CN106720868A - One plant tea yam crisp preparation method - Google Patents
One plant tea yam crisp preparation method Download PDFInfo
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- CN106720868A CN106720868A CN201611084285.7A CN201611084285A CN106720868A CN 106720868 A CN106720868 A CN 106720868A CN 201611084285 A CN201611084285 A CN 201611084285A CN 106720868 A CN106720868 A CN 106720868A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention discloses a plant tea yam crisp preparation method, including material cooking, sweet potato processed silk, tea powder make, it is fried, stir off, stirring, the step such as shaping.Beneficial effect tea powder of the present invention maintains the original color, smell and taste wool fabric of tealeaves and nutritive and health protection components to greatest extent.By tea powder with mixing such as the made fried sweet potato silks of certain proportion and Ipomoea batatas, potato, pumpkin, carrot and syrup, Ipomoea batatas class dilated food greasy mouthfeel can be improved, increase product nutrient, extend the shelf life of sweet potato product.Selected raw material sweet potato, potato, pumpkin, carrot nutritional are worth higher, the existing Ipomoea batatas natural scents of products made thereby, are a crisp non-greasy, not scaling-off leisure potato food while also having pure and fresh tea perfume.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a plant tea yam crisp preparation method.
Background technology
Ipomoea batatas also known as sweet potato, are herbaceos perennial, root tuber.Nutrient containing various needed by human body in Ipomoea batatas,
Can heat production 6354kj, 11.6g containing protein, sugared 14.5g, fatty 1g, phosphorus 1mg, calcium 90mg, carrotene per 500g Ipomoea batatas
0.5mg, separately contains the vitamin B that human body is rare1, vitamin B2And niacin.Wherein vitamin B1、B2Content be respectively big
6 times of rice and 3 times, particularly Ipomoea batatas containing the lysine for enriching be in other most of food it is unexistent.Research shows, Ipomoea batatas
With anticancer, anti-diabetic, beneficial to heart, prevents pulmonary emphysema, it is anti-treat constipation to wait act on, can also protect human body skin, delay to decline
Always.
Sweet potato nutrient value is high, but its water content about 65-80%, easily goes mouldy, rots, and is difficult storage, broken, transports into
This height, makes full use of and is restricted by certain.Potato food common in the market has two kinds, and the first is by Ipomoea batatas system
Into instant bean vermicelli, this product is not high due to the limitation of eating method, product market share, and profit margin is relatively low.It is another
Method is fried Ipomoea batatas flake products, and its basic skills is Ipomoea batatas to be cut into slices fried, and machining accuracy is not high, and product it is greasy easily on
Fire；Product packaging form is also restricted, and the lifting of its overall value is not high, it is impossible to obtain more profits.
Tealeaves contains multiple nutritional components such as vitamin, protein, amino acid, caffeine, Tea Polyphenols etc., with anticancer,
The effects such as anti-aging, step-down, fresh breath, radiation proof, antibacterial, the strong tooth of anti-inflammatory.It is original that tea powder maintains tealeaves to greatest extent
Color, smell and taste wool fabric and nutritive and health protection components.Tea powder directly eat or for various dessert, cold food, etc. processing, both preserved
The health care of tealeaves and nutritional ingredient, take full advantage of the materials such as dietary fiber, the active polysaccharide of tealeaves again.
The content of the invention
It is an object of the invention to provide a plant tea yam crisp preparation method, a crisp non-greasy is formed, not scaling-off stops
Not busy potato food.
Technical solution of the present invention：
One plant tea yam crisp preparation method, the described method comprises the following steps：
1) material cooking：By new fresh sweet potatoes, potato, pumpkin, carrot wash clean, it is cut into small pieces after peeling after cooking and is pounded
Pureed, cooling obtains material 1；
2) sweet potato silk processed：Material 1, glutinous rice flour, corn flour, egg are well mixed and are kneaded into powder ball, powder ball is rolled into flakiness, cut
Silk, is dried to obtain sweet potato silk；
3) tea powder：Tea powder is obtained using ultramicro grinding tealeaves, tea powder particle diameter is 5-50mm；
4) it is fried：To step 2) sweet potato that obtains silk carries out fried, and edible palm oil temperature is increased to 175 DEG C in treating deep fryer
Throw sweet potato silk, 180-220 DEG C of frying temperature is fried to golden yellow color, be filtrated to get it is fried after sweet potato silk；
5) stir off：White granulated sugar, maltose are 5 by weight:13-16 is boiled, and being stirred continuously when boiling makes white granulated sugar complete
It is complete to melt, obtain syrup；
6) stir, be molded：Sweet potato silk, decortication sesame after fried, tea powder, syrup are 60-78 by weight：0.5-2：0.5-
2.5：20-30 ratios are stirred agglomerating aftershaping；
Complete the preparation of tea yam crisp.
