CN105918409A - Spicy crisp biscuit and production technique thereof - Google Patents
Spicy crisp biscuit and production technique thereof Download PDFInfo
- Publication number
- CN105918409A CN105918409A CN201610487076.0A CN201610487076A CN105918409A CN 105918409 A CN105918409 A CN 105918409A CN 201610487076 A CN201610487076 A CN 201610487076A CN 105918409 A CN105918409 A CN 105918409A
- Authority
- CN
- China
- Prior art keywords
- parts
- poria
- powder
- oryza glutinosa
- rosae normalis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 29
- 240000007594 Oryza sativa Species 0.000 claims abstract description 24
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 235000014121 butter Nutrition 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 238000005516 engineering process Methods 0.000 claims description 10
- 239000000835 fiber Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 241000209094 Oryza Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 229930003270 Vitamin B Natural products 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000019156 vitamin B Nutrition 0.000 abstract description 2
- 239000011720 vitamin B Substances 0.000 abstract description 2
- 235000000640 Rosa roxburghii Nutrition 0.000 abstract 2
- 240000002547 Rosa roxburghii Species 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000010980 cellulose Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 11
- 235000014510 cooky Nutrition 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000036119 Frailty Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides spicy crisp biscuit and a production technique thereof. The spicy crisp biscuit comprises the raw materials of low-gluten flour, butter, sticky rice, poria powder, fresh rosa roxburghii fruit, powdered sugar, egg liquid, milk powder and zanthoxylum oil. The production technique comprises the steps of processing the raw materials, mixing, kneading dough and baking. According to the spicy crisp biscuit, cellulose, vitamin B, starch, protein and various nutritional ingredients of the rosa roxburghii fruit and the poria are organically combined. Thus, the spicy crisp biscuit is fresh in aroma, delicious in taste, unique in flavor and rich and balanced in nutrition.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of fiber crops crispy biscuit and production thereof
Technique.
Background technology
Cookies flour and water or milk are not put yeast and are baked, as travelling, navigation,
The primary raw material storing food cookies during mountain-climbing is Semen Tritici aestivi flour, then adds saccharide, oils and fats,
Egg product, the adjuvant such as milk.According to formula and the difference of production technology, rusk can be divided into toughness
Cookies and the big class of shortbread type biscuit two.The feature of shortbread type biscuit is that die moulding mostly is convex flower, decorative pattern
Substantially, structure is fine and closely woven, for the 14%～30% of flour amount.The particular product that some sweet taste is loose,
Grease amount may be up to about 50%.The feature of tough biscuit is that die moulding mostly is recessed flower, table
There is pinprick in face.Product surface flat smooth, section structure has levels, and has crisp sense during chewing,
Chewy, crisp for its distinctive characteristic.The sugar of tough biscuit and the proportioning of oils and fats crisper property cake are low.
General by less than the 30% of sugar amount, it is less than 20% by oil mass.Cookies can supplement starch, dimension life
The element needed by human body beneficiating ingredient such as B, cellulose, but cookies mouthfeel is the most coarse, is difficult to meet
The popular requirement to food materials mouthfeel, and be not quite similar cookies relatively indigestibility, process time.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of fiber crops crispy biscuit, the specific scheme is that
A kind of fiber crops crispy biscuit, including the raw material of following weight portion: Self-raising flour 100～120 parts,
Butter 30～50 parts, Oryza glutinosa 30～50 parts, Poria powder 30～50 parts, fresh Fructus Rosae Normalis 40～60 parts, sugar
Powder 20-30 part, egg liquid 15-25 part, milk powder 10-15 part, Fructus Zanthoxyli oil 5～15 parts.
Further, including the raw material of following weight portion: Self-raising flour 110 parts, 40 parts of butter,
40 parts of Oryza glutinosa, 40 parts of Poria, fresh Fructus Rosae Normalis 50 parts, Icing Sugar 25 parts, egg liquid 20 parts, milk powder 12
Part, Fructus Zanthoxyli oil 10 parts.
Meanwhile, present invention also offers the production technology of a kind of fiber crops crispy biscuit, comprise the following steps:
1) Feedstock treating:
Oryza glutinosa processes, and Oryza glutinosa is soaked 5～10h, cooks with wood rice steamer, dries, be polished into powder；
Poria, is polished into powder；
Fresh Fructus Rosae Normalis, squeezes into Sucus Rosae Normalis；
2) by Self-raising flour, butter, Oryza glutinosa, Poria, Sucus Rosae Normalis, Icing Sugar, egg liquid, milk
Powder, Fructus Zanthoxyli oil proportionally mix, and become dough with scraper mix, are then molded into cake；
3) baking, puts into cake in baking box, and oven temperature 160～175 DEG C, the time, 10-15 divided
Clock, takes out cooling and prepares finished product.
