CN101933611A - Method for processing ready-to-use edible fungi - Google Patents
Method for processing ready-to-use edible fungi Download PDFInfo
- Publication number
- CN101933611A CN101933611A CN2010102463885A CN201010246388A CN101933611A CN 101933611 A CN101933611 A CN 101933611A CN 2010102463885 A CN2010102463885 A CN 2010102463885A CN 201010246388 A CN201010246388 A CN 201010246388A CN 101933611 A CN101933611 A CN 101933611A
- Authority
- CN
- China
- Prior art keywords
- water
- mushroom
- mass percent
- liquid
- dehydration
- 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.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a method for processing ready-to-use edible fungi. The method comprises the steps of enzyme deactivating, precooking, dewatering, packaging and sterilizing, wherein the enzyme deactivating means processing fresh edible fungi for 5 to 20 minutes by using enzyme deactivating aqueous solution at the temperature of between 95 and 100 DEG C; and the precooking means processing the edible fungi for 8 to 15 minutes by using precooking aqueous solution at the temperature of between 95 and 100 DEG C. An edible fungus product processed by the method of the invention not only maintains the original nutritive materials of the edible fungi and the edible function and the appearance characteristics of plant dietary fibers but also endows the product with good color, smell and taste, and has the characteristics of low oil content, no oily mouthfeel, ready-to-use performance and the like; and the edible fungi which have strong seasonal characteristics, difficult fresh preservation, unique flavor, comprehensive nutrient and strong heath care functions can be processed into new modern and convenient edible fungus products with the unique flavor.
Description
Technical field
The present invention relates to the processing method of a kind of edible mushroom, relate in particular to a kind of edible mushroom processing method of instant bagged.
Background technology
Edible mushroom is except that containing rich in protein, amino acid, vitamin and mineral matter, and delicious flavour, unique flavor, especially as high-quality dietary fiber, low fat, food low in calories, is accepted by people.Many countries are advocated animal food-vegetarian diet-bacterium food as the optimal diet structure.It is found that edible mushroom in recent years except that being rich in above-mentioned nutriment, also contain a large amount of dietary fibers and active material (polysaccharide, interferon, derivant etc.), active material has antitumaous effect, and can improve body immunity, dietary fiber has the effect that promotes enterogastric peristalsis, it can quicken the drainage of swill and noxious material, effectively the generation of diseases such as prevention of obesity disease, colon cancer, digestive system cancer.Therefore, edible for a long time edible mushroom, very useful to health.But edible mushroom belongs to food seasonal strong, fresh-keeping difficulty again simultaneously, with methods such as existing drying processing, clear water processing, the edible fungus that obtains has lost bright hyphostroma form, local flavor and color and luster, and its healthy nutritive value also reduces greatly, and can not directly eat.
Ready-to-eat food is the fastest industry of global evolution at present, mainly concentrate on the starch based product, that the present manufacturing process of edible fungi instant product mainly adopts is freezing, vacuum frying, de-oiling, seasoning operation or pickle, baking and produce preserved fruit, paper mold edible mushroom, the oil content height that these products have, the change that has grown form, therefore, be necessary existing process technology is improved, make edible fungi food fully keep original healthy nutritive value and color, shape, and instant edible.
Summary of the invention
The object of the present invention is to provide a kind ofly can keep fresh food bacterium color, shape and high dietary-fiber and nutriment, again the edible mushroom processing method of instant.
The present invention realizes by following technical proposal:
A kind of edible mushroom processing method of instant bagged completes by comprising, precooks, dewaters, packing and sterilisation step make, and described completing is to handle 5～20 minutes in 95～100 ℃ the water liquid that completes; Described precooking is to handle 8～15 minutes in 95～100 ℃ of pre-liquid to boil water.
For the healthy nutritive value that further keeps the mushroom body, prolong shelf life, above-mentioned sterilization is to adopt HTHP, be with sterilization body tie up to be warming up in 5 minutes 121 ℃, 121 ℃ heat up keep 30 minutes, again in 5 minutes decrease temperature and pressure to normal temperature and pressure.
