CN101427716A - Low-fluorine brick tea production process employing microorganism preparation treatment - Google Patents
Low-fluorine brick tea production process employing microorganism preparation treatment Download PDFInfo
- Publication number
- CN101427716A CN101427716A CNA2007100503848A CN200710050384A CN101427716A CN 101427716 A CN101427716 A CN 101427716A CN A2007100503848 A CNA2007100503848 A CN A2007100503848A CN 200710050384 A CN200710050384 A CN 200710050384A CN 101427716 A CN101427716 A CN 101427716A
- Authority
- CN
- China
- Prior art keywords
- tea
- tealeaves
- microorganism formulation
- microorganism
- brick
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention belongs to the tea-leaf preparation field, concretely relates to a low-fluorine brick-tea production technique using microbiological preparation. Before the pile fermentation, the tea leaves are uniformly stirred and simultaneously the microbiological preparation with concentration of 95-110 times liquid is sprayed on the tea leaves, wherein the microbiological preparation diluent content in tea leaves is 8-15kg/100kg and the tea water content is kept at about 20-30% after flooding and adding the microbiological preparation diluent. The microbiological preparation is EM composite microbiological preparation or GM microbiological preparation. The fermentation time can be reduced to about 5 days and the brick-tea quality, fragrance and flavor can be increased and the fluorine content of the brick-tea can be reduced and in addition the special flavor and taste can be kept.
Description
Technical field: the invention belongs to the preparation of tea field, be specifically related to a kind of low-fluorine brick tea production process that adopts microorganism formulation to handle.
Background technology: border-sale tea is China's distinctive one big teas, is the daily necessities of living in more than 4,000 ten thousand ethnic groups such as China western wide geographic area Tibetan, the Mongols, the Uygur nationality, the Hui ethnic group, Kazak, the Qiang, the Tajik nationality.Tibetan people has the habits and customs of " would rather not have in 3rd food, can not no tea on the one ".But find over past ten years that border-sale tea fluorine content is too high, standard brick tea raw material (tea 1-4 level is banker by turn) fluorine content is 600-850mg/kg, can be and land leaf and thick especially old tealeaves fluorine content up to more than the 1000mg/kg, the long-term excessive high border-sale tea of fluorine content of drinking easily produces fluorine poisoning diseases such as fluorine dental plaque, fluorosis of bone, and this is one and perplexs border-sale tea production and a unresolved difficult problem for a long time; The necessary operation that in addition in the processing of brick tea, has pile-fermentation, often produce many pernicious bacterium that are unfavorable for tea leaf quality such as Penicillium notatum, melanomyces, white mould bacterium in the tea heap of pile-fermentation, have a strong impact on the quality and the mouthfeel of brick tea, and harmful people's is healthy; Above brick tea is produced the healthy and survival and development that existing problem will have influence on western eight provinces (district) more than the 4000 ten thousand national masses such as Sichuan, Tibet, Yunnan, Xinjiang, Gansu, Ningxia, Qinghai, the Inner Mongol, influences the development and stabilization of national unity and ethnic mimority area.People had dropped into the low high-quality brick tea of fluorine of a large amount of human and material resources developments in recent years, but did not see successfully report so far.
Summary of the invention: the objective of the invention is in order to produce the technological deficiency of the pernicious bacterium that is unfavorable for tea leaf quality in the pile-fermentation operation that overcomes existing brick tea processing, for people provide a kind of simple to operate, low-fluorine brick tea production process that outstanding effect adopts microorganism formulation to handle.
The objective of the invention is to realize by following technical proposals.
Summary of the invention: the low-fluorine brick tea production process that the present invention adopts microorganism formulation to handle, be before the pile-fermentation operation of brick tea processing, when tealeaves is turned, be sprayed onto on the tealeaves heap and turn together evenly with the microorganism formulation of concentration 95-110 times liquid, every 100kg tealeaves consumption 8-15kg microorganism formulation dilution, the tealeaves water content of flooding and adding behind the microorganism dilution is grasped about 20-30%, and described microorganism formulation is EM complex microorganism preparations or GM microorganism formulation.
