CN106418333A - Diced bamboo shoot with chili oil and preparation method thereof - Google Patents
Diced bamboo shoot with chili oil and preparation method thereof Download PDFInfo
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- CN106418333A CN106418333A CN201610903679.4A CN201610903679A CN106418333A CN 106418333 A CN106418333 A CN 106418333A CN 201610903679 A CN201610903679 A CN 201610903679A CN 106418333 A CN106418333 A CN 106418333A
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- bamboo shoot
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- diced
- chilli sauce
- flavored oils
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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
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a diced bamboo shoot with chili oil and a preparation method thereof. The preparation method comprises the processes of carrying out soaking, dicing, washing, water controlling and frying by using seasoning oil and subsequently mixing and stir-frying with auxiliary materials, which are treated respectively, on a dry shoot, wherein, through the processes of the soaking and the water controlling on the dry shoot, not only is a product enabled to reach the taste of a fresh shoot, but also the tasty extent of the product is increased; in a state that low oil is shown in the product, a flavor is fresher, more fragrant and more full-bodied. According to the diced bamboo shoot with the chili oil and the preparation method thereof, the dry shoot is used as a raw material; the preservation cost of a material is decreased; the stability of the quality and the yield of the product is maintained.
Description
Technical field
The present invention relates to the technical field of food processing, particularly to the technical field of bamboo shoot based food processing.
Background technology
Bamboo shoots are a kind of tradition delicacies, high fine low fat, rich in protein and amino acids, and its essential amino acid（EAA）Content
Ratio close to fish, be better than common vegetable, bamboo shoots fat content is relatively low simultaneously；Total sugar content is less than general vegetables, wherein solvable
Property sugar accounting higher, the compositions such as bamboo shoots also calcic, phosphorus, iron, carrotene, vitamin B1, vitamin B2, vitamin C in addition, be
A kind of nutritious food, meanwhile, bamboo shoots also have a medicinal and health-care efficacy, and good mouthfeel is fresh tender and crisp, deep by popular
Like.
Chilli oil bamboo shoot is the bigger bamboo shoot class snack of a kind of sales volume, and it is by mouth tender and crisp with bamboo shoots for taste peppery or spicy for perfume
Sense combines, and has the effect of appetizing, seasoning.
The existing method preparing chilli oil bamboo shoot is mainly by by fresh bamboo shoot section, kiering, spice or section, dispensing, frying
Process, wherein the fresh-keeping situation of bamboo shoots is relatively big to the quality of product and yield effect, thus to raw-material fresh-keeping in preparation
Technology requires height, and fresh-keeping cost is high.
Additionally, because the relatively general vegetables of the fibre structure of bamboo shoots are finer and close, tasty difficulty, therefore prior art is all taked
By bamboo shoots so the method for section preparation, enable oil to be fully infiltrated into the taste of spices, but laminar bamboo shoots cannot be abundant
Embody the delicious and crisp feature of himself, have lost part mouthfeel.
Content of the invention
It is an object of the invention to propose a kind of use that dry bamboo shoot are tasty as raw material, crisp taste, condiment, bright
Diced bamboo shoot in chilli sauce, the present invention also aims to propose the preparation method of this diced bamboo shoot in chilli sauce.
The present invention is achieved through the following technical solutions above-mentioned purpose：
The preparation method of a kind of diced bamboo shoot in chilli sauce, comprises the following steps：
（1）Dry bamboo shoot are chosen；
（2）Dried bamboo shoots process, including procedure below：
S21 ：Soak：Will selection after dry bamboo shoot soak 72 ~ 84h, during every 8 ~ 12h change once immersion water；
S22：Dice；Bamboo shoot after soaking are cut to fourth shape；
S23：Rinse；
S24：Control water：Bamboo shoot fourth after rinsing carries out controlling water by way of squeezing, and the bamboo shoot fourth quality to control water is dry bamboo shoot
1.2 ~ 1.5 times；
S25：Fried：Flavored oils is used to carry out fried to the bamboo shoot fourth after control water；
（3）Auxiliary material process, including procedure below：
S31：By chilli boiling 30 ~ 40min, use thereafter flavored oils to carry out fried, obtain standby capsicum；
S32：Peanut is carried out frying rear peeling, broken lobe, obtains standby peanut；
S33：White sesameseed is carried out frying, obtains standby white sesameseed；
（4）Mixing frying：
Will be through step（2）Bamboo shoot fourth after the process obtaining with through step（3）The standby auxiliary material obtaining uses flavored oils's mixing frying
15 ~ 20min.