For the healthy nutritive value that further keeps the mushroom body, prolong shelf life, above-mentioned packing is to adopt high-temperature retort bag pack, vacuum packaging, vacuum is 0.08～0.1Mpa, the vacuum heat-sealing time is that 15～25 seconds, heat-sealing temperature are 170～200 ℃.
For natural colored and the clear and melodious mouthfeel of maintenance mushroom body that fully keeps the mushroom body, the material-water ratio of the above-mentioned process that completes is 1: 2 according to the mass fraction, adds citric acid 0.10-1.0%, L-cysteine 0.01-0.05%, EDTA-2Na 0.005-0.02% and calcium chloride 0.50-1.0% in mass percent in the water liquid that completes; Be preferably citric acid 0.50%, L-cysteine 0.02%, EDTA-2Na 0.02% and calcium chloride 0.50%.
In order to increase the clear and melodious mouthfeel of mushroom body and to keep the natural colored of mushroom body more fully, in above-mentioned pre-liquid to boil water, add citric acid and food grade calcium salt 0.1-1.0% in the 0.1-1.0% of mass percent; Be preferably 0.50% citric acid and 0.50% food grade calcium chloride.
In order to increase the aesthetic appearance of edible fungus, above-mentioned dehydration is the mushroom body after precooking to be put into tripod pendulum type batch centrifugal dewater to 6.5-7.0 one-tenth, and dewatering time is 20-30 minute.
In order further to enrich the taste of the edible mushroom that the inventive method makes, also must carry out seasoning later in above-mentioned dehydration and handle, described seasoning is to add sesame oil 6-10%, salt 2-4%, white granulated sugar 1-4%, chickens' extract 0.1-1.0%, meat flavor 0.1-1.0%, ethyl maltol 0.1-1%, I+G (guanylic acid and the inosinicacid) 0.1-1% that comprises in mass percent in the mushroom after dehydration; Be preferably sesame oil 8%, salt 3%, white granulated sugar 2%, chickens' extract 0.5%, meat flavor 0.5%, ethyl maltol 0.2%, I+G (guanylic acid and inosinicacid) 0.2%.
Above-mentioned seasoning can also add other flavorings, can be in capsicum, Chinese prickly ash, the edible wet goods one or more.
For the natural colored of more abundant reservation mushroom body, the sodium iso-vc that above-mentioned seasoning process can also add in the mushroom body in the 0.02-0.05% of mass percent protects look.
In order further to increase the fragrance of the edible mushroom that the inventive method makes, above-mentioned sesame oil is to adopt pure caraway seeds oil, moderate heat is endured ripe in 180-200 ℃, adds in the capsicum of the 10-20% of mass percent, the Chinese prickly ash of 5-10%, and standing over night, filtration at last make.
In order further to increase clear and melodious mouthfeel and the aesthetic appearance of the edible mushroom that the inventive method makes, also need after above-mentioned the completing pull the mushroom body with cold water out and clean cooling, carry out shaping again; Described cold water is 5-10 ℃ water, and described shaping is to keep mushroom shape or vertically ribbon along the mushroom body, and length is controlled at 40-80mm.
