CN104982805A - Bean vermicelli-rice steamed sponge cake and preparation method thereof - Google Patents
Bean vermicelli-rice steamed sponge cake and preparation method thereof Download PDFInfo
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- CN104982805A CN104982805A CN201510302809.4A CN201510302809A CN104982805A CN 104982805 A CN104982805 A CN 104982805A CN 201510302809 A CN201510302809 A CN 201510302809A CN 104982805 A CN104982805 A CN 104982805A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 33
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 37
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 37
- 240000007594 Oryza sativa Species 0.000 claims abstract description 37
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 37
- 235000009566 rice Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 7
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 7
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 7
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 7
- 241000756137 Hemerocallis Species 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241000237858 Gastropoda Species 0.000 claims abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 241000272525 Anas platyrhynchos Species 0.000 claims description 13
- 241000723418 Carya Species 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 10
- 239000002699 waste material Substances 0.000 claims description 10
- 210000003038 endothelium Anatomy 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000003956 Luffa Nutrition 0.000 claims description 6
- 244000050983 Luffa operculata Species 0.000 claims description 6
- 241000219998 Philenoptera violacea Species 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 235000013948 strawberry juice Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002803 maceration Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000006439 Lemna minor Nutrition 0.000 abstract 2
- 244000242291 Lemna paucicostata Species 0.000 abstract 2
- 240000002769 Morchella esculenta Species 0.000 abstract 2
- 235000002779 Morchella esculenta Nutrition 0.000 abstract 2
- 235000013364 duck meat Nutrition 0.000 abstract 2
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 244000141359 Malus pumila Species 0.000 abstract 1
- 235000011430 Malus pumila Nutrition 0.000 abstract 1
- 235000015103 Malus silvestris Nutrition 0.000 abstract 1
- 244000292697 Polygonum aviculare Species 0.000 abstract 1
- 235000006386 Polygonum aviculare Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000002309 gasification Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000012895 Gastric disease Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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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- Confectionery (AREA)
Abstract
The invention discloses a bean vermicelli-rice steamed sponge cake. The bean vermicelli-rice steamed sponge cake comprises the following raw materials by weight: 95 to 110 of glutinous rice flour, 80 to 90 of raw sweet potato, 10 to 15 of preserved duck meat, 8 to 12 of carrot strip, 10 to 15 of bean vermicelli, 10 to 15 of strawberry, 4 to 7 of desiccated coconut, 3 to 6 of common morel, 2 to 4 of towel gourd powder, 8 to 10 of river snail meat, 1 to 3 of apple tree leaf, 2 to 4 of Polygonum aviculare L., 2 to 4 of lotus seed, 2 to 4 of lily, 1 to 3 of daylily, 0.5 to 1 of sodium bicarbonate and 8 to 15 of white sugar. According to the invention, the bean vermicelli and the processed preserved duck meat are mixed and minced and then added into the raw materials, so the prepared bean vermicelli-rice steamed sponge cake has more unique fragrance and better taste; moreover, due to usage of the river snail meat, the common morel, traditional Chinese medicine and the like, the prepared bean vermicelli-rice steamed sponge cake has health care effects like improvement of sleeping and body immunity.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of bean vermicelli fermented rice cake and preparation method thereof.
Background technology
Fermented rice cake is the traditional rice fermentation millet cake of Han nationality, and color and luster is pure white, soft sweet, and powder meat is good to eat, is summer and autumn seasonable snacks.There is unique local flavor and higher alimentary health-care function.
Ipomoea batatas is one of staple food crop of China, has very high nutritive value and medical value, and it contains abundant carrotene and ascorbic acid, and its protein composition is similar to glutinous rice powder, and nutritive value is higher, and sweet potato starch is easily digested.Containing the moisture of 60% ~ 80% in general Ipomoea batatas block root, the starch of 10% ~ 30%, the sugar of 5% and a small amount of protein, grease, cellulose, hemicellulose, pectin, ash grade.In addition, containing abundant vitamin in sweet potato, its starch is easily absorbed by the body.
If Ipomoea batatas is dissolved in fermented rice cake, greatly will improves the nutritional labeling of fermented rice cake, the mouthfeel of fermented rice cake can also be strengthened.But there is the defect being difficult to digest, easily make people's hyperhydrochloria in Ipomoea batatas.
