CN1792223A - Method for making fancy cakes - Google Patents
Method for making fancy cakes Download PDFInfo
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- CN1792223A CN1792223A CNA2005100224959A CN200510022495A CN1792223A CN 1792223 A CN1792223 A CN 1792223A CN A2005100224959 A CNA2005100224959 A CN A2005100224959A CN 200510022495 A CN200510022495 A CN 200510022495A CN 1792223 A CN1792223 A CN 1792223A
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Abstract
A method for preparing multi-shape instant cake includes such steps as choosing raw materials, preparing dough, shaping, heating, flavouring, packing and sterilizing.
Description
Technical field:
The present invention relates to food processing field, relate in particular to a kind of manufacture method of pattern cake.
Background technology:
The face cake is a kind of nutritious food, by dough fermentation divide agent, press skin, typing or divide agent, the bag heart, press skin, typing after, through bake, iron, fried, the face cake that the method makes is loved by the people, it is traditional staple food of China always, but fermented dough is moisture, face cake internal structure is cellular, can not vacuumize the sterilization long preservation, can only instantly promptly make, and be various crisps short cakes with sesame or the biscuit that primary raw material makes with flour, a large amount of ediblely easily get angry can only be as a kind of dessert, can not be difficult to satisfy modern's fast pace life and work demand as staple food.
Goal of the invention:
Purpose of the present invention be exactly make a kind of moisture, edible soft, the time of guaranteeing the quality is long, people can instant bagged, various fast food or the leisure cake goods of pattern flavor type.
Summary of the invention:
Basic principle of the present invention: flour cooperates to add water or do not add water separately or with multiple coarse cereals, potato class, fruit, vegetables, birds, beasts and eggs, meat, meat soup, the flesh of fish and makes dough, after pressing the skin branch to get, soft and the typing of cake sheet imbibition in the shortening process, modulate multiple local flavor, sterilize and make fast food or leisure food by consumer's instant bagged separately or separate overlapping final vacuum with the plastic sheeting distance piece and pack.
The objective of the invention is to be achieved through the following technical solutions:
The technological process of production of the present invention is: the selection of cake sheet material, dough making, setting shortening, local flavor modulation, packaging sterilizing.
Concrete production technology operating process of the present invention requires as follows:
The cake sheet material is selected: the flour among the present invention is meant the special grade flour that wheat makes, standard flour, common flour, a kind of in the wholemeal, two kinds, two or more any mixing, the pattern auxiliary material are meant rice meal, the long-grained nonglutinous rice powder, glutinous rice flour, corn flour, sorghum flour, corn flour, coixlacrymajobi powder, pearling cone meal, the black soya bean powder, analysis for soybean powder, the red bean powder, mung bean flour, water chestnut starch, the lotus-seed paste powder, sesame seed, milk powder, ripe minced pumpkin, ripe Ipomoea batatas mud, ripe mashed potatoes, ripe taro mud, ripe Chinese yam mud, mashed carrot (juice), peanut mud, the jujube muddy flesh, apricot flesh mud, peach muddy flesh (juice), plum mud (juice), pears muddy flesh (juice), apple muddy flesh (juice), orange muddy flesh (juice), hawthorn mud (juice), Kiwi berry muddy flesh (juice), lemon muddy flesh (juice), tomato puree (juice), mashed garlic (juice), egg juice, duck's egg juice, the goose buckets of beaten eggs, soya-bean milk juice, the meat soup of chicken and duck pig, cattle and sheep, bone soup, gravy, red halogen soup juice, white halogen soup juice, fresh milk juice, (following each pattern auxiliary material need divide and are cut to single little tile height less than the cake sheet thickness that will make, single fritter planar surface area is less than the filament of the cake plate plane surface area that will make, small pieces, little fourth, fritter, little, rotten, in velvet-like any) living or ripe chicken, living or ripe duck, living or ripe pork, give birth to or cooked beef, living or ripe mutton, the fresh water of the boning flesh of fish, the marine fish flesh of boning, octopus meat, cuttlefish meat, peeled shrimp, dried small shrimp, mussel, mushroom, mushroom, wild bacterium, black fungus, tremella, asparagus, bamboo shoots, fiddlehead, sea-tangle, sea lettuce, a kind of in the laver, two kinds, two or more any combinations, separately or arbitrarily the amount of being used in combination is between the 0.5%-50% of flour weight;
