CN107232378A - Sweet taste Macadamia nuts of a kind of maple sugar and preparation method thereof - Google Patents
Sweet taste Macadamia nuts of a kind of maple sugar and preparation method thereof Download PDFInfo
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- CN107232378A CN107232378A CN201710412976.3A CN201710412976A CN107232378A CN 107232378 A CN107232378 A CN 107232378A CN 201710412976 A CN201710412976 A CN 201710412976A CN 107232378 A CN107232378 A CN 107232378A
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- macadamia nuts
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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
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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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses sweet taste Macadamia nuts of a kind of maple sugar and preparation method thereof, maple sugar honey taste Macadamia nuts includes the raw material of following parts by weight：5 10 parts of 200 300 parts of Macadamia nuts, 10 20 parts of mixing molasses, 5 10 parts of honey and Maple Syrup；The mixing molasses include 100 150 parts of water, 20 30 parts of Maple Syrup, 100 140 parts of white granulated sugar, 30 50 parts of honey, 30 50 parts of malt syrup, 10 30 parts of edible salt.The present invention wraps up in sugar in Macadamia nuts outer surface by different level, and the level of mouthfeel is stronger, and is handled by wrapping up in system, can form one layer of uniform protective layer, starvation on Macadamia nuts surface, it is to avoid " Kazakhstan " taste not pleased is made us in fat rancidity generation.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of sweet taste Macadamia nuts of maple sugar and its making side
Method.
Background technology
Canadian maple sugar has very high nutritive value, is embodied in：1. Canadian maple sugar is rich in abundant mineral matter
And vitamin；2. nutritious heat is low, and maple sugar contains abundant mineral matter, organic acid, heat ratio sucrose, fructose, primverose
Deng all low；3. calcium, magnesium and Determination of Organic Acids contained by maple syrup is but more much higher than other carbohydrates, and can supplement the nutrients unbalanced void
Weak constitution；4. maple leaf syrup contains tens kinds of mineral matters and vitamin, is very distinctive pure natural nutrient excellent product, is taken by adding
What adult be proud of is referred to as healthy " angel "；5. maple leaf syrup contains organic acid, and heat ratio sucrose, fructose, primverose etc. are all low,
But the calcium, magnesium and Determination of Organic Acids contained by it are but more much higher than other carbohydrates, can supplement the nutrients unbalanced weak constitution；⑥
Maple leaf syrup contains minimal amount of sugar, but containing abundant each biostearin and mineral matter, such as K, calcium, especially zinc, zinc contain
Amount is more, and zinc has good oxidation resistant function, so play the role of beauty, and zinc is lifting immunity simultaneously, and by force
The most important element that body is healthy and strong.
Macadamia nuts is divided into Australia macadamia Renhe South Africa Macadamia nuts.Australia summer kernel is in ecru, appearance
Powder is in the majority；South Africa summer kernel is in rice white, and clean in appearance, two differences in mouthfeel, can select without own person.Nutritive effect is such as
Under：1. disease of skin, radioresistance are treated；2. rheumatic arthritis is prevented；3. anticancer；4. prevention of arterial atherosis, angiocarpy
Disease.
Existing Macadamia nuts period of storage is long to be also easy to produce Kazakhstan taste, causes mouthfeel not good.Also there is maple sugar taste at present
Macadamia nuts.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art.Therefore, the present invention provides a kind of maple
Molasses taste Macadamia nuts and preparation method thereof, it is therefore an objective to make Macadamia nuts mouthfeel level strong, maple sugar taste is protruded.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of sweet taste Macadamia nuts of maple sugar, includes the raw material of following parts by weight：
5-10 parts of 200-300 parts of Macadamia nuts, 10-20 parts of mixing molasses, 5-10 parts of honey and Maple Syrup；
The mixing molasses include 100-150 parts of water, 20-30 parts of Maple Syrup, 100-140 parts of white granulated sugar, honey 30-50
Part, 30-50 parts of malt syrup, 10-30 parts of edible salt.
The preparation method of the sweet taste Macadamia nuts of the maple sugar, is to handle Macadamia nuts through fixing successively, wrap up in mixing
Syrup, preliminary drying handle, once cool down, wrap up in honey, for the first time bakings, secondary cooling, wrap up in maple sugar, bake for second after it is obtained.
