CN104026542B - 一种利用现有鸡粉及香菇柄制备菇味复合鸡粉的方法 - Google Patents
一种利用现有鸡粉及香菇柄制备菇味复合鸡粉的方法 Download PDFInfo
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- CN104026542B CN104026542B CN201410286491.0A CN201410286491A CN104026542B CN 104026542 B CN104026542 B CN 104026542B CN 201410286491 A CN201410286491 A CN 201410286491A CN 104026542 B CN104026542 B CN 104026542B
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
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CN201410286491.0A CN104026542B (zh) | 2014-06-25 | 2014-06-25 | 一种利用现有鸡粉及香菇柄制备菇味复合鸡粉的方法 |
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CN201410286491.0A CN104026542B (zh) | 2014-06-25 | 2014-06-25 | 一种利用现有鸡粉及香菇柄制备菇味复合鸡粉的方法 |
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CN104026542A CN104026542A (zh) | 2014-09-10 |
CN104026542B true CN104026542B (zh) | 2016-05-04 |
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Families Citing this family (4)
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CN104305199A (zh) * | 2014-11-03 | 2015-01-28 | 苏州硒谷科技有限公司 | 一种利用高硒食用菌生产即食性高硒食用菌粉的方法 |
CN104305094A (zh) * | 2014-11-03 | 2015-01-28 | 苏州硒谷科技有限公司 | 一种利用高硒香菇生产富硒食用菌调味品的方法 |
CN105146503B (zh) * | 2015-08-25 | 2018-04-24 | 重庆食品工业研究所 | 酶解化香菇柄超微粉及制备方法 |
CN106036901A (zh) * | 2016-06-06 | 2016-10-26 | 福建省武平县英源食用菌有限公司 | 一种基于真空冷冻提高香菇水提物品质及干燥速率的方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101805414A (zh) * | 2010-04-06 | 2010-08-18 | 无限极(中国)有限公司 | 一种高得率的灵芝多糖的制备方法 |
CN101999683A (zh) * | 2010-09-07 | 2011-04-06 | 成坚 | 一种纯鸡粉及其生产工艺 |
CN103044563A (zh) * | 2012-12-26 | 2013-04-17 | 战依林 | 一种提取猴头菌多糖的方法 |
Family Cites Families (1)
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JPH11332519A (ja) * | 1998-05-29 | 1999-12-07 | Q P Corp | カルシウム入り食品 |
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2014
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101805414A (zh) * | 2010-04-06 | 2010-08-18 | 无限极(中国)有限公司 | 一种高得率的灵芝多糖的制备方法 |
CN101999683A (zh) * | 2010-09-07 | 2011-04-06 | 成坚 | 一种纯鸡粉及其生产工艺 |
CN103044563A (zh) * | 2012-12-26 | 2013-04-17 | 战依林 | 一种提取猴头菌多糖的方法 |
Non-Patent Citations (2)
Title |
---|
香菇加工下脚料提取液制粉工艺研究;吴素玲;《中国调味品》;20110210;第54-56页 * |
香菇柄速溶汤料的制法;向敏;《中国农村科技》;19980415;第39页 * |
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