CN111345445A - Instant duck skin with opened bag and preparation method thereof - Google Patents
Instant duck skin with opened bag and preparation method thereof Download PDFInfo
- Publication number
- CN111345445A CN111345445A CN202010173583.3A CN202010173583A CN111345445A CN 111345445 A CN111345445 A CN 111345445A CN 202010173583 A CN202010173583 A CN 202010173583A CN 111345445 A CN111345445 A CN 111345445A
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- duck skin
- parts
- roast
- blank
- skin
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 229910000831 Steel Inorganic materials 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 6
- 239000010959 steel Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 244000080208 Canella winterana Species 0.000 claims description 5
- 235000008499 Canella winterana Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 229940017545 cinnamon bark Drugs 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000012681 fiber drawing Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- 235000017803 cinnamon Nutrition 0.000 claims description 4
- 241000382455 Angelica sinensis Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 235000002568 Capsicum frutescens Nutrition 0.000 claims 1
- 101710145505 Fiber protein Proteins 0.000 claims 1
- 241001247145 Sebastes goodei Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000005491 wire drawing Methods 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 3
- 241000237502 Ostreidae Species 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 235000020636 oyster Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 241000272522 Anas Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003860 storage 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
Abstract
The invention discloses an instant duck skin with an open bag, which is prepared by the following steps: 1) cleaning duck skin raw materials, cutting into pieces, and pickling at low temperature; 2) making the deodorized and degreased soybean wire-drawing protein blocks into baked blanks; 3) attaching the pickled duck skin to the roast blank, attaching one side of meat to the roast blank, and placing the other side of the skin outwards; 4) hanging the duck skin and the roast blank by using a steel wire with the diameter of 0.4-0.6 mm, and placing the duck skin and the roast blank in an oven; 5) baking for 1-3 hours at 140-180 ℃, and then adjusting the temperature of the oven to 80-100 ℃ and baking for 4-8 hours; 6) taking down the duck skin, marinating and seasoning; 7) then, carrying out secondary baking for 2-5 hours at the temperature of 40-60 ℃; 8) taking out duck skin, vacuum packaging, and sterilizing. The invention belongs to the technical field of food processing, and prepares an instant duck skin which is comparable to roast duck skin, is easy to store and transport, and improves the use value and production benefit of the duck skin by carefully selecting proper process parameters.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an instant duck skin and a preparation method thereof.
Background
The duck is a favorite food material in daily life of people, and is a visible food such as roast duck, duck neck, duck breast meat, duck leg, duck wing, duck palm and the like. For example, the pan-poly Beijing roast duck is very distinctive, but the pan-poly Beijing roast duck is a whole duck without separately sold duck skin, and almost no food taking duck skin as a separate main raw material exists in the market at present.
Disclosure of Invention
In order to solve the existing problems, the invention prepares the instant duck skin with taste comparable to that of the roast duck skin and convenient storage and eating by selecting proper raw materials and process routes.
The technical scheme adopted by the invention is as follows: an instant duck skin is prepared by the following steps:
1) cleaning a duck skin raw material, cutting the duck skin raw material into 5 x 5cm slices, adding spices, and pickling for 8-16 hours at the temperature of 0-10 ℃ in a fresh-keeping environment;
2) soaking the soybean fiber-drawing protein blocks with fishy smell removed and degreased in cold water for half an hour, taking out, squeezing to remove water, and making into baked blank;
3) attaching the pickled duck skin to the roast blank, attaching one side of meat to the roast blank, and placing the other side of the skin outwards;
4) hanging the duck skin and the roast blank by using a steel wire with the diameter of 0.4-0.6 mm, and placing the duck skin and the roast blank in an oven;
5) baking for 1-3 hours at 140-180 ℃, and then adjusting the temperature of the oven to 80-100 ℃ and baking for 4-8 hours;
6) cooling, taking down the duck skin from the roast blank, marinating and seasoning;
7) then, carrying out secondary baking for 2-5 hours at the temperature of 40-60 ℃;
8) and finally, cooling, taking out the duck skin, and carrying out vacuum packaging and sterilization.
Furthermore, the roast base is block structure, the cross-section size is 5 x 5cm, can make duck skin and roast base closely laminate, can absorb the grease that the duck skin was baked out, is favorable to the duck skin to be heated evenly, and the protection duck skin can not scorch.
Further, in the baking process in the step (2) and the step (7), the duck skin keeps rotating slowly, so that the duck skin is heated uniformly.
Further, the spice is one or more of pepper, cinnamon, dried orange peel, pepper, ginger and pepper.
