CN106720422A - The preparation method of dried bean curd silk - Google Patents
The preparation method of dried bean curd silk Download PDFInfo
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- CN106720422A CN106720422A CN201611085419.7A CN201611085419A CN106720422A CN 106720422 A CN106720422 A CN 106720422A CN 201611085419 A CN201611085419 A CN 201611085419A CN 106720422 A CN106720422 A CN 106720422A
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- bean curd
- silk
- tool rest
- dried bean
- cutting
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 109
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 14
- 239000000779 smoke Substances 0.000 claims abstract description 11
- 238000007654 immersion Methods 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 238000005360 mashing Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims description 53
- 235000019504 cigarettes Nutrition 0.000 claims description 16
- 239000004744 fabric Substances 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 11
- 235000010469 Glycine max Nutrition 0.000 claims description 11
- 235000013409 condiments Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 241001131796 Botaurus stellaris Species 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 7
- 230000000391 smoking effect Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000004224 protection Effects 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000305492 Gastrodia Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000008468 bone growth Effects 0.000 description 1
- 229940046011 buccal tablet Drugs 0.000 description 1
- 239000006189 buccal tablet Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012913 prioritisation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present patent application discloses a kind of preparation method of dried bean curd silk, comprises the following steps：Screening, immersion, defibrination, mashing off, point slurry, shaping, chopping and smoke, spice, cooling, packaging.Dried bean curd silk is made using the method, operation is simple, time-consuming, and the length of the dried bean curd silk for finally giving is consistent.
Description
Technical field
The invention belongs to food processing technology field, and in particular to the preparation method of dried bean curd silk.
Background technology
Contain abundant protein in dried bean curd silk, the lecithin that it contains can remove the cholesterol being attached on vascular wall, prevent
Vascular sclerosis, prevention of cardiovascular disease, cardioprotection；And also containing several mineral materials, supplement calcium prevents from causing because of calcium deficiency
Osteoporosis, promotes skeleton development, and the bone growth to children, old man is extremely advantageous.
In the prior art, the production technology of dried bean curd silk：The first step, bean or pea are screened and are soaked；Second step, to immersion
Bean or pea afterwards carry out defibrination, then carry out screenings separation；3rd step, is cooked and is put slurry to soya-bean milk；4th step, after cooking
Soya-bean milk squeezing shaping, form dry bean curd (also known as the dry bean curd in northeast, is also skin of beancurd)；5th step, using hobboing cutter to dry bean curd
After carrying out chopping along side long, the silk of segment is cut into further along short side；6th step, the silk to cutting carries out sootiness；7th
Step, packaging.
Dried bean curd silk is made using prior art there is problems：1st, when carrying out chopping to dry bean curd, due to dry
The piece of bean curd is larger, after carrying out horizontal chopping along the side long of dry bean curd, in addition it is also necessary to which the silk to laterally cutting vertically is cut again
Section is bothered, it is necessary to cut twice very much；In addition, easily there is the situation that silk can not align from beginning to end, meeting during vertical segment
So that the section initial and tail sections cut are different in size；2nd, had surplus heat, it is necessary to could be packed after Temperature fall after being cut due to dried bean curd silk, using oneself
So the method for cooling is lost time very much, influences the progress of operation.
The content of the invention
It is an object of the invention to provide the preparation method of dried bean curd silk, the method operation is simple, time-consuming, and finally
The length of the dried bean curd silk for obtaining is consistent.
A kind of preparation method of dried bean curd silk, comprises the following steps：
Step one, screening：By the Impurity removal in soya bean；
Step 2, immersion：By the 9~11h of soya bean soak at room temperature after screening；
Step 3, defibrination：Soya bean after immersion is taken out, is 1 by material-water ratio:8 ratio carries out defibrination, then collects slurry
Liquid；
Step 4, mashing off：Slurries obtained by step 3 are heated to 96 DEG C~100 DEG C；
Step 5, point slurry：Treat that slurry temperature is down to 81 DEG C~84 DEG C, add bittern, solidification obtains jellied bean curd after standing；
Step 6, shaping：The jellied bean curd that will be solidified in step 5 is blended, while one layer of cloth is put into rectangular die,
Then jellied bean curd after blending sprinkles one layer in rectangular die, then lid last layer cloth, then or one layer of beans for blending
One layer of cloth of lid is taken in corruption, after cloth and bean curd Huadu are put well, is then squeezed, and the moisture in jellied bean curd is extracted, and is obtained
Dry bean curd；
Step 7, chopping and smokes：Cut using sootiness cutting equipment and sootiness, sootiness cutting equipment includes cutting knife
And cutting bed；Cutting knife is clathrate, and cutting knife includes tool rest, cutterhead and blade, and tool rest includes top surface and side wall, and cutterhead is arranged on knife
In seat, extension spring is connected between cutterhead and the top surface of tool rest, cutterhead is provided with handle, and handle passes through tool rest；Set on tool rest
The smoke pipe of cigarette is passed through in oriented tool rest, cutterhead is provided with cigarette hole；Cutting bed is provided with sucker, and hollow part is provided with inside cutting bed,
Cutting bed is connected with air pump；
Dry bean curd is placed on cutting tables, while opening air pump, dry bean curd is adsorbed on cutting tables, by cutting knife pressure
On dry bean curd, press handle, cutting knife decontrols handle by after dry bean curd chopping, while open smoke pipe, to chopping after dry bean curd
Smoked；
Step 8, spice：To smoked in step 7 completion dried bean curd silk on spread condiments；
Step 9, cooling：The silk of the dried bean curd after condiments will be spread in step 8 carries out fast cooling to 8 DEG C~10 DEG C；
Step 10, packaging：By the dried bean curd silk vacuum packaging after cooling.
