CN104171919A - Preparation method of three-color greenstuff hot noodles with sesame paste - Google Patents
Preparation method of three-color greenstuff hot noodles with sesame paste Download PDFInfo
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- CN104171919A CN104171919A CN201410384969.3A CN201410384969A CN104171919A CN 104171919 A CN104171919 A CN 104171919A CN 201410384969 A CN201410384969 A CN 201410384969A CN 104171919 A CN104171919 A CN 104171919A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 24
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000207961 Sesamum Species 0.000 title abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 11
- 244000067456 Chrysanthemum coronarium Species 0.000 claims abstract description 11
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 244000000626 Daucus carota Species 0.000 claims abstract description 9
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 239000003513 alkali Substances 0.000 claims abstract description 4
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 4
- 238000013329 compounding Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract 3
- 150000001875 compounds Chemical class 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
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- 230000035800 maturation Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 5
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- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
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- 239000010871 livestock manure Substances 0.000 description 1
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- 235000021110 pickles Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 230000028327 secretion Effects 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- 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)
- Noodles (AREA)
Abstract
The invention relates to a preparation method of three-color greenstuff hot noodles with sesame paste. The preparation method comprises the steps of preparing dough, compounding, tabletting, slitting, cooking noodles with boiling water, weighing, loading into bowls and packaging. The dough comprises the components, including flour, carrot juice, yellow-skin onion juice, crowndaisy chrysanthemum juice, edible salt, edible alkali and water. Nutritional hot noodles with sesame paste have nutrients of three vegetables and colors of the three vegetables. Hot noodles with sesame paste are deeply loved by the mass of people. With industrialized safe and healthful preparation, by adding yellow mashed carrot, white mashed onion and green mashed crowndaisy chrysanthemum, the color and luster of the famous traditional snack are changed, nutrition is improved, the additional nutrition of the flour product is increased, nutrient substances needed by the human body are supplemented, the traditional delicious food tastes better and is more healthy and nutritional; therefore the hot noodles with sesame paste which are excellent in color and luster, healthy, nutritional and delicious are available.
Description
Technical field
The present invention relates to food processing field, is a kind of preparation method of the three look vegetables zheganmians that are added with three kinds of vegetable juice specifically.
Background technology
Zheganmian is Han nationality's characteristic snack of Wuhan City, Hubei Province, originally be the characteristic cuisines in Wuhan, in Hubei, a lot of places are all very welcome, along with Hubei people is in other provinces and cities' ground increased population, Wuhan zheganmian also can be seen in many places, is one of wheaten food of liking of many people.
Plande noodles, the Sichuan Sichuan noodles in zheganmian and Pekinese's fried bean sauce, Shanxi are called together Chinese four your name's faces.Very thin root of noodles of zheganmian has biceps, and color and luster is yellow and glossy, and flavour deliciousness, mixes with batchings such as sesame oil, sesame paste, spiced pickles, looks good, smell good and taste good; But traditional manufacture cannot meet the needs of modern's work rhythm and hobby cuisines, although also there is self-employed worker doing among town, its sanitary condition causes anxiety, and along with the development of food industry, people need the zheganmian that a kind of sanitary condition is good and can produce in enormous quantities.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of preparation method of three look vegetables zheganmians.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for three look vegetables zheganmians, comprises the following steps:
(1) make dough: 0.14 part, 50 parts, flour, 1 part of carrot juice, 1 part, yellow onion juice, 1 part, crowndaisy chrysanthemum juice, 0.5 part of edible salt, dietary alkali is poured in dough mixing machine, start dough mixing machine, and add 13.5 parts, water, high-speed stirred 480 seconds, stirring at low speed 240 seconds, after finishing with face, dough is poured into curing box, static slaking 15 minutes;
