CN110235971B - Birthday peach and its making process - Google Patents
Birthday peach and its making process Download PDFInfo
- Publication number
- CN110235971B CN110235971B CN201910508432.6A CN201910508432A CN110235971B CN 110235971 B CN110235971 B CN 110235971B CN 201910508432 A CN201910508432 A CN 201910508432A CN 110235971 B CN110235971 B CN 110235971B
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- syrup
- peach
- birthday
- stirring
- puff material
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims description 8
- 230000008569 process Effects 0.000 title claims description 7
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 56
- 239000006188 syrup Substances 0.000 claims abstract description 39
- 235000020357 syrup Nutrition 0.000 claims abstract description 39
- 239000000463 material Substances 0.000 claims abstract description 36
- 238000003756 stirring Methods 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 235000014121 butter Nutrition 0.000 claims abstract description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000019219 chocolate Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 240000005809 Prunus persica Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000007493 shaping process Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 description 5
- 244000307697 Agrimonia eupatoria Species 0.000 description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 4
- 241000018646 Pinus brutia Species 0.000 description 4
- 235000011613 Pinus brutia Nutrition 0.000 description 4
- 235000000125 common agrimony Nutrition 0.000 description 4
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000007306 turnover Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a birthday peach and a preparation process thereof, wherein the birthday peach comprises a birthday peach embryo body, chocolate and a sugar-turning skin; the birthday peach embryo body comprises a puff material and syrup, wherein the ratio of the puff material to the syrup is 2: 1; the syrup comprises young granulated sugar, maltose and water, the puff material comprises milk, butter, low-gluten flour, eggs and water, and the preparation process comprises the following steps: preparing puff materials and syrup: mixing the puff material and syrup, stirring, and forming into shape of birthday peach by a mould; the surface of the peach blank is leveled and decorated, so that the peach blank has strong shaping performance, can be placed for a long time and has small deformation, the integrally placed and molded finished product can be stored for a longer time and keeps a certain shape, and better mouthfeel and nutritive value are provided, and the peach blank is beneficial to the eating of the old.
Description
Technical Field
The invention relates to pastry making, in particular to a birthday peach and a making process thereof.
Background
In the prior art, when celebrating the birthday of the old, the birthday cake is often made into a peach-shaped pastry, thereby expressing the good wish of longevity for the old. Furthermore, in order to express the connotation of descendants, blessing and the like, the birthday peach-shaped pastry is often made into a hollow shape, and a plurality of small birthday peach-shaped pastries are placed in the hollow shape to express the connotation of descendants, blessing and the like.
However, the hollow peach-shaped pastry is usually sunken or deformed due to the overlarge hollow volume after being placed for a long time, and the traditional pasta has single function, particularly has a plurality of defects in color, appearance, taste and meaning of the product.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a birthday peach and a preparation process thereof.
In order to achieve the purpose, the invention provides the following technical scheme:
a birthday peach comprises birthday peach embryo body, chocolate and sugar-turning skin;
the birthday peach embryo body comprises a puff material and syrup, wherein the ratio of the puff material to the syrup is 2: 1, the syrup comprises young granulated sugar, maltose and water, and the ratio of the young granulated sugar to the maltose to the water is as follows: 8: 5: 2.
The invention further provides that: the puff material comprises milk, butter, low-gluten flour, eggs and water; the weight ratio of each component is as follows: 25-35 parts of milk: 25-35 parts of butter, 18-25 parts of low-gluten flour, 25-35 parts of eggs and 20-40 parts of water.
The invention also provides a making process of the birthday peaches, which comprises the following steps:
(1) preparing a puff material: adding milk and butter into water, boiling, wherein the milk can be pure milk, the butter can be new Zealand butter, adding low-gluten flour into the milk and stirring uniformly to form batter, putting the batter into a jar and stirring to reduce the temperature of the batter to about 60-80 ℃, slowly adding eggs and stirring uniformly, wherein the eggs are preferably added in several times, finally extruding the batter into strips by using a thin round nozzle, putting the batter into an oven for baking, taking the batter out of the oven and cutting the batter into sections for later use, wherein the cutting length can be set according to actual conditions;
(2) preparing syrup: adding the young granulated sugar and maltose into water, heating and uniformly stirring by using open fire to form syrup;
(3) making a birthday peach embryo body: putting the baked puff material into a stirring cylinder, mixing and stirring the baked puff material and syrup, quickly pouring the mixture into a mold after stirring, firstly compacting the mixed puff material and syrup at the bottom of the mold, then putting the mold into a central cylinder for filling and compacting, cooling, demolding, and adjusting the shape by using a saw to cut the shape of the birthday peaches;
(4) leveling and decorating the surface of the peach blank: filling and leveling the surface of the embryo of the birthday peach by the stirred soft chocolate, leveling the surface of the sugar-turning cover and repairing and leveling the opposite side, and finally spraying color and decorating on the surface of the birthday peach.