The advantage of this programme is：
(1) because the piece of dry bean curd is than larger, after to its horizontal chopping, in addition it is also necessary to which silk is vertically cut off, easily occur
The dried bean curd silk situation different in size finally cut；In order to prevent this case from occurring, directly using the cutting knife of clathrate, will cut
Knife is pressed in when on dry bean curd, and dry bean curd has been diced up sectional thread, and length is consistent, directly using this
Dry bean curd has just directly been cut into silk by cutting knife crush-cutting, transverse direction is carried out to dry bean curd and is vertically cut twice compared to hobboing cutter needs,
Its operation is more simple, saves the time；
(2) it is unfavorable if the incision of standing time too long dried bean curd silk can be hardened after forming dried bean curd silk to dry bean curd chopping
It is tasty in sootiness；Cut using sootiness cutting equipment, can to cutting after dry bean curd carry out sootiness immediately so that be obtained
Dried bean curd silk more tasty, more perfuming；
(3) sucker is set on cutting bed so that when opening air pump, sucker can be by the absorption of dry bean curd in cutting bed
On, and then causing cutting knife when dry bean curd is cut, dry bean curd will not be moved；In addition, tool rest is made up of top surface and side wall, knife
Disk is arranged in tool rest, and when tool rest is placed on dry bean curd, the dried bean curd silk that whole will can be cut is covered, now logical to the inside
Enter cigarette, sootiness is carried out to dried bean curd silk, the air pump of lower section can siphon away cigarette, and cigarette will not be allowed to be placed to outside tool rest, protection production ring
Border；And air pump during suction cigarette can through dried bean curd silk so that dried bean curd silk sootiness it is more tasty, cigarette can enter in addition
Enter in the hollow part of cutting bed, so cause dried bean curd silk be enclosed in cigarette, and then complete quickly smoke it is tasty；
(4) after smoking to dried bean curd silk on spread condiments, due to smoking after dried bean curd silk surface be hot, so condiments is more
Plus it is easily sticked to dried bean curd silk table face；
(5) fast cooling to 8 DEG C~10 DEG C is carried out to dried bean curd silk, next step operation is then carried out again, compared to existing skill
The mode of the natural cooling of art, has been saved 1~2 hour, and the progress of production, packaging can be accelerated when batch production dried bean curd silk
Faster；
In addition, after the condiments being sprinkling upon on dried bean curd silk is bonded at hot dried bean curd silk above, due to dried bean curd silk fast cooling, condiments can be rapid
It is combined together with dried bean curd silk table face, will not be fallen down, it is more tasty.
To the prioritization scheme 1 of base case, the time smoked in step 7 is 10~20min.
Inventor's experiment is found, dried bean curd silk is smoked immediately after dicing using the method for step 7, and use
Tool rest covers dried bean curd silk, it is possible to reduce the time smoked so that the time of smoking is reduced to 10~20min；It is small when the time of smoking
When 10min, that smokes is not tasty；Smoke is too heavy when the time of smoking 20min is more than, and mouthfeel is bad.
Brief description of the drawings
Fig. 1 be dried bean curd of the present invention silk preparation method step 7 in sootiness cutting equipment overview；
Fig. 2 is the partial enlarged drawing of cutterhead and blade in Fig. 1.
Specific embodiment
Reference:Cutting knife 1, tool rest 11, extension spring 111, smoke pipe 112, cigarette hole 113, cutterhead 12, handle 121, blade
13, cutting bed 2, sucker 21, air pump 22.
The preparation method for describing dried bean curd silk in detail by taking embodiment 1 as an example below, other embodiment and the comparative example body in table 1
Existing, unshowned part is same as Example 1.
