CN103734683A - Potato beef paste and preparation method thereof - Google Patents
Potato beef paste and preparation method thereof Download PDFInfo
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- CN103734683A CN103734683A CN201310702204.5A CN201310702204A CN103734683A CN 103734683 A CN103734683 A CN 103734683A CN 201310702204 A CN201310702204 A CN 201310702204A CN 103734683 A CN103734683 A CN 103734683A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 26
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 19
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 15
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 11
- QQILFGKZUJYXGS-UHFFFAOYSA-N Indigo dye Chemical compound C1=CC=C2C(=O)C(C3=C(C4=CC=CC=C4N3)O)=NC2=C1 QQILFGKZUJYXGS-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000013373 food additive Nutrition 0.000 claims abstract description 7
- 239000002778 food additive Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 241000415261 Murdannia Species 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 244000144725 Amygdalus communis Species 0.000 claims description 6
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- 244000163122 Curcuma domestica Species 0.000 claims description 6
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 6
- 235000002710 Ilex cornuta Nutrition 0.000 claims description 6
- 241001310146 Ilex cornuta Species 0.000 claims description 6
- 241000215452 Lotus corniculatus Species 0.000 claims description 6
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 244000124853 Perilla frutescens Species 0.000 claims description 6
- 241000219784 Sophora Species 0.000 claims description 6
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 6
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 6
- 241001123263 Zostera Species 0.000 claims description 6
- 235000020224 almond Nutrition 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000003373 curcuma longa Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000009973 maize Nutrition 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 235000013976 turmeric Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 240000001949 Taraxacum officinale Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 6
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- 210000000952 spleen Anatomy 0.000 abstract description 4
- 206010010904 Convulsion Diseases 0.000 abstract description 2
- 206010011224 Cough Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036461 convulsion Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 241001313869 Arundina graminifolia Species 0.000 abstract 2
- 240000005717 Dioscorea alata Species 0.000 abstract 2
- 235000002723 Dioscorea alata Nutrition 0.000 abstract 2
- 235000012015 potatoes Nutrition 0.000 abstract 2
- 240000006274 Actinidia polygama Species 0.000 abstract 1
- 235000016413 Actinidia polygama Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000001341 Reynoutria japonica Species 0.000 abstract 1
- 235000018167 Reynoutria japonica Nutrition 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 230000004377 improving vision Effects 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 238000010926 purge Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 206010014080 Ecchymosis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
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- 230000008821 health effect Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a potato beef paste, which is prepared from the following raw materials in parts by weight: 40-50 parts of beef, 20-25 parts of black potatoes, 15-20 parts of winged yam rhizome, 10-15 parts of taro, 25-35 parts of fermented soya beans, 20-30 parts of corn germ oil, 5-6 parts of soft white sugar, 1-2 parts of pepper, 1-2 parts of arundina graminifolia, 1-2 parts of indigo naturalis, 1-2 parts of silvervine fleeceflower root, 2-3 parts of corniculate lotus, 1-2 parts of food additive and proper amount of water. By adopting the potato beef paste disclosed by the invention, a few of potato food materials are added on the basis of the main raw material of the beef, the black potatoes have the effects of preventing cancers, enhancing the body immunity, delaying senescence, invigorating health and improving vision. The winged yam rhizome can be used for tonifying the spleen and lung, moistening vital energy, relieving swelling and stopping pain. The taro has the efficacies of relieving stagnation and regulating the flow of vital energy, detoxifying and tonifying the spleen, and clearing heat and relieving cough. The arundina graminifolia has the effects of clearing away heat and toxic materials, dispelling wind and eliminating dampness, stopping pain and inducing dieresis. The indigo naturalis has the effects of clearing heat, cooling blood and removing spots, detoxifying, removing heat from the liver, purging intense heat and arresting convulsion.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly potato seed class beef paste and preparation method thereof.
Background technology
due to the development of social productive forces and improving constantly of people's living standard, people start to rise to gradually quality of life and food health problem from warm full problem, nowadays food health and safety problem emerge in an endless stream, many people have unpleasantness for the safety problem of food service industry, concern for diet is also more and more, and food need to be taken in the main source of energy every day as people.Therefore, how to guarantee that the food had is not only healthy but also be rich in the nutrition of various needed by human body, it is the developing direction of present grocery trade, existing beef paste technique is in order to meet consumer taste demand, in manufacture craft, cause the nutritional labeling in raw material to run off in process, be unfavorable for the health of human body.Beef paste of the present invention is how in technique or all have certain science and health properties in selection.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and potato seed class beef paste and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
Beef paste is made by the raw material of following weight portion: beef 40-50, black earth beans 20-25, hair potato 15-20, fragrant taro 10-15, fermented soya bean 25-35, maize germ oil 20-30, soft white sugar 5-6, Chinese prickly ash 1-2, purpleback murdannia herb 1-2, indigo naturalis 1-2, sauce head 1-2, birdsfoot trefoil herb and flower 2-3, food additives 1-2, water are appropriate.
