CN106107581A - A kind of preparation method of chicken row - Google Patents
A kind of preparation method of chicken row Download PDFInfo
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- CN106107581A CN106107581A CN201610464837.0A CN201610464837A CN106107581A CN 106107581 A CN106107581 A CN 106107581A CN 201610464837 A CN201610464837 A CN 201610464837A CN 106107581 A CN106107581 A CN 106107581A
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Abstract
The invention discloses the preparation method of a kind of chicken row, including select materials tumbling place beat powder starching wrap up in the fried electricity of powder bake quick-freezing pack gold inspection vanning storage, chicken row's mouthfeel that the present invention makes is unique, color and luster is light yellow, reduce the fried destruction to Carnis Gallus domesticus nutritional labeling to greatest extent, it is of high nutritive value, deeply favored by numerous clients, there is good market prospect, the present invention is by baste, break powder, slurry and the formula components wrapping up in powder carry out preferred compositions, ensure that chicken lines up the delicious in taste of product, meet the taste demand of different consumer, simultaneously, avoid consumer to eat the intestines and stomach burden that conventional fried foods brings and cancer etc., reduce heart, the impact of brain.
Description
Technical field
The present invention relates to a kind of technical field of food deep processing, the preparation method arranged in particular to a kind of chicken.
Background technology
In recent years, along with growth in the living standard, people increasingly pursue the variation of food.Poultry market at home
On, chicken class meat products belongs to best-selling product, and particularly quenelle goods, are welcome by consumer deeply.KFC, McDonald,
The main product of the well-known fast food restaurant such as De Keshi is fried chicken product.
In Carnis Gallus domesticus, chicken breast, because of its high protein, low fat, feature without cholesterol, is more suitable for the health of modern
Diet theory.Meanwhile, on market, the flavored product about chicken breast is fewer, and taste is single, and nutritive value is relatively low, it is impossible to full
The foot consumer demand to different taste.
Summary of the invention
The invention provides the preparation method of a kind of chicken row.
For achieving the above object, the present invention provides following technical scheme:
The preparation method of a kind of chicken row, comprises the following steps:
(1) select materials: selected shape rule, the big breast of chicken of belt leather, at flesh noodles muscle, draw three cuttves, draw break the muscle and keep the big breast of chicken
Shape complete；
(2) tumbling: the big breast of chicken step (1) processed is placed in baste, rotating speed be 5-7r/min, vacuum be
Under conditions of 0.06-0.08MPa, carrying out tumbling operation, tumbling time is 30-40min, and after tumbling, the average thickness of the big breast of chicken is
1-1.5cm；
(3) place: the big breast of chicken step (2) processed is placed under 0-5 DEG C of environment, place 12-24h；
(4) powder is beaten: the big breast of chicken step (3) processed is placed in be beaten in powder, stirs；
(5) starching: the big breast of chicken step (4) processed is placed in slurry, stirs to be placed on and wraps up in powder, wrap up in
Powder operates；
(6) the most fried: the big breast of chicken step (5) processed is put into temperature and is 120-135 DEG C, in the oil of acid value≤3.0,
Fried 30-50s；
(7) secondary is fried: the big breast of chicken step (6) processed is put into temperature and is 140-150 DEG C, in the oil of acid value≤3.0,
Fried 80-100s；
(8) electricity is roasting: the big breast of chicken step (7) processed carries out the roasting process of electricity, and the roasting temperature of electricity is 165-185 DEG C, when electricity is roasting
Between be 10-12min；
(9) quick-freezing: in the environment of the big breast of chicken step (8) processed is placed in-35 DEG C, freezing 40-50min, make the big breast of chicken
Central temperature be positioned at less than-18 DEG C；
(10) pack: the big breast of chicken step (9) processed packs, 10 pieces every bag, 18 months shelf-lifves；
(11) gold inspection: detection pack after finished product, finished product must not contain Fe >=Φ 1.5mm, Non-Fe >=Φ 2.0mm,
The metallic foreign body of Sus >=Φ 2.5mm；
(12) vanning stores: every 4 bag of one case, stored under refrigeration below-18 DEG C.
