CN106235300A - A kind of Radix Ipomoeae bean jelly put method processed and frying production method on the skin - Google Patents
A kind of Radix Ipomoeae bean jelly put method processed and frying production method on the skin Download PDFInfo
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- CN106235300A CN106235300A CN201610675964.5A CN201610675964A CN106235300A CN 106235300 A CN106235300 A CN 106235300A CN 201610675964 A CN201610675964 A CN 201610675964A CN 106235300 A CN106235300 A CN 106235300A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of method of offer fine and simple, chewy in taste, continuous soft and stablize, be prone to manufacture method and the frying production method of a kind of Radix Ipomoeae bean jelly of digestion, nutritious and applicable any crowd's taste.The technical solution adopted in the present invention is divided into the senior clear soup for putting Radix Ipomoeae bean jelly processed on the skin to make, and puts Radix Ipomoeae bean jelly processed, the big step of parch Radix Ipomoeae bean jelly three on the skin.The present invention innovatively organically blends Radix Ipomoeae, meat, seafood, the nutritive value of edible fungi, remain the nutritive value of various food to the full extent, and in processing technology, eliminate this harmful additive of Alumen, this ensure that the safety and Health of food；Thus adaptation health of people dietary requirements, it also is adapted for the theory of people's modern healthy life.
Description
Technical field
The present invention relates to the manufacture method of a kind of bean jelly, particularly relate to a kind of Radix Ipomoeae bean jelly puts method processed and parch side on the skin
Method.
Background technology
Radix Ipomoeae, also known as Rhizoma Dioscoreae, Radix Pachyrhizi Erosi, containing abundant saccharic, starch, vitamin, mineral, dietary fiber etc.；Radix Ipomoeae
In carotene, the multivitamin such as vitamin B1, for maintaining health required；But Radix Ipomoeae is more, if greatly containing sugar
Amount is edible, and health cannot absorb completely for the moment, and remainder rests on and easily ferments in intestinal, makes abdominal discomfort.The traditional Chinese medical science is thought, dampness
Taste, stagnation of QI food stagnation person careful should eat Radix Ipomoeae；But from Radix Ipomoeae extract sweet potato starch heating after become pasty state so that thermo-labile and
Vitamin C soluble in water has obtained good protection, and mineral therein plays very for maintaining and regulating bodily fuctions
Important effect, calcium and magnesium can pre-preventing bone rarefaction, potassium has the effect reduced blood pressure；And can produce after sweet potato starch heating
Change can produce more dietary fiber, and the increase of multiple water-fast dietary fiber can promote that defecation changes by effective stimulus intestinal
Kind constipation situation.
At present, among the people when making bean jelly, it is necessary to adding Alumen, Alumen is put in water and can be ionized, and makes to be suspended in water
Dispersate generation coagulation, and have good flocculation, the flocculation of Alumen just, the hardness of bean jelly and tough can be increased
Property so that bean jelly is tasted very chewy, is not easy to be fried rotten, but such traditional method not only results in bean jelly when of parch
Harmful components increase destroy the original nutritional labeling of raw material, parch also can be caused when heating, to cause the problem such as bitterness, blackout,
And more seriously because containing aluminum in Alumen, human body, after absorbing too much aluminum, can damage brain cell, polyphagia
The diseases such as senile dementia, hypomnesis can be caused, and this material is difficult to be discharged by human body, permanent accumulation it
After, it is human body to be produced the most serious impact.
Summary of the invention
The invention aims to solve the deficiency that above-mentioned technical problem exists, it is provided that a kind of method is fine and simple,
Sweet potato starch, meat, seafood, the nutritive value of edible fungi are organically blended, chewy in taste, continuous soft and stablize, be prone to digest,
The manufacture method of a kind of Radix Ipomoeae bean jelly of nutritious and applicable any crowd's taste and frying production method.
The technical solution adopted in the present invention is divided into the senior clear soup for putting Radix Ipomoeae bean jelly processed on the skin to make, and puts Radix Ipomoeae processed on the skin cool
Powder, the big step of parch Radix Ipomoeae bean jelly three.