The beneficial effects of the present invention is: the numb crispy biscuit that the present invention makes, add in the feed
Fructus Zanthoxyli oil so that product has good to eat numb taste, increases the appetite of people；Simultaneously in raw material raw material
Containing Oryza glutinosa, and dry through cooking, be polished into powder so that the cookies made is rich in vitamin
B1, vitamin B2, nicotinic acid etc., have invigorating the spleen and replenishing QI, strengthening the spleen and nourishing the stomach, only effect of sweating due to debility,
To being off one's feed, abdominal distention diarrhoea has certain mitigation；Containing Fructus Rosae Normalis and Poria in raw material, make
The numb crispy biscuit not only sweet and sour taste that must be made, slightly delicate fragrance, and this cookies rich in
The nutrient substance such as SOD, vitamin C, Citrin, dietary fiber, retinol so that make
Cookies have tonifying the lung spleen benefit, preventing phlegm from forming and stopping coughing, tranquilizing by nourishing the heart, cancer-resisting, facilitating digestion,
The pharmacological actions such as antioxidant and anti-aging；The present invention by the cellulose contained by cookies, vitamin B,
The multiple nutritional components of starch, protein and Fructus Rosae Normalis and Poria organically combines, and fragrance is pure and fresh, taste
Road is good to eat, unique flavor, nutritious equilibrium.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to
In described.
Embodiment one
Present embodiments provide a kind of fiber crops crispy biscuit, including following raw material: Self-raising flour 120kg,
Butter 50kg, Oryza glutinosa 30kg, Poria powder 50kg, fresh Fructus Rosae Normalis 60kg, Icing Sugar 30kg, egg liquid
25kg, milk powder 15kg, Fructus Zanthoxyli oil 15kg.
Its production technology comprises the following steps:
1) Feedstock treating:
Oryza glutinosa processes, and Oryza glutinosa is soaked 10h, cooks with wood rice steamer, dries, be polished into powder；
Poria, is polished into powder；
Fresh Fructus Rosae Normalis, squeezes into Sucus Rosae Normalis；
2) by Self-raising flour, butter, Oryza glutinosa, Poria, Sucus Rosae Normalis, Icing Sugar, egg liquid, milk
Powder, Fructus Zanthoxyli oil proportionally mix, and become dough with scraper mix, are then molded into cake；
3) baking, puts into cake in baking box, oven temperature 175 DEG C, 10 minutes time, takes out
Cooling prepares finished product.
Embodiment one
Present embodiments provide a kind of fiber crops crispy biscuit, including following raw material: Self-raising flour 100kg,
Butter 30～50kg, Oryza glutinosa 30kg, Poria powder 50kg, fresh Fructus Rosae Normalis 40kg, Icing Sugar 20kg,
Egg liquid 15kg, milk powder 10kg, Fructus Zanthoxyli oil 5kg.
Its production technology comprises the following steps:
1) Feedstock treating:
Oryza glutinosa processes, and Oryza glutinosa is soaked 5h, cooks with wood rice steamer, dries, be polished into powder；
Poria, is polished into powder；
Fresh Fructus Rosae Normalis, squeezes into Sucus Rosae Normalis；
2) by Self-raising flour, butter, Oryza glutinosa, Poria, Sucus Rosae Normalis, Icing Sugar, egg liquid, milk
Powder, Fructus Zanthoxyli oil proportionally mix, and become dough with scraper mix, are then molded into cake；
3) baking, puts into cake in baking box, oven temperature 160 DEG C, 15 minutes time, takes out
Cooling prepares finished product.
Embodiment three
Present embodiments provide a kind of fiber crops crispy biscuit, including following raw material: Self-raising flour 110kg,
Butter 40kg, Oryza glutinosa 40kg, Poria 40kg, fresh Fructus Rosae Normalis 50kg, Icing Sugar 25kg, egg liquid 20kg,
Milk powder 12kg, Fructus Zanthoxyli oil 10kg.
