CN111543495A - Polygonatum sibiricum bean curd and preparation method thereof - Google Patents
Polygonatum sibiricum bean curd and preparation method thereof Download PDFInfo
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- CN111543495A CN111543495A CN202010614414.9A CN202010614414A CN111543495A CN 111543495 A CN111543495 A CN 111543495A CN 202010614414 A CN202010614414 A CN 202010614414A CN 111543495 A CN111543495 A CN 111543495A
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- sealwort
- bean curd
- rhizoma polygonati
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- tofu
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The invention relates to sealwort tofu and a preparation method thereof, wherein the sealwort tofu is prepared from the following raw materials in parts by weight: 60-70 parts of soybean; 20-40 parts of rhizoma polygonati; 0.5-2 parts of gelatin; the weight ratio of the rhizoma polygonati to the gelatin is as follows: 20-40: 1. The sealwort bean curd provided by the invention takes soybean, sealwort and gelatin in a certain adding proportion as raw materials, the adding proportion of the sealwort and the gelatin is limited, and meanwhile, the invention provides a preparation method of the bean curd added with a large proportion of sealwort raw materials.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to sealwort bean curd and a preparation method thereof.
Background
Rhizoma polygonati is also named: rhizoma Polygonati, herba Elsholtziae Pendulifoliae, rhizoma Gynurae Divaricatae, rhizoma Zingiberis recens, and radix Codonopsis Lanceolatae. Is a plant of Polygonatum with transverse rhizome, cylindrical shape and enlarged nodule. The impeller is raw and has no handle. The medicinal plant has the functions of invigorating spleen, moistening lung and promoting fluid production.
Rhizome of Polygonatum sibiricum contains steroid saponin, and 2 furostanol type saponins and 2 spirostanol type saponins are separated. And the rhizoma polygonati polysaccharide A, B, C, wherein the relative molecular mass of the three is more than 20 ten thousand. The sealwort is sweet in nature and tasty and refreshing to eat. The fleshy rootstock is fat and thick, contains a large amount of starch, sugar, fat, protein, carotene, vitamins and various other nutritional ingredients, can allay hunger when eaten raw or stewed, has the function of body building, can multiply the vitality of people, has abundant muscles and strong bone marrow, and is very beneficial to the body. Rhizoma polygonati rhizome is shaped like sweet potato, and is often eaten as vegetable by people in mountainous areas.
The bean curd is a traditional food, is delicious and health-preserving, is a main raw material of a vegetarian dish, can be produced throughout the year, is not limited by seasons, and is popular with many consumers.
At present, no bean curd containing a large amount of polygonatum exists, both the polygonatum and the bean curd have high edible and medicinal values, the planting area of the polygonatum is large, if bean products containing a large amount of polygonatum can be sent to a dining table of a consumer, the bean products can be loved by many people, the application range of the polygonatum can be enlarged, the bean products can enter families of daily common people, a large amount of benefits can be brought to the health of the common people, and meanwhile, huge economic values can be created.
Disclosure of Invention
The invention aims to: aiming at the defects of rough mouthfeel, poor taste, poor formability, loose interior and the like of bean curd prepared by adding a large amount of polygonatum in the prior art and cannot meet the market demand of consumers, the invention provides polygonatum bean curd and a preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that:
a sealwort bean curd is prepared from the following raw materials in parts by weight:
60-70 parts of soybean;
20-40 parts of rhizoma polygonati;
0.5-2 parts of gelatin;
the weight ratio of the rhizoma polygonati to the gelatin is 20-40: 1;
the invention provides a bean curd product containing a large amount of polygonatum rhizome in order to ensure that the polygonatum rhizome which has high nutritional value and does not appear on the dining tables of many consumers can form perfect combination with the conventional delicious bean curd, and the polygonatum rhizome bean curd has high health-care value and can enhance the immunity of human bodies after being eaten. Meanwhile, the characteristics of the sealwort and the bean curd are combined, and the matching proportion relation of the sealwort and the bean curd and the components of the auxiliary agent are adjusted and optimized, so that the sealwort can be fully fused with the bean curd to form a sealwort bean curd product with good quality. Particularly, a large amount of polygonatum is creatively added on the basis of the application of soybean basic raw materials, gelatin is used as an auxiliary agent for addition, so that the fusion between the bean curd protein and polygonatum polysaccharide is well increased, the addition ratio of polygonatum to the gelatin is strictly controlled, and a stable network structure is formed between soybean milk and polygonatum by utilizing the gelatin, so that the polygonatum bean curd has full taste and good integrity.