Preferred growth of the present invention be the dry bamboo shoot of the high square bamboo shoots of 10 ~ 20cm as raw material, because such side bamboo shoots are crisp not
Always, eating mouth feel is best.
During dry bamboo shoot are soaked, the control water after soaking and rinsing is extremely important, by way of squeezing during control water, no
Only determining the content of moisture in bamboo shoot fourth, thus directly affecting mouthfeel, the shelf-life of food, it creates perhaps in bamboo shoot fourth simultaneously
How tiny hole or passage, thus enables taste, the extraordinary fresh perfume (or spice) incorporating bamboo shoot itself of color and luster of oil in frying course
In taste, it cooperates with step S21, can optimize the taste of the bamboo shoot fourth obtaining, mouthfeel.
Above-mentioned preparation process can be added flavor enhancement further, flavor enhancement be preferable in step S25 carry out bamboo shoot fourth fried when
Add, or/and add in the preparation of flavored oils.Similar salt that described flavor enhancement refers to, sodium glutamate, sugar etc. are so
Play the material of corrective action to bamboo shoot fourth taste.
A kind of preferred embodiment of above-mentioned preparation method is：Described flavored oils is obtained by procedure below：By natural plants
After oil boils 5 ~ 6 maturations, add spices, continue to boil 1 ~ 2h, filter, i.e. obtain described flavored oils.
The purpose taking chilli to carry out boiling in step S31 is on the one hand to remove the astringent taste of capsicum itself, the opposing party
It is more fragrant relative to undressed capsicum more delicious that face carries out fried capsicum after this treatment again, when arranging in pairs or groups with bamboo shoot fourth, and taste
Promote each other so as to get the diced bamboo shoot in chilli sauce that obtains of the more conventional method of diced bamboo shoot in chilli sauce mouthfeel more fragrant peppery fresh and crisp.
Further preferably：Being pounded after chilli boiling, it is fried to carry out after Rong again.The Rong of pounding described herein refers to
Pound into the process of Rong's shape.
Further preferably：Described spices includes capsicum, Chinese prickly ash, kaempferia galamga, anise, spiceleaf, garlic, ginger, green onion, fragrant skin.
For strengthening the color, smell and taste of flavored oils, it is further preferred that：In described spices, garlic, ginger, green onion, capsicum are with sheet or section
Shape adds, and remaining spices adds with the original form after buying.
Described spices can also include cassia bark, cloves, dried orange peel, the root of Dahurain angelica, fennel, spirit grass, Amomum cardamomum, it is possible to according to audient's
Difference carries out other and selects and adjust, as added pepper, peppermint etc..
The another kind of preferred version of the preparation method of described diced bamboo shoot in chilli sauce is：Described crude vegetal presses matter with described spices
Amount meets following relation：Crude vegetal：Capsicum：Chinese prickly ash：Kaempferia galamga：Anistree：Spiceleaf=50 ~ 60:5~15:0.3~0.6:0.1~
0.4:0.3~0.6:1, described garlic, ginger, green onion, the quality of fragrant skin are the 0.1 ~ 0.3% of described natural plants oil quality.
The oil that crude vegetal described herein is obtained by natural plants for rapeseed oil, olive oil etc..
A kind of preferred embodiment of above-mentioned preparation method is：Described step（4）Described in bamboo shoot fourth and described standby auxiliary material
And the quality of described flavored oils meets following relation：Bamboo shoot fourth：Capsicum：Flavored oils：Peanut lobe：Sesame=10: 5~7:5~10:3:
0.2~0.35.
This preferred version can prepare the diced bamboo shoot in chilli sauce of fragrant pungent especially, when preparation stresses spicy diced bamboo shoot in chilli sauce, and can
Preferably another embodiment：
Described crude vegetal meets following relation with described standby auxiliary material and described flavored oils by quality：Bamboo shoot fourth：Capsicum：Seasoning
Oil：Peanut lobe：Sesame：Zanthoxylum powder=10:3~5:5~10:3: 0.2~0.35： 0.1~0.2.