Further, described baste includes following mass fraction formula components: dispensing one 4-6 part, dispensing two 8-10 part, Bulbus Allii
End 0.7-0.9 part, bruised ginger 0.8-1 part, xylose 0.08-0.1 part, 0-5 DEG C of frozen water 28-30 part.
Further, described dispensing one includes following mass fraction formula components: tapioca 35-38 part, vegetable protein
22-26 part, Sal 9-10 part, spice 5.5-6.0 part, Saccharum Sinensis Roxb. 4-4.4 part, pH regulator 14-15 part, sodium glutamate 5-7 part.
Further, described dispensing two includes following mass fraction formula components: soy sauce 5-12 part, red wine 45-50 part,
Red wine has slow down aging, prevention cardiovascular and cerebrovascular disease, prophylaxis of cancer, effect of looks improving and the skin nourishing, reduces fried food and offsets
The impact of the person's of expense brain.
Further, described powder of beating includes following mass fraction formula components: starch 21-23 part, wheat flour 18-20 part,
White sugar 1.3-1.5 part, Sal 0.8-1.0 part, sodium glutamate 1.0-1.4 part, sodium bicarbonate 0.3-0.5 part.
Further, described slurry includes following mass fraction formula components: starch 16-18 part, wheat flour 10-12 part, food
Salt 1.5-2.0 part, white sugar 1.0-1.2 part, emulsifying agent 0.3-0.5 part, Fructus Kaki green pepper powder 1.3-1.5 part, soybean salad oil 0.4-0.6
Part, egg 4-6 part, 0-5 DEG C of frozen water 21-23 part.
The distinctive taste of Fructus Kaki green pepper powder and contained capsaicin have an effect of saliva stimulating and gastric secretion, can appetite stimulator,
Help digest, promote enterokinesia, prevent constipation, contribute to alleviating the intestines and stomach burden；Without carcinogen Huang song in soybean salad oil
Mycin and cholesterol, effect protected to body, meanwhile, it contains the unsaturated fatty acids such as abundant linoleic acid, has reduction
Blood fat and the effect of cholesterolemia, can prevent cardiovascular disease, its leguminous phospholipid contained to a certain extent, is of value to god
Warp, blood vessel, the development growth of brain.
Further, wrap up in powder described in and include following mass fraction formula components: starch 8-10 part, wheat flour 19-21 part, food
Salt 2.0-2.4 part, glucose 2.1-2.3 part, spice 0.6-0.8 part, capsicum red pigment 0.3-0.5 part.
Further, in described step (1), the weight of the big breast of monolithic chicken is 105-115g.
Further, the most fried described time interval fried with secondary is 80-100s.
The invention has the beneficial effects as follows:
1, chicken row's mouthfeel that the present invention makes is unique, and color and luster is light yellow, reduces fried to Carnis Gallus domesticus nutritional labeling to greatest extent
Destruction, be of high nutritive value, deeply favored by numerous clients, there is good market prospect.
2, the present invention uses step fried mode, according to the weight of chicken row and break powder, wrap up in the number of powder, to oil
The time interval that fried temperature, time and twice are fried carries out preferably, takes full advantage of heat-conduction principle, and chicken row be heated evenly,
Prevent from causing moisture loss, simultaneously because of the most fried, it is to avoid wrap up in powder and exploded paste but internal meat does not also have well-done phenomenon, protect
Card product appearance golden yellow color, crisp succulence tasty and refreshing, Fresh & Tender in Texture.
