CN107397152A - The preparation method of the extracting method and sea shrimp Special flavour fish ball of fresh sea shrimp head enzymolysis clear liquid - Google Patents
The preparation method of the extracting method and sea shrimp Special flavour fish ball of fresh sea shrimp head enzymolysis clear liquid Download PDFInfo
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- CN107397152A CN107397152A CN201610695027.6A CN201610695027A CN107397152A CN 107397152 A CN107397152 A CN 107397152A CN 201610695027 A CN201610695027 A CN 201610695027A CN 107397152 A CN107397152 A CN 107397152A
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- sea shrimp
- fish ball
- clear liquid
- enzymolysis
- fresh sea
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- 241000238557 Decapoda Species 0.000 title claims abstract description 59
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 39
- 239000007788 liquid Substances 0.000 title claims abstract description 36
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 235000019634 flavors Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 108091005804 Peptidases Proteins 0.000 claims abstract description 19
- 239000004365 Protease Substances 0.000 claims abstract description 19
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 19
- 238000012856 packing Methods 0.000 claims abstract description 6
- 235000019419 proteases Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 4
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical group CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 4
- 230000033228 biological regulation Effects 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 241000143060 Americamysis bahia Species 0.000 claims description 2
- 230000002779 inactivation Effects 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 abstract description 10
- 108090000790 Enzymes Proteins 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000006467 substitution reaction Methods 0.000 abstract description 3
- 229910021529 ammonia Inorganic materials 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 238000011109 contamination Methods 0.000 abstract description 2
- 230000009849 deactivation Effects 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001681 protective effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000894007 species Species 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 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 belongs to field of food, is related to a kind of preparation method of the extracting method and sea shrimp Special flavour fish ball of fresh sea shrimp head enzymolysis clear liquid.Fresh sea shrimp head can be made into the flavouring with unique sea shrimp flavor through protease hydrolytic.Protease species, enzyme addition and enzymolysis time must be strictly controlled in enzymolysis process, prevents the generation of raw taste, ammonia taste and bitter taste.Fresh sea shrimp head enzymolysis liquid is nutritious, easily microbial contamination, needs freezen protective after sterilization and at low temperature addition use.The present invention is using fresh sea shrimp head as raw material, cut after rinsing and mix chopping, through from dissolving and protease hydrolyzed, filtering, enzyme deactivation sterilization, packing, chilled storage, with fresh sea shrimp enzymolysis clear liquid substitution frozen water is freezed in fish ball manufacturing process, making obtained fish ball that there is sea shrimp flavor.
Description
Technical field
The invention belongs to field of food, it is related to the extracting method and sea shrimp Special flavour fish ball of a kind of fresh sea shrimp head enzymolysis clear liquid
Preparation method.
Background technology
In the amino acid composition of fresh sea shrimp head, asparatate, glutamic acid etc. are higher in the amino acid content of delicate flavour, therefore
Fresh sea shrimp head can be made into the flavouring with unique sea shrimp flavor through protease hydrolytic.Protease species, enzyme add in enzymolysis process
Dosage and enzymolysis time need to be controlled strictly, otherwise can cause the generation of raw taste, ammonia taste and bitter taste, directly affect fresh sea shrimp head
The mouthfeel of enzymolysis liquid.Because fresh sea shrimp head enzymolysis liquid is nutritious, easily microbial contamination, after sterilization freezen protective and
Using safe and secure is compared, can avoid passing through addition preservative reduces the natural safety of product for addition under low temperature.
The content of the invention
The present invention is achieved by the following technical solutions：Using fresh sea shrimp head as raw material, by multi-step process, first will
Cut after fresh sea shrimp head rinsing and mix chopping, through dissolving certainly and protease hydrolyzed, filtering, enzyme deactivation sterilization, packing, chilled storage, in fish
With fresh sea shrimp enzymolysis clear liquid substitution frozen water is freezed in ball manufacturing process, make obtained fish ball that there is sea shrimp flavor.
