CN104824710A - Slightly sour herbal soaked egg jelly for clearing lung-heat and appetizing and preparation method thereof - Google Patents
Slightly sour herbal soaked egg jelly for clearing lung-heat and appetizing and preparation method thereof Download PDFInfo
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- CN104824710A CN104824710A CN201510169026.3A CN201510169026A CN104824710A CN 104824710 A CN104824710 A CN 104824710A CN 201510169026 A CN201510169026 A CN 201510169026A CN 104824710 A CN104824710 A CN 104824710A
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- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000015110 jellies Nutrition 0.000 title abstract 5
- 239000008274 jelly Substances 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 9
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 9
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 9
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 9
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 9
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 9
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 9
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 9
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 9
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 9
- 241000935235 Fritillaria meleagris Species 0.000 claims abstract description 8
- 235000010987 pectin Nutrition 0.000 claims abstract description 8
- 229920001277 pectin Polymers 0.000 claims abstract description 8
- 239000001814 pectin Substances 0.000 claims abstract description 8
- 241000132012 Atractylodes Species 0.000 claims abstract description 7
- 241000207199 Citrus Species 0.000 claims abstract description 7
- 241001522129 Pinellia Species 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000002253 acid Substances 0.000 claims description 11
- 241000411851 herbal medicine Species 0.000 claims description 11
- 238000002386 leaching Methods 0.000 claims description 11
- 241001092040 Crataegus Species 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 210000003278 egg shell Anatomy 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000003491 array Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 abstract description 49
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000271566 Aves Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 150000002630 limonoids Chemical class 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000002417 nutraceutical Substances 0.000 description 2
- 235000021436 nutraceutical agent Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000272496 Galliformes Species 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010051986 Pneumatosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- -1 haematochrome Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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 relates to a slightly sour herbal soaked egg jelly for clearing lung-heat and appetizing and a preparation method thereof. The egg jelly is characterized by being prepared from the following raw materials by weight: 500-550 parts of eggs, 10-12 parts of salt, 20-25 parts of fragrant citrus, 20-25 parts of dried hawthorn, 7-9 parts of pinellia, 7-9 parts of bighead atractylodes rhizome, 5-7 parts of tendril-leaved fritillary bulb, 7-9 parts of dried orange peel, 12-15 parts of edible pectin, 15-20 parts of starch, 30-35 parts of soft beancurd and a proper amount of water. The slightly sour herbal soaked egg jelly for clearing lung-heat and appetizing contains the active ingredients with the functions of helping digestion, reducing phlegm, relieving cough, clearing heat and moistening lung. The soaked egg jelly contains whole egg nutrients, is instant for eating and free of chemical additives; and the eggs extracted with natural herbals are aromatic and delicious.
Description
Technical field
The present invention relates generally to a kind of clearing lung-heat appetizing micro-acid book on Chinese herbal medicine leaching egg and freezes body and preparation method thereof.
Background technology
Egg is one of animal product that occurring in nature nutritional labeling is the most perfect, can provide rich in protein, fat, mineral matter, phosphatide and vitamin for human body.Wherein, the biological value, BV of egg is higher than other food, and its amino acid ratio is suitable, is called as " complete protein pattern ", is one of nutraceutical important in daily life.China is the country that egg production is maximum with consumption in the world, and the output of birds, beasts and eggs has occupied first of the world for continuous 25 years since 1985.Within 2009, China's birds, beasts and eggs output is up to 3000 × 10t, but egg consumption is based on fresh egg, the less deep processing for egg, thus causes the relative surplus of egg, have impact on the sound development of cultivation industry.In long-term practice, China develops multiple tradition, practical egg products processing method, and it is simple for process, and product special flavour is unique, of all shapes and colors, the history that some product is century-old on locality even has.In today of high speed development, the industrial applications of these traditional egg products has more wide DEVELOPMENT PROSPECT.
At present, China can have for directly edible fowls egg products kind: lime-preserved egg, salted egg, vinegar egg and Egg preserved in wine etc., these egg products have various abundant taste, are subject to liking of a lot of consumer, have very large potentiality to be exploited.But these egg products are present among the people more, there is the defects such as variety protection is single, the diversified degree of local flavor is not high, mouthfeel is not good enough, Market Orientation is low in industrialization.Form and the style of these existing products are more single, can not meet and attract the consumption demand of people.How carrying out deep processing to egg product, producing novel product has become eggs processing enterprise urgent need to solve the problem to attract more consumer.
Summary of the invention
The present invention seeks to, in order to provide a kind of clearing lung-heat appetizing micro-acid book on Chinese herbal medicine leaching egg to freeze body, to enrich the selection of people to egg products with this.
