CN103931782B - The preparation method that a kind of emblem formula tea is dry - Google Patents
The preparation method that a kind of emblem formula tea is dry Download PDFInfo
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- CN103931782B CN103931782B CN201410191571.8A CN201410191571A CN103931782B CN 103931782 B CN103931782 B CN 103931782B CN 201410191571 A CN201410191571 A CN 201410191571A CN 103931782 B CN103931782 B CN 103931782B
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- 238000000034 method Methods 0.000 claims abstract description 32
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Abstract
The preparation method that emblem formula tea is dry, comprises selected soya bean, immersion, cleaning, defibrination, mashing off, filter pulp, some slurry, top box, wrapping, suppresses, kills embryo, stew in soy sauce, packaging and sterilization process; There is health care corrosion-resistant natural extract join stewed tea in halogen soup by several and do, in conjunction with the tea dry production process for sterilizing that natural fresh-keeping composition adds, the tea produced is done than through the dry delicate mouthfeel of the tea of 121 DEG C of high temperature sterilizations, more chew strength, circulation shelf life can reach 9 months equally, and mouthfeel is constant.In solution industry, after ubiquitous 121 DEG C of high temperature sterilizations, tea does toughness and the decline of strength road, the problem that mouthfeel is thicker.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the preparation method that a kind of emblem formula tea is dry.
Background technology
Tea is done, and is take soybean as raw material, processes further the bean curd made, delicious and instant, obtains the favor of consumers in general.
Loguat leaf has clearing lung-heat, cough-relieving, sending down abnormally ascending, the medicinal material that