Dough is made: flour separately or flour with each pattern auxiliary material is a kind of, make up dough making in two kinds, two or more ratio, because of the water content of various pattern auxiliary material inconsistent, some soup juice is water fully, mix or do not add the water mixing so add water, the dough water content that makes is between the 18%-35% of dough own wt;
Setting shortening: the manual system of rolling of dough or mechanical compaction are got sheet between the thick 0.01cm-1cm, cut or obtain arbitrary shape in square, rectangle, trapezoidal, circular, oval, triangle, prismatic, pentagon, hexagon, polygon, heart, peach heart, plum blossom figure, flowers figure, animals graphics, mascot figure, the cartoon figure, planar surface area 2cm with the mould pressure
2-100cm
2Between the cake sheet, the residue rim charge be combined into dough once more the film-making branch get, the cake sheet that makes is put into water boil also imbibition softness, to increase cake sheet water content, pull out and put into cold water and drop to normal temperature, during stir and avoid adhesion, drain or take off dried surface moisture with centrifuge, get shortening cake sheet, shortening cake sheet water content this moment (cake sheet water content when being finished product) is between the 45%-80% of own wt;
Local flavor modulation: add flavoring in the shortening cake sheet of doing surperficial moisture content and mix and make original flavor, fruity, sweet taste, sour-sweet flavor, saline taste, sweet saline taste, sesame oil flavor, scallion oil flavor, green onion flavor and (add draining or take off through Cu
2+, Zn
2+, Mg
2+The ion substitution method is protected bright onion parts or the chopped spring onion that look is handled), spiced salt flavor, green pepper fiber crops flavor, garlic taste, the ginger smell of vinegar, mustard flavor, mustard pungent, the spicy flavor of mustard, horseradish flavor, sweet and sour flavor, spiced flavor, flavor with sweet and sour flavor, bubble green pepper flavor, rod chilli flavor, curried flavor, fragrant pungent, spicy flavor, barbecue flavor, sauce fragrance, capital sauce distinguish the flavor of, sesame paste is distinguished the flavor of, celery is distinguished the flavor of, leek is distinguished the flavor of, and (adding is through Gu
2+, Zn
2+, Mg
2+The ion substitution method is protected the fresh chives section that look is handled), leek flavor, tomato flavor, lichee flavor, fermented bean curd flavor, fermented soya bean flavor, or in above each flavor type, add chicken, duck, pig, beef or mutton essence and seafood flavor essence more respectively, modulate flavor type with various meat fragrant breeze flavors, in arbitrary flavor type, mix uniform;
Packaging sterilizing: will mix uniform tasty cake, the monolithic vacuum packaging, or with after separating overlapping weighing between every of food grade plastic divided thin film partition, the vacuum bag vacuum packaging of packing into, or pack with arbitrary mode in the vacuum packaging of full-automatic stretched film vacuum packing machine after separating overlapping weighing, the sterilization still is the preservation of autoclave sterilization normal temperature more than 121 ℃, or pasteurization low temperature is preserved, or when the seasoning spice, add anticorrisive agent in the national standard content, arbitrary mode preservation of sterilizing during pasteurization normal temperature is preserved.
The present invention has the following advantages:
Flour separately or flour cooperate with various pattern auxiliary material and make dough, the nutrition and the designs and varieties of cake have been increased, the cake sheet expands when boiling, and suction is soft finalizes the design, softness when making finished product edible, mix the local flavor that makes the multiple consumer groups of adaptation through seasoning, can guarantee the quality in shelf life after the packaging sterilizing, consumer's instant bagged becomes the fast food or the leisure food that satisfy modern's fast pace work life requirement.
Specific embodiment:
Below in conjunction with preferred embodiment the present invention is specified, but explanation of the invention should not be limited to these
The disclosed content of embodiment.
