CN106262658A - A kind of edible fungus flavor flavoring agent and production method thereof - Google Patents
A kind of edible fungus flavor flavoring agent and production method thereof Download PDFInfo
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Abstract
A kind of edible fungus flavor flavoring agent, following raw materials according component includes, by mass percentage: edible fungi pickles concentrated solution 30%～70%, edible fungi completes water and brew water concentrated solution 20%～50%, spice boil liquid 5.0%～15.0%, Sal 1.0%～12.0%, sugar 2.0%～5.0%, chicken essence 0.5%～8%, disodium 5'-ribonucleotide 0.1%～1.0%, caramel color 0.1%～1.5%, xanthan gum 0.1%～0.3% and red 0.1%～0.5%；The present invention maintains the original flavour nutrient of edible fungi, gives the features such as the peculiar color of product；Production method of the present invention is simple to operate, and salt rejection rate is high, and soluble solid content keeps stable, and raw material is cheap and easy to get, wide material sources.
Description
Technical field
The present invention relates to a kind of edible fungus flavor flavoring agent and production method, particularly one utilize Edible mushroom processing to give up
Liquid produces the method for edible fungus flavor flavoring agent, belongs to food processing technology field.
Background technology
Edible fungi contains rich in protein, aminoacid, vitamin and mineral, and delicious flavour, unique flavor, especially
Be as high-quality dietary fiber, low fat, food low in calories, accepted by people, many countries animal food-vegetarian diet-
Bacterium food is advocated as optimal diet structure.It is found that in recent years edible fungi in addition to rich in above-mentioned nutrient substance, possibly together with
Substantial amounts of active substance such as polysaccharide, interferon, derivant etc., can improve body immunity, have antitumaous effect.Therefore, for a long time
Edible edible fungi is the most useful to health.But edible fungi belongs to again the food of seasonal difficulty strong, fresh-keeping, mostly adopts simultaneously
Fresh-keeping and processing is carried out by salting method.Salting method necessarily leads to a large amount of high salt edible fungi pickling waste water, and research finds that it contains
Salt amount is 22%～25%, contains abundant fruit body of edible fungi extractum, owing to its salt content is the highest, it is difficult to by directly simultaneously
Connecing utilization, if soil, water source also can be caused severe contamination by the most treated just discharge, therefore desalination becomes Edible mushroom processing and pickles
The key that waste water processes.The research of current most of desalting technologies concentrates on the process of boiler feed water waste water, desalinization, and to high salt
Point, the research on utilization of high concentrated organic wastewater less, and use the costs such as the process of method such as Facultative Halophiles, film, multiple-effect evaporation process
High；It addition, edible fungi completes and brew water such as several amino acids, vitamin and inorganic salt etc. Han oxygen-enriched organic matter, directly discharge
Will also result in serious environmental pollution.Generally, the edible fungi water that completes refers to that fresh edible fungi is in boiling water after boiling 6～15min
The working fluid arrived；The purpose that completes is passivation peroxidase and polyphenol oxidase activity, prevents enzymatic browning, kills mushroom body simultaneously
The pathogenic microorganism of surface attachment, preserves nutritive value and the commodity value of mushroom body to greatest extent.During completing, mushroom body
Nutrition group branch dissolve in some extent and complete in water.Edible fungi brew water is during Edible mushroom processing, fresh mushroom, salting
The edible fungi raw materials such as the mushroom working fluid that secondary boiling obtains after cutting, finishing.Owing to edible fungi completes contained by water and brew water
Nutritional labeling is relatively low, directly utilizes and there is certain difficulty, and most enterprises are the most directly thrown in environment.Therefore, it is necessary to
Existing Edible mushroom processing waste water is developed, to meet Edible Fungi Industry Development demand.
Summary of the invention
It is an object of the invention to provide to produce after Edible mushroom processing waste water is processed by one to keep edible fungi special
There are color and abundant nutrition material, give again the edible fungus flavor flavoring agent of its instant, unique flavor.
Another object of the present invention is to provide a kind of producer utilizing Edible mushroom processing waste water to produce above-mentioned flavoring agent
Method.
