CN1895020A - Multifunctional microbial food for edible and health-care medicine - Google Patents
Multifunctional microbial food for edible and health-care medicine Download PDFInfo
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- CN1895020A CN1895020A CN 200510010905 CN200510010905A CN1895020A CN 1895020 A CN1895020 A CN 1895020A CN 200510010905 CN200510010905 CN 200510010905 CN 200510010905 A CN200510010905 A CN 200510010905A CN 1895020 A CN1895020 A CN 1895020A
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention uses one or several of common grain, bean, meat, egg, root and stem, nut, etc. or their products, and mixes them, and directly or puffing them to make pH value be 5-7 and water content be 50-60%, and then they are placed in a container capable of making air exchange between interior and exterior of said container freely and bacteria exchange not possible, and steam-sterilized, and under the condition of aseptic condition one or several edible or concurrently medicinal strains can be inoculated, and under the condition of that only the inoculated strain can be grown, and other mixed bacteria can not be grown, the above-mentioned material can be cultured in the shade at 15-25 deg.C, and the inoculated strain can be fully grown with mycelium or grown out proper quantity of fruit body, so that the invented edible and concurrently medicinal multifunctional microbial food not only possesses the nutrient flavour of the mixed food, but also possesses the nutrient flavour of the inoculated strain and health-care. Optionally, trace elements required by the inoculated strain may be added prior to sterilization.
Description
Affiliated technical field
The present invention relates to a kind of edible medicinal multifunctional microbial food of holding concurrently that can allow bread and cheese cultivate into to have, especially cover with one or more edible or the mycelium of double medicinal fungus or edible Officinal multifunctional microbial foods of holding concurrently of fructification at common grain, beans, meat, egg, rhizome, nut etc. or its goods.
Background technology
In traditional grain, beans, meat, egg, rhizome, nut and the goods thereof, although manufacturing technology thousand is spent hundred samples, just face shaping and taste have played variation, can not increase the finished product nutritional labeling. In above-mentioned traditional swelling product, yeast-leavened bread has yeasty. Chemical addition agent is expanded, and such as sodium bicarbonate, reaction product is not neutral, as: NaCO3Be alkalescence, the fat saponification in it and the food produces disagreeable taste and destroys nutrient in the food, and produces macula lutea with the reaction of flavones ferment; Swelling agent alum in the deep-fried twisted dough sticks that common people like to eat contains carcinogen; Bean curd with odor is owing to spontaneous fermentation, and the effect of airborne Mucor etc. produces very smelly smell, and a lot of people feel sick and dare not eat. It generally all is to cultivate at wood chip, straw, straw, bagasse, cotton seed hull that modern science and technology are manually cultivated successful a lot of edible or double medicinal fungus. Culture medium is owing to contain crude fibre too much with bitter, and the cottonseed in the cotton seed hulls also has toxin, so culture medium all is to abandon to eat, produces the mushroom of fructification difficulty, as: Cordyceps sinensis. Can only produce in the laboratory now, do not possess repeatability, though the time shortened to 1.5 years by natural 3 years, cost is still than natural height. Lucky well ordinary person reports 30 days visible stromas, but culture medium will add the expensive adenosine triphosphate of value etc., and the Chinese caterpillar fungus that the value of the gland glucoside that light drops into has substantially exceeded generation is worth. Because mycelium has similar chemical composition, pharmacological action and clinical efficacy with fructification, so modern technologies obtain to filter, concentrate, dry, purify behind the mycelium with liquid fermentation, but need to drop into huge equipment and complicated operation, cost is also very high, and does not have the peculiar fresh and sweet fragrance of Chinese caterpillar fungus.
Summary of the invention
Purpose of the present invention and task are, abandon unicity and all defect on method in the mycelium that edible and medicinal fungus that above-mentioned traditional food and modern technologies produce and liquid fermentation purify, performance, the effect, the advantage on poly-their all methods, performance, effect is the multifunctional microbial food with edible and health-care functions of a method one.
For solving above-mentioned task, solution of the present invention is: the common grain of one or more mixed water content 50-60%, pH value nature or 5-7, beans, meat, egg, rhizome, nut or its goods, swelling product, pack into and can allow the inside and outside air natural exchange of container but in the incommutable container of bacterium, through steam sterilization, edible or hold concurrently medicinal bacterial classification one or several under germ-free condition, be seeded on the goods in the container. Make it can only allow the growth that accesses, can not allow other varied bacteria growings, thermophilic 15-25 ℃, shading is cultivated, wait that the mycelium of the bacterial classification that connects covers with, long thoroughly, grow and just can on earth. If produce the food with fructification, mycelia is covered with to cultivate under the needed temperature of rear sporophore growth according to connecing bacterial classification, the luminous intensity and just can.
