CN114176203A - Preservation-resistant marinated lotus root preparation method - Google Patents

Preservation-resistant marinated lotus root preparation method Download PDF

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Publication number
CN114176203A
CN114176203A CN202010961381.5A CN202010961381A CN114176203A CN 114176203 A CN114176203 A CN 114176203A CN 202010961381 A CN202010961381 A CN 202010961381A CN 114176203 A CN114176203 A CN 114176203A
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lotus roots
lotus
tea polyphenol
roots
marinating
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赵培林
欧四明
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Hunan Dongting Mingzhu Food Co ltd
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Hunan Dongting Mingzhu Food Co ltd
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention discloses a method for preparing long-storage-life lotus root halide, which uses glucose oxidase, glucose, chitosan, tween 80, xanthan gum and vitamin B2The method comprises the steps of preparing a preservative from a bergamot extract, a grape seed extract and the balance of deionized water, and preserving lotus roots to be processed, cleaning the lotus roots with clear water, slicing the lotus roots, air-drying the lotus roots to 85-90% of the mass of the original lotus roots, soaking the lotus roots in two different tea polyphenol solutions respectively, cleaning the lotus roots soaked with the tea polyphenols, frying the lotus roots, soaking the lotus roots in the preservative, frying the lotus roots again, and marinating the fried lotus roots. The invention can ensure the taste of the marinated lotus root on the basis of effectively ensuring the taste of the lotus root and can effectively improve the preservation period.

Description

Preservation-resistant marinated lotus root preparation method
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing long-storage-resistant marinated lotus roots.
Background
Lotus root, belonging to the family Nymphaeaceae, is slightly sweet and crisp, can be eaten raw or used as a dish, is rich in starch, protein, asparagines, vitamin C and oxidase components, and has high sugar content. The spicy marinated lotus roots are products obtained by marinating the lotus roots with marinating juice and are used as common convenient food, the marinated lotus roots not only can improve the taste of the lotus roots, but also can further enrich the nutritional value of the lotus roots, and the spicy marinated lotus roots are spicy, delicious and convenient to eat, are well loved by the masses and can be used as table dishes or snacks.
However, in the prior art, the prepared spicy marinated lotus roots are generally complex in processing flow and short in shelf life, which is usually several days, and are not beneficial to product sale, in order to prolong the shelf life, the conventional solution is to package the finished marinated lotus roots by modified atmosphere packaging or vacuum packaging, but the shelf life of the marinated vegetable products, namely the marinated lotus roots, is not obviously prolonged by the physical packaging structure, which usually only prolongs the shelf life of several days, and some chemical preservatives are added to prolong the shelf life of the marinated lotus roots, but the chemical preservatives are retained in the food and also influence the human health; in addition, the stewed lotus root slices are rich in nutrient components and high in water content, and can easily go bad with the home, because the stewed lotus root is tasty and crisp, and can not be stewed for a long time. Therefore, how to prolong the shelf life of the marinated lotus root product without affecting the mouthfeel has commercial value.
Disclosure of Invention
The invention aims to provide a preparation method of preservation-resistant marinated lotus roots, so as to solve the defects in the background technology.
