CN105661453A - Condiment sauce for eating roast pork and preparation method of condiment sauce - Google Patents
Condiment sauce for eating roast pork and preparation method of condiment sauce Download PDFInfo
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- CN105661453A CN105661453A CN201610097395.0A CN201610097395A CN105661453A CN 105661453 A CN105661453 A CN 105661453A CN 201610097395 A CN201610097395 A CN 201610097395A CN 105661453 A CN105661453 A CN 105661453A
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- powder
- semen
- vitis viniferae
- herba
- pericarpium vitis
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- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000013409 condiments Nutrition 0.000 title abstract 8
- 240000000571 Nopalea cochenillifera Species 0.000 title abstract 6
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 11
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- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 4
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- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 4
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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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a condiment sauce formula for eating roast pork and a preparation method of the condiment sauce. The condiment sauce for the edible roast pork is prepared from tomato leaves, ginseng rootlets, carrot leaves, atractylodes flowers, small-leaf ku-ding-cha, towel gourd flowers, folia perillae acutae, grape leaves, locust tree flowers, honeysuckle, edible cactus, dry red pepper, minced garlic, Laoganma hot sauce, thick broad-bean sauce, soybeans, peanuts, white sesame seeds, green prickleyash, red bean fermented bean curds, lemon juice, bruised ginger, fresh cut scallion, caraway, white granulated sugar, sesame oil and special soup. The method is simple and easy to implement, the condiment sauce is indispensible to eating of roast pork, original taste generated when the roast pork is eaten is maintained, the roast pork is mellow in mouthfeel and free of grease, appetite of eaters is increased, the effects of clearing away heat and toxic materials, cooling blood, conducting facial care, preventing and treating arteriosclerosis and constipation, dispelling the effects of alcohol and the like can be achieved after the condiment sauce is eaten for a long time, and the condiment sauce is relatively ideal and suitable for being applied and popularized.
Description
Technical field
The present invention relates to flavouring agent technical field, be specifically related to a kind of for dip eating roast meat and preparation method thereof.
Background technology
Along with economy and growth in the living standard, various words are particular about by food, scientific, become the problem that current social can not be ignored. The research and development of threpsology was rapid in recent years, it is proposed to the neodoxy and the neodody that have developed many diet nutritionals and health care, key concept is: form the health diet idea of rational science. It is known that fish is as the source of the food of the mankind, containing the necessary multiple nutrients material of health, in human evolution's process, play an important role. Fish is rooted in the minds of the people pursuing the life of healthy high-quality, becomes the important foodstuffs that life stress is big, rhythm of life is nervous urbanite is indispensable, and the fish preparing the features such as taste uniqueness, mouthfeel are good, delicious is our target.
At present, people adopt composite spice to carry out the cooking of food mostly, and its advantage is that material requested is equipped with complete, ratio and fixes, and fragrance is various and unique flavor, brings great convenience to the cooking of people. But, traditional composite spice only includes the material that the cooking such as Fructus Piperis, Rhizoma Zingiberis powder is conventional, and insufficient fragrance, taste are dense not, and end taste is little, it is impossible to meet people's requirement to food.
Summary of the invention
The technical problem to be solved is in that to provide a kind of nutritious, and what mouthfeel was good is used for dip eating roast meat and preparation method thereof.
The technical problem to be solved realizes by the following technical solutions:
A kind of dip for eating roast meat, formulated by siccative and soup stock, wherein siccative is made up of the component of following weight: tomato leaf 5g, Leptoradix Ginseng 5g, carrot 5g, largehead atractylodes Rh flower 5g, Small-leaf Kuding tea 2g, Flos Luffae 5g, Folium Perillae 5g, grape leaf 5g, sophora flower 20g, Flos Lonicerae 20g, edible Radix et Caulis Opuntiae Dillenii 10g, chilli 20g, garlic clove 5-10g, old foster-mother chilli sauce 5-10g, broad bean paste 5-10g, Semen Glycines 5g, Semen arachidis hypogaeae 5g, Semen sesami Albae 3g, Zanthoxylum schinifolium 3-5g, Semen Phaseoli fermented bean curd 10g, Fructus Citri Limoniae juice 2-3 drips, Rhizoma Zingiberis Recens 2-5g, Herba Alii fistulosi silk 5g, Herba Coriandri 5g, white sugar 5g, Pericarpium Vitis viniferae instant powder 10g, Oleum sesami 5g,
Wherein soup stock is made up of the component of following weight: Os Sus domestica 1500g, material bag 15g, Rhizoma Zingiberis 30g, onion parts 20 grams, cooking wine 20g, white vinegar 10g;
Described material bag is made up of the component of following weight: Herba Verbenae 30g, Herba Artemisiae Annuae 30g, Folium sophorae 30g, anistree 10g, Fructus Lycii 10g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 5g, Cortex Cinnamomi 10g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae 20, Pericarpium Musae 5g, Rhizoma Dioscoreae esculentae 10g, Herba Lysimachiae foenum-graeci 5g, Fructus Fici 10g, Fructus Mori 5g, Pericarpium Vitis viniferae 5g, Folium Momordicae Charantiae 5g, Semen Litchi 5g, peanut sprout 5g, Pericarpium Trichosanthis 5g.