Swelling product can be that the fermentation of microorganism is expanded, chemical addition agent is expanded, physics is expanded, also can be several Integrated usings, but with the expanded and expanded the best of physics of microorganism.
Mixing with a kind of or several crop or goods, is not pure demand according to the access bacterial classification, is according to access bacterial classification and the human body need integrate balance to nutrition, trace element and taste.
The mixing of crop and goods is directly to mix with food, is not the mixing of the product of purifying. Directly arrange in pairs or groups by food if any only a few and to mix the product of can the purifying adding to satisfy the bacterial classification demand that connects.
Modern science and technology detect proof, and all fructifications edible or double medicinal fungus have similar chemical composition, pharmacological action and clinical efficacy with mycelium, and for details see attached table 1. The present invention just only cultivates a large amount of mycelium at food to the mushroom that produces the fructification difficulty, as: Cordyceps sinensis need not spend the adult time and expensive culture goes the few fructification of generation. Be easy to producing fructification, both can have produced a large amount of mycelial products, also can produce the product with fructification.
Because the nutrition that the present invention asks bacterial classification and needed by human body and trace element adopt directly collocation and mixing of food, the product of need not purifying have farthest reduced cost, have increased again the local flavor of food again.
Also because the present invention adopts microorganism, the chemical addition agent of modern technologies, all technology of physical mechanical, the mycelial growth that makes the bacterial classification that connects is not to grow in the narrow and small slit in product surface and goods, but in being close to three-dimensional cellular structure, grow, produce mycelium and carry that other are many, than with the liquid fermentation mycelium of volume bound what. Both be conducive to bacterial classification and human body to the nutraceutical absorption of goods, also saved in the Liquid Culture operations such as oxygenation is cultivated, filters, dried, purification, reduced cost.
Also because the present invention only allows the growth of access afterwards in sterilization, do not have the miscellaneous bacteria of natural environment to participate in, can not produce the strange taste as bean curd with odor, only connect to some extent the peculiar fragrance of bacterial classification.
Also since the present invention be bacterial classification inoculation on the food that common grain, beans, meat, egg, tubers natural nutrition enrich, the equal edible of mycelium on culture medium and the culture medium, unlike modern technologies bacterial classification inoculation is cultivated at wood chip, straw, straw, bagasse, cotton seed hull etc., contain a large amount of crude fibres, bitter taste arranged, the mycelium on culture medium and the culture medium all is dropped, can not eat.
In sum, the present invention reaches abandon traditional food, fermented food, modern technologies edible or the cultivation of double medicinal fungus and unicity and all defect on the mycelial method of liquid fermentation, performance and the effect fully, and all advantages that collect them are a method one, really become the flavour nutrient with traditional grain, beans, meat, egg, rhizome, nut etc. or its goods, access to some extent again the multi-functional daily life of a family of edible and health-care functions of nutrition, bacterium perfume (or spice) and the pharmacological action of bacterial classification and popularize food.
The specific embodiment
(1) steamed bun series---Chinese caterpillar fungus steamed bun, ganoderma lucidum cordyceps sinensis steamed bun etc.
The slurry of steamed bun flour 1000g, soya-bean milk 600ml[100-200g soybean], dry ferment is an amount of.
