CN103478640B - Machining process of burdock fried food - Google Patents
Machining process of burdock fried food Download PDFInfo
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- CN103478640B CN103478640B CN201310406378.7A CN201310406378A CN103478640B CN 103478640 B CN103478640 B CN 103478640B CN 201310406378 A CN201310406378 A CN 201310406378A CN 103478640 B CN103478640 B CN 103478640B
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- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 107
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 107
- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 240000005528 Arctium lappa Species 0.000 title claims description 8
- 238000003754 machining Methods 0.000 title abstract 3
- 241000208843 Arctium Species 0.000 claims abstract description 96
- 239000000463 material Substances 0.000 claims description 26
- 238000012545 processing Methods 0.000 claims description 19
- 235000019482 Palm oil Nutrition 0.000 claims description 14
- 239000002540 palm oil Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 238000005516 engineering process Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000018044 dehydration Effects 0.000 claims description 9
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 9
- 235000015927 pasta Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000010792 warming Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 238000012360 testing method Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
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- 241000287828 Gallus gallus Species 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 208000001034 Frostbite Diseases 0.000 claims description 3
- 239000004677 Nylon Substances 0.000 claims description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 3
- 239000010931 gold Substances 0.000 claims description 3
- 229910052737 gold Inorganic materials 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 229920001778 nylon Polymers 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims description 2
- 230000008961 swelling Effects 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000002411 adverse Effects 0.000 abstract 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 239000007921 spray Substances 0.000 description 4
- 244000294263 Arctium minus Species 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
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- 238000012423 maintenance Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The invention relates to a machining process of burdock fried food. The machining process is characterized in that a burdock piece is instantly fired or baked under a vacuum low temperature state so as to manufacture a fried burdock fragile piece, the losses of natural pigment and aromatic substances are greatly reduced, the adverse effects of microbes and enzymes are restrained, the original colour and lustre and scent are fully kept, and the potential safety hazard brought by the traditional high-temperature frying to the physical health of a person is avoided.
Description
Technical field
The present invention relates to a kind of processing technology of fried burdock crisps, belong to food-processing method field.
Background technology
Burdock is composite family 2 years raw herbaceous plant, is rich in high-cellulose, multivitamin and trace element, low fat, low in calories, is applicable to the leisure health food such as high blood pressure, diabetes, obese people.Burdock crisps has wide consumption market at home, abroad as the food development of medicine-food two-purpose.The technique that traditional burdock crisps adopts high temperature fried, often greatly reduces the natural colouring matter of burdock and fragrance, has grown the growth of microorganism and enzyme, lost original color and luster and fragrance, give the healthy unsafe hidden danger brought of people simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of processing technology of burdock crisps, under vacuum and low temperature state, moment is fried or be baked into burdock sheet and obtain burdock crisps.
The present invention realizes above-mentioned purpose like this: a kind of processing technology of burdock sheet, and comprise pre-treatment and the aft-loaded airfoil of burdock sheet, its processing step is:
1) pretreatment of burdock: select 2-3cm without the chaff heart, without rotting, without frostbite, mechanical wound, without the burdock raw material of obvious black circle, to cut sth. askew along 30 ° of angles sheet with slicer, thickness keeps 3-4mm, the raw material cut is loaded nylon net bag, put into dewaterer to dewater, with the speed of 400r/min dehydration 45 ~ 60s, remove the moisture on burdock sheet surface;
2) preparation of batter: by mass parts, by the thin soy sauce of 4.0-4.8%, the chickens' extract of 1.0-1.5%, the white pepper powder of 0.1 ~ 0.4%, the baking powder of 0.1 ~ 0.4% adds in the frozen water of 45-52% mass parts successively, and wherein frozen water temperature is lower than 10 DEG C, be stirred to evenly, add in aforementioned mixing frozen water by the great achievement Showa 3813 of 12-15% mass parts and the wheat flour of 25-32% mass parts, limit edged stirs, and places on ice cube stand-by after stirring;
3) burdock sheet is fried: be that 4 ~ 5:1 mix with batter with mass ratio by the burdock section after dehydration, stir, make to hang and stick with paste, hang paste should be used while allocating, select the mixed fried deep frying pan of profit, palm oil is warming up to 172-178 DEG C, dropping into hanging the burdock sheet after sticking with paste in batches, often criticizing input amount and being less than palm oil pasta, frying 1-2min, drain after raw edges is sallow, be placed on after draining on ice cube and be cooled to less than 20 DEG C, and continue to roll on ice cube, by the burdock sheet of adhesion separately, enter quick freezing repository freezing, highest grade temperature less than-18 DEG C;
4) fried shaping burdock crisps: the burdock sheet in the step 3) good by quick-frozen evenly loads in material cage, raw material is frozen state in material cage, palm oil is warming up to 97-100 DEG C, under vacuum is-0.12--0.09MPa, expect cage 1 time with lifting in every 5 minutes, the burdock sheet 20-25min in fried material cage, rises on pasta by material cage, be take the dish out of the pot after de-oiling 10-15min in the centrifuge of 250r/min at rotating speed, complete fried processing;
5) detect, pack: the burdock sheet after de-oiling is cooled to room temperature, add flavor enhancement, adopt Fe ￠ 1.0 iron, the standard of Sus ￠ 2.0 non-ferric is crossed gold and is visited, test pieces per hour tests 1 time, carries out packaging seal, deposit in the warehouse for finished product that temperature is 25 DEG C after rejecting non-light yellow extremely flavous burdock sheet, the spacing of 20 ~ 25cm directly preserved by product and wall, and in storehouse, relative humidity is less than 50%.
