CN108713678A - It is a kind of to be made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate - Google Patents
It is a kind of to be made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate Download PDFInfo
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- CN108713678A CN108713678A CN201810480198.6A CN201810480198A CN108713678A CN 108713678 A CN108713678 A CN 108713678A CN 201810480198 A CN201810480198 A CN 201810480198A CN 108713678 A CN108713678 A CN 108713678A
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
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Abstract
The invention belongs to rice flour processing technique fields, specifically provide a kind of made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, potato rice flour finished product are made of following component：Potato fresh sweet potato 45-60%, immersion drain rice 35-40%, starch 5-10%；Procedure of processing includes：（1）Rice flour is worn into after rice in steep is drained；（2）Potato clean peel after be divided into two parts, portion wears into potato slurries；Another cooks and smashs into mashed potato to pieces；（3）Starch is mixed with rice flour, potato slurries, mashed potato；（4）Mixture is pressed into semi-finished product rice flour, it is 105-115 DEG C to squeeze temperature；（5）Semi-finished product rice flour is put into the baked powder of totally-enclosed Baked Fang；（6）Moulding；（7）Low temperature drying；（8）Packaging.The present invention makes potato rice flour, optimization manufacture craft using potato fresh sweet potato, and the nutritive value that rice flour can be improved the toughness for increasing rice flour, reduces strip-breaking rate, and extends the shelf-life of rice flour.
Description
Technical field
The invention belongs to rice flour processing technique fields, specifically provide a kind of made of fresh sweet potato and the potato of low strip-breaking rate
Making method of rice noodle.
Background technology
Potato contains a large amount of carbohydrate, also contains abundant protein, amino acid, minerals（Phosphorus, calcium etc.）, dimension
Raw element etc., can cook staple food, and it is edible to can also be used as vegetables, or do accesary foods such as French fries, potato chips, rice flour etc..As food,
Its retention cycle is unsuitable too long, and has to low temperature, drying, closed preservation.The potato harvest season in the areas south China Dong Zuo
In section generally annual 3-5 months, at this time exactly season of high temperature and rainy, the potato fresh sweet potato water content of harvest is larger, holds very much
It is perishable rotten, it is also unsuitable for long-distance outward transport, it is easy to occur unsalable, influence the income of peasant, influence Development of Potato Industry
Stability.If can process on the spot, it will well solve this problem.
Potato deep processing is mainly potato starch processing, and added value is not high.Potato fresh sweet potato is needed by washing
Wash, grind, sieving, protein isolate matter, cleaning, the processes such as dehydration and drying can just be processed into potato starch, tedious process, and
In process, the loss of nutritional ingredient can be caused, pollution sources can be also increased.Potato rice flour is a horse developed in recent years
The far super common pure rice flour of bell potato deep processed product, nutritive value and mouthfeel.Potato rice flour on the market is typically all to use
Potato starch and rice are mixed, rather than are directly prepared by potato fresh sweet potato.And the additive amount of potato is not high（Horse
The additive amount of bell potato improves the strip-breaking rate that can improve rice flour）.
Invention content
The purpose of the present invention is overcoming drawbacks described above, a kind of made of fresh sweet potato and the potato rice flour of low strip-breaking rate makes is provided
Method.
Technical scheme of the present invention：It is a kind of to be made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, the Ma Ling
The component of potato rice flour is by weight percentage：Potato fresh sweet potato 45-60% that wash clean is peeled, it impregnates and drains rice 35-40%, form sediment
Powder 5-10%；
Included the following steps using the method that said components make potato rice flour：
（1）It weighs impregnating and draining after rice wash clean, it is for use to wear into rice flour；
（2）After potato fresh sweet potato wash clean is peeled by weight（7-9）：（1-3）It is divided into two parts, after that part crushing of weight weight
It wears into slurries and seals and install；That light-weight part smashs into mashed potato to pieces after cooking；
（3）By starch and step（1）With（2）Rice flour, potato slurries, mashed potato be mixed and stirred for uniformly；
（4）By step（3）Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour be made, the extruding temperature in rice flour squeezer
Degree is set as 105-115 DEG C；
（5）By step（4）Semi-finished product rice flour be put into the baked Fang Nei of closed baked powder 4-10 hours；
（6）By step（5）Processed semi-finished product rice flour carries out loose powder moulding；
（7）By step（6）Processed semi-finished product rice flour is put into barn drying；
（8）By step（7）Processed rice flour is packed to get to finished product rice flour.