It is an object of the invention to be realized by following technical proposal: a kind of edible fungus flavor flavoring agent, it is characterised in that:
It includes that following raw materials according component forms, by mass percentage:
Edible fungi pickles concentrated solution: 30%～70%
Edible fungi completes water and/or brew water concentrated solution: 20%～50%
Spice boils liquid: 5%～15%
Sal: 1%～12%
Sugar: 2%～5%
Chicken essence: 0.5%～8%
Disodium 5'-ribonucleotide: 0.1%～1%
Caramel color: 0.1%～1.5%
Xanthan gum: 0.1%～0.3%
Red pigment: 0.1%～0.5%
Wherein edible fungi pickles concentrated solution is to stand clarification by after edible fungi pickling liquid coarse filtration 0 DEG C～15 DEG C, takes supernatant, very
Reciprocal of duty cycle 80～95kPa, rotating speed 55～80r/min, concentrate 20～40min at temperature 60 C～80 DEG C, be then centrifuged for isolated；
Edible fungi completes water and/or brew water concentrated solution is completed by edible fungi water and/or brew water coarse filtration, and 0 DEG C～15 DEG C quiet
Put clarification, take supernatant, temperature 60 C～80 DEG C, under vacuum 75～95kPa, concentrate 1～2h and obtain；
Spice boils liquid and is boiled by following raw materials according component by mass fraction: anistree 5～10 parts, Fructus Foeniculi 2～4 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8～
16 parts, Pericarpium Citri Reticulatae 5～10 parts, Pericarpium Zanthoxyli 5～10 parts, Herba Pelargonii Graveolentis 1～3 parts, Fructus Tsaoko 1～4 parts, Rhizoma Zingiberis 5～10 parts, Radix Glycyrrhizae 5～10 parts；Add
Water 1500～2000 parts, boil and be concentrated into 1000 parts.
Edible fungi of the present invention includes agrocyb eaegerita, Flammulina velutiper (Fr.) Sing, Pleurotus eryngii, Lentinus Edodes, JIGU, Pleurotus geesteranus, Pleurotus nebrodensis etc..
Edible fungi pickling liquid of the present invention is any one or more pickling liquid of described edible fungi.
Described edible fungi completes water and/or brew water can be than mixing with any；The described edible fungi water that completes is any
The water that completes of one or more described edible fungi；Described brew water is the brew water of any one or more edible fungi.
Described sugar is brown sugar and/or crystal sugar.
Described red pigment is capsicum red pigment or monascus red pigment.
Described edible fungi pickling liquid is the pickling liquid containing 20%～30% Sal after edible fungi pickled by Sal；
In order to ensure flavoring agent free from extraneous odour of the present invention, in good taste, by described before described edible fungi pickling liquid is concentrated
Clear liquid eliminates the unusual smell, drops ammonium salt process: adjusts pH8.0～9.0, then is placed in boiling 20～40min at 95 DEG C～100 DEG C, then adjusts
PH4.8～5.5, is concentrated in vacuo after naturally cooling to room temperature again.
Use 1mol/L sodium hydrate aqueous solution that described supernatant is adjusted pH8.0～9.0, use 1mol/L lactic acid aqueous solution
Adjust pH4.8～5.5.
For keeping described flavoring agent color and luster in concentration process and natural flavor, alleviate browning degree, described edible
Before bacterium completes water and/or brew water is concentrated in vacuo, add Cys, 0.1%～0.5% different anti-of 0.1 ‰～0.5 ‰
Bad hematic acid sodium and the disodiumedetate of 0.05 ‰～0.2 ‰, described percentage composition is and accounts for described edible fungi and complete water
And/or the weight/mass percentage composition of brew water total amount.
Another object of the present invention is realized by following technical proposal: the production method of a kind of edible fungus flavor flavoring agent,
It is characterized in that:
A. raw material prepares
Stand clarification by after edible fungi pickling liquid coarse filtration 0 DEG C～15 DEG C, take supernatant, use 1mol/L sodium hydrate aqueous solution to adjust
PH8.0～9.0, then it is placed in boiling 20～40min at 95 DEG C～100 DEG C, then use the lactic acid aqueous solution of 1mol/L to adjust pH4.8
～5.5, naturally cool to room temperature；In vacuum 80～95kPa, rotating speed 55～80r/min, at temperature 60 C～80 DEG C, vacuum is dense
Contracting 20～40min, is then centrifuged for separating, obtains edible fungi and pickle concentrated solution；
Complete water and/or brew water coarse filtration by edible fungi, and 0 DEG C～15 DEG C stands clarification, takes supernatant, at temperature 60 C～80
DEG C, under vacuum 75～95kPa, concentrate 1～2h, i.e. obtain edible fungi and complete water and/or brew water concentrated solution.