Specifically, a kind of edible mushroom processing method of instant bagged, according to the following steps:
Complete: select fresh, do not have to go rotten, bright mushroom of uniform size, remove the root pin, clean up with circulating water, the water liquid that completes of putting into 95～100 ℃ completed 5-20 minute; In the described water liquid that completes, be added with citric acid 0.10-1.0%, L-cysteine 0.01-0.050%, EDTA-2Na 0.005-0.02% and calcium chloride 0.5-1.0% in mass percent;
Cleaning, shaping: the mushroom body is pulled out from the above-mentioned liquid that completes, cleaned cooling with cold water, carry out shaping again; Described cold water is 5-10 ℃ water, and described shaping is to keep mushroom shape or vertically ribbon along the mushroom body, and length is controlled at 40-80mm;
Precook: the mushroom body after above-mentioned cleaning, the shaping is put into 95～100 ℃ of pre-liquid to boil water precooked 8-15 minute; Described pre-liquid to boil water is citric acid, food grade calcium salt 0.1-1.0% and the suitable quantity of water in the 0.1-1.0% of mass percent;
Dehydration: the mushroom body after above-mentioned the precooking is pulled out, put into tripod pendulum type batch centrifugal dehydration 20-30 minute, the 6.5-7.0 of mushroom body weight became before dehydration was extremely dewatered;
Seasoning: add the sodium iso-vc of sesame oil 6-10%, the salt 2-4% comprise in mass percent, white granulated sugar 1-4%, chickens' extract 0.1-1.0%, meat flavor 0.1-1.0%, ethyl maltol 0.1-1%, I+G (guanylic acid and inosinicacid) 0.1-1%, 0.02-0.05% and other flavorings in right amount in the mushroom after above-mentioned dehydration, described other flavorings are one or more in capsicum, Chinese prickly ash, the edible oil; Described sesame oil is to adopt pure caraway seeds oil, and moderate heat is endured ripe in 180-200 ℃, adds in the capsicum of the 10-20% of mass percent, the Chinese prickly ash of 5-10%, and standing over night, filtration at last make;
Packing: adopt high-temperature retort bag pack, vacuum packaging, vacuum is 0.08～0.1Mpa, and the vacuum heat-sealing time is that 15～25 seconds, heat-sealing temperature are 170～200 ℃;
Sterilization: after the above-mentioned packing, with sterilization body tie up to be warming up in 5 minutes 121 ℃, 121 ℃ heat up to keep 30 minutes, again adopt back-pressure water in 5 minutes decrease temperature and pressure to normal temperature and pressure.
The present invention has following beneficial effect:
1, the edible fungus that adopts the inventive method to process had both kept the edible effect and the resemblance of edible mushroom original nutrient, plant edible fiber, it is various to have given the product color again, and oil content is low, the no greasy feeling of food, characteristics such as instant bagged, make seasonal strong, be difficult to fresh-keeping, local flavor is original, comprehensive nutrition, edible mushroom that health care is strong, can become fashion of new generation, the edible fungus of the local flavor that shows unique characteristics, convenient and instant.
2, the edible fungus fresh keeping time that processes of the inventive method long, can preserve at normal temperatures 6 months.
3, add the multiple additives of particular types and proportionate relationship thereof, the specific material-water ratio of employing at the water liquid that completes in the inventive method, in the process of precooking, add specific additive and proportionate relationship thereof, make the edible mushroom of adopting the inventive method to make keep clear and melodious mouthfeel and original fresh and tender color and luster simultaneously.
4, the back that completes in the inventive method adopts the cold water of specified temp to clean to the mushroom body, and the means of this Quench have further kept the clear and melodious mouthfeel of mushroom body; Make product long shelf-life that the inventive method makes, play good preservation in specific vacuum packaging and sterilization means, the salt and the natural flavor that do not add any anticorrisive agent, adding in the seasoning process also play good anti-corrosive fresh-keeping effect.
The specific embodiment
Below by embodiment the present invention is carried out concrete description; be necessary to be pointed out that at this following examples only are used for the present invention is further specified; can not be interpreted as limiting the scope of the invention, the person skilled in art can make some nonessential improvement and adjustment to the present invention according to the invention described above content.
Embodiment 1
The processing method of a kind of tea tree mushroom of instant bagged, carry out as follows:
Complete: select fresh, do not have to go rotten, tea tree mushroom of uniform size, remove the root pin, clean up with circulating water, the water liquid that completes that is added with citric acid 0.5%, EDTA-2Na 0.02%, L-cysteine 0.02% and calcium chloride 0.5% of putting into 95-100 ℃ completed 8-10 minute, made the thalline central temperature reach 95 ℃ and was advisable;
Cleaning, shaping: pull the tea tree mushroom after above-mentioned the completing out the cold water cooling, vertically ribbon along thalline, length is controlled in the 40-80mm;
Precook: the tea tree mushroom after above-mentioned cleaning, the shaping is put into boiling water, add 0.5% citric acid, 0.5% salt level calcium chloride, precooked 15 minutes;
Dehydration: the tea tree mushroom after above-mentioned the precooking was put into tripod pendulum type batch centrifugal 25 minutes, and dehydration is to 6.5 one-tenth;
Seasoning: the tea tree mushroom after the above-mentioned dehydration, add 3% salt, 2% white granulated sugar, 0.5% chickens' extract, 0.5% meat flavor, 0.2% ethyl maltose phenol, 0.2%I+G (guanylic acid and inosinicacid), 0.02-0.05% sodium iso-vc and 8% sesame oil and an amount of capsicum, Chinese prickly ash seasoning by mass percentage, mix pack thoroughly;
Packing: adopt the high-temperature retort bag pack, fill 40 grams for every bag, vacuum seal, employing vacuum is 0.09MPa, 180 ℃ of heat-sealing temperatures, vacuum heat-sealing time 20s;
Sterilization: adopt the autoclave sterilization mode, 5 '-30 '-5 '/121 ℃, the back-pressure water cooling; After doing the commercial sterilization inspection, be qualified, 37 ± 2 ℃ of following insulation 7d can carry out finished product packing.
