CN109090432A - A kind of gold crackling wraps up in powder and its application method - Google Patents
A kind of gold crackling wraps up in powder and its application method Download PDFInfo
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- CN109090432A CN109090432A CN201810761207.9A CN201810761207A CN109090432A CN 109090432 A CN109090432 A CN 109090432A CN 201810761207 A CN201810761207 A CN 201810761207A CN 109090432 A CN109090432 A CN 109090432A
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- powder
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Abstract
The invention discloses a kind of gold cracklings to wrap up in powder, including major ingredient and additive, the major ingredient includes wheat flour, corn flour, cornstarch and converted starch, the additive includes duplex baking powder and edible pigment, the parts by weight of each component are as follows: 35-50 parts of wheat flour, 15-25 parts of corn flour, 15-25 parts of cornstarch, 10-25 parts of converted starch, 0.5-1.5 parts of duplex baking powder, 0.01-0.3 parts of edible pigment；The application method that above-mentioned gold crackling wraps up in powder includes the following steps: that weighing gold crackling respectively in proportion wraps up in powder and water；Water is slowly added to wrap up in powder, is stirred continuously to form homogeneous slurry；The meat piece, chicken wings or chicken leg of marinated mistake are put into slurries, surface is made uniformly to be stained with slurries, is taken out, is put into fried in oil cauldron.Gold crackling provided by the invention wraps up in powder and its application method, promotes the golden color and crispy texture for wrapping up in powder, reduces the use of pigment, while reducing oil absorption, reduce the intake of grease.
Description
Technical field
The present invention relates to a kind of gold cracklings to wrap up in powder and its application method, belongs to food processing technology field.
Background technique
It wraps up in powder and is commonly called as batter powder, Orly, coating, frying powder etc. again, because it assigns outside food crisp inner tender mouthfeel and tempting
Golden color, and be widely appreciated by consumers.It wraps up in slurry fried product at present to have the following problems: first is that pigment additive amount is difficult to control
System, pigment addition is excessive, causes covering layer color overweight, increases psychological burden when consumer eats, or even influence food safety,
And pigment addition is very few, the color of covering layer is boring, reduces edible desire, influences product sale；Second is that the control of covering layer thickness, is wrapped up in
Layer is blocked up, be easy to cause that product is half-cooked, it is impermeable to fry, phenomena such as sticking to one's teeth of tasting, and covering layer is excessively thin, then can not eat and wrap up in the crisp of powder
Mouthfeel.In summary the problem of fried product produces, exploitation is a to wrap up in powder and its application method.
Summary of the invention
Purpose: in order to overcome the deficiencies in the prior art, the present invention provides a kind of gold crackling and wraps up in powder and its application
Method.
Technical solution: in order to solve the above technical problems, the technical solution adopted by the present invention are as follows:
A kind of gold crackling wraps up in powder, including major ingredient and additive, and the major ingredient includes wheat flour, corn flour, cornstarch and change
Property starch, the additive includes duplex baking powder and edible pigment, the parts by weight of the major ingredient and additive each component are as follows:
35-50 parts of wheat flour, 15-25 parts of corn flour, 15-25 parts of cornstarch, 10-25 parts of converted starch, duplex baking powder 0.5-1.5
Part, 0.01-0.3 parts of edible pigment.
Preferably, the converted starch is oxidized starch.
Preferably, the duplex baking powder is made of sodium bicarbonate and the mixing of acid Sodium Acid Pyrophosphate, wherein carbonic acid
The mass ratio of hydrogen sodium and acid Sodium Acid Pyrophosphate is 1:(1.1-1.8).
Preferably, the edible pigment is one of capsicum red pigment, lemon yellow pigment and sunset yellow or a variety of
Mixture.
Above-mentioned gold crackling wraps up in the application method of powder, includes the following steps:
S1. it weighs gold crackling respectively in proportion and wraps up in powder and water；
S2. water weighed in step S1 is slowly added to wrap up in powder, is stirred continuously to form homogeneous slurry；
S3. the meat piece, chicken wings or chicken leg of marinated mistake are put into slurries, surface is made uniformly to be stained with slurries, taken out, put into oil cauldron
Middle frying.
Preferably, preparing water used in slurries is ice water, and temperature is 0-4 DEG C.
Preferably, it is 1:(1.0-1.6 that gold crackling, which wraps up in powder and the mass ratio of water, in step S1).