Furthermore, the soybeans are dry soybeans, and the water content is lower than 12%.
Further, the sealwort is prepared by processing.
Further, the sealwort is obtained by nine times of steaming and nine times of drying.
Further, the weight ratio of the rhizoma polygonati to the gelatin is 33-40: 1. Through a large amount of experimental researches of an inventor, the weight ratio of the polygonatum sibiricum to the gelatin is a crucial influence factor for the taste, the flavor, the appearance and the interior of the final polygonatum sibiricum bean curd, the ratio of the polygonatum sibiricum to the gelatin is too large, the prepared polygonatum sibiricum bean curd is rough in taste, poor in flavor and poor in formability, and the polygonatum sibiricum bean curd is serious in water yielding and loose in interior; too large proportion of rhizoma polygonati and gelatin can cause the problems of poor taste, hard appearance, irregular cut surface and the like, and more preferably, the weight ratio of rhizoma polygonati to gelatin is 36-38: 1.
The invention also aims to provide a preparation method of the sealwort bean curd.
A preparation method of sealwort bean curd comprises the following steps:
step 1, weighing soybeans according to a proportion, cleaning, soaking for at least 12h, adding water, grinding, and filtering to obtain raw soybean milk;
weighing rhizoma polygonati according to a proportion, grinding the rhizoma polygonati through a sieve with 50-200 meshes to obtain rhizoma polygonati powder, mixing the rhizoma polygonati powder, gelatin and water with the temperature of 50-60 ℃, stirring and slurrying, and preserving heat to obtain rhizoma polygonati slurry;
step 2, boiling the raw soybean milk obtained in the step 1, adding the sealwort slurry obtained in the step 1 into the boiled soybean milk under the stirring condition, and continuously stirring for more than 0.5 h;
step 3, adding a gypsum solution into the material obtained in the step 2 for curdling, standing, and removing supernatant to obtain a flocculent material;
and 4, placing the flocculent material obtained in the step 3 into a mould, and pressing and forming to obtain the sealwort bean curd.
The invention also provides a process method for preparing the polygonatum sibiricum bean curd, and if a large amount of polygonatum sibiricum is directly added into bean curd according to the traditional bean curd preparation method, the problems of poor taste, bad taste, poor formability, loose appearance or a plurality of holes and the like can occur. Therefore, the method of the invention provides creative improvement for the preparation process, optimizes the particle size of the grinded polygonatum sibiricum, the adding time, the adding method, the stirring speed, the stirring time and the like of the polygonatum sibiricum and the gelatin, and realizes the successful preparation of the polygonatum sibiricum bean curd through the comprehensive control of various factors. In the preparation process method, various factors are closely influenced with each other, and multiple factors are coordinated and controlled to realize mutual cooperation, but the preparation process method has no choice. By the process method, the sealwort tofu prepared by processing the sealwort tofu raw materials according to the matching proportion is full in taste, fine in texture, perfect in toughness and fragrant in flavor, and meets the requirements of people on sealwort dietary therapy health care, so that sealwort can appear on dining tables of consumers like tofu, and the popularization and application values of products are improved conveniently.
Further, the soaking time in the step 1 is 12-24 hours, preferably 12-15 hours.
Further, when water is added in the step 1 for grinding, the weight ratio of the water to the soybeans is 1.5-3.0: 1.