3, the present invention by baste, break powder, slurry and wrap up in the formula components of powder and carry out preferred compositions, it is ensured that chicken
Line up the delicious in taste of product, meet the taste demand of different consumer, simultaneously, it is to avoid consumer eats conventional fried foods and brings
The intestines and stomach burden and cancer etc., reduce heart, the impact of brain.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment one:
The preparation method of a kind of chicken row, comprises the following steps:
(1) select materials: selected shape rule, the big breast of chicken of belt leather, at flesh noodles muscle, draw three cuttves, draw break the muscle and keep the big breast of chicken
Shape complete, the weight of the big breast of monolithic chicken is 105g；
(2) tumbling: the big breast of chicken step (1) processed is placed in baste, rotating speed be 5r/min, vacuum be
Under conditions of 0.06MPa, carrying out tumbling operation, tumbling time is 30min, and after tumbling, the average thickness of the big breast of chicken is 1cm；
Described baste includes following mass fraction formula components: dispensing one 4 parts, dispensing 28 parts, minced Bulbus Allii 0.7 part, bruised ginger
0.8 part, 0.08 part, 0 DEG C frozen water of xylose 28 parts；
Described dispensing one includes following mass fraction formula components: tapioca 35 parts, vegetable protein 22 parts, Sal 9
Part, spice 5.5 parts, Saccharum Sinensis Roxb. 4 parts, pH regulator 14 parts, sodium glutamate 5 parts；
Described dispensing two includes following mass fraction formula components: 5 parts of soy sauce, red wine 45 parts；
(3) place: the big breast of chicken step (2) processed is placed under 0 DEG C of environment, place 12h；
(4) powder is beaten: the big breast of chicken step (3) processed is placed in be beaten in powder, stirs；
Described powder of beating includes following mass fraction formula components: starch 21 parts, wheat flour 18 parts, white sugar 1.3 parts, Sal
0.8 part, sodium glutamate 1.0 parts, sodium bicarbonate 0.3 part；
(5) starching: the big breast of chicken step (4) processed is placed in slurry, stirs to be placed on and wraps up in powder, wrap up in
Powder operates；
Described slurry includes following mass fraction formula components: starch 16 parts, wheat flour 10 parts, Sal 1.5 parts, white sugar
1.0 parts, emulsifying agent 0.3 part, 1.3 parts of Fructus Kaki green pepper powder, soybean salad oil 0.4 part, 4 parts, 0 DEG C frozen water of egg 21 parts；
Described powder of wrapping up in includes following mass fraction formula components: starch 8 parts, wheat flour 19 parts, Sal 2.0 parts, Fructus Vitis viniferae
Sugar 2.1 parts, spice 0.6 part, capsicum red pigment 0.3 part；
(6) the most fried: it is 120 DEG C that the big breast of chicken step (5) processed puts into temperature, in the oil of acid value≤3.0, fried
30s；
(7) secondary is fried: it is 140 DEG C that the big breast of chicken step (6) processed puts into temperature, in the oil of acid value≤3.0, fried
80s, the most fried described time interval fried with secondary is 80s；
(8) electric roasting: the big breast of chicken step (7) processed carries out the roasting process of electricity, and electric roasting temperature is 165 DEG C, the electricity roasting time is
10min；
(9) quick-freezing: in the environment of the big breast of chicken step (8) processed is placed in-35 DEG C, freezing 40min, make in the big breast of chicken
Heart temperature is positioned at less than-18 DEG C；
(10) pack: the big breast of chicken step (9) processed packs, 10 pieces every bag, 18 months shelf-lifves；
(11) gold inspection: detection pack after finished product, finished product must not contain Fe >=Φ 1.5mm, Non-Fe >=Φ 2.0mm,
The metallic foreign body of Sus >=Φ 2.5mm；
(12) vanning stores: every 4 bag of one case, stored under refrigeration below-18 DEG C.