The fixing processing is the 30-40min that finished in temperature is 120-140 DEG C of green-keeping machine.Finish the purpose handled
It is to remove kernel surface moisture, is easy to next step to wrap up in mixing molasses, if there is moisture outer surface, syrup is difficult to uniformly be attached on it
Surface；High temperature kills the potential microorganism in kernel surface, and this technique has both bactericidal effect simultaneously.
The temperature of the preliminary drying processing is 80-90 DEG C, and preliminary drying time is 1-2h.The purpose of preliminary drying is evaporative removal part water
Point, make the solidification of surface syrup, be easy to secondary wrap up in honey.If secondary when wrapping up in honey processed without preliminary drying, do not wrap up in.
Once cooling and the secondary cooling are cooled to temperature for 20-30 DEG C.The purpose of cooling treatment is to make kernel table
Face syrup solidification, sugar is wrapped up in after being easy to.
The temperature that the first time bakes is 80-120 DEG C, and baking time is 12-14h.The temperature that the first time bakes
Preferably 100-105 DEG C.The temperature baked for the first time is at 120 DEG C, and the time is unable to process, sallow phenomenon otherwise easily occurs.The
Once baking can make Macadamia nuts lift mouthfeel in the presence of mixing molasses processed and honey is wrapped up in, and reach tasty purpose.
The temperature of second of baking is 85-95 DEG C, and baking time is 1-2h.
The mixing molasses of wrapping up in are to roll to wrap up in system in sugar coating machine, wrap up in the flour of 1-2 parts of addition during system.It is sprinkled with a little
The purpose of flour is Macadamia nuts is not resulted in viscous pot phenomenon, treats that syrup is uniformly attached to summer kernel appearance and light occurs
When whole mixing process terminate.
The preparation method is additionally included in the step of fixing before processing carries out pretreatment of raw material.Including for pretreatment of raw material is former
The step of material is checked and accepted, screens and cleaned.Raw material is checked and accepted：The new goods of annual August part or so sells to China, and main acceptance index has worm
Spot, bud seed, Kazakhstan taste and broken benevolence situation.The purpose of screening is broken benevolence, impurity that raw material is caused in transportation etc.；Cleaning
Purpose is the shell endothelium and dust impurity for removing Macadamia nuts surface adhesion, is easy to syrup to stick, is sure not to be stirred vigorously production
Raw broken benevolence.
Mixing molasses, honey, maple sugar are wrapped up in system by the present invention in three times, and wrap up in make during carry out rational technique and set
Meter, it is to avoid the not enough defect of single adhesive capacity, wraps up in system, mouthfeel level is stronger using three layers.Two sheets are eaten by sooner or later each
The sweet taste Macadamia nuts of the maple sugar made is invented, it is continuous edible two weeks, also there is nourishing the stomach.
Beneficial effects of the present invention：The present invention wraps up in sugar in Macadamia nuts outer surface by different level, and the level of mouthfeel is stronger,
And handled by wrapping up in system, one layer of uniform protective layer, starvation can be formed on Macadamia nuts surface, it is to avoid fat rancidity
" Kazakhstan " taste not pleased is made us in generation.Canadian maple sugar is rolled in the outermost layer of Macadamia nuts, energy using the technique of the present invention
The maple sugar local flavor of finished product is enough protruded, cost of material is reduced.While Macadamia nuts carries out having both bactericidal effect after fixing processing
It is easy to syrup to stick to its surface.
Embodiment
Below by the description to embodiment, the embodiment to the present invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding, and helps to design of the invention, technical scheme
In its implementation.
Embodiment 1
A kind of sweet taste Macadamia nuts of maple sugar, includes the raw material of following parts by weight：
250 parts of Macadamia nuts, 15 parts of mixing molasses, 8 parts of honey and Canadian 8 parts of Maple Syrup；
Wherein, mixing molasses include 125 parts of water, Canadian 25 parts of Maple Syrup, 125 parts of white granulated sugar, 40 parts of honey, malt
40 parts of syrup, 20 parts of edible salt.
The preparation method of maple sugar honey taste Macadamia nuts comprises the following steps：
(1) screen：Screen out broken benevolence, impurity in Macadamia nuts raw material etc..
(2) clean：Macadamia nuts is immersed in stirring and washing in clear water, the shell of Macadamia nuts surface adhesion is removed
Endothelium and dust impurity (being sure not to be stirred vigorously the broken benevolence of generation).
(3) finish：By the Macadamia nuts after cleaning, fixing is handled in green-keeping machine, and temperature control is at 130 DEG C, during fixing
Long 35min.