(2) compound: by the dough after slaking, compound through compounding machine, the face roller that front side, rear side are set goes out face thickness and is 6 millimeters, the dough sheet thickness arranging after compound is 8 millimeters, and compound good dough sheet is rolled into volume with face rod;
(3) compressing tablet, slitting:
1. getting the dough sheet that two volumes proof is placed on the face frame of four roll surface machines, through four roll surface machine compactings, the thickness of four roll surface machine pressure surfaces reduces one by one, the skin thickness that goes out of a face roller is 6mm, the skin thickness that goes out of No. two face rollers is 4.5mm, the skin thickness that goes out of No. three face rollers is 3.5mm, and the skin thickness that goes out of No. four face rollers is 2.0mm; Dough sheet is cut into noodles through face cutter, and noodles length is 30cm-40cm;
2. the raw noodles of the zheganmian processing are checked, inspection foreign, weigh stand-by by 30 parts/case;
(4) dough made with boiling water:
1. the qualified rapeseed oil of processing is contained in the special barrel through sterilization stand-by;
2. dough made with boiling water pot is added water to 6cm place, gap below, open steam valve, 3 parts of salt addings after water boils, 30 portions of raw noodles are poured in pot, be stirred to water and boil, keep 1min-2min, close steam valve, by zheganmian to operating desk, spread out, with 1.7 parts of rapeseed oils, stir, hot zheganmian should reach 7-8 maturation, section part adularescent point-like; Often scald 4 pots and add clear water one time, and add 0.3 portion of salt, every 15 pots are changed once water in pot, require zheganmian to pile up temperature≤40 DEG C, burn 48 parts of wet dried noodles for every pot;
(5) weigh dress bowl:
1. before packing, first the little batching to zheganmian is carried out fillingly, and filling weight is respectively 0.06 part-0.07 part of soy sauce bag, 0.014 part-0.016 part of chili oil, 0.026 part-0.028 part, sesame paste;
2. before dress bowl, soy sauce is wrapped in to scalding sterilization in jacketed pan, diced carrot is heated to 5 minutes disinfections at steamer;
3. before weighing dress bowl, carry out handwashing disinfection; The face of grabbing is weighed, expected, and bag will be with disposable glove while being weighed, will change disposable glove after removing thing cross pollution;
4. zheganmian is weighed as 0.422 part-0.426 part and puts into bowl, then ladling out 0.04 part-0.05 part of diced carrot with spoon is placed on zheganmian, load onto respectively more load weighted soy sauce bag, chili oil and sesame paste, point install rear be neatly placed on stainless steel desk stand-by;
(6) packaging: start sealing after installing the zheganmian in bowl.
Carrot is warm in nature, taste is sweet, property is flat, has effect of reinforcing spleen to promote digestion, tonifying liver improving eyesight, clearing heat and detoxicating, promoting eruption, sending down abnormally ascending cough-relieving.
Yellow onion has following effect: the lipoid and reducing blood pressure of 1. dispelling: make blood pressure more easy to control, and make capillarectasia, blood viscosity reduces, and microcirculation improves; 2. help digestion: contribute to the secretion of hydrochloric acid in gastric juice and the digestion of food, be suitable for treatment eating accumulation; 3. brain tonic: high-quality protein is provided, is rich in choline, can improve memory; And stomach 4.: in and hydrochloric acid in gastric juice, alleviate stomachache.
Crowndaisy chrysanthemum includes abundant vitamin, carrotene and several amino acids, and nature and flavor are sweet flat, can mental-tranquilization, and moistening lung tonifying liver, sets the mind at rest, and prevents failure of memory.In addition crowndaisy chrysanthemum also has diuresis, hypotensive effect.
The invention has the beneficial effects as follows: the present invention is added with three kinds of vegetable nutrients, and with the nutrition zheganmian of three kinds of vegetable colours, zheganmian is subject to liking of the numerous people masses deeply, by industrialized safety, the making of health, add yellow mashed carrot, the onion mud of white and green crowndaisy chrysanthemum mud, the color and luster of tradition name snack is got a new look, nutrition improves, increase the additional nutrient of Flour product, supplement the nutriment that human body needs, what traditional cuisines were done is more delicious, more healthy, more nutrition, solve zheganmian color and luster, healthy, nutrition, the problem that taste tool is good.
Detailed description of the invention
For technological means and creation characteristic that the present invention realizes are easy to understand, below the present invention is further set forth.