Embodiment two:
The preparation method of a kind of chicken row, comprises the following steps:
(1) select materials: selected shape rule, the big breast of chicken of belt leather, at flesh noodles muscle, draw three cuttves, draw break the muscle and keep the big breast of chicken
Shape complete, the weight of the big breast of monolithic chicken is 110g；
(2) tumbling: the big breast of chicken step (1) processed is placed in baste, rotating speed be 6r/min, vacuum be
Under conditions of 0.07MPa, carrying out tumbling operation, tumbling time is 35min, and after tumbling, the average thickness of the big breast of chicken is 1.3cm；
Described baste includes following mass fraction formula components: dispensing one 5 parts, dispensing 29 parts, minced Bulbus Allii 0.8 part, bruised ginger
0.9 part, 0.09 part, 2 DEG C frozen water of xylose 29 parts；
Described dispensing one includes following mass fraction formula components: tapioca 37 parts, vegetable protein 24 parts, Sal
9.5 parts, spice 5.7 parts, Saccharum Sinensis Roxb. 4.2 parts, pH regulator 14.5 parts, sodium glutamate 6 parts；
Described dispensing two includes following mass fraction formula components: 10 parts of soy sauce, red wine 48 parts；
(3) place: the big breast of chicken step (2) processed is placed under 3 DEG C of environment, place 18h；
(4) powder is beaten: the big breast of chicken step (3) processed is placed in be beaten in powder, stirs；
Described powder of beating includes following mass fraction formula components: starch 22 parts, wheat flour 19 parts, white sugar 1.4 parts, Sal
0.9 part, sodium glutamate 1.2 parts, sodium bicarbonate 0.4 part；
(5) starching: the big breast of chicken step (4) processed is placed in slurry, stirs to be placed on and wraps up in powder, wrap up in
Powder operates；
Described slurry includes following mass fraction formula components: starch 17 parts, wheat flour 11 parts, Sal 1.8 parts, white sugar
1.1 parts, emulsifying agent 0.4 part, 1.4 parts of Fructus Kaki green pepper powder, soybean salad oil 0.5 part, 5 parts, 3 DEG C frozen water of egg 22 parts；
Described powder of wrapping up in includes following mass fraction formula components: starch 9 parts, wheat flour 20 parts, Sal 2.2 parts, Fructus Vitis viniferae
Sugar 2.2 parts, spice 0.7 part, capsicum red pigment 0.4 part；
(6) the most fried: it is 130 DEG C that the big breast of chicken step (5) processed puts into temperature, in the oil of acid value≤3.0, fried
40s；
(7) secondary is fried: it is 145 DEG C that the big breast of chicken step (6) processed puts into temperature, in the oil of acid value≤3.0, fried
90s, the most fried described time interval fried with secondary is 90s；
(8) electric roasting: the big breast of chicken step (7) processed carries out the roasting process of electricity, and electric roasting temperature is 170 DEG C, the electricity roasting time is
11min；
(9) quick-freezing: in the environment of the big breast of chicken step (8) processed is placed in-35 DEG C, freezing 45min, make in the big breast of chicken
Heart temperature is positioned at less than-18 DEG C；
(10) pack: the big breast of chicken step (9) processed packs, 10 pieces every bag, 18 months shelf-lifves；
(11) gold inspection: detection pack after finished product, finished product must not contain Fe >=Φ 1.5mm, Non-Fe >=Φ 2.0mm,
The metallic foreign body of Sus >=Φ 2.5mm；
(12) vanning stores: every 4 bag of one case, stored under refrigeration below-18 DEG C.
Embodiment three:
The preparation method of a kind of chicken row, comprises the following steps:
(1) select materials: selected shape rule, the big breast of chicken of belt leather, at flesh noodles muscle, draw three cuttves, draw break the muscle and keep the big breast of chicken
Shape complete, the weight of the big breast of monolithic chicken is 115g；
(2) tumbling: the big breast of chicken step (1) processed is placed in baste, rotating speed be 7r/min, vacuum be
Under conditions of 0.08MPa, carrying out tumbling operation, tumbling time is 40min, and after tumbling, the average thickness of the big breast of chicken is 1.5cm；
Described baste includes following mass fraction formula components: dispensing one 6 parts, dispensing 2 10 parts, minced Bulbus Allii 0.9 part, Rhizoma Zingiberis Recens
End 1 part, 0.1 part, 5 DEG C frozen water of xylose 30 parts；
Described dispensing one includes following mass fraction formula components: tapioca 38 parts, vegetable protein 26 parts, Sal 10
Part, spice 6.0 parts, Saccharum Sinensis Roxb. 4.4 parts, pH regulator 15 parts, sodium glutamate 7 parts；
Described dispensing two includes following mass fraction formula components: 12 parts of soy sauce, red wine 50 parts；
(3) place: the big breast of chicken step (2) processed is placed under 5 DEG C of environment, place 24h；
(4) powder is beaten: the big breast of chicken step (3) processed is placed in be beaten in powder, stirs；
Described powder of beating includes following mass fraction formula components: starch 23 parts, wheat flour 20 parts, white sugar 1.5 parts, Sal
1.0 parts, sodium glutamate 1.4 parts, sodium bicarbonate 0.5 part；
(5) starching: the big breast of chicken step (4) processed is placed in slurry, stirs to be placed on and wraps up in powder, wrap up in
