CN102669234B - Health care sticky rice flaky pastry and production method of health care sticky rice flaky pastry - Google Patents
Health care sticky rice flaky pastry and production method of health care sticky rice flaky pastry Download PDFInfo
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- CN102669234B CN102669234B CN 201210168159 CN201210168159A CN102669234B CN 102669234 B CN102669234 B CN 102669234B CN 201210168159 CN201210168159 CN 201210168159 CN 201210168159 A CN201210168159 A CN 201210168159A CN 102669234 B CN102669234 B CN 102669234B
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 159
- 235000009566 rice Nutrition 0.000 title claims abstract description 159
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000014594 pastries Nutrition 0.000 title abstract 7
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims description 35
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 claims description 23
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 claims description 23
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 claims description 23
- 238000007605 air drying Methods 0.000 claims description 22
- 241000207961 Sesamum Species 0.000 claims description 21
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 21
- 235000013339 cereals Nutrition 0.000 claims description 18
- 239000012467 final product Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 7
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims description 7
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
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- 229920001542 oligosaccharide Polymers 0.000 abstract 4
- 150000002482 oligosaccharides Chemical class 0.000 abstract 4
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- 235000019659 mouth feeling Nutrition 0.000 abstract 1
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- 230000002035 prolonged effect Effects 0.000 abstract 1
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- 235000008935 nutritious Nutrition 0.000 description 3
- 239000006057 Non-nutritive feed additive Substances 0.000 description 2
- 229910052934 alunite Inorganic materials 0.000 description 2
- 239000010424 alunite Substances 0.000 description 2
- 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 2
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- 239000002778 food additive Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- KPZTWMNLAFDTGF-UHFFFAOYSA-D trialuminum;potassium;hexahydroxide;disulfate Chemical compound [OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[Al+3].[Al+3].[Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O KPZTWMNLAFDTGF-UHFFFAOYSA-D 0.000 description 2
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- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 238000004500 asepsis Methods 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
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- 239000003183 carcinogenic agent Substances 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- -1 flavoring Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
The invention discloses health care sticky rice flaky pastry, which comprises 10 to 20 percent of oligosaccharide. The health care sticky rice flaky pastry is processed according to the following steps that: sticky rice is cleanly washed; the rice is steamed; the oligosaccharide is added; the sticky rice is cooled after being steamed, then, the oligosaccharide is added, the stirring is carried out so that the sticky rice and the oligosaccharide are uniformly mixed; the trimming and the forming are carried out; the drying is carried out until the moisture of the sticky rice flaky pastry is 6 to 8 percent; and then, twice vacuum oil frying is carried out, and the fragrant, sweet and crispy functional sticky rice flaky pastry can be obtained. Through low-temperature vacuum oil frying, the functionality and the puffing effect of the products are ensured, in addition, the grease rancidity can be effectively prevented, the food safety is enhanced, meanwhile, the moisture activity of the products is reduced, and the shelf life is prolonged. In addition, the functionality is high, and the natural flavor of the sticky rice is effectively maintained. The health care sticky rice flaky pastry belong to green food with the advantages that the flavor is unique, the long-time storage can be realized, the mouth feeling is fragrant, sweet and crispy, the nutrition is rich, and the special health care function and the natural sticky rice flavor are realized.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of glutinous rice crisp short cakes with sesame product.
Background technology
At present, sticky rice food of a great variety, glutinous rice cakes (glutinous rice cake), glutinous rice, a glutinous rice ball, glutinous rice flour, glutinous rice crisp sweets etc. have been summed up, with regard to raw material, its processing method is all processed with the powdery of glutinous rice fecula or ripe powder, being equipped with other auxiliary material, flavoring, processing aid or food additives processes again, destroyed the rice grain structure of glutinous rice, eating mouth feel is poor stale, apt to deteriorate, the shelf-life is short, preserves difficulty, eat extremely inconveniently, most importantly the glutinous rice product function is single and glutinous rice is natural flavour mountaineous has a greatly reduced quality.
