CN103519149A - 一种酱制鸡腿菇的制备方法 - Google Patents
一种酱制鸡腿菇的制备方法 Download PDFInfo
- Publication number
- CN103519149A CN103519149A CN201310491095.7A CN201310491095A CN103519149A CN 103519149 A CN103519149 A CN 103519149A CN 201310491095 A CN201310491095 A CN 201310491095A CN 103519149 A CN103519149 A CN 103519149A
- Authority
- CN
- China
- Prior art keywords
- oil
- coprinus comatus
- preparation
- dry
- sauce
- 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
- 244000234623 Coprinus comatus Species 0.000 title claims abstract description 39
- 235000004439 Coprinus comatus Nutrition 0.000 title claims abstract description 39
- 235000015067 sauces Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 230000035699 permeability Effects 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 239000008165 rice bran oil Substances 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 235000019498 Walnut oil Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
- 239000000828 canola oil Substances 0.000 claims description 2
- 235000019519 canola oil Nutrition 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 235000009973 maize Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 239000008170 walnut oil Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000002361 compost Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 208000014617 hemorrhoid Diseases 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种酱制鸡腿菇的制备方法，其特征在于该方法采用了步骤（一）原料处理，步骤（二）干菇制备，步骤（三）油炸，步骤（四）调味酱料制备，步骤（五）酱渍，步骤（六）包装等工艺步骤。本发明制备的酱制鸡腿菇，咸辣适口，香味浓郁，产品携带和食用方便，更适宜人们外出旅行和野外作业的人们携带和食用，产品有较好的市场前景。本发明方法制作简单，工艺易掌控，能够规模化生产，可以满足市场的需求。
Description
技术领域
本发明属于食品加工领域，具体涉及是一种酱制鸡腿菇的制备方法。
背景技术
鸡腿菇是鸡腿蘑的俗称，因其形如鸡腿，肉质肉味似鸡丝而得名，是近年来人工开发的具有商业潜力的珍稀菌品，被誉为“菌中新秀”。
鸡腿菇口感滑嫩，清香味美，味道鲜美，口感极好。鸡腿蘑还含有丰富的蛋白质，碳水化合物，多种维生素，多种矿物质。由于鸡腿菇集营养、保健、食疗于一身，且色、香、味、形俱佳，炒食、炖食、煲汤均久煮不烂，故而备受人们的喜爱。
据分析测定，每100克鸡腿菇干品中，含有蛋白质25. 4克（其含量是大米的3倍，小麦的2倍，猪肉的2. 5倍，牛肉的1. 2倍，鱼的0. 5倍，牛奶的8倍），脂肪3. 3克，总糖58. 8克，纤维7. 3克，热量346千卡；还含有钾1661. 93毫克，钠34. 01毫克，钙106. 7毫克，镁191. 47毫克，磷634. 17毫克等常量元素和铁1376微克，铜45. 37微克，锌92. 2微克，锰29. 221微克，钼0. 67微克，钴0. 67微克等微量元素。鸡腿菇含有20种氨基酸，总量17. 2%。人体必需氨基酸8种全部具备，占总量的34. 83%；其它氨基酸12种，占总量的65. 17%。
鸡腿菇还是一种药用蕈菌，味甘性平，有益脾胃、清心安神、治痔等功效，经常食用有助消化、增进食欲、提高免疫力、通便、安神除烦、降糖消渴和治疗痔疮的作用。
本发明的目的是要提供一种酱制鸡腿菇，迎合更多消费者对口味的追求，提高人们的喜食性，更会得到消费者的欢迎。
发明内容