Embodiment one: green onion flavor cake
The cake sheet material is selected: standard flour 50kg;
Dough is made: flour adds water 15kg, makes dough;
Setting shortening: the dough mechanical compaction is got the thick dough sheet of 0.1cm, divide and be cut to the square square of 10cm, rim charge be combined into dough once more compressing tablet cut, until whole shapings, then the cake sheet being put into water boils, pull out and put into cold water and reduce to normal temperature, take off with centrifuge and do surperficial moisture content and get shortening cake sheet 130kg;
Local flavor modulation: in 130kg shortening cake sheet, add salt 2.5kg, chickens' extract 0.5kg, monosodium glutamate 0.5kg, scallion oil 0.1kg, use Cu
2+The ion substitution method is protected chopped spring onion 0.3kg, the salad oil 1kg that look handled and is mixed uniform;
Packaging sterilizing: will be the cake sheet of seasoning with food grade plastic divided thin film partition, separate between every overlapping after, packing into by the weighing of 0.18kg/ bag vacuumizes in the vacuum bag, put into the sterilization still more than 121 ℃ autoclave sterilization make finished product.
Embodiment two: the Saute beef with cayenne pepper cake
The cake sheet material is selected: long patent flour 50kg, the rotten 2kg of smart beef;
Dough is made: water 14kg, admix the rotten and flour making dough of beef;
Setting shortening: the dough mechanical compaction is got the thick sheet of 0.2cm, obtain the cake sheet of diameter 12cm with the cylinder mould pressure, rim charge is combined into the dough compressing tablet and presses once more and be taken to whole moulding, putting into water boils, put into cold water after pulling out and drop to normal temperature, take off dried surperficial moisture content with centrifuge and get shortening cake sheet 140kg;
Local flavor modulation: in 140kg shortening cake sheet, add salt 3kg, chickens' extract 0.6kg, monosodium glutamate 0.6kg, chilli powder 5kg, zanthoxylum powder 0.5kg, chilli oil 2kg, mix uniform;
Packaging sterilizing: will be the cake sheet monolithic of seasoning put into the vacuum packaging of full-automatic stretched film vacuum packing machine, put into the sterilization still more than 121 ℃ autoclave sterilization make finished product.
Embodiment three: the sweet cake of orange
The cake sheet material is selected: special flour 50kg, orange juice 15kg;
Dough is made: the mixed dough that gets of flour and orange juice;
The setting shortening: manual the rolling of dough made the thick dough sheet of 0.1cm, divide to be cut to the long 10cm that is, wide is the sheet of 8cm, rim charge is cut after being combined into the dough film-making once more, to all moulding, puts into water and boils, pull out and put into cold water and drop to normal temperature, drain surface water and get shortening cake sheet 110kg;
The local flavor modulation: in 110kg shortening cake sheet, add powdered sugar 5kg, citric acid powder 0.1kg, orange flavor essence 0.1kg mixes evenly;
Packaging sterilizing: will be seasoning the cake sheet with separate between every of food grade plastic divided thin film partition overlapping after, press the weighing of 0.12kg/ bag, vacuumize in the vacuum bag of packing into, put into the sterilization still more than 121 ℃ autoclave sterilization make finished product.
Claims (10)
1, a kind of manufacture method of pattern cake is characterized in that: the selection of cake sheet material, dough making, setting shortening, local flavor modulation, packaging sterilizing.
2, the manufacture method of a kind of pattern cake according to claim 1 is characterized in that: the cake sheet material selects to be meant that flour is a kind of, two kinds, the two or more any mixing in the special grade flour that made by wheat, standard flour, common flour, the wholemeal.
