CN104799340A - Chinese chestnut sausage and processing method thereof - Google Patents
Chinese chestnut sausage and processing method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of food processing, specifically relates to a sausage processing method, in particular to Chinese chestnut sausage and a processing method thereof. The Chinese chestnut sausage is prepared from the following raw materials in parts by weight: 240-400 parts of pork, 30-80 parts of Chinese chestnut, 6-12 parts of a condiment and 8-15 parts of a nutritional agent. The processing method of the Chinese chestnut sausage comprises the steps of raw material treatment, sausage stuffing, air exhausting, smoke curing, hanging and air drying and vacuum packaging. According to the Chinese chestnut sausage and the processing method thereof, the sausage processing method is simple and is easy to popularize; any preservative, essence, pigment and other food additives are not included; the Chinese chestnut sausage is good in quality, rich in nutrition, safe to eat, delicious, fresh and luscious; the sausage processing and preparing time is short; the sausage is easy to process, can be preserved for a long time, convenient and diversified to eat.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to sausage processing method, particularly relate to a kind of Chinese chestnut sausage and processing method thereof.
Background technology
Sausage, is also sausage, is the very ancient food production of a kind of utilization and carnivorous Techniques of preserving, is rubbed by the meat of animal and pours into the elongated cylinder tubular-shaped food made in casing again, the sausage of China has long history, the type of sausage also has a lot, as Guizhou spicy sausage, Sichuan spicy sausage, Jiangsu Rugao sausage etc., taste is also different, along with developing rapidly of market, people's life requirement is increasing, kind and the taste of the processing of sausage are also on the increase, the kind of sausage, quality and taste etc., also the attention of consumer is more and more subject to, in daily sausage in processing, conventional nitrite is as anticorrosion and bactericide, and essence, the food additives such as pigment, the Long-Time Service of nitrite and food additives can produce the health of the harmful to human such as carcinogenic, in addition, it is single that existing sausage also has local flavor, be of low nutritive value, without the shortcoming of food therapy health effect.
Summary of the invention:
The object of this reality invention is: for above-mentioned Problems existing provide a kind of nutritional labeling high, be easy to processing, Chinese chestnut sausage delicious in taste and processing method thereof, the object that this reality is invented, for solving the problem, is realized by following technical measures,
A kind of Chinese chestnut sausage, is characterized in that: described Chinese chestnut sausage is formulated by the raw material of following weight portion: pork 240-400 part, Chinese chestnut 30-80 part, flavor enhancement 6-12 part, nutritional agents 8-15 part;
Described flavor enhancement is made up of following raw material: salt 2-5 part, pepper powder 0.3-0.6 part, husky ginger powder 0.1-0.4 part, star aniseed powder 0.2-0.5 part, cooking wine 0.5-1 part, sesame oil 0.8-1.5 part, garlic part 0.4-0.8 part;
Described nutritional agents is made up of following raw material: sea cucumber powder 1-3 part, starch 0.6-1.5 part, soybean isolate protein powder 0.3-1.2 part, Niu great Li powder 0.6-1 part, smilax 0.4-0.8 part, candied date powder 0.3-0.5 part, wolfberry fruit powder 0.1-0.6 part, Radix Astragali 0.2-0.5 part, honeysuckle 0.2-0.6 part, water chestnut starch 0.7-1.2 part.
Preferably, described Chinese chestnut sausage is formulated by the raw material of following weight portion: pork 330 parts, Chinese chestnut 55 parts, flavor enhancement 8 parts, nutritional agents 12 parts;
Described flavor enhancement is made up of following weight powder raw material: salt 4 parts, pepper powder 0.5 part, 0.3 part, husky ginger powder, star aniseed powder 0.3 part, cooking wine 0.7 part, 1.2 parts, sesame oil, garlic part 0.6 part;
Described nutritional agents is made up of following weight powder raw material: 2.1 parts, sea cucumber powder, starch 1.2 parts, soybean isolate protein powder 0.8 part, 0.8 part, Niu great Li powder, smilax 0.6 part, 0.4 part, candied date powder, wolfberry fruit powder 0.4 part, the Radix Astragali 0.4 part, honeysuckle 0.3 part, water chestnut starch 0.9 part.