Powder operates；
Described slurry includes following mass fraction formula components: starch 18 parts, wheat flour 12 parts, Sal 2.0 parts, white sugar
1.2 parts, emulsifying agent 0.5 part, 1.5 parts of Fructus Kaki green pepper powder, soybean salad oil 0.6 part, 6 parts, 5 DEG C frozen water of egg 23 parts；
Described powder of wrapping up in includes following mass fraction formula components: starch 10 parts, wheat flour 21 parts, Sal 2.4 parts, Fructus Vitis viniferae
Sugar 2.3 parts, spice 0.8 part, capsicum red pigment 0.5 part；
(6) the most fried: it is 135 DEG C that the big breast of chicken step (5) processed puts into temperature, in the oil of acid value≤3.0, fried
50s；
(7) secondary is fried: it is 150 DEG C that the big breast of chicken step (6) processed puts into temperature, in the oil of acid value≤3.0, fried
100s, the most fried described time interval fried with secondary is 100s；
(8) electric roasting: the big breast of chicken step (7) processed carries out the roasting process of electricity, and electric roasting temperature is 185 DEG C, the electricity roasting time is
12min；
(9) quick-freezing: in the environment of the big breast of chicken step (8) processed is placed in-35 DEG C, freezing 50min, make in the big breast of chicken
Heart temperature is positioned at less than-18 DEG C；
(10) pack: the big breast of chicken step (9) processed packs, 10 pieces every bag, 18 months shelf-lifves；
(11) gold inspection: detection pack after finished product, finished product must not contain Fe >=Φ 1.5mm, Non-Fe >=Φ 2.0mm,
The metallic foreign body of Sus >=Φ 2.5mm；
(12) vanning stores: every 4 bag of one case, stored under refrigeration below-18 DEG C.
Contrast experiment one:
The chicken taking the embodiment of the present invention one to three preparation lines up product, is respectively labeled as finished product one, finished product two and finished product three, takes
The most common chicken lines up product, is labeled as reference substance.Randomly select panelist 20, from outward appearance, local flavor, mouthfeel, edible after
Weichangshu four aspects of appropriateness, judge marking to finished product one, finished product two, finished product three and reference substance, each judge item
High score is 10 points, takes each average mark of item of judging as final score, judges and the results are shown in Table 1.
Table 1:
By as above analysis of experimental data: at outward appearance, local flavor, mouthfeel, edible rear Weichangshu four aspects of appropriateness, finished product one
Being superior to reference substance to three, chicken prepared by the present invention is lined up product and is deeply liked by consumers in general.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only wraps
Containing an independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should
Description can also be formed those skilled in the art through appropriately combined as an entirety, the technical scheme in each embodiment
May be appreciated other embodiments.
Claims (9)
1. the manufacture method of chicken row, comprises the following steps:
(1) select materials: selected shape rule, the big breast of chicken of belt leather, at flesh noodles muscle, draw three cuttves, draw break the muscle and keep the shape of the big breast of chicken
Shape is complete；
(2) tumbling: the big breast of chicken step (1) processed is placed in baste, rotating speed be 5-7r/min, vacuum be 0.06-
Under conditions of 0.08MPa, carrying out tumbling operation, tumbling time is 30-40min, and after tumbling, the average thickness of the big breast of chicken is 1-
1.5cm；
(3) place: the big breast of chicken step (2) processed is placed under 0-5 DEG C of environment, place 12-24h；
(4) powder is beaten: the big breast of chicken step (3) processed is placed in be beaten in powder, stirs；
(5) starching: the big breast of chicken step (4) processed is placed in slurry, stirs to be placed on and wraps up in powder, carries out wrapping up in powder behaviour
Make；
(6) the most fried: the big breast of chicken step (5) processed is put into temperature and is 120-135 DEG C, in the oil of acid value≤3.0, fried
30-50s；
(7) secondary is fried: the big breast of chicken step (6) processed is put into temperature and is 140-150 DEG C, in the oil of acid value≤3.0, fried
80-100s；
(8) electricity is roasting: the big breast of chicken step (7) processed carries out that electricity is roasting to be processed, and the roasting temperature of electricity is 165-185 DEG C, and the electricity roasting time is
10-12min；
(9) quick-freezing: in the environment of the big breast of chicken step (8) processed is placed in-35 DEG C, freezing 40-50min, make in the big breast of chicken
Heart temperature is positioned at less than-18 DEG C；
(10) pack: the big breast of chicken step (9) processed packs, 10 pieces every bag, 18 months shelf-lifves；
(11) gold inspection: detection pack after finished product, finished product must not contain Fe >=Φ 1.5mm, Non-Fe >=Φ 2.0mm, Sus >=
The metallic foreign body of Φ 2.5mm；
(12) vanning stores: every 4 bag of one case, stored under refrigeration below-18 DEG C.
