CN105533545A - Grapefruit weight-losing sandwich chips and preparation method thereof - Google Patents
Grapefruit weight-losing sandwich chips and preparation method thereof Download PDFInfo
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- CN105533545A CN105533545A CN201610005089.XA CN201610005089A CN105533545A CN 105533545 A CN105533545 A CN 105533545A CN 201610005089 A CN201610005089 A CN 201610005089A CN 105533545 A CN105533545 A CN 105533545A
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- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 229940088598 enzyme Drugs 0.000 claims abstract description 10
- 240000001085 Trapa natans Species 0.000 claims abstract description 9
- 235000009165 saligot Nutrition 0.000 claims abstract description 9
- 238000006555 catalytic reaction Methods 0.000 claims abstract description 8
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 7
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 7
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 7
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 5
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 5
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 5
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 5
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 5
- 235000012020 french fries Nutrition 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 244000205754 Colocasia esculenta Species 0.000 claims description 7
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 7
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 244000078118 Ilex latifolia Species 0.000 claims description 6
- 235000008706 Ilex latifolia Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 241001261505 Undaria Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000013575 mashed potatoes Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000292211 Canna coccinea Species 0.000 abstract 2
- 235000005273 Canna coccinea Nutrition 0.000 abstract 2
- 230000009849 deactivation Effects 0.000 abstract 2
- 241000209035 Ilex Species 0.000 abstract 1
- 235000003332 Ilex aquifolium Nutrition 0.000 abstract 1
- 235000002296 Ilex sandwicensis Nutrition 0.000 abstract 1
- 235000002294 Ilex volkensiana Nutrition 0.000 abstract 1
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 1
- 240000007926 Ocimum gratissimum Species 0.000 abstract 1
- 241001261506 Undaria pinnatifida Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 230000001360 synchronised effect Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 3
- 241000234295 Musa Species 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses grapefruit weight-losing sandwich chips. The grapefruit weight-losing sandwich chips are prepared from, by weight, 70-80 parts of canna edulis ker tubers, 20-30 parts of whole wheat flour, 10-15 parts of water caltrop powder, 4-5 parts of undaria pinnatifida, 7-8 parts of barley seedlings, 20-30 parts of sagos, 20-30 parts of grapefruits, 8-10 parts of broadleaf holly leaves, 3-4 parts of basil seeds, 4-5 parts of dark plum fruit, 1-2 parts of radix puerariae, 2-3 parts of persimmon leaves and the like. The hollow chips are prepared from canna edulis ker, the water caltrop powder and other raw materials, the hollow chips are soaked in a glucose oxidase and tea polyphenol solution, acrylamide generation is effectively restrained, a catalysis infrared heating synchronous enzyme deactivation dehydration technology is adopted, while nutrition is retained, enzyme deactivation dehydration of the chips are completed fast, time for follow-up frying is shortened, oil content is reduced, and the grapefruits, the sagos and other raw materials are prepared into jam which is injected into hollow parts of the chips. The finished product is attractive in colour and luster and crisp in mouthfeel, has strong fruity flavor and tea fragrance, is free of greasy feeling and has a weight-losing effect.
Description
Technical field
The present invention relates to French fries technical field, particularly relate to a kind of grape fruit and to lose weight sandwich French fries and preparation method thereof.
Background technology
French fries are take potato as raw material mostly on the market now, through slitting, protect look, blanching, quick-frozen, the technique such as fried makes, product institutional framework is fineless and smooth, mouthfeel is not good enough, taste is general, oil content is high, healthy nutritive value is low, can not satisfy the demands of consumers, the invention provides a kind of sandwich French fries of many tastes for this reason.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, provides a kind of grape fruit to lose weight sandwich French fries and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of grape fruit is lost weight sandwich French fries, is be made up of the raw material of following weight parts:
Banana dasheen stem tuber 70-80, wholewheat flour 20-30, water caltrop starch 10-15, undaria pinnitafida 4-5, barley seedling 7-8, sago 20-30, grape fruit 20-30, Ilex Latifolia Thunb 8-10, blue fragrant sub-3-4, dark plum 4-5, root of kudzu vine 1-2, persimmon leaf 2-3, sodium bicarbonate 2-3, rice vinegar and vegetable oil are appropriate.
