CN105495369A - Processing method for shredded spicy rabbit meat - Google Patents
Processing method for shredded spicy rabbit meat Download PDFInfo
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- CN105495369A CN105495369A CN201510937867.4A CN201510937867A CN105495369A CN 105495369 A CN105495369 A CN 105495369A CN 201510937867 A CN201510937867 A CN 201510937867A CN 105495369 A CN105495369 A CN 105495369A
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Abstract
The invention discloses a processing method for shredded spicy rabbit meat. The processing method includes the steps of unfreezing, pickling, blanching, marinating, semi-finished product forming, baking, cooling, stir-frying and stirring, inner packaging, vacuum sealing, sterilizing, cleaning and drying, and finished product bagging. The shredded spicy rabbit meat processed through the processing method is nutritive, spicy and delicious, and convenient to store and eat.
Description
Technical field
The invention belongs to food processing technology field, especially relate to a kind of shredded rabbit meat processing method.
Background technology
Rabbit meat belongs to the meat of high protein, low fat, few cholesterol, and rabbit meat content contains protein up to 70%, all higher than general meat, but metabolism of lipid and cholesterol content is lower than all meat, therefore has the saying of " element in meat or fish " to it.And rabbit meat ground is delicate, delicious flavour, nutritious, compared with other meat, have very high digestibility, can reach 85%, very easily digested absorption after food, this is that other meats are unexistent, and therefore, rabbit meat pole is by the welcome of consumer.Rabbit meat, in the production process being processed into cooked meat food, mainly contains steaming, boils, smoked, roasting, the multiple method such as halogen, the most frequently used method is boiling, and rabbit meat digestion time is long, the often ageing of rabbit meat, and the overlong time of boiling, nutrient component damages in rabbit meat more, the accumulation of the composition of harmful substance also can be more, and digestion time is too short, effective ingredient in condiment can not to be dissociated in water and to dissolve and be entered in rabbit meat, also will directly affect the product quality of ripe rabbit meat.Also not easily preserve for the rabbit meat boiled, each eating all must boiling once, cause nutritional labeling constantly to reduce again.In view of this, a kind of novel rabbit fourth processing method is developed very necessary.
Summary of the invention
The object of the present invention is to provide a kind of hand to tear the processing method of spicy rabbit, use the hand that processes of the method tear spicy rabbit not only nutritious, spicy good to eat and also be convenient to preserve, instant.
Technical scheme of the present invention is as follows:
Hand tears a processing method for spicy rabbit, comprises the following steps:
Step one: thaw, pickle:
The clear water being used for thawing is heated to 19 DEG C-21 DEG C, put into cold frozen rabbit meat, ensure that rabbit meat is submerged in apart from below water surface 10cm, a water temperature was measured with thermometer every one hour in course of defrosting, guarantee that water temperature is positioned between 16 DEG C-18 DEG C, rabbit meat after thawing put into after taking out and draining brine strength be 10%-12% pickling pool pickle 2 hours;
Step 2: the water that floats, stew in soy sauce:
1, float water: in pot, add clear water 250kg, big fire is boiled, and 100KG rabbit meat is put into hanging basket, stirs with slice, off the pot when the whole variable color of rabbit meat, and drain after 30 seconds with the rabbit meat that clear water shower is off the pot;
2, stew in soy sauce: put into halogen material bag add 200kg clear water in pot after boiled, closes fire after boiled 5 minutes, halogen material is wrapped in pot and soaks 20 minutes, be brewed into halogen soup; Then add flavoring bag by boiled for halogen soup, add rabbit meat 100kg, again by boiled for the big fire of halogen soup, until the little fire of modulation after 2 minutes of the boiled boiling of halogen soup in pot, and keep halogen soup in pot to be crack state, pick up rabbit meat after 18 minutes and drain and be positioned over containers for future use;
Step 3: semi-finished product are shaping:
