CN111938131A - Tea oil yellow tribute pepper sauce and preparation method thereof - Google Patents
Tea oil yellow tribute pepper sauce and preparation method thereof Download PDFInfo
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- CN111938131A CN111938131A CN202010858985.7A CN202010858985A CN111938131A CN 111938131 A CN111938131 A CN 111938131A CN 202010858985 A CN202010858985 A CN 202010858985A CN 111938131 A CN111938131 A CN 111938131A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 67
- 239000010495 camellia oil Substances 0.000 title claims abstract description 64
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 54
- 239000006002 Pepper Substances 0.000 title claims abstract description 54
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 54
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 54
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000722363 Piper Species 0.000 claims abstract description 53
- 239000002994 raw material Substances 0.000 claims abstract description 18
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- 201000010099 disease Diseases 0.000 claims description 10
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- 239000000796 flavoring agent Substances 0.000 claims description 6
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- 238000005520 cutting process Methods 0.000 claims description 5
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- 238000004519 manufacturing process Methods 0.000 claims description 3
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- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 1
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- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 240000001548 Camellia japonica Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000009261 transgenic effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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 tea oil yellow tribute pepper sauce and a preparation method thereof. The raw materials required by the tea oil Huanggongjiao sauce comprise tea oil, hot pepper, salt, white granulated sugar, CaCl2, garlic and ginger. The preparation method of the tea oil Huanggonjiao sauce comprises the following steps: proportioning raw materials, pretreating, making sauce, filling in a jar, fermenting, blending, filling, sterilizing and obtaining a finished product. The prepared tea oil Huanggong pepper sauce has strong fragrance and moderate hot taste, and is red and bright in color, good in taste and rich in nutrition.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to tea oil yellow tribute pepper sauce and a preparation method thereof.
Background
The tea oil is high-quality edible vegetable oil extracted from camellia seeds, is pure natural high-quality green food with a health-care function, and has the reputation of longevity oil. The tea oil fatty acid mainly comprises oleic acid, linoleic acid and a small amount of saturated fatty acid, wherein the content of the oleic acid is 74-89%, the content of the monounsaturated fatty acid is 78.8%, the proportion of the essential fatty acid is proper, the tea oil fatty acid is rich in protein, vitamins A, B, D, E, antioxidant and the like, and the tea oil fatty acid does not contain erucic acid, cholesterol, aflatoxin and transgenic components.
The Huanggongjiao sauce is a compound seasoning, and the compound seasoning refers to different seasonings and is matched with vegetables and products thereof or animal meat products, aquatic products, vegetable oil, spices and seasoning accessories to prepare various seasoning foods with different flavors, shapes and functions. The tea oil has unique fragrance, and can add fragrance to the chili sauce and endow the chili sauce with special taste. On the basis of the production and processing technology, the tea oil with rich nutrition and remarkable health-care function effect is added, and the tea oil Huanggonjiao sauce with rich fragrance, crisp and tender mouthfeel, bright color and rich nutrition is prepared. Along with the increasing of the yield of the tea oil Huanggongjiao sauce, the diversification of the Huanggongjiao products is realized.
Disclosure of Invention
The present invention aims to provide a tea oil Huanggong pepper sauce and a preparation method thereof, which respond to the above problems.
The technical scheme of the invention is as follows: the tea oil yellow tribute pepper sauce comprises the following components in percentage by weight:
dried yellow tribute pepper: 35 to 45 percent; tea oil: 15 to 20 percent; CaCl 2: 0.05 to 0.1 percent; garlic: 3 to 4 percent; ginger: 3 to 4 percent; broad bean paste: 15 to 25 percent; white granulated sugar: 2 to 3 percent; salt: 5 to 10 percent.
The tea oil has an acid value of below 1.0, and can prolong the shelf life of the prepared Huanggonjiao pepper sauce.
