CN110833142A - Snow charming woman production process - Google Patents
Snow charming woman production process Download PDFInfo
- Publication number
- CN110833142A CN110833142A CN201911152273.7A CN201911152273A CN110833142A CN 110833142 A CN110833142 A CN 110833142A CN 201911152273 A CN201911152273 A CN 201911152273A CN 110833142 A CN110833142 A CN 110833142A
- Authority
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- China
- Prior art keywords
- mixed liquid
- snowy
- production process
- bride
- flour
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 48
- 235000014121 butter Nutrition 0.000 claims abstract description 19
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 16
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 16
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 16
- 239000006071 cream Substances 0.000 claims abstract description 13
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 5
- 239000003755 preservative agent Substances 0.000 claims abstract description 5
- 230000002335 preservative effect Effects 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 18
- 240000007594 Oryza sativa Species 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 235000012149 noodles Nutrition 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000012045 salad Nutrition 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000010408 sweeping Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000007547 defect Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 7
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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 snowy beautiful woman production process, which relates to the technical field of snowy beautiful woman production, in particular to a snowy beautiful woman production process.A mixed liquid prepared in the step 2 is put into a steamer to be steamed, the mixed liquid is turned to middle fire after being boiled with big fire, the mixed liquid is taken out after 20 minutes to be stirred, then the mixed liquid is put into a steamer to be steamed, the mixed liquid is taken out and stirred after 10 minutes to be semitransparent, 80g of butter is added while the mixed liquid is hot, the mixed liquid is rapidly and uniformly stirred to ensure that the mixed liquid fully absorbs the butter, a preservative film is covered, the mixed liquid is put into a refrigerator to be refrigerated for more than 1 hour after the temperature is reduced, and cold surfaces are formed, so that the defects that the existing snowy beautiful woman has a relatively thick skin with texture, is not fine and is not Q-elastic are overcome; according to the invention, 6g of vanilla cream is put into the round skin, a piece of yellow peach with the size of 2 multiplied by 2cm is put on the vanilla cream, a layer of chocolate powder is scattered, and the refrigerated snowmei woman can eat the snowmei woman with a sandy sweet and tasty taste.
Description
Technical Field
The invention relates to the technical field of snowcharming woman production, in particular to a snowcharming woman production process.
Background
The snowy beautiful woman is from Japan and is originally named as 'Dafu', and is one of Japanese street snacks, the skin is the snowy beautiful woman ice skin of QQ, and the stuffing is mainly fruit of real materials in the season in Japan. The name of the snowy bride comes from a lady who invents various strawberry blessings locally in Japan, and the snowy bride made by us is also one of her representatives.
However, the skin of the existing snowmeinian woman is thick in texture, not fine and not Q-elastic, and has no cool and refreshing feeling even if the snowmeinian woman is eaten after being refrigerated.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a production process of a snowy beautiful woman, and solves the problems that the skin of the existing snowy beautiful woman is thicker in texture, not fine and not Q-shaped, and the snowy beautiful woman has no cool and refreshing feeling even if being eaten after being refrigerated.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: the production process of the snowy bride comprises the following steps: step 1: preparing materials; step 2: mixing the liquid; and step 3: cooking and refrigerating; and 4, step 4: preparing a small dose; and 5: wrapping the stuffing; step 6: wrapping the powder; and 7: packaging and refrigerating;
the step 1: preparing materials, namely preparing 500g of blueberry jam, 140g of chocolate powder, 1200g of vanilla cream, 80g of butter, 320g of white granulated sugar, 240g of sweet potato starch, 1400g of pure milk and 800g of glutinous rice flour.
The step 2: mixing the liquid, and pouring 320g of white granulated sugar, 240g of sweet potato starch, 1400g of pure milk, 80g of butter and 800g of glutinous rice flour into a stainless steel container, and uniformly stirring to ensure that the mixture has no particles.
And (3) putting the mixed liquid prepared in the step (2) into a steamer for steaming, turning to medium fire after the mixed liquid is boiled by strong fire, taking out the mixed liquid for stirring after 20 minutes, then putting the mixed liquid into the steamer for steaming, taking out the mixed liquid for stirring after 10 minutes to be semitransparent, adding 80g of butter while the mixed liquid is hot, quickly and uniformly stirring to ensure that the mixed liquid fully absorbs the butter, covering a preservative film, and putting the mixed liquid into a refrigerator for refrigerating for more than 1 hour after the temperature is reduced to form cold noodles.
The step 4: preparation of a blanched noodle, hot water at 80-90 deg.C is mixed with flour under stirring, and 2g salad oil is added.
The step 4: preparing small dose, mixing vanilla butter and cold noodle together, stirring with a stirrer to make it hard to form dough, and dividing the dough into small dose of 30-35 g.