Rabbit meat good for stew in soy sauce in Marinating boiler is taken out in right amount from container needed for production, and be placed on stainless steel operating desk, product is torn into the strip of 1-1.4 centimetre wide, and be laid in stainless steel disc, rabbit meat ulking thickness in stainless steel disc must not more than 3cm, the rabbit cutlet bonding avoiding tearing tangles agglomerating, is positioned over filling the rabbit meat after dish shelf handcart enters next link continues processing;
Step 4: baking, cooling:
A, setting baking temperature are 78 DEG C-82 DEG C, start baking box, start heating; The transporting velocity of transporting chain plate in presetting baking box, ensures that the rabbit meat being torn into bar can be dried in transmitting procedure in baking box;
The rabbit meat being torn into bar, to drip pan spray disinfectant, is then placed in drip pan by b, alcohol with 75%;
Put into one by one by the drip pan installing rabbit meat when in c, case to be baked, actual temperature reaches described design temperature, the drip pan put into can not be stacking, is placed on the transporting chain plate in baking machine with uniform ground;
D, rabbit meat open time switch after putting into baking box, and setting baking time is 60 minutes;
Product after e, baking is delivered directly to cooler and blows cooling;
Step 5: frying spice:
Rabbit meat after baking is put into pot frying, and stir rabbit meat equably in frying process, add hot and numb flavour seasoning simultaneously, mixing time is 4.5-5.5 minutes; Need to pay special attention to control well the duration and degree of heating in frying, prevent the bottom of a pan burnt;
Step 6: inner packing, vacuum seal:
The meat electronic scale of rabbit that above-mentioned frying is good is weighed by specification standards, and with funnel, rabbit meat is loaded packing inside bag; The packing inside bag air-extractor installed is evacuated, is convenient to the long-term preservation of rabbit meat;
Step 7: sterilization:
Packing inside bag after being evacuated is put into disinfection equipment sterilization 3-5 minutes under the environment of temperature 115 DEG C-125 DEG C, constant voltage 0.12MPa;
Step 8: cleaning, drying:
In clear water reserviors, be filled to eighty per cant completely, add soda ash by the concentration of 1.5 ‰-2.5 ‰ to pond, be made into cleaning alkali lye; After alkali lye being heated to 55 DEG C-65 DEG C, then pouring vacuum packing inside bag into and clean, then put into dryer, dry at the temperature of 65 DEG C-75 DEG C;
Step 9: finished product packs:
By the vacuum packing inside bag of oven dry by weight specification put into respective bag number and be packaged into bag.
After the rabbit meat that in above-mentioned steps two, first stew in soy sauce is good is off the pot, carry out the stew in soy sauce of next pot of rabbit meat immediately; Concrete grammar is: in pot, add flavoring bag and 75kg rabbit meat and big fire boiled after turn little fire, halogen soup in pot is kept to continue crack 20 minutes, to be endured out further by the thick gravy in halogen material bag, to the colouring of rabbit gravy system, off the potly again after rabbit meat is by the colouring of even stew in soy sauce be positioned over containers for future use.
In above-mentioned steps one, salt solution will be changed once after pickling use 4 times.
Water in the water conservancy project sequence that floats in above-mentioned rapid two pot will be changed once after using 4 times.
Hot and numb flavour seasoning each component in above-mentioned steps five and rabbit meat counterweight are: sauce 1.8-2.0 mass parts waited by post, capsicum 2.9-3.0 mass parts, white granulated sugar 3.3-3.5 mass parts, vegetable oil 3.5-3.7 mass parts, sesame 2.25-2.5 mass parts, flavoring essence 0.8-1.0 mass parts, spice 1.6-1.8 mass parts, chicken essence seasoning 1.4-1.44 mass parts, edible salt 2.0-2.2 mass parts, 5 '-flavour nucleotide disodium 0.018-0.022 mass parts, potassium sorbate 0.047-0.053 mass parts, ethyl maltol 0.0027-0.0032 mass parts, phytic acid 0.0065-0.0075 mass parts, rabbit meat 78 mass parts.
Beneficial effect: the processing of shredded rabbit meat is strictly subdivided into above-mentioned several step by the present invention, pickle after rabbit meat is thawed, make rabbit meat more tasty, suitable stew in soy sauce colouring is carried out again after pickling, not only avoid traditional rabbit meat because of high cooking make rabbit meat nutritive run off in soup, more make rabbit meat more give off a strong fragrance, the rabbit meat after stew in soy sauce is after artificial tear tape, after overbaking, frying, color and luster is reddish brown, highly seasoned spicy, softization slag, food flavor are long; Adopt two-layer packaging on the packaging, and inner packing is evacuated is beneficial to long-term storage, instant bagged, instant.
