CN103039772A - Mung bean-pea soup and preparation method thereof - Google Patents
Mung bean-pea soup and preparation method thereof Download PDFInfo
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Abstract
The invention discloses mung bean-pea soup, which is prepared from the following raw materials in weigh part: 30-45 parts of pea, 8-10 parts of malt sugar, 25-35 parts of mung bean, 35-45 parts of agar, 40-60 parts of orange peel, 40-60 parts of lotus leaf, and 0.06-0.08 part of sodium benzoate. The soup has the benefits of regulating vital energy, regulating middle warmer, regulating the spleen, promoting blood flow, reducing blood pressure, and reducing blood fat.
Description
Invention field
The present invention relates to a kind of mung bean pea custard and preparation method thereof, belong to food processing technology field.
Background technology
The relation of hyperlipidemia and diet is the closest, and the first step of regulation and control blood fat also is the most basic measure, pays attention to exactly diet.Chinese medicine modern study result shows that lotus leaf has effect for reducing blood fat.Nuciferine is the alkaloid that extracts in the lotus leaf, the expansible blood vessel of Nuciferine, and clearing away summerheat has hypotensive effect, the good medicine of still losing weight simultaneously.Document announcement is arranged, and the alkaloid in the lotus leaf has effect for reducing blood fat, and is usually used in clinically the treatment of obesity.Lotus leaf letter weight-losing principle forms one deck fat barrier film at human body intestines wall after namely taking, and effectively stops the absorption of fat, the bounce-back of fundamentally loss of weight, and more effective control.The property of medicine of lotus leaf, lotus leaf are the blade of aquatic herbaceous plant lotus for many years.Its chemical composition mainly contains the alkaline components of Nuciferine, citric acid, malic acid, gluconic acid, oxalic acid, butanedioic acid and other antimitotic effect.Pharmacological research finds, lotus leaf has analgesic, antibacterial, spasmolysis.Through the lotus leaf bitter and puckery flavor after concocting, little salty, property is hot cool, have clearing summer-heat and damp, rise that sun is dispersed, the effect such as dissolving stasis and hemostasis, various disease conditions is all had certain curative effect.Dietotherapy is Chinese traditional habit, reaches the conditioning health by diet, the purpose of strong physique.The dietotherapy culture is of long standing and well established, and dietotherapy is a kind of long-range health behavior.By dietotherapy conditioning health, be a kind of road of being healthy and strong of health, therefore, seek a kind of can bring into play tcm characteristic again popular mung bean pea custard be desirability.
Summary of the invention
Technical problem to be solved by this invention provides a kind of mung bean pea custard and preparation method thereof, and this mung bean pea custard has that raw material is common, cheapness and the simple outstanding advantages of preparation technology.
The scheme that the present invention solves the problems of the technologies described above is:
A kind of mung bean pea custard, this mung bean pea custard is formulated by the raw material of following weight portion:
Pea 30-45 part, maltose 8-10 part, mung bean 25-35 part, agar 35-45 part, orange peel 40-60 part, lotus leaf 40-60 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this mung bean pea custard may further comprise the steps:
(1) mung bean preparation: raw material choose crust wax, full grains, evenly, seldom broken, without worm, mung bean free from foreign meter, clean, putting into pot adds suitable quantity of water and picks up after well-done, after the pulverizer fragmentation, be that 0.8 millimeter sieve filters with sieve aperture, sieve goes skin of beancurd to make beans mud, with the stainless steel mill well-done beans mud is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains mung bean milk, and is for subsequent use;
(2) pea preparation: raw material choose full grains, pea even, free from foreign meter, clean, oven dry is ground into 60-100 order fine powder, putting into pot adding suitable quantity of water boils, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the pea slurry, and is for subsequent use;
(3) agar preparation: agar powder is broken into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: bulk drug orange peel, lotus leaf soaked 1 hour, added the water of 3 times of amounts, decocted twice, and 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, to remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, for subsequent use;
(6) custard processed: with maltose, step (1) gained mung bean milk, step (2) gained pea slurry, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurries from sinking to the bottom is charred, be heated to 105 ℃ of solid concentrations and reach 80-85%, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after stirring, obtain slurry, rapidly slurry is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified was 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely gets and namely gets the mung bean pea custard.