Before described edible fungi completes water and/or brew water is concentrated in vacuo, add 0.1 ‰～0.5 ‰ Cys,
0.1%～0.5% sodium erythorbate and 0.05 ‰～0.2 ‰ disodiumedetates, described percentage composition is and accounts for institute
State edible fungi to complete water and/or the weight/mass percentage composition of brew water total amount.
Spice boils liquid and is boiled by following raw materials according component by mass fraction: anistree 5～10 parts, Fructus Foeniculi 2～4 parts, osmanthus
Skin 8～16 parts, Pericarpium Citri Reticulatae 5～10 parts, Pericarpium Zanthoxyli 5～10 parts, Herba Pelargonii Graveolentis 1～3 parts, Fructus Tsaoko 1～4 parts, Rhizoma Zingiberis 5～10 parts, Radix Glycyrrhizae 5～10
Part, water 1500～2000 parts, boil and be concentrated into 1000 parts.
B. modulate
Edible fungi is completed water and/or brew water concentrated solution and edible fungi pickles concentrated solution mixing, add spice boil liquid,
Sal, sugar, chicken essence, disodium 5'-ribonucleotide, caramel color, xanthan gum and red pigment, use colloid mill to carry out miniaturization, then
Homogenizing 1～2 times at 65 DEG C～70 DEG C；Use 135 DEG C～140 DEG C of high-temperature short-time sterilization process 3～5 seconds to obtain described flavoring agent.
Owing to have employed technique scheme, present invention have the advantage that:
(1) edible fungus flavor flavoring agent of the present invention, belongs to compound seasoner, and its Main Ingredients and Appearance is Edible mushroom processing waste liquid
Obtain after treatment, both maintained the original flavour nutrient of edible fungi, given again the features such as the peculiar color of product, this seasoning
Product become with organic acid, ester, alcohol, aldehyde etc. rich in amino-acid nitrogen, protein-based nitrogen-containing compound, saccharide, vitamin, mineral
Point, aromatic flavor, fresh salty agreeable to the taste, it is the edible fungus flavor flavoring agent of a kind of local flavor that shows unique characteristics.
(2) production method of the present invention is simple to operate, in production method edible fungi pickling liquid desalination process is concentrated in vacuo,
Salt rejection rate is up to 40%～60%；Complete water and brew water vacuum concentrate methool can be sufficiently reserved its thermal sensitivity nutritional labeling, reduce
Amino-acid nitrogen and flavor substance loss, soluble solid content reaches 15%～25%；Simultaneously for keeping described flavoring agent to exist
Color and luster in concentration process and natural flavor, alleviate browning degree, adds Cys, sodium erythorbate, ethylenediamine tetraacetic
Acetic acid disodium is controlled.
(3) present invention solves existing Edible mushroom processing waste water without any process, and directly discharge causes environmental pollution
Problem, had both decreased environmental pollution, takes full advantage of again abundant Edible mushroom processing liquid resource, turns waste into wealth, beneficially environmental protection.
(4) raw material of the present invention is cheap and easy to get, wide material sources, and the raw material of described flavoring agent main component is that Edible mushroom processing gives up
Liquid, per kilogram processing cost 2～3 yuan, 4～5 yuan can be gained；Whole nation edible fungi total output 5% is used for processing, and just has nearly 500,000 tons
Processing waste water, produces 0.2 ton of local flavor flavoring agent by 1 ton and calculates, can produce 100,000 tons, and profit 400,000,000 yuan of can making a profit, economic worth can
See.
Detailed description of the invention:
Following example are used only as explanation of the present invention, and percentage ratio therein, number are without specified otherwise, all with quality hundred
Proportion by subtraction, mass fraction meter, mass fraction is the most all changed to quality g, Kg or other mass unit.