Detailed description of the invention
By particular specific embodiment, embodiments of the present invention are described below, person skilled in the art scholar the content disclosed by this description can be well understood to other advantages of the present invention and effect.
Below in conjunction with embodiment, the invention will be further described:
Hand tears a processing method for spicy rabbit, carries out according to the following steps:
Step one: thaw, pickle:
The clear water being used for thawing is heated to 19 DEG C-21 DEG C, put into cold frozen rabbit meat, ensure that rabbit meat is submerged in apart from below water surface 10cm, a water temperature was measured with thermometer every one hour in course of defrosting, guarantee that water temperature is positioned between 16 DEG C-18 DEG C, rabbit meat after thawing put into after taking out and draining brine strength be 10%-12% pickling pool pickle, salting period is 2 hours.16 DEG C-18 DEG C can be cooled to rapidly for ease of cold frozen rabbit meat entering after in water when starting the clear water thawed to be heated to 19 DEG C-21 DEG C, and ensure that melt water potential temperature is to not affect the freshness of rabbit meat while fully thawing as far as possible between 16 DEG C-18 DEG C; The brine strength of above-mentioned 10%-12% then can play best pickles effect, such as, when brine strength is 10%, 11% and 12%, all pickled rabbit meat can be made not over-salty again while fully tasty, saline taste coordinates taste better with the condiment of subsequent handling.
Step 2: the water that floats, stew in soy sauce:
(1) float water: in pot, add clear water 250kg, big fire is boiled, and 100KG rabbit meat is put into hanging basket, after stirring 5 minutes with slice, off the pot when the whole variable color of rabbit meat, and drain after 30 seconds with the rabbit meat that clear water shower is off the pot.
(2) stew in soy sauce: put into halogen material bag add 200kg clear water in pot after boiled, closes fire after boiled 5 minutes, halogen material is wrapped in pot and soaks 20 minutes, be brewed into halogen soup; Then flavoring bag is added by boiled for halogen soup, add rabbit meat 100kg, again by boiled for the big fire of halogen soup, until the little fire of modulation after 2 minutes of the boiled boiling of halogen soup in pot, and keep halogen soup in pot to be crack state, rabbit meat is stew in soy sauce in crack bittern, until stew in soy sauce after 18 minutes off the pot draining be put in containers for future use.By above-mentioned stew in soy sauce operation by complete for all rabbit gravy systems, pull out stand-by.
Step 3: semi-finished product are shaping:
By product good for stew in soy sauce in Marinating boiler by producing required appropriate taking-up, and be placed on stainless steel operating desk, product is torn into the strip of 1-1.4 centimetre wide, and be laid in stainless steel disc, rabbit meat ulking thickness in stainless steel disc must not more than 3cm, the rabbit cutlet bonding avoiding tearing tangles agglomerating, is positioned over filling the rabbit meat after dish shelf handcart enters lower link continues processing.
Step 4: baking, cooling:
1, setting baking temperature is 78 DEG C-82 DEG C, starts baking box, starts heating; The transporting velocity of transporting chain plate in presetting baking box, ensures that the rabbit meat being torn into bar can be dried in transmitting procedure in baking box.Such as baking temperature is set to 78 DEG C, 80 DEG C or 82 DEG C, baking rabbit meat surface is out glossy glossy, fragrantly assails the nostrils, and avoids remaining thick gravy on rabbit meat surface to the impact in rabbit meat mouthfeel.
2, with 75% alcohol to drip pan spray disinfectant, then the rabbit meat being torn into bar to be placed in drip pan (putting can not be overlapping).
3, put into one by one by the drip pan installing rabbit meat when in case to be baked, actual temperature reaches above-mentioned design temperature, the drip pan put into can not be stacking, is placed on uniform ground on the transporting chain plate in baking machine.
4, after baking box put into by rabbit meat, open time switch, setting baking time is 60 minutes.
5, the product after baking is delivered directly to cooler and blows cooling.
Step 5: frying spice:
Rabbit meat after baking is put into pot frying, and stir rabbit meat equably in frying process, add hot and numb flavour seasoning simultaneously, mixing time is 4.5-5.5 minutes.Rabbit cutlet color and luster after frying spice is reddish brown, highly seasoned spicy, softization slag, food flavor are long.Need to pay special attention to control well the duration and degree of heating in frying, prevent the bottom of a pan burnt.
