CN111357975A - 一种杏鲍菇素肉松的制作方法 - Google Patents
一种杏鲍菇素肉松的制作方法 Download PDFInfo
- Publication number
- CN111357975A CN111357975A CN201811596357.5A CN201811596357A CN111357975A CN 111357975 A CN111357975 A CN 111357975A CN 201811596357 A CN201811596357 A CN 201811596357A CN 111357975 A CN111357975 A CN 111357975A
- Authority
- CN
- China
- Prior art keywords
- pleurotus eryngii
- meat floss
- preparation
- dried meat
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 39
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000628997 Flos Species 0.000 title claims abstract description 11
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 4
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 4
- 241000018646 Pinus brutia Species 0.000 claims abstract description 4
- 238000007865 diluting Methods 0.000 claims abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 239000013505 freshwater Substances 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 239000011265 semifinished product Substances 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 206010033546 Pallor Diseases 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 235000015167 meat floss Nutrition 0.000 abstract 3
- 230000035764 nutrition Effects 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000835 fiber Substances 0.000 description 6
- 241000233866 Fungi Species 0.000 description 4
- 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 4
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 208000006454 hepatitis Diseases 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 210000001744 T-lymphocyte Anatomy 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 206010008118 cerebral infarction Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000009025 developmental regulation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000678 effect on lipid Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000027119 gastric acid secretion Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000002955 immunomodulating agent Substances 0.000 description 1
- 229940121354 immunomodulator Drugs 0.000 description 1
- 230000002584 immunomodulator Effects 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000000126 substance Substances 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
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明公开了一种杏鲍菇素肉松的制作方法，以杏鲍菇为主原料，桂皮为其重要辅料，缓解杏鲍菇凉性之缺，经过捣至絮状、焯淡盐水、腌制、稀释、过滤、沥干、炒松、微波干燥杀菌等制作环节，制得杏鲍菇素肉松，杏鲍菇素肉松是一种高蛋白、低脂、低热量、营养丰富的食品，更适合“三高人群”和减肥者食用。它可以在口感色泽上完全取代肉松，且其适宜保存，并便于携带，营养丰富，酥软可口。