The invention has the beneficial effects that: the birthday peach blank is formed by mixing and stirring the puff material and the syrup and then forming the mixture through the die, and finally, the surface of the birthday peach blank is leveled and decorated to form the birthday peach, so that the birthday peach has strong shaping performance, can be placed for a long time and has small deformation, a finished product after being integrally placed and formed can be stored for a longer time and keeps a certain shape, and better mouthfeel and nutritional value are provided, and the birthday peach blank is beneficial to the old;
the soft chocolate and the sugar-turning skin are used for leveling the surface of the embryo body of the birthday peach, so that people can spray color and decorate the surface of the birthday peach, and shapes such as pine trees, hairyvein agrimony and the like can be added on the surface of the birthday peach, so that the birthday peach is more attractive, and the birthday peach has good moral meanings such as pine and hairyvein agrimony prolonging.
Detailed Description
The present invention is further illustrated in detail by examples.
A birthday peach comprises birthday peach embryo body, chocolate and sugar-turning skin;
the birthday peach embryo body comprises a puff material and syrup, wherein the ratio of the puff material to the syrup is 2: 1, the ratio of the puff material to the syrup is too high, so that the puff material is more, the agglomeration is easily caused in the mixing process to influence the shaping of the birthday peach embryo body, and if the ratio of the puff material to the syrup is too low, the syrup is more, so that the mouthfeel of the birthday peach is poor.
The puff material comprises milk, butter, low-gluten flour, eggs and water; the weight ratio of each component is as follows: 25-35 parts of milk: 25-35 parts of butter, 18-25 parts of low-gluten flour, 25-35 parts of eggs and 20-40 parts of water.
The syrup comprises young granulated sugar, maltose and water, wherein the proportions of the young granulated sugar, the maltose and the water are as follows: 8: 5: 2, if the young granulated sugar is too much, the granulated sugar can be crystallized, the viscosity of the syrup is influenced, and water is used as a blending agent in the syrup, so that the viscosity of the whole syrup is better only if the proportion of the three is proper.
The making process of the birthday peach comprises the following steps:
(1) preparing a puff material: adding milk and butter into water, boiling, adding low-gluten flour, stirring uniformly to form a batter, placing the batter into a jar, stirring to reduce the temperature of the batter to about 60-80 ℃, slowly adding eggs, and stirring uniformly, wherein if the temperature of the batter is too high, the eggs are easy to generate particles because of high-temperature ripening, and if the temperature is too low, the whole expansibility is not enough, so that the fermentation is not easy; after being uniformly stirred, the mixture is extruded into a strip shape by a thin round nozzle, the strip shape is put into an oven for baking, and the strip shape is cut into sections for standby by a knife after being taken out of the oven;
(2) preparing syrup: adding the young granulated sugar and maltose into water, heating and uniformly stirring by using open fire to form syrup;
(3) making a birthday peach embryo body: putting the baked puff material into a stirring cylinder, mixing and stirring the baked puff material and syrup, quickly pouring the mixture into a mold after stirring, avoiding agglomeration of the puff material and the syrup, firstly compacting the mixed puff material and syrup at the bottom of the mold, then putting the mold into a central cylinder for filling and compacting, demolding after cooling, and adjusting the shape by using a saw to cut the shape of the birthday peaches;
(4) leveling and decorating the surface of the peach blank: the soft chocolate with stirring fills the flattening to the birthday peach idiosome surface, will turn over the sugar skin lid again and smooth and repair on the opposite side on its surface, through soft chocolate and turn over the sugar skin to birthday peach idiosome surface flattening, the people of being convenient for spouts the look and decorates on the birthday peach surface, can increase the molding such as pine, agrimony above that for it is more pleasing to the eye, and have that the pine and agrimony prolongs good moral character such as year.
The birthday peach blank is formed by mixing and stirring the puff material and the syrup and then forming the mixture through the die, and finally, the surface of the birthday peach blank is leveled and decorated to form the birthday peach, so that the birthday peach has strong shaping performance, can be placed for a long time and has small deformation, a finished product after being integrally placed and formed can be stored for a longer time and keeps a certain shape, and better mouthfeel and nutritional value are provided, and the birthday peach can be eaten by the old.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (2)
1. The birthday peach is characterized in that: comprises a peach embryo body, chocolate and sugar-turning skin;
the birthday peach embryo body comprises a puff material and syrup, wherein the ratio of the puff material to the syrup is 2: 1; the syrup comprises young granulated sugar, maltose and water, wherein the proportions of the young granulated sugar, the maltose and the water are as follows: 8: 5: 2;
the puff material comprises milk, butter, low-gluten flour, eggs and water; the weight ratio of each component is as follows: 25-35 parts of milk: 25-35 parts of butter, 18-25 parts of low-gluten flour, 25-35 parts of eggs and 20-40 parts of water;
the making process of the birthday peach comprises the following steps:
(1) preparing a puff material: adding milk and butter into water, boiling, adding low-gluten flour, stirring to obtain a paste, stirring the paste in a jar to reduce the temperature of the paste to 60-80 ℃, slowly adding eggs, stirring, extruding into strips by a thin round nozzle, baking in an oven, and cutting into segments for later use after discharging;
(2) preparing syrup: adding the young granulated sugar and maltose into water, heating and uniformly stirring by using open fire to form syrup;
(3) making a birthday peach embryo body: putting the baked puff material into a stirring cylinder, mixing and stirring the baked puff material and syrup, quickly pouring the mixture into a mold after stirring, firstly compacting the mixed puff material and syrup at the bottom of the mold, then putting the mold into a central cylinder for filling and compacting, cooling, demolding, and adjusting the shape by using a saw to cut the shape of the birthday peaches;
(4) leveling and decorating the surface of the peach blank: filling and leveling the surface of the embryo of the birthday peach by the stirred soft chocolate, leveling the surface of the sugar-turning cover and repairing and leveling the opposite side, and finally spraying color and decorating on the surface of the birthday peach.