The technical problem solved by the invention is realized by adopting the following technical scheme:
a preservation-resistant preparation method of marinated lotus roots is used for preserving the marinated lotus root products by combining a pre-prepared preservative and a preservation process, and specifically comprises the following operation steps:
s1 preparation of the preservative: the preservative comprises the following raw materials in parts by mass:
glucose oxidase: 0.01-0.03%, glucose: 1-3%, chitosan 2-3%, tween 80: 0.05-0.1%, xanthan gum: 0.3-0.5% of vitamin B2: 2-3% of bergamot extract: 3-5% of grape seed extract: 1-3% and the balance of deionized water;
s2, washing the lotus roots to be processed with clear water, removing silt and impurities on the surface and inside, draining, slicing, spreading the sliced lotus roots on a metal net surface, and air-drying the lotus roots by an air dryer to 85-90% of the mass of the original lotus roots;
s3, pre-soaking the lotus roots dried by the air dryer in the tea polyphenol solution I for 3-5 min, and then adding the lotus roots into the tea polyphenol solution II for soaking for 10-15 min;
the tea polyphenol solution I is a tea polyphenol solution with the mass fraction of 0.3-0.5%;
the tea polyphenol solution II is a tea polyphenol mixture solution which is prepared by adding 70-80 g/kg of oxidized starch and 3.5-6 mg/kg of polyethylene glycol into a tea polyphenol solution with the mass fraction of 0.3-0.5% and then performing ultrasonic dispersion uniformly
S4 washing the lotus roots soaked by tea polyphenol with clear water to remove surface adhesion, frying for 10-15S, cooling to room temperature, soaking in a preservative for 5-10 min, wherein the preservative soaking process is low-temperature pressure-regulating soaking in a closed container, controlling the temperature to be 0-3 ℃, and introducing CO into the closed container2Gas, control of CO2Maintaining the pressure between 120kPa and 140kPa, and frying for 15 to 30 seconds again after soaking;
s5, adding the marinating materials and water into the marinating pot according to the marinating proportion, heating the mixture to boiling by open fire, stopping heating, adding the marinating water into the interlayer marinating pot, adding the lotus roots processed in the step S4, controlling the marinating temperature in the marinating pot to be 75-85 ℃, marinating for 30-45 minutes, and taking out the lotus roots to obtain the finished product.
By way of further limitation, in the step S2, the slice thickness of the lotus roots is 8-12 mm.
In a further limitation, in the step S2, the drying temperature of the lotus roots during air drying is not more than 40 ℃, and the drying wind speed is 8-10 m/S.
As a further limitation, when the tea polyphenol solution II is prepared by ultrasonic dispersion in the step S2, the ultrasonic frequency is controlled to be 35-45 kHz, the power is controlled to be 200-300W, and the standing time is not less than 2h after the ultrasonic dispersion treatment is completed.
Further, in step S4, refined sunflower seed oil is used for frying, and the oil temperature during frying is 150 to 180 ℃.
As a further limitation, in step S5, the fished marinated lotus root is added with a warm water into the stirring device and stirred with a seasoning to obtain a seasoned marinated lotus root with a richer taste.
Has the advantages that: the preservation-resistant marinated lotus root prepared by the preparation method provided by the invention has the advantages of rich taste and good color, the traditional chemical preservative is replaced by the combination of the antioxidant components and the bacteriostatic components in the plant preparation, the bacteriostatic effect can be enhanced by the synergy of the components of the preservative, the good preservation performance can be provided for the finished marinated lotus root while the crisp taste of the marinated lotus root is ensured, and the prepared marinated lotus root has good and stable marinated taste.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
In the following examples, it will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the prior art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In the first embodiment, the preparation of the marinated lotus root by using the lotus root as the raw material specifically comprises the following operation steps:
firstly, preparing a preservative, selecting the following raw materials in mass ratio:
glucose oxidase: 0.02%, glucose: 2%, chitosan 2.5%, tween 80: 0.07%, xanthan gum: 0.4 percent of vitamin B2: 2.5% and bergamot extract: 4%, grape seed extract: 2 percent and the balance of deionized water, mixing and stirring the raw materials in a container, uniformly stirring and standing for later use.
In the components of the preservative:
the glucose oxidase plays a role in deoxidation, and oxygen can react with glucose to be removed under the action of the glucose oxidase, so that the situation that the lotus roots are quickly dehydrated and softened in the processing time interval process can be relieved.
The chitosan as film forming agent has adsorptivity and antibacterial effectThickening stability, increasing viscosity of antistaling agent, and mixing with vitamin B2The coenzyme can promote a plurality of physiological metabolic processes of microorganisms in the ginger fermentation liquor and the rice fermentation liquor.
The addition of Tween 80 can make the dispersion liquid of the preservative smaller, and can prevent the invasion of bacteria, thereby improving the preservation performance of related lotus root products, particularly the preservation performance of related marinated products after the oil materials are added for cooking. The xanthan gum can be matched with the preservative to improve the adhesion performance of the preservative on the surface of the lotus root in the soaking process and the stability after absorption.
