CN1099842C - Method for deep-frying food by traditional heat source and microwave mode - Google Patents
Method for deep-frying food by traditional heat source and microwave mode Download PDFInfo
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- CN1099842C CN1099842C CN99111689A CN99111689A CN1099842C CN 1099842 C CN1099842 C CN 1099842C CN 99111689 A CN99111689 A CN 99111689A CN 99111689 A CN99111689 A CN 99111689A CN 1099842 C CN1099842 C CN 1099842C
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Abstract
The present invention relates to a method for frying food. In the method, microwaves and a traditional heating source, such as coal gas, an electric heating device, steam, a resistor, an electromagnetic device and a combination mode thereof are simultaneously used, and food in edible oil is fried at the oil temperature of 120 DEG C to 200 DEG C. The frying method can shorten frying time and has the functions of energy saving, oil fume reduction and oil-absorbing rate reduction. Fried food fried by means of the method has sapness and frying flavour and has the advantages of golden-yellow and crisp surface, freshness, sapness, no greasiness, reduction of weight loss, etc.
Description
The present invention relates to a kind of method of fried food, particularly relate to a kind of method of using the fried food of traditional heat source and microwave mode and usefulness.
Fried food is because its special local flavor, color and mouthfeel are subjected to by people's happiness extensively.Frying course is a complex dynamic systems, involve the mass change of moisture and grease and the energy transmission between thermal source, fried oil and the food, temperature contrast for the specific heat of fried oil, the coefficient of heat conduction of food, fried oil and food all can cause the variation of quality.The problem that involves in the fried processing procedure has: the moisture in (1) food becomes steam, moves to the surface; (2) affiliation that adds of food reduces system temperature, needs to replenish the energy to keep suitable heat energy supply; (3) fried high temperature promotes the reciprocation of food molecule; (4) surface moisture evapotranspires and the absorption of fried oil, thereby produce fried special local flavor and mouthfeel etc., wherein temperature controlling is the key factor that influences the quality of fried food, the accurate control of needs just can obtain the product of the crisp inner succulence of epidermis, and fried oil quality also can influence the local flavor and the outward appearance of product.
The mode of heating of traditional oils deep-fried food is by thermal source (coal gas, electric heating, steam, resistance, electromagnetism etc.) heat hot medium (fried oil, allotment water etc.) indirect food again, utilizes its thermal property and heat conducting balance to reach the purpose of even heating.
In the grocery trade, general fried processing procedure uses as gluten, peanut, sauce, pork or chicken leg piece etc. at home, and its scope is quite extensive.As for fried bulk meat, because surface area is little with respect to less piece meat, so the heating back loss in weight is few, taste good also can keep than multi-nutrient simultaneously, and therefore fried bulk meat is subjected to general the liking of people.Yet, use the mode of above-mentioned traditional indirect to come fried joint time-like, have following defective, promptly traditional fried usually just the center reach heating-up temperature, occur easily outer not yet done and aging in a organized way in burnt, oil absorption is higher, the loss in weight strengthens and fried oily oxicracking phenomenon.
In recent years, use of microwave ovens becomes the instrument of general cooked food gradually.Heating using microwave is the characteristic of utilizing the food dielectric property, utilizes the quick variation of electromagnetic field to make the rapid heat production of food self.Though therefore use the heating using microwave heating rapidly, but the humiture of food periphery is lower, cause excessively scattering and disappearing of the peripheral moisture of food easily and mouthfeel is not good, and Mei Na reacts, and (this reaction of Maillardreaction is mainly the reaction between amino acid and reduced sugar, it can cause food to produce special color and local flavor) it is not enough that (plum receives that underaction means because environment temperature is not high enough, humidity is too big or fall short of action time, and whole processing procedure can't reach desirable color and local flavor) and color, local flavor are relatively poor.1996 Sharp (Sharp) release microwave Fryer (Microwave Fryer), and obtain European patent (EP0704188A2), and it is to use microwave energy to take fried food separately.Understand by experiment, use microwave energy heated food and fried oil simultaneously separately, or the fried oil of heating re-uses microwave heating of food earlier, all can't accurately control the oil temperature.And use microwave that fried oil is warming up to proper temperature separately, because the influence of dielectric property and thermal convection current need the time very of a specified duration, and energy efficiency is low.So, can make that color, local flavor and quality difference between product are quite big.In addition, wrap up in residue after the powder heating, then can influence the quality of the efficiency of heating surface and product appearance and fried oil if do not handled.
