CN109105523A - A method of extending less salt halloumi cheese shelf life with essence oil nanometer cream coating - Google Patents
A method of extending less salt halloumi cheese shelf life with essence oil nanometer cream coating Download PDFInfo
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- CN109105523A CN109105523A CN201810858573.6A CN201810858573A CN109105523A CN 109105523 A CN109105523 A CN 109105523A CN 201810858573 A CN201810858573 A CN 201810858573A CN 109105523 A CN109105523 A CN 109105523A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
- A23C19/105—Inorganic compounds; Inert or noble gases; Carbon dioxide
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- Edible Oils And Fats (AREA)
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Abstract
The invention discloses a kind of methods for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating, and described steps are as follows: (1) preparation of less salt halloumi cheese；(2) water phase of essence oil nanometer cream is prepared；(3) the oily phase of essence oil nanometer cream is prepared；(4) emulsification of water phase and oily phase；(5) after the halloumi cheese after step (1) medium salting being impregnated 10 ~ 30min in the essence oil nanometer cream in step (4), 2 ~ 5h is stood, is vacuum-packed after its dry tack free, preservation under the conditions of 4 DEG C.The present invention is by preparing essence oil nanometer lotion, less salt halloumi is impregnated wherein, finally essential oil coating is formed on the surface of cheese, the generation of the storage quality phenomenon of halloumi is seriously affected in storage period water loss, hardness decline, mould and yeast growth etc. so as to improve less salt halloumi cheese, and then extends its shelf life.
Description
Technical field
The invention belongs to Dairy Processing fields, are related to a kind of method for extending halloumi cheese shelf life, and in particular to
A method of extending less salt halloumi cheese shelf life with essence oil nanometer cream coating.
Background technique
Halloumi is initiated by a kind of traditional semi-hard cheese on Cyprus island, at present in multiple countries and regions
It is very popular.The quality characteristic that Halloumi is different from other cheese is fusing point with higher, in frying or barbecue, outside
Sight becomes crisp golden yellow, and has barbecue trace, obviously can soften but not melt.Formed this special texture and
The reason of organoleptic quality is that Halloumi needs the blanching certain time in whey solution in the production process, makes endogenous enzyme example
If alkaline phosphatase and lipoprotein lipase (LPL) are denaturalized, to inhibit the maturation of cheese.It is needed in Halloumi after blanching
To pass through salt marsh, salt marsh concentration generally may be up to 10 ~ 15%.Salinity plays a crucial role in cheese manufacture, main
Function is to increase flavor and conducive to preservation.However, Chinese Consumer's are generally difficult to the mouthfeel that cheese with high salt is over-salty for sense organ
To receive, in addition it is closely related to show that the Excess free enthalpy of salinity is increased with blood pressure for many datas, induces painstaking effort to become
The important risk factor of pipe disease.The World Health Organization suggests that the intake of salinity for each person every day is no more than 5g, " reduces salinity
Intake ", which has become, pushes global public health most significant and one of the action of challenge.Cheese is currently as developed country
The main body of diet, with the adjustment of consumer's dietary structure and the in-depth to cheese nutritive value understanding, the cheese per capita in China
Consumption figure also increasingly increases, and cheese industry has been put into country long-term food development planning.It can be seen that production less salt cheese
It is imperative.However, the shelf-life of less salt cheese is restricted, the reduction of salinity make cheese in storage by bacterium or
The probability of fungal infection increases, especially when cheese is cut in air, cheese easily exist as staphylococcus aureus,
Monocyte Listeria monocytogenes, Salmonella enteritidis and the potential risk of coli-infection.
