CN106213464A - A kind of sea food flavor Folium Allii tuberosi beans and preparation method thereof - Google Patents
A kind of sea food flavor Folium Allii tuberosi beans and preparation method thereof Download PDFInfo
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- CN106213464A CN106213464A CN201610631660.9A CN201610631660A CN106213464A CN 106213464 A CN106213464 A CN 106213464A CN 201610631660 A CN201610631660 A CN 201610631660A CN 106213464 A CN106213464 A CN 106213464A
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- Prior art keywords
- allii tuberosi
- folium allii
- radix
- pear
- beans
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 18
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 235000014102 seafood Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 14
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract description 11
- 210000003278 egg shell Anatomy 0.000 claims abstract description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 11
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 11
- 239000002502 liposome Substances 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 4
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 4
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 4
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 4
- 239000000661 sodium alginate Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 230000008901 benefit Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 229940012466 egg shell membrane Drugs 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 210000001519 tissue Anatomy 0.000 abstract description 3
- 230000002159 abnormal effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 210000000214 mouth Anatomy 0.000 abstract description 2
- 238000003892 spreading Methods 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 2
- 239000001639 calcium acetate Substances 0.000 description 2
- 229960005147 calcium acetate Drugs 0.000 description 2
- 235000011092 calcium acetate Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 244000000383 Allium odorum Species 0.000 description 1
- 235000018645 Allium odorum Nutrition 0.000 description 1
- 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 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- QOBLJVUECBDJGF-UHFFFAOYSA-N [Mg].CC(O)=O Chemical compound [Mg].CC(O)=O QOBLJVUECBDJGF-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- UEGPKNKPLBYCNK-UHFFFAOYSA-L magnesium acetate Chemical compound [Mg+2].CC([O-])=O.CC([O-])=O UEGPKNKPLBYCNK-UHFFFAOYSA-L 0.000 description 1
- 239000011654 magnesium acetate Substances 0.000 description 1
- 229940069446 magnesium acetate Drugs 0.000 description 1
- 235000011285 magnesium acetate Nutrition 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005987 sulfurization reaction Methods 0.000 description 1
- 210000004243 sweat Anatomy 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of sea food flavor Folium Allii tuberosi beans, be prepared by the raw materials in: Folium Allii tuberosi 400 410, pear 32 34, milk 10 11, Os Gallus domesticus 13 14, Rhizoma Zingiberis Recens 34, Carnis Mactrae 10 12, Radix Et Caulis Acanthopanacis Senticosi 23, Fructus Psoraleae 12, Radix Morindae Officinalis 2, eggshell 20 21, white vinegar 50 52, Sal 32 33, sodium alginate 23, tea polyphenol liposomes 1 1.5.The Folium Allii tuberosi beans even tissue of the present invention is fine and smooth, ferments with fragrance striking the nose, sour-sweet moderate, and bright in colour attractive in appearance, organoleptic quality is good, and spreading property is good, and abnormal flavour is not stayed in edible rear oral cavity, additionally, the present invention contains multiple medicinal herb components, has effect of bone strengthening.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of sea food flavor Folium Allii tuberosi beans and preparation method thereof.
Background technology
Vegetable Middle nutrition composition is the abundantest, and people can therefrom absorb the various nutrition that oneself needs, and it is possible not only to make
We supplement required multivitamin, it is also possible to make human body supplement various mineral.We can carry out deep processing vegetable,
Vegetable for processing is significant to the development of vegetables industry, while improving vegetable economic worth, commercial value, is additionally favorable for fortune
Defeated, adjust dull and rush season, anniversary stable market supply, improve its added value, fruits and vegetables goods a feast for the eyes on market are full greatly
The needs that foot people are to vegetable food growing.
At present, the growing and cultivation technology of China Folium Allii tuberosi is the most ripe, and cultivated area and yield are the biggest.Although fragrant-flowered garlic
System is relatively goed deep in the research of dish cultivated technique, and Folium Allii tuberosi yield increases year by year, and kind also gets more and more, but Folium Allii tuberosi is China master
To process through simple classification after Folium Allii tuberosi harvesting be transported on market sell to eat raw, if citizen requirement amount
Little, selling the Folium Allii tuberosi not gone out will rotten commercially or be abandoned by dealer, has not a particle of economic worth.China is to Folium Allii tuberosi
Develop and be also in the starting stage, be badly in need of excellent deep working method and promote its economic worth." Folium Allii tuberosi beans processing technique and storage
Hide performance study " in a literary composition author with Folium Allii tuberosi, pear, Sal, that soy sauce prepares even tissue for raw material is fine and smooth, sour-sweet moderate
Folium Allii tuberosi beans, but Folium Allii tuberosi also exists smearing of brown stain, vitamin C loss, generation nitrite and beans during making beans
Property difference problem.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of sea food flavor Folium Allii tuberosi beans and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of sea food flavor Folium Allii tuberosi beans, is prepared by the raw materials in:
Folium Allii tuberosi 400-410, pear 32-34, milk 10-11, Os Gallus domesticus 13-14, Rhizoma Zingiberis Recens 3-4, Carnis Mactrae 10-12, Radix Et Caulis Acanthopanacis Senticosi 2-3, benefit
Bone fat 1-2, Radix Morindae Officinalis 2-, eggshell 20-21, white vinegar 50-52, Sal 32-33, sodium alginate 2-3, tea polyphenol liposomes 1-1.5.
