CN107136453A - A kind of Chinese yam rice cake for being easy to digest and assimilate and preparation method thereof - Google Patents
A kind of Chinese yam rice cake for being easy to digest and assimilate and preparation method thereof Download PDFInfo
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- CN107136453A CN107136453A CN201710239486.8A CN201710239486A CN107136453A CN 107136453 A CN107136453 A CN 107136453A CN 201710239486 A CN201710239486 A CN 201710239486A CN 107136453 A CN107136453 A CN 107136453A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of Chinese yam rice cake for being easy to digest and assimilate and preparation method thereof, belong to food processing technology field, the Chinese yam rice cake includes the raw material of following parts by weight：380~500 parts of 1000~1500 parts of Chinese yam, 500~1000 parts of tapioca, 470~700 parts of ternip, 180~200 parts of lean pork, 180~200 parts of peanut, 95~105 parts of dried shrimp, 45~50 parts of white sugar, 36~40 parts of sesame, 18~20 parts of dried scallop, 8~10 parts of refined salt, 10~12 parts of white wine and water；The preparation method of the Chinese yam rice cake is on process for sterilizing, the mode for taking once boiling sterilization and a microwave disinfection to be combined.The Chinese yam rice cake of the present invention can not only extend the shelf life, and be adapted to many people and be easy to digest and assimilate.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of Chinese yam rice cake for being easy to digest and assimilate and its making
Method.
Background technology
With the development of the society, requirement more and more higher of the people to varieties of food items, by original demand of resolving adequate food and clothing to now
Color, nutrition with safety pursuit.Rice cake is Han nationality's famous cake of Chinese tradition, is the agriculture of southern area of China characteristic
Go through New Year seasonable food.Rice cake is the fragrant and sweet soft cunning of entrance, belongs to the small food of sweets.Traditional rice cake with glutinous rice flour, glutinous rice powder, piece candy,
Peanut oil and water etc. are made for primary raw material, because waxy starch content is higher, are unfavorable for human consumption's absorption；Sugar contains
Amount is higher, and heat is higher, is unfavorable for the edible of the crowds such as hypertension, high fat of blood, high cholesterol and diabetic；Meanwhile,
It is not inconsistent with present nutrition with sound development theory.
On process for sterilizing, traditional rice cake takes once boiling to be vacuum-packed after sterilizing, and part bacillus is not killed,
Traditional rice cake shelf-life at 25~30 DEG C is 4d or so, therefore the shelf-life that traditional rice cake is stored at 25~30 DEG C is always
Individual hang-up.
The content of the invention
Present invention aims to overcome that the deficiency that prior art is present, and many people can be extended the shelf life and be adapted to by providing
A kind of Chinese yam rice cake for being easy to digest and assimilate and preparation method thereof, to achieve the above object, the technical scheme that the present invention takes
For：A kind of Chinese yam rice cake for being easy to digest and assimilate, includes the raw material of following parts by weight：1000~1500 parts of Chinese yam, tapioca
500~1000 parts, it is 470~700 parts of ternip, 180~200 parts of lean pork, 180~200 parts of peanut, 95~105 parts of dried shrimp, white
380~500 parts of 45~50 parts of sugar, 36~40 parts of sesame, 18~20 parts of dried scallop, 8~10 parts of refined salt, 10~12 parts of white wine and water.
Chinese yam not only have effects that invigorating spleen and reinforcing stomach, help digest, benefit lung and restrain cough, nourishing kidney and replenishing pneuma, can also reduce blood glucose,
Anti- mutation, regulation are immune, and the health regulation to human body is highly profitable.Chinese yam is easy to human consumption's absorption, and possesses one to human body
Fixed health value, is adapted to various people and eats.Ternip has relieving cough and reducing sputum, promoting digestion and removing indigestion, reducing blood pressure and regulating blood lipid, sterilization anticancer, logical
Convenient urine, the effect for alleviating headache, modern nutriology think that ternip has cancer-resisting, anti-ageing tender skin, fitness and disease prevention, gut purge
The effect of toxin expelling.Peanut and sesame exist with small particles form, both bring crispy in taste, and strong fragrance is produced again；Dried shrimp can increase
Plus delicate flavour, white wine energy seasoning flavouring；Radish is fresh and crisp, and radish mud is mixed with Chinese yam, makes the later mouthfeel of rice cake shortening more preferably；Dried scallop is main
It is that there is provided some delicate flavours on the basis of monosodium glutamate is used less as far as possible.Therefore, glutinous rice flour is replaced with Chinese yam, and adds ternip, wood
Sweet potato starch, lean pork, dried shrimp, peanut, sesame etc., study a kind of nutrition, health, using saline taste as leading Chinese yam rice cake, the Huaihe River
Mountain rice cake is not only easy to human consumption and absorbs and be also suitable for many people, especially middle-aged and old, the three high patients.