Method: dry ferment is put into steamed bun powder mix evenly, add soya-bean milk, rub into dough. Above-mentioned soya-bean milk also available 100-200g soy meal, clear water 600ml is replaced (if will produce Chinese caterpillar fungus steamed bun with fructification, the soya-bean milk or the clear water that add just change 1100ml into), leavened dough 6-10 hour, the amount of fermentation time apparent temperature and the dry ferment of putting and deciding, fully ferment as good the pH value nature take dough. Above-mentioned swelling agent also available chemical addition agent is expanded, is about 6 but will adjust pH value, and practice result is best with the dry ferment fermentation. And at all equal well-grown on the edible or double medicinal fungus. Pack into open glass bottle or resistant to elevated temperatures polypropylene moulded bag, and what degree how many size of bottle bag and chargings finally will cultivate on the Chinese caterpillar fungus steamed bun is decided. As long as pure mycelial, all it doesn't matter for the few and material thickness of the many dresses of dress, as want to grow on the steamed bun fructification, and it is more reasonable that the thickness of feeding is all expected about high 5cm afterwards to go out. The open glass bottle is with brown paper or high pressure polypropylene film seal, as closing up with moulding the sack circle. The mouth circle that does not have a filter was with 100 ℃ of tampon sealings, sterilization, steam normal pressure 8-10 hour, HCS 0.12-0.15MPa time 2-1.5 hour. [inoculating hood, superclean bench etc.] access cordyceps species under the germ-free condition is cultivated without 15-25 ℃ of half-light under the state of other bacterial classifications outside pyrenthrum, treats that mycelia is covered with, length just becomes pure mycelial Chinese caterpillar fungus steamed bun on earth. As want the surface to grow fructification, can not inoculate the aweto strain of difficult eldest son's entity. Facts have proved to inoculate northern Chinese caterpillar Fungus---Cordyceps militaris is best. The drug effect of Cordyceps sinensis and Cordyceps militaris is basically identical, sees attached list 2. Long the windowing afterwards on earth of mycelia seen light, can only shine scattered light, can not direct sunlight. Indoor too dark available fluorescent lamp is mended photograph, and fluorescent lamp can adopt the interrupted illuminating method, its best results. If any larger thermal stimulation, easier generation fructification. 10-25 ℃ of sporophore growth temperature, optimum temperature 18-22 ℃. Fructification is long namely to become the Chinese caterpillar fungus steamed bun of belt entity to needed height, and the Chinese caterpillar fungus steamed bun also has Chinese caterpillar fungus to the fresh and sweet fragrance of anti-ageing wait for a long time health-care effect and the Chinese caterpillar fungus itself of human body except steamed bun, soya-bean milk being arranged to nutrition and the local flavor of human body. Above steamed bun is not as inoculating cordyceps species, and the inoculation lucidum strain just become the glossy ganoderma steamed bun, just has health-care effect and the bacterium fragrance of glossy ganoderma, the like, connect any bacterial classification and why just become the steamed bun of mushroom. Above steamed bun can also access two or more bacterial classification simultaneously on same steamed bun, but when inoculation two kinds of bacterial classifications will be at a distance of certain distance. As: become the Cordyceps-Ganoderma steamed bun just access simultaneously the cultivation of Cordyceps-Ganoderma bacterial classification, just have simultaneously the nutritious and effect of soya-bean milk, steamed bun, Chinese caterpillar fungus, glossy ganoderma. The like, connecing simultaneously how many bacterial classifications just becomes the steamed bun with how many mushroom effects. Press the prescription for a medical decoction principle of traditional Chinese medicine theory, the bacterial classification of different pharmacology is seeded on the steamed bun simultaneously cultivates, just become the steamed bun of similar traditional Chinese medical science patent medicine.
(2) rice series---apricot Bao rice, apricot Bao rice cake
It is semi-transparent to be filtered dry the water steaming in the soaked 5-6 of rice 1000g hour, choosing the loose slurry that adds soya-bean milk 1000ml[100-200g soybean] be interrupted and stir until major part absorbs or absorbed till the soya-bean milk. Also can burst into popped rice to rice, directly add the 1300ml soya-bean milk; Can also behind the rice abrasive dust with yeast or the expanded one-tenth rice cake of other microorganisms, be about 6 but will adjust pH value, cultivate by the bottling of the principle of aforementioned steamed bun, bag disinfection inoculation. The apricot Bao is the mushroom of warm type on the low side, and cultural hypha can be at 15-25 ℃, but fructification is cultivated and can only at 13-18 ℃, be higher than 18 ℃ and just be difficult to produce fructification. Apricot Bao rice has strong almond flavor, and it is abundant to contain oligosaccharides, has the effect of whole intestines beauty treatment. As above-mentioned steamed bun, why become the rice of mushroom just connect what bacterial classification on the rice, connect the rice that several bacterial classifications just become several mushrooms. If equally any bacterial classification inoculation is just become the rice cake of the bacterial classification that connects on rice cake.
(3) bean curd, fermented bean curd series---Chinese caterpillar fungus bean curd, Chinese caterpillar fungus fermented bean curd
Get one of bean curd [bean curd of making coagulating agent with gypsum 70-80%, gluconolactone 20-30% is best], the bean curd water content is not too many, gets flour 90%, sugared 10% and mixes into Icing Sugar thoroughly, and bean curd is wrapped several circles at pool powder, is stained with a thick layer of Icing Sugar. Also can crumb bean curd, the Icing Sugar of adding 20-30% is mixed thoroughly and is shaken up, and cultivates by the method access cordyceps species of aforementioned steamed bun, just the adult pultubu. In like manner, connect any bacterial classification and why just become mushroom bean curd, connect the bean curd that several bacterial classifications just become several mushrooms. Above-mentioned Chinese caterpillar fungus bean curd is just become the Chinese caterpillar fungus fermented bean curd by traditional pickling spices such as method salt adding.
