CN107432431A - Tasty slightly-sweet tasty and refreshing goose liver and preparation method thereof - Google Patents
Tasty slightly-sweet tasty and refreshing goose liver and preparation method thereof Download PDFInfo
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- CN107432431A CN107432431A CN201710700133.3A CN201710700133A CN107432431A CN 107432431 A CN107432431 A CN 107432431A CN 201710700133 A CN201710700133 A CN 201710700133A CN 107432431 A CN107432431 A CN 107432431A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- 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
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Abstract
The invention discloses tasty slightly sweet tasty and refreshing goose liver and a preparation method thereof, wherein the tasty slightly sweet tasty and refreshing goose liver is prepared from the following raw materials in parts by weight: bitter bamboo leaves, goose livers, white granulated sugar, tsaoko amomum fruits, ginger, pepper, scallion, seaweed salt, hawthorn seeds, pangolin sauce, kaoliang spirit, mulberry leaves and a proper amount of water. The goose liver is boiled for a period of time, the goose liver is boiled, then the surface meat of the goose liver is dehydrated in a low-temperature freeze-drying mode, on one hand, the water content is reduced, meanwhile, the meat can be tightened, the spice boiled soup and the bamboo leaf powder are mixed into paste to be smeared on the surface of the goose liver, the goose liver can be tasty under the action of ultrasonic waves, the fresh aroma and the taste of the bamboo leaves can also weaken the fishy smell of the goose liver, the taste is improved, the vegetable polysaccharide dissolved out of the bamboo leaves under the action of the ultrasonic waves can play an anti-oxidation effect, and the goose liver is low in water content and greatly prolonged in quality guarantee period.
Description
Technical field
The invention belongs to the technology field of marinated food, and in particular to a kind of tasty and refreshing foie gras of tasty micro- sweet tea type and its
Preparation method.
Background technology
Past stew in soy sauce based food such as most of Chicken Feet with Pickled Peppers is now to do now to sell, but as market demand increases, to prolong
The long products shelf-life, frequently with vacuum packaging, high temperature sterilization, the measures such as preservative are added to control the bacteria containing amount of product.But
High temperature high pressure sterilizing can make Chicken Feet with Pickled Peppers soft rotten, and elasticity reduces, and juice loss is serious, be lacked to overcome caused by high temperature sterilization
Fall into, the low temperature sterilization method that most of like product uses at present is radiation sterilizing.Radiation sterilizing is a kind of cold process for sterilizing,
The original color of product can be preferably kept, nutriment loss is reduced, improves edible quality.
With the development of work of conceding the land to forestry, bamboo cultivated area is just accounted for entirely with annual 3% speed increase, its output value
The 18% of state's forest culture and management gross output value.Bamboo has in fields such as building, traffic, water conservancy, agricultural, handicraft, paper-making industries widely should
With although however, as the discarded object after bamboo processing and utilization --- the leaf of bamboo has long medicinal and edible history in China,
But it is developed and relatively lagged behind.Recently achievement in research shows, substantial amounts of flavone compound and life are contained in Bitter Bamboo Leaf
Thing active polysaccharide and other active ingredients.Flavone compound has obvious antiulcer, spasmolysis, antibacterial, anti-inflammatory, reducing blood lipid and town
The physiological actions such as pain, also there is superoxide radical etc. in stronger removing organism.
Because market expands constantly, meat products is more and more, and the selection of people is also more and more, will produce accordingly
Raw meat product is remaining serious, and processing mode generally is that soon expired meat products is made by processing ripe material
Can, frozen food either vacuum-packed food etc., the waste of food can be reduced by such method, but such as
Chicken Feet with Pickled Peppers, stew in soy sauce trotter, stew in soy sauce chicken leg or beef, dried fish etc. are even in processing of the encapsulation money by sterilization, in vacuum packet
It is unavoidable after a period of time in pack also to be influenceed by temperature, humidity, packaging effect etc., the mouthfeel of processed meat food stuff, color and luster and
Taste is all different degrees of to be affected；Show meat tissue softening stickness, the dimmed tarnish of color and luster, while with a large amount of juice
There is bad smell in liquid stream；The present invention is directed to this point, a kind of new method will be developed, by adding the fragrant pungent of Bitter Bamboo Leaf powder
Material extract solution is to pickle, the tasty meat product of halogenation, improves its antiseptic antioxidation activity, reaches the purpose to extend the shelf life.