The bergamot extract and the grape seed extract can effectively resist free radicals and have oxidation resistance, and the mixture of the bergamot extract and the grape seed extract in proportion can be mixed with Tween 80 to improve the stability of the mixed liquid of the preservative.
The method comprises the steps of pretreating lotus roots while preserving agents, washing the freshly picked lotus roots with water, cleaning silt and sundries on the surface and inside the lotus roots, then hanging, airing and draining, slicing the lotus roots after draining, controlling the thickness of single slices of the lotus roots to be 10-12 mm, spreading the sliced lotus roots on a metal net surface, controlling the air drying temperature of an air dryer to be 36 ℃, controlling the drying air speed to be 9m/s, and air drying the lotus roots with the air dryer to reach 85-90% of the original lotus root mass. Therefore, the thickness of the slices needs to be controlled, the surface drying uniformity of the lotus root slices is guaranteed in the subsequent air drying operation, the problem that the mouth feel is affected due to the fact that the water content of the cross sections is high when the lotus root slices are dried and re-sliced is solved, the tea polyphenol solution is not easy to suck, the water loss amount of the side faces is too much, and the low-temperature drying is beneficial to keeping the toughness of the lotus roots, so that the lotus roots can absorb water rapidly under the condition of small water loss. In this case, soaking the air-dried rhizoma Nelumbinis in tea polyphenols solution I for 4min, taking out after soaking in tea polyphenols solution I, draining, adding tea polyphenols solution II, and soaking for 12min
Wherein the tea polyphenol solution I is a tea polyphenol solution with the solution mass fraction of 0.4%, and the tea polyphenol solution I is added to enable the dried lotus roots to quickly absorb the tea polyphenol solution; the tea polyphenol solution II is a tea polyphenol mixture solution which is prepared by adding 75g/kg oxidized starch and 4.5mg/kg polyethylene glycol into a tea polyphenol solution with the mass fraction of 0.4% and then performing ultrasonic dispersion uniformly, wherein the ultrasonic frequency is controlled to be 40kHz and the power is 150W when the tea polyphenol solution II is prepared by ultrasonic dispersion, and the standing time is 4 hours after the ultrasonic dispersion treatment is finished; accessible oxidized starch makes tea polyphenol solution form the turbid liquid in tea polyphenol solution II to stabilize this kind of turbid liquid through the polyethylene glycol, and the lotus root soaks in this turbid liquid and can make the tea polyphenol that soaks before keep steadily in the lotus root, and form one deck rete in the lotus root outside, guarantee to have certain concentration and the even tea polyphenol of distribution in the lotus root with the reduction tea polyphenol exudation volume, and can prevent effectively that water migration furthest from guaranteeing the crisp taste of the comfortable of lotus root.
The tea polyphenol has good oxidation resistance, has inhibitory activity on nearly a hundred kinds of bacteria in the nature, shows broad-spectrum antibacterial property, is a good food preservative, can be used for harmless protection of food, and the lotus root raw material with slightly dehydrated surface can fully absorb the tea polyphenol solution in the process of soaking in the tea polyphenol solution after dehydration due to the porous structure characteristic of the lotus root raw material, and can fully absorb and maintain the tea polyphenol by the lotus root through twice soaking treatments of different tea polyphenol solutions. The outer film layer formed by the tea polyphenol solution II soaked for the second time is fried to quickly dehydrate the surface of the lotus root, and can also prevent the tea polyphenol and the lotus root water from being separated out during processing.