A kind of preferred embodiment of above-mentioned preparation method is：In described step S25, frying temperature is 100 ~ 120 DEG C, oil
The fried time is 20 ~ 30min, and the quality using flavored oils is the 30 ~ 50% of bamboo shoot fourth quality.
A kind of preferred embodiment of above-mentioned preparation method is：In described step S31, frying temperature is 100 ~ 120 DEG C, oil
The fried time is 15 ~ 25min.
A kind of preferred embodiment of above-mentioned preparation method is：Described step S24 is carried out in confined space, during squeezing
Temperature is 5 ~ 15 DEG C.
A kind of preferred embodiment of above-mentioned preparation method is：Vacuumize while squeezing.
Above two can adjust bamboo shoot fourth microstructure before frying further with regard to the preferred embodiment of control water so that it is
The little molecular chaperones of spices and flavor enhancement in flavored oils can be absorbed more fully in fried, and keep the diced bamboo shoot in chilli sauce obtaining
Crisp taste, thick taste, present the state of low oil simultaneously, and when edible, bamboo shoot fourth itself is without greasy feeling.
Present invention further proposes a kind of diced bamboo shoot in chilli sauce, its can by any of the above-described kind of preparation method or its be preferable to carry out
Scheme prepares.
The present invention uses dry bamboo shoot as raw material, reduces the fresh-keeping cost of material, maintains product quality, the stablizing of yield
Property, in conjunction with the process soaked with control water, not only make product reach the mouthfeel of fresh bamboo shoot, add the tasty degree of product simultaneously,
In the state of product presents low oil, taste is fresher aromatic strongly fragrant；The auxiliary material of the present invention is arranged in pairs or groups with bamboo shoot fourth, can produce good on taste
Good coordination and promotion, make the fragrance of product and mouthfeel more rich, liked by more consumers；The taste of the present invention one
Dividing and being obtained with fried by the preparation of flavored oils, another part is from auxiliary material, and both are combined with bamboo shoot fourth in different phase, add
The effect of taste；The auxiliary material of the present invention have employed chilli, fried again carry out boiling to it after, can effectively remove capsicum and bamboo shoot
The bitter taste producing when fourth combines, the mouthfeel of further improving product and taste.
Detailed description of the invention
Below by way of detailed description of the invention, the present invention is described in further detail, but this should be interpreted as the present invention
Scope be only limitted to Examples below.In the case of without departing from said method thought of the present invention, according to ordinary skill
Knowledge and customary means make various replacement or change, should be included in the scope of the present invention.
Embodiment 1
5kg rapeseed oil is put into pot heating torture, boil to rapeseed oil be 5 ~ 6 ripe when, add the capsicum being cut into sheet
0.5kg, Chinese prickly ash 0.03kg, kaempferia galamga 0.01kg, anistree 0.03kg, spiceleaf 0.1kg, be simultaneously introduced the garlic 5g of shape of cutting into chunks, ginger 5g,
Green onion 5g, and fragrant skin 5g, and suitable salt and sodium glutamate, continue to boil 1h, obtain flavored oils standby after filtration；
Growth selection height be the dry bamboo shoot of the square bamboo shoots of 10 ~ 20cm as raw material, side bamboo shoots are soaked in pure water 72h, often
Change once immersion water every 8h, by diced for side bamboo shoots shape after immersion, and use pure water to rinse well, thereafter bamboo shoot fourth is existed
Naturally squeezing under room temperature, after squeezing 6h, bamboo shoot fourth quality reaches 1.2 times of dry bamboo shoot, completes squeezing；Take the bamboo shoot fourth after squeezing
In the flavored oils of 100 DEG C, fried 30min is standby, and when fried, flavored oils's consumption is the 50% of bamboo shoot fourth quality；
By chilli use steam boiling 30min, after the Rong that quickly pounds thereafter in the flavored oils of 100 DEG C fried 25min；Will flower
Life fries rear peeling in pot, is broken into little flap；White sesameseed is fried in pot；
Thereafter by the capsicum after fried to bamboo shoot fourth after fried for the 5kg, 2.5kg, 1.5kg peanut lobe, 0.1kg white sesameseed 2.5kg's
Flavored oils mixes frying 15min, i.e. obtains described diced bamboo shoot in chilli sauce.
