CN104041894A - Barley-fragrance fish flesh rice wine and preparation method thereof - Google Patents
Barley-fragrance fish flesh rice wine and preparation method thereof Download PDFInfo
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- CN104041894A CN104041894A CN201410209386.7A CN201410209386A CN104041894A CN 104041894 A CN104041894 A CN 104041894A CN 201410209386 A CN201410209386 A CN 201410209386A CN 104041894 A CN104041894 A CN 104041894A
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 20
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000003205 fragrance Substances 0.000 title abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 22
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 22
- 240000006677 Vicia faba Species 0.000 claims abstract description 9
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 9
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 7
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000006071 cream Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 240000004784 Cymbopogon citratus Species 0.000 claims description 12
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 244000234609 Portulaca oleracea Species 0.000 claims description 9
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 9
- 238000007599 discharging Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 244000144725 Amygdalus communis Species 0.000 claims description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 7
- 241000594394 Hedyotis Species 0.000 claims description 7
- 235000020224 almond Nutrition 0.000 claims description 7
- 235000021185 dessert Nutrition 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 241000110637 Cuscuta chinensis Species 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 244000025254 Cannabis sativa Species 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000003797 essential amino acid Substances 0.000 abstract description 2
- 235000020776 essential amino acid Nutrition 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 244000018633 Prunus armeniaca Species 0.000 abstract 2
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 2
- 241000605447 Anemarrhena Species 0.000 abstract 1
- 241000233838 Commelina Species 0.000 abstract 1
- 244000062730 Melissa officinalis Species 0.000 abstract 1
- 235000010654 Melissa officinalis Nutrition 0.000 abstract 1
- 235000009815 Momordica Nutrition 0.000 abstract 1
- 241000218984 Momordica Species 0.000 abstract 1
- 241000218093 Phedimus aizoon Species 0.000 abstract 1
- 229930191283 anemarrhena Natural products 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 210000003462 vein Anatomy 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001071804 Gentianaceae Species 0.000 description 1
- 241000246500 Gentianella aspera Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
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- 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)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a barley-fragrance fish flesh rice wine and a preparation method thereof. The barley-fragrance fish flesh rice wine is characterized by being prepared from the following raw materials by weight: 1 to 2 parts of root and vine of manyprickle acanthopanax, 2 to 3 parts of fleece-flower root, 2 to 3 parts of anemarrhena, 4 to 5 parts of cedronella, 3 to 4 parts of grosvenor momordica flower, 1 to 2 parts of She lingya grass, 1.5 to 2.5 parts of Commelina hengalensis L., 40 to 45 parts of barley kernel, 10 to 11 parts of highland barley meal, 6 to 7 parts of sweet apricot kernel, 6 to 7 parts of broad bean, 5 to 6 parts of Sedum aizoon, 50 to 55 parts of fish flesh, 4 to 5 parts of dark plum, 6 to 7 parts of cream, 500 to 520 parts of rice wine and 10 to 12 parts of a nutrition additive. The barley-fragrance fish flesh rice wine has rich barley fragrance, unique flavor and abundant nutrients; the fish flesh in the barley-fragrance fish flesh rice wine can supplement protein to a human body, the broad bean and the sweet apricot kernel contain eight essential amino acids, trace elements and vitamins, so nutrients of the barley-fragrance fish flesh rice wine are enriched; moreover, a plurality of Chinese herbal medicines are added during processing, so the barley-fragrance fish flesh rice wine is capable of invigorating blood circulation, relaxing veins, strengthening the stomach, tonifying the kidney, clearing heat, improving eyesight, reducing blood pressure and lowering down blood lipid.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of Filet-O-Fish meat rice wine and preparation method thereof.
Background technology
Drink refers to taking water as base stock, and by different formulas and fabrication process out, the liquid food of directly drinking for people, as wine, tea, beer, carbonated drink and various fruit juice etc.The drink of selling is in the market of a great variety, but how not to have health care, can not satisfy the demands of consumers.
Summary of the invention
The object of this invention is to provide a kind of Filet-O-Fish meat rice wine and preparation method thereof, it is good to eat that the present invention has delicate fragrance, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of Filet-O-Fish meat rice wine, is characterized in that being made up of the raw material of following weight portion:
Wilsonii 1-2, fleece-flower root 2-3, wind-weed 2-3, lemon grass (Cymbopogon citratus) 4-5, flower of Fructus Momordicae 3-4, Herba Gentianae tsinglingensis 1-2, horse Auricled Hedyotis Herb 1.5-2.5, barley benevolence 40-45, highland barley flour 10-11, dessert almond 6-7, broad bean 6-7, rescue heart dish 5-6, the flesh of fish 50-55, dark plum 4-5, cream 6-7, rice wine 500-520, nourishing additive agent 10-12;
Described nourishing additive agent is made up of the raw material of following weight portion: cassia seed 3-4, seed of Chinese dodder 1-2, cucurbit seed 4-5, dried orange peel 2-3, purslane 10-11, heart of a lotus seed benevolence 7-8, honey 1-2, SEMEN PINI KORAIENSIS 10-12;
Preparation method is: wrap up cassia seed, the seed of Chinese dodder, cucurbit seed, dried orange peel (1) with gauze, drop in pot, add 8-10 hydrology heating doubly, while boiling to boiling, add purslane, after blanching 6-8 minute, purslane is pulled out, drained, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes;
(2) heart of a lotus seed benevolence, SEMEN PINI KORAIENSIS, honey are mixed into pot, discharging after little fiery frying 20-25 minute, pulverize, then mixes with step (1) gained material, to obtain final product.