Summary of the invention
Purpose of the present invention is exactly the defect that is to overcome above-mentioned prior art, take glutinous rice as primary raw material, add a certain amount of functional oligose as any one in oligomeric raffinose, oligomeric maltose, oligoisomaltose, raffinose, stachyose, FOS or two kinds, three kinds combinations, by certain processing technology instant that is made, can store for a long time, mouthfeel is fragrant and sweet crisp, nutritious, there is special health care and glutinous rice natural flavour mountaineous " pollution-free food "---health care polished glutinous rice crisp short cakes with sesame.
A kind of health care polished glutinous rice crisp short cakes with sesame, described health care polished glutinous rice crisp short cakes with sesame contains 10%-20% compound sugar;
Described compound sugar is any one or two kinds, the three kinds compositions in oligomeric raffinose, oligomeric maltose, oligoisomaltose, raffinose, stachyose, FOS.
Health care polished glutinous rice shortcake of the present invention can be made by following methods:
Sticky rice washing, be dipped to the bubble standard complete with the grain of rice, the finger pinch rice be broken getting final product;
Steam rice: soaked glutinous rice is carried out to boiling, atmospheric cooking 15min-25min;
Steam rice reach ripe and not thoroughly, rotten, outer soft, loosely in hard evenly be advisable thoroughly and not, the final grain of rice should be without the white heart;
Add compound sugar: be cooled to 75 ℃-85 ℃ after sticky rice stewing, add the compound sugar of glutinous rice raw material weight 10%-20%, stir glutinous rice is mixed with compound sugar;
Arrange moulding: batch mixing is put into to mould and be prepared into various shapes;
Dry: being dried to glutinous rice pie moisture is 6-8%;
Described drying means is natural air drying, microwave drying or heated-air drying;
Natural air drying is for putting natural air drying in air, drying time 3-7 days;
Microwave drying: 1.5KW, 105 ℃-110 ℃, 4min-6min in microwave dryer;
Heated-air drying: put in air drier 80 ℃, 10hr-12hr and make glutinous rice pie moisture reach 6-8% to get final product:
Twice vacuum frying: glutinous rice pie is vacuum frying for the first time after super-dry, and the vacuum frying condition is that 0.075MPa-0.085MPa, 70 ℃, 5min are fried; Take out after glutinous rice pie cools to 40-48 ℃ and carry out the 2nd vacuum frying, condition is that 0.085MPa-0.098MPa, 105 ℃-110 ℃, 15min-20min are fried, can obtain fragrant and sweet crisp functional glutinous rice crisp short cakes with sesame.
Described immersion is that water normal temperature (18 ℃-25 ℃) soaks, and soak time is 24-48 hours, and moisture reaches 25%-30%, and the immersion standard is complete with the grain of rice, finger alunite rice is broken getting final product;
Described compound sugar is any one or two kinds, the three kinds compositions in oligomeric raffinose, oligomeric maltose, oligoisomaltose, raffinose, stachyose, FOS;
Described compound sugar is comprised of 40% oligomeric raffinose and 60% oligomeric maltose
Described compound sugar is comprised of 50% oligoisomaltose and 50% raffinose;
Described compound sugar is comprised of 30% stachyose, 40% FOS and 30% oligomeric raffinose;
The glutinous rice pie local flavor of natural air drying is unique.
Beneficial effect
The present invention has introduced a kind of unique flavor, can store for a long time, and mouthfeel is fragrant and sweet crisp, nutritious, has special health care and glutinous rice natural flavour mountaineous " pollution-free food "---functional glutinous rice crisp short cakes with sesame.It is characterized in that 1. is functional strong: the propagation that can promote Bifidobacterium in the human body stomach, suppress the pathogen growth, prevent constipation, eliminate enterogenous endotoxin and carcinogenic substance, slow down burden of liver, improve immunity, anti-ageing, pre-anti-cancer occurs, reduce cholesterol and blood fat, promote the elderly to calcareous absorption, effectively prevent decayed tooth, cerebral function can increase by 30%.2. by lower temperature vacuum frying, not only guarantee the functional and expansion effect of product, and effectively prevented spoiled by rancid oil or fatly, strengthened foodsafety, reduced the water activity of product simultaneously, extended shelf life.3. effectively kept the natural flavour mountaineous of glutinous rice: this product has maintained the rice grain structure of glutinous rice, take glutinous rice as major ingredient, add new resource food as oligomeric raffinose, it is the organic assembling of raw-food material, do not add any food additives or processing aid, kept to greatest extent natural mouthfeel and the local flavor of glutinous rice.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, and following examples are descriptive, is not restrictive, can not limit protection scope of the present invention with this.
