CN104026546B - Allotment type braised pork with soy sauce essence and preparation method thereof - Google Patents
Allotment type braised pork with soy sauce essence and preparation method thereof Download PDFInfo
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- CN104026546B CN104026546B CN201410280776.3A CN201410280776A CN104026546B CN 104026546 B CN104026546 B CN 104026546B CN 201410280776 A CN201410280776 A CN 201410280776A CN 104026546 B CN104026546 B CN 104026546B
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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Abstract
A kind of braised pork with soy sauce essence allocating type of the present invention, by furanone, ethyl maltol, 2-acetyl group pyrazine, methyl cyclopentenyl ketone, difurfuryl sulfide, 3-sulfydryl-2-butanols, 2-methyl-3-furanthiol, two (2-methyl-3-furanthiol)-disulfide, methyl (2-methyl-3-furanthiol)-disulfide, acetic acid, 3-sulfydryl-2 butanone, 3-methylthiopropionaldehyde, tetrahydro thiophene-3-ketone, 2, 3, 5-trimethylpyrazine, instead, trans-2, 4-decadienal, difurfuryl dithioether, furfurylmercaptan, isoesdragol, anisic aldehyde, fiber crops green pepper essential oil, 2-acetylthiazole, fourth-dodecalactone, 4-methyl-5 (β)-hydroxy ethylthiazole acetic acid esters, scallion oil alcohol, 4-methyl-4-chaff sulfenyl-2 pentanone, triacetyl glycerine forms.The present invention has the braised pork with soy sauce essence that fidelity is high, the exquisiteness that gives off a strong fragrance, effect are good, price economy is economical.
Description
Technical field
The invention belongs to field of fine chemical, particularly relate to a kind of flavoring or fumet, specifically a kind of allotment type braised pork with soy sauce essence and preparation method thereof.
Background technology
Spices and essence is the mark of social development degree, and along with the fast development of chemical industry, the sector has achieved development at full speed in recent years.Perfumers are according to the knowledge experience of self, and in conjunction with modern science and analytical technology (such as GC, GC-MS, HPLC etc.), vertical body, in the world of this mystery of the Nature, has createed the charming fragrant world.
Essence can be divided into daily chemical essence, salt taste essence and industrial essence according to purposes.The present age, Man's Demands, more and more higher to the requirement of life, and the kind of essence also becomes variation, and quality also urgently improves further.And, natural available spices and essence, due to technology and financial cost, the current life that much all can not be widely used in people.A largest class applied in salt taste essence by the essence of the fragrant class of meat, along with the continuous increase of domestic and international Meat flavor aroma demand, simulates the fragrance of various meat, and the meat flavoring of obtained various strong fragrance, has become the important development trend of flavorant.Current, local flavor researcher is many to the developmental research of the essence such as pork, beef, chicken, and these researchs are all comparatively general.Object is all the volatile ingredient being that amalyzing substances is main, can prepare according to the flavor characteristics of some goods, similarity is high, fragrance is pure, price relatively material benefit flavoring essence.The fragrance local flavor of pork essence is primarily of meat note, sour note, sauce note, the roasting composition such as note, fatty breath.Fragrance is pure in recent years, and the pork essence that local flavor is mellow is in great demand in both at home and abroad, makes it more cause the attention of researchers.Client needs a kind of fragrance to coordinate the braised pork with soy sauce essence pure, local flavor is natural, but the pork essence product on market often all can not take into account these features simultaneously, and fragrance fragrance often can not have simultaneously.
Summary of the invention
For the defect existed in above-mentioned prior art, technical problem to be solved by this invention is to provide a kind of allotment type braised pork with soy sauce essence and preparation method thereof, and described this method will solve that braised pork with soy sauce essence fidelity of the prior art is low, fragrance is impure, the factitious technical problem of local flavor.