Further, in the step 1, the mixture is ground through a sieve of 80 to 120 meshes. The particle size of the grinded polygonatum sibiricum has a close relation with the quality of the polygonatum sibiricum bean curd, the polygonatum sibiricum bean curd has a powdery feeling due to too small particle size, the taste experience is poor, agglomeration is likely to happen due to too small particle size of the polygonatum sibiricum, and the prepared bean curd has more cavities in cut noodles and poor toughness; however, the sealwort has overlarge grain diameter, the bean curd has slight granular feel, the bean curd has serious water, has large looseness, does not form a compact network structure with the soybean milk, is not easy to form, and is preferably ground by a sieve of 80-100 meshes.
Further, in the step 2, the rotation speed of stirring is 10 r/min-40 r/min. Researches find that the stirring speed is too high, so that gelatin cannot fully play a role, a stable network structure cannot be formed between soybean milk and rhizoma polygonati powder, and the quality of the prepared rhizoma polygonati bean curd is not high; the stirring speed is too low, and the polygonatum sibiricum, the gelatin and the soybean milk cannot be uniformly fused together, so that the quality of the polygonatum sibiricum bean curd is poor; too fast stirring speed, easy bubble formation, the problem of bubble holes in the sealwort bean curd. Preferably, 15r/min to 30 r/min. More preferably, 15r/min to 22 r/min.
Further, in the step 2, the sealwort slurry obtained in the step 1 is slowly added into the boiled soybean milk.
Further, the stirring is continued for 0.5 to 1 hour in the step 2.
Further, in the step 3, the mass concentration of the gypsum solution is 60-80%, and the addition amount of the gypsum solution is 1-2% of the weight of the material obtained in the step 2.
The invention also provides a polygonatum sibiricum bean curd, which is prepared by the preparation method. The sealwort bean curd provided by the invention can meet the requirements of the taste and mouthfeel of people, is full in mouthfeel, suitable in taste, good in bean curd formability, firm in inside and less in yielding water.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the invention aims to perfectly combine polygonatum which has high nutritive value and does not appear on the dining tables of many consumers with the conventional delicious bean curd, and to prepare the bean curd containing a large amount of polygonatum. However, the problems of poor taste, poor formability, loose appearance or a plurality of cavities and the like can occur when a large amount of polygonatum is added according to the traditional method for preparing the bean curd.
2. The preparation method creatively improves the grinding particle size of the rhizoma polygonati, the adding method of the rhizoma polygonati and the gelatin, the stirring speed, the stirring time and the like, realizes the successful preparation of the rhizoma polygonati bean curd through the mutual influence of various factors, and the mutual matching of the factors is not enough.
3. The preparation method can prepare the polygonatum sibiricum bean curd with full mouthfeel, fine texture, perfect toughness and fragrant taste, can meet the requirement of people on the medicinal value of the polygonatum sibiricum, and can also appear on dining tables of consumers like the bean curd.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
Preparing rhizoma Polygonati bean curd
Step 1, weighing 600g of soybeans, cleaning, soaking for 12h, adding water, grinding and filtering to obtain raw soybean milk;
weighing 200g of rhizoma polygonati, grinding the rhizoma polygonati through a 100-mesh sieve to obtain rhizoma polygonati powder, mixing the rhizoma polygonati powder, 5.5g of gelatin and water with the temperature of 50 ℃, stirring, slurrying and preserving heat to obtain rhizoma polygonati slurry;
step 2, boiling the raw soybean milk obtained in the step 1, adding the sealwort slurry obtained in the step 1 into the boiled soybean milk under the stirring condition of the rotating speed of 25r/min, and continuously stirring for 1 hour;
step 3, adding a gypsum solution with the mass concentration of 60 percent and the weight of 1 percent of the weight of the materials into the materials obtained in the step 2 for curdling, standing, and removing supernatant to obtain flocculent materials;
and 4, placing the flocculent material obtained in the step 3 into a mould, and pressing and forming to obtain the sealwort bean curd.
The prepared polygonatum kingianum bean curd is full and fine in taste, fragrant and delicious in taste, good in formability, sufficient in toughness and firm in interior.
