CN103719801A - Health-care soy sauce and preparation method thereof - Google Patents
Health-care soy sauce and preparation method thereof Download PDFInfo
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- CN103719801A CN103719801A CN201310667034.1A CN201310667034A CN103719801A CN 103719801 A CN103719801 A CN 103719801A CN 201310667034 A CN201310667034 A CN 201310667034A CN 103719801 A CN103719801 A CN 103719801A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 33
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims abstract description 10
- 235000020339 pu-erh tea Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000015067 sauces Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 241000219071 Malvaceae Species 0.000 claims description 10
- 240000000560 Citrus x paradisi Species 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 208000001848 dysentery Diseases 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 2
- 244000146553 Ceiba pentandra Species 0.000 abstract 1
- 235000003301 Ceiba pentandra Nutrition 0.000 abstract 1
- 244000276331 Citrus maxima Species 0.000 abstract 1
- 235000001759 Citrus maxima Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 6
- 241001122767 Theaceae Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to health-care soy sauce and a preparation method thereof. The preparation method of the health-care soy source comprises the steps as follows: (1), the following components of 15-25 percent of Pu-erh tea, 25-60 parts of soybean and 25-60 percent of wheat bran by weight percent are used as raw materials to prepare the primary liquid of the soy sauce; (2), the following components of 20-40 percent of kapok, 30-40 percent of ginger and 30-40 percent of shaddock peel by weight percent are mixed to prepare a mixture extract; (3), the primary liquid of the soy sauce and the mixture extract are compounded according to a weight ratio of 5:1, and finally the finished product is obtained via boiling, filtering, sterilizing and filling. The health-care soy sauce not only reserves the flavor characteristics of the traditional soy sauce, but also has the health-care effects of deferring aging, clearing heat, removing toxin, strengthening spleen, removing dampness, moistening lung, arresting cough, relieving dysentery and the like.
Description
Technical field
The present invention relates to a kind of soy sauce and preparation method thereof, relate in particular to a kind of health-care sauce and preparation method thereof.
Background technology
Soy sauce is a kind of traditional saline taste flavouring of China, has the long history of brewageing, the Zhou Dynasty before more than 4,000 years, the literature record that existing soy sauce is produced.In the < < Qimin yaoshu > > of Jia Si peaceful in the Northern Wei Dynasty, especially soy sauce production technology has been carried out to very careful description, this explanation soy sauce, as a kind of flavouring, had been widely used in having cooked at that time.
Soy sauce not only nutritional labeling is very abundant, contains the materials such as several amino acids, sugar, organic acid, ester class, alcohols, vitamins, flavonoids, and has special color and luster, fragrance, flavour and figure.Recent studies also shows, contains several physiological active substances in soy sauce, have anti-oxidant, antibacterial, hypotensive, promote digestive juice secretion, whet the appetite and other plurality of health care functions, be one of flavouring well received in people's daily life.
In general, soy sauce is usingd soybean (sometimes adding wheat, barley, rice) as raw material, and resulting flavouring under high salt concn undergoes microbial fermentation.Such as traditional making soy sauce, take exactly the phytoproteins such as soybean or dregs of beans is primary raw material, be aided with the starchy materials such as flour, wheat flour or wheat bran, fermentation through microorganism, become a kind of several amino acids and appropriate salt of containing, there is special color and luster, fragrance, flavour and figure's baste.
Pu'er tea has tea perfume (or spice), also contains abundant nutriment, and human body is had to multiple efficacies, as eliminating inflammation and expelling toxin, separate oil and go greasy, the improving eyesight that clears away heart-fire, anticancer, anti-aging, fat-reducing etc., has good health-care effect.
Common bombax flower is southern special product, is also Guangzhou city flower.Gossampinus tropical tree species, like hot and humid climatic environment, and cold-hartliness is lower, are widely cultivated in China Guangdong, Guangxi, Fujian, Taiwan, Yunnan and other places.Common bombax flower can be used as a kind of Chinese herbal medicine, has heat-clearing, dampness removing, and removing toxic substances, the effect of hemostasis, cures mainly and has loose bowels, dysentery, metrorrhagia, sore, gold is created blood.
At present, not yet there is report to have the soy sauce of tea perfume and the fragrance of a flower concurrently, not only give the local flavor of soy sauce uniqueness, can also strengthen the health care of soy sauce.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, a kind of health-care sauce and preparation method thereof is provided, this health-care sauce not only retains the seasoning feature of traditional soy sauce, also have delay senility, clearing heat and detoxicating, invigorating the spleen to clear away damp pathogen, moisten the lung and relieve the cough, alleviate the health-care effects such as dysentery.