Washing away surface adherends of the lotus roots soaked by the tea polyphenol with clear water, washing with slow running water during washing, washing away sticky feeling on the surface, not completely washing away an outer film layer under the action of the running water washing, frying, forming a scorched layer on the surface of the outer film layer, frying in refined sunflower seed oil at 160 ℃ for 10 seconds, cooling to room temperature, and preventing the scorched layer from losing efficacy due to overlong frying time, so that the interior of the lotus roots is dehydrated and softened. Then soaking in antistaling agent for 6min while introducing CO into the sealed container2Gas, control of CO2The pressure is maintained between 125kPa and 130kPa, the operation process can enable the preservative to quickly influence the interior of the lotus root, further stabilize the tea polyphenol in the lotus root, and utilize CO in the process2The concentration of the preservative inhibits the growth and the propagation of most microorganisms in fermentation liquor in the components of the preservative, in the treatment step, the treatment time length is controlled to be too long and too short, the treatment effect of the preservative is influenced if the treatment time length is too short, so that the situation that the preservation is not in place occurs in the later period, and the original color translation, freshness and flavor of the lotus roots are influenced if the treatment time length is too long, so that the taste of the lotus roots is softened; frying the sunflower seeds in refined sunflower seed oil at 160 ℃ for 15-30 s after soaking is finished, so that the surfaces of the sunflower seeds are quickly dehydrated to stabilize the internal taste.
Adding 100 parts by mass of water, 10 parts by mass of old ginger, 10 parts by mass of chili powder, 5 parts by mass of salt, 4 parts by mass of tsaoko amomum fruits, 3 parts by mass of peanut oil, 3 parts by mass of cassia bark, 3 parts by mass of fennel, 2 parts by mass of dark soy sauce, 2 parts by mass of white sugar, 3 parts by mass of chicken essence, 2 parts by mass of pepper, 3 parts by mass of yellow rice wine and 1 part by mass of bay leaves into a container, heating the container to boiling by open fire, turning off the fire, adding the brine into an interlayer marinating pot, preserving the temperature for 3 hours to prepare brine, adding the lotus roots treated by the preorder process, controlling the marinating temperature in the marinating pot to be 80 ℃, and fishing out the lotus roots after the marinating time is 40 minutes to obtain the finished marinated lotus roots.
The process has the advantages that no chemical preservative is added under the process conditions, the harm to human bodies is less, meanwhile, the surface is naturally bright brown, the breaking process is crisp, the section is neat, the interior is full from the section, and the water content is rich. And under the condition of normal temperature, the shelf life of the food is 3-5 months in a vacuum packaging state, and the shelf life of the food is 7-10 days in a non-vacuum packaging and refrigerating state at 0-5 ℃ (the refrigerating grids of the refrigerator are stored independently, other articles are not placed in the refrigerating grids, and the refrigerating grids are not opened in the refrigerating grids).
In the comparative example, 100 parts by mass of water, 10 parts by mass of old ginger, 10 parts by mass of chili powder, 5 parts by mass of salt, 4 parts by mass of amomum tsao-ko, 3 parts by mass of peanut oil, 3 parts by mass of cassia bark, 3 parts by mass of fennel, 2 parts by mass of dark soy sauce, 2 parts by mass of white sugar, 3 parts by mass of chicken essence, 2 parts by mass of pepper, 3 parts by mass of yellow rice wine and 1 part by mass of bay leaves are added into a container, heated to boiling by open fire, shut off the fire, and added into an interlayer halogen pot to be insulated for 3 hours to prepare brine.
And then directly adding 10-12 mm sliced lotus root slices which are not subjected to pretreatment in the steps into brine, controlling the marinating temperature to be 80 ℃, taking out after 40 minutes, and obtaining the finished marinated lotus root of the comparative example.
The color and luster of the marinated lotus roots are darker under the process conditions, the surfaces of the marinated lotus roots are dry, the quality guarantee period of the marinated lotus roots in a vacuum packaging state is 2-3 months under the normal temperature condition, and the quality guarantee period of the marinated lotus roots in a non-vacuum packaging and refrigerating state at 0-5 ℃ is 3-5 days (the refrigerator is stored in a refrigerating grid independently, other articles are not placed in the refrigerating grid, and the refrigerator is not opened in the refrigerating grid).