The tea oil component is added into the prepared yellow tribute pepper sauce, so that the prepared yellow tribute pepper sauce has the effects of reducing fat and losing weight, strengthening the spleen and stomach, dispelling wind and dampness, delaying aging and the like.
Preferably, the tea oil Huanggong pepper sauce comprises the following components in percentage by weight:
dried yellow tribute pepper: 40-45%; tea oil: 15 to 18 percent; CaCl 2: 0.05 to 0.1 percent; garlic: 3.5 percent; ginger: 3.5 percent; broad bean paste: 18 to 23 percent; white granulated sugar: 3 percent; salt: 9 percent of
More preferably, the chili sauce comprises the following components in percentage by weight:
dried yellow tribute pepper: 42.9 percent; tea oil: 17 percent; CaCl 2: 0.1 percent; garlic: 3.5 percent; ginger: 3.5 percent;
broad bean paste: 21 percent; white granulated sugar: 3 percent; salt: 9 percent.
The invention relates to tea oil yellow tribute pepper sauce and a preparation method thereof, wherein the preparation method comprises the following steps:
1) weighing raw materials and pretreating the raw materials;
selecting yellow tribute pepper which is harvested in sunny days, naturally matured, free of diseases and insect pests, and free of rot and mildew, cleaning, airing and slicing;
b, selecting tea oil with an acid value within 1.0, wherein the tea oil is light yellow and has fragrance and good tissue form;
selecting fresh yellow heart old ginger without diseases, insect pests, rot and mildew, cleaning, airing and slicing;
sorting garlic, peeling, cleaning and cutting into pieces;
2) putting the raw materials pretreated in the step 1) into a stirrer to be beaten into sauce to obtain sauce paste with the mesh number of more than 100;
3) putting the sauce paste processed in the step 2) into a jar, compacting, pressing, flattening, pouring the proportioned tea oil on the surface, sealing, putting the jar in a ventilated, dried and shady place, naturally fermenting for 14 days, and opening to check the quality of a finished product;
4) taking out the Huanggong pepper sauce fermented in the step 3), adding the broad bean paste to prepare the flavor of the Huanggong pepper sauce;
5) sterilizing the yellow tribute pepper sauce prepared in the step 4) at 90 ℃ for 30 min;
6) and sealing the jar in vacuum to form a packaged product.
The tea oil used in the step 2 of the invention has an acid value of below 1.0 and a production date of within 2 years.
The tea oil Huanggong pepper sauce prepared by the invention has strong fragrance and moderate spicy taste, has red and bright color, good taste and rich nutrition, can be used as a seasoning in cooking and a seasoning for smearing and stirring food, is convenient and delicious to eat, has long storage life, does not contain any preservative, and is green and healthy.
Detailed Description
The technical solution of the present invention will be further described with reference to the following examples.
Example 1
The preparation method of the tea oil Huanggong chili sauce comprises the following steps:
1) firstly, weighing the following raw materials according to the formula:
dried yellow tribute pepper: 35 percent; tea oil: 18.9 percent; CaCl 2: 0.1 percent; garlic: 4 percent; ginger: 4 percent; broad bean paste: 25 percent; white granulated sugar: 3 percent; salt: 10 percent.
2) Pretreating the raw materials;
selecting yellow tribute pepper which is harvested in sunny days, naturally matured, free of diseases and insect pests, and free of rot and mildew, cleaning, airing and slicing;
b, selecting tea oil with an acid value within 1.0, wherein the tea oil is light yellow and has fragrance and good tissue form;
selecting fresh yellow heart old ginger without diseases, insect pests, rot and mildew, cleaning, airing and slicing;
sorting garlic, peeling, cleaning and cutting into pieces;
2) putting the raw materials pretreated in the step 1) into a stirrer to be beaten into sauce to obtain sauce paste with the mesh number of more than 100;
3) putting the sauce paste processed in the step 2) into a jar, compacting, pressing, flattening, pouring the proportioned tea oil on the surface, sealing, putting the jar in a ventilated, dried and shady place, naturally fermenting for 14 days, and opening to check the quality of a finished product;
4) taking out the Huanggong pepper sauce fermented in the step 3), adding the broad bean paste to prepare the flavor of the Huanggong pepper sauce;
5) sterilizing the yellow tribute pepper sauce prepared in the step 4) at 90 ℃ for 30 min;
6) and sealing the jar in vacuum to form a packaged product.