Description
技术领域
本发明涉及一种杏鲍菇素肉松的制作方法。
背景技术
杏鲍菇是开发栽培成功的集食用、药用、食疗于一体的珍稀食用菌新品种，具有杏仁香味，肉质肥厚，如鲍鱼的口感，富含蛋白质、碳水化合物、维生素及钙、镁、铜、锌等矿物质，能软化和保护血管，有降低血脂和胆固醇的作用，有助于胃酸的分泌和食物的消化，其中人体必需氨基酸齐全，是一种营养保健价值极高的食用菌。适合加工，极受人们的喜爱。
经相关科学验证，杏鲍菇具有以下功效：1.祛脂降压：能软化和保护血管，有降低人体中血脂和胆固醇的作用；2.提高免疫力：蛋白质是维持免疫机能最重要的营养素，为构成白血球和抗体的主要成份；3.消食：有助于胃酸的分泌和食物的消化，适宜用于治疗饮食积滞症。
经相关科学验证，杏鲍菇食疗作用为：1.杏鲍菇多糖作为一种特殊的免疫调节剂，在激活T淋巴细胞中具有强烈的宿主介导性，能刺激抗体形成，增强人体免疫力，发挥抗癌、抗肿瘤、降血脂的作用；杏鲍菇多糖对自由基引起的脂质过氧化均有一定的抑制作用；2.杏鲍菇中富含膳食纤维，具有润肠道，防止便秘的作用，对脂肪肝、急慢性肝炎、心肌梗塞、脑梗塞均具有良好的预防和治疗作用；3.杏鲍菇中灰分含量丰富，可参与机体代谢调节，维持人体体液平衡，对于维持正常的生长发育、免疫调节有重要作用。
杏鲍菇不易贮藏，加工成杏鲍菇素肉松可实现对杏鲍菇原料的综合利用，提高其经济价值。
发明内容
本发明的目的是解决杏鲍菇凉性之缺，生长周期短，不易贮藏的问题，提供一种杏鲍菇素肉松的制作方法。
本发明解决其技术问题所采取的技术方案是：
原料选择——清洗——捣至絮状——焯淡盐水——腌制——稀释——过滤——沥干——拌炒——微波杀菌——冷却——包装——成品的加工工艺流程，具体操作步骤为：
(1)原料处理：选用新鲜、乳白、光滑、无虫蛀的杏鲍菇若干，要求菌褶排列密集，菌柄表面纤维粗嫩适中，成熟度七分，菌柄10厘米左右，菌盖直径3厘米，洗净，用杵捣至絮状，用质量分数为0～1.5％的热淡盐水焯1～3遍；
(2)配料及焙烤：杏鲍菇、调味料的质量比为70:9～20；所述调味料的质量配比是：65～75％料酒、15～25％植物油、0.5～4％桂皮、0～4％鸡精、0～1％酱油、1～5％食盐、1～5％白砂糖、花椒、八角、生姜、蒜适量；按配方比例配制好辅料，将以上杏鲍菇松半成品和配料混匀腌制两个小时，再加0.5～1倍淡水稀释过滤沥干，进行拌炒，使纤维全部分散松散，达到淡黄色即可，进行微波干燥杀菌，使水分含量在15％左右，冷却；
(3)包装：将产品用食品罐分装，密封贮存、上市。
有益效果：本发明产品呈疏松絮状，具有肉松口感色泽的同时，还具有杏鲍菇特有的鲜味，营养价值极高；本产品改善杏鲍菇的凉性，添加桂皮，更适合特殊人群食用，不仅满足食用者味觉上的享受，还能改善身体机能。
附图说明
图1为一种杏鲍菇素肉松的制作方法工艺流程图。
具体实施方式
实施例1：
一种杏鲍菇素肉松的制作方法，具体操作步骤为：
(1)原料处理：选用新鲜、乳白光滑无虫蛀的杏鲍菇500g，要求菌褶排列密集，菌柄表面纤维粗嫩适中，成熟度七分，菌柄10厘米左右，菌盖直径3厘米，洗净，用杵捣至絮状，焯质量分数为0～1.5％的热淡盐水3遍；
(2)配料及焙烤：调味料为料酒36g、植物油8g、桂皮1g、鸡精0.8g、酱油0.5g、食盐2g、白砂糖2g、八角、花椒、生姜、大蒜适量，按配方质量配制好腌制调料，将以上杏鲍菇松半成品和配料混匀腌制两个小时，再加0.5～1倍淡水稀释过滤沥干，进行拌炒，使纤维全部分散松散，达到淡黄色即可，进行微波干燥杀菌，使水分含量在15％左右，冷却；
(3)包装：将产品用食品盒分装，密封贮存、上市。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2：
一种杏鲍菇素肉松的制作方法，具体操作步骤为：
(1)原料处理：选用新鲜、乳白光滑无虫蛀的杏鲍菇1000g，要求菌褶排列密集，菌柄表面纤维粗嫩适中，成熟度七分，菌柄10厘米左右，菌盖直径3厘米，洗净，用杵捣至絮状，焯质量分数为0～1.5％的热淡盐水3遍；
(2)配料及焙烤：调味料为料酒70g、植物油18g、桂皮2g、鸡精1.5g、酱油1g、食盐4.5g、白砂糖4.5g、八角、花椒、生姜、大蒜适量，按配方质量配制好腌制调料，将以上杏鲍菇松半成品和配料混匀腌制两个小时，再加0.5～1倍淡水稀释过滤沥干，进行拌炒，使纤维全部分散松散，达到淡黄色即可，进行微波干燥杀菌，使水分含量在15％左右，冷却；
(3)包装：将产品用食品盒分装，密封贮存、上市。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种杏鲍菇素肉松的制作方法，其特征是：
(1)原料处理：选用新鲜乳白无虫蛀的杏鲍菇若干，清水洗净，用杵捣至絮状，用0～1.5％淡盐水焯3遍。
(2)配料及调味：杏鲍菇、调味料的质量比为70:9～20；所述调味料的质量配比是：65～75％料酒、18～25％植物油、0.5～4％桂皮、0～4％鸡精、0～1％酱油、1～5％食盐、1～5％白砂糖、花椒、八角、生姜、大蒜适量。按配方比例称量好各辅料；将以上杏鲍菇松半成品用配料混匀调味，腌制两个小时。
(3)加0.5～1倍淡水稀释，过滤沥干，放入锅中拌炒至淡黄色，最后进行微波干燥杀菌，杀菌的同时使水分降低至15％左右，冷却。
