CN102771843B - Dry process walnut sauce and production method of dry process walnut sauce - Google Patents
Dry process walnut sauce and production method of dry process walnut sauce Download PDFInfo
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Abstract
The invention provides dry process walnut sauce and a production method of the dry process walnut sauce. The walnut sauce is prepared from the following major ingredients and auxiliary ingredients in parts by weight: major ingredients: 78.0 to 81.0 parts of baked walnut; and auxiliary ingredients: 6.0 to 7.0 parts of white sugar, 1.0 to 2.0 parts of common salt, 1.0 to 1.5 parts of modified starch, 5.0 to 5.5 parts of hydrogenated tea seed oil, 0.1 to 0.2 parts of monoglyceride, 0.08 to 0.12 parts of soya bean lecithin, 0.4 to 0.6 parts of walnut essence, 1.5 to 2.0 parts of baked sesame and 3.0 to 3.5 parts of baked peanuts. The dry process walnut sauce is mainly obtained through being refined via the processes of shelling, baking, grinding, degassing sterilization and the like. The original flavor of the walnut is maintained, and meanwhile, the products have the advantages that the mouth feeling is fine and smooth, the flavor is unique, the nutrition value is high, and the like.
Description
Technical field
The present invention relates to the production method of a kind of walnut cream and this walnut cream, belong to seasoning class.
Background technology
Walnut is woody oleiferous plants world-famous, and it has abundant nutrition and higher economic worth, therefore is called as one of world's " four is large " dry fruit.Simultaneously the caloric value of walnut is 8000-8500 cards/kilogram, fat content approximately 63%, protein content approximately 15.4%, carbohydrate content approximately 10%, crude fiber content approximately 5.8%, content of ashes approximately 1.5%, the trace element that needs of the multiple human body of content in addition, therefore there is very high nutritive value.In addition, walnut also have pleasantly enrich blood, the function such as relieving cough and reducing sputum, moistening lung kidney tonifying, nourishes rough skin.But be mainly directly to eat walnut kernel at present, the bitter taste that not only has the walnut clothing to cause, and its fragrance matter better do not discharged, so its mouthfeel etc. is not fine.
Summary of the invention
The objective of the invention is, for a kind of original local flavor of walnut that kept is provided, to have delicate mouthfeel, unique flavor, the walnut cream that is of high nutritive value and production method thereof.
The technical scheme that the present invention adopts to achieve these goals is that a kind of dry grinding method walnut cream, is characterized in that being made by major ingredient and the auxiliary material of following parts by weight: major ingredient: walnut roasted 78.0-81.0 parts;
Auxiliary material: 6.0-7.0 parts of white sugar, 1.0-2.0 parts of salt, 1.0-1.5 parts of converted starches, 5.0-5.5 parts of hydrogenation tea-seed oils, 0.1-0.2 part of monoglyceride, 0.08-0.12 part of soybean lecithin, 0.4-0.6 part, walnut essence, 1.5-2.0 parts of baking sesames, 3.0-3.5 parts of baking peanuts.
The dry grinding method walnut cream that is more preferably in the present invention is to be made by major ingredient and the auxiliary material of following parts by weight: major ingredient: walnut roasted 79.5 parts; Auxiliary material: 6.8 parts of white sugar, 1.5 parts of salt, 1.25 parts of converted starches, 5.2 parts of hydrogenation tea-seed oils, 0.15 part of monoglyceride, 0.1 part of soybean lecithin, 0.5 part, walnut essence, 1.8 parts of baking sesames, 3.2 parts of baking peanuts.
