CN110742219A - A mixed health beverage containing meat and plant materials - Google Patents
A mixed health beverage containing meat and plant materials Download PDFInfo
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- CN110742219A CN110742219A CN201911068070.XA CN201911068070A CN110742219A CN 110742219 A CN110742219 A CN 110742219A CN 201911068070 A CN201911068070 A CN 201911068070A CN 110742219 A CN110742219 A CN 110742219A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 31
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 239000000463 material Substances 0.000 title claims abstract description 21
- 230000036541 health Effects 0.000 title claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 claims abstract 3
- 241000196324 Embryophyta Species 0.000 claims description 21
- 235000013305 food Nutrition 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims 1
- 241000233866 Fungi Species 0.000 claims 1
- 241000238631 Hexapoda Species 0.000 claims 1
- 241000234314 Zingiber Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 235000003132 food thickener Nutrition 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 239000011521 glass Substances 0.000 claims 1
- 244000144972 livestock Species 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 244000144977 poultry Species 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000014102 seafood Nutrition 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 11
- 235000014347 soups Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000001954 sterilising effect Effects 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 7
- 239000003995 emulsifying agent Substances 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 235000005911 diet Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000037213 diet Effects 0.000 abstract description 4
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 3
- 238000010009 beating Methods 0.000 abstract description 2
- 235000015192 vegetable juice Nutrition 0.000 abstract description 2
- 241000287828 Gallus gallus Species 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 238000009924 canning Methods 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- 239000000230 xanthan gum Substances 0.000 description 5
- 229920001285 xanthan gum Polymers 0.000 description 5
- 229940082509 xanthan gum Drugs 0.000 description 5
- 235000010493 xanthan gum Nutrition 0.000 description 5
- 241000251511 Holothuroidea Species 0.000 description 4
- 240000002853 Nelumbo nucifera Species 0.000 description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
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- 239000008267 milk Substances 0.000 description 2
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001609213 Carassius carassius Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
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- 230000004075 alteration Effects 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000020802 micronutrient deficiency Nutrition 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The beverage matched with meat and vegetables can provide another beverage product with taste and mouthfeel for consumers, is rich in nutrition, contains rich high-quality protein of meat, also contains other rich nutrient elements in vegetable raw materials, and is suitable for people with special diet and nutritional requirements, such as teenagers, old people, patients, fitness people, weight-losing people and the like. The technical scheme adopted by the invention is as follows: beating meat into paste or cutting into small particles, mixing with plant materials, adding water and flavoring agent, cooking to edible state, adding thickener and emulsifier, homogenizing, sterilizing, and packaging; or cooking meat and plant materials for a long time, dispersing in the soup, adding thickener and emulsifier, homogenizing, sterilizing, and packaging; cooking meat to edible state, mixing with cooked or uncooked vegetable juice, adding appropriate amount of water according to the situation, adding thickener and emulsifier, homogenizing, sterilizing, and packaging.
Description
Technical Field
The invention belongs to the field of beverage processing, and particularly relates to a mixed health beverage mainly prepared from meat and plant raw materials.
Background
The diet of residents in China mainly takes carbohydrate as a main ingredient, and the intake of protein and other nutrients is often insufficient. For example, one survey in 2016 showed that 38% of the subjects in Zhejiang province, 18 years old and older, did not reach the recommended protein intake; for another example, a result of a diet survey conducted on college students in a certain agricultural institution shows that the problem of micronutrient deficiency is serious, and more than 90% of respondents have a problem that vitamin a, vitamin C and calcium do not reach the recommended intake standard.
At present, protein drinks in the market mainly contain milk and vegetable protein, and other drinks rich in macronutrients and micronutrients are mainly fruit and vegetable juice drinks. Although there are many forms, most of these beverages have a single taste, mainly sweet or sweet and sour. With the improvement of modern living standard, people have pursued beverages which are not only thirst quenching, but also have higher and higher requirements on taste and nutrition. Meanwhile, some special groups of people have special requirements on nutrition, such as early-cured patients with severe diseases, fitness groups, pregnant women, teenagers and children, and the like, which generally require higher high-quality protein intake and supplement of other nutrients.
