CN105011133A - Matthiola incana and cerasus yedoensis pastry and preparation method thereof - Google Patents
Matthiola incana and cerasus yedoensis pastry and preparation method thereof Download PDFInfo
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- CN105011133A CN105011133A CN201510225844.0A CN201510225844A CN105011133A CN 105011133 A CN105011133 A CN 105011133A CN 201510225844 A CN201510225844 A CN 201510225844A CN 105011133 A CN105011133 A CN 105011133A
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- 235000014594 pastries Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000220307 Prunus yedoensis Species 0.000 title abstract 8
- 244000088413 Matthiola incana Species 0.000 title abstract 7
- 235000011378 Matthiola incana Nutrition 0.000 title abstract 7
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 54
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 54
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000141698 Prunus lannesiana Species 0.000 claims description 55
- 235000014001 Prunus serrulata Nutrition 0.000 claims description 55
- 244000172533 Viola sororia Species 0.000 claims description 50
- 235000000346 sugar Nutrition 0.000 claims description 21
- 239000006210 lotion Substances 0.000 claims description 16
- 108010010803 Gelatin Proteins 0.000 claims description 15
- 229920000159 gelatin Polymers 0.000 claims description 15
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- 238000002156 mixing Methods 0.000 claims description 15
- 238000009923 sugaring Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 235000009496 Juglans regia Nutrition 0.000 claims description 10
- 238000009833 condensation Methods 0.000 claims description 10
- 230000005494 condensation Effects 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 10
- 239000011435 rock Substances 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000020234 walnut Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 240000007049 Juglans regia Species 0.000 claims 2
- 239000011148 porous material Substances 0.000 abstract description 3
- 230000037303 wrinkles Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
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- 230000036772 blood pressure Effects 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
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- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 241000758789 Juglans Species 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010014080 Ecchymosis Diseases 0.000 description 2
- 244000130592 Hibiscus syriacus Species 0.000 description 2
- 235000018081 Hibiscus syriacus Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
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- 210000002345 respiratory system Anatomy 0.000 description 2
- 229940112950 sage extract Drugs 0.000 description 2
- 235000020752 sage extract Nutrition 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 230000002087 whitening effect Effects 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003255 anti-acne Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000003185 calcium uptake Effects 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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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
Abstract
The present invention relates to the field of food, in particular to a matthiola incana and cerasus yedoensis pastry and a preparation method thereof. The matthiola incana and cerasus yedoensis pastry is prepared from the following raw materials in parts by weight: 20 parts of fresh matthiola incana flowers, 8-10 parts of fresh cerasus yedoensis flowers, 8-10 parts of fresh hibiscus sabdariffa flowers, 8-10 parts of dried cerasus yedoensis flowers, 8-10 parts of dried hibiscus sabdariffa flowers, 7 parts of dried orange peels, 14 parts of crystal sugar, 8 parts of white granulated sugar, and 12-15 parts of cooking wine. The product retains the true natures of the matthiola incana, cerasus yedoensis and hibiscus sabdariffa. The matthiola incana can clear heat and expel toxins, whiten skin and remove freckles, moisten skin, and remove wrinkles and freckles. The cerasus yedoensis has very good efficacies of shrinking pores and balance oil and fat. The hibiscus sabdariffa flowers and dried orange peels have efficacies of beautifying features, reducing weight, and lowering blood pressures. The matthiola incana and cerasus yedoensis pastry is especially suitable for women to consume, can be eaten once being opened, is convenient and delicious, is convenient for carrying and transportation, and is worth promoting.
Description
(1) technical field
The present invention relates to field of food, particularly a kind of violet Sakura pastry and preparation method thereof.
(2) background technology
Violet can be clearing heat and detoxicating, whitening spot-removing, skin care, smoothing wrinkle ecchymose removing, remove oral peculiar smell, strengthen gloss, resisting ultraviolet radiation, very useful to respiratory tract of violet, bronchitis is also had to the effect of conditioning, can also wet one's whistle, and solve because of the oral peculiar smell caused that decays tooth.
Oriental cherry has effect of good pore refining and Sage Extract, and containing abundant natural vitamin A, B, E, cherry leaf flavones also has beautifying face and moistering lotion, and strengthening mucous membrane, promotes the drug effect of sugar metabolism, is the flower of youth that can be used for keeping skin youth.
Oriental cherry has the effect of tender skin, lightening skin color; it is one of important source material of skin care item; oriental cherry needs usually by Hydrolysis kinetics, and expert once used three high fresh extractive techniques to refine into oriental cherry fair and tender oil oriental cherry, has a kind of composition of oriental cherry ferment that cries to be commonly used to anti-acne in oriental cherry extract.