The step 5: stuffing, rolling the small dough into round skin with thick middle part and thin edge by using a rolling pin, putting 6g of vanilla cream into the round skin, putting a 2X 2cm yellow peach on the vanilla cream, scattering a layer of chocolate powder, and wrapping the dough into steamed stuffed bun shape to obtain the Xuameniang woman.
The step 6: wrapping the flour, putting the wrapped snowcharles into the cake flour, rolling the snowcharles to make the snowcharles wholly adhere to the flour, and then sweeping away the redundant cake flour.
The step 7: packaging, refrigerating, namely placing the snowchard into a plastic box for sealed packaging, and filling into a fresh-keeping box for refrigerating.
The step 6: the cake flour used in the wrapping flour is prepared by frying glutinous rice flour.
(III) advantageous effects
The invention provides a production process of a snowy beautiful woman. The method has the following beneficial effects:
the mixed liquid prepared in the step 2 is put into a steamer to be steamed, the mixed liquid is turned to middle fire after being boiled by big fire, the mixed liquid is taken out and stirred after 20 minutes, then the mixed liquid is put into the steamer to be steamed, the mixed liquid is taken out and stirred after 10 minutes to be semitransparent, 80g of butter is added while the mixed liquid is hot, the mixed liquid is rapidly and uniformly stirred, the mixed liquid fully absorbs the butter, a preservative film is covered, the mixed liquid is put into a refrigerator to be refrigerated for more than 1 hour after the temperature is reduced, and a cold surface is formed, so that the defects that the skin of the existing snow beauty vehicle is thicker in texture, not fine and smooth and does not have Q elasticity are overcome;
according to the invention, 6g of vanilla cream is put into the round skin, a piece of yellow peach with the size of 2 multiplied by 2cm is put on the vanilla cream, a layer of chocolate powder is scattered, and the refrigerated snowmei woman can eat the snowmei woman with a sandy sweet and tasty taste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: the production process of the snowy bride comprises the following steps: step 1: preparing materials; step 2: mixing the liquid; and step 3: cooking and refrigerating; and 4, step 4: preparing a small dose; and 5: wrapping the stuffing; step 6: wrapping the powder; and 7: packaging and refrigerating;
the step 1: preparing materials, namely preparing 500g of blueberry jam, 140g of chocolate powder, 1200g of vanilla cream, 80g of butter, 320g of white granulated sugar, 240g of sweet potato starch, 1400g of pure milk and 800g of glutinous rice flour.
The step 2: mixing the liquid, and pouring 320g of white granulated sugar, 240g of sweet potato starch, 1400g of pure milk, 80g of butter and 800g of glutinous rice flour into a stainless steel container, and uniformly stirring to ensure that the mixture has no particles.
And (3) putting the mixed liquid prepared in the step (2) into a steamer for steaming, turning to medium fire after the mixed liquid is boiled by strong fire, taking out the mixed liquid for stirring after 20 minutes, then putting the mixed liquid into the steamer for steaming, taking out the mixed liquid for stirring after 10 minutes to be semitransparent, adding 80g of butter while the mixed liquid is hot, quickly and uniformly stirring to ensure that the mixed liquid fully absorbs the butter, covering a preservative film, and putting the mixed liquid into a refrigerator for refrigerating for more than 1 hour after the temperature is reduced to form cold noodles.
The step 4: preparation of a blanched noodle, hot water at 80-90 deg.C is mixed with flour under stirring, and 2g salad oil is added.
The step 4: preparing small dose, mixing vanilla butter and cold noodle together, stirring with a stirrer to make it hard to form dough, and dividing the dough into small dose of 30-35 g.
The step 5: stuffing, rolling the small dough into round skin with thick middle part and thin edge by using a rolling pin, putting 6g of vanilla cream into the round skin, putting a 2X 2cm yellow peach on the vanilla cream, scattering a layer of chocolate powder, and wrapping the dough into steamed stuffed bun shape to obtain the Xuameniang woman.
The step 6: wrapping the flour, putting the wrapped snowcharles into the cake flour, rolling the snowcharles to make the snowcharles wholly adhere to the flour, and then sweeping away the redundant cake flour.
The step 7: packaging, refrigerating, namely placing the snowchard into a plastic box for sealed packaging, and filling into a fresh-keeping box for refrigerating.
The step 6: the cake flour used in the wrapping flour is prepared by frying glutinous rice flour.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A production process of a snowmeinian woman is characterized by comprising the following steps: the production process of the snowy bride comprises the following steps: step 1: preparing materials; step 2: mixing the liquid; and step 3: cooking and refrigerating; and 4, step 4: preparing a small dose; and 5: wrapping the stuffing; step 6: wrapping the powder; and 7: packaging and refrigerating;
the step 1: preparing materials, namely preparing 500g of blueberry jam, 140g of chocolate powder, 1200g of vanilla cream, 80g of butter, 320g of white granulated sugar, 240g of sweet potato starch, 1400g of pure milk and 800g of glutinous rice flour.