Example 2
Preparing rhizoma Polygonati bean curd
Step 1, weighing 700g of soybeans, cleaning, soaking for 14h, adding water, grinding and filtering to obtain raw soybean milk;
weighing 400g of rhizoma polygonati, grinding the rhizoma polygonati through a 200-mesh sieve to obtain rhizoma polygonati powder, mixing the rhizoma polygonati powder, 20g of gelatin and water with the temperature of 55 ℃, stirring, slurrying and preserving heat to obtain rhizoma polygonati slurry;
step 2, boiling the raw soybean milk obtained in the step 1, adding the sealwort slurry obtained in the step 1 into the boiled soybean milk under the stirring condition of the rotating speed of 10r/min, and continuously stirring for 1 hour;
step 3, adding a gypsum solution with the mass concentration of 65 percent and the weight accounting for 1 percent of the weight of the materials into the materials obtained in the step 2 for curdling, standing, and removing supernatant to obtain flocculent materials;
and 4, placing the flocculent material obtained in the step 3 into a mould, and pressing and forming to obtain the sealwort bean curd.
The prepared polygonatum kingianum bean curd is full and suitable in taste, good in formability and not loose inside.
Example 3
Preparing rhizoma Polygonati bean curd
Step 1, weighing 650g of soybeans, cleaning, soaking for 15h, adding water, grinding and filtering to obtain raw soybean milk;
weighing 300g of rhizoma polygonati, grinding the rhizoma polygonati through a sieve with 50 meshes to obtain rhizoma polygonati powder, mixing the rhizoma polygonati powder, 15g of gelatin and water with the temperature of 60 ℃, stirring and slurrying, and preserving heat to obtain rhizoma polygonati slurry;
step 2, boiling the raw soybean milk obtained in the step 1, adding the sealwort slurry obtained in the step 1 into the boiled soybean milk under the stirring condition of the rotating speed of 40r/min, and continuously stirring for 1.5 hours;
step 3, adding a gypsum solution with the mass concentration of 70 percent and the weight of 1.5 percent of the weight of the material into the material obtained in the step 2 for curdling, standing, and removing supernatant to obtain flocculent material;
and 4, placing the flocculent material obtained in the step 3 into a mould, and pressing and forming to obtain the sealwort bean curd.
The prepared polygonatum kingianum bean curd is full and suitable in taste, good in formability and not loose inside.
Example 4
Preparing rhizoma Polygonati bean curd
Step 1, weighing 600g of soybeans, cleaning, soaking for 24h, adding water, grinding and filtering to obtain raw soybean milk;
weighing 300g of rhizoma polygonati, grinding the rhizoma polygonati through a sieve of 80 meshes to obtain rhizoma polygonati powder, mixing the rhizoma polygonati powder, 11.5g of gelatin and water at the temperature of 53 ℃, stirring, slurrying and preserving heat to obtain rhizoma polygonati slurry;
step 2, boiling the raw soybean milk obtained in the step 1, adding the sealwort slurry obtained in the step 1 into the boiled soybean milk under the stirring condition of the rotating speed of 30r/min, and continuously stirring for 1.2 h;
step 3, adding a gypsum solution with the mass concentration of 75 percent and the weight of 2 percent of the weight of the materials into the materials obtained in the step 2 for curdling, standing, and removing supernatant to obtain flocculent materials;
and 4, placing the flocculent material obtained in the step 3 into a mould, and pressing and forming to obtain the sealwort bean curd.
The prepared polygonatum kingianum bean curd is full and fine in taste, fragrant and delicious in taste, good in formability, sufficient in toughness and firm in interior.
Examples 5 to 14
Examples 5 to 14 investigated the comprehensive effect of the weight ratio of polygonatum to gelatin on the quality of polygonatum bean curd, examples 5 to 14 only changed the ratio of polygonatum to gelatin compared to example 1, the total addition amount of polygonatum to gelatin was the same as example 1, and the preparation processes and process parameters of examples 5 to 14 were the same as example 1, and the polygonatum bean curd prepared in examples 5 to 14 was subjected to comprehensive evaluation, and the evaluation results are shown in table 1. Wherein, the more the number of the rhizoma polygonati bean curd is, the better the quality of the bean curd is.