A processing method for Chinese chestnut sausage, is characterized in that, comprises the following steps:
(1) Chinese chestnut sausage raw material is taken by weight: pork 240-400 part, Chinese chestnut 30-80 part, flavor enhancement 6-12 part, nutritional agents 8-15 part;
Described flavor enhancement is made up of following raw material: salt 2-5 part, pepper powder 0.3-0.6 part, husky ginger powder 0.1-0.4 part, star aniseed powder 0.2-0.5 part, cooking wine 0.5-1 part, sesame oil 0.8-1.5 part, garlic part 0.4-0.8 part;
Described nutritional agents is made up of following raw material: sea cucumber powder 1-3 part, starch 0.6-1.5 part, soybean isolate protein powder 0.3-1.2 part, Niu great Li powder 0.6-1 part, smilax 0.4-0.8 part, candied date powder 0.3-0.5 part, wolfberry fruit powder 0.1-0.6 part, Radix Astragali 0.2-0.5 part, honeysuckle 0.2-0.6 part, water chestnut starch 0.7-1.2 part;
(2) the fresh Chinese chestnut of peeling is put and cooks, cool, dry moisture, be then cut into 0.2-0.5cm
3chinese chestnut fourth for subsequent use;
(3) fresh pork is removed the peel into be cut into 0.5-2cm
3the pork fourth of size, puts into mixer by the pork fourth cut and blends, then places after stirring with flavor enhancement that within 15-30 minute, to obtain pork filling for subsequent use;
(4) in Chinese chestnut fourth, add nutritional agents to stir, then put into high-temperature cabinet 95-100 DEG C and steam cooling in 10-15 minute, dry moisture, then add pork filling and carry out mixing that to obtain Chinese chestnut sausage fillings for subsequent use;
(5) by the Chinese chestnut sausage fillings of mixing thoroughly through bowel lavage, be vented, smoke, hanging is air-dry, vacuum packaging, namely obtains Chinese chestnut sausage.
Preferably, the time that described step (5) is smoked is 8-15 days, and temperature is 28-42 DEG C.
Matrimony vine: taste is sweet, flat, has the functions such as nourishing the liver, nourshing kidney, moistening lung, qi-restoratives benefit essence and removing heat to brighten vision, is often used to be processed into various food, beverage, health liquor, health products etc.;
Red date: taste sweet warm in nature, return taste warp, there is benefiting qi and nourishing blood, delay senility, improve looks, antiallergy, control the function of low blood pressure, nourishing blood and tranquilization, the mitigation property of medicine; It is nutritious, has been rich in protein, fat, carbohydrate, organic acid, vitamin A, vitamin C and lot of trace unit; Often be used to process the various food of various one-tenth, Chinese medicine, beverage etc.
Ox energetically, is called pig's feet large bamboo hat with a conical crown and broad brim, Jin Zhonggen, beautiful millettia root, hangs upside down Jin Zhong, energetically potato; For pulse family Millettia plant, Niu great Li take root as primary raw material, is protein, starchiness and alkaloid etc. containing what enrich, has flat liver, qi-restoratives moistening lung, supports kidney qi-restoratives, effect that strong muscle is active.
Smilax is the dry rhizome of liliaceous plant smilacis glabra, and it climbs shape shrub for perennial evergreen, and taste is sweet, light, and property is put down, and has removing toxic substances, dehumidifying, easing joint movement effect; Compendium of Material Medica is recorded: " smilax has red white two kinds, enters medicinal Bai Zheliang.By " middle mountain warp " cloud, here the mountain of drum stirrup has grass, and name says flourish grass, and its leaf is as willow, and it is as ovum gallinaceum, the wind of food, probably namely this also, smilax energy strengthening the spleen and stomach, curing rheumatism, taste are strong then seek defend from, rheumatism goes then muscles and bones sharp.”