Therefore, the objective of the invention is to for addressing the above problem, and a kind of method of fried food is provided, can shorten the fried time more than 70%, and have effective saving energy, reduce the effect of oil smoke and oil absorbency 40%.
Another object of the present invention is to provide tool succulence and fried flavor, the surface is golden yellow, epidermis is crisp, fresh and tender succulence and non-greasy, the loss in weight reduce by about 30% fried food.
Another purpose of the present invention is to provide a kind of method of fried food, is suitable for fried recombinant meat, does not thaw, the solid type food of bulk or heat sensitivity food.
The present invention relates to a kind of method of using traditional heat source and microwave mode fry, it comprises the steps:
Food is placed edible oil; And the thermal source that uses microwave simultaneously and be selected from coal gas, electric heating, steam, resistance, electromagnetism and compound mode thereof, the food under oily warm 120 ℃ to 200 ℃ in the fried edible oil.
Separately with traditional heat source (coal gas, electric heating, steam, resistance, electromagnetism etc.) when taking fried food, for the solid type food of bulk, for food inside reaches the safe and sanitary standard, often of a specified duration excessively because of heat time heating time, cause easily not yet done and aging in a organized way in outer burnt, oil absorption is higher, the loss in weight strengthens, fried oily oxicracking phenomenon.Take fried food with microwave mode separately, then oily temperature alters a great deal, and will be with oily temperature rise to proper temperature, needs the time very of a specified duration, and energy efficiency is low, and color, local flavor, the histological difference of the fried food that goes out very big.
The present invention then is and takes fried food with traditional heat source and microwave mode, can utilize indivedual heat sources, and can avoid the defective that is used alone.The present invention utilizes the characteristics of microwave selective heating, and utilizes the difference of fried oil and meat dielectric property, uses heating using microwave to break through the solid type food of tradition and adds the slow restriction of thermal conduction rate.Simultaneously, merge to use dry tack free when tradition is fried to be improved separately with heating using microwave, mouthfeel is not good and plum receives underaction, and color, the relatively poor shortcoming of local flavor.Therefore, the present invention can heat solid type food of bulk or heat sensitivity food fast and equably, and keeps original local flavor and preferable mouthfeel.
The method of fried food of the present invention is earlier food to be placed edible oil; Use microwave and traditional heat source then simultaneously, the food under oily warm 120 ℃ to 200 ℃ in the fried edible oil, the preferred oil temperature is between 160 ℃ to 180 ℃.So-called traditional heat source is meant the compound mode of coal gas, electric heating, steam, resistance, electromagnetism or above-mentioned thermal source.When fried, the initial temperature of food is preferably more than 4 ℃, is heated between 65 ℃ to 90 ℃ of the central temperatures to finish.Microwave power can be between the 500W to 3KW, looks heating chamber and oil groove size and treating capacity and changes.
When using microwave and traditional heat source to explode simultaneously, spended time is too of a specified duration, preferably before food is placed edible oil, earlier with the edible oil preheating, it can be preheated to 120 ℃ to 200 ℃, is preferably and is preheated to 160 ℃ to 180 ℃.Because traditional heat source is preferable for the efficiency of heating surface of liquid, therefore, the step of preheating edible oil preferably uses traditional heat source to heat.
Be fit to use method of the present invention to come fried food not to be restricted especially, but need special control weight and shape.The food that is fit to is meat, starchy food product (as French fries, Hash Browns, taro, sweet potato etc.), vegetables, refined product [as fish ball, tribute ball (is the product that raw material makes with the pig hind shank), spray ball (is that raw material adds the product that a little fish slurry refining forms with the spray) etc.] for example.
Be applicable to that edible oil of the present invention can be animal oil or vegetable oil.The example of animal oil can be lard or butter.The example of vegetable oil can be soybean oil, sunflower oil, corn oil, mustard caul-fat, peanut oil, palm wet goods.
The present invention also uses the frying method of traditional heat source and microwave mode, applicable to fast food franchisor, food processing factory, air catering kitchen, group's meals, fast food and general family.
Below especially exemplified by some embodiment being described in more detail method of the present invention, feature and advantage, but be not in order to restriction the present invention.