Example 1
A. raw material prepares
The eliminating the unusual smell of agrocyb eaegerita pickling liquid, drop ammonium salt and process: by agrocyb eaegerita pickling liquid, after four layers of gauze coarse filtration, 4 DEG C stand clarification,
Take supernatant, use 1mol/L sodium hydrate aqueous solution to adjust pH to 8.5, be placed on boiling 30min in 95 DEG C, then use
1mol/L lactic acid aqueous solution adjusts pH to 5.0, naturally cools to room temperature；
Agrocyb eaegerita pickling liquid after the ammonium salt that eliminates the unusual smell, drops processes in vacuum 80kPa, rotating speed 60r/min, true at temperature 75 DEG C
Empty concentration 30min, is then centrifuged for separating, obtains agrocyb eaegerita and pickle concentrated solution；
Complete water and brew water four layers of filtered through gauze of employing by agrocyb eaegerita, and 10 DEG C stand clarification, take supernatant, temperature 75 DEG C,
Under vacuum 80kPa, concentrate 1.5h, before being concentrated in vacuo, add Cys 0.2 ‰, sodium erythorbate 0.5% and second
Edetate disodium 0.2 ‰, obtains agrocyb eaegerita and completes water and brew water concentrated solution；Wherein said percentage composition be account for described
Edible fungi completes water and the weight/mass percentage composition of brew water total amount.
Boiled spice by mass fraction by following raw materials according component and boil liquid: anistree 8 parts, Fructus Foeniculi 3 parts, 10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi),
Pericarpium Citri Reticulatae 8 parts, 8 parts of Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis 2 parts, Fructus Tsaoko 2 parts, Rhizoma Zingiberis 8 parts, 8 parts of Radix Glycyrrhizae, 1500 parts of water, boil and be concentrated into 1000 parts.
B. modulate
By raw material components percentage composition, agrocyb eaegerita is pickled concentrated solution 30%, agrocyb eaegerita completes water and brew water concentrated solution 50% mixes
Close, add spice and boil liquid 6.0%, Sal 8.0%, brown sugar and crystal sugar 3.0%, chicken essence 2.0%, disodium 5'-ribonucleotide
0.4%, caramel color 0.15%, xanthan gum 0.15%, capsicum red pigment 0.3%, use colloid mill to carry out miniaturization, then exist
Homogenizing 2 times at 70 DEG C；The above-mentioned described mixed liquor modulated is used 135 DEG C of sterilization treatment 4 seconds, obtains described flavoring agent.
Example 2
A. raw material prepares
The taste removal of Flammulina velutiper (Fr.) Sing pickling liquid, fall ammonium salt process: by Flammulina velutiper (Fr.) Sing pickling liquid, and after four layers of gauze coarse filtration, 4 DEG C stand clarification, take
Supernatant, uses 1mol/L sodium hydrate aqueous solution to adjust pH9.0, then is placed in boiling 25min at 98 DEG C, then uses 1mol/L breast
Aqueous acid adjusts pH4.8, naturally cools to room temperature；
Flammulina velutiper (Fr.) Sing pickling liquid after the ammonium salt that eliminates the unusual smell, drops processes in vacuum 90kPa, rotating speed 75r/min, true at temperature 80 DEG C
Empty concentration 25min, is then centrifuged for separating, obtains Flammulina velutiper (Fr.) Sing and pickle concentrated solution；
Complete four layers of gauze of hydromining by Flammulina velutiper (Fr.) Sing, and 10 DEG C stand clarification, take supernatant, in temperature 80 DEG C, vacuum 90kPa
Under, concentrate 2h, before being concentrated in vacuo, add Cys 0.2 ‰, sodium erythorbate 0.3% and disodiumedetate
0.1 ‰, obtain Flammulina velutiper (Fr.) Sing and complete water and brew water concentrated solution；Wherein said percentage composition is and accounts for described fresh edible fungi and complete water
Weight/mass percentage composition with brew water total amount.
Boiled spice by mass fraction by following raw materials according component and boil liquid: for anise 5 parts, Fructus Foeniculi 3 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 10
Part, Pericarpium Citri Reticulatae 6 parts, 8 parts of Pericarpium Zanthoxyli, Fructus Tsaoko 2 parts, Rhizoma Zingiberis 6 parts, 6 parts of Radix Glycyrrhizae, add 1500 parts of water and carry out boiling, being concentrated into 1000 parts.