(4) preparation of mixing molasses：125 parts of water intaking, Canadian 25 parts of Maple Syrup, 125 parts of white granulated sugar, 40 parts of honey,
After 40 parts of malt syrup, the mixing of 20 parts of edible salt, dissolve that (water temperature is controlled at 100 DEG C, makes sugar, salt by the way of heating water bath
Melt faster), and stir.
(5) mixing molasses are wrapped up in：250 parts of Macadamia nuts, 15 parts of mixing molasses are taken, is rolled in sugar coating machine and wraps up in system；Mixing
A little flour is sprinkled with during syrup frequently, flour addition is 1.2-1.5 parts, it is to avoid Macadamia nuts causes viscous pot to show
As whole mixing process terminates when syrup is uniformly attached to summer kernel appearance and light occurs.
(6) preliminary drying：Control temperature is in 85 DEG C or so, preliminary drying 1.5h in equipment is baked.
(7) once cool down：The pre-baked Macadamia nuts for wrapping up in mixing molasses is positioned over into cooling bench to be cooled down, cooled down
It it is 25 DEG C or so to temperature.
(8) honey is wrapped up in：Take 8 parts of honey with the Macadamia nuts for wrapping up in mixing molasses after step (7) cooling in sugar coating machine
System is wrapped up in rolling；Equally it is sprinkled with a little flour frequently during syrup is mixed.
(9) bake for the first time：Step (8) is wrapped up in into the Macadamia nuts after honey and bakes temperature in 13h, baking oven in an oven
Degree control is at 100 DEG C or so.
(10) secondary cooling：Macadamia nuts after first time is baked is positioned over cooling bench and cooled down, and is cooled to temperature
Spend for 25 DEG C or so.
(11) maple sugar is wrapped up in：Take Canadian 8 parts of Maple Syrup with the Macadamia nuts after above-mentioned secondary cooling in sugar coating machine
Wrap up in system.
(12) second of baking：Control temperature is dried at 90 DEG C or so in equipment is baked, and the time of drying is
1.5h。
(13) select, pack：The close taste Macadamia nuts of maple sugar is uniformly spread on cull board, pick out defective work with
And impurity etc., luggage case packing of going forward side by side.
Embodiment 2
A kind of sweet taste Macadamia nuts of maple sugar, includes the raw material of following parts by weight：
200 parts of Macadamia nuts, 10 parts of mixing molasses, 5 parts of honey and Canadian 5 parts of Maple Syrup；
Wherein, mixing molasses include 100 parts of water, Canadian 20 parts of Maple Syrup, 100 parts of white granulated sugar, 30 parts of honey, malt
30 parts of syrup, 10 parts of edible salt.
The preparation method of maple sugar honey taste Macadamia nuts comprises the following steps：
(1) screen：Screen out broken benevolence, impurity in Macadamia nuts raw material etc..
(2) clean：Macadamia nuts is immersed in stirring and washing in clear water, the shell of Macadamia nuts surface adhesion is removed
Endothelium and dust impurity (being sure not to be stirred vigorously the broken benevolence of generation).
(3) finish：By the Macadamia nuts after cleaning, fixing is handled in green-keeping machine, and temperature control is at 140 DEG C, during fixing
Long 30min.
(4) preparation of mixing molasses：100 parts of water intaking, Canadian 20 parts of Maple Syrup, 100 parts of white granulated sugar, 30 parts of honey,
After 30 parts of malt syrup, the mixing of 10 parts of edible salt, dissolve that (water temperature is controlled at 100 DEG C, makes sugar, salt by the way of heating water bath
Melt faster), and stir.
(5) mixing molasses are wrapped up in：200 parts of Macadamia nuts, 10 parts of mixing molasses are taken, is rolled in sugar coating machine and wraps up in system；Mixing
A little flour is sprinkled with during syrup frequently, flour addition is 0.8-1.0 parts, it is to avoid Macadamia nuts causes viscous pot to show
As whole mixing process terminates when syrup is uniformly attached to summer kernel appearance and light occurs.
(6) preliminary drying：Control temperature is in 80 DEG C or so, preliminary drying 2h in equipment is baked.
(7) once cool down：The pre-baked Macadamia nuts for wrapping up in mixing molasses is positioned over into cooling bench to be cooled down, cooled down
It it is 20 DEG C or so to temperature.
