CN106722606A - A kind of sea cucumber fruit sweets and preparation method thereof - Google Patents
A kind of sea cucumber fruit sweets and preparation method thereof Download PDFInfo
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 18
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 18
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 18
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- 239000004302 potassium sorbate Substances 0.000 claims abstract description 18
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 239000000706 filtrate Substances 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 16
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- 239000008236 heating water Substances 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
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- 235000015205 orange juice Nutrition 0.000 claims description 11
- 239000011812 mixed powder Substances 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 239000004677 Nylon Substances 0.000 claims description 3
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- 239000003292 glue Substances 0.000 claims 1
- 241000965254 Apostichopus japonicus Species 0.000 abstract description 24
- 235000015203 fruit juice Nutrition 0.000 abstract description 9
- 235000015110 jellies Nutrition 0.000 abstract description 8
- 239000008274 jelly Substances 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
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- 235000005911 diet Nutrition 0.000 description 2
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
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- 241000258955 Echinodermata Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
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- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- 235000012054 meals Nutrition 0.000 description 1
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- 210000004681 ovum Anatomy 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
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- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
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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
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of preparation method of sea cucumber fruit sweets, concrete technology flow process approximately as, the treatment of extra large stichopus japonicus, with konjac glucomannan, carragheen and white granulated sugar as raw material, mixing sol solution is prepared, with citric acid, potassium sorbate as auxiliary material, transparency liquid is prepared, with orange as raw material, peeling squeeze the juice being filtrated to get filtrate；By in transparency liquid and filtrate addition mixing sol solution, heating water bath is simultaneously sufficiently stirred for, and obtains mixed liquor, and the mixed liquor that will be stirred is filled into and has been filled with the packaging of extra large stichopus japonicus；Carry out sterilization after sealing, natural cooling is into gel, as sea cucumber fruit sweets after sterilization.With marine product be combined fruit juice sweets by novelty of the present invention, extra large stichopus japonicus is added in fruit juice sweets jelly, improve the nutritive value of fruit juice sweets jelly, greatly enrich the single general layout of sea cucumber market product, enliven sea cucumber field of deep, the added value of beche-de-mer products is greatly increased, allows the high sea cucumber of nutrition to enter into popular sight line broaderly.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of sea cucumber fruit sweets and preparation method thereof.
Background technology
Sea cucumber is under the jurisdiction of Echinodermata, the nutritious oceanic invertebrate of Holothuroidea , Parapet hand purposes.Sea therein
Stichopus japonicus is even more the outstanding person in the numerous kinds of sea cucumber, and research shows to be glued containing 18 kinds of amino acid and abundant acidity in extra large stichopus japonicus body wall
Polysaccharide and selenka, minerals and vitamins etc., extra large stichopus japonicus not only have high nutritive value but also with very high
Commercial value.
Current sea cucumber market is mainly the products such as instant holothurian, salted sea cucumber, dried sea-cucumber, lyophilized sea cucumber, and structure is single, and
Part needs consumer to be voluntarily soaked, also relatively cumbersome.The Holothurian machining starting point of China is relatively low simultaneously, and mainly scope of the enterprise is all
Smaller, production technology and eqUipment relatively falls behind, and the Specialized Quality of employee is relatively low, and business administration is also short of, and the sea cucumber processed
Mostly preliminary working product, added value is relatively low.
The deep processed product of current sea cucumber is mainly the products such as added value sea cucumber polypeptide capsule higher, holothurian oral liquid,
It is used for preparing fruit juice sweets jelly for the combination of sea cucumber and fruit juice, not yet appears in the newspapers in the prior art.
The content of the invention
Therefore, the invention provides a kind of preparation method of sea cucumber fruit sweets, novelty by fruit juice sweets and marine products
Condition is combined, and extra large stichopus japonicus is added in fruit juice sweets jelly, improves the nutritive value of fruit juice sweets jelly, greatly enriches sea cucumber market
The single general layout of product, enlivens sea cucumber field of deep, greatly increases the added value of beche-de-mer products, allows the high sea cucumber of nutrition more
Extensively enter into popular sight line.