Summary of the invention
The object of the present invention is to provide a kind of bean vermicelli fermented rice cake and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of bean vermicelli fermented rice cake, is characterized in that: the weight proportion between its each raw material components is: glutinous rice powder 95-110, raw Ipomoea batatas 80-90, the duck 10-15 that salts down, sliced carrot 8-12, bean vermicelli 10-15, strawberry 10-15, shredded coconut stuffing 4-7, hickory chick 3-6, Luffa powder 2-4, spiral shell meat 8-10, apple leaf 1-3, Armstrong dish 2-4, lotus seeds 2-4, lily 2-4, day lily 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
A preparation method for bean vermicelli fermented rice cake, is characterized in that including following steps:
One, apple leaf, Armstrong dish, lotus seeds, lily and day lily mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; To salt down to be placed in nutrition filtered juice after duck is cut into small pieces and boil 20-30 minute, pull out; Maceration in warm water is placed on after being cleaned up by hickory chick;
Two, the hickory chick sent out by bubble mixes with the duck that salts down and adds 8-12 water doubly, changes slow fire and stewes 20-30 minute slowly, then pour bean vermicelli into after boiling; After bean vermicelli deliquescing, pull hickory chick out, salt down duck and powder bean vermicelli, after draining, rub, obtain flour silk;
Three, strawberry is added 10-20 water doubly, making beating filtration obtains strawberry juice; Screw meat is placed on after boiling in strawberry juice, adds sliced carrot smothered with 10-20 minute; Pull screw meat and sliced carrot out, after cooling, drying and crushing obtains spiral shell digested tankage;
Four, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, flour silk, snail digested tankage, shredded coconut stuffing and Luffa powder mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains bean vermicelli fermented rice cake.
Containing a kind of material being named as gasification enzyme in Ipomoea batatas, can a large amount of hydrochloric acid in gastric juice be produced in the stomach and intestine of people, make people eat rear heartburn, gastric disorder causing nausea, acid regurgitation.Therefore, before Ipomoea batatas process, first soak with saline solution and can destroy part gasification enzyme.In addition, last steam can destroy remaining most gasification enzyme, effectively avoids the generation of hydrochloric acid in gastric juice.
Be difficult to the crude fibre digested containing a large amount of human body in sweet potato waste, and effect that ENDOTHELIUM CORNEUM GIGERIAE GALLI has stomach strengthening and digestion promotingization stagnant, both coordinate, and contribute to human body assimilating bean vermicelli fermented rice cake.
Compared with prior art, advantage of the present invention is:
In present invention process, the duck that salts down after bean vermicelli and process is mixed together rubbing, join in raw material, make the taste of the fermented rice cake made unique, mouthfeel is better; The use of screw meat, hickory chick and Chinese medicine etc., also makes this fermented rice cake possess improving water flood, strengthen the health-care efficacies such as passive protective physical fitness.
Detailed description of the invention
A kind of bean vermicelli fermented rice cake, the weight between its each raw material components is: glutinous rice powder 105, raw Ipomoea batatas 84, the duck 12 that salts down, sliced carrot 10, bean vermicelli 13, strawberry 12, shredded coconut stuffing 5, hickory chick 4, Luffa powder 3, spiral shell meat 9, apple leaf 2, Armstrong dish 3, lotus seeds 3, lily 3, day lily 2, sodium bicarbonate 0.8, white sugar 10.
A preparation method for bean vermicelli fermented rice cake, is characterized in that including following steps:
One, apple leaf, Armstrong dish, lotus seeds, lily and day lily mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; To salt down to be placed in nutrition filtered juice after duck is cut into small pieces and boil 20-30 minute, pull out; Maceration in warm water is placed on after being cleaned up by hickory chick;
Two, the hickory chick sent out by bubble mixes with the duck that salts down and adds 8-12 water doubly, changes slow fire and stewes 20-30 minute slowly, then pour bean vermicelli into after boiling; After bean vermicelli deliquescing, pull hickory chick out, salt down duck and powder bean vermicelli, after draining, rub, obtain flour silk;
Three, strawberry is added 10-20 water doubly, making beating filtration obtains strawberry juice; Screw meat is placed on after boiling in strawberry juice, adds sliced carrot smothered with 10-20 minute; Pull screw meat and sliced carrot out, after cooling, drying and crushing obtains spiral shell digested tankage;
Four, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, flour silk, snail digested tankage, shredded coconut stuffing and Luffa powder mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains bean vermicelli fermented rice cake.
