CN104382110A - Method for manufacturing instant food - Google Patents
Method for manufacturing instant food Download PDFInfo
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- CN104382110A CN104382110A CN201410673167.4A CN201410673167A CN104382110A CN 104382110 A CN104382110 A CN 104382110A CN 201410673167 A CN201410673167 A CN 201410673167A CN 104382110 A CN104382110 A CN 104382110A
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- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title description 6
- 239000002994 raw material Substances 0.000 claims abstract description 51
- 241000242759 Actiniaria Species 0.000 claims abstract description 19
- 238000004108 freeze drying Methods 0.000 claims abstract description 15
- 238000000465 moulding Methods 0.000 claims description 37
- 239000000047 product Substances 0.000 claims description 30
- 238000002360 preparation method Methods 0.000 claims description 17
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000741 silica gel Substances 0.000 claims description 12
- 229910002027 silica gel Inorganic materials 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 230000018044 dehydration Effects 0.000 claims description 11
- 238000006297 dehydration reaction Methods 0.000 claims description 11
- 235000015067 sauces Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 235000014651 chocolate spreads Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000004904 shortening Methods 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
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- 230000001070 adhesive effect Effects 0.000 claims description 3
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
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- 238000003754 machining Methods 0.000 claims description 2
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- 235000020166 milkshake Nutrition 0.000 claims description 2
- 231100000241 scar Toxicity 0.000 claims description 2
- 239000011265 semifinished product Substances 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 238000002347 injection Methods 0.000 claims 1
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- 238000003780 insertion Methods 0.000 claims 1
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- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
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- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
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- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
Abstract
The invention provides a method for preparing an instant food. According to the method, an instant finished product is prepared from kelp, sea anemone and other marine plants serving as raw materials by the steps of washing, cooking to be tasty, chopping for modeling, freeze-drying and dehydrating in vacuum to fix the shape, post-treating and the like, and can be manufactured into multiple types. The instant food is a novel health product with unique modeling and rich taste, is advantageous to popularization and promotion, has nutritional values, is convenient for a consumer to eat, and has relatively high economic and nutritional values.
Description
the present invention relates to a kind of method making food, especially adopt the thalassophyte such as sea-tangle to be the preparation method of the instant food of raw material.
Background technology
thalassophyte contains abundant needed by human body multiple nutritional components and trace element, vitamin, is a kind of healthy food of pure natural, and long-term eating can improve cardiovascular and cerebrovascular, and defaecation is lost weight, and realizes human body meals element and supplements, have good action to health,
it is a kind of healthy food possessing food therapy effect.
at present dish cooking aspect, kitchen is limited in the edible of thalassophyte, and family manufacture dish step is comparatively loaded down with trivial details, lack the method being made into the instant food of instant edible, limit the absorption number of times of thalassophyte beyond breakfast, lunch and dinner, thalassophyte instant food common in the market, rarely seen instant laver, baking pressed-disc technique is adopted to make, product type, moulding and taste single, affect the acceptance level of consumer and laver price is higher, as as meals staple food then high cost, most consumer eats as snacks, the nutritional labeling that can supplement is limited.
as adopted other thalassophytes such as sea-tangle, marine alga of less expensive as raw material, because its plant structure is comparatively abundant, the baking pressed-disc technique that existing instant laver adopts also is not suitable for the processing process of other thalassophytes, and the sheet instant food be processed into, moulding is single, mouthfeel is poor, also limit the evaluation of the consumer group to existing food.
Summary of the invention
for solving the problems of the technologies described above, the present invention aims to provide a kind of instant food adopting the thalassophyte of less expensive to make as raw material, while guarantee nutritive value, reduce the cost, contribute to the consumer group and improve amount, and have more type selecting, moulding is unique, rich in taste, is more conducive to the publicity packaging of finished product and promotes.
for reaching above technical goal, the present invention is with the thalassophyte such as sea-tangle, sea anemone for raw material make, and by cleaning, shortening is tasty, changes cutter moulding, vacuum freeze-drying dehydration shaping, and the steps such as aft-loaded airfoil make direct-edible finished product,
described raw material can be fresh band moisture raw material, also can be to shine dried product to form through bubble;
because fresh material has seasonality and region, therefore, the thalassophyte dry product bubble dried is utilized to send out, the making period of easily extensible product of the present invention and processing region.
after major part terrestrial plant food materials dry, bubble sends out material and the taste that can change food materials, such as dried bamboo shoots, dried vegetable, dried radish again, after bubble is sent out and fresh material be diverse mouthfeel matter material and taste.Different with it, have benefited from the more abundant cell membrane of thalassophyte, thalassophyte dry product bubble sends out substantially rear and fresh material is very nearly the same, therefore, the method of producing this product in non-seasonable season and region has general feasibility, and also because same reason, usually process the processing method of land plant and be not suitable for most of thalassophyte.