(4)包装：将产品用食品盒分装，密封贮存、上市。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811596357.5A CN111357975A (zh) | 2018-12-25 | 2018-12-25 | 一种杏鲍菇素肉松的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811596357.5A CN111357975A (zh) | 2018-12-25 | 2018-12-25 | 一种杏鲍菇素肉松的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111357975A true CN111357975A (zh) | 2020-07-03 |
Family
ID=71198185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811596357.5A Pending CN111357975A (zh) | 2018-12-25 | 2018-12-25 | 一种杏鲍菇素肉松的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111357975A (zh) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826969A (zh) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | 一种香菇素肉松及其制作方法 |
| CN104256567A (zh) * | 2014-09-25 | 2015-01-07 | 鲁静 | 一种杏鲍菇柄肉松的制作方法 |
| CN104323224A (zh) * | 2014-09-28 | 2015-02-04 | 浙江工业大学 | 一种杏鲍菇素肉松的制作方法 |
| TW201703652A (zh) * | 2015-07-21 | 2017-02-01 | 亞洲大學 | 利用金針菇製作素肉鬆之方法 |
-
2018
- 2018-12-25 CN CN201811596357.5A patent/CN111357975A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826969A (zh) * | 2006-02-14 | 2006-09-06 | 上海大山合集团有限公司 | 一种香菇素肉松及其制作方法 |
| CN104256567A (zh) * | 2014-09-25 | 2015-01-07 | 鲁静 | 一种杏鲍菇柄肉松的制作方法 |
| CN104323224A (zh) * | 2014-09-28 | 2015-02-04 | 浙江工业大学 | 一种杏鲍菇素肉松的制作方法 |
| TW201703652A (zh) * | 2015-07-21 | 2017-02-01 | 亞洲大學 | 利用金針菇製作素肉鬆之方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102885286B (zh) | 香菇酱及其制备方法 | |
| CN106901195A (zh) | 一种茶香味猪肉干的制备方法 | |
| CN102823816B (zh) | 食物结构、能量、氨基酸构成合理，富含va、钙、铁、锌、硒的裹蒸粽 | |
| CN102342488A (zh) | 辣椒南瓜酱的制作方法 | |
| KR101606784B1 (ko) | 신선탕의 제조방법 및 그 신선탕 | |
| CN104489760B (zh) | 一种功能性鲟鱼丸子及其制作方法 | |
| CN104172046B (zh) | 调味蕨菜及其制备方法 | |
| KR101730794B1 (ko) | 해천탕의 제조방법 및 그 해천탕 | |
| CN109744490A (zh) | 一种百味鸡及其制备工艺 | |
| KR101443113B1 (ko) | 복어 한방지리탕의 제조방법 | |
| CN112998235A (zh) | 一种浓香滋补火锅底料及其制备方法 | |
| KR101870388B1 (ko) | 짬뽕 국물의 제조방법 및 이를 이용한 짬뽕 | |
| CN107751959A (zh) | 一种河蚌酱加工方法 | |
| CN104286837B (zh) | 抗运动性疲劳营养套餐及其制备方法 | |
| CN106360361A (zh) | 一种发酵鱼肉黄豆酱 | |
| KR102410710B1 (ko) | 간장 찜닭 제조방법 | |
| KR101695303B1 (ko) | 숙성된 굴 및 새우를 이용한 매콤한 크림소스 및 이의 제조 방법 | |
| CN111357975A (zh) | 一种杏鲍菇素肉松的制作方法 | |
| CN103120332A (zh) | 一种生鲜加工银鱼骨肉泥餐饮食品及其制作方法 | |
| CN111466527A (zh) | 一种鸡蛋干及其制备方法 | |
| CN112841605A (zh) | 一种含有桃胶多糖的板栗鸡味酱及其制备方法 | |
| CN111671076A (zh) | 一种咖喱杏鲍菇状元豆牛肉酱及其制作方法 | |
| KR101800787B1 (ko) | 홍삼 시래기밥의 제조방법 | |
| KR100875081B1 (ko) | 심층수를 이용한 멍게 젓갈의 제조 방법 및 상기 방법에의해 제조된 멍게 젓갈 | |
| CN104323190A (zh) | 一种松茸酸菜牛羊肉麻辣全料 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200703 |