CN106235054A - Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball and preparation method thereof - Google Patents
Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball and preparation method thereof Download PDFInfo
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- CN106235054A CN106235054A CN201610661552.6A CN201610661552A CN106235054A CN 106235054 A CN106235054 A CN 106235054A CN 201610661552 A CN201610661552 A CN 201610661552A CN 106235054 A CN106235054 A CN 106235054A
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- Prior art keywords
- semen coicis
- chicken
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- water
- temperature
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 57
- 210000000582 semen Anatomy 0.000 title claims abstract description 20
- 238000007710 freezing Methods 0.000 title claims abstract description 14
- 230000008014 freezing Effects 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 13
- 229940100486 rice starch Drugs 0.000 claims abstract description 13
- 235000019219 chocolate Nutrition 0.000 claims abstract description 10
- 241000208340 Araliaceae Species 0.000 claims abstract description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 9
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 claims description 3
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000006187 pill Substances 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 206010049865 Achromotrichia acquired Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball, be made up of the raw material of following weight portion: Carnis Gallus domesticus 1,000 1100, Corii Sus domestica 250 260, rice starch 9.8 10, blackberry juice 40 45, chocolate 20 25, Folium Ginseng 67, Semen Coicis 30 35, dried tofu 21 24, dispensing and water are appropriate.Chicken balls abundant processing raw material of the present invention, has Corii Sus domestica, rice starch, blackberry juice, Folium Ginseng, Semen Coicis etc., contained by be of high nutritive value, the reasonably combined processing of main ingredient of multiple pattern, the total quality of chicken balls can be improved, make chicken meat product more excellent, edible energy looks improving and the skin nourishing.
Description
Technical field
The present invention relates to Carnis Gallus domesticus processed food and technology field thereof, a kind of Semen Coicis looks improving and the skin nourishing quick-freezing
Chicken balls and preparation method thereof.
Background technology
Carnis Gallus domesticus quality is soft, and aromatic flavor is nutritious, is liked by numerous consumers, along with people are to Carnis Gallus domesticus demand
The increase of amount, the development speed of Carnis Gallus domesticus processing is the most progressively accelerated, but Carnis Gallus domesticus has its special nature, in the Carnis Gallus domesticus course of processing
Middle chicken protein is difficult to be formed more protein network structure, thus have impact on Carnis Gallus domesticus elasticity and mouthfeel.
And elastic and hardness is the important indicator affecting chicken balls quality, elasticity is the best, and meat ball is in good taste, more chew strength and
Being not easily broken, hardness the most then meat ball mouthfeel is the finest and the smoothest, is difficult to chew, and the little then goods of hardness are soft, without crisp sense without toughness, thus wants
Meat ball is asked to have the most elastic and moderate hardness.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball, it is characterised in that be made up of the raw material of following weight portion:
Carnis Gallus domesticus 1000-1100, Corii Sus domestica 250-260, rice starch 9.8-10, blackberry juice 40-45, chocolate 20-25, Folium Ginseng 6-
7, Semen Coicis 30-35, dried tofu 21-24, dispensing and water are appropriate；
Described dispensing, is made up of following raw material:
Potato starch 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-
310, Sal 20-25, chicken essence powder 3-4, white pepper powder 4-5.
The preparation method of described a kind of Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball, it is characterised in that include following step:
(1) by a little for Carnis Gallus domesticus surface sprinkling white vinegar, then it is wrapped in left at room temperature 20-30 minute with preservative film, removes fresh-keeping
After film, Carnis Gallus domesticus is cleaned under flowing water, rinse in 4-10 DEG C of water 3-4 time the most again, finally by Carnis Gallus domesticus in meat grinder under low temperature
It is stranding into minced chicken meat；
(2) repair wash clean after Corii Sus domestica being removed Rhizoma Imperatae, then be immersed in half an hour in washing water of rice, after taking-up after being cut into small pieces by Corii Sus domestica
Clean and in placing into meat grinder, carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into
In 0-4 DEG C of freezer, cold preservation is standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, then regulate
PH value is 8, is finally placed in 40 DEG C of baking ovens to be dried and is down to less than 10% to moisture, grinds and sieve, then 130 DEG C of temperature
The lower reaction of degree 4 hours, makes dry heat denatured rice starch；
(4) chocolate is joined in blackberry juice, heat infusion, until chocolate endures chemical conversion serosity, gained serosity is cooled to
Room temperature；
(5) Semen Coicis is added water that to boil and dry grinds stand-by, additionally Folium Ginseng, dried tofu are minced the gained of rear blend step 4
Material grinds together, then it is mixed with stand-by powder stirring；
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed pour cutmixer in tentatively cut and mix 4-7 minute, just
Cut temperature less than 13 DEG C, just cut and backward mixing meat material is admixed the Sal of half in dispensing to pickle 5-7 under the conditions of 0-4 DEG C little
Time, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and Low-temperature Ice
Water, the gained material admixing step 5 and step 3 after chopping and mixing 12-15 minute again continues chopping and mixing 10-12 minute together, cuts
Mix control temperature at 8-10 DEG C；
(7) step 6 is cut mix uniform compound and stand pill after 15-20 minute, a ball is put into the 4-that precooks in 60-70 DEG C of water
It is brought rapidly up after 8 minutes to 80-90 DEG C of boiling 8-13 minute, carries out a boiling the most again, divide at 80-90 DEG C of boiling 15-20
Clock, pulls a ball cooling, precooling temperature 0-4 DEG C out, packs when ball central temperature reaches below 6 DEG C after boiling, then
Input quick freezing repository freezes.
