CN112006268A - Beef paste with daylily flowers and preparation method thereof - Google Patents
Beef paste with daylily flowers and preparation method thereof Download PDFInfo
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- CN112006268A CN112006268A CN202010946124.4A CN202010946124A CN112006268A CN 112006268 A CN112006268 A CN 112006268A CN 202010946124 A CN202010946124 A CN 202010946124A CN 112006268 A CN112006268 A CN 112006268A
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- 150000003839 salts Chemical class 0.000 claims abstract description 17
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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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
Abstract
The invention discloses a yellow croaker beef paste and a preparation method thereof, wherein the yellow croaker beef paste is prepared from the following raw materials in percentage by mass: 300g of 240g of beef, 80-100g of day lily, 40-60g of refined vegetable oil, 10-15g of soybean raw sauce, 6-8g of edible salt, 3-5g of preserved vegetable, 8-10g of mushroom, 0.5-1.5g of monosodium glutamate, 2-4g of white granulated sugar, 1-2g of essence, 1.5-2.5g of yellow wine, 0.5-1.5g of potassium sorbate and 0.3-0.7g of sodium benzoate. The invention adopts the day lily as the main ingredient of the beef paste, has fresh and delicious taste and unique taste, contains various nutrient substances such as lecithin, selenium, steroids and the like, has the functions of benefiting diaphragm, calming five internal organs, clearing heat, nourishing heart, resisting bacteria, diminishing inflammation, improving eyesight and the like, optimizes temperature control in the preparation process, adds the adaptive auxiliary materials and ingredients at different temperatures, makes the taste of the product more delicious, has rich nutrition and unique fragrance, prolongs the shelf life after exhausting and sterilizing, and is more favorable for transportation and sale.
Description
Technical Field
The invention belongs to the technical field of seasoning sauce, and particularly relates to a yellow croaker sauce and a preparation method thereof.
Background
The sauce is a pasty seasoning prepared by processing beans, wheat flour, fruits, meat, fish, shrimp and the like serving as main raw materials, and has a long history since the sauce originates from China. At present, common seasoning pastes for Chinese people are divided into sweet flour pastes taking wheat flour as a main raw material and soybean raw pastes taking beans as a main raw material; condiments such as meat paste, fish paste and jam have also been developed. The beef paste is a sauce seasoning taking beef as a main material, can be used for mixing noodles and frying rice, and is a perfect match. But also can be divided into original beef paste, fragrant beef paste, spicy beef paste and the like according to different flavors of the beef paste.
The day lily is also called day lily and day lily, is perennial herb perennial root plant of day lily of liliaceae, is a unique vegetable variety in China, has edible flower buds, delicious taste and high nutritional value, is popular with consumers, and can be added into the beef paste as an ingredient to increase the nutritional ingredients of the paste, bring unique flavor of the day lily and increase the freshness and fragrance of the meat paste. However, the transpiration and respiration of fresh day lily after being picked are vigorous, various physiological metabolisms are accelerated, and the oxidation damage of plant bodies is caused, so that the aging of the day lily is accelerated, the loss of nutritional ingredients is caused, the mouthfeel is poor, meanwhile, the solid-liquid environment of the beef paste is not beneficial to the storage of the day lily, and the commodity value is lost due to wilting, water loss and yellowing and flowering within 10 hours at normal temperature, so that the key for preparing the day lily beef paste is how to improve the freshness preservation of the day lily in the beef paste.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provides a yellow croaker beef paste and a preparation method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
a yellow beef paste is prepared from the following raw materials in percentage by mass: 300g of 240g of beef, 80-100g of day lily, 40-60g of refined vegetable oil, 10-15g of soybean raw sauce, 6-8g of edible salt, 3-5g of preserved vegetable, 8-10g of mushroom, 0.5-1.5g of monosodium glutamate, 2-4g of white granulated sugar, 1-2g of essence, 1.5-2.5g of yellow wine, 0.5-1.5g of potassium sorbate and 0.3-0.7g of sodium benzoate.