Specifically, the preparation method of the sea cucumber fruit sweets that the present invention is provided, comprises the following steps：
S1：Sea cucumber surface contaminants living are removed, blanching 8-10s is pulled out in boiling water, removes internal organ and sandspit；In removing
Dirty and sandspit sea cucumber carries out thoroughly cleaning；Cleaned sea cucumber boils 15-20min in boiling water, by well-done sea cucumber at 121 DEG C
Sterilized 2-3min；Sea cucumber after sterilization carries out filling；
S2：A certain amount of konjac glucomannan, carragheen and white granulated sugar are weighed respectively, and konjac glucomannan, carragheen and white granulated sugar are carried out
It is dry-mixed, mixed powder is obtained, mixed powder is dissolved with a small amount of water, mixing sol solution is formed, it is standby；
S3：A certain amount of citric acid, potassium sorbate are weighed respectively, citric acid and potassium sorbate are mixed, and use a small amount of water
It is completely dissolved, obtains transparency liquid, it is standby；
S4：Orange peeling is squeezed the juice, the orange juice after squeezing the juice is filtered and collects filtrate, standby；
S5：During the transparency liquid and the filtrate added into mixing sol solution, transparency liquid, filtrate, mixing sol solution
Volume ratio be 1:200:450,70-74 DEG C of heating water baths are simultaneously sufficiently stirred for, and obtain mixed liquor, and the mixed liquor that will be stirred is filling
Enter to be filled with the packaging of sea cucumber and sealed, sea cucumber addition is every 100mL mixed liquors 6-8g；Killed after sealing
Bacterium, natural cooling is into gel, as described sea cucumber fruit sweets after sterilization.
Preferably, the mass ratio of konjac glucomannan, carragheen, white granulated sugar, citric acid and potassium sorbate is 5：1：12-15：0.8-
1：0.4-0.6.
It is highly preferred that the mass ratio of konjac glucomannan, carragheen, white granulated sugar, citric acid and potassium sorbate is 5：1：15：1：0.5.
Preferably, in S1, for, added with tealeaves, the addition of tealeaves to be 5g/L in the boiling water for cooking sea cucumber.
Preferably, in S4, the orange juice after squeezing the juice is filtered with the nylon cloth more than 200 mesh.
Preferably, in S5, the temperature of heating water bath is 72 DEG C, heat time 15-20min.
Preferably, in S5, sterilization conditions are 85 DEG C of sterilization 12-15min.
Present invention also offers a kind of sea cucumber fruit sweets, it is prepared from by any of the above-described preparation method.
Preferably, the sea cucumber fruit sweets that the present invention is provided, in the finished product per 100g net contents, containing carragheen 0.5g,
Konjac glucomannan 0.1g, white granulated sugar 1.5g, citric acid 0.1g, potassium sorbate 0.05g.
The preparation method of the sea cucumber fruit sweets that the present invention is provided, batch simple to operate and that factory can be met completely
Production, resulting sea cucumber fruit sweets belongs to marine products processed goods, primary raw material sea stichopus japonicus, orange, carragheen, konjac glucomannan, in vain
Granulated sugar, citric acid etc., without pigment, external appearance characteristic is that extra large stichopus japonicus is inlayed among slightly yellow transparent fruit jelly body, wherein
Extra large stichopus japonicus it is soft glutinous flexible, the mouthfeel of whole finished product similar to the jelly eaten usually mouthfeel, elastic moderate, smooth in taste,
Sweet acid is suitable, delicious flavour.Enrich general layout of the current sea cucumber market based on instant holothurian；And open instant, it is convenient and swift,
Meet very much the dietary requirements of modern people.
Specific embodiment
In order that those skilled in the art more fully understand that technical scheme can be practiced, with reference to specific
The invention will be further described for embodiment, but illustrated embodiment is not as a limitation of the invention.
