CN1554246A - Method for producing jinzhuwucai cake - Google Patents
Method for producing jinzhuwucai cake Download PDFInfo
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- CN1554246A CN1554246A CNA200310121143XA CN200310121143A CN1554246A CN 1554246 A CN1554246 A CN 1554246A CN A200310121143X A CNA200310121143X A CN A200310121143XA CN 200310121143 A CN200310121143 A CN 200310121143A CN 1554246 A CN1554246 A CN 1554246A
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Abstract
The present invention relates to food producing technology, and is a kind of pie, named Jinzhuwucai pie. It has piecrust comprising soybean, potato and wheat powder, etc. and stuffing comprising meat, sea food, vegetable and seasoning. It has balanced nutritious components, has some health functions of nourishing brain, relax the bowels and raising immunity, and is suitable for all people.
Description
Technical field
The invention belongs to the wheaten food processing technique field, relating to a kind of is the Jinzhuwucai cake preparation method of filling material such as musculus cutaneus raw material parcel poultry meat, poultry, seafood, vegetables with soybean, potato, Ipomoea batatas.
Background technology
Soybean, potato, Ipomoea batatas all are the very high green health care foods of nutritive value, be subjected to numerous people happiness food deeply, traditional food method is to be used to cook or pot foods easy to process, as bean product, chrisps, chips, sweet potato do, roasted sweet potato etc., these eating methods are more single, and its nutritional labeling of destructible.The known all kinds of vegetables that the useful vegetables of health be unable to do without colors such as black, green, red, white, Huang, for fully obtaining the multivitamin of needed by human body, nutritional labeling for balanced grain and vegetables, be more conducive to absorption of human body, enlarge all-ages edible field simultaneously, be and wait that developing with soybean, potato, Ipomoea batatas is the healthy food that musculus cutaneus raw material parcel is raiseeed filling material such as meat, poultry, seafood meat, vegetables, as the new varieties of popular staple food fast food.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, unique flavor, the popular food that is easy to popularize is the method that filling material such as musculus cutaneus parcel poultry meat, poultry, seafood, vegetables are made Jinzhuwucai cakes with soybean, potato, Ipomoea batatas.
The technical solution used in the present invention: a kind of Jinzhuwucai cake, it is by comprising that following weight percentages is prepared from, musculus cutaneus: soybean mud 15-50%, all the other are sticking flour; The filling material: livestock and poultry meat or seafood 40～60%, vegetables 30～50%, all the other are flavouring; Described musculus cutaneus also comprises mashed potatoes 5-60%.Described musculus cutaneus also comprises Ipomoea batatas mud 5-60%.Described musculus cutaneus also comprises Ipomoea batatas mud 5-25%.Described sticking flour is glutinous millet flour, glutinous rice flour, Chinese sorghum flour, glutinous rice flour, Gluten or starch; Described vegetables are selected the black style of cooking for use: perfume (or spice) is eaten, auricularia auriculajudae; The green style of cooking: celery, asparagus lettuce, fresh kidney beans, cucumber, green pepper; The red style of cooking: red green pepper, carrot, holy girl fruit, tomato; The white style of cooking: lotus rhizome, bright bamboo shoot, ternip, potato, Chinese cabbage, onion, wild rice stem; The yellow style of cooking: Asparagus, yellow green pepper, pumpkin, yellow onion, sweet corn kernel; Described livestock and poultry meat or seafood are selected bright pig, beef or mutton, chicken, egg, fresh fish, shellfish, shrimp, dried shrimps for use; Described flavouring is selected refined salt, white sugar, chickens' extract, monosodium glutamate, five-spice powder, curry paste, curried halogen, vegetable oil, sesame oil, cooking wine, bruised ginger, egg liquid, long-used soup, starch for use; It is prepared from by following weight percentages: musculus cutaneus is soybean mud 50%, glutinous millet face 50%; The filling material is that pigeon breast meat cubelets 30-55%, perfume (or spice) are eaten segment, carrot fourth, small pudding, onion segment, each 5-10% of fresh kidney beans, curried halogen 1-2% dissolves with chicken, duck frame long-used soup 1-2%, salt 1-2%, cooking wine 1-3%, chickens' extract 2-3%, bruised ginger 1-2%, soya-bean oil 1-3%, all the other are starch.It is prepared from by following weight percentages: musculus cutaneus is soybean mud 15%, mashed potatoes 60%, glutinous rice flour 25%; The filling material is that Fresh Grade Breast