Preferably, the yellow croaker sauce is prepared from the following raw materials in parts by mass: 270g of beef, 90g of day lily, 50g of refined vegetable oil, 12g of soybean raw sauce, 7g of edible salt, 4g of preserved vegetable, 9g of mushroom, 1g of monosodium glutamate, 3g of white granulated sugar, 1.5g of essence, 2g of yellow wine, 1g of potassium sorbate and 0.5g of sodium benzoate.
Further, the day lily is pretreated before being added, and the method comprises the following specific steps:
(1) cleaning fresh daylily, pouring into a constant-temperature water bath kettle, heating water to 98 ℃, blanching at constant temperature for 3-5 minutes, taking out the daylily after completion, naturally drying, and cooling to room temperature;
(2) feeding the daylily into a vacuum chamber, and performing cold treatment at 4-8 deg.C;
(3) dissolving food-grade microcrystalline chitosan in water to form an aqueous solution, soaking the cold-treated daylily in the aqueous solution of chitosan for 30-60 seconds, taking out, and airing in a natural ventilation place.
Further, the pressure of the vacuum chamber in the step 2 is controlled to be 400-500 Pa.
Furthermore, the mass concentration of the chitosan aqueous solution in the step 3 is 1-2g/100 mL.
A preparation method of the beef paste containing yellow flowers as described above specifically comprises the following steps:
(1) cleaning beef, removing tendon connective tissues, blanching in hot water to remove blood residue, taking out, and mincing and scattering for use;
(2) pouring refined vegetable oil into a pot, pouring cut preserved vegetables and mushrooms into the pot when the oil is cooked for six months, adding the diced beef obtained in the step 1, the day lily, the edible salt and the yellow wine after the oil is boiled, stir-frying for 5-10 minutes with strong fire, turning to small fire, adding the soybean raw sauce, the monosodium glutamate, the white granulated sugar and the essence, continuously stir-frying for 3-6 minutes, stopping heating after the completion, adding the potassium sorbate and the sodium benzoate when the temperature in the pot is reduced to 80-90 ℃, and uniformly stirring;
(3) and (3) putting the clinker in a tank while the clinker is hot, exhausting in a constant-temperature water bath, immediately covering and sealing, sterilizing, packaging and storing.
Further, when the beef is smashed in the step 1, a 4-8mm pore plate is used for smashing the beef into the smashed diced meat.
Further, the temperature of the constant temperature water bath in the step 3 is controlled to be 80-85 ℃, and the air is exhausted for 5-10 minutes.
The invention has the advantages that:
the invention adopts the day lily as the main ingredient of the beef paste, has fresh and delicious taste and unique taste, contains various nutrient substances such as lecithin, selenium, steroids and the like, and has the functions of benefiting diaphragm, calming five internal organs, clearing heat, nourishing heart, resisting bacteria, diminishing inflammation, improving eyesight and the like.
In the preparation method, in order to better integrate the day lily into the beef paste, the day lily is subjected to adaptive pretreatment, peroxidase in the day lily is killed by using high-temperature hot water in a blanching way, the browning problem caused by subsequent processing is prevented, the product quality is reduced, then the vacuum cooling treatment is carried out, the field heat and the respiratory heat after the day lily is picked can be taken away by quickly cooling the interior of the day lily, the increase of the respiratory intensity is inhibited, the consumption of Vc and soluble solid components of the day lily is reduced, the yellowing speed of the day lily leaves is greatly slowed down, the quality guarantee period is prolonged, finally the day lily is soaked by using a chitosan solution, and an edible semi-permeable solid-liquid film formed on the surface of the day lily can reduce the contact of the day lily with the external meat paste, the quality of the day lily is further maintained, and the flavor is maintained.
The beef paste optimizes temperature control in the preparation process, and the appropriate auxiliary materials and ingredients are added at different temperatures, so that the product is delicious in taste, rich in nutrition and unique in fragrance, and the shelf life of the beef paste is prolonged after exhaust sterilization, thereby being more beneficial to transportation and sale.