It is currently employed for extending the method for cheese shelf life being mainly vacuum and controlled atmospheric packing.Currently, packaging material is usual
Use polyethylene, polyamide and polypropylene etc..Coating be also used for cheese it is fresh-keeping and packaging, they can be used as individual packaging
Material, but also can be used as supplementary protection when being used in combination with other packaging materials.Traditional material for coating production is stone
Oleoresin (such as paraffin and polyvinyl chloride), however along with the attention and correlation to sustainable development environmental protection problem
Legislation limitation, develop edibility coating or film and have become technical problem urgently to be resolved in food preservation.
Essential oil plays an important role in food preservation, because they belong to natural antibacterial agent, not only has efficient
Antibacterial activity, and it is beneficial to health.In recent years, a large amount of scholar carry out the antibacterial activity of essential oil and its ingredient both at home and abroad
Research finds that most of essential oil has effective inhibiting effect, including some masters to gram-positive bacteria and Gram-negative bacteria
The food-borne pathogens wanted, such as Listeria, salmonella enteritidis, escherichia coli, campylobacter jejuni and golden yellow Portugal
Grape coccus.It is found in the test to all essential oil antibacterial activities, thyme essential oil has widest antibacterial activity, cinnamon spirit
Oil and clove oil are to Gram-positive and Gram-negative food-borne pathogens such as staphylococcus aureus, waxy gemma bar
Bacterium, Escherichia coli and pseudomonas aeruginosa have stronger antimicrobial effect.What the antibacterial activity of every kind of essential oil usually contained with it
One or two kinds of main derived essential oils are closely related.Find in thyme essential oil there are two types of important ingredient thymol and
Carvacrol.Active constituent in cinnamon oil and caryophyllus oil is cinnamic acid and eugenol respectively.These derived essential oils are being used alone
When also there is broad-spectrum antiseptic effect, when multiple combinations in use, since synergistic effect can then show stronger antimicrobial effect.Essence
The high antibacterial activity of oil and its ingredient is mainly due to their hydrophobicity.But then, just because of with hydrophobicity, if
They are direct plungeed into food, hydrophobic grouping can be combined with ingredient such as protein and lipid certain in food, cause them
Non-uniform Distribution in food, to reduce its antibacterial efficacy.In order to reach higher stable effect, essential oil is usually embedded
In nano-emulsion.
Nano-emulsion is a big important component part in essential oil delivery system.Have in nanoemulsions small water droplet (radius <
100 nm), it is not easy to there is phenomena such as flocculation, coalescence, precipitating or layering.It is usually by for example poly- sorb of the surfactant synthesized
Acid esters or amphiphilic polymer such as protein are prepared, and preparation method is broadly divided into two classes according to the acquisition pattern of energy, low
Energy mainly utilizes chemical energy existing for system itself, and high-energy rule is stirred by input mechanical energy, such as ultrasonic method, shearing
Mix process and high pressure homogenization method.Wherein shearing method can obtain the slightly larger miniemulsion of partial size, and can to obtain partial size smaller for ultrasonic method
Nanoemulsions.Prepared essence oil nanometer cream is mainly used for beauty and pharmaceuticals industry at present, and method mostly uses self-emulsification, such as
The preparation of oil-in-water type compound grape seed oil breast enlargement preparation, the preparation of nti-freckle nano-emulsion and taking off for sensitive skin type reparation
The preparation etc. of quick composite nano-emulsion, self-emulsification Surfactant it is more demanding, emulsion partial size it is relatively large and emulsify
Efficiency is lower.Composite essential oil nano-emulsion is prepared currently with emulsification pretreatment and excusing from death emulsification, using its characteristic such as antibacterial that form a film, is made
It forms edibility coating on cheese surface, reaches on the basis of not influencing cheese mouthfeel and inhibits moisture loss and food-borne cause
The growth of germ, with this, come the method that extends less salt cheese preservation term, there is not been reported.
Summary of the invention
Extend less salt halloumi cheese shelf life with essence oil nanometer cream coating the object of the present invention is to provide a kind of
Method is impregnated less salt halloumi wherein by preparing essence oil nanometer lotion, is finally formed essential oil on the surface of cheese and is applied
Layer, so as to improve less salt halloumi cheese in serious shadows such as storage period water loss, hardness decline, mould and yeast growths
The generation of the storage quality phenomenon of halloumi is rung, and then extends its shelf life.
