CN106213471A - A kind of compounding colloid containing carrageenan, its rehydration colloid and preparation method and application - Google Patents
A kind of compounding colloid containing carrageenan, its rehydration colloid and preparation method and application Download PDFInfo
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- CN106213471A CN106213471A CN201610579286.2A CN201610579286A CN106213471A CN 106213471 A CN106213471 A CN 106213471A CN 201610579286 A CN201610579286 A CN 201610579286A CN 106213471 A CN106213471 A CN 106213471A
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- carrageenan
- colloid
- rehydration
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- 235000010418 carrageenan Nutrition 0.000 title claims abstract description 88
- 229920001525 carrageenan Polymers 0.000 title claims abstract description 88
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 title claims abstract description 88
- 239000000679 carrageenan Substances 0.000 title claims abstract description 87
- 229940113118 carrageenan Drugs 0.000 title claims abstract description 87
- 239000000084 colloidal system Substances 0.000 title claims abstract description 67
- 238000013329 compounding Methods 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000000366 colloid method Methods 0.000 title description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 40
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 38
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- 239000001103 potassium chloride Substances 0.000 claims abstract description 20
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 19
- 229920002752 Konjac Polymers 0.000 claims abstract description 19
- 239000008103 glucose Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 14
- 235000013622 meat product Nutrition 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims description 15
- 238000005520 cutting process Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000006185 dispersion Substances 0.000 abstract description 2
- 229920001971 elastomer Polymers 0.000 abstract description 2
- 239000000806 elastomer Substances 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000206576 Chondrus Species 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 241000531495 Corydalis edulis Species 0.000 description 1
- 244000050510 Cunninghamia lanceolata Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001428166 Eucheuma Species 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 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
- 241000801118 Lepidium Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- 241000719329 Trentepohlia Species 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- DUWWHGPELOTTOE-UHFFFAOYSA-N n-(5-chloro-2,4-dimethoxyphenyl)-3-oxobutanamide Chemical compound COC1=CC(OC)=C(NC(=O)CC(C)=O)C=C1Cl DUWWHGPELOTTOE-UHFFFAOYSA-N 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052596 spinel Inorganic materials 0.000 description 1
- 239000011029 spinel Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food technology field, specifically disclose a kind of compounding colloid containing carrageenan, also disclose rehydration colloid of this compound gel system one-tenth and its preparation method and application simultaneously.This contains the compounding colloid of carrageenan, is made up of the component of following parts by weight: carrageenan 8～11 parts, konjaku powder 55～65 parts, sodium carbonate 6～10 parts, potassium chloride 9～12 parts, glucose 10～15 parts.By carrageenan, konjaku powder, glucose, potassium chloride are compounded by a certain percentage with sodium carbonate, reach the result of Synergistic, water absorption and the function that can make carrageenan give full play to, uniform gelinite can be formed with meat stuffing, and be tightly combined, increasing the bullet brittleness of meat products, the gel elastomer of formation is good, voluptuousness foot, water absorption rate is high, good water-retaining property, good dispersion, improves organizational structure and the mouthfeel of the meat products prepared, can substitute for part material meat, reduce the addition of fat, reduce cost, improve product cost.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of compounding colloid containing carrageenan, also relate to this multiple
Join rehydration colloid that colloid makes and its preparation method and application.
Background technology
Carrageenan (Carrageen, CAS 9000-07-1), also known as antler glue, carrageenin, Ireland Herba corydalis edulis glue, be
The general designation of a kind of polysaccharide extracted from marine red alga (including Chondrus, Eucheuma, China fir Trentepohlia and husky Lepidium etc.), is many
Plant the mixture of material.
Carrageenan does not dissolves in cold water, can generate heat-convertible gel in the presence of potassium ion.Carrageenan has soluble dietary
The fundamental characteristics of fiber, the carrageenan after degradation in vivo can be with the complex of fibrin formation solubility.Can be by large intestine
Antibacterial zymolysis becomes CO2、H2, biogas and the short-chain fatty acid such as formic acid, acetic acid, propanoic acid, become the energy source of probiotic bacteria.At present, OK a karaoke club
Glue uses usually used as thickening agent, gellant, suspending agent, emulsifying agent and stabilizer etc. in the food industry, be mainly used in fruit jelly,
The production of soft sweet and ice cream etc..