Described grape fruit is lost weight a sandwich French fries preparation method, comprises the following steps:
(1) the selected ripe banana dasheen stem tuber without going mouldy, peeling is cleaned, and send into steamer, big fire cooks, and take out cooling, be evenly pounded pureed, ultra-fine grinding after the mashed potatoes freeze drying obtained, obtains potato powder;
(2) fresh undaria pinnitafida and barley seedling impurity elimination are cleaned, send into steamer, take out raw material after steaming 20-30 minute with rice vinegar, ultra-fine grinding after freeze drying, obtain dish powder; Co-grinding after Lan Xiangzi, dark plum, the root of kudzu vine, persimmon leaf being cleaned, adds 6-7 times of clear water, and little fire decocts 1-2 hour, and cooled and filtered, obtains herb liquid;
(3) raw sago is entered pot, pour boiling water into and flood, add a cover insulation and stew to moisten 10-15 minute, uncap, half-mature sago is sent into bamboo basket, immerses in clear water the clayey washed off on sago, obtain translucent sago, fresh grape fruit peeling, Ilex Latifolia Thunb boiling water are leached tealeaves after brewing, all enter pot, pour 3-4 times of clear water into, little fire boils 8-10 minute, making beating after cooling, obtains jam after slurry cryogenic vacuum is concentrated;
(4) above-mentioned potato powder, dish powder, herb liquid are mixed with wholewheat flour, water caltrop starch, sodium bicarbonate, add suitable quantity of water, send into kneading 20-30 minute in dough kneeding machine, then send into temperature 30-35 DEG C, proof 30-40 minute in the proofing box of relative humidity 80-85%, take out and obtain dough;
(5) above-mentioned dough is sent in single-screw extrusion machine, extrude by die head hollow mould, draw, cut off, obtain the hollow French fries that length is 5-6cm, diameter is 7-8mm, soak with the Tea Polyphenols mixed solution of concentration to be the glucose oxidase of 1700U/kg and concentration be 2000U/kg, at 60-70 DEG C, soak 40-50 minute, pull French fries out, drain away the water, French fries one end is killed by a pinch, obtains the French fries only having an aperture;
(6) catalysis type infrared heating is adopted synchronously to go out enzyme dehydration technique, by above-mentioned French fries catalysis type infrared emittance intake air pressure 1.45-1.54kPa, temperature 390-400 DEG C, infrared process 160-190 second under the condition of infra-red radiation distance 9.5-10cm, while the enzyme that goes out completely, slough portion of water, obtain treating chips;
(7) treat that chips vegetable oil is fried by above-mentioned, fried 60-70 second at 130-140 DEG C, to pull after French fries cooling oil filter quick-frozen 30-40 minute at-20--18 DEG C out, fried 10-15 second at 190-200 DEG C again, centrifugation de-oiling after cooling, jam is injected French fries hollow position by aperture, and finished product pours nitrogen quantitative package.
Compared with prior art, advantage of the present invention is:
The raw material such as banana dasheen and water caltrop starch hybrid process is made hollow French fries by the present invention, soaking with glucose oxidase and Tea Polyphenols mixed solution effectively to suppress acrylamide in fries to produce, catalysis type infrared heating is adopted synchronously to go out enzyme dehydration technique, go out enzyme and the dehydration of French fries can be completed rapidly while retaining nutrition, make the follow-up fried shortening time, reduce oil content, the raw material such as grape fruit and sago is made sauce and inject French fries hollow position, finished product attractive color, crispy in taste, be rich in fruital and tea fragrant, without greasy feeling, there is weight-reducing effect.
Detailed description of the invention
A kind of grape fruit is lost weight sandwich French fries, is be made up of the raw material of following weight (jin):
Banana dasheen stem tuber 70, wholewheat flour 20, water caltrop starch 10, undaria pinnitafida 4, barley seedling 7, sago 20, grape fruit 20, Ilex Latifolia Thunb 8, blue fragrant son 3, dark plum 4, the root of kudzu vine 1, persimmon leaf 2, sodium bicarbonate 2, rice vinegar and vegetable oil are appropriate.