A kind of braised pork with soy sauce essence allocating type of the present invention, is grouped into by the one-tenth of following masses percentage:
Mass percent concentration is the furanone 1.2-1.5% of 10%
Mass percent concentration is the ethyl maltol 1.2-1.5% of 10%
Mass percent concentration is the 2-acetyl group pyrazine 0.3-0.5% of 10%
Mass percent concentration is the methyl cyclopentenyl ketone 0.7-1.0% of 10%
Mass percent concentration is the difurfuryl sulfide 0.1-0.15% of 1%
Mass percent concentration is the 3-sulfydryl-2-butanols 0.8-1.2% of 10%
Mass percent concentration is the 2-methyl-3-furanthiol 0.3-0.5% of 10%
Mass percent concentration is two (2-methyl-3-furanthiol)-disulfide 0.8-1.0% of 1%
Mass percent concentration is methyl (2-methyl-3-the furanthiol)-disulfide 0.1-0.2% of 10%
Mass percent concentration is the acetic acid 0.08-0.1% of 10%
Mass percent concentration is 3-sulfydryl-2 butanone 0.8-1.2% of 1%
Mass percent concentration is the 3-methylthiopropionaldehyde 1.0-1.5% of 10%
Mass percent concentration is the tetrahydro thiophene-3-ketone 0.2-0.25% of 10%
Mass percent concentration is 2,3, the 5-trimethylpyrazine 0.4-0.6% of 1%
Mass percent concentration be 1% anti-, trans-2,4-decadienal 0.1-0.2%
Mass percent concentration is the difurfuryl dithioether 0.75-1.0% of 10%
Mass percent concentration is the furfurylmercaptan 0.25-0.5% of 10%
Mass percent concentration is the isoesdragol 0.15-0.25% of 1%
Mass percent concentration is the anisic aldehyde 0.15-0.25% of 1%
Mass percent concentration is the cold press ginger essential oil 0.8-1.0% of 10%
Mass percent concentration is the numb green pepper essential oil 0.15-0.25% of 1%
Mass percent concentration is the 2-acetylthiazole 0.75-1.0% of 10%
Mass percent concentration is the fourth-dodecalactone 0.1-0.3% of 1%
Mass percent concentration is 4-methyl-5 (β)-hydroxy ethylthiazole acetic acid esters 0.5-0.75% of 1%
Mass percent concentration is the scallion oil alcohol 0.1-0.15% of 1%
Mass percent concentration is the 4-methyl-4-chaff sulfenyl-2 pentanone 0.2-0.35% of 1%
Triacetyl glycerine surplus.
Present invention also offers the preparation method of above-mentioned allotment type braised pork with soy sauce essence, comprise the steps:
(1) each raw material is prepared according to above-mentioned mass percent concentration respectively;
(2) then take each material according to the mass percent of material each in essence, mix in a reservoir;
(3) as solvent, 100% is assigned to raw material monomer dilution with triacetyl glycerine, obtained braised pork with soy sauce essence finished product.
Pork braised in brown sauce is one of menu common in Hot dishes, mainly with the streaky pork in pork for making major ingredient.Pork braised in brown sauce is also one famous local cuisine, has fully demonstrated the feature of local cuisine " the red sauce of dense oil ".The delicious demand of modern is not only the beautiful landscape on dining table, and daily instant food is also deeply by the favor of consumers in general.By only having the delicious food of three meals in a day to be transported to drop in people's life, be the demands adapting to modern fast-developing society.For a kind of true to nature, sweet-smelling, economical and practical braised pork with soy sauce essence are prepared in simulation, inventor relies on market, attempts the allotment repeatedly by raw material monomer, obtained a kind of braised pork with soy sauce essence that fragrance is coordinated, meat perfume (or spice) is pure, local flavor is natural.The main note that braised pork with soy sauce essence presents comprises: meat note, roasting note, sour note, pungent note, sauce note and fatty odor etc.Braised pork with soy sauce essence has strong sauce fragrance, and voluptuousness is very abundant, fertile and oiliness, and the sweet-smelling fragrance of rear end allows people drool with envy, and cannot forget for a long time.The present invention is the demand of living according to modern people, follows the step of social development, relies on the application in food processing market; Again in conjunction with the application of professional knowledge and experience, according to several main note that braised pork with soy sauce essence presents, the raw material monomer of expression characteristics breath is added by certain ratio, first mixes the pork essence with certain voluptuousness and sauce fragrance.On this basis, by increase suitable to the baking breath of essence, sour note, pungent note etc., the breath braised in soy sauce of essence is mixed; Then the fidelity of the fragrance odor type of essence, flavor intensity and sophistication are improved perfect, obtained have that fidelity is high, aromatic strongly fragrant, the soft aroma of meat and exquisiteness, effect is good, price economy is economical braised pork with soy sauce essence.