Preferably, the oil temperature in step S3 in oil cauldron is 180 DEG C, deep-fat frying time 4-4.5min.
The utility model has the advantages that gold crackling provided by the invention wraps up in powder, all raw materials are food-grade, complex food safety；Match
The wheat flour protein content and gluten content used in side is medium, makes to wrap up in powder with good adherence, painting effect is wrapped up in guarantee；It is beautiful
Rice flour color is golden yellow, and the golden color for wrapping up in powder can be promoted by adding more corn flour, while promote the crisp of final fried product
Mouthfeel；Oxidized starch is added in formula, powder heat paste viscosity becomes smaller and stability increases so that wrapping up in, and mouthfeel is stablized, and frost resistance
Can be good, it is suitble to the processing of conditioning enterprise to use；Cooperate the cornstarch of addition that can reduce the oil absorption of product simultaneously, reduces oil
The intake of rouge；Provided by the invention to wrap up in the corn flour intrinsic colour added in powder golden yellow, therefore can reduce the additive amount of pigment.
Specific embodiment
The present invention will be further explained for specific embodiment below.
Embodiment 1
Gold crackling is prepared in proportion and wraps up in powder, the parts by weight of major ingredient and additive are as follows: 40 parts of wheat flour, 25 parts of corn flour, beautiful
20 parts of rice starch, 15 parts of converted starch, 1.1 parts of duplex baking powder, 0.02 part of edible pigment.The duplex baking powder is bicarbonate
The mixture of sodium and acid Sodium Acid Pyrophosphate, the mass ratio of the two are 1:1.5, the edible pigment be capsicum red pigment,
The mixture of lemon yellow pigment and sunset yellow, the mass ratio of three kinds of pigments are 1:3:1.
Select chicken wings for fried object, progress chicken wings is marinated first, and steps are as follows:
Chicken wings is cleaned up, is drained away the water, by chicken wings: hot cure: water=100:4:10 mass ratio weighs raw material, heat
Peppery cure and water are mixed evenly to form pickling liquid.Chicken wings is put into pickling liquid, being sufficiently stirred is submerged in chicken wings completely
In pickling liquid, it is placed under 0 ~ 4 DEG C of environment and pickles 4 hours, be fully infiltrated into taste in chicken wings.
Aforementioned gold crackling wraps up in the application of powder, i.e. the step of fried chicken wings is as follows:
S1. the ice water for wrapping up in powder and 0 ~ 4 DEG C is weighed by the mass ratio of 1:1.2；
S2. ice water is slowly added to wrap up in powder, and be stirred continuously, form uniform thick slurry；
S3. the chicken wings after will be marinated is stained in slurries, and surface is made uniformly to be stained with slurries, is taken out chicken wings and is slightly controlled lower slurries, so
It puts into deep fryer afterwards；For Oil-temperature control at 180 DEG C, deep-fat frying time is 4 ~ 4.5min in pot.
The chicken wings color blasted using the above method is golden yellow, crispy in taste.
Embodiment 2
Gold crackling is prepared in proportion and wraps up in powder, the parts by weight of major ingredient and additive are as follows: 42 parts of wheat flour, 18 parts of corn flour, beautiful
15 parts of rice starch, 25 parts of converted starch, 0.5 part of duplex baking powder, 0.03 part of edible pigment.The duplex baking powder is bicarbonate
The mixture of sodium and acid Sodium Acid Pyrophosphate, the mass ratio of the two are 1:1.1, the edible pigment be capsicum red pigment,
The mixture of lemon yellow pigment and sunset yellow, the mass ratio of three kinds of pigments are 1:3:1.
Select chicken wings for fried object, progress chicken wings is marinated first, and steps are as follows:
Chicken wings is cleaned up, is drained away the water, by chicken wings: hot cure: water=100:4:10 mass ratio weighs raw material, heat
Peppery cure and water are mixed evenly to form pickling liquid.Chicken wings is put into pickling liquid, being sufficiently stirred is submerged in chicken wings completely
In pickling liquid, it is placed under 0 ~ 4 DEG C of environment and pickles 4 hours, be fully infiltrated into taste in chicken wings.