Example 2
The preparation method of the tea oil Huanggong chili sauce comprises the following steps:
1) firstly, weighing the following raw materials according to the formula:
dried yellow tribute pepper: 40 percent; tea oil: 17.9 percent; CaCl 2: 0.1 percent; garlic: 3.5 percent; ginger: 3.5 percent;
broad bean paste: 23 percent; white granulated sugar: 3 percent; salt: 9 percent.
2) Pretreating the raw materials;
selecting yellow tribute pepper which is harvested in sunny days, naturally matured, free of diseases and insect pests, and free of rot and mildew, cleaning, airing and slicing;
b, selecting tea oil with an acid value within 1.0, wherein the tea oil is light yellow and has fragrance and good tissue form;
selecting fresh yellow heart old ginger without diseases, insect pests, rot and mildew, cleaning, airing and slicing;
sorting garlic, peeling, cleaning and cutting into pieces;
2) putting the raw materials pretreated in the step 1) into a stirrer to be beaten into sauce to obtain sauce paste with the mesh number of more than 100;
3) putting the sauce paste processed in the step 2) into a jar, compacting, pressing, flattening, pouring the proportioned tea oil on the surface, sealing, putting the jar in a ventilated, dried and shady place, naturally fermenting for 14 days, and opening to check the quality of a finished product;
4) taking out the Huanggong pepper sauce fermented in the step 3), adding the broad bean paste to prepare the flavor of the Huanggong pepper sauce;
5) sterilizing the yellow tribute pepper sauce prepared in the step 4) at 90 ℃ for 30 min;
6) and sealing the jar in vacuum to form a packaged product.
Example 3
The preparation method of the tea oil Huanggong chili sauce comprises the following steps:
1) firstly, weighing the following raw materials according to the formula:
dried yellow tribute pepper: 42.9 percent; tea oil: 17 percent; CaCl 2: 0.1 percent; garlic: 3.5 percent; ginger: 3.5 percent;
broad bean paste: 21 percent; white granulated sugar: 3 percent; salt: 9 percent.
2) Pretreating the raw materials;
selecting yellow tribute pepper which is harvested in sunny days, naturally matured, free of diseases and insect pests, and free of rot and mildew, cleaning, airing and slicing;
b, selecting tea oil with an acid value within 1.0, wherein the tea oil is light yellow and has fragrance and good tissue form;
selecting fresh yellow heart old ginger without diseases, insect pests, rot and mildew, cleaning, airing and slicing;
sorting garlic, peeling, cleaning and cutting into pieces;
2) putting the raw materials pretreated in the step 1) into a stirrer to be beaten into sauce to obtain sauce paste with the mesh number of more than 100;
3) putting the sauce paste processed in the step 2) into a jar, compacting, pressing, flattening, pouring the proportioned tea oil on the surface, sealing, putting the jar in a ventilated, dried and shady place, naturally fermenting for 14 days, and opening to check the quality of a finished product;
4) taking out the Huanggong pepper sauce fermented in the step 3), adding the broad bean paste to prepare the flavor of the Huanggong pepper sauce;
5) sterilizing the yellow tribute pepper sauce prepared in the step 4) at 90 ℃ for 30 min;
6) and sealing the jar in vacuum to form a packaged product.
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.