Further is used the Bottle ＆ Can after sterilizing to be packaged, labeling, stamp, packaging, inspection, can throw as finished product
Enter market.
Fragrant peppery tender and crisp, the color and luster glow of the diced bamboo shoot in chilli sauce mouthfeel that the present embodiment obtains, uses existing preparation method to lead to multiple
Crossing the prepared chilli oil bamboo shoot piece of fresh bamboo shoot and carrying out consumer's random Blind Test trial test, its positive rating averagely exceeds 10%.
Embodiment 2
6kg olive oil is put into pot heating torture, boil to olive oil be 5 ~ 6 ripe when, add the capsicum being cut into sheet
1.5kg, Chinese prickly ash 0.06kg, kaempferia galamga 0.04kg, anistree 0.06kg, spiceleaf 0.1kg, it is simultaneously introduced garlic 18g, the ginger of shape of cutting into chunks
18g, green onion 18g, and fragrant skin 18g, and suitable salt and sodium glutamate, continue to boil 2h, obtain flavored oils standby after filtration；
Growth selection height be the dry bamboo shoot of the square bamboo shoots of 10 ~ 20cm as raw material, side bamboo shoots are soaked in pure water 84h, often
Change once immersion water every 12h, by diced for side bamboo shoots shape after immersion, and use pure water to rinse well, thereafter by bamboo shoot fourth
At room temperature naturally squeezing, after squeezing 5h, bamboo shoot fourth quality reaches 1.5 times of dry bamboo shoot, completes squeezing；By the bamboo shoot fourth after squeezing
Under the flavored oils of 120 DEG C, fried 20min is standby, and when fried, flavored oils's consumption is the 50% of bamboo shoot fourth quality, and fried middle increase is appropriate
Salt and sodium glutamate；
By chilli use steam boiling 40min, after the Rong that quickly pounds thereafter in the flavored oils of 120 DEG C fried 15min；Will flower
Life fries rear peeling in pot, is broken into little flap；White sesameseed is fried in pot；
Thereafter by the capsicum after fried to bamboo shoot fourth after fried for the 5kg, 3.5kg, 1.5kg peanut lobe, 0.17kg white sesameseed at the tune of 5kg
In taste oil, mixing frying 25min, i.e. obtains described diced bamboo shoot in chilli sauce.
Further is used the Bottle ＆ Can after sterilizing to be packaged, labeling, stamp, packaging, inspection, can throw as finished product
Enter market.
Fragrant peppery tender and crisp, the color and luster glow of the diced bamboo shoot in chilli sauce mouthfeel that the present embodiment obtains, uses existing preparation method to lead to multiple
Crossing the prepared chilli oil bamboo shoot piece of fresh bamboo shoot and carrying out consumer's random Blind Test trial test, its positive rating averagely exceeds 12%.
Embodiment 3
6kg rapeseed oil is put into pot heating torture, boil to rapeseed oil be 5 ~ 6 ripe when, add the capsicum being cut into sheet
1kg, Chinese prickly ash 0.05kg, kaempferia galamga 0.02kg, anistree 0.05kg, spiceleaf 0.1kg, be simultaneously introduced the garlic 10g of shape of cutting into chunks, ginger 8g,
Green onion 8g, and fragrant skin 6g, and suitable salt and sodium glutamate, continue to boil 2h, obtain flavored oils standby after filtration；
Growth selection height be the dry bamboo shoot of the square bamboo shoots of 10 ~ 20cm as raw material, side bamboo shoots are soaked in pure water 80h, often
Change once immersion water every 10h, by diced for side bamboo shoots shape after immersion, and use pure water to rinse well, thereafter by bamboo shoot fourth
Squeezing in confined space, the temperature in confined space is 15 DEG C, and after squeezing 8h, bamboo shoot fourth quality reaches 1.2 times of dry bamboo shoot,
Complete squeezing；By the bamboo shoot fourth after squeezing, under the flavored oils of 120 DEG C, fried 10min is standby, and when fried, flavored oils's consumption is bamboo shoot fourths
The 40% of quality, the appropriate salt of fried middle increase and sodium glutamate；
By chilli use steam boiling 40min, after the Rong that quickly pounds thereafter in the flavored oils of 120 DEG C fried 10min；Will flower
Life fries rear peeling in pot, is broken into little flap；White sesameseed is fried in pot；
Thereafter by the capsicum after fried to bamboo shoot fourth after fried for the 6kg, 1.5kg, 1.5kg peanut lobe, 0.15kg white sesameseed and 0.05kg
Zanthoxylum powder in the flavored oils of 3kg, mix frying 20min, i.e. obtain described diced bamboo shoot in chilli sauce.