Above-mentioned chilli selects Capsicum frutescens Linn. or Guizhou qi xing paprika.
Above-mentioned dip manufacture method is as follows:
(1) by the tomato leaf in siccative, Leptoradix Ginseng, carrot, largehead atractylodes Rh flower, Small-leaf Kuding tea, Flos Luffae, Folium Perillae, grape leaf, sophora flower and Flos Lonicerae are respectively prepared Powdered, edible Radix et Caulis Opuntiae Dillenii makes juice, chilli charcoal fire is burned crisp or fried brown and crisp or fries extremely brown and crisp with pot is dry and grinds, but can not be excessively old, Semen Glycines is with fried brown and crisp or crisp with the dry parching to brown of pot, the dry parching to brown of Semen arachidis hypogaeae pot is fragrant, it is processed into peeling Semen arachidis hypogaeae broken, the dry parching to brown of Semen sesami Albae pot is fragrant, the dry parching to brown of Zanthoxylum schinifolium pot is fragrant and makes powder, Fructus Citri Limoniae juice is to take lemon, extracting juice during use, processed with Rhizoma Zingiberis Recens is made bruised ginger, garlic clove is fabricated to Bulbus Allii Rong, chive is cut into Flos Allii Fistulosi, Herba Coriandri is shredded, stand-by, Semen Phaseoli fermented bean curd, old foster-mother's chilli sauce, broad bean paste, white sugar and Oleum sesami finished product is bought from shop,
(2) Pericarpium Vitis viniferae instant powder is made
A. putting into immersion 5-8 minute in clear water by collecting the Pericarpium Vitis viniferae obtained, period wants interval to stir 2-3 time, then takes out, squeezes more than moisture, standby;
B. the Pericarpium Vitis viniferae in step a is placed in vacuum and low temperature cold wind drier, keeps 60-90 minute at 40-50 DEG C of temperature;
Because of the rich content of Pericarpium Vitis viniferae procyanidin, as caused that procyanidin is lost, and affects product quality with conventional hot air drying, therefore we select vacuum and low temperature cold air drying technology to be dried process, so that product keeps better local flavor. Baking temperature and time are the optimal parameters obtained in substantial amounts of experimental basis, and the products taste obtained under this condition and quality are best.
C. dried Pericarpium Vitis viniferae in step b is sent into grinder, continuously grinding 2 hours, crosses 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes material be heated evenly, heated and stirred 30-60 minute;
D. the Pericarpium Vitis viniferae powder after heating in step c is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Vitis viniferae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is Pericarpium Vitis viniferae instant powder;
(3) the Os Sus domestica wash clean in soup stock is cut bulk, enter the soup that floats in boiling water pot to dehematize taste, after pulling out, put in the stockpot added with certain amount of boiling water, add material bag, onion parts, Rhizoma Zingiberis, cooking wine and the white vinegar wrapped with cloth, little fire stewing 2-3 hour, is eventually fabricated the soup of 500-1000g, it is possible to is used as the seasoning of dip basis and uses;
(4) according to dishes size, put into tomato leaf powder, Leptoradix Ginseng's powder, carrot powder, Rhizoma Atractylodis Macrocephalae pollen, leaflet Kuding tea powder, Fructus Luffae pollen, Folium Perillae powder, grape leaf powder, Sophora japonica L. pollen, Pericarpium Vitis viniferae instant powder, Flos Lonicerae powder, edible Radix et Caulis Opuntiae Dillenii liquid, Zanthoxylum schinifolium powder, bruised ginger, white sugar, add the soup got away in right amount;Sequentially add that dry paprika, garlic solvent, old foster-mother's chilli sauce, broad bean paste, Semen Glycines, Semen arachidis hypogaeae be broken, Semen Vignae Cylindricae fermented bean curd; Finally it is sequentially added into chive silk, Herba Coriandri, Fructus Citri Limoniae juice, Oleum sesami, finally sprinkles Semen sesami Albae.