In described step 3), the burdock sheet of quick-frozen to less than-18 DEG C can be made into baking-type burdock sheet further, and wherein baking temperature is 150-200 DEG C; The burdock sheet of quick-frozen to less than-18 DEG C can be made into crisp fragrant burdock sheet further, and its frying temperature is 150-200 DEG C; The burdock sheet of quick-frozen to less than-18 DEG C can be made into expanded burdock sheet further, and its swelling temperature is 170 ~ 185 DEG C; The burdock sheet of quick-frozen to less than-18 DEG C can be made into hollow burdock sheet further, and its frying temperature is 150-200 DEG C, the same step 4) of other step.
Described burdock crisps also can make burdock bar, burdock sheet, roasting burdock sheet, dehydration burdock sheet, fried and vacuum frying burdock sheet, low-fat fried burdock sheet, local flavor burdock dried meat.
The invention has the advantages that: burdock sheet is fried instantaneously under vacuum and low temperature state to be formed, instead of traditional high temperature frying technological process, the loss of natural colouring matter and aromatic substance can be greatly reduced, suppress the illeffects of microorganism and enzyme, the original color and luster of abundant maintenance and fragrance, and it is fried to the healthy hidden danger brought of people to solve conventional high-temperature.
Detailed description of the invention
embodiment 1
The pretreatment of burdock raw material: select 2-3cm without the chaff heart, without rotting, without frostbite, mechanical wound, without the burdock raw material of obvious black circle, wash away the booties such as surperficial silt, foreign matter, remove surperficial coring after cut head, tail, the chaff heart and black part, to cut sth. askew along 30 ° of angles sheet with slicer, thickness keeps 3-4mm, the raw material cut is loaded nylon net bag, put into dewaterer to dewater, with the speed of 400r/min dehydration 45 ~ 60s, remove the moisture on burdock sheet surface, burdock sheet after dehydration should not be put for a long time, answers now-making-now-using.
The preparation of batter: by mass parts, by the thin soy sauce of 4.4kg, the chickens' extract of 1.2kg, the white pepper powder of 0.2kg, the baking powder of 0.3kg adds in the frozen water of 49.4kg successively, and wherein frozen water temperature is lower than 10 DEG C, be stirred to evenly, add in aforementioned mixing frozen water by the great achievement Showa 3813 of 15.5kg and the wheat flour of 29kg, limit edged stirs, and places on ice cube stand-by after stirring;
Burdock sheet fried: the 500kg burdock section after dehydration is mixed with 100kg batter, stir, Primary batching system can not be too much, be used while allocating, select the mixed fried deep frying pan of profit, palm oil is warming up to 176 DEG C, dropping into hanging the burdock sheet after sticking with paste in batches, often criticizing input amount and being less than palm oil pasta, frying 1.5min, drain after raw edges is sallow, be placed on after draining on ice cube and be cooled to less than 20 DEG C, and continue to roll on ice cube, by the burdock sheet of adhesion separately, enter quick freezing repository freezing, highest grade temperature less than-18 DEG C;
Fried shaping burdock crisps: burdock sheet good for quick-frozen is evenly loaded in material cage, raw material is frozen state in material cage, palm oil is warming up to 120 DEG C, under vacuum is-0.09MPa, cage is expected 1 time with lifting in every 5 minutes, burdock sheet 25min in fried material cage, exploding after only having very little spray or oil bloom rises on pasta by material cage, be take the dish out of the pot after de-oiling 10-15min in the centrifuge of 250r/min at rotating speed, complete fried processing, crispy in taste after fried, during de-oiling, notice that slow falls slowly, avoids product breakage;
Detect, pack: the burdock sheet after de-oiling is cooled to room temperature, add flavor enhancement, adopt Fe ￠ 1.0 iron, the standard of Sus ￠ 2.0 non-ferric is crossed gold and is visited, test pieces per hour tests 1 time, carries out packaging seal, deposit in the warehouse for finished product that temperature is 25 DEG C after rejecting non-light yellow extremely flavous burdock sheet, the spacing of 20 ~ 25cm directly preserved by product and wall, and in storehouse, relative humidity is less than 50%.