grain 20-45%, perfume (or spice) are eaten segment, carrot grain, each 10-15% of the little fourth of asparagus lettuce, the little fourth 5-10% of lotus rhizome, sweet corn kernel 5-10%, salt 1-2%, cooking wine 2-3%, chickens' extract 2-3%, bruised ginger 1-2%, soya-bean oil 3-5%, and all the other are starch.It is prepared from by following weight percentages: musculus cutaneus is soybean mud 20%, Ipomoea batatas mud 60%, Chinese sorghum flour 20%; The filling material is griskin sheet 30-60%, catsup 5-10%, yellow green pepper segment 5-15%, auricularia auriculajudae fourth 5-10%, lotus rhizome fourth 5-10%, celery segment 5-10%, salt 1-2%, cooking wine 1-3%, egg liquid 2-3%, chickens' extract 2-3%, bruised ginger 1-2%, soya-bean oil 2-3%, all the other are starch.It is prepared from by following weight percentages: musculus cutaneus is soybean mud 25%, mashed potatoes 40%, Ipomoea batatas mud 15%, glutinous rice flour 20%; The filling material is that sliced beef 30-55%, green pepper silk, perfume (or spice) eat segment, bright bamboo shoot silk, holy girl fruit silk, each 5-10% of Asparagus, salt 1-2%, cooking wine 2-3%, chickens' extract 2-3%, bruised ginger 1-2%, soya-bean oil 2-3%, long-used soup 3-5%, and all the other are starch.Described soybean mud can be substituted by pure soy meal; Described mashed potatoes can be substituted by mealy potato; Described Ipomoea batatas mud can be substituted by sweet potato powder.
The positive beneficial effect that the present invention had:
1. based on soybean, potato, Ipomoea batatas coarse cereals, add viscosity grain powder as the musculus cutaneus raw material, protein, folic acid, collagen sugar enrich, reduce blood fat, brain tonic, defaecation, musculus cutaneus all adopts pure grain to make, and non-food stuff additives such as no bittern, land plaster have everything to gain and nothing to lose to human body;
2. be the filling material with black, green, red, white, yellow style of cooking vegetables, be rich in multiple phosphorus, iron, zinc, selenium, the various trace elements of needed by human body such as potassium and chlorophyll, crude fibre, nutritious, softening blood vessel reduces blood viscosity, has health-care efficacy;
3. be the filling material with poultry meat, bird, seafood, be rich in multivitamins such as protein, calcium, A, D, E, improve body immunity, be beneficial to health longevity;
4. coarse cereals musculus cutaneus and meat or fish, the collocation of plain filling material are made, can balanced grain and the nutritional labelings of vegetables, be beneficial to absorption of human body, do not destroy the nutritional labeling of original agricultural product, nutritious, fragrant and oiliness, mouthfeel is different, and various mouthfeels are suitable for all ages and classes section crowd enjoys, and is all-ages;
5. the musculus cutaneus of pure natural coarse cereals color and motley meat or fish, plain filling material proportioning, color and luster is vivid, unique flavor, color, smell and taste are complete, improve a poor appetite, and are a kind of popular foods that is easy to popularize, for the staple food fast food increases new varieties;
6. fresh-keeping, freezing, convenient transportation are suitable for students nutrition food, working unit meal, the food delivery of fast food company or collective meal.
Description of drawings
Fig. 1 is a preparation method flow chart of the present invention.
The specific embodiment
Musculus cutaneus of the present invention is to select for use coarse cereals such as soybean mud, mashed potatoes, Ipomoea batatas mud, sticking flour to be mixed and made into, and described sticking flour is selected glutinous millet flour, glutinous rice flour, Chinese sorghum flour, glutinous rice flour, Gluten or starch for use;
Vegetables of the present invention can be selected the black style of cooking for use: perfume (or spice) is eaten, auricularia auriculajudae; The green style of cooking: celery, asparagus lettuce, fresh kidney beans, cucumber, green pepper; The red style of cooking: red green pepper, carrot, holy girl fruit, tomato; The white style of cooking: lotus rhizome, bright bamboo shoot, ternip, potato, Chinese cabbage, onion, wild rice stem; The yellow style of cooking: Asparagus, yellow green pepper, pumpkin, yellow onion, sweet corn kernel;
Livestock and poultry meat of the present invention or seafood can be selected bright pig, beef or mutton, chicken, egg, fresh fish, shellfish, shrimp, dried shrimps for use;
Flavouring of the present invention can be selected refined salt, white sugar, chickens' extract, monosodium glutamate, five-spice powder, curry paste, curried halogen, vegetable oil, sesame oil, cooking wine, bruised ginger, egg liquid, long-used soup, starch for use.