The invention provides a kind of preparation method of sea cucumber fruit sweets, sea cucumber is made into instant sea cucumber fruit sweets,
Solve the problems, such as ordinary populace beche-de-mer well.Specifically fruits and vegetables are combined with marine products meat, diet structure is reasonable, this hair
The bright nutrition for enriching fruit juice sweets jelly is while be also the complete new experience of extra large stichopus japonicus another kind local flavor.
The present invention prepares the technological process of sea cucumber fruit sweets approximately as new fresh and alive sea cucumbers → blanching → gill sand
Mouth etc. → cleaning → water boils → pressurizes → and it is filling；→ filtrate is removed the peel → squeeze the juice → filtered to orange；Carragheen, konjac glucomannan, white granulated sugar
→ premix → dissolving → heating water bath → stirring → mixing sol solution；Citric acid, potassium sorbate, orange taste essence → transparent liquid
Body；During transparency liquid, filtrate add mixing sol solution → heating water bath → stirring → addition to be filled with the packaging of sea cucumber → sea cucumber
Fruit sweets.
Specifically, the preparation method of the sea cucumber fruit sweets that the present invention is provided, comprises the following steps that：
S1：Sea cucumber surface contaminants living are removed, blanching 8-10s is pulled out in boiling water, removes internal organ and sandspit；In removing
Dirty and sandspit sea cucumber carries out thoroughly cleaning；Cleaned sea cucumber boils 15-20min in boiling water, by well-done sea cucumber at 121 DEG C
Sterilized 2-3min；Sea cucumber after sterilization carries out filling；
S2：A certain amount of konjac glucomannan, carragheen and white granulated sugar are weighed respectively, and konjac glucomannan, carragheen and white granulated sugar are carried out
It is dry-mixed, mixed powder is obtained, mixed powder is dissolved with a small amount of water, mixing sol solution is formed, it is standby；
S3：A certain amount of citric acid, potassium sorbate are weighed respectively, and citric acid and potassium sorbate are mixed, and with a small quantity
Water is completely dissolved, and obtains transparency liquid, standby；
S4：Orange peeling is squeezed the juice, the orange juice after squeezing the juice is filtered and collects filtrate, standby；
S5：During the transparency liquid and the filtrate added into mixing sol solution, transparency liquid, filtrate, mixing sol solution
Volume ratio be 1:200:450,70-74 DEG C of heating water baths are simultaneously sufficiently stirred for, and obtain mixed liquor, and the mixed liquor that will be stirred is filling
Enter to be filled with the packaging of sea cucumber and sealed, sea cucumber addition is every 100mL mixed liquors 6-8g；Killed after sealing
Bacterium, natural cooling is into gel, as described sea cucumber fruit sweets after sterilization.
It should be noted that the mass ratio of above-mentioned konjac glucomannan, carragheen, white granulated sugar, citric acid and potassium sorbate is 5：1：
12-15：0.8-1：0.4-0.6, wherein with 5：1：15：1：0.5 is optimal.
For in above-mentioned S5, the condition of heating water bath, specifically, bath temperature is 72 DEG C, heat time 15-20min, and
Sterilization conditions are 85 DEG C of sterilization 12-15min.
Based on same innovation and creation, present invention also offers a kind of sea cucumber fruit sweets, specifically by above-mentioned preparation method
It is prepared from, the sea cucumber fruit sweets is that macroscopic brown sea stichopus japonicus is inlayed during slightly yellow transparent fruit (orange juice) freezes
Fruit sweets, it be edible to open packaging, elastic moderate, smooth in taste, it is sweet it is sour properly, delicious flavour.
Sea cucumber fruit sweets for being provided with regard to the present invention below and preparation method thereof carries out concrete example.