The preparation method of described Filet-O-Fish meat rice wine, is characterized in that comprising the following steps:
(1) wilsonii, the fleece-flower root, the wind-weed, lemon grass (Cymbopogon citratus), flower of Fructus Momordicae, Herba Gentianae tsinglingensis, horse Auricled Hedyotis Herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) barley benevolence is sent in pot, added the medical stone powder of barley benevolence weight 1/3, discharging after the little fiery frying 20-25 of little fire minute, screens out medical stone powder, and gained barley benevolence adds 4-5 water big fire doubly boils, and filter cleaner, obtains baked barley tea;
(3) broad bean is shelled, mix with dessert almond, add 2-3 water doubly and carry out defibrination, filter cleaner, gained filtrate big fire heating, boils to boiling;
(4) get dark plum pulp, and rescue heart dish and mix making beating, obtain fruit, vegetable juice; The flesh of fish is broken into mud, mix with fruit, vegetable juice, send into compacting in mould, water proof big fire is steamed after 40-45 minute and is taken out, diced;
(5) by step (1), (2), (3), (4) gained material and leftover materials mixing and stirring, to obtain final product.
Herba Gentianae tsinglingensis in the present invention is the herb of gentianaceae plant Qinling Mountains rough gentian, and horse Auricled Hedyotis Herb is the herb of Commelianaceae plant meal bag grass.
Beneficial effect of the present invention is:
The present invention has strong barley fragrance, unique flavor, the present invention is simultaneously nutritious, wherein the flesh of fish can be human body and supplements protein, in broad bean, dessert almond, containing eight kinds of essential amino acids, trace element and vitamins, enrich nutrition of the present invention, in addition, the present invention has added multiple Chinese herbal medicine in process, has effect of promoting blood circulation and removing obstruction in channels, good in strengthening stomach and tonifying kidney, removing heat to brighten vision, hypertension and hyperlipemia.
Detailed description of the invention
A kind of Filet-O-Fish meat rice wine, it is characterized in that by following weight portion (kilogram) raw material make:
Wilsonii 1, the fleece-flower root 3, the wind-weed 3, lemon grass (Cymbopogon citratus) 5, flower of Fructus Momordicae 4, Herba Gentianae tsinglingensis 2, horse Auricled Hedyotis Herb 2.5, barley benevolence 45, highland barley flour 11, dessert almond 7, broad bean 7, rescue heart dish 5, the flesh of fish 55, dark plum 5, cream 6, rice wine 500, nourishing additive agent 12;
Described nourishing additive agent by following weight portion (kilogram) raw material make: cassia seed 4, the seed of Chinese dodder 2, cucurbit seed 4, dried orange peel 3, purslane 11, heart of a lotus seed benevolence 7, honey 2, SEMEN PINI KORAIENSIS 12;
Preparation method is: wrap up cassia seed, the seed of Chinese dodder, cucurbit seed, dried orange peel (1) with gauze, drop in pot, add 8-10 hydrology heating doubly, while boiling to boiling, add purslane, after blanching 6-8 minute, purslane is pulled out, drained, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes;
(2) heart of a lotus seed benevolence, SEMEN PINI KORAIENSIS, honey are mixed into pot, discharging after little fiery frying 20-25 minute, pulverize, then mixes with step (1) gained material, to obtain final product.
The preparation method of described Filet-O-Fish meat rice wine, comprises the following steps:
(1) wilsonii, the fleece-flower root, the wind-weed, lemon grass (Cymbopogon citratus), flower of Fructus Momordicae, Herba Gentianae tsinglingensis, horse Auricled Hedyotis Herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) barley benevolence is sent in pot, added the medical stone powder of barley benevolence weight 1/3, discharging after the little fiery frying 20-25 of little fire minute, screens out medical stone powder, and gained barley benevolence adds 4-5 water big fire doubly boils, and filter cleaner, obtains baked barley tea;
(3) broad bean is shelled, mix with dessert almond, add 2-3 water doubly and carry out defibrination, filter cleaner, gained filtrate big fire heating, boils to boiling;
(4) get dark plum pulp, and rescue heart dish and mix making beating, obtain fruit, vegetable juice; The flesh of fish is broken into mud, mix with fruit, vegetable juice, send into compacting in mould, water proof big fire is steamed after 40-45 minute and is taken out, diced;
(5) by step (1), (2), (3), (4) gained material and leftover materials mixing and stirring, to obtain final product.