Described a kind of mung bean pea custard, this mung bean pea custard is formulated by the raw material of following weight portion:
45 parts of peas, 10 parts of maltose, 35 parts in mung bean, 45 parts in agar, 60 parts of orange peels, 60 parts on lotus leaf, 0.08 part of Sodium Benzoate
The preparation method of this mung bean pea custard may further comprise the steps:
(1) mung bean preparation: raw material choose crust wax, full grains, evenly, seldom broken, without 35 parts in worm, mung bean free from foreign meter, clean, putting into pot adds suitable quantity of water and picks up after well-done, after the pulverizer fragmentation, be that 0.8 millimeter sieve filters with sieve aperture, sieve goes skin of beancurd to make beans mud, with the stainless steel mill well-done beans mud is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains mung bean milk, and is for subsequent use;
(2) pea preparation: 45 parts of raw material choose full grains, peas even, free from foreign meter, clean, oven dry is ground into 60-100 order fine powder, putting into pot adding suitable quantity of water boils, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the pea slurry, and is for subsequent use;
(3) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 60 parts of 60 parts of bulk drug orange peels, lotus leaf soaked 1 hour, added the water of 3 times of amounts, decocted twice, and 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, to remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is with the boiling water dissolving, for subsequent use;
(6) custard processed: with 100 parts of maltose, step (1) gained mung bean milk, step (2) gained pea slurry, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurries from sinking to the bottom is charred, be heated to 105 ℃ of solid concentrations and reach 80-85%, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after stirring, obtain slurry, rapidly slurry is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified was 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely gets and namely gets the mung bean pea custard.
The orange peel meridian distribution of property and flavor: hot, bitter, warm, return spleen, lung channel, effect: regulate the flow of vital energy and transfer, deficiency of spleen-QI and stomach-QI, the effect such as eliminating dampness and eliminating phlegm, orange peel has the reason lung qi, eliminate the phlegm, clinical multiplex in diseases such as treatment cough, hiccups.
The lotus leaf meridian distribution of property and flavor: property is flat, and bitter, puckery enter the heart channel of Hang-Shaoyin, Liver Channel, the spleen channel, can be hypotensive, and lipopenicillinase, fat-reducing; Lotus leaf enters food flavor delicate fragrance, and is good to eat pleasant, is used as medicine can manage spleen and invigorate blood circulation.
Beneficial effect of the present invention: in the accent of regulating the flow of vital energy, the reason spleen is invigorated blood circulation, and is hypotensive, the effect of lipopenicillinase.
The specific embodiment mode
Embodiment 1
A kind of mung bean pea custard, this mung bean pea custard is formulated by the raw material of following weight portion:
45 parts of peas, 100 parts of maltose, 35 parts in mung bean, 45 parts in agar, 60 parts of orange peels, 60 parts on lotus leaf, 0.08 part of Sodium Benzoate
The preparation method of this mung bean pea custard may further comprise the steps:
(1) mung bean preparation: raw material choose crust wax, full grains, evenly, seldom broken, without 35 parts in worm, mung bean free from foreign meter, clean, putting into pot adds suitable quantity of water and picks up after well-done, after the pulverizer fragmentation, be that 0.8 millimeter sieve filters with sieve aperture, sieve goes skin of beancurd to make beans mud, with the stainless steel mill well-done beans mud is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains mung bean milk, and is for subsequent use;
(2) pea preparation: 45 parts of raw material choose full grains, peas even, free from foreign meter, clean, oven dry is ground into 60-100 order fine powder, putting into pot adding suitable quantity of water boils, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the pea slurry, and is for subsequent use;
(3) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 60 parts of 60 parts of bulk drug bulk drug orange peels, lotus leaf soaked 1 hour, added the water of 3 times of amounts, decocted twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is with the boiling water dissolving, for subsequent use;
(6) custard processed: with 100 parts of maltose, step (1) gained mung bean milk, step (2) gained pea slurry, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurries from sinking to the bottom is charred, be heated to 105 ℃ of solid concentrations and reach 80-85%, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after stirring, obtain slurry, rapidly slurry is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified was 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely gets and namely gets the mung bean pea custard.