Claims (2)
1. a bean vermicelli fermented rice cake, is characterized in that: the weight proportion between its each raw material components is: glutinous rice powder 95-110, raw Ipomoea batatas 80-90, the duck 10-15 that salts down, sliced carrot 8-12, bean vermicelli 10-15, strawberry 10-15, shredded coconut stuffing 4-7, hickory chick 3-6, Luffa powder 2-4, spiral shell meat 8-10, apple leaf 1-3, Armstrong dish 2-4, lotus seeds 2-4, lily 2-4, day lily 1-3, sodium bicarbonate 0.5-1, white sugar 8-15.
2. the preparation method of a kind of bean vermicelli fermented rice cake according to claim 1, is characterized in that including following steps:
One, apple leaf, Armstrong dish, lotus seeds, lily and day lily mixing and water adding to liquid level are exceeded material 8-10cm, decoct 1-2 hour, filter to obtain nutrition filtered juice; To salt down to be placed in nutrition filtered juice after duck is cut into small pieces and boil 20-30 minute, pull out; Maceration in warm water is placed on after being cleaned up by hickory chick;
Two, the hickory chick sent out by bubble mixes with the duck that salts down and adds 8-12 water doubly, changes slow fire and stewes 20-30 minute slowly, then pour bean vermicelli into after boiling; After bean vermicelli deliquescing, pull hickory chick out, salt down duck and powder bean vermicelli, after draining, rub, obtain flour silk;
Three, strawberry is added 10-20 water doubly, making beating filtration obtains strawberry juice; Screw meat is placed on after boiling in strawberry juice, adds sliced carrot smothered with 10-20 minute; Pull screw meat and sliced carrot out, after cooling, drying and crushing obtains spiral shell digested tankage;
Four, after raw Ipomoea batatas is placed in saline solution soaks 20-30 minute, pull out, peeling, add 3-8 water making beating doubly, obtain sweet potato paste and sweet potato waste; Get sweet potato waste and the ENDOTHELIUM CORNEUM GIGERIAE GALLI mixing of half amount, fill in thick bamboo tube, thick bamboo tube is placed on the upper baking 10-30 minute of fire, takes out the mixture of sweet potato waste and ENDOTHELIUM CORNEUM GIGERIAE GALLI, dry, pulverize, obtain destarched sweet potato meal;
Five, by glutinous rice powder, sweet potato paste, destarched sweet potato meal, sodium bicarbonate, white sugar, flour silk, snail digested tankage, shredded coconut stuffing and Luffa powder mix and blend, and add appropriate water, obtain rice and flour to stick with paste, being stuck with paste by rice and flour pours in the thermostat water bath of 30-45 DEG C, when meter batter fermentation is large to twice, being stuck with paste by the fermentation rice and flour obtained pours in mould, and steam gas steams in atmospheric conditions, obtains bean vermicelli fermented rice cake.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510302809.4A CN104982805A (en) | 2015-06-06 | 2015-06-06 | Bean vermicelli-rice steamed sponge cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510302809.4A CN104982805A (en) | 2015-06-06 | 2015-06-06 | Bean vermicelli-rice steamed sponge cake and preparation method thereof |
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| CN104982805A true CN104982805A (en) | 2015-10-21 |
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| CN201510302809.4A Pending CN104982805A (en) | 2015-06-06 | 2015-06-06 | Bean vermicelli-rice steamed sponge cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740731A (en) * | 2018-06-07 | 2018-11-06 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of white turnip cake |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281746A (en) * | 1991-02-07 | 1992-10-07 | Nippon Flour Mills Co Ltd | Preparation of steamed cake |
| CN101756079A (en) * | 2010-02-08 | 2010-06-30 | 陈忠良 | Fermented rice cake and preparation method thereof |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
-
2015
- 2015-06-06 CN CN201510302809.4A patent/CN104982805A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281746A (en) * | 1991-02-07 | 1992-10-07 | Nippon Flour Mills Co Ltd | Preparation of steamed cake |
| CN101756079A (en) * | 2010-02-08 | 2010-06-30 | 陈忠良 | Fermented rice cake and preparation method thereof |
| CN103211159A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Production method of sweet potato starch steamed sponge cake |
Non-Patent Citations (1)
| Title |
|---|
| 占君武著: "《每一棵树都会结果子》", 31 May 2014, 武汉出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740731A (en) * | 2018-06-07 | 2018-11-06 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of white turnip cake |
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