Advantages of the present invention:
Carnis Gallus domesticus of the present invention spray vinegar is in order to except fishy smell, and the main purpose of post rinse to be the obstruction Carnis Gallus domesticus rice removed in Carnis Gallus domesticus formed
The water soluble protein of gelinite and other materials to chicken balls quality lossy evil, such as enzyme, blood, coloring matter, fat, residual
Remaining bone bits, fishy smell material etc., thus improve the elasticity of chicken balls, mouthfeel, taste and color and luster.
The emulsified pigskin that Corii Sus domestica treatment with micron is made adds in Carnis Gallus domesticus, can not only add the yield rate of product, and
It is that the elasticity of product, section property and mouthfeel are improved.
In chicken balls, add a certain proportion of dry heat denatured rice starch, the hardness of chicken balls can be effectively improved and chew
Property, its poly-property elastic, glutinous and recovery are more preferable simultaneously, moreover it is possible to maintain the steady of the chicken balls each matter structure feature in storage
Qualitative, meanwhile, thawing loss and the cooking loss of chicken balls can be obviously improved, improve overall sense organ level, make Carnis Gallus domesticus
Product is more excellent.
In chicken balls, add certain composite phosphate can reduce the loss of chicken balls steaming and decocting, improving quality,
Increase the cohesion of meat ball, elasticity and viscosity.
In chicken balls, add certain soybean protein, the organizational structure of chicken balls can be improved, be allowed to mix with other supplementary material
Close, and the most fused, form certain membranaceous material, some materials of surrounding are wrapped up, in heating process, solubility egg
The raw gelation of poliosis, reaches good emulsifying effectiveness, improves the water-retaining property of chicken balls, improve yield rate.
Chicken balls abundant processing raw material of the present invention, has Corii Sus domestica, rice starch, blackberry juice, Folium Ginseng, Semen Coicis etc., contained battalion
Support and be worth height, the reasonably combined processing of main ingredient of multiple pattern, hardness and the chewiness of chicken balls can be improved, moreover it is possible to maintain Carnis Gallus domesticus
The stability of ball, improves overall sense organ level, makes chicken meat product more excellent, edible energy looks improving and the skin nourishing.
Detailed description of the invention
A kind of Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball, is made up of the raw material of following weight portion:
Carnis Gallus domesticus 1000-1100, Corii Sus domestica 250-260, rice starch 9.8-10, blackberry juice 40-45, chocolate 20-25, Folium Ginseng 6-
7, Semen Coicis 30-35, dried tofu 21-24, dispensing and water are appropriate；
Described dispensing, is made up of following raw material:
Potato starch 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-
310, Sal 20-25, chicken essence powder 3-4, white pepper powder 4-5.
A kind of preparation method of Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball, including following step:
(1) by a little for Carnis Gallus domesticus surface sprinkling white vinegar, then it is wrapped in left at room temperature 20-30 minute with preservative film, removes fresh-keeping
After film, Carnis Gallus domesticus is cleaned under flowing water, rinse in 4-10 DEG C of water 3-4 time the most again, finally by Carnis Gallus domesticus in meat grinder under low temperature
It is stranding into minced chicken meat；
(2) repair wash clean after Corii Sus domestica being removed Rhizoma Imperatae, then be immersed in half an hour in washing water of rice, after taking-up after being cut into small pieces by Corii Sus domestica
Clean and in placing into meat grinder, carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into
In 0-4 DEG C of freezer, cold preservation is standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, then regulate
PH value is 8, is finally placed in 40 DEG C of baking ovens to be dried and is down to less than 10% to moisture, grinds and sieve, then 130 DEG C of temperature
The lower reaction of degree 4 hours, makes dry heat denatured rice starch；
(4) chocolate is joined in blackberry juice, heat infusion, until chocolate endures chemical conversion serosity, gained serosity is cooled to
Room temperature；
(5) Semen Coicis is added water that to boil and dry grinds stand-by, additionally Folium Ginseng, dried tofu are minced the gained of rear blend step 4
Material grinds together, then it is mixed with stand-by powder stirring；
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed pour cutmixer in tentatively cut and mix 4-7 minute, just
Cut temperature less than 13 DEG C, just cut and backward mixing meat material is admixed the Sal of half in dispensing to pickle 5-7 under the conditions of 0-4 DEG C little
Time, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and Low-temperature Ice
Water, the gained material admixing step 5 and step 3 after chopping and mixing 12-15 minute again continues chopping and mixing 10-12 minute together, cuts
Mix control temperature at 8-10 DEG C；
(7) step 6 is cut mix uniform compound and stand pill after 15-20 minute, a ball is put into the 4-that precooks in 60-70 DEG C of water
It is brought rapidly up after 8 minutes to 80-90 DEG C of boiling 8-13 minute, carries out a boiling the most again, divide at 80-90 DEG C of boiling 15-20
Clock, pulls a ball cooling, precooling temperature 0-4 DEG C out, packs when ball central temperature reaches below 6 DEG C after boiling, then
Input quick freezing repository freezes.