Detailed Description
The technical scheme of the invention is further explained by combining the specific examples as follows:
example 1
A yellow beef paste is prepared from the following raw materials in parts by mass: 270g of beef, 90g of day lily, 50g of refined vegetable oil, 12g of soybean raw sauce, 7g of edible salt, 4g of preserved vegetable, 9g of mushroom, 1g of monosodium glutamate, 3g of white granulated sugar, 1.5g of essence, 2g of yellow wine, 1g of potassium sorbate and 0.5g of sodium benzoate.
The day lily is pretreated before being added, and the method comprises the following specific steps:
(1) cleaning fresh daylily, pouring into a constant-temperature water bath kettle, heating water to 98 ℃, blanching at constant temperature for 4 minutes, taking out the daylily after completion, naturally drying, and cooling to room temperature;
(2) feeding the daylily into a vacuum chamber with the pressure of 450Pa, and performing cold treatment at the temperature of 6 ℃;
(3) dissolving food-grade microcrystalline chitosan in water to form an aqueous solution with the mass concentration of 1.5g/100mL, soaking the cold-treated daylily in the aqueous solution of chitosan for 45 seconds, taking out, and airing in a natural ventilation place.
A preparation method of the beef paste containing yellow flowers as described above specifically comprises the following steps:
(1) cleaning beef, removing tendon connective tissues, blanching in hot water to remove blood debris, taking out, and mincing into minced diced meat with a 6mm pore plate;
(2) pouring refined vegetable oil into a pot, pouring cut preserved vegetables and mushrooms into the pot when the oil is cooked for six months, adding the diced beef obtained in the step 1, the day lily, the edible salt and the yellow wine after the oil is boiled, stir-frying for 8 minutes with strong fire, turning to small fire, adding the soybean raw sauce, the monosodium glutamate, the white granulated sugar and the essence, continuously stir-frying for 5 minutes, stopping heating after the completion, adding the potassium sorbate and the sodium benzoate when the temperature in the pot is reduced to 85 ℃, and uniformly stirring;
(3) putting the clinker in a tank while the clinker is hot, exhausting for 7 minutes in a water bath with constant temperature of 83 ℃, immediately covering and sealing, sterilizing, packaging and storing.
Example 2
A yellow beef paste is prepared from the following raw materials in parts by mass: 240g of beef, 80g of day lily, 40g of refined vegetable oil, 10g of soybean raw sauce, 6g of edible salt, 3g of preserved vegetable, 8g of mushroom, 0.5g of monosodium glutamate, 2g of white granulated sugar, 1g of essence material, 1.5g of yellow wine, 0.5g of potassium sorbate and 0.3g of sodium benzoate.
The day lily is pretreated before being added, and the method comprises the following specific steps:
(1) cleaning fresh daylily, pouring into a constant-temperature water bath kettle, heating water to 98 ℃, blanching at constant temperature for 3 minutes, taking out the daylily after completion, naturally drying, and cooling to room temperature;
(2) feeding the daylily into a vacuum chamber with the pressure of 400Pa, and performing cold treatment at the temperature of 4 ℃;
(3) dissolving food-grade microcrystalline chitosan in water to form an aqueous solution with the mass concentration of 1g/100mL, soaking the cold-treated daylily in the aqueous solution of chitosan for 60 seconds, taking out, and airing in a natural ventilation place.
A preparation method of the beef paste containing yellow flowers as described above specifically comprises the following steps:
(1) cleaning beef, removing tendon connective tissues, blanching in hot water to remove blood debris, taking out, and mincing with a 4mm pore plate to obtain minced diced meat;
(2) pouring refined vegetable oil into a pot, pouring cut preserved vegetables and mushrooms into the pot when the oil is cooked for six months, adding the diced beef obtained in the step 1, the day lily, the edible salt and the yellow wine after the oil is boiled, stir-frying for 5 minutes with strong fire, turning to small fire, adding the soybean raw sauce, the monosodium glutamate, the white granulated sugar and the essence, continuously stir-frying for 6 minutes, stopping fire after the completion, adding the potassium sorbate and the sodium benzoate when the temperature in the pot is reduced to 80 ℃, and uniformly stirring;
(3) putting the clinker in a tank while the clinker is hot, exhausting in a constant-temperature water bath at 80 ℃ for 10 minutes, immediately covering and sealing, sterilizing, packaging and storing.