The tea tree mushroom that makes is clear and melodious, fresh and tender, and preserves after 6 months its each nutritional labeling at normal temperatures and also do not have obvious change, sees Table 1.
Embodiment 2
A kind of processing method of Asparagus of instant bagged, carry out as follows:
Complete: select fresh, do not have to go rotten, Asparagus of uniform size, remove the root pin, clean up with circulating water, the water liquid that completes that is added with citric acid 0.5%, EDTA-2Na 0.005%, L-cysteine 0.05% and calcium chloride 1% of putting into 95-100 ℃ completed 5-8 minute, made the thalline central temperature reach 95 ℃ and was advisable;
Cleaning, shaping: pull the Asparagus after above-mentioned the completing out the cold water cooling, vertically ribbon along thalline, length is controlled in the 40-80mm;
Precook: the Asparagus after above-mentioned cleaning, the shaping is put into boiling water, add 0.2% citric acid, 0.1% salt level calcium chloride, precooked 8 minutes;
Dehydration: the Asparagus after above-mentioned the precooking was put into tripod pendulum type batch centrifugal 20 minutes, and dehydration is to 7.0 one-tenth;
Seasoning: the Asparagus after the above-mentioned dehydration, add 2% salt, 1% white granulated sugar, 0.1% chickens' extract, 0.1% meat flavor, 0.1% ethyl maltose phenol, 0.1%I+G (guanylic acid and inosinicacid), 0.02-0.05% sodium iso-vc and 6% sesame oil and chilli flavored in right amount by mass percentage, mix pack thoroughly;
Packing: adopt the high-temperature retort bag pack, fill 40 grams for every bag, vacuum seal, employing vacuum is 0.1MPa, 200 ℃ of heat-sealing temperatures, vacuum heat-sealing time 15s;
Sterilization: adopt the autoclave sterilization mode, 5 '-30 '-5 '/121 ℃, the back-pressure water cooling; After doing the commercial sterilization inspection, be qualified, 37 ± 2 ℃ of following insulation 7d can carry out finished product packing.
The Asparagus product that makes is fresh and tender, clear and melodious, smooth, and the holding time reaches 6 months at normal temperatures.
Embodiment 3
A kind of processing method of pleurotus eryngii of instant bagged, carry out as follows:
Complete: select fresh, do not have to go rotten, pleurotus eryngii of uniform size, remove the root pin, clean up with circulating water, the water liquid that completes that is added with citric acid 0.8%, EDTA-2Na 0.01%, L-cysteine 0.03% and calcium chloride 0.6% of putting into 95-100 ℃ completed 15-20 minute, made the thalline central temperature reach 95 ℃ and was advisable;
Cleaning, shaping: pull the pleurotus eryngii after above-mentioned the completing out the cold water cooling, vertically be cut into sheet along thalline, length is controlled in the 30-50mm;
Precook: the pleurotus eryngii after above-mentioned cleaning, the shaping is put into boiling water, add 0.3% citric acid, 0.8% food grade calcium chloride, precooked 15 minutes;
Dehydration: the pleurotus eryngii after above-mentioned the precooking was put into tripod pendulum type batch centrifugal 30 minutes, and dehydration is to 6.8 one-tenth;
Seasoning: the pleurotus eryngii after the above-mentioned dehydration, add 4% salt, 3% white granulated sugar, 0.8% chickens' extract, 0.7% meat flavor, 0.6% ethyl maltose phenol, 0.4%I+G (guanylic acid and inosinicacid), 0.02-0.05% sodium iso-vc and 7% sesame oil and an amount of Chinese prickly ash seasoning by mass percentage, mix pack thoroughly; Described sesame oil is to adopt pure caraway seeds oil, and moderate heat is endured ripe in 190 ℃, adds 15% capsicum and 8% Chinese prickly ash, standing over night, makes after filtration again;
Packing: adopt the high-temperature retort bag pack, fill 40 grams for every bag, vacuum seal, employing vacuum is 0.09MPa, 170 ℃ of heat-sealing temperatures, vacuum heat-sealing time 25s;
Sterilization: adopt the autoclave sterilization mode, 5 '-30 '-5 '/121 ℃, the back-pressure water cooling; After doing the commercial sterilization inspection, be qualified, 37 ± 2 ℃ of following insulation 7d can carry out finished product packing.