Therefore, compared with the comparative example, the stewed lotus root product prepared in the embodiment can keep better color, taste and preservation performance after being stewed, and under the condition that the taste is provided by the brine, the stewed lotus root product in the embodiment can simultaneously take the preservation performance and the color, the flavor and the taste into consideration in the proper brine.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (5)

1. The preparation method of the preservation-resistant marinated lotus roots is characterized in that the marinated lotus root products are preserved by the combination of a pre-prepared preservative and a preservation process, and the preparation method specifically comprises the following operation steps:
s1 preparation of the preservative: the preservative comprises the following raw materials in parts by mass:
glucose oxidase: 0.01-0.03%, glucose: 1-3%, chitosan 2-3%, tween 80: 0.05-0.1%, xanthan gum: 0.3-0.5% of vitamin B2: 7-9% of bergamot extract: 3-5% of grape seed extract: 1-3% and the balance of deionized water;
s2, washing the lotus roots to be processed with clear water, removing silt and impurities on the surface and inside, draining, slicing, spreading the sliced lotus roots on a metal net surface, and air-drying the lotus roots by an air dryer to 85-90% of the mass of the original lotus roots;
s3, pre-soaking the lotus roots dried by the air dryer in the tea polyphenol solution I for 3-5 min, and then adding the lotus roots into the tea polyphenol solution II for soaking for 10-15 min;
the tea polyphenol solution I is a tea polyphenol solution with the mass fraction of 0.3-0.5%;
the tea polyphenol solution II is a tea polyphenol mixture solution which is prepared by adding 70-80 g/kg of oxidized starch and 3.5-6 mg/kg of polyethylene glycol into a tea polyphenol solution with the mass fraction of 0.3-0.5% and then performing ultrasonic dispersion uniformly
S4 washing the lotus roots soaked by tea polyphenol with clear water to remove surface adhesion, frying for 10-15S, cooling to room temperature, soaking in a preservative for 5-10 min, wherein the preservative soaking process is low-temperature pressure-regulating soaking in a closed container, controlling the temperature to be 0-3 ℃, and introducing CO into the closed container2Gas, control of CO2Maintaining the pressure between 120kPa and 140kPa, and frying for 15 to 30 seconds again after soaking;
s5, adding the marinating materials and water into the marinating pot according to the marinating proportion, heating the mixture to boiling by open fire, stopping heating, adding the marinating water into the interlayer marinating pot, adding the lotus roots processed in the step S4, controlling the marinating temperature in the marinating pot to be 75-85 ℃, marinating for 30-45 minutes, and taking out the lotus roots to obtain the finished product.
2. The method for preparing long-lasting lotus root halide according to claim 1, wherein the sliced lotus root is sliced in step S2 to have a slice thickness of 8-12 mm.
3. The method for preparing long-lasting spiced lotus root according to claim 1, wherein the ultrasonic frequency is controlled to be 35-45 kHz and the power is controlled to be 200-300W when the ultrasonic dispersion is carried out to prepare the tea polyphenol solution II in the step S2, and the time for standing after the ultrasonic dispersion treatment is finished is not less than 2 h.
4. The method for preparing long-lasting spiced lotus roots according to claim 1, wherein refined sunflower seed oil is used for frying in step S4, and the oil temperature for frying is 150-180 ℃.
5. The method for preparing long-lasting spiced lotus roots according to claim 1, wherein in step S5, the fished-out spiced lotus roots are added with seasonings in a stirring device with warm water and stirred to obtain seasoned spiced lotus roots with richer mouthfeel.
CN202010961381.5A 2020-09-14 2020-09-14 Preservation-resistant marinated lotus root preparation method Withdrawn CN114176203A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113826710A (en) * 2020-12-24 2021-12-24 丰益(上海)生物技术研发中心有限公司 Frying additive for improving frying flavor of food materials and frying method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113826710A (en) * 2020-12-24 2021-12-24 丰益(上海)生物技术研发中心有限公司 Frying additive for improving frying flavor of food materials and frying method
CN113826710B (en) * 2020-12-24 2024-04-09 丰益(上海)生物技术研发中心有限公司 Frying additive for improving frying flavor of food materials and frying method

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