CN108477370A - A kind of garlic perfume (or spice) hazelnut and preparation method thereof - Google Patents
A kind of garlic perfume (or spice) hazelnut and preparation method thereof Download PDFInfo
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- CN108477370A CN108477370A CN201810206398.2A CN201810206398A CN108477370A CN 108477370 A CN108477370 A CN 108477370A CN 201810206398 A CN201810206398 A CN 201810206398A CN 108477370 A CN108477370 A CN 108477370A
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- hazelnut
- parts
- kernel
- hazelnut kernel
- spice
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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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention discloses a kind of garlic perfume (or spice) hazelnut and preparation method thereof, to fibert carry out classification broken shell, separation of hull from kernel, select, sieve, low temperature segmentation dehydration, upper sugar-coat, wrap up in powder, cool down after pack joint sealing.Garlic perfume (or spice) hazelnut produced by the present invention is using low temperature segmentation dehydration, fibert inside is allowed to generate stomata by adding, depressurizing, not only it is conducive to the infiltration of garlic face powder and honey, the nutritional ingredient inside fibert can be effectively locked simultaneously, it assigns hazelnut kernel more rich mouthfeel, and effective Shelf-life, is less prone to " rancidity " during storage, entire preparation process is environmentally protective, more meets modern Man's Demands.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of garlic perfume (or spice) hazelnut and preparation method thereof.
Background technology
Hazelnut kernel（Hazelnut）Because containing 20% ~ 30% protein, 40% ~ 50% fat, 13% ~ 24% carbohydrate, 8.2% ~
9.6% dietary fiber and abundant trace element etc., are known as " king of nut ", in addition 8 kinds also containing needed by human body of hazelnut kernel
Amino acid, and the remote hypernucleus peach of its content.Result of study shows that the aspartic acid that hazelnut kernel is rich in and arginine can enhance arginine
Enzymatic activity excludes the ammonia in blood, to strengthen immunity, prevents canceration.A large amount of aliphatic acid is also rich in hazelnut kernel, wherein
Monounsaturated fatty acids helps to reduce low-density lipoprotein and cholesterolemia in blood, the generation of prevention of cardiovascular disease；Mostly not
Saturated fatty acid is beneficial to improve memory, judgment, improves optic nerve, is its precious main feature.《Kaibao Bencao》Note
It carries：" hazelnut kernel nature and flavor are sweet, flat, nontoxic, have adjust in, appetizing, improving eyesight the effect of ", therefore, hazelnut kernel be collection health care, nutrition, food
Treat natural function food resource.
At this stage for the deep processing of fibert based on hazelnut kernel, fibert rice, fibert starch, fibert albumen powder, wherein hazel
Sub- benevolence is the most common type nut snack, and in order to cater to the market demand, common hazelnut kernel is mainly with different mouths on the market
Taste is that attraction is sold, but hazelnut kernel taste is single mostly, the holding time is short, and is susceptible to rancidity after long-term storage,
In addition it helps the hazelnut kernel reconciled with other seasonings and is also susceptible to the case where fibert taste is uneven or delicious and crisp sense declines.
This is because the aliphatic acid in hazelnut kernel causes mouthfeel rancid after aoxidizing, seasoning permeates not hazelnut kernel in process
It is bad uniformly to cause hazelnut kernel mouthfeel.
Based on above-mentioned analysis, a kind of taste diversification, palatability be good, rancidity does not occur in hazelnut after long-term storage, and deposits
Protein with the impregnable garlic perfume (or spice) hazelnut of aliphatic acid is badly in need of in industry during putting.
Invention content
In view of above-mentioned deficiency, the present invention provides a kind of taste diversification, palatability is good, hazelnut does not occur after long-term storage
Rancidity, and protein and the impregnable garlic perfume (or spice) hazelnut of aliphatic acid during storage.
