CN1589671A - Abalone food and its preparation method - Google Patents
Abalone food and its preparation method Download PDFInfo
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- CN1589671A CN1589671A CNA2004100547700A CN200410054770A CN1589671A CN 1589671 A CN1589671 A CN 1589671A CN A2004100547700 A CNA2004100547700 A CN A2004100547700A CN 200410054770 A CN200410054770 A CN 200410054770A CN 1589671 A CN1589671 A CN 1589671A
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Abstract
An abalone food in the form of liquid, flavouring or capsule is prepared from self-dissolving, enzymolyzing to obtain its raw juice, adding pection or honey, filtering to obtain its polypeptide solution, and post-treating for preparing its nutritive liquid, flavouring, or capsules.
Description
The application divides an application August 30 2002 original application day, original applying number 02132844.7 for " abalone food and preparation method thereof ".
Technical field the present invention relates to a kind of food, particularly marine product food.
The present abalone of background technology mostly is to be eaten raw, direct so edible the digesting and assimilating of this precious marine product nutritional labeling of not only having limited, and its intrinsic marine product fishy smell also makes us being difficult to accepting simultaneously.
Summary of the invention the present invention is to be that raw material gets abalone food stoste through enzymolysis with fresh abalone, is that raw material is made the functional food that is rich in abalone polypeptide with this abalone food stoste again.
One, the preparation method of abalone food stoste
1, raw material and processing
Get fresh abalone, immediately abalone meat is put into fresh-keeping liquid equiponderant with it after shelling, this fresh-keeping liquid is 0.3% aminoacetic acid solution (during preparation water temperature be controlled at 60 ℃ be advisable).In order to prepare and to store conveniently, can make the aminoacetic acid solution of high concentration earlier, dilute again during use, can dilute with seawater through clarification.Add and pull abalone meat out draining from fresh-keeping liquid man-hour and be placed in historrhexis's machine, add 1～5 times of heavy water of abalone meat and carry out historrhexis, water temperature is controlled at below 20 ℃, be crushed to solution in the pasty state till.
2, enzymolysis, it can be realized by dual mode
1. adopt the mode of self-dissolving and exogenous enzymes combination to handle
Abalone slurries after the above-mentioned fragmentation are placed aseptic enzymatic vessel, carried out tissue automatic soup-dissolving 24～48 hours in 10～20 ℃, add 0.1～1.0% As1.398 neutral proteinase (enzyme live 4700u/g) afterwards in pH6.5～8.0 enzymolysis 30～60 minutes, add 0.1～1% composite flavor protease (Flavourzyme) afterwards again, with 5～10% NaOH pH is transferred to 7.0～8.0, in 40～60 ℃ of enzymolysis of temperature 30～60 minutes.
2. only adopt the mode of exogenous enzymes to handle
Abalone slurries after the above-mentioned fragmentation are placed aseptic enzymatic vessel, add 0.1～2.0%As1.398 neutral proteinase, in pH6.5～8.0 enzymolysis 30～120 minutes, add again afterwards 0.1～2.0% composite flavor protease in pH7.0～8.0 (NaOH with 5～10% is regulated), 40～60 ℃ of enzymolysis of temperature 30～120 minutes.
3, the enzyme that goes out
Being 5～10% sodium hydroxide solutions with concentration transfers to 7.5～9.5 with the pH value of above-mentioned enzymolysis liquid, keeps 3～10 minutes 90～100 ℃ of temperature then, and the product that obtains is the abalone food stoste that is rich in abalone polypeptide.
4, taking off raw meat handles
The employed composite flavor protease of above-mentioned enzymolysis process just can be eliminated fishy smell to a certain extent, can use following method to handle if effect is not ideal enough:
1. sugar is handled: add 0.1～0.4% glucose in above-mentioned abalone food stoste, heated 20～30 minutes in 90～100 ℃ of temperature water-baths;
2. acid treatment: add 0.02～0.2% citric acid and 0.05～0.2% malic acid and heated 20～30 minutes in the water-bath of 90～100 ℃ of temperature.
Two, adopt above-mentioned abalone food stoste can prepare the following functional food that is rich in abalone polypeptide
1, abalone nutrition oral administration
1. clarification: to temperature is to add 0.1～0.5% pectin, 0.2～0.7% honey in 70～90 ℃ of abalone food stostes, and the back cooling naturally that stirs is left standstill and made it precipitation in 2～3 hours fully.