B. modulate
By weight/mass percentage composition, Flammulina velutiper (Fr.) Sing is pickled concentrated solution 40%, the Flammulina velutiper (Fr.) Sing concentrated liquid 40% that completes mixes, and adds fragrant pungent
Material boils liquid 4.0%, Sal 6.0%, brown sugar 3.0%, chicken essence 4.5%, disodium 5'-ribonucleotide 0.8%, caramel color
1.1%, xanthan gum 0.2%, capsicum red pigment 0.4%, use colloid mill to carry out miniaturization, then homogenizing 2 times at 65 DEG C；Will
The above-mentioned described mixed liquor modulated uses 140 DEG C of high-temperature short-time sterilization to process 3 seconds, obtains described flavoring agent.
Example 3
A. raw material prepares
The taste removal of Pleurotus eryngii pickling liquid, fall ammonium salt process: by Pleurotus eryngii pickling liquid, four layers of gauze coarse filtration, 4 DEG C stand clarification, take
Supernatant, uses 1mol/L sodium hydrate aqueous solution to adjust pH to 8.5, boiling 30min at 95 DEG C, then uses 1mol/L lactic acid water
Solution adjusts pH to 5.0, naturally cools to room temperature；
Pleurotus eryngii pickling liquid after the ammonium salt that eliminates the unusual smell, drops processes in vacuum 75kPa, rotating speed 60r/min, true at temperature 80 DEG C
Empty evaporation and concentration 35min, is then centrifuged for separating, obtains Pleurotus eryngii and pickle concentrated solution.
Pleurotus eryngii brew water uses four layers of gauze coarse filtration, and 10 DEG C stand clarification, take supernatant, in temperature 70 C, vacuum
Under 75kPa, concentrate 2h, before being concentrated in vacuo, add Cys 0.3 ‰, sodium erythorbate 0.2% and ethylenediamine tetrem
Acid disodium 0.2 ‰, obtains Pleurotus eryngii and completes water and brew water concentrated solution；Wherein said percentage composition is and accounts for described edible fungi and kill
Blue or green water and the weight/mass percentage composition of brew water total amount.
Boiled spice by mass fraction by following raw materials according component and boil liquid: anistree 5 parts, Fructus Foeniculi 2 parts, 8 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), old
Skin 5 parts, 5 parts of Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis 1 part, Fructus Tsaoko 1 part, Rhizoma Zingiberis 5 parts, Radix Glycyrrhizae 5%, add 2000 parts of water and carry out boiling 2h, be concentrated into
1000 parts.
B. modulate
By weight/mass percentage composition, Pleurotus eryngii is pickled concentrated solution 40%, Pleurotus eryngii brew water concentrated solution 35% mixes, and adds fragrant pungent
Material boils liquid 10.0%, Sal 6.0%, crystal sugar 2.5%, chicken essence 5.0%, disodium 5'-ribonucleotide 0.6%, caramel color
0.5%, xanthan gum 0.2%, capsicum red pigment 0.2%, uses colloid mill to carry out miniaturization, then homogenizing 2 times at 70 DEG C；Will
The above-mentioned described mixed liquor modulated uses 135 DEG C of sterilization treatment 5 seconds, obtains described flavoring agent.
Claims (5)
1. an edible fungus flavor flavoring agent, it is characterised in that: it includes that following raw materials according component forms, by mass percentage；
Edible fungi pickles concentrated solution: 30%～70% edible fungi completes water and/or brew water concentrated solution: 20%～50% spice boils
Liquid: 5%～15% Sal: 1%～12% sugar: 2%～5% chicken essence: 0.5%～8% disodium 5'-ribonucleotide: 0.1%～1% caramel color:
0.1%～1.5% xanthan gum: 0.1%～0.3% red pigment: 0.1%～0.5% wherein edible fungi pickles concentrated solution is to be salted down by edible fungi
After liquid coarse filtration processed, 0 DEG C～15 DEG C stands clarification, takes supernatant, in vacuum 80～95kPa, rotating speed 55～80r/min, temperature 60
DEG C～80 DEG C at concentrate 20～40min, be then centrifuged for isolated；Described edible fungi pickling liquid coarse filtration stand gained described on
PH8.0～9.0 adjusted by clear liquid, is placed in boiling 20～40min at 95 DEG C～100 DEG C, adjusts pH4.8～5.5 the most again, naturally cool to
It is concentrated in vacuo after room temperature；Edible fungi complete water and/or brew water concentrated solution be edible fungi is completed water and/or brew water thick
Filter, 0 DEG C～15 DEG C stands clarification, takes supernatant, temperature 60 C～80 DEG C, under vacuum 75～95kPa, concentrates 1～2h and obtains
Arrive；Spice boils liquid and is boiled by following raw materials according component by mass fraction: anistree 5～10 parts, Fructus Foeniculi 2～4 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8～
16 parts, Pericarpium Citri Reticulatae 5～10 parts, Pericarpium Zanthoxyli 5～10 parts, Herba Pelargonii Graveolentis 1～3 parts, Fructus Tsaoko 1～4 parts, Rhizoma Zingiberis 5～10 parts, Radix Glycyrrhizae 5～10 parts；Add
Water 1500～2000 parts, boil and be concentrated into 1000 parts.