In order to achieve the above object, present invention employs following technical schemes, and the dosage of each component of the present invention is also process
Inventor carries out largely groping what summary obtained, and the garlic perfume (or spice) hazelnut that each component dosage is prepared within the scope of following weight still has
Have mouthfeel uniformly, long-term storage there is not rancidity, and protein and the impregnable advantage of aliphatic acid during storing.
A kind of garlic perfume (or spice) hazelnut, is made of the raw material of following weight：100 parts of hazelnut kernel, 5-10 parts of soybean oil, honey
5-15 parts, 15-25 parts of fructose syrup .14-0.36 parts of phosphatidase 0,5-15 parts of garlic face powder, 10-20 parts of cornstarch.
Further, which is made of the raw material of following weight：100 parts of hazelnut kernel, 7.5 parts of soybean oil,
10 parts of honey, 20 parts of fructose syrup .25 parts of phosphatidase 0,10 parts of garlic face powder, 15 parts of cornstarch.
A kind of preparation method of garlic perfume (or spice) hazelnut, includes the following steps：
（1）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（2）Low temperature segmentation dehydration：Hazelnut kernel is spread with Suitable Density into pallet, and merging steam drying box carries out low temperature segmentation dehydration, obtains
It is dehydrated hazelnut kernel；
（3）Upper sugar-coat：Molten sugar is heated into infusion to moisture evaporating completely, takes hazelnut kernel to pour into spice pot, is heated to 70 DEG C, it is fast
Speed pours into the rapid stirring of molten sugar endured, and until the uniform " such beef, such Broth " in hazelnut kernel surface, obtains sugar-coat hazelnut kernel；
（4）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, cornstarch and garlic face powder are uniformly sprinkled in hazelnut kernel surface；
（5）Cooling packing：After hazelnut kernel cooling, Deoxygen Packaging or gas flush packaging.
Further, the segmentation dehydration is that 1.5 ~ 2h is dehydrated under 0.5Mpa, under -0.5Mpa under dehydration 1 ~ 2h, 0.5Mpa
It is dehydrated 1.5 ~ 2h.
Further, the steam drying box low temperature dewatering temperature is 50 ~ 60 DEG C.
Further, the molten sugar is made of soybean oil, honey, fructose syrup, phosphatide through sugar-cooker heating.
Further, the molten sugar heats infusion at 138-142 DEG C.
Further, the Deoxygen Packaging is that deoxidier is added, and the gas flush packaging is the nitrogen or two for being filled with 90% or more
Carbon oxide gas.
Further, the heating temperature is 105 ~ 107 DEG C.
The beneficial effects of the present invention are：
1, the present invention uses low temperature segmentation dehydration, after plus-minus presses alternate treatment, allows hazelnut kernel inside to generate by air pressure change
A large amount of stomatas, flavoring substance can diffuse to inside hazelnut kernel rapidly, be more easy to tasty, while the mouthfeel of hazelnut kernel is evenly.
2, after generating a large amount of stomatas inside hazelnut kernel, nitrogen or carbon dioxide are more advantageous to the fat and egg in hazelnut kernel
White matter is protected, and deoxidier can also remove remaining oxygen in hazelnut kernel internal porosity, makes the natural antioxygen in hazelnut kernel
Compound matter is effectively locked at wherein, better directly compared with antioxidant is added on surface with tradition.
3, garlic face powder has been selected to be seasoned in garlic perfume (or spice) hazelnut provided by the invention, garlic taste is mellow, is the food of hazelnut kernel
With being added to enjoyment.
Specific embodiment
With reference to specific embodiment, the present invention is further illustrated, so that those skilled in the art knows more about this
Invention, but be not therefore construed as limiting the invention.