Preferably, the step 1) Ipomoea batatas, potato, pumpkin, carrot weight ratio be 100:50-100:5-10:5-10.
Preferably, the step 2) material 1, glutinous rice flour, corn flour, weight of egg ratio be 100：200-300：10-50：
10-30。
Preferably, the step 3) tea powder be black tea powder or green tea powder or olong tea powder or Jasmine tea powder.
Preferably, the step 4) carried out using edible palm oil it is fried, temperature be increased to 175 DEG C throw sweet potatos silk, fried temperature
190-200 DEG C, deep-fat frying time 15-25 seconds of degree.
Preferably, the step 5) 112 DEG C -116 DEG C of temperature is boiled, the syrup that will be boiled is incubated, keeping temperature
Under conditions of 95 DEG C -110 DEG C, it is stirred continuously, it is desirable to without being charred, fireless cooker is transferred to when can play silk.
Preferably, the step 6) 105 DEG C of whipping temp, mixing time 20-30 seconds, make it just agglomerating not loose.
Beneficial effect of the present invention：
1st, tea powder maintains the original color, smell and taste wool fabric of tealeaves and nutritive and health protection components to greatest extent.By tea powder with one
The mixing such as certainty ratio and the made fried sweet potato silk of Ipomoea batatas, potato, pumpkin, carrot and syrup, can improve the expanded food of Ipomoea batatas class
Product greasy mouthfeel, increases product nutrient, extends the shelf life of sweet potato product.Selected raw material sweet potato, potato, pumpkin, carrot
Nutritive value is higher, the existing Ipomoea batatas natural scents of products made thereby, is a crisp non-greasy, no while also having pure and fresh tea perfume
Scaling-off leisure potato food.
2nd, present invention addition, cloves, the tuber of pinellia, Radix Angelicae Sinensis, Chinese cassia tree on the basis of tealeaves, makes it can be used for pregnant woman, controls
Treat dysmenorrhoea, postpartum lumbago, postpartum milk is swollen, effect is significant.
3rd, the present invention is optimized in the process to tea yam crisp, organoleptic quality is improved as far as possible and to dysmenorrhoea, postpartum back
Bitterly, the swollen therapeutic effect of postpartum milk.
4th, under the conditions of present invention process, the various nutriments such as various five cereals are combined, is mended to human body
Fill comprehensive nutrient.
Specific embodiment
The present invention is further illustrated with reference to embodiment, but the scope of protection of present invention is not limited to implement
The scope of example statement.
Embodiment 1
One plant tea yam crisp preparation method, the described method comprises the following steps：
1) material cooking：By new fresh sweet potatoes, potato, pumpkin, carrot wash clean, general 1 cm thick is cut into after peeling
Fritter, not only raw material thermally equivalent can also be allowed with time-consuming so when sweet potato is steamed, and the same time cooks.Steam
After ripe, by Ipomoea batatas：Potato：Pumpkin：Carrot ratio is 100:50:5:5 are mixed, and are pounded pureed.
2) after sweet potato silk mixture Wen Liang processed, by mixture：Glutinous rice flour：Corn flour：Egg is 100：200-300：10-50：
10-30 ratios successively pour into glutinous rice flour, corn flour, the egg for stirring evenly well mixed.The powder ball that will be mixed enters every trade skin, that is, use
The thin slice beaten and powder ball is rolled into 4 millimeters thicks is walked, sprinkling glutinous rice flour on the dough sheet for cutting, it is to avoid the crisp silk for cutting sticks in one
Rise, chopping.
