CN111264803A - 一种蛋黄果鱼鳔垒、其制备方法及在保健品中应用 - Google Patents
一种蛋黄果鱼鳔垒、其制备方法及在保健品中应用 Download PDFInfo
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Abstract
本发明属于食品加工技术领域，具体涉及一种蛋黄果鱼鳔垒、其制备方法及在保健品中应用。鱼鳔干制品具有较高的营养价值，是一种高蛋白、低热量、低脂肪的食品，具有提高抵抗力的效果。由于干制的鱼鳔口感韧性较强，食用前需要泡发，加工过程较为繁琐。为了将其制备成一种适合老年人及小孩等咀嚼能力和胃肠消化能力较弱的人群食用的产品，本发明提供了一种蛋黄果鱼鳔垒，将蛋黄果、山药、鱼鳔与藜麦搭配，制成一种类果冻状制品，口感风味良好的同时，营养搭配合理，适合老年人、小孩、糖尿病人及备孕女性等食用。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种蛋黄果鱼鳔垒、其制备方法及在保健品中的应用。
背景技术
公开该背景技术部分的信息仅仅旨在增加对本发明的总体背景的理解，而不必然被视为承认或以任何形式暗示该信息构成已经成为本领域一般技术人员所公知的现有技术。
蛋黄果含有丰富的磷、铁、钙、维生素C、类胡萝卜素等营养物质及人体需要的十七种氨基酸，具有帮助消化、化痰、补肾、提神醒脑、活血强身、镇静止痛、减压降脂降血糖等功效。目前以蛋黄果为原料消费的主要形式为鲜蛋黄果、冰蛋黄果奶油。
鱼鳔俗称鱼肚，它的壁主要由结缔组织弹性纤维组成，富含蛋白质、脂肪和胶体物质，被认为具有治疗肝肾虚损和滋补身体的功效。鱼鳔以富含胶原蛋白著称，是一种高蛋白、低热量、低脂肪的食品。鱼鳔的食品加工形式主要是经过初加工制成干制品在市面上销售，干鱼鳔可以比较好的保存鱼鳔的营养价值，研究表明鱼鳔干制品蛋白质含量高达79％，约是大豆的2倍、全脂奶粉的3.3倍；含有较多的氨基酸；富含无机盐和维生素。但干制的鱼鳔食用前要进行再加工，干制后的鱼鳔需要泡发和蒸制使其成为溶液才能使用，过程较为繁琐，并且干制后的鱼鳔口感韧性较强，咀嚼较为困难，对于老人和小孩来说，食用较为困难。发明人认为，随着人们生活水平的不断提高，人们的健康意识也发生了根本的改变，秉着适合老年人食用的绿色食品的理念出发，考虑到老人的咀嚼能力和肠道消化能力，将鱼鳔制作成适合老年人和小孩方便食用的食品，具有重要的经济意义。
发明内容
针对上述研究背景，本发明提供了一种蛋黄果鱼鳔垒及其制作方法，选取成熟蛋黄果、鱼鳔、山药、藜麦制成，上述各原料营养均衡，能够充分满足人体各种营养需要，鱼鳔中添加适量紫苏进行调配，具备其特殊风味和食疗作用。蛋黄果鱼鳔垒产品食用方便，适合各种人群，尤其适于牙口不好的老年人、胃肠功能发育不完全的小孩及糖尿病人、备孕女性食用。
本发明第一方面，提供一种蛋黄果鱼鳔垒的制备方法，所述制备方法包括以下步骤：
将蛋黄果与山药混合成为蛋黄果山药泥，将鱼鳔熬制成鱼鳔浆，将膨化藜麦通过鱼鳔浆粘附于模具内壁上冷藏使其成为藜麦垒，将蛋黄果山药泥放置于藜麦垒上，将鱼鳔浆倒入模具中冷藏使其成为凝固体。
优选的，所述制备方法中，在紫外照射下取出蛋黄果的果肉部分碾成蛋黄果泥，紫外照射条件下，将山药去皮热熟制成的山药泥，与蛋黄果泥混合制成蛋黄果山药泥。