Table 1 shows the evaluation results of the sealwort tofu produced in examples 5 to 14
From the evaluation results recorded in table 1, the weight ratio of polygonatum sibiricum to gelatin is a crucial influence factor for the taste, flavor, appearance and interior of the final polygonatum sibiricum bean curd, the ratio of polygonatum sibiricum to gelatin is too large, the prepared polygonatum sibiricum bean curd is rough in taste, poor in flavor and formability, and the polygonatum sibiricum bean curd is serious in water yielding and loose in interior; the problems of poor taste, hard appearance, irregular section and the like can also occur due to overlarge proportion of rhizoma polygonati to gelatin, and through a large amount of experimental researches of an inventor, the optimal proportion of the rhizoma polygonati to the gelatin in parts by weight is determined to be 33-40: 1, more preferably, the weight part ratio of the sealwort to the gelatin is 36-38: 1.
Examples 15 to 20
Examples 15 to 20 study the comprehensive influence of the particle size ratio of polygonatum sibiricum on the quality of polygonatum sibiricum bean curd, examples 15 to 20 only change the number of the sieved meshes of polygonatum sibiricum compared with example 1, the preparation processes, process parameters and raw material addition amounts of examples 15 to 20 are completely the same as those of example 1, and comprehensive evaluation is performed on the polygonatum sibiricum bean curd prepared in examples 15 to 20, and the evaluation results are shown in table 2. Wherein, the more the number of the rhizoma polygonati bean curd is, the better the quality of the bean curd is.
Table 2 shows the evaluation results of the sealwort tofu produced in examples 15 to 20
From the evaluation results in table 2, the particle size of the milled polygonatum sibiricum has a close relationship with the quality of the polygonatum sibiricum bean curd, the polygonatum sibiricum bean curd has a powdery feeling due to too small particle size, the taste experience is poor, agglomeration is likely to happen due to too small particle size, and the prepared bean curd has more cavities in cut noodles and poor toughness; but the polygonatum sibiricum has overlarge grain diameter, the bean curd has slight granular sensation, the bean curd has serious water, the looseness is strong, a compact network structure is not formed with the soybean milk so far, the bean curd is not easy to form, and preferably, the polygonatum sibiricum passes through a sieve of 80-120 meshes after being ground; more preferably, 80 to 100 meshes.
Comparative example 1
Preparing rhizoma Polygonati bean curd
Step 1, weighing 600g of soybeans, cleaning, soaking for 12h, adding water, grinding and filtering to obtain raw soybean milk; weighing 200g of rhizoma polygonati, grinding the rhizoma polygonati through a 100-mesh sieve to obtain rhizoma polygonati powder,
step 2, boiling the raw soybean milk obtained in the step 1, adding the sealwort powder obtained in the step 1 into the boiled soybean milk under the stirring condition of the rotating speed of 25r/min, and continuously stirring for 1 hour;
step 3, adding a gypsum solution with the mass concentration of 60 percent and the weight of 1 percent of the weight of the materials into the materials obtained in the step 2 for curdling, standing, and removing supernatant to obtain flocculent materials;
and 4, placing the flocculent material obtained in the step 3 into a mould, and pressing and forming to obtain the sealwort bean curd.
The prepared polygonatum kingianum bean curd is poor in taste, not good in taste, not easy to form and high in looseness.
Comparative example 1 the sealwort and gelatin addition method provided by the invention is not adopted, and the quality of the prepared sealwort bean curd is poor.
Comparative example 2
Compared with the process for preparing the sealwort tofu in the example 1, the stirring speed is changed to 5r/min in the comparative document 2, the process parameters of other preparation processes are completely the same as those in the example 1, and the prepared tofu is rough in taste, deviation in formability, insufficient in toughness, more cavities in cut surfaces and poor in looseness. Researches find that the quality of the polygonatum sibiricum bean curd is poor due to the fact that the polygonatum sibiricum, the gelatin and the soybean milk cannot be uniformly fused together when the stirring speed is too low.