embodiment 2
Other step is all identical with embodiment 1, only in step 4), evenly loaded by burdock sheet good for quick-frozen in material cage, raw material is frozen state in material cage, burdock sheet is toasted 25-30min at 150-200 DEG C, expect cage 1 time with lifting in every 5 minutes, complete baking processing, crispy in taste after baking, during de-oiling, notice that slow falls slowly, avoids product breakage, makes baking-type burdock sheet.
embodiment 3
Other step is all identical with embodiment 1, only in step 4), burdock sheet good for quick-frozen is evenly loaded in material cage, raw material is frozen state in material cage, palm oil is warming up to 150-200 DEG C, under vacuum is-0.09MPa, cage is expected 1 time with lifting in every 5 minutes, and add a little sesame, burdock sheet 25min in fried material cage, exploding after only having very little spray or oil bloom rises on pasta by material cage, be take the dish out of the pot after de-oiling 10-15min in the centrifuge of 250r/min at rotating speed, complete fried processing, after fried, mouthfeel is crisp fragrant, during de-oiling, notice that slow falls slowly, avoid product breakage, make crisp fragrant burdock sheet.
step 4
Other step is all identical with embodiment 1, only in step 4), burdock sheet good for quick-frozen is evenly loaded in material cage, raw material is frozen state in material cage, palm oil is warming up to 170-185 DEG C, under vacuum is-0.09MPa, cage is expected 1 time with lifting in every 5 minutes, burdock sheet 25min in fried material cage, exploding after only having very little spray or oil bloom rises on pasta by material cage, be take the dish out of the pot after de-oiling 10-15min in the centrifuge of 250r/min at rotating speed, complete fried processing, make expanded burdock sheet, after fried, mouthfeel is crisp fragrant, during de-oiling, notice that slow falls slowly, avoid product breakage, make expanded burdock sheet.
step 5
Other step is all identical with embodiment 1, only in step 4), burdock sheet good for quick-frozen is evenly loaded in material cage, raw material is frozen state in material cage, palm oil is warming up to 150-200 DEG C, under vacuum is-0.09MPa, cage is expected 1 time with lifting in every 5 minutes, burdock sheet 25min in fried material cage, exploding after only having very little spray or oil bloom rises on pasta by material cage, be take the dish out of the pot after de-oiling 10-15min in the centrifuge of 250r/min at rotating speed, complete fried processing, make expanded burdock sheet, after fried, mouthfeel is crisp fragrant, during de-oiling, notice that slow falls slowly, avoid product breakage, make hollow burdock sheet.
Described burdock crisps also can make burdock bar, burdock sheet, roasting burdock sheet, dehydration burdock sheet, fried and vacuum frying burdock sheet, low-fat fried burdock sheet, local flavor burdock dried meat.
Claims (6)
1. a processing technology for bardane oil deep-fried food, comprises pre-treatment and the aft-loaded airfoil of burdock crisps, it is characterized in that: processing step is,
1) pretreatment of burdock: select 2-3cm without the chaff heart, without rotting, hindering, without the burdock raw material of obvious black circle without frostbite, mechanical, to cut sth. askew along 30 ° of angles sheet with slicer, thickness keeps 3-4mm, the raw material cut is loaded nylon net bag, puts into dewaterer and dewater;
2) preparation of batter: by thin soy sauce, chickens' extract, white pepper powder, baking powder adds in frozen water successively, and wherein frozen water temperature is lower than 10 DEG C, is stirred to evenly, great achievement Showa 3813 and wheat flour are added in aforementioned mixing frozen water, limit edged stirs, and places on ice cube stand-by after stirring;
3) burdock sheet is fried: be that 4 ~ 5:1 mix with batter with mass ratio by the burdock section after dehydration, stir, make to hang and stick with paste, select the mixed fried deep frying pan of profit, palm oil is adopted to carry out fried, described palm oil is warming up to 172-178 DEG C, fried 1-2min, dropping into hanging the burdock sheet after sticking with paste in batches, often criticizing input amount and being less than palm oil pasta, drain after raw edges is sallow, be placed on after draining on ice cube and be cooled to less than 20 DEG C, and continue to roll on ice cube, by the burdock sheet of adhesion separately, enter quick freezing repository freezing, highest grade temperature less than-18 DEG C;
4) fried shaping burdock crisps: the burdock sheet freezed evenly is loaded in material cage, fried in palm oil, described palm oil is warming up to 97-100 DEG C, vacuum is fried 20-25min under-0.12--0.09MPa, every 5 minutes lifting material cages 1 time, the burdock sheet in fried material cage, rises on pasta by material cage, take the dish out of the pot after centrifugation de-oiling, complete fried processing;
5) detect, pack: the burdock crisps after de-oiling is cooled to room temperature, add flavor enhancement, adopt Fe ￠ 1.0 iron, the standard of Sus ￠ 2.0 non-ferric is crossed gold and is visited, test pieces per hour tests 1 time, carries out packaging seal, deposit in the warehouse for finished product that temperature is 25 DEG C after rejecting non-light yellow extremely flavous burdock sheet, product and the spacing of preserving 20 ~ 25cm between the walls, in storehouse, relative humidity is less than 50%.
