CN111903960A - Instant spicy composite mushroom and preparation method thereof - Google Patents
Instant spicy composite mushroom and preparation method thereof Download PDFInfo
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- CN111903960A CN111903960A CN202010783260.6A CN202010783260A CN111903960A CN 111903960 A CN111903960 A CN 111903960A CN 202010783260 A CN202010783260 A CN 202010783260A CN 111903960 A CN111903960 A CN 111903960A
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- 239000002131 composite material Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 34
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000003921 oil Substances 0.000 claims abstract description 16
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 14
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims abstract description 10
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
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- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
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- 244000203593 Piper nigrum Species 0.000 claims abstract description 5
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- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
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- 235000004611 garlic Nutrition 0.000 claims abstract description 5
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- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 5
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 5
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 3
- 108091028664 Ribonucleotide Proteins 0.000 claims abstract description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 3
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- 239000002994 raw material Substances 0.000 claims abstract description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 240000006499 Flammulina velutipes Species 0.000 claims description 9
- 235000016640 Flammulina velutipes Nutrition 0.000 claims description 9
- 244000304337 Cuminum cyminum Species 0.000 claims description 8
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- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
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- 239000000047 product Substances 0.000 abstract description 7
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- 206010033546 Pallor Diseases 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 241000510672 Cuminum Species 0.000 abstract 2
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
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- 235000002567 Capsicum annuum Nutrition 0.000 description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- 229960005164 acesulfame Drugs 0.000 description 2
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 2
- 239000001511 capsicum annuum Substances 0.000 description 2
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- 159000000007 calcium salts Chemical class 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
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Classifications
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- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
-
- 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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
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- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses an instant spicy composite mushroom and a preparation method thereof, wherein the instant spicy composite mushroom comprises the following main raw materials in parts by weight: 300-500 parts of needle mushroom, 150-220 parts of pleurotus eryngii, 400-600 parts of edible oil, 60-90 parts of salt, 36-48 parts of cumin powder, 60-90 parts of chilli powder, 40-50 parts of monosodium glutamate, 10-20 parts of green Chinese onion, 32-40 parts of ginger, 80-90 parts of garlic, 20-32 parts of pepper, 5-6 parts of maltol, 4-5 parts of acesulfame potassium, 5-6 parts of disodium ribonucleotide, 7-8 parts of sodium ascorbate and 3-4 parts of citric acid. The preparation method comprises respectively cleaning and sterilizing needle mushroom and Pleurotus eryngii, respectively placing into a precooking machine for short precooking at 95 deg.C for 15min, fully stirring edible oil, salt, Cuminum celery powder and Capsici fructus powder with the cooked mushrooms, baking, preparing red oil, mixing the red oil and mushrooms uniformly after baking, packaging, and sterilizing by irradiation to obtain the final product. The finished product improves the traditional blanching and drying process, and is organically combined with the needle mushroom and the pleurotus eryngii, so that the finished product is spicy, smooth, chewy and rich in taste level.
Description
Technical Field
The invention belongs to the field of mushroom leisure food research and processing, and particularly relates to instant spicy composite mushroom and a preparation method thereof.
Background
The flammulina velutipes, namely the stipe mairei fungus, is developed astonishingly in the market of edible fungi in recent years, the covers of the flammulina velutipes are smooth and tender, the stems of the flammulina velutipes are crisp and delicious, and the flammulina velutipes are rich in various vitamins and various amino acids necessary for human bodies, so the flammulina velutipes are popular with consumers, and related processed products are numerous, while the pleurotus eryngii is a new and precious edible fungus which is cultivated in recent years. The mushroom is fine and smooth in meat quality, fresh, fragrant and delicious, has unique almond fragrance and abalone-like mouthfeel, is rich in protein, carbohydrate, vitamins and various mineral substances, can improve the immunologic function of a human body, has the effects of reducing blood fat, resisting cancer, lubricating intestines and stomach, beautifying and the like on the human body, and is also popular with domestic and foreign consumers. Instant leisure food taking pleurotus eryngii as a raw material gradually appears in the market, but most of the instant leisure food is crisp, spicy taste is rare, consumers increasingly seek composite taste along with the improvement of consumption level, single mushroom taste snack is not dominant, the developed composite mushroom product is good supplement for instant spicy taste snack, and meanwhile, the product can enrich the whole taste and nutrition, and the trend of the future food processing development is also realized.