As the improvement of above-mentioned technical proposal, the Chinese yam rice cake contains the raw material of following parts by weight：1500 parts of Chinese yam, wood
500 parts of sweet potato starch, 470 parts of ternip, 200 parts of lean pork, 180 parts of peanut, 100 parts of dried shrimp, 45 parts of white sugar, 36 parts of sesame, dried scallop
380 parts of 20 parts, 8 parts of refined salt, 10 parts of white wine and water.
In addition, the preparation method that the present invention also provides the Chinese yam rice cake, comprises the following steps：
1) Chinese yam, ternip, lean pork, peanut, dried shrimp, sesame and dried scallop are cleaned, Chinese yam, ternip is gone
Skin, stripping and slicing, cook the Chinese yam of stripping and slicing, then the Chinese yam cooked is mixed with the ternip of stripping and slicing, rubbed, and obtain Chinese yam radish mud；
2) the Chinese yam radish mud is mixed with lean pork, peanut, dried shrimp, white sugar, sesame and dried scallop, rubbed, add wood
Sweet potato starch, refined salt, white wine and water are mixed, stirred, and obtain rice cake mixture；
3) the rice cake mixture is pickled into 15min, the rice cake mixture after pickling is put into mould and carries out boiling and kills
60~70min of bacterium；
4) by step 3) the rice cake mixture after the cooking disinfection carries out cool jelly, vacuum packaging successively, then carry out micro- kill
3~5min of bacterium, it is final to obtain Chinese yam rice cake.
The mode that the Chinese yam rice cake of the present invention is twisted and mixed using steaming, it is to avoid tradition beats the workshop powder that powder agitating mode is brought
Dirt；The Chinese yam rice cake of the present invention is combined using once boiling sterilization and a microwave disinfection, cooking disinfection and microwave disinfection, can
To shorten the sterilizing time of Chinese yam rice cake, the sterilization temperature of Chinese yam rice cake is reduced, farthest retains the nutrition of Chinese yam rice cake
Composition；Meanwhile, also extend the storage time of Chinese yam rice cake.
Be used as the improvement of above-mentioned technical proposal, the step 4) in temperature >=15 DEG C and≤20 after the cool jelly of rice cake mixture
℃。
Further improved as above-mentioned technical proposal, the step 3) in the temperature of rice cake mixture cooking disinfection be
100℃。
Further improved as above-mentioned technical proposal, the step 3) in time of rice cake mixture cooking disinfection be
65min。
Further improved as above-mentioned technology, the step 4) in rice cake mixture microwave disinfection temperature be 85
℃。
Further improved as above-mentioned technology, the step 4) in time of rice cake mixture microwave disinfection be
5min。
The present invention takes the temperature of cooking disinfection to be 100 DEG C, and the time is 65min；The temperature of microwave disinfection is 85 DEG C, time
For 5min；Suitable temperature and time can both ensure the effect of sterilization, and the nutritional ingredient and mouth of Chinese yam rice cake can be retained again
Sense.
The beneficial effects of the present invention are：The present invention provides a kind of Chinese yam rice cake for being easy to digest and assimilate and its making side
Method, the present invention, which changes in the formula of traditional rice cake, formula of rice cake, replaces glutinous rice flour with Chinese yam, and adds the auxiliary materials such as ternip, makes
The Chinese yam rice cake gone out is not only good in taste, be of high nutritive value based on saline taste, delicate flavour, and is easy to human consumption and absorbs and suitable
Mid-aged population is closed to eat；Chinese yam rice cake is using once boiling sterilization and a microwave disinfection, cooking disinfection and microwave disinfection phase
With reference to can shorten the sterilizing time of Chinese yam rice cake, reduce the sterilization temperature of Chinese yam rice cake, farthest retain Chinese yam rice cake
Nutritional ingredient；Meanwhile, also extend the storage time of Chinese yam rice cake.