The content of the invention
The present invention improves seal-packed meat food from the angle for improving the mouthfeel of processed meat food stuff and extending the shelf life
The quality of product, realized particular by following method：
A kind of tasty micro- tasty and refreshing foie gras of sweet tea type, is made up of the raw material of following parts by weight：Bitter Bamboo Leaf 30 ~ 45, foie gras 80 ~ 120, white sand
Sugar 20 ~ 30, tsaoko 3 ~ 8, ginger 5 ~ 10, pepper 3 ~ 6, green onion 2 ~ 5, marine alga salt 10 ~ 20, Chinese hawthorn seed 5 ~ 10, Pan's ketchup 20 ~ 35, height
Fine strain of millet wine 12 ~ 25, mulberry leaf 6 ~ 12 and appropriate water.
A kind of preparation method of tasty micro- tasty and refreshing foie gras of sweet tea type, including following steps,
（1）Stir what Bitter Bamboo Leaf cleaned up once, ground after taking-up after dry 10 ~ 15h in 60 ~ 80 DEG C of baking ovens, every 2h
80 ~ 120 mesh sieves are crossed, are saved backup in light tight container；
（2）Foie gras is put into slaughterhouse, adds the clear water of 5 ~ 10 times of its parts by weight, cooks 10 ~ 30min, taking-up is put into refrigerator
Freezing, 1 ~ 2d of cold storage under the conditions of -10 ~ -5 DEG C, after the completion of be put into container, lower pressure is 0.1 ~ 0.4MPa, temperature 30 ~ 60
DEG C, place 3 ~ 6h of drying and dehydrating；
（3）Chinese hawthorn seed, tsaoko, pepper are first done and fry 3 ~ 8min to the sallow quick-fried perfume (or spice) in surface, then mixing add white granulated sugar, tsaoko,
Ginger and other following residual components being not directed to, by solid-liquid ratio 1:6 ~ 12 plus water, disposably boil, then small fire decoct 50 ~
80min, filter to obtain soup；
（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and adds catsup and is modulated into lotion, then uniformly smears
（2）Foie gras surface, in 40 ~ 50kHz of ultrasonic frequency, 70 ~ 80 DEG C, 20 ~ 30min of action time of Extracting temperature, complete
After take out, standing pickles 20 ~ 30h, and last clear water rinses surface residual debris, dries surface moisture.
The first step first：Meat material is put into clear water and cooks a period of time, by meat is cooked while well-done, in general
Processed meat food stuff meat is unfavorable for very much eating firmly, while it is to improve flesh by boiling that the cooking of the present invention, which also has a very big effect,
Moisture in meat tissue and cortex gap, improve the content of wherein Free water, meat is soft tasty, the effect of just melt in the mouth be because
To be filled with moisture in meat fiber, make caused by muscle tissue damage.This step can allow meat（Trotter, duck pawl, chicken feet,
Chicken leg, chicken gizzard etc.）The material for being usually used in shelf stable prepared foods fully absorbs water, and causes meat to expand.
Second step：Meat material is put into refrigerator and freezed, 2 ~ 3d of cold storage, inhales meat under the conditions of being stored in -18 ~ -5 DEG C
The Free water of receipts freezes to form ice crystal, and then low temperature volatilizees moisture under lower pressure, the step of being similarly to vacuum freeze-drying, still
Because so expending a large amount of material resources above, lower pressure is 0.1 ~ 0.4MPa, 30 ~ 60 DEG C of temperature without too harsh,
This process is ice crystal is directly evaporate into without the process of water in air, while is stayed in the meat fiber of meat material
More space has been descended, while has invented to cut into slices by the wax of this process meat by micro- sem observation and finds：Without cold storage
Meat product, its internal junction hoof tissue line is neat, and closely coupled each other, machine intimal surface is smooth, and plasm distribution is equal
It is even, the meat after freezing after vacuum dehydration, its muscle fibers contract after being denatured, the gap increase between fiber, muscle fibre
Cross section take on a different shape, fibrous inside occur cavity, it is in irregular shape, machine inner membrance and exomysium rupture.Muscle fibre it
Between form big ice crystal, extrude neighbouring muscle fibre, be allowed to that different degrees of distortion occurs, change original shape, together
When cause breach on the surface of meat, this point is easy to pickle tasty.