Embodiment 1
A kind of garlic perfume (or spice) hazelnut
（1）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（2）Low temperature segmentation dehydration：Hazelnut kernel 100kg is spread with Suitable Density into pallet, is placed at 55 DEG C of steam drying box and is carried out low temperature
Segmentation dehydration, segmentation dehydration are to be dehydrated 1.5h under 0.5Mpa, and 2h is dehydrated under -0.5Mpa, 1.5h is dehydrated under 0.5Mpa, must be dehydrated hazel
Sub- benevolence；
（3）Molten sugar：Soybean oil 7.5kg, honey 10kg, fructose syrup 20kg, phosphatidase 0 .25kg are weighed, sugar-cooker is put into, is heated
It to 106 DEG C of constant temperature, stirs evenly, sugar must be melted；
（4）Infusion：Molten sugar is heated to 140 DEG C and keeps stirring, infusion to moisture evaporation；
（5）Icing：Hazelnut kernel is put into spice pot, after being heated to 70 DEG C, the molten sugar endured is poured into pot and is stirred rapidly, is allowed
The uniform " such beef, such Broth " in hazelnut kernel surface；
（6）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, 15kg cornstarch, 10kg garlic face powders are uniformly sprinkled in hazelnut kernel surface；
（7）Cooling packing：After hazelnut kernel cooling, removal substandard product is selected, packaging of then weighing automatically by bag-feeding
Machine is packed, nitrogen charging vanning, and nitrogen content 93% is deposited at shady and cool, dry.
Embodiment 2
A kind of garlic perfume (or spice) hazelnut
（1）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（2）Low temperature segmentation dehydration：100kg hazelnut kernels are spread with Suitable Density into pallet, be placed at 50 ~ 60 DEG C of steam drying box carry out it is low
Temperature segmentation dehydration, segmentation dehydration are to be dehydrated 1.5h under 0.5Mpa, and 1h is dehydrated under -0.5Mpa, 1.5h is dehydrated under 0.5Mpa, must be dehydrated
Hazelnut kernel；
（3）Molten sugar：Soybean oil 5kg, 5 kg of honey, 15 kg of fructose syrup, phosphatidase 0 .14 kg are weighed, sugar-cooker is put into, is heated
It to 105 DEG C of constant temperature, stirs evenly, sugar must be melted；
（4）Infusion：Molten sugar is heated to 138 DEG C and keeps stirring, infusion to moisture evaporation；
（5）Icing：Hazelnut kernel is put into spice pot, after being heated to 70 DEG C, the molten sugar endured is poured into pot and is stirred rapidly, is allowed
The uniform " such beef, such Broth " in hazelnut kernel surface；
（6）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, cornstarch 10kg, garlic face powder 5kg are uniformly sprinkled in hazelnut kernel surface；
（7）Cooling packing：After hazelnut kernel cooling, removal substandard product is selected, packaging of then weighing automatically by bag-feeding
Machine is packed, filling CO 2 vanning, and carbon dioxide content 90% is deposited at shady and cool, dry.
Embodiment 3
A kind of garlic perfume (or spice) hazelnut
（1）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（2）Low temperature segmentation dehydration：Hazelnut kernel 100kg is spread with Suitable Density into pallet, is placed at 60 DEG C of steam drying box and is carried out low temperature
Segmentation dehydration, segmentation dehydration are to be dehydrated 2h under 0.5Mpa, and 2h is dehydrated under -0.5Mpa, 2h is dehydrated under 0.5Mpa, obtains dehydration fibert
Benevolence；
（3）Molten sugar：Soybean oil 10kg, honey 15kg, fructose syrup 25kg, phosphatidase 0 .36kg are weighed, sugar-cooker is put into, is heated to
107 DEG C of constant temperature, stir evenly；
（4）Infusion：Molten sugar is heated to 142 DEG C and keeps stirring, infusion to moisture evaporation；
（5）Icing：Hazelnut kernel is put into spice pot, after being heated to 70 DEG C, the molten sugar endured is poured into pot and is stirred rapidly, is allowed
The uniform " such beef, such Broth " in hazelnut kernel surface；
（6）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, cornstarch 20kg, garlic face powder 15kg are uniformly sprinkled in hazelnut kernel surface；
（7）Cooling packing：After hazelnut kernel cooling, removal substandard product is selected, packaging of then weighing automatically by bag-feeding
Machine is packed into deoxidant packing, deposits at shady and cool, dry.
