CN103734814A - Mushroom concentrated soup and preparation method thereof - Google Patents
Mushroom concentrated soup and preparation method thereof Download PDFInfo
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- CN103734814A CN103734814A CN201410044418.2A CN201410044418A CN103734814A CN 103734814 A CN103734814 A CN 103734814A CN 201410044418 A CN201410044418 A CN 201410044418A CN 103734814 A CN103734814 A CN 103734814A
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- mushroom
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 55
- 235000014347 soups Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims abstract description 4
- 235000020188 drinking water Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 238000009835 boiling Methods 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000019219 chocolate Nutrition 0.000 claims description 9
- 241000234314 Zingiber Species 0.000 claims description 8
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 241000722363 Piper Species 0.000 claims description 5
- 244000252132 Pleurotus eryngii Species 0.000 claims description 5
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000002349 favourable effect Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract 6
- 229930003427 Vitamin E Natural products 0.000 abstract 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract 3
- 229940046009 vitamin E Drugs 0.000 abstract 3
- 235000019165 vitamin E Nutrition 0.000 abstract 3
- 239000011709 vitamin E Substances 0.000 abstract 3
- 235000013336 milk Nutrition 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 206010009944 Colon cancer Diseases 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 208000029742 colonic neoplasm Diseases 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 6
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
- 230000036592 analgesia Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 230000035568 catharsis Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 201000002313 intestinal cancer Diseases 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses mushroom concentrated soup and a preparation method thereof. The mushroom concentrated soup consists of the following components in percentage by weight: 35 to 40 percent of mushrooms (the ratio of oyster mushrooms to shitake mushrooms to abalone mushrooms is 1to 1- to 1), 30 to 35 percent of pure milk, 3 to 5 percent of corn starch, 0.003 to 0.008 percent of VE (vitamin E), 0.5 to 2.5 percent of table salt, 0.5 to 2.5 percent of pepper powder, 0.2 to 0.25 percent of chicken essence, 0.02 to 0.025 percent of CMC, and a proper amount of ginger, scallion, edible oil and drinking water. The production process of the mushroom concentrated soup comprises the steps of raw material washing, slicing, precooking, cooking under the high pressure, decocting under the normal pressure, concentrating, packaging and the like. The mushroom concentrated soup prepared by the invention is added with the pure milk, the corn starch, the VE and the like, and has the efficacies of invigorating, appetizing, eliminating phlegm, regulating qi, easing pain, stopping cough, eliminating phlegm, resisting cancer, relaxing bowels, expelling toxin and the like, is very favorable to prevention of constipation, colon cancer, arteriosclerosis, diabetes and the like, and improves the organism immunity.
Description
Technical field
The present invention relates to food processing field, particularly be a kind of preparation method of mushroom condensed soup.
Background technology
Mushroom is nutritious, and delicious flavour is listed in first-class delicacies since ancient times, is high protein, low fat, is rich in the healthy food of the nutritional labelings such as essential amino acid (amino acid foodstuff), mineral matter, vitamin (vitamin food) and polysaccharide; This method is made in mushroom condensed soup and is added plain chocolate, cornstarch, V
edeng, there is benefit god appetizing, phlegm-eliminiating and qi-regulating, the effects such as analgesia, relieving cough and reducing sputum, anticancer, catharsis and toxin expelling.All very favourable to Constipation, intestinal cancer, artery sclerosis, diabetes etc., improve immunity of organisms.
Summary of the invention
A kind of mushroom condensed soup the object of this invention is to provide and preparation method thereof, adds plain chocolate, cornstarch, V in mushroom condensed soup
edeng, there is benefit god appetizing, phlegm-eliminiating and qi-regulating, the effects such as analgesia, relieving cough and reducing sputum, anticancer, catharsis and toxin expelling; All very favourable to Constipation, intestinal cancer, artery sclerosis, diabetes etc., improve immunity of organisms.