3) dry：Sweet potato silk is placed on griddle after cutting and is once filtered, and also has some to get along well unnecessary sticky rice powder
The crisp bolting silk of specification goes out, in order to avoid the profile of influence yam crisp.Sweet potato silk on sieve is poured on the pallet for completing cotton, ventilation is placed on
Shady and cool place, dries to crisp silk.Timing is stirred, it is to avoid crisp silk is putrid and deteriorated, is dried in the air to tack-free, but can not be too
It is dry, in order to avoid ruptured in mobile shortcake silk.
4) tea powder selects black tea powder.
5) fried use electric heating is complained and quarrel loudly and carries out fried, is thrown after edible palm oil temperature in deep fryer is increased to 175 DEG C red
Potato silk, 200 DEG C of frying temperature, deep-fat frying time 20S is fried to golden yellow color.
6) oil strain control oil content within 30%, be placed in deposit silk bucket in, insulation prevent pollution；
7) sugar cook white granulated sugar, maltose press 5:13 are weighed, and dispensing is boiled to steam-type jacketed pan and performance, is constantly stirred when boiling
Mixing makes white granulated sugar melt completely, and at 112 DEG C -116 DEG C, the syrup that will be boiled is incubated sugar boiler temperature control, keeps temperature
Degree is stirred continuously under conditions of 100 DEG C, it is desirable to without being charred, fireless cooker is transferred to when can play silk.
8) sweet potato shred 73% is pressed in stirring, peel sesame 0.7%, black tea powder 1.3%, the ratio of syrup 25%, after fried
Decortication sesame, black tea powder is added to be stirred in putting into agitated kettle with syrup in pot afterwards in sweet potato silk.Whipping temp control exists
105 DEG C, mixing time 25S makes it just agglomerating not loose.
9) supplementary material is mixed agglomerating rear input forming machine by shaping, on request adjusting parameter, after being extruded product
Thickness is consistent, and not loosely, corner is neat.
10) the tea yam crisp after packaging stripping and slicing is packed through with packing machine.
Embodiment 2
One plant tea yam crisp preparation method, the described method comprises the following steps：
1) material cooking：By new fresh sweet potatoes, potato, pumpkin, carrot wash clean, it is cut into small pieces after peeling after cooking and is pounded
Pureed, cooling obtains material 1；
2) sweet potato silk processed：Material 1, glutinous rice flour, corn flour, egg are well mixed and are kneaded into powder ball, powder ball is rolled into flakiness, cut
Silk, is dried to obtain sweet potato silk；
3) tea powder：Tea powder is obtained using ultramicro grinding tealeaves, tea powder particle diameter is 5mm；
4) it is fried：To step 2) sweet potato that obtains silk carries out fried, and edible palm oil temperature is increased to 175 DEG C in treating deep fryer
Throw sweet potato silk, 180 DEG C of frying temperature is fried to golden yellow color, be filtrated to get it is fried after sweet potato silk；
5) stir off：White granulated sugar, maltose are 5 by weight:13 are boiled, and being stirred continuously when boiling makes white granulated sugar melt completely
Change, obtain syrup；
6) stir, be molded：Sweet potato silk, decortication sesame after fried, tea powder, syrup are 60 by weight：0.5：0.5：20 ratios
Example is stirred agglomerating aftershaping；
Complete the preparation of tea yam crisp.
The step 1) Ipomoea batatas, potato, pumpkin, carrot weight ratio be 100:50:10:10.
The step 2) material 1, glutinous rice flour, corn flour, weight of egg ratio be 100：200：10：10.
The step 3) tea powder be black tea powder or green tea powder or olong tea powder or Jasmine tea powder.
The step 4) carried out using edible palm oil it is fried, temperature be increased to 175 DEG C throw sweet potatos silk, 190 DEG C of frying temperature,
Deep-fat frying time 15 seconds.
The step 5) 112 DEG C of temperature is boiled, the syrup that will be boiled is incubated, and maintains the temperature at 95 DEG C of condition
Under, it is stirred continuously, it is desirable to without being charred, fireless cooker is transferred to when can play silk.
The step 6) 105 DEG C of whipping temp, mixing time 20 seconds makes it just agglomerating not loose.
Embodiment 3
One plant tea yam crisp preparation method, the described method comprises the following steps：
1) material cooking：By new fresh sweet potatoes, potato, pumpkin, carrot wash clean, it is cut into small pieces after peeling after cooking and is pounded
Pureed, cooling obtains material 1；
2) sweet potato silk processed：Material 1, glutinous rice flour, corn flour, egg are well mixed and are kneaded into powder ball, powder ball is rolled into flakiness, cut
Silk, is dried to obtain sweet potato silk；
3) tea powder：Tea powder is obtained using ultramicro grinding tealeaves, tea powder particle diameter is 50mm；
4) it is fried：To step 2) sweet potato that obtains silk carries out fried, and edible palm oil temperature is increased to 175 DEG C in treating deep fryer
Throw sweet potato silk, 220 DEG C of frying temperature is fried to golden yellow color, be filtrated to get it is fried after sweet potato silk；
5) stir off：White granulated sugar, maltose are 5 by weight:16 are boiled, and being stirred continuously when boiling makes white granulated sugar melt completely
Change, obtain syrup；
6) stir, be molded：Sweet potato silk, decortication sesame after fried, tea powder, syrup are 78 by weight：2：2.5：30 ratios
It is stirred agglomerating aftershaping；
Complete the preparation of tea yam crisp.
The step 1) Ipomoea batatas, potato, pumpkin, carrot weight ratio be 100:8:10:8.
The step 2) material 1, glutinous rice flour, corn flour, weight of egg ratio be 100:250:50:30.
The step 3) tea powder be black tea powder or green tea powder or olong tea powder or Jasmine tea powder.
The step 4) carried out using edible palm oil it is fried, temperature be increased to 175 DEG C throw sweet potatos silk, frying temperature 190-
200 DEG C, deep-fat frying time 25 seconds.
The step 5) 116 DEG C of temperature is boiled, the syrup that will be boiled is incubated, and maintains the temperature at 95 DEG C -110 DEG C
Under the conditions of, it is stirred continuously, it is desirable to without being charred, fireless cooker is transferred to when can play silk.
The step 6) 105 DEG C of whipping temp, mixing time 20-30 seconds, make it just agglomerating not loose.
The step 3) also include cloves, the tuber of pinellia, tealeaves in the tea powder raw material in tea powder raw material；Cloves：The weight of the tuber of pinellia
Amount is than being 3:1.5:1.5:1.
Embodiment 4
One plant tea yam crisp preparation method, the described method comprises the following steps：
1) material cooking：By new fresh sweet potatoes, potato, pumpkin, carrot wash clean, it is cut into small pieces after peeling after cooking and is pounded
Pureed, cooling obtains material 1；
2) sweet potato silk processed：Material 1, glutinous rice flour, corn flour, egg are well mixed and are kneaded into powder ball, powder ball is rolled into flakiness, cut
Silk, is dried to obtain sweet potato silk；
3) tea powder：Tea powder is obtained using ultramicro grinding tealeaves, tea powder particle diameter is 40mm；
4) it is fried：To step 2) sweet potato that obtains silk carries out fried, and edible palm oil temperature is increased to 175 DEG C in treating deep fryer
Throw sweet potato silk, 190 DEG C of frying temperature is fried to golden yellow color, be filtrated to get it is fried after sweet potato silk；
5) stir off：White granulated sugar, maltose are 5 by weight:15 are boiled, and being stirred continuously when boiling makes white granulated sugar melt completely
Change, obtain syrup；
6) stir, be molded：Sweet potato silk, decortication sesame after fried, tea powder, syrup are 69 by weight：1.5:1.5：25 ratios
Example is stirred agglomerating aftershaping；
Complete the preparation of tea yam crisp.
The step 1) Ipomoea batatas, potato, pumpkin, carrot weight ratio be 100:80:8:8.
The step 2) material 1, glutinous rice flour, corn flour, weight of egg ratio be 100：250：40：20.
The step 3) tea powder be black tea powder.
The step 4) carried out using edible palm oil it is fried, temperature be increased to 175 DEG C throw sweet potatos silk, 200 DEG C of frying temperature,
Deep-fat frying time 18 seconds.
The step 5) 118 DEG C of temperature is boiled, the syrup that will be boiled is incubated, and maintains the temperature at 100 DEG C of condition
Under, it is stirred continuously, it is desirable to without being charred, fireless cooker is transferred to when can play silk.
The step 6) 105 DEG C of whipping temp, mixing time 25 seconds makes it just agglomerating not loose.
The step 3) also include cloves, the tuber of pinellia, Radix Angelicae Sinensis, Chinese cassia tree, tealeaves in the tea powder raw material in tea powder raw material：Fourth
It is fragrant：The tuber of pinellia：Radix Angelicae Sinensis：The weight ratio of Chinese cassia tree is 3:1.2:1.2:1.2:0.8.
The tea yam crisp that the embodiment 4 makes should in auxiliary treatment dysmenorrhoea, postpartum lumbago, the symptom that postpartum milk is swollen
With.
Diagnostic criteria：
The diagnostic criteria of dysmenorrhoea：Patient is sense pain in a few hours before menstrual onset, and menstrual period pain progressively or is rapidly aggravated,
Last for several hours was to 2-3 days.Pain often in spastic, is usually located at lower abdomen, is radiated to lumbosacral region or femoribus internus.Shadow
Ring work or study.General gynecologial examination discovery without exception.
Postpartum lumbago：Because childbirth is pain in back and loin caused by inducement.
Postpartum milk is swollen：Postpartum because lactation is improper or breast duct Partial Blocking cause the milk in mammary gland can not be timely
Exclude, the swollen breasts of appearance, or even heating performance occur.
Dysmenorrhoea curative effect determinate standard：
It is effective：Dysmenorrhoea symptom complete incidence graph, can normal work；Effectively：Dysmenorrhoea symptom is relieved, and daily life is not influenceed
It is living；It is invalid：Dysmenorrhoea symptom is without improvement sign.
Postpartum lumbago curative effect determinate standard：
It is effective：Back without pain, effectively：Pain in back and loin mitigates earlier above, invalid：Pain in back and loin is without alleviation.
Postpartum milk is swollen curative effect determinate standard：
It is effective：Milk is swollen complete incidence graph, can normal lactation；Effectively：Milk is swollen to take an evident turn for the better, can normal lactation；It is invalid：Milk is swollen
Without improvement sign；
In the patient with the symptom, daily diet the present embodiment tea yam crisp 10-20g, treatment dysmenorrhoea case 30, its
In effective 16, effective 10, it is efficient up to 86.7%；Treatment postpartum lumbago 25, wherein effective 3, effective 20, have
Efficiency is up to 92%；Swollen 20 of postpartum milk for the treatment of, wherein effective 4, effective 10, it is efficient up to 70%.
The milk of table 1 is swollen, postpartum lumbago, dysmenorrhea treatment case
Embodiment 5
The step 3) also include cloves, the tuber of pinellia, tealeaves in the tea powder raw material in tea powder raw material：Cloves：The tuber of pinellia：Weight
Amount is than being 3:1.2:1.2.Other and embodiment 4 are identical.
Embodiment 6
The step 3) also include Radix Angelicae Sinensis, Chinese cassia tree, tealeaves in the tea powder raw material in tea powder raw material：Radix Angelicae Sinensis：The weight of Chinese cassia tree
Amount is than being 3:1.2:0.8.Other and embodiment 4 are identical.
Embodiment 7
The step 3) also include the tuber of pinellia, Radix Angelicae Sinensis, Chinese cassia tree, tealeaves in the tea powder raw material in tea powder raw material：Cloves：Half
Summer：Radix Angelicae Sinensis：The weight ratio of Chinese cassia tree is 3:1.2:1.2:0.8.Other and embodiment 4 are identical.
Comparative example
The step 3) black tea powder is only included in tea powder raw material.Other and embodiment 4 are identical.
In patients, daily diet the present embodiment 3-5, comparative example tea yam crisp 10-20g.Effect is as shown in table 2.It can be seen that
Raw material adds appropriate component in tea yam crisp, can effectively treat dysmenorrhoea, postpartum lumbago, postpartum milk is swollen.
Table 2 treats contrast effect
The above embodiments are only the preferred technical solution of the present invention, and are not construed as limitation of the invention, this Shen
Please in embodiment and the feature in embodiment in the case where not conflicting, can mutually be combined.Protection model of the invention
Enclose the equivalent side of technical characteristic in the technical scheme that should be recorded with claim, including the technical scheme of claim record
Case is protection domain.Equivalent i.e. within this range is improved, also within protection scope of the present invention.
Claims (7)
1. a plant tea yam crisp preparation method, it is characterised in that the described method comprises the following steps：
1）Material cooking：To be cooked after new fresh sweet potatoes, potato, pumpkin, carrot peeling, be pounded pureed, cooling obtains material 1；
2）Sweet potato silk processed：By material 1, glutinous rice flour, corn flour, egg is well mixed is kneaded into powder ball, and powder ball rolled into flakiness, chopping,
It is dried to obtain sweet potato silk；
3）Tea powder：Tea powder is obtained using ultramicro grinding tealeaves, tea powder particle diameter is 5-50mm；
4）It is fried：To step 2）Obtain sweet potato silk carry out it is fried, be filtrated to get it is fried after sweet potato silk；
5）Stir off：White granulated sugar, maltose are 5 by weight:13-16 is boiled, and being stirred continuously when boiling makes white granulated sugar melt completely
Change, obtain syrup；
6）Stirring, shaping：Sweet potato silk, decortication sesame after fried, tea powder, syrup are 60-78 by weight：0.5-2： 0.5-
2.5：20-30 ratios are stirred agglomerating aftershaping；
Complete the preparation of tea yam crisp.
2. method according to claim 1, it is characterised in that：The step 1）Ipomoea batatas, potato, pumpkin, carrot weight ratio
It is 100:50-100:5-10:5-10.
3. method according to claim 1, it is characterised in that：The step 2）Material 1, glutinous rice flour, corn flour, egg weight
Amount is than being 100：200-300：10-50：10-30.
4. method according to claim 1, it is characterised in that：The step 3）Tea powder is black tea powder or green tea powder or oolong
Tea powder or Jasmine tea powder.
5. method according to claim 1, it is characterised in that：The step 4）Fried, temperature is carried out using edible palm oil
Degree is increased to 175 DEG C and throws sweet potato silk, 190-200 DEG C of frying temperature, deep-fat frying time 15-25 seconds.
6. method according to claim 1, it is characterised in that：The step 5）112 DEG C -116 DEG C of temperature is boiled, will be boiled
Good syrup is incubated, 95 DEG C -110 DEG C of keeping temperature.
7. method according to claim 1, it is characterised in that：The step 6）105 DEG C of whipping temp, mixing time 20-
30 seconds.
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| CN107594054A (en) * | 2017-10-23 | 2018-01-19 | 李淑存 | A kind of processing method of the strange crisp pot foods of silver |
| CN107897471A (en) * | 2017-11-15 | 2018-04-13 | 神农架林区神农奇峰茶业有限公司 | Tea yam crisp and its manufacture craft |
| CN108497149A (en) * | 2018-03-28 | 2018-09-07 | 贵州省习水县金桥食品有限公司 | Sweet patato-filament candy production technology |
| CN110915863A (en) * | 2019-12-13 | 2020-03-27 | 贵州黔福禧食品有限公司 | Shredded sweet potato crisp |
| CN111066851A (en) * | 2019-12-13 | 2020-04-28 | 贵州黔福禧食品有限公司 | Roxburgh rose and shredded sweet potato crisp |
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| CN108497149A (en) * | 2018-03-28 | 2018-09-07 | 贵州省习水县金桥食品有限公司 | Sweet patato-filament candy production technology |
| CN110915863A (en) * | 2019-12-13 | 2020-03-27 | 贵州黔福禧食品有限公司 | Shredded sweet potato crisp |
| CN111066851A (en) * | 2019-12-13 | 2020-04-28 | 贵州黔福禧食品有限公司 | Roxburgh rose and shredded sweet potato crisp |
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Application publication date: 20170531 |