2. The snowy bride production process according to claim 1, characterized in that: the step 2: mixing the liquid, and pouring 320g of white granulated sugar, 240g of sweet potato starch, 1400g of pure milk, 80g of butter and 800g of glutinous rice flour into a stainless steel container, and uniformly stirring to ensure that the mixture has no particles.
3. The snowy bride production process according to claim 1, characterized in that: and (3) putting the mixed liquid prepared in the step (2) into a steamer for steaming, turning to medium fire after the mixed liquid is boiled by strong fire, taking out the mixed liquid for stirring after 20 minutes, then putting the mixed liquid into the steamer for steaming, taking out the mixed liquid for stirring after 10 minutes to be semitransparent, adding 80g of butter while the mixed liquid is hot, quickly and uniformly stirring to ensure that the mixed liquid fully absorbs the butter, covering a preservative film, and putting the mixed liquid into a refrigerator for refrigerating for more than 1 hour after the temperature is reduced to form cold noodles.
4. The snowy bride production process according to claim 1, characterized in that: the step 4: preparation of a blanched noodle, hot water at 80-90 deg.C is mixed with flour under stirring, and 2g salad oil is added.
5. The snowy bride production process according to claim 1, characterized in that: the step 4: preparing small dose, mixing vanilla butter and cold noodle together, stirring with a stirrer to make it hard to form dough, and dividing the dough into small dose of 30-35 g.
6. The snowy bride production process according to claim 1, characterized in that: the step 5: stuffing, rolling the small dough into round skin with thick middle part and thin edge by using a rolling pin, putting 6g of vanilla cream into the round skin, putting a 2X 2cm yellow peach on the vanilla cream, scattering a layer of chocolate powder, and wrapping the dough into steamed stuffed bun shape to obtain the Xuameniang woman.
7. The snowy bride production process according to claim 1, characterized in that: the step 6: wrapping the flour, putting the wrapped snowcharles into the cake flour, rolling the snowcharles to make the snowcharles wholly adhere to the flour, and then sweeping away the redundant cake flour.
8. The snowy bride production process according to claim 1, characterized in that: the step 7: packaging, refrigerating, namely placing the snowchard into a plastic box for sealed packaging, and filling into a fresh-keeping box for refrigerating.
9. The snowy bride production process according to claim 1, characterized in that: the step 6: the cake flour used in the wrapping flour is prepared by frying glutinous rice flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911152273.7A CN110833142A (en) | 2019-11-22 | 2019-11-22 | Snow charming woman production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911152273.7A CN110833142A (en) | 2019-11-22 | 2019-11-22 | Snow charming woman production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110833142A true CN110833142A (en) | 2020-02-25 |
Family
ID=69576960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911152273.7A Pending CN110833142A (en) | 2019-11-22 | 2019-11-22 | Snow charming woman production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110833142A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005312349A (en) * | 2004-04-28 | 2005-11-10 | Ryugetsu:Kk | Method for producing rice cake wrapped in piecrust, and the rice cake wrapped in piecrust |
| CN105166593A (en) * | 2015-10-30 | 2015-12-23 | 马立同 | Making method for tangerine peel snow skin mooncake |
| CN105310004A (en) * | 2015-09-30 | 2016-02-10 | 贵州省生物技术研究所 | Potato snowseductive and preparing method thereof |
| CN106819997A (en) * | 2017-02-28 | 2017-06-13 | 上海师范大学 | A kind of potato ice rind pastry cover and preparation method thereof |
| CN108497308A (en) * | 2018-03-27 | 2018-09-07 | 广州市食品工业研究所有限公司 | A kind of glutinous rice skin snow Ci groups of health and preparation method thereof |
-
2019
- 2019-11-22 CN CN201911152273.7A patent/CN110833142A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005312349A (en) * | 2004-04-28 | 2005-11-10 | Ryugetsu:Kk | Method for producing rice cake wrapped in piecrust, and the rice cake wrapped in piecrust |
| CN105310004A (en) * | 2015-09-30 | 2016-02-10 | 贵州省生物技术研究所 | Potato snowseductive and preparing method thereof |
| CN105166593A (en) * | 2015-10-30 | 2015-12-23 | 马立同 | Making method for tangerine peel snow skin mooncake |
| CN106819997A (en) * | 2017-02-28 | 2017-06-13 | 上海师范大学 | A kind of potato ice rind pastry cover and preparation method thereof |
| CN108497308A (en) * | 2018-03-27 | 2018-09-07 | 广州市食品工业研究所有限公司 | A kind of glutinous rice skin snow Ci groups of health and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
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Application publication date: 20200225 |
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