The pleurotus eryngii product that makes is fresh and tender, clear and melodious, and the holding time reaches 6 months at normal temperatures.
Embodiment 4-10 reaches technological parameter according to the following steps to carry out, and other is all identical with embodiment 3.The edible fungus of the instant bagged that makes is fresh and tender, clear and melodious, and the holding time is long.
The nutritional labeling of the instant bagged tea tree mushroom that fresh tea tree mushroom of table 1 and embodiment 1 make relatively
Claims (10)
1. the edible mushroom processing method of an instant bagged completes by comprising, precooks, dewaters, packing and sterilisation step make, and described completing is to handle 5～20 minutes in 95～100 ℃ the water liquid that completes; Described precooking is to handle 8～15 minutes in 95～100 ℃ of pre-liquid to boil water.
2. the method for claim 1, it is characterized in that: the material-water ratio of the described process that completes is 1: 2 according to the mass fraction, adds citric acid 0.1-1%, L-cysteine 0.01-0.05%, EDTA-2Na0.005-0.02% and calcium chloride 0.5-1.0% in mass percent in the water liquid that completes.
3. method as claimed in claim 1 or 2 is characterized in that: add citric acid and food grade calcium salt 0.1-1.0% in the 0.1-1.0% of mass percent in described pre-liquid to boil water.
4. method as claimed in claim 3 is characterized in that: add citric acid 0.5%, L-cysteine 0.02%, EDTA-2Na 0.02% and calcium chloride 0.5% in mass percent in the described water liquid that completes; In described pre-liquid to boil water, add in 0.5% citric acid of mass percent and 0.5% food grade calcium chloride.
5. the method for claim 1, it is characterized in that: also carry out seasoning later in described dehydration and handle, described seasoning is to add sesame oil 6-10%, salt 2-4%, white granulated sugar 1-4%, chickens' extract 0.1-1.0%, meat flavor 0.1-1.0%, ethyl maltol 0.1-1%, I+G (guanylic acid and the inosinicacid) 0.1-1% that comprises in mass percent in the mushroom after dehydration.
6. method as claimed in claim 4, it is characterized in that: also carry out seasoning later in described dehydration and handle, described seasoning is to add sesame oil 6-10%, salt 2-4%, white granulated sugar 1-4%, chickens' extract 0.1-1.0%, meat flavor 0.1-1.0%, ethyl maltol 0.1-1%, I+G (guanylic acid and the inosinicacid) 0.1-1% that comprises in mass percent in the mushroom after dehydration.
7. method as claimed in claim 6 is characterized in that: described seasoning process also adds the sodium iso-vc in the 0.02-0.05% of mass percent in the mushroom body.
8. method as claimed in claim 7, it is characterized in that: the sesame oil that described seasoning process added is to adopt pure caraway seeds oil, described pure caraway seeds oil be endure by moderate heat ripe in 180-200 ℃, add in the capsicum of the 10-20% of mass percent, the Chinese prickly ash of 5-10%, standing over night, filtration at last make again.