The present invention also provides a kind of production method of the method walnut cream of dry grinding, and it is characterized in that comprising the steps:
1), pretreatment: living sesame and peanut are carried out to the baking processing, standby;
2), walnut decortication: shelling walnut that will be to be peeled drops into the sodium hydroxide solution of boiling, sodium hydroxide solution need flood walnut, more than heating sodium hydroxide solution to 90 ℃, and keeps about 3 minutes, centre should be stirred for several times, then walnut is pulled out and peeled and be immersed in clear water;
3), rinsing: rinsing is mainly to wash away sodium hydroxide solution residual on walnut, at first with clear water, cleans, then walnut is placed in to clear water immersion about 1 hour, then pulls out and drains, and is standby;
4), baking: will drain rear walnut and put into temperature at the baking box of 125-135 ℃, toasted 3～3.5 hours, and the walnut in baking plate stirs once at least, until the walnut surface occurs glossy, the inside of walnut kernel presents lighter coke yellow, and while giving out the roasting fragrance of walnut, finishes baking, by walnut be placed on conveyer belt carry out cooling fast, standby;
5), fragmentation: with the pulp crushing machine, walnut is broken into to fine granularity, grain fineness is in 0.8cm;
6), corase grind: after walnut roasted, the baking peanut after fragmentation and baking sesame are mixed according to the above ratio, pour in per minute 2000 grinders that turn, the grain thickness degree of grinding out is between 60～100 orders;
7), cooling spice: the walnut cream after corase grind flow into blending vat, and adds remaining auxiliary material, by agitator, each material is in harmonious proportion evenly, begins to take shape the walnut sauce;
8), fine grinding: pour above-mentioned walnut sauce into per minute 2500～3500 refiners that turn, the mill of High Rotation Speed is further levigate the walnut sauce, and the grain thickness degree is in 100 order left and right;
9), cooling: as walnut cream to be poured in cooler, be cooled to 60～70 ℃;
10), vacuum outgas: for keeping nutrition and the local flavor of walnut cream, adopt the way of Vacuum Concentration to carry out degassed sterilization, to avoid that oxidation and brown stain occur in walnut cream is stored, improve the quality of walnut cream, temperature during Vacuum Concentration is 60～70 ℃, 0.08～0.09MPa, also will once lower the temperature, the temperature before making to bottle drops to below 55 ℃;
11), packing: adopt sterile chamber to carry out filling;
12), standing labeling, stamp: packaged walnut cream vessel surface is carried out to labeling, stamp processing, finally vanning warehouse-in.
The production method of the dry grinding method walnut cream in the present invention, wherein preferred technical scheme is step 2) described in decortication be to rinse walnut by giant, remove Cortex walnut, the Cortex walnut of not rinsing well by artificial rejecting simultaneously.
The production method of the dry grinding method walnut cream in the present invention, the technical scheme that wherein is more preferably is step 2) described in sodium hydrate aqueous solution concentration be 2%.
The production method of the dry grinding method walnut cream in the present invention, wherein preferred technical scheme is after the step 3) rinsing as finds that alkali lye processes overweightly, causes the walnut color darker, when soaking, adds 0.2～0.5% citric acid to carry out rinsing.
The present invention's method walnut cream of dry grinding mainly forms by the techniques such as decortication, baking, grinding, degassed sterilization are refining, and this technique has kept the original local flavor of walnut, and product has the characteristics such as delicate mouthfeel, unique flavor, nutritive value height simultaneously.
The accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
Below in conjunction with figure, technical scheme of the present invention is further illustrated:
Embodiment 1:
In the present embodiment, each composition forms by following weight:
Walnut roasted 78kg, white sugar 6.0kg, salt 1.0kg, converted starch 1.0kg, hydrogenation tea-seed oil 5.0kg, monoglyceride 0.1kg, soybean lecithin 0.08kg, walnut essence 0.4kg, baking sesame 1.5kg, baking peanut 3.0kg.
During making, generally need to carry out pretreatment to the raw material (peanut and sesame) of just having bought.
The making of baking sesame:
With sieve aperture, be that 40 purpose Vibration Screens select ready raw material sesame, remove particle foreign matter and other impurity in sesame, the sesame after sieving is cleaned in large iron pan, remove the dust and the little sesame of shrivelled grain that on sesame, adhere to, with bamboo strainer, pull out and put into large bamboo or wicker basket, water control is done.Then sesame is laid on baking tray, be difficult for blocked up, maintenance thickness is 0.2cm, then is placed in baking box and carries out baking, and temperature is controlled to be 160 ℃, time is the 50min left and right, in the baking process, stir at least once, baked sesame is put into after baking box, taking out special cooling bay carry out cooling, after being cooled to 25 ℃, make the baking sesame, standby.
The making of baking peanut:
Choose the peanut of taking off red coat, with Vibration Screen, remove the impurity in shelled peanut, then, by the method for hand picking, remove wherein the shelled peanut that goes mouldy, ruins.The shelled peanut of handling well is laid on baking tray, then is placed in baking box and carries out baking, temperature is controlled to be 130 ℃, time is about 3～3.5 hours, baked shelled peanut is put into after baking box, taking out special cooling transport tape carry out cooling, after being cooled to 25 ℃, make the baking peanut, standby.