Embodiment 2
A kind of mung bean pea custard, this mung bean pea custard is formulated by the raw material of following weight portion:
37.5 parts of peas, 90 parts of maltose, 30 parts in mung bean, 40 parts in agar, 50 parts of orange peels, 50 parts on lotus leaf, 0.07 part of Sodium Benzoate
The preparation method of this mung bean pea custard may further comprise the steps:
(1) mung bean preparation: raw material choose crust wax, full grains, evenly, seldom broken, without 30 parts in worm, mung bean free from foreign meter, clean, putting into pot adds suitable quantity of water and picks up after well-done, after the pulverizer fragmentation, be that 0.8 millimeter sieve filters with sieve aperture, sieve goes skin of beancurd to make beans mud, with the stainless steel mill well-done beans mud is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains mung bean milk, and is for subsequent use;
(2) pea preparation: 37.5 parts of raw material choose full grains, peas even, free from foreign meter, clean, oven dry is ground into 60-100 order fine powder, putting into pot adding suitable quantity of water boils, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the pea slurry, and is for subsequent use;
(3) agar preparation: 40 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 50 parts of 50 parts of bulk drug bulk drug orange peels, lotus leaf soaked 1 hour, added the water of 3 times of amounts, decocted twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.07 part of Sodium Benzoate is with the boiling water dissolving, for subsequent use;
(6) custard processed: with 90 parts of maltose, step (1) gained mung bean milk, step (2) gained pea slurry, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurries from sinking to the bottom is charred, be heated to 105 ℃ of solid concentrations and reach 80-85%, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after stirring, obtain slurry, rapidly slurry is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified was 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely gets and namely gets the mung bean pea custard.
Embodiment 3
A kind of mung bean pea custard, this mung bean pea custard is formulated by the raw material of following weight portion:
30 parts of peas, 80 parts of maltose, 25 parts in mung bean, 35 parts in agar, 40 parts of orange peels, 40 parts on lotus leaf, 0.06 part of Sodium Benzoate
The preparation method of this mung bean pea custard may further comprise the steps:
(1) mung bean preparation: raw material choose crust wax, full grains, evenly, seldom broken, without 25 parts in worm, mung bean free from foreign meter, clean, putting into pot adds suitable quantity of water and picks up after well-done, after the pulverizer fragmentation, be that 0.8 millimeter sieve filters with sieve aperture, sieve goes skin of beancurd to make beans mud, with the stainless steel mill well-done beans mud is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains mung bean milk, and is for subsequent use;
(2) pea preparation: 30 parts of raw material choose full grains, peas even, free from foreign meter, clean, oven dry is ground into 60-100 order fine powder, putting into pot adding suitable quantity of water boils, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the pea slurry, and is for subsequent use;
(3) agar preparation: 35 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 40 parts of 40 parts of bulk drug bulk drug orange peels, lotus leaf soaked 1 hour, added the water of 3 times of amounts, decocted twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate is with the boiling water dissolving, for subsequent use;
(6) custard processed: with 80 parts of maltose, step (1) gained mung bean milk, step (2) gained pea slurry, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurries from sinking to the bottom is charred, be heated to 105 ℃ of solid concentrations and reach 80-85%, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after stirring, obtain slurry, rapidly slurry is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified was 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely gets and namely gets the mung bean pea custard.
