CN105146500A - Dried yin-nourishing cocoa and sesame mushroom stem floss and preparation method thereof - Google Patents
Dried yin-nourishing cocoa and sesame mushroom stem floss and preparation method thereof Download PDFInfo
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- CN105146500A CN105146500A CN201510426019.7A CN201510426019A CN105146500A CN 105146500 A CN105146500 A CN 105146500A CN 201510426019 A CN201510426019 A CN 201510426019A CN 105146500 A CN105146500 A CN 105146500A
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- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 20
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 20
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 14
- 244000000231 Sesamum indicum Species 0.000 title claims abstract 7
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000628997 Flos Species 0.000 title abstract 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 24
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 24
- 241000018646 Pinus brutia Species 0.000 claims abstract description 24
- 235000018417 cysteine Nutrition 0.000 claims abstract description 10
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 241000219925 Oenothera Species 0.000 claims abstract description 9
- 235000004496 Oenothera biennis Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 241000209128 Bambusa Species 0.000 claims description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000004753 textile Substances 0.000 claims description 7
- 240000000467 Carum carvi Species 0.000 claims description 6
- 235000005747 Carum carvi Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 240000001085 Trapa natans Species 0.000 claims description 6
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 6
- 235000007215 black sesame Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 206010000496 acne Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 abstract description 50
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 240000000599 Lentinula edodes Species 0.000 abstract 3
- 241001396202 Murdannia simplex Species 0.000 abstract 2
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 235000020416 water chestnut juice Nutrition 0.000 abstract 1
- 235000019256 formaldehyde Nutrition 0.000 description 16
- 241000207961 Sesamum Species 0.000 description 7
- 241000208340 Araliaceae Species 0.000 description 5
- 210000002686 mushroom body Anatomy 0.000 description 4
- 230000012010 growth Effects 0.000 description 3
- 230000003698 anagen phase Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
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- 239000002699 waste material Substances 0.000 description 2
- LIEMBEWXEZJEEZ-INEUFUBQSA-N (2r,3r)-4-(6-aminopurin-9-yl)-2,3-dihydroxybutanoic acid Chemical compound NC1=NC=NC2=C1N=CN2C[C@@H](O)[C@@H](O)C(O)=O LIEMBEWXEZJEEZ-INEUFUBQSA-N 0.000 description 1
- LIEMBEWXEZJEEZ-UHFFFAOYSA-N D-threo-Leutysin Natural products NC1=NC=NC2=C1N=CN2CC(O)C(O)C(O)=O LIEMBEWXEZJEEZ-UHFFFAOYSA-N 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- -1 triterpene compound Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses dried yin-nourishing cocoa and sesame mushroom stem floss. The floss is prepared from the following raw materials in parts by weight: 50-65 parts of shii-take mushroom stems, 10-12 parts of water chestnut juice, 7-13 parts of sesame powder, 4-7 parts of soybean residues, 12-13 parts of cocoa powder, 8-9 parts of coriander, 2-1.8 parts of evening primrose, 2.4-3.5 parts of lotus leaf base, 2.3-3 parts of root of murdannia simplex and a proper amount of cellulase, protease, syrup having a concentration of 30-35 percent, a cysteine solution having a concentration of 0.02-0.03 percent, refined salt, monosodium glutamate and pine needles. The dried yin-nourishing cocoa and sesame mushroom stem floss has pure fragrance, long aftertaste and good taste quality since the pine needles are used for smoking to enhance the fragrance, the nutrition of shii-take mushroom stems is furthest maintained, and the formaldehyde ingredient in the shii-take mushroom stems can be removed by means of treatment of the cysteine solution. The dried yin-nourishing cocoa and sesame mushroom stem floss has functions of nourishing yin, clearing heat and strengthening tendons and bones by adding the evening primrose, lotus leaf base, the root of murdannia simplex and other traditional Chinese medicinal materials.
Description
Technical field
The present invention relates to a kind of health care mushroom handle pine, particularly relate to a kind of cocoa sesame enriching yin mushroom handle pine and preparation method thereof.