The animal product is an important source of human food-derived protein, and also contains other nutrients such as rich fat, minerals, vitamin A, vitamin B and the like. Besides milk, the intake of other animal foods is mainly in a solid intake form, and is not suitable for people who are inconvenient to chew, such as the old and patients who need to take liquid food. Meanwhile, in many areas of China, the pursuit of soup is pursued, and the soup is considered to have higher nutritional value. At present, few beverages prepared from animal raw materials are sold in the market. The plant raw materials contain rich vitamins, minerals, trace elements, dietary fibers and other nutrient substances, and are also important sources of human dietary nutrition. In addition, the special flavor of the plant material can also improve the flavor of the food.
At present, no mixed health beverage mainly comprising meat and plant raw materials is sold in the market.
Disclosure of Invention
In order to meet the requirements of different people on different tastes, mouthfeel and nutrition, the invention provides a mixed health beverage mainly prepared from meat and plant raw materials.
In order to achieve the purpose, the invention adopts the technical scheme that: beating meat into paste or cutting into small particles, mixing with plant materials, adding water and flavoring agent, cooking to edible state, adding thickener and emulsifier, homogenizing, sterilizing, and packaging; or cooking meat and plant materials for a long time, dispersing in the soup, adding thickener and emulsifier, homogenizing, sterilizing, and packaging; cooking meat to edible state, mixing with cooked or uncooked vegetable juice, adding appropriate amount of water according to the situation, adding thickener and emulsifier, homogenizing, sterilizing, and packaging.
Aiming at the problem that some meat products possibly have peculiar smells such as fishy smell and the like after being cooked and cooled, the peculiar smell can be removed by proper fermentation.
The invention has the advantages that firstly, the invention provides a beverage product with another taste and mouthfeel for consumers; the meat-meat type meat sausage is rich in nutrition, contains rich high-quality protein of meat, and also contains other rich nutrient elements in plant raw materials; meanwhile, the health-care food is suitable for some people with special diet and nutrition requirements, such as teenagers, old people, patients, fitness people, weight-losing people and the like.
The present invention is described in detail below with reference to examples, but it should be understood that the scope of the present invention is not limited by the specific embodiments.
Example 1: crucian carp soup beverage.
Cleaning crucian (meat material), cutting several oblique cuts on both sides, frying in hot oil, adding water, adding ginger and shallot (plant material), adding salt, boiling with strong fire, decocting with slow fire until the soup is thick white, and adding scallion essence.
Removing large bones of crucian, breaking the rest part with a wall breaking machine, adding 0.1% xanthan gum, homogenizing with a homogenizer, canning, sterilizing with pasteurization, sealing, and packaging.
Example 2: tomato sirloin beverage.
Cutting beef brisket (meat raw material) into small pieces, scalding with boiling water to remove blood foam, pouring boiling water into the small pieces to submerge the beef, adding seasonings (plant raw materials) such as ginger slices, fistular onion stalk, bay leaves, cassia bark and the like, boiling with medium fire, stewing with small fire, adding stir-fried tomatoes (plant raw materials), adding a proper amount of boiling water and salt, stewing with medium fire until the beef is soft and rotten, and turning off the fire.
Adding 0.5% xanthan gum to make beef granules uniformly suspended in the beverage, mixing uniformly, canning, sterilizing by pasteurization, sealing and packaging.
Example 3: sea cucumber chicken soup beverage.
Removing skin of chicken (meat material), cutting into cubes, cleaning, blanching, cleaning sea cucumber (meat material), cutting into cubes, and blanching. A small amount of oil is put into the pot, ginger slices (plant raw materials) are put into the pot after the pot is heated, and chicken nuggets and sea cucumbers are added for quick aroma. Adding appropriate amount of water and flavoring agent, and stewing with slow fire to edible level.
Adding 0.5% xanthan gum to make sea cucumber and chicken granules uniformly suspended in the beverage, mixing uniformly, canning, sterilizing by pasteurization, sealing and packaging.
Example 4: a mushroom stewed chicken soup beverage.
Cutting chicken (meat material) into pieces, cleaning, blanching, parching, adding appropriate amount of water, adding rhizoma Zingiberis recens (plant material), stewing slowly to appropriate level, adding soaked and cut Lentinus Edodes (plant material), adding appropriate amount of salt and flavoring, and stewing slowly with slow fire to appropriate level.