The Radix Astragali, have another name called continuous stilbene, the history of medicinal existing more than 2000 year so far of the Radix Astragali, also be the pure natural product that the common people often eat, there is good disease-prevention health effect, can enhanced machine body immunity function, protect the liver, diuresis, anti-ageing, resisting stress, step-down and antibacterial action more widely, also there is coronary artery dilator, improve myocardial blood supply, improve immunologic function, and can the process of delaying cell aging; Radix Astragali instant, can decoct soup, soft extracts, infusing drugs in wine, enter dish etc.
Water chestnut, also claims water chestnut, and the color of the leather purple of water chestnut is black, meat is pure white, the sweet succulence of taste, clear and melodious good to eat, and shepherd's purse both can be used as fruit, can be regarded as vegetables again, had the good reputation of " underground snow pear " from ancient times, and what northerner looked is " south of the River ginseng ".Being of high nutritive value of water chestnut, contains protein, carbohydrate, fat, crude fibre and calcium, phosphorus, iron, also containing a small amount of carrotene and vitamin C containing abundant.Water chestnut not only can promote the metabolism of the large material of the sugar in human body, fat, protein three, adjusts the acid-base balance in body simultaneously, also has certain bacteriostasis efficacy.
In sum, technique effect of the present invention is mainly reflected in:
(1) sausage processing method of the present invention is simple, is easy to promote, not containing food additives such as any anticorrisive agent, essence, pigments, and quality better, nutritious, edible safety, tasty, pure and fresh glycol; The sausage processing and fabricating time of the present invention is short, and be easy to processing, and the holding time is long, instant and diversified.
(2) chestunt flavour enteral nutriment of the present invention enriches, delicious in taste, pure and fresh glycol, mellow strong, have that enriching yin takes care of health, strengthening the spleen and stomach, curing rheumatism, qi-restoratives moistening lung, support kidney qi-restoratives, delay senility, not only can supplement proteinaceous nutrient but also can reducing blood lipid, the health-care efficacy such as to relax the muscles and stimulate the blood circulation.
(3) formula of the present invention and processing technology reasonable, in the formula material of this law invention, there is plurality of health care functions, the Chinese chestnut of adding can also produce tackness, water proofing property, improve the anticorrosion and moisture protection of sausage, the water chestnut added not only contains protein, carbohydrate, fat, crude fibre with trace element containing abundant, can also have antibacterial effect to sausage simultaneously.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
A processing method for Chinese chestnut sausage, comprises the following steps:
(1) Chinese chestnut sausage raw material is taken by weight: pork 240 parts, Chinese chestnut 30 parts, flavor enhancement 6 parts, nutritional agents 8 parts;
Described flavor enhancement is made up of following raw material: salt 2 parts, pepper powder 0.3 part, 0.1 part, husky ginger powder, star aniseed powder 0.2 part, cooking wine 0.5 part, 0.8 part, sesame oil, garlic part 0.4 part;
Described nutritional agents is made up of following raw material: 1 part, sea cucumber powder, starch 0.6 part, soybean isolate protein powder 0.3 part, 0.6 part, Niu great Li powder, smilax 0.4 part, 0.3 part, candied date powder, wolfberry fruit powder 0.1 part, the Radix Astragali 0.2 part, honeysuckle 0.2 part, water chestnut starch 0.7 part;
(2) the fresh Chinese chestnut of peeling is put and cooks, cool, dry moisture, be then cut into 0.2-0.5cm
3chinese chestnut fourth for subsequent use;
(3) fresh pork is removed the peel into be cut into 0.5-2cm
3the pork fourth of size, puts into mixer by the pork fourth cut and blends, then places after stirring with flavor enhancement that within 15-30 minute, to obtain pork filling for subsequent use;
(4) in Chinese chestnut fourth, add nutritional agents to stir, then put into high-temperature cabinet 95-100 DEG C and steam cooling in 10-15 minute, dry moisture, then add pork filling and carry out mixing that to obtain Chinese chestnut sausage fillings for subsequent use;
(5) by the Chinese chestnut sausage fillings of mixing thoroughly through bowel lavage, be vented, smoke, hanging is air-dry, vacuum packaging, namely obtains Chinese chestnut sausage, wherein, the time of smoking is 8 days, and when smoking, temperature is 42 DEG C.