Then the making of method walnut cream starts to dry grind:
1), walnut decortication
Compound concentration is 2% caustic soda (NaOH) solution, heats to micro-boiling, and walnut to be peeled is dropped into, what of walnut addition are flooded walnut with alkali lye and are as the criterion, and continue to heat up, when alkali liquid temperature reaches more than 90 ℃, start timing, it is about 3 minutes that alkali lye is processed the walnut time, and centre should be stirred for several times, while processing fast the end, from pot, getting appropriate walnut, immerse in clear water, with have gentle hands, gently rub wiping, Cortex walnut is namely tear-away, proves the walnut processing of peeling that can take the dish out of the pot.
The walnut that takes the dish out of the pot is placed in rapidly to screen frame, with giant, rinses walnut, remove Cortex walnut, the Cortex walnut of not rinsing well by artificial rejecting simultaneously, and be immersed in clear water.
2), rinsing
Rinsing is mainly to wash away alkali lye residual on walnut, with clear water, cleans 2～3 times, then is placed in clear water immersion about 1 hour, then pulls out and drains, and is standby.As find that the alkali lye processing is overweight, and cause the walnut color darker, when soaking, can add 0.2～0.5% citric acid.
3), baking
After walnut is drained, it is laid on baking tray, is difficult for blocked up.Oven temperature is risen between 125 ℃-135 ℃, the baking tray of completing walnut is put into to baking box, open simultaneously the air-blast device in baking box, make the temperature in baking box even, under 125 ℃-135 ℃, toasted 3～3.5 hours, when stoving time enters 45～60 minutes, answer the walnut in baking plate to stir once, as the walnut on baking tray, spread blocked uply, in bake process, should stir several times more, make the walnut baking evenly.After baking finishes, be placed on conveyer belt carry out cooling fast, standby.
When the fast end of walnut baking, the standard of judgement walnut baking degree occurs glossy with the walnut surface, and the inside of walnut kernel presents lighter coke yellow, and gives out the distinctive roasting fragrance of walnut, can conclude that walnut has toasted complete.
In addition, as need, consider easy to operately, this step also can adopt the automatic frying cargo aircraft that walnut is fried to perfume, and temperature can transfer to 200～220 ℃, fry to the time be about 10 minutes, concrete temperature and time should arrange according to the performance of baking machine and the moisture of walnut.
4), fragmentation
Because the particle of walnut kernel is larger, application pulp crushing machine is broken into fine granularity by it, grain fineness 0.8cm with interior all can, if adopt three Lu Huo tetra-road walnuts, can be without crushing process.
5), corase grind
After walnut, peanut and sesame are mixed in top ratio, pour the hopper of grinder into, open grinder.The mill of grinder is divided into movable grinding disc and fixed millstone, top movable grinding disc, with the per minute 2000 speed High Rotation Speeds that turn, forms relative rotatablely moving between upper lower millstone, nutcracker is in the middle of two mills, just thoroughly pulverize in no time, changed into liquid walnut cream.Periphery and mill at mill are spaced apart, and a circulation water layer is arranged, and by a pipeline, inject cold water, by another pipeline output hot water, by water circulation, to mill, lower the temperature.Between two mills in up and down, gap is arranged, walnut cream squeezes and drops out from centre, through a long skewed slot passage, comes in the cooling blending vat that connects material.
When going out grinder, between grain thickness degree 60～100 orders, temperature is 60 ℃.The clearance space that the fineness degree of walnut cream grain can be regulated between mill decides, and can rotate handwheel and regulate, if needs material out more slightly, just adjusts space more greatly, needs sauce out a bit thin, just adjusts space a little bit smallerly.
6), cooling spice
Walnut cream after corase grind flow into blending vat, and the agitator of a slow rotation is arranged in blending vat, and it constantly rotates, and walnut cream is slowly cooled off, and at this moment will add remaining auxiliary material, by agitator, each material is in harmonious proportion evenly.The cooling time of spice is 10 minutes, and temperature is reduced to 55 ℃.