Claims (2)
1. a Filet-O-Fish meat rice wine, is characterized in that being made up of the raw material of following weight portion:
Wilsonii 1-2, fleece-flower root 2-3, wind-weed 2-3, lemon grass (Cymbopogon citratus) 4-5, flower of Fructus Momordicae 3-4, Herba Gentianae tsinglingensis 1-2, horse Auricled Hedyotis Herb 1.5-2.5, barley benevolence 40-45, highland barley flour 10-11, dessert almond 6-7, broad bean 6-7, rescue heart dish 5-6, the flesh of fish 50-55, dark plum 4-5, cream 6-7, rice wine 500-520, nourishing additive agent 10-12;
Described nourishing additive agent is made up of the raw material of following weight portion: cassia seed 3-4, seed of Chinese dodder 1-2, cucurbit seed 4-5, dried orange peel 2-3, purslane 10-11, heart of a lotus seed benevolence 7-8, honey 1-2, SEMEN PINI KORAIENSIS 10-12;
Preparation method is: wrap up cassia seed, the seed of Chinese dodder, cucurbit seed, dried orange peel (1) with gauze, drop in pot, add 8-10 hydrology heating doubly, while boiling to boiling, add purslane, after blanching 6-8 minute, purslane is pulled out, drained, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes;
(2) heart of a lotus seed benevolence, SEMEN PINI KORAIENSIS, honey are mixed into pot, discharging after little fiery frying 20-25 minute, pulverize, then mixes with step (1) gained material, to obtain final product.
2. the preparation method of Filet-O-Fish meat rice wine according to claim 1, is characterized in that comprising the following steps:
(1) wilsonii, the fleece-flower root, the wind-weed, lemon grass (Cymbopogon citratus), flower of Fructus Momordicae, Herba Gentianae tsinglingensis, horse Auricled Hedyotis Herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) barley benevolence is sent in pot, added the medical stone powder of barley benevolence weight 1/3, discharging after the little fiery frying 20-25 of little fire minute, screens out medical stone powder, and gained barley benevolence adds 4-5 water big fire doubly boils, and filter cleaner, obtains baked barley tea;
(3) broad bean is shelled, mix with dessert almond, add 2-3 water doubly and carry out defibrination, filter cleaner, gained filtrate big fire heating, boils to boiling;
(4) get dark plum pulp, and rescue heart dish and mix making beating, obtain fruit, vegetable juice; The flesh of fish is broken into mud, mix with fruit, vegetable juice, send into compacting in mould, water proof big fire is steamed after 40-45 minute and is taken out, diced;
(5) by step (1), (2), (3), (4) gained material and leftover materials mixing and stirring, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209386.7A CN104041894B (en) | 2014-05-19 | 2014-05-19 | A kind of Filet-O-Fish meat rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209386.7A CN104041894B (en) | 2014-05-19 | 2014-05-19 | A kind of Filet-O-Fish meat rice wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN104041894A true CN104041894A (en) | 2014-09-17 |
| CN104041894B CN104041894B (en) | 2016-01-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410209386.7A Expired - Fee Related CN104041894B (en) | 2014-05-19 | 2014-05-19 | A kind of Filet-O-Fish meat rice wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418996A (en) * | 2017-08-25 | 2019-03-05 | 孙又来 | A kind of Filet-O-Fish meat rice wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01165364A (en) * | 1987-12-23 | 1989-06-29 | Tomizo Takagi | Production of honesake (rice wine containing eluted fish meat component) |
| CN102925318A (en) * | 2012-11-19 | 2013-02-13 | 镇江市丹徒区上党墅农茶叶专业合作社 | Brewing method of perilla leaf qlutinous rice wine |
| CN103666932A (en) * | 2013-12-28 | 2014-03-26 | 芒市遮放贡米酒业有限公司 | Rice wine, preparation method and application of rice wine |
| CN103710206A (en) * | 2013-12-20 | 2014-04-09 | 芜湖中路实业有限责任公司 | Ligusticum wallichii-shrimp shell rice wine and preparation method thereof |
-
2014
- 2014-05-19 CN CN201410209386.7A patent/CN104041894B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01165364A (en) * | 1987-12-23 | 1989-06-29 | Tomizo Takagi | Production of honesake (rice wine containing eluted fish meat component) |
| CN102925318A (en) * | 2012-11-19 | 2013-02-13 | 镇江市丹徒区上党墅农茶叶专业合作社 | Brewing method of perilla leaf qlutinous rice wine |
| CN103710206A (en) * | 2013-12-20 | 2014-04-09 | 芜湖中路实业有限责任公司 | Ligusticum wallichii-shrimp shell rice wine and preparation method thereof |
| CN103666932A (en) * | 2013-12-28 | 2014-03-26 | 芒市遮放贡米酒业有限公司 | Rice wine, preparation method and application of rice wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418996A (en) * | 2017-08-25 | 2019-03-05 | 孙又来 | A kind of Filet-O-Fish meat rice wine and preparation method thereof |
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