Below enumerate the preferred embodiment of Jinzhuwucai cake:
Embodiment one: comprise that following weight percentages is prepared from:
Musculus cutaneus is a soybean mud 50%, glutinous millet flour 50%;
The filling material be pigeon breast meat cubelets 30%, perfume (or spice) eat segment, carrot fourth, small pudding, onion segment, fresh kidney beans each 10%, curried halogen 2% usefulness chicken, duck frame long-used soup 3% dissolve, salt 1%, cooking wine 3%, chickens' extract 3%, bruised ginger 2%, soya-bean oil 3%, all the other stir for dried starch.
Embodiment two: comprise that following weight percentages is prepared from:
Musculus cutaneus is soybean mud 15%, mashed potatoes 60%, glutinous rice flour 25%;
The filling material be Fresh Grade Breast grain 40%, perfume (or spice) eat segment, carrot grain, the little fourth of asparagus lettuce each 10%, the little fourth 5% of lotus rhizome, sweet corn kernel 10%, salt 1%, cooking wine 3%, chickens' extract 3%, bruised ginger 2%, soya-bean oil 3%, all the other stir for dried starch.
Embodiment three: comprise that following weight percentages is prepared from:
Musculus cutaneus is soybean mud 20%, Ipomoea batatas mud 60%, Chinese sorghum flour 20%;
The filling material is griskin sheet 30%, catsup 10%, yellow green pepper segment 15%, auricularia auriculajudae fourth 10%, lotus rhizome fourth 10%, celery segment 5%, salt 1%, cooking wine 3%, egg liquid 3%, chickens' extract 3%, bruised ginger 2%, soya-bean oil 3%, all the other stir for dried starch.
Embodiment four: comprise that following weight percentages is prepared from:
Musculus cutaneus is soybean mud 25%, mashed potatoes 40%, Ipomoea batatas mud 15%, glutinous rice flour 20%;
The filling material be sliced beef 30%, green pepper silk, perfume (or spice) eat segment, bright bamboo shoot silk, holy girl fruit silk, Asparagus each 10%, salt 1%, cooking wine 3%, chickens' extract 3%, bruised ginger 2%, soya-bean oil 3%, long-used soup 3%, all the other stir for dried starch.
Embodiment five: comprise that following weight percentages is prepared from;
Musculus cutaneus is Ipomoea batatas mud 60%, Chinese sorghum flour 40%;
The filling material be diced beef 35%, perfume (or spice) eat segment, yellow green pepper fourth, fresh kidney beans segment, sweet corn kernel, bright bamboo shoot fourth each 10%, salt 1%, cooking wine 3%, chickens' extract 3%, bruised ginger 2%, soya-bean oil 3%, all the other stir for dried starch.
Embodiment six: comprise that following weight percentages is prepared from:
Musculus cutaneus is mashed potatoes 60%, glutinous rice flour 40%;
The filling material be seafood filling material 30%, hotbed chives segment, the chopping of purple wild cabbage, holy girl fruit silk, Dutch cucumber silk, wild rice stem silk respectively 10%, salt 1%, cooking wine 3%, chickens' extract 3%, the long-used soup 3% that bruised ginger 2%, soya-bean oil 3%, chicken, duck frame boil, all the other stir for dried starch.