7), fine grinding
After the walnut sauce enters refiner, start fine grinding operation button, refiner runs up, and speed per minute has reached 2500～3500 and has turned, and the mill of High Rotation Speed is further levigate the walnut sauce, and walnut cream and various auxiliary material are fully mixed.The structure of refiner and operation principle and kibbling mill are just the same, and only its rotating speed is higher, and the grain thickness degree is in 100 about orders, and out the time, the temperature of walnut cream reaches 95 ℃ from discharging opening.
8), cooling
At this moment, need to enter cooler slowly once cooling for walnut cream.By pipeline, walnut cream is transferred to columned cooler from containing jar for making or keeping thick soya bean sauce, middle cylindrical drum is put walnut cream, and peripheral cylindrical drum is the space of splendid attire cold water, after putting well, open immediately water inlet switch, the current of circulation enter from a pipeline, from another pipeline, flow out.The screw rod that has continuous transmission to stir in cooler, by the method for circulating water, can be reduced to 60～70 ℃ by the temperature of walnut cream.
9), vacuum outgas
For keeping nutrition and the local flavor of walnut cream, adopt the way of Vacuum Concentration to carry out degassed sterilization, to avoid that oxidation and brown stain occur in walnut cream is stored, improve the quality of walnut cream.Temperature during Vacuum Concentration is 60～70 ℃, and 0.08～0.09MPa also will once lower the temperature, and the temperature before making to bottle drops to 55 ℃ and just can bottle.
10) bottle of packing packing walnut cream and lid all must be the new bottle that uses for the first time, and will take disinfection room and with new towel, be stained with 75% alcohol disinfecting.Bottle cap is divided into inner cap and enclosing cover, and inner cap and enclosing cover all will be used alcohol wipe, and the staff puts inner cap into enclosing cover one by one, then bottle and lid are sent into to ultraviolet sterilizing chamber together, opens 30 minutes ability of ultraviolet germicidal lamp sterilization and uses.Perhaps adopt aseptic bottle or lid to carry out filling.
11), standing labeling, stamp
Walnut cream after capping should be in the semi-finished product warehouse standing 12～24 hours, carries out labeling after making the sauce body structure stable, stamp is processed again, finally the vanning warehouse-in.
The present invention filling be the sanitation and hygiene that need to guarantee bottling department, regularly sterilizing with uviol lamp, operation tool is wanted to continual disinfecting in alcohol.Walnut cream is packed into by dosing filling machine in bottle, next on ultraviolet disinfecting machine is held concurrently in heat seal, to the bottle sterilization that carries out disinfection, carries out simultaneously heat seal and is tamping inner cap, tightens enclosing cover.
Embodiment 2
In the present embodiment, each composition forms by following weight
Walnut roasted 79.5kg, white sugar 6.8kg, salt 1.5kg, converted starch 1.25kg, hydrogenation tea-seed oil 5.2kg, monoglyceride 0.15kg, soybean lecithin 0.1kg, walnut essence 0.5kg, baking sesame 1.8kg, baking peanut 3.2kg.
Its production method is the same with embodiment 1.
Embodiment 3
In the present embodiment, each composition forms by following weight,
Walnut roasted 81.0kg; White sugar 7.0kg, salt 2.0kg, converted starch 1.5kg, hydrogenation tea-seed oil 5.5kg, monoglyceride 0.2kg, soybean lecithin 0.12kg, walnut essence 0.6kg, baking sesame 2.0kg, baking peanut 3.5kg.
The production method of this embodiment is identical with embodiment 1.
Described soybean lecithin (Lecithin High Potency claim again Lecithin High Potency) is the byproduct in the refined soybean oil process.Granular soybean Luan Lin Zhi ﹐ is soybean oil is precipitated out in the process of coming unstuck Phospholipids on the market, then the product after processing, drying.The soybean lecithin of sterling is the brown color waxy solid, and easily water suction becomes the brownish black jelly.Very easily oxidation in air, color is from brown color overstrike and to brownish black progressively, and non-refractory, more than 80 ℃ just progressively oxidative rancidity decompose.In soybean lecithin, contain lecithin, cephalin, cuorin, phosphatidic acid (PA), phosphatidyl glycerol (PG), plasmalogen, lysophosphatide etc.Has effects such as delaying senility, prevent cardiovascular and cerebrovascular disease.
