CN104055072A - Processing method of flavor oyster mushroom stalk floss - Google Patents
Processing method of flavor oyster mushroom stalk floss Download PDFInfo
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- CN104055072A CN104055072A CN201410292308.8A CN201410292308A CN104055072A CN 104055072 A CN104055072 A CN 104055072A CN 201410292308 A CN201410292308 A CN 201410292308A CN 104055072 A CN104055072 A CN 104055072A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 12
- 235000019634 flavors Nutrition 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241000628997 Flos Species 0.000 title abstract description 4
- 235000001603 Pleurotus ostreatus Nutrition 0.000 title abstract 4
- 240000001462 Pleurotus ostreatus Species 0.000 title abstract 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 82
- 238000009835 boiling Methods 0.000 claims abstract description 23
- 238000012545 processing Methods 0.000 claims abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 230000001007 puffing effect Effects 0.000 claims abstract description 10
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 8
- 235000011613 Pinus brutia Nutrition 0.000 claims description 8
- 241000018646 Pinus brutia Species 0.000 claims description 8
- 230000014759 maintenance of location Effects 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 2
- 241001079064 Zanthoxylum schinifolium Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000000835 fiber Substances 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 2
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical group [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 abstract 1
- 239000010931 gold Substances 0.000 abstract 1
- 229910052737 gold Inorganic materials 0.000 abstract 1
- 235000015167 meat floss Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000007935 neutral effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 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 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 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
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 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
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of flavor oyster mushroom stalk floss, which belongs to the technical field of further processing of the agricultural product. The processing method comprises the steps of protecting the color of the mushroom stalk, softening the mushroom stalk by utilizing NaHCO3, threading the mushroom stalk, boiling, seasoning, carrying out vacuum microwave puffing and drying, frying and seasoning. The processing method has the main characteristics that the mushroom stalk fiber tissues are softened by adopting NaHCO3 and are dried in a vacuum microwave puffing way, so that the heat treatment time is shortened, and the flavor and nutritional active ingredients of the oyster mushroom can be effectively reserved. The product is gold in color, high in nutritional value, shaped like meat floss, tender, delicious, unique in oyster mushroom flavor and vast in market potential.
Description
Technical field
The present invention relates to the processing method of a kind of local flavor flat mushroom handle pine, particularly a kind of preparation method of take the food that flat mushroom processing waste flat mushroom handle is raw material, belongs to deep-processing technical field of agricultural products.
Background technology
Flat mushroom, original name is picked up the ears, and because of containing rich in protein and several amino acids, also contains 14 kinds of trace elements such as very abundant Cobastab, C, D and potassium, sodium, calcium, magnesium, manganese, copper, zinc, sulphur, is listed in the famous and precious edible mushroom of former imperial court delicacies.Flat mushroom is comprised of mushroom lid and mushroom handle, mushroom handle accounts for 30% of fructification weight, the current master that is utilized as with flat mushroom lid, flat mushroom handle is because fiber content is high, directly edible not only thick tough difficulty is chewed rotten, and be unfavorable for digesting and assimilating, thereby abandoned more and cause great waste, if be processed into pine, both there is strong mushroom local flavor, had again the mouthfeel of dried meat floss concurrently; Not only can singly eat, garnish food, also can make the filler of the typical local food such as sausage stuffed mainly with bean starch paste, pie, steamed stuffed bun.Modern study shows that the nutritional labeling of mushroom handle and mushroom lid is basic identical, and be rich in a large amount of edibility fibers, favourable to health, so rational exploitation and utilization flat mushroom handle not only can turn waste into wealth, and enriched the diet style that people obtain holophytic nutrition composition.
Summary of the invention
Technical problem
The discarded object mushroom handle that the object of the invention is to make full use of flat mushroom processing is prepared flat mushroom handle pine, passes through NaHCO
3effect realize the complete separation of flat mushroom handle fibr tissue; utilize dry heat treatment time, the protection original color and luster of mushroom handle and the nutritional labeling of shortening of vaccum microwave puffing; the flat mushroom handle pine nutrient composition content of preparation is high, golden yellow color, has the strong fragrance of flat mushroom uniqueness.