Manufacture method the most according to claim 1, it is characterised in that described baste includes that following mass fraction formula becomes
Point: dispensing one 4-6 part, dispensing two 8-10 part, minced Bulbus Allii 0.7-0.9 part, bruised ginger 0.8-1 part, xylose 0.08-0.1 part, 0-5 DEG C of ice
Water 28-30 part.
Manufacture method the most according to claim 2, it is characterised in that described dispensing one includes that following mass fraction formula becomes
Point: tapioca 35-38 part, vegetable protein 22-26 part, Sal 9-10 part, spice 5.5-6.0 part, Saccharum Sinensis Roxb. 4-4.4 part,
PH regulator 14-15 part, sodium glutamate 5-7 part.
Manufacture method the most according to claim 2, it is characterised in that described dispensing two includes that following mass fraction formula becomes
Point: soy sauce 5-12 part, red wine 45-50 part.
Manufacture method the most according to claim 1, it is characterised in that described powder of beating includes that following mass fraction formula becomes
Point: starch 21-23 part, wheat flour 18-20 part, white sugar 1.3-1.5 part, Sal 0.8-1.0 part, sodium glutamate 1.0-1.4 part, carbon
Acid hydrogen sodium 0.3-0.5 part.
Manufacture method the most according to claim 1, it is characterised in that described slurry includes that following mass fraction formula becomes
Point: starch 16-18 part, wheat flour 10-12 part, Sal 1.5-2.0 part, white sugar 1.0-1.2 part, emulsifying agent 0.3-0.5 part, Fructus Kaki green pepper
Powder 1.3-1.5 part, soybean salad oil 0.4-0.6 part, egg 4-6 part, 0-5 DEG C of frozen water 21-23 part.
Manufacture method the most according to claim 1, it is characterised in that described in wrap up in powder and include that following mass fraction formula becomes
Point: starch 8-10 part, wheat flour 19-21 part, Sal 2.0-2.4 part, glucose 2.1-2.3 part, spice 0.6-0.8 part, peppery
Green pepper red pigment 0.3-0.5 part.
Manufacture method the most according to claim 1, it is characterised in that in described step (1), the weight of the big breast of monolithic chicken is
105-115g。
Preparation method the most according to claim 1, it is characterised in that the most fried described time interval fried with secondary
For 80-100s.
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| CN106579016A (en) * | 2016-12-15 | 2017-04-26 | 福建正大食品有限公司 | Chicken steak and processing method thereof |
| CN106942631A (en) * | 2017-03-20 | 2017-07-14 | 江苏虞恒食品有限公司 | Tasty and refreshing crisp chicken row preparation method Fresh ＆ Tender in Texture |
| CN107028104A (en) * | 2017-05-27 | 2017-08-11 | 河南工业大学 | A kind of happy chicken sticks production method of low oil restructuring |
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| CN107156622A (en) * | 2017-05-25 | 2017-09-15 | 河南工业大学 | Slurry fried food oil content method is wrapped up in one kind reduction |
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| CN107821990A (en) * | 2017-12-12 | 2018-03-23 | 诸城外贸有限责任公司 | One kind wraps up in powder chicken ball |
| CN112772859A (en) * | 2021-01-28 | 2021-05-11 | 青岛邦瑞克食品科技有限公司 | Method for preparing big crispy chicken steaks with fresh, tender and juicy meat |
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| CN107125620B (en) * | 2017-06-20 | 2021-04-09 | 凤祥食品有限公司 | Electric roast chicken breast suitable for body-building crowd and preparation method thereof |
| CN107279792A (en) * | 2017-07-13 | 2017-10-24 | 诸城市东方食品有限公司 | A kind of rattan green pepper chicken row and its manufacture craft |
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