3, according to claim 1, the manufacture method of 2 described a kind of pattern cakes, it is characterized in that: the cake sheet material is selected to be meant that the pattern auxiliary material comprise rice meal, the long-grained nonglutinous rice powder, glutinous rice flour, corn flour, sorghum flour, corn flour, coixlacrymajobi powder, pearling cone meal, the black soya bean powder, analysis for soybean powder, the red bean powder, mung bean flour, water chestnut starch, the lotus-seed paste powder, sesame seed, milk powder, ripe minced pumpkin, ripe Ipomoea batatas mud, ripe mashed potatoes, ripe taro mud, ripe Chinese yam mud, mashed carrot (juice), peanut mud, the jujube muddy flesh, apricot flesh mud, peach muddy flesh (juice), plum mud (juice), pears muddy flesh (juice), apple muddy flesh (juice), orange muddy flesh (juice), hawthorn mud (juice), Kiwi berry muddy flesh (juice), lemon muddy flesh (juice), tomato puree (juice), mashed garlic (juice), egg juice, duck's egg juice, the goose buckets of beaten eggs, soya-bean milk juice, the meat soup of chicken and duck pig, cattle and sheep, bone soup, gravy, red halogen soup juice, white halogen soup juice, fresh milk juice, (following each pattern auxiliary material need divide and are cut to single little tile height less than the cake sheet thickness that will make, single fritter planar surface area is less than the filament of the cake plate plane surface area that will make, small pieces, little fourth, fritter, little, rotten, in velvet-like any) living or ripe chicken, living or ripe duck, living or ripe pork, give birth to or cooked beef, living or ripe mutton, the fresh water of the boning flesh of fish, the marine fish flesh of boning, octopus meat, cuttlefish meat, peeled shrimp, dried small shrimp, mussel, mushroom, mushroom, wild bacterium, black fungus, tremella, asparagus, bamboo shoots, fiddlehead, sea-tangle, sea lettuce, a kind of in the laver, two kinds, two or more any combinations, separately or arbitrarily the amount of being used in combination is between the 0.5%-50% of flour weight.
4, the manufacture method of a kind of pattern cake according to claim 1 is characterized in that: dough is made and is meant that flour arbitrary mode independent or flour and the combination of pattern auxiliary material makes dough, and the dough water content is between the 18%-35% of dough own wt.
5, the manufacture method of a kind of pattern cake according to claim 1 is characterized in that: the setting shortening is meant the manual system of rolling of dough or mechanical compaction is got sheet between the thickness 0.01cm-1cm.
6, the manufacture method of a kind of pattern cake according to claim 1, it is characterized in that: the setting shortening is meant cuts dough sheet or obtains arbitrary shape in square, rectangle, trapezoidal, circular, oval, triangle, prismatic, pentagon, hexagon, polygon, heart, peach heart, plum blossom figure, flowers figure, animals graphics, mascot figure, the cartoon figure, planar surface area 2cm with the mould pressure
2-100cm
2Between the cake sheet.
7, according to the manufacture method of claim 1,6 described a kind of pattern cakes, it is characterized in that: the setting shortening is meant that the cake sheet is put into water boils also imbibition softness, to increase cake sheet water content.
8, according to the manufacture method of claim 1,6,7 described a kind of pattern cakes, it is characterized in that: the setting shortening is meant that the cake sheet is pulled out and puts into cold water and reduce to normal temperature, drain or centrifuge take off do surperficial moisture content after, get shortening cake sheet, this moment, the water content (cake sheet water content when being finished product) of shortening cake sheet was between the 45%-80% of own wt.
9, the manufacture method of a kind of pattern cake according to claim 1, it is characterized in that: the local flavor modulation is meant and is draining or taking off in the shortening cake sheet of doing surperficial moisture content, the adding flavoring is mixed and is made original flavor, fruity, sweet taste, sour-sweet flavor, saline taste, sweet saline taste, the sesame oil flavor, the scallion oil flavor, the green onion flavor, spiced salt flavor, green pepper fiber crops flavor, garlic taste, the ginger smell of vinegar, the mustard flavor, the mustard pungent, the spicy flavor of mustard, the horseradish flavor, sweet and sour flavor, spiced flavor, flavor with sweet and sour flavor, bubble green pepper flavor, the rod chilli flavor, curried flavor, fragrant pungent, spicy flavor, the barbecue flavor, sauce fragrance, capital sauce flavor, the sesame paste flavor, the celery flavor, the leek flavor, the leek flavor, the tomato flavor, the lichee flavor, the fermented bean curd flavor, the fermented soya bean flavor, or in above each flavor type, add chicken more respectively, duck, pig, ox, mutton essence and seafood flavor essence, modulate flavor type with various meat fragrant breezes flavor, in arbitrary flavor type.