Step one, for put on the skin Radix Ipomoeae bean jelly processed senior clear soup making；
Preparation raw material: bavin hen gross weight 6-8 kilogram, old duck gross weight 3-4 kilogram, 2000-2500 gram of pig rod bone, pig elbow gross weight
2500-3000 gram, 3-4 kilogram of beef, JINHUA HUOTUI 1-1.5 kilogram, 1-2 kilogram of dry scallop, 1-2 kilogram of Lentinus Edodes；Hen is slaughtered dry
Only, take off chicken leg meat and chicken breast meat is standby；Beef is put into basin and adds 2-3 kilogram of clear water, soak and pull out for 1-2 hour；
Hanging soup: the chicken bone first put into pig rod bone, removing meat and pork leg's upper part, add 25-30 kilogram of cold water, little baked wheaten cake is opened, and treats noodle soup
In crack shape, meat of grazing cattle, Petaso, dry scallop, Lentinus Edodes, boiled with very hot oven, boiled after use little fire immediately instead, do not allow soup acutely seethe with excitement；
Meanwhile, with thin oil screen get offscum；After 15-20 minute, the floccule in soup is cleaned out substantially, continues heating 30-40 and divides
After clock, beef is pulled out, reheat 8-10 hour, soup crocus cloth is filtered, pours in another soup bucket；
Sweeping soup: with chicken breast meat, the chicken leg meat cleaned with a pointed instrument is separately added into Herba Alii fistulosi, Rhizoma Zingiberis Recens cuts into Rong, every 500 grams of meat add Herba Alii fistulosi, each 50-of Rhizoma Zingiberis Recens
60 grams, add the every 500 grams of meat of clear water and add 1500 grams of clear water and mix well；Soup after filtering is got angry, and big baked wheaten cake, to time to be opened, turns
Little fire, at this moment stirs with the hand ladle, is poured into together by the blood and slime of bubble beef, when soup is crack, continues heating about 5 minutes, beats and float
Foam；Pouring in soup by the drumsticks Rong mixed up, the limit bevelling hand ladle stirs；Treat that Tang Kaishi reserves the duration and degree of heating, after 30-40 minute, with thin
Oil screen beats offscum, then uses same method to pour into and mixes up, a more clear soup, and the time was at 30-40 minute, and used gauze
Cross leaching soup, senior clear soup；
Step 2, put Radix Ipomoeae bean jelly processed on the skin；Take high-quality sweet potato starch, senior clear soup, dark soy sauce；The weight that senior clear soup adds is
3-4 times of sweet potato starch weight, the 1-1.6% that weight is sweet potato starch weight that dark soy sauce adds；Senior clear soup is blended into sweet potato powder
In, adding dark soy sauce and be thoroughly mixed into Gorgon euryale juice, Gorgon euryale juice to stir, position of just can getting angry after sweet potato starch is completely dissolved
Start to put bean jelly processed on the skin；Cauldron position of getting angry adds Gorgon euryale juice, adds and should the most continual be stirred after Gorgon euryale juice, starts to stir
Mix speed and should control under 60-70 per minute, be continuously increased mixing speed through heating Gorgon euryale juice viscosity and also should progressively accelerate, by
Step brings up to mixing speed under 120-130 per minute, and when bean jelly becomes see-through look i.e. to represent, maturation can take the dish out of the pot；Put system on the skin
Splendid attire vessel uniformly poured into by good bean jelly, and the thickness of bean jelly is placement 8-10 hour at 15-20cm, cool place, after bean jelly is super both
Become Radix Ipomoeae bean jelly；
Step 3, parch Radix Ipomoeae bean jelly；Major ingredient: 1250-1500 gram of Radix Ipomoeae bean jelly, flavoring agent: edible oil 150-160 gram, meat
Foam 50-55 gram, garlic 30-35 gram, dark soy sauce 4-5 gram, salt 5-6 gram, monosodium glutamate 3-4 gram, chilli section 2-5 gram, Allium sativum L. grain 50-60
Gram；Parch: bean jelly is cut into uniform square piece, puts into edible oil in pot, after oily hot 60-80 degree, under enter Herba Alii fistulosi, Bulbus Allii stir-frying goes out 2-
3 minutes, putting into bean jelly, the parch about 3 minutes of little fire adds flavouring agent, then puts chopped meat, Allium sativum L. grain into, fries and rise little to bean jelly surface
Bubble, holds pot Sheng dish.