Aforementioned gold crackling wraps up in the application of powder, i.e. the step of fried chicken wings is as follows:
S1. the ice water for wrapping up in powder and 0 ~ 4 DEG C is weighed by the mass ratio of 1:1.2；
S2. ice water is slowly added to wrap up in powder, and be stirred continuously, form uniform thick slurry；
S3. the chicken wings after will be marinated is stained in slurries, and surface is made uniformly to be stained with slurries, is taken out chicken wings and is slightly controlled lower slurries, so
It puts into deep fryer afterwards；For Oil-temperature control at 180 DEG C, deep-fat frying time is 4 ~ 4.5min in pot.
The chicken wings color blasted using the above method is golden yellow, crispy in taste.
Embodiment 3
Gold crackling is prepared in proportion and wraps up in powder, the parts by weight of major ingredient and additive are as follows: 50 parts of wheat flour, 15 parts of corn flour, beautiful
25 parts of rice starch, 10 parts of converted starch, 1.5 parts of duplex baking powder, 0.02 part of edible pigment.The duplex baking powder is bicarbonate
The mixture of sodium and acid Sodium Acid Pyrophosphate, the mass ratio of the two are 1:1.5, the edible pigment be capsicum red pigment,
The mixture of lemon yellow pigment and sunset yellow, the mass ratio of three kinds of pigments are 1:3:1.
Select chicken wings for fried object, progress chicken wings is marinated first, and steps are as follows:
Chicken wings is cleaned up, is drained away the water, by chicken wings: hot cure: water=100:4:10 mass ratio weighs raw material, heat
Peppery cure and water are mixed evenly to form pickling liquid.Chicken wings is put into pickling liquid, being sufficiently stirred is submerged in chicken wings completely
In pickling liquid, it is placed under 0 ~ 4 DEG C of environment and pickles 4 hours, be fully infiltrated into taste in chicken wings.
Aforementioned gold crackling wraps up in the application of powder, i.e. the step of fried chicken wings is as follows:
S1. the ice water for wrapping up in powder and 0 ~ 4 DEG C is weighed by the mass ratio of 1:1.6；
S2. ice water is slowly added to wrap up in powder, and be stirred continuously, form uniform thick slurry；
S3. the chicken wings after will be marinated is stained in slurries, and surface is made uniformly to be stained with slurries, is taken out chicken wings and is slightly controlled lower slurries, so
It puts into deep fryer afterwards；For Oil-temperature control at 180 DEG C, deep-fat frying time is 4 ~ 4.5min in pot.
The chicken wings color blasted using the above method is golden yellow, crispy in taste.
Embodiment 4
Gold crackling is prepared in proportion and wraps up in powder, the parts by weight of major ingredient and additive are as follows: 35 parts of wheat flour, 23 parts of corn flour, beautiful
22 parts of rice starch, 20 parts of converted starch, 1.0 parts of duplex baking powder, 0.01 part of edible pigment.The duplex baking powder is bicarbonate
The mixture of sodium and acid Sodium Acid Pyrophosphate, the mass ratio of the two are 1:1.8, the edible pigment be capsicum red pigment,
The mixture of lemon yellow pigment and sunset yellow, the mass ratio of three kinds of pigments are 1:3:1.
Select chicken wings for fried object, progress chicken wings is marinated first, and steps are as follows:
Chicken wings is cleaned up, is drained away the water, by chicken wings: hot cure: water=100:4:10 mass ratio weighs raw material, heat
Peppery cure and water are mixed evenly to form pickling liquid.Chicken wings is put into pickling liquid, being sufficiently stirred is submerged in chicken wings completely
In pickling liquid, it is placed under 0 ~ 4 DEG C of environment and pickles 4 hours, be fully infiltrated into taste in chicken wings.
Aforementioned gold crackling wraps up in the application of powder, i.e. the step of fried chicken wings is as follows:
S1. the ice water for wrapping up in powder and 0 ~ 4 DEG C is weighed by the mass ratio of 1:1.0；
S2. ice water is slowly added to wrap up in powder, and be stirred continuously, form uniform thick slurry；
S3. the chicken wings after will be marinated is stained in slurries, and surface is made uniformly to be stained with slurries, is taken out chicken wings and is slightly controlled lower slurries, so
It puts into deep fryer afterwards；For Oil-temperature control at 180 DEG C, deep-fat frying time is 4 ~ 4.5min in pot.
The chicken wings color blasted using the above method is golden yellow, crispy in taste.
