CN104397643A - Seasoning composition for marinated chickens and preparation method thereof - Google Patents
Seasoning composition for marinated chickens and preparation method thereof Download PDFInfo
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- CN104397643A CN104397643A CN201410621358.6A CN201410621358A CN104397643A CN 104397643 A CN104397643 A CN 104397643A CN 201410621358 A CN201410621358 A CN 201410621358A CN 104397643 A CN104397643 A CN 104397643A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 28
- 239000000203 mixture Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 12
- 235000013330 chicken meat Nutrition 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 12
- 241000756943 Codonopsis Species 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 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 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000008159 sesame oil Substances 0.000 claims abstract description 12
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 12
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000009835 boiling Methods 0.000 claims description 16
- 241001131796 Botaurus stellaris Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 11
- 235000010469 Glycine max Nutrition 0.000 claims description 11
- 240000002045 Guettarda speciosa Species 0.000 claims description 11
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 11
- 239000009636 Huang Qi Substances 0.000 claims description 11
- 244000062250 Kaempferia rotunda Species 0.000 claims description 11
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 11
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- 239000001702 nutmeg Substances 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 235000019991 rice wine Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 238000013467 fragmentation Methods 0.000 claims description 4
- 238000006062 fragmentation reaction Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 239000004745 nonwoven fabric Substances 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims 3
- 238000000034 method Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 241000213006 Angelica dahurica Species 0.000 abstract 2
- 244000141331 Amomum villosum Species 0.000 abstract 1
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- KXZJHVJKXJLBKO-UHFFFAOYSA-N chembl1408157 Chemical compound N=1C2=CC=CC=C2C(C(=O)O)=CC=1C1=CC=C(O)C=C1 KXZJHVJKXJLBKO-UHFFFAOYSA-N 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
- 235000012424 soybean oil Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 241000498779 Myristica Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 244000290333 Vanilla fragrans Species 0.000 description 5
- 235000009499 Vanilla fragrans Nutrition 0.000 description 5
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 231100000957 no side effect Toxicity 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000020995 raw meat 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a seasoning composition for marinated chickens, and relates to the technical field of condiments. The seasoning composition is prepared by crushing, mixing and stirring the following raw materials in proportion: Chinese cinnamon, gourmet powder, white sugar, dried orange peels, star aniseed, refined salt, ginger, netmeg, sliced sodium cyanide, amomum villosum, cloves, angelica dahurica, Chinese angelica, astragalus membranaceus, radix codonopsis, soybean oil, sesame oil and yellow wine. The seasoning composition disclosed by the invention has the benefits that natural seasoning raw materials are adopted, so that the seasoning composition is harmless to human bodies, side effects are not generated, the formula of the seasoning composition is scientific, products which are processed are added in the process of making the marinated chickens, the seasoning composition not only has the function of seasoning the marinated chickens, but also has a health care efficacy at the same time, and if people eat the seasoning composition for a long time, the immunocompetence of people can be improved.
Description
Technical field
The present invention relates to flavouring technical field, be specifically related to a kind of flavoring compositions for bittern roast chicken and preparation method thereof.
Background technology
Flavouring mainly refers to vanilla and spices, vanilla is the leaf of each Plants, they can be fresh, air-dry or to grind, spices is the seed of plant, bud, fruit, flower, bark and root, the taste of spices is much stronger than vanilla, in some cases, one Plants can again can for the production of spices for the production of vanilla, some flavouring is mixed by multiple spices, or mixed by multiple vanilla, at diet, cook and gather around in food processing and be widely used, and contribute to improving taste of food and have raw meat, except having a strong smell, separate greasy, flavouring, increase fresh effect of Denging, roast chicken is popular food, make the flavoring of roast chicken, wherein pot-stewed fowl roast chicken is more popular, the braised flavoring batching occurred in the market is all different, the halogen Flavor produced also is had nothing in common with each other, but effect is all general, eating mouth feel is not good yet.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of nontoxic, has no side effect, and edible safety is reliably for the flavoring compositions and preparation method thereof of bittern roast chicken.
Technical problem to be solved by this invention realizes by the following technical solutions:
For a flavoring compositions for bittern roast chicken, it is characterized in that: be made up of the raw material of following weight,
Cassia bark 2-4g, monosodium glutamate 3-5g, white sugar 4-6g, dried orange peel 5-7g, anistree 1-3g, refined salt 3-5g, ginger 6-8g, nutmeg 5-7g, kaempferia galamga sheet 5-7g, Sha Ren 4-6g, cloves 8-10g, root of Dahurain angelica 10-12g, Radix Angelicae Sinensis 1-3g, Radix Astragali 2-4g, Radix Codonopsis 8-10g, soya-bean oil 12-14g, sesame oil 14-16g, yellow rice wine 150-170g.