进一步优选的，所述山药为铁棍山药。
进一步优选的，所述山药熟制的温度为(98±1)℃，时间为4～6min。
进一步优选的，所述蛋黄果泥与山药泥的混合质量比为(2.5～3.5):1。
进一步优选的，所述蛋黄果山药泥为圆球状。
优选的，所述鱼鳔熬制成鱼鳔浆的具体步骤如下：将鱼鳔泡发后切小块，加水高压蒸煮一段时间之后加入紫苏煮开，除去鱼鳔渣和紫苏得到鱼鳔浆。
进一步优选的，将鱼鳔洗净后泡发11～13h，加入水的质量相当于为19～21倍未泡发的鱼鳔的质量，放入高压锅中蒸煮3～5h，之后再加入紫苏重新煮开，除去其中的鱼鳔渣和紫苏，得到鱼鳔浆。
进一步优选的，将鱼鳔洗净后泡发11～13h，加入水的质量相当于为24-26倍未泡发的鱼鳔的质量，以及冰糖、红枣放入高压锅中蒸煮3～5h，除去其中的鱼鳔渣和红枣，得到鱼鳔浆。
优选的，所述膨化藜麦采用微波进行膨化。
进一步优选的，将藜麦置于微波炉中采用中火2～4min进行膨化。当闻到麦香味，藜麦有点焦黄，即为膨化好。膨化好的藜麦可以明显看出比未加工的藜麦体积大约一倍，颜色呈米色，有淡淡的麦香，膨化好的藜麦会呈现像小虫子状的淡白色胚芽。将膨化藜麦置于紫外照射下冷却，备用。
优选的，所述制备方法中，在紫外条件下，采用鱼鳔浆将模具内壁润湿，使膨化藜麦能够粘附于模具内壁，冷藏备用；将蛋黄果山药泥放置于模具中，倒入鱼鳔浆置于低温条件下静置冷藏，使其凝固获得蛋黄果鱼鳔垒。
进一步优选的，所述模具采用紫外照射杀菌。
进一步优选的，所述低温条件为0～4℃。
进一步优选的，所述静置时间为8～12min。
本发明第二方面，提供第一方面所述蛋黄果鱼鳔垒的制备方法，制备得到的蛋黄果鱼鳔垒。
蛋黄果含有丰富的磷、铁、钙、钾、钠、镁、锌、锰等多种人体必需的微量元素及矿物元素，还含含量较高的水溶性多糖、碳水化合物、膳食纤维、维生素C、类胡萝卜素及少量的蛋白质和脂肪等营养物质及人体需要的十七种氨基酸。蛋黄果富含膳食纤维，膳食纤维具有降低血脂、降低血糖、预防肥胖等功效。蛋黄果含有的超纤维可以保护肠胃不受有害物质的侵害，并且能够减少有害的微生物在消化道内繁殖，提高肠道的营养吸收作用。蛋黄果在食用的过程中可以吸附如胆固醇和胆汁之类的有机分子，减少人体的脂肪吸收，使人产生饱腹感，其果实内的多种氨基酸可以起到提神醒脑，补肾活血，止痰等功效。
蛋黄果的维生素C含量丰富，比柠檬和柑橘等水果高含量高，达50.70mg/100g；含丰富的植物多糖，可以促进人体的正常排泄，降低某些癌症、心血管和糖尿病的发病率。通过检测发现，蛋黄果中并未检出胡萝卜素，研究提示蛋黄果的黄色可能来源于其中的黄色素。有关黄色素与眼部疾病、心脏疾病及癌症关系的研究表明，黄色素的抗氧化性，黄色素作为自由基清除剂和食品中的光保护剂等，故蛋黄果可作为一种优质黄色素的来源。
山药含薯蓣皂苷元、黏液质、胆碱、淀粉、糖蛋白、游离氨基酸、维生素C、淀粉酶等，不含脂肪，所含的黏蛋白能预防心血管系统的脂肪沉积，防止动脉过早地发生硬化。山药中的黏液多糖物质与无机盐相结合，可以形成骨质，使软骨具有一定弹性，能有效阻止血脂在血管壁的沉淀，预防心血疾病，有益志安神、延年益寿的功效；山药含有粘液蛋白，有降低血糖的作用，可用于辅助治疗糖尿病；山药含有淀粉酶、多酚氧化酶等物质，有利于脾胃消化吸收功能。