9. method as claimed in claim 8 is characterized in that: also the mushroom body is pulled out with cold water after described the completing and cleaned, cool off, carry out shaping again; Described cold water is 15-25 ℃ water, and described shaping is to keep mushroom shape or vertically ribbon along the mushroom body, and length is controlled at 40-80mm.
10. the method for claim 1 is characterized in that:
Complete: select fresh, do not have to go rotten, bright mushroom of uniform size, remove the root pin, clean up with circulating water, the water liquid that completes of putting into 95～100 ℃ completed 5-20 minute, made the thalline central temperature reach 100 ℃; In the described water liquid that completes, add citric acid 0.1-1%, L-cysteine 0.01-0.05%, EDTA-2Na 0.005-0.02% and calcium chloride 0.5-1.0% in mass percent;
Cleaning, shaping: the mushroom body is pulled out from the described liquid that completes, cleaned cooling with cold water, carry out shaping again; Described cold water is 15-25 ℃ water, and described shaping is to keep mushroom shape or vertically ribbon along the mushroom body, and length is controlled at 40-80mm;
Precook: the mushroom body after described cleaning, the shaping is put into 95～100 ℃ of pre-liquid to boil water precooked 8-15 minute; Described pre-liquid to boil water is citric acid, food grade calcium salt 0.1-1.0% and the excess water in the 0.1-1.0% of mass percent;
Dehydration: the mushroom body after described the precooking is pulled out, put into tripod pendulum type batch centrifugal dehydration 20-30 minute, the 6.5-7.0 of mushroom body weight became before dehydration was extremely dewatered;
Seasoning: add sodium iso-vc and other flavorings of effective dose of the sesame oil 10% comprise in mass percent, salt 3%, white granulated sugar 2%, chickens' extract 0.5%, meat flavor 0.5%, ethyl maltol 0.2%, I+G 0.2%, 0.02-0.05% in the mushroom after described dehydration, described other flavorings are one or more in capsicum, Chinese prickly ash, the edible oil; Described sesame oil is to adopt pure caraway seeds oil, and it is to endure ripely in 180-200 ℃ by moderate heat, adds in the capsicum of the 10-20% of mass percent, the Chinese prickly ash of 5-10%, standing over night, filters and makes at last;
Packing: adopt high-temperature retort bag pack, vacuum packaging, vacuum is 0.08～0.1Mpa, and the vacuum heat-sealing time is that 15～25 seconds, heat-sealing temperature are 170～200 ℃;
Sterilization: after the described packing, with sterilization body tie up to be warming up in 5 minutes 121 ℃, 121 ℃ heat up to keep 30 minutes, again adopt back-pressure water in 5 minutes decrease temperature and pressure to normal temperature and pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102463885A CN101933611B (en) | 2010-08-06 | 2010-08-06 | Method for processing ready-to-use edible fungi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102463885A CN101933611B (en) | 2010-08-06 | 2010-08-06 | Method for processing ready-to-use edible fungi |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101933611A true CN101933611A (en) | 2011-01-05 |
| CN101933611B CN101933611B (en) | 2012-05-30 |
Family
ID=43387358
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102463885A Expired - Fee Related CN101933611B (en) | 2010-08-06 | 2010-08-06 | Method for processing ready-to-use edible fungi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101933611B (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228230A (en) * | 2011-06-21 | 2011-11-02 | 成都金大洲实业发展有限公司 | Manufacturing process of edible fungi |
| CN102302056A (en) * | 2011-09-20 | 2012-01-04 | 中国科学院华南植物园 | Antibrowning agent for litchi and method for storing and preserving litchi |
| CN102488187A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of ready-to-eat needle mushroom |
| CN102524753A (en) * | 2012-01-21 | 2012-07-04 | 北京红螺食品有限公司 | Process for producing ready-to-eat edible mushroom |
| CN102630929A (en) * | 2012-05-10 | 2012-08-15 | 西南大学 | Shitake mushroom color protection liquid and color protection method of shitake mushroom color protection liquid |