The measured definition of judging index and analytical method such as following thereof among the embodiment:
(1) moisture: measure with reference to AOCS Ca 2d-25 method, use vacuum drying oven to be controlled in 70 ℃ and be heated to constant weight, calculated weight loss ratio, how much it concerns the mouthfeel (succulence and group of fibers rugosity) of sample.
(2) oil absorbency: measure with reference to AOAC 991.36 methods, use Soxhlet extraction crude fat.
(3) color: L, a, b value, brightness, green and the yellow chromaticity of difference representative sample, can scan-type beam split color difference meter (Spectro Photo Meter) reflection measurement, according to CIE (Comission Internationale de I ' Eclairage, International Commission on Illumination) colour system is changed automatically, is used for representing that frying temperature and method are to difference in appearance that sample caused.
(4) tissue sense: sample is divided equally, under room temperature, use physical property measurement instrument (Stable MicroSystems, TA-XT2 Texture Analyzer) carries out the test of TPA (Texture Profile Analysis) quality with P/20 cylinder probe, tachometric survey with 3mm/ second reaches the required stress of 60% deformation quantity, stagnate and repeat above-mentioned action again after 10 seconds, then analyze the gained physical parameter with XT.RADimension V3.75 (Stable Micro Systems).It is fried because of tenderer than the succulence mouthfeel to understand microwave by data.
(5) food tissue analysis (food texture analysis) can utilize machine to test chewing of simulating human, reduces the subjective judgement of human sense organ, provides the stable data of quantification, as the reference of production development and quality control.Food texture analysis isenhancing good repeatability and reliability one literary composition that the definition of tissue sense can be delivered at Food Tech Europe (Sept/Oct) with reference to Dr.Smith (1995).Wherein represent the difference of mouthfeel, and what direct connection is arranged with sensory evaluation is chewiness (Chewiness) and hardness (hardness), it is fried because of tenderer than the succulence mouthfeel to understand microwave by data.
Employed microwave power is all 700W in following examples.
Chicken leg fried
Comparing embodiment 1
The raw material chicken leg weighs 155 ± 5g, and moisture is 75.39%, with the fried powder of seasoning parcel, wraps up in powder rate 3%, reaches 85 ℃ with pure heating using microwave to the central temperature of chicken leg, takes 4.5 minutes.Survey weight rate of descent, color, moisture and the oil absorbency of chicken leg, the result is as shown in table 1.
Comparing embodiment 2
Raw material heats with traditional coal gas method but only change into comparing embodiment 1, does not use microwave heating.Fried oil is placed fried groove, be heated to 140 ℃ of oil temperature with coal gas, the chicken leg that will wrap up in powder is then put into oil, and in 140 ℃, the central temperature that is heated to chicken leg reaches 85 ℃, takes 17.5 minutes with coal gas control oil temperature, and the result is as shown in table 1.
Comparing embodiment 3-5
Step is with embodiment 2 relatively, but oily temperature is changed into 160 ℃, 180 ℃, 200 ℃, when the central temperature that is heated to chicken leg reaches 85 ℃, takes 14.5 minutes respectively, 14 minutes, 13 minutes, and the result is as shown in table 1.
Embodiment 1
Raw material uses traditional coal gas method and heating using microwave with comparing embodiment 1 simultaneously but change into.Fried oil is placed fried groove, be heated to 140 ℃ of oil temperature with coal gas, the chicken leg that to wrap up in powder is put into oil then, with heating using microwave, this microwave equipment is for reequiping from U.S. Panasonic household microwave oven (245MHz, 700W), use can be adjusted the jet for gas (gas burner) of the YTF company series of gas-fired speed (control coal gas size), controls fried temperature (± 3 ℃) roughly.With in the heating using microwave with coal gas with oily temperature control at 140 ℃, when the central temperature that is heated to chicken leg reaches 85 ℃, take 5 minutes.The result is as shown in table 1.
Embodiment 2-4
Step is 160 ℃, 180 ℃, 200 ℃ with embodiment 1 but change oily temperature, and the central temperature that is heated to chicken leg reaches 85 ℃ constantly, takes 4.5 minutes respectively, 4.5 minutes, 4 minutes, and the result is as shown in table 1.