The purpose of the present invention is what is be achieved through the following technical solutions:
A method of extending less salt halloumi cheese shelf life with essence oil nanometer cream coating, includes the following steps:
(1) preparation of less salt halloumi cheese: milk is cooled to 30 ~ 35 DEG C after pasteurize, and calcium chloride and curdled milk is added
Enzyme 20 ~ 40min of curdled milk, the additional amount for controlling calcium chloride is the 0.01 ~ 0.05% of milk quality, and the additional amount of renin is milk
Grumeleuse is cut and is stood, 40 ~ 42 DEG C of exclusion wheys are gradually heated in 20 ~ 30 minutes, will be received by the 0.005 ~ 0.02% of quality
The grumeleuse of collection is squeezed, and after squeezing molding, grumeleuse is put into 10 ~ 30min of blanching in 60 ~ 95 DEG C of high temperature whey solution, to
Grumeleuse after blanching is cooled to room temperature, and is dipped in 2 ~ 6%(v/w) whey salting liquid medium salting 12 ~ for 24 hours, obtain moisture content
In less salt Halloumi cheese of 45 ~ 55%, protein content 16 ~ 25%.
(2) water phase of essence oil nanometer cream is prepared: by the sodium alginate of 0.1 ~ 2.5%(w/w), chitosan or the molten egg of corn alcohol
Uniform dissolutions are in 70 ~ 80 DEG C of ultrapure water under the action of blender (200 ~ 800rpm) for white one or more, when stirring
Between be 60 ~ 120min, form stable colloidal solution.
(3) prepare the oily phase of essence oil nanometer cream: by essential oil system and emulsifier according to 1:1 ~ 5(w/w) ratio mixing, so
It is centrifuged 3 ~ 10min under supercentrifuge (10000 ~ 20000rpm) effect afterwards, obtains stable oil-based system.The essential oil body
Be by 0.1 ~ 1%(w/w) thyme essential oil, 0.5 ~ 2%(w/w) cinnamon essential oil or 0.1 ~ 1%(w/w) and clove oil it is a kind of or several
Kind is constituted；Emulsifier is by 0.5 ~ 2%(w/w) sucrose fatty ester SE-11 and 0.1 ~ 2%(w/w) polysorbas20 it is one or two kinds of
It constitutes.
(4) emulsification of water phase and oily phase: the oil in step (3) is mutually mixed with the water phase in step (2) to 30 ~
90min obtains thick lotion, emulsifies 1 ~ 5 min through high-shear emulsion machine (10000 ~ 20000rpm) and obtains miniemulsion, emulsion particle diameter
The miniemulsion is emulsified 10 ~ 20min through ultrasonic emulsification instrument (output power 750w), essence oil nanometer is made by about 250 ~ 350nm
Cream, nano-emulsion particle diameter about 40 ~ 100nm.
(5) by essential oil of the halloumi cheese (diameter 10cm, high 4cm) in step (4) after step (1) medium salting
After impregnating 10 ~ 30min in nano-emulsion, 2 ~ 5h is stood, is vacuum-packed after its dry tack free, preservation under the conditions of 4 DEG C.
Compared with the prior art, the present invention has the advantage that
The present invention in the form of oil-in-water wherein by essential oil embedding, enables the long-acting stabilization of essential oil by preparing essence oil nanometer cream
Ground plays its bacteriostasis efficacy and can effectively inhibit after essence oil nanometer cream forms coating on halloumi cheese surface
Lost and hardness the decline of halloumi moisture, while to Gram-positive and such as golden yellow grape of negative food-borne pathogens
Coccus, bacillus cereus, Escherichia coli and pseudomonas aeruginosa have strong antimicrobial effect, effectively delay
Halloumi's is putrid and deteriorated, and the preservation term of traditional less salt cheese is made to extend to 3 ~ 5 months by 1 ~ 2 month or so.Simultaneously with biography
The cheese with high salt of system is compared, and taste and flavor more meets public consumption demand, and the reduction of salt content can effectively prevent
The generation of the diseases such as hypertension, atherosclerosis.