Described protease includes neutral proteinase and flavor protease, addition for the fresh sea shrimp head of material 0.1 ~
0.5%.Shrimp head enzymolysis clear liquid usage amount is the 10 ~ 30% of minced fillet weight.
The beneficial effects of the invention are as follows：The inventive method can be used for the preparation of sea shrimp Special flavour fish ball, be carried from fresh sea shrimp head
Flavor substance is taken, with the frozen water in frost enzymolysis liquid substitution traditional handicraft, does not change conventional machining process, is adapted to existing factory
Industrialized production.
Brief description of the drawings
Fig. 1 is the detailed process flow figure of embodiments of the invention 1.
Embodiment
The invention will be further described with reference to embodiments
Embodiment 1
The preparation process of one solid fish ball of specific sea shrimp flavor is：
1st, the fresh sea shrimp heads of 100kg are weighed, after clear water rinses, cuts and mixes chopping, obtain broken shrimp head；
2nd, broken shrimp head is put into enzymatic vessel, and amount of water is the 50% of material, 37 DEG C of self-dissolving half an hour；
3rd, it is warming up to 55 DEG C, adds neutral proteinase and flavor protease, enzyme concentration is the 0.2% of material, during protease hydrolyzed
Between be 4 hours；
4th, enzymolysis liquid is fallen into shrimp shell residue with clean filtered through gauze, takes clear liquid；
5th, clear liquid is warming up to 85 DEG C, half an hour is incubated, for albumen enzyme-deactivating；
6th, fresh sea shrimp head enzymolysis clear liquid is put into -10 DEG C of refrigerator storages after packing, is thawed 2 ~ 3 hours using preceding immigration precooling room；
7th, the minced fillet block-by-block to thaw to central temperature at -5 DEG C ~ -3 DEG C is put into cutmixer, start blade is with 300 ~ 600r/
Min speed chopped, when temperature rises to 0 DEG C, start to add salt, and make blade run with 1200 ~ 1500r/min speed；
8th, cut when mixing to 2 DEG C, add the fresh sea shrimp head enzymolysis clear liquid to thaw 2 ~ 3 hours in advance, addition be minced fillet amount 20% ~
30%, it is possible to additionally incorporate starch and flavoring.Cut and terminate after mixing 20 minutes, temperature control is within 12 DEG C；
9th, the minced fillet after mixing will be cut to be fitted into the silo of forming machine, the size of molding machine parameter adjustment fish ball, every control
System is in 15g ± 1g, the mm of a diameter of 26mm ± 2；
10th, the fish ball of extrusion is sent into 40 ~ 45 DEG C of warm water, is incubated 20 ~ 25 minutes, gel forming；
11st, the fish ball after gel is terminated is put into digester, and regulation steam valve makes water temperature be boiled 3 ~ 5 minutes up to 90 ~ 95 DEG C；
12nd, well-done fish ball is cooled down in tank is flowed, is cooled to and cooling in the container for filling frozen water is placed into after 75 DEG C；
13rd, the fish ball feeding mono-frozen machine of cooling is carried out quick-frozen；
14th, frozen fish ball is put into warehouse after weighing and bagging, keeps storehouse temperature below -18 DEG C.
The fish ball product size that is obtained uniformly, chewy texture Q bullets, flavour it is delicious, there is strong sea shrimp fragrance.
