100 gram
Processing technology:
(1) the suitable fresh food mushroom entity of selective maturation degree cuts off the mushroom handle, gets impurity elimination express developed with clear water, raw meal is broken into 0.5 centimetre wide mushroom bar.
(2) raw materials such as chicken, pork, pig bone, old ginger, cooking wine, cassia bark, fennel, Radix Glycyrrhizae, tsaoko, Chinese prickly ash, cloves, Sha Jiang is clean with the clear water rinsing, put into 100 degree boiling water then and soak after 1 minute, clean with clear water again.Add water 5000-8000 and restrain, be heated to 105 ℃ with the high-temperature steam boiling earlier, the control temperature was spent with interior heating 30 minutes 100 after floating foam was removed in suction, removed slag and stayed bright soup standby.
(3) use refined rapeseed oil, in deep frying pan, oily temperature be heated to 120-130 ℃, this moment with metal screen frame splendid attire chilli, that flat mushroom mushroom bar is gone into oil cauldron is fried, treat that look is brownish red proposition metal screen frame, and drop removes surperficial oil slick.Other down butter, lard in the pot adds bean cotyledon when treating the oil temperature to 130-150 ℃ and stirs, and oil is cherry-red old ginger, garlic at present, is generally about 2 minutes, stops heating, imports bright soup.
(4) the bright soup of heating is to 100-103 ℃, putting fermented soya bean, fermented glutinour rice, river salt, rock sugar again into boiled 20 minutes, continuous flat mushroom, capsicum and the Chinese prickly ash of being lowered to, add matsutake bacterium, dictyophora phalloidea bacterium, dictyophora phalloidea egg, white phoenix bacterium, collybia albuminosa, bolete, Russula vivesscens (Schaeff.) Franch, hickory chick, pixie stool, phoenix tail bacterium, Hericium erinaceus, black fungus, straw mushroom, mushroom, dried mushroom, Asparagus, glossy ganoderma after 10 minutes again, stir and keep little boiling 20 minutes, after beating the floating foam that goes on the noodle soup, fully stirring and high-temperature boiling were pulled an oar after 50 minutes.
(5) spray-drying: add ring that 6-8 the glucose molecule of 1-2% form and the converted starch of 5-10%, replenish salt, mix well, preheating, with the spray granulating and drying machine directly be spray dried to encapsulation behind the particle, sterilize edible mushroom seasoning essence powder.This invented technology is simple and easy, and is easy to use, nutritious, delicious flavour, and bacterium is aromatic strongly fragrant, is difficult for the moisture absorption, and cost is low.
(4) concrete enforcement:
Embodiment one: instant soup of edible fungi
It is by following edible mushroom material, through clear water flushing, rub, in proportion after the collocation, add the modulation of different flavor flavoring, after high-temperature steam boiling heating, is filled in packaging bag, disposable hygienic bowl or the pop can and makes.Be thick halogen shape, can not need process, it is edible to admix noodles, Tofu pudding, congee, and also available boiling water dilution back is edible.Be characterized in: delicate flavour is strong, and is tasty and refreshing suitable, not dry oiliness.
Raw material: the husky ginger of the white phoenix bacterium 20 gram collybia albuminosas of Tricholoma 10 gram dictyophora phalloidea bacterium 5 gram dictyophora phalloidea eggs 10 grams 10 gram boletes 10 gram Russula vivesscens (Schaeff.) Franch 10 gram hickory chicks 10 gram pixie stools 30 gram phoenix tail bacterium 40 gram Hericium erinaceus 10 gram black fungus 30 gram straw mushrooms 150 gram flat mushrooms 150 gram mushrooms 20 gram dried mushroom 10 gram Asparagus 30 kairine sesames 5 gram cassia barks 5 gram fennels 5 gram Radix Glycyrrhizaes 5 gram tsaokos 5 gram Chinese prickly ashes 5 gram cloves 5 grams 5 gram chilli 20 gram peppers 4 grams old ginger 50 gram fermented glutinour rice 100 gram garlic 75 gram cooking wine 50 gram fermented soya bean 25 gram bean cotyledon 300 gram rock sugar 15 gram butter 150 gram lard 150 gram chicken 1000 gram pig clean lean meat 200 gram pig bone 1000 gram salt 80 gram refined rapeseed oil 100 gram