described cleaning step aforementioned raw material is removed blade face to have scar, rotten to the corn position, and clean clean with clear water;
the tasty step of described shortening, is that ripe raw material is made in the raw material steaming after clean or the method for boiling, and adds flavoring in this process;
adopt steam method time, can by flavoring uniform application raw material surface, adopt boil method time, flavoring directly add to boil water in.
describedly change cutter step of overall modelling, be according to raw-material shape own, its cutter be cut to sheet, strip or thread, retain former moulding, or be made into the good ripe raw material of the moulding such as web-like, bulk, bulk or hollow bulk, suitable amount of adhesive in this step, can be added;
bonding slurry can be the thick liquid that starch or fish glue powder are made, and for ensureing mouthfeel, the addition of starch or fish glue powder is not more than 5% of thalassophyte entirety.
because thalassophyte is roughly three kinds of shapes, sheet based on sea-tangle is lobate, loose lobate based on sea anemone, coring shape based on asparagus, according to raw-material difformity, should adopt different processing methods, large stretch of lobate and larger loose lobate raw material can be processed as sheet, strip or thread, less loose lobate raw material can only be processed as sheet or thread, and coring shape raw material can only be processed as thread.
described strip or thread raw material, its thickness is less than 1 millimeter for good.
when cleaning raw-material, for the raw material that will be processed as sheet, can adopt the method for the close thorn of fine needle, pierce through materials statement body with bundle hole instrument and form perforation, this step is to destroy the thicker cell membrane of raw material, more easily moisture is disengaged in follow-up step of freeze drying, can also when boiling is shortlisted for, flavoring more easily be infiltrated in raw material, for being cut into strip or thread raw material, due to existing certain destructiveness, this step can be omitted.
through processing, this product can have following several moulding:
the most basic sheet moulding, comprises square, rib block, or other planar designs, or less loose lobate raw-material natural blade face.
web-like moulding, is shaped to basis with the sheet of the first, is rolled into hollow web-like, in order to prevent raw material from rebounding, can insert metal needle fix in junction, or utilizes strip raw material to bundle knotting;
block moulding, refers to strip or thread ripe raw material, put into the open mold of different shaping, and compacting forms bulk slightly;
bulk moulding, refers to that the method group of the group of pinching becomes the loose three-dimensional contouring based on circle by hand by strip or thread ripe raw material.
hollow bulk moulding, refers to and bulk moulding is above made into hollow shape, except relying on the making of staff skill, following instrument can be adopted to simplify manufacture difficulty:
strong for carrier with one, in a loose group, soft stick object is as silica gel line, the tail end of silica gel line stays long exposing, add that strip or manual the pinching of thread ripe raw material roll into a ball into fixing moulding toward skin again, Deng moulding fixing after, extraction center strong, then silica gel line is detached, both obtain the ripe raw material of moulding of hollow bulk.
above moulding can be combined into multiple complex modeling.
by ripe raw material good for moulding, put into vacuum freeze-drying dehydration equipment and carry out freeze-drying dehydration, make it dry out and embrittlement, obtain clear-cut freeze-drying finished product.
finished product after freeze-drying is carried out aft-loaded airfoil, comprising is that semi-finished product are carried out seasoning again, should be powdery at the flavouring in this stage, in order to avoid destroy the clear-cut degree of product, by itself and other COF Combined machining, packaging can be eventually passed and obtains final products in addition.
the mouthfeel level of horn of plenty product, can in the cavity of ripe raw material or gap, or between two panels raw material sheet or block, be packed into the food that pulpous state fillings is formed with the filling heart, the fillings of filling can be the multiple existing Food stuff compared with thickness such as chocolate cream, cream, milk shake, mayonnaise, fruit sauce, dried fruit pulp, sweetened bean paste.
this step can be implemented before or after step of freeze drying; Add fashionable before step of freeze drying, can adopt the fillings that moisture content is higher, obtain the clear-cut filling heart, product storage period, is long; Add fashionable after step of freeze drying, must adopt the fillings that moisture content is lower, now product storage period, is shorter, but in outer shortcake, glutinous meeting makes mouthfeel more horn of plenty.
in actual fabrication process, above moulding or raw-material combination can compound uses, and the interpolation of flavoring also can adjust according to actual needs, to realize the diversification of moulding and taste.
adopt above method, the invention provides more type selecting, moulding is unique, rich in taste, is more conducive to publicize the new type health product promoted, has nutritive value and facilitate consumer to eat, having higher economy and nutritive value.