In order to solve the problems of the technologies described above, the object of the invention is to be achieved through the following technical solutions:
A preparation method for health-care sauce, is characterized in that, comprises the following steps:
(1) get the component of following weight percent content: Pu'er tea 15～25%, soybean 25～50% and wheat bran 25～60%, as raw material, prepare soy sauce stoste;
(2) get the component of following weight percent content: the mixture of common bombax flower 20～40%, ginger 30～40% and pomelo peel 30～40%, prepare mixture extract;
(3) soy sauce stoste and mixture extract are allocated to then boiling, filtration, sterilizing, the filling finished product that obtains by weight 5:1.
Preferably, in described (1) step, the weight percent content of each component is: Pu'er tea 20%, soybean 40% and wheat bran 40%.
Further, obtain soy sauce stoste after raw material being added to water boiling, koji, fermentation, pouring oil in described (1) step.
Preferably, in described (2) step, the weight percent content of each component is: common bombax flower 30%, ginger 35% and pomelo peel 35%.
Further, the preparation method of described (2) step mixture extract is: by mixture chopping, by the weight ratio of mixture and water, be that 1:20 adds water boil 1～2 hour, after filtering and squeezing, obtain mixture extract.
Further, described (3) step is allocated soy sauce stoste and mixture extract by weight 5:1 after, then add toner, fragrance adding agent and anticorrisive agent.
A health-care sauce, is characterized in that, by above-mentioned preparation method, is obtained.
Compared with prior art, the health-care sauce that prepared by the present invention has following beneficial effect:
Health-care sauce of the present invention makes soy sauce stoste by Pu'er tea and soybean, the common fermentation of wheat bran, with the mixed extract allotment jointly of common bombax flower, pomelo peel and ginger, boiling, filtration, filling and obtain.Health-care sauce of the present invention has multiple efficacies: delay senility, clearing heat and detoxicating, invigorating the spleen to clear away damp pathogen, moisten the lung and relieve the cough, alleviate dysentery; It increases a thread fragrance of a flower and tea perfume than traditional soy sauce, has peculiar flavour, is not only seasoning good merchantable brand, or health-care good product.During the cooking, select throughout the year, can bring health and health-care effect.
The specific embodiment
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein, only for description and interpretation the present invention, is not intended to limit the present invention.
Embodiment 1
A health-care sauce, the preparation method by following steps obtains:
(1) get the component of following weight percent content: Pu'er tea 20%, soybean 40% and wheat bran 40%, obtain soy sauce stoste as raw material with existing soy sauce brewing method;
(2) get the component of following weight percent content: the mixture of common bombax flower 30%, ginger 35% and pomelo peel 35%, by mixture chopping, is that 1:20 adds water boil 1 hour by the weight ratio of mixture and water, after filtering and squeezing, obtains mixture extract;
(3) soy sauce stoste and mixture extract are allocated to then boiling, filtration, sterilizing, the filling finished product that obtains by weight 5:1.
Embodiment 2
A health-care sauce, the preparation method by following steps obtains:
(1) get the component of following weight percent content: Pu'er tea 15%, soybean 25% and wheat bran 60%, as raw material with existing soy sauce brewing method: after adding water boiling, koji, fermentation, pouring oil, obtain soy sauce stoste;
(2) get the component of following weight percent content: the mixture of common bombax flower 20%, ginger 40% and pomelo peel 40%, by mixture chopping, is that 1:20 adds water boil 2 hours by the weight ratio of mixture and water, after filtering and squeezing, obtains mixture extract;
(3) soy sauce stoste and mixture extract are allocated to then boiling, filtration, sterilizing, the filling finished product that obtains by weight 5:1.
Embodiment 3
A health-care sauce, the preparation method by following steps obtains:
(1) get the component of following weight percent content: Pu'er tea 25%, soybean 50% and wheat bran 25%, as raw material with existing soy sauce brewing method: after adding water boiling, koji, fermentation, pouring oil, obtain soy sauce stoste;
(2) get the component of following weight percent content: the mixture of common bombax flower 40%, ginger 30% and pomelo peel 30%, by mixture chopping, is that 1:20 adds water boil 1.5 hours by the weight ratio of mixture and water, after filtering and squeezing, obtains mixture extract;
(3) soy sauce stoste and mixture extract are allocated to then boiling, filtration, sterilizing, the filling finished product that obtains by weight 5:1.
Finally it should be noted that: these are only the preferred embodiments of the present invention; be not limited to the present invention; for a person skilled in the art; all any modifications of doing within the spirit and principles in the present invention, be equal to replacement, improvement etc., within protection scope of the present invention all should be included in.
Claims (7)
1. a preparation method for health-care sauce, is characterized in that, comprises the following steps:
(1) get the component of following weight percent content: Pu'er tea 15～25%, soybean 25～50% and wheat bran 25～60%, as raw material, prepare soy sauce stoste;
(2) get the component of following weight percent content: the mixture of common bombax flower 20～40%, ginger 30～40% and pomelo peel 30～40%, prepare mixture extract;
(3) soy sauce stoste and mixture extract are allocated to then boiling, filtration, sterilizing, the filling finished product that obtains by weight 5:1.