Embodiment 1
A kind of preparation method of dried bean curd silk, comprises the following steps：
Step one, screening：Soya bean is put into sieves, by Impurity removal.
Step 2, immersion：By the soya bean soak at room temperature 9h after screening.
Step 3, defibrination：Soya bean after immersion is taken out, is 1 by material-water ratio:8 ratio carries out defibrination, then collects slurry
Liquid.
Step 4, mashing off：Slurries obtained by step 3 are heated to 96 DEG C.
Step 5, point slurry：Treat that slurry temperature is down to 81 DEG C, add bittern, solidification obtains jellied bean curd after standing.
Step 6, shaping：The jellied bean curd that will be solidified in step 5 is blended, while one layer of cloth is put into rectangular die,
Then jellied bean curd after blending sprinkles one layer in rectangular die, then lid last layer cloth, then or one layer of beans for blending
One layer of cloth of lid is taken in corruption, after cloth and bean curd Huadu are put well, is then squeezed, and the moisture in jellied bean curd is extracted, and is obtained
Dry bean curd.
Step 7, chopping and smokes：Referring to shown in Fig. 1 and Fig. 2, cut using sootiness cutting equipment and sootiness, cigarette
Smoked cutting equipment includes cutting knife 1 and cutting bed 2；Cutting knife 1 is clathrate, and cutting knife 1 includes tool rest 11, the and of cutterhead 12 of cuboid
Blade 13, tool rest 11 includes top surface and side wall, and tool rest 11 is into a cover shape by top surface and side wall；Cutterhead 12 is arranged on tool rest 11
It is interior, extension spring 111 is connected between the top surface of cutterhead 12 and tool rest 11, cutterhead 12 is provided with handle 121, and handle 121 is passed through
Tool rest 11；Tool rest 11 is provided with to the smoke pipe 112 that cigarette is passed through in tool rest 11, and cutterhead 12 is provided with cigarette hole 113；Set on cutting bed 2
There is sucker 21, hollow part is provided with inside cutting bed 2, cutting bed 2 is connected with air pump 22；
Dry bean curd is placed on cutting bed 2, while opening air pump 22, dry bean curd is attracted on cutting bed 2, will cut
Knife 1 is pressed on dry bean curd, presses handle 121, and cutting knife 1 decontrols handle 121 by after dry bean curd chopping, while smoke pipe 112 is opened,
Dry bean curd after to chopping is smoked, and the time smoked is 10min.
Step 8, spice：To smoked in step 7 completion dried bean curd silk on spread condiments.
Step 9, cooling：The silk of the dried bean curd after condiments will be spread in step 8 carries out fast cooling to 8 DEG C.
Step 10, packaging：By the dried bean curd silk vacuum packaging after cooling.
Table 1
Protein, content of mineral substances in the gastrodia buccal tablet for being prepared in detection embodiment 1 to comparative example 3 respectively
Table 2
According to upper table as can be seen that embodiment 1 is compared with comparative example 1, when smoking the time less than 10min, the cigarette of dried bean curd silk
It is smoked not tasty.
Embodiment 2 after in sootiness immediately by the way of spice with comparative example 2 other times section spice mode phase
Than, it can be seen that the spice immediately after sootiness, condiments can more fit with dried bean curd silk.
Embodiment 2 is compared with comparative example 4, the sootiness immediately after to dry bean curd chopping, obtained dried bean curd silk meeting more fragrance,
Sootiness can be more tasty；And sootiness immediately can cause that the time of sootiness shortens after dry bean curd chopping, main reasons is that being
The incision cumulative water-oil ratio of the dried bean curd silk just cut is more, and otch can be done after placing a period of time, and cigarette is bad to be entered into dried bean curd silk
Portion, if using sootiness immediately after chopping, can cause that dried bean curd silk sootiness is tasty faster.
Embodiment 2 is compared with comparative example 5 as can be seen that cut using sootiness cutting equipment and sootiness, not only can be with
So that the dried bean curd silk cut is more neat, the more tasty of just energy sootiness is also caused in a short time.
Embodiment 3 using freezing equipment quickly cool down dried bean curd silk by the way of with comparative example 3 by the way of natural cooling phase
Than as can be seen that can be saved the time using the method for the quick cooling dried bean curd silk of freezing equipment.
Above-described is only embodiments of the invention, and the general knowledge such as known characteristic does not make excessive description herein in scheme.
It should be pointed out that for a person skilled in the art, without departing from the inventive concept of the premise, some changes can also be made
Shape and improvement, these should also be considered as protection scope of the present invention, these effects and patent for implementing all without the influence present invention
Practicality.This application claims protection domain should be defined by the content of its claim, the specific embodiment party in specification
Formula etc. records the content that can be used for explaining claim.