2. the processing technology of bardane oil deep-fried food according to claim 1, is characterized in that: in step 1), dewaterer is with the speed of 400r/min dehydration 45 ~ 60s, removes the moisture on burdock sheet surface.
3. the processing technology of bardane oil deep-fried food according to claim 1, it is characterized in that: step 2) in by mass parts, shared by each batching, number is: thin soy sauce 4.0-4.8 part, chickens' extract 1.0-1.5 part, white pepper powder 0.1 ~ 0.4 part, baking powder 0.1 ~ 0.4 part, frozen water 45-52 part, great achievement Showa 3813 12-15 part and wheat flour 25-32 part.
4. the processing technology of bardane oil deep-fried food according to claim 1, is characterized in that: hanging paste in step 3) should be used while allocating.
5. the processing technology of bardane oil deep-fried food according to claim 1, is characterized in that: in step 4), centrifuge is with the speed de-oiling 10-15min of 250r/min, removes the oil on fried burdock sheet surface.
6. the processing technology of bardane oil deep-fried food according to claim 1, is characterized in that: the burdock sheet of quick-frozen in step 3) to less than-18 DEG C be can be made into baking-type burdock sheet further, and wherein baking temperature is 150-200 DEG C; The burdock sheet of quick-frozen to less than-18 DEG C can be made into crisp fragrant burdock sheet further, and its frying temperature is 150-200 DEG C; The burdock sheet of quick-frozen to less than-18 DEG C can be made into expanded burdock sheet further, and its swelling temperature is 170-185 DEG C; The burdock sheet of quick-frozen to less than-18 DEG C can be made into hollow burdock sheet further, and its frying temperature is 150-200 DEG C.
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| CN201310406378.7A CN103478640B (en) | 2013-09-09 | 2013-09-09 | Machining process of burdock fried food |
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| CN201310406378.7A CN103478640B (en) | 2013-09-09 | 2013-09-09 | Machining process of burdock fried food |
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| CN103478640B true CN103478640B (en) | 2015-05-20 |
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| KR101435162B1 (en) * | 2014-01-16 | 2014-08-29 | 주식회사 씨월드 | Method for manufacturing fried food using deep ocean water |
| CN104187454A (en) * | 2014-07-03 | 2014-12-10 | 安徽三只松鼠电子商务有限公司 | Preparation method for oil-fried refrigerated flavored product |
| CN105533530A (en) * | 2015-12-11 | 2016-05-04 | 徐州工程学院 | Processing method of flavored crispy burdock chips |
| CN106901239A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of instant anglerfish fried food and its production technology |
| JP6917254B2 (en) * | 2017-09-19 | 2021-08-11 | 株式会社あじかん | Burdock chips and their manufacturing method |
| CN108283287B (en) * | 2018-01-26 | 2021-12-31 | 北海市蔬菜研究所 | Processing method of pumpkin snack |
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2013
- 2013-09-09 CN CN201310406378.7A patent/CN103478640B/en not_active Expired - Fee Related
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| CN102342409A (en) * | 2011-09-30 | 2012-02-08 | 江苏派乐滋食品有限公司 | Method for preparing intelligence-improving burdock crisps |
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| CN102960660A (en) * | 2012-12-13 | 2013-03-13 | 张红军 | Preparation method of fried potatoes |
| CN103238801A (en) * | 2013-05-17 | 2013-08-14 | 宁波素子园八味食品有限公司 | Preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying |
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| Title |
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| 牛蒡营养棒的加工工艺研究;宋慧 等;《食品科学》;20091215;第30卷(第24期);第488-490页 * |
| 香脆牛蒡条的加工工艺研究;徐飞 等;《江苏农业科学》;20080615(第3期);第211-213页 * |
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