Embodiment 1
Fresh extra large stichopus japonicus is washed away into the dirts such as the marine alga on surface, silt, with being dragged for after the pure water blanching about 10s for boiling
Go out；With sterilizing stainless steel scissors by extra large stichopus japonicus from belly to mouth direction opening, intestines ovum is extruded, cut extra large stichopus japonicus sandspit, will gone
The extra large stichopus japonicus for falling internal organ and sandspit carries out thoroughly cleaning, washes away all of dirt that eyes can be seen；Cleaned extra large stichopus japonicus in
5min is boiled in boiling water, for, added with appropriate tealeaves, specifically, the addition of tealeaves is 5g/L, being incited somebody to action in the boiling water for cooking extra large stichopus japonicus
Well-done extra large stichopus japonicus is in 121 DEG C of sterilization 2min；Extra large stichopus japonicus after sterilization is carried out filling with bottle placer；
Konjac glucomannan 50g, carragheen 10g and white granulated sugar 150g are weighed respectively, mixed powder is formed, and will be mixed with a small amount of cold water
Dry powder dissolves, and forms mixing sol solution；Citric acid 10g, potassium sorbate 5g are weighed respectively and by citric acid and potassium sorbate, also
Micro orange taste essence can be added to mix, and be completely dissolved with a small amount of water, obtain transparency liquid；
Select and remove skin without rotten fresh orange, the orange of peeling is squeezed the juice with juice extractor, by what is squeezed out
Orange juice is filtered with the nylon cloth more than 200 mesh, and collects filtrate；
During above-mentioned transparency liquid and above-mentioned filtrate added into above-mentioned mixing sol solution, transparency liquid, filtrate, mixing sol solution
Volume ratio be 1:200:450,72 DEG C of heating water baths are simultaneously sufficiently stirred for, and obtain mixed liquor, and the mixed liquor that will be stirred is filled into
It has been filled with the packaging of extra large stichopus japonicus and has been sealed, extra large stichopus japonicus addition has been every 100mL mixed liquors 6-8g；85 DEG C after sealing
Sterilized 15min, natural cooling is into gel, as sea cucumber fruit sweets after sterilization.
Via the sea cucumber fruit sweets obtained by the embodiment, in the finished product per 100g net contents, containing carragheen 0.5g,
Konjac glucomannan 0.1g, white granulated sugar 1.5g, citric acid 0.1g, potassium sorbate 0.05g.The sea cucumber fruit sweets is slightly yellow transparent water
Really (orange juice) inlays the fruit sweets of macroscopic brown sea stichopus japonicus in freezing, and edible partial elastic is moderate, and smooth in taste is sweet
It is sour suitable, delicious flavour.
It should be further stated that, can also orange juice be replaced with into other fruit syrup to obtain the product of corresponding taste,
But the taste of orange juice is best.
Not such sea cucumber fruit sweets, belongs to the further innovation and expansion to extra large stichopus japonicus deep processing at present, into
Product are easy to transport and store, unlike the storage traffic condition such as new fresh sea cucumber or instant holothurian is harsh, beneficial to in broader
Land market and whole nation extension or even outlet.
Further from for nutrition arrangement angle, marine products meat is arranged in pairs or groups with fruits orange juice, and meat and vegetables is combined, and diet structure is closed
Reason；From nutrient health angle, orange is rich in the mineral matter elements such as raw element C, beta carotene etc. and magnesium, zinc, iron, potassium.And sea thorn
Containing more than the 50 kinds of nutritional ingredients beneficial to human body, 18 kinds of amino acid and multivitamin isoreactivity composition, both combine ginseng, phase
Benefit evident.
Sea cucumber fruit sweets of the present invention opens instant, is not limited by region, crowd and season etc..Exquisite appearance, eats
Convenient and healthy and quick delicious food, the leisure that can go out enjoys delicious, also is adapted for friend people that escorts the bride to the groom's home or the wedding hall, it is also possible to which sweets eats after the meal,
It is especially suitable for the eating habit of present people.
Embodiment described above is only the preferred embodiment lifted to absolutely prove the present invention, and its protection domain is not limited
In this.Equivalent substitute or conversion that those skilled in the art are made on the basis of the present invention, in protection of the invention
Within the scope of, protection scope of the present invention is defined by claims.