Example 3
A yellow beef paste is prepared from the following raw materials in parts by mass: 300g of beef, 100g of day lily, 60g of refined vegetable oil, 15g of soybean raw sauce, 8g of edible salt, 5g of preserved vegetable, 10g of mushroom, 1.5g of monosodium glutamate, 4g of white granulated sugar, 2g of essence, 2.5g of yellow wine, 1.5g of potassium sorbate and 0.7g of sodium benzoate.
The day lily is pretreated before being added, and the method comprises the following specific steps:
(1) cleaning fresh daylily, pouring into a constant-temperature water bath kettle, heating water to 98 ℃, blanching at constant temperature for 5 minutes, taking out the daylily after completion, naturally drying, and cooling to room temperature;
(2) feeding the daylily into a vacuum chamber with the pressure of 500Pa, and performing cold treatment at the temperature of 8 ℃;
(3) dissolving food-grade microcrystalline chitosan in water to form an aqueous solution with the mass concentration of 2g/100mL, soaking the cold-treated daylily in the aqueous solution of chitosan for 30 seconds, taking out, and airing in a natural ventilation place.
A preparation method of the beef paste containing yellow flowers as described above specifically comprises the following steps:
(1) cleaning beef, removing tendon connective tissues, blanching in hot water to remove blood debris, taking out, and mincing into minced diced meat with 8mm pore plate;
(2) pouring refined vegetable oil into a pot, pouring cut preserved vegetables and mushrooms into the pot when the oil is cooked for six months, adding the diced beef obtained in the step 1, the day lily, the edible salt and the yellow wine after the oil is boiled, stir-frying for 10 minutes with strong fire, turning to small fire, adding the soybean raw sauce, the monosodium glutamate, the white granulated sugar and the essence, continuously stir-frying for 3 minutes, stopping fire after the completion, adding the potassium sorbate and the sodium benzoate when the temperature in the pot is reduced to 90 ℃, and uniformly stirring;
(3) and (3) putting the clinker in a tank while the clinker is hot, exhausting for 5 minutes in a constant-temperature water bath at 85 ℃, immediately covering and sealing, sterilizing, packaging and storing.
Comparative example 1
Compared with the embodiment 1, the method only adopts hot water blanching in the day lily treatment, and other processes are the same, and are as follows:
a yellow beef paste is prepared from the following raw materials in parts by mass: 270g of beef, 90g of day lily, 50g of refined vegetable oil, 12g of soybean raw sauce, 7g of edible salt, 4g of preserved vegetable, 9g of mushroom, 1g of monosodium glutamate, 3g of white granulated sugar, 1.5g of essence, 2g of yellow wine, 1g of potassium sorbate and 0.5g of sodium benzoate.
Cleaning the day lily before adding, pouring into a constant-temperature water bath kettle, heating water to 98 ℃, blanching at constant temperature for 4 minutes, taking out the day lily after finishing blanching, naturally drying, and cooling to room temperature.
A preparation method of the beef paste containing yellow flowers as described above specifically comprises the following steps:
(1) cleaning beef, removing tendon connective tissues, blanching in hot water to remove blood debris, taking out, and mincing into minced diced meat with a 6mm pore plate;
(2) pouring refined vegetable oil into a pot, pouring cut preserved vegetables and mushrooms into the pot when the oil is cooked for six months, adding the diced beef obtained in the step 1, the day lily, the edible salt and the yellow wine after the oil is boiled, stir-frying for 8 minutes with strong fire, turning to small fire, adding the soybean raw sauce, the monosodium glutamate, the white granulated sugar and the essence, continuously stir-frying for 5 minutes, stopping heating after the completion, adding the potassium sorbate and the sodium benzoate when the temperature in the pot is reduced to 85 ℃, and uniformly stirring;
(3) putting the clinker in a tank while the clinker is hot, exhausting for 7 minutes in a water bath with constant temperature of 83 ℃, immediately covering and sealing, sterilizing, packaging and storing.