Described grape fruit is lost weight a sandwich French fries preparation method, comprises the following steps:
(1) the selected ripe banana dasheen stem tuber without going mouldy, peeling is cleaned, and send into steamer, big fire cooks, and take out cooling, be evenly pounded pureed, ultra-fine grinding after the mashed potatoes freeze drying obtained, obtains potato powder;
(2) fresh undaria pinnitafida and barley seedling impurity elimination are cleaned, send into steamer, take out raw material after steaming 20 minutes with rice vinegar, ultra-fine grinding after freeze drying, obtain dish powder; Co-grinding after Lan Xiangzi, dark plum, the root of kudzu vine, persimmon leaf being cleaned, adds 6 times of clear water, and little fire decocts 1 hour, and cooled and filtered, obtains herb liquid;
(3) raw sago is entered pot, pour boiling water into and flood, add a cover insulation and stew to moisten 10 minutes, uncap, half-mature sago is sent into bamboo basket, immerses in clear water the clayey washed off on sago, obtain translucent sago, fresh grape fruit peeling, Ilex Latifolia Thunb boiling water are leached tealeaves after brewing, all enter pot, pour 3 times of clear water into, little fire boils 8 minutes, making beating after cooling, obtains jam after slurry cryogenic vacuum is concentrated;
(4) above-mentioned potato powder, dish powder, herb liquid are mixed with wholewheat flour, water caltrop starch, sodium bicarbonate, add suitable quantity of water, to send in dough kneeding machine kneading 20 minutes, then proof 30 minutes in the proofing box sending into temperature 30 DEG C, relative humidity 80%, take out and obtain dough;
(5) above-mentioned dough is sent in single-screw extrusion machine, extrude by die head hollow mould, draw, cut off, obtain the hollow French fries that length is 5cm, diameter is 7mm, soak with the Tea Polyphenols mixed solution of concentration to be the glucose oxidase of 1700U/kg and concentration be 2000U/kg, soak 40 minutes at 60 DEG C, pull French fries out, drain away the water, French fries one end is killed by a pinch, obtains the French fries only having an aperture;
(6) catalysis type infrared heating is adopted synchronously to go out enzyme dehydration technique, by the infrared process 160 seconds under the condition of catalysis type infrared emittance intake air pressure 1.45kPa, temperature 390 DEG C, infra-red radiation distance 9.5cm of above-mentioned French fries, while the enzyme that goes out completely, slough portion of water, obtain treating chips;
(7) treat that chips vegetable oil is fried by above-mentioned, at 130 DEG C fried 60 seconds, to pull after French fries cooling oil filter at-20 DEG C quick-frozen out 30 minutes, at 190 DEG C fried 10 seconds again, centrifugation de-oiling after cooling, jam is injected French fries hollow position by aperture, and finished product pours nitrogen quantitative package.
Claims (2)
1. grape fruit is lost weight sandwich French fries, it is characterized in that being made up of the raw material of following weight parts:
Banana dasheen stem tuber 70-80, wholewheat flour 20-30, water caltrop starch 10-15, undaria pinnitafida 4-5, barley seedling 7-8, sago 20-30, grape fruit 20-30, Ilex Latifolia Thunb 8-10, blue fragrant sub-3-4, dark plum 4-5, root of kudzu vine 1-2, persimmon leaf 2-3, sodium bicarbonate 2-3, rice vinegar and vegetable oil are appropriate.