Wherein 3-4 times that weight is sweet potato starch weight of step 2 middle-and-high-ranking clear soup addition, if senior clear soup adds
Can not be too much or very few, finished product bean jelly too much can be made really up to the mark, I haven't seen you for ages excessively makes the unsuitable molding of bean jelly.
Step 2 is wherein put on the skin the bean jelly made and pours splendid attire vessel into, the thickness 15-20cm of bean jelly, places 8-10 at cool place
Hour, this is because bean jelly to cool through the natural, uniformly pour natural cooling in vessel into, and make bean jelly thickness basically identical；
Refrigerator or freezer can not be put into when cooling, the bean jelly cooled down through quick-freezing or exopathogenic factor can cause bean jelly solidification after powder
Matter, the characteristic such as opaque, frangible, so bean jelly must natural cooling.The thickness of bean jelly the reason between 15cm-20cm to be
Can cause less than this thickness and can cause the thinnest unsuitable molding of bean jelly, frangible during parch, when thickness is more than 20cm, bean jelly can be made not
Can again 8-10 hour short time cool completely, the soft problem such as can not use glutinous, tacky of bean jelly inner core can be caused, this is also through repeatedly trying
Test thus obtain.
The present invention innovatively puts Radix Ipomoeae bean jelly processed on the skin with senior clear soup, owing to the senior clear soup obtained in step one is various
Meat, seafood and mushroom boiling repeatedly, repeatedly skimming, filter and remove slag, being in order to complete for the nutritive value of various meats
Penetrate in soup, make without any meat in soup, but the nutritive value of soup is then higher than the nutritive value of meat, and make decoction fresher
Beautiful, more lubricate；It is crucial that the collagen protein in various meats is substantially dissolved in soup, when mixing with sweet potato starch, make Radix Ipomoeae
Starch generation coagulation, the collagen protein of the most senior clear soup serves flocculation, thus can increase finished product bean jelly hardness and
Toughness so that bean jelly is tasted very chewy, is not easy to be fried rotten when of parch, such that it is able to replace completely harmful additive-
Alumen, and senior clear soup boils rich in raw materials such as the chicken in fresh material, duck, pig, cattle, Petaso, dry scallop, Lentinus Edodess, nutrition and
It enriches, and detects through testing department, and the senior clear soup pH value of the present invention is 7-8, slightly in alkalescence, such that it is able to neutralize the sugar of Radix Ipomoeae
Point, thus the hyperchlorhydria overcoming polyphagia and causing, the defect such as abdominal discomfort；But also it is suitable for diabetes and fat-reducing personage
Edible.
The present invention innovatively organically blends Radix Ipomoeae, meat, seafood, the nutritive value of edible fungi, protects to the full extent
Stay the nutritive value of various food, and in processing technology, eliminate this harmful additive of Alumen, so
Ensure that the safety and Health of food；And chewy in taste of the present invention, continuous soft and stablize, be prone to digest, nutritious and be suitable for
Any crowd's taste, the present invention not only fully demonstrates the nutritive value of Chinese tradition dish, more can embody the health care of various food
It is worth, thus adaptation health of people dietary requirements, it also is adapted for the theory of people's modern healthy life.
Detailed description of the invention
Following example are described in detail the present invention.