Detailed description of the invention
Fig. 1 is different disposal less salt halloumi in 4 weeks storage period moisture content changes.
Specific embodiment
Further description of the technical solution of the present invention with reference to the accompanying drawing, and however, it is not limited to this, all to this
Inventive technique scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered
Within the protection scope of the present invention.
Embodiment 1
A kind of method for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating is present embodiments provided, specifically
Steps are as follows:
(1) preparation of less salt halloumi cheese:
Milk is cooled to 32 DEG C (optimum temperatures of renin) after pasteurize, and 0.015% calcium chloride and 0.01% is added
Grumeleuse is cut and is stood, 40 DEG C of exclusion wheys is gradually heated in 20 minutes, by the grumeleuse of collection by renin, curdled milk 25min
It is squeezed, after squeezing molding, grumeleuse is put into blanching 10min in 80 DEG C of whey solution, the grumeleuse after blanching is cooled to
Room temperature is dipped in prepared 4%(v/w) whey salting liquid medium salting 12h.The moisture content of final less salt halloumi
It is 46.83%, protein content 21.65%.
(2) preparation of essence oil nanometer cream:
Water phase: by the sodium alginate and 0.1%(w/w of 0.5%(w/w)) chitosan under the action of blender 600r/min uniformly
It is dissolved in 80 DEG C of ultrapure water, mixing time 60min, becomes stable colloidal solution to it, and be cooled to room temperature.
Oily phase: essential oil system is 0.5%(w/w) thyme essential oil and 1%(w/w) cinnamon essential oil, emulsifier 1.5%(w/w)
Sucrose fatty ester SE-11 and 1.5%(w/w) polysorbas20, the ratio of essential oil and emulsifier is 1:2(w/w), by essential oil body
After system and emulsifier mixing, 5min is centrifuged under supercentrifuge (10000rpm) effect.
The emulsification of water phase and oily phase: after water phase and oil are mixed stirring 2h, successively through high-shear emulsion machine
Essence oil nanometer is finally made in the emulsification of the peptizaiton and ultrasonic emulsification instrument (750W, 10min) of (10000rpm, 5min)
Cream, the partial size of nano-emulsion are 45nm.
(3) after the halloumi cheese (diameter 10cm, high 4cm) after salt marsh being impregnated 10min in essence oil nanometer cream,
3h is stood, is vacuum-packed after its dry tack free, preservation under the conditions of 4 DEG C, is thus obtained with essence oil nanometer cream coating
Less salt halloumi cheese.
Embodiment 2
A kind of method for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating is present embodiments provided, specifically
Steps are as follows:
(1) preparation of less salt halloumi cheese: milk is cooled to 32 DEG C (optimum temperatures of renin) after pasteurize, adds
Enter 0.015% calcium chloride and 0.01% renin, curdled milk 25min is gradually heated to 42 DEG C of exclusion wheys in 30 minutes, will
The grumeleuse of collection is squeezed, and after squeezing molding, grumeleuse is put into blanching 30min in 95 DEG C of whey solution, after blanching
Grumeleuse is cooled to room temperature, and is dipped in prepared 2%(v/w) whey salting liquid medium salting for 24 hours.Final less salt halloumi
Moisture content be 45.66%, protein content 20.95%.
(2) preparation of essence oil nanometer cream:
Water phase: by the sodium alginate and 0.5%(w/w of 1.5%(w/w)) zeins blender 800r/min effect
Lower uniform dissolution is in 80 DEG C of ultrapure water, mixing time 90min, becomes stable colloidal solution to it, and be cooled to room
Temperature.