The preparation method of described sea food flavor Folium Allii tuberosi beans, comprises the following steps:
(1) Radix Et Caulis Acanthopanacis Senticosi, Fructus Psoraleae, Radix Morindae Officinalis are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, gained filtrate warp
Spray drying makes powder；
(2) by Rhizoma Zingiberis Recens, Carnis Mactrae mixing, add the water of 3-4 times little fire infusion 25-30 minute, filter, collection decoction；By Os Gallus domesticus water proof
Discharging after one hour is steamed in big fire, pulverizes, and adds decoction and grinds homogeneous, and cream endured by little fire；
(3) eggshell is clean, crushed after being dried, crosses 200 mesh sieves, adds the distilled water of 8 times, stirs 15 points under the conditions of 400r/min
Standing 5 minutes after clock, the solution that upper strata is suspended with egg shell membrane is removed, and lower floor contains the solution of egg-shell meal after sucking filtration at 105 DEG C
Under be dried 2 hours, then add white vinegar stand 1 hour；
(4) take the making beating of pear sarcocarp, obtain pear slurry；Folium Allii tuberosi is cleaned, drains moisture, be chopped into unqualified, pour in round, then
Add pear slurry, milk, Sal, tea polyphenol liposomes and step (3) gained material, evacuation, vacuum be 0.03MPa,
Temperature is fermented 7 days under conditions of being 15 DEG C；
(5) by homogeneous for step (4) gains abrasive lapping, add step (1), (2) gained material and leftover materials and be sufficiently stirred for, fill
Carrying out microwave disinfection after dress, microwave power is 800W, and sterilizing time is 30s, to obtain final product.
The invention have the advantage that the Folium Allii tuberosi beans even tissue of the present invention is fine and smooth, ferment with fragrance striking the nose, sour-sweet moderate, sense organ
Quality better, the eggshell of interpolation be mainly composed of calcium carbonate and magnesium carbonate, add reaction after white vinegar stands and generate calcium acetate and acetic acid
Magnesium, Folium Allii tuberosi can be played the effect protected green lands by magnesium acetate so that the lovely luster of the present invention is attractive in appearance, and calcium acetate can be with the Sargassum added
Acid sodium crosslinking, forms gel, improves the spreading property of beans, and the present invention increases vacuum when fermentation, reduces in container
Oxygen content, reduces the probability that vitamin C in Folium Allii tuberosi is oxidized, decreases ascorbic loss, and the nitrate in vegetable exists
Can be converted into nitrite in sweat, tea polyphenols can block the generation of nitrite, but owing to tea polyphenols is unstable, this
Bright with the addition of tea polyphenol liposomes, it is possible to slowly discharging tea polyphenols, the protein in the milk of interpolation can be with the sulfuration in Folium Allii tuberosi
Propylene reacts, so that abnormal flavour is not stayed in oral cavity after the present invention is edible, additionally, the present invention contains multiple medicinal herb components, has
Effect of bone strengthening.
Detailed description of the invention
A kind of sea food flavor Folium Allii tuberosi beans, is made up of the raw material of following weight portion (kilogram):
Folium Allii tuberosi 400, pear 32, milk 10, Os Gallus domesticus 13, Rhizoma Zingiberis Recens 3, Carnis Mactrae 10, Radix Et Caulis Acanthopanacis Senticosi 2, Fructus Psoraleae 1, Radix Morindae Officinalis 2, eggshell 20,
White vinegar 50, Sal 32, sodium alginate 2, tea polyphenol liposomes 1.
The preparation method of described sea food flavor Folium Allii tuberosi beans, comprises the following steps:
(1) Radix Et Caulis Acanthopanacis Senticosi, Fructus Psoraleae, Radix Morindae Officinalis add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is through spraying
It is dried and makes powder；
(2) by Rhizoma Zingiberis Recens, Carnis Mactrae mixing, add the water of 3 times little fire infusion 25 minutes, filter, collect decoction；Os Gallus domesticus water proof big fire is steamed
Discharging after one hour, pulverizes, and adds decoction and grinds homogeneous, and cream endured by little fire；
(3) eggshell is clean, crushed after being dried, crosses 200 mesh sieves, adds the distilled water of 8 times, stirs 15 points under the conditions of 400r/min
Standing 5 minutes after clock, the solution that upper strata is suspended with egg shell membrane is removed, and lower floor contains the solution of egg-shell meal after sucking filtration at 105 DEG C
Under be dried 2 hours, then add white vinegar stand 1 hour；
(4) take the making beating of pear sarcocarp, obtain pear slurry；Folium Allii tuberosi is cleaned, drains moisture, be chopped into unqualified, pour in round, then
Add pear slurry, milk, Sal, tea polyphenol liposomes and step (3) gained material, evacuation, vacuum be 0.03MPa,
Temperature is fermented 7 days under conditions of being 15 DEG C；
(5) by homogeneous for step (4) gains abrasive lapping, add step (1), (2) gained material and leftover materials and be sufficiently stirred for, fill
Carrying out microwave disinfection after dress, microwave power is 800W, and sterilizing time is 30s, to obtain final product.