Further, the starch is green starch, tapioca, sweet potato starch, starch from sweet potato, potato starch, wheat
At least one of kind of starch, Rhizoma Nelumbinis starch, cornstarch.
Further, step（1）In, it is impregnated 4-6 hours with tap water at normal temperature after rice wash clean.It, can if temperature is relatively low
Soaking time is appropriately extended or is impregnated using warm water.
Further, step（2）In, the potato fresh sweet potato is held after wearing into slurries with slot bucket, then with bung or guarantor
Fresh film sealing avoids big with air contact surfaces and is easy oxidation stain.
Further, step（3）In, it is placed in closed container after starch, rice flour, potato slurries, mashed potato mixing,
Reduce oxidation.
Further, step（4）In, the extruding temperature setting in the rice flour squeezer is 110 DEG C.Be conducive to be passivated fresh
Enzyme in potato.
Further, step（5）In, baked room totally-enclosed is not light-exposed.
Further, step（5）In, Chang Wen fill in steam Dao baked room 10-15 minutes after baked powder 4-6 hours.Further,
Step（6）In, rice flour loose powder moulding in pond.
Further, step（7）In, the barn temperature is 25-35 degree, and drying time is 10-12 hours.
Further, the rice is old rice.Both using the rice of non-this season harvest.Rice placement is brought again after a certain period of time
Make rice flour, it is ensured that the stability of product reduces strip-breaking rate.
Advantage of the present invention：1, the present invention using potato fresh sweet potato makes potato rice flour, and adds a small amount of starch and excellent
Change manufacture craft, compared with making potato rice flour using potato starch, rice flour can be carried out after potato fresh sweet potato harvest
Processing, be processed into the processing such as starch without being dried, manufacturing procedure and pollution can be reduced, reduce cost, and battalion can be reduced
Foster loss（In potato slag and molten nutriment in water）, improve the nutritive value of rice flour；And local farmers can be solved on the spot
Sell the problem of potato hardly possible.
2, the method for the present invention mixes after rice and potato are worn into rice flour and potato slurries, and potato is further absorbed and utilized
Moisture in slurries improves the nutritional ingredient of finished product rice flour；Meanwhile it being mixed again with starch etc. after part potato cooked pressure mud
Powder processed can increase the toughness of finished product rice flour, reduce strip-breaking rate, while the additive amount of potato fresh sweet potato also can be improved, and improve finished product
The nutrient content of rice flour.Semi-finished product rice flour is suppressed using high temperature, the enzymatic activity that can be passivated in potato, is ensureing quality of rice noodles in this way
Meanwhile the shelf-life of finished product rice flour can be extended.
Specific implementation mode
Present invention will be further explained below with reference to specific examples.
Embodiment 1
It is a kind of to be made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, the component percentage by weight of the potato rice flour
Than for：Potato fresh sweet potato 50kg that wash clean is peeled, the rice 40kg, 10 kg of cornstarch drained is impregnated.The rice is to receive
Obtain 8 months or more rice.
Included the following steps using the method that said components make potato rice flour：
（1）It will be impregnated 6 hours with tap water after rice wash clean, weigh after draining the water, it is for use then to wear into powdery rice flour.
（2）Rice in steep terminates first 1 hour, is divided into two parts after potato fresh sweet potato wash clean is peeled, and 1 part of 40kg is another
Part 10kg.That part of potato of 40kg wears into potato slurries, and the potato slurries are held with slot bucket, are used in combination bung close
Envelope.That part of 10kg is cooked with steamer, then smashs into mashed potato to pieces.
（3）By whole starch and step（1）With（2）Rice flour, potato slurries, mashed potato mix in closed container
And stir evenly, so that rice flour is fully absorbed potato slurries.