Embodiment
For the object, technical solutions and advantages of the present invention are better described, below in conjunction with specific embodiment and subordinate list pair
The present invention is described further.
Embodiment 1
A kind of embodiment of Chinese yam rice cake of the present invention, the Chinese yam rice cake contains the raw material of following mass fraction：Huaihe River
1500 parts of mountain, 500 parts of tapioca, 470 parts of ternip, 200 parts of lean pork, 180 parts of peanut, 100 parts of dried shrimp, 45 parts of white sugar, sesame
380 parts of 36 parts of fiber crops, 20 parts of dried scallop, 8 parts of refined salt, 10 parts of white wine and water.
The preparation method of Chinese yam rice cake comprises the following steps described in the present embodiment：
1) remaining composition beyond contained white wine, water in the raw material is cleaned, by Chinese yam, ternip peeling, cut
Block, cooks the Chinese yam of stripping and slicing, then the Chinese yam cooked is put into meat grinder with the ternip of stripping and slicing is mixed, rubbed, and obtains Huaihe River
Chervil mud；
2) the Chinese yam radish mud and lean pork, peanut, dried shrimp, white sugar, sesame and dried scallop are put into dough mixing machine and mixed
Close, rub, add tapioca, refined salt, white wine and water and mixed, stirred, obtain rice cake mixture；
3) the rice cake mixture is pickled into 15min, the rice cake mixture pickled, which is put into after silica gel mould, is placed in electric steam furnace
In, the temperature of cooking disinfection is 100 DEG C, and the time is 65min；
4) by step 3) the rice cake mixture after the cooking disinfection carries out cool jelly between being transferred to cool jelly, when rice cake mixture
Temperature after cool jelly is 20 DEG C, is vacuum-packed, and places into and microwave disinfection, the temperature of microwave disinfection are carried out in microwave sterilization machine
For 85 DEG C, the time is 5min, final to obtain Chinese yam rice cake.
Embodiment 2
A kind of Chinese yam rice cake of the present embodiment, the Chinese yam rice cake contains the raw material of following mass fraction：1000 parts of Chinese yam,
It is 700 parts of tapioca, 700 parts of ternip, 180 parts of lean pork, 195 parts of peanut, 105 parts of dried shrimp, 48 parts of white sugar, 40 parts of sesame, dry
450 parts of 18 parts of shellfish, 9 parts of refined salt, 12 parts of white wine and water.
The preparation method reference implementation example 1 of Chinese yam rice cake described in the present embodiment, distinctive points are：After the cool jelly of rice cake mixture
Temperature be 15 DEG C, time of cooking disinfection is 60min, and the time of microwave disinfection is 3min.
Embodiment 3
A kind of Chinese yam rice cake of the present embodiment, the Chinese yam rice cake contains the raw material of following mass fraction：1200 parts of Chinese yam,
It is 1000 parts of tapioca, 630 parts of ternip, 189 parts of lean pork, 200 parts of peanut, 95 parts of dried shrimp, 50 parts of white sugar, 37 parts of sesame, dry
500 parts of 19 parts of shellfish, 10 parts of refined salt, 11 parts of white wine and water.
The preparation method reference implementation example 1 of Chinese yam rice cake described in the present embodiment, distinctive points are：After the cool jelly of rice cake mixture
Temperature be 18 DEG C, time of cooking disinfection is 70min, and the time of microwave disinfection is 4min.
Embodiment 4
A kind of Chinese yam rice cake of the present embodiment, the Chinese yam rice cake contains the raw material of following mass fraction：1970 parts of Chinese yam,
500 parts of tapioca, 200 parts of lean pork, 180 parts of peanut, 100 parts of dried shrimp, 45 parts of white sugar, 36 parts of sesame, 20 parts of dried scallop, refined salt
380 parts of 8 parts, 10 parts of white wine and water.
The preparation method of Chinese yam rice cake described in the present embodiment is similar to embodiment 1.