Disclosure of Invention
The invention aims to provide instant spicy composite mushroom and a preparation method thereof, which respond to the problems in the background art.
The purpose of the invention can be realized by the following technical scheme: an instant spicy composite mushroom and a preparation method thereof are disclosed: 300-500 parts of needle mushroom, 150-220 parts of pleurotus eryngii, 300-600 parts of edible oil, 60-90 parts of salt, 36-48 parts of cumin powder, 60-90 parts of chilli powder, 40-50 parts of monosodium glutamate, 10-20 parts of green Chinese onion, 32-40 parts of ginger, 80-90 parts of garlic, 20-32 parts of pepper, 5-6 parts of maltol, 4-5 parts of acesulfame potassium, 5-6 parts of disodium ribonucleotide, 7-8 parts of sodium ascorbate and 3-4 parts of citric acid.
The first step is as follows: selecting fresh needle mushrooms, removing mushroom roots, cleaning silt with clear water, and draining for later use; selecting fresh pleurotus eryngii, removing mushroom feet, pouring the fresh pleurotus eryngii into a mushroom floating pond, washing away silt attached to the surface of the pleurotus eryngii by adopting a water spraying and aeration turnover roll combined method, and longitudinally cutting the pleurotus eryngii into slices for later use, wherein the thickness of the slices is 1 cm.
The second step is that: respectively placing needle mushroom and Pleurotus eryngii into a precooking machine for short precooking at 95 deg.C for 15min, and adding citric acid for color protection and flavor enhancement during precooking.
The third step: after the pre-cooking is finished, putting the mushrooms into a trough with flowing water, and cooling to ensure the elastic mouthfeel.
The fourth step: fully stirring the edible oil, the salt, the cumin powder, the chili powder and the cooled mushrooms, and then respectively putting the mushrooms into an oven for baking at the temperature of 120-130 ℃, the baking time of the flammulina velutipes is 140-160 s, and the baking time of the pleurotus eryngii is 160-180 s.
The fifth step: heating in oil pot, adding herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, monosodium glutamate, and Capsici fructus, adding edible oil, and stir-frying to obtain red oil.
And a sixth step: mixing the red oil and baked mushroom uniformly, adding additive, and vacuum packaging.
The seventh step: sterilizing by irradiation to obtain the final product, and storing.
Furthermore, the seasoning mushrooms can be sterilized by adopting novel polysaccharide pure natural bactericides.
Further, calcium salts may be selected as the brittleness-keeping agent.
Further, the red oil can be prepared from Capsicum annuum, bullet Capsicum annuum, fructus Zanthoxyli powder, fructus Anisi Stellati, cortex Cinnamomi Japonici, rhizoma Kaempferiae, and fructus Tsaoko.
The invention has the beneficial effects that: the process of the invention is precooking, compared with the traditional blanching, the full sterilization can be realized, the taste is inhibited from becoming acid, and compared with the traditional drying, the mushroom can be made to be more tasty by baking with coating, and the composite mushroom product is developed to enrich the instant spicy snack market through organically combining two popular Belleville mushrooms, namely needle mushroom and pleurotus eryngii, and meanwhile, the product can enrich the whole taste and nutrition.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments.
Example 1
300 parts of needle mushroom, 150 parts of pleurotus eryngii, 300 parts of edible oil, 60 parts of salt, 36 parts of cumin powder, 60 parts of chili powder, 40 parts of monosodium glutamate, 10 parts of green Chinese onion, 32 parts of ginger, 80 parts of garlic, 20 parts of pepper, 5 parts of maltol, 4 parts of acesulfame, 5 parts of flavour development nucleotide disodium, 7 parts of sodium ascorbate and 3 parts of citric acid.