10, the manufacture method of a kind of pattern cake according to claim 1, it is characterized in that: packaging sterilizing is meant and will mixes uniform tasty cake sheet, the monolithic vacuum packaging, or with after separating overlapping weighing between every of food grade plastic divided thin film partition, the vacuum bag vacuum packaging of packing into, or arbitrary mode of separating after the overlapping weighing in packing with full-automatic stretched film vacuum packing machine is packed, autoclave sterilization normal temperature is preserved more than 121 ℃, or pasteurization low temperature preserves, or the arbitrary mode in the anticorrisive agent pasteurization normal temperature preservation of national standard in limiting the quantity of of adding when the seasoning spice preservation of sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100224959A CN1792223A (en) | 2005-12-31 | 2005-12-31 | Method for making fancy cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100224959A CN1792223A (en) | 2005-12-31 | 2005-12-31 | Method for making fancy cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1792223A true CN1792223A (en) | 2006-06-28 |
Family
ID=36804019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100224959A Pending CN1792223A (en) | 2005-12-31 | 2005-12-31 | Method for making fancy cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1792223A (en) |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248893B (en) * | 2008-03-18 | 2011-03-16 | 于伟卫 | Sea-tangle crisp |
| CN102362606A (en) * | 2011-10-20 | 2012-02-29 | 莫瑞萍 | Blood-tonifying health-care premixed powder |
| CN102487977A (en) * | 2011-11-28 | 2012-06-13 | 黄妙 | Pure bitter gourd lotus seed paste |
| CN102487976A (en) * | 2011-11-28 | 2012-06-13 | 黄妙 | Nori health-care lotus paste |
| CN102669230A (en) * | 2012-05-09 | 2012-09-19 | 王玉兰 | Dry-fried soybean-kelp cake |
| CN103349048A (en) * | 2012-04-13 | 2013-10-16 | 江苏华磊机电有限公司 | Nutrient glutinous rice ball and manufacture method thereof |
| CN103349247A (en) * | 2013-07-27 | 2013-10-16 | 雷贻林 | Selenium potato asparagus cake |
| CN103462035A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Cough arresting and phlegm reducing coconut cake |
| CN103494234A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Red bean mutton crisp |
| CN103549263A (en) * | 2013-10-29 | 2014-02-05 | 曹文荟 | Health-care rice-made food and production method thereof |
| CN103598501A (en) * | 2013-10-29 | 2014-02-26 | 曹文荟 | Health-care rice food and its production method |
| CN103598349A (en) * | 2013-10-29 | 2014-02-26 | 界首市吕长明清真食品有限公司 | Processing method of healthy dried bean curd |
| CN103689034A (en) * | 2013-12-03 | 2014-04-02 | 李宝军 | Agaric and black sesame puff pastry |
| CN103783109A (en) * | 2014-02-13 | 2014-05-14 | 江西省添美食品有限公司 | Manufacturing method for pan-fried coarse food grain cakes |
| CN103931720A (en) * | 2014-03-25 | 2014-07-23 | 贵港市五穗振丰食品有限公司 | Green bean and sesame layer cake and preparation method thereof |
| CN103976405A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Shelled shrimp expanding egg and preparation method thereof |
| CN104055021A (en) * | 2014-05-26 | 2014-09-24 | 安徽省怀远县三源食品有限责任公司 | Mushroom and coix seed cake in hot toffee and preparation method thereof |
| CN104757382A (en) * | 2015-03-24 | 2015-07-08 | 陈小洁 | Chinese yam piecrust |