2. coarse filtration: the solution after will leaving standstill is put into centrifuge with 3500 rev/mins speed centrifugal 15 minutes, gets supernatant and gets abalone polypeptide solution; Or the abalone polypeptide solution that adopts the press filtration mode to clarify.
3. seasoning: with 0～5 times of above-mentioned abalone polypeptide solution with water dilution, add 2% sucrose, 0.05～0.08%AK-50 for sugar, 100～300 mg/kg vitamin Cs by the solution weight after the dilution, the back that stirs is nitration mixture accent pH to 3～4 of 1: 1 malic acid and citric acid with weight ratio.
4. filter: through diatomite pressure filtration, is 5 μ m and 0.5 μ m two-stage micro porous filtration membrane filtration through the aperture then with the abalone nutrient solution after the seasoning, thoroughly removes wherein tiny suspended particulate and bacterium etc.
5. can, sterilization: with bottle placer above-mentioned abalone nutrient solution is injected brown bottle, adopt any suitable heater means all can, use 120 ℃, 20～30 minutes technological parameters and carry out heat sterilization.
The abalone nutrition oral administration main component that is obtained by said method is as follows:
Solid content 2～30%
Total protein 0.015～0.15 grams per milliliter
Solubility in acid peptide yield 19～28%.
2, abalone polypeptide flavouring
1. brewage: add 2～6% aspergillus oryzae (E/S, enzyme live 2000u/g) in abalone food stoste, brewageed under 40 ℃ constant temperature 3～7 days the back that stirs, and the pH value is controlled at about 7.2 therebetween.
2. filter: above-mentioned brewing water is filtered (gauze or flame filter press) with 150 purpose filter clothes.
3. seasoning: the abalone flavouring local flavor of producing according to desire adds 0.4% sodium glutamate and carries out seasoning, does not lose the seafood taste of abalone itself, generally adds 7～12% salt etc. and carries out seasoning, anticorrosion.
4. sterilization: adopt any suitable heater means all can, the technological parameter of using 120 ℃, 20～30 minutes carries out heat sterilization.
5. concentrate: the solution after the above-mentioned sterilization is concentrated for 45～65 ℃ in 86.25～98.64Kpa vacuum, temperature.Open the steam valve progressively gas clean-up that slowly heats up when concentrating.Being concentrated into solid content is 18%.
The abalone polypeptide flavouring main component that is obtained by said method is as follows:
Solid content 2～30%
Total protein 0.015～0.15 grams per milliliter As≤0.5PPm
Solubility in acid peptide yield 25～30% Pb≤1.0PPm
3, abalone polypeptide capsule
1. granulation: in above-mentioned abalone food stoste, add 0.5～3% beta-schardinger dextrin-, boiled then 2～10 minutes, raw meat astringent taste residual in the abalone hydrolyzate is wrapped up by beta-schardinger dextrin-, offending raw meat astringent taste is covered, active ingredient in the abalone is hedged off from the outer world, prevent to produce disadvantageous quality variation, thereby effectively keep nutritional labeling and other physiological activator in the abalone.
2. dry, can have dual mode to realize:
The i vacuum freeze drying: the abalone polypeptide solution of above-mentioned microencapsulation is placed freeze drier, in below-40 ℃, 133 * 10
-3The Pa drying makes moisture≤4%.
Ii spray-drying: adopt vacuum concentration equipment to concentrate, control its vacuum in 86.25～98.64Kpa, temperature at 45～65 ℃, open steam valve when concentrating and slowly heat up, progressively gas clean-up concentrates material to solid content and carry out spray-drying about 12～15%.The feed temperature that dusts is at 45～50 ℃, and the material pump pressure is controlled at 19.6～49Kpa, 60～68 ℃ of temperature of outgoing airs, 150～180 ℃ of EATs.
3. cooling packing: the abalone polypeptide powder is adjusted downward to room temperature in 50～60% relative humidity environment, incapsulates then.
As follows by the abalone polypeptide capsule composition that said method obtains:
Total protein 25～30%
Solubility in acid peptide yield 19～29%
Moisture≤4%.