The invention has the beneficial effects as follows: the technical scheme is that the health on the basis of lot of experiments and in conjunction with modern food processing pursues less salt with safety requirements and people, healthy, the dietary requirements of nutrition and product market circulation need, method is simple, it it is the indispensable a kind of dip of a kind of edible roast meat, it can maintain the original flavor when edible roast meat, barbecue mellow, non-greasy, increase the appetite of eater, life-time service can heat-clearing and toxic substances removing removing heat from blood, skin care, prevent and treat arteriosclerosis, anti-constipation, the effect such as relieve the effect of alcohol, it it is a kind of comparatively ideal dip, should popularization and application.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further.
A kind of dip for eating roast meat, formulated by siccative and soup stock, wherein siccative is made up of the component of following weight: tomato leaf 5g, Leptoradix Ginseng 5g, carrot 5g, largehead atractylodes Rh flower 5g, Small-leaf Kuding tea 2g, Flos Luffae 5g, Folium Perillae 5g, grape leaf 5g, sophora flower 20g, Flos Lonicerae 20g, edible Radix et Caulis Opuntiae Dillenii 10g, chilli 20g, garlic clove 5-10g, old foster-mother chilli sauce 5-10g, broad bean paste 5-10g, Semen Glycines 5g, Semen arachidis hypogaeae 5g, Semen sesami Albae 3g, Zanthoxylum schinifolium 3-5g, Semen Phaseoli fermented bean curd 10g, Fructus Citri Limoniae juice 2-3 drips, Rhizoma Zingiberis Recens 2-5g, Herba Alii fistulosi silk 5g, Herba Coriandri 5g, white sugar 5g, Pericarpium Vitis viniferae instant powder 10g, Oleum sesami 5g,
Wherein soup stock is made up of the component of following weight: Os Sus domestica 1500g, material bag 15g, Rhizoma Zingiberis 30g, onion parts 20 grams, cooking wine 20g, white vinegar 10g;
Described material bag is made up of the component of following weight: Herba Verbenae 30g, Herba Artemisiae Annuae 30g, Folium sophorae 30g, anistree 10g, Fructus Lycii 10g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 5g, Cortex Cinnamomi 10g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae 20, Pericarpium Musae 5g, Rhizoma Dioscoreae esculentae 10g, Herba Lysimachiae foenum-graeci 5g, Fructus Fici 10g, Fructus Mori 5g, Pericarpium Vitis viniferae 5g, Folium Momordicae Charantiae 5g, Semen Litchi 5g, peanut sprout 5g, Pericarpium Trichosanthis 5g.
Above-mentioned chilli selects Capsicum frutescens Linn. or Guizhou qi xing paprika.