Claims (4)
1. mung bean pea custard, it is characterized in that: this mung bean pea custard is formulated by the raw material of following weight portion:
Pea 30-45 part, white granulated sugar 80-100 part, mung bean 25-35 part, agar 35-45 part, orange peel 40-60 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this mung bean pea custard may further comprise the steps:
(1) mung bean preparation: raw material choose crust wax, full grains, evenly, seldom broken, without worm, mung bean free from foreign meter, clean, putting into pot adds suitable quantity of water and picks up after well-done, after the pulverizer fragmentation, be that 0.8 millimeter sieve filters with sieve aperture, sieve goes skin of beancurd to make beans mud, with the stainless steel mill well-done beans mud is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains mung bean milk, and is for subsequent use;
(2) pea preparation: raw material choose full grains, pea even, free from foreign meter, clean, oven dry is ground into 60-100 order fine powder, putting into pot adding suitable quantity of water boils, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the pea slurry, and is for subsequent use;
(3) agar preparation: agar powder is broken into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: the bulk drug orange peel adds the water of 3 times of amounts, decocts twice, and 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, to remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, for subsequent use;
(6) custard processed: with white granulated sugar, step (1) gained mung bean milk, step (2) gained pea slurry, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurries from sinking to the bottom is charred, be heated to 105 ℃ of solid concentrations and reach 80-85%, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after stirring, obtain slurry, rapidly slurry is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified was 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely gets and namely gets the mung bean pea custard.
2. a kind of mung bean pea custard according to claim 1, it is characterized in that: this mung bean pea custard is formulated by the raw material of following weight portion:
45 parts of peas, 100 parts of white granulated sugars, 35 parts in mung bean, 45 parts in agar, 60 parts of orange peels, 0.08 part of Sodium Benzoate
The preparation method of this mung bean pea custard may further comprise the steps:
(1) mung bean preparation: raw material choose crust wax, full grains, evenly, seldom broken, without 35 parts in worm, mung bean free from foreign meter, clean, putting into pot adds suitable quantity of water and picks up after well-done, after the pulverizer fragmentation, be that 0.8 millimeter sieve filters with sieve aperture, sieve goes skin of beancurd to make beans mud, with the stainless steel mill well-done beans mud is worn into slurry, adds suitable quantity of water during defibrination, alleviate the sticking mill of slurry phenomenon, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains mung bean milk, and is for subsequent use;
(2) pea preparation: 45 parts of raw material choose full grains, peas even, free from foreign meter, clean, oven dry is ground into 60-100 order fine powder, putting into pot adding suitable quantity of water boils, use again the slow fire infusion, stir while enduring, keep being heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 95-102 ℃, obtains the pea slurry, and is for subsequent use;
(3) agar preparation: 45 parts in agar is ground into fritter, before custard processed 10-12 hour, be soaked in the water of 20 times of agar weight, treat the abundant imbibition of agar, left standstill 5-6 hour, be heated to 90-95 ℃ it is dissolved, filtration, decontamination, for subsequent use;
(4) thick paste preparation: 60 parts of water that add 3 times of amounts of bulk drug orange peel, decoct twice, 2 hours for the first time, l hour for the second time, merge decocting liquid twice, filter, to remove slag, it is 1.35 thick paste that filtrate is concentrated into 75 ℃ of relative densities, for subsequent use;
(5) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is with the boiling water dissolving, for subsequent use;
(6) custard processed: with 100 parts of white granulated sugars, step (1) gained mung bean milk, step (2) gained pea slurry, step (3) gained agar, step (4) gained thick paste mixes, stir, adding suitable quantity of water puts into pot and heats, during boiling, heating constantly stirs, preventing that slurries from sinking to the bottom is charred, be heated to 105 ℃ of solid concentrations and reach 80-85%, rapidly the Sodium Benzoate in the step (5) is dropped in the pot, play pot after stirring, obtain slurry, rapidly slurry is injected the iron mould that is lined with masking foil, after leaving standstill 30-40 minute, the slurry cooled and solidified was 121 ℃ of lower sterilizations 10 minutes, vacuum sealed package namely gets and namely gets the mung bean pea custard.
3. a kind of mung bean pea custard according to claim 1, it is characterized in that: this mung bean pea custard is formulated by the raw material of following weight portion:
37.5 parts of peas, 90 parts of white granulated sugars, 30 parts in mung bean, 40 parts in agar, 50 parts of orange peels, 0.07 part of Sodium Benzoate.
4. a kind of mung bean pea custard according to claim 1, it is characterized in that: this mung bean pea custard is formulated by the raw material of following weight portion:
30 parts of peas, 80 parts of white granulated sugars, 25 parts in mung bean, 35 parts in agar, 40 parts of orange peels, 0.06 part of Sodium Benzoate.
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