Embodiment 2
The preparation process of one specific sea shrimp flavor sandwich fish-ball is：
1st, the fresh sea shrimp heads of 100kg are weighed, after clear water rinses, cuts and mixes chopping, obtain broken shrimp head；
2nd, broken shrimp head is put into enzymatic vessel, and amount of water is the 50% of material, 37 DEG C of self-dissolving half an hour；
3rd, it is warming up to 55 DEG C, adds neutral proteinase and flavor protease, enzyme concentration is the 0.2% of material, during protease hydrolyzed
Between be 4 hours；
4th, enzymolysis liquid is fallen into shrimp shell residue with clean filtered through gauze, takes clear liquid；
5th, clear liquid is warming up to 85 DEG C, half an hour is incubated, for albumen enzyme-deactivating；
6th, fresh sea shrimp head enzymolysis clear liquid is put into -10 DEG C of refrigerator storages after packing, is thawed 2 hours using preceding immigration precooling room；
7th, the minced fillet block-by-block to thaw to central temperature at -5 DEG C ~ -3 DEG C is put into cutmixer, start blade is with 300 ~ 600r/
Min speed chopped, when temperature rises to 0 DEG C, start to add salt, and make blade run with 1200 ~ 1500r/min speed；
8th, cut when mixing to 2 DEG C, add the fresh sea shrimp head enzymolysis clear liquid to thaw 2 ~ 3 hours in advance, addition be minced fillet amount 10% ~
20%, it is possible to additionally incorporate starch and flavoring.Cut and terminate after mixing 20 minutes, temperature control is within 12 DEG C；
9th, the minced fillet after mixing will be cut to be fitted into the silo of forming machine, the size of molding machine parameter adjustment fish ball, every control
System is in 15g ± 1g, the mm of a diameter of 26mm ± 2；
10th, the fish ball of extrusion is sent into 40 ~ 45 DEG C of warm water, is incubated 20 ~ 25 minutes, gel forming；
11st, the fish ball after gel is terminated is put into digester, and regulation steam valve makes water temperature be boiled 3 ~ 5 minutes up to 90 ~ 95 DEG C；
12nd, well-done fish ball is cooled down in tank is flowed, is cooled to and cooling in the container for filling frozen water is placed into after 75 DEG C；
13rd, the fish ball feeding mono-frozen machine of cooling is carried out quick-frozen；
14th, frozen fish ball is put into warehouse after weighing and bagging, keeps storehouse temperature below -18 DEG C.
The fish ball product size that is obtained uniformly, chewy texture Q bullets, flavour it is delicious, there is more strong sea shrimp fragrance.
Different from the addition ratio that the difference of embodiment 1 is fresh sea shrimp head enzymolysis clear liquid, addition is minced fillet in example 1
The 20% ~ 30% of amount, addition is the 10% ~ 20% of minced fillet amount in example 2, and enzymolysis liquid addition is higher, and sea shrimp flavor is more rich.
Embodiment 3
The preparation process of one specific sea shrimp Special flavour fish ball is：
1st, the fresh sea shrimp heads of 100kg are weighed, after clear water rinses, cuts and mixes chopping, obtain broken shrimp head；
2nd, broken shrimp head is put into enzymatic vessel, and amount of water is the 50% of material, 37 DEG C of self-dissolving half an hour；
3rd, it is warming up to 55 DEG C, adds neutral proteinase and flavor protease, enzyme concentration is respectively the 0.1% and 0.3% of material, albumen
Enzyme enzymolysis time is 4 hours；
4th, enzymolysis liquid is fallen into shrimp shell residue with clean filtered through gauze, takes clear liquid；
5th, clear liquid is warming up to 85 DEG C, half an hour is incubated, for albumen enzyme-deactivating；
6th, fresh sea shrimp head enzymolysis clear liquid is put into -10 DEG C of refrigerator storages after packing, is thawed 2 ~ 3 hours using preceding immigration precooling room；
7th, the minced fillet block-by-block to thaw to central temperature at -5 DEG C ~ -3 DEG C is put into cutmixer, start blade is with 300 ~ 600r/
Min speed chopped, when temperature rises to 0 DEG C, start to add salt, and make blade run with 1200 ~ 1500r/min speed；
8th, cut when mixing to 2 DEG C, add the fresh sea shrimp head enzymolysis clear liquid to thaw 2 ~ 3 hours in advance, addition be minced fillet amount 20% ~
30%, it is possible to additionally incorporate starch, flavoring etc..Cut and terminate after mixing 20 minutes, temperature control is within 12 DEG C；
9th, the minced pork cut the minced fillet after mixing and beaten after bursting is respectively charged into the silo of sandwich fish-ball forming machine, molding
The size of machine parameter adjustment fish ball, every control is in 15g ± 1g, the mm of a diameter of 26mm ± 2；
10th, the fish ball of extrusion is sent into 40 ~ 45 DEG C of warm water, is incubated 20 ~ 25 minutes, gel forming；
11st, the fish ball after gel is terminated is put into digester, and regulation steam valve makes water temperature be boiled 3 ~ 5 minutes up to 90 ~ 95 DEG C；
12nd, well-done fish ball is cooled down in tank is flowed, is cooled to and cooling in the container for filling frozen water is placed into after 75 DEG C；
13rd, the fish ball feeding mono-frozen machine of cooling is carried out quick-frozen；
14th, frozen fish ball is put into warehouse after weighing and bagging, keeps storehouse temperature below -18 DEG C.