Processing technology: edible fungi raw materials is selected: the selective maturation degree is suitable, and mushroom shape is normal, no scab, damages by worms, and the fresh food mushroom entity that spore does not distribute is made raw material.Edible fungi raw materials is handled: cut off the mushroom handle, get impurity elimination express developed with clear water, dry up surface moisture with blower fan behind the draining.Immersion can not be of a specified duration excessively during cleaning, if mushroom body adsorbed water is more, available centrigugal swing dryer is removed most of moisture.After cleaning raw material is divided into 2 centimetres wide mushroom bar.Make bright soup: raw materials such as chicken, pork, pig bone, old ginger, cooking wine, cassia bark, fennel, Radix Glycyrrhizae, tsaoko, Chinese prickly ash, cloves, Sha Jiang is clean with the clear water rinsing, put into 100 degree boiling water then and soak after 1 minute, clean with clear water again.Add water 7000 gram,, inhale and go behind the floating foam control temperature can remove slag in 30 minutes with interior heating to stay bright soup standby at 100 degree earlier with high-temperature steam boiling heating system 105 degree.Endure flavor: select refined rapeseed oil for use, in deep frying pan, oily temperature is heated to 120-130 ℃, this moment with metal screen frame splendid attire chilli, that flat mushroom mushroom bar is gone into oil cauldron is fried, treats that look is brownish red proposition metal screen frame, and drop removes surperficial oil slick (the whole piece capsicum will cut up with a hay cutter " nail " fragment after picking up in this way).Other descends butter in the pot, lard, treating to add when oil temperature is to 130-150 ℃ bean cotyledon is stirred to fragrance and overflows, oil is cherry-red old ginger at present, the garlic sirloin goes out fragrance, be generally about 2 minutes, stop heating, mix bright soup, high-temperature steam boiling: be heated to 100-103 ℃, put fermented soya bean again into, fermented glutinour rice, river salt, rock sugar boiled 20 minutes, to distinguish the flavor of alcohol just after, the continuous flat mushroom that is lowered to, capsicum and Chinese prickly ash are endured out spicy slightly flavor, add the matsutake bacterium after 10 minutes again, the dictyophora phalloidea bacterium, the dictyophora phalloidea egg, white phoenix bacterium, collybia albuminosa, bolete, Russula vivesscens (Schaeff.) Franch, hickory chick, pixie stool, phoenix tail bacterium, Hericium erinaceus, black fungus, straw mushroom, mushroom, dried mushroom, Asparagus, glossy ganoderma, stir and keep little boiling 20 minutes, after beating the floating foam that goes on the noodle soup, fully stir and high-temperature boiling 5 minutes, can stop heating when boiling point reaches 105-106 ℃, vacuum filling: temperature falls to about 90 ℃ vacuum filling while hot, the sterilization the instant former thick gravy soup stock of edible fungi.Need dilute several times with boiling water and get final product by deep or light when edible.Product preparing, packing: the edible mushroom yield rate is 30%-35%, can press the flavoring that the different proportion adjustment adds according to consumer taste, as salt, mashed garlic, bruised ginger, chilli powder, zanthoxylum powder, five-spice powder, soy sauce, white sugar, Acidum Citricum etc., can get multiple local flavor edible fungus soup halogen.Product does not wait with laminated film packaging bag, disposable hygienic bowl, pop can sealing, capacity 25 grams, 50 grams, 100 grams, and the product after the weighing is packed into by funnel in the bag.Sack must not be stained with oily juice, finds time to seal under the above vacuum of 0.09Mpa in order to the vacuum port machine.
Embodiment two: the smart powder of edible mushroom seasoning:
The smart powder of edible mushroom seasoning is solid powdery, and it mainly contains edible fungus protein, polysaccharide, saponin, protein, volatile oil, alkaloid, amino acid, various trace elements and compositions such as vitamin carbohydrate, cellulose.The technological process of production of this edible fungi instant mixing flavouring extract is: bright edible mushroom → rinsing → fragmentation → batching → system soup → endure flavor → boiling → defibrination → spray-drying → sterilization packaging.This seasoned food storage is easy, and packing is easy, convenient transportation, and it can more effectively keep nutritional labeling and the delicious local flavor of fresh food bacterium, and its digestibility greatly improves, and biologically active is stronger, has the characteristic of All Pure Nature.Direct-edible or as auxotype flavouring dish-cooking, also can be used to process numerous food.Often eat and can in time get rid of nuisance in the body, purify the blood, prolong the mitotic cycle of cell, delay physiological aging, and instant.