Tea-seed oil has another name called camellia oil, Wild camellia seed oil, camellia seed oil, Seed of Camellia Sinensis oil.Camellia is the special product in Dabie Mountain of China area (Macheng, hubei Province), from its fruit, extracting the camellia oil of high-quality, i.e. tea-seed oil.Extracting method one: squeezing.Take from the seed of tea oil tree.The manufacturing process of tea-seed oil can be divided into: oil expression, filter.Extracting method two: subcritical abstraction.Subcritical low-temperature extraction technology is that low moisture content tea seed shells, and pulverizes, and pricks embryo, subcritical low-temperature extraction, refining.
Composition in the various embodiments described above can obtain from following approach respectively: walnut roasted is the high-quality walnut then process shelling of our company in the purchase of Guangyuan City Chaotian District, and baking is processed and obtained.Well-known throughout the country according to the unique geography and climate towards the area, sky towards the sky walnut.Chaotian District is located in Qin's bar Mountain area middle part that the cold and heat air convection current crosses, winter-spring season is windy therefore summer and autumn is rainy, due to northeast and southwestern relative relief great disparity, therefore season, weather differed nearly 30 days, exactly because also such climatic characteristic, so the growth of suitable especially summer autumn crop, wherein just have large local and special products walnut.Towards the sky walnut not only the quality uniqueness also have long history, according to historical records, when Zhuge Liang six goes out Qishan, towards the sky walnut, just become the supply of short-commons in wartime.Between the year of Tian Bao Tang Dynasty, also be listed in into the palace tribute, enjoy fleeting fame.Towards the sky walnut, mainly be grown in the area, gentle slope of hill-side, the foot of a mountain, unique natural ecological environment, bring up the unique quality towards the sky walnut: individual large, mean fruit weight 14.1 grams, average benevolence weighs 8.4 grams; Shell is thin, thick only 0.9 millimeter of shell; Fragrance U.S., meat is plump fine and smooth, delicious and crisp; Product are of fine quality, and beneficial element content is high, and protein content reaches 15.2%, and fat content 73.04% contains the trace elements such as abundant calcium, iron, phosphorus, zinc simultaneously; Be finally kernel percent high, easily get benevolence, the nut of kernel percent average out to 70%, 80% can round benevolence.
Next is that white sugar, salt sesame and peanut are all to buy in market, then needs sesame and peanut are carried out to the baking processing.
Converted starch (N-LOK) is bought from national starch company; In hydrogenation tea-seed oil (HRSO) was good from Shanghai, grain and oil Industrial Co., Ltd bought; Monoglyceride is bought from Yangzhou Bosch chemical industry Co., Ltd; Soybean lecithin is from Beijing Merya's Lecithin Co., Ltd.; Walnut essence is bought from Shanghai Jianyin Food technology Co., Ltd..
The present invention mainly forms by the techniques such as decortication, baking, grinding, degassed sterilization are refining through the dry grinding method walnut cream that the various embodiments described above make, this technique has kept the original local flavor of walnut, and product has the characteristics such as delicate mouthfeel, unique flavor, nutritive value height simultaneously.