（4）By step（3）Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour, the extruding of rice flour squeezer be made
Temperature setting is 105-115 DEG C.High temperature extrusion can be passivated the enzyme in potato fresh sweet potato, prevent discoloration and nutriment from decomposing transformation
To improve the shelf-life of finished product rice flour.Using the higher rice flour squeezer of the degree of automation, suppresses the rice flour come and directly hang
It is sheared on quarter butt and by certain length.
（5）By step（4）Semi-finished product rice flour be put into the baked powder of the baked Fang Nei of totally-enclosed 6 hours.
（6）Complete step（5）Afterwards, steam is charged to by step using air energy heat pump（5）15 minutes in the baked rooms, make bean vermicelli
It is not easy adhesion.
（7）By step（6）Processed semi-finished product rice flour is put into progress loose powder moulding in pond；
（8）By step（7）Processed semi-finished product rice flour is put into barn drying；Barn temperature is 30 °, and drying time is 10 small
When.
（9）By step（8）Processed rice flour is packed to get to finished product rice flour.
Comparative example 1
According to the ratio of embodiment 1, water mill will be added at Rice & peanut milk after rice in steep respectively, by whole potato cleanings, peeling, crushing
After wear into potato slurries（Without being added again after cooking potato）.Be pressed into after Rice & peanut milk is mixed with potato slurries half at
Product rice flour（It is not added with cornstarch）, press temperature is 80-85 DEG C of routine.Subsequent operation and step（5）-（9）It is identical.
Comparative example 2
According to the ratio of embodiment 1, water mill will be added at Rice & peanut milk after rice in steep respectively, by whole potato cleanings, peeling, crushing
After wear into potato slurries（Without being added again after cooking potato）.After cornstarch is mixed with Rice & peanut milk and potato slurries
It is pressed into semi-finished product rice flour, press temperature is 80-85 DEG C of routine.Subsequent operation and step（5）-（9）It is identical.
Finished product rice flour compares：The rice flour mouthfeel of embodiment 1 is smooth, strip-breaking rate 0.5%, and bean vermicelli color is greyish white and carries
Light yellow, shelf-life are 18 months.The rice flour mouthfeel of comparative example 1 is a bit coarse, strip-breaking rate 80%, bean vermicelli color
For dark brown, the shelf-life is 13 months.The rice flour mouthfeel of comparative example 2 implements 1 cunning than comparison, but without embodiment 1
Smooth, strip-breaking rate 40%, bean vermicelli color is dark brown, and the shelf-life is 13 months.
Embodiment 2
It is a kind of to be made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, the component percentage by weight of the potato rice flour
Than for：Potato fresh sweet potato 60kg that wash clean is peeled, the rice 35kg, starch from sweet potato 5kg drained is impregnated.The rice is harvest
The rice of 1-2.
Included the following steps using the method that said components make potato rice flour：
（1）It will be impregnated 5 hours with tap water after rice wash clean, weigh after draining the water, it is for use then to wear into rice flour.
（2）Rice in steep terminates first 1 hour, is divided into two parts after potato fresh sweet potato wash clean is peeled, and 1 part of 48kg is another
Part 12kg.That part of potato of 48kg is crushed, and wears into potato slurries, the potato slurries are held with slot bucket, are used in combination
Bung seals.That part of 12kg is cooked with steamer, then smashs into mashed potato to pieces.
（3）By whole starch and step（1）With（2）Rice flour, potato slurries, mashed potato mix in closed container
And stir evenly, so that rice flour is fully absorbed potato slurries.
（4）By step（3）Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour, the extruding of rice flour squeezer be made
Temperature setting is 110 DEG C.High temperature extrusion can be passivated the enzyme in potato fresh sweet potato, prevent discoloration and nutriment decompose transformation to
Improve the shelf-life of finished product rice flour.Using the higher rice flour squeezer of the degree of automation, suppress come rice flour directly hang over it is short
It is sheared on bar and by certain length.