Technical scheme
The invention provides the processing method of a kind of local flavor flat mushroom handle pine, mainly mushroom handle is carried out color retention, softening processes, beats that silk processings, boiling seasoning, vaccum microwave puffing are dried, frying seasoning processing.Concrete steps are as follows:
1) gather without going mouldy, the new fresh flat mushroom of regular shape, go the thick old part of mushroom lid and mushroom handle;
2) with 0.01-0.05% sodium metabisulfite solution, soak 5-10min, carry out color retention;
3) use again 2-8%NaHCO
3solution soaks 2-4h, softens processing;
4) by protect material after look and softening processing repeatedly rinsing to neutral, then break silk and process, according to the machine direction of flat mushroom, employing wire machine is separated into by flat mushroom handle the flat mushroom handle silk that diameter is 0.3-0.5mm;
5) press solid-liquid ratio 1:3-1:7(g/ml) boiling seasoning stage by stage, the first stage is boiling 10min under 90-100 ℃ of condition, and second stage is boiling 30-40min at 60-80 ℃, to transparent tasty;
6) the mushroom handle silk after boiling is carried out to vaccum microwave puffing and be dried to moisture 10-45%, microwave power 400-800W, time 5-15min, vacuum 0.07-0.08MPa;
7) dried mushroom handle silk is added to following flavoring (by 100g mushroom handle fresh weight): edible oil 3.0-3.5g, Chinese prickly ash 0.2-0.6g, sucrose 4.0-6.0g, salt 1.0-2.0g, monosodium glutamate 0.8-1.1g, cooking wine 2.0-4.0g, five-spice powder 1.0-3.0g, carry out frying seasoning, big fire frying 5-10min, then moderate heat frying 20-30min.
Beneficial effect
It is raw material that the discarded object mushroom handle of flat mushroom processing is take in the present invention, vacuum and microwave are organically combined, in the shortening heat processing time, effectively keep the original color and luster of flat mushroom, local flavor and nutritional activities, and product color is golden yellow, likeness in form dried meat floss, fine and smooth good to eat, the strong fragrant local flavor with flat mushroom uniqueness.
The specific embodiment:
Embodiment 1: the processing of local flavor flat mushroom handle pine
Gathering, nothing is gone mouldy, the new fresh flat mushroom of regular shape, goes the thick old part of mushroom lid and mushroom handle, gets the new fresh flat mushroom of 100g, and the sodium metabisulfite solution with 0.02% soaks 10min and carries out color retention; Use again 5%NaHCO
3soak 2h and soften processing; By protect material after look and softening processing repeatedly rinsing to neutral, then break silk and process, according to the machine direction of flat mushroom, employing wire machine is separated into by flat mushroom handle the flat mushroom handle silk that diameter is 0.3-0.5mm.Add 500ml water, boiling seasoning stage by stage, the first stage is boiling 10min under 100 ℃ of conditions, and second stage is boiling 40min under 70-80 ℃ of condition, to transparent tasty.Mushroom handle silk after boiling is carried out to vaccum microwave puffing and be dried to moisture 15%, microwave power 400W, time 8min, vacuum 0.07MPa.By the mushroom handle silk after explosion puffing drying, add following flavoring (by 100g mushroom handle fresh weight): edible oil 3.5g, Chinese prickly ash 0.6g, sucrose 6.0g, salt 2.0g, monosodium glutamate 1.1g, cooking wine 4.0g, five-spice powder 3g, carry out frying seasoning, big fire frying 5-10min, then moderate heat frying 30min.
Embodiment 2:
Gathering, nothing is gone mouldy, the new fresh flat mushroom of regular shape, goes the thick old part of mushroom lid and mushroom handle, gets the new fresh flat mushroom of 100g, and the sodium metabisulfite solution with 0.01% soaks 10min and carries out color retention, then uses 8%NaHCO
3solution soaks 2h and softens processing.By protect material after look and softening processing repeatedly rinsing to neutral, then break silk and process, according to the machine direction of flat mushroom, employing wire machine is separated into by flat mushroom handle the flat mushroom handle silk that diameter is 0.3-0.5mm.Add 700ml water, boiling seasoning stage by stage, the first stage is boiling 10min under 100 ℃ of conditions, and second stage is boiling 30-40min under 60-70 ℃ of condition, to transparent tasty.Mushroom handle silk after boiling is carried out to vaccum microwave puffing and be dried to moisture 15%, microwave power 800W, time 10min, vacuum 0.07MPa.By dried mushroom handle silk, add following flavoring (by 100g mushroom handle fresh weight): edible oil 3.5g, Chinese prickly ash 0.6g, sucrose 6.0g, salt 2.0g, monosodium glutamate 1.1g, cooking wine 4.0g, five-spice powder 3g, carry out frying seasoning, big fire frying 5-10min, then moderate heat frying 30min.