A preparation method for three look vegetables zheganmians, comprises the following steps:
(1) make dough: 0.14 part, 50 parts, flour, 1 part of carrot juice, 1 part, yellow onion juice, 1 part, crowndaisy chrysanthemum juice, 0.5 part of edible salt, dietary alkali is poured in dough mixing machine, start dough mixing machine, and add 13.5 parts, water, high-speed stirred 480 seconds, stirring at low speed 240 seconds, after finishing with face, dough is poured into curing box, static slaking 15 minutes; Described crowndaisy chrysanthemum juice adopts the Qing Yi farmers' crowndaisy chrysanthemum of mountain, blue or green happy cap peak Vegetable Base plantation to make, and the omnidistance manure use plantation of crowndaisy chrysanthemum of mountain, blue or green happy cap peak Vegetable Base,, containing chemical chemical fertilizer and agricultural chemicals, does not guarantee natural maturity, and therefore its food therapy effect is more remarkable;
(2) compound: by the dough after slaking, compound through compounding machine, the face roller that front side, rear side are set goes out face thickness and is 6 millimeters, the dough sheet thickness arranging after compound is 8 millimeters, and compound good dough sheet is rolled into volume with face rod;
(3) compressing tablet, slitting:
1. getting the dough sheet that two volumes proof is placed on the face frame of four roll surface machines, through four roll surface machine compactings, the thickness of four roll surface machine pressure surfaces reduces one by one, the skin thickness that goes out of a face roller is 6mm, the skin thickness that goes out of No. two face rollers is 4.5mm, the skin thickness that goes out of No. three face rollers is 3.5mm, and the skin that goes out of No. four face rollers is 2.0mm; Dough sheet is cut into noodles through face cutter, and noodles length is 30cm-40cm;
2. the raw noodles of the zheganmian processing are checked, inspection foreign, weigh stand-by by 30 parts/case;
(5) dough made with boiling water:
1. the qualified rapeseed oil of processing is contained in the special barrel through sterilization stand-by;
2. dough made with boiling water pot is added water to 6cm place, gap below, open steam valve, 3 parts of salt addings after water boils, pour 30 portions of raw noodles in pot into, being stirred to water boils, keep 1min-2min, close steam valve, by zheganmian to operating desk, spread out with 1.7 parts of rapeseed oils, stir, hot zheganmian should reach 7-8 maturation, section part adularescent point-like; Often scald 4 pots and add a clear water and add 0.3 portion of salt, every 15 pots are changed once water in pot, require zheganmian to pile up temperature≤40 DEG C, burn 48 parts of wet dried noodles for every pot;
(6) weigh dress bowl:
1. before packing, first the little batching to zheganmian is carried out fillingly, and filling weight is respectively 0.06 part-0.07 part of soy sauce bag, 0.014 part-0.016 part of chili oil, 0.026 part-0.028 part, sesame paste;
2. before dress bowl, soy sauce is wrapped in to scalding sterilization in jacketed pan, diced carrot is heated to 5 minutes disinfections at steamer;
3. before weighing dress bowl, carry out handwashing disinfection; The face of grabbing is weighed, expected, and bag will be with disposable glove while being weighed, will change disposable glove after removing thing cross pollution;
4. zheganmian is weighed as 0.422 part-0.426 part and puts into bowl, then ladling out 0.04 part-0.05 part of diced carrot with spoon is placed on zheganmian, load onto respectively more load weighted soy sauce bag, chili oil and sesame paste, point install rear be neatly placed on stainless steel desk stand-by;
(6) packaging: start sealing after installing the zheganmian in bowl.
The zheganmian that adopts above-mentioned steps to make is exquisite in workmanship, and clean hygiene is nutritious, excellent taste, traditional material use modern means is made in batches tasty, applicable modern carries, quick edible leisure food, met modern's demand.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what in above-described embodiment and description, describe is principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by the equivalent of appending claims.