Roselle is also known as roselle, Roselle tea is rich in amino acid needed by human body, protein, organic acid vitamin C, a large amount of natural colouring matter and several mineral materials, the acid of the water rose of Sharon, wherein water rose of Sharon acid, is considered to there is good therapeutic effect to treatment heart disease, hypertension, artery sclerosis etc.Roselle, dried orange peel have effect of beauty treatment, weight reducing, step-down, are particularly suitable for women.Roselle is containing taste acid, and vitamin C, the nutritional labelings such as elder three glucosides, citric acid, are of value to balancing blood fat, promote calcium uptake, promote digestion, and removing toxic substances Li Shui, can remove the taediumvitae of health, have mitigation to the people of excessive consumption of alcohol.Have anti-oxidant, antitumor, protect liver, hypotensive, norcholesterol, protect the effects such as cardiovascular, defaecation, diuresis.
(3) summary of the invention
The present invention, in order to make up the deficiencies in the prior art, provides and a kind ofly namely opens instant, skin maintenance, the violet Sakura pastry being mixed with the fragrance of a flower and preparation method thereof,
The present invention is achieved through the following technical solutions:
A kind of violet Sakura pastry, its special character is: be made up of the raw material of following parts by weight:
Violet fresh flower 20 parts
Oriental cherry fresh flower 8-10 part
Roselle fresh flower 8-10 part
Dry violet 15 parts
Dry oriental cherry 8-10 part
Dry Sakura leaf 8-10 part
Dry Roselle 8-10 part
15 parts, donkey-hide gelatin
Semen sesami nigrum 31 parts
Walnut kernel 17-19 part
Dried orange peel 7 parts
14 parts, rock sugar
White granulated sugar 8 parts
Yellow rice wine 12-15 part.
The preparation method of violet Sakura pastry of the present invention; dry violet, dry oriental cherry, dry Sakura leaf, dry Roselle are all by violet fresh flower, oriental cherry fresh flower, Sakura leaf, Roselle fresh flower are placed in low-temperature drier, keep that temperature is 10-25 DEG C, relative humidity is 20% to be prepared from.
The preparation method of violet Sakura pastry of the present invention, comprises the following steps:
(1) producing violet, oriental cherry, Roselle sugaring: violet fresh flower, oriental cherry fresh flower, Roselle fresh flower are mixed with white granulated sugar, making oriental cherry, Roselle sugaring through stirring to rub;
(2) change glue: first soak donkey-hide gelatin with yellow rice wine, then add water and at 120 DEG C, carry out boiling glue dissolve obtain donkey-hide gelatin liquid extremely completely;
(3) change sugar: be placed in by rock sugar in sugar dissolving kettle, add water, at 120 DEG C, heating obtains liquid glucose;
(4) concentrated: liquid glucose to be mixed with glue and is concentrated into and thickly obtain lotion;
(5) batch mixing: Semen sesami nigrum, walnut kernel, dried orange peel, oriental cherry, Roselle sugaring, dry violet, dry oriental cherry, dry Sakura leaf, dry Roselle to be added in lotion and stir and obtain batch mixing, the relative density of lotion is 1.21;
(6) condensation, section, packaging: by batch mixing condensation 8h at-5-5 DEG C, then cut, be packaged to be product.
Beneficial effect of the present invention: this product remains violet, oriental cherry, the true qualities of Roselle, violet can be clearing heat and detoxicating, whitening spot-removing, skin care, smoothing wrinkle ecchymose removing, remove oral peculiar smell, strengthen gloss, resisting ultraviolet radiation, very useful to respiratory tract of violet, bronchitis is also had to the effect of conditioning, can also wet one's whistle, and solve because of the oral peculiar smell caused that decays tooth, oriental cherry has effect of good pore refining and Sage Extract, containing abundant natural vitamin A, B, E, oriental cherry has tender skin, the effect of lightening skin color, it is one of important source material of skin care item, Roselle, dried orange peel has beauty treatment, weight reducing, effect of step-down, be particularly suitable for women to take, namely this product is opened instant, facilitate good to eat, carry, convenient transportation, be worthy to be popularized.
