CN105815714A - Seafood flavored shredded pork with salted cabbage and preparation method thereof - Google Patents
Seafood flavored shredded pork with salted cabbage and preparation method thereof Download PDFInfo
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- CN105815714A CN105815714A CN201610241870.7A CN201610241870A CN105815714A CN 105815714 A CN105815714 A CN 105815714A CN 201610241870 A CN201610241870 A CN 201610241870A CN 105815714 A CN105815714 A CN 105815714A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 21
- 235000014102 seafood Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000007124 Brassica oleracea Species 0.000 title abstract 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title abstract 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title abstract 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title abstract 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 25
- 235000019634 flavors Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 241000169546 Lycium ruthenicum Species 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 244000075850 Avena orientalis Species 0.000 claims abstract description 7
- 244000276331 Citrus maxima Species 0.000 claims abstract description 7
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000011033 desalting Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 235000021574 pickled cabbage Nutrition 0.000 claims description 31
- 244000026811 Brassica nipposinica Species 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 7
- 241000209128 Bambusa Species 0.000 claims description 6
- 241001533364 Portunus trituberculatus Species 0.000 claims description 6
- TVQGDYNRXLTQAP-UHFFFAOYSA-N ethyl heptanoate Chemical compound CCCCCCC(=O)OCC TVQGDYNRXLTQAP-UHFFFAOYSA-N 0.000 claims description 6
- 235000012771 pancakes Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 4
- 235000008434 ginseng Nutrition 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 241001534815 Hypsizygus marmoreus Species 0.000 abstract 2
- 239000008280 blood Substances 0.000 abstract 2
- 210000004369 blood Anatomy 0.000 abstract 2
- 235000007319 Avena orientalis Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000001829 Catharanthus roseus Species 0.000 abstract 1
- 244000205754 Colocasia esculenta Species 0.000 abstract 1
- 235000006481 Colocasia esculenta Nutrition 0.000 abstract 1
- 241001396202 Murdannia simplex Species 0.000 abstract 1
- 239000008169 grapeseed oil Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 5
- 238000010612 desalination reaction Methods 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 3
- 229930002875 chlorophyll Natural products 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000002402 anti-lipaemic effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses seafood flavored shredded pork with salted cabbage. The seafood flavored shredded pork with salted cabbage is prepared from the following raw materials in parts by weight: 250-300 parts of fresh salted cabbage, 20-30 parts of pork lean, 7-11 parts of sea crab meat, 6-8 parts of hypsizygus marmoreus, 7-9 parts of citrus grandis osbeck, 5-7 parts of taro powder, 7-8 parts of grape seed oil, 10-20 parts of fructus foeniculi powder, 20-30 parts of chili sauce, 1-2 parts of avena sativa kernel, 2-3 parts of murdannia simplex root, 1-2 parts of madagascar periwinkle herb, 3-4 parts of lycium ruthenicum murr, 5-6 parts of white sugar, a proper amount of salt, a proper amount of water and a proper amount of food-grade sodium bicarbonate. The seafood flavored shredded pork with salted cabbage is prepared by salting, desalting, auxiliary material stirring, sterilization and sub-packaging, and has excellent seafood flavor, taste and mouth feel; the added hypsizygus marmoreus contains rich vitamins and 17 amino acids, and has the effects of enhancing immunity and delaying senility; the added various Chinese herbal medicines such as the lycium ruthenicum murr and the like have the effects of resisting blood fat and reducing blood sugar.
Description
Technical field
The invention mainly relates to food processing field, particularly relate to shredded pork with salted potherb mustard of a kind of sea food flavor and preparation method thereof.
Background technology
Hot pickled mustard tube, pickled cabbage, Radix Raphani are the main picklesses in Zhejiang Province, mainly have two kinds of factors to affect the quality of these salted & preserved vegetables.
1, the chlorophyll in pickled cabbage is in curing process, and acid can be allowed to removing green, is changed into the pheophytin of yellow green or celadon, but chlorophyll can generate green more stable leaf green essence sodium in the basic conditions.Appropriate alkaline colour fixative can be added and reach the effect of color fixative.
2, add man-hour pickling, typically use the Sal of 8%-15%, even more high concentration to pickle, cause taste the most salty, it is impossible to directly to eat, after needing desalination, be reprocessed into the instant flexibly-packaged product of less salt.Tradition desalination mode uses tap water to soak, owing to salted vegetable is with more microorganism, along with the decline of brine concentration, microorganism amount reproduction, in especially summer, it sometimes appear that raw colored, tacky, the phenomenon such as feel like jelly of long film, product color, smell and taste are brought adverse effect.Ozone can be analyzed to oxygen after processing food, does not remain any harmful substance, does not also interfere with health, and with low cost.We apply Ozone Water sterilization technology improvement tradition desalinating process, to stabilizing and increasing product quality, strengthen foodsafety, expand China salted vegetable competitiveness in the world significant.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that shredded pork with salted potherb mustard of a kind of sea food flavor and preparation method thereof.