本发明的目的在于提供一种酱制鸡腿菇的制备方法。
本发明的目的是通过以下技术方案实现的：
一种酱制鸡腿菇的制备方法，其特征在于，它包括以下工艺步骤：
步骤（一）原料处理：
选取鲜鸡腿菇除去菇脚上的附着物，洗净后纵切两半置于筛中，于通风处滤干水分；
步骤（二）干菇制备：
将处理后的鲜鸡腿菇放在烘箱中烘烤，整个脱水过程的烘烤温度及持续时间为：先将烘箱预热至50℃，鲜菇进入烘箱后，先在35-40℃下烘6-8小时，再在40-50℃下烘8-10小时，最后在60℃下烘6-8小时，干菇含水量为12%；
步骤（三）油炸：
将植物食用油加热至200℃左右，把干菇放入其中炸至金黄色捞起备用；
步骤（四）调味酱料制备：
将辣椒粉20-30g用文火炒3-5分钟，按重量百分比为1：7.5：1：0.15：0.35的比例加入面酱、食盐、味精、山梨酸钾，加水25倍搅拌均匀，加热浓缩，定容至1000g调味酱料备用；
步骤（五）酱渍：
将油炸鸡腿菇按重量百分比为1：1浸入制备好的调味酱料中3-4小时，其间搅动2-3次；
步骤（六）包装：
将步骤（五）酱渍后的鸡腿菇在100℃下进行杀菌15分钟，冷却至90℃时装入透气性差机械强度高的聚乙烯包装袋真空或充氮包装，即得酱制鸡腿菇成品。
上述所述的植物食用油，为符合国家相关食用油标准的所有植物食用油；其中包括花生油、大豆油、芝麻油、芥花籽油、棕榈油、米糠油、玉米胚芽油、棉籽油、葵花籽油、山茶油、粟米油、橄榄油、红花籽油、核桃油、菜籽油的任意一种或两种及其以上的任意组合。
所述的一种酱制鸡腿菇由上述制备方法制得。
本发明的有益效果
1、本发明制备的酱制鸡腿菇，咸辣适口，香味浓郁，产品携带和食用方便，更适宜人们外出旅行和野外作业的人们携带和食用，产品有较好的市场前景。
2、本发明方法制作简单，工艺易掌控，能够规模化生产，可以满足市场的需求。
具体实施方式
以下实施例仅是对本发明的进一步说明，而非是对本发明的限制。
实施例1
选取鲜鸡腿菇除去菇脚上的培养料，洗净后纵切两半置于筛中，于通风处滤干水分，将烘箱预热至50℃，鲜菇进入烘箱后，先在35℃下烘8小时，再在50℃下烘8小时，最后在60℃下烘8小时，将棕榈油加热至190℃左右，把干菇放入其中炸至金黄色捞起，将辣椒粉20g用文火炒3-5分钟，按重量百分比为1：7.5：1：0.15：0.35的比例加入面酱、食盐、味精、山梨酸钾，加水25倍搅拌均匀，加热浓缩，定容至1000g调味酱料，将油炸鸡腿菇按重量百分比为1：1浸入制备好的调味酱料中3-4小时，其间搅动2-3次，将酱渍后的鸡腿菇在100℃下进行杀菌15分钟，冷却至90℃时装入透气性差机械强度高的聚乙烯包装袋真空包装，即得酱制鸡腿菇成品。
实施例2
选取鲜鸡腿菇除去菇脚上的培养料，洗净后纵切两半置于筛中，于通风处滤干水分，将烘箱预热至50℃，鲜菇进入烘箱后，先在40℃下烘6小时，再在45℃下烘10小时，最后在60℃下烘6小时，将米糠油加热至190℃左右，把干菇放入其中炸至金黄色捞起，将辣椒粉30g用文火炒3-5分钟，按重量百分比为1：7.5：1：0.15：0.35的比例加入面酱、食盐、味精、山梨酸钾，加水25倍搅拌均匀，加热浓缩，定容至1000g调味酱料，将油炸鸡腿菇按重量百分比为1：1浸入制备好的调味酱料中3-4小时，其间搅动2-3次，将酱渍后的鸡腿菇在100℃下进行杀菌15分钟，冷却至90℃时装入透气性差机械强度高的聚乙烯包装袋充氮包装，即得酱制鸡腿菇成品。
Claims (4)
1.一种酱制鸡腿菇的制备方法，其特征在于，它包括以下工艺步骤：
步骤（一）原料处理：
选取鲜鸡腿菇除去菇脚上的附着物，洗净后纵切两半置于筛中，于通风处滤干水分；
步骤（二）干菇制备：
将处理后的鲜鸡腿菇放在烘箱中烘烤，整个脱水过程的烘烤温度及持续时间为：先将烘箱预热至50℃，鲜菇进入烘箱后，先在35-40℃下烘6-8小时，再在40-50℃下烘8-10小时，最后在60℃下烘6-8小时，干菇含水量为12%；
步骤（三）油炸：
将植物食用油加热至200℃左右，把干菇放入其中炸至金黄色捞起；
步骤（四）调味酱料制备：
将辣椒粉20-30g用文火炒3-5分钟，按重量百分比为1：7.5：1：0.15：0.35的比例加入面酱、食盐、味精、山梨酸钾，加水20倍搅拌均匀，加热浓缩，定容至1000g调味酱料；
步骤（五）酱渍：
将油炸鸡腿菇按重量百分比为1：1浸入制备好的调味酱料中3-4小时，其间搅动2-3次；
步骤（六）包装：
将步骤（五）酱渍后的鸡腿菇在100℃下进行杀菌15分钟，冷却至90℃时装入透气性差机械强度高的聚乙烯包装袋真空或充氮包装，即得酱制鸡腿菇成品。
2.根据权利要求1所述的方法，其特征在于：所述的植物食用油，为符合国家相关食用油标准的所有植物食用油。
3.根据权利要求2所述的方法，其特征在于：所述的植物食用油是花生油、大豆油、芝麻油、芥花籽油、棕榈油、米糠油、玉米胚芽油、棉籽油、葵花籽油、山茶油、粟米油、橄榄油、红花籽油、核桃油、菜籽油的任意一种或两种及其以上的任意组合。
4.一种如权利要求1所述的方法获得酱制鸡腿菇产品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310491095.7A CN103519149A (zh) | 2013-10-21 | 2013-10-21 | 一种酱制鸡腿菇的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310491095.7A CN103519149A (zh) | 2013-10-21 | 2013-10-21 | 一种酱制鸡腿菇的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519149A true CN103519149A (zh) | 2014-01-22 |
Family
ID=49921786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310491095.7A Pending CN103519149A (zh) | 2013-10-21 | 2013-10-21 | 一种酱制鸡腿菇的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519149A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605330A (zh) * | 2015-01-27 | 2015-05-13 | 詹古楼 | 一种平菇酱的生产方法 |
| CN104605331A (zh) * | 2015-01-27 | 2015-05-13 | 詹古楼 | 一种新型鸡腿菇酱的生产方法 |
| CN104621539A (zh) * | 2015-01-27 | 2015-05-20 | 倪威威 | 一种鸡腿菇酱的生产方法 |
| CN104642939A (zh) * | 2015-01-27 | 2015-05-27 | 詹古楼 | 一种新型平菇酱的生产方法 |
-
2013
- 2013-10-21 CN CN201310491095.7A patent/CN103519149A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605330A (zh) * | 2015-01-27 | 2015-05-13 | 詹古楼 | 一种平菇酱的生产方法 |
| CN104605331A (zh) * | 2015-01-27 | 2015-05-13 | 詹古楼 | 一种新型鸡腿菇酱的生产方法 |
| CN104621539A (zh) * | 2015-01-27 | 2015-05-20 | 倪威威 | 一种鸡腿菇酱的生产方法 |
| CN104642939A (zh) * | 2015-01-27 | 2015-05-27 | 詹古楼 | 一种新型平菇酱的生产方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107019204B (zh) | 一种食用菌素午餐罐头及其加工方法 | |
| CN102845703B (zh) | 一种适合于非油炸杂粮方便面的双椒调味包及其生产方法 | |
| CN103355640A (zh) | 一种香菇牛肉酱的制备方法 | |
| CN103519149A (zh) | 一种酱制鸡腿菇的制备方法 | |
| CN103637175A (zh) | 苹果梨辣酱及其制备方法 | |
| CN103494185A (zh) | 一种酱制猴头菇的制备方法 | |
| CN103549389A (zh) | 一种酱制杏鲍菇的制备方法 | |
| CN103549388A (zh) | 一种酱制双孢菇的制备方法 | |
| CN103519154A (zh) | 一种酱制木耳的制备方法 | |
| CN103494181A (zh) | 一种酱制风味平菇的制备方法 | |
| CN104431989A (zh) | 一种香菇风味食品及其制备方法 | |
| CN103564412A (zh) | 一种烤肉香型牛肉辣酱 | |
| CN103535705A (zh) | 一种酱制块菌的制备方法 | |
| CN103504274A (zh) | 一种冬菇驴肉酱的制作方法 | |
| CN103549387A (zh) | 一种酱制香菇的制备方法 | |
| CN103549393A (zh) | 一种酱制茶树菇的制备方法 | |
| CN103519159A (zh) | 一种酱制鸡枞菌的制备方法 | |
| CN103549400A (zh) | 一种酱制干巴菌的制备方法 | |
| CN104256565A (zh) | 一种香菇黄豆牛肉酱及其制作方法 | |
| CN103549390A (zh) | 一种酱制真姬菇的制备方法 | |
| CN103549398A (zh) | 一种酱制花脸香蘑的制备方法 | |
| CN103549399A (zh) | 一种酱制大球盖菇的制备方法 | |
| CN103549397A (zh) | 一种酱制虎掌菌的制备方法 | |
| CN103519150A (zh) | 一种酱制白灵菇的制备方法 | |
| CN103519151A (zh) | 一种酱制竹荪的制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140122 |
|
| WD01 | Invention patent application deemed withdrawn after publication |