3rd step：The preparation of halogen material, spice is decocted repeatedly to obtain stew in soy sauce soup stock, traditional method is by stew in soy sauce soup stock
For directly soaking meat material, such method, not tight after meat immersion, meat is soft, and long-time storage easily occurs
The rotten to the corn situation of meat, and water absorption is excessive, for immediately edible not bad, but long-time storage is detrimental to, in soup stock
The lactic acid bacteria that microorganism, particularly dominant bacteria taste hypoxemia or anaerobism can grow, lactic acid bacteria can produce acid with decomposing protein
The taste and smell lost, is unfavorable for the formation of taste.So immersion stew in soy sauce the method present invention without using.
4th step：Using the fiber pulvis of Bitter Bamboo Leaf as carrier, then by the effect of ultrasonic wave, pickle tasty.Hair
Bright Bitter Bamboo Leaf fiber pulvis be by the leaf of bamboo clean up after in 60 ~ 80 DEG C of baking ovens dry about 10 ~ 15h（Do not have 2h to stir one
It is secondary）, 80 ~ 120 mesh sieves are crushed after taking-up, are saved backup in light tight container.Then by after the concentration of the soup stock of stew in soy sauce with hardship
Leaf of bamboo pulvis is mixed into lotion, and lotion is uniformly applied to the surface of stew in soy sauce material, then in 40 ~ 50kHz of ultrasonic frequency, carries
Take 70 ~ 80 DEG C of temperature, 20 ~ 30min of action time；After the completion of take out, standing pickle 20 ~ 30h, finally utilize clear water eluting surface
Bitter Bamboo Leaf pulvis.Dietary fiber is rich in the leaf of bamboo, effect of the dietary fiber to human body, is not spoken more here, the present invention is main
It is that the connecting key that macromolecular components in fiber are improved by the hole blast action of ultrasonic wave is broken, is changed into smaller small molecule
Special fibre composition, while part insoluble composition can be made to be changed into soluble component, the fine and close mesh space structure of fiber
It is changed into loose network structure, volume and specific surface area increase, the water absorbing force having, retention ability, expansive force and oil sucting force increase
By force, the mouthfeel of meat and shelf-life all increase, and judge that the reason for possible is that the delicate fragrance mouthfeel that the leaf of bamboo carries also enters meat
In matter material, while stew in soy sauce soup stock is on porous meat surface, easier tasty under the influence of the ultrasonic waves.Improve the shelf-life
The reason for possible is：On the one hand the effect of ultrasonic wave has refined the dietary fiber in leaf of bamboo pulvis, improve the oil suction of dietary fiber
Power, reduces the fat content of meat material, and grease is to cause meat to go bad one of the reason for critically important；Simultaneously in Bitter Bamboo Leaf
Polysaccharides in Bamboo Leaves, bamboo-leaves flavones there is extraction effect, the oxidation resistance of these active polysaccharides from plants is very strong, so improving halogen
The shelf-life of food processed.
The meat material of the last present invention is in good taste, and meat is tight tasty and refreshing, long shelf-life, the leaf of bamboo dietary fiber tool contained
There are the functions such as rush digestion.
Beneficial effect of the present invention：The present invention cooks a period of time to foie gras, is first cooked, then by way of low temperature is lyophilized
The top layer meat of foie gras is dehydrated, on the one hand reduces water content, while spice can be boiled by soup with tight meat
The surface that lotion is applied to foie gras is mixed into bamboo leaf powder, can be more tasty by the effect of ultrasonic wave, the faint scent of the leaf of bamboo
Taste can also weaken the fishy smell of foie gras, improve mouthfeel, and leaf of bamboo dissolution plant polyose in the presence of ultrasonic wave can play antioxygen
The effect of change, relatively low plus the foie gras water content of the present invention, the shelf-life greatly prolongs.
Embodiment
A kind of tasty micro- tasty and refreshing foie gras of sweet tea type, by following weight（Kg）Raw material be made：Bitter Bamboo Leaf 40, foie gras 95, white sand
Sugar 24, tsaoko 4, ginger 8, pepper 4, green onion 3, marine alga salt 12, Chinese hawthorn seed 8, Pan's ketchup 28, liquor made from sorghum 18, mulberry leaf 10 and appropriate
Water.