Further, the amount of marinating and seasoning in the step (6) is 2% -10% of the mass of the duck skin, and the marinating and seasoning comprises one or more of the following components in parts by weight: 1-10 parts of cinnamon bark, 5-15 parts of star anise, 5-10 parts of cinnamon, 5-10 parts of ginger, 10-30 parts of cooking wine, 10-30 parts of light soy sauce, 5-20 parts of dark soy sauce, 8-20 parts of salt, 0-5 parts of angelica sinensis, 0-5 parts of radix angelicae, 1-8 parts of cumin and 5-10 parts of oil.
By adopting the scheme, the invention has the following beneficial effects: the preparation method can be used for making delicious food which is comparable to the duck skin of roast ducks, enriches the lives of people, and can greatly improve the use value of the duck skin. In the preparation process of the duck skin, the technological parameters of each processing step are carefully selected, the taste of the duck skin is ensured, meanwhile, the temperature and the time in the baking process are controlled, so that the duck skin can have a taste which is comparable to that of the duck skin roasted duck, a baked blank made of the soybean fiber-drawing protein blocks without fishy smell and degreasing can fully absorb grease roasted from the duck skin, the fat in the duck skin is prevented from being excessively baked to become oil residue, the duck skin is delicious in taste, the soybean fiber-drawing protein is an edible material and cannot influence the duck skin, meanwhile, the soybean fiber-drawing protein after grease absorption can be processed again to serve as a byproduct, and the economic benefit of a processing manufacturer is improved.
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.
Example 1, the instant duck skin of the invention is prepared by the following process:
1) cleaning duck skin raw material, cutting into 5 x 5cm pieces, adding spice, and pickling at 0 deg.C for 12 hr;
2) soaking the deodorized and defatted soybean protein block in cold water for half an hour, taking out, squeezing to remove water, and making into baked blank with cross section of 5 x 5 cm;
3) attaching the pickled duck skin to the roast blank, attaching one side of meat to the roast blank, and placing the other side of the skin outwards;
4) hanging the duck skin and the roast blank by using a steel wire with the diameter of 0.5mm, and placing the duck skin and the roast blank in an oven;
5) baking for 2 hours in an oven at 160 ℃, and then adjusting the temperature of the oven to 90 ℃ and baking for 6 hours;
6) cooling, taking down the duck skin from the roast blank, and marinating and seasoning, wherein the marinating and seasoning are added according to 5% of the mass of the duck skin, and the preparation ratio of the marinating and seasoning is as follows: 5 parts of cinnamon bark, 5 parts of star anise, 5 parts of cassia bark, 10 parts of ginger, 10 parts of cooking wine, 20 parts of light soy sauce, 10 parts of dark soy sauce, 15 parts of salt, 5 parts of Chinese angelica, 5 parts of cumin and 10 parts of oyster sauce;
7) then, secondary baking is carried out, and baking is carried out for 2 hours at 50 ℃;
8) and finally, cooling, taking out the duck skin, and carrying out vacuum packaging and sterilization.
Example 2, the instant duck skin is prepared by the following process:
1) cleaning duck skin raw material, cutting into 5 x 5cm pieces, adding spice, and pickling at 5 deg.C for 10 hr;
2) soaking the deodorized and defatted soybean protein block in cold water for half an hour, taking out, squeezing to remove water, and making into baked blank with cross section of 5 x 5 cm;
3) attaching the pickled duck skin to the roast blank, attaching one side of meat to the roast blank, and placing the other side of the skin outwards;
4) hanging the duck skin and the roast blank by using a steel wire with the diameter of 0.5mm, and placing the duck skin and the roast blank in an oven;
5) baking for 3 hours in an oven at 150 ℃, and then adjusting the temperature of the oven to 100 ℃ and baking for 4 hours;
6) cooling, taking down the duck skin from the roast blank, and marinating and seasoning, wherein the marinating and seasoning are added according to 8% of the mass of the duck skin, and the preparation ratio of the marinating and seasoning is as follows: 5 parts of cinnamon bark, 5 parts of star anise, 5 parts of cassia bark, 8 parts of ginger, 7 parts of cooking wine, 20 parts of light soy sauce, 10 parts of dark soy sauce, 15 parts of salt, 5 parts of Chinese angelica, 5 parts of angelica dahurica, 5 parts of cumin and 10 parts of oyster sauce;
7) then, secondary baking is carried out, and baking is carried out for 2 hours at 50 ℃;
8) and finally, cooling, taking out the duck skin, and carrying out vacuum packaging and sterilization.