| CN104957597A (en) * | 2015-03-31 | 2015-10-07 | 苏州信文食品有限公司 | Manufacturing method for novel pumpkin seed health food |
| CN104957600A (en) * | 2015-03-31 | 2015-10-07 | 苏州信文食品有限公司 | Manufacturing method for nutritious food |
| CN109169774A (en) * | 2018-10-23 | 2019-01-11 | 柳士贤 | A kind of selenium-rich fleece-flower root cake and preparation method thereof |
-
2005
- 2005-12-31 CN CNA2005100224959A patent/CN1792223A/en active Pending
Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248893B (en) * | 2008-03-18 | 2011-03-16 | 于伟卫 | Sea-tangle crisp |
| CN102362606A (en) * | 2011-10-20 | 2012-02-29 | 莫瑞萍 | Blood-tonifying health-care premixed powder |
| CN102487977B (en) * | 2011-11-28 | 2013-08-21 | 黄妙 | Pure bitter gourd lotus seed paste |
| CN102487976A (en) * | 2011-11-28 | 2012-06-13 | 黄妙 | Nori health-care lotus paste |
| CN102487976B (en) * | 2011-11-28 | 2013-08-21 | 黄妙 | Nori health-care lotus paste |
| CN102487977A (en) * | 2011-11-28 | 2012-06-13 | 黄妙 | Pure bitter gourd lotus seed paste |
| CN103349048A (en) * | 2012-04-13 | 2013-10-16 | 江苏华磊机电有限公司 | Nutrient glutinous rice ball and manufacture method thereof |
| CN102669230A (en) * | 2012-05-09 | 2012-09-19 | 王玉兰 | Dry-fried soybean-kelp cake |
| CN103349247A (en) * | 2013-07-27 | 2013-10-16 | 雷贻林 | Selenium potato asparagus cake |
| CN103349247B (en) * | 2013-07-27 | 2015-09-16 | 雷贻林 | Selenium potato asparagus cake |
| CN103462035B (en) * | 2013-08-13 | 2015-02-11 | 当涂县瑞龙果树种植专业合作社 | Cough arresting and phlegm reducing coconut cake |
| CN103462035A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Cough arresting and phlegm reducing coconut cake |
| CN103494234A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Red bean mutton crisp |
| CN103494234B (en) * | 2013-09-04 | 2015-05-13 | 合肥市福来多食品有限公司 | Red bean mutton crisp |
| CN103598501A (en) * | 2013-10-29 | 2014-02-26 | 曹文荟 | Health-care rice food and its production method |
| CN103598349A (en) * | 2013-10-29 | 2014-02-26 | 界首市吕长明清真食品有限公司 | Processing method of healthy dried bean curd |
| CN103549263A (en) * | 2013-10-29 | 2014-02-05 | 曹文荟 | Health-care rice-made food and production method thereof |
| CN103689034A (en) * | 2013-12-03 | 2014-04-02 | 李宝军 | Agaric and black sesame puff pastry |
| CN103783109A (en) * | 2014-02-13 | 2014-05-14 | 江西省添美食品有限公司 | Manufacturing method for pan-fried coarse food grain cakes |
| CN103783109B (en) * | 2014-02-13 | 2015-07-29 | 江西省添美食品有限公司 | The preparation method of coarse grain cake decocted by a kind of perfume (or spice) |
| CN103931720A (en) * | 2014-03-25 | 2014-07-23 | 贵港市五穗振丰食品有限公司 | Green bean and sesame layer cake and preparation method thereof |
| CN103976405A (en) * | 2014-04-14 | 2014-08-13 | 张金凤 | Shelled shrimp expanding egg and preparation method thereof |
| CN104055021A (en) * | 2014-05-26 | 2014-09-24 | 安徽省怀远县三源食品有限责任公司 | Mushroom and coix seed cake in hot toffee and preparation method thereof |
| CN104757382A (en) * | 2015-03-24 | 2015-07-08 | 陈小洁 | Chinese yam piecrust |
| CN104957597A (en) * | 2015-03-31 | 2015-10-07 | 苏州信文食品有限公司 | Manufacturing method for novel pumpkin seed health food |
| CN104957600A (en) * | 2015-03-31 | 2015-10-07 | 苏州信文食品有限公司 | Manufacturing method for nutritious food |
| CN109169774A (en) * | 2018-10-23 | 2019-01-11 | 柳士贤 | A kind of selenium-rich fleece-flower root cake and preparation method thereof |
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