Raw material: the husky ginger of the white phoenix bacterium 20 gram collybia albuminosas of Tricholoma 10 gram dictyophora phalloidea bacterium 5 gram dictyophora phalloidea eggs 10 grams 10 gram boletes 10 gram Russula vivesscens (Schaeff.) Franch 10 gram hickory chicks 10 gram pixie stools 30 gram phoenix tail bacterium 40 gram Hericium erinaceus 10 gram black fungus 30 gram straw mushrooms 150 gram flat mushrooms 150 gram mushrooms 20 gram dried mushroom 10 gram Asparagus 30 kairine sesames 5 gram cassia barks 5 gram fennels 5 gram Radix Glycyrrhizaes 5 gram tsaokos 5 gram Chinese prickly ashes 5 gram cloves 5 grams 5 gram chilli 20 gram peppers 4 grams old ginger 50 gram fermented glutinour rice 100 gram garlic 75 gram cooking wine 50 gram fermented soya bean 25 gram bean cotyledon 300 gram rock sugar 15 gram butter 150 gram lard 150 gram chicken 1000 gram pig clean lean meat 200 gram pig bone 1000 gram salt 80 gram refined rapeseed oil 100 gram
Processing technology: select with the bacterium raw material: the selective maturation degree is made suitable, mushroom shape is normal, no scab, damages by worms, and the fresh food mushroom entity that spore does not distribute is made raw material. and edible fungi raw materials is handled: cut off the mushroom handle, get impurity elimination express developed with clear water, dry up surface moisture with blower fan behind the draining.Immersion can not be of a specified duration excessively during cleaning, if mushroom body adsorbed water is more, available centrigugal swing dryer is removed most of moisture.After cleaning raw material is divided into 0.5 centimetre wide mushroom bar.Make bright soup: 1, that raw materials such as chicken, pork, pig bone, old ginger, cooking wine, cassia bark, fennel, Radix Glycyrrhizae, tsaoko, Chinese prickly ash, cloves, Sha Jiang is clean with the clear water rinsing, put into 100 degree boiling water then and soak after 1 minute, clean with clear water again.Add water 6000 gram,, inhale and go behind the floating foam control temperature can remove slag in 30 minutes with interior heating to stay bright soup standby at 100 degree earlier with high-temperature steam boiling heating system 105 degree.Endure flavor: select refined rapeseed oil for use, in deep frying pan, oily temperature be heated to 120-130 ℃, this moment with metal screen frame splendid attire chilli, that flat mushroom mushroom bar is gone into oil cauldron is fried, treat that look is brownish red proposition metal screen frame, and drop removes surperficial oil slick.Other down butter, lard in the pot adds bean cotyledon and is stirred to fragrance and overflows when treating the oil temperature to 130-150 ℃, oil be cherry-red at present old ginger, garlic sirloin go out fragrance, be generally about 2 minutes, stop heating, mix bright soup.High-temperature steam boiling: be heated to 100-103 ℃, putting fermented soya bean, fermented glutinour rice, river salt, rock sugar again into boiled 20 minutes, to distinguish the flavor of alcohol just after, continuous be lowered to flat mushroom, capsicum and Chinese prickly ash and endure out spicy slightly flavor, add matsutake bacterium, dictyophora phalloidea bacterium, dictyophora phalloidea egg, white phoenix bacterium, collybia albuminosa, bolete, Russula vivesscens (Schaeff.) Franch, hickory chick, pixie stool, phoenix tail bacterium, Hericium erinaceus, black fungus, straw mushroom, mushroom, dried mushroom, Asparagus, glossy ganoderma after 10 minutes again, stir and keep little boiling 20 minutes, after beating the floating foam that goes on the noodle soup, fully stir and high-temperature boiling making beating in 50 minutes.Spray-drying: add ring that 6-8 the glucose molecule of 1-2% form and the converted starch of 5-10%, replenish salt, mix well, preheating, with the spray granulating and drying machine directly be spray dried to encapsulation behind the particle, sterilize edible fungi instant seasoning essence powder.This invented technology is simple and easy, and is easy to use, nutritious, delicious flavour, and bacterium is aromatic strongly fragrant, is difficult for the moisture absorption, and cost is low.