Described food additives are made by the raw material of following weight portion: glutinous rice flour 40-50, almond 20-30, green plum 15-20, sophora flower 10-13, fresh mushroom freeze-dried powder 8-12, roast duck skin 5-6, eel grass 2-3, purple perilla 5-6, Chinese holly leaf 4-5, dandelion 5-6, mushroom 2-3, Radix Angelicae Sinensis 4-5, root tuber of aromatic turmeric 3-4, yellow rice wine 10-15, water are appropriate.Green plum is cleaned to stoning and break into fruit juice, add almond to grind pulping, must mix slurry; Sophora flower is put into yellow rice wine and soak 20-24 hour, taking-up is put into dryer oven dry and is pulverized together with roast duck skin, obtains mixed powder; Eel grass, purple perilla, Chinese holly leaf, dandelion, mushroom, Radix Angelicae Sinensis, root tuber of aromatic turmeric are added to suitable quantity of water slow fire boiling 1-2 hour, filter to obtain decoction liquor; The mixing slurry of gained, mixed powder, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and obtains.
The concrete steps of the preparation of beef paste are as follows:
(1) black earth beans, hair potato are put into suitable quantity of water heating and boiled to well-done, after peeling, smash into mud shape, obtain mashed potatoes;
(2) fragrant taro is put into food steamer and cook, after peeling, be cut into little fourth, dry, obtain fragrant taro fourth, standby;
(3) purpleback murdannia herb, indigo naturalis, sauce head, birdsfoot trefoil herb and flower are added to suitable quantity of water slow fire boiling 1-2 hour, filter sediment, spraying is dry, obtains traditional Chinese medicine powder, standby;
(4) maize germ oil being put into pot burns heat and adds soft white sugar to be stirred to thawing, beef is cut into broken fourth and adds wherein, stir-fry and add the mashed potatoes of step 1, the fragrant taro fourth of step 2, traditional Chinese medicine powder and other residual components of step 3 to beef variable color, continue to stir-fry dry to moisture consumption, obtain.
Beneficial effect of the present invention:
Beef paste of the present invention has also added some potato class food materials on the basis take beef as main material, and black earth beans have anti-cancer, enhancing body immunity, delay senility, build up health, strengthen the effect of eyesight.Hair potato can tonifying spleen lung, puckery vital essence, detumescence, pain relieving.Fragrant taro has the drug effect of loose long-pending regulate the flow of vital energy, detoxify tonifying spleen, reducing fever relieving cough.That purpleback murdannia herb has is clearing heat and detoxicating, dispel rheumatism, the effect of pain relieving, diuresis.Indigo naturalis has the effect of heat-clearing, blood cooling and ecchymoses removing, removing toxic substances, clearing liver-fire, arresting convulsion.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: beef 45, black earth beans 23, hair potato 18, fragrant taro 12, fermented soya bean 30, maize germ oil 25, soft white sugar 5, Chinese prickly ash 1, purpleback murdannia herb 1, indigo naturalis 1, sauce head 1, birdsfoot trefoil herb and flower 2, food additives 1, water are appropriate.
Described food additives are made by the raw material of following weight portion (kg): glutinous rice flour 45, almond 25, green plum 16, sophora flower 12, fresh mushroom freeze-dried powder 10, roast duck skin 5, eel grass 2, purple perilla 5, Chinese holly leaf 4, dandelion 5, mushroom 2, Radix Angelicae Sinensis 4, root tuber of aromatic turmeric 3, yellow rice wine 13, water are appropriate.Green plum is cleaned to stoning and break into fruit juice, add almond to grind pulping, must mix slurry; Sophora flower is put into yellow rice wine and soak 22 hours, taking-up is put into dryer oven dry and is pulverized together with roast duck skin, obtains mixed powder; Eel grass, purple perilla, Chinese holly leaf, dandelion, mushroom, Radix Angelicae Sinensis, root tuber of aromatic turmeric are added to suitable quantity of water slow fire boiling 1.5 hours, filter to obtain decoction liquor; The mixing slurry of gained, mixed powder, decoction liquor and other residual components are mixed, and little fire boils, stirs 25 minutes, and cooling, spraying is dried, and obtains.