Comparative example 1
The preparation method is the same as that of Example 1, and low temperature segmentation dehydration, which is only changed to 0.5Mpa at 55 DEG C, is dehydrated 6h.
Oxidation test
Oxidation test is forced to judge embodiment 1 ~ 3, the storage time of 1 hazelnut kernel of comparative example by high temperature, with peroxide value, acid
Value, carbonyl value are the index for judging hazelnut kernel, test the best preparation method of hazelnut kernel.
1. data determination
The measurement of peroxide value uses GB/T5538-2005 methods；The measurement of acid value uses GB/T5530-2005 methods；Carbonyl
The measurement of valence uses GB/T5009.37-2003 methods.
2. Schall Oven Method accelerated oxidation hazelnut kernels
Hazelnut kernel is forced to oxidation in 60 DEG C of constant incubator, the sense organ after the physical and chemical index of 4d measurement hazelnut kernels, 20d
Evaluate hazelnut kernel.
3. results and discussion
3.1 determination of POV results
1 each group determination of POV result of table（mmol/kg）
。
By table 1 it is found that forcing oxidation initial stage（4d）, the peroxide value point of addition and the sample for not adding antioxidant
At 2 groups；After forcing oxidation 4d, the peroxide value of 1 sample of comparative example quickly increases, and the peroxide value of 1 ~ 3 sample of embodiment
Amplitude of variation very little；After forcing oxidation 8d, the peroxide value of 1 sample of comparative example has been more than the maximum value of national regulations.Force oxygen
After changing 20d, the peroxide value of 1 samples of comparative example is more than the maximum value of national regulations, and the peroxide value of embodiment 1 ~ 3
It is still below the maximum value of national regulations.Therefore, there is good antioxidant effect using low temperature segmentation dehydration, can extends
The shelf-life of hazelnut.
3.2 acid value determination results
2 each group acid value determination result of table（mg/g）
。
As shown in Table 2, with forcing oxidization time to extend, the acid value of 3 samples is increased；After forcing oxidation 20d,
The acid value of 1 sample of comparative example alreadys exceed the maximum value of national regulations, and is apparently higher than the acid value of 1 ~ 3 sample of embodiment, thus
It can be seen that lipolytic enzyme can be inhibited to the decomposition of hazelnut and the oxidation reaction of dissolved oxygen using low temperature segmentation dehydration.
3.3 carbonyl value measurement results
3 each group carbonyl value measurement result of table（mmol/kg）
。
As shown in Table 3, after forcing to aoxidize 8 d, the carbonyl value of 1 sample of comparative example is significantly raised, and the sample of embodiment 1 ~ 3
Product are then substantially less than 1 sample of comparative example, show that low temperature segmentation dehydration can be effectively reduced the carbonyl value of hazelnut.
In conclusion after the pressure of 60 DEG C, 20d oxidation, the peroxide value of 1 sample of comparative example, acid value, carbonyl value are equal
Significantly increase；The peroxide value of 1 ~ 3 sample of embodiment, acid value, carbonyl value increase slow.Therefore low temperature segmentation dehydration can have
The effect ground extension hazelnut shelf-life prevents fat and protein in hazelnut kernel from rancid, Kazakhstan lip reflex occur by oxidation, ensure that hazel
The organoleptic quality of benevolence.
Claims (10)
1. a kind of garlic perfume (or spice) hazelnut, which is characterized in that the hazelnut is made of the raw material of following weight：It is 100 parts of hazelnut kernel, big
5-10 parts of soya-bean oil, 5-15 parts of honey, 15-25 parts of fructose syrup .14-0.36 parts of phosphatidase 0,5-15 parts of garlic face powder, cornstarch
10-20 parts.