Comparative example 3
Compared with the process of preparing the sealwort bean curd in the example 1, the stirring speed is changed to 50r/min in the comparative document 3, the technological parameters of other preparation processes are completely the same as those of the example 1, and the prepared bean curd has insufficient toughness, more cavities in cut surfaces, poor looseness and slightly poor taste. Researches find that the stirring speed is too high, so that gelatin cannot fully play a role, a stable network structure cannot be formed between soybean milk and rhizoma polygonati powder, and the quality of the prepared rhizoma polygonati bean curd is not high.
Comparative example 4
Compared with the example 1, the gelatin raw material is not added in the comparative example 4, the other preparation processes and the process parameters are the same as those of the example 1, and the prepared polygonatum sibiricum bean curd is rough in taste, has peculiar smell, is not easy to form and is loose.
According to the invention, a large amount of sealwort is creatively added on the basis of soybean basic raw materials, the adding proportion of the sealwort and gelatin is strictly controlled, and the gelatin forms a protective network action structure between the soybean milk and the sealwort, so that the prepared sealwort bean curd can achieve the advantages of full taste and good integrity. Meanwhile, the preparation process is creatively improved, for example, the particle size of the grinded rhizoma polygonati, the adding method of the rhizoma polygonati and gelatin, the stirring speed, the stirring time and the like are all important factors for successfully preparing the rhizoma polygonati bean curd, various factors influence each other, and the mutual matching is not enough, so that the prepared rhizoma polygonati bean curd has full taste, fine texture, sufficient toughness and fragrant taste, can meet the requirement of people on the medicinal value of the rhizoma polygonati, and can also appear on the dining tables of consumers like the bean curd.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (9)
1. The sealwort tofu is characterized by being prepared from the following raw materials in parts by weight:
60-70 parts of soybean;
20-40 parts of rhizoma polygonati;
0.5-2 parts of gelatin;
the weight ratio of the rhizoma polygonati to the gelatin is 20-40: 1.
2. The sealwort tofu according to claim 1, wherein the weight ratio of sealwort to gelatin is 33-40: 1.
3. The sealwort tofu according to claim 2, wherein the weight ratio of sealwort to gelatin is 36-38: 1.
4. A method for preparing polygonatum kingianum bean curd according to any one of claims 1 to 3, comprising the following steps:
step 1, weighing soybeans according to a proportion, cleaning, soaking for at least 12h, adding water, grinding, and filtering to obtain raw soybean milk;
weighing rhizoma polygonati according to a proportion, grinding the rhizoma polygonati through a sieve with 50-200 meshes to obtain rhizoma polygonati powder, mixing the rhizoma polygonati powder, gelatin and water with the temperature of 50-60 ℃, stirring and slurrying, and preserving heat to obtain rhizoma polygonati slurry;
step 2, boiling the raw soybean milk obtained in the step 1, adding the sealwort slurry obtained in the step 1 into the boiled soybean milk under the stirring condition, and continuously stirring for more than 0.5 h;
step 3, adding a gypsum solution into the material obtained in the step 2 for curdling, standing, and removing supernatant to obtain a flocculent material;
and 4, placing the flocculent material obtained in the step 3 into a mould, and pressing and forming to obtain the sealwort bean curd.
5. The method for preparing polygonatum kingianum tofu according to claim 4, wherein in the step 1, the polygonatum kingianum tofu is ground and sieved by a sieve of 80-120 meshes.
6. The method for preparing polygonatum kingianum tofu according to claim 5, wherein in the step 1, the polygonatum kingianum tofu is ground and sieved by a sieve of 80-100 meshes.
7. The method for preparing polygonatum kingianum tofu according to claim 4, wherein in the step 2, the stirring speed is 10r/min to 40 r/min.
8. The method for preparing polygonatum kingianum tofu according to claim 7, wherein in the step 2, the stirring speed is 15r/min to 30 r/min.
9. The method for preparing polygonatum kingianum bean curd according to claim 4, wherein in the step 3, the mass concentration of the gypsum solution is 60-80%, and the addition amount of the gypsum solution is 1-2% of the weight of the material obtained in the step 2.
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Cited By (1)
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| CN115644446A (en) * | 2022-11-08 | 2023-01-31 | 贵州省分析测试研究院 | Non-total nutrient special medical food fluid formula and preparation method thereof |
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Application publication date: 20200818 |