鱼鳔中含有的生物大分子胶原蛋白质，是人体补充合成蛋白质的原料，可通过胶原蛋白的结合水，去影响某些特定组织的生理机能，从而促进生长发育，增强抗病能力，起到延缓衰老和抵御癌症的效能。
鱼鳔中含有不饱和脂肪酸、黏多糖、多种维生素(丰富的维生素A(VA)、维生素D(VD)、维生素E(VE))及钙、锌、铁、硒等微量元素。它的壁主要由结缔组织弹性纤维组成，富含蛋白质、脂肪和胶原蛋白，被认为具有治疗肝肾虚损和滋补身体的功效。鱼鳔富含17种氨基酸(含量较多的氨基酸为甘氨酸、丙氨酸、谷氨酸、脯氨酸、精氨酸和天冬氨酸)、多种微量元素(含量较高的有Fe,Zn 2种微量元素)、无机盐和维生素。鱼鳔中含有大量的不饱和脂肪酸(66.1％)，单不饱和脂肪酸能降低血清胆固醇、低密度脂蛋白和甘油三醋浓度，具有降血脂、预防动脉粥样硬化和心血管疾病的作用。此外还可以作用于习惯性流产，血虚筋挛，产后风痉。
紫苏大叶氨基酸种类齐全，含维生素和矿物盐类较高，还含有紫苏醛、紫苏醇、薄荷醇、丁香油酚、白苏烯酮等有机化学物质，有特异芳香，有杀菌防腐作用，还有散寒、理气、解鱼蟹毒的作用。研究表明紫苏有健胃、镇咳去痰、利尿、解热镇痛，抗菌消炎，抗肿瘤、降血糖、降血脂、抗过敏等作用。
藜麦属于一种低血糖生成指数(GI)的食物，藜麦种子含有丰富的蛋白质、多种维生素、类胡萝卜素、大量矿物质，如铁、钙、锌、铜、镁，氨基酸种类齐全，氨基酸模式接近人体需要，具有最接近联合国粮农组织(FAO)建议的基本氨基酸模式的蛋白质组分，尤其是富含谷物类中容易缺乏的赖氨酸和蛋氨酸。藜麦在加热过程中，高温会导致化学键断裂，产生更小的可溶性颗粒，使藜麦的不溶性膳食纤维含量降低，可溶性膳食纤维含量增加。藜麦中多酚类、黄酮类、皂苷等活性成分，具有预防疾病、增强人体免疫力、调节代谢、抗氧化等多种功效。
本发明第三方面，提供第二方面所述蛋黄果鱼鳔垒在制备保健品中的应用。
以上一个或多个技术方案的有益效果是：
1.蛋黄果鱼鳔垒所用原料:蛋黄果味道香甜，营养价值高，具有促进人体的正常排泄、降低血脂、降低血糖、降低某些癌症、心血管和糖尿病的发病率，预防肥胖等功效；铁棍山药具有健脾补虚、止咳润肺、补肾、帮助消化、增强食欲、降低血糖的作用；鱼鳔中富含优质胶原蛋白，可以增强抗病能力，起到延缓衰老和抵御癌症的效能，还具有降血脂、预防动脉粥样硬化和心血管疾病、习惯性流产、产后风痉、补肾益精、补肝熄风、止血，抗癌等作用；紫苏作为调味料，其特异香味可以遮蔽住鱼鳔浆冻淡淡的腥味；藜麦所含多酚类、黄酮类、皂苷等活性成分，具有预防疾病、增强人体免疫力、调节代谢、抗氧化、可调节肠道健康、降低胆固醇、预防心血管疾病和调节血糖水平。蛋黄果、山药、鱼鳔、紫苏、藜麦五者搭配可共同起到降血糖，降血脂的功能，具有协同作用，有利于糖尿病人食用；山药和鱼鳔搭配可共同起补肾益精作用、对妇女白带多、习惯性流产、产后风痉起护理修复作用；蛋黄果、鱼鳔和藜麦可以共同起到增强抗病能力，延缓衰老和抵御癌症、心血管疾病的效能。
2.蛋黄果鱼鳔垒以集合了蛋黄果、山药、鱼鳔、紫苏或红枣、藜麦五种主要食材的营养保健及辅助治疗价值，具备单一鱼鳔产品所不具备的特殊风味、营养价值和食用趣味。产品生产工艺简单，可操作性强，食用方便，适宜于牙口不好的老年人、糖尿病人和准备备孕的女性食用。