The present invention is achieved by the following technical solutions:
A kind of clearing lung-heat appetizing micro-acid book on Chinese herbal medicine leaching egg freezes body, it is characterized in that it is made up of following weight parts raw material:
Egg 500 ~ 550, salt 10 ~ 12, fragrant citrus 20 ~ 25, dried hawthorn 20 ~ 25, the tuber of pinellia 7 ~ 9, the bighead atractylodes rhizome 7 ~ 9, tendril-leaved fritillary bulb 5 ~ 7, dried orange peel 7 ~ 9, edible pectin 12 ~ 15, starch 15 ~ 20, soft beancurd 30 ~ 35 and water are appropriate.
Clearing lung-heat appetizing micro-acid book on Chinese herbal medicine leaching egg freezes a preparation method for body, comprises the following steps:
1), by after egg wash clean, add poach after mixing with salt to latter 15 ~ 18 minutes of boiling, take out and crack eggshell, fresh-keeping in 2 ~ 4 DEG C;
2), by dried hawthorn, the tuber of pinellia, the bighead atractylodes rhizome, tendril-leaved fritillary bulb, dried orange peel mixing, add 10 ~ 12 times of water gagings, heating infusion 1 ~ 2 hour, filtering residue, collects filtrate;
3) egg, by step 1 boiled puts into clean column type Porcelain Jar, makes its close-packed arrays, then by the filtrate of step 2 infusion, all from top to bottom water, fragrant citrus is put into wherein, puts into cellar after sealing up for safekeeping, take out after 5 ~ 7 days, eggshell is removed, and carries out microwave disinfection 1 ~ 2 minute;
4), starch 1 ~ 2 times of water gaging is stirred evenly, then soft beancurd is added and beat evenly, again edible pectin and water are mixed with the ratio of 1:20 and mix well, be heated to boiling, naturally cool 60 ~ 70 DEG C, mix with starch slurry while hot, then it is evenly wrapped in the sterilized egg top layer of step 3, be packaged into bag, refrigeration.
Egg is one of animal product that occurring in nature nutritional labeling is the most perfect, can provide rich in protein, fat, mineral matter, phosphatide and vitamin for human body.Wherein, the biological value, BV of egg is higher than other food, and its amino acid ratio is suitable, is called as " complete protein pattern ", is one of nutraceutical important in daily life.
Hawthorn contains the nutriments such as abundant vitamin C, protein, haematochrome, pectin, calcium, iron, phosphorus.Hawthorn has the loose stasis of blood that helps digestion, and the effects such as hydrochloric acid in gastric juice are controlled in reducing blood lipid.
Tendril-leaved fritillary bulb has clearing heat and moistening lung, the effect of preventing phlegm from forming and stopping coughing.Semen sesami nigrum contains a large amount of fat and protein, also has the nutritional labelings such as carbohydrate, VitAVitE, lecithin, calcium, iron.
Dried orange peel be regulate the flow of vital energy simply, stomach invigorating, the conventional Chinese medicine that reduces phlegm, containing limonoid, this limonoid taste is gentle, soluble in water, in addition, dried orange peel contains the compositions such as volatile oil, hesperidine, Cobastab, C, volatile oil contained by it has gentle spread effect to intestines and stomach, the secretion of digestive juice can be promoted, get rid of pneumatosis in intestinal tube, increase appetite.
Advantage of the present invention is:
1, a kind of clearing lung-heat appetizing of the present invention micro-acid book on Chinese herbal medicine leaching egg freezes active ingredient contained by body and has the functions such as digesting and appetizing, preventing phlegm from forming and stopping coughing, clearing heat and moistening lung.
2, the present invention adds appropriate salt solution and can reduce the breakage rate of peeling off after fresh egg boils when boiling.
3, the raw material major part wide material sources selected by the present invention, reasonable price, it is convenient to store, nutrition and health care, the features such as flavour is pure and fresh.
4, a kind of clearing lung-heat appetizing of the present invention micro-acid book on Chinese herbal medicine leaching egg freezes body and comprises shell egg nutrition, namely opens instant, not containing chemical additive, uses natural herbal lixiviate, aromatic good to eat.
Detailed description of the invention
The present invention is further illustrated below by specific embodiment.
embodiment one
A kind of clearing lung-heat appetizing micro-acid book on Chinese herbal medicine leaching egg freezes body, it is characterized in that it is made up of following weight parts raw material:
Egg 500 ~ 550, salt 10 ~ 12, fragrant citrus 20 ~ 25, dried hawthorn 20 ~ 25, the tuber of pinellia 7 ~ 9, the bighead atractylodes rhizome 7 ~ 9, tendril-leaved fritillary bulb 5 ~ 7, dried orange peel 7 ~ 9, edible pectin 12 ~ 15, starch 15 ~ 20, soft beancurd 30 ~ 35 and water are appropriate.