Embodiment 1
Get the glutinous rice of 1000g
The present invention is achieved through the following technical solutions:
Sticky rice washing, be dipped to the bubble standard complete with the grain of rice, the finger pinch rice be broken getting final product;
Steam rice: soaked glutinous rice is carried out to boiling, atmospheric cooking 20min;
Steam rice reach ripe and not thoroughly, rotten, outer soft, loosely in hard evenly be advisable thoroughly and not, the final grain of rice should be without the white heart;
Add oligomeric raffinose: be cooled to 80 ℃ after sticky rice stewing, add the compound sugar of glutinous rice raw material weight amount 10%, stir glutinous rice is mixed with compound sugar; Described compound sugar consists of 40% oligomeric raffinose and 60% oligomeric maltose;
Arrange moulding: batch mixing is put into to mould and be prepared into various shapes;
Dry: being dried to glutinous rice pie moisture is 6-8%;
Described drying means is natural air drying, puts natural air drying in air, 5 days drying times;
Twice vacuum frying: glutinous rice pie is vacuum frying for the first time after super-dry, and the vacuum frying condition is that 0.080MPaMPa, 70 ℃, 5min are fried; Take out after glutinous rice pie cools to 45 ℃ and carry out the 2nd vacuum frying, condition is that 0.090MPa, 108 ℃, 18min are fried, can obtain fragrant and sweet crisp functional glutinous rice crisp short cakes with sesame.
Embodiment 2
Get the glutinous rice of 1000g
The present invention is achieved through the following technical solutions:
Sticky rice washing, be dipped to the bubble standard complete with the grain of rice, the finger pinch rice be broken getting final product;
Steam rice: soaked glutinous rice is carried out to boiling, atmospheric cooking 20min;
Steam rice reach ripe and not thoroughly, rotten, outer soft, loosely in hard evenly be advisable thoroughly and not, the final grain of rice should be without the white heart;
Add oligomeric raffinose: be cooled to 80 ℃ after sticky rice stewing, add the compound sugar of glutinous rice raw material weight amount 15%, stir glutinous rice is mixed with compound sugar; Described compound sugar consists of 50% oligoisomaltose and 50% raffinose.
Arrange moulding: batch mixing is put into to mould and be prepared into various shapes;
Dry: being dried to glutinous rice pie moisture is 6-8%;
Described drying means is natural air drying, puts natural air drying in air, 5 days drying times;
Twice vacuum frying: glutinous rice pie is vacuum frying for the first time after super-dry, and the vacuum frying condition is that 0.080MPaMPa, 70 ℃, 5min are fried; Take out after glutinous rice pie cools to 45 ℃ and carry out the 2nd vacuum frying, condition is that 0.090MPa, 108 ℃, 18min are fried, can obtain fragrant and sweet crisp functional glutinous rice crisp short cakes with sesame.
Embodiment 3
Get the glutinous rice of 1000g
The present invention is achieved through the following technical solutions:
Sticky rice washing, be dipped to the bubble standard complete with the grain of rice, the finger pinch rice be broken getting final product;
Steam rice: soaked glutinous rice is carried out to boiling, atmospheric cooking 20min;
Steam rice reach ripe and not thoroughly, rotten, outer soft, loosely in hard evenly be advisable thoroughly and not, the final grain of rice should be without the white heart;
Add oligomeric raffinose: be cooled to 80 ℃ after sticky rice stewing, add the compound sugar of glutinous rice raw material weight amount 20%, stir glutinous rice is mixed with compound sugar; Described compound sugar consists of 30% stachyose, 40% FOS and 30% oligomeric raffinose.