Embodiment 2:
A processing method for Chinese chestnut sausage, comprises the following steps:
(1) Chinese chestnut sausage raw material is taken by weight: pork 400 parts, Chinese chestnut 80 parts, flavor enhancement 12 parts, nutritional agents 15 parts;
Described flavor enhancement is made up of following raw material: salt 5 parts, pepper powder 0.6 part, 0.4 part, husky ginger powder, star aniseed powder 0.5 part, cooking wine 1 part, 1.5 parts, sesame oil, garlic part 0.8 part;
Described nutritional agents is made up of following raw material: 3 parts, sea cucumber powder, starch 1.5 parts, soybean isolate protein powder 1.2 parts, 1 part, Niu great Li powder, smilax 0.8 part, 0.5 part, candied date powder, wolfberry fruit powder 0.6 part, the Radix Astragali 0.5 part, honeysuckle 0.6 part, water chestnut starch 1.2 parts;
(2) the fresh Chinese chestnut of peeling is put and cooks, cool, dry moisture, be then cut into 0.2-0.5cm
3chinese chestnut fourth for subsequent use;
(3) fresh pork is removed the peel into be cut into 0.5-2cm
3the pork fourth of size, puts into mixer by the pork fourth cut and blends, then places after stirring with flavor enhancement that within 15-30 minute, to obtain pork filling for subsequent use;
(4) in Chinese chestnut fourth, add nutritional agents to stir, then put into high-temperature cabinet 95-100 DEG C and steam cooling in 10-15 minute, dry moisture, then add pork filling and carry out mixing that to obtain Chinese chestnut sausage fillings for subsequent use;
(5) by the Chinese chestnut sausage fillings of mixing thoroughly through bowel lavage, be vented, smoke, hanging is air-dry, vacuum packaging, namely obtains Chinese chestnut sausage.Wherein, the time of smoking is 15 days, and when smoking, temperature is 28 DEG C.
Embodiment 3:
A processing method for Chinese chestnut sausage, comprises the following steps:
(1) Chinese chestnut sausage raw material is taken by weight: pork 330 parts, Chinese chestnut 55 parts, flavor enhancement 8 parts, nutritional agents 12 parts;
Described flavor enhancement is made up of following weight powder raw material: salt 4 parts, pepper powder 0.5 part, 0.3 part, husky ginger powder, star aniseed powder 0.3 part, cooking wine 0.7 part, 1.2 parts, sesame oil, garlic part 0.6 part;
Described nutritional agents is made up of following weight powder raw material: 2.1 parts, sea cucumber powder, starch 1.2 parts, soybean isolate protein powder 0.8 part, 0.8 part, Niu great Li powder, smilax 0.6 part, 0.4 part, candied date powder, wolfberry fruit powder 0.4 part, the Radix Astragali 0.4 part, honeysuckle 0.3 part, water chestnut starch 0.9 part;
(2) the fresh Chinese chestnut of peeling is put and cooks, cool, dry moisture, be then cut into 0.2-0.5cm
3chinese chestnut fourth for subsequent use;
(3) fresh pork is removed the peel into be cut into 0.5-2cm
3the pork fourth of size, puts into mixer by the pork fourth cut and blends, then places after stirring with flavor enhancement that within 15-30 minute, to obtain pork filling for subsequent use;
(4) in Chinese chestnut fourth, add nutritional agents to stir, then put into high-temperature cabinet 95-100 DEG C and steam cooling in 10-15 minute, dry moisture, then add pork filling and carry out mixing that to obtain Chinese chestnut sausage fillings for subsequent use;
(5) by the Chinese chestnut sausage fillings of mixing thoroughly through bowel lavage, be vented, smoke, hanging is air-dry, vacuum packaging, namely obtains Chinese chestnut sausage.Wherein, the time of smoking is 12 days, and when smoking, temperature is 36 DEG C.