The present invention compared with former, raised higher by the flavor concentration of pork essence, allowed its giving off a strong fragrance assail the nostrils, and lasting is lasting, and economical and practical, safe and reliable.The present invention is that a kind of fragrance is true to nature, pure flavor, allotment type braised pork with soy sauce essence of giving off a strong fragrance and preparation method thereof.The fidelity of fragrance odor type, flavor intensity sophistication are improved, has obtained and there is the braised pork with soy sauce essence that fidelity is high, the exquisiteness that gives off a strong fragrance, effect are good, price economy is economical.
Accompanying drawing explanation
Fig. 1 is the fragrance schematic diagram of case study on implementation 1 and case 2 two kinds of braised pork with soy sauce essence, and braised pork with soy sauce No. 1 essence is case study on implementation No. 1 essence, and braised pork with soy sauce essence No. 2 essence are case study on implementation No. 2 essence.
Detailed description of the invention
A kind of braised pork with soy sauce essence allocating type of embodiment 1 the present invention, is grouped into by the one-tenth of following masses percentage:
Concentration is the furanone 1.2-1.5% of 10%
Concentration is the ethyl maltol 1.2-1.5% of 10%
Concentration is the 2-acetyl group pyrazine 0.3-0.5% of 10%
Concentration is the methyl cyclopentenyl ketone 0.7-1.0% of 10%
Concentration is the difurfuryl sulfide 0.1-0.15% of 1%
Concentration is the 3-sulfydryl-2-butanols 0.8-1.2% of 10%
Concentration is the 2-methyl-3-furanthiol 0.3-0.5% of 10%
Concentration is two (2-methyl-3-furanthiol)-disulfide 0.8-1.0% of 1%
Concentration is methyl (2-methyl-3-the furanthiol)-disulfide 0.1-0.2% of 10%
Concentration is the acetic acid 0.08-0.1% of 10%
Concentration is 3-sulfydryl-2 butanone 0.8-1.2% of 1%
Concentration is the 3-methylthiopropionaldehyde 1.0-1.5% of 10%
Concentration is the tetrahydro thiophene-3-ketone 0.2-0.25% of 10%
Concentration is 2,3, the 5-trimethylpyrazine 0.4-0.6% of 1%
Concentration be 1% anti-, trans-2,4-decadienal 0.1-0.2%
Concentration is the difurfuryl dithioether 0.75-1.0% of 10%
Concentration is the furfurylmercaptan 0.25-0.5% of 10%
Concentration is the isoesdragol 0.15-0.25% of 1%
Concentration is the anisic aldehyde 0.15-0.25% of 1%
Concentration is the cold press ginger essential oil 0.8-1.0% of 10%
Concentration is the numb green pepper essential oil 0.15-0.25% of 1%
Concentration is the 2-acetylthiazole 0.75-1.0% of 10%
Concentration is the fourth-dodecalactone 0.1-0.3% of 1%
Concentration is 4-methyl-5 (β)-hydroxy ethylthiazole acetic acid esters 0.5-0.75% of 1%
Concentration is the scallion oil alcohol 0.1-0.15% of 1%
Concentration is the 4-methyl-4-chaff sulfenyl-2 pentanone 0.2-0.35% of 1%
Triacetyl glycerine (commercially available) surplus.
Present invention also offers the preparation method of above-mentioned allotment type braised pork with soy sauce essence, comprise the steps:
(1) each raw material is prepared according to above-mentioned mass percent concentration respectively;
(2) then take each material according to the mass percent of material each in essence, mix in a reservoir;
(3) as solvent, 100% is assigned to raw material monomer dilution with triacetyl glycerine, obtained braised pork with soy sauce essence finished product.
The main body rhythm composition of braised pork with soy sauce essence prepared by the present invention has: pork note (fragrant based on meat), sour note, roasting note, sauce note, fatty breath, sour note, spice local flavor etc.The final pork essence made has strong fragrance, mellow voluptuousness, and fidelity is high, and effect is good.
