CN103719768A - Preparation method of wild fresh papaya fruit dried slices - Google Patents
Preparation method of wild fresh papaya fruit dried slices Download PDFInfo
- Publication number
- CN103719768A CN103719768A CN201410004531.8A CN201410004531A CN103719768A CN 103719768 A CN103719768 A CN 103719768A CN 201410004531 A CN201410004531 A CN 201410004531A CN 103719768 A CN103719768 A CN 103719768A
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- China
- Prior art keywords
- wild
- stauntonvine
- slices
- papaya
- dry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000009467 Carica papaya Nutrition 0.000 title abstract description 15
- 235000013399 edible fruits Nutrition 0.000 title abstract description 15
- 241000219173 Carica Species 0.000 title abstract 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000007788 liquid Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 12
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 12
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 12
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 12
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 12
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 12
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 12
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 235000021022 fresh fruits Nutrition 0.000 claims description 26
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 13
- 238000001816 cooling Methods 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 8
- 229910000831 Steel Inorganic materials 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 239000010959 steel Substances 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 240000006432 Carica papaya Species 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 description 2
- 240000000171 Crataegus monogyna Species 0.000 description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 150000004053 quinones Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 240000000425 Chaenomeles speciosa Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 238000002679 ablation Methods 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method of wild fresh papaya fruit dried slices, and the preparation method comprises the following steps: 1, after wild fresh papaya fruits are cleaned by using clean water, removing the skins and seeds of the fruits; 2, cutting the wild fresh papaya fruits into slices with a thickness of 0.8-1.2 mm; 3, immediately putting the wild papaya slices into color-protecting liquid, soaking the wild papaya slices 30 minutes at room temperature, and then taking out the wild papaya slices, wherein the color-protecting liquid is prepared from an ascorbic acid (or sodium ascorbate), a citric acid, a table salt and water; 4, carrying out mild rinsing on the wild papaya slices by using clean water; 5, putting the rinsed wild papaya slices into a drying oven to dry, wherein the temperature of the drying oven is controlled at 50-80 DEG C; 6, cooling the wild papaya slices to room temperature by natural cooling in a dry environment, and carrying out vacuum packing on the obtained products. The color of wild fresh papaya fruit dried slices prepared by using the method disclosed by the invention can be kept unchanged, namely, kept yellowish white as that of wild fresh papaya fruits, so that the preparation method has a good application prospect.
Description
Technical field
The present invention relates to the preparation method of the dry section of a kind of stauntonvine fresh fruit.
Background technology
Stauntonvine, is the fruit of rosaceous plant chaenomeles lagenaria, cries again wrinkled papaya, a surname pawpaw, is one of distinctive rare fruit of China, has very high medical value and edibility.The fruit of stauntonvine is very sour, and pH is 2.7 left and right, should not eat raw, but can be processed into food consumption.
The using method of the dry section of fruit fresh fruit is very simple, adds the dry section of fresh fruit and proper amount of edible sugar in hot water, soaks after certain hour, drinkable, meanwhile, soaks the also edible of fruit slice after rehydration.At present, the dry section of fruit fresh fruit on market mainly contains the dry section of lemon fresh fruit and the dry section of hawthorn fresh fruit, there is not yet the report that utilizes stauntonvine fruit to make dry section.
At present, the dry section of lemon fresh fruit on market and the dry section of hawthorn fresh fruit, compared with their fresh fruit, having there is variation in colors of these dry sections, as lemon fresh fruit is dry, cuts into slices, and color and luster is sent out brown, thus the color, smell and taste when affecting it and drinking and eat.In the dry slicing processes of development stauntonvine fresh fruit, also there is same phenomenon.
In prior art, directly the color protecting method of edible fruits product mainly contains acid treatment and heat treatment, but uses existing technique and process conditions, is difficult to make the dry section of stauntonvine fresh fruit to keep color and luster constant.