A kind of preparation method of tasty micro- tasty and refreshing foie gras of sweet tea type, including following steps,
（1）Stirred what Bitter Bamboo Leaf cleaned up once after dry 12h in 65 DEG C of baking ovens, every 2h, ground 95 mesh after taking-up
Sieve, is saved backup in light tight container；
（2）Foie gras is put into slaughterhouse, adds the clear water of 6 times of its parts by weight, cooks 25min, taking-up, which is put into refrigerator, to be freezed,
The cold storage 1d under the conditions of -10 DEG C, after the completion of be put into container, lower pressure is 0.2MPa, temperature 50 C, places drying and dehydrating
4h；
（3）Chinese hawthorn seed, tsaoko, pepper are first done and fry 5min to the sallow quick-fried perfume (or spice) in surface, then mixing addition white granulated sugar, tsaoko, life
Ginger and other following residual components being not directed to, by solid-liquid ratio 1:10 add water, disposably boil, and then small fire decocts 65min, mistake
Filter to obtain soup；
（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and adds catsup and is modulated into lotion, then uniformly smears
（2）Foie gras surface, in ultrasonic frequency 45kHz, 75 DEG C, action time 22min of Extracting temperature, after the completion of take out, it is quiet
Put and pickle 25h, last clear water rinses surface residual debris, dries surface moisture.
Invention effect counts：
The foie gras of the foie gras of the present invention and common stew in soy sauce is done into contrast and finds that foie gras meat of the present invention is more tight, in good taste, mouth
Taste is pure and fresh, and the shelf-life is longer, glossy.
Commonsense method stew in soy sauce foie gras：Meat is loose, have juice to ooze out, meat is nonelastic, stickness, softening, without wilful, burnt
Paste, exposure has tapinoma-odour in atmosphere for a long time.
Claims (2)
- A kind of 1. tasty micro- tasty and refreshing foie gras of sweet tea type, it is characterised in that：It is made up of the raw material of following parts by weight：Bitter Bamboo Leaf 30 ~ 45, goose Liver 80 ~ 120, white granulated sugar 20 ~ 30, tsaoko 3 ~ 8, ginger 5 ~ 10, pepper 3 ~ 6, green onion 2 ~ 5, marine alga salt 10 ~ 20, Chinese hawthorn seed 5 ~ 10, Pan Ketchup 20 ~ 35, liquor made from sorghum 12 ~ 25, mulberry leaf 6 ~ 12 and appropriate water.
- A kind of 2. preparation method of tasty micro- tasty and refreshing foie gras of sweet tea type according to claim 1, it is characterised in that：Including following several Individual step,（1）Stir what Bitter Bamboo Leaf cleaned up once, ground after taking-up after dry 10 ~ 15h in 60 ~ 80 DEG C of baking ovens, every 2h 80 ~ 120 mesh sieves are crossed, are saved backup in light tight container；（2）Foie gras is put into slaughterhouse, adds the clear water of 5 ~ 10 times of its parts by weight, cooks 10 ~ 30min, taking-up is put into refrigerator Freezing, 1 ~ 2d of cold storage under the conditions of -10 ~ -5 DEG C, after the completion of be put into container, lower pressure is 0.1 ~ 0.4MPa, temperature 30 ~ 60 DEG C, place 3 ~ 6h of drying and dehydrating；（3）Chinese hawthorn seed, tsaoko, pepper are first done and fry 3 ~ 8min to the sallow quick-fried perfume (or spice) in surface, then mixing add white granulated sugar, tsaoko, Ginger and other following residual components being not directed to, by solid-liquid ratio 1:6 ~ 12 plus water, disposably boil, then small fire decoct 50 ~ 80min, filter to obtain soup；（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and adds catsup and is modulated into lotion, then uniformly smears （2）Foie gras surface, in 40 ~ 50kHz of ultrasonic frequency, 70 ~ 80 DEG C, 20 ~ 30min of action time of Extracting temperature, complete After take out, standing pickles 20 ~ 30h, and last clear water rinses surface residual debris, dries surface moisture.
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| CN201710700133.3A CN107432431A (en) | 2017-08-16 | 2017-08-16 | Tasty slightly-sweet tasty and refreshing goose liver and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019669A (en) * | 2006-02-14 | 2007-08-22 | 廖张继 | Production process of bamboo scented melon seed |
| CN106722273A (en) * | 2016-12-30 | 2017-05-31 | 广西大学 | One kind mixing meat perfume foie gras processing technology |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
| CN106912816A (en) * | 2017-03-25 | 2017-07-04 | 周红 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
-
2017
- 2017-08-16 CN CN201710700133.3A patent/CN107432431A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019669A (en) * | 2006-02-14 | 2007-08-22 | 廖张继 | Production process of bamboo scented melon seed |
| CN106722273A (en) * | 2016-12-30 | 2017-05-31 | 广西大学 | One kind mixing meat perfume foie gras processing technology |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
| CN106912816A (en) * | 2017-03-25 | 2017-07-04 | 周红 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
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