Background technology
Mushroom is one of famous edible mushroom of China, and its composition has lentinan, eritadenine, nucleotides, vitamin, triterpene compound, multiple proteins and amino acid, several mineral materials and dietary fiber etc.Mushroom is nutritious, delicious flavour, at the title have mountain delicacy among the people, and has good health care.At present, what mushroom product mainly utilized is mushroom lid, and mushroom stems is the accessory substance after mushroom processing, accounts for 25% of fructification.Mushroom stems nutritional labeling is close with mushroom lid, be rich in the trace elements such as VB1, VB2, iron, potassium, and protein content is also higher than vegetables and grain, but because mushroom stems crude fiber content is more, organize comparatively hard, edible quality is not good, therefore give it up, cause larger waste. more
A certain amount of formaldehyde of mushroom fruiting body self-assembling formation in growth and development process.Mushroom content of formaldehyde in its mushroom body of different growth and development stages is different.The research such as Lin Shuqian finds, in the cultural hypha stage, the content of formaldehyde is lower, is only 29.9mg/kg; Along with former base is formed to fructification maturation, mushroom body content of formaldehyde is in increasing progressively, and in fresh mushroom body of gathering the same day, content of formaldehyde is for the highest, reaches 762.8mg/kg.Huang Ju etc. are according to the wire drawing situation of mushroom mushroom lid mycelia, mushroom is divided into 5 growth phases from former base to complete parachute-opening, and the content of formaldehyde in Different growth phases mushroom is measured, result show mushroom endogenous formaldehyde along with mushroom ripe gradually and significantly increase, content rises to 17.95mg/kg from 1.46mg/kg.Ke Leqin also finds, in the culture medium that mushroom is initial, the content of formaldehyde is only 3.38mg/kg, and reaches 20.45mg/kg at its content of fructification stage.Also have research to think, the remarkable increase from mycelia period of mushroom growth stage endogenous formaldehyde content, substantially reach stable to half parachute-opening mushroom stage, the mushroom endogenous formaldehyde content of standard-sized sheet umbrella phase is 6.51mg/kg.Have scholar to point out, after fruiting, 14d fructification is ripe, and in mushroom body, formaldehyde reaches maximum 15.67mg/kg.Although its numerical value of result of these experiments is from 6.51mg/kg to 762.8mg/kg, difference decades of times even hundreds of times, the rule of its reflection is consistent, and namely mushroom is in mycelia, former base, fructification to stages such as parachute-openings, and its content of formaldehyde changes from low to high.
This illustrates that formaldehyde is mushroom physiological metabolism product, and along with international standard requires more and more higher to methanal content in mushroom, this earth effect to the utmost is to the export abroad trade of China's mushroom and fabricated product thereof.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of cocoa sesame enriching yin mushroom handle pine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A cocoa sesame enriching yin mushroom handle pine, be made up of the raw material of following weight portion:
Mushroom stems 50-65, water caltrop juice 10-12, black sesame powder 7-13, bean dregs 4-7, cocoa power 12-13, caraway 8-9, evening primrose 2-1.8, lotus base of a fruit 2.4-3.5, bambusa textile ginseng 2.3-3, the liquid glucose of cellulase, protease, 30%-35%, the cysteine solution of 0.02%-0.03%, refined salt, monosodium glutamate, pine needle are appropriate;
The preparation method of described a kind of cocoa sesame enriching yin mushroom handle pine, is characterized in that comprising the following steps:
(1) evening primrose, the lotus base of a fruit, the mixing of bambusa textile ginseng are concentrated with after the flooding of 4-5 times amount, filter obtains concoction;
(2) mushroom stems choosing is without blackhead really up to the mark, at room temperature use appropriate cysteine solution submergence without insect pest, soaks 10-12h, cleans and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(3) poured in concoction by strip mushroom handle, and be watered and flood mushroom handle, adjust pH is 4.8-5, adds the cellulase of solution quality 1%-2% and protease and cocoa power, after stirring, at 45-50 DEG C, carries out enzymolysis flavouring 10-20 minute to mushroom handle;
(4) mix with clean caraway of mincing and bean dregs after the mushroom handle after above-mentioned steps process being leached and be placed in water proof on steamer and fumigate 15-18 minute, put in people's iron pan after taking-up, be blended into water caltrop juice and liquid glucose, constantly stir with slow fire boiling with spades, rub, admix black sesame powder again to during in half-dried threadiness, continue the 20-30 second that stir-fries, then taking-up spreads on sieve, sprinkle each material of residue after cooling, place 18-20 minute;
(5) be placed on wire netting by the mushroom handle pine handled well, off the netly lighted by pine needle, mushroom handle is evenly smoked 10-12 minute, and centre is stirred 2-3 time, and last cooling packing finished product, to obtain final product.
Advantage of the present invention is:
The present invention fully utilizes mushroom waste resource, improves its economic worth; Because mushroom handle tenacity of fibre is high, adopt enzymatic isolation method by its tenderization, taste quality is got a promotion; Finally making mushroom handle pine adopts pine needle to smoke flavouring, and step is novel, is worthy to be popularized.