(4) meat egg series---Chinese caterpillar fungus pork, Chinese caterpillar fungus egg
Egg cooks, it is diced to dial behind the skin, and pork cooks rear diced, adds 10% flour and mixes thoroughly and shake up, and cultivates by side's access cordyceps species of aforementioned steamed bun just to become cordyceps chickens egg, Chinese caterpillar fungus pork. Equally, connect any bacterial classification and why just become mushroom meat egg, connect the meat egg that several bacterial classifications just become several mushrooms.
(5) fermented soya bean, flour paste, soy sauce series---Chinese caterpillar fungus fermented soya bean, glossy ganoderma flour paste, hydnum soy sauce
Spontaneous fermentation behind traditional steam disinfection is changed into above-mentioned steamed bun bottling, bag steam sterilization, and inoculation Chinese caterpillar fungus, glossy ganoderma, hedgehog hydnum bacterial classification just become Chinese caterpillar fungus fermented soya bean, glossy ganoderma flour paste, hydnum soy sauce by traditional method processing after cultivating and covering with mycelium. In like manner, connect what bacterial classification and why just become fermented soya bean, flour paste, the soy sauce of mushroom, connecing several bacterial classifications just becomes the fermented soya bean of several mushrooms, flour paste, soy sauce.
Subordinate list 1: Cordyceps sinensis and Chinese caterpillar fungus bacterial filament powder comparison test (test) result and conclusion statistical form
| Interventions Requested | Comparison test (test) result | Comparison test (test) result | Data Source | Check authoritative institution | |||
| Cordyceps sinensis | Chinese caterpillar fungus bacterial filament powder | Chinese caterpillar fungus bacterial filament powder approaches with Cordyceps sinensis or equates | It is approaching or equal that Chinese caterpillar fungus bacterial filament powder is higher than Cordyceps sinensis | ||||
| 1 | Cordycepic acid (PEARLITOL 25C) (%) | 3 | 8.5 | √ | Expert's beam pendant fine jade paper " research and development of Cordyceps sinensis " | ||
| 6.49 | 5.03 | √ | " edible fungi of china " magazine 1994.1 (35) " edible mushroom " magazine 1993.6 (16) | Norman Bethune Medical University Jinzhou Medical College | |||
| 2 | Cordyceps sinensis polysaccharide (intracellular polyse) recovery rate (%) | 8.1 | " edible mushroom " magazine 1990.1 (11) | The Zhejiang Prov. Chinese Medicine Inst | |||
| 3 | Total nitrogen (%) | 6.0 | 6.4 | √ | " Chinese caterpillar fungus " book (69,70,71) Yunnan science and technology publishing house publishes | ||
| 4 | Ether soluble components content (%) | 7.0 | 7.03 | √ | |||
| 5 | Ultra-violet absorption spectrum (spectrophotometer) | 256 nanometers have an absworption peak | 256 nanometers have an absworption peak | √ | |||
| 6 | Amino acid (free amino acid) total content milligram/gram | 0.2419 | 0.2447 | ||||
| 7 | Develop the color behind the sterols composition chromatography | 7 above color spots | 7 above color spots | √ | |||
| 8 | Develop the color on alkaloids composition chromatography (plate) paper | Orange spot more than 6 | Orange spot more than 6 | √ | |||
| 9 | Show behind the organic acid composition chromatography | 4 above yellow spottings | 4 above yellow spottings | √ | |||
| 10 | To mouse DNA metabolic effect spleen, weight in wet base, P value | ＞0.05 | ＞0.05 | √ | " Chinese caterpillar fungus " book (78-82) " Chinese caterpillar fungus " book (78-82) | ||
| 11 | To mouse RNA metabolic effect spleen, incorporation, P value | ＜0.05 | ＜0.05 | √ | |||
| 12 | To murine protein matter metabolic effect serum, incorporation, P value | ＞0.05 | ＞0.05 | √ | |||
| 13 | Mouse carbrital length of one's sleep affected the P value | ＜0.05 | ＜0.05 | √ | " Chinese caterpillar fungus " book (78-82) | ||
| 14 | To rat androgen-like action P value | ＜0.01 | ＜0.05 | √ | |||
| 15 | Antibacterial material (cordycepin etc.) | Contain antibacterial material, bacterium is had resistance of wide spectrum | " edible fungi of china " 1995.3 (38) | Food fermentation industry studying and designing institute, Shandong Shandong University department of microbiology | |||
| 16 | Protein (mg/ml) | 24±4.0 | " edible fungi of china " 1999.6 (25) | Japan | |||
| 17 | Sugar (mg/ml) | 8.4±1.2 | |||||
