CN106819971A - A kind of production technology of lotus root bamboo shoot - Google Patents
A kind of production technology of lotus root bamboo shoot Download PDFInfo
- Publication number
- CN106819971A CN106819971A CN201611214800.9A CN201611214800A CN106819971A CN 106819971 A CN106819971 A CN 106819971A CN 201611214800 A CN201611214800 A CN 201611214800A CN 106819971 A CN106819971 A CN 106819971A
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- CN
- China
- Prior art keywords
- lotus root
- bamboo shoot
- root bamboo
- production technology
- raw material
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- Pending
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 54
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 54
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 44
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 44
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 44
- 239000011425 bamboo Substances 0.000 title claims abstract description 44
- 238000005516 engineering process Methods 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 241001330002 Bambuseae Species 0.000 claims abstract description 43
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 206010033546 Pallor Diseases 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 27
- 238000004321 preservation Methods 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 238000010438 heat treatment Methods 0.000 claims description 20
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005485 electric heating Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000011229 interlayer Substances 0.000 claims description 5
- 239000010410 layer Substances 0.000 claims description 5
- 235000019713 millet Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- AGGKEGLBGGJEBZ-UHFFFAOYSA-N tetramethylenedisulfotetramine Chemical compound C1N(S2(=O)=O)CN3S(=O)(=O)N1CN2C3 AGGKEGLBGGJEBZ-UHFFFAOYSA-N 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of production technology of lotus root bamboo shoot of lotus root bamboo shoot processing technique field, comprise the following steps：Raw material preparation, blanching, Preservation Treatment, high temperature sterilization and deepfreeze, the production technology of the lotus root bamboo shoot specifically include following steps：S1：Raw material prepares；S2：Blanching；S3：Preservation Treatment；S4：High temperature sterilization；S5：Deepfreeze, the present invention carries out Preservation Treatment using the fresh-keeping liquid of special proportioning to lotus root bamboo shoot, make it is fresh-keeping after lotus root bamboo shoot it is fresh and tender good to eat, it is micro- sweet and crisp, can eat raw can also cook, and be processed using deepfreeze, can to greatest extent keep the nutritional ingredient inside lotus root bamboo shoot, by the strict control to blanching time and temperature, the brittleness of lotus root bamboo shoot is maintained to greatest extent.
Description
Technical field
The present invention relates to lotus root bamboo shoot processing technique field, specially a kind of production technology of lotus root bamboo shoot.
Background technology
Lotus root bamboo shoot are called lotus root clothing, are the relatively thin parts in lotus root point upper strata, are a kind of perennial root aquatic herbaceous plants, are China
A kind of important aquatic vegetable.Lotus root bamboo shoot are the fresh and tender subterranean stem whip that lotus root strain subterranean stem the previous growth does not expand, and are lotuses
Subterranean stem, grow wild in mud, and constantly branch spread.This subterranean stem is delicate elongated in growth early stage, to the later stage, he
Major branch and branch top extend to lake mud depths, and internode is more long more fat, as lotus rhizome.
Lotus root bamboo shoot contain abundant functional components, and to body, certain or various functions are helpful, there is enough nutritive validities
Improve health status.The research direction both at home and abroad to lotus root bamboo shoot is mainly the pickled of lotus root bamboo shoot at present, does not have in the preservation technique of lotus root bamboo shoot
Have and applied well, conventional lotus root bamboo shoot are fresh-keeping fresh-keeping thorough under normal conditions, influence the mouthfeel of lotus root bamboo shoot, based on this, I
Propose a kind of production technology of lotus root bamboo shoot and come into operation, to solve the above problems.
The content of the invention
It is conventional with solve to propose in above-mentioned background technology it is an object of the invention to provide a kind of production technology of lotus root bamboo shoot
Lotus root bamboo shoot it is fresh-keeping under normal conditions it is fresh-keeping thoroughly, influence lotus root bamboo shoot mouthfeel problem.
To achieve the above object, the present invention provides following technical scheme：A kind of production technology of lotus root bamboo shoot, including following step
Suddenly：Raw material preparation, blanching, Preservation Treatment, high temperature sterilization and deepfreeze, the production technology of the lotus root bamboo shoot specifically include following step
Suddenly：
S1：Raw material prepares：Lotus root point is broken into two with one's hands with hand, and is placed in clear water and is cleaned up, it is standby；
S2：Blanching：Water is poured into heating kettle and 70~90 DEG C are heated to, and after the raw material after cleaning is put into heating
Blanching is carried out in water；
S3：Preservation Treatment：Raw material after blanching is put into the container for filling with fresh-keeping liquid, 15~20min is soaked；
S4：High temperature sterilization：Sterilization processing is carried out at a high temperature of 85~95 DEG C by the raw material of Preservation Treatment；
S5：Deepfreeze：After by after the raw material natural cooling after high-temperature sterilization treatment, being put into freezer and being refrigerated.
Preferably, in the step S2, heating kettle is integrally formed using double-layer stainless steel, and is installed in the interlayer of heating kettle
Electric heating tube, 10~20min of blanching duration.
Preferably, in the step S3, fresh-keeping liquid is 900~1100kg of water, 0.2~0.4kg of potassium sorbate, calcium chloride
0.5~1.5kg, 45~55kg of extra large day vinegar, 55~65kg of white granulated sugar, 2~4kg of salt, 55~65kg of hot millet, white wine 90~
The mixture of 100kg, 0.1~0.3kg of dehydroactic acid sodium and 0.2~0.4kg of ethylenediamine tetramine.
Preferably, the water is cold water or pure water.
Preferably, in the step S4, the time of high temperature sterilization continues 10~20min.
Preferably, in the step S5, the temperature of refrigeration is 1~10 DEG C.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention is entered using the fresh-keeping liquid of special proportioning to lotus root bamboo shoot
Row Preservation Treatment, make it is fresh-keeping after lotus root bamboo shoot it is fresh and tender good to eat, micro- sweet and crisp, can eat raw can also cook, using deepfreeze process, energy
Enough nutritional ingredients kept to greatest extent inside lotus root bamboo shoot, by the strict control to blanching time and temperature, to greatest extent
Maintain the brittleness of lotus root bamboo shoot.
Brief description of the drawings
Fig. 1 is workflow diagram of the present invention.
Specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
Embodiment one
A kind of production technology of lotus root bamboo shoot, comprises the following steps：Raw material preparation, blanching, Preservation Treatment, high temperature sterilization and low temperature
Refrigeration, the production technology of the lotus root bamboo shoot specifically includes following steps：
S1：Raw material prepares：Lotus root point is broken into two with one's hands with hand, and is placed in clear water and is cleaned up, it is standby；
S2：Blanching：Water is poured into heating kettle and 70 DEG C are heated to, and the raw material after cleaning is put into the water after heating
Blanching is carried out, heating kettle is integrally formed using double-layer stainless steel, and electric heating tube is installed in the interlayer of heating kettle, when blanching continues
Between 10min；
S3：Preservation Treatment：Raw material after blanching is put into the container for filling with fresh-keeping liquid, 15min is soaked, fresh-keeping liquid is water
900kg, potassium sorbate 0.2kg, calcium chloride 0.5kg, extra large day vinegar 45kg, white granulated sugar 55kg, salt 2kg, hot millet 55kg, white wine
The mixture of 90kg, dehydroactic acid sodium 0.1kg and ethylenediamine tetramine 0.2kg, water is cold water or pure water；
S4：High temperature sterilization：Carry out sterilization processing at a high temperature of 85 DEG C by the raw material of Preservation Treatment, high temperature sterilization when
Between continue 10min；
S5：Deepfreeze：It is cold after by after the raw material natural cooling after high-temperature sterilization treatment, being put into freezer and being refrigerated
The temperature of Tibetan is 1 DEG C.
Embodiment two
A kind of production technology of lotus root bamboo shoot, comprises the following steps：Raw material preparation, blanching, Preservation Treatment, high temperature sterilization and low temperature
Refrigeration, the production technology of the lotus root bamboo shoot specifically includes following steps：
S1：Raw material prepares：Lotus root point is broken into two with one's hands with hand, and is placed in clear water and is cleaned up, it is standby；
S2：Blanching：Water is poured into heating kettle and 90 DEG C are heated to, and the raw material after cleaning is put into the water after heating
Blanching is carried out, heating kettle is integrally formed using double-layer stainless steel, and electric heating tube is installed in the interlayer of heating kettle, when blanching continues
Between 20min；
S3：Preservation Treatment：Raw material after blanching is put into the container for filling with fresh-keeping liquid, 20min is soaked, fresh-keeping liquid is water
1100kg, potassium sorbate 0.4kg, calcium chloride 1.5kg, extra large day vinegar 55kg, white granulated sugar 65kg, salt 4kg, hot millet 65kg, white wine
The mixture of 100kg, dehydroactic acid sodium 0.3kg and ethylenediamine tetramine 0.4kg, water is cold water or pure water；
S4：High temperature sterilization：Carry out sterilization processing at a high temperature of 95 DEG C by the raw material of Preservation Treatment, high temperature sterilization when
Between continue 20min；
S5：Deepfreeze：It is cold after by after the raw material natural cooling after high-temperature sterilization treatment, being put into freezer and being refrigerated
The temperature of Tibetan is 10 DEG C.
Embodiment three
A kind of production technology of lotus root bamboo shoot, comprises the following steps：Raw material preparation, blanching, Preservation Treatment, high temperature sterilization and low temperature
Refrigeration, the production technology of the lotus root bamboo shoot specifically includes following steps：
S1：Raw material prepares：Lotus root point is broken into two with one's hands with hand, and is placed in clear water and is cleaned up, it is standby；
S2：Blanching：Water is poured into heating kettle and 80 DEG C are heated to, and the raw material after cleaning is put into the water after heating
Blanching is carried out, heating kettle is integrally formed using double-layer stainless steel, and electric heating tube is installed in the interlayer of heating kettle, when blanching continues
Between 15min；
S3：Preservation Treatment：Raw material after blanching is put into the container for filling with fresh-keeping liquid, 18min is soaked, fresh-keeping liquid is water
1000kg, potassium sorbate 0.3kg, calcium chloride 1kg, extra large day vinegar 50kg, white granulated sugar 60kg, salt 3kg, hot millet 60kg, white wine
The mixture of 95kg, dehydroactic acid sodium 0.2kg and ethylenediamine tetramine 0.3kg, water is cold water or pure water；
S4：High temperature sterilization：Carry out sterilization processing at a high temperature of 90 DEG C by the raw material of Preservation Treatment, high temperature sterilization when
Between continue 15min；
S5：Deepfreeze：It is cold after by after the raw material natural cooling after high-temperature sterilization treatment, being put into freezer and being refrigerated
The temperature of Tibetan is 6 DEG C.
In sum, embodiment three is preferred embodiment, can to greatest extent keep the brittleness of lotus root bamboo shoot and prevent
The only nutrient loss inside lotus root bamboo shoot.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding can carry out various changes, modification, replacement to these embodiments without departing from the principles and spirit of the present invention
And modification, the scope of the present invention be defined by the appended.
Claims (6)
1. a kind of production technology of lotus root bamboo shoot, comprises the following steps：Raw material preparation, blanching, Preservation Treatment, high temperature sterilization and low temperature cold
Hide, it is characterised in that：The production technology of the lotus root bamboo shoot specifically includes following steps：
S1：Raw material prepares：Lotus root point is broken into two with one's hands with hand, and is placed in clear water and is cleaned up, it is standby；
S2：Blanching：Water is poured into heating kettle and 70~90 DEG C are heated to, and the raw material after cleaning is put into the water after heating
Carry out blanching；
S3：Preservation Treatment：Raw material after blanching is put into the container for filling with fresh-keeping liquid, 15~20min is soaked；
S4：High temperature sterilization：Sterilization processing is carried out at a high temperature of 85~95 DEG C by the raw material of Preservation Treatment；
S5：Deepfreeze：After by after the raw material natural cooling after high-temperature sterilization treatment, being put into freezer and being refrigerated.
2. the production technology of a kind of lotus root bamboo shoot according to claim 1, it is characterised in that：In the step S2, heating kettle is adopted
It is integrally formed with double-layer stainless steel, and electric heating tube is installed in the interlayer of heating kettle, 10~20min of blanching duration.
3. the production technology of a kind of lotus root bamboo shoot according to claim 1, it is characterised in that：In the step S3, fresh-keeping liquid is
900~1100kg of water, 0.2~0.4kg of potassium sorbate, 0.5~1.5kg of calcium chloride, 45~55kg of extra large day vinegar, white granulated sugar 55~
65kg, 2~4kg of salt, 55~65kg of hot millet, 90~100kg of white wine, 0.1~0.3kg of dehydroactic acid sodium and ethylenediamine tetramine
The mixture of 0.2~0.4kg.
4. the production technology of a kind of lotus root bamboo shoot according to claim 3, it is characterised in that：The water is cold water or pure
Water.
5. the production technology of a kind of lotus root bamboo shoot according to claim 1, it is characterised in that：In the step S4, high temperature sterilization
Time continue 10~20min.
6. the production technology of a kind of lotus root bamboo shoot according to claim 1, it is characterised in that：In the step S5, the temperature of refrigeration
Spend is 1~10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611214800.9A CN106819971A (en) | 2016-12-26 | 2016-12-26 | A kind of production technology of lotus root bamboo shoot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611214800.9A CN106819971A (en) | 2016-12-26 | 2016-12-26 | A kind of production technology of lotus root bamboo shoot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819971A true CN106819971A (en) | 2017-06-13 |
Family
ID=59136467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611214800.9A Pending CN106819971A (en) | 2016-12-26 | 2016-12-26 | A kind of production technology of lotus root bamboo shoot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819971A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223918A (en) * | 2017-06-01 | 2017-10-03 | 四川省满江红食品科技有限公司 | A kind of self-heating chafing dish vegetables and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140003220A (en) * | 2012-06-29 | 2014-01-09 | 덕성여자대학교 산학협력단 | Fresh-cut root vegetables and method of maintaining fresh-cut root vegetables |
| CN103583674A (en) * | 2013-11-14 | 2014-02-19 | 湖北强农水产食品有限责任公司 | Method for preparing seasoning lotus sprouts |
| CN103891869A (en) * | 2014-03-19 | 2014-07-02 | 湖北华贵水产有限公司 | Preservation method of tender lotus rhizome |
| CN105211789A (en) * | 2015-08-24 | 2016-01-06 | 武汉新辰食品有限公司 | A kind of lotus root alternate product and preparation method thereof |
-
2016
- 2016-12-26 CN CN201611214800.9A patent/CN106819971A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140003220A (en) * | 2012-06-29 | 2014-01-09 | 덕성여자대학교 산학협력단 | Fresh-cut root vegetables and method of maintaining fresh-cut root vegetables |
| CN103583674A (en) * | 2013-11-14 | 2014-02-19 | 湖北强农水产食品有限责任公司 | Method for preparing seasoning lotus sprouts |
| CN103891869A (en) * | 2014-03-19 | 2014-07-02 | 湖北华贵水产有限公司 | Preservation method of tender lotus rhizome |
| CN105211789A (en) * | 2015-08-24 | 2016-01-06 | 武汉新辰食品有限公司 | A kind of lotus root alternate product and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223918A (en) * | 2017-06-01 | 2017-10-03 | 四川省满江红食品科技有限公司 | A kind of self-heating chafing dish vegetables and preparation method thereof |
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Application publication date: 20170613 |
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