The prior art more relevant to the present invention is the patent of invention that is called colour protecting liquid for fruit and vegetable by Lantian Aquatic Product Dev. Co., Ltd., Honghu, Hubei in the name of application on December 3rd, 1998, and application number is 98121691.9.This Patent Application Publication a kind of colour protecting liquid for fruit and vegetable, be to utilize appropriate citric acid, salt, calcium chloride and water to be mixed with colour protecting liquid, directly to peeling fruits and vegetables soak fresh-keeping, protect look, be suitable for cold process and process fresh fruit-vegetable food.
The applicant is carrying out in the preparation process of the dry section of stauntonvine fresh fruit, once adopted the colour protecting liquid for fruit and vegetable of above-mentioned Patent Application Publication to test, adopted disclosed colour protecting liquid formula, technique and condition in patent specification, the dry section of result stauntonvine fresh fruit becomes yellowish-brown in preservation after one month.
Summary of the invention
The object of the invention is to, provide the preparation method of the dry section of a kind of stauntonvine fresh fruit, to solve above-mentioned technical problem.
The present invention is achieved through the following technical solutions:
A preparation method for the dry section of stauntonvine fresh fruit, is characterized in that: comprise the following steps:
1, stauntonvine fresh fruit is put into service sink, after cleaning with clear water, remove the peel, go seed;
2, peeling is gone the wrinkled papaya after seed be cut into the thin slice that thickness is 0.8-1.2mm;
3, the stauntonvine section cutting is dropped in colour protecting liquid immediately, soaking at room temperature was pulled out after 30 minutes; Described colour protecting liquid adopts ascorbic acid (or sodium ascorbate), citric acid, salt and water formulated; In colour protecting liquid, ascorbic acid (or sodium ascorbate) concentration is 0.1%-1.0%, and citric acid concentration is 0.1%-3.0%, and brine concentration is 1.0 %-5.0%;
Ascorbic acid (or sodium ascorbate) reduction quinones, can stop quinones to be converted into coloring matter.Citric acid can make phenolase reaction system pH value reduce and depart from optimal pH value, and complex copper prothetic group simultaneously suppresses polyphenol oxidase activity.The citric acid solution of general pH value 3.7-4.0 can effectively suppress polyphenol oxidase activity, controls fruits and vegetables Tissue Browning.Under higher concentration, Na
+the electrically charged zymoprotein that makes is saltoutd, thereby suppresses polyphenol oxidase activity, controls fruits and vegetables brown stain;
4, with clear water, stauntonvine section is carried out to slight rinsing;
5, the stauntonvine section through rinsing is put into baking oven and dry, oven temperature is controlled at 50-80 ℃;
Heating is the most effective enzymatic activity ablation method, thereby can suppress fruits and vegetables brown stain;
6, the section of the stauntonvine after oven dry naturally cools to after room temperature in dry environment, vacuum packaging.
Adopt vacuum packaging, form the barrier of oxygen, make the dry section of stauntonvine fresh fruit inner sustain hypoxia, thereby suppress its brown stain.
Compared with prior art, the dry section of stauntonvine fresh fruit that adopts the method for the invention to make can keep color and luster constant within 1 year shelf-life within 1 year shelf-life, and the yellow-white of hue preserving stauntonvine fresh fruit, has a good application prospect.
the specific embodiment
Below with reference to specific embodiment, the present invention is described further.
embodiment 1:
Stauntonvine 20 kg, put into after the cleaning of service sink clear water, remove the peel, go seed; Be cut into the thin slice of 0.8mm thickness; Stauntonvine section is dropped into soaking at room temperature 30 min in colour protecting liquid immediately, 40 L water, 40g ascorbic acid (or sodium ascorbate) for described colour protecting liquid, 40g citric acid and 400g salt are formulated; After immersion, pull out, with the slight rinsing of clear water; Stauntonvine section through rinsing is laid on stainless (steel) wire pallet, puts into baking oven and dry, oven temperature is controlled at 50 ℃; Caulis stauntoniae cbinensis tablet after oven dry naturally cools to after room temperature in dry environment, vacuum packaging.