Claims (9)
1. a kind of preparation method of sea cucumber fruit sweets, it is characterised in that comprise the following steps：
S1：Sea cucumber surface contaminants living are removed, blanching 8-10s is pulled out in boiling water, removes internal organ and sandspit；To remove internal organ and
The sea cucumber of sandspit carries out thoroughly cleaning；Cleaned sea cucumber boils 15-20min in boiling water, by well-done sea cucumber in 121 DEG C of sterilizations
2-3min, the sea cucumber after sterilization carries out filling；
S2：Weigh a certain amount of konjac glucomannan, carragheen and white granulated sugar respectively, konjac glucomannan, carragheen and white granulated sugar are carried out it is dry-mixed,
Mixed powder is obtained, mixed powder is dissolved with a small amount of water, mixing sol solution is formed, it is standby；
S3：A certain amount of citric acid, potassium sorbate are weighed respectively, and citric acid and potassium sorbate are mixed, and it is complete with a small amount of water
Dissolving, obtains transparency liquid, standby；
S4：Orange peeling is squeezed the juice, the orange juice after squeezing the juice is filtered and collects filtrate, standby；
S5：During the transparency liquid and the filtrate added into mixing sol solution, transparency liquid, filtrate, the body of mixing sol solution
Product is than being 1:200:450,70-74 DEG C of heating water baths are simultaneously sufficiently stirred for, and obtain mixed liquor, and the mixed liquor that will be stirred is filled into
In the packaging of sea cucumber and sealed through being filled with, sea cucumber addition is every 100mL mixed liquors 6-8g；Sterilization is carried out after sealing,
Natural cooling is into gel, as described sea cucumber fruit sweets after sterilization.
2. the preparation method of sea cucumber fruit sweets according to claim 1, it is characterised in that konjac glucomannan, carragheen, white sand
The mass ratio of sugar, citric acid and potassium sorbate is 5：1：12-15：0.8-1：0.4-0.6.
3. the preparation method of sea cucumber fruit sweets according to claim 2, it is characterised in that konjac glucomannan, carragheen, white sand
The mass ratio of sugar, citric acid and potassium sorbate is 5：1：15：1：0.5.
4. the preparation method of sea cucumber fruit sweets according to claim 1, it is characterised in that in S1, for cooking sea cucumber
Boiling water in added with tealeaves, the addition of tealeaves is 5g/L.
5. the preparation method of sea cucumber fruit sweets according to claim 1, it is characterised in that in S4, the orange juice after squeezing the juice
Filtered with the nylon cloth more than 200 mesh.
6. the preparation method of sea cucumber fruit sweets according to claim 1, it is characterised in that in S5, the temperature of heating water bath
It is 72 DEG C to spend, heat time 15-20min.
7. the preparation method of sea cucumber fruit sweets according to claim 1, it is characterised in that in S5, sterilization conditions are 85
DEG C sterilization 12-15min.
8. a kind of sea cucumber fruit sweets, it is characterised in that be prepared from by the preparation method described in claim 1.
9. sea cucumber fruit sweets according to claim 8, it is characterised in that in the finished product per 100g net contents, contain card
Draw glue 0.5g, konjac glucomannan 0.1g, white granulated sugar 1.5g, citric acid 0.1g, potassium sorbate 0.05g.
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| CN201611027066.5A CN106722606A (en) | 2016-11-16 | 2016-11-16 | A kind of sea cucumber fruit sweets and preparation method thereof |
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| CN106722606A true CN106722606A (en) | 2017-05-31 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112602910A (en) * | 2021-01-13 | 2021-04-06 | 王镭诺 | Jigsaw jelly containing animal body food materials with foaming property and preparation method thereof |
| CN112890183A (en) * | 2021-03-11 | 2021-06-04 | 王光成 | Instant food added with sea cucumber and preparation method thereof |
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| CN101965989A (en) * | 2010-09-10 | 2011-02-09 | 山东海益宝水产股份有限公司 | Sea cucumber jelly and making method thereof |
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| CN112602910A (en) * | 2021-01-13 | 2021-04-06 | 王镭诺 | Jigsaw jelly containing animal body food materials with foaming property and preparation method thereof |
| CN112890183A (en) * | 2021-03-11 | 2021-06-04 | 王光成 | Instant food added with sea cucumber and preparation method thereof |
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Application publication date: 20170531 |