Embodiment 2
Composition of raw materials is in table 1
Table 1
| Mass percent concentration is the furanone of 10% | 1.20% |
| Mass percent concentration is the ethyl maltol of 10% | 1.20 % |
| Mass percent concentration is the 2-acetyl group pyrazine of 10% | 0.40 % |
| Mass percent concentration is the methyl cyclopentenyl ketone of 10% | 0.80 % |
| Mass percent concentration is the difurfuryl sulfide of 10% | 0.10 % |
| Mass percent concentration is the 3-sulfydryl-2-butanols of 10% | 1.00 % |
| Mass percent concentration is 10%2-methyl-3-furanthiol | 0.35% |
| Mass percent concentration is two (2-methyl-3-furanthiol)-disulfides of 1% | 0.85 % |
| Mass percent concentration is methyl (2-methyl-3-the furanthiol)-disulfide of 10% | 0.15 % |
| Mass percent concentration is the acetic acid of 10% | 0.10 % |
| Mass percent concentration is the 3-sulfydryl-2-butanone of 10% | 1.00 % |
| Mass percent concentration is the 3-methylthiopropionaldehyde of 10% | 1.00 % |
| Mass percent concentration is the tetrahydro thiophene-3-ketone of 10% | 0.20 % |
| Mass percent concentration is 2,3, the 5-trimethylpyrazines of 1% | 0.45 % |
| Mass percent concentration is 1% anti-, trans-2,4-decadienals | 0.10 % |
| Mass percent concentration is the difurfuryl dithioether of 10% | 0.80 % |
| Mass percent concentration is 1% furfurylmercaptan | 0.30 % |
| Mass percent concentration is the anisic aldehyde of 10% | 0.15 % |
| Mass percent concentration is the anisic aldehyde of 10% | 0.20 % |
| Mass percent concentration is the cold press ginger essential oil of 10% | 0.80 % |
| Mass percent concentration is 1% numb green pepper essential oil | 0.15 % |
| Mass percent concentration is the 2-acetylthiazole of 10% | 0.75 % |
| Mass percent concentration is the fourth-dodecalactone of 10% | 0.15 % |
| Mass percent concentration is 4-methyl-5 (β)-hydroxy ethylthiazole acetic acid esters of 10% | 0.50 % |
| Mass percent concentration is 10% scallion oil alcohol | 0.12 % |
| Mass percent concentration is the 4-methyl-4-chaff sulfenyl-2 pentanone of 10% | 0.25 % |
| Triacetyl glycerine (commercially available) | 86.93% |
Evaluate: braised pork with soy sauce essence fragrance is pure, aromatic flavour and lasting, voluptuousness is pure, and pork odor characteristic highlights, and is applicable to being applied in the fragrant seasoning matter of Titian meat products, dried pork slice goods and some meat etc.Above composition is the lab scale of 10, to large-scale production, then only need to feed intake production in above ratio.