Claims (6)
1. The tea oil yellow tribute pepper sauce is characterized by comprising the following raw materials in percentage by weight:
dried yellow tribute pepper: 35 to 45 percent; tea oil: 15 to 20 percent; CaCl 2: 0.05 to 0.1 percent; garlic: 3 to 4 percent; ginger: 3 to 4 percent; broad bean paste: 15 to 25 percent; white granulated sugar: 2 to 3 percent; salt: 5 to 10 percent.
2. The tea oil yellow tribute pepper sauce and the preparation method thereof according to claim 1, wherein the tea oil yellow tribute pepper sauce comprises the following steps: the tea oil yellow tribute pepper sauce comprises the following components in percentage by weight:
dried yellow tribute pepper: 40-45%; tea oil: 15 to 18 percent; CaCl 2: 0.05 to 0.1 percent; garlic: 3.5 percent; ginger: 3.5 percent; broad bean paste: 18 to 23 percent; white granulated sugar: 3 percent; salt: 9 percent.
3. The tea oil yellow tribute pepper sauce and the preparation method thereof according to claim 2, wherein the tea oil yellow tribute pepper sauce comprises the following steps: the tea oil yellow tribute pepper sauce comprises the following components in percentage by weight:
dried yellow tribute pepper: 42.9 percent; tea oil: 17 percent; CaCl 2: 0.1 percent; garlic: 3.5 percent; ginger: 3.5 percent; broad bean paste: 21 percent; white granulated sugar: 3 percent; salt: 9 percent.
4. The tea oil yellow tribute pepper sauce and the preparation method thereof as claimed in claims 1 to 3, wherein: the preparation method comprises the following steps:
1) weighing raw materials and pretreating the raw materials;
selecting yellow tribute pepper which is harvested in sunny days, naturally matured, free of diseases and insect pests, and free of rot and mildew, cleaning, airing and slicing;
b, selecting tea oil with an acid value within 1.0, wherein the tea oil is light yellow and has fragrance and good tissue form;
selecting fresh yellow heart old ginger without diseases, insect pests, rot and mildew, cleaning, airing and slicing;
sorting garlic, peeling, cleaning and cutting into pieces;
2) putting the raw materials pretreated in the step 1) into a stirrer to be beaten into sauce to obtain sauce paste with the mesh number of more than 100;
3) putting the sauce paste processed in the step 2) into a jar, compacting, pressing, flattening, pouring the proportioned tea oil on the surface, sealing, putting the jar in a ventilated, dried and shady place, naturally fermenting for 14 days, and opening to check the quality of a finished product;
4) taking out the Huanggong pepper sauce fermented in the step 3), adding the broad bean paste to prepare the flavor of the Huanggong pepper sauce;
5) and sterilizing the yellow tribute pepper sauce prepared in the step 4) at 90 ℃ for 30 min.
6) And sealing the jar in vacuum to form a packaged product.
5. The tea oil yellow tribute pepper sauce and the preparation method thereof according to claim 4, wherein the tea oil yellow tribute pepper sauce comprises the following steps: the tea oil used in the step 1) has an acid value of below 1.0 and a production date of within 2 years.
6. The tea oil yellow tribute pepper sauce and the preparation method thereof according to claim 4, wherein the tea oil yellow tribute pepper sauce comprises the following steps: the bean paste used in the step 1) is Pi county bean paste, and is free of putrefaction and deterioration.
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|---|---|---|---|---|
| CN104397668A (en) * | 2014-11-10 | 2015-03-11 | 张家界灵洁绿色食品有限公司 | Chili sauce |
| CN108308536A (en) * | 2018-04-08 | 2018-07-24 | 湖南金甸甸食品有限公司 | A kind of tea oil chopped hot pepper black bean sauce and preparation method thereof |
| CN110558540A (en) * | 2019-09-17 | 2019-12-13 | 深圳市千味生物科技有限公司 | tea oil mushroom sauce and preparation method thereof |
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2020
- 2020-08-24 CN CN202010858985.7A patent/CN111938131A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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