Embodiment 4:
A processing method for Chinese chestnut sausage, is characterized in that, comprises the following steps:
(1) Chinese chestnut sausage raw material is taken by weight: pork 280 parts, Chinese chestnut 70 parts, flavor enhancement 10 parts, nutritional agents 10 parts;
Described flavor enhancement is made up of following raw material: salt 2.4 parts, pepper powder 0.4 part, 0.2 part, husky ginger powder, star aniseed powder 0.4 part, cooking wine 0.8 part, 1 part, sesame oil, garlic part 0.5 part;
Described nutritional agents is made up of following raw material: 1.8 parts, sea cucumber powder, starch 1 part, soybean isolate protein powder 1 part, 0.7 part, Niu great Li powder, smilax 0.5 part, 0.3 part, candied date powder, wolfberry fruit powder 0.5 part, the Radix Astragali 0.3 part, honeysuckle 0.4 part, water chestnut starch 1 part;
(2) the fresh Chinese chestnut of peeling is put and cooks, cool, dry moisture, be then cut into 0.2-0.5cm
3chinese chestnut fourth for subsequent use;
(3) fresh pork is removed the peel into be cut into 0.5-1.5cm
3the pork fourth of size, puts into mixer by the pork fourth cut and blends, then places after stirring with flavor enhancement that within 15-30 minute, to obtain pork filling for subsequent use;
(4) in Chinese chestnut fourth, add nutritional agents to stir, then put into high-temperature cabinet 95-100 DEG C and steam cooling in 10-15 minute, dry moisture, then add pork filling and carry out mixing that to obtain Chinese chestnut sausage fillings for subsequent use;
(5) by the Chinese chestnut sausage fillings of mixing thoroughly through bowel lavage, be vented, smoke, hanging is air-dry, vacuum packaging, namely obtains Chinese chestnut sausage.Wherein, the time of smoking is 14 days, and when smoking, temperature is 38-42 DEG C.
In sum, can draw from embodiment 1 to embodiment 4: Chinese chestnut sausage of the present invention is not containing food additives such as any anticorrisive agent, essence, pigments, safe to eat, tasty, pure and fresh glycol, nutritional labeling is high, containing rich in protein, vitamin, mineral matter and cellulose, be easy to digest and assimilate, every 100g sausage albumen quality is 22-30g; Also have that enriching yin takes care of health, strengthening the spleen and stomach, curing rheumatism, qi-restoratives moistening lung, support kidney qi-restoratives, delay senility, the health-care efficacy such as to relax the muscles and stimulate the blood circulation; Chinese chestnut sausage of the present invention is short for process time, and the time of preserving under the environment of normal temperature and drying is longer, can preserve 6 months to 1 year, instant and diversified, and whole piece sausage can be carried out cook rear section and eat, modes such as also can frying, boil, bake eats.
The foregoing is only preferred embodiment of the present invention and, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included in protection scope of the present invention it.
Claims (4)
1. a Chinese chestnut sausage, is characterized in that: described Chinese chestnut sausage is formulated by the raw material of following weight portion: pork 240-400 part, Chinese chestnut 30-80 part, flavor enhancement 6-12 part, nutritional agents 8-15 part;
Described flavor enhancement is made up of following raw material: salt 2-5 part, pepper powder 0.3-0.6 part, husky ginger powder 0.1-0.4 part, star aniseed powder 0.2-0.5 part, cooking wine 0.5-1 part, sesame oil 0.8-1.5 part, garlic part 0.4-0.8 part;
Described nutritional agents is made up of following raw material: sea cucumber powder 1-3 part, starch 0.6-1.5 part, soybean isolate protein powder 0.3-1.2 part, Niu great Li powder 0.6-1 part, smilax 0.4-0.8 part, candied date powder 0.3-0.5 part, wolfberry fruit powder 0.1-0.6 part, Radix Astragali 0.2-0.5 part, honeysuckle 0.2-0.6 part, water chestnut starch 0.7-1.2 part.