The present invention is that the inventor is by repeatedly practising the technical scheme of summing up the science practicality of coming out, promptly has the technical characterictic that in the pile-fermentation operation, is aided with microorganism formulation, in this scheme, the microorganism formulation that we adopt means EM, EM is an Effective Microorgansms abbreviation, mean CEM, being Japanese Ryukyu university equals a kind of novel complex microorganism preparations that phase early 1980s develops than good according to professor husband.EM is promoting plant production, improves product quality, improves the livestock and poultry resistance against diseases, improves the soil, suppresses disease and pest, removes the ight soil stench, improving the ecological environment all shows good action.EM is by more than the 80 kind of multi-functional CEM that the compound cultivation of microorganism forms of 10 genus based on photosynthetic bacterium, lactic acid bacteria, saccharomycete, actinomyces.This kind microorganism formulation is applied to brick tea and falls on the fluorine, discover that it can suppress the pernicious bacterium that Penicillium notatum, melanomyces, white mould bacterium etc. in the tea heap of pile-fermentation are unfavorable for tea leaf quality, also have the effect that reduces fluoride content in brick, improves the quality of brick tea simultaneously, make brick tea fragrance, flavour better; And can quicken the pile-fermentation time, shorten fermentation period 4-5 days.
The patent No. that becomes to give birth to the development of bioengineering Co., Ltd by China is that the GM microorganism formulation of ZL99325953.7 has identical effect with the EM complex microorganism preparations of Japan production.GM be (GreenMicroorgamisms) green micro organism group english abbreviation.This product is to adopt modern high technology technology, the multifunction active microbial inoculum that multiple beneficial microorganisms such as the photosynthetic bacteria that strictness is filtered out, lactic acid bacteria, saccharomycete, acetobacter form through compound cultivation.Have and form advantages such as complexity, Stability Analysis of Structures, function are peculiar, of many uses.GM flora and secretion can synthesize each seed amino acid, vitamin, antiviral and growth factors such as polyphenoils and various physiological activators, have strengthened vegeto-animal metabolic function, promote the growth of plant directly or indirectly, and can improve its quality.Be the best means of production of producing the nuisanceless green organic farm products.Its quality standard: living flora 〉=10
9/ ml, yellowish-brown translucent liquid, pH value≤3.5, product standard number: Q/62179558-X.2-2002.
Be aided with microorganism formulation in wet heap process is fermented in brick tea production, through research in a few years, the results obtained are as follows:
(1) discovers that microorganism formulation can be suppressed at the pernicious bacterium that the Penicillium notatum of tea heap in the wet heap process of spontaneous fermentation, melanomyces etc. are unfavorable for tea leaf quality, and quicken the wet heap time of fermentation, shorten fermentation period about 5 days, be that general fermentation time is about 15 days, only need about 10 days after the employing microorganism formulation is handled.
Discover that (2) use microorganism formulation, the brick tea quality increases, fragrance, flavour are better.
(3) discover suitable raising leaf tenderness and be aided with microorganism formulation fermentation and not only can reduce fluoride content in brick, but also kept the flavour and the mouthfeel of limit pin brick tea, and can enhance productivity.
According to the achievement in research and the scheme of project team, in the past few years, successfully produce and sold three batches of low-fluorine brick teas of the present invention as a trial, fluorinated volume is below 360mg/kg.Microorganism formulation processing method of the present invention can be used for the processing of various tealeaves to be handled, and the processing that especially is fit to low-fluorine brick tea is handled.
Below by embodiment description the present invention of the nearly step, the present invention is not limited only to described embodiment.
The specific embodiment:
Embodiment one
This example is for spilling the processing method example of seasoned millet mush:
1. spill the seasoned millet mush raw material type: level Four green tea (comprising fried green, blue or green, the solarization green grass or young crops of baking)
2. spilling seasoned millet mush handles
Mix and stir 2.1 flood: the dried tea of every 100kg water content 7% sprays with about 50 ℃ hot water 14kg, turns evenly, is convenient to dried tea moisture regain and feels like jelly.
2.2 microorganism formulation is handled: turn simultaneously EM complex microorganism preparations that GM microorganism formulation or Japan with 100 times of liquid of concentration produces be sprayed onto turn together on the tealeaves heap even.Every 100kg tealeaves consumption 10kg microorganism formulation dilution.The tealeaves water content of flooding and adding behind the microorganism dilution is grasped about 25%.