| 18 | CYCLIC DIPEPTIDES compounds | Contain 6 kinds anticancer, strengthen immunization | " gill fungus bacterium hospital is an integrated " book (9) Shanghai scientific and technical literature publishing house publishes | ||||
| Conclusion | The two " have similar chemical composition, pharmacological action and clinical efficacy, and toxicity is less than natural cs. " | " edible mushroom " 1998.2 (42) | |||||
Subordinate list 2: Cordyceps militaris composition and Cordyceps sinensis composition comparison test result and conclusion statistical form
| Interventions Requested | The comparison test result | The comparison test conclusion | Data Source | Check authoritative institution | |||
| Cordyceps militaris | Cordyceps sinensis | Cordyceps militaris and Cordyceps sinensis approach | Cordyceps militaris is higher than Cordyceps sinensis | ||||
| Amino acid | The amino acid total content | 182.71 milligram/gram | 77.53 milligram/gram | √ | " edible mushroom " magazine 1993.6 (16) | Successively Cordyceps militaris and Cordyceps sinensis are compared having of check: China Academy of TCM, The Fourth Military Medical University, | |
| Necessary amino acid total content | 67.64 milligram/gram | 19.95 milligram/gram | √ | ||||
| Free amino acid total amount (percentage composition %) | 4.250 | 1.875 | √ | " Bethune's college journal " 1994.1 " edible fungi of china " magazine 1994.1 (35) | |||
| Hydrolysis amino acid total amount (percentage composition %) | 34.36 | 20.22 | √ | " edible fungi of china " magazine 1994.1 (35) | Norman Bethune Medical University, Jinzhou Medical College, Jiangsu Province approximately product check the authoritative institutions such as institute | |||
| Trace element | Plant number | 29 kinds have been checked | √ | " traditional Chinese medicine research collection of thesis " book (97-99) | ||||
| 30 kinds have been checked | √ | " edible fungi of china " 1994.1 (37) | ||||||
| Anticancer king's selenium (Se) constituent content (ppm) | 0.54×10 -6 | 0.34×10 -6 | √ (the rich selenium Radix Astragali 0.08 * 10-6Exceed several times of the Chinese herbal medicine for preventing Radixs Astragali) | " edible fungi of china " 1994.1 (37) " edible fungi of china " 1999.1 (26) | ||||
| Cordycepic acid (PEARLITOL 25C) | 5.7％ | 6.49％ | √ | " edible fungi of china " 1994.1 (35) | ||||
| Cordycepin (3'-Deoxyadenosine) | 0.007％ | √ exceeds 2-5 doubly | " edible fungi of china " 1999.1 (26) | |||||
| The Cordyceps sinensis polysaccharide total content | PH6-7 scope interior 9.5% | √ | " edible fungi of china " 1998.2 (25) | |||||
| Chinese caterpillar fungus gradient elution content % (n=3) | Uridine | 0.091 | 0.045 | √ | ||||
| Adenosine | 0.071 | 0.031 | √ | |||||
| Adenine | 0.014 | 0.008 | √ | |||||
| Uracil | Trace | 0.006 | √ | |||||
| Cordycepin | 0.351 | 0.007 | √ exceeds 50.14 times | |||||
| Chinese caterpillar fungus SOD enzyme | Enzymatic activity is 54 unit/milligrams | Chinese caterpillar fungus survey report (data) | ||||||
| Vitamin (mg/g) | V A | 0.347 | 0.315 | √ | ||||
| V B12 | 0.242 | 0.02 | √ | |||||
| V B6 | 0.622 | 0.09 | √ | |||||
| V B1 | 0.13 | 0.05 | √ | |||||
| Nicotinic acid | 0.197 | 0.082 | √ | |||||
| Total nitrogen (%) | 11.38 | 4.55 | √ | |||||
| Crude protein (%) | 71.14 | 28.45 | √ | |||||
Claims (5)
- One kind on common grain, beans, meat, egg, rhizome, nut or goods, the multifunctional microbial food of the edible and health-care functions of one or more edible or double medicinal fungus filament or fructifications is covered with in cultivation, it is characterized in that: after one or more mix common grain, beans, meat, egg, rhizome, nut or its goods, direct or expanded, make pH value 5-7, moisture 50-60%, pack into and can allow the inside and outside air free of container exchange, in the incommutable container of bacterium, steam sterilization, one or more edible or medicinal bacterial classifications of holding concurrently of access under germ-free condition, access growth allowing and under the situation that other miscellaneous bacterias can not be grown, shading is cultivated in 15-25 ℃, covers with mycelium or grows an amount of fructification to the bacterial classification that accesses, and just becomes the multifunctional microbial food of edible and health-care functions.