Claims (6)
1. the production method of method walnut cream of dry grinding, is characterized in that comprising the steps:
1), pretreatment: living sesame and peanut are carried out to the baking processing, standby;
2), walnut decortication: shelling walnut that will be to be peeled drops into the sodium hydroxide solution of boiling, sodium hydroxide solution need flood walnut, more than heating sodium hydroxide solution to 90 ℃, and keeps 3 minutes, centre should be stirred for several times, then walnut is pulled out and peeled and be immersed in clear water;
3), rinsing: rinsing is mainly to wash away sodium hydroxide solution residual on walnut, at first with clear water, cleans, then walnut is placed in to clear water immersion 1 hour, then pulls out and drains, and is standby;
4), baking: will drain rear walnut and put into temperature at the baking box of 130 ± 5 ℃, toasted 3～3.5 hours, and the walnut in baking plate stirs once at least, until the walnut surface occurs glossy, the inside of walnut kernel presents lighter coke yellow, and while giving out the roasting fragrance of walnut, finishes baking, by walnut be placed on conveyer belt carry out cooling fast, standby;
5), fragmentation: with the pulp crushing machine by walnut be broken into grain fineness at 0.8cm with interior fine granularity;
6), take major ingredient and the auxiliary material of following weight parts proportioning standby:
Major ingredient: walnut roasted 78.0-81.0 parts;
Auxiliary material: 6.0-7.0 parts of white sugar, 1.0-2.0 parts of salt, 1.0-1.5 parts of converted starches, 5.0-5.5 parts of hydrogenation tea-seed oils, 0.1-0.2 part of monoglyceride, 0.08-0.12 part of soybean lecithin, 0.4-0.6 part, walnut essence, 1.5-2.0 parts of baking sesames, 3.0-3.5 parts of baking peanuts;
7), corase grind: after walnut roasted, the baking peanut after fragmentation and baking sesame are mixed according to the above ratio, pour in per minute 2000 grinders that turn, the grain thickness degree of grinding out is between 60～100 orders;
8), cooling spice: the walnut cream after corase grind flow into blending vat, and adds white sugar, salt, converted starch, hydrogenation tea-seed oil, monoglyceride, soybean lecithin, walnut essence, by agitator, each material is in harmonious proportion evenly, begins to take shape the walnut sauce;
9), fine grinding: pour above-mentioned walnut sauce into per minute 2500～3500 refiners that turn, the mill of High Rotation Speed is further levigate the walnut sauce, and the grain thickness degree is at 100 orders;
10), cooling: as walnut cream to be poured in cooler, be cooled to 60～70 ℃;
11), vacuum outgas: for keeping nutrition and the local flavor of walnut cream, adopt the way of Vacuum Concentration to carry out degassed sterilization, to avoid that oxidation and brown stain occur in walnut cream is stored, improve the quality of walnut cream, temperature during Vacuum Concentration is 60～70 ℃, 0.08～0.09MPa, more once lower the temperature, the temperature before making to bottle drops to below 55 ℃;
12), packing: adopt sterile chamber to carry out filling;
13), standing labeling, stamp: packaged walnut cream vessel surface is carried out to labeling, stamp processing, finally vanning warehouse-in.
2. the production method of dry grinding method walnut cream according to claim 1, is characterized in that step 2) described in decortication be to rinse walnut by giant, remove Cortex walnut, the Cortex walnut of not rinsing well by artificial rejecting simultaneously.
3. the production method of dry grinding method walnut cream according to claim 1, is characterized in that step 2) described in concentration of sodium hydroxide solution be 2%.
4. the production method of dry grinding method walnut cream according to claim 1, after it is characterized in that the step 3) rinsing as find that alkali lye processes overweightly, cause the walnut color darker, when soaking, adds 0.2～0.5% citric acid to carry out rinsing.
5. the production method of dry grinding method walnut cream according to claim 1 is characterized in that described major ingredient and auxiliary material are comprised of the component of following weight portion proportioning:
Major ingredient: walnut roasted 79.5 parts;
Auxiliary material: 6.8 parts of white sugar, 1.5 parts of salt, 1.25 parts of converted starches, 5.2 parts of hydrogenation tea-seed oils, 0.15 part of monoglyceride, 0.1 part of soybean lecithin, 0.5 part, walnut essence, 1.8 parts of baking sesames, 3.2 parts of baking peanuts.
6. prepared walnut cream of method as claimed in claim 1.
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| CN103340451B (en) * | 2013-06-24 | 2015-06-24 | 北京朔方尚德科技发展有限公司 | Superfine peeled walnut thick pulp and preparation method thereof |
| CN103610217B (en) * | 2013-11-25 | 2017-07-28 | 艾得客实业（上海）有限公司 | Technology for automatically peeling and processing walnut kernels |
| CN104305154B (en) * | 2014-10-20 | 2016-03-30 | 杭州姚生记食品有限公司 | A kind of brain-invigorating walnut tartar sauce and preparation method thereof |
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| CN108208750A (en) * | 2017-11-30 | 2018-06-29 | 西北农林科技大学 | A kind of walnut mayonnaise, walnut salad juice and preparation method thereof |
| CN107772394A (en) * | 2017-12-12 | 2018-03-09 | 胡泽荣 | A kind of preparation technology of malt magma walnut |
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| 林家莲，等.核桃酱生产工艺及稳定性的研究.《食品与发酵工业》.2000,第26卷(第2期),第80页1.1实验材料、1.3.1核桃酱制造工艺、1.3.2工艺操作要点. * |
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