Consult shown in Figure 1ly, a kind of preparation method of Jinzhuwucai cake mainly comprises preparation musculus cutaneus, preparation vegatable stuffing material, preparation livestock and poultry meat or seafood filling material, filling material proportioning, musculus cutaneus parcel, packing warehouse entry and other process steps, wherein;
One. the preparation musculus cutaneus
1. preparation pug
Selecting natural colored coarse cereals soya bean, potato, Ipomoea batatas for use is raw material, and the fresh soya bean water of high-quality is sent out, boiled or cooks, and it is standby by the method for traditional fabrication bean curd soya bean to be ground to form soybean mud;
To well-done fully, it is standby that mashed potatoes is smash in crushing with the fresh potato cleaning of selected high-quality, peeling, boiling;
The back peeling is cleaned, cooked to the fresh Ipomoea batatas of selected high-quality, and it is standby to stir into Ipomoea batatas mud;
Described soybean mud can be substituted by commercially available pure soy meal; Described mashed potatoes can be substituted by commercially available mealy potato; Described Ipomoea batatas mud can be substituted by commercially available sweet potato powder.
2. pug proportioning
Described soybean mud, mashed potatoes, Ipomoea batatas mud are the natural colour Huang, white, red of self, and the color of sticking flour is complementary with it, is yellow when promptly soybean mud accounts for Main Ingredients and Appearance in raw material and can adds the glutinous millet face; Mashed potatoes is white in color when accounting for Main Ingredients and Appearance in raw material and can adds glutinous rice face, Ipomoea batatas mud and be yellowish red color when accounting for Main Ingredients and Appearance in raw material and can add the Chinese sorghum face;
3. musculus cutaneus raw material proportioning is described with embodiment one to six;
4. compacting musculus cutaneus
When batching is done, or when selecting commercially available pure soy meal, mealy potato, sweet potato powder for use, can add an amount of 30-40 ℃ of warm boiling water stirs, it is wet moderate that the musculus cutaneus raw material is done, with become dough, normal temperature was placed 30-60 minute down, adopted existing oodle maker and method of operating to be pressed into Huang, white, red musculus cutaneus; For example the musculus cutaneus of making by embodiment one raw material proportioning is yellow; The musculus cutaneus of making by embodiment two raw material proportionings is white; The musculus cutaneus of making by embodiment three raw material proportionings is redness.
Two. preparation vegatable stuffing material
Vegetables are processed according to a conventional method, and with the black style of cooking: perfume (or spice) is eaten, auricularia auriculajudae water is sent out clean, and boiling water boiled 5-8 minute, draining chopping or chop up silk or segment;
With the green style of cooking: celery, asparagus lettuce, fresh kidney beans are plucked wash clean, and boiling water boiled 3-10 minute, and the draining chopping is cleaned green pepper, Dutch cucumber that moisture content is few and is cut into little fourth or filament;
With the red style of cooking: red green pepper, carrot are plucked wash clean, and boiling water boiled 3-5 minute, draining chopping or cut granule or prescind silk, and the holy girl that moisture content is few really cleans is cut into little fourth;
With the white style of cooking: peeling lotus rhizome, bright bamboo shoot, ternip, potato are cut into little fourth or short silk, and boiling water boiled 3-5 minute, and Chinese cabbage, onion, wild rice stem are plucked the wash clean chopping or prescinded silk, segment;
With the yellow style of cooking: Asparagus, yellow green pepper are plucked wash clean and are prescinded silk, with pumpkin, the peeling of yellow onion, clean and are cut into little fourth or filament, and sweet corn kernel is got ready;
Three. preparation livestock and poultry meat or seafood filling material
With fresh pig, beef or mutton, Fresh Grade Breast is primary raw material, and decontamination cleans up, and stirs into meat stuffing or be cut into tiny shredded meat, meat cubelets, meat grain, sliced meat standby; With seafood such as fresh fish, shellfish, shrimp scale, go internal organ, the line that removes sand, clean up the segment that is cut into 0.5-1cm, or whole dried shrimps, peeled shrimp water send out clean standby; Become the thick egg cake of 1cm to be cut into little fourth the egg sharing.
Seafood such as described black, green, red, white, yellow multicolored vegetables and fresh pig, mutton, Fresh Grade Breast and fresh fish, shellfish, shrimp all can be processed into the little fourth of 1 * 1cm, the segment of 1 * 1.5cm, the granule of 0.5 * 0.5cm, the thin slice of 1 * 2cm, the filament of 0.5 * 1cm.
Four. filling material proportioning
Vegatable stuffing material proportioning is described with embodiment one to four, has black, green, red, white, the yellow multicolored style of cooking, in the taste, the west combines harmoniously, and is fragrant, sweet, crisp in one.
The pie of the filling material that stirs being clapped into 10～40 grammes per square metres is standby, or puts into oil cauldron and fry in shallow oil ripe standby.