By the data of table 1 as can be known, use the present invention and take fried chicken leg with the mode of heating of traditional heat source and microwave, heat time heating time can shorten significantly, that the chicken leg weight of gained descends is less, moisture is more, oil absorbency is less, and color and traditional fried mode gained food are similar.
Table 1
| Frying method | Embodiment | Frying temperature (℃) | Heat time heating time (branch) | Weight rate of descent (%) | Moisture (%) | Oil absorbency (%) | Color | ||
| L | a | b | |||||||
| Pure microwave | Comparing embodiment 1 | 4.5 | 30 | 59.12 | 0 | 62.5 | 2.91 | 23.74 | |
| Tradition coal gas | Comparing embodiment 2 | 140 | 17.5 | 31 | 64.74 | 12.53 | 59.7 | 5.01 | 21.48 |
| Comparing embodiment 3 | 160 | 14.5 | 26 | 66.07 | 11.66 | 60.4 | 3.52 | 18.36 | |
| Comparing embodiment 4 | 180 | 14 | 25 | 65.13 | 10.45 | 58.3 | 5.12 | 17.56 | |
| Comparing embodiment 5 | 200 | 13 | 21 | 67.48 | 8.71 | 52.9 | 7.39 | 20.77 | |
| The present invention | Embodiment 1 | 140 | 5 | 17 | 69.83 | 7.55 | 58.1 | 2.76 | 18.74 |
| Embodiment 2 | 160 | 4.5 | 18 | 68.73 | 6.80 | 57.7 | 2.64 | 16.89 | |
| Embodiment 3 | 180 | 4.5 | 19 | 70.03 | 6.34 | 58.8 | 3.79 | 20.51 | |
| Embodiment 4 | 200 | 4 | 22 | 68.87 | 5.97 | 52.0 | 7.61 | 20.75 | |
Streaky pork fried
Comparing embodiment 6
Raw material is a streaky pork, weighs 520 ± 10g, and moisture is 73%.Fried oil is placed fried groove, be heated to 180 ℃ of oil temperature with coal gas, then streaky pork is put into oil, in 180 ℃, the central temperature that is heated to streaky pork reaches 72 ℃, takes 8 minutes and 32 seconds with coal gas control oil temperature.Survey weight decline, color, moisture and the tissue sense of streaky pork, the result is shown in table 3 and table 4.Tissue sense comprise sting elasticity (springness), coherency (cohesiveness), sting sense (chewiness), cohesive (adhesiveness) and hardness (hardness).
Embodiment 5
Raw material is with embodiment 6 relatively, but changes into and with traditional coal gas and the fried streaky pork of microwave dual mode.Fried oil is placed fried groove, is heated to 180 ℃ of oil temperature, then streaky pork is put into oil with coal gas, with heating using microwave, simultaneously with coal gas with oily temperature control at 180 ℃, when heating streaky pork to central temperature reaches 72 ℃, take 3 minutes.The result is shown in table 3 and table 4.
Embodiment 6-8
Step is with embodiment 5, but employed streaky pork flooded bubble 4 days with traditional baste, pungent flavor liquid and garlicky baste (seeing Table 2) earlier respectively under 4 ℃, and the result is shown in table 3 and table 4.
By the data of table 3 as can be known, use the present invention and take fried streaky pork with the mode of heating of traditional heat source and microwave, can shorten significantly required heat time heating time, and that the streaky pork weight of gained descends is less, moisture is more and color and traditional fried mode gained food are similar.As shown in Table 4, use the present invention and take fried streaky pork with the mode of heating of traditional heat source and microwave, every tissue sense all is better than the fried food of gained in a conventional manner.