Claims (2)
1. a Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball, it is characterised in that be made up of following raw material:
Carnis Gallus domesticus 1000-1100, Corii Sus domestica 250-260, rice starch 9.8-10, blackberry juice 40-45, chocolate 20-25, Folium Ginseng 6-
7, Semen Coicis 30-35, dried tofu 21-24, dispensing and water are appropriate；
Described dispensing, is made up of following raw material:
Potato starch 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-
310, Sal 20-25, chicken essence powder 3-4, white pepper powder 4-5.
A kind of preparation method of Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball, it is characterised in that include with
Under several steps:
(1) by a little for Carnis Gallus domesticus surface sprinkling white vinegar, then it is wrapped in left at room temperature 20-30 minute with preservative film, removes fresh-keeping
After film, Carnis Gallus domesticus is cleaned under flowing water, rinse in 4-10 DEG C of water 3-4 time the most again, finally by Carnis Gallus domesticus in meat grinder under low temperature
It is stranding into minced chicken meat；
(2) repair wash clean after Corii Sus domestica being removed Rhizoma Imperatae, then be immersed in half an hour in washing water of rice, after taking-up after being cut into small pieces by Corii Sus domestica
Clean and in placing into meat grinder, carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into
In 0-4 DEG C of freezer, cold preservation is standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, then regulate
PH value is 8, is finally placed in 40 DEG C of baking ovens to be dried and is down to less than 10% to moisture, grinds and sieve, then 130 DEG C of temperature
The lower reaction of degree 4 hours, makes dry heat denatured rice starch；
(4) chocolate is joined in blackberry juice, heat infusion, until chocolate endures chemical conversion serosity, gained serosity is cooled to
Room temperature；
(5) Semen Coicis is added water that to boil and dry grinds stand-by, additionally Folium Ginseng, dried tofu are minced the gained of rear blend step 4
Material grinds together, then it is mixed with stand-by powder stirring；
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed pour cutmixer in tentatively cut and mix 4-7 minute, just
Cut temperature less than 13 DEG C, just cut and backward mixing meat material is admixed the Sal of half in dispensing to pickle 5-7 under the conditions of 0-4 DEG C little
Time, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and Low-temperature Ice
Water, the gained material admixing step 5 and step 3 after chopping and mixing 12-15 minute again continues chopping and mixing 10-12 minute together, cuts
Mix control temperature at 8-10 DEG C；
(7) step 6 is cut mix uniform compound and stand pill after 15-20 minute, a ball is put into the 4-that precooks in 60-70 DEG C of water
It is brought rapidly up after 8 minutes to 80-90 DEG C of boiling 8-13 minute, carries out a boiling the most again, divide at 80-90 DEG C of boiling 15-20
Clock, pulls a ball cooling, precooling temperature 0-4 DEG C out, packs when ball central temperature reaches below 6 DEG C after boiling, then
Input quick freezing repository freezes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610661552.6A CN106235054A (en) | 2016-08-14 | 2016-08-14 | Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610661552.6A CN106235054A (en) | 2016-08-14 | 2016-08-14 | Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106235054A true CN106235054A (en) | 2016-12-21 |
Family
ID=57592622
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610661552.6A Pending CN106235054A (en) | 2016-08-14 | 2016-08-14 | Semen Coicis looks improving and the skin nourishing Quick Freezing Chicken Meatball and preparation method thereof |
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| Country | Link |
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| CN (1) | CN106235054A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754624A (en) * | 2019-11-12 | 2020-02-07 | 张跃 | Urination-dispersing beef ball and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286926A (en) * | 2014-10-09 | 2015-01-21 | 赵敬哲 | Chicken balls and preparation method thereof |
| CN104957652A (en) * | 2014-12-03 | 2015-10-07 | 北京华都肉鸡公司 | Preparation method for sauced chicken ball |
| CN105533479A (en) * | 2016-02-02 | 2016-05-04 | 柳培健 | Red bean spleen-tonifying damp-cleaning quick-freeze chicken meatball and preparation method thereof |
-
2016
- 2016-08-14 CN CN201610661552.6A patent/CN106235054A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286926A (en) * | 2014-10-09 | 2015-01-21 | 赵敬哲 | Chicken balls and preparation method thereof |
| CN104957652A (en) * | 2014-12-03 | 2015-10-07 | 北京华都肉鸡公司 | Preparation method for sauced chicken ball |
| CN105533479A (en) * | 2016-02-02 | 2016-05-04 | 柳培健 | Red bean spleen-tonifying damp-cleaning quick-freeze chicken meatball and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754624A (en) * | 2019-11-12 | 2020-02-07 | 张跃 | Urination-dispersing beef ball and preparation method thereof |
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Application publication date: 20161221 |
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