Its production technology comprises the following steps:
1) Feedstock treating:
Oryza glutinosa processes, and Oryza glutinosa is soaked 8h, cooks with wood rice steamer, dries, be polished into powder；
Poria, is polished into powder；
Fresh Fructus Rosae Normalis, squeezes into Sucus Rosae Normalis；
2) by Self-raising flour, butter, Oryza glutinosa, Poria, Sucus Rosae Normalis, Icing Sugar, egg liquid, milk
Powder, Fructus Zanthoxyli oil proportionally mix, and become dough with scraper mix, are then molded into cake；
3) baking, puts into cake in baking box, oven temperature 165 DEG C, 12 minutes time, takes out
Cooling prepares finished product.
Claims (3)
1. a numb crispy biscuit, it is characterised in that: include the raw material of following weight portion: low muscle
Flour 100～120 parts, butter 30～50 parts, Oryza glutinosa 30～50 parts, Poria powder 30～50 parts, fresh
Fructus Rosae Normalis 40～60 parts, Icing Sugar 20-30 part, egg liquid 15-25 part, milk powder 10-15 part, Fructus Zanthoxyli oil 5～15
Part.
2. fiber crops crispy biscuit as claimed in claim 1 and production technology thereof, it is characterised in that: bag
Include the raw material of following weight portion: Self-raising flour 110 parts, 40 parts of butter, 40 parts of Oryza glutinosa, Poria
40 parts, fresh Fructus Rosae Normalis 50 parts, Icing Sugar 25 parts, egg liquid 20 parts, milk powder 12 parts, Fructus Zanthoxyli oil 10
Part.
3. the production technology of fiber crops crispy biscuit as claimed in claim 1, it is characterised in that include with
Lower step:
1) Feedstock treating:
Oryza glutinosa processes, and Oryza glutinosa is soaked 5～10h, cooks with wood rice steamer, dries, be polished into powder；
Poria, is polished into powder；
Fresh Fructus Rosae Normalis, squeezes into Sucus Rosae Normalis；
2) by Self-raising flour, butter, Oryza glutinosa, Poria, Sucus Rosae Normalis, Icing Sugar, egg liquid, milk
Powder, Fructus Zanthoxyli oil proportionally mix, and become dough with scraper mix, are then molded into cake；
3) baking, puts into cake in baking box, and oven temperature 160～175 DEG C, the time, 10-15 divided
Clock, takes out cooling and prepares finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610487076.0A CN105918409A (en) | 2016-06-28 | 2016-06-28 | Spicy crisp biscuit and production technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610487076.0A CN105918409A (en) | 2016-06-28 | 2016-06-28 | Spicy crisp biscuit and production technique thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918409A true CN105918409A (en) | 2016-09-07 |
Family
ID=56828558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610487076.0A Pending CN105918409A (en) | 2016-06-28 | 2016-06-28 | Spicy crisp biscuit and production technique thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105918409A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669135A (en) * | 2018-07-20 | 2018-10-19 | 威宁县蒋凤明苦荞系列食品厂 | A kind of buckwheat biscuit and preparation method thereof |
| CN108812786A (en) * | 2018-08-28 | 2018-11-16 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt biscuit and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135288A (en) * | 1996-03-25 | 1996-11-13 | 魏国新 | Biscuit good for memory |
| CN103843855A (en) * | 2012-11-28 | 2014-06-11 | 罗涛 | Method for baking spicy biscuits |
| CN104054786A (en) * | 2014-06-25 | 2014-09-24 | 湖南补天药业有限公司 | Tuckahoe biscuit and preparation method thereof |
| CN105660805A (en) * | 2016-04-20 | 2016-06-15 | 李建贤 | Key preparation method for crisp biscuits containing genmaicha tea |
-
2016
- 2016-06-28 CN CN201610487076.0A patent/CN105918409A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135288A (en) * | 1996-03-25 | 1996-11-13 | 魏国新 | Biscuit good for memory |
| CN103843855A (en) * | 2012-11-28 | 2014-06-11 | 罗涛 | Method for baking spicy biscuits |
| CN104054786A (en) * | 2014-06-25 | 2014-09-24 | 湖南补天药业有限公司 | Tuckahoe biscuit and preparation method thereof |
| CN105660805A (en) * | 2016-04-20 | 2016-06-15 | 李建贤 | Key preparation method for crisp biscuits containing genmaicha tea |
Non-Patent Citations (1)
| Title |
|---|
| 董李娜等: "刺梨的研究进展", 《江苏中医药》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669135A (en) * | 2018-07-20 | 2018-10-19 | 威宁县蒋凤明苦荞系列食品厂 | A kind of buckwheat biscuit and preparation method thereof |
| CN108812786A (en) * | 2018-08-28 | 2018-11-16 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt biscuit and preparation method thereof |
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Application publication date: 20160907 |
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