2.3 pile-fermentation: will spray the EM preparation and the tealeaves that turns draws in heaps.General heap is high 1 meter, and four limits are pricked neat, covers with gunnysack, keeps humiture.
2.4 turning: turning 3 times; Turn over tea heap for the first time after 3 days, after 3 days, turn over (the globule that occurs condensing when the heap face of tea heap for the second time again, when heap surface 50-60 centimeters leaf temperature reach 65 ℃-70 ℃, get final product turning) after the turning arrangement in heaps, when rising to 65 ℃-70 ℃ again through heap temperature after 3 days again, carry out turning for the third time.Through 2 days, the tealeaves annesl was a sepia again, just can carry out drying.The top layer leaf to be ploughed under pile core during each turning, break up a small bay in a river piece tea simultaneously.
2.5 it is dry: as can to adopt cylinder to fry and do or oven dry.The temperature control of cylinder roasting machine tube is about 120 ℃, and the dryer inlet temperature is controlled at about 110 ℃.Fry, dry by the fire to the tealeaves water content 13% when following, both be appropriate.
2.6 screening: adopt the screen-dividing machine sub-sieve, screen cloth divides two-layer, and the upper strata sieve aperture is 4 holes, and lower floor's sieve aperture is 16 holes.Getting under its 4 hole the tealeaves on 16 holes, to spill the seasoned millet mush batching stand-by.The following tealeaves in above 16 holes, 4 holes takes out and deals with in addition.
Embodiment two
This example is the processing method example of the tea that is banker by turn:
1. the tea raw material is banker by turn: the tea that is banker by turn that the 8-8.5 of local purchase becomes to do, this kind general annesl of tea that is banker by turn is not enough, need advance the wet raft of factory and make annesl and handle.
2. the tea that is banker by turn is handled
2.1 microorganism formulation is handled: with concentration is the EM complex microorganism preparations that 108 times of liquid GM microorganism formulations or Japan produce, become the dried tea that is banker by turn to advance the wet raft of factory at 8-8.5 and be sprayed onto Cha Duishang simultaneously, mix is even, every 100kg tealeaves microorganism formulation 13kg for preparing concentration.
2.2 wet raft annesl: the tea that is banker by turn that will spray microorganism formulation draws wet one-tenth raft annesl in factory in.Generally not turning should be observed fermentation annesl degree at any time, and as finding that temperature is too high in the heap, tealeaves might " charing " blackening, the heat radiation of turning immediately, or to ditching in piling dispel the heat in ground or dry immediately.
2.3 air dry: the face of piling every day one deck is all arranged since in the heap water vapour rise to the heap face, meets cold and to condense into the water productive set surperficial at tea heap, be " dew tea ".Grasp at this one deck " dew tea " on the heap face every day, can make wet heap tea slowly air dry in the water content 16%.
2.4 screening: adopt the screen-dividing machine sub-sieve, screen cloth divides 2 layers, and the upper strata sieve aperture is 2.5 centimetres, and the lower screen mesh is 80 holes.Get that 80 holes below 2.5 centimetres, its aperture are above to enter subsequent processing as Standard China Green Tea, the grey end below 80 holes is discarded, come into leaves to obstruct to cut together and tremble what the stalk that comes into leaves (chieftain's tea) on 2.5 centimetres of compass screen surfaces and selection by winnowing, stalk pickup machine, hand-sort went out.Cut the machine of trembling and cut hand hay cutter length and transfer to 3 centimetres, trembling the screen(ing) machine mesh size is 2 centimetres, and the limit is cut the hand hay cutter limit and trembled sieve, and the compass screen surface stalk leaf that surpasses 3 centimetre lengths repeats to cut to be trembled, and, obstructs and prepares burden as connecting leaf by sieve aperture until all.Cut and tremble operation and will pay special attention to safety operation.
2.5 selection by winnowing: the standard tealeaves after will sieving is again through the winnowing machine selection by winnowing, the come into leaves stalk of winnowing machine in once more will tealeaves through sieving, and agglomerate tea, ash end, impurity are selected respectively and are handled.Come into leaves stalk, agglomerate tea through cut tremble after Cheng Lianye stalk batching.Ash end, non-teas field trash discard, and the Standard China Green Tea after the selection by winnowing enters subsequent processing.