Embodiment 5
A kind of Chinese yam rice cake of the present embodiment, the Chinese yam rice cake contains the raw material of following mass fraction：Tapioca 500
Part, 1970 parts of ternip, 200 parts of lean pork, 180 parts of peanut, 100 parts of dried shrimp, 45 parts of white sugar, 36 parts of sesame, 20 parts of dried scallop, essence
380 parts of 8 parts of salt, 10 parts of white wine and water.
The preparation method of Chinese yam rice cake described in the present embodiment is similar to embodiment 1.
Embodiment 6
Using the rice cake of embodiment 1~5 and the rice cake A of market purchase as research object, rice cake is placed in 30 DEG C of insulating boxs
Storage.When mildew occurs in rice cake or sends sour taste, rice cake is rotten, occurs without the rotten time as storage time using rice cake, deposits
The test result of storage time is shown in Table 1.
The storage time of the rice cake of table 1
| Rice cake classification | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Rice cake A |
| Storage time/d | 47 | 45 | 48 | 46 | 45 | 4 |
As shown in table 1, it can be seen that the rice cake of embodiment 1~5 takes the method that cooking disinfection and microwave disinfection are combined,
The storage time of rice cake can be extended, general 25~30 DEG C can store more than 45d；Comparatively, rice cake A storage time is
4d or so.
Embodiment 7
Experimental subjects：Choose 1800 volunteers and carry out survey, be randomly divided into 6 groups, every group of 300 volunteers：One
Group is control group (foretasting rice cake A), and five groups are experimental group (rice cake for foretasting embodiment 1~5 respectively).
Experimental method：Thirty volunteer's every morning ten and 5 PM foretaste the rice cake of one piece of formed objects, simultaneously
Ask half past one volunteer's every morning ten to have lunch with afternoon at 6 points to have supper, be carried out continuously one week.Questionnaire counts volunteer couple
The mouthfeel of rice cake, the feedback of digestion, evaluation criterion：A, rice cake mouthfeel are relatively good, easy to digest；B, rice cake poor taste, indigestibility；Mouthful
The test result of sense and digestion is shown in Table 2 and table 3 respectively.
The test result of the rice cake mouthfeel of table 2
| Rice cake classification | A/ people | B/ people |
| Embodiment 1 | 260 | 40 |
| Embodiment 2 | 230 | 70 |
| Embodiment 3 | 240 | 60 |
| Embodiment 4 | 180 | 120 |
| Embodiment 5 | 140 | 160 |
| Rice cake A | 150 | 150 |
The test result of the rice cake of table 3 digestion
| Rice cake classification | A/ people | B/ people |
| Embodiment 1 | 240 | 60 |
| Embodiment 2 | 200 | 100 |
| Embodiment 3 | 215 | 85 |
| Embodiment 4 | 170 | 130 |
| Embodiment 5 | 140 | 160 |
| Rice cake A | 138 | 162 |
As shown in table 2 and table 3, for the rice cake and rice cake A of embodiment 4,5, the Chinese yam of the embodiment of the present invention 1
Rice cake mouthfeel it is best and most it is easy to digest absorb, the Chinese yam rice cake of the embodiment of the present invention 2 and 3 is good in taste and is easier to digest and assimilate,
Adding appropriate Chinese yam and ternip in Chinese yam rice cake of the present invention simultaneously can effectively cooperate with promotion human consumption to absorb.
Embodiment 8
Experimental subjects：120 healthy male mices (body weight is 18~20g) are chosen, hyperglycaemia mouse model is prepared：Note
Penetrate streptozotocin, the blood sugar concentration of hyperglycaemia mouse>11.1mol/L.120 hyperglycaemia mouse are randomly divided into 6 groups, every group 20
Only：One group is control group (edible rice cake A), and five groups are experimental group (rice cake of test-meal embodiment 1~5 respectively).
Experimental method：By rice cake, paddy (both for etc. weight) mixing, crush, as the food of mouse, mouse eats daily
Object amount is 8g/20g (food weight/mouse weight), continuously raises 7d, is surveyed respectively after 3d, 5d and 7d diet 2h
Mouse blood sugar concentration is measured, glucose concentration determination the results are shown in Table 4.