Embodiment 1
Step one, for put on the skin Radix Ipomoeae bean jelly processed senior clear soup making；
Preparation raw material: bavin hen gross weight 6 kilograms, old duck gross weight 4 kilograms, 2500 grams of pig rod bone, pig elbow gross weight 3000 grams, cattle
Meat 3 kilograms, Petaso 1 kilogram, 1 kilogram of dry scallop, 2 kilograms of Lentinus Edodes；Hen is slaughtered totally, takes off chicken leg meat and chicken breast meat is standby；Will
Beef is put into basin and is added 3 kilograms of clear water, soaks and pulls out for 1 hour；
Hanging soup: the chicken bone first put into pig rod bone, removing meat and pork leg's upper part, add 30 kilograms of cold water, little baked wheaten cake is opened, and treats that noodle soup are micro-
Open shape, meat of grazing cattle, JINHUA HUOTUI, dry scallop, Lentinus Edodes, boiled with very hot oven, boiled after use little fire immediately instead, do not allow soup acutely seethe with excitement；
Meanwhile, with thin oil screen get offscum；After 20 minutes, the floccule in soup is cleaned out substantially, will after continuing heating 30 minutes
Beef is pulled out, reheats 10 hours, is filtered by soup crocus cloth, pours in another soup bucket；
Sweeping soup: with chicken breast meat, the chicken leg meat cleaned with a pointed instrument is separately added into Herba Alii fistulosi, Rhizoma Zingiberis Recens cuts into Rong, every 500 grams of meat add Herba Alii fistulosi, Rhizoma Zingiberis Recens each 60
Gram, add the every 500 grams of meat of clear water and add 1500 grams of clear water and mix well；Soup after filtering is got angry, and big baked wheaten cake, to time to be opened, turns little
Fire, at this moment stirs with the hand ladle, is poured into together by the blood and slime of bubble beef, when soup is crack, continues heating about 5 minutes, beats offscum；
Pouring in soup by the drumsticks Rong mixed up, the limit bevelling hand ladle stirs；Treat that Tang Kaishi reserves the duration and degree of heating, after 30 minutes, beat with thin oil screen
Go offscum, then use same method to pour into and mix up, a more clear soup, the time was at 40 minutes, and took soup by filtered through gauze,
Senior clear soup；
Step 2, put Radix Ipomoeae bean jelly processed on the skin；Take high-quality sweet potato starch, senior clear soup, dark soy sauce；The weight that senior clear soup adds is
3 times of sweet potato starch weight, weight is sweet potato starch weight the 1% of dark soy sauce addition；Senior clear soup is blended in sweet potato powder, adds
Dark soy sauce is thoroughly mixed into Gorgon euryale juice, and Gorgon euryale juice to stir, and position of just can getting angry after sweet potato starch is completely dissolved starts to put on the skin
Bean jelly processed；Cauldron position of getting angry adds Gorgon euryale juice, adds and should the most continual be stirred after Gorgon euryale juice, starts mixing speed
Should control at 60 times per minute, be continuously increased mixing speed through heating Gorgon euryale juice viscosity and also should progressively accelerate, progressively stirring
Speed brings up to 130 times per minute, and when bean jelly becomes see-through look i.e. to represent, maturation can take the dish out of the pot；Put the bean jelly made on the skin to pour into
Containing vessel, the thickness of bean jelly is placed 10 hours at 20cm, cool place, existing Radix Ipomoeae bean jelly after bean jelly is super；
Step 3, parch Radix Ipomoeae bean jelly；Major ingredient: 1250 grams of Radix Ipomoeae bean jelly, flavoring agent: edible oil 150 grams, chopped meat 50 grams, Bulbus Allii
Young pilose antler 30 grams, dark soy sauce 4 grams, salt 5 grams, monosodium glutamate 3 grams, chilli section 2 grams, Allium sativum L. grain 50 grams；Parch: bean jelly is cut into uniform side
Sheet, puts into edible oil in pot, after oil heat 60 degree, under enter Herba Alii fistulosi, Bulbus Allii stir-frying goes out 2 minutes, puts into bean jelly, 3 minutes left sides of little fire parch
Right addition flavouring agent, then put chopped meat, Allium sativum L. grain into, fry to bean jelly surface and play minute bubbles, hold pot Sheng dish.