（5）By step（4）Semi-finished product rice flour be put into the baked powder of the baked Fang Nei of totally-enclosed 8 hours.
（6）Steam is charged to by step using air energy heat pump（5）20 minutes in the baked rooms, bean vermicelli is made to be not easy adhesion.
（7）By step（6）Processed semi-finished product rice flour is put into progress loose powder moulding in pond；
（8）By step（7）Processed semi-finished product rice flour is put into barn drying；Barn temperature is 25 °, and drying time is 12 small
When.
（9）By step（8）Processed rice flour is packed to get to finished product rice flour.
Comparative example 3
According to the ratio of embodiment 2, water mill will be added at Rice & peanut milk after rice in steep respectively, by part potato cleaning, peeling, crushing
After wear into potato slurries, another part potato is cooked into rear mashed into paste.By starch from sweet potato, Rice & peanut milk, potato slurries, horse
Bell mashed potatoes are uniformly mixed, and are held with common stand.It is then pressed into semi-finished product rice flour, press temperature is the 80-85 of routine
℃.Subsequent operation and step（5）-（9）It is identical.
Finished product compares：The rice flour mouthfeel of embodiment 2 is smooth, strip-breaking rate 0.6%, and bean vermicelli color is canescence, shelf-life 18
A month.The rice flour mouthfeel of comparative example 3 is a bit coarse, strip-breaking rate 20%, and bean vermicelli color is dark brown, and the shelf-life is 13
Month.
As it can be seen that in order to improve the nutritional ingredient of rice flour, when adding the potato fresh sweet potato of high level, addition is a certain amount of
Starch simultaneously remixes powder processed after part potato is cooked mud processed, and optimizes flouring technology, can effectively reduce the strip-breaking rate of rice flour,
And extend the shelf-life of rice flour.
Comparative example 4
Osmanthus coloured silk potato potato fresh sweet potato 25kg that wash clean is peeled, the rice 75kg drained is impregnated.Water will be added after rice in steep respectively
Rice & peanut milk is worn into, potato slurries will be worn into after osmanthus coloured silk potato potato cleaning, peeling, crushing.By Rice & peanut milk, potato slurries, Ma Ling
Mashed potatoes are uniformly mixed, and are held with common stand.It is then pressed into semi-finished product rice flour, press temperature is 80-85 DEG C of routine.
Subsequent operation and step（5）-（9）It is identical.
Embodiment 2 and the finished product rice flour nutritional ingredient of comparative example 4 see the table below.
As seen from the above table, the content of potato fresh sweet potato improves, and coordinates the improvement of technique, the nutritional ingredient of finished product rice flour
It is corresponding to be promoted.
It should be understood that these examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.In addition, it should also be understood that,
After reading the content taught by the present invention, those skilled in the art can various modifications may be made or change to the present invention, these
Equivalent form is also fallen within the scope of the appended claims of the present application.
Claims (10)
- It is made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate 1. a kind of, which is characterized in that the potato rice flour Component is by weight percentage：The potato fresh sweet potato 45-60% that wash clean is peeled, immersion drain rice 35-40%, starch 5-10%；Included the following steps using the method that said components make potato rice flour：（1）It weighs impregnating and draining after rice wash clean, it is for use to wear into rice flour；（2）Potato fresh sweet potato wash clean is peeled by weight（7-9）：（1-3）It is divided into two parts, is ground after that part crushing of weight weight It is installed at slurries and sealing；That light-weight part smashs into mashed potato to pieces after cooking；（3）By starch and step（1）With（2）Rice flour, potato slurries, mashed potato be mixed and stirred for uniformly；（4）By step（3）Mixture be put into rice flour squeezer silk pressing semi-finished product rice flour be made, the extruding temperature in rice flour squeezer Degree is set as 105-115 DEG C；（5）By step（4）Semi-finished product rice flour be put into the baked Fang Nei of closed baked powder 4-10 hours；（6）By step（5）Processed semi-finished product rice flour carries out loose powder moulding；（7）By step（6）Processed semi-finished product rice flour is put into barn drying；（8）By step（7）Processed rice flour is packed, and finished product rice flour is obtained.