The above is only a preferred embodiment of the present invention, it should be pointed out that: for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (8)
1. a kind of gold crackling wraps up in powder, including major ingredient and additive, it is characterised in that: the major ingredient include wheat flour, corn flour,
Cornstarch and converted starch, the additive include duplex baking powder and edible pigment, the major ingredient and additive each component
Parts by weight are as follows: it is 35-50 parts of wheat flour, 15-25 parts of corn flour, 15-25 parts of cornstarch, 10-25 parts of converted starch, compound
0.5-1.5 parts of leavening agent, 0.01-0.3 parts of edible pigment.
2. gold crackling according to claim 1 wraps up in powder, it is characterised in that: the converted starch is oxidized starch.
3. gold crackling according to claim 1 wraps up in powder, it is characterised in that: the duplex baking powder is by sodium bicarbonate and acid
Formula Sodium Acid Pyrophosphate mixing composition, wherein the mass ratio of sodium bicarbonate and acid Sodium Acid Pyrophosphate is 1:(1.1-
1.8).
4. gold crackling according to claim 1 wraps up in powder, it is characterised in that: the edible pigment is capsicum red pigment, lemon
One of lemon uranidin and sunset yellow or a variety of mixtures.
5. the application method that the described in any item gold cracklings of claim 1-4 wrap up in powder, characterized by the following steps:
S1. it weighs gold crackling respectively in proportion and wraps up in powder and water；
S2. water weighed in step S1 is slowly added to wrap up in powder, is stirred continuously to form homogeneous slurry；
S3. the meat piece, chicken wings or chicken leg of marinated mistake are put into slurries, surface is made uniformly to be stained with slurries, taken out, put into oil cauldron
Middle frying.
6. the application method that gold crackling according to claim 5 wraps up in powder, it is characterised in that: preparing water used in slurries is
Ice water, temperature are 0-4 DEG C.
7. the application method that gold crackling according to claim 5 wraps up in powder, it is characterised in that: gold crackling is wrapped up in step S1
The mass ratio of powder and water is 1:(1.0-1.6).
8. the application method that gold crackling according to claim 5 wraps up in powder, it is characterised in that: the oil in step S3 in oil cauldron
Temperature is 180 DEG C, deep-fat frying time 4-4.5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810761207.9A CN109090432A (en) | 2018-07-12 | 2018-07-12 | A kind of gold crackling wraps up in powder and its application method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810761207.9A CN109090432A (en) | 2018-07-12 | 2018-07-12 | A kind of gold crackling wraps up in powder and its application method |
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| CN109090432A true CN109090432A (en) | 2018-12-28 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056603A (en) * | 2020-09-14 | 2020-12-11 | 铭基食品有限公司 | Composite wrapping powder and application thereof |
| CN112841553A (en) * | 2021-02-01 | 2021-05-28 | 周文源 | Making method of crispy yolk chicken wings |
| CN113115917A (en) * | 2020-01-13 | 2021-07-16 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Method for making quick-frozen fried sea cucumber strips by applying powder-wrapping and slurry-wrapping |
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| CN101658302A (en) * | 2009-04-01 | 2010-03-03 | 河南大用实业有限公司 | Crispy chicken nugget |
| CN104542801A (en) * | 2015-01-19 | 2015-04-29 | 湖北兴发化工集团股份有限公司 | Aluminum-free complex swelling agent containing different-raising-rate disodium dihydrogen pyrophosphate |
| CN104824812A (en) * | 2015-04-07 | 2015-08-12 | 聊城东大食品有限公司 | Composite coating flour, processing method thereof, and method for processing chicken wings by using coating flour |
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2018
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| CN101658302A (en) * | 2009-04-01 | 2010-03-03 | 河南大用实业有限公司 | Crispy chicken nugget |
| CN104542801A (en) * | 2015-01-19 | 2015-04-29 | 湖北兴发化工集团股份有限公司 | Aluminum-free complex swelling agent containing different-raising-rate disodium dihydrogen pyrophosphate |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113115917A (en) * | 2020-01-13 | 2021-07-16 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Method for making quick-frozen fried sea cucumber strips by applying powder-wrapping and slurry-wrapping |
| CN112056603A (en) * | 2020-09-14 | 2020-12-11 | 铭基食品有限公司 | Composite wrapping powder and application thereof |
| CN112841553A (en) * | 2021-02-01 | 2021-05-28 | 周文源 | Making method of crispy yolk chicken wings |
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Application publication date: 20181228 |