The first step is as follows: selecting fresh needle mushrooms, removing mushroom roots, cleaning silt with clear water, and draining for later use; selecting fresh pleurotus eryngii, removing mushroom feet, pouring the fresh pleurotus eryngii into a mushroom floating pond, washing away silt attached to the surface of the pleurotus eryngii by adopting a water spraying and aeration turnover roll combined method, and longitudinally cutting the pleurotus eryngii into slices for later use, wherein the thickness of the slices is 1 cm.
The second step is that: respectively placing needle mushroom and Pleurotus eryngii into a precooking machine for short precooking at 95 deg.C for 15min, and adding citric acid for color protection and flavor enhancement during precooking.
The third step: after the pre-cooking is finished, putting the mushrooms into a trough with flowing water, and cooling to ensure the elastic mouthfeel.
The fourth step: fully stirring the edible oil, the salt, the cumin powder, the chili powder and the cooled mushrooms, and then respectively putting the mushrooms into an oven for baking at the temperature of 120 ℃, the baking time of the flammulina velutipes is 160s, and the baking time of the pleurotus eryngii is 160 s.
The fifth step: heating in oil pot, adding herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, monosodium glutamate, and Capsici fructus, adding edible oil, and stir-frying to obtain red oil.
And a sixth step: mixing the red oil and baked mushroom uniformly, adding additive, and vacuum packaging.
The seventh step: sterilizing by irradiation to obtain the final product, and storing.
Example 2
500 parts of needle mushroom, 220 parts of pleurotus eryngii, 600 parts of edible oil, 90 parts of salt, 48 parts of cumin powder, 90 parts of chili powder, 50 parts of monosodium glutamate, 20 parts of green Chinese onion, 40 parts of ginger, 90 parts of garlic, 32 parts of pepper, 6 parts of maltol, 5 parts of acesulfame, 6 parts of flavour development nucleotide disodium, 8 parts of sodium ascorbate and 4 parts of citric acid.
The first step is as follows: selecting fresh needle mushrooms, removing mushroom roots, cleaning silt with clear water, and draining for later use; selecting fresh pleurotus eryngii, removing mushroom feet, pouring the fresh pleurotus eryngii into a mushroom floating pond, washing away silt attached to the surface of the pleurotus eryngii by adopting a water spraying and aeration turnover roll combined method, and longitudinally cutting the pleurotus eryngii into slices for later use, wherein the thickness of the slices is 1 cm.
The second step is that: respectively placing needle mushroom and Pleurotus eryngii into a precooking machine for short precooking at 95 deg.C for 15min, and adding citric acid for color protection and flavor enhancement during precooking.
The third step: after the pre-cooking is finished, putting the mushrooms into a trough with flowing water, and cooling to ensure the elastic mouthfeel.
The fourth step: fully stirring the edible oil, the salt, the cumin powder, the chili powder and the cooled mushrooms, and then respectively putting the mushrooms into an oven for baking at the temperature of 130 ℃, the baking time of the flammulina velutipes is 160s, and the baking time of the pleurotus eryngii is 180 s.
The fifth step: heating in oil pot, adding herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, monosodium glutamate, and Capsici fructus, adding edible oil, and stir-frying to obtain red oil.
And a sixth step: mixing the red oil and baked mushroom uniformly, adding additive, and vacuum packaging.
The seventh step: sterilizing by irradiation to obtain the final product, and storing.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The invention is limited only by the claims and their full scope and equivalents.