The present invention is achieved by the following technical solutions:
The shredded pork with salted potherb mustard of a kind of sea food flavor, it is characterised in that be made up of the raw material of following weight portion:
Fresh pickled cabbage 250-300, pig lean meat 20-30, Portunustrituberculatus meat 7-11, crab flavour mushroom 6-8, citrus grandis cv.wendanyou 7-9, Rhizoma Steudnerae Henryanae powder 5-7, Oleum Vitis viniferae 7-8, Fructus Foeniculi XIANGFEN 10-20, Fructus Capsici sauce 20-30, oat kernel 1-2, bambusa textilt join 2-3, Herba Catharanthi Rosei 1-2, Lycium ruthenicum Murr. 3-4, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of the shredded pork with salted potherb mustard of described a kind of sea food flavor, it is characterised in that comprise the following steps:
(1) by oat kernel, bambusa textilt ginseng, Herba Catharanthi Rosei, Lycium ruthenicum Murr. mixing, making middle medicated bag with gauze parcel, cleaned by thin pork and be mixed into pot with middle medicated bag after being cut into shredded meat, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by；
(2) fresh pickled cabbage is plucked wash clean, dry；After the food grade saleratus taking fresh pickled cabbage weight 0.05%, the salt taking fresh pickled cabbage weight 5%-7% are mixed homogeneously with white sugar, then mix with fresh pickled cabbage and rub to fresh pickled cabbage water outlet, enter altar, compacting, pickle 20-40 days；
(3) pickled cabbage pickled is taken out, carry out desalting processing: take the flowing soak with ozone solution that concentration is 6mg/L and process pickled cabbage after pickling 10-12 hour, drain away the water, take the flowing soak with ozone solution that concentration is 4mg/L and process pickled cabbage 4-5 hour after pickling, pull out and drain away the water；
(4) by Portunustrituberculatus meat, crab flavour mushroom, citrus grandis cv.wendanyou mixing, break into underflow, mix with Rhizoma Steudnerae Henryanae powder, kneading is agglomerating, then makes pancake and be spread out on baking tray, then pancake surface brush last layer Oleum Vitis viniferae, it is placed in oven for baking 10-15 minute, discharging, pulverizes, and gained powder mixes to obtain flavouring agent with remaining each raw material；
(5) the material mix homogeneously after step (1), (3), (4) being processed, sterilizing, subpackage, cold preservation, get product.
The invention have the advantage that
1, the shredded pork with salted potherb mustard of the sea food flavor of the present invention adds the food grade saleratus of 0.05% in curing process so that pickled cabbage Determination of Chlorophyll generates green more stable leaf green essence sodium, and pickled cabbage plays the green effect of guarantor；
2, the shredded pork with salted potherb mustard of the sea food flavor of the present invention is simultaneously introduced a small amount of white sugar in curing process so that sodium nitrite peak value significantly reduces, and peak value occurs early 5-7 days；
3, the shredded pork with salted potherb mustard of the sea food flavor of the present invention uses the flowing Ozone Water of variable concentrations to carry out secondary immersion during desalting processing, both can reach the purpose of desalination, and harmful microbe can be suppressed again to breed；
4, the shredded pork with salted potherb mustard of the sea food flavor of the present invention sequentially pass through pickle, desalination, mix adjuvant, sterilizing, subpackage process after, make finished product, sea food flavor, taste mouthfeel are all good, the crab flavour mushroom added contains abundant vitamin and 17 kinds of aminoacid, having effect of enhancing immunity, slow down aging, the multiple Chinese herbal medicine such as Lycium ruthenicum Murr. of interpolation has antilipemic, hypoglycemic effect.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The shredded pork with salted potherb mustard of a kind of sea food flavor, is made up of the raw material of following weight portion:
Fresh pickled cabbage 300, pig lean meat 30, Portunustrituberculatus meat 11, crab flavour mushroom 8, citrus grandis cv.wendanyou 9, Rhizoma Steudnerae Henryanae powder 7, Oleum Vitis viniferae 8, Fructus Foeniculi XIANGFEN 20, Fructus Capsici sauce 30, oat kernel 2, bambusa textilt ginseng 3, Herba Catharanthi Rosei 2, Lycium ruthenicum Murr. 4, white sugar 6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of the shredded pork with salted potherb mustard of described a kind of sea food flavor, comprises the following steps:
(1) by oat kernel, bambusa textilt ginseng, Herba Catharanthi Rosei, Lycium ruthenicum Murr. mixing, making middle medicated bag with gauze parcel, cleaned by thin pork and be mixed into pot with middle medicated bag after being cut into shredded meat, add 6 times of water, slow fire boils 30 minutes, pulls shredded meat out, drains away the water stand-by；
(2) fresh pickled cabbage is plucked wash clean, dry；After the food grade saleratus taking fresh pickled cabbage weight 0.05%, the salt taking fresh pickled cabbage weight 7% are mixed homogeneously with white sugar, then mix with fresh pickled cabbage and rub to fresh pickled cabbage water outlet, enter altar, compacting, pickle 40 days；
(3) pickled cabbage pickled is taken out, carry out desalting processing: take the flowing soak with ozone solution that concentration is 6mg/L and process pickled cabbage after pickling 12 hours, drain away the water, take the flowing soak with ozone solution that concentration is 4mg/L and process the pickled cabbage 5 hours after pickling, pull out and drain away the water；
(4) by Portunustrituberculatus meat, crab flavour mushroom, citrus grandis cv.wendanyou mixing, breaking into underflow, mix with Rhizoma Steudnerae Henryanae powder, kneading is agglomerating, make pancake again to be spread out on baking tray, then pancake surface brush last layer Oleum Vitis viniferae, be placed in oven for baking 15 minutes, discharging, pulverizes, and gained powder mixes to obtain flavouring agent with remaining each raw material；
(5) the material mix homogeneously after step (1), (3), (4) being processed, sterilizing, subpackage, cold preservation, get product.
