CN103652588A - Ginseng rice and preparation method thereof - Google Patents
Ginseng rice and preparation method thereof Download PDFInfo
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- CN103652588A CN103652588A CN201310647483.XA CN201310647483A CN103652588A CN 103652588 A CN103652588 A CN 103652588A CN 201310647483 A CN201310647483 A CN 201310647483A CN 103652588 A CN103652588 A CN 103652588A
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 109
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 109
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 109
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 109
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 54
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 57
- 241000209094 Oryza Species 0.000 claims abstract description 53
- 240000008042 Zea mays Species 0.000 claims abstract description 29
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 29
- 235000005822 corn Nutrition 0.000 claims abstract description 29
- 241000482268 Zea mays subsp. mays Species 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 8
- 238000005469 granulation Methods 0.000 claims description 8
- 230000003179 granulation Effects 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 abstract description 8
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- 239000000796 flavoring agent Substances 0.000 abstract description 6
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- 235000013305 food Nutrition 0.000 abstract description 5
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- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000001125 extrusion Methods 0.000 abstract description 2
- JPNFQHLRXBKLKX-UHFFFAOYSA-M sodium;2-(2-sulfosulfanylpropanoylamino)acetate Chemical compound [Na+].OS(=O)(=O)SC(C)C(=O)NCC([O-])=O JPNFQHLRXBKLKX-UHFFFAOYSA-M 0.000 description 15
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- 150000001875 compounds Chemical class 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 229930182494 ginsenoside Natural products 0.000 description 4
- 229940089161 ginsenoside Drugs 0.000 description 4
- 230000001052 transient effect Effects 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 3
- 238000011835 investigation Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
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- 238000011160 research Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- 235000013361 beverage Nutrition 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007937 lozenge Substances 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to the technical field of food processing, and specifically discloses a ginseng rice and a preparation method thereof. The ginseng rice provided by the invention comprises ginseng, corn and rice. The invention uses ginseng, corn and rice as raw materials and employs an instantaneous high temperature extrusion process to prepare a novel ginseng rice product, which breaks the traditional way of eating ginseng, retains most efficacious nutrients in ginseng; and the prepared product has the shape and taste of rice, strong fragrance and elegant ginseng flavor, and does not cause internal heat for eating.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of ginseng popcorn and preparation method thereof.
Background technology
Ginseng is one of well-known " northeast Triratna ", be have won fame both at home and abroad, rare medicinal herbs that old children all knows, by people, be called " kings of hundred grass ".In < < Sheng Nong's herbal classic > >, record, ginseng has the effect of " tonifying five zang organs, peace spirit, determine soul, only palpitation with fear, except perverse trend, the happy intelligence development of improving eyesight ", " take to make light of one's life by commiting suicide for a long time and prolong life ".Li Shizhen (1518-1593 A.D.) is also very praised highly ginseng in < < Compendium of Materia Medica > >, thinks that it can " control all chronic diseases marked by deficiency of vital energy of male woman ".For thousands of years, in Chinese herbal medicine, ginseng is all listed in top grade.
Chinese scholars shows the pharmacological research of ginseng, ginseng have improve immunity, antifatigue, antitumor, anti-ageing, promote protein and nucleic acid is synthetic, enhancing development, enhancing is anti-infective and the effect of the aspect such as resistance.In recent years, meticulous cultivation, processing and fabricating through domestic and international expert and China working people, and deep scientific research, fully disclosed the benefiting action of ginseng food, released the ginseng serial food being loved by the people, such as: ginseng beverage series, ginseng cake series, ginseng lozenge series, ginseng oral liquid is serial, ginseng liquor is serial, ginseng dish is serial, candied ginseng is serial and ginseng broth series etc.But most ginseng series foods are due to the impact of composition and engineering, make easily to get angry after some people's consumable products, the inadaptation such as nose is bleeding.