Embodiment 2
Step one, for put on the skin Radix Ipomoeae bean jelly processed senior clear soup making；
Preparation raw material: bavin hen gross weight 8 kilograms, old duck gross weight 3 kilograms, 2000 grams of pig rod bone, pig elbow gross weight 2500 grams, cattle
Meat 3 kilograms, JINHUA HUOTUI 1.5 kilograms, 2 kilograms of dry scallop, 1 kilogram of Lentinus Edodes；Hen is slaughtered totally, takes off chicken leg meat and chicken breast meat is standby
With；Beef is put into basin and adds 2 kilograms of clear water, soak and pull out for 1 hour；
Hanging soup: the chicken bone first put into pig rod bone, removing meat and pork leg's upper part, add 25 kilograms of cold water, little baked wheaten cake is opened, and treats that noodle soup are micro-
Open shape, meat of grazing cattle, JINHUA HUOTUI, dry scallop, Lentinus Edodes, boiled with very hot oven, boiled after use little fire immediately instead, do not allow soup acutely seethe with excitement；
Meanwhile, with thin oil screen get offscum；After 20 minutes, the floccule in soup is cleaned out substantially, will after continuing heating 30 minutes
Beef is pulled out, reheats 8 hours, is filtered by soup crocus cloth, pours in another soup bucket；
Sweeping soup: with chicken breast meat, the chicken leg meat cleaned with a pointed instrument is separately added into Herba Alii fistulosi, Rhizoma Zingiberis Recens cuts into Rong, every 500 grams of meat add Herba Alii fistulosi, Rhizoma Zingiberis Recens each 50
Gram, add the every 500 grams of meat of clear water and add 1500 grams of clear water and mix well；Soup after filtering is got angry, and big baked wheaten cake, to time to be opened, turns little
Fire, at this moment stirs with the hand ladle, is poured into together by the blood and slime of bubble beef, when soup is crack, continues heating about 5 minutes, beats offscum；
Pouring in soup by the drumsticks Rong mixed up, the limit bevelling hand ladle stirs；Treat that Tang Kaishi reserves the duration and degree of heating, after 30 minutes, beat with thin oil screen
Go offscum, then use same method to pour into and mix up, a more clear soup, the time was at 40 minutes, and took soup by filtered through gauze,
Senior clear soup；
Step 2, put Radix Ipomoeae bean jelly processed on the skin；Take high-quality sweet potato starch, senior clear soup, dark soy sauce；The weight that senior clear soup adds is
4 times of sweet potato starch weight, weight is sweet potato starch weight the 1.6% of dark soy sauce addition；Senior clear soup is blended in sweet potato powder, adds
Entering dark soy sauce and be thoroughly mixed into Gorgon euryale juice, Gorgon euryale juice to stir, and position of just can getting angry after sweet potato starch is completely dissolved starts
Put bean jelly processed on the skin；Cauldron position of getting angry adds Gorgon euryale juice, adds and should the most continual be stirred after Gorgon euryale juice, starts stirring speed
Degree should control at 70 times per minute, is continuously increased mixing speed through heating Gorgon euryale juice viscosity and also should progressively accelerate, progressively stirring
Mixing speed to bring up to 120 times per minute, when bean jelly becomes see-through look i.e. to represent, maturation can take the dish out of the pot；Put the bean jelly made on the skin to fall
Entering and contain vessel, the thickness of bean jelly is placed 8 hours at 15cm, cool place, existing Radix Ipomoeae bean jelly after bean jelly is super；
Step 3, parch Radix Ipomoeae bean jelly；Major ingredient: 1500 grams of Radix Ipomoeae bean jelly, flavoring agent: edible oil 160 grams, chopped meat 55 grams, Bulbus Allii
Young pilose antler 35 grams, dark soy sauce 5 grams, salt 6 grams, monosodium glutamate 4 grams, chilli section 5 grams, Allium sativum L. grain 60 grams；Parch: bean jelly is cut into uniform side
Sheet, puts into edible oil in pot, after oil heat 80 degree, under enter Herba Alii fistulosi, Bulbus Allii stir-frying goes out 3 minutes, puts into bean jelly, 3 minutes left sides of little fire parch
Right addition flavouring agent, then put chopped meat, Allium sativum L. grain into, fry to bean jelly surface and play minute bubbles, hold pot Sheng dish.