Spicy tender and crisp, the color and luster glow of diced bamboo shoot in chilli sauce mouthfeel that the present embodiment obtains, the internal oil content of bamboo shoot fourth is low but taste is dense
Strongly fragrant, use existing preparation method to carry out consumer's random Blind Test trial test, its favorable comment by the chilli oil bamboo shoot piece that fresh bamboo shoot prepare with multiple
Rate averagely exceeds 25%.
Embodiment 4
5kg olive oil is put into pot heating torture, boil to olive oil be 5 ~ 6 ripe when, add the capsicum being cut into sheet
1.2kg, Chinese prickly ash 0.06kg, kaempferia galamga 0.03kg, anistree 0.05kg, spiceleaf 0.1kg, it is simultaneously introduced garlic 10g, the ginger of shape of cutting into chunks
10g, green onion 8g, and fragrant skin 5g, and suitable salt and sodium glutamate, continue to boil 1.5h, obtain flavored oils standby after filtration；
Growth selection height be the dry bamboo shoot of the square bamboo shoots of 10 ~ 20cm as raw material, side bamboo shoots are soaked in pure water 72h, often
Change once immersion water every 12h, by diced for side bamboo shoots shape after immersion, and use pure water to rinse well, thereafter by bamboo shoot fourth
Squeezing in confined space, the temperature in confined space is 5 DEG C, vacuumizes in confined space simultaneously, squeezes 3h
After, bamboo shoot fourth quality reaches 1.3 times of dry bamboo shoot, completes squeezing；Bamboo shoot fourth after squeezing fried 10min under the flavored oils of 100 DEG C
Standby, when fried, flavored oils's consumption is the 30% of bamboo shoot fourth quality, the appropriate salt of fried middle increase and sodium glutamate；
By chilli use steam boiling 30min, after the Rong that quickly pounds thereafter in the flavored oils of 100 DEG C fried 10min；Will flower
Life fries rear peeling in pot, is broken into little flap；White sesameseed is fried in pot；
Thereafter by the capsicum after fried to bamboo shoot fourth after fried for the 6kg, 2.5kg, 1.5kg peanut lobe, 0.17kg white sesameseed and 0.1kg
Zanthoxylum powder in the flavored oils of 6kg, mix frying 20min, i.e. obtain described diced bamboo shoot in chilli sauce.
Spicy tender and crisp, the color and luster glow of diced bamboo shoot in chilli sauce mouthfeel that the present embodiment obtains, the internal oil content of bamboo shoot fourth is low but taste is dense
Strongly fragrant, use existing preparation method to carry out consumer's random Blind Test trial test, its favorable comment by the chilli oil bamboo shoot piece that fresh bamboo shoot prepare with multiple
Rate averagely exceeds 50%.
Claims (10)
1. the preparation method of a diced bamboo shoot in chilli sauce, it is characterised in that：Comprise the following steps：
（1）Dry bamboo shoot are chosen；
（2）Dried bamboo shoots process, including procedure below：
S21 ：Soak：Will selection after dry bamboo shoot soak 72 ~ 84h, during every 8 ~ 12h change once immersion water；
S22：Dice；Bamboo shoot after soaking are cut to fourth shape；
S23：Rinse；
S24：Control water：Bamboo shoot fourth after rinsing carries out controlling water by way of squeezing, and the bamboo shoot fourth quality to control water is dry bamboo shoot
1.2 ~ 1.5 times；
S25：Fried：Flavored oils is used to carry out fried to the bamboo shoot fourth after control water；
（3）Auxiliary material process, including procedure below：
S31：By chilli boiling 30 ~ 40min, use thereafter flavored oils to carry out fried, obtain standby capsicum；
S32：Peanut is carried out frying rear peeling, broken lobe, obtains standby peanut；
S33：White sesameseed is carried out frying, obtains standby white sesameseed；
（4）Mixing frying：
Will be through step（2）Bamboo shoot fourth after the process obtaining with through step（3）The standby auxiliary material obtaining uses flavored oils's mixing frying
15 ~ 20min.