Along with growth in the living standard, people have had deep understanding to health concept, and the requirement of nutraceutical is also constantly strengthened.For meeting the needs of different crowd, developed some nutrient enhancing rices both at home and abroad, but find no employing ginseng, be the relevant report that raw material is prepared ginseng popcorn.In order to break through the edible way of ginseng, expand the edible crowd of ginseng, be necessary to provide a kind of preparation technology who is suitable for ginseng popcorn product.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of ginseng popcorn and preparation method thereof, prepared ginseng popcorn is being retained on the nutritive value basis of ginseng, possess the shape of rice and mouthfeel, strong fragrance and simple and elegant ginseng local flavor simultaneously, and be difficult for getting angry after edible ginseng popcorn.
For realizing above goal of the invention, the invention provides following technical scheme:
A ginseng popcorn, is comprised of ginseng, corn and rice.
The present invention is directed to the physicochemical property of ginseng itself, select rice and corn associating ginseng to be prepared into ginseng popcorn, the easy nutrients such as glutathione, trace element (iron, zinc), vitamin and soluble dietary fiber that lack of human body that corn and rice are rich in and the compound synergy of functional component in ginseng, make product there is unique equilibrium between yin and yang and warm cool balance tonic effect, be difficult for getting angry and eat for a long time without any side effects.
Wherein, as preferred, the rice of the ginseng that described ginseng popcorn is 1%-3% by mass percent, the corn of 79%-90% and 7%-20% forms.More preferably, the ginseng that is 2% by mass percent, 85% corn and 13% rice form.
In addition, the present invention also provides a kind of preparation method of ginseng popcorn, gets ginseng, corn and rice and pulverizes, and adds water and stirs, and then powder thing is sent into extruder, and the high-temperature instantaneous slaking with 150 ℃, then enters trimmer granulation, dries and get final product.
On the formula basis of optimizing, process using high-temperature instantaneous extruding pelletization of the present invention, not only make ginseng change red ginseng into by fresh ginseng, change the composition of panaxoside, and make the rice gluten that contains in ginseng popcorn and carbohydrate in TRANSIENT HIGH TEMPERATURE extrusion with ginseng in functional component generation invertibity complex reaction and the embedding effects such as ginsenoside, generation is by the invertibity complex compound of embedding state, these complex compounds are because the protective effect of embedding thing can be by stomach acids destroy, do not decompose, do not generate harmful catabolite (as dry property material), can make the functional components such as ginsenoside in ginseng pass through smoothly human body hydrochloric acid in gastric juice barrier, and in enteron aisle, slowly release the functional components such as ginsenoside, make eater slowly absorb functional component, avoided due to absorb hazardous decomposition products and concentrate absorb fast that functional component causes to eater such as getting angry, the malaise symptoms of nose is bleeding, grow is mended as temperature compensation, fundamentally guaranteed the edible safety of product, solved the problem that some dog eat dog's ginseng is got angry.
Wherein, as preferred, the mass percent of described ginseng, corn and rice is followed successively by 1%-3%, 79%-90% and 7%-20%.More preferably, the mass percent of described ginseng, corn and rice is followed successively by 2%, 85% and 13%.
As preferably, the frequency of described stirring is 4000 revs/min.
As preferably, the order number of described pulverizing is 80 orders.
Ginseng popcorn prepared by the present invention detects, and the content of its TSPG and only the total saponin content no significant difference of the ginseng after TRANSIENT HIGH TEMPERATURE, lose minimum.Possess the shape of rice and mouthfeel, strong fragrance and simple and elegant ginseng local flavor simultaneously.And the surveyee who easily gets angry through edible ginseng test, can not allow surveyee occur the inadaptations such as scorching, nose is bleeding completely.
From above technical scheme, the present invention be take ginseng, corn and rice as raw material, through TRANSIENT HIGH TEMPERATURE expressing technique, prepare a kind of brand-new ginseng popcorn product, broken the traditional approach of edible ginseng, retained ginseng overwhelming majority effect nutriment, and prepared product possesses the shape of rice and mouthfeel, strong fragrance and simple and elegant ginseng local flavor, do not get angry after making ginseng popcorn edible.