Table 2 formulation of flavoring liquid
Table 3
The sense of table 4 tissue is analyzed
| Conventional formulation | The pungent prescription | Garlicky prescription | |||
| Composition | Part by weight (%) | Composition | Part by weight (%) | Composition | Part by weight (%) |
| Black pepper | 2 | Sugar | 8 | Sugar | 6.4 |
| Rice wine | 4 | Monosodium glutamate | 0.5 | Salt | 0.8 |
| Soy sauce | 12 | Five-spice powder | 0.1 | Oil | 8 |
| Five-spice powder | 2 | White pepper powder | 2 | The garlic powder | 2.5 |
| Monosodium glutamate | 0.5 | Salt | 1.7 | Five-spice powder | 0.1 |
| Chili oil | 4 | White pepper powder | 0.2 | ||
| Soy sauce | 7 | True mushroom essence | 0.3 | ||
| Water | 25 | Water | 10 | ||
| Embodiment | Processing mode | (branch ' second ") heat time heating time | Weight decline (g) | Moisture (%) | Color | ||
| L | a | b | |||||
| Living streaky pork (unprocessed) | 73 | 50.47 | 8.45 | 4.57 | |||
| Comparing embodiment 6 | Tradition is fried | 8′32″ | 141 | 57 | 43.67 | 7.63 | 11.15 |
| Embodiment 5 | Coal gas+microwave fried (no seasoning) | 3′ | 111 | 63 | 42.99 | 7.04 | 9.83 |
| Embodiment 6 | Coal gas+microwave fried (traditional baste is arranged) | 3′30″ | 112 | 60 | 37.11 | 3.42 | 1.26 |
| Embodiment 7 | Coal gas+microwave fried (pungent flavor liquid is arranged) | 3′30″ | 100 | 61 | 38.39 | 5.13 | 3.08 |
| Embodiment 8 | Coal gas+microwave fried (garlicky baste is arranged) | 3′30″ | 106 | 59 | 33.58 | 2.66 | 0.10 |
| Embodiment | Processing mode | Sting elasticity | Coherency | Sting sense | Cohesive | Hardness |
| Living streaky pork (unprocessed) | ||||||
| Comparing embodiment 6 | Tradition is fried | 0.800 | 0.533 | 3280.7 | -25.51 | 10385.6 |
| Embodiment 5 | Coal gas+microwave fried (no seasoning) | 0.816 | 0.372 | 2028.8 | -17.21 | 7572.6 |
| Embodiment 6 | Coal gas+microwave fried (traditional baste is arranged) | 0.825 | 0.383 | 1934.7 | -18.56 | 7053.1 |
| Embodiment 7 | Coal gas+microwave fried (pungent flavor liquid is arranged) | 0.842 | 0.394 | 1854.6 | -18.72 | 5523.6 |
| Embodiment 8 | Coal gas+microwave fried (garlicky baste is arranged) | 0.850 | 0.364 | 1921.3 | -19.84 | 6307.5 |
Thin pork fried
Comparing embodiment 7
Raw material is a thin pork, weighs 500 ± 10g, and moisture is 73%.Fried oil is placed fried groove, be heated to 160 ℃ of oil temperature with coal gas, then thin pork is put into oil, in 160 ℃, the central temperature that is heated to thin pork reaches 72 ℃, takes 19 minutes and 13 seconds with coal gas control oil temperature.Survey weight decline, color, moisture and the tissue sense of thin pork, the result is shown in table 5 and table 6.
Embodiment 9
Raw material is with embodiment 7 relatively, but changes into and with traditional coal gas and the fried thin pork of microwave dual mode.Fried oil is placed fried groove, is heated to 160 ℃ of oil temperature, then lean meat is put into oil with coal gas, with heating using microwave, simultaneously with coal gas with oily temperature control at 160 ℃, when the central temperature that is heated to thin pork reaches 72 ℃, take 5 minutes.The result is shown in table 5 and table 6.
Embodiment 10
Step is with embodiment 9, but changes into and with traditional electric heating and the fried thin pork of microwave dual mode.The result is as shown in table 5.
Embodiment 11
Step is with embodiment 9, but changes into and with traditional electromagnetism and the fried thin pork of microwave dual mode.The result is as shown in table 5.
By the data of table 5 as can be known, use the present invention and come fried thin pork with the mode of heating of traditional heat source and microwave, can shorten significantly required heat time heating time, and that the thin pork weight of gained descends is less, moisture is more and color and traditional fried mode gained food are similar.As shown in Table 6, use the present invention and come fried thin pork with the mode of heating of traditional heat source and microwave, every tissue sense all is better than the fried food of gained in a conventional manner.