The measurement result of the mouse blood sugar concentration of table 4
As shown in table 4, it can be seen that hyperglycaemia mouse is eating the Chinese yam rice cake (embodiment 1~3) of the present invention and implemented
Blood sugar concentration elevation amplitude is less than the elevation amplitude of blood sugar concentration after edible rice cake A after the rice cake of example 4,5；The embodiment of the present invention 2
It is eaten that the rise of rear blood sugar concentration is slower with 3 Chinese yam rice cakes, the Chinese yam rice cake of the embodiment of the present invention 1 is eaten rear blood sugar concentration liter
It is high most slow；Reason is the Chinese yam added in the Chinese yam rice cake of the present invention and ternip synergy, with reduction blood sugar concentration
Effect.As can be seen here, Chinese yam rice cake of the invention is adapted to popular edible, especially suitable the elderly, can avoid edible year
Hyperglycemia is induced after cake.
Finally, it should be noted that above example is to illustrate technical scheme rather than to present invention protection
The limitation of scope, although being explained in detail with reference to preferred embodiment to the present invention, one of ordinary skill in the art should manage
Solution, technical scheme can be modified or replaced on an equal basis, without departing from technical solution of the present invention essence and
Scope.
Claims (8)
1. a kind of Chinese yam rice cake for being easy to digest and assimilate, it is characterised in that：Include the raw material of following parts by weight：Chinese yam 1000~
1500 parts, 500~1000 parts of tapioca, 470~700 parts of ternip, 180~200 parts of lean pork, 180~200 parts of peanut, shrimp
Rice 95~105 parts, 45~50 parts of white sugar, 36~40 parts of sesame, 18~20 parts of dried scallop, 8~10 parts of refined salt, 10~12 parts of white wine and
380~500 parts of water.
2. Chinese yam rice cake as claimed in claim 1, it is characterised in that：The Chinese yam rice cake contains the raw material of following parts by weight：
1500 parts of Chinese yam, 500 parts of tapioca, 470 parts of ternip, 200 parts of lean pork, 180 parts of peanut, 100 parts of dried shrimp, 45 parts of white sugar,
380 parts of 36 parts of sesame, 20 parts of dried scallop, 8 parts of refined salt, 10 parts of white wine and water.
3. a kind of preparation method of Chinese yam rice cake as claimed in claim 1 or 2, it is characterised in that：Comprise the following steps：
1) Chinese yam, ternip, lean pork, peanut, dried shrimp, sesame and dried scallop are cleaned, Chinese yam, ternip are removed the peel,
Stripping and slicing, cooks the Chinese yam of stripping and slicing, then the Chinese yam cooked is mixed with the ternip of stripping and slicing, rubbed, and obtains Chinese yam radish mud；
2) the Chinese yam radish mud is mixed with lean pork, peanut, dried shrimp, white sugar, sesame and dried scallop, rubbed, add para arrowroot
Powder, refined salt, white wine and water are mixed, stirred, and obtain rice cake mixture；
3) the rice cake mixture is pickled into 15min, the rice cake mixture after pickling is put into mould and carries out cooking disinfection 60
~70min；
4) by step 3) the rice cake mixture after the cooking disinfection carries out cool jelly, vacuum packaging successively, then carry out microwave disinfection 3
~5min, it is final to obtain Chinese yam rice cake.
4. the preparation method of Chinese yam rice cake as claimed in claim 3, it is characterised in that：The step 4) in rice cake mixture it is cool freeze
Temperature >=15 DEG C afterwards and≤20 DEG C.
5. the preparation method of Chinese yam rice cake as claimed in claim 4, it is characterised in that：The step 3) in rice cake mixture boiling
The temperature of sterilization is 100 DEG C.
6. the preparation method of Chinese yam rice cake as claimed in claim 5, it is characterised in that：The step 3) in rice cake mixture boiling
The time of sterilization is 65min.
7. the preparation method of Chinese yam rice cake as claimed in claim 5, it is characterised in that：The step 4) in rice cake mixture microwave
The temperature of sterilization is 85 DEG C.
8. the preparation method of Chinese yam rice cake as claimed in claim 7, it is characterised in that：The step 4) in rice cake mixture microwave
The time of sterilization is 5min.
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Cited By (1)
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| CN111149986A (en) * | 2020-01-10 | 2020-05-15 | 芜湖加瑞食品有限公司 | Semi-fermented spicy rice cake and preparation method thereof |
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