- 2. making as described in claim 1 of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, it is characterised in that：It is described Starch is green starch, tapioca, sweet potato starch, starch from sweet potato, potato starch, wheat starch, Rhizoma Nelumbinis starch, cornstarch At least one of.
- 3. making as described in claim 1 of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, it is characterised in that：Step （1）In, it is impregnated 4-6 hours with tap water at normal temperature after rice wash clean.
- 4. making as described in claim 1 of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, it is characterised in that：Step （2）In, the potato fresh sweet potato is worn into slurries and is held with slot bucket, then is sealed with bung or preservative film.
- 5. making as described in claim 1 of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, it is characterised in that：Step （3）In, it is placed in closed container after starch, rice flour, potato slurries, mashed potato mixing.
- 6. making as described in claim 1 of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, it is characterised in that：Step （4）In, the extruding temperature setting in the rice flour squeezer is 110 DEG C.
- 7. making as described in claim 1 of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, it is characterised in that：Step （5）In, baked room totally-enclosed is not light-exposed.
- 8. making as described in claim 1 of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, it is characterised in that：Step （5）In, Chang Wen fill in steam Dao baked room 10-15 minutes after baked powder 4-6 hours.
- 9. making as described in claim 1 of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, it is characterised in that：Step （7）In, the barn temperature is 25-35 degree, and drying time is 10-12 hours.
- 10. making as described in claim 1 of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate, it is characterised in that：Institute It is old rice to state rice.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810480198.6A CN108713678A (en) | 2018-05-18 | 2018-05-18 | It is a kind of to be made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate |
| JP2020560168A JP7001228B2 (en) | 2018-05-18 | 2018-09-30 | A method for manufacturing potato noodles with a low breaking rate using fresh potatoes as a raw material. |
| PCT/CN2018/108982 WO2019218577A1 (en) | 2018-05-18 | 2018-09-30 | Method using fresh potatoes to manufacture potato vermicelli with low breakage rate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810480198.6A CN108713678A (en) | 2018-05-18 | 2018-05-18 | It is a kind of to be made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate |
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| CN108713678A true CN108713678A (en) | 2018-10-30 |
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| CN201810480198.6A Pending CN108713678A (en) | 2018-05-18 | 2018-05-18 | It is a kind of to be made of fresh sweet potato and the potato making method of rice noodle of low strip-breaking rate |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP7001228B2 (en) |
| CN (1) | CN108713678A (en) |
| WO (1) | WO2019218577A1 (en) |
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| CN109363067A (en) * | 2018-12-07 | 2019-02-22 | 陕西理工大学 | A kind of meter of skin and preparation method thereof |
| CN109699896A (en) * | 2019-02-28 | 2019-05-03 | 河南省大程粮油集团股份有限公司 | A kind of drawing intestines premixed powder and preparation method thereof |
| CN109907271A (en) * | 2019-03-07 | 2019-06-21 | 广西壮族自治区农业科学院 | A kind of method that potato fresh sweet potato prepares preserved rice noodles |
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| CN111820399A (en) * | 2020-06-02 | 2020-10-27 | 嘉鱼县鸭儿湖养殖专业合作社 | Preparation method of wild lotus root vermicelli |
| CN113647612A (en) * | 2021-07-02 | 2021-11-16 | 烟台鲁珍食品有限公司 | Fresh vermicelli without soaking |
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- 2018-05-18 CN CN201810480198.6A patent/CN108713678A/en active Pending
- 2018-09-30 JP JP2020560168A patent/JP7001228B2/en active Active
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| CN109907271A (en) * | 2019-03-07 | 2019-06-21 | 广西壮族自治区农业科学院 | A kind of method that potato fresh sweet potato prepares preserved rice noodles |
| CN109907271B (en) * | 2019-03-07 | 2022-03-15 | 广西壮族自治区农业科学院 | Method for preparing fresh rice noodles from fresh potatoes |
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| JP7001228B2 (en) | 2022-01-19 |
| WO2019218577A1 (en) | 2019-11-21 |
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