CN102178138A - Red date and fresh ginger health-care jelly - Google Patents
Red date and fresh ginger health-care jelly Download PDFInfo
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- CN102178138A CN102178138A CN2010105735345A CN201010573534A CN102178138A CN 102178138 A CN102178138 A CN 102178138A CN 2010105735345 A CN2010105735345 A CN 2010105735345A CN 201010573534 A CN201010573534 A CN 201010573534A CN 102178138 A CN102178138 A CN 102178138A
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- 241000234314 Zingiber Species 0.000 title claims abstract description 36
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 36
- 235000008397 ginger Nutrition 0.000 title claims abstract description 36
- 235000015110 jellies Nutrition 0.000 title claims abstract description 35
- 239000008274 jelly Substances 0.000 title claims abstract description 35
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000020418 red date juice Nutrition 0.000 claims abstract description 14
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 239000012528 membrane Substances 0.000 claims abstract description 11
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000003651 drinking water Substances 0.000 claims description 15
- 235000020188 drinking water Nutrition 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 241000206575 Chondrus crispus Species 0.000 claims description 11
- 210000004317 gizzard Anatomy 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 238000005755 formation reaction Methods 0.000 claims description 4
- 238000001879 gelation Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 4
- 229930006000 Sucrose Natural products 0.000 abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 2
- 229940113118 carrageenan Drugs 0.000 abstract 2
- 235000010418 carrageenan Nutrition 0.000 abstract 2
- 229920001525 carrageenan Polymers 0.000 abstract 2
- 239000000679 carrageenan Substances 0.000 abstract 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 description 8
- 235000015203 fruit juice Nutrition 0.000 description 4
- 244000144730 Amygdalus persica Species 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 241001116389 Aloe Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000005087 Malus prunifolia Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
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- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to red date and fresh ginger health-care jelly and a manufacturing process thereof. The formula of the raw materials comprises: 6.8 to 9.8 percent of red date juice, 1 to 1.5 percent of ginger juice, 1 to 1.5 percent of chicken's gizzard-membrane, 4.5 to 6 percent of milk powder, 8 to 10 percent of white sugar, 10 to 13 percent of honey, 0.5 to 0.7 percent of carrageenan, 0.04 percent of flavouring agent, 0.15 percent of citric acid and the balance of magnetic water. The preparation method comprises: 1) preparing red date juice and ginger juice extract and mixing 6.8 to 9.8 percent of red date juice and 1 to 1.5 percent of fresh ginger juice for later use; 2) mixing 1 to 1.5 percent of chicken's gizzard-membrane powder, 8 to 10 percent of white sugar, 4.5 to 6 percent of milk powder and 0.5 to 0.7 percent of carrageenan under a dry condition, and soaking the mixture in the magnetic water till the materials dissolve gradually, and adding the rest magnetic water, wherein the magnetic water is added on the basis of 100 percent of total raw materials in the formula; 3) heating and boiling; 4) adding the mixture of red data juice and ginger juice and 10 to 13 percent of honey, and reboiling; 5) filtering; 6) adding 0.15 percent of citric acid and 0.04 percent of flavouring agent; 7) sterilizing; and 8) forming a finished product.
Description
Technical field
The present invention relates to a kind of prescription and manufacture craft of jelly with health role, relate in particular to a kind of prescription and manufacture craft of red date fresh ginger health-care fruit jelly.
Background technology
Jelly is a kind of west sweet food, is semi-solid, adds water, sugar, fruit juice by edible gelatin and makes.The main component of jelly is water and carragheen.Carragheen is a kind of dietary fiber, the human body intestinal canal function there is certain benefit, jelly manufacturer can add a small amount of fruit juice and pulp in jelly, also have the jelly the inside of some brands that the pulp that directly takes out from fruit is arranged, though these fruit juice pulp have certain nutrition, but compare direct edible fruits, its nutrient content is just low a lot.In addition, jelly manufacturer also can add some nutrition fortifiers in jelly, add some Vc and calcium lactate etc., to improve the nutritive value of jelly.