The present invention has following advantage:
1, adopts biotechnology and modern biotechnology that the protein in the abalone is made polypeptide, and then prepare abalone polypeptide nutrition oral administration, abalone polypeptide flavouring and abalone polypeptide capsule, to be fit to people's multiple demand.
2, the present invention has not only kept the nutritional labeling of abalone itself, and the polypeptide in the finished product has more biological value, and be more conducive to digestion and absorb, and multiple biologically active.
3, the present invention adopts sugar, acid or beta-schardinger dextrin-to take off raw meat, has effectively removed the fishy smell of abalone raw material.
The specific embodiment
Example 1
Get fresh abalone, make the abalone meat after shelling weigh 100 kilograms.Immediately abalone meat is put into 100 kilograms 0.3% aminoacetic acid fresh-keeping liquid after shelling.Add man-hour, be transferred in historrhexis's machine after pulling abalone meat out draining from fresh-keeping liquid, the water that adds 500 kilograms carries out historrhexis, and water temperature is controlled at below 20 ℃, be crushed to solution in the pasty state till.Abalone slurries after the above-mentioned fragmentation are put into aseptic enzymatic vessel, in 10～12 ℃ of temperature self-dissolvings 24 hours, As1.398 (enzyme live in 4700u/g) (down with) enzymolysis 30 minutes that adds 250 grams (1%) again, composite flavor protease (Flavourzyme) enzymolysis 60 minutes that adds 25 grams (0.1%) afterwards again, the enzymolysis liquid temperature is controlled at 40 ℃, and pH is controlled at 7.0.It is 7.5 that above-mentioned enzymolysis liquid is transferred to pH with 10% NaOH, kept 3 minutes 100 ℃ of temperature then, abalone food stoste.
Add 0.1% glucose in above-mentioned abalone food stoste, kept 30 minutes in temperature is 90 ℃ water-bath, add the malic acid of 0.2% citric acid and 0.2% again, maintenance is 20 minutes in 90 ℃ of water-baths, obtains removing the abalone food stoste of fishy smell.
Example 2
Get fresh abalone, make the abalone meat after shelling weigh 100 kilograms.Immediately abalone meat is put into 100 kilograms 0.3% aminoacetic acid fresh-keeping liquid after shelling.Add man-hour, be transferred in historrhexis's machine after pulling abalone meat out draining from fresh-keeping liquid, the water that adds 100 kilograms carries out historrhexis, and water temperature is controlled at below 20 ℃, be crushed to solution in the pasty state till.Abalone slurries after the above-mentioned fragmentation are put into aseptic enzymatic vessel, in 18～20 ℃ of temperature self-dissolvings 48 hours, the As1.398 enzymolysis 60 minutes that adds 250 grams (0.1%) again, composite flavor protease (Flavourzyme) enzymolysis 30 minutes that adds 250 grams (1%) afterwards again, the enzymolysis liquid temperature is controlled at 60 ℃, and pH is controlled at 8.0.It is 9.5 that above-mentioned enzymolysis liquid is transferred to pH with 10% NaOH, kept 10 minutes 90 ℃ of temperature then, abalone food stoste.
Add 0.1% glucose in above-mentioned abalone food stoste, kept 30 minutes in temperature is 90 ℃ water-bath, add the malic acid of 0.2% citric acid and 0.2% again, maintenance is 30 minutes in 90 ℃ of water-baths, obtains removing the abalone food stoste of fishy smell.
Example 3
Get fresh abalone, make the abalone meat after shelling weigh 100 kilograms.Immediately abalone meat is put into 100 kilograms 0.3% aminoacetic acid fresh-keeping liquid after shelling.Add man-hour, be transferred in historrhexis's machine after pulling abalone meat out draining from fresh-keeping liquid, the water that adds 500 kilograms carries out historrhexis, and water temperature is controlled at below 20 ℃, be crushed to solution in the pasty state till.Abalone slurries after the above-mentioned fragmentation are put into aseptic enzymatic vessel, the As1.398 neutral protease enzymolysis of adding 500 grams (2%) 30 minutes, added the 500 composite flavor protease hydrolyzeds that restrain afterwards again 30 minutes, the enzymolysis liquid temperature is controlled at 40 ℃, and pH is controlled at 7.0.Under stirring condition, above-mentioned enzymolysis liquid is transferred to 7.5 with 5% NaOH with its pH,, temperature was kept 3 minutes at 100 ℃, get abalone food stoste then with the vapours heating.