Claims (3)
1, a kind of edible fungi instant product is characterized in that it is the edible fungi instant product of being made by the following weight proportion raw material:
Matsutake bacterium 10-20 gram dictyophora phalloidea bacterium 5-10 gram dictyophora phalloidea egg 5-10 gram
White phoenix bacterium 20-40 gram collybia albuminosa 10-20 gram bolete 10-20 gram
Russula vivesscens (Schaeff.) Franch 10-20 gram hickory chick 10-20 gram pixie stool 20-30 gram
Phoenix tail bacterium 40-80 gram Hericium erinaceus 5-10 gram black fungus 30-60 gram
Straw mushroom 150-300 gram flat mushroom 150-300 gram mushroom 20-40 gram
Dried mushroom 10-20 gram Asparagus 30-60 kairine sesame 5-10 gram
Cassia bark 5-10 gram fennel 5-10 gram Radix Glycyrrhizae 5-10 gram
Tsaoko 5-10 gram Chinese prickly ash 5-20 gram cloves 5-10 gram
Husky ginger 5-10 gram chilli 20-180 gram pepper 4-20 gram
Old ginger 50-80 gram fermented glutinour rice 100-200 gram garlic 75-150 gram
Cooking wine 50-100 gram fermented soya bean 25-50 gram bean cotyledon 300-600 gram
Rock sugar 15-50 gram butter 150-300 gram lard 150-300 gram
The clean lean meat 200 gram pig bones of chicken 1000 gram pigs 1000 grams
Salt 50-150 gram refined rapeseed oil 100 grams
2, instant soup of edible fungi preparation method according to claim 1 is characterized in that:
(1) selects fruit body of edible fungi to cut off the mushroom handle, get impurity elimination express developed, raw meal is broken into 2 centimetres wide mushroom bar with clear water.
(2) raw materials such as chicken, pork, pig bone, old ginger, cooking wine, cassia bark, fennel, Radix Glycyrrhizae, tsaoko, Chinese prickly ash, cloves, Sha Jiang is clean with the clear water rinsing, put into 100 degree boiling water then and soak after 1 minute, clean with clear water again.Add water 5000-8000 gram, be heated to 105 ℃ with the high-temperature steam boiling earlier, the control temperature heated 30 minutes about 100 ℃ after floating foam was removed in suction, removed slag and stayed bright soup standby.
(3) use refined rapeseed oil, in deep frying pan, oily temperature be heated to 120-130 ℃, this moment with metal screen frame splendid attire chilli, that flat mushroom mushroom bar is gone into oil cauldron is fried, treat that look is brownish red proposition metal screen frame, and drop removes surperficial oil slick.Other down butter, lard in the pot adds bean cotyledon when treating the oil temperature to 130-150 ℃ and stirs, and oil is cherry-red old ginger, garlic at present, is generally about 2 minutes, stops heating, mixes bright soup.
(4) the bright soup of heating is to 100-103 ℃, put fermented soya bean again into, fermented glutinour rice, salt, rock sugar boiled 20 minutes, add flat mushroom again, capsicum and Chinese prickly ash, add the matsutake bacterium after 10 minutes again, the dictyophora phalloidea bacterium, the dictyophora phalloidea egg, white phoenix bacterium, collybia albuminosa, bolete, Russula vivesscens (Schaeff.) Franch, hickory chick, pixie stool, phoenix tail bacterium, Hericium erinaceus, black fungus, straw mushroom, mushroom, dried mushroom, Asparagus, glossy ganoderma, stir and keep little boiling 20 minutes, after beating the floating foam that goes on the noodle soup, fully stirring and high-temperature boiling are 5 minutes, when reaching 105-106 ℃, boiling point can stop heating
(5) temperature reduce to about 90 ℃ vacuum filling, sterilization while hot instant soup of edible fungi.
3, the preparation method of the smart powder of edible mushroom seasoning according to claim 1 is characterized in that:
(1) selects fruit body of edible fungi to cut off the mushroom handle, get impurity elimination express developed, raw meal is broken into 0.5 centimetre wide mushroom bar with clear water.
(2) raw materials such as chicken, pork, pig bone, old ginger, cooking wine, cassia bark, fennel, Radix Glycyrrhizae, tsaoko, Chinese prickly ash, cloves, Sha Jiang is clean with the clear water rinsing, put into 100 degree boiling water then and soak after 1 minute, clean with clear water again.Add water 5000-8000 gram, be heated to 105 ℃ with the high-temperature steam boiling earlier, the control temperature heated 30 minutes about 100 ℃ after floating foam was removed in suction, removed slag and stayed bright soup standby.
(3) use refined rapeseed oil, in deep frying pan, oily temperature be heated to 120-130 ℃, this moment with metal screen frame splendid attire chilli, that flat mushroom mushroom bar is gone into oil cauldron is fried, treat that look is brownish red proposition metal screen frame, and drop removes surperficial oil slick.Other down butter, lard in the pot adds bean cotyledon when treating the oil temperature to 130-150 ℃ and stirs, and oil is cherry-red old ginger, garlic at present, is generally about 2 minutes, stops heating, mixes bright soup.