- 2. multifunctional microbial food with edible and health-care functions according to claim 1, it is characterized in that: mixed by a kind of or several grain, beans, meat, egg, rhizome, nut or goods, such as the nutrition of bacterial classification and micro-need integrate balance according to human body and connect, and be to mix with food, not the thing mixing of purifying.
- 3. multifunctional microbial food with edible and health-care functions according to claim 1 is characterized in that: the expanded of swelling product can be microorganism, physics, chemistry, also can be comprehensively expanded.
- 4. multifunctional microbial food with edible and health-care functions according to claim 1, it is characterized in that: culture medium, mycelium and fructification are all edible, without Litter, be the nutrition local flavor of contained food in the existing culture medium, the nutrition local flavor that accesses to some extent again bacterial classification reaches the food that human body is had the health-care hospital effect.
- 5. multifunctional microbial food with edible and health-care functions according to claim 1 is characterized in that: after food is directly arranged in pairs or groups mixing, can't satisfy the trace element of the bacterial classification demand that connects, can add before sterilization.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686199A (en) * | 2015-03-20 | 2015-06-10 | 江南大学 | Cordyceps sinensis highland barley |
| CN104686205A (en) * | 2015-03-20 | 2015-06-10 | 江南大学 | Cordyceps sinensis oats |
| CN104686200A (en) * | 2015-03-20 | 2015-06-10 | 江南大学 | Cordyceps sinensis gorgon fruits |
| CN104686201A (en) * | 2015-03-20 | 2015-06-10 | 江南大学 | Cordyceps sinensis teff |
| CN104718985A (en) * | 2015-03-20 | 2015-06-24 | 江南大学 | Cordyceps sinensis rice |
| CN104823695A (en) * | 2015-03-20 | 2015-08-12 | 江南大学 | Aweto peanut |
| CN104823689A (en) * | 2015-03-20 | 2015-08-12 | 江南大学 | Cordyceps millet |
| CN104823697A (en) * | 2015-03-20 | 2015-08-12 | 江南大学 | Cordyceps peas |
| CN104855135A (en) * | 2015-03-20 | 2015-08-26 | 江南大学 | Cordyceps sinensis broomcorn product |
| CN107432325A (en) * | 2017-07-29 | 2017-12-05 | 宇琪 | A kind of processing method of Cordceps militaris Sculellaria barbata fermented bean curd |
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2005
- 2005-07-12 CN CN 200510010905 patent/CN1895020A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686199A (en) * | 2015-03-20 | 2015-06-10 | 江南大学 | Cordyceps sinensis highland barley |
| CN104686205A (en) * | 2015-03-20 | 2015-06-10 | 江南大学 | Cordyceps sinensis oats |
| CN104686200A (en) * | 2015-03-20 | 2015-06-10 | 江南大学 | Cordyceps sinensis gorgon fruits |
| CN104686201A (en) * | 2015-03-20 | 2015-06-10 | 江南大学 | Cordyceps sinensis teff |
| CN104718985A (en) * | 2015-03-20 | 2015-06-24 | 江南大学 | Cordyceps sinensis rice |
| CN104823695A (en) * | 2015-03-20 | 2015-08-12 | 江南大学 | Aweto peanut |
| CN104823689A (en) * | 2015-03-20 | 2015-08-12 | 江南大学 | Cordyceps millet |
| CN104823697A (en) * | 2015-03-20 | 2015-08-12 | 江南大学 | Cordyceps peas |
| CN104855135A (en) * | 2015-03-20 | 2015-08-26 | 江南大学 | Cordyceps sinensis broomcorn product |
| CN107432325A (en) * | 2017-07-29 | 2017-12-05 | 宇琪 | A kind of processing method of Cordceps militaris Sculellaria barbata fermented bean curd |
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