The preferred weight of each raw material is,
Cassia bark 3g, monosodium glutamate 4g, white sugar 5g, dried orange peel 6g, anistree 2g, refined salt 4g, ginger 7g, nutmeg 6g, kaempferia galamga sheet 6g, Sha Ren 5g, cloves 9g, root of Dahurain angelica 11g, Radix Angelicae Sinensis 2g, Radix Astragali 3g, Radix Codonopsis 9g, soya-bean oil 13g, sesame oil 15, yellow rice wine 160g.
Another object of the present invention is to provide a kind of method of the flavoring compositions for the preparation of bittern roast chicken, it is characterized in that: comprise the following steps:
Each raw material is taken by following weight:
Cassia bark 2-4g, monosodium glutamate 3-5g, white sugar 4-6g, dried orange peel 5-7g, anistree 1-3g, refined salt 3-5g, ginger 6-8g, nutmeg 5-7g, kaempferia galamga sheet 5-7g, Sha Ren 4-6g, cloves 8-10g, root of Dahurain angelica 10-12g, Radix Angelicae Sinensis 1-3g, Radix Astragali 2-4g, Radix Codonopsis 8-10g, soya-bean oil 12-14g, sesame oil 14-16g, yellow rice wine 150-170g.
1) first the root of Dahurain angelica, Radix Angelicae Sinensis, the Radix Astragali and Radix Codonopsis in above-mentioned raw materials are carried out fragmentation, then adopt a non-woven fabrics to be wrapped up, form material bag, for subsequent use;
2) soya-bean oil in raw material, sesame oil all being added one burns in the iron pan of heat in advance, after adding the monosodium glutamate in raw material, white sugar, refined salt frying 3min again, yellow rice wine is all added, then add the cassia bark in raw material, dried orange peel, anise, ginger, nutmeg, kaempferia galamga sheet, Sha Ren, cloves, intense fire boils;
3) until above-mentioned steps 2) in boil after, be blended into the water of 1kg, then by step 1) in material bag add wherein, after boiling 4-5h, remove slag after getting juice.
This using method being used for the flavoring compositions of bittern roast chicken is: first cleaned up by the chicken unhairing of 3kg, then adopt boiling water chicken is carried out leaching boiling hot after, take out, then a decoction pot is selected, all put into wherein by chicken, after then adding flavoring 300g of the present invention, add water 1kg, after boiling, after constant temperature boiling 5.
The invention has the beneficial effects as follows: what the present invention adopted is all natural Seasoning Ingredients, human body is safe from harm, have no side effect, its scientific formulation, the product be processed into, adds, has health-care efficacy concurrently while seasoning in the process that bittern roast chicken makes, long-term edible, the immunocompetence of people can be improved.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
Each raw material is taken by following weight:
Cassia bark 2g, monosodium glutamate 3-g, white sugar 4-g, dried orange peel 5g, anistree 1-g, refined salt 3g, ginger 6g, nutmeg 5g, kaempferia galamga sheet 5g, Sha Ren 4g, cloves 8g, root of Dahurain angelica 10g, Radix Angelicae Sinensis 1g, Radix Astragali 2g, Radix Codonopsis 8g, soya-bean oil 12g, sesame oil 14g, yellow rice wine 150g.
1) first the root of Dahurain angelica, Radix Angelicae Sinensis, the Radix Astragali and Radix Codonopsis in above-mentioned raw materials are carried out fragmentation, then adopt a non-woven fabrics to be wrapped up, form material bag, for subsequent use;
2) soya-bean oil in raw material, sesame oil all being added one burns in the iron pan of heat in advance, after adding the monosodium glutamate in raw material, white sugar, refined salt frying 3min again, yellow rice wine is all added, then add the cassia bark in raw material, dried orange peel, anise, ginger, nutmeg, kaempferia galamga sheet, Sha Ren, cloves, intense fire boils;
3) until above-mentioned steps 2) in boil after, be blended into the water of 1kg, then by step 1) in material bag add wherein, after boiling 4-5h, remove slag after getting juice.
This using method being used for the flavoring compositions of bittern roast chicken is: first cleaned up by the chicken unhairing of 3kg, then adopt boiling water chicken is carried out leaching boiling hot after, take out, then a decoction pot is selected, all put into wherein by chicken, after then adding flavoring 300g of the present invention, add water 1kg, after boiling, after constant temperature boiling 5.
Embodiment 2
Cassia bark 3g, monosodium glutamate 4g, white sugar 5g, dried orange peel 6g, anistree 2g, refined salt 4g, ginger 7g, nutmeg 6g, kaempferia galamga sheet 6g, Sha Ren 5g, cloves 9g, root of Dahurain angelica 11g, Radix Angelicae Sinensis 2g, Radix Astragali 3g, Radix Codonopsis 9g, soya-bean oil 13g, sesame oil 15, yellow rice wine 160g.