(4) detailed description of the invention
Embodiment 1:
The violet Sakura pastry of the present embodiment, is made up of the raw material of following parts by weight: violet fresh flower 20 parts, oriental cherry fresh flower 8 parts, Roselle fresh flower 10 parts, dry violet 15 parts, dry oriental cherry 8 parts, dry Sakura leaf 10 parts, dry Roselle 8 parts, 15 parts, donkey-hide gelatin, Semen sesami nigrum 31 parts, walnut kernel 17 parts, dried orange peel 7 parts, 14 parts, rock sugar, white granulated sugar 8 parts, yellow rice wine 12 parts.
Dry violet, dry oriental cherry, dry Sakura leaf, dry Roselle are all by violet fresh flower, oriental cherry fresh flower, Sakura leaf, Roselle fresh flower are placed in low-temperature drier, keep that temperature is 10-25 DEG C, relative humidity is 20% to be prepared from.
The preparation method of described violet Sakura pastry, comprises the following steps:
(1) producing violet, oriental cherry, Roselle sugaring: violet fresh flower, oriental cherry fresh flower, Roselle fresh flower are mixed with white granulated sugar, making oriental cherry, Roselle sugaring through stirring to rub;
(2) change glue: first soak donkey-hide gelatin with yellow rice wine, then add water and at 120 DEG C, carry out boiling glue dissolve obtain donkey-hide gelatin liquid extremely completely;
(3) change sugar: be placed in by rock sugar in sugar dissolving kettle, add water, at 120 DEG C, heating obtains liquid glucose;
(4) concentrated: liquid glucose to be mixed with glue and is concentrated into and thickly obtain lotion;
(5) batch mixing: Semen sesami nigrum, walnut kernel, dried orange peel, oriental cherry, Roselle sugaring, dry violet, dry oriental cherry, dry Sakura leaf, dry Roselle to be added in lotion and stir and obtain batch mixing, the relative density of lotion is 1.21;
(6) condensation, section, packaging: by batch mixing condensation 8h at-5-5 DEG C, then cut, be packaged to be product.
Embodiment 2:
The violet Sakura pastry of the present embodiment, is made up of the raw material of following parts by weight: violet fresh flower 20 parts, oriental cherry fresh flower 10 parts, Roselle fresh flower 10 parts, dry violet 15 parts, dry oriental cherry 10 parts, dry Sakura leaf 8 parts, dry Roselle 10 parts, 15 parts, donkey-hide gelatin, Semen sesami nigrum 31 parts, walnut kernel 19 parts, dried orange peel 7 parts, 14 parts, rock sugar, white granulated sugar 8 parts, yellow rice wine 15 parts.
Dry violet, dry oriental cherry, dry Sakura leaf, dry Roselle are all by violet fresh flower, oriental cherry fresh flower, Sakura leaf, Roselle fresh flower are placed in low-temperature drier, keep that temperature is 10-25 DEG C, relative humidity is 20% to be prepared from.
The preparation method of described violet Sakura pastry, comprises the following steps:
(1) producing violet, oriental cherry, Roselle sugaring: violet fresh flower, oriental cherry fresh flower, Roselle fresh flower are mixed with white granulated sugar, making oriental cherry, Roselle sugaring through stirring to rub;
(2) change glue: first soak donkey-hide gelatin with yellow rice wine, then add water and at 120 DEG C, carry out boiling glue dissolve obtain donkey-hide gelatin liquid extremely completely;
(3) change sugar: be placed in by rock sugar in sugar dissolving kettle, add water, at 120 DEG C, heating obtains liquid glucose;
(4) concentrated: liquid glucose to be mixed with glue and is concentrated into and thickly obtain lotion;
(5) batch mixing: Semen sesami nigrum, walnut kernel, dried orange peel, oriental cherry, Roselle sugaring, dry violet, dry oriental cherry, dry Sakura leaf, dry Roselle to be added in lotion and stir and obtain batch mixing, the relative density of lotion is 1.21;
(6) condensation, section, packaging: by batch mixing condensation 8h at-5-5 DEG C, then cut, be packaged to be product.
Embodiment 3
The violet Sakura pastry of the present embodiment, is made up of the raw material of following parts by weight: violet fresh flower 20 parts, oriental cherry fresh flower 9 parts, Roselle fresh flower 9 parts, dry violet 15 parts, dry oriental cherry 9 parts, dry Sakura leaf 9 parts, dry Roselle 9 parts, 15 parts, donkey-hide gelatin, Semen sesami nigrum 31 parts, walnut kernel 18 parts, dried orange peel 7 parts, 14 parts, rock sugar, white granulated sugar 8 parts, yellow rice wine 13 parts.