(4) the bright soup of heating is to 100-103 ℃, putting fermented soya bean, fermented glutinour rice, salt, rock sugar again into boiled 20 minutes, add flat mushroom, capsicum and Chinese prickly ash again, add matsutake bacterium, dictyophora phalloidea bacterium, dictyophora phalloidea egg, white phoenix bacterium, collybia albuminosa, bolete, Russula vivesscens (Schaeff.) Franch, hickory chick, pixie stool, phoenix tail bacterium, Hericium erinaceus, black fungus, straw mushroom, mushroom, dried mushroom, Asparagus, glossy ganoderma after 10 minutes again, stir and keep little boiling 20 minutes, after beating the floating foam that goes on the noodle soup, fully stirring and high-temperature boiling were pulled an oar after 50 minutes.
(5) add ring that 6-8 the glucose molecule of 1-2% form and the converted starch of 5-10%, replenish salt, mix well, preheating, with the spray granulating and drying machine directly be spray dried to encapsulation behind the particle, sterilize edible mushroom seasoning essence powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01131256A CN1337178A (en) | 2001-09-05 | 2001-09-05 | Instant edible fungus product and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01131256A CN1337178A (en) | 2001-09-05 | 2001-09-05 | Instant edible fungus product and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1337178A true CN1337178A (en) | 2002-02-27 |
Family
ID=4670473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01131256A Pending CN1337178A (en) | 2001-09-05 | 2001-09-05 | Instant edible fungus product and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1337178A (en) |
Cited By (42)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100399942C (en) * | 2002-11-08 | 2008-07-09 | 仲维波 | Edible fungus in dry powder type and its preparation method |
| CN100415115C (en) * | 2006-07-26 | 2008-09-03 | 山西神力源生物工程有限公司 | Five-mushroom nutritious powder with removing disease and keeping fit function and its preparation method |
| CN1965694B (en) * | 2005-11-16 | 2010-04-14 | 曾桂芬 | Flavored edible wild mushroom |
| CN101889678A (en) * | 2010-07-28 | 2010-11-24 | 江南大学 | Edible fungi instant soup and preparation method thereof |
| CN102028181A (en) * | 2010-10-27 | 2011-04-27 | 陈坤鑫 | Pure natural biological soy sauce and preparation method thereof |
| CN101103796B (en) * | 2007-08-08 | 2011-05-18 | 王竹丰 | Mushroom seasoning and its preparation method |
| CN101103807B (en) * | 2007-08-08 | 2011-05-18 | 王竹丰 | Household mountain precious cooked food |
| CN102178211A (en) * | 2011-03-24 | 2011-09-14 | 丁杰 | Food seasoner and preparation method thereof |
| CN102232539A (en) * | 2010-05-07 | 2011-11-09 | 曾正 | Formula and preparation method of instant sour and hot fresh bamboo fungi |
| CN101283782B (en) * | 2008-06-16 | 2012-06-27 | 党玉萍 | Instant Pleurotus ostreatus and its preparation method |
| CN102697031A (en) * | 2012-05-24 | 2012-10-03 | 马胜清 | Flavouring bolete |
| CN101327001B (en) * | 2008-07-28 | 2013-02-13 | 李怀平 | Edible fungi prepared food and production method |
| CN103141827A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of pine mushroom soup |
| CN103404829A (en) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | Helan mountain delicacy hot pot condiment and preparation method thereof |
| CN103504260A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Garlic seasoning powder and preparation method thereof |
| CN103549403A (en) * | 2013-10-31 | 2014-02-05 | 成都豆香食品有限公司 | Preparation method for instant pleurotus eryngii |
| CN103750280A (en) * | 2013-12-24 | 2014-04-30 | 福建顺味食品有限公司 | Preparation method of pleurotus eryngii powder |
| CN104068428A (en) * | 2013-03-27 | 2014-10-01 | 洛阳春魁农业开发有限公司 | Preparation method for coprinus comatus soup |
| CN104068374A (en) * | 2013-03-27 | 2014-10-01 | 洛阳春魁农业开发有限公司 | Preparation method for pholiota nameko soup |