1) first the root of Dahurain angelica, Radix Angelicae Sinensis, the Radix Astragali and Radix Codonopsis in above-mentioned raw materials are carried out fragmentation, then adopt a non-woven fabrics to be wrapped up, form material bag, for subsequent use;
2) soya-bean oil in raw material, sesame oil all being added one burns in the iron pan of heat in advance, after adding the monosodium glutamate in raw material, white sugar, refined salt frying 3min again, yellow rice wine is all added, then add the cassia bark in raw material, dried orange peel, anise, ginger, nutmeg, kaempferia galamga sheet, Sha Ren, cloves, intense fire boils;
3) until above-mentioned steps 2) in boil after, be blended into the water of 1kg, then by step 1) in material bag add wherein, after boiling 4-5h, remove slag after getting juice.
This using method being used for the flavoring compositions of bittern roast chicken is: first cleaned up by the chicken unhairing of 3kg, then adopt boiling water chicken is carried out leaching boiling hot after, take out, then a decoction pot is selected, all put into wherein by chicken, after then adding flavoring 300g of the present invention, add water 1kg, after boiling, after constant temperature boiling 5.
More than show and describe general principle of the present invention and 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 describe in above-described embodiment and description just illustrates 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.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. for a flavoring compositions for bittern roast chicken, it is characterized in that: be made up of the raw material of following weight,
Cassia bark 2-4g, monosodium glutamate 3-5g, white sugar 4-6g, dried orange peel 5-7g, anistree 1-3g, refined salt 3-5g, ginger 6-8g, nutmeg 5-7g, kaempferia galamga sheet 5-7g, Sha Ren 4-6g, cloves 8-10g, root of Dahurain angelica 10-12g, Radix Angelicae Sinensis 1-3g, Radix Astragali 2-4g, Radix Codonopsis 8-10g, soya-bean oil 12-14g, sesame oil 14-16g, yellow rice wine 150-170g.
2. a kind of flavoring compositions for bittern roast chicken according to claim 1, is characterized in that: each raw material is preferably,
Cassia bark 3g, monosodium glutamate 4g, white sugar 5g, dried orange peel 6g, anistree 2g, refined salt 4g, ginger 7g, nutmeg 6g, kaempferia galamga sheet 6g, Sha Ren 5g, cloves 9g, root of Dahurain angelica 11g, Radix Angelicae Sinensis 2g, Radix Astragali 3g, Radix Codonopsis 9g, soya-bean oil 13g, sesame oil 15, yellow rice wine 160g.
3. prepare claim 1 and 2 preparation method for the flavoring compositions of bittern roast chicken described in any one, it is characterized in that: comprise the following steps,
1) first the root of Dahurain angelica, Radix Angelicae Sinensis, the Radix Astragali and Radix Codonopsis in above-mentioned raw materials are carried out fragmentation, then adopt a non-woven fabrics to be wrapped up, form material bag, for subsequent use;
2) soya-bean oil in raw material, sesame oil all being added one burns in the iron pan of heat in advance, after adding the monosodium glutamate in raw material, white sugar, refined salt frying 3min again, yellow rice wine is all added, then add the cassia bark in raw material, dried orange peel, anise, ginger, nutmeg, kaempferia galamga sheet, Sha Ren, cloves, intense fire boils;
3) until above-mentioned steps 2) in boil after, be blended into the water of 1kg, then by step 1) in material bag add wherein, after boiling 4-5h, remove slag after getting juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410621358.6A CN104397643A (en) | 2014-11-05 | 2014-11-05 | Seasoning composition for marinated chickens and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410621358.6A CN104397643A (en) | 2014-11-05 | 2014-11-05 | Seasoning composition for marinated chickens and preparation method thereof |
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| CN104397643A true CN104397643A (en) | 2015-03-11 |
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| CN201410621358.6A Pending CN104397643A (en) | 2014-11-05 | 2014-11-05 | Seasoning composition for marinated chickens and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107811049A (en) * | 2017-12-05 | 2018-03-20 | 湖南景程电子科技有限公司 | A kind of honeydew dried bean curd boils bittern method |
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| CN103932237A (en) * | 2014-04-16 | 2014-07-23 | 江西上味世家食品有限公司 | Making method and device of nutrient flavored duck |
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2014
- 2014-11-05 CN CN201410621358.6A patent/CN104397643A/en active Pending
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| JPH1132719A (en) * | 1997-07-15 | 1999-02-09 | Bell Shokuhin Kk | Production of seasoning liquid having high viscosity |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107811049A (en) * | 2017-12-05 | 2018-03-20 | 湖南景程电子科技有限公司 | A kind of honeydew dried bean curd boils bittern method |
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Application publication date: 20150311 |