Step 6: inner packing, vacuum seal:
The meat electronic scale of rabbit that above-mentioned frying is good is weighed by specification standards, and with funnel, rabbit meat is loaded packing inside bag; The packing inside bag air-extractor installed is evacuated, is convenient to the long-term preservation of rabbit meat.
Step 7: sterilization:
Packing inside bag after being evacuated is put into disinfection equipment sterilization 3-5 minutes under the environment of temperature 115 DEG C-125 DEG C, constant voltage 0.12MPa.Packing inside bag sterilization at 115 DEG C, 120 DEG C or 125 DEG C all can be ensured for 3 minutes, 4 minutes or 5 minutes while effective sterilization, do not produce pyrolytic damage to packaging bag again.
Step 8: cleaning, drying:
In clear water reserviors, be filled to eighty per cant completely, add soda ash by the concentration of 1.5 ‰-2.5 ‰ to pond, be made into cleaning alkali lye; Pour vacuum packing inside bag into after alkali lye being heated to 55 DEG C-65 DEG C to clean.Pull out from clear water reserviors after the cleaning of packaging bag is in vacuo complete, then put into dryer, dry at the temperature of 65 DEG C-75 DEG C, this temperature range energy flash baking, and pyrolytic damage is not produced to packaging bag.
Such as adopt the concentration of lye of 1.5 ‰, 2 ‰ or 2.5 ‰ cleaning can carry out effective sterilization to vacuum packing inside bag, and don't packaging bag can be made to be dried the remaining excessive alkali stain in rear surface.
Step 9: finished product packs:
The vacuum packing inside bag of oven dry is put into respective bag number according to weight specification and is packaged into bag.
Further, for improving halogen soup utilization rate, improving stew in soy sauce efficiency, after the rabbit meat that in step 2, first stew in soy sauce is good is off the pot, carrying out the stew in soy sauce of next pot of rabbit meat immediately.Specifically: in pot, add flavoring bag and 75kg rabbit meat and big fire boiled after turn little fire, halogen soup in pot is kept to continue crack 20 minutes, to be endured out further by the thick gravy in halogen material bag, to the colouring of rabbit gravy system, off the potly again after rabbit meat is by the colouring of even stew in soy sauce be positioned over containers for future use.
Further, in above-mentioned steps one, salt solution will be changed once after pickling use 4 times.
Further, the water floated in above-mentioned steps two in water conservancy project sequence pot is changed once after using 4 times.
Further, hot and numb flavour seasoning each component counterweight in above-mentioned steps five is: sauce 1.8-2.0 mass parts waited by post, capsicum 2.9-3.0 mass parts, white granulated sugar 3.3-3.5 mass parts, vegetable oil 3.5-3.7 mass parts, sesame 2.25-2.5 mass parts, flavoring essence 0.8-1.0 mass parts, spice 1.6-1.8 mass parts, chicken essence seasoning 1.4-1.44 mass parts, edible salt 2.0-2.2 mass parts, 5 '-flavour nucleotide disodium 0.018-0.022 mass parts, potassium sorbate 0.047-0.053 mass parts, ethyl maltol 0.0027-0.0032 mass parts, phytic acid 0.0065-0.0075 mass parts, by above-mentioned hot and numb flavour seasoning with after the rabbit meat mixing frying of 78 mass parts, give off a strong fragrance, spicy good to eat.
Hot and numb flavour seasoning each component embodiment 1: post waits sauce 1.8 mass parts, capsicum 2.9 mass parts, white granulated sugar 3.3 mass parts, vegetable oil 3.5 mass parts, sesame 2.25 mass parts, flavoring essence 0.8 mass parts, spice 1.6 mass parts, chicken essence seasoning 1.4 mass parts, edible salt 2.0 mass parts, 5 '-flavour nucleotide disodium 0.018 mass parts, potassium sorbate 0.047 mass parts, ethyl maltol 0.0027 mass parts, phytic acid 0.0065 mass parts, by above-mentioned hot and numb flavour seasoning with after the rabbit meat mixing frying of 78 mass parts, give off a strong fragrance, spicy good to eat.