Detailed description of the invention
below with several specific embodiment descriptions of product detailed implementation methods of the present invention.
embodiment 1, the preparation method of the crisp volume of cream sea-tangle.
get proper amount of fresh sea-tangle, remove body-surface rauma position, clean with clear water;
2. prick out intensive pore with bundle hole rod or bundle orifice plate on sea-tangle top layer, facilitate tasty and dehydration;
3. get pot to add water, add appropriate sugar and boil a turn little fire, sea-tangle is put into boiling 5 minutes, shortening is double and tasty;
4. sea-tangle drained away the water and after cooling, be cut into the rectangle of 12X6CM;
5., by square sea-tangle sheet, be rolled into the circle volume in 1CM aperture along long limit, pierce through fixing at overlapping metal needle;
6. modulate butter sauce, butter sauce is injected the hollow of sea-tangle roll;
7. sea-tangle roll is sent into freeze-drying dehydration in freeze dryer;
8. obtain the crisp volume of cream sea-tangle, shaping also checks that packaging gets final product finished product.
the crisp volume of cream sea-tangle that method is obtained thus, crisp sweet, milk is strong.
embodiment 2, the preparation method of heart-shaped fragrant peppery sea anemone block:
1. get proper amount of fresh leaflet sea anemone, remove body-surface rauma position, clean with clear water.
be cut into the filament of about 1MM width; Steam 10 minutes in food steamer after paving dish, drain away the water and cool stand-by.
modulation chilli sauce.
for increasing the degree of adhesion of sea anemone silk, the ratio converting 100-200 gram of boiling water with 50 grams of Lotus root congees makes bonding slurry.
by sea anemone silk, chilli sauce and adhesive mixing and stirring, ratio is 100:5:5.
be packed into by sea anemone silk good for seasoning in the heart-shaped quoit mould of thickness 1CM, slightly compacting, for convenience of de-dry, quoit mould has multiple circular hole.
sea anemone silk is sent into freeze-drying dehydration in freeze dryer together with mould.
obtain heart-shaped fragrant peppery sea anemone block, shaping also checks that packaging gets final product finished product.
the fragrant peppery sea anemone block of the heart that method is obtained thus, fragrant peppery sharp and clear, handsome in appearance, more mold exchange can obtain multiple moulding.
embodiment 3, the preparation method of sour-sweet sandwich sea anemone block:
1. by the method for embodiment 2, the original flavor sea anemone block of obtained 5MM thickness.
original flavor sea anemone block is tiled, very thinly on it brushes 1 layer of vegetable oil.
modulation smoked plum sauce.
by the one side of smoked plum sauce brush at sea anemone block brush oil, then the brush pasta of folded another block sea anemone block upper; The object of brush vegetable oil draws the speed of smoked plum sauce moisture, and smoked plum sauce is smeared unsuitable blocked up.
sour-sweet sharp and clear sandwich sea anemone block can be obtained.
embodiment 4, the preparation method of chocolate cream heart sea-tangle ball:
1. get proper amount of fresh sea-tangle, remove body-surface rauma position, clean with clear water.
the rectangular Shredded kelp of thickness 1MM is longitudinally cut into along sea-tangle.
get pot to add water, add appropriate sugar and boil a turn little fire, sea-tangle is put into boiling 5 minutes, shortening is double and tasty.
get an about 15CM long, the pole of 2MM diameter, the silica gel silk that 1 volume 1MM is thick does tools.
by silica gel silk at one of the pole soft ball rolling out 1.5CM diameter, winding process can not be tied a knot, and one of silica gel silk is stayed and grows to excellent tail.
on the basis of silica gel ball, be coiled into the ball of 3.5CM with Shredded kelp, for ensureing to be wound around the degree of packing, suitably intert and tiing a knot.
extract pole out, then take out silica gel silk, namely obtain hollow sea-tangle pompon.
hollow sea-tangle roll is sent into freeze-drying dehydration in freeze dryer.
modulation chocolate cream, injects the hollow of sea-tangle ball by butter sauce.
obtain chocolate cream heart sea-tangle ball, shaping also checks that packaging gets final product finished product.
for convenience of making, silica gel silk and pole can smear vegetable oil to facilitate extraction.Or be made as disjunctor instrument.
the chocolate cream heart sea-tangle ball that method is obtained thus, good looking appearance, glutinous in outer shortcake, just melt in the mouth, excellent taste.
also can replace rectangular Shredded kelp with the sea anemone silk of band bonding slurry or Shredded kelp, then make more simple.
the type of the inventive method products obtained therefrom, moulding, taste are including but not limited to above several embodiment product, and different tastes requires to add different flavorings, all should regulate according to needs of production, the product type of other thalassophyte freeze-drying prods, moulding and taste, still belong within the inventive method category.
making step of the present invention, institute's employing instrument and working environment all should meet food production hygienic requirements, do not describe in detail at this.