Taste is divided into that yellow peach honey peach pulp jelly, fragrant citrus flavor jelly is refreshing, tangerine orange pulp jelly, lemon jelly are refreshing, the excellent junket jelly of pulp, fruit juice jelly, grape local flavor jelly are refreshing, pineapple flavor jelly, mango flavor pudding, aloe lichee flavor coconut palm fruit jelly, lichee flavor pudding, refreshing, the assorted flavor jelly of apple local flavor jelly ..., purpose is to cater to the changeable taste needs of adult that children, teenager and a part are liked jelly; But, yet there are no in the market and can cater to the jelly that the changeable taste of children needs can satisfy again the modern health living needs.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of changeable taste of children that can cater to needs can alleviate again the little sense chill of children's and dyspeptic red date fresh ginger health-care fruit jelly prescription and manufacture craft.
This red date fresh ginger health-care fruit jelly composition of raw materials is: jujube juice 6.8～9.8%, ginger juice 1～1.5%, the membrane of a chicken's gizzard 1～1.5%, milk powder 4.5～6%, white granulated sugar 8～10%, honey 10～13%, carragheen 0.5～0.7%, flavouring agent 0.04%, citric acid 0.15%, magnetized drinking water add to 100% of whole prescriptions.
Its preparation method is:
1) preparation jujube juice, ginger juice extract juice earlier, and red date without stone, peeling fresh ginger respectively select, wash, dry, stir juice, filtration; Filter with 150 purpose screen packs, after the filtration, filter residue is discharged, get jujube juice 6.8～9.8%, fresh ginger juice 1～1.5% mix wait until standby;
2) the membrane of a chicken's gizzard powder 1～1.5%, white granulated sugar 8～10%, milk powder 4.5～6% and carragheen 0.5～0.7% are done mixed then, and join in the magnetized drinking water and soak; Add remaining magnetized drinking water again to dissolving gradually, magnetized drinking water adds to 100% of whole prescriptions;
3) heating is boiled, and is incubated 20～30 minutes under fluidized state;
4) add red date ginger mixed juice, honey 10～13%, boil again; Boil and kept 15 minutes;
5) filter; Filter with 150 purpose screen packs, after the filtration, filter residue is discharged;
6) add citric acid 0.15% and flavouring agent 0.04%;
7) sterilization; 10s～40s sterilizes under 120 ℃～150 ℃ conditions;
8) be cooled to 38 ℃～40 ℃, press quantitative requirement can, sealing, deliver to refrigerating chamber preservation, gelation, formation finished product; Get red date fresh ginger health-care fruit jelly.
The invention has the beneficial effects as follows: can cater to the changeable taste of children needs can alleviate again little sense chill of children's and indigestion, the theory that meets China's tradition integration of drinking and medicinal herbs, health medicine is fused in the snacks that children like, easier being accepted, the adult is edible also to be hundred benefits to be arranged and none evil.
The specific embodiment
Embodiment one
By filling a prescription: jujube juice 6.8～9.8%, ginger juice 1～1.5%, the membrane of a chicken's gizzard 1～1.5%, milk powder 4.5～6%, white granulated sugar 8～10%, honey 10～13%, carragheen 0.5～0.7%, flavouring agent 0.04%, citric acid 0.15%, magnetized drinking water add to 100% of whole prescriptions.
And processing method:
Step 1: red date (seedless), fresh ginger (peeling) select → wash → dry → stir that juice → filtration → red date fresh ginger mixed liquor is waited until standby.
Step 2: the membrane of a chicken's gizzard powder, white granulated sugar, milk powder, carragheen done mixing and joining in the magnetized drinking water → immersions → heating boils → adds bright Chinese pear-leaved crabapple pomegranate extraction juice, honey → boil again → filter → add citric acid and flavouring agent → sterilization → can → seal → deliver to refrigerating chamber preservation, gelation, formation finished product; Get red date fresh ginger health-care fruit jelly.Be suitable for the dyspeptic alleviation of children.
Get jujube juice 6.8Kg, ginger juice 1Kg, the membrane of a chicken's gizzard 1Kg, milk powder 4.5Kg, white granulated sugar 8Kg, honey 10Kg, carragheen 0.5Kg, flavouring agent 0.04Kg, citric acid 0.15Kg, magnetized drinking water add to the 100Kg of whole prescriptions.