Comparative example 2
After being cleaned, the day lily is directly added into the beef paste without pretreatment in the embodiment 1, which comprises the following steps:
a yellow beef paste is prepared from the following raw materials in parts by mass: 270g of beef, 90g of day lily, 50g of refined vegetable oil, 12g of soybean raw sauce, 7g of edible salt, 4g of preserved vegetable, 9g of mushroom, 1g of monosodium glutamate, 3g of white granulated sugar, 1.5g of essence, 2g of yellow wine, 1g of potassium sorbate and 0.5g of sodium benzoate.
A preparation method of the beef paste containing yellow flowers as described above specifically comprises the following steps:
(1) cleaning beef, removing tendon connective tissues, blanching in hot water to remove blood debris, taking out, and mincing into minced diced meat with a 6mm pore plate;
(2) pouring refined vegetable oil into a pot, pouring cut preserved vegetables and mushrooms into the pot when the oil is cooked for six months, adding the diced beef obtained in the step 1, the day lily, the edible salt and the yellow wine after the oil is boiled, stir-frying for 8 minutes with strong fire, turning to small fire, adding the soybean raw sauce, the monosodium glutamate, the white granulated sugar and the essence, continuously stir-frying for 5 minutes, stopping heating after the completion, adding the potassium sorbate and the sodium benzoate when the temperature in the pot is reduced to 85 ℃, and uniformly stirring;
(3) putting the clinker in a tank while the clinker is hot, exhausting for 7 minutes in a water bath with constant temperature of 83 ℃, immediately covering and sealing, sterilizing, packaging and storing.
The products obtained in examples 1, 2 and 3 and comparative examples 1 and 2 were evaluated for their sensory properties, 10 professionals trained in sensory evaluation were selected to evaluate the flavor, color and texture of the products, and the results are shown in table 1:
TABLE 1
As can be seen from Table 1, the quality of the products obtained in examples 1-3 is significantly improved compared with that of the comparative examples, wherein different treatments of the day lily have a great influence on the quality of the products in the meat paste, and simultaneously the quality of the meat paste is reduced jointly due to the reduction of the quality of the day lily, while examples 1-3 can keep good quality coordination of the two, so that the day lily is well blended into the beef paste, and the high-quality production of the day lily beef paste is realized.
The soluble solid content (%) of the broccoli component in the product was measured at different storage times, and the results are shown in table 2:
TABLE 2
| 15 days (%) | 30 days (%) | 45 days (%) | 60 days (%) | |
| Example 1 | 14.6 | 13.8 | 13.2 | 13.2 |
| Example 2 | 14.5 | 13.6 | 13.0 | 13.0 |
| Example 3 | 14.5 | 13.7 | 13.1 | 13.0 |
| Comparative example 1 | 12.7 | 11.8 | 11.0 | 10.9 |
| Comparative example 2 | 11.3 | 10.2 | 9.4 | 9.3 |
The Vc content (mg/L) of the broccoli component in the product is detected under different preservation time, and the result is shown in the table 3:
TABLE 3
| 15 days (mg/L) | 30 days (mg/L) | 45 days (mg/L) | 60 days (mg/L) | |
| Example 1 | 414.7 | 382.5 | 363.6 | 359.4 |
| Example 2 | 411.5 | 380.6 | 360.3 | 358.8 |
| Example 3 | 410.3 | 379.8 | 361.1 | 359.1 |
| Comparative example 1 | 384.6 | 342.9 | 313.2 | 304.0 |
| Comparative example 2 | 336.1 | 287.4 | 239.5 | 218.3 |
As can be seen from tables 2 and 3, the soluble solid content and Vc content of the day lily without pretreatment are greatly lost along with the prolonging of the preservation time, while the loss speed of the day lily in examples 1-3 is greatly reduced due to the adoption of a scientific treatment method, and the nutrient components of the day lily are basically kept unchanged after 60 days, which shows that the method can better prolong the shelf life of the day lily beef paste.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The yellow beef paste is characterized by being prepared from the following raw materials in parts by mass: 300g of 240g of beef, 80-100g of day lily, 40-60g of refined vegetable oil, 10-15g of soybean raw sauce, 6-8g of edible salt, 3-5g of preserved vegetable, 8-10g of mushroom, 0.5-1.5g of monosodium glutamate, 2-4g of white granulated sugar, 1-2g of essence, 1.5-2.5g of yellow wine, 0.5-1.5g of potassium sorbate and 0.3-0.7g of sodium benzoate.