Claims (7)
1. An instant spicy composite mushroom and a preparation method thereof are characterized in that the instant spicy composite mushroom comprises the following main raw materials by weight: 300-500 parts of needle mushroom, 150-220 parts of pleurotus eryngii, 300-600 parts of edible oil, 60-90 parts of salt, 36-48 parts of cumin powder, 60-90 parts of chilli powder, 40-50 parts of monosodium glutamate, 10-20 parts of green Chinese onion, 32-40 parts of ginger, 80-90 parts of garlic, 20-32 parts of pepper, 5-6 parts of maltol, 4-5 parts of acesulfame potassium, 5-6 parts of disodium ribonucleotide, 7-8 parts of sodium ascorbate and 3-4 parts of citric acid.
2. The instant spicy composite mushroom and the preparation method thereof according to claim 1 are characterized by comprising the following steps:
the first step is as follows: selecting fresh needle mushrooms, removing mushroom roots, cleaning silt with clear water, and draining for later use; selecting fresh pleurotus eryngii, removing mushroom feet, pouring the fresh pleurotus eryngii into a mushroom floating pond, washing away silt attached to the surface of the pleurotus eryngii by adopting a water spraying and aeration turnover roll combined method, and longitudinally cutting the pleurotus eryngii into slices for later use, wherein the thickness of the slices is 1 cm.
The second step is that: respectively placing needle mushroom and Pleurotus eryngii into a precooking machine for short precooking at 95 deg.C for 15 min. Citric acid is added in the pre-cooking process for color protection and flavor enhancement.
The third step: after the pre-cooking is finished, putting the mushrooms into a trough with flowing water, and cooling to ensure the elastic mouthfeel.
The fourth step: fully stirring the edible oil, the salt, the cumin powder, the chili powder and the cooled mushrooms, and then respectively putting the mushrooms into an oven for baking, wherein the baking time is 120-130 ℃, the baking time of the flammulina velutipes is 140-160 s, and the baking time of the pleurotus eryngii is 160-180 s.
The fifth step: heating in oil pot, adding herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, monosodium glutamate, and Capsici fructus, adding edible oil, and stir-frying to obtain red oil.
And a sixth step: mixing the red oil and baked mushroom uniformly, adding additive, and vacuum packaging.
The seventh step: sterilizing by irradiation to obtain the final product, and storing.
3. The instant spicy composite mushroom and the preparation method thereof according to claim 1, wherein citric acid is added in the pre-cooking process for color protection and flavor enhancement.
4. The instant spicy compound mushroom and the preparation method thereof according to claim 1, wherein specific edible sterilizing liquid is adopted to soak and sterilize mushrooms before processing.
5. The instant spicy composite mushroom and the preparation method thereof according to claim 1, wherein the seasoning red oil does not contain raw water to prevent the mushrooms from becoming sour.
6. The instant spicy composite mushroom and the preparation method thereof according to claim 1, wherein the irradiation dose is 6kGy during irradiation sterilization, and the sterilization and color preservation effects are the best.
7. The instant spicy composite mushroom and the preparation method thereof according to claim 1, wherein the weight of each bag is 60g, and the water ratio of each bag is 85%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012944A (en) * | 2014-06-19 | 2014-09-03 | 山东省农业科学院农产品研究所 | Preparation method of flammulina velutipes in chilli sauce |
| CN104738594A (en) * | 2015-03-28 | 2015-07-01 | 曹石 | Preparing method of needle mushroom handy vegetables |
| CN107485015A (en) * | 2017-08-29 | 2017-12-19 | 贵州普定印象朵贝农业开发有限公司 | A kind of fragrant spicy instant gold-needle mushroom and preparation method thereof |
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2020
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012944A (en) * | 2014-06-19 | 2014-09-03 | 山东省农业科学院农产品研究所 | Preparation method of flammulina velutipes in chilli sauce |
| CN104738594A (en) * | 2015-03-28 | 2015-07-01 | 曹石 | Preparing method of needle mushroom handy vegetables |
| CN107485015A (en) * | 2017-08-29 | 2017-12-19 | 贵州普定印象朵贝农业开发有限公司 | A kind of fragrant spicy instant gold-needle mushroom and preparation method thereof |
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Application publication date: 20201110 |