Embodiment 4
Get the glutinous rice of 1000g
The present invention is achieved through the following technical solutions:
Sticky rice washing, be dipped to the bubble standard complete with the grain of rice, the finger pinch rice be broken getting final product;
Steam rice: soaked glutinous rice is carried out to boiling, atmospheric cooking 20min;
Steam rice reach ripe and not thoroughly, rotten, outer soft, loosely in hard evenly be advisable thoroughly and not, the final grain of rice should be without the white heart;
Add oligomeric raffinose: be cooled to 80 ℃ after sticky rice stewing, add the compound sugar of glutinous rice raw material weight amount 15%, stir glutinous rice is mixed with compound sugar; Described compound sugar is oligomeric raffinose.
Embodiment 5
Get the glutinous rice of 1000g
The present invention is achieved through the following technical solutions:
Sticky rice washing, be dipped to the bubble standard complete with the grain of rice, the finger pinch rice be broken getting final product;
Steam rice: soaked glutinous rice is carried out to boiling, atmospheric cooking 20min;
Steam rice reach ripe and not thoroughly, rotten, outer soft, loosely in hard evenly be advisable thoroughly and not, the final grain of rice should be without the white heart;
Add oligomeric raffinose: be cooled to 80 ℃ after sticky rice stewing, add the compound sugar of glutinous rice raw material weight amount 17%, stir glutinous rice is mixed with compound sugar; Described compound sugar is oligoisomaltose.
Arrange moulding: batch mixing is put into to mould and be prepared into various shapes;
Dry: being dried to glutinous rice pie moisture is 6-8%;
Described drying means is natural air drying, puts natural air drying in air, 5 days drying times;
Twice vacuum frying: glutinous rice pie is vacuum frying for the first time after super-dry, and the vacuum frying condition is that 0.080MPaMPa, 70 ℃, 5min are fried; Take out after glutinous rice pie cools to 45 ℃ and carry out the 2nd vacuum frying, condition is that 0.090MPa, 108 ℃, 18min are fried, can obtain fragrant and sweet crisp functional glutinous rice crisp short cakes with sesame.
Described immersion is 23 ℃ of immersions of water normal temperature, and soak time is 38 hours, and moisture reaches 27%, and the immersion standard is complete with the grain of rice, finger alunite rice is broken getting final product;
Functional glutinous rice crisp short cakes with sesame is vacuumized with the asepsis vacuum packing bag to be packed (vacuum 0.098MPa, pumpdown time 3s) and can obtain fragrant and sweet crisp functional glutinous rice crisp short cakes with sesame, shelf-life >=180 day.
Experiment effect: this product selects 100 ages of Zhongweiof Ningxia, northwest China area to eat continuously January 60～75 years old the elderly in the winter time, eat 100 grams every day, to compare with edible rear effect before eating, the results are shown in Table 1, result shows that this product has good edible and nutritious tonifying effect.Many continuously edible this product old men reflect that to take for a long time effect better, and health is better.
The table 1 eating effect table of comparisons
| Number | Edible first 30 days constipation number of times (total) | Constipation number of times (total) in 30 days after edible January |
| 100 | 18 | 8 |
Claims (6)
1. a health care polished glutinous rice crisp short cakes with sesame, it is characterized in that: described health care polished glutinous rice crisp short cakes with sesame contains 10%-20% compound sugar, and described health care polished glutinous rice shortcake is made by following methods: sticky rice washing, the standard that is dipped to is complete with the grain of rice, to pinch rice be broken getting final product to finger; Steam rice; Add compound sugar: be cooled to 75 ℃-85 ℃ after sticky rice stewing, add the compound sugar of glutinous rice raw material weight 10%-20%, stir glutinous rice is mixed with compound sugar; Arrange moulding; Dry: being dried to glutinous rice pie moisture is 6-8%; Twice vacuum frying: glutinous rice pie is vacuum frying for the first time after super-dry, and the vacuum frying condition is that 0.075MPa-0.085MPa, 70 ℃, 5min are fried; Take out after glutinous rice pie cools to 40-48 ℃ and carry out the 2nd vacuum frying, condition is that 0.085MPa-0.098MPa, 105 ℃-110 ℃, 15min-20min are fried, can obtain the health care polished glutinous rice crisp short cakes with sesame;
Described immersion is 18 ℃ of-25 ℃ of immersions of water temperature, and soak time is 24-48 hours, and moisture reaches 25%-30%;
Described drying means is natural air drying, microwave drying or heated-air drying, and wherein, natural air drying is for putting natural air drying in air, drying time 3-7 days; Microwave drying: 1.5KW, 105 ℃-110 ℃, 4min-6min in microwave dryer; Heated-air drying: put 80 ℃, 10h-12h in air drier.