Above-mentioned dip manufacture method is as follows:
(1) by the tomato leaf in siccative, Leptoradix Ginseng, carrot, largehead atractylodes Rh flower, Small-leaf Kuding tea, Flos Luffae, Folium Perillae, grape leaf, sophora flower and Flos Lonicerae are respectively prepared Powdered, edible Radix et Caulis Opuntiae Dillenii makes juice, chilli charcoal fire is burned crisp or fried brown and crisp or fries extremely brown and crisp with pot is dry and grinds, but can not be excessively old, Semen Glycines is with fried brown and crisp or crisp with the dry parching to brown of pot, the dry parching to brown of Semen arachidis hypogaeae pot is fragrant, it is processed into peeling Semen arachidis hypogaeae broken, the dry parching to brown of Semen sesami Albae pot is fragrant, the dry parching to brown of Zanthoxylum schinifolium pot is fragrant and makes powder, Fructus Citri Limoniae juice is to take lemon, extracting juice during use, processed with Rhizoma Zingiberis Recens is made bruised ginger, garlic clove is fabricated to Bulbus Allii Rong, chive is cut into Flos Allii Fistulosi, Herba Coriandri is shredded, stand-by, Semen Phaseoli fermented bean curd, old foster-mother's chilli sauce, broad bean paste, white sugar and Oleum sesami finished product is bought from shop,
(2) Pericarpium Vitis viniferae instant powder is made
A. putting into immersion 5-8 minute in clear water by collecting the Pericarpium Vitis viniferae obtained, period wants interval to stir 2-3 time, then takes out, squeezes more than moisture, standby;
B. the Pericarpium Vitis viniferae in step a is placed in vacuum and low temperature cold wind drier, keeps 60-90 minute at 40-50 DEG C of temperature;
Because of the rich content of Pericarpium Vitis viniferae procyanidin, as caused that procyanidin is lost, and affects product quality with conventional hot air drying, therefore we select vacuum and low temperature cold air drying technology to be dried process, so that product keeps better local flavor. Baking temperature and time are the optimal parameters obtained in substantial amounts of experimental basis, and the products taste obtained under this condition and quality are best.
C. dried Pericarpium Vitis viniferae in step b is sent into grinder, continuously grinding 2 hours, crosses 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes material be heated evenly, heated and stirred 30-60 minute;
D. the Pericarpium Vitis viniferae powder after heating in step c is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Vitis viniferae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is Pericarpium Vitis viniferae instant powder;
(3) the Os Sus domestica wash clean in soup stock is cut bulk, enter the soup that floats in boiling water pot to dehematize taste, after pulling out, put in the stockpot added with certain amount of boiling water, add material bag, onion parts, Rhizoma Zingiberis, cooking wine and the white vinegar wrapped with cloth, little fire stewing 2-3 hour, is eventually fabricated the soup of 500-1000g, it is possible to is used as the seasoning of dip basis and uses;
(4) according to dishes size, put into tomato leaf powder, Leptoradix Ginseng's powder, carrot powder, Rhizoma Atractylodis Macrocephalae pollen, leaflet Kuding tea powder, Fructus Luffae pollen, Folium Perillae powder, grape leaf powder, Sophora japonica L. pollen, Pericarpium Vitis viniferae instant powder, Flos Lonicerae powder, edible Radix et Caulis Opuntiae Dillenii liquid, Zanthoxylum schinifolium powder, bruised ginger, white sugar, add the soup got away in right amount; Sequentially add that dry paprika, garlic solvent, old foster-mother's chilli sauce, broad bean paste, Semen Glycines, Semen arachidis hypogaeae be broken, Semen Vignae Cylindricae fermented bean curd; Finally it is sequentially added into chive silk, Herba Coriandri, Fructus Citri Limoniae juice, Oleum sesami, finally sprinkles Semen sesami Albae.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described. Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention. Claimed scope is defined by appending claims and equivalent thereof.
Claims (2)
1. the dip being used for eating roast meat, it is characterized in that, formulated by siccative and soup stock, wherein siccative is made up of the component of following weight: tomato leaf 5g, Leptoradix Ginseng 5g, carrot 5g, largehead atractylodes Rh flower 5g, Small-leaf Kuding tea 2g, Flos Luffae 5g, Folium Perillae 5g, grape leaf 5g, sophora flower 20g, Flos Lonicerae 20g, edible Radix et Caulis Opuntiae Dillenii 10g, chilli 20g, garlic clove 5-10g, old foster-mother chilli sauce 5-10g, broad bean paste 5-10g, Semen Glycines 5g, Semen arachidis hypogaeae 5g, Semen sesami Albae 3g, Zanthoxylum schinifolium 3-5g, Semen Phaseoli fermented bean curd 10g, Fructus Citri Limoniae juice 2-3 drips, Rhizoma Zingiberis Recens 2-5g, Herba Alii fistulosi silk 5g, Herba Coriandri 5g, white sugar 5g, Pericarpium Vitis viniferae instant powder 10g, Oleum sesami 5g,
Wherein soup stock is made up of the component of following weight: Os Sus domestica 1500g, material bag 15g, Rhizoma Zingiberis 30g, onion parts 20 grams, cooking wine 20g, white vinegar 10g;
Described material bag is made up of the component of following weight: Herba Verbenae 30g, Herba Artemisiae Annuae 30g, Folium sophorae 30g, anistree 10g, Fructus Lycii 10g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 5g, Cortex Cinnamomi 10g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae 20, Pericarpium Musae 5g, Rhizoma Dioscoreae esculentae 10g, Herba Lysimachiae foenum-graeci 5g, Fructus Fici 10g, Fructus Mori 5g, Pericarpium Vitis viniferae 5g, Folium Momordicae Charantiae 5g, Semen Litchi 5g, peanut sprout 5g, Pericarpium Trichosanthis 5g.