3.蛋黄果食用时会含有蛋黄的味道，适合各年龄阶段的人们食用，尤其针对部分对鸡蛋过敏的人群，可以满足代替蛋黄食用的需求。所述蛋黄果食品，解决了由于蛋黄果保鲜困难，不能满足人们常年的需求的问题。
4.鱼鳔富含胶原蛋白，是一种高蛋白、低热量、低脂肪的食品。但存在食用前要进行繁琐的再加工的问题，制作耗时长且处理相当麻烦，不符合现在消费者的方便快捷食品消费观念。所述蛋黄果鱼鳔垒可以解决这个问题，使人们省时省事就能吃到美味的鱼鳔制品。
5.胶原蛋白是构成人体毛发、皮肤、肌肉、骨骼、血管和许多内脏器官最基本的物质，在补充胶原蛋白时一定要增加维生素C的摄入量。研究表明当维生素C摄入不足或缺乏时，会阻碍和影响体内胶原蛋白的合成，尤其是对快速增长的胶原组织，比如伤口愈合，影响更大。而蛋黄果的维生素C含量丰富，达到50.70mg/100g，比柠檬和柑橘等水果含量高，可以辅助鱼鳔所含胶原蛋白被人体分解吸收，重新合成人体所需的胶原蛋白。
附图说明
构成本发明的一部分的说明书附图用来提供对本发明的进一步理解，本发明的示意性实施例及其说明用于解释本发明，并不构成对本发明的不当限定。
图1为实施例1中蛋黄果鱼鳔垒结构示意的俯视图；
图2为实施例1中蛋黄果鱼鳔垒结构示意的正视图；
图3为实施例1中蛋黄果鱼鳔垒结构示意的侧视图；
图4为实施例1和2中蛋黄果鱼鳔垒的实物照片图；
其中，图4A为实施例1中蛋黄果鱼鳔垒的正视图；
图4B为实施例1中蛋黄果鱼鳔垒的俯视图；
图4C为实施例2中蛋黄果鱼鳔垒的俯视图。
具体实施方式
应该指出，以下详细说明都是例示性的，旨在对本发明提供进一步的说明。除非另有指明，本文使用的所有技术和科学术语具有与本发明所属技术领域的普通技术人员通常理解的相同含义。
需要注意的是，这里所使用的术语仅是为了描述具体实施方式，而非意图限制根据本发明的示例性实施方式。如在这里所使用的，除非上下文另外明确指出，否则单数形式也意图包括复数形式，此外，还应当理解的是，当在本说明书中使用术语“包含”和/或“包括”时，其指明存在特征、步骤、操作、器件、组件和/或它们的组合。
正如背景技术所介绍的，针对现有技术中存在的不足，本发明提出了一种蛋黄果鱼鳔垒、其制备方法及在保健品中的应用。
为了使得本领域技术人员能够更加清楚地了解本发明的技术方案，以下将结合具体的实施例详细说明本发明的技术方案。
实施例1
(1)原料的处理
蛋黄果泥：挑选成熟饱满的蛋黄果，洗净沥干水，在紫外照射下，将蛋黄果切开，去除蛋黄果果核，用勺子将蛋黄果的果肉挖出，置于杀菌后的容器中，用勺子碾成泥状，蛋黄果泥呈淡黄色豆沙状，形状具有可塑性，质地细腻，无明显纤维状物存在，备用。
山药泥：将铁棍山药清洗干净，去皮后，切成2cm左右的山药段，将山药段放入沸水蒸锅中进行蒸煮，温度为(98±1)℃，时间5min；蒸煮的山药可以增加山药的黏性，趁热将取出的山药段，在紫外照射下，将山药段搅拌成泥状，质地白质细腻，黏稠丝滑无明显纤维状物或块状物存在，备用。
鱼鳔浆：将鱼鳔洗净，泡发12h后，切小块丁后，加入水的质量相当于为25倍未泡发的鱼鳔的质量，适量红枣、冰糖，放到高压锅蒸煮4h后冷却至室温，除去渣(鱼鳔渣和红枣，鱼鳔渣另用)，得鱼鳔浆，备用；