The fish ball product size obtained that is obtained uniformly, chewy texture Q bullets, flavour it is delicious, compared to the fish ball of embodiment 1
With more rich sea shrimp fragrance and delicate flavour.
It is that the enzyme-added ratio of two enzymes is different from the difference of embodiment 1, neutral proteinase and flavor protease in example 1
Ratio is 1:1, both ratios are 1 in example 3:3, in the case that total enzyme concentration is the same, after the ratio rise of flavor protease, enzymolysis
The sea shrimp flavor of liquid is more rich, and Fresh ear field content is higher.
Claims (2)
1. a kind of extracting method of fresh sea shrimp head enzymolysis clear liquid, it is characterised in that comprise the following steps：
（1）Fresh sea shrimp head is weighed, after clear water rinses, cuts and mixes chopping, obtains broken shrimp head；
（2）Broken shrimp head is put into enzymatic vessel, amount of water is the 50% of the nose heave amount of broken shrimp, the self-dissolving half an hour at 37 DEG C；
（3）55 DEG C are warming up to, adds the total amount of adding of neutral proteinase and flavor protease, neutral proteinase and flavor protease
It is 1 according to the different controllable adding proportions of mouthfeel for the 0.4% ~ 0.6% of the nose heave amount of broken shrimp:1 or 1:3, the protease hydrolyzed time is
3 ~ 4 hours；
（4）Enzymolysis liquid is fallen into shrimp shell residue with clean filtered through gauze, takes clear liquid；
（5）By step（4）The clear liquid of acquisition is warming up to 85 DEG C, is incubated half an hour, the inactivation of protease is carried out, so as to obtain fresh sea
Shrimp head digests clear liquid.