2. the manufacture method of dip described in a claim 1, it is characterised in that step is as follows:
(1) by the tomato leaf in siccative, Leptoradix Ginseng, carrot, largehead atractylodes Rh flower, Small-leaf Kuding tea, Flos Luffae, Folium Perillae, grape leaf, sophora flower and Flos Lonicerae are respectively prepared Powdered, edible Radix et Caulis Opuntiae Dillenii makes juice, chilli charcoal fire is burned crisp or fried brown and crisp or fries extremely brown and crisp with pot is dry and grinds, but can not be excessively old, Semen Glycines is with fried brown and crisp or crisp with the dry parching to brown of pot, the dry parching to brown of Semen arachidis hypogaeae pot is fragrant, it is processed into peeling Semen arachidis hypogaeae broken, the dry parching to brown of Semen sesami Albae pot is fragrant, the dry parching to brown of Zanthoxylum schinifolium pot is fragrant and makes powder, Fructus Citri Limoniae juice is to take lemon, extracting juice during use, processed with Rhizoma Zingiberis Recens is made bruised ginger, garlic clove is fabricated to Bulbus Allii Rong, chive is cut into Flos Allii Fistulosi, Herba Coriandri is shredded, stand-by, Semen Phaseoli fermented bean curd, old foster-mother's chilli sauce, broad bean paste, white sugar and Oleum sesami finished product is bought from shop,
(2) Pericarpium Vitis viniferae instant powder is made
A. putting into immersion 5-8 minute in clear water by collecting the Pericarpium Vitis viniferae obtained, period wants interval to stir 2-3 time, then takes out, squeezes more than moisture, standby;
B. the Pericarpium Vitis viniferae in step a is placed in vacuum and low temperature cold wind drier, keeps 60-90 minute at 40-50 DEG C of temperature;
C. dried Pericarpium Vitis viniferae in step b is sent into grinder, continuously grinding 2 hours, crosses 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes material be heated evenly, heated and stirred 30-60 minute;
D. the Pericarpium Vitis viniferae powder after heating in step c is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Vitis viniferae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is Pericarpium Vitis viniferae instant powder;
(3) the Os Sus domestica wash clean in soup stock is cut bulk, enter the soup that floats in boiling water pot to dehematize taste, after pulling out, put in the stockpot added with certain amount of boiling water, add material bag, onion parts, Rhizoma Zingiberis, cooking wine and the white vinegar wrapped with cloth, little fire stewing 2-3 hour, is eventually fabricated the soup of 500-1000g, it is possible to is used as the seasoning of dip basis and uses;
(4) according to dishes size, put into tomato leaf powder, Leptoradix Ginseng's powder, carrot powder, Rhizoma Atractylodis Macrocephalae pollen, leaflet Kuding tea powder, Fructus Luffae pollen, Folium Perillae powder, grape leaf powder, Sophora japonica L. pollen, Pericarpium Vitis viniferae instant powder, Flos Lonicerae powder, edible Radix et Caulis Opuntiae Dillenii liquid, Zanthoxylum schinifolium powder, bruised ginger, white sugar, add the soup got away in right amount; Sequentially add that dry paprika, garlic solvent, old foster-mother's chilli sauce, broad bean paste, Semen Glycines, Semen arachidis hypogaeae be broken, Semen Vignae Cylindricae fermented bean curd; Finally it is sequentially added into chive silk, Herba Coriandri, Fructus Citri Limoniae juice, Oleum sesami, finally sprinkles Semen sesami Albae.
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| CN112674288A (en) * | 2021-01-18 | 2021-04-20 | 诸城外贸有限责任公司 | Chicken roll and preparation method thereof |
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