Hot and numb flavour seasoning each component embodiment 2: post waits sauce 1.9 mass parts, capsicum 2.95 mass parts, white granulated sugar 3.4 mass parts, vegetable oil 3.6 mass parts, sesame 2.4 mass parts, flavoring essence 0.9 mass parts, spice 1.7 mass parts, chicken essence seasoning 1.42 mass parts, edible salt 2.1 mass parts, 5 '-flavour nucleotide disodium 0.02 mass parts, potassium sorbate 0.05 mass parts, ethyl maltol 0.003 mass parts, phytic acid 0.007 mass parts, by above-mentioned hot and numb flavour seasoning with after the rabbit meat mixing frying of 78 mass parts, give off a strong fragrance, spicy good to eat.
Hot and numb flavour seasoning each component embodiment 3: sauce waited by post: 2.0 mass parts, capsicum 3.0 mass parts, white granulated sugar 3.5 mass parts, vegetable oil 3.7 mass parts, sesame 2.5 mass parts, flavoring essence 1.0 mass parts, spice 1.8 mass parts, chicken essence seasoning 1.44 mass parts, edible salt 2.2 mass parts, 5 '-flavour nucleotide disodium 0.022 mass parts, potassium sorbate 0.053 mass parts, ethyl maltol 0.0032 mass parts, phytic acid 0.0075 mass parts, by above-mentioned hot and numb flavour seasoning with after the rabbit meat mixing frying of 78 mass parts, give off a strong fragrance, spicy good to eat.
Above-described embodiment is illustrative principle of the present invention and effect thereof only, but not for limiting the present invention.Any person skilled in the art scholar all without prejudice under spirit of the present invention and category, can modify above-described embodiment or changes.Therefore, such as have in art usually know the knowledgeable do not depart from complete under disclosed spirit and technological thought all equivalence modify or change, must be contained by claim of the present invention.
Claims (5)
1. hand tears a processing method for spicy rabbit, it is characterized in that comprising the following steps:
Step one: thaw, pickle:
The clear water being used for thawing is heated to 19 DEG C-21 DEG C, put into cold frozen rabbit meat, ensure that rabbit meat is submerged in apart from below water surface 10cm, a water temperature was measured with thermometer every one hour in course of defrosting, guarantee that water temperature is positioned between 16 DEG C-18 DEG C, rabbit meat after thawing put into after taking out and draining brine strength be 10%-12% pickling pool pickle 2 hours;
Step 2: the water that floats, stew in soy sauce:
Float water: in pot, add clear water 250kg, big fire is boiled, and 100KG rabbit meat is put into hanging basket, stirs with slice, off the pot when the whole variable color of rabbit meat, and drain after 30 seconds with the rabbit meat that clear water shower is off the pot;
Stew in soy sauce: put into halogen material bag add 200kg clear water in pot after boiled, closes fire after boiled 5 minutes, halogen material is wrapped in pot and soaks 20 minutes, be brewed into halogen soup; Then add flavoring bag by boiled for halogen soup, add rabbit meat 100kg, again by boiled for the big fire of halogen soup, until the little fire of modulation after 2 minutes of the boiled boiling of halogen soup in pot, and keep halogen soup in pot to be crack state, pick up rabbit meat after 18 minutes and drain and be positioned over containers for future use;
Step 3: semi-finished product are shaping:
Rabbit meat good for stew in soy sauce in Marinating boiler is taken out in right amount from container needed for production, and be placed on stainless steel operating desk, product is torn into the strip of 1-1.4 centimetre wide, and be laid in stainless steel disc, rabbit meat ulking thickness in stainless steel disc must not more than 3cm, the rabbit cutlet bonding avoiding tearing tangles agglomerating, is positioned over filling the rabbit meat after dish shelf handcart enters next link continues processing;
Step 4: baking, cooling:
A, setting baking temperature are 78 DEG C-82 DEG C, start baking box, start heating; The transporting velocity of transporting chain plate in presetting baking box, ensures that the rabbit meat being torn into bar can be dried in transmitting procedure in baking box;
The rabbit meat being torn into bar, to drip pan spray disinfectant, is then placed in drip pan by b, alcohol with 75%;
Put into one by one by the drip pan installing rabbit meat when in c, case to be baked, actual temperature reaches described design temperature, the drip pan put into can not be stacking, is placed on the transporting chain plate in baking machine with uniform ground;