In order to the effect of carrageenan be not fully exerted, it is allowed to be used widely, it is necessary to carrageenan is carried out multiple
Join combination research.
Summary of the invention
An object of the present invention is to provide a kind of novel compounding colloid containing carrageenan, is mainly used in meat products processing,
Uniform gelinite can be formed with meat stuffing, increase the bullet brittleness of meat products, improve organizational structure and the mouthfeel of meat products, to replace
Part material meat, improves product cost.
The two of the purpose of the present invention are to provide a kind of rehydration colloid become by the novel compound gel system containing carrageenan.
The three of the purpose of the present invention are to provide the system of a kind of rehydration colloid become by the novel compound gel system containing carrageenan
Preparation Method.
The four of the purpose of the present invention are to provide answering of a kind of rehydration colloid become by the novel compound gel system containing carrageenan
With.
In order to realize object above, the present invention adopts the following technical scheme that
A kind of compounding colloid containing carrageenan, is made up of the component of following parts by weight:
Carrageenan 8～11 parts, konjaku powder 55～65 parts, sodium carbonate 6～10 parts, potassium chloride 9～12 parts, glucose 10～
15 parts.
Preferably, the compounding colloid containing carrageenan is made up of the component of following parts by weight:
Carrageenan 10 parts, konjaku powder 60 parts, sodium carbonate 8 parts, 10 parts of potassium chloride, glucose 12 parts.
A kind of rehydration colloid containing carrageenan, is made up of the component of following parts by weight:
1 part of compounding colloid containing carrageenan, water 30～40 parts；
The described compounding colloid containing carrageenan is made up of the component of following parts by weight:
Carrageenan 8～11 parts, konjaku powder 55～65 parts, sodium carbonate 6～10 parts, potassium chloride 9～12 parts, glucose 10～
15 parts.
Preferably, the described compounding colloid containing carrageenan is made up of the component of following parts by weight:
Carrageenan 10 parts, konjaku powder 60 parts, sodium carbonate 8 parts, 10 parts of potassium chloride, glucose 12 parts.
The preparation method of a kind of rehydration colloid containing carrageenan, comprises the following steps:
S1: by carrageenan, konjaku powder, sodium carbonate, potassium chloride, glucose according to weight proportion mix homogeneously, prepares and contains
The compounding colloid of carrageenan；
S2: poured into by the described compounding colloid containing carrageenan in the water of 30～40 times of weight and carry out cutting mixing, cuts and mixes speed and be
2900～3500 revs/min, cutting the time of mixing is 1～2 minute, obtains the rehydration colloid containing carrageenan in thick liquid nano.
The application of a kind of rehydration colloid containing carrageenan, as Meat Additive, the addition in meat products is meat
The 5～10% of product weight.Addition manner is, is directly added in meat products by the described rehydration colloid containing carrageenan.
The oxide spinel sodium, the potassium chloride that use in the present invention are food stage.
The invention has the beneficial effects as follows: by carrageenan, konjaku powder, glucose, potassium chloride with sodium carbonate by a certain percentage
Compounding, reach the result of Synergistic, after compounding, the water absorption of carrageenan and function can be made to give full play to, energy and meat stuffing
Forming uniform gelinite, and be tightly combined, increase the bullet brittleness of meat products, the gel elastomer of formation is good, voluptuousness foot, water absorption rate
Height, good water-retaining property, good dispersion, improves organizational structure and the mouthfeel of the meat products prepared, can substitute for part material meat, reduce
The addition of fat, reduces cost, improves product cost.
The rehydration colloidal stability containing carrageenan that the present invention provides is good, not facile hydrolysis, and the gel strength of formation is high, and
Carrageenan microorganism belonging to genus sugar fermentation raw material and a kind of high molecular polymer of producing, safety, healthy.