And press following step and process:
1) preparation jujube juice, ginger juice extract juice earlier, and red date without stone, peeling fresh ginger respectively select, wash, dry, stir juice, filtration; Filter with 150 purpose screen packs, after the filtration, filter residue is discharged, and gets jujube juice 6.8Kg, fresh ginger juice 1Kg mixing and waits until standby;
2) then the membrane of a chicken's gizzard powder 1Kg, white granulated sugar 8Kg, milk powder 4.5Kg and carragheen 0.5Kg do are mixed, and join in the magnetized drinking water and soak; Add remaining magnetized drinking water again to dissolving gradually, magnetized drinking water adds to the 100Kg of whole prescriptions;
3) heating is boiled, and is incubated 20～30 minutes under fluidized state;
4) add red date ginger mixed juice, honey 10Kg, boil again; Boil and kept 15 minutes;
5) filter; Filter with 150 purpose screen packs, after the filtration, filter residue is discharged;
6) add citric acid 0.15Kg and flavouring agent 0.04Kg;
7) sterilization; 10s～40s sterilizes under 120 ℃～150 ℃ conditions;
8) be cooled to 38 ℃～40 ℃, press quantitative requirement can, sealing, deliver to refrigerating chamber preservation, gelation, formation finished product; Must about 5000 20g/ each red date fresh ginger health-care fruit jelly.
It is edible to be fit to 2.5 years old-5 years old children.
Embodiment two
Remove batching jujube juice 9.8Kg, 100% different outer all the other batchings that ginger juice 1.5Kg, the membrane of a chicken's gizzard 1.5Kg, carragheen 0.7Kg, magnetized drinking water add to whole prescriptions are identical with embodiment one with production technology.Must about 5000 20g/ each red date fresh ginger health-care fruit jelly.
It is edible to be fit to children over five.
Claims (2)
1. a red date fresh ginger health-care fruit jelly composition of raw materials is: jujube juice 6.8～9.8%, ginger juice 1～1.5%, the membrane of a chicken's gizzard 1～1.5%, milk powder 4.5～6%, white granulated sugar 8～10%, honey 10～13%, carragheen 0.5～0.7%, flavouring agent 0.04%, citric acid 0.15%, magnetized drinking water add to 100% of whole prescriptions.
2. a red date fresh ginger health-care fruit jelly preparation method is:
1) preparation jujube juice, ginger juice extract juice earlier, and red date without stone, peeling fresh ginger respectively select, wash, dry, stir juice, filtration; Filter with 150 purpose screen packs, after the filtration, filter residue is discharged, get jujube juice 6.8～9.8%, fresh ginger juice 1～1.5% mix wait until standby;
2) the membrane of a chicken's gizzard powder 1～1.5%, white granulated sugar 8～10%, milk powder 4.5～6% and carragheen 0.5～0.7% are done mixed then, and join in the magnetized drinking water and soak; Add remaining magnetized drinking water again to dissolving gradually, magnetized drinking water adds to 100% of whole prescriptions;
3) heating is boiled, and is incubated 20～30 minutes under fluidized state;
4) add red date ginger mixed juice, honey 10～13%, boil again; Boil and kept 15 minutes;
5) filter; Filter with 150 purpose screen packs, after the filtration, filter residue is discharged;
6) add citric acid 0.15% and flavouring agent 0.04%;
7) sterilization; 10s～40s sterilizes under 120 ℃～150 ℃ conditions;
8) be cooled to 38 ℃～40 ℃, press quantitative requirement can, sealing, deliver to refrigerating chamber preservation, gelation, formation finished product; Get red date fresh ginger health-care fruit jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105735345A CN102178138B (en) | 2010-12-01 | 2010-12-01 | Red date and fresh ginger health-care jelly |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105735345A CN102178138B (en) | 2010-12-01 | 2010-12-01 | Red date and fresh ginger health-care jelly |
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| Publication Number | Publication Date |
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| CN102178138A true CN102178138A (en) | 2011-09-14 |
| CN102178138B CN102178138B (en) | 2012-11-21 |