2. grape fruit as claimed in claim 1 is lost weight a sandwich French fries preparation method, it is characterized in that comprising the following steps:
(1) the selected ripe banana dasheen stem tuber without going mouldy, peeling is cleaned, and send into steamer, big fire cooks, and take out cooling, be evenly pounded pureed, ultra-fine grinding after the mashed potatoes freeze drying obtained, obtains potato powder;
(2) fresh undaria pinnitafida and barley seedling impurity elimination are cleaned, send into steamer, take out raw material after steaming 20-30 minute with rice vinegar, ultra-fine grinding after freeze drying, obtain dish powder; Co-grinding after Lan Xiangzi, dark plum, the root of kudzu vine, persimmon leaf being cleaned, adds 6-7 times of clear water, and little fire decocts 1-2 hour, and cooled and filtered, obtains herb liquid;
(3) raw sago is entered pot, pour boiling water into and flood, add a cover insulation and stew to moisten 10-15 minute, uncap, half-mature sago is sent into bamboo basket, immerses in clear water the clayey washed off on sago, obtain translucent sago, fresh grape fruit peeling, Ilex Latifolia Thunb boiling water are leached tealeaves after brewing, all enter pot, pour 3-4 times of clear water into, little fire boils 8-10 minute, making beating after cooling, obtains jam after slurry cryogenic vacuum is concentrated;
(4) above-mentioned potato powder, dish powder, herb liquid are mixed with wholewheat flour, water caltrop starch, sodium bicarbonate, add suitable quantity of water, send into kneading 20-30 minute in dough kneeding machine, then send into temperature 30-35 DEG C, proof 30-40 minute in the proofing box of relative humidity 80-85%, take out and obtain dough;
(5) above-mentioned dough is sent in single-screw extrusion machine, extrude by die head hollow mould, draw, cut off, obtain the hollow French fries that length is 5-6cm, diameter is 7-8mm, soak with the Tea Polyphenols mixed solution of concentration to be the glucose oxidase of 1700U/kg and concentration be 2000U/kg, at 60-70 DEG C, soak 40-50 minute, pull French fries out, drain away the water, French fries one end is killed by a pinch, obtains the French fries only having an aperture;
(6) catalysis type infrared heating is adopted synchronously to go out enzyme dehydration technique, by above-mentioned French fries catalysis type infrared emittance intake air pressure 1.45-1.54kPa, temperature 390-400 DEG C, infrared process 160-190 second under the condition of infra-red radiation distance 9.5-10cm, while the enzyme that goes out completely, slough portion of water, obtain treating chips;
(7) treat that chips vegetable oil is fried by above-mentioned, fried 60-70 second at 130-140 DEG C, to pull after French fries cooling oil filter quick-frozen 30-40 minute at-20--18 DEG C out, fried 10-15 second at 190-200 DEG C again, centrifugation de-oiling after cooling, jam is injected French fries hollow position by aperture, and finished product pours nitrogen quantitative package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610005089.XA CN105533545A (en) | 2016-01-07 | 2016-01-07 | Grapefruit weight-losing sandwich chips and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610005089.XA CN105533545A (en) | 2016-01-07 | 2016-01-07 | Grapefruit weight-losing sandwich chips and preparation method thereof |
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| CN105533545A true CN105533545A (en) | 2016-05-04 |
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| CN201610005089.XA Withdrawn CN105533545A (en) | 2016-01-07 | 2016-01-07 | Grapefruit weight-losing sandwich chips and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995792A (en) * | 2016-06-03 | 2016-10-12 | 句容市朝花夕拾家庭农场 | Grape jam and preparation method of grape jam |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218632A (en) * | 1998-11-05 | 1999-06-09 | 四川省蜀光甘薯有限责任公司 | Processing method for puffed potato chip and strip of whole potato powder |
| CN103932100A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Chips capable of lowering lipid and preparation method |
| CN103932046A (en) * | 2014-03-19 | 2014-07-23 | 王永帮 | Three-melon and purple sweet potato noodles and preparation method thereof |
| CN105212115A (en) * | 2015-09-28 | 2016-01-06 | 芜湖市好亦快食品有限公司三山分公司 | The purple French fries of a kind of green tea black glutinous rice |
-
2016
- 2016-01-07 CN CN201610005089.XA patent/CN105533545A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218632A (en) * | 1998-11-05 | 1999-06-09 | 四川省蜀光甘薯有限责任公司 | Processing method for puffed potato chip and strip of whole potato powder |
| CN103932046A (en) * | 2014-03-19 | 2014-07-23 | 王永帮 | Three-melon and purple sweet potato noodles and preparation method thereof |
| CN103932100A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Chips capable of lowering lipid and preparation method |
| CN105212115A (en) * | 2015-09-28 | 2016-01-06 | 芜湖市好亦快食品有限公司三山分公司 | The purple French fries of a kind of green tea black glutinous rice |
Non-Patent Citations (2)
| Title |
|---|
| 姚万欣等: "葡萄糖氧化酶对油炸薯条中丙烯酰胺抑制作用研究", 《粮食与饲料工业》 * |
| 马海乐等: "马铃薯片红外加热灭酶脱水试验及动力学", 《农业工程学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995792A (en) * | 2016-06-03 | 2016-10-12 | 句容市朝花夕拾家庭农场 | Grape jam and preparation method of grape jam |
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Application publication date: 20160504 |
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