2. garlic perfume (or spice) hazelnut according to claim 1, which is characterized in that the hazelnut by following weight raw material system
At：100 parts of hazelnut kernel, 7.5 parts of soybean oil, 10 parts of honey, 20 parts of fructose syrup .25 parts of phosphatidase 0,10 parts of garlic face powder, corn form sediment
15 parts of powder.
3. a kind of preparation method of garlic perfume (or spice) hazelnut according to claim 1 or 2, which is characterized in that this method includes following
Step：
（1）Fibert pre-processes：After fibert carries out separation of hull from kernel, qualified hazelnut kernel is selected；
（2）Low temperature segmentation dehydration：Hazelnut kernel is spread with Suitable Density into pallet, and merging steam drying box carries out low temperature segmentation dehydration, obtains
It is dehydrated hazelnut kernel；
（3）Upper sugar-coat：Molten sugar is heated into infusion to moisture evaporating completely, takes hazelnut kernel to pour into spice pot, is heated to 70 DEG C, it is fast
Speed pours into the rapid stirring of molten sugar endured, and until the uniform " such beef, such Broth " in hazelnut kernel surface, obtains sugar-coat hazelnut kernel；
（4）Wrap up in powder：Sugar-coat hazelnut kernel is pulled out, cornstarch and garlic face powder are uniformly sprinkled in hazelnut kernel surface；
（5）Cooling packing：After hazelnut kernel cooling, Deoxygen Packaging or gas flush packaging.
4. preparation method according to claim 3, which is characterized in that segmentation dehydration be dehydration 1.5 under 0.5Mpa ~
It is dehydrated 1 ~ 2h under 2h, -0.5Mpa, 1.5 ~ 2h is dehydrated under 0.5Mpa.
5. preparation method according to claim 3, which is characterized in that the steam drying box low temperature dewatering temperature is 50 ~ 60
℃。
6. preparation method according to claim 3, which is characterized in that it is described it is molten sugar by soybean oil, honey, fructose syrup,
Phosphatide is made through sugar-cooker heating.
7. preparation method according to claim 3, which is characterized in that the molten sugar heats infusion at 138-142 DEG C.
8. preparation method according to claim 3, which is characterized in that the Deoxygen Packaging is that deoxidier is added, described to fill
Gas is packaged as being filled with 90% or more nitrogen or carbon dioxide gas.
9. preparation method according to claim 6, which is characterized in that the heating temperature is 105 ~ 107 DEG C.
10. a kind of garlic perfume (or spice) hazelnut as made from claim 3 ~ 9 any means.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810206398.2A CN108477370A (en) | 2018-03-13 | 2018-03-13 | A kind of garlic perfume (or spice) hazelnut and preparation method thereof |
| CN201910180420.5A CN109757693A (en) | 2018-03-13 | 2019-03-11 | A kind of more taste hazelnuts and preparation method thereof |
| CN201910180044.XA CN109757692A (en) | 2018-03-13 | 2019-03-11 | A kind of baked hazelnut of Yan and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810206398.2A CN108477370A (en) | 2018-03-13 | 2018-03-13 | A kind of garlic perfume (or spice) hazelnut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108477370A true CN108477370A (en) | 2018-09-04 |
Family
ID=63339144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810206398.2A Withdrawn CN108477370A (en) | 2018-03-13 | 2018-03-13 | A kind of garlic perfume (or spice) hazelnut and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108477370A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567663A (en) * | 2020-05-14 | 2020-08-25 | 上海来伊份股份有限公司 | Durian, mango and hazelnut kernel and preparation method thereof |
-
2018
- 2018-03-13 CN CN201810206398.2A patent/CN108477370A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567663A (en) * | 2020-05-14 | 2020-08-25 | 上海来伊份股份有限公司 | Durian, mango and hazelnut kernel and preparation method thereof |
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Application publication date: 20180904 |