| CN104068373A (en) * | 2013-03-27 | 2014-10-01 | 洛阳春魁农业开发有限公司 | Preparation method for needle mushroom soup |
| CN104382087A (en) * | 2014-11-27 | 2015-03-04 | 汝州市隆中茂食品有限公司 | Preparation method of lentinus edodes and hemerocallis citrina Baroni marinated eggs |
| CN104382088A (en) * | 2014-11-27 | 2015-03-04 | 汝州市隆中茂食品有限公司 | Preparation method of vegetable marinated eggs |
| CN104382086A (en) * | 2014-11-27 | 2015-03-04 | 汝州市隆中茂食品有限公司 | Marinating method of flammulina velutipes eggs |
| CN104397759A (en) * | 2014-11-27 | 2015-03-11 | 汝州市隆中茂食品有限公司 | Preparation method of marinated eggs with little yellow croakers |
| CN104489746A (en) * | 2014-11-27 | 2015-04-08 | 汝州市隆中茂食品有限公司 | Production method of spiced egg with squid |
| CN104664331A (en) * | 2015-03-20 | 2015-06-03 | 安徽徽王食品有限公司 | Edible mushroom food and preparation method thereof |
| CN104757520A (en) * | 2015-03-28 | 2015-07-08 | 赵慧 | Preparation technology of agrocybe cylindracea instant vegetable |
| CN104921096A (en) * | 2015-06-24 | 2015-09-23 | 安顺市西秀区春实绿化苗木有限公司 | A health-care dictyophora indusiata and a processing method thereof |
| CN105105064A (en) * | 2015-09-25 | 2015-12-02 | 四川省平武县绿野科技开发有限公司 | Gastrodia nutritional flavoring soup base and production method thereof |
| CN105145799A (en) * | 2015-07-06 | 2015-12-16 | 安徽徽王食品有限公司 | Health care canned mushroom and preparation method thereof |
| CN105495496A (en) * | 2015-12-04 | 2016-04-20 | 颐海（中国）食品有限公司 | Fungus soup base and preparation method thereof |
| CN106387857A (en) * | 2016-09-06 | 2017-02-15 | 合肥元政农林生态科技有限公司 | Ready-to-eat oyster mushrooms |
| CN106509851A (en) * | 2016-10-28 | 2017-03-22 | 成都天绿菌业有限公司 | Edible mushroom flavored condiment and preparation method thereof |
| CN106690282A (en) * | 2016-12-20 | 2017-05-24 | 蚌埠鲲鹏食品饮料有限公司 | Preparation method of mixed flavored mushrooms |
| CN107373614A (en) * | 2017-08-17 | 2017-11-24 | 金寨县聚农种植专业合作社 | A kind of flavor health nutrient mushroom paste and preparation method thereof |
| CN107397179A (en) * | 2016-05-18 | 2017-11-28 | 深圳市有间厨房餐饮管理有限公司 | A kind of nutritious plain soup-stock |
| CN108967992A (en) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | A kind of production method of the soup stock bag of gravying with meat or vegetables poured over rice or noodles of instant type fermented fish |
| CN109198604A (en) * | 2018-10-07 | 2019-01-15 | 毕玉玲 | A kind of edible mushroom dish to go with rice, steamed buns etc |
| CN111264780A (en) * | 2020-03-30 | 2020-06-12 | 安徽朝廷科技有限公司 | Method for preparing health-preserving mixed stewed dishes |
| CN111657351A (en) * | 2020-05-21 | 2020-09-15 | 长沙重链抗体研究院 | Solid beverage for conditioning autism and preparation method and application thereof |
| CN113558209A (en) * | 2021-08-05 | 2021-10-29 | 楚雄三牧农业科技有限公司 | Instant tricholoma matsutake soup product and preparation process thereof |
| CN113558208A (en) * | 2021-08-05 | 2021-10-29 | 楚雄三牧农业科技有限公司 | Instant boletus soup product and preparation process thereof |
-
2001
- 2001-09-05 CN CN01131256A patent/CN1337178A/en active Pending
Cited By (45)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100399942C (en) * | 2002-11-08 | 2008-07-09 | 仲维波 | Edible fungus in dry powder type and its preparation method |
| CN1965694B (en) * | 2005-11-16 | 2010-04-14 | 曾桂芬 | Flavored edible wild mushroom |
| CN100415115C (en) * | 2006-07-26 | 2008-09-03 | 山西神力源生物工程有限公司 | Five-mushroom nutritious powder with removing disease and keeping fit function and its preparation method |
| CN101103796B (en) * | 2007-08-08 | 2011-05-18 | 王竹丰 | Mushroom seasoning and its preparation method |
| CN101103807B (en) * | 2007-08-08 | 2011-05-18 | 王竹丰 | Household mountain precious cooked food |
| CN101283782B (en) * | 2008-06-16 | 2012-06-27 | 党玉萍 | Instant Pleurotus ostreatus and its preparation method |
| CN101327001B (en) * | 2008-07-28 | 2013-02-13 | 李怀平 | Edible fungi prepared food and production method |