2.6 machine is chosen: the Standard China Green Tea after the winnowing machine selection by winnowing is again through machine stalk-sorting dedust sand, set pattern lattice.Machine is sorted out, and the stalk that comes into leaves is trembled back Cheng Lianye stalk and is prepared burden through cutting, and stalk-sorting goes the Standard China Green Tea behind the sand to enter subsequent processing.It is 80 holes that stalk-sorting goes husky motor spindle sieve screen apertures, and the dust and sand that sifts out discards,
2.7 hand-sort: for choosing the long stalk that clean impurity and length surpass 3 centimetres, the tealeaves after machine is chosen also need carry out once manual choosing.The long stalk of sorting out is trembled back Cheng Lianye stalk batching through cutting, and the impurity of sorting out discards, and the standard tealeaves after the hand-sort is just prepared burden stand-by as the tea that is banker by turn.
Embodiment three
This example is the processing method example of magnificent tea:
1. magnificent tea raw material: after referring to complete, the brick tea raw material of convection drying without kneading fermentation.The stalk amount is 5% with the magnificent tea of interior title, and the stalk amount claims Mao Zhuancha 20-40%.Gold and jade tea, Mao Zhuancha must could use after being copied into the tea that is banker by turn.
2. magnificent tea is handled
2.1 opening bag floods: magnificent tea is unpacked, broken up the tea piece, chooses most impurity, and every 100kg gold and jade tea feels like jelly dried tea moisture regain with 50 ℃-60 ℃ hot water 8kg, turns evenly, stacks 18-20 hours.
Rub 2.2 steam: the magnificent tea after the stacking of will flooding is packed into and is steamed the tea case, feeds steamed after 3-4 minute, and do not pressurize or pressurize (rubbing linkage on steaming decides) kneads 3
-4 minutes, rub to 60-70% tealeaves stand sheet leaf roll folding and get final product.Require: grasp the water content of kneading leaf and knead the time, can not rub " chalina " (moisture too high, as to knead overlong time), can not make the broken end of tealeaves too much (tealeaves overdrying or pressurize overweight).
2.3 microorganism formulation is handled: with concentration is that the GM microorganism formulation of 96 times of liquid or EM complex microorganism preparations that Japan produces are sprayed onto when the leaf pile-fermentation is rubbed in steaming on the tealeaves of tea in piling.Every 100kg consumption 8kg.The tealeaves water content of flooding and adding behind the microorganism dilution is grasped about 25%.
2.4 pile-fermentation: the steaming that will spray microorganism formulation is rubbed leaf and is deposited in indoor pile-fermentation while hot, the high general 1.5-2 rice of heap, and four limits are pricked neat, cover the heap face with gunnysack, keep humiture.
2.5 turning: turning 3 times; Turn over tea heap for the first time after 3 days, arrangement is in heaps after the turning, after 3 days, turn over (the globule that occurs condensing when the heap face of tea heap for the second time again, when reaching 65 ℃-70 ℃, heap surface 50-60 centimeters leaf temperature get final product turning, attention: can not be) above 70 ℃, after the turning arrangement in heaps, again through after 3 days, when the heap temperature rises to 65 ℃-70 ℃ again, carry out turning for the third time.Through 2 days, tea color changed shallow sepia equably into again, just can carry out drying.(noting: the top layer leaf will be ploughed under pile core during each turning, break up caked tea simultaneously)
2.6 it is dry: the long cylinder roasting machine that generally adopts two mouthfuls of cooking stoves, (inlet temperature is controlled at about 150 ℃ the temperature control of cylinder roasting machine tube about 150 ℃-120 ℃, outlet temperature is about 120 ℃), tealeaves water content after stir-fry is done is about 14%, after spreading for cooling, be generally 12-13% (noting: fry the tea done warehouse entry immediately, need after spreading for cooling, the cooling warehouse entry again).
2.7 other: (comprise that screening, selection by winnowing, machine are chosen, hand-sort, cut and operation such as tremble) is the same with the caffein system of being banker by turn.Last tealeaves after hand-sort is just as duplicating the tea batching that is banker by turn.Connect leaf stalk and the tea that is banker by turn to connect the leaf stalk the same through cutting the tea that is banker by turn that duplicates that shakes out, all prepare burden stand-by as connecting the leaf stalk.