A kind of mushroom condensed soup provided by the invention, its raw material is comprised of the component of following percentage by weight:
Mushroom (flat mushroom: mushroom: pleurotus eryngii=1:1:1): 35%～40%;
Plain chocolate: 30%～35%;
Cornstarch: 3～5%;
V
E：0.003%～0.008%；
Salt: 0.5%～2.5%;
Pepper powder: 0.5%～2.5%;
Chickens' extract: 0.2～0.25%;
CMC：0.02～0.025%；
Ginger, green onion: appropriate;
Edible oil: appropriate;
Drinking water: surplus;
Each component sum is 100% above, it is characterized in that: in above-mentioned batching, be added with 35%～40% mushroom (flat mushroom: mushroom: pleurotus eryngii=1:1:1) and 30%～35% plain chocolate.
The invention also discloses the production method of this mushroom condensed soup, it comprises following step:
Technological process: raw material cleans → cuts into slices → precook → high pressure cooking → normal pressure infusion → concentrated → packing.
1, raw material cleans: the mushroom that harvesting is come is put into clear water and cleans, and removes surperficial dust and impurity.
2, raw material section: the mushroom after cleaning is put into thin slice or the bar that slicer is cut into 0.5 centimetre.
3, precook: in pot, put into appropriate edible oil, with ginger, green onion, the quick-fried perfume (or spice) that stir-fries, adds water and put into pot and precook, until offscum is gone in boiling.
4, high pressure cooking: by pretreated mushroom, precook after ginger, green onion juice put into autoclave, material-water ratio is 1:6,121 ℃～126 ℃ of temperature, pressure 0.1～0.15MPa, the boiling time is 1 hour.
5, normal pressure infusion: open high pressure kettle cover, carry out normal pressure bone soup boiling after adding auxiliary material in mushroom soup, auxiliary material has: plain chocolate, cornstarch, V
e, salt, pepper powder, chickens' extract, CMC, the boiling time is 4 hours.
6, concentrated: with vavuum pump, mushroom soup to be extracted out, squeezed into concentration tank, carry out Vacuum Concentration, vacuum axe pressure 0.7～0.8Mpa, temperature 70 C, cocnentration factor 1:1.
7, packing: will concentrate mushroom soup in time canned or packed, dry place preserves in cool place.
The specific embodiment
Embodiment
Pleurotus eryngii=1:1:1) 35, plain chocolate 30g, cornstarch 5 g, V take mushroom (flat mushroom: mushroom:
e0.008 g, salt 2.5 g, pepper powder 2.5 g, chickens' extract 0.25 g, CMC0.025 g, ginger, green onion 5g, edible oil 5g, drinking water 14.717g.First mushroom harvesting being come is put into clear water and cleans, and removes surperficial dust and impurity; Mushroom after cleaning is put into thin slice or the bar that slicer is cut into 0.5 centimetre; In pot, put into appropriate edible oil, with ginger, green onion, the quick-fried perfume (or spice) that stir-fries, adds water and puts into pot and precook, until offscum is gone in boiling; High pressure cooking, by pretreated mushroom, precook after ginger, green onion juice put into autoclave, material-water ratio is 1:6,121 ℃～126 ℃ of temperature, pressure 0.1～0.15MPa, the boiling time is 1 hour; Normal pressure infusion, opens high pressure kettle cover, carries out normal pressure bone soup boiling after adding auxiliary material in mushroom soup; Concentrated, with vavuum pump, mushroom soup is extracted out, squeeze into concentration tank, carry out Vacuum Concentration, vacuum axe pressure 0.7～0.8Mpa, temperature 70 C, cocnentration factor 1:1; To concentrate mushroom soup in time canned or packed, in cool place, dry place preserves.
Claims (4)
1. a mushroom condensed soup, is comprised of the raw material of following percentage by weight: mushroom (flat mushroom: mushroom: pleurotus eryngii=1:1:1): 35%～40%; Plain chocolate: 30%～35%; Cornstarch: 3～5%; V
e: 0.003%～0.008%; Salt: 0.5%～2.5%; Pepper powder: 0.5%～2.5%; Chickens' extract: 0.2～0.25%; CMC:0.02～0.025%; Ginger, green onion: appropriate; Edible oil: appropriate; Drinking water: surplus; Each component sum is 100% above,
It is characterized in that: in above-mentioned batching, be added with 35%～40% mushroom (flat mushroom: mushroom: pleurotus eryngii=1:1:1) and 30%～35% plain chocolate.