| CN102232539A (en) * | 2010-05-07 | 2011-11-09 | 曾正 | Formula and preparation method of instant sour and hot fresh bamboo fungi |
| CN101889678B (en) * | 2010-07-28 | 2013-01-02 | 江南大学 | Edible fungi instant soup and preparation method thereof |
| CN101889678A (en) * | 2010-07-28 | 2010-11-24 | 江南大学 | Edible fungi instant soup and preparation method thereof |
| CN102028181B (en) * | 2010-10-27 | 2012-07-11 | 陈坤鑫 | Pure natural biological soy sauce and preparation method thereof |
| CN102028181A (en) * | 2010-10-27 | 2011-04-27 | 陈坤鑫 | Pure natural biological soy sauce and preparation method thereof |
| CN102178211A (en) * | 2011-03-24 | 2011-09-14 | 丁杰 | Food seasoner and preparation method thereof |
| CN102697031A (en) * | 2012-05-24 | 2012-10-03 | 马胜清 | Flavouring bolete |
| CN103141827A (en) * | 2013-03-27 | 2013-06-12 | 洛阳春魁农业开发有限公司 | Preparation method of pine mushroom soup |
| CN104068428A (en) * | 2013-03-27 | 2014-10-01 | 洛阳春魁农业开发有限公司 | Preparation method for coprinus comatus soup |
| CN104068374A (en) * | 2013-03-27 | 2014-10-01 | 洛阳春魁农业开发有限公司 | Preparation method for pholiota nameko soup |
| CN104068373A (en) * | 2013-03-27 | 2014-10-01 | 洛阳春魁农业开发有限公司 | Preparation method for needle mushroom soup |
| CN103404829A (en) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | Helan mountain delicacy hot pot condiment and preparation method thereof |
| CN103504260B (en) * | 2013-09-23 | 2016-03-09 | 安徽凯利粮油食品有限公司 | A kind of garlic flavor powder and preparation method thereof |
| CN103504260A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Garlic seasoning powder and preparation method thereof |
| CN103549403A (en) * | 2013-10-31 | 2014-02-05 | 成都豆香食品有限公司 | Preparation method for instant pleurotus eryngii |
| CN103750280A (en) * | 2013-12-24 | 2014-04-30 | 福建顺味食品有限公司 | Preparation method of pleurotus eryngii powder |
| CN104382087A (en) * | 2014-11-27 | 2015-03-04 | 汝州市隆中茂食品有限公司 | Preparation method of lentinus edodes and hemerocallis citrina Baroni marinated eggs |
| CN104397759A (en) * | 2014-11-27 | 2015-03-11 | 汝州市隆中茂食品有限公司 | Preparation method of marinated eggs with little yellow croakers |
| CN104489746A (en) * | 2014-11-27 | 2015-04-08 | 汝州市隆中茂食品有限公司 | Production method of spiced egg with squid |
| CN104382088A (en) * | 2014-11-27 | 2015-03-04 | 汝州市隆中茂食品有限公司 | Preparation method of vegetable marinated eggs |
| CN104382086A (en) * | 2014-11-27 | 2015-03-04 | 汝州市隆中茂食品有限公司 | Marinating method of flammulina velutipes eggs |
| CN104664331A (en) * | 2015-03-20 | 2015-06-03 | 安徽徽王食品有限公司 | Edible mushroom food and preparation method thereof |
| CN104757520A (en) * | 2015-03-28 | 2015-07-08 | 赵慧 | Preparation technology of agrocybe cylindracea instant vegetable |
| CN104921096A (en) * | 2015-06-24 | 2015-09-23 | 安顺市西秀区春实绿化苗木有限公司 | A health-care dictyophora indusiata and a processing method thereof |
| CN105145799A (en) * | 2015-07-06 | 2015-12-16 | 安徽徽王食品有限公司 | Health care canned mushroom and preparation method thereof |
| CN105105064A (en) * | 2015-09-25 | 2015-12-02 | 四川省平武县绿野科技开发有限公司 | Gastrodia nutritional flavoring soup base and production method thereof |
| CN105495496A (en) * | 2015-12-04 | 2016-04-20 | 颐海（中国）食品有限公司 | Fungus soup base and preparation method thereof |
| CN107397179A (en) * | 2016-05-18 | 2017-11-28 | 深圳市有间厨房餐饮管理有限公司 | A kind of nutritious plain soup-stock |
| CN106387857A (en) * | 2016-09-06 | 2017-02-15 | 合肥元政农林生态科技有限公司 | Ready-to-eat oyster mushrooms |
| CN106509851A (en) * | 2016-10-28 | 2017-03-22 | 成都天绿菌业有限公司 | Edible mushroom flavored condiment and preparation method thereof |
| CN106690282A (en) * | 2016-12-20 | 2017-05-24 | 蚌埠鲲鹏食品饮料有限公司 | Preparation method of mixed flavored mushrooms |
| CN107373614A (en) * | 2017-08-17 | 2017-11-24 | 金寨县聚农种植专业合作社 | A kind of flavor health nutrient mushroom paste and preparation method thereof |