Claims (3)
1. a Radix Ipomoeae bean jelly put method processed and frying production method on the skin, it is characterised in that: step one, for putting the height of Radix Ipomoeae bean jelly processed on the skin
Level clear soup makes；Preparation raw material: bavin hen gross weight 6-8 kilogram, old duck gross weight 3-4 kilogram, 2000-2500 gram of pig rod bone, pig elbow
Gross weight 2500-3000 gram, 3-4 kilogram of beef, JINHUA HUOTUI 1-1.5 kilogram, 1-2 kilogram of dry scallop, 1-2 kilogram of Lentinus Edodes；Hen kills
Kill clean, take off chicken leg meat and chicken breast meat is standby；Beef is put into basin and adds 2-3 kilogram of clear water, soak and pull out for 1-2 hour；Hang
Soup: the chicken bone first put into pig rod bone, removing meat and pork leg's upper part, adds 25-30 kilogram of cold water, and little baked wheaten cake is opened, and treats that noodle soup are crack shape, puts
Beef, Petaso, dry scallop, Lentinus Edodes, boiled with very hot oven, boiled after use little fire immediately instead, do not allow soup acutely seethe with excitement；Meanwhile, with thin oil
Get offscum sieve；After 15-20 minute, the floccule in soup is cleaned out substantially, is dragged for by beef after continuing heating 30-40 minute
Go out, reheat 8-10 hour, soup crocus cloth is filtered, pours in another soup bucket；Sweep soup: by the chicken leg meat cleaned with a pointed instrument and chicken breast
Meat is separately added into Herba Alii fistulosi, Rhizoma Zingiberis Recens cuts into Rong, and every 500 grams of meat add each 50-60 gram of Herba Alii fistulosi, Rhizoma Zingiberis Recens, adds the every 500 grams of meat of clear water and adds 1500 grams clearly
Water is mixed well；Soup after filtering is got angry, and big baked wheaten cake, to time to be opened, turns little fire, at this moment stirs with the hand ladle, by the blood and slime of bubble beef
Pour into together, when soup is crack, continue heating about 5 minutes, beat offscum；Pouring in soup by the drumsticks Rong mixed up, limit bevelling is used
The hand ladle stirs；Treat that Tang Kaishi reserves the duration and degree of heating, after 30-40 minute, beat offscum with thin oil screen, then use same method to pour into
Mixing up, a more clear soup, the time was at 30-40 minute, and took soup by filtered through gauze, senior clear soup；Step 2, the system of putting on the skin are red
Potato bean jelly；Take high-quality sweet potato starch, senior clear soup, dark soy sauce；The 1-1.6% that weight is sweet potato starch weight that dark soy sauce adds；High
Level clear soup is blended in sweet potato powder, adds dark soy sauce and is thoroughly mixed into Gorgon euryale juice, and Gorgon euryale juice to stir, and treats that sweet potato starch is the most molten
Position of just can getting angry after solution starts to put bean jelly processed on the skin；Cauldron position of getting angry adds Gorgon euryale juice, and adding should be the most uninterrupted after Gorgon euryale juice
Be stirred, start mixing speed should control under 60-70 per minute, through heating Gorgon euryale juice viscosity be continuously increased mixing speed
Also should progressively accelerate, progressively mixing speed be brought up under 120-130 per minute, when bean jelly becomes see-through look i.e. to represent to have become
Ripe can take the dish out of the pot；Put the bean jelly made on the skin and uniformly pour splendid attire vessel into, existing Radix Ipomoeae bean jelly after bean jelly is super；Step 3, parch
Radix Ipomoeae bean jelly；Major ingredient: 1250-1500 gram of Radix Ipomoeae bean jelly, flavoring agent: edible oil 150-160 gram, chopped meat 50-55 gram, garlic 30-35
Gram, dark soy sauce 4-5 gram, salt 5-6 gram, monosodium glutamate 3-4 gram, chilli section 2-5 gram, Allium sativum L. grain 50-60 gram；Parch: bean jelly is cut into all
Even square piece, puts into edible oil in pot, after oily hot 60-80 degree, under enter Herba Alii fistulosi, Bulbus Allii stir-frying goes out 2-3 minute, puts into bean jelly, little fire
Parch about 3 minutes adds flavouring agent, then puts chopped meat, Allium sativum L. grain into, fries to bean jelly surface and plays minute bubbles, holds pot Sheng dish.
A kind of Radix Ipomoeae bean jelly the most according to claim 1 put method processed and frying production method on the skin, it is characterised in that: in step 2
3-4 times that weight is sweet potato starch weight of senior clear soup addition.
A kind of Radix Ipomoeae bean jelly the most according to claim 1 put method processed and frying production method on the skin, it is characterised in that: in step 2
Putting the bean jelly made on the skin and uniformly pour splendid attire vessel into, the thickness of bean jelly is placed 8-10 hour at 15-20cm, cool place.
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Cited By (1)
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| CN106923156A (en) * | 2017-02-04 | 2017-07-07 | 南昌大学 | A kind of sweet buckwheat bean jelly and preparation method thereof |
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Application publication date: 20161221 |