The rehydration colloid containing carrageenan that the present invention provides is simple and easy to use, it is simple to operation, can be formed uniformly with meat stuffing
Gelinite, and be tightly combined, increase the bullet brittleness of meat products, be suitable for meat product industry metaplasia and produce, dumpling meat stuffing, meat ball,
The meat products such as fish pill and steak is respectively provided with wide purposes in making.
Detailed description of the invention
Below by specific embodiment, technical scheme is described in detail.
Embodiment 1
A kind of compounding colloid containing carrageenan, is made up of the component of following parts by weight:
Carrageenan 10 parts, konjaku powder 60 parts, sodium carbonate 8 parts, 10 parts of potassium chloride, glucose 12 parts.
The rehydration colloid become by this compound gel system containing carrageenan, is made up of the component of following parts by weight:
1 part of compounding colloid containing carrageenan, 35 parts of water.
The preparation method of rehydration colloid comprises the following steps:
S1: by carrageenan, konjaku powder, sodium carbonate, potassium chloride, glucose according to weight proportion mix homogeneously, prepares and contains
The compounding colloid of carrageenan；
S2: the compounding colloid containing carrageenan is poured in the water of 35 times of weight and carry out cutting mixing, cut mix speed be 2900 turns/
Point, cutting the time of mixing is 2 minutes, obtains the rehydration colloid containing carrageenan in thick liquid nano.
This contains the application in filling for dumplings makes of the rehydration colloid of carrageenan, in dumpling meat stuffing manufacturing process, directly will
This rehydration colloid containing carrageenan adds to and carries out mix and blend in dumpling meat stuffing, makes meat stuffing.Addition in meat stuffing is
The 5～10% of meat stuffing weight.
This rehydration colloid containing carrageenan can substitute for part material meat, therefore can reduce the consumption of meat, reduces cost,
And also the organizational structure of the stuffing for dumplings made can be improved, promote mouthfeel.
Embodiment 2
A kind of compounding colloid containing carrageenan, is made up of the component of following parts by weight:
Carrageenan 8 parts, konjaku powder 65 parts, sodium carbonate 6 parts, 12 parts of potassium chloride, glucose 10 parts.
The rehydration colloid become by this compound gel system containing carrageenan, is made up of the component of following parts by weight:
1 part of compounding colloid containing carrageenan, 30 parts of water.
The preparation method of rehydration colloid comprises the following steps:
S1: by carrageenan, konjaku powder, sodium carbonate, potassium chloride, glucose according to weight proportion mix homogeneously, prepares and contains
The compounding colloid of carrageenan；
S2: the compounding colloid containing carrageenan is poured in the water of 30 times of weight and carry out cutting mixing, cut mix speed be 3500 turns/
Point, cutting the time of mixing is 1 minute, obtains the rehydration colloid containing carrageenan in thick liquid nano.
This contains the application in meat ball makes of the rehydration colloid of carrageenan, in meat ball stuffing material manufacturing process, directly should
Rehydration colloid containing carrageenan adds to and carries out mix and blend in meat ball meat stuffing, makes meat stuffing.Addition in meat stuffing is meat
The 5～10% of filling weight.
Embodiment 3
A kind of compounding colloid containing carrageenan, is made up of the component of following parts by weight:
Carrageenan 11 parts, konjaku powder 55 parts, sodium carbonate 10 parts, 9 parts of potassium chloride, glucose 15 parts.
The rehydration colloid become by this compound gel system containing carrageenan, is made up of the component of following parts by weight:
1 part of compounding colloid containing carrageenan, 40 parts of water.
The preparation method of rehydration colloid comprises the following steps:
S1: by carrageenan, konjaku powder, sodium carbonate, potassium chloride, glucose according to weight proportion mix homogeneously, prepares and contains
The compounding colloid of carrageenan；
S2: the compounding colloid containing carrageenan is poured in the water of 40 times of weight and carry out cutting mixing, cut mix speed be 3000 turns/
Point, cutting the time of mixing is 1 minute, obtains the rehydration colloid containing carrageenan in thick liquid nano.
This contains the application in steak makes of the rehydration colloid of carrageenan, in steak stuffing material manufacturing process, directly should
Rehydration colloid containing carrageenan adds to and carries out mix and blend in steak meat stuffing, makes meat stuffing.Addition in meat stuffing is meat
The 5～10% of filling weight.