Claims (2)
1. the preparation method of a kind of dried bean curd silk, it is characterised in that comprise the following steps：
Step one, screening：By the Impurity removal in soya bean；
Step 2, immersion：By the 9~11h of soya bean soak at room temperature after screening；
Step 3, defibrination：Soya bean after immersion is taken out, is 1 by material-water ratio:8 ratio carries out defibrination, then collects slurries；
Step 4, mashing off：Slurries obtained by step 3 are heated to 96 DEG C~100 DEG C；
Step 5, point slurry：Treat that slurry temperature is down to 81 DEG C~84 DEG C, add bittern, solidification obtains jellied bean curd after standing；
Step 6, shaping：The jellied bean curd that will be solidified in step 5 is blended, while one layer of cloth is put into rectangular die, then
Jellied bean curd after blending sprinkles one layer in rectangular die, then lid last layer cloth, then or one layer of jellied bean curd for blending
One layer of cloth of upper lid, after cloth and bean curd Huadu are put well, is then squeezed, and the moisture in jellied bean curd is extracted, and dry beans are obtained
It is rotten；
Step 7, chopping and smokes：Cut using sootiness cutting equipment and sootiness, the sootiness cutting equipment includes cutting knife
（1）And cutting bed（2）；The cutting knife（1）It is clathrate, cutting knife（1）Including tool rest（11）, cutterhead（12）And blade（13）, institute
State tool rest（11）Including top surface and side wall, the cutterhead（12）It is arranged on tool rest（11）It is interior, cutterhead（12）And tool rest（11）Top
Extension spring is connected between face（111）, cutterhead（12）It is provided with handle（121）, the handle（121）Through tool rest（11）；
The tool rest（11）It is provided with to tool rest（11）Inside it is passed through the smoke pipe of cigarette（112）, the cutterhead（12）It is provided with cigarette hole（113）；
The cutting bed（2）It is provided with sucker（21）, cutting bed（2）Inside is provided with hollow part, cutting bed（2）With air pump（22）Even
Connect；
Dry bean curd is placed on cutting bed（2）On, while opening air pump（22）, dry bean curd is attracted to cutting bed（2）On, will
Cutting knife（1）It is pressed on dry bean curd, presses handle（121）, cutting knife（1）After dry bean curd chopping, handle is decontroled（121）, while beating
Open smoke pipe（112）, to chopping after dry bean curd smoke；
Step 8, spice：To smoked in step 7 completion dried bean curd silk on spread condiments；
Step 9, cooling：The silk of the dried bean curd after condiments will be spread in step 8 carries out fast cooling to 8 DEG C~10 DEG C；
Step 10, packaging：By the dried bean curd silk vacuum packaging after cooling.
2. the preparation method of dried bean curd according to claim 1 silk, it is characterised in that the time smoked in step 7 is 10~
20min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611085419.7A CN106720422B (en) | 2016-11-30 | 2016-11-30 | Dried tofu shred manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611085419.7A CN106720422B (en) | 2016-11-30 | 2016-11-30 | Dried tofu shred manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106720422A true CN106720422A (en) | 2017-05-31 |
| CN106720422B CN106720422B (en) | 2020-04-21 |
Family
ID=58914957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611085419.7A Expired - Fee Related CN106720422B (en) | 2016-11-30 | 2016-11-30 | Dried tofu shred manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720422B (en) |
Cited By (3)
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| CN107495330A (en) * | 2017-09-30 | 2017-12-22 | 贵州菇菌业有限公司 | A kind of processing method of aromatic mushroom |
| CN107853403A (en) * | 2017-11-17 | 2018-03-30 | 安吉祖名豆制食品有限公司 | A kind of processing technology of smoke-dried beancurd |
| CN113995096A (en) * | 2021-10-30 | 2022-02-01 | 湖南省湘当当食品有限责任公司 | Processing of steamed fragrant futilely is with squeezing device |
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| CN2887549Y (en) * | 2006-04-20 | 2007-04-11 | 杨晓权 | Dried bean curd slicing and chopping device |
| CN102640803A (en) * | 2012-05-21 | 2012-08-22 | 典发食品（苏州）有限公司 | Full-automatic slitting machine for bean products |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107495330A (en) * | 2017-09-30 | 2017-12-22 | 贵州菇菌业有限公司 | A kind of processing method of aromatic mushroom |
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| CN113995096A (en) * | 2021-10-30 | 2022-02-01 | 湖南省湘当当食品有限责任公司 | Processing of steamed fragrant futilely is with squeezing device |
| CN113995096B (en) * | 2021-10-30 | 2023-12-19 | 湖南省湘当当食品有限责任公司 | Squeezing device for processing marinated dried bean curd |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106720422B (en) | 2020-04-21 |
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