2. a mushroom condensed soup preparation method, comprises the following steps:
A, raw material clean: the mushroom that harvesting is come is put into clear water and cleans, and removes surperficial dust and impurity;
B, raw material section: the mushroom after cleaning is put into thin slice or the bar that slicer is cut into 0.5 centimetre;
C, precook: in pot, put into appropriate edible oil, with ginger, green onion, the quick-fried perfume (or spice) that stir-fries, adds water and put into pot and precook, until offscum is gone in boiling;
D, high pressure cooking: by pretreated mushroom, precook after ginger, green onion juice put into autoclave, material-water ratio is 1:6,121 ℃～126 ℃ of temperature, pressure 0.1～0.15MPa, the boiling time is 1 hour;
E, normal pressure infusion: open high pressure kettle cover, carry out the boiling of normal pressure bone soup add auxiliary material in mushroom soup after;
Auxiliary material has: plain chocolate, cornstarch, V
e, salt, pepper powder, chickens' extract, CMC, the boiling time is 4 hours;
F, concentrated: with vavuum pump, mushroom soup is extracted out, squeezed into concentration tank, carry out Vacuum Concentration, vacuum axe pressure 0.7～0.8Mpa, temperature 70 C, cocnentration factor 1:1;
G, packing: will concentrate mushroom soup in time canned or packed, in cool place, dry place preserves.
3. mushroom condensed soup preparation method according to claim 2, is characterized in that: high pressure cooking, by pretreated mushroom, precook after ginger, green onion juice put into autoclave, material-water ratio is 1:6,121 ℃～126 ℃ of temperature, pressure 0.1～0.15MPa, the boiling time is 1 hour.
4. mushroom condensed soup preparation method according to claim 2, is characterized in that: with vavuum pump, mushroom soup is extracted out, squeezed into concentration tank, carry out Vacuum Concentration, vacuum axe pressure 0.7～0.8Mpa, temperature 70 C, cocnentration factor 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410044418.2A CN103734814A (en) | 2014-02-06 | 2014-02-06 | Mushroom concentrated soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410044418.2A CN103734814A (en) | 2014-02-06 | 2014-02-06 | Mushroom concentrated soup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734814A true CN103734814A (en) | 2014-04-23 |
Family
ID=50491949
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410044418.2A Pending CN103734814A (en) | 2014-02-06 | 2014-02-06 | Mushroom concentrated soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734814A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783116A (en) * | 2014-11-17 | 2015-07-22 | 李丰伯 | Preparation method of mushroom essence |
| CN104783117A (en) * | 2014-11-17 | 2015-07-22 | 李丰伯 | Preparation method of mushroom seasoning |
| CN110859293A (en) * | 2019-10-30 | 2020-03-06 | 上海爱一特餐饮有限公司 | Blood sugar reducing mushroom soup and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220107A (en) * | 1998-11-11 | 1999-06-23 | 任其云 | Formula and production technology of multifungi tonic soap material |
| CN1593240A (en) * | 2004-01-13 | 2005-03-16 | 深圳市山天饮食连锁有限公司 | Wild mushroom soup and its preparation method |
| CN102362684A (en) * | 2011-06-29 | 2012-02-29 | 江苏兴野食品有限公司 | Mushroom soup stock |
-
2014
- 2014-02-06 CN CN201410044418.2A patent/CN103734814A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220107A (en) * | 1998-11-11 | 1999-06-23 | 任其云 | Formula and production technology of multifungi tonic soap material |
| CN1593240A (en) * | 2004-01-13 | 2005-03-16 | 深圳市山天饮食连锁有限公司 | Wild mushroom soup and its preparation method |
| CN102362684A (en) * | 2011-06-29 | 2012-02-29 | 江苏兴野食品有限公司 | Mushroom soup stock |
Non-Patent Citations (2)
| Title |
|---|
| 朱海涛等: "《绿色食谱》", 30 April 1996 * |
| 李奇军: "《家常美味鲜汤》", 31 January 2002 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783116A (en) * | 2014-11-17 | 2015-07-22 | 李丰伯 | Preparation method of mushroom essence |
| CN104783117A (en) * | 2014-11-17 | 2015-07-22 | 李丰伯 | Preparation method of mushroom seasoning |
| CN110859293A (en) * | 2019-10-30 | 2020-03-06 | 上海爱一特餐饮有限公司 | Blood sugar reducing mushroom soup and preparation method thereof |
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Application publication date: 20140423 |