Embodiment 3:
Gathering, nothing is gone mouldy, the new fresh flat mushroom of regular shape, goes the thick old part of mushroom lid and mushroom handle, gets the new fresh flat mushroom of 100g, with 0.05%
Sodium metabisulfite solution soaks 5min and carries out color retention, then uses 8% NaHCO
3solution soaks 4h and softens processing.By protect material after look and softening processing repeatedly rinsing to neutral, then break silk and process, according to the machine direction of flat mushroom, employing wire machine is separated into by flat mushroom handle the flat mushroom handle silk that diameter is 0.3-0.5mm.Add 700ml water, boiling seasoning stage by stage, the first stage is boiling 10min under 100 ℃ of conditions, and second stage is boiling 30-40min under 60-70 ℃ of condition, to transparent tasty.Mushroom handle silk after boiling is carried out to vaccum microwave puffing and be dried to moisture 10%, microwave power 700W, time 10min, vacuum 0.08MPa.Dried mushroom handle silk is added to following flavoring (by 100g mushroom handle fresh weight): edible oil 3.5g, Chinese prickly ash 0.6g, sucrose 6.0g, salt 2.0g, monosodium glutamate 1.1g, cooking wine 4.0g, five-spice powder 3g, carry out frying seasoning, big fire frying 10min, then moderate heat frying 25min.
Claims (4)
1. a processing method for local flavor flat mushroom handle pine, is characterized in that mushroom handle to carry out color retention, softeningly process, beat that a silk processing, boiling seasoning, vacuum microwave are predrying, frying seasoning processing; Boiling seasoning is by solid-liquid ratio 1:3-1:7(g/ml) boiling stage by stage, first boiling 10min under 90-100 ℃ of condition, then boiling 30-40min under 60-80 ℃ of condition; Vaccum microwave puffing is dried to moisture 10-45%, microwave power 400-800W, vacuum 0.07-0.08MPa, time 5-15min; Dried mushroom handle silk is added to following flavoring (by 100g mushroom handle fresh weight): edible oil 3.0-3.5g, Chinese prickly ash 0.2-0.6g, sucrose 4.0-6.0g, salt 1.0-2.0g, monosodium glutamate 0.8-1.1g, cooking wine 2.0-4.0g, five-spice powder 1.0-3.0g, carry out frying seasoning, big fire frying 5-10min, then moderate heat frying 20-30min.
2. according to described in claim 1, it is characterized in that color retention is that the sodium metabisulfite solution that mushroom handle is put into 0.01-0.05% soaks 5-10min.
3. according to described in claim 1, it is characterized in that described softening processing is that mushroom handle is put into 2-8%NaHCO
3soak 2-4h.
4. according to described in claim 1, it is characterized in that described to beat that silk processes be the machine direction according to flat mushroom, employing wire machine is separated into by flat mushroom handle the flat mushroom handle silk that diameter is 0.3-0.5mm.
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| CN104055072A true CN104055072A (en) | 2014-09-24 |
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| CN201410292308.8A Pending CN104055072A (en) | 2014-06-26 | 2014-06-26 | Processing method of flavor oyster mushroom stalk floss |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664328A (en) * | 2015-02-18 | 2015-06-03 | 柴华 | Processing method of spicy tea tree mushroom floss |
| CN104738595A (en) * | 2015-03-29 | 2015-07-01 | 陶峰 | Preparation method of flower mushroom meat floss |
| CN105077211A (en) * | 2015-07-20 | 2015-11-25 | 合肥梅香园禽蛋制品有限公司 | Yin-nourishing dried osmanthus fragrans fruit kernel mushroom stem floss and preparation method thereof |
| CN107485001A (en) * | 2017-08-09 | 2017-12-19 | 广西中医药大学 | A kind of olive money Islamic instant product and its processing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104738595A (en) * | 2015-03-29 | 2015-07-01 | 陶峰 | Preparation method of flower mushroom meat floss |
| CN105077211A (en) * | 2015-07-20 | 2015-11-25 | 合肥梅香园禽蛋制品有限公司 | Yin-nourishing dried osmanthus fragrans fruit kernel mushroom stem floss and preparation method thereof |
| CN107485001A (en) * | 2017-08-09 | 2017-12-19 | 广西中医药大学 | A kind of olive money Islamic instant product and its processing method |
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Application publication date: 20140924 |