Embodiment four
This example is the processing method example of thin tea:
1. thin tea raw material (baking green grass or young crops, fried green): the 4-6 level is dried by the fire blue or green tea or fried green tea, owing to be green tea, could use as the brick tea raw material after must handling through pile-fermentation.
2. thin tea (baking green grass or young crops, fried green tea) is handled
The mix 2.1 flood: the thin tea of every 100kg water content 7% sprays with about 50 ℃ hot water 14kg, turns evenly, makes dried tea moisture regain deliquescing.
2.2 microorganism formulation is handled: turning simultaneously, is that EM complex microorganism preparations that the GM microorganism formulation of 100 times of liquid is produced with Japan is sprayed onto Cha Duizhong and turns with concentration.Every 100kg tealeaves consumption 10kg.The microorganism formulation dilution.Flood and add the microorganism formulation dilution after the tealeaves water content should grasp about 25%.
2.3 pile-fermentation: will send out water, sprayed microorganism formulation and turn uniform tealeaves and draw in heapsly, and generally pile high 1.5-2 rice, four limits are pricked neat, cover with gunnysack, keep humiture.
2.4 turning: the same with spilling seasoned millet mush " turning ".
2.5 it is dry: the same with spilling seasoned millet mush " drying ".It is stand-by to be thin tea batching after the drying.
That the subsequent handling of above embodiment two-four generally needs is assorted through preparing burden (multilayer amalgamation, heap limit neat, thick down thin) back gets product with spill seasoned millet mush repressed (even heap, survey water, claim tea, steam tea, Chun Bao, Liang Bao), packing (ladle-to-ladle, survey water, claim tea, bag paper, the dress container made of bamboo, wicker, ratten, etc., tie up), the warehouse-in (sign indicating number bag, identify) of embodiment one.
Claims (1)
1. low-fluorine brick tea production process that adopts microorganism formulation to handle, it is characterized in that it being before the pile-fermentation operation of brick tea processing, when tealeaves is turned, be sprayed onto on the tealeaves heap and turn together evenly with the microorganism formulation of concentration 95-110 times liquid, every 100kg tealeaves consumption 8-15kg microorganism formulation dilution, the tealeaves water content of flooding and adding behind the microorganism dilution is grasped about 20-30%, and described microorganism formulation is EM complex microorganism preparations or GM microorganism formulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100503848A CN101427716B (en) | 2007-11-05 | 2007-11-05 | Low-fluorine brick tea production process employing microorganism preparation treatment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100503848A CN101427716B (en) | 2007-11-05 | 2007-11-05 | Low-fluorine brick tea production process employing microorganism preparation treatment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101427716A true CN101427716A (en) | 2009-05-13 |
| CN101427716B CN101427716B (en) | 2011-08-17 |
Family
ID=40643527
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100503848A Active CN101427716B (en) | 2007-11-05 | 2007-11-05 | Low-fluorine brick tea production process employing microorganism preparation treatment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101427716B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986956A (en) * | 2013-01-04 | 2013-03-27 | 四川省雅安市产品质量监督检验所 | Method for producing low-fluorine brick tea by adding edible biological materials |
| CN103202188A (en) * | 2013-04-23 | 2013-07-17 | 安徽省农业科学院茶叶研究所 | Method for regulating and controlling fluorine content in fresh tea leaves |
| CN105111000A (en) * | 2015-07-23 | 2015-12-02 | 合肥众月健康科技有限公司 | Liquid fertilizer for preventing and treating crop root-knot nematode and preparation method thereof |
| CN111728046A (en) * | 2020-06-23 | 2020-10-02 | 湘丰茶业集团有限公司 | Preparation method of low-fluorine Fuzhuan tea |
| CN114468074A (en) * | 2022-03-01 | 2022-05-13 | 四川荥泰茶业有限责任公司 | Application of lactobacillus plantarum A4 in Tibetan tea production and Tibetan tea preparation method |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085050C (en) * | 1999-12-01 | 2002-05-22 | 湖南医科大学 | Low-fluorine brick tea and its production process |