Embodiment 3
Composition of raw materials is in table 2
Table 2
| Mass percent concentration is the furanone of 10% | 1.50% |
| Mass percent concentration is the ethyl maltol of 10% | 1.50 % |
| Mass percent concentration is the 2-acetyl group pyrazine of 10% | 0.50 % |
| Mass percent concentration is the methyl cyclopentenyl ketone of 10% | 1.00 % |
| Mass percent concentration is the difurfuryl sulfide of 10% | 0.15 % |
| Mass percent concentration is the 3-sulfydryl-2-butanols of 10% | 1.00 % |
| Mass percent concentration is 10%2-methyl-3-furanthiol | 0.50 % |
| Mass percent concentration is two (2-methyl-3-furanthiol)-disulfides of 1% | 1.00 % |
| Mass percent concentration is methyl (2-methyl-3-the furanthiol)-disulfide of 10% | 0.15 % |
| Mass percent concentration is the acetic acid of 10% | 0.10 % |
| Mass percent concentration is the 3-sulfydryl-2-butanone of 10% | 1.20 % |
| Mass percent concentration is the 3-methylthiopropionaldehyde of 10% | 1.25 % |
| Mass percent concentration is the tetrahydro thiophene-3-ketone of 10% | 0.20 % |
| Mass percent concentration is 2,3, the 5-trimethylpyrazines of 1% | 0.60 % |
| Mass percent concentration is 1% anti-, trans-2,4-decadienals | 0.15 % |
| Mass percent concentration is the difurfuryl dithioether of 10% | 1.00 % |
| Mass percent concentration is 1% furfurylmercaptan | 0.30 % |
| Mass percent concentration is the isoesdragol of 10% | 0.20 % |
| Mass percent concentration is the anisic aldehyde of 10% | 0.20 % |
| Mass percent concentration is the cold press ginger essential oil of 10% | 1.00 % |
| Mass percent concentration is 1% numb green pepper essential oil | 0.15 % |
| Mass percent concentration is the 2-acetylthiazole of 10% | 1.00 % |
| Mass percent concentration is the fourth-dodecalactone of 10% | 0.30 % |
| Mass percent concentration is 4-methyl-5 (β)-hydroxy ethylthiazole acetic acid esters of 10% | 0.75 % |
| Mass percent concentration is 10% scallion oil alcohol | 0.12 % |
| Mass percent concentration is the 4-methyl-4-chaff sulfenyl-2 pentanone of 10% | 0.30 % |
| Triacetyl glycerine (commercially available) | 83.88% |
Evaluate: braised pork with soy sauce essence gives off a strong fragrance, and chemical breath is extremely not obvious, and fragrance is pure, voluptuousness is sent out abundant and lasting thoroughly, and it is applicable in the fragrant seasoning matter of Titian meat products, dried pork slice goods and some meat etc.To large-scale production,
Then only needing feeds intake in above ratio produces.
Deployed braised pork with soy sauce essence, we adopt hedonic scoring system to carry out fragrance evaluation to it.Subjective appreciation group forms (6 man, 4 female) by 10 experienced perfumers, age 25-45 year between.Before experiment starts, first define each note standard, but each sample is by subjective appreciation group member, and everyone repeats evaluation 3 times, evaluation result is averaged.Evaluation score is as shown in table 3, radar map 1 image describe the overall fragrance profile of two kinds of braised pork with soy sauce essence.
The results of sensory evaluation of table 3. case study on implementation 1 and case 2 two kinds of braised pork with soy sauce essence
| Voluptuousness | Acid is fragrant | Xin Xiang | Sauce is fragrant | Roasting fragrant | Burnt fragrant and sweet | Fat breath | Chemistry breath | |
| Case study on implementation No. 1 essence | 9 | 7.5 | 8 | 8.5 | 7.5 | 8.5 | 8 | 3 |
| Case study on implementation No. 2 essence | 9.5 | 8 | 8.5 | 8.5 | 7 | 9 | 8.5 | 2.5 |
Above said content be only the present invention conceive under basic explanation, and according to any equivalent transformation that technical scheme of the present invention is done, all belong to protection scope of the present invention.
Claims (2)
1. allocate a braised pork with soy sauce essence for type, it is characterized in that being grouped into by the one-tenth of following masses percentage:
Mass percent concentration is the furanone 1.2-1.5% of 10%
Mass percent concentration is the ethyl maltol 1.2-1.5% of 10%
Mass percent concentration is the 2-acetyl group pyrazine 0.3-0.5% of 10%
Mass percent concentration is the methyl cyclopentenyl ketone 0.7-1.0% of 10%