D, rabbit meat open time switch after putting into baking box, and setting baking time is 60 minutes;
Product after e, baking is delivered directly to cooler and blows cooling;
Step 5: frying spice:
Rabbit meat after baking is put into pot frying, and stir rabbit meat equably in frying process, add hot and numb flavour seasoning simultaneously, mixing time is 4.5-5.5 minutes; Need to pay special attention to control well the duration and degree of heating in frying, prevent the bottom of a pan burnt;
Step 6: inner packing, vacuum seal:
The meat electronic scale of rabbit that above-mentioned frying is good is weighed by specification standards, and with funnel, rabbit meat is loaded packing inside bag; The packing inside bag air-extractor installed is evacuated, is convenient to the long-term preservation of rabbit meat;
Step 7: sterilization:
Packing inside bag after being evacuated is put into disinfection equipment sterilization 3-5 minutes under the environment of temperature 115 DEG C-125 DEG C, constant voltage 0.12MPa;
Step 8: cleaning, drying:
In clear water reserviors, be filled to eighty per cant completely, add soda ash by the concentration of 1.5 ‰-2.5 ‰ to pond, be made into cleaning alkali lye; After alkali lye being heated to 55 DEG C-65 DEG C, then pouring vacuum packing inside bag into and clean, then put into dryer, dry at the temperature of 65 DEG C-75 DEG C;
Step 9: finished product packs:
By the vacuum packing inside bag of oven dry by weight specification put into respective bag number and be packaged into bag.
2. hand tears the processing method of spicy rabbit according to claim 1, after it is characterized in that rabbit meat that in described step 2, first stew in soy sauce is good is off the pot, carries out the stew in soy sauce of next pot of rabbit meat immediately; Concrete grammar is: in pot, add flavoring bag and 75kg rabbit meat and big fire boiled after turn little fire, halogen soup in pot is kept to continue crack 20 minutes, to be endured out further by the thick gravy in halogen material bag, to the colouring of rabbit gravy system, off the potly again after rabbit meat is by the colouring of even stew in soy sauce be positioned over containers for future use.
3. hand tears the processing method of spicy rabbit according to claim 1, to it is characterized in that in described step one that salt solution will be changed once after pickling use 4 times.
4. hand tears the processing method of spicy rabbit according to claim 1, it is characterized in that in described rapid two, the water floated in water conservancy project sequence pot will be changed once after using 4 times.
5. hand tears the processing method of spicy rabbit according to claim 1, it is characterized in that hot and numb flavour seasoning each component in described step 5 and rabbit meat counterweight are: sauce 1.8-2.0 mass parts waited by post, capsicum 2.9-3.0 mass parts, white granulated sugar 3.3-3.5 mass parts, vegetable oil 3.5-3.7 mass parts, sesame 2.25-2.5 mass parts, flavoring essence 0.8-1.0 mass parts, spice 1.6-1.8 mass parts, chicken essence seasoning 1.4-1.44 mass parts, edible salt 2.0-2.2 mass parts, 5 '-flavour nucleotide disodium 0.018-0.022 mass parts, potassium sorbate 0.047-0.053 mass parts, ethyl maltol 0.0027-0.0032 mass parts, phytic acid 0.0065-0.0075 mass parts, rabbit meat 78 mass parts.
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| CN201510937867.4A CN105495369A (en) | 2015-12-16 | 2015-12-16 | Processing method for shredded spicy rabbit meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106858386A (en) * | 2016-12-31 | 2017-06-20 | 安徽省银百益食品有限公司 | A kind of preparation method of dried horse meat |
| CN110140933A (en) * | 2019-07-05 | 2019-08-20 | 郭松 | A kind of chafing dish pot-stewed fowl food preparation methods |
| CN115500477A (en) * | 2022-09-05 | 2022-12-23 | 四川恒丰小兰食品有限公司 | Production process of roasted rabbits |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106858386A (en) * | 2016-12-31 | 2017-06-20 | 安徽省银百益食品有限公司 | A kind of preparation method of dried horse meat |
| CN110140933A (en) * | 2019-07-05 | 2019-08-20 | 郭松 | A kind of chafing dish pot-stewed fowl food preparation methods |
| CN115500477A (en) * | 2022-09-05 | 2022-12-23 | 四川恒丰小兰食品有限公司 | Production process of roasted rabbits |
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Application publication date: 20160420 |