(8) honey is wrapped up in：Take 5 parts of honey with the Macadamia nuts for wrapping up in mixing molasses after step (7) cooling in sugar coating machine
System is wrapped up in rolling；Equally it is sprinkled with a little flour frequently during syrup is mixed.
(9) bake for the first time：Step (8) is wrapped up in into the Macadamia nuts after honey and bakes temperature in 12h, baking oven in an oven
Degree control is at 105 DEG C or so.
(10) secondary cooling：Macadamia nuts after first time is baked is positioned over cooling bench and cooled down, and is cooled to temperature
Spend for 20 DEG C or so.
(11) maple sugar is wrapped up in：Take Canadian 5 parts of Maple Syrup with the Macadamia nuts after above-mentioned secondary cooling in sugar coating machine
Wrap up in system.
(12) second of baking：Control temperature is dried at 86 DEG C or so in equipment is baked, and the time of drying is 2h.
(13) select, pack：The close taste Macadamia nuts of maple sugar is uniformly spread on cull board, pick out defective work with
And impurity etc., luggage case packing of going forward side by side.
Embodiment 3
A kind of sweet taste Macadamia nuts of maple sugar, includes the raw material of following parts by weight：
300 parts of Macadamia nuts, 20 parts of mixing molasses, 10 parts of honey and Canadian 10 parts of Maple Syrup；
Wherein, mixing molasses include 150 parts of water, Canadian 30 parts of Maple Syrup, 140 parts of white granulated sugar, 50 parts of honey, malt
50 parts of syrup, 30 parts of edible salt.
The preparation method of maple sugar honey taste Macadamia nuts comprises the following steps：
(1) screen：Screen out broken benevolence, impurity in Macadamia nuts raw material etc..
(2) clean：Macadamia nuts is immersed in stirring and washing in clear water, the shell of Macadamia nuts surface adhesion is removed
Endothelium and dust impurity (being sure not to be stirred vigorously the broken benevolence of generation).
(3) finish：By the Macadamia nuts after cleaning, fixing is handled in green-keeping machine, and temperature control is at 120 DEG C, during fixing
Long 40min.
(4) preparation of mixing molasses：150 parts of water intaking, Canadian 30 parts of Maple Syrup, 140 parts of white granulated sugar, 50 parts of honey,
After 50 parts of malt syrup, the mixing of 30 parts of edible salt, dissolve that (water temperature is controlled at 100 DEG C, makes sugar, salt by the way of heating water bath
Melt faster), and stir.
(5) mixing molasses are wrapped up in：300 parts of Macadamia nuts, 20 parts of mixing molasses are taken, is rolled in sugar coating machine and wraps up in system；Mixing
A little flour is sprinkled with during syrup frequently, flour addition is 1.5-2.0 parts, it is to avoid Macadamia nuts causes viscous pot to show
As whole mixing process terminates when syrup is uniformly attached to summer kernel appearance and light occurs.
(6) preliminary drying：Control temperature is in 90 DEG C or so, preliminary drying 1.2h in equipment is baked.
(7) once cool down：The pre-baked Macadamia nuts for wrapping up in mixing molasses is positioned over into cooling bench to be cooled down, cooled down
It it is 27 DEG C or so to temperature.
(8) honey is wrapped up in：Take 10 parts of honey with the Macadamia nuts for wrapping up in mixing molasses after step (7) cooling in sugar coating machine
System is wrapped up in rolling；Equally it is sprinkled with a little flour frequently during syrup is mixed.
(9) bake for the first time：Step (8) is wrapped up in into the Macadamia nuts after honey and bakes temperature in 14h, baking oven in an oven
Degree control is at 85 DEG C or so.
(10) secondary cooling：Macadamia nuts after first time is baked is positioned over cooling bench and cooled down, and is cooled to temperature
Spend for 27 DEG C or so.
(11) maple sugar is wrapped up in：Take Canadian 10 parts of Maple Syrup with the Macadamia nuts after above-mentioned secondary cooling in sugar coating machine
Wrap up in system.
(12) second of baking：Control temperature is dried at 95 DEG C or so in equipment is baked, and the time of drying is 1h.
(13) select, pack：The close taste Macadamia nuts of maple sugar is uniformly spread on cull board, pick out defective work with
And impurity etc., luggage case packing of going forward side by side.
Foretasted by selecting each 100 progress taste of maple sugar honey taste Macadamia nuts made from embodiment 1-3 at random, favorable comment
Rate is more than 98%.