Adding 0.5% xanthan gum and glycerin fatty acid ester to make oil drop in the soup uniformly distributed in the beverage, making chicken and Lentinus Edodes particles uniformly suspended in the beverage, mixing, canning, pasteurizing, sealing, and packaging.
Example 5: a pork rib stewed with lotus root beverage.
Cleaning spareribs (meat material), cutting into inch segments, cleaning rhizoma Nelumbinis, scraping off coarse skin, and cutting into blocks. Adding oil into the pan, frying until smoke appears, adding herba Alii Fistulosi segments and rhizoma Zingiberis recens (plant material), parching, adding sparerib, parching, adding appropriate amount of water after the meat color changes, slowly stewing to appropriate level, adding diced lotus root, and stewing until the diced lotus root is mature.
Removing the large bone of spareribs, and cutting the rest into small pieces. Adding 0.5% xanthan gum and glycerin fatty acid ester to make oil drop in the soup uniformly distributed in the beverage, making sparerib meat and lotus root granules uniformly suspended in the beverage, mixing uniformly, canning, pasteurizing, sealing and packaging.
The above detailed description merely describes preferred embodiments of the present invention and does not limit the scope of the invention. Without departing from the spirit and scope of the present invention, it should be understood that various changes, substitutions and alterations can be made herein by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims. The scope of the invention is defined by the claims.
Claims (4)
1. A mixed health beverage mainly prepared from meat and plant materials is characterized in that: the meat food is prepared with meat material and plant material, and through cooking, adding food thickener, disinfection and packing in plastic or glass package.
2. The meat material of claim 1 wherein: the meat and products of the meat of animals such as poultry, livestock, fish, seafood, insects and the like exist in the beverage in the form of particles, meat paste or meat powder, and the content is 10-20%.
3. The plant material of claim 1, wherein: including plants for eating and flavoring such as various vegetables, fruits, edible fungi, edible flowers, ginger, spices, etc., are present in the beverage in the form of juice or granules.
4. The thickener according to claim 1, wherein: aims at (1) making meat particles and plant particles evenly suspended in the beverage; (2) allowing water and oil to be evenly distributed throughout the beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911068070.XA CN110742219A (en) | 2019-11-04 | 2019-11-04 | A mixed health beverage containing meat and plant materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911068070.XA CN110742219A (en) | 2019-11-04 | 2019-11-04 | A mixed health beverage containing meat and plant materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110742219A true CN110742219A (en) | 2020-02-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911068070.XA Pending CN110742219A (en) | 2019-11-04 | 2019-11-04 | A mixed health beverage containing meat and plant materials |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110742219A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114391621A (en) * | 2022-01-17 | 2022-04-26 | 东北农业大学 | Preparation method of pork kiwi fruit functional beverage rich in high-quality protein |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734850A (en) * | 2013-12-30 | 2014-04-23 | 林雪桃 | Beverage and preparation method thereof |
| CN104223208A (en) * | 2014-07-22 | 2014-12-24 | 当涂县黄池蔬菜产销专业合作社 | Heat-clearing beverage with vegetables and crucian carp soup and preparation method thereof |
| CN106666315A (en) * | 2017-03-22 | 2017-05-17 | 北京联合大学 | Meat juice beverage and processing method thereof |
| CN107853510A (en) * | 2017-11-22 | 2018-03-30 | 河南橡子树食品科技有限公司 | A kind of food particle suspending beverage and preparation method thereof |
-
2019
- 2019-11-04 CN CN201911068070.XA patent/CN110742219A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734850A (en) * | 2013-12-30 | 2014-04-23 | 林雪桃 | Beverage and preparation method thereof |
| CN104223208A (en) * | 2014-07-22 | 2014-12-24 | 当涂县黄池蔬菜产销专业合作社 | Heat-clearing beverage with vegetables and crucian carp soup and preparation method thereof |
| CN106666315A (en) * | 2017-03-22 | 2017-05-17 | 北京联合大学 | Meat juice beverage and processing method thereof |
| CN107853510A (en) * | 2017-11-22 | 2018-03-30 | 河南橡子树食品科技有限公司 | A kind of food particle suspending beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114391621A (en) * | 2022-01-17 | 2022-04-26 | 东北农业大学 | Preparation method of pork kiwi fruit functional beverage rich in high-quality protein |
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Application publication date: 20200204 |