Claims (1)
1. a preparation method for three look vegetables zheganmians, is characterized in that: comprise the following steps:
(1) make dough: 0.14 part, 50 parts, flour, 1 part of carrot juice, 1 part, yellow onion juice, 1 part, crowndaisy chrysanthemum juice, 0.5 part of edible salt, dietary alkali is poured in dough mixing machine, start dough mixing machine, and add 13.5 parts, water, high-speed stirred 480 seconds, stirring at low speed 240 seconds, after finishing with face, dough is poured into curing box, static slaking 15 minutes;
(2) compound: by the dough after slaking, compound through compounding machine, the face roller that front side, rear side are set goes out face thickness and is 6 millimeters, the dough sheet thickness arranging after compound is 8 millimeters, and compound good dough sheet is rolled into volume with face rod;
(3) compressing tablet, slitting:
1. getting the dough sheet that two volumes proof is placed on the face frame of four roll surface machines, through four roll surface machine compactings, the thickness of four roll surface machine pressure surfaces reduces one by one, the skin thickness that goes out of a face roller is 6mm, the skin thickness that goes out of No. two face rollers is 4.5mm, the skin thickness that goes out of No. three face rollers is 3.5mm, and the skin thickness that goes out of No. four face rollers is 2.0mm; Dough sheet is cut into noodles through face cutter, and noodles length is 30cm-40cm;
2. the raw noodles of the zheganmian processing are checked, inspection foreign, weigh stand-by by 30 parts/case;
(4) dough made with boiling water:
1. the qualified rapeseed oil of processing is contained in the special barrel through sterilization stand-by;
2. dough made with boiling water pot is added water to 6cm place, gap below, open steam valve, 3 parts of salt addings after water boils, 30 portions of raw noodles are poured in pot, be stirred to water and boil, keep 1min-2min, close steam valve, by zheganmian to operating desk, spread out, with 1.7 parts of rapeseed oils, stir, hot zheganmian should reach 7-8 maturation, section part adularescent point-like; Often scald 4 pots and add clear water one time, and add 0.3 portion of salt, every 15 pots are changed once water in pot, require zheganmian to pile up temperature≤40 DEG C, burn 48 parts of wet dried noodles for every pot;
(5) weigh dress bowl:
1. before packing, first the little batching to zheganmian is carried out fillingly, and filling weight is respectively 0.06 part-0.07 part of soy sauce bag, 0.014 part-0.016 part of chili oil, 0.026 part-0.028 part, sesame paste;
2. before dress bowl, soy sauce is wrapped in to scalding sterilization in jacketed pan, diced carrot is heated to 5 minutes disinfections at steamer;
3. before weighing dress bowl, carry out handwashing disinfection; The face of grabbing is weighed, expected, and bag will be with disposable glove while being weighed, will change disposable glove after removing thing cross pollution;
4. zheganmian is weighed as 0.422 part-0.426 part and puts into bowl, then ladling out 0.04 part-0.05 part of diced carrot with spoon is placed on zheganmian, load onto respectively more load weighted soy sauce bag, chili oil and sesame paste, point install rear be neatly placed on stainless steel desk stand-by;
(6) packaging: start sealing after installing the zheganmian in bowl.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410384969.3A CN104171919A (en) | 2014-08-06 | 2014-08-06 | Preparation method of three-color greenstuff hot noodles with sesame paste |
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| CN201410384969.3A CN104171919A (en) | 2014-08-06 | 2014-08-06 | Preparation method of three-color greenstuff hot noodles with sesame paste |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431781A (en) * | 2014-12-23 | 2015-03-25 | 郑州朱屯米粉食品有限公司 | Continuous production method of hot-and-dry noodles, and special production line |
| CN105495337A (en) * | 2015-12-10 | 2016-04-20 | 安徽青松食品有限公司 | Making method of hot dry noodles |
| CN106509636A (en) * | 2016-09-20 | 2017-03-22 | 华中农业大学 | Method of producing hot-and-dry noodles using vacuum double-speed dough kneading and microwave water vapor foaming |
| CN108813348A (en) * | 2018-06-05 | 2018-11-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Edible mushroom zheganmian and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1625967A (en) * | 2003-12-09 | 2005-06-15 | 李昆祥 | Three colors vegetable noodle |
| CN102058054A (en) * | 2009-11-13 | 2011-05-18 | 赵文新 | Method for preparing hot dry noodles |
| CN102763810A (en) * | 2012-07-17 | 2012-11-07 | 武汉大汉口食品有限公司 | Method for producing non-fried multi-flavor instant hot dry noodle |
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| CN103652606A (en) * | 2012-09-26 | 2014-03-26 | 林松 | Making method for hot dry noodles |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104431781A (en) * | 2014-12-23 | 2015-03-25 | 郑州朱屯米粉食品有限公司 | Continuous production method of hot-and-dry noodles, and special production line |
| CN104431781B (en) * | 2014-12-23 | 2017-12-01 | 郑州朱屯米粉食品有限公司 | Zheganmian continuous producing method and special production line |
| CN105495337A (en) * | 2015-12-10 | 2016-04-20 | 安徽青松食品有限公司 | Making method of hot dry noodles |
| CN106509636A (en) * | 2016-09-20 | 2017-03-22 | 华中农业大学 | Method of producing hot-and-dry noodles using vacuum double-speed dough kneading and microwave water vapor foaming |
| CN108813348A (en) * | 2018-06-05 | 2018-11-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Edible mushroom zheganmian and preparation method thereof |
| CN108813348B (en) * | 2018-06-05 | 2022-03-01 | 湖北省农业科学院农产品加工与核农技术研究所 | Edible fungus hot dry noodles and preparation method thereof |
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