2. a kind of preparation method of sea shrimp Special flavour fish ball, it is characterised in that comprise the following steps：
（1）The fresh sea shrimp head enzymolysis clear liquid that claim 1 obtains is put into after packing in -10 DEG C of refrigerators and stored, is used
Precooling room is moved within first 2 hours to thaw；
（2）The minced fillet block-by-block to thaw to central temperature at -5 DEG C ~ -3 DEG C is put into cutmixer, start blade is with 300 ~ 600r/
Min speed chopped, when temperature rises to 0 DEG C, start to add salt, and make blade run with 1200 ~ 1500r/min speed；
（3）Cut when mixing to 2 DEG C, add the fresh sea shrimp head enzymolysis clear liquid to thaw 2 ~ 3 hours in advance, addition is minced fillet weight
10% ~ 30%, starch and flavoring are it is possible to additionally incorporate, cuts and terminates after mixing 20 minutes, temperature control is within 12 DEG C；
（4）The minced fillet after mixing will be cut to be fitted into the silo of forming machine, the size of molding machine parameter adjustment fish ball, every control
System is in 15g ± 1g, the mm of a diameter of 26mm ± 2；
（5）The fish ball of extrusion is sent into 40 ~ 45 DEG C of warm water, is incubated 20 ~ 25 minutes, gel forming；
（6）Fish ball after gel is terminated is put into digester, and regulation steam valve makes water temperature be boiled 3 ~ 5 minutes up to 90 ~ 95 DEG C；
（7）Well-done fish ball is cooled down in tank is flowed, is cooled to and cooling in the container for filling frozen water is placed into after 75 DEG C；
（8）It is quick-frozen that the fish ball of cooling is sent into mono-frozen machine progress；
（9）Frozen fish ball is put into warehouse after weighing and bagging, keeps storehouse temperature below -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610695027.6A CN107397152A (en) | 2016-08-22 | 2016-08-22 | The preparation method of the extracting method and sea shrimp Special flavour fish ball of fresh sea shrimp head enzymolysis clear liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610695027.6A CN107397152A (en) | 2016-08-22 | 2016-08-22 | The preparation method of the extracting method and sea shrimp Special flavour fish ball of fresh sea shrimp head enzymolysis clear liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107397152A true CN107397152A (en) | 2017-11-28 |
Family
ID=60389460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610695027.6A Withdrawn CN107397152A (en) | 2016-08-22 | 2016-08-22 | The preparation method of the extracting method and sea shrimp Special flavour fish ball of fresh sea shrimp head enzymolysis clear liquid |
Country Status (1)
| Country | Link |
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| CN (1) | CN107397152A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389151A (en) * | 2002-07-12 | 2003-01-08 | 黄景俊 | Technological process of producing seasoning with sea food leftover |
| CN102302194A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Fish balls and preparation method thereof |
| CN102559369A (en) * | 2010-12-14 | 2012-07-11 | 大连工业大学 | Preparation method of antarctic krill oil |
| CN103948077A (en) * | 2014-05-16 | 2014-07-30 | 浙江工商大学 | Processing method of shrimp flavored surimi product |
| CN104222995A (en) * | 2014-09-26 | 2014-12-24 | 徐学林 | Fresh shrimp juice seasoning and preparing method thereof |
| CN104705386A (en) * | 2015-02-28 | 2015-06-17 | 广东海洋大学 | Method for preserving penaeus vannamei |
| CN105192665A (en) * | 2015-10-19 | 2015-12-30 | 海南大学 | Shrimp-flavored liquid as well as preparation method and application thereof |
| CN105285764A (en) * | 2015-11-26 | 2016-02-03 | 福建农林大学 | Fish ball containing carrot and processing method thereof |
-
2016
- 2016-08-22 CN CN201610695027.6A patent/CN107397152A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389151A (en) * | 2002-07-12 | 2003-01-08 | 黄景俊 | Technological process of producing seasoning with sea food leftover |
| CN102559369A (en) * | 2010-12-14 | 2012-07-11 | 大连工业大学 | Preparation method of antarctic krill oil |
| CN102302194A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Fish balls and preparation method thereof |
| CN103948077A (en) * | 2014-05-16 | 2014-07-30 | 浙江工商大学 | Processing method of shrimp flavored surimi product |
| CN104222995A (en) * | 2014-09-26 | 2014-12-24 | 徐学林 | Fresh shrimp juice seasoning and preparing method thereof |
| CN104705386A (en) * | 2015-02-28 | 2015-06-17 | 广东海洋大学 | Method for preserving penaeus vannamei |
| CN105192665A (en) * | 2015-10-19 | 2015-12-30 | 海南大学 | Shrimp-flavored liquid as well as preparation method and application thereof |
| CN105285764A (en) * | 2015-11-26 | 2016-02-03 | 福建农林大学 | Fish ball containing carrot and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吉宏武等: "《对虾加工与利用》", 31 May 2015, 中国轻工业出版社 * |
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Application publication date: 20171128 |