藜麦的膨化处理：将藜麦洗净，沥干水分，置于微波炉专用器具中，放入微波炉里中火膨化3min，当闻到麦香味，藜麦有点焦黄，即为膨化好。膨化好的藜麦可以明显看出比未加工的藜麦体积大大约一倍，颜色呈米色，有淡淡的麦香，膨化好的藜麦会呈现像小虫子状的淡白色胚芽。将膨化藜麦置于紫外照射下冷却，备用。
(2)仿蛋黄的制备
在紫外照射下，将蛋黄果泥、山药泥以质量比3:1混合搅拌均匀，制做成蛋黄大小的形状，备用。
(3)藜麦垒模型的制备
在紫外照射下，将盛放容积38mL半椭圆模具进行消毒处理，先在模具里倒少量鱼鳔浆，润湿整个模具的内表面后，将多余的鱼鳔浆倒出；加入膨化的藜麦使其均匀的粘贴在半椭圆模具的内表面上，将多余的膨化藜麦倒出，将制备的半椭圆藜麦垒模具置于冷藏，备用。
(4)蛋黄果鱼鳔垒的制备
在紫外照射下，从冷藏室把制备成型的藜麦垒模型拿出来，在半椭圆藜麦垒中心放入做成蛋黄状的蛋黄果山药泥，倒入大约30mL稍微加热融化的鱼鳔浆。0～4℃静置10min渐成冻状后，真空包装，即制得蛋黄果鱼鳔垒，置于冰箱0～4℃冷藏即可。
实施例2
(1)原料的处理
蛋黄果泥：挑选成熟饱满的蛋黄果，洗净沥干水，在紫外照射下，将蛋黄果切开，去除蛋黄果果核，用勺子将蛋黄果的果肉挖出，置于杀菌后的容器中，用勺子碾成泥状，蛋黄果泥呈淡黄色豆沙状，形状具有可塑性，质地细腻，无明显纤维状物存在，备用。
山药泥：将铁棍山药清洗干净，去皮后，切成2cm左右的山药段，将山药段放入沸水蒸锅中进行蒸煮，温度为(98±1)℃，时间5min；蒸煮的山药可以增加山药的黏性，趁热将取出的山药段，在紫外照射下，将山药段搅拌成泥状，质地白质细腻，黏稠丝滑无明显纤维状物或块状物存在，备用。
鱼鳔浆：鱼鳔洗净，泡发12h后，切小块丁后，加入水的质量相当于为20倍未泡发的鱼鳔的质量，放到高压锅蒸煮4h后冷却至室温加入适量紫苏，煮开后，除去渣(鱼鳔渣和紫苏，鱼鳔渣另用)，得鱼鳔浆，备用；
藜麦的膨化处理：将藜麦洗净，沥干水分，置于微波炉专用器具中，放入微波炉里中火膨化3min，当闻到麦香味，藜麦有点焦黄，即为膨化好。膨化好的藜麦可以明显看出比未加工的藜麦体积大大约一倍，颜色呈米色，有淡淡的麦香，膨化好的藜麦会呈现像小虫子状的淡白色胚芽。将膨化藜麦置于紫外照射下冷却，备用。
(2)仿蛋黄的制备
在紫外照射下，将蛋黄果泥、山药泥以质量比3:1混合搅拌均匀，制做成蛋黄大小的形状，备用。
(3)藜麦垒模型的制备
在紫外照射下，将盛放容积38mL半椭圆模具进行消毒处理，先在模具里倒少量鱼鳔浆，润湿整个模具的内表面后，将多余的鱼鳔浆倒出；加入膨化的藜麦使其均匀的粘贴在半椭圆模具的内表面上，将多余的膨化藜麦倒出，将制备的半椭圆藜麦垒模具置于冷藏，备用。
(4)蛋黄果鱼鳔垒的制备
在紫外照射下，从冷藏室把制备成型的藜麦垒模型拿出来，在半椭圆藜麦垒中心放入做成蛋黄状的蛋黄果山药泥，倒入大约30mL稍微加热融化的鱼鳔浆。0～4℃静置10min渐成冻状后，真空包装，即制得蛋黄果鱼鳔垒，置于冰箱0～4℃冷藏即可。
食用方法指导：打开盛放蛋黄果鱼鳔垒的真空包装，用小勺子挖开食用即可。也可根据个人口味添加料包或清淡的调味品，常温下即可食用，0～4℃冷藏后口感更佳。对于肠胃不佳的人，可以隔水加热至35～36℃，使鱼鳔冻融化后食用，也是一个不错的选择。
本实施例2制备的蛋黄果鱼鳔垒的感官指标：
组织形态：外包一层膨化藜麦垒，中心拟蛋黄质地细腻不粘稠，无明显纤维状物存在；周围鱼鳔浆冻Q弹柔软；最外层是酥脆的膨化藜麦。