The present invention removes the formaldehyde in mushroom stems through cysteine solution process, principle is that cysteine can produce a kind of material more stable to heat with the reaction of formaldehyde, thus reduces the content of formaldehyde in mushroom stems, makes to meet international standards;
The mushroom handle pine fragrance that the present invention obtains is pure, and long times of aftertaste, taste quality is good, has at utmost saved the nutritional labeling of mushroom stems from damage, and passes through the interpolation of the food materials such as evening primrose, the lotus base of a fruit, bambusa textile ginseng, imparts the health care that the present invention is nourishing Yin and clearing heat, strengthen muscles and bones.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A cocoa sesame enriching yin mushroom handle pine, be made up of the raw material of following weight portion (jin):
Mushroom stems 65, water caltrop juice 12, black sesame powder 13, bean dregs 7, cocoa power 13, caraway 9, evening primrose 1.8, the lotus base of a fruit 3.5, bambusa textile ginseng 2.3, cellulase, protease, 35% liquid glucose, 0.03% cysteine solution, refined salt, monosodium glutamate, pine needle appropriate;
The preparation method of described a kind of cocoa sesame enriching yin mushroom handle pine, is characterized in that comprising the following steps:
(1) evening primrose, the lotus base of a fruit, the mixing of bambusa textile ginseng are concentrated with after the flooding of 5 times amount, filter obtains concoction;
(2) mushroom stems choosing is without blackhead really up to the mark, at room temperature use appropriate cysteine solution submergence without insect pest, soaks 10h, cleans and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(3) poured in concoction by strip mushroom handle, and be watered and flood mushroom handle, adjust pH is 4.8, adds the cellulase of solution quality 1%-2% and protease and cocoa power, after stirring, at 50 DEG C, carries out enzymolysis flavouring 10 minutes to mushroom handle;
(4) after the mushroom handle after above-mentioned steps process being leached with clean the caraway of mincing and bean dregs and mix and be placed in water proof on steamer and fumigate 18 minutes, put in people's iron pan after taking-up, be blended into water caltrop juice and liquid glucose, constantly stir with slow fire boiling with spades, rub, admix black sesame powder again to during in half-dried threadiness, continue to stir-fry 30 seconds, then taking-up spreads on sieve, sprinkle each material of residue after cooling, place 20 minutes;
(5) be placed on wire netting by the mushroom handle pine handled well, off the netly lighted by pine needle, mushroom handle is evenly smoked 12 minutes, and centre stirs 3 times, and last cooling packing finished product, to obtain final product.
Claims (2)
1. a cocoa sesame enriching yin mushroom handle pine, is characterized in that being made up of the raw material of following weight portion:
Mushroom stems 50-65, water caltrop juice 10-12, black sesame powder 7-13, bean dregs 4-7, cocoa power 12-13, caraway 8-9, evening primrose 2-1.8, lotus base of a fruit 2.4-3.5, bambusa textile ginseng 2.3-3, the liquid glucose of cellulase, protease, 30%-35%, the cysteine solution of 0.02%-0.03%, refined salt, monosodium glutamate, pine needle are appropriate.
2. the preparation method of a kind of cocoa sesame enriching yin mushroom handle pine according to claim 1, is characterized in that comprising the following steps:
(1) evening primrose, the lotus base of a fruit, the mixing of bambusa textile ginseng are concentrated with after the flooding of 4-5 times amount, filter obtains concoction;
(2) mushroom stems choosing is without blackhead really up to the mark, at room temperature use appropriate cysteine solution submergence without insect pest, soaks 10-12h, cleans and drain, part really up to the mark cut and it is become elongated strip along fiber tearing after soaking;
(3) poured in concoction by strip mushroom handle, and be watered and flood mushroom handle, adjust pH is 4.8-5, adds the cellulase of solution quality 1%-2% and protease and cocoa power, after stirring, at 45-50 DEG C, carries out enzymolysis flavouring 10-20 minute to mushroom handle;
(4) mix with clean caraway of mincing and bean dregs after the mushroom handle after above-mentioned steps process being leached and be placed in water proof on steamer and fumigate 15-18 minute, put in people's iron pan after taking-up, be blended into water caltrop juice and liquid glucose, constantly stir with slow fire boiling with spades, rub, admix black sesame powder again to during in half-dried threadiness, continue the 20-30 second that stir-fries, then taking-up spreads on sieve, sprinkle each material of residue after cooling, place 18-20 minute;
(5) be placed on wire netting by the mushroom handle pine handled well, off the netly lighted by pine needle, mushroom handle is evenly smoked 10-12 minute, and centre is stirred 2-3 time, and last cooling packing finished product, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426019.7A CN105146500A (en) | 2015-07-20 | 2015-07-20 | Dried yin-nourishing cocoa and sesame mushroom stem floss and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510426019.7A CN105146500A (en) | 2015-07-20 | 2015-07-20 | Dried yin-nourishing cocoa and sesame mushroom stem floss and preparation method thereof |
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| CN105146500A true CN105146500A (en) | 2015-12-16 |
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| CN201510426019.7A Pending CN105146500A (en) | 2015-07-20 | 2015-07-20 | Dried yin-nourishing cocoa and sesame mushroom stem floss and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831728A (en) * | 2016-04-10 | 2016-08-10 | 郭欢 | Intermediate peashrub flower-shiitake stem dried floss nourishing yin and blood and preparing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309925A (en) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | Dried xianggu mushroom floss |
| CN103766843A (en) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | Mushroom dietary fiber compound seasoning and production method thereof |
-
2015
- 2015-07-20 CN CN201510426019.7A patent/CN105146500A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1309925A (en) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | Dried xianggu mushroom floss |
| CN103766843A (en) * | 2014-02-18 | 2014-05-07 | 徐州市坤元食品有限公司 | Mushroom dietary fiber compound seasoning and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 冯玉珠主编: "《烹调工艺学》", 30 September 2014, 中国轻工业出版社 * |
| 陈晓麟等: ""半胱氨酸对香菇甲醛含量和感官品质的影响"", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831728A (en) * | 2016-04-10 | 2016-08-10 | 郭欢 | Intermediate peashrub flower-shiitake stem dried floss nourishing yin and blood and preparing method thereof |
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Application publication date: 20151216 |