The specific embodiment
The invention discloses a kind of ginseng popcorn and preparation method thereof, those skilled in the art can use for reference content herein, suitably improve technological parameter and realize.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the artly, they are all deemed to be included in the present invention.Product of the present invention and preparation method thereof is described by preferred embodiment, related personnel obviously can be within not departing from content of the present invention, spirit and scope to compound as herein described with preparation method changes or suitably change and combination, realize and apply the technology of the present invention.
Below in conjunction with embodiment, further set forth the present invention's (unless specified otherwise, percentage of the present invention is mass percent).
Embodiment 1: prepare ginseng rice of the present invention
Getting ginseng, corn and rice is 80 powder materials through pulverizer pulverizing, 1% ginseng, 79% corn and 20% rice add water and enter mixer and stir with 4000 revs/min of frequencies by mass percentage, then material is sent into extruder with the high-temperature instantaneous slaking of 150 ℃, then entered trimmer granulation, dry and get final product.
Embodiment 2: prepare ginseng rice of the present invention
Getting ginseng, corn and rice is 80 powder materials through pulverizer pulverizing, 1% ginseng, 89% corn and 10% rice add water and enter mixer and stir with 4000 revs/min of frequencies by mass percentage, then material is sent into extruder with the high-temperature instantaneous slaking of 150 ℃, then entered trimmer granulation, dry and get final product.
Embodiment 3: prepare ginseng rice of the present invention
Getting ginseng, corn and rice is 80 powder materials through pulverizer pulverizing, 3% ginseng, 82% corn and 15% rice add water and enter mixer and stir with 4000 revs/min of frequencies by mass percentage, then material is sent into extruder with the high-temperature instantaneous slaking of 150 ℃, then entered trimmer granulation, dry and get final product.
Embodiment 4: prepare ginseng rice of the present invention
Getting ginseng, corn and rice is 80 powder materials through pulverizer pulverizing, 3% ginseng, 80% corn and 17% rice add water and enter mixer and stir with 4000 revs/min of frequencies by mass percentage, then material is sent into extruder with the high-temperature instantaneous slaking of 150 ℃, then entered trimmer granulation, dry and get final product.
Embodiment 5: prepare ginseng rice of the present invention
Getting ginseng, corn and rice is 80 powder materials through pulverizer pulverizing, 2% ginseng, 85% corn and 13% rice add water and enter mixer and stir with 4000 revs/min of frequencies by mass percentage, then material is sent into extruder with the high-temperature instantaneous slaking of 150 ℃, then entered trimmer granulation, dry and get final product.
Embodiment 6: prepare ginseng rice of the present invention
Getting ginseng, corn and rice is 80 powder materials through pulverizer pulverizing, 3% ginseng, 90% corn and 7% rice add water and enter mixer and stir with 4000 revs/min of frequencies by mass percentage, then material is sent into extruder with the high-temperature instantaneous slaking of 150 ℃, then entered trimmer granulation, dry and get final product.
Embodiment 7: ginseng functional component detects
Get respectively the fresh ginseng with embodiment 1-6 same breed and source, only carry out TRANSIENT HIGH TEMPERATURE and process the control group that is set to each embodiment, ginseng popcorn prepared by embodiment 1-6 and the control group of each embodiment carry out ginsenoside content's detection, the results are shown in Table 1.
Table 1 TSPG testing result
| Embodiment 1 | TSPG 3.81% | Embodiment 4 | TSPG 4.16% |
| Embodiment 1 control group | TSPG 3.79% | Embodiment 4 control groups | TSPG 4.18% |
| Embodiment 2 | TSPG 3.79% | Embodiment 5 | TSPG 4.03% |
| Embodiment 2 control groups | TSPG 3.78% | Embodiment 5 control groups | TSPG 4.01% |
| Embodiment 3 | TSPG 4.55% | Embodiment 6 | TSPG 4.82% |
| Embodiment 3 control groups | TSPG 4.52% | Embodiment 6 control groups | TSPG 4.78% |
As shown in Table 1, the ginseng popcorn of preparing through technique of the present invention, its TSPG loss is minimum, shows that technique of the present invention can retain the main active of ginseng greatly.