Claims (2)
1. the shredded pork with salted potherb mustard of a sea food flavor, it is characterised in that be made up of the raw material of following weight portion:
Fresh pickled cabbage 250-300, pig lean meat 20-30, Portunustrituberculatus meat 7-11, crab flavour mushroom 6-8, citrus grandis cv.wendanyou 7-9, Rhizoma Steudnerae Henryanae powder 5-7, Oleum Vitis viniferae 7-8, Fructus Foeniculi XIANGFEN 10-20, Fructus Capsici sauce 20-30, oat kernel 1-2, bambusa textilt join 2-3, Herba Catharanthi Rosei 1-2, Lycium ruthenicum Murr. 3-4, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of the shredded pork with salted potherb mustard of a kind of sea food flavor the most according to claim 1, it is characterised in that comprise the following steps:
(1) by oat kernel, bambusa textilt ginseng, Herba Catharanthi Rosei, Lycium ruthenicum Murr. mixing, making middle medicated bag with gauze parcel, cleaned by thin pork and be mixed into pot with middle medicated bag after being cut into shredded meat, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by；
(2) fresh pickled cabbage is plucked wash clean, dry；After the food grade saleratus taking fresh pickled cabbage weight 0.05%, the salt taking fresh pickled cabbage weight 5%-7% are mixed homogeneously with white sugar, then mix with fresh pickled cabbage and rub to fresh pickled cabbage water outlet, enter altar, compacting, pickle 20-40 days；
(3) pickled cabbage pickled is taken out, carry out desalting processing: take the flowing soak with ozone solution that concentration is 6mg/L and process pickled cabbage after pickling 10-12 hour, drain away the water, take the flowing soak with ozone solution that concentration is 4mg/L and process pickled cabbage 4-5 hour after pickling, pull out and drain away the water；
(4) by Portunustrituberculatus meat, crab flavour mushroom, citrus grandis cv.wendanyou mixing, break into underflow, mix with Rhizoma Steudnerae Henryanae powder, kneading is agglomerating, then makes pancake and be spread out on baking tray, then pancake surface brush last layer Oleum Vitis viniferae, it is placed in oven for baking 10-15 minute, discharging, pulverizes, and gained powder mixes to obtain flavouring agent with remaining each raw material；
(5) the material mix homogeneously after step (1), (3), (4) being processed, sterilizing, subpackage, cold preservation, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241870.7A CN105815714A (en) | 2016-04-19 | 2016-04-19 | Seafood flavored shredded pork with salted cabbage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241870.7A CN105815714A (en) | 2016-04-19 | 2016-04-19 | Seafood flavored shredded pork with salted cabbage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105815714A true CN105815714A (en) | 2016-08-03 |
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| CN201610241870.7A Withdrawn CN105815714A (en) | 2016-04-19 | 2016-04-19 | Seafood flavored shredded pork with salted cabbage and preparation method thereof |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070342A (en) * | 2013-01-31 | 2013-05-01 | 扬州欣和生物科技有限公司 | Production method of tinned salty delicious porridge |
| CN105054059A (en) * | 2015-08-03 | 2015-11-18 | 周比玥 | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof |
| CN105146550A (en) * | 2015-08-20 | 2015-12-16 | 浙江舟富食品有限公司 | Soft canned fish-flavored shredded pork and production technology thereof |
-
2016
- 2016-04-19 CN CN201610241870.7A patent/CN105815714A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070342A (en) * | 2013-01-31 | 2013-05-01 | 扬州欣和生物科技有限公司 | Production method of tinned salty delicious porridge |
| CN105054059A (en) * | 2015-08-03 | 2015-11-18 | 周比玥 | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof |
| CN105146550A (en) * | 2015-08-20 | 2015-12-16 | 浙江舟富食品有限公司 | Soft canned fish-flavored shredded pork and production technology thereof |
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Application publication date: 20160803 |