2. The Carnis bovis Seu Bubali sauce according to claim 1, which is prepared from the following raw materials in parts by mass: 270g of beef, 90g of day lily, 50g of refined vegetable oil, 12g of soybean raw sauce, 7g of edible salt, 4g of preserved vegetable, 9g of mushroom, 1g of monosodium glutamate, 3g of white granulated sugar, 1.5g of essence, 2g of yellow wine, 1g of potassium sorbate and 0.5g of sodium benzoate.
3. The yellow beef paste according to claim 1, wherein the yellow beef is pretreated before being added, and the method comprises the following specific steps:
(1) cleaning fresh daylily, pouring into a constant-temperature water bath kettle, heating water to 98 ℃, blanching at constant temperature for 3-5 minutes, taking out the daylily after completion, naturally drying, and cooling to room temperature;
(2) feeding the daylily into a vacuum chamber, and performing cold treatment at 4-8 deg.C;
(3) dissolving food-grade microcrystalline chitosan in water to form an aqueous solution, soaking the cold-treated daylily in the aqueous solution of chitosan for 30-60 seconds, taking out, and airing in a natural ventilation place.
4. The Carnis bovis Seu Bubali sauce according to claim 3, wherein the pressure in the vacuum chamber in step 2 is controlled to be 400-500 Pa.
5. The Carnis bovis Seu Bubali sauce according to claim 3, wherein the mass concentration of the aqueous chitosan solution in step 3 is 1-2g/100 mL.
6. A method for preparing a Carnis bovis Seu Bubali sauce according to any of claims 1-5, comprising the following steps:
(1) cleaning beef, removing tendon connective tissues, blanching in hot water to remove blood residue, taking out, and mincing and scattering for use;
(2) pouring refined vegetable oil into a pot, pouring cut preserved vegetables and mushrooms into the pot when the oil is cooked for six months, adding the diced beef obtained in the step 1, the day lily, the edible salt and the yellow wine after the oil is boiled, stir-frying for 5-10 minutes with strong fire, turning to small fire, adding the soybean raw sauce, the monosodium glutamate, the white granulated sugar and the essence, continuously stir-frying for 3-6 minutes, stopping heating after the completion, adding the potassium sorbate and the sodium benzoate when the temperature in the pot is reduced to 80-90 ℃, and uniformly stirring;
(3) and (3) putting the clinker in a tank while the clinker is hot, exhausting in a constant-temperature water bath, immediately covering and sealing, sterilizing, packaging and storing.
7. The method for preparing Carnis bovis Seu Bubali paste according to claim 6, wherein the beef in step 1 is minced with 4-8mm pore plate to obtain minced meat.
8. The preparation method of Carnis bovis Seu Bubali sauce according to claim 6, wherein the temperature of the thermostatic water bath in step 3 is controlled at 80-85 deg.C, and the air is exhausted for 5-10 min.
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| CN113261661A (en) * | 2021-05-24 | 2021-08-17 | 天津农学院 | Preparation method of seasoning day lily and shiitake mushroom chilli sauce |
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