Add 0.4% glucose in above-mentioned abalone food stoste, kept 20 minutes in temperature is 100 ℃ water-bath, add 0.05% citric acid and 0.05% malic acid again, maintenance is 20 minutes in 100 ℃ of water-baths, obtains removing the abalone food stoste of fishy smell.
Example 4
Get fresh abalone, make the abalone meat after shelling weigh 100 kilograms.Immediately abalone meat is put into 100 kilograms 0.3% aminoacetic acid fresh-keeping liquid after shelling.Add man-hour, be transferred in historrhexis's machine after pulling abalone meat out draining from fresh-keeping liquid, the water that adds 100 kilograms carries out historrhexis, and water temperature is controlled at below 20 ℃, be crushed to solution in the pasty state till.Abalone slurries after the above-mentioned fragmentation are put into aseptic enzymatic vessel, added 25 gram (0.1%) As1.398 neutral protease enzymolysis 120 minutes, added 25 gram (0.1%) composite flavor protease hydrolyzeds afterwards again 120 minutes, the enzymolysis liquid temperature is controlled at 60 ℃, and the pH value is controlled at 8.0.Under stirring condition, above-mentioned enzymolysis liquid is transferred to 9.5 with 5% NaOH with its pH,, temperature was kept 10 minutes at 90 ℃, get abalone food stoste then with the vapours heating.
Add 0.2% glucose in above-mentioned abalone food stoste, kept 30 minutes in temperature is 90 ℃ water-bath, add 0.1% citric acid and 0.1% malic acid again, maintenance is 30 minutes in 90 ℃ of water-baths, obtains removing the abalone food stoste of fishy smell.
Example 5
Get the temperature that obtains by example 1 and be the abalone food stoste about 80 ℃, add back cooling naturally that stirs of 0.1% pectin, 0.7% honey, leave standstill and made precipitation complete in 2 hours.Its temperature of control is below 20 ℃ after naturally cooling to room temperature, solution after leaving standstill is put into centrifuge with 3500 rev/mins speed centrifugal 15 minutes, get supernatant, with 5 times of above-mentioned abalone polypeptide solution with water dilutions, add 2% sucrose, 0.05%AK-50 for sugar, 200 mg/kg vitamin Cs by the solution weight after the dilution, the back that stirs is that 1: 1 the malic acid and the nitration mixture of citric acid transfer to 4 with pH with weight ratio.Through diatomite pressure filtration, is 5 μ ms and 0.5 μ m two-stage micro porous filtration membrane filtration through aperture then with the abalone nutrient solution after the seasoning.With bottle placer above-mentioned abalone nutrient solution is injected brown bottle, adopt 120 ℃, 20 minutes technology heat sterilization, the abalone nutrition oral administration that obtains, its composition is as follows:
Solid content 30%
Total protein 0.15 grams per milliliter
Solubility in acid peptide yield 22%
pH＝4。
Example 6
Get the temperature that obtains by example 3 and be the abalone food stoste about 80 ℃, add back cooling naturally that stirs of 0.3% pectin, 0.5% honey, leave standstill and made precipitation complete in 3 hours.Its temperature of control is below 20 ℃ after naturally cooling to room temperature, solution after leaving standstill is put into centrifuge with 3500 rev/mins speed centrifugal 15 minutes, get supernatant, with 3 times of above-mentioned abalone polypeptide solution with water dilutions, add 2% sucrose, 0.06%AK-50 for sugar, 200 mg/kg vitamin Cs by the solution weight after the dilution, the back that stirs is that 1: 1 the malic acid and the nitration mixture of citric acid transfer to 4 with pH with weight ratio.Through diatomite pressure filtration, is 5 μ ms and 0.5 μ m two-stage micro porous filtration membrane filtration through aperture then with the abalone nutrient solution after the seasoning.With bottle placer above-mentioned abalone nutrient solution is injected brown bottle, adopt 120 ℃, 20 minutes technology heat sterilization, the abalone nutrition oral administration that obtains, its composition is as follows:
Solid content 22%
Total protein 0.1 grams per milliliter
Solubility in acid peptide yield 28%
pH＝4。
Example 7