Claims (2)
1. a sea food flavor Folium Allii tuberosi beans, it is characterised in that be prepared by the raw materials in:
Folium Allii tuberosi 400-410, pear 32-34, milk 10-11, Os Gallus domesticus 13-14, Rhizoma Zingiberis Recens 3-4, Carnis Mactrae 10-12, Radix Et Caulis Acanthopanacis Senticosi 2-3, benefit
Bone fat 1-2, Radix Morindae Officinalis 2-, eggshell 20-21, white vinegar 50-52, Sal 32-33, sodium alginate 2-3, tea polyphenol liposomes 1-1.5.
The preparation method of sea food flavor Folium Allii tuberosi beans the most according to claim 1, it is characterised in that comprise the following steps:
(1) Radix Et Caulis Acanthopanacis Senticosi, Fructus Psoraleae, Radix Morindae Officinalis are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, gained filtrate warp
Spray drying makes powder；
(2) by Rhizoma Zingiberis Recens, Carnis Mactrae mixing, add the water of 3-4 times little fire infusion 25-30 minute, filter, collection decoction；By Os Gallus domesticus water proof
Discharging after one hour is steamed in big fire, pulverizes, and adds decoction and grinds homogeneous, and cream endured by little fire；
(3) eggshell is clean, crushed after being dried, crosses 200 mesh sieves, adds the distilled water of 8 times, stirs 15 points under the conditions of 400r/min
Standing 5 minutes after clock, the solution that upper strata is suspended with egg shell membrane is removed, and lower floor contains the solution of egg-shell meal after sucking filtration at 105 DEG C
Under be dried 2 hours, then add white vinegar stand 1 hour；
(4) take the making beating of pear sarcocarp, obtain pear slurry；Folium Allii tuberosi is cleaned, drains moisture, be chopped into unqualified, pour in round, then
Add pear slurry, milk, Sal, tea polyphenol liposomes and step (3) gained material, evacuation, vacuum be 0.03MPa,
Temperature is fermented 7 days under conditions of being 15 DEG C；
(5) by homogeneous for step (4) gains abrasive lapping, add step (1), (2) gained material and leftover materials and be sufficiently stirred for, fill
Carrying out microwave disinfection after dress, microwave power is 800W, and sterilizing time is 30s, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610631660.9A CN106213464A (en) | 2016-08-04 | 2016-08-04 | A kind of sea food flavor Folium Allii tuberosi beans and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610631660.9A CN106213464A (en) | 2016-08-04 | 2016-08-04 | A kind of sea food flavor Folium Allii tuberosi beans and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213464A true CN106213464A (en) | 2016-12-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610631660.9A Pending CN106213464A (en) | 2016-08-04 | 2016-08-04 | A kind of sea food flavor Folium Allii tuberosi beans and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103772183A (en) * | 2012-10-28 | 2014-05-07 | 青岛嘉能节能环保技术有限公司 | Method for preparing lime acetate by using eggshell |
| CN105747166A (en) * | 2016-04-25 | 2016-07-13 | 合肥独享食品有限公司 | Hawthorn jam for promoting digestion and lowering lipid |
-
2016
- 2016-08-04 CN CN201610631660.9A patent/CN106213464A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103772183A (en) * | 2012-10-28 | 2014-05-07 | 青岛嘉能节能环保技术有限公司 | Method for preparing lime acetate by using eggshell |
| CN105747166A (en) * | 2016-04-25 | 2016-07-13 | 合肥独享食品有限公司 | Hawthorn jam for promoting digestion and lowering lipid |
Non-Patent Citations (5)
| Title |
|---|
| 何俊萍等: "响应面法优化韭菜酱发酵条件", 《食品工业科技》 * |
| 居云峰等: "《生活中的科学：社区科普知识300问》", 31 August 2006, 科学普及出版社 * |
| 徐文杰等: "《饮食智慧 从零岁婴儿到百岁老人的饮食宝典》", 30 June 2009, 中国中医药出版社 * |
| 郝利平: "《食品添加剂》", 30 June 2004, 中国农业出版社 * |
| 魏群: "《吃的科学 做自己的食品安全师》", 30 September 2013, 光明日报出版社 * |
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Application publication date: 20161214 |
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