2. the preparation method of health-care sauce according to claim 1, is characterized in that, in described (1) step, the weight percent content of each component is: Pu'er tea 20%, soybean 40% and wheat bran 40%.
3. the preparation method of health-care sauce according to claim 1, is characterized in that, obtains soy sauce stoste after raw material being added to water boiling, koji, fermentation, pouring oil in described (1) step.
4. the preparation method of health-care sauce according to claim 1, is characterized in that, in described (2) step, the weight percent content of each component is: common bombax flower 30%, ginger 35% and pomelo peel 35%.
5. the preparation method of health-care sauce according to claim 1, it is characterized in that, the preparation method of described (2) step mixture extract is: by mixture chopping, by the weight ratio of mixture and water, be that 1:20 adds water boil 1～2 hour, after filtering and squeezing, obtain mixture extract.
6. the preparation method of health-care sauce according to claim 1, is characterized in that, described (3) step is allocated soy sauce stoste and mixture extract by weight 5:1 after, then adds toner, fragrance adding agent and anticorrisive agent.
7. a health-care sauce, is characterized in that, by claim 1～6, arbitrary described preparation method obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310667034.1A CN103719801B (en) | 2013-12-10 | 2013-12-10 | Health-care soy sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310667034.1A CN103719801B (en) | 2013-12-10 | 2013-12-10 | Health-care soy sauce and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103719801A true CN103719801A (en) | 2014-04-16 |
| CN103719801B CN103719801B (en) | 2015-06-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310667034.1A Active CN103719801B (en) | 2013-12-10 | 2013-12-10 | Health-care soy sauce and preparation method thereof |
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| Country | Link |
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| CN (1) | CN103719801B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286815A (en) * | 2014-11-03 | 2015-01-21 | 李镇阔 | Tea soybean sauce and preparation method thereof |
| CN105011092A (en) * | 2015-07-17 | 2015-11-04 | 合肥一诺生物科技有限公司 | Seasoning health-care soy sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849664A (en) * | 2010-04-13 | 2010-10-06 | 李锦记（新会）食品有限公司 | Sauce with tea flavor |
| CN102960707A (en) * | 2011-08-31 | 2013-03-13 | 浙江科技学院 | Manufacturing method of Chinese prickly ash soy sauce |
| CN103005379A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Sauce-vinegar for decreasing blood sugar and preparation method of sauce-vinegar |
-
2013
- 2013-12-10 CN CN201310667034.1A patent/CN103719801B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849664A (en) * | 2010-04-13 | 2010-10-06 | 李锦记（新会）食品有限公司 | Sauce with tea flavor |
| CN102960707A (en) * | 2011-08-31 | 2013-03-13 | 浙江科技学院 | Manufacturing method of Chinese prickly ash soy sauce |
| CN103005379A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Sauce-vinegar for decreasing blood sugar and preparation method of sauce-vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 黎文媛: "酱油行业的发展现状和趋势", 《江苏调味副食品》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286815A (en) * | 2014-11-03 | 2015-01-21 | 李镇阔 | Tea soybean sauce and preparation method thereof |
| CN105011092A (en) * | 2015-07-17 | 2015-11-04 | 合肥一诺生物科技有限公司 | Seasoning health-care soy sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103719801B (en) | 2015-06-10 |
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Inventor after: Huang Shujie Inventor before: Liang Xiuping |
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Effective date of registration: 20160921 Address after: Sanzao town Jinwan District Guangdong 519000 Zhuhai Province Anji Road No. 3 Building 1, 2 floor Patentee after: ZHUHAI JIALIN FOOD Co.,Ltd. Address before: Tianhe District Tong East Road Guangzhou city Guangdong province 510665 B-101 No. 5, room B-118 Patentee before: GUANGDONG GAOHANG INTELLECTUAL PROPERTY OPERATION Co.,Ltd. Effective date of registration: 20160921 Address after: Tianhe District Tong East Road Guangzhou city Guangdong province 510665 B-101 No. 5, room B-118 Patentee after: GUANGDONG GAOHANG INTELLECTUAL PROPERTY OPERATION Co.,Ltd. Address before: Xinhui District, Guangdong city of Jiangmen province 529101 city center garden six 701 Patentee before: Liang Xiuping |
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Effective date of registration: 20240118 Address after: 519000 No.53 Shangjin Road, Lianzhou Town, Doumen District, Zhuhai City, Guangdong Province Patentee after: Zhuhai shangbaiwei Food Technology Co.,Ltd. Address before: 1 / F and 2 / F, No.3 workshop, Anji Middle Road, Sanzao Town, Jinwan District, Zhuhai City, Guangdong Province 519000 Patentee before: ZHUHAI JIALIN FOOD Co.,Ltd. |