| CN102630931A (en) * | 2012-05-10 | 2012-08-15 | 西南大学 | Preparation method of dried shitake mushroom and product thereof |
| CN103005397A (en) * | 2012-12-12 | 2013-04-03 | 浙江山水郎食品有限公司 | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom |
| CN103766868A (en) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | Soft flavored mushroom can and production method thereof |
| CN103976117A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved mango fruits and processing method thereof |
| CN104068380A (en) * | 2014-06-27 | 2014-10-01 | 宁波秀可食品有限公司 | Preparation method of vacuum-packaged boiled pleurotus eryngii |
| CN104431991A (en) * | 2014-12-19 | 2015-03-25 | 迟文 | Processing process of normal juice quickly-frozen wild edible mushrooms |
| CN104543974A (en) * | 2013-10-16 | 2015-04-29 | 成都金大洲实业发展有限公司 | Edible mushroom can and processing technique thereof |
| CN104824125A (en) * | 2015-04-22 | 2015-08-12 | 吴中区胥口精益生物医药研究所 | Preparation method of soft cans of agrocybe cylindracea |
| CN105266141A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Processing method of spicy needle mushroom flavoring filaments |
| CN105341631A (en) * | 2015-11-09 | 2016-02-24 | 江南大学 | Hot-working white mushroom color protection agent and applications thereof |
| CN107518379A (en) * | 2017-08-11 | 2017-12-29 | 江苏江南生物科技有限公司 | Edible mushroom pickled vegetable product of fermentation and preparation method thereof is delivered directly using lactic acid bacteria |
| CN108514105A (en) * | 2018-04-05 | 2018-09-11 | 扶风绿保农业综合开发有限公司 | A kind of edible mushroom deep working method |
| CN113208099A (en) * | 2021-06-11 | 2021-08-06 | 西藏阿妮高原特产有限公司 | Preparation method of roe fungus flavored food |
| CN115997918A (en) * | 2022-09-08 | 2023-04-25 | 中华全国供销合作总社昆明食用菌研究所 | Instant-heating type edible fungus prefabricated dish and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214077A (en) * | 2008-01-17 | 2008-07-09 | 杨军 | Beverage made from edible fungus sporophore |
| CN101326999A (en) * | 2008-08-05 | 2008-12-24 | 马鞍山市安康菌业有限公司 | Longevity mushroom edible fungus soup and method for producing the same |
-
2010
- 2010-08-06 CN CN2010102463885A patent/CN101933611B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214077A (en) * | 2008-01-17 | 2008-07-09 | 杨军 | Beverage made from edible fungus sporophore |
| CN101326999A (en) * | 2008-08-05 | 2008-12-24 | 马鞍山市安康菌业有限公司 | Longevity mushroom edible fungus soup and method for producing the same |
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228230A (en) * | 2011-06-21 | 2011-11-02 | 成都金大洲实业发展有限公司 | Manufacturing process of edible fungi |
| CN102302056A (en) * | 2011-09-20 | 2012-01-04 | 中国科学院华南植物园 | Antibrowning agent for litchi and method for storing and preserving litchi |
| CN102488187A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of ready-to-eat needle mushroom |
| CN102524753B (en) * | 2012-01-21 | 2013-12-04 | 北京红螺食品有限公司 | Process for producing ready-to-eat edible mushroom |
| CN102524753A (en) * | 2012-01-21 | 2012-07-04 | 北京红螺食品有限公司 | Process for producing ready-to-eat edible mushroom |
| CN102630929A (en) * | 2012-05-10 | 2012-08-15 | 西南大学 | Shitake mushroom color protection liquid and color protection method of shitake mushroom color protection liquid |
| CN102630931A (en) * | 2012-05-10 | 2012-08-15 | 西南大学 | Preparation method of dried shitake mushroom and product thereof |
| CN103005397A (en) * | 2012-12-12 | 2013-04-03 | 浙江山水郎食品有限公司 | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom |
| CN103005397B (en) * | 2012-12-12 | 2013-10-30 | 浙江山水郎食品有限公司 | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom |
| CN104543974A (en) * | 2013-10-16 | 2015-04-29 | 成都金大洲实业发展有限公司 | Edible mushroom can and processing technique thereof |
| CN103766868A (en) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | Soft flavored mushroom can and production method thereof |
| CN103766868B (en) * | 2014-02-18 | 2015-09-30 | 徐州市坤元食品有限公司 | A kind of seasoning mushroom foods packed in carton containers and production method thereof |