2. a kind of Chinese chestnut sausage according to claim 1, is characterized in that: described Chinese chestnut sausage is formulated by the raw material of following weight portion: pork 330 parts, Chinese chestnut 55 parts, flavor enhancement 8 parts, nutritional agents 12 parts;
Described flavor enhancement is made up of following raw material: salt 4 parts, pepper powder 0.5 part, 0.3 part, husky ginger powder, star aniseed powder 0.3 part, cooking wine 0.7 part, 1.2 parts, sesame oil, garlic part 0.6 part;
Described nutritional agents is made up of following raw material: 2.1 parts, sea cucumber powder, starch 1.2 parts, soybean isolate protein powder 0.8 part, 0.8 part, Niu great Li powder, smilax 0.6 part, 0.4 part, candied date powder, wolfberry fruit powder 0.4 part, the Radix Astragali 0.4 part, honeysuckle 0.3 part, water chestnut starch 0.9 part.
3. the processing method of a kind of Chinese chestnut sausage according to claim 1 and 2, is characterized in that: comprise the following steps:
(1) Chinese chestnut sausage raw material is taken by weight: pork 240-400 part, Chinese chestnut 30-80 part, flavor enhancement 6-12 part, nutritional agents 8-15 part;
Described flavor enhancement is made up of following raw material: salt 2-5 part, pepper powder 0.3-0.6 part, husky ginger powder 0.1-0.4 part, star aniseed powder 0.2-0.5 part, cooking wine 0.5-1 part, sesame oil 0.8-1.5 part, garlic part 0.4-0.8 part;
Described nutritional agents is made up of following raw material: sea cucumber powder 1-3 part, starch 0.6-1.5 part, soybean isolate protein powder 0.3-1.2 part, Niu great Li powder 0.6-1 part, smilax 0.4-0.8 part, candied date powder 0.3-0.5 part, wolfberry fruit powder 0.1-0.6 part, Radix Astragali 0.2-0.5 part, honeysuckle 0.2-0.6 part, water chestnut starch 0.7-1.2 part;
(2) the fresh Chinese chestnut of peeling is put and cooks, cool, dry moisture, be then cut into 0.2-0.5cm
3chinese chestnut fourth for subsequent use;
(3) fresh pork is removed the peel into be cut into 0.5-2cm
3the pork fourth of size, puts into mixer by the pork fourth cut and blends, then places after stirring with flavor enhancement that within 15-30 minute, to obtain pork filling for subsequent use;
(4) in Chinese chestnut fourth, add nutritional agents to stir, then put into high-temperature cabinet 95-100 DEG C and steam cooling in 10-15 minute, dry moisture, then add pork filling and carry out mixing that to obtain Chinese chestnut sausage fillings for subsequent use;
(5) by the Chinese chestnut sausage fillings of mixing thoroughly through bowel lavage, be vented, smoke, hanging is air-dry, vacuum packaging, namely obtains Chinese chestnut sausage.
4. the processing method of a kind of Chinese chestnut sausage according to claim 3, it is characterized in that: the time that described step (5) is smoked is 8-15 days, temperature is 28-42 DEG C.
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| CN201510163045.5A CN104799340A (en) | 2015-04-08 | 2015-04-08 | Chinese chestnut sausage and processing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261904A (en) * | 2016-08-24 | 2017-01-04 | 彭晓宇 | A kind of cool health care smokes intestinal |
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| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
| CN103519228A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Preparation method for blood fat reduction sausages |
| CN103734771A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Chinese chestnut and duck meat sausage and manufacturing method thereof |
| CN104055143A (en) * | 2014-05-30 | 2014-09-24 | 芜湖诚德农业科技有限公司 | Spicy pork sausages and preparation method thereof |
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2015
- 2015-04-08 CN CN201510163045.5A patent/CN104799340A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
| CN103519228A (en) * | 2013-09-13 | 2014-01-22 | 陈云涛 | Preparation method for blood fat reduction sausages |
| CN103734771A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Chinese chestnut and duck meat sausage and manufacturing method thereof |
| CN104055143A (en) * | 2014-05-30 | 2014-09-24 | 芜湖诚德农业科技有限公司 | Spicy pork sausages and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261904A (en) * | 2016-08-24 | 2017-01-04 | 彭晓宇 | A kind of cool health care smokes intestinal |
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Application publication date: 20150729 |