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| CN2010105735345A Active CN102178138B (en) | 2010-12-01 | 2010-12-01 | Red date and fresh ginger health-care jelly |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813105A (en) * | 2012-09-14 | 2012-12-12 | 延安大学 | Method for making date paste jelly |
| CN103598491A (en) * | 2013-11-26 | 2014-02-26 | 刘海燕 | Production method for ginger-taste health-care jelly |
| CN104082644A (en) * | 2014-07-21 | 2014-10-08 | 安徽三只松鼠电子商务有限公司 | Preparation method of juice jelly |
| CN105249370A (en) * | 2015-11-18 | 2016-01-20 | 山东农业大学 | Sugar-free ginger wine lees jelly |
| CN106107774A (en) * | 2016-06-28 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Pericarpium Musae skin moistening Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly and preparation method thereof |
| CN106490554A (en) * | 2016-12-12 | 2017-03-15 | 榆林学院 | A kind of red date jelly and preparation method thereof |
| CN106616713A (en) * | 2017-01-10 | 2017-05-10 | 唐雪平 | Health-care jelly and preparation method thereof |
| CN106666587A (en) * | 2016-12-12 | 2017-05-17 | 榆林学院 | Red date and small red bean jelly and preparation method thereof |
| CN108576784A (en) * | 2018-05-16 | 2018-09-28 | 镇远八宝食品有限公司 | A method of making jelly edible glue using Jerusalem artichoke |
| CN108936487A (en) * | 2018-09-28 | 2018-12-07 | 滨州学院 | Chrysanthemum jujube compound health jelly and preparation method thereof |
Citations (3)
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| CN101218953A (en) * | 2008-01-21 | 2008-07-16 | 广州合诚实业有限公司 | Acidic milk jelly foods and method for producing the same |
| CN101366472A (en) * | 2007-08-13 | 2009-02-18 | 朱锦全 | Rice fruit jelly and preparation method thereof |
| CN101810240A (en) * | 2010-04-27 | 2010-08-25 | 汕头市捷成食品添加剂有限公司 | Fruit jelly ice cream and production method thereof |
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2010
- 2010-12-01 CN CN2010105735345A patent/CN102178138B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366472A (en) * | 2007-08-13 | 2009-02-18 | 朱锦全 | Rice fruit jelly and preparation method thereof |
| CN101218953A (en) * | 2008-01-21 | 2008-07-16 | 广州合诚实业有限公司 | Acidic milk jelly foods and method for producing the same |
| CN101810240A (en) * | 2010-04-27 | 2010-08-25 | 汕头市捷成食品添加剂有限公司 | Fruit jelly ice cream and production method thereof |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813105A (en) * | 2012-09-14 | 2012-12-12 | 延安大学 | Method for making date paste jelly |
| CN103598491A (en) * | 2013-11-26 | 2014-02-26 | 刘海燕 | Production method for ginger-taste health-care jelly |
| CN103598491B (en) * | 2013-11-26 | 2015-04-01 | 安徽宝恒农业有限公司 | Production method for ginger-taste health-care jelly |
| CN104082644A (en) * | 2014-07-21 | 2014-10-08 | 安徽三只松鼠电子商务有限公司 | Preparation method of juice jelly |
| CN105249370A (en) * | 2015-11-18 | 2016-01-20 | 山东农业大学 | Sugar-free ginger wine lees jelly |
| CN105249370B (en) * | 2015-11-18 | 2018-10-09 | 山东农业大学 | A kind of ginger wine schlempe sugar-free jelly |
| CN106107774A (en) * | 2016-06-28 | 2016-11-16 | 安徽省林锦记食品工业有限公司 | A kind of Pericarpium Musae skin moistening Radix et Caulis Opuntiae Dillenii calcium fortification fruit jelly and preparation method thereof |
| CN106490554A (en) * | 2016-12-12 | 2017-03-15 | 榆林学院 | A kind of red date jelly and preparation method thereof |
| CN106666587A (en) * | 2016-12-12 | 2017-05-17 | 榆林学院 | Red date and small red bean jelly and preparation method thereof |
| CN106616713A (en) * | 2017-01-10 | 2017-05-10 | 唐雪平 | Health-care jelly and preparation method thereof |
| CN108576784A (en) * | 2018-05-16 | 2018-09-28 | 镇远八宝食品有限公司 | A method of making jelly edible glue using Jerusalem artichoke |
| CN108936487A (en) * | 2018-09-28 | 2018-12-07 | 滨州学院 | Chrysanthemum jujube compound health jelly and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102178138B (en) | 2012-11-21 |
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Effective date of registration: 20130704 Address after: Haimen Changle Industrial Park 226124 Jiangsu city of Nantong Province Patentee after: Nantong Xinfengxiang Hydraulic Casting Co.,Ltd. Address before: 523120 room 1, building 138, 1301 Dongping street, Dongcheng District, Guangdong, Dongguan Patentee before: Li Liang |