Five. the musculus cutaneus parcel
Motley filling material in the above-mentioned Jinzhuwucai cake preferred embodiment is wrapped up with colorful musculus cutaneus.Also can make
1) gold bead five colours Vegetarian Pancake: flatten any jizi for making dumplings of making the 10-50 gram in the described musculus cutaneus raw material proportioning stand-by, the egg cake that the stand is good simultaneously is coated with one deck catsup and is placed on the jizi for making dumplings, with filling material proportioning (weight %) be: mayonnaise 30%, mushroom, Dutch cucumber, holy girl fruit, lotus rhizome, yellow onion each 10%, salt 2%, chickens' extract 3%, five-spice powder 1%, all the other are that the filling material mixing and stirring of vegetable oil, sesame oil is put on the jizi for making dumplings, periphery leaves 0.5-1cm, pressing clinged around again that another is same jizi for making dumplings was buckled, and was rolled into pie, spherical, web-like.
2) gold bead five colours shredded chicken cake: in the described musculus cutaneus raw material proportioning any made the jizi for making dumplings of 10-50 gram, roll and laminate, with filling material proportioning (weight %) be: chicken silk 40%, mushroom silk, asparagus lettuce silk, carrot silk, onion silk, pumpkin silk each 10%, salt 2%, monosodium glutamate 2%, white sugar 2%, all the other are that the filling material of vegetable oil, sesame oil is put on the jizi for making dumplings, periphery leaves 0.5-1cm, on then that another is same jizi for making dumplings fastens, pressing all around clings, and is rolled into pie, spherical, web-like.
3) the curried cake of the gold bead five colours: in the described musculus cutaneus raw material proportioning any made the jizi for making dumplings of 10-50 gram, roll and laminate, with filling material proportioning (weight %) be: sliced beef 50%, auricularia auriculajudae 10%, green pepper, red green pepper, onion, yellow green pepper each 5%, curry paste 10%, salt 2%, monosodium glutamate 2%, all the other be the filling material mixing and stirring of vegetable oil, sesame oil, and are seamless and be pressed into flat cake with the kneading of musculus cutaneus parcel filling material as making dumplings.
4) hundred cakes of the gold bead five colours are made: in the musculus cutaneus raw material proportioning any made the jizi for making dumplings of 10-50 gram, roll and laminate, with filling material proportioning (weight %) be: chicken grain 20% (20), shrimp grain 20% (20), celery grain 10% (20), mushroom grain 10% (20), tomato grain 10% (20) and cooking wine 10%, white sugar 2%, soy sauce 3%, soya-bean oil 5%, chickens' extract 3%, salt 2%, zanthoxylum powder 2%, all the other stir for the filling material of starch, and are seamless and be pressed into flat cake with the kneading of musculus cutaneus parcel filling material as making dumplings.
The present invention can be made into the Jinzhuwucai cake style of cooking helping digestion product of different colours musculus cutaneus and colourful filling material.When edible, can outside the musculus cutaneus that has wrapped up the filling material, hold in the palm egg liquid, bread end in the bat as fried.
Six, packing warehouse-in
Can be with above-mentioned food, or fried to golden yellow directly into fresh-keeping or quick freezing repository, typing cools completely, and is sub-packed in vacuum-pumping and sealing packing in the special-purpose non-toxic plastic bag of food, is placed in the special-purpose case of food, or is sub-packed in the tinfoil paper paper bag, and vacuum-pumping and sealing is fresh-keeping, keep in cold storage.
Can directly steam when edible, bake, fry, fried or micro-wave oven heating, the sliding soft exquisiteness of mouthfeel, fried back crisp outside tender inside is suitable for students nutrition food, working unit meal, collective meal, the food delivery of fast food company, fast food chain operation etc.
Claims (10)
1. Jinzhuwucai cake, it is characterized in that: it is by comprising that following weight percentages is prepared from, musculus cutaneus: soybean mud 15-50%, all the other are sticking flour; The filling material: livestock and poultry meat or seafood 40～60%, vegetables 30～50%, all the other are flavouring;
2. Jinzhuwucai cake as claimed in claim 1 is characterized in that: described musculus cutaneus also comprises mashed potatoes 5-60%.
3. Jinzhuwucai cake as claimed in claim 1 is characterized in that: described musculus cutaneus also comprises Ipomoea batatas mud 5-60%.