Claims (10)
1. a preparation method for instant food, is characterized in that:
With the thalassophyte such as sea-tangle, sea anemone for raw material make, by cleaning, shortening is tasty, changes cutter moulding, vacuum freeze-drying dehydration shaping, and the steps such as aft-loaded airfoil make direct-edible finished product,
Described raw material can be fresh band moisture raw material, also can be to shine dried product to form through bubble;
Described cleaning step aforementioned raw material is removed blade face to have scar, rotten to the corn position, and clean clean with clear water;
The tasty step of described shortening, is that ripe raw material is made in the raw material steaming after clean or the method for boiling, and adds flavoring in this process;
Describedly change cutter step of overall modelling, be according to raw-material shape own, its cutter be cut to sheet, strip or thread, retain former moulding, or be made into the good ripe raw material of the moulding such as web-like, bulk, bulk or hollow bulk, suitable amount of adhesive in this step, can be added;
Described vacuum freeze-drying dehydration shaping step, is by ripe raw material good for moulding, puts into vacuum freeze-drying dehydration equipment and carry out freeze-drying dehydration, makes it dry out and embrittlement, obtains clear-cut freeze-drying finished product;
Described aft-loaded airfoil step is that semi-finished product are carried out seasoning again, or by itself and other COF Combined machining, makes final products and packaging and obtain final products.
2., according to the preparation method of instant food according to claim 1, it is characterized in that:
When cleaning raw-material, by thicker raw material, adopting the method for the close thorn of fine needle, piercing through materials statement body and forming perforation.
3., according to the preparation method of instant food according to claim 1, it is characterized in that:
Described web-like moulding, refers to and the ripe stock roll of sheet is become web-like, and fixes at junction insertion metal needle.
4., according to the preparation method of instant food according to claim 1, it is characterized in that:
Described block moulding, refers to strip or thread ripe raw material, put into the open mold of different shaping, and compacting forms bulk slightly.
5., according to the preparation method of instant food according to claim 1, it is characterized in that:
Described bulk moulding, refers to that the method group of the group of pinching becomes the three-dimensional contouring based on circle by hand by strip or thread ripe raw material.
6., according to the preparation method of instant food according to claim 1, it is characterized in that:
Described hollow bulk moulding, its preparation method is, strong for carrier with one, in a loose group, soft stick object is as silica gel line, and the tail end of silica gel line stays long exposing, then adds that strip or manual the pinching of thread ripe raw material roll into a ball into fixing moulding toward skin, Deng moulding fixing after, extraction center strong, then silica gel line is detached, both obtain the ripe raw material of moulding of hollow bulk.
7., according to the preparation method of instant food according to claim 1, it is characterized in that:
In the cavity of the ripe raw material of web-like moulding or hollow bulk moulding, or between the raw material interlayer of two panels sheet or bulk, be packed into the food that pulpous state fillings is formed with the filling heart.
8., according to the preparation method of instant food according to claim 1, it is characterized in that:
Bonding slurry can be that starch or fish glue powder are made, and addition is not more than 5%.
9., according to the preparation method of instant food according to claim 1, it is characterized in that:
In aft-loaded airfoil step, adopt the method for injection toward the gap of freeze-drying finished product or other food compositions of hollow filling as pulpous state fillings, form combined food.
10., according to the preparation method of the instant food described in claim 7 or 9, it is characterized in that:
The fillings filled can be the fillings that the water content such as chocolate cream, cream, milk shake, mayonnaise, fruit sauce, dried fruit pulp, sweetened bean paste are lower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410673167.4A CN104382110A (en) | 2014-11-23 | 2014-11-23 | Method for manufacturing instant food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410673167.4A CN104382110A (en) | 2014-11-23 | 2014-11-23 | Method for manufacturing instant food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104382110A true CN104382110A (en) | 2015-03-04 |
Family
ID=52600158
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410673167.4A Pending CN104382110A (en) | 2014-11-23 | 2014-11-23 | Method for manufacturing instant food |
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| CN107302995A (en) * | 2016-04-21 | 2017-10-31 | 黄国成 | A kind of processing method of food |
| CN108323748A (en) * | 2017-01-19 | 2018-07-27 | 姜华 | A kind of processing method of food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN108323748A (en) * | 2017-01-19 | 2018-07-27 | 姜华 | A kind of processing method of food |
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