Dry violet, dry oriental cherry, dry Sakura leaf, dry Roselle are all by violet fresh flower, oriental cherry fresh flower, Sakura leaf, Roselle fresh flower are placed in low-temperature drier, keep that temperature is 10-25 DEG C, relative humidity is 20% to be prepared from.
The preparation method of described violet Sakura pastry, comprises the following steps:
(1) producing violet, oriental cherry, Roselle sugaring: violet fresh flower, oriental cherry fresh flower, Roselle fresh flower are mixed with white granulated sugar, making oriental cherry, Roselle sugaring through stirring to rub;
(2) change glue: first soak donkey-hide gelatin with yellow rice wine, then add water and at 120 DEG C, carry out boiling glue dissolve obtain donkey-hide gelatin liquid extremely completely;
(3) change sugar: be placed in by rock sugar in sugar dissolving kettle, add water, at 120 DEG C, heating obtains liquid glucose;
(4) concentrated: liquid glucose to be mixed with glue and is concentrated into and thickly obtain lotion;
(5) batch mixing: Semen sesami nigrum, walnut kernel, dried orange peel, oriental cherry, Roselle sugaring, dry violet, dry oriental cherry, dry Sakura leaf, dry Roselle to be added in lotion and stir and obtain batch mixing, the relative density of lotion is 1.21;
(6) condensation, section, packaging: by batch mixing condensation 8h at-5-5 DEG C, then cut, be packaged to be product.
Claims (3)
1. a violet Sakura pastry, is characterized in that: be made up of the raw material of following parts by weight:
Violet fresh flower 20 parts
Oriental cherry fresh flower 8-10 part
Roselle fresh flower 8-10 part
Dry violet 15 parts
Dry oriental cherry 8-10 part
Dry Sakura leaf 8-10 part
Dry Roselle 8-10 part
15 parts, donkey-hide gelatin
Semen sesami nigrum 31 parts
Walnut kernel 17-19 part
Dried orange peel 7 parts
14 parts, rock sugar
White granulated sugar 8 parts
Yellow rice wine 12-15 part.
2. the preparation method of violet Sakura pastry according to claim 1; it is characterized in that: dry violet, dry oriental cherry, dry Sakura leaf, dry Roselle are all by violet fresh flower, oriental cherry fresh flower, Sakura leaf, Roselle fresh flower are placed in low-temperature drier, keep that temperature is 10-25 DEG C, relative humidity is 20% to be prepared from.
3. the preparation method of violet Sakura pastry according to claim 1, is characterized in that: comprise the following steps:
(1) producing violet, oriental cherry, Roselle sugaring: violet fresh flower, oriental cherry fresh flower, Roselle fresh flower are mixed with white granulated sugar, making oriental cherry, Roselle sugaring through stirring to rub;
(2) change glue: first soak donkey-hide gelatin with yellow rice wine, then add water and at 120 DEG C, carry out boiling glue dissolve obtain donkey-hide gelatin liquid extremely completely;
(3) change sugar: be placed in by rock sugar in sugar dissolving kettle, add water, at 120 DEG C, heating obtains liquid glucose;
(4) concentrated: liquid glucose to be mixed with glue and is concentrated into and thickly obtain lotion;
(5) batch mixing: Semen sesami nigrum, walnut kernel, dried orange peel, oriental cherry, Roselle sugaring, dry violet, dry oriental cherry, dry Sakura leaf, dry Roselle to be added in lotion and stir and obtain batch mixing, the relative density of lotion is 1.21;
(6) condensation, section, packaging: by batch mixing condensation 8h at-5-5 DEG C, then cut, be packaged to be product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510225844.0A CN105011133A (en) | 2015-05-06 | 2015-05-06 | Matthiola incana and cerasus yedoensis pastry and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510225844.0A CN105011133A (en) | 2015-05-06 | 2015-05-06 | Matthiola incana and cerasus yedoensis pastry and preparation method thereof |
Publications (1)
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| CN105011133A true CN105011133A (en) | 2015-11-04 |
Family
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Family Applications (1)
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|---|---|---|---|
| CN201510225844.0A Pending CN105011133A (en) | 2015-05-06 | 2015-05-06 | Matthiola incana and cerasus yedoensis pastry and preparation method thereof |
Country Status (1)
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| CN (1) | CN105011133A (en) |
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| 赵晓峰: "我国食用花卉的开发利用及可持续发展", 《现代营销（学苑版）》 * |
| 郑凯旋: "《天天吃醋》", 31 January 2015, 金盾出版社 * |
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Application publication date: 20151104 |