| CN108967992A (en) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | A kind of production method of the soup stock bag of gravying with meat or vegetables poured over rice or noodles of instant type fermented fish |
| CN109198604A (en) * | 2018-10-07 | 2019-01-15 | 毕玉玲 | A kind of edible mushroom dish to go with rice, steamed buns etc |
| CN111264780A (en) * | 2020-03-30 | 2020-06-12 | 安徽朝廷科技有限公司 | Method for preparing health-preserving mixed stewed dishes |
| CN111657351A (en) * | 2020-05-21 | 2020-09-15 | 长沙重链抗体研究院 | Solid beverage for conditioning autism and preparation method and application thereof |
| CN113558209A (en) * | 2021-08-05 | 2021-10-29 | 楚雄三牧农业科技有限公司 | Instant tricholoma matsutake soup product and preparation process thereof |
| CN113558208A (en) * | 2021-08-05 | 2021-10-29 | 楚雄三牧农业科技有限公司 | Instant boletus soup product and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1337178A (en) | Instant edible fungus product and its production process | |
| Li et al. | Traditional Chinese food technology and cuisine. | |
| CN104664319A (en) | Fish paste product and processing method thereof | |
| CN101690581B (en) | Preparing method of onion edible tartar sauce | |
| CN1094913A (en) | The little algae food material and food and the production method that contain DHA | |
| CN102630928B (en) | Edible mushroom flavor paste and production method thereof | |
| CN109497400A (en) | A kind of instant noodles equipped with can | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| KR101034987B1 (en) | Apple enzyme jerky containing apple enzyme and method for preparing the same | |
| CN103750377B (en) | Production method of instant marinated mushroom chicken | |
| CN105707844B (en) | A kind of spicy potato fermented soya beans, salted or other wise sauce and production method | |
| CN1295985C (en) | Corn pie and production thereof | |
| CN107581458A (en) | A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof | |
| KR101823308B1 (en) | Method for manufacturing snow crab shell marinated in sauce | |
| CN106490490A (en) | Feature selenium-enriched edible mushroom delicate flavour meat productss and preparation method thereof | |
| CN105876765A (en) | Marine vegetarian paste and preparation method thereof | |
| CN106261868A (en) | A kind of gold chicken and preparation method thereof | |
| CN112602914A (en) | Coconut milk-flavored pure vegetable oil solid hotpot condiment and preparation method thereof | |
| KR101581623B1 (en) | Beef and Mushroom Gruel Cooking Method | |
| KR101521395B1 (en) | Manufacturing method of wild plant dumplings having expressed by a variety of color | |
| CN102499382A (en) | Processing method of chicken with ginseng and chestnuts | |
| CN1056043C (en) | Dry finished fried flour | |
| CN107041508A (en) | A kind of selenium-rich nutritive type now steams the preparation method and application for now boiling quick meal rice meal | |
| CN104366452B (en) | A kind of additive-free less salt health convenient bacteria dish and production method thereof | |
| KR101807216B1 (en) | Soup of chopped beef for instant cooking and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Luo Meng Document name: Notice of first review |
|
| ASS | Succession or assignment of patent right |
Owner name: BEIJING LUOMENG CHUANGYE BIOTECHNOLOGY DEVELOPMEN Free format text: FORMER OWNER: LUO MENG Effective date: 20040224 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20040224 Address after: 100013 room sixteen, building 607, seven District, Dongcheng District, Beijing, Hepingli Applicant after: Beijing LuoMeng PioneeFive Ring Biological Technology Development Co., Ltd. Address before: 570208 Hainan Province, Haikou city haidiandao Peace Avenue three cross road Bixiling District Court building C2 Applicant before: Luo Meng |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |