CN106974208A - The faric fish ball and its processing method of pickles class fillings - Google Patents
The faric fish ball and its processing method of pickles class fillings Download PDFInfo
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- CN106974208A CN106974208A CN201610719955.1A CN201610719955A CN106974208A CN 106974208 A CN106974208 A CN 106974208A CN 201610719955 A CN201610719955 A CN 201610719955A CN 106974208 A CN106974208 A CN 106974208A
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- fish
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Abstract
The invention discloses a kind of faric fish ball of pickles class fillings and its processing method, wherein the composition of fillings by weight percentage is poultry muscle and the flesh of fish 20.0 ~ 30.0%, edible salt and sodium lactate 2.0 ~ 3.0%, pickles long-used soup 10.0%, pickles 30.0 ~ 50.0%, flavoring 5.0 ~ 10.0%；It adds step to be the faric fish ball cladding of first processing pickles class fillings, the faric fish ball fillings of pickles class fillings, then by the faric fish ball fillings of pickles class fillings, it is placed in clean charging basket with the closed covering of plastic foil, placed under 2 ~ 2 DEG C of refrigerating chambers after 2 ~ 6h, the standby shaping of the faric fish ball fillings of pickles class fillings；Need to be molded by product, the obtained by molding faric fish ball of pickles class fillings induces 5 ~ 10min in fixation solution in 30 ~ 50 DEG C, is then transferred to 5 ~ 10min in 30 ~ 50 DEG C of water purification, is then transferred to 3 ~ 5min in 85 ~ 90 DEG C of water purification；A kind of faric fish ball of pickles class fillings is obtained after cooling.Its crust mouthfeel is crisp and has sheet stereovision, and texture obtained by not pure protein heat-induced gelation strengthens the technique direction of effect.
Description
Technical field
The invention belongs to prepared frozen food processing technique field, it is related to a kind of faric fish ball of pickles class fillings and its adds
Work method.
Background technology
Faric fish ball is also referred to as Stuffed Fish Balls, and traditional faric fish ball is as crust, with poultry meat slurry to oppress slurry
For a class engineered food of fillings, wherein Foochow fish ball is the representative in traditional faric fish ball.Foochow fish ball makes outer to oppress
Latex material, fillings slurry is made with the minced pork of paste flavor taste, and a ball is made in latex material parcel fillings slurry in addition.Chinese patent
CN104026645B discloses a kind of Stuffed Fish Balls and preparation method thereof, it is characterised in that major ingredient is by following raw material group by weight
Into：20-30 parts of the flesh of fish, 10-20 parts of chicken, 2-4 parts of show condition, 3-5 parts of starch, 4-6 parts of soybean protein isolate, 10-12 parts of water.It is auxiliary
Material is added by weight, wherein salt 0.5-2 part, 1-2.5 part of white granulated sugar, 0.2-0.6 part of monosodium glutamate, 1-1.5 parts of oil green onion shortcake, oppress perfume
Smart 0.05-0.1 parts, 2-3 parts of soy sauce；Make the flesh of fish and nutritional ingredient contained by chicken complementary, more enrich protein in product,
Vitamin and trace element, and using the short advantage of fiber is oppressed, serving improves the effect of product structure.By Chinese patent
CN104026645B is visible, and the common general materials allocating by crust slurry of faric fish ball carries out the improvement of crust mouthfeel,
As, with chicken, flesh of fish fiber compounding regulation product structure, although materials are different, do not taken off yet in Chinese patent CN104026645B
From the basic research category that animal myofibrillar protein heat-induced gelation acts on lifting products taste, its technical scheme can pass through
Professional and technical personnel simply allocates acquisition in the industry.Chinese patent CN105166997A discloses a kind of chopped chilli Stuffed Fish Balls and its system
Make method, it is characterised in that chopped chilli Stuffed Fish Balls filling is wrapped up in by chopped chilli Stuffed Fish Balls suitcase and is made, the chopped chilli Stuffed Fish Balls skin and
Chopped chilli Stuffed Fish Balls filling is made up of the raw material of following parts by weight：Raw material one：The raw material of chopped chilli Stuffed Fish Balls skin：The flesh of fish, fat pork,
Water, garlic, starch, salt, sugar, monosodium glutamate, spice, seafood essence；Raw material two：The raw material of chopped chilli Stuffed Fish Balls filling：Pork, pig fertilizer
Fat, gelatin, water, chopped chilli particle, light soy sauce, salt, sugar, monosodium glutamate, sesame oil 1, pork essence；Its invention good effect mouthfeel bullet is crisp, filling
Voluptuousness is strong, and chopped chilli particle is uniformly distributed in the product, and enhancing product is edible to be intended to.Stuffed Fish Balls crust inherently has certain bullet
Crisp mouthfeel, Chinese patent CN105166997A is substantially the conventional Stuffed Fish Balls for having increased newly and chopped chilli local flavor being added in a kind of fillings,
The addition of chopped chilli has no regulation and control influence on Stuffed Fish Balls formula and its mouthfeel effect, and only local flavor makes a variation.
The succession of lactobacillus-fermented pickles based food is long, and Northern Wei Dynasty Jia Sixie is seen earliest《Qimin yaoshu》Middle making pickles
Narration, it is seen that before at least more than 1,400 year, just there is the history for making pickles in China.
Lactic acid bacteria is to ferment to produce the bacterium of a large amount of lactic acid using glucide, is the flora beneficial to human body.Utilize
Lactobacillus-fermented and the pickles that get are considered to have 1, antibacterial and the effect of whole intestines in itself, digesting and assimilating for food can be remarkably promoted
With the nutritive value for improving food；2nd, anti-cancer and antitumaous effect；3rd, the prevention to some diseases and auxiliary therapeutic action.But through visiting
Rope, research are found, when lactobacillus-fermented pickles are applied to the fillings of faric fish ball, with Permeability crust gel effect
Special role.
The content of the invention
It is an object of the present invention to provide a kind of faric fish ball of pickles class fillings and its processing method, by traditional lactobacillus-fermented
The pickles based food of acquisition is applied in faric fish ball fillings, makes the pickles based food Permeability bag in faric fish ball fillings
The gel effect of filling fish ball crust, transformation protein gel mouthfeel direction.
To achieve the above object, solution of the invention is：
A kind of faric fish ball of pickles class fillings, including cladding and fillings；The cladding by weight percentage, constitutes and is：Fish
Meat 60.0 ~ 90.0%, edible salt 2.0 ~ 3.0%, water 10.0 ~ 30.0%, flavoring 1.0 ~ 10.0%, auxiliary material 1.0 ~ 10.0%；Its feature
It is：The fillings by weight percentage, constitutes and is：Poultry muscle and the flesh of fish 20.0 ~ 30.0%, edible salt and sodium lactate 2.0
~ 3.0%, pickles long-used soup 10.0%, pickles 30.0 ~ 50.0%, flavoring 5.0 ~ 10.0%.
The poultry muscle and the flesh of fish mixed proportion be：0~100%：100~0%；The mixing of the edible salt and sodium lactate
Ratio is：20~80%：80~20%.
The pickles are lactobacillus-fermented pickles based food, and pickles raw material is Chinese cabbage, wild cabbage, radish, capsicum, celery, Huang
Melon, beans, asparagus lettuce, apple, new ginger, garlic, effective fermentation time are 36 ~ 120h.
A kind of processing method of the faric fish ball of pickles class fillings, its step is：
The dispensing of step 1, the faric fish ball cladding of pickles class fillings：The flesh of fish that 4 ~ 6mm is rubbed is beaten with mixing and kneading machine and burst to without hard
Grain；Addition edible salt, flavoring, water are burst fine and smooth, sticky to slurry with mixing and kneading machine arena；Auxiliary material is added to burst to slurry with mixing and kneading machine arena
Frozen water control fillings temperature is added in uniform and smooth, blending process and is less than 8 DEG C；Obtain the faric fish ball cladding of pickles class fillings；
The dispensing of step 2, the faric fish ball fillings of pickles class fillings：8 ~ 10mm rub lean meat and the flesh of fish with mixing and kneading machine beat burst to
Without grit；Add 4 ~ 6mm particle diameter pickles particles and beat to burst to pickles juice with mixing and kneading machine and ooze out 30 ~ 70%；Add edible salt and breast
Sour sodium, flavoring, pickles long-used soup are beaten with mixing and kneading machine and burst to slurry uniform and smooth；Obtain the faric fish ball fillings of pickles class fillings；
The faric fish ball fillings of step 3, pickles class fillings, is placed in clean charging basket with the closed covering of plastic foil, -2 ~ 2 DEG C of refrigerating chambers
After 2 ~ 6h of lower placement, the standby shaping of the faric fish ball fillings of pickles class fillings；
Step 4, shaping：Need to be molded by product, the faric fish ball cladding of gained pickles class fillings of above-mentioned steps 1 is shaped to outer
Skin, the faric fish ball fillings of pickles class fillings of above-mentioned steps 3 is shaped to interior filling；
Step 5, induction sizing：The obtained by molding faric fish ball of pickles class fillings induces 5 ~ 10min in fixation solution in 30 ~ 50 DEG C,
Then 5 ~ 10min in 30 ~ 50 DEG C of water purification is transferred to, 3 ~ 5min in 85 ~ 90 DEG C of water purification is then transferred to；A kind of pickles class is obtained after cooling
The faric fish ball of fillings.
The flesh of fish that 4 ~ 6mm is rubbed in the step 1 is beaten with 10 ~ 20Hz of tripodia mixing and kneading machine and burst to without grit；Add edible
Salt, flavoring, water are burst fine and smooth, sticky to slurry with 70 ~ 80Hz of tripodia mixing and kneading machine arenas；Add auxiliary material with tripodia mixing and kneading machine 40 ~
80Hz beats and burst to slurry uniform and smooth.
The lean meat and the flesh of fish that 8 ~ 10mm is rubbed in the step 2 are beaten with 10 ~ 20Hz of tripodia mixing and kneading machine bursts to without grit；Plus
Enter 4 ~ 6mm particle diameter pickles particles and beat with 70 ~ 80Hz of tripodia mixing and kneading machine to burst to pickles juice and ooze out 30 ~ 70%.
The induction fixation solution of the step 5 is pH4.0 lactic acid-sodium lactate buffer solution.
After such scheme, good effect of the present invention is as follows：
The present invention can obtain the texture that texture is different from traditional surimi product, by implementing the pickles that technical solution of the present invention is obtained
The faric fish ball of class fillings, its crust mouthfeel is crisp and has sheet stereovision, obtained by not pure protein heat-induced gelation
Texture strengthens the technique direction of effect.In addition, technical solution of the present invention obtain the faric fish ball of pickles class fillings its fillings have it is fresh,
The pickle flavor of acid, fully relieves the botheration brought of meat gruel class raw material.
The faric fish ball processing method of pickles class fillings of the present invention realized with creative technical scheme with pickles and its
The regulation and control of minced fillet protein gel effect are carried out based on long-used soup, the combination skill of traditional surimi product and conventional Kimchi food is used as
Art, exploitation obtains the faric fish ball of the pickles class fillings of new mouthfeel.The present invention be combined with each other between having broken conventional foodstuff
It is only capable of providing flavor variations, the simple products deformation of color and luster change so that process technology, production procedure promote minced fillet, meat gruel food
The controllable texture regulation and control of each variable are there occurs between material-pickles class food materials.
Embodiment
The present invention is described in further detail below by way of specific embodiment.Below for the description of specific embodiment
It is only used for explaining the present invention, does not limit the present invention.
Embodiment 1
The present embodiment is implemented according to the faric fish ball and its processing method of pickles class fillings, below with percentage by weight
Meter, a kind of faric fish ball of pickles class fillings, including cladding and fillings；The cladding by weight percentage, constitutes and is：The flesh of fish
80%, edible salt 2%, water 15%, flavoring 1.5%, auxiliary material 1.5%；It is characterized in that：The fillings by weight percentage, is constituted
For：Pig leg meat 30.0%, edible salt 0.5%, sodium lactate 1.5%, pickles long-used soup 10.0%, cabbage kimchi 50.0%, flavoring 8.0%；
The cabbage kimchi is closed after addition pickles long-used soup using Chinese cabbage as pickles raw material, and effective fermentation time is 48h.
The processing method of the faric fish ball of pickles class fillings, its step is：
The dispensing of step 1, the faric fish ball cladding of pickles class fillings：4mm rub the flesh of fish with tripodia mixing and kneading machine 20Hz beat burst to
Without grit；Addition edible salt, flavoring, water are burst fine and smooth, sticky to slurry with tripodia mixing and kneading machine 70Hz arenas；Auxiliary material is added with three
Sufficient mixing and kneading machine 40Hz, which is beaten, to burst to slurry uniform and smooth, and adding frozen water control fillings temperature in blending process is less than 8 DEG C；Obtain pickles
The faric fish ball cladding of class fillings；
The dispensing of step 2, the faric fish ball fillings of pickles class fillings：The lean meat and the flesh of fish that 8mm is rubbed are with tripodia mixing and kneading machine 20Hz
Burst to without grit arena；Add 4mm particle diameter pickles particles and beat to burst to pickles juice with tripodia mixing and kneading machine 80Hz and ooze out 70%；Add
Edible salt is beaten with tripodia mixing and kneading machine 40Hz with sodium lactate, flavoring, pickles long-used soup and burst to slurry uniform and smooth；Obtain pickles class filling
Expect faric fish ball fillings；
The faric fish ball fillings of step 3, pickles class fillings, is placed in clean charging basket with the closed covering of plastic foil, under -2 DEG C of refrigerating chambers
Place after 4h, the standby shaping of the faric fish ball fillings of pickles class fillings；
Step 4, shaping：Need to be molded by product, the faric fish ball cladding of gained pickles class fillings of above-mentioned steps 1 is shaped to outer
Skin, the faric fish ball fillings of pickles class fillings of above-mentioned steps 3 is shaped to interior filling；
Step 5, induction sizing：The obtained by molding faric fish ball of pickles class fillings induces fixation solution in 30 DEG C（PH4.0 lactic acid-breast
Sour sodium buffer solution）Middle 10min, is then transferred to 10min in 30 DEG C of water purification, is then transferred to 5min in 88 DEG C of water purification；Obtained after cooling
A kind of faric fish ball of pickles class fillings.
By implementing the faric fish ball of pickles class fillings that technical solution of the present invention is obtained, its crust mouthfeel is crisp and has sheet
Stereovision, has strong pickle flavor, fully relieves the botheration brought of meat gruel class raw material during its fillings is soft.
Embodiment 2
The present embodiment is implemented according to the faric fish ball and its processing method of pickles class fillings, below with percentage by weight
Meter, a kind of faric fish ball of pickles class fillings, including cladding and fillings；The cladding by weight percentage, constitutes and is：The flesh of fish
80%, edible salt 2%, water 15%, flavoring 1.5%, auxiliary material 1.5%；It is characterized in that：The fillings by weight percentage, is constituted
For：Pig leg meat 30.0%, edible salt 0.5%, sodium lactate 1.5%, pickles long-used soup 10.0%, carrot pickled vegetable 50.0%, flavoring 8.0%；
The carrot pickled vegetable is closed after addition pickles long-used soup using carrot block as pickles raw material, and effective fermentation time is 120h.
The processing method of the faric fish ball of pickles class fillings is with reference to embodiment 1.
Embodiment 3
The present embodiment is implemented according to the faric fish ball and its processing method of pickles class fillings, below with percentage by weight
Meter, a kind of faric fish ball of pickles class fillings, including cladding and fillings；The cladding by weight percentage, constitutes and is：The flesh of fish
80%, edible salt 2%, water 15%, flavoring 1.5%, auxiliary material 1.5%；It is characterized in that：The fillings by weight percentage, is constituted
For：Pig leg meat 30.0%, edible salt 0.5%, sodium lactate 1.5%, pickles long-used soup 10.0% mixes pickles 50.0%, flavoring 8.0%；
The mixing pickles are with Chinese cabbage, carrot, capsicum, celery, new ginger（Parts by weight 1:1:1:1:1）For pickles raw material, pickles are added old
Closed after soup, effective fermentation time is 48h.
The processing method of the faric fish ball of pickles class fillings is with reference to embodiment 1.
Comparative example 1
This comparative example is implemented according to the faric fish ball and its processing method of pickles class fillings, below with percentage by weight
Meter, a kind of faric fish ball of pickles class fillings, including cladding and fillings；The cladding by weight percentage, constitutes and is：The flesh of fish
80%, edible salt 2%, water 15%, flavoring 1.5%, auxiliary material 1.5%；It is characterized in that：The fillings by weight percentage, is constituted
For：Pig leg meat 30.0%, edible salt 2%, pickles long-used soup 10.0%, cabbage kimchi 50.0%, flavoring 8.0%；The cabbage kimchi with
Chinese cabbage is pickles raw material, adds closed after pickles long-used soup, and effective fermentation time is 48h.
The processing method of the faric fish ball of pickles class fillings is with reference to embodiment 1.The pickles obtained by this comparative example scheme
The faric fish ball of class fillings, its crisp degree of crust mouthfeel is poor and sheet stereovision is poor, it is clear that not as embodiment of the present invention
And its good effect.
Comparative example 2
This comparative example is implemented according to the faric fish ball and its processing method of pickles class fillings, below with percentage by weight
Meter, a kind of faric fish ball of pickles class fillings, including cladding and fillings；The cladding by weight percentage, constitutes and is：The flesh of fish
80%, edible salt 2%, water 15%, flavoring 1.5%, auxiliary material 1.5%；It is characterized in that：The fillings by weight percentage, is constituted
For：Pig leg meat 30.0%, edible salt 0.5%, sodium lactate 1.5%, cabbage kimchi 60.0%, flavoring 8.0%；The cabbage kimchi with
Chinese cabbage is pickles raw material, adds closed after pickles long-used soup, and effective fermentation time is 48h.
The processing method of the faric fish ball of pickles class fillings is with reference to embodiment 1.The pickles obtained by this comparative example scheme
The faric fish ball of class fillings, its crisp degree of crust mouthfeel and sheet stereovision are worse than embodiment 1, fail to reach embodiment party of the present invention
Case and its optimal good effect.
Comparative example 3
This comparative example is implemented according to the faric fish ball dispensing of the pickles class fillings of embodiment 1, pickles class filling in this comparative example
The processing method of the faric fish ball of material, its step is：
The dispensing of step 1, the faric fish ball cladding of pickles class fillings：4mm rub the flesh of fish with tripodia mixing and kneading machine 20Hz beat burst to
Without grit；Addition edible salt, flavoring, water are burst fine and smooth, sticky to slurry with tripodia mixing and kneading machine 70Hz arenas；Auxiliary material is added with three
Sufficient mixing and kneading machine 40Hz, which is beaten, to burst to slurry uniform and smooth, and adding frozen water control fillings temperature in blending process is less than 8 DEG C；Obtain pickles
The faric fish ball cladding of class fillings；
The dispensing of step 2, the faric fish ball fillings of pickles class fillings：The lean meat and the flesh of fish that 4mm is rubbed are with tripodia mixing and kneading machine 20Hz
Burst to without grit arena；Edible salt is added to burst to slurry exquisiteness with tripodia mixing and kneading machine 80Hz arenas with sodium lactate, flavoring, stick and slide；
Addition 4mm particle diameter pickles particle, pickles long-used soup are burst uniform to slurry with tripodia mixing and kneading machine 40Hz arenas；Obtain pickles class fillings faric
Fish ball fillings；
Remaining step 3-5 is performed according to embodiment 1.The faric fish ball of pickles class fillings obtained by this comparative example scheme, outside it
The approximate conventional surimi product of skin mouthfeel, degree that its is crisp and sheet stereovision are much worse than embodiment 1, fail to embody this hair completely
The bright good effect that should have.
The above described is only a preferred embodiment of the present invention, be not intended to limit the scope of the present invention,
Therefore the change or modification that claim under this invention and specification are done in every case, it should all belong to the scope that patent of the present invention covers
Within.
Claims (7)
1. a kind of faric fish ball of pickles class fillings, including cladding and fillings；The cladding by weight percentage, constitutes and is：
The flesh of fish 60.0 ~ 90.0%, edible salt 2.0 ~ 3.0%, water 10.0 ~ 30.0%, flavoring 1.0 ~ 10.0%, auxiliary material 1.0 ~ 10.0%；It is special
Levy and be：The fillings by weight percentage, constitutes and is：Poultry muscle and the flesh of fish 20.0 ~ 30.0%, edible salt and sodium lactate
2.0 ~ 3.0%, pickles long-used soup 10.0%, pickles 30.0 ~ 50.0%, flavoring 5.0 ~ 10.0%.
2. the bag of pickles class fillings as claimed in claim 1 falls into fish ball, it is characterised in that：The poultry muscle is mixed with the flesh of fish
Composition and division in a proportion example be：0~100%：100~0%；The mixed proportion of the edible salt and sodium lactate is：20~80%：80~20%.
3. the bag of pickles class fillings as claimed in claim 1 falls into fish ball, it is characterised in that：The pickles steep for lactobacillus-fermented
Dish based food, pickles raw material is Chinese cabbage, wild cabbage, radish, capsicum, celery, cucumber, beans, asparagus lettuce, apple, new ginger, garlic, effectively fermentation
Time is 36 ~ 120h.
4. the processing method of the faric fish ball of the pickles class fillings as described in claim 1,2 or 3, its step is：
The dispensing of step 1, the faric fish ball cladding of pickles class fillings：The flesh of fish that 4 ~ 6mm is rubbed is beaten with mixing and kneading machine and burst to without hard
Grain；Addition edible salt, flavoring, water are burst fine and smooth, sticky to slurry with mixing and kneading machine arena；Auxiliary material is added to burst to slurry with mixing and kneading machine arena
Frozen water control fillings temperature is added in uniform and smooth, blending process and is less than 8 DEG C；Obtain the faric fish ball cladding of pickles class fillings；
The dispensing of step 2, the faric fish ball fillings of pickles class fillings：8 ~ 10mm rub lean meat and the flesh of fish with mixing and kneading machine beat burst to
Without grit；Add 4 ~ 6mm particle diameter pickles particles and beat to burst to pickles juice with mixing and kneading machine and ooze out 30 ~ 70%；Add edible salt and breast
Sour sodium, flavoring, pickles long-used soup are beaten with mixing and kneading machine and burst to slurry uniform and smooth；Obtain the faric fish ball fillings of pickles class fillings；
The faric fish ball fillings of step 3, pickles class fillings, is placed in clean charging basket with the closed covering of plastic foil, -2 ~ 2 DEG C of refrigerating chambers
After 2 ~ 6h of lower placement, the standby shaping of the faric fish ball fillings of pickles class fillings；
Step 4, shaping：Need to be molded by product, the faric fish ball cladding of gained pickles class fillings of above-mentioned steps 1 is shaped to outer
Skin, the faric fish ball fillings of pickles class fillings of above-mentioned steps 3 is shaped to interior filling；
Step 5, induction sizing：The obtained by molding faric fish ball of pickles class fillings induces 5 ~ 10min in fixation solution in 30 ~ 50 DEG C,
Then 5 ~ 10min in 30 ~ 50 DEG C of water purification is transferred to, 3 ~ 5min in 85 ~ 90 DEG C of water purification is then transferred to；A kind of pickles class is obtained after cooling
The faric fish ball of fillings.
5. the processing method of the faric fish ball of pickles class fillings as claimed in claim 4, it is characterised in that：4 in the step 1
The flesh of fish that ~ 6mm is rubbed is beaten with 10 ~ 20Hz of tripodia mixing and kneading machine and burst to without grit；Edible salt, flavoring, water is added to beat with tripodia
70 ~ 80Hz of the machine of bursting bursts arena fine and smooth, sticky to slurry；Auxiliary material is added to burst to slurry uniform and smooth with 40 ~ 80Hz of tripodia mixing and kneading machine arenas.
6. the processing method of the faric fish ball of pickles class fillings as claimed in claim 4, it is characterised in that：8 in the step 2
The lean meat and the flesh of fish that ~ 10mm is rubbed are beaten with 10 ~ 20Hz of tripodia mixing and kneading machine bursts to without grit；Add 4 ~ 6mm particle diameter pickles particles
Beat to burst to pickles juice with 70 ~ 80Hz of tripodia mixing and kneading machine and ooze out 30 ~ 70%.
7. the processing method of the faric fish ball of pickles class fillings as claimed in claim 4, it is characterised in that：The step 5
Induction fixation solution is pH4.0 lactic acid-sodium lactate buffer solution.
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| CN101861992A (en) * | 2010-03-31 | 2010-10-20 | 华南理工大学 | Method for improving gelling performance of minced Tilapia mossambica products |
| CN103719936A (en) * | 2013-12-16 | 2014-04-16 | 浙江大学 | Preparation method of high elasticity dietary fiber type seawater fish highly-processed product |
| CN104305318A (en) * | 2014-10-16 | 2015-01-28 | 广西大学 | Pork and fish ball cooking dish style in pickle flavor |
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Application publication date: 20170725 |