Mass percent concentration is the difurfuryl sulfide 0.1-0.15% of 1%
Mass percent concentration is the 3-sulfydryl-2-butanols 0.8-1.2% of 10%
Mass percent concentration is the 2-methyl-3-furanthiol 0.3-0.5% of 10%
Mass percent concentration is two (2-methyl-3-furyl)-disulfide 0.8-1.0% of 1%
Mass percent concentration is methyl-(2-the methyl-3-furyl)-disulfide 0.1-0.2% of 10%
Mass percent concentration is the acetic acid 0.08-0.1% of 10%
Mass percent concentration is the 3-sulfydryl-2-butanone 0.8-1.2% of 1%
Mass percent concentration is the 3-methylthiopropionaldehyde 1.0-1.5% of 10%
Mass percent concentration is the tetrahydro thiophene-3-ketone 0.2-0.25% of 10%
Mass percent concentration is 2,3, the 5-trimethylpyrazine 0.4-0.6% of 1%
Mass percent concentration be 1% anti-, trans-2,4-decadienal 0.1-0.2%
Mass percent concentration is the difurfuryl dithioether 0.75-1.0% of 10%
Mass percent concentration is the furfurylmercaptan 0.25-0.5% of 10%
Mass percent concentration is the isoesdragol 0.15-0.25% of 1%
Mass percent concentration is the anisic aldehyde 0.15-0.25% of 1%
Mass percent concentration is the cold press ginger essential oil 0.8-1.0% of 10%
Mass percent concentration is the numb green pepper essential oil 0.15-0.25% of 1%
Mass percent concentration is the 2-acetylthiazole 0.75-1.0% of 10%
Mass percent concentration is the fourth-dodecalactone 0.1-0.3% of 1%
Mass percent concentration is 4-methyl-5 beta-hydroxyethyl thiazolyl acetic acid ester 0.5-0.75% of 1%
Mass percent concentration is the scallion oil alcohol 0.1-0.15% of 1%
Mass percent concentration is the 4-methyl-4-chaff sulfenyl-2 pentanone 0.2-0.35% of 1%
Triacetyl glycerine surplus.
2. a kind of preparation method allocating the braised pork with soy sauce essence of type according to claim 1, is characterized in that comprising the steps:
(1) each raw material is prepared according to above-mentioned mass percent concentration respectively;
(2) then take each material according to the mass percent of material each in essence, mix in a reservoir;
(3) as solvent, 100% is assigned to raw material monomer dilution with triacetyl glycerine, obtained braised pork with soy sauce essence finished product.
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| CN104642994B (en) * | 2015-02-03 | 2016-04-27 | 上海应用技术学院 | A kind of rice-pudding leaf essence and preparation method thereof |
| CN105176681B (en) * | 2015-09-07 | 2018-08-24 | 山东天博食品配料有限公司 | A kind of bacon essential oil and preparation method thereof |
| CN105231406B (en) * | 2015-09-09 | 2020-11-06 | 北京工商大学 | Stewed pork-flavor liquid essence and preparation method thereof |
| CN105285897B (en) * | 2015-09-23 | 2018-06-29 | 上海应用技术学院 | A kind of allotment type lenthionine and preparation method thereof |
| CN105348215B (en) * | 2015-09-30 | 2018-01-02 | 波顿（上海）生物技术有限公司 | A kind of thiazole compound with beans Flavor odor characteristic and preparation method thereof |
| CN105326006A (en) * | 2015-10-29 | 2016-02-17 | 宁波威龙香精香料有限公司 | Red-cooked streaky pork essence |
| CN105685937B (en) * | 2016-01-20 | 2019-01-04 | 漯河乐佳食品科技有限公司 | A kind of powder of pork and preparation method thereof prepared with reaction flavor |
| CN108813534B (en) * | 2018-05-31 | 2021-09-17 | 河南创新研霖食品科技有限公司 | Lard essence and preparation method thereof |
| CN109363140B (en) * | 2018-12-10 | 2021-09-21 | 山东天博食品配料有限公司 | Farmer fried pork flavor essence and preparation method thereof |
| CN109393420A (en) * | 2018-12-20 | 2019-03-01 | 天津春发生物科技集团有限公司 | A kind of mutton braised in brown sauce essence and preparation method thereof |
| CN111418811A (en) * | 2020-04-13 | 2020-07-17 | 上海应用技术大学 | Blended salad essence and preparation method thereof |
| CN113804784A (en) * | 2021-09-13 | 2021-12-17 | 中国农业科学院农产品加工研究所 | Analysis method and control method for flavor substance dissipation during low-temperature storage of sauced beef |
| CN114403415B (en) * | 2022-01-10 | 2023-10-20 | 上海应用技术大学 | Heat-resistant fried pigskin flavor essence and preparation method thereof |
| CN115624161B (en) * | 2022-10-27 | 2024-03-26 | 天津春发生物科技集团有限公司 | Vegetarian beef flavor and preparation method thereof |
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