Oily phase: essential oil system is 0.5%(w/w) thyme essential oil and 0.5%(w/w) clove oil, emulsifier are as follows: 0.5%
(w/w) sucrose fatty ester SE-11 and 0.5%(w/w) polysorbas20, essential oil system and emulsifier mixing ratio be 1；1
(w/w), mixed system is centrifuged 10min under ultracentrifuge (15000rpm) effect.
The emulsification of water phase and oily phase: 1h is stirred after water phase and oil are mixed, successively through high-shear emulsion machine
Essence oil nanometer is finally made in the emulsification of the peptizaiton and ultrasonic emulsification instrument (750W, 15min) of (10000rpm, 3min)
Cream, the partial size that nano-emulsion is finally made is 42nm.
(3) after the halloumi cheese (diameter 10cm, high 4cm) after salt marsh being impregnated 20min in essence oil nanometer cream,
4h is stood, is vacuum-packed after its dry tack free, preservation under the conditions of 4 DEG C.Thus it obtains with essence oil nanometer cream coating
Less salt halloumi cheese.
Essence oil nanometer lotion is prepared according to above-described embodiment, and coating is carried out to less salt halloumi cheese obtained, very
In 4 DEG C of preservations after empty package, control group is and the halloumi that other experiment conditions are all the same without coating.In storage 4 weeks
It is interior, the moisture content (as shown in Figure 1) of measurement experiment group and control group cheese weekly.And after 4 weeks to experimental group and control group
Yeast and mold counted (as shown in table 1).
By Fig. 1 result it is found that halloumi after essence oil nanometer coating is apparently higher than pair in storage period moisture content
According to group, show that the present invention can effectively inhibit the water loss of less salt halloumi.
Moulds and yeasts count after 1 different disposal less salt halloumi of table is stored 4 weeks
As seen from the results in Table 1, the yeast and mold content after storage 4 weeks of the halloumi after essence oil nanometer coating is obviously low
In control group, show that the present invention can effectively inhibit the growth of less salt halloumi yeast and mold.
Claims (10)
1. a kind of method for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating, it is characterised in that the side
Steps are as follows for method:
(1) preparation of less salt halloumi cheese: milk is cooled to 30 ~ 35 DEG C after pasteurize, and calcium chloride and curdled milk is added
Grumeleuse is cut and is stood, 40 ~ 42 DEG C of exclusion wheys is gradually heated in 20 ~ 30 minutes, by collection by enzyme 20 ~ 40min of curdled milk
Grumeleuse is squeezed, and after squeezing molding, grumeleuse is put into 10 ~ 30min of blanching in 60 ~ 95 DEG C of high temperature whey solution, to blanching
Grumeleuse afterwards is cooled to room temperature, and is dipped in 2 ~ 6%(v/w) whey salting liquid medium salting 12 ~ for 24 hours, obtain less salt Halloumi
Cheese；
(2) water phase of essence oil nanometer cream is prepared: by the sodium alginate of 0.1 ~ 2.5%(w/w), chitosan or zeins
One or more uniform dissolution under the action of blender forms stable colloidal solution in 70 ~ 80 DEG C of ultrapure water；
(3) prepare the oily phase of essence oil nanometer cream: by essential oil system and emulsifier according to 1:1 ~ 5(w/w) ratio mixing, then exist
Supercentrifuge effect is lower to be centrifuged 3 ~ 10min, obtains stable oil-based system；
(4) emulsification of water phase and oily phase: mutually 30 ~ 90min is mixed with the water phase in step (2) in the oil in step (3) and is obtained
To thick lotion, emulsify 1 ~ 5 min through high-shear emulsion machine and obtain miniemulsion, by miniemulsion through ultrasonic emulsification instrument emulsification 10 ~
Essence oil nanometer cream is made in 20min；
(5) the halloumi cheese after step (1) medium salting is impregnated into 10 ~ 30min in the essence oil nanometer cream in step (4)
Afterwards, 2 ~ 5h is stood, is vacuum-packed after its dry tack free, preservation under the conditions of 4 DEG C.