2. an a kind of health care polished glutinous rice crisp short cakes with sesame as claimed in claim 1, is characterized in that described compound sugar is any one or two kinds, the three kinds compositions in oligomeric maltose, oligoisomaltose, raffinose, stachyose, FOS.
3. an a kind of health care polished glutinous rice crisp short cakes with sesame as claimed in claim 1, is characterized in that described compound sugar consists of 40% raffinose and 60% oligomeric maltose.
4. an a kind of health care polished glutinous rice crisp short cakes with sesame as claimed in claim 1, is characterized in that described compound sugar consists of 50% oligoisomaltose and 50% raffinose.
5. an a kind of health care polished glutinous rice crisp short cakes with sesame as claimed in claim 1, is characterized in that described compound sugar consists of 30% stachyose, 30% FOS and 40% raffinose.
6. the production method of an a kind of health care polished glutinous rice crisp short cakes with sesame as claimed in claim 1 is characterized in that: comprise the steps: sticky rice washing, the standard that is dipped to is complete with the grain of rice, to pinch rice be broken getting final product to finger; Steam rice; Add compound sugar: be cooled to 75 ℃-85 ℃ after sticky rice stewing, add the compound sugar of glutinous rice raw material weight amount 10%-20%, stir glutinous rice is mixed with compound sugar; Arrange moulding; Dry: being dried to glutinous rice pie moisture is 6-8%; Twice vacuum frying: glutinous rice pie is vacuum frying for the first time after super-dry, and the vacuum frying condition is that 0.075MPa-0.085MPa, 70 ℃, 5min are fried; Take out after glutinous rice pie cools to 40-48 ℃ and carry out the 2nd vacuum frying, condition is that 0.085MPa-0.098MPa, 105 ℃-110 ℃, 15min-20min are fried, can obtain the health care polished glutinous rice crisp short cakes with sesame;
Described immersion is 18 ℃ of-25 ℃ of immersions of water temperature, and soak time is 24-48 hours, and moisture reaches 25%-30%;
Described drying means is natural air drying, microwave drying or heated-air drying, and wherein, natural air drying is for putting natural air drying in air, drying time 3-7 days; Microwave drying: 1.5KW, 105 ℃-110 ℃, 4min-6min in microwave dryer; Heated-air drying: put 80 ℃, 10h-12h in air drier.
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| CN106213410A (en) * | 2016-07-22 | 2016-12-14 | 秭归帝元食品罐头股份有限公司 | A kind of Semen Armeniacae Amarum sauce and preparation method thereof |
| CN108142515A (en) * | 2016-12-06 | 2018-06-12 | 王引姣 | A kind of production method of frying Chinese Abelia |
| CN114342974A (en) * | 2021-12-29 | 2022-04-15 | 江南大学 | Application of functional oligosaccharide to improvement of dough ductility |
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| CN1060950A (en) * | 1990-10-31 | 1992-05-13 | 孙秀爱 | A kind of production method of rice-made food and equipment |
| CN101422220A (en) * | 2008-10-27 | 2009-05-06 | 张爱银 | Processing method of sticky rice food |
| CN101449780A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Deep-fry instant rice and production method thereof |
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