Get the temperature that is obtained by example 2 and be the abalone food stoste about 80 ℃, add 0.5% pectin, 0.2% honey, back cooling naturally that stirs leaves standstill that to make it precipitation in 3 hours complete.Solution after leaving standstill is carried out the abalone polypeptide solution that press filtration obtains clarifying, add 2% sucrose, 0.08%AK-50 for sugar, 100 mg/kg vitamin Cs by solution weight, the back that stirs is that 1: 1 the malic acid and the nitration mixture of citric acid transfer to 3 with pH with weight ratio.Through diatomite pressure filtration, is 5 μ ms and 0.5 μ m two-stage micro porous filtration membrane filtration through aperture then with the abalone nutrient solution after the seasoning.With bottle placer above-mentioned abalone nutrient solution is injected brown bottle, adopt 120 ℃, 30 minutes technology heat sterilization, the abalone nutrition oral administration that obtains, its composition is as follows:
Solid content 2%
Total protein 0.015 grams per milliliter
Solubility in acid peptide yield 19%
pH＝3。
Example 8
Get 1/10 of the abalone food stoste that obtains by example 1, add 50 gram (2%) aspergillus oryzaes (E/S, enzyme live and be 2000u/g), brewageed 7 days at 40 ℃ of constant temperature the back that stirs, regulate pH about 7.2 with 10% Na0H solution therebetween, above-mentioned brewing water is filtered with 150 order filter clothes.The sodium glutamate of adding 0.1%, the salt of adding 7%.Adopt 120 ℃, 20 minutes technology heat sterilization then.It is 18% that solution after the above-mentioned sterilization is concentrated into solid content for 65 ℃ in vacuum 86.25Kpa, temperature.The abalone polypeptide flavouring component that obtains is as follows:
Solid content 2% As≤0.5PPm
Total protein 0.015 grams per milliliter Pb≤1.0PPm
Solubility in acid peptide yield 30%.
Example 9
Get 1/10 of the abalone food stoste that obtains by example 3, add 150 gram (6%) aspergillus oryzaes (E/S, enzyme live and be 3000u/g), brewageed 3 days at 40 ℃ of constant temperature the back that stirs, regulate pH about 7.2 with 5% NaOH solution therebetween, above-mentioned brewing water is filtered with 150 order filter clothes.The sodium glutamate of adding 0.4%, the salt of adding 12%.Adopt 120 ℃, 30 minutes technology heat sterilization then.It is 18% that solution after the above-mentioned sterilization is concentrated into solid content for 45 ℃ in vacuum 98.64Kpa, temperature.The abalone polypeptide flavouring component that obtains is as follows:
Solid content 30% As≤0.5PPm
Total protein 0.15 grams per milliliter Pb≤1.0PPm
Solubility in acid peptide yield 26%.
Example 10
Get 1/10 of the abalone food stoste that obtains by example 2, adds 1.5 kilograms of (0.5%) beta-schardinger dextrin-s, boiled then 2 minutes, above-mentioned abalone polypeptide solution is put into freeze drier, control temperature-40 ℃, vacuum 133 * 10
-3Pa makes moisture＜4%.The abalone peptide powder that freeze drying is good sieves, and removes block, cool to room temperature under the environment of relative humidity in 60%, and during the abalone polypeptide powder that cooling is good incapsulated, what obtain was the abalone polypeptide capsule, and its composition is as follows:
Total protein 28%
Solubility in acid peptide yield 19%
Moisture 3.4%.
Example 11
Get 1/10 of the abalone food stoste that obtains by example 3, add 5 kilograms of beta-schardinger dextrin-s, boiled then 10 minutes, adopt vacuum concentration equipment to concentrate, control vacuum is at 86.25Kpa, 45 ℃ of temperature, concentrate about material solid content to 12% and carry out spray-drying, the feed temperature that dusts is at 50 ℃, and the material pump pressure is controlled at 19.6Kpa, 68 ℃ of temperature of outgoing airs, 180 ℃ of EATs sieve the abalone polypeptide powder that sprays, and remove block, cool to room temperature under 58% relative humidity environment, during the abalone polypeptide powder that cooling is good incapsulated, what obtain was the abalone polypeptide capsule, and its composition is as follows:
Total protein 25%
Solubility in acid peptide yield 29%
Moisture 4%.