The preparation method's of beef paste concrete steps are as follows:
(1) black earth beans, hair potato are put into suitable quantity of water heating and boiled to well-done, after peeling, smash into mud shape, obtain mashed potatoes;
(2) fragrant taro is put into food steamer and cook, after peeling, be cut into little fourth, dry, obtain fragrant taro fourth, standby;
(3) purpleback murdannia herb, indigo naturalis, sauce head, birdsfoot trefoil herb and flower are added to suitable quantity of water slow fire boiling 1 hour, filter sediment, spraying is dry, obtains traditional Chinese medicine powder, standby;
(4) maize germ oil being put into pot burns heat and adds soft white sugar to be stirred to thawing, beef is cut into broken fourth and adds wherein, stir-fry and add the mashed potatoes of step 1, the fragrant taro fourth of step 2, traditional Chinese medicine powder and other residual components of step 3 to beef variable color, continue to stir-fry dry to moisture consumption, obtain.
Claims (2)
1. a potato seed class beef paste, it is characterized in that, by the raw material of following weight portion, made: beef 40-50, black earth beans 20-25, hair potato 15-20, fragrant taro 10-15, fermented soya bean 25-35, maize germ oil 20-30, soft white sugar 5-6, Chinese prickly ash 1-2, purpleback murdannia herb 1-2, indigo naturalis 1-2, sauce head 1-2, birdsfoot trefoil herb and flower 2-3, food additives 1-2, water are appropriate;
Described food additives are made by the raw material of following weight portion: glutinous rice flour 40-50, almond 20-30, green plum 15-20, sophora flower 10-13, fresh mushroom freeze-dried powder 8-12, roast duck skin 5-6, eel grass 2-3, purple perilla 5-6, Chinese holly leaf 4-5, dandelion 5-6, mushroom 2-3, Radix Angelicae Sinensis 4-5, root tuber of aromatic turmeric 3-4, yellow rice wine 10-15, water are appropriate; Green plum is cleaned to stoning and break into fruit juice, add almond to grind pulping, must mix slurry; Sophora flower is put into yellow rice wine and soak 20-24 hour, taking-up is put into dryer oven dry and is pulverized together with roast duck skin, obtains mixed powder; Eel grass, purple perilla, Chinese holly leaf, dandelion, mushroom, Radix Angelicae Sinensis, root tuber of aromatic turmeric are added to suitable quantity of water slow fire boiling 1-2 hour, filter to obtain decoction liquor; The mixing slurry of gained, mixed powder, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and obtains.
2. according to potato class beef paste described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) black earth beans, hair potato are put into suitable quantity of water heating and boiled to well-done, after peeling, smash into mud shape, obtain mashed potatoes;
(2) fragrant taro is put into food steamer and cook, after peeling, be cut into little fourth, dry, obtain fragrant taro fourth, standby;
(3) purpleback murdannia herb, indigo naturalis, sauce head, birdsfoot trefoil herb and flower are added to suitable quantity of water slow fire boiling 1-2 hour, filter sediment, spraying is dry, obtains traditional Chinese medicine powder, standby;
(4) maize germ oil being put into pot burns heat and adds soft white sugar to be stirred to thawing, beef is cut into broken fourth and adds wherein, stir-fry and add the mashed potatoes of step 1, the fragrant taro fourth of step 2, traditional Chinese medicine powder and other residual components of step 3 to beef variable color, continue to stir-fry dry to moisture consumption, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310702204.5A CN103734683A (en) | 2013-12-19 | 2013-12-19 | Potato beef paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310702204.5A CN103734683A (en) | 2013-12-19 | 2013-12-19 | Potato beef paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734683A true CN103734683A (en) | 2014-04-23 |
Family
ID=50491820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310702204.5A Pending CN103734683A (en) | 2013-12-19 | 2013-12-19 | Potato beef paste and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103734683A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026560A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Hot and spicy sauce and preparation method thereof |
| CN104026451A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Fish-flavored sticky rice sauce and preparation method thereof |
| CN109349598A (en) * | 2018-11-15 | 2019-02-19 | 曹正君 | A kind of multi-flavor potato beef paste and preparation method thereof |
-
2013
- 2013-12-19 CN CN201310702204.5A patent/CN103734683A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026560A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Hot and spicy sauce and preparation method thereof |
| CN104026451A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Fish-flavored sticky rice sauce and preparation method thereof |
| CN104026560B (en) * | 2014-05-19 | 2016-01-27 | 何群 | A kind of capsicum paste and preparation method thereof |
| CN104026451B (en) * | 2014-05-19 | 2016-01-27 | 何群 | A kind of glutinous rice sauce with sweet and sour flavor and preparation method thereof |
| CN109349598A (en) * | 2018-11-15 | 2019-02-19 | 曹正君 | A kind of multi-flavor potato beef paste and preparation method thereof |
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Application publication date: 20140423 |
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| WD01 | Invention patent application deemed withdrawn after publication |