In addition, the random summer selected each 50 of maple sugar honey taste Macadamia nuts made from embodiment 1-3 and do not wrap up in syrup
Prestige razes kernel and carries out storage test Kazakhstan taste effect experiment.Found by experimental result, the Macadamia nuts storage 4-7 of maple sugar is not wrapped up in
It or so occurs breathing out taste, and the Macadamia nuts storage of maple sugar honey taste can just go out for more than three weeks made from 1-3 of the embodiment of the present invention
Now breathe out taste.
The present invention is exemplarily described above.Obviously, the present invention, which is implemented, is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress；Or it is not improved, will
The above-mentioned design and technical scheme of the present invention directly applies to other occasions, within protection scope of the present invention.
Claims (10)
1. the sweet taste Macadamia nuts of a kind of maple sugar, it is characterised in that include the raw material of following parts by weight：
5-10 parts of 200-300 parts of Macadamia nuts, 10-20 parts of mixing molasses, 5-10 parts of honey and Maple Syrup；
The mixing molasses include 100-150 parts of water, 20-30 parts of Maple Syrup, 100-140 parts of white granulated sugar, 30-50 parts of honey,
30-50 parts of malt syrup, 10-30 parts of edible salt.
2. the preparation method of the sweet taste Macadamia nuts of maple sugar according to claim 1, it is characterised in that the preparation method is
Macadamia nuts is handled through fixing successively, wrap up in mixing molasses, preliminary drying handle, once cool down, wrap up in honey, for the first time bake, two
Secondary cooling, wrap up in maple sugar, second bake after be made.
3. the preparation method of the sweet taste Macadamia nuts of maple sugar according to claim 2, it is characterised in that the fixing processing is
Finish 30-40min in temperature is 120-140 DEG C of green-keeping machine.
4. the preparation method of the sweet taste Macadamia nuts of maple sugar according to claim 2, it is characterised in that the preliminary drying processing
Temperature is 80-90 DEG C, and preliminary drying time is 1-2h.
5. the preparation method of the sweet taste Macadamia nuts of maple sugar according to claim 2, it is characterised in that the once cooling and
Secondary cooling is cooled to temperature for 20-30 DEG C.
6. the preparation method of the sweet taste Macadamia nuts of maple sugar according to claim 2, it is characterised in that the first time bakes
Temperature be 80-120 DEG C, baking time is 12-14h.
7. the preparation method of the sweet taste Macadamia nuts of maple sugar according to claim 6, it is characterised in that the first time bakes
Temperature be 100-105 DEG C.
8. the preparation method of the sweet taste Macadamia nuts of maple sugar according to claim 2, it is characterised in that bake for described second
Temperature be 85-95 DEG C, baking time is 1-2h.
9. the preparation method of the sweet taste Macadamia nuts of maple sugar according to claim 2, it is characterised in that described to wrap up in mixing molasses
It is to roll to wrap up in system in sugar coating machine, wraps up in the flour of 1-2 parts of addition during system.
10. the preparation method of the sweet taste Macadamia nuts of maple sugar according to claim 2, it is characterised in that the preparation method
It is additionally included in the step of fixing before processing carries out pretreatment of raw material.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710412976.3A CN107232378A (en) | 2017-06-05 | 2017-06-05 | Sweet taste Macadamia nuts of a kind of maple sugar and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710412976.3A CN107232378A (en) | 2017-06-05 | 2017-06-05 | Sweet taste Macadamia nuts of a kind of maple sugar and preparation method thereof |
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Family
ID=59985810
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| CN201710412976.3A Pending CN107232378A (en) | 2017-06-05 | 2017-06-05 | Sweet taste Macadamia nuts of a kind of maple sugar and preparation method thereof |
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| CN108013420A (en) * | 2017-12-27 | 2018-05-11 | 良品铺子股份有限公司 | A kind of onion garlic taste Macadamia nuts and processing method |
| CN108323737A (en) * | 2017-12-27 | 2018-07-27 | 良品铺子股份有限公司 | A kind of cheese's corn taste Macadamia nuts and processing method |
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| CN108013420A (en) * | 2017-12-27 | 2018-05-11 | 良品铺子股份有限公司 | A kind of onion garlic taste Macadamia nuts and processing method |
| CN108323737A (en) * | 2017-12-27 | 2018-07-27 | 良品铺子股份有限公司 | A kind of cheese's corn taste Macadamia nuts and processing method |
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Application publication date: 20171010 |