2. The process for preparing birthday peaches according to claim 1, which is characterized in that: the method comprises the following steps:
(1) preparing a puff material: adding milk and butter into water, boiling, adding low-gluten flour, stirring to obtain a paste, stirring the paste in a jar to reduce the temperature of the paste to 60-80 ℃, slowly adding eggs, stirring, extruding into strips by a thin round nozzle, baking in an oven, and cutting into segments for later use after discharging;
(2) preparing syrup: adding the young granulated sugar and maltose into water, heating and uniformly stirring by using open fire to form syrup;
(3) making a birthday peach embryo body: putting the baked puff material into a stirring cylinder, mixing and stirring the baked puff material and syrup, quickly pouring the mixture into a mold after stirring, firstly compacting the mixed puff material and syrup at the bottom of the mold, then putting the mold into a central cylinder for filling and compacting, cooling, demolding, and adjusting the shape by using a saw to cut the shape of the birthday peaches;
(4) leveling and decorating the surface of the peach blank: filling and leveling the surface of the embryo of the birthday peach by the stirred soft chocolate, leveling the surface of the sugar-turning cover and repairing and leveling the opposite side, and finally spraying color and decorating on the surface of the birthday peach.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910508432.6A CN110235971B (en) | 2019-06-12 | 2019-06-12 | Birthday peach and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910508432.6A CN110235971B (en) | 2019-06-12 | 2019-06-12 | Birthday peach and its making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110235971A CN110235971A (en) | 2019-09-17 |
| CN110235971B true CN110235971B (en) | 2022-04-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910508432.6A Active CN110235971B (en) | 2019-06-12 | 2019-06-12 | Birthday peach and its making process |
Country Status (1)
| Country | Link |
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| CN (1) | CN110235971B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700220A (en) * | 2020-06-22 | 2020-09-25 | 北京鑫记伟业食品集团有限公司 | Quick-frozen pastry birthday peach and preparation method thereof |
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| CA2620138A1 (en) * | 2005-09-27 | 2007-04-05 | Leaf Italia S.R.L. | Process for obtaining a soft white milk-based coating and coating so obtained |
| CN101919480A (en) * | 2009-11-25 | 2010-12-22 | 杨晓勇 | Baking-type Sachima and production method thereof |
| RU2538114C1 (en) * | 2013-12-25 | 2015-01-10 | Общество с ограниченной ответственностью "ЮПЕКО" (ООО "ЮПЕКО") | Low-caloric food bar |
| CN104509571A (en) * | 2015-01-16 | 2015-04-15 | 福仁(福建)食品股份有限公司 | Preparation method for xylitol pearl barley baked puff |
| CN105768163A (en) * | 2016-04-08 | 2016-07-20 | 威海湛翌三维科技有限公司 | Food making method |
| CN106490114A (en) * | 2016-12-15 | 2017-03-15 | 重庆三峡学院 | A kind of Citrus puff and preparation method thereof |
| CN109197955A (en) * | 2018-09-14 | 2019-01-15 | 成都市彭州银裕食品有限公司 | A kind of roasting cottonrose hibiscus item and preparation method thereof |
-
2019
- 2019-06-12 CN CN201910508432.6A patent/CN110235971B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2620138A1 (en) * | 2005-09-27 | 2007-04-05 | Leaf Italia S.R.L. | Process for obtaining a soft white milk-based coating and coating so obtained |
| CN101919480A (en) * | 2009-11-25 | 2010-12-22 | 杨晓勇 | Baking-type Sachima and production method thereof |
| RU2538114C1 (en) * | 2013-12-25 | 2015-01-10 | Общество с ограниченной ответственностью "ЮПЕКО" (ООО "ЮПЕКО") | Low-caloric food bar |
| CN104509571A (en) * | 2015-01-16 | 2015-04-15 | 福仁(福建)食品股份有限公司 | Preparation method for xylitol pearl barley baked puff |
| CN105768163A (en) * | 2016-04-08 | 2016-07-20 | 威海湛翌三维科技有限公司 | Food making method |
| CN106490114A (en) * | 2016-12-15 | 2017-03-15 | 重庆三峡学院 | A kind of Citrus puff and preparation method thereof |
| CN109197955A (en) * | 2018-09-14 | 2019-01-15 | 成都市彭州银裕食品有限公司 | A kind of roasting cottonrose hibiscus item and preparation method thereof |
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| CN110235971A (en) | 2019-09-17 |
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