2. the preparation method of diced bamboo shoot in chilli sauce according to claim 1, it is characterised in that：Described flavored oils is obtained by procedure below
Arrive：After crude vegetal is boiled 5 ~ 6 maturations, add spices, continue to boil 1 ~ 2h, filter, i.e. obtain described flavored oils.
3. the preparation method of diced bamboo shoot in chilli sauce according to claim 2, it is characterised in that：Described spices include capsicum, Chinese prickly ash,
Kaempferia galamga, anise, spiceleaf, garlic, ginger, green onion, fragrant skin.
4. the preparation method of diced bamboo shoot in chilli sauce according to claim 3, it is characterised in that：Described crude vegetal and described perfume (or spice)
Material meets following relation by quality：Crude vegetal：Capsicum：Chinese prickly ash：Kaempferia galamga：Anistree：Spiceleaf=50 ~ 60:5~15:0.3~0.6:
0.1~0.4:0.3~0.6:1, described garlic, ginger, green onion, the quality of fragrant skin are the 0.1 ~ 0.3% of described natural plants oil quality.
5. the preparation method of diced bamboo shoot in chilli sauce according to claim 1, it is characterised in that：Described step（4）Described in bamboo shoot fourth
Meet following relation with the quality of described standby auxiliary material and flavored oils：Bamboo shoot fourth：Capsicum：Flavored oils：Peanut lobe：Sesame=10:5~7:
5~10:3:0.2~0.35.
6. the preparation method of diced bamboo shoot in chilli sauce according to claim 1, it is characterised in that：Frying temperature in described step S25
Being 100 ~ 120 DEG C, deep-fat frying time is 20 ~ 30min, and the quality using flavored oils is the 30 ~ 50% of bamboo shoot fourth quality.
7. the preparation method of diced bamboo shoot in chilli sauce according to claim 1, it is characterised in that：Frying temperature in described step S31
Being 100 ~ 120 DEG C, deep-fat frying time is 15 ~ 25min.
8. the preparation method of diced bamboo shoot in chilli sauce according to claim 1, it is characterised in that：Described step S24 is at confined space
Inside carrying out, temperature during squeezing is 5 ~ 15 DEG C.
9. the preparation method of diced bamboo shoot in chilli sauce according to claim 8, it is characterised in that：Vacuumize while squeezing.
10. a diced bamboo shoot in chilli sauce, it is characterised in that：Described diced bamboo shoot in chilli sauce is by the preparation side according to any one of claim 1 ~ 9
Method prepares.
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| CN107897801A (en) * | 2017-10-30 | 2018-04-13 | 张艳群 | A kind of preparation method of lotus root point can |
| CN108552519A (en) * | 2018-03-28 | 2018-09-21 | 临沂新莒农生物科技股份有限公司 | A kind of Asiatic migrotory locust thick chilli sauce and preparation method thereof, health food |
| CN109315703A (en) * | 2018-10-12 | 2019-02-12 | 绩溪县徽菜宝生物科技有限公司 | A kind of instant chicken extract west is blue to spend bamboo shoot fourth and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897801A (en) * | 2017-10-30 | 2018-04-13 | 张艳群 | A kind of preparation method of lotus root point can |
| CN108552519A (en) * | 2018-03-28 | 2018-09-21 | 临沂新莒农生物科技股份有限公司 | A kind of Asiatic migrotory locust thick chilli sauce and preparation method thereof, health food |
| CN109315703A (en) * | 2018-10-12 | 2019-02-12 | 绩溪县徽菜宝生物科技有限公司 | A kind of instant chicken extract west is blue to spend bamboo shoot fourth and preparation method thereof |
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