| CN1205869C (en) * | 2002-09-28 | 2005-06-15 | 中国农业科学院茶叶研究所 | Method for processing reduced fluorine content brick tea |
| CN1775052A (en) * | 2004-11-16 | 2006-05-24 | 牛锐 | Method for preparing body-strengthening fluorine-reducing additive for making low fluorine brick-like tea |
-
2007
- 2007-11-05 CN CN2007100503848A patent/CN101427716B/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986956A (en) * | 2013-01-04 | 2013-03-27 | 四川省雅安市产品质量监督检验所 | Method for producing low-fluorine brick tea by adding edible biological materials |
| CN102986956B (en) * | 2013-01-04 | 2014-11-26 | 四川省雅安市产品质量监督检验所 | Method for producing low-fluorine brick tea by adding edible biological materials |
| CN103202188A (en) * | 2013-04-23 | 2013-07-17 | 安徽省农业科学院茶叶研究所 | Method for regulating and controlling fluorine content in fresh tea leaves |
| CN105111000A (en) * | 2015-07-23 | 2015-12-02 | 合肥众月健康科技有限公司 | Liquid fertilizer for preventing and treating crop root-knot nematode and preparation method thereof |
| CN111728046A (en) * | 2020-06-23 | 2020-10-02 | 湘丰茶业集团有限公司 | Preparation method of low-fluorine Fuzhuan tea |
| CN114468074A (en) * | 2022-03-01 | 2022-05-13 | 四川荥泰茶业有限责任公司 | Application of lactobacillus plantarum A4 in Tibetan tea production and Tibetan tea preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101427716B (en) | 2011-08-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103819267B (en) | For the microbial-bacterial fertilizer and preparation method thereof of peanut cultivation | |
| CN108402224A (en) | A kind of blue or green money willow black tea and preparation method thereof | |
| CN101427716B (en) | Low-fluorine brick tea production process employing microorganism preparation treatment | |
| CN101785511A (en) | Method for manufacturing tartary buckwheat monascus fermented tea | |
| CN1430900A (en) | Potato biscuit and its preparing method | |
| CN106810373A (en) | A kind of Chinese prickly ash nutrition fertilizer and preparation method thereof | |
| CN108307927A (en) | A kind of cultural method of ramulus mori elegant precious mushroom | |
| CN105218252A (en) | A kind of preparation method of morel cultivation special solid nutritive medium casingmaterial | |
| CN103819230A (en) | Novel edible fungi cultivation medium and production method thereof | |
| KR101637948B1 (en) | Manufacturing method of radish grain syrup | |
| CN108935799A (en) | Three premium tea of one kind and preparation method thereof | |
| CN104305145B (en) | A kind of preparation method of characteristic local flavor beans wheat sauce | |
| CN106615420A (en) | Preparation method of stevia rebaudiana tea | |
| CN105878340A (en) | Alfalfa effervescent tablets and preparation method thereof | |
| CN102578487B (en) | Health care salt black beans containing Chinese herbal medicine formula and production process thereof | |
| KR101320162B1 (en) | Preparation method of noodle composition comprising juice extraction of milk vetch | |
| CN105309668A (en) | Method for making Tibetan tea with particle flavor | |
| CN109892420A (en) | A kind of method of fermenting twice double cure method preparation coronoid process dissipate capsule bacterium oolong tea | |
| KR100555773B1 (en) | Fermented and dried soybeans and their manufacturing method | |
| CN104872623A (en) | Nvjindan hot sauce | |
| CN108504498A (en) | A kind of preparation method of olive red rice yellow wine | |
| JP3373821B2 (en) | Mushroom composition for eating and drinking and method for producing the same | |
| CN108208803A (en) | A kind of instant folium cortex eucommiae Fu-brick tea health-care instant and preparation method thereof | |
| CN108503457A (en) | A kind of special spray of tea tree | |
| CN110604033B (en) | Preparation method and application of matrix for preventing and treating soft rot of vegetables |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: QI GUINIAN Free format text: FORMER OWNER: MEI SHUHUA Effective date: 20100129 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20100129 Address after: Zip code 1, No. 46, Xin Kang Road, Yucheng District, Ya'an, Sichuan, China: 625700 Applicant after: Qi GUI year Co-applicant after: Mei Shuhua Address before: 104, 53 Li Zhong street, middle Town, Yucheng Town, Yucheng District, Sichuan, Ya'an: 625000 Applicant before: Mei Shuhua |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |