CN103719826A - Fermented flavor mushroom powder and preparation method thereof - Google Patents
Fermented flavor mushroom powder and preparation method thereof Download PDFInfo
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- CN103719826A CN103719826A CN201310700962.3A CN201310700962A CN103719826A CN 103719826 A CN103719826 A CN 103719826A CN 201310700962 A CN201310700962 A CN 201310700962A CN 103719826 A CN103719826 A CN 103719826A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000019634 flavors Nutrition 0.000 title abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241001474374 Blennius Species 0.000 claims abstract description 11
- 235000014347 soups Nutrition 0.000 claims abstract description 11
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 9
- 240000004922 Vigna radiata Species 0.000 claims abstract description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 244000215777 Plumeria rubra Species 0.000 claims abstract description 7
- 235000013087 Plumeria rubra Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 239000010231 banlangen Substances 0.000 claims abstract description 7
- 239000006071 cream Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 7
- 241000675108 Citrus tangerina Species 0.000 claims description 6
- 241000195493 Cryptophyta Species 0.000 claims description 6
- 241001016310 Epimedium grandiflorum Species 0.000 claims description 6
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 6
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 6
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 6
- 244000182807 Mentha suaveolens Species 0.000 claims description 6
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 241000159614 Ulothrix Species 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000018905 epimedium Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 208000001132 Osteoporosis Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 2
- 241001289529 Fallopia multiflora Species 0.000 abstract 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 abstract 1
- 241000120647 Osbeckia Species 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 241000712287 Ulothrix flacca Species 0.000 abstract 1
- 229930003779 Vitamin B12 Natural products 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 239000011715 vitamin B12 Substances 0.000 abstract 1
- 235000019163 vitamin B12 Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- YUGCAAVRZWBXEQ-UHFFFAOYSA-N Precholecalciferol Natural products C=1CCC2(C)C(C(C)CCCC(C)C)CCC2C=1C=CC1=C(C)CCC(O)C1 YUGCAAVRZWBXEQ-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a fermented flavor mushroom powder and a preparation methodthereof. The fermented flavor mushroom powder is characterized by comprising the following raw materials in parts by weight: 200 to 230 parts of mushroom, 1 to 1.2 part of frangipani , 2.3 to 2.4 parts of lotus leaves, 1.1 to 1.4 part of radix isatidis, 1.4 to 1.7 part of folium isatidis, 0.8 to 1 part of polygonum multiflorum, 1.3 to 1.5 part of ulothrix flacca, 0.9 to 1.2 part of osbeckia sikkimensis craib, 7 to 8 parts of a seaweed soup, 10 to 11 parts of fermented blank bean, 12 to 14 parts of sticky rice, 4 to 5 parts of yellow wine, 3 to 4 parts of oyster, 15 to 16 parts of mung beans, 8 to 9 parts of cucumbers, 7 to 9 parts of dried small shrimp powder, 1 to 2 parts of cream, 0.2 to 0.3 part of lactic acid bacteria, and 5 to 6 parts of a nutrition additive. The fermented flavor mushroom powder provided by the invention has a fine and smooth mouthfeel and an aromatic flavor, is blended with the seaweed soup, the mung beans, the cucumbers, and other auxiliary materials while the flavor and the nutrition of the mushroom are maintained, wherein the seaweed soup is rich in iodine, ferrum and vitamin B12, and with the matching of the dried small shrimp powder, certain effects to iron-deficiency anemia and osteoporosis can be achieved, and in addition, after long term eating, the fermented flavor mushroom powder can achieve the effects of tonifying essence and blood, tonifying liver and kidney, and clearing heat and promoting diuresis.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of mushroom, relate in particular to a kind of ferment local-flavor mushroom powder and preparation method thereof.
Background technology
Mushroom is second-biggest-in-the-world edible mushroom, its delicious flavour, and the fragrance people that oozes, nutritious, be rich in Cobastab group, iron, potassium, provitamin D.But the product category of the relevant mushroom of selling is in the market few, and how not to have health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of ferment local-flavor mushroom powder and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
A kind of ferment local-flavor mushroom powder, is characterized in that being made by the raw material of following weight portion:
Mushroom 200-230, frangipanis 1-1.2, lotus leaf 2.3-2.4, Radix Isatidis 1.1-1.4, folium isatidis 1.4-1.7, fleece-flower root 0.8-1, flaccid ulothrix algae 1.3-1.5, nine Rigen 0.9-1.2, seaweed soup 7-8, fermented soya bean 10-11, glutinous rice 12-14, yellow rice wine 4-5, oyster sauce 3-4, mung bean 15-16, cucumber 8-9, dried small shrimp powder 7-9, cream 1-2, lactic acid bacteria 0.2-0.3, nourishing additive agent 5-6;
Described nourishing additive agent is made by following raw materials in part by weight: tangerine pith 1-1.2, Folium Hoveniae 1.3-1.5, barrenwort 1.6-1.8, apple mint root 0.8-1, soya-bean milk 10-12, roe 12-14, sponge gourd 70-75;
Preparation method is: (1) is placed in soya-bean milk sealing by tangerine pith, Folium Hoveniae, barrenwort, apple mint root and soaks 2-3 hour, and filter cleaner, collects filtrate; Roe is fried to perfume, add filtrate and grind homogeneous;
(2) by loofah peeling section, add step (1) gained mixing of materials and mix thoroughly, after drying, pulverize, obtain.
The preparation method of described ferment local-flavor mushroom powder, is characterized in that comprising the following steps:
(1) frangipanis, lotus leaf, Radix Isatidis, folium isatidis, the fleece-flower root, flaccid ulothrix algae, nine Rigens are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained extract and seaweed soup merge;
(2) fermented soya bean, glutinous rice and yellow rice wine are mixed into pot, little fire is fried while being dried to the bottom of a pan and is taken the dish out of the pot, and mixes thoroughly with oyster sauce, cream, after oven dry, pulverizes;
(3) mung bean, cucumber are added to the making beating of step (1) gained material, at 30-40 ℃, access lactic acid bacteria, fermentation 2-3 hour, little fire heating, endures to thickness;
(4) mushroom and step (3) gained material are mixed into pot, after little fire is fried perfume (or spice), take the dish out of the pot, send into baking oven, discharging when water content is down to 7-8%, pulverizes, and then mixes and mixes thoroughly with step (2) gained material and leftover materials, obtains.
Beneficial effect of the present invention is:
Delicate mouthfeel of the present invention, aromatic flavour, delicate fragrance and the nutrition of other auxiliary materials such as seaweed soup, mung bean, cucumber when keeping the local flavor of mushroom and nutrition, have been incorporated, wherein in seaweed soup, contain abundant iodine, iron, cobalamin, coordinate with dried small shrimp powder, hypoferric anemia, osteoporosis are had to certain effect, in addition, the present invention also has health care, often the edible effect that can reach enrich and benefit essence and blood, liver-kidney tonifying, clearing heat and promoting diuresis.
The specific embodiment
A kind of ferment local-flavor mushroom powder, it is characterized in that by following weight portion (kilogram) raw material make:
Mushroom 230, frangipanis 1.2, lotus leaf 2.4, Radix Isatidis 1.4, folium isatidis 1.7, the fleece-flower root 1, flaccid ulothrix algae 1.5, nine Rigens 1.2, seaweed soup 8, fermented soya bean 11, glutinous rice 14, yellow rice wine 5, oyster sauce 4, mung bean 16, cucumber 9, dried small shrimp powder 7, cream 2, lactic acid bacteria 0.3, nourishing additive agent 6;
Described nourishing additive agent by following weight portion (kilogram) raw material makes: tangerine pith 1.2, Folium Hoveniae 1.5, barrenwort 1.8, apple mint root 0.8, soya-bean milk 12, roe 14, sponge gourd 75;
Preparation method is: (1) is placed in soya-bean milk sealing by tangerine pith, Folium Hoveniae, barrenwort, apple mint root and soaks 2-3 hour, and filter cleaner, collects filtrate; Roe is fried to perfume, add filtrate and grind homogeneous;
(2) by loofah peeling section, add step (1) gained mixing of materials and mix thoroughly, after drying, pulverize, obtain.
The preparation method of described ferment local-flavor mushroom powder, comprises the following steps:
(1) frangipanis, lotus leaf, Radix Isatidis, folium isatidis, the fleece-flower root, flaccid ulothrix algae, nine Rigens are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained extract and seaweed soup merge;
(2) fermented soya bean, glutinous rice and yellow rice wine are mixed into pot, little fire is fried while being dried to the bottom of a pan and is taken the dish out of the pot, and mixes thoroughly with oyster sauce, cream, after oven dry, pulverizes;
(3) mung bean, cucumber are added to the making beating of step (1) gained material, at 30-40 ℃, access lactic acid bacteria, fermentation 2-3 hour, little fire heating, endures to thickness;
(4) mushroom and step (3) gained material are mixed into pot, after little fire is fried perfume (or spice), take the dish out of the pot, send into baking oven, discharging when water content is down to 7-8%, pulverizes, and then mixes and mixes thoroughly with step (2) gained material and leftover materials, obtains.
Claims (2)
1. a ferment local-flavor mushroom powder, is characterized in that being made by the raw material of following weight portion:
Mushroom 200-230, frangipanis 1-1.2, lotus leaf 2.3-2.4, Radix Isatidis 1.1-1.4, folium isatidis 1.4-1.7, fleece-flower root 0.8-1, flaccid ulothrix algae 1.3-1.5, nine Rigen 0.9-1.2, seaweed soup 7-8, fermented soya bean 10-11, glutinous rice 12-14, yellow rice wine 4-5, oyster sauce 3-4, mung bean 15-16, cucumber 8-9, dried small shrimp powder 7-9, cream 1-2, lactic acid bacteria 0.2-0.3, nourishing additive agent 5-6;
Described nourishing additive agent is made by following raw materials in part by weight: tangerine pith 1-1.2, Folium Hoveniae 1.3-1.5, barrenwort 1.6-1.8, apple mint root 0.8-1, soya-bean milk 10-12, roe 12-14, sponge gourd 70-75;
Preparation method is: (1) is placed in soya-bean milk sealing by tangerine pith, Folium Hoveniae, barrenwort, apple mint root and soaks 2-3 hour, and filter cleaner, collects filtrate; Roe is fried to perfume, add filtrate and grind homogeneous;
By loofah peeling section, add step (1) gained mixing of materials and mix thoroughly, after drying, pulverize, obtain.
2. the preparation method of ferment local-flavor mushroom powder according to claim 1, is characterized in that comprising the following steps:
Frangipanis, lotus leaf, Radix Isatidis, folium isatidis, the fleece-flower root, flaccid ulothrix algae, nine Rigens are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained extract and seaweed soup merge;
Fermented soya bean, glutinous rice and yellow rice wine are mixed into pot, and little fire is fried while being dried to the bottom of a pan and is taken the dish out of the pot, and mixes thoroughly with oyster sauce, cream, after oven dry, pulverizes;
Mung bean, cucumber are added to the making beating of step (1) gained material, at 30-40 ℃, access lactic acid bacteria, fermentation 2-3 hour, little fire heating, endures to thickness;
Mushroom and step (3) gained material are mixed into pot, after little fire is fried perfume (or spice), take the dish out of the pot, send into baking oven, discharging when water content is down to 7-8%, pulverizes, and then mixes and mixes thoroughly with step (2) gained material and leftover materials, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310700962.3A CN103719826A (en) | 2013-12-19 | 2013-12-19 | Fermented flavor mushroom powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310700962.3A CN103719826A (en) | 2013-12-19 | 2013-12-19 | Fermented flavor mushroom powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719826A true CN103719826A (en) | 2014-04-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310700962.3A Pending CN103719826A (en) | 2013-12-19 | 2013-12-19 | Fermented flavor mushroom powder and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103719826A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040372A (en) * | 2021-04-13 | 2021-06-29 | 杭州心芽信息科技有限公司 | Edible powder and preparation process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048156A (en) * | 2009-11-10 | 2011-05-11 | 天津市百奥生物技术有限公司 | Health food with efficacy of reducing blood fat and preparation method thereof |
| KR20120065512A (en) * | 2010-12-13 | 2012-06-21 | 왕돌초영어조합법인 | Natural seasoning using juice from sea squirt and manufacturing method thereof |
| CN103329955A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Corn and lentinula edodes enriched flour and preparation method of enriched flour |
| CN103355694A (en) * | 2012-03-27 | 2013-10-23 | 邯郸市复兴宋记山寨鱼头餐饮有限公司 | Method for making fish heads |
| CN103371321A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Corn-lentinus edodes nutritive flour and preparation method thereof |
-
2013
- 2013-12-19 CN CN201310700962.3A patent/CN103719826A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048156A (en) * | 2009-11-10 | 2011-05-11 | 天津市百奥生物技术有限公司 | Health food with efficacy of reducing blood fat and preparation method thereof |
| KR20120065512A (en) * | 2010-12-13 | 2012-06-21 | 왕돌초영어조합법인 | Natural seasoning using juice from sea squirt and manufacturing method thereof |
| CN103355694A (en) * | 2012-03-27 | 2013-10-23 | 邯郸市复兴宋记山寨鱼头餐饮有限公司 | Method for making fish heads |
| CN103329955A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Corn and lentinula edodes enriched flour and preparation method of enriched flour |
| CN103371321A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Corn-lentinus edodes nutritive flour and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040372A (en) * | 2021-04-13 | 2021-06-29 | 杭州心芽信息科技有限公司 | Edible powder and preparation process thereof |
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