Clearing lung-heat appetizing micro-acid book on Chinese herbal medicine leaching egg freezes a preparation method for body, comprises the following steps:
1), by after egg wash clean, add poach after mixing with salt to latter 15 ~ 18 minutes of boiling, take out and crack eggshell, fresh-keeping in 2 ~ 4 DEG C;
2), by dried hawthorn, the tuber of pinellia, the bighead atractylodes rhizome, tendril-leaved fritillary bulb, dried orange peel mixing, add 10 ~ 12 times of water gagings, heating infusion 1 ~ 2 hour, filtering residue, collects filtrate;
3) egg, by step 1 boiled puts into clean column type Porcelain Jar, makes its close-packed arrays, then by the filtrate of step 2 infusion, all from top to bottom water, fragrant citrus is put into wherein, puts into cellar after sealing up for safekeeping, take out after 5 ~ 7 days, eggshell is removed, and carries out microwave disinfection 1 ~ 2 minute;
4), starch 1 ~ 2 times of water gaging is stirred evenly, then soft beancurd is added and beat evenly, again edible pectin and water are mixed with the ratio of 1:20 and mix well, be heated to boiling, naturally cool 60 ~ 70 DEG C, mix with starch slurry while hot, then it is evenly wrapped in the sterilized egg top layer of step 3, be packaged into bag, refrigeration.
Claims (2)
1. clearing lung-heat appetizing micro-acid book on Chinese herbal medicine leaching egg freezes a body, it is characterized in that it is made up of following weight parts raw material:
Egg 500 ~ 550, salt 10 ~ 12, fragrant citrus 20 ~ 25, dried hawthorn 20 ~ 25, the tuber of pinellia 7 ~ 9, the bighead atractylodes rhizome 7 ~ 9, tendril-leaved fritillary bulb 5 ~ 7, dried orange peel 7 ~ 9, edible pectin 12 ~ 15, starch 15 ~ 20, soft beancurd 30 ~ 35 and water are appropriate.
2. a kind of clearing lung-heat appetizing according to claim 1 micro-acid book on Chinese herbal medicine leaching egg freezes body, it is characterized in that being made up of the following step:
1), by after egg wash clean, add poach after mixing with salt to latter 15 ~ 18 minutes of boiling, take out and crack eggshell, fresh-keeping in 2 ~ 4 DEG C;
2), by dried hawthorn, the tuber of pinellia, the bighead atractylodes rhizome, tendril-leaved fritillary bulb, dried orange peel mixing, add 10 ~ 12 times of water gagings, heating infusion 1 ~ 2 hour, filtering residue, collects filtrate;
3) egg, by step 1 boiled puts into clean column type Porcelain Jar, makes its close-packed arrays, then by the filtrate of step 2 infusion, all from top to bottom water, fragrant citrus is put into wherein, puts into cellar after sealing up for safekeeping, take out after 5 ~ 7 days, eggshell is removed, and carries out microwave disinfection 1 ~ 2 minute;
4), starch 1 ~ 2 times of water gaging is stirred evenly, then soft beancurd is added and beat evenly, again edible pectin and water are mixed with the ratio of 1:20 and mix well, be heated to boiling, naturally cool 60 ~ 70 DEG C, mix with starch slurry while hot, then it is evenly wrapped in the sterilized egg top layer of step 3, be packaged into bag, refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510169026.3A CN104824710A (en) | 2015-04-13 | 2015-04-13 | Slightly sour herbal soaked egg jelly for clearing lung-heat and appetizing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510169026.3A CN104824710A (en) | 2015-04-13 | 2015-04-13 | Slightly sour herbal soaked egg jelly for clearing lung-heat and appetizing and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104824710A true CN104824710A (en) | 2015-08-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510169026.3A Pending CN104824710A (en) | 2015-04-13 | 2015-04-13 | Slightly sour herbal soaked egg jelly for clearing lung-heat and appetizing and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104824710A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489783A (en) * | 2014-12-08 | 2015-04-08 | 蓬莱京鲁渔业有限公司 | Mixed crab bar and production method of mixed crab bar |
| CN104489747A (en) * | 2014-12-01 | 2015-04-08 | 淮南市焦岗湖忠辉食品有限公司 | Flavored eggs with yellow peach flavor and preparation method of flavored eggs |
-
2015
- 2015-04-13 CN CN201510169026.3A patent/CN104824710A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489747A (en) * | 2014-12-01 | 2015-04-08 | 淮南市焦岗湖忠辉食品有限公司 | Flavored eggs with yellow peach flavor and preparation method of flavored eggs |
| CN104489783A (en) * | 2014-12-08 | 2015-04-08 | 蓬莱京鲁渔业有限公司 | Mixed crab bar and production method of mixed crab bar |
Non-Patent Citations (1)
| Title |
|---|
| 蔡向红: "《生活中来的10000个窍门》", 31 January 2014, 天津：天津科学技术出版社 * |
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Application publication date: 20150812 |
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