4. Jinzhuwucai cake as claimed in claim 2 is characterized in that: described musculus cutaneus also comprises Ipomoea batatas mud 5-25%.
5. Jinzhuwucai cake as claimed in claim 1 is characterized in that: described sticking flour is glutinous millet flour, glutinous rice flour, Chinese sorghum flour, glutinous rice flour, Gluten or starch;
Described vegetables are selected the black style of cooking for use: perfume (or spice) is eaten, auricularia auriculajudae;
The green style of cooking: celery, asparagus lettuce, fresh kidney beans, cucumber, green pepper;
The red style of cooking: red green pepper, carrot, holy girl fruit, tomato;
The white style of cooking: lotus rhizome, bright bamboo shoot, ternip, potato, Chinese cabbage, onion, wild rice stem;
The yellow style of cooking: Asparagus, yellow green pepper, pumpkin, yellow onion, sweet corn kernel;
Described livestock and poultry meat or seafood are selected bright pig, beef or mutton, chicken, egg, fresh fish, shellfish, shrimp, dried shrimps for use;
Described flavouring is selected refined salt, white sugar, chickens' extract, monosodium glutamate, five-spice powder, curry paste, curried halogen, vegetable oil, sesame oil, cooking wine, bruised ginger, egg liquid, long-used soup, starch for use;
6. Jinzhuwucai cake as claimed in claim 1 is characterized in that it is prepared from by following weight percentages:
Musculus cutaneus is soybean mud 50%, glutinous millet face 50%;
The filling material is that pigeon breast meat cubelets 30-55%, perfume (or spice) are eaten segment, carrot fourth, small pudding, onion segment, each 5-10% of fresh kidney beans, curried halogen 1-2% dissolves with chicken, duck frame long-used soup 1-2%, salt 1-2%, cooking wine 1-3%, chickens' extract 2-3%, bruised ginger 1-2%, soya-bean oil 1-3%, all the other are starch.
7. Jinzhuwucai cake as claimed in claim 1, it is characterized in that: it is prepared from by following weight percentages:
Musculus cutaneus is soybean mud 15%, mashed potatoes 60%, glutinous rice flour 25%;
The filling material is that Fresh Grade Breast grain 20-45%, perfume (or spice) are eaten segment, carrot grain, each 10-15% of the little fourth of asparagus lettuce, the little fourth 5-10% of lotus rhizome, sweet corn kernel 5-10%, salt 1-2%, cooking wine 2-3%, chickens' extract 2-3%, bruised ginger 1-2%, soya-bean oil 3-5%, and all the other are starch.
8. Jinzhuwucai cake as claimed in claim 1, it is characterized in that: it is prepared from by following weight percentages:
Musculus cutaneus is soybean mud 20%, Ipomoea batatas mud 60%, Chinese sorghum flour 20%;
The filling material is griskin sheet 30-60%, catsup 5-10%, yellow green pepper segment 5-15%, auricularia auriculajudae fourth 5-10%, lotus rhizome fourth 5-10%, celery segment 5-10%, salt 1-2%, cooking wine 1-3%, egg liquid 2-3%, chickens' extract 2-3%, bruised ginger 1-2%, soya-bean oil 2-3%, all the other are starch.
9. Jinzhuwucai cake as claimed in claim, it is characterized in that: it is prepared from by following weight percentages:
Musculus cutaneus is soybean mud 25%, mashed potatoes 40%, Ipomoea batatas mud 15%, glutinous rice flour 20%;
The filling material is that sliced beef 30-55%, green pepper silk, perfume (or spice) eat segment, bright bamboo shoot silk, holy girl fruit silk, each 5-10% of Asparagus, salt 1-2%, cooking wine 2-3%, chickens' extract 2-3%, bruised ginger 1-2%, soya-bean oil 2-3%, long-used soup 3-5%, and all the other are starch.
10. as claim 1,2,3,4 described Jinzhuwucai cakes, it is characterized in that: described soybean mud can be substituted by pure soy meal; Described mashed potatoes can be substituted by mealy potato; Described Ipomoea batatas mud can be substituted by sweet potato powder.
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| CNA200310121143XA CN1554246A (en) | 2003-12-22 | 2003-12-22 | Method for producing jinzhuwucai cake |
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