Example 3, the instant duck skin of the invention is prepared by the following process:
1) cleaning duck skin raw material, cutting into 5 x 5cm pieces, adding spice, and pickling at 5 deg.C for 12 hr;
2) soaking the deodorized and defatted soybean protein block in cold water for half an hour, taking out, squeezing to remove water, and making into baked blank with cross section of 5 x 5 cm;
3) attaching the pickled duck skin to the roast blank, attaching one side of meat to the roast blank, and placing the other side of the skin outwards;
4) hanging the duck skin and the roast blank by using a steel wire with the diameter of 0.5mm, and placing the duck skin and the roast blank in an oven;
5) baking for 2 hours in an oven at 180 ℃, and then adjusting the temperature of the oven to 100 ℃ and baking for 4 hours;
6) cooling, taking down the duck skin from the roast blank, and marinating and seasoning, wherein the marinating and seasoning is added according to 10% of the mass of the duck skin, and the marinating and seasoning are prepared from 5 parts of cinnamon bark, 5 parts of anise, 5 parts of cassia bark, 8 parts of ginger, 7 parts of cooking wine, 20 parts of light soy sauce, 10 parts of dark soy sauce, 15 parts of salt, 5 parts of Chinese angelica, 5 parts of angelica dahurica, 5 parts of cumin and 10 parts of oyster sauce;
7) then, secondary baking is carried out, and baking is carried out for 4 hours at 50 ℃;
8) and finally, cooling, taking out the duck skin, and carrying out vacuum packaging and sterilization.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (5)
1. An instant duck skin is characterized by being prepared by the following process method:
1) cleaning a duck skin raw material, cutting the duck skin raw material into 5 x 5cm slices, adding spices, and pickling for 8-16 hours at the temperature of 0-10 ℃ in a fresh-keeping environment;
2) soaking the soybean fiber-drawing protein blocks with fishy smell removed and degreased in cold water for half an hour, taking out, squeezing to remove water, and making into baked blank;
3) attaching the pickled duck skin to the roast blank, attaching one side of meat to the roast blank, and placing the other side of the skin outwards;
4) hanging the duck skin and the roast blank by using a steel wire with the diameter of 0.4-0.6 mm, and placing the duck skin and the roast blank in an oven;
5) baking for 1-3 hours at 140-180 ℃, and then adjusting the temperature of the oven to 80-100 ℃ and baking for 4-8 hours;
6) cooling, taking down the duck skin from the roast blank, marinating and seasoning;
7) then, carrying out secondary baking for 2-5 hours at the temperature of 40-60 ℃;
8) and finally, cooling, taking out the duck skin, and carrying out vacuum packaging and sterilization.
2. The instant duck skin according to claim 1, wherein the roast blank is made of deodorized and defatted soybean fiber protein and has a blocky structure, and the cross section of the roast blank is 5 x 5 cm.
3. The instant duck skin with open bags of claim 1, wherein the duck skin keeps rotating slowly during the roasting process of the step (2) and the step (7).
4. The instant duck skin with open bags according to claim 1, wherein the spice is one or more of pepper, cinnamon, dried orange peel, chili pepper, ginger and pepper.
5. The instant duck skin with open bags according to claim 1, wherein the amount of marinating and seasoning in the step (6) is 2% -10% of the mass of the duck skin, and the marinating and seasoning comprise one or more of the following components in parts by weight: 1-10 parts of cinnamon bark, 5-15 parts of star anise, 5-10 parts of cinnamon, 5-10 parts of ginger, 10-30 parts of cooking wine, 10-30 parts of light soy sauce, 5-20 parts of dark soy sauce, 8-20 parts of salt, 0-5 parts of angelica sinensis, 0-5 parts of radix angelicae, 1-8 parts of cumin and 5-10 parts of oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010173583.3A CN111345445A (en) | 2020-03-13 | 2020-03-13 | Instant duck skin with opened bag and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010173583.3A CN111345445A (en) | 2020-03-13 | 2020-03-13 | Instant duck skin with opened bag and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111345445A true CN111345445A (en) | 2020-06-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010173583.3A Pending CN111345445A (en) | 2020-03-13 | 2020-03-13 | Instant duck skin with opened bag and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111345445A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697073A (en) * | 2012-06-15 | 2012-10-03 | 徐州福润禽业食品有限公司 | Method for preparing duck skin |
| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
| CN103919150A (en) * | 2014-04-22 | 2014-07-16 | 严斯文 | Duck skin processing method |
-
2020
- 2020-03-13 CN CN202010173583.3A patent/CN111345445A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697073A (en) * | 2012-06-15 | 2012-10-03 | 徐州福润禽业食品有限公司 | Method for preparing duck skin |
| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
| CN103919150A (en) * | 2014-04-22 | 2014-07-16 | 严斯文 | Duck skin processing method |
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Application publication date: 20200630 |