2. edible fungus flavor flavoring agent as claimed in claim 1, it is characterised in that: use 1mol/L sodium hydrate aqueous solution to adjust
PH8.0～9.0, uses 1mol/L lactic acid aqueous solution to adjust pH4.8～5.5.
3. edible fungus flavor flavoring agent as claimed in claim 1 or 2, it is characterised in that: described red pigment is capsicum red pigment
Or monascus red pigment.
4. the production method of employing edible fungus flavor flavoring agent described in claims 1 to 3 any claim, its feature exists
In:
A. raw material prepares
Stand clarification by after edible fungi pickling liquid coarse filtration 0 DEG C～15 DEG C, take supernatant, use 1mol/L sodium hydrate aqueous solution to adjust
PH8.0～9.0, then it is placed in boiling 20～40min at 95 DEG C～100 DEG C, then use the lactic acid aqueous solution of 1mol/L to adjust pH4.8
～5.5, naturally cool to room temperature；In vacuum 80～95kPa, rotating speed 55～80r/min, at temperature 60 C～80 DEG C, vacuum is dense
Contracting 20～40min, is then centrifuged for separating, obtains edible fungi and pickle concentrated solution；Complete water and/or brew water coarse filtration by edible fungi, and 0
DEG C～15 DEG C stand clarification, take supernatant, temperature 60 C～80 DEG C, under vacuum 75～95kPa, concentrate 1～2h, i.e. obtain
Edible fungi completes water and/or brew water concentrated solution；Spice boils liquid and is boiled by following raw materials according component by mass fraction: anistree 5
～10 parts, Fructus Foeniculi 2～4 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8～16 parts, Pericarpium Citri Reticulatae 5～10 parts, Pericarpium Zanthoxyli 5～10 parts, Herba Pelargonii Graveolentis 1～3 parts, Fructus Tsaoko 1～4
Part, Rhizoma Zingiberis 5～10 parts, Radix Glycyrrhizae 5～10 parts, water 1500～2000 parts, boil and be concentrated into 1000 parts；
B. modulate
Edible fungi is completed water and/or brew water concentrated solution and edible fungi pickles concentrated solution mixing, add spice boil liquid,
Sal, sugar, chicken essence, disodium 5'-ribonucleotide, caramel color, xanthan gum and red pigment, use colloid mill to carry out miniaturization, then
Homogenizing 1～2 times at 65 DEG C～70 DEG C；Use 135 DEG C～140 DEG C of high-temperature short-time sterilization process 3～5 seconds to obtain described flavoring agent.
5. the production method of the most described edible fungus flavor flavoring agent, it is characterised in that: at described edible fungi
Complete water and/or before brew water is concentrated in vacuo, add 0.1 ‰～0.5 ‰ Cys, 0.1%～0.5% sodium erythorbate
With 0.05 ‰～0.2 ‰ disodiumedetates, described percentage composition is and accounts for described edible fungi and complete water and/or brew water
The weight/mass percentage composition of total amount.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275884A (en) * | 2018-04-20 | 2019-01-29 | 聂菲菲 | A kind of edible mushroom seasoning product preparation method |
| CN112690432A (en) * | 2021-01-27 | 2021-04-23 | 江苏碧尔康技术研究有限公司 | Co-production method of strong-flavor edible fungus products |
-
2016
- 2016-08-24 CN CN201610709660.6A patent/CN106262658A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275884A (en) * | 2018-04-20 | 2019-01-29 | 聂菲菲 | A kind of edible mushroom seasoning product preparation method |
| CN112690432A (en) * | 2021-01-27 | 2021-04-23 | 江苏碧尔康技术研究有限公司 | Co-production method of strong-flavor edible fungus products |
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Application publication date: 20170104 |