| CN103976117A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved mango fruits and processing method thereof |
| CN104068380A (en) * | 2014-06-27 | 2014-10-01 | 宁波秀可食品有限公司 | Preparation method of vacuum-packaged boiled pleurotus eryngii |
| CN104431991A (en) * | 2014-12-19 | 2015-03-25 | 迟文 | Processing process of normal juice quickly-frozen wild edible mushrooms |
| CN104431991B (en) * | 2014-12-19 | 2016-08-10 | 迟文 | A kind of natural juice fast-freezed wild edible mushroom processing technique |
| CN104824125A (en) * | 2015-04-22 | 2015-08-12 | 吴中区胥口精益生物医药研究所 | Preparation method of soft cans of agrocybe cylindracea |
| CN105266141A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Processing method of spicy needle mushroom flavoring filaments |
| CN105341631A (en) * | 2015-11-09 | 2016-02-24 | 江南大学 | Hot-working white mushroom color protection agent and applications thereof |
| CN105341631B (en) * | 2015-11-09 | 2017-12-29 | 江南大学 | A kind of hot-working white mushroom color stabilizer and its application |
| CN107518379A (en) * | 2017-08-11 | 2017-12-29 | 江苏江南生物科技有限公司 | Edible mushroom pickled vegetable product of fermentation and preparation method thereof is delivered directly using lactic acid bacteria |
| CN108514105A (en) * | 2018-04-05 | 2018-09-11 | 扶风绿保农业综合开发有限公司 | A kind of edible mushroom deep working method |
| CN113208099A (en) * | 2021-06-11 | 2021-08-06 | 西藏阿妮高原特产有限公司 | Preparation method of roe fungus flavored food |
| CN115997918A (en) * | 2022-09-08 | 2023-04-25 | 中华全国供销合作总社昆明食用菌研究所 | Instant-heating type edible fungus prefabricated dish and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101933611B (en) | 2012-05-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101933611B (en) | Method for processing ready-to-use edible fungi | |
| CN101869321B (en) | Instant abalone with soup and preparation method thereof | |
| CN102423089A (en) | Core eel ball and preparation method thereof | |
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN102349669A (en) | Making method of instant fresh sea cucumber | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| CN109105777A (en) | A kind of can save for a long time takes instant ripe wine preserved crab and preparation method thereof | |
| CN105285714A (en) | Colorful fragrant rice and salty meat pyramid-shaped dumpling and production method thereof | |
| CN101327001B (en) | Edible fungi prepared food and production method | |
| CN104432229A (en) | Making method for quick-frozen salmon fillets | |
| KR20170070366A (en) | Natural curing solution, and method for processing raw meats using same | |
| CN104322694A (en) | Preparation method of banana-flavored milk product | |
| CN105249094B (en) | A kind of lactagogue pure natural cereal beverage and batch mixing structure | |
| CN102726780B (en) | Production technique and production system of tomato oxtail soup | |
| CN108514105A (en) | A kind of edible mushroom deep working method | |
| CN104172051B (en) | A kind of local flavor acid soup dips in water and preparation method thereof | |
| CN104381938A (en) | Marinating seasoning for processing kelp and method for processing kelp by using marinating seasoning | |
| CN103404819A (en) | Nutritive delicious Sichuan style pickle and preparation method thereof | |
| CN103610004B (en) | A kind of instant type purple perilla seasoning dish and preparation method thereof | |
| CN104799324B (en) | A kind of production method with bone and flesh stick | |
| CN109170608A (en) | A kind of Dragon King pool chukar can | |
| CN103005346A (en) | Pickled vegetable product taking potherb mustards and shredded bamboo shoots as main raw materials and making method thereof | |
| CN102754869A (en) | Production process of freeze dried bean-sprout soup base rich in GABA and product thereof | |
| CN107969639A (en) | A kind of chicken steak good rich in amino acid taste and preparation method thereof | |
| CN106578074A (en) | Health preserving fruit yogurt and manufacture method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120530 Termination date: 20140806 |
|
| EXPY | Termination of patent right or utility model |