Example 12
Get 1/10 of the abalone food stoste that obtains by example 4, add 9 kilograms of beta-schardinger dextrin-s, boiled then 8 minutes, adopt vacuum concentration equipment to concentrate, control vacuum is at 98.64Kpa, 65 ℃ of temperature, concentrate about material solid content to 15% and carry out spray-drying, the feed temperature that dusts is at 50 ℃, and the material pump pressure is controlled at 49Kpa, 60 ℃ of temperature of outgoing airs, 150 ℃ of EATs sieve the abalone polypeptide powder that sprays, and remove block, cool to room temperature under 50% relative humidity environment, during the abalone polypeptide powder that cooling is good incapsulated, what obtain was the abalone polypeptide capsule, and its composition is as follows:
Total protein 30%
Solubility in acid peptide yield 29%
Moisture 3%.
Annotate: the related ratio of present specification is weight ratio.
Claims (2)
1, a kind of preparation method of abalone polypeptide capsule is characterized in that:
A, granulation: in abalone food stoste, add 0.5～3% beta-schardinger dextrin-, boiled then 2～10 minutes,
B, drying: I, vacuum freeze drying are put into freeze drier with the abalone polypeptide solution of above-mentioned microencapsulation, and temperature is less than-40 ℃, and 133 * 10
-3The Pa vacuum drying makes water content≤4%;
Or II, spray-drying, in 86.25～98.64Kpa, temperature concentrates for 45～65 ℃, carry out spray-drying during to material solid content 12～15% left and right sides, the feed temperature that dusts is at 45～50 ℃, and the material pump pressure is 19.6～49Kpa, 60～68 ℃ of temperature of outgoing airs, 150～180 ℃ of EATs
C, cooling packing: the relative humidity environment of abalone polypeptide powder in 50～60% is adjusted downward to room temperature, incapsulates then.
2, abalone polypeptide capsule according to claim 1 is characterized in that:
Total protein 25～30%
Solubility in acid peptide yield 19～29%
Moisture≤4%.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100547700A CN1270640C (en) | 2002-08-30 | 2002-08-30 | Abalone food and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100547700A CN1270640C (en) | 2002-08-30 | 2002-08-30 | Abalone food and its preparation method |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB021328447A Division CN1202749C (en) | 2002-08-30 | 2002-08-30 | Abalone food and its preparation method |
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| CN1589671A true CN1589671A (en) | 2005-03-09 |
| CN1270640C CN1270640C (en) | 2006-08-23 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511790A (en) * | 2011-12-05 | 2012-06-27 | 山东好当家海洋发展股份有限公司 | Preparation method of aquatic protein peptide microcapsules |
| CN102697099A (en) * | 2012-05-25 | 2012-10-03 | 青岛磐海工贸有限公司 | Processing method of instant abalone |
| CN109673969A (en) * | 2018-12-27 | 2019-04-26 | 南京农业大学 | A kind of processing method of the quick-frozen barbecue taste processed meat products of formaldehydeless no pah4 |
-
2002
- 2002-08-30 CN CNB2004100547700A patent/CN1270640C/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511790A (en) * | 2011-12-05 | 2012-06-27 | 山东好当家海洋发展股份有限公司 | Preparation method of aquatic protein peptide microcapsules |
| CN102697099A (en) * | 2012-05-25 | 2012-10-03 | 青岛磐海工贸有限公司 | Processing method of instant abalone |
| CN102697099B (en) * | 2012-05-25 | 2013-04-24 | 青岛磐海工贸有限公司 | Processing method of instant abalone |
| CN109673969A (en) * | 2018-12-27 | 2019-04-26 | 南京农业大学 | A kind of processing method of the quick-frozen barbecue taste processed meat products of formaldehydeless no pah4 |
| CN109673969B (en) * | 2018-12-27 | 2022-01-04 | 南京农业大学 | Processing method of quick-frozen barbecue flavor conditioning meat product without formaldehyde and pah4 |
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| CN1270640C (en) | 2006-08-23 |
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