2. the method according to claim 1 for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating,
It is characterized in that the additional amount of the calcium chloride is the 0.01 ~ 0.05% of milk quality, the additional amount of renin is milk quality
0.005~0.02%。
3. the method according to claim 1 for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating,
It is characterized in that it is 16 ~ 25% that the moisture content of the less salt Halloumi cheese, which is 45 ~ 55%, protein content,.
4. the method according to claim 1 for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating,
It is characterized in that the diameter of the less salt Halloumi cheese is 10cm, a height of 4cm.
5. the method according to claim 1 for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating,
It is characterized in that the revolving speed of the blender is 200 ~ 800rpm, mixing time is 60 ~ 120min.
6. the method according to claim 1 for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating,
It is characterized in that the revolving speed of the supercentrifuge is 10000 ~ 20000rpm.
7. the method according to claim 1 for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating,
It is characterized in that the essential oil system is by 0.1 ~ 1%(w/w) thyme essential oil, 0.5 ~ 2%(w/w) cinnamon essential oil or 0.1 ~ 1%(w/
W) clove oil one or more are constituted.
8. the method according to claim 1 for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating,
It is characterized in that the emulsifier is by 0.5 ~ 2%(w/w) sucrose fatty ester SE-11 and 0.1 ~ 2%(w/w) polysorbas20 it is a kind of
Or two kinds of compositions.
9. the method according to claim 1 for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating,
It is characterized in that the revolving speed of the high-shear emulsion machine is 10000 ~ 20000 rpm, the output power 750w of ultrasonic emulsification instrument.
10. the method according to claim 1 for extending less salt halloumi cheese shelf life with essence oil nanometer cream coating,
It is characterized in that the emulsion particle diameter of the miniemulsion is 250 ~ 350nm.The partial size of essence oil nanometer cream is 40 ~ 100nm.
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| CN201810858573.6A CN109105523B (en) | 2018-07-31 | 2018-07-31 | Method for prolonging shelf life of low-salt halloumi cheese by applying essential oil nanoemulsion coating |
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| CN111011532A (en) * | 2019-12-25 | 2020-04-17 | 光明乳业股份有限公司 | Whey cheese and ultrahigh pressure treatment method thereof |
| CN113455549A (en) * | 2021-06-29 | 2021-10-01 | 黑龙江飞鹤乳业有限公司 | Cheese product and preparation method and application thereof |
| CN115299585A (en) * | 2022-08-24 | 2022-11-08 | 雪天盐业集团股份有限公司 | Composite thallus seasoning salt and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011532A (en) * | 2019-12-25 | 2020-04-17 | 光明乳业股份有限公司 | Whey cheese and ultrahigh pressure treatment method thereof |
| CN111011532B (en) * | 2019-12-25 | 2022-08-05 | 光明乳业股份有限公司 | Whey cheese and ultrahigh pressure treatment method thereof |
| CN113455549A (en) * | 2021-06-29 | 2021-10-01 | 黑龙江飞鹤乳业有限公司 | Cheese product and preparation method and application thereof |
| CN113455549B (en) * | 2021-06-29 | 2022-09-13 | 黑龙江飞鹤乳业有限公司 | Cheese product and preparation method and application thereof |
| CN115299585A (en) * | 2022-08-24 | 2022-11-08 | 雪天盐业集团股份有限公司 | Composite thallus seasoning salt and preparation method thereof |
| CN115299585B (en) * | 2022-08-24 | 2023-11-21 | 雪天盐业集团股份有限公司 | Composite thallus seasoning salt and preparation method thereof |
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| CN109105523B (en) | 2021-07-16 |
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