Embodiment 8: selling point investigation
According to following eating method, the ginseng popcorn of embodiment 1-6 is processed, is then selected at random 100 of the surveyees of 20-60 age bracket to evaluate, the results are shown in Table:
While cooking rice over a slow fire, every 25 grams of ginseng popcorns are sneaked into 100～200 grams, rice; While cooking congee, every 25 grams of ginseng popcorns are sneaked into 50～100 grams, rice.
Wherein, embodiment 1-3 is with the form processing of cooking rice over a slow fire, embodiment 4-6 is with the form processing of cooking congee, each embodiment carries out corresponding processing with the rice of equal quality simultaneously, investigation result shows, adopt ginseng popcorn processing of the present invention cook rice over a slow fire or congee possesses the mouthfeel of rice, strong fragrance and simple and elegant ginseng local flavor, degree of recognition 97%, and contrast cook rice over a slow fire or congee only has the local flavor of rice, degree of recognition is 72%.
In addition, the investigation whether ginseng popcorn that the present invention is also prepared embodiment 1-6 easily gets angry, random select to take easily get angry 20 of surveyees of ginseng, wherein men and women half and half, age bracket is evenly distributed between 40-60, result shows, after the normal eating method ginseng popcorn that continuous January is prepared by edible the present invention, the phenomenons of getting angry such as dry, nose is bleeding, canker sore, constipation appear in nobody.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (8)
1. a ginseng popcorn, is characterized in that, ginseng, corn and rice, consists of.
2. ginseng popcorn according to claim 1, is characterized in that, the rice of the ginseng that is 1%-3% by mass percent, the corn of 79%-90% and 7%-20% forms.
3. ginseng popcorn according to claim 2, is characterized in that, the ginseng that is 2% by mass percent, 85% corn and 13% rice form.
4. a preparation method for ginseng popcorn, is characterized in that, gets ginseng, corn and rice and pulverizes, and adds water and stirs, and then powder thing is sent into extruder, and the high-temperature instantaneous slaking with 150 ℃, then enters trimmer granulation, dries and get final product.
5. preparation method according to claim 4, is characterized in that, the mass percent of described ginseng, corn and rice is followed successively by 1%-3%, 79%-90% and 7%-20%.
6. preparation method according to claim 5, is characterized in that, the mass percent of described ginseng, corn and rice is followed successively by 2%, 85% and 13%.
7. preparation method according to claim 4, is characterized in that, the frequency of described stirring is 4000 revs/min.
8. preparation method according to claim 4, is characterized in that, the order number of described pulverizing is 80 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310647483.XA CN103652588A (en) | 2013-12-04 | 2013-12-04 | Ginseng rice and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310647483.XA CN103652588A (en) | 2013-12-04 | 2013-12-04 | Ginseng rice and preparation method thereof |
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| CN103652588A true CN103652588A (en) | 2014-03-26 |
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| CN201310647483.XA Pending CN103652588A (en) | 2013-12-04 | 2013-12-04 | Ginseng rice and preparation method thereof |
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| CN106923152A (en) * | 2015-12-30 | 2017-07-07 | 王洪海 | A kind of rice restructuring rice and its production method containing panaxoside |
| CN107048138A (en) * | 2017-04-20 | 2017-08-18 | 吉林长白明珠森林食品有限公司 | A kind of ginseng oat beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106923152A (en) * | 2015-12-30 | 2017-07-07 | 王洪海 | A kind of rice restructuring rice and its production method containing panaxoside |
| CN107048138A (en) * | 2017-04-20 | 2017-08-18 | 吉林长白明珠森林食品有限公司 | A kind of ginseng oat beverage and preparation method thereof |
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Application publication date: 20140326 |