embodiment 2:
Stauntonvine 20 kg, put into after the cleaning of service sink clear water, remove the peel, go seed; Be cut into the thin slice of 1.2mm left and right thickness; Stauntonvine section is dropped into soaking at room temperature 30 min in colour protecting liquid immediately, 40 L water, 100g ascorbic acid (or sodium ascorbate) for described colour protecting liquid, 40g citric acid and 800g salt are formulated; After immersion, pull out, with the slight rinsing of clear water; Stauntonvine section through rinsing is laid on stainless (steel) wire pallet, puts into baking oven and dry, oven temperature is controlled at 60 ℃; Caulis stauntoniae cbinensis tablet after oven dry naturally cools to after room temperature in dry environment, vacuum packaging.
embodiment 3:
Stauntonvine 20 kg, put into after the cleaning of service sink clear water, remove the peel, go seed; Be cut into the thin slice of 1mm thickness; Stauntonvine section is dropped into soaking at room temperature 30 min in colour protecting liquid immediately, 40 L water, 40g ascorbic acid (or sodium ascorbate) for described colour protecting liquid, 2000g citric acid and 1000g salt are formulated; After immersion, pull out, with the slight rinsing of clear water; Stauntonvine section through rinsing is laid on stainless (steel) wire pallet, puts into baking oven and dry, oven temperature is controlled at 70 ℃; Caulis stauntoniae cbinensis tablet after oven dry naturally cools to after room temperature in dry environment, vacuum packaging.
embodiment 4:
Stauntonvine 20 kg, put into after the cleaning of service sink clear water, remove the peel, go seed; Be cut into the thin slice of 1mm thickness; Stauntonvine section is dropped into soaking at room temperature 30 min in colour protecting liquid immediately, 40 L water, 400g ascorbic acid (or sodium ascorbate) for described colour protecting liquid, 400g citric acid and 2000g salt are formulated; After immersion, pull out, with the slight rinsing of clear water; Stauntonvine section through rinsing is laid on stainless (steel) wire pallet, puts into baking oven and dry, oven temperature is controlled at 80 ℃; Caulis stauntoniae cbinensis tablet after oven dry naturally cools to after room temperature in dry environment, vacuum packaging.
The applicant in the dry slicing processes of preparation stauntonvine fresh fruit, adopted respectively application number be 98121691.9 the disclosed colour protecting liquid for fruit and vegetable of patent application and method provided by the present invention have been carried out contrast experiment, experimental result is as following table:
| manufacturing technology | technical description | variable color situation is described |
| prior art | after the section of stauntonvine fresh fruit, drop into immediately in the colour protecting liquid (colour protecting liquid that the patent that application number is 98121691.9 provides) being mixed with by citric acid, salt, calcium chloride and water, soaking at room temperature 30 min, in colour protecting liquid, citric acid concentration is 0.05%, and brine concentration is 0.8%, and calcium chloride concentration is 1%; After slight rinsing, 50-80 ℃ of oven dry; Cool to room temperature, vacuum packaging. | after 28 days, become yellowish-brown |
| the present invention | after the section of stauntonvine fresh fruit, drop into immediately in the colour protecting liquid being mixed with by ascorbic acid (or sodium ascorbate), citric acid, salt and water, soaking at room temperature 30 min, in colour protecting liquid, ascorbic acid (or sodium ascorbate) concentration is 0.1%-1.0%, citric acid concentration is 0.1%-3.0%, and brine concentration is 1.0 %-5.0%; After slight rinsing, 50-80 ℃ of oven dry; Cool to room temperature, vacuum packaging. | it after 1 year, is still yellow-white |
Claims (1)
1. a preparation method for the dry section of stauntonvine fresh fruit, is characterized in that: comprise the following steps:
(1) stauntonvine fresh fruit is put into service sink, after cleaning with clear water, remove the peel, go seed;
(2) peeling is gone the stauntonvine after seed be cut into the thin slice that thickness is 0.8-1.2mm;
(3) the stauntonvine section cutting is dropped in colour protecting liquid immediately, soaking at room temperature was pulled out after 30 minutes; Described colour protecting liquid adopts ascorbic acid (or sodium ascorbate), citric acid, salt and water formulated; In colour protecting liquid, ascorbic acid (or sodium ascorbate) concentration is 0.1%-1.0%, and citric acid concentration is 0.1%-3.0%, and brine concentration is 1.0 %-5.0%;
(4) with clear water, stauntonvine section is carried out to slight rinsing;
(5) the stauntonvine section through rinsing is put into baking oven and dry, oven temperature is controlled at 50-80 ℃;
(6) section of the stauntonvine after oven dry naturally cools to after room temperature in dry environment, vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410004531.8A CN103719768A (en) | 2014-01-06 | 2014-01-06 | Preparation method of wild fresh papaya fruit dried slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410004531.8A CN103719768A (en) | 2014-01-06 | 2014-01-06 | Preparation method of wild fresh papaya fruit dried slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719768A true CN103719768A (en) | 2014-04-16 |
Family
ID=50444262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410004531.8A Pending CN103719768A (en) | 2014-01-06 | 2014-01-06 | Preparation method of wild fresh papaya fruit dried slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719768A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000141A (en) * | 2014-06-06 | 2014-08-27 | 广西南亚热带农业科学研究所 | Processing method of dried lucuma nervosa |
| CN104095211A (en) * | 2014-06-30 | 2014-10-15 | 尹大建 | Processing method for dried shredded papayas |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234193A (en) * | 1999-05-13 | 1999-11-10 | 潘泰安 | Low-temp. vacuum puffed fruit-vegetable crisp chips and producing method thereof |
| CN101028134A (en) * | 2006-11-24 | 2007-09-05 | 康明轩 | Method for processing non-sulfur Chinese yam |
| CN101028026A (en) * | 2007-04-03 | 2007-09-05 | 华南理工大学 | Production of sugar-curing saussurea involucrata fruit |
| CN102423045A (en) * | 2011-12-15 | 2012-04-25 | 宁蒗女儿珍生物工程有限公司 | Preparation method of wrinkled papaya buccal tablets |
| CN102726509A (en) * | 2012-07-17 | 2012-10-17 | 福建农林大学 | Processing method of dried papaya slice product |
| CN102754783A (en) * | 2012-07-19 | 2012-10-31 | 福建农林大学 | Processing method for performing combined drying on papaya slices |
-
2014
- 2014-01-06 CN CN201410004531.8A patent/CN103719768A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234193A (en) * | 1999-05-13 | 1999-11-10 | 潘泰安 | Low-temp. vacuum puffed fruit-vegetable crisp chips and producing method thereof |
| CN101028134A (en) * | 2006-11-24 | 2007-09-05 | 康明轩 | Method for processing non-sulfur Chinese yam |
| CN101028026A (en) * | 2007-04-03 | 2007-09-05 | 华南理工大学 | Production of sugar-curing saussurea involucrata fruit |
| CN102423045A (en) * | 2011-12-15 | 2012-04-25 | 宁蒗女儿珍生物工程有限公司 | Preparation method of wrinkled papaya buccal tablets |
| CN102726509A (en) * | 2012-07-17 | 2012-10-17 | 福建农林大学 | Processing method of dried papaya slice product |
| CN102754783A (en) * | 2012-07-19 | 2012-10-31 | 福建农林大学 | Processing method for performing combined drying on papaya slices |
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| Title |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000141A (en) * | 2014-06-06 | 2014-08-27 | 广西南亚热带农业科学研究所 | Processing method of dried lucuma nervosa |
| CN104095211A (en) * | 2014-06-30 | 2014-10-15 | 尹大建 | Processing method for dried shredded papayas |
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Application publication date: 20140416 |
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