滋味及气味：中心拟鸡蛋微甜，有蛋黄果的果香味，口感细腻；鱼鳔浆冻所含紫苏香气浓郁，略带绿茶芬味，无鱼鳔腥味，口感Q弹润滑；最外层藜麦酥脆可口，有香甜的麦香味。整体香气浓郁，口感松脆有度。
以上所述仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (10)
1.一种蛋黄果鱼鳔垒的制备方法，其特征在于，所述制备方法包括以下步骤：将蛋黄果与山药混合成为蛋黄果山药泥，将鱼鳔熬制成鱼鳔浆，将膨化藜麦通过鱼鳔浆粘附于模具内壁上冷却使其成为藜麦垒，将蛋黄果山药泥放置于藜麦垒上，将鱼鳔浆倒入模具中冷却使其成为凝固体。
2.如权利要求1所述蛋黄果鱼鳔垒的制备方法，其特征在于，所述制备方法中，在紫外照射下取出蛋黄果的果肉部分碾成蛋黄果泥，紫外照射条件下将山药去皮热熟制成的山药泥，与蛋黄果泥混合制成蛋黄果山药泥。
3.如权利要求2所述蛋黄果鱼鳔垒的制备方法，其特征在于，所述山药为铁棍山药；或所述山药熟制的温度为(98±1)℃，时间为4～6min。
4.如权利要求2所述蛋黄果鱼鳔垒的制备方法，其特征在于，所述蛋黄果泥与山药泥的混合质量比为(2.5～3.5):1。
5.如权利要求1所述蛋黄果鱼鳔垒的制备方法，其特征在于，所述鱼鳔熬制成鱼鳔浆的具体步骤如下：将鱼鳔泡发后切小块加水高压蒸煮一段时间之后加入紫苏煮开，除去固体部分得到鱼鳔浆。
6.如权利要求5所述蛋黄果鱼鳔垒的制备方法，其特征在于，将鱼鳔洗净后泡发11～13h，加入水的质量相当于为19～21倍未泡发的鱼鳔的质量，放入高压锅中蒸煮3～5h，之后再加入紫苏重新煮开，除去其中的鱼鳔渣和紫苏，得到鱼鳔浆。
7.如权利要求1所述蛋黄果鱼鳔垒的制备方法，其特征在于，将鱼鳔洗净后泡发11～13h，加入水的质量相当于为24-26倍未泡发的鱼鳔的质量，以及冰糖、红枣放入高压锅中蒸煮3～5h，除去其中的鱼鳔渣和红枣，得到鱼鳔浆；优选的，所述膨化藜麦采用微波进行膨化；进一步优选的，将藜麦置于微波炉中采用中火2～4min进行膨化。
8.如权利要求1所述蛋黄果鱼鳔垒的制备方法，其特征在于，所述制备方法中，采用鱼鳔浆将模具内壁润湿，使膨化藜麦能够粘附于模具内壁，冷藏备用；在紫外条件下将蛋黄果山药泥放置于模具中，倒入鱼鳔浆置于低温条件下静置使其凝固获得蛋黄果鱼鳔垒；优选的，所述模具采用紫外照射杀菌；优选的，所述低温条件为0～4℃；优选的，所述静置时间为8～12min。
9.权利要求1-8任一项所述蛋黄果鱼鳔垒的制备方法制备得到的蛋黄果鱼鳔垒。
10.权利要求9所述蛋黄果鱼鳔垒在制备保健品中的应用。
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| CN108013417A (zh) * | 2016-11-04 | 2018-05-11 | 张立山 | 一种鱼胶果冻粉 |
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| CN108013417A (zh) * | 2016-11-04 | 2018-05-11 | 张立山 | 一种鱼胶果冻粉 |
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