Table 5
| Embodiment | Processing mode | (branch ' second ") heat time heating time | Weight decline (g) | Moisture (%) | Color | ||
| L | a | b | |||||
| Give birth to thin pork (unprocessed) | 73 | 39.8 | 10.73 | 14.80 | |||
| Comparing embodiment 7 | Tradition is fried | 19′13″ | 39 | 60 | 34.7 | 5.82 | 2.73 |
| Embodiment 9 | Coal gas+microwave fried (no seasoning) | 5′ | 24 | 65 | 38.7 | 9.08 | 7.59 |
| Embodiment 10 | Electric heating+microwave is fried | 5′ | 22 | 67 | 35.5 | 8.13 | 6.14 |
| Embodiment 11 | Electromagnetism+microwave is fried | 5′15″ | 27 | 64 | 37.3 | 8.57 | 8.22 |
The sense of table 6 tissue is analyzed
| Embodiment | Processing mode | Sting elasticity | Coherency | Sting sense | Cohesive | Hardness |
| Living streaky pork (unprocessed) | ||||||
| Comparing embodiment 7 | Tradition is fried | 0.772 | 0.478 | 4873.1 | -15.21 | 14027.9 |
| Embodiment 9 | Coal gas+microwave fried (no seasoning) | 0.805 | 0.535 | 4766.4 | -4.76 | 11070.1 |
By the data of above embodiment, can draw to draw a conclusion:
(1) uses the present invention and take the solid type food of bulks such as fried chicken leg, Pork-pieces with the mode of heating of traditional heat source and microwave, food after fried has golden yellow outward appearance and good taste, crisp, fresh and tender succulence of epidermis (moisture height) and non-greasy (oil absorbency is few).It is fried that lean meat also can use method of the present invention even, and products obtained therefrom can't make us feeling that mouthfeel is dry and astringent;
(2) use frying method of the present invention, can shorten the fried time more than 70%, the effect of saving the energy, reducing oil smoke and reduction oil absorbency is arranged;
(3) can be according to need and adjust the power of microwave and the oil temperature when fried, to reach the requirement of food desired taste, outward appearance, mouthfeel;
(4) can arrange in pairs or groups and anticipate and flavoring technology, and produce the fried food of crisp, fresh and tender succulence of epidermis and non-greasy.
Though the present invention discloses as above with preferred embodiment, so it is not in order to limit the present invention.Change and retouching that any person skilled in the art makes without departing from the spirit of the invention all should comprise within the scope of the invention.
Claims (9)
1. a method of using traditional heat source and microwave mode fried food comprises the steps:
Food is placed edible oil; And
Food in the fried edible oil is characterized in that: the thermal source that uses microwave simultaneously and be selected from coal gas, electric heating, steam, resistance, electromagnetism and compound mode thereof, carry out fried under oily warm 120 ℃ and 200 ℃.
2. the method for fried food as claimed in claim 1, it further is included in food is placed before the edible oil, with the step of edible oil preheating.
3. the method for fried food as claimed in claim 2, wherein edible oil is preheated to 120 ℃ to 200 ℃.
4. the method for fried food as claimed in claim 3, wherein edible oil is preheated to 160 ℃ to 180 ℃.
5. the method for fried food as claimed in claim 1, the step of wherein said preheating edible oil is to use the thermal source that is selected from coal gas, electric heating, steam, resistance, electromagnetism and compound mode thereof to heat.
6. the method for fried food as claimed in claim 1, wherein said oily temperature when fried is 160 ℃ to 180 ℃.
7. the method for fried food as claimed in claim 1, the power of wherein said microwave is 500W to 3KW.
8. the method for fried food as claimed in claim 1, the central temperature of food is 65 ℃ to 90 ℃ when wherein fried.
9. the method for fried food as claimed in claim 1, wherein said edible oil is animal oil or vegetable oil.
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| Application Number | Priority Date | Filing Date | Title |
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| CN99111689A CN1099842C (en) | 1999-08-24 | 1999-08-24 | Method for deep-frying food by traditional heat source and microwave mode |
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| Application Number | Priority Date | Filing Date | Title |
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| CN99111689A CN1099842C (en) | 1999-08-24 | 1999-08-24 | Method for deep-frying food by traditional heat source and microwave mode |
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| CN1285158A CN1285158A (en) | 2001-02-28 |
| CN1099842C true CN1099842C (en) | 2003-01-29 |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1137353A (en) * | 1995-06-08 | 1996-12-11 | 陈唯兵 | Method for preparation of food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1137353A (en) * | 1995-06-08 | 1996-12-11 | 陈唯兵 | Method for preparation of food |
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