Claims (6)
1. the compounding colloid containing carrageenan, it is characterised in that be made up of the component of following parts by weight:
Carrageenan 8～11 parts, konjaku powder 55～65 parts, sodium carbonate 6～10 parts, potassium chloride 9～12 parts, glucose 10～15
Part.
Compounding colloid containing carrageenan the most according to claim 1, it is characterised in that by the component group of following parts by weight
Become:
Carrageenan 10 parts, konjaku powder 60 parts, sodium carbonate 8 parts, 10 parts of potassium chloride, glucose 12 parts.
3. the rehydration colloid containing carrageenan, it is characterised in that be made up of the component of following parts by weight:
1 part of compounding colloid containing carrageenan, water 30～40 parts；
The described compounding colloid containing carrageenan is made up of the component of following parts by weight:
Carrageenan 8～11 parts, konjaku powder 55～65 parts, sodium carbonate 6～10 parts, potassium chloride 9～12 parts, glucose 10～15
Part.
Rehydration colloid containing carrageenan the most according to claim 3, it is characterised in that the described compounding colloid containing carrageenan
It is made up of the component of following parts by weight:
Carrageenan 10 parts, konjaku powder 60 parts, sodium carbonate 8 parts, 10 parts of potassium chloride, glucose 12 parts.
5. the preparation method of the rehydration colloid containing carrageenan described in claim 3 or 4, it is characterised in that comprise the following steps:
S1: by carrageenan, konjaku powder, sodium carbonate, potassium chloride, glucose according to weight proportion mix homogeneously, prepares containing OK a karaoke club
The compounding colloid of glue；
S2: poured into by the described compounding colloid containing carrageenan in the water of 30～40 times of weight and carry out cutting mixing, cutting and mixing speed is 2900
～3500 revs/min, cutting the time of mixing is 1～2 minute, obtains the rehydration colloid containing carrageenan in thick liquid nano.
6. the application of the rehydration colloid containing carrageenan, it is characterised in that as Meat Additive, adding in meat products
Dosage is the 5～10% of meat products weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610579286.2A CN106213471A (en) | 2016-07-21 | 2016-07-21 | A kind of compounding colloid containing carrageenan, its rehydration colloid and preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610579286.2A CN106213471A (en) | 2016-07-21 | 2016-07-21 | A kind of compounding colloid containing carrageenan, its rehydration colloid and preparation method and application |
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| Publication Number | Publication Date |
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| CN106213471A true CN106213471A (en) | 2016-12-14 |
Family
ID=57532183
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| CN201610579286.2A Pending CN106213471A (en) | 2016-07-21 | 2016-07-21 | A kind of compounding colloid containing carrageenan, its rehydration colloid and preparation method and application |
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Cited By (7)
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| CN107183671A (en) * | 2017-07-21 | 2017-09-22 | 绿新（福建）食品有限公司 | A kind of compounding meat products thickener and its application process in burger |
| CN108967917A (en) * | 2018-05-04 | 2018-12-11 | 临沂金锣文瑞食品有限公司 | A kind of compounding meat products modifying agent and its application |
| CN109430695A (en) * | 2018-10-30 | 2019-03-08 | 河南创新研霖食品科技有限公司 | A kind of egg dumplings paper modifying agent, egg dumplings and preparation method thereof |
| CN110089727A (en) * | 2019-05-15 | 2019-08-06 | 绿新（福建）食品有限公司 | A kind of high-moisture-retention compounding meat products thickener rubber powder and its application |
| CN110140932A (en) * | 2019-07-04 | 2019-08-20 | 项城市百家实业有限公司 | A kind of bone soup peptone powder and its application |
| WO2020155548A1 (en) * | 2019-01-30 | 2020-08-06 | 上海交通大学 | Bitterness-free low sodium salt with carrageenan added thereto, preparation method therefor and use thereof |
| CN114271473A (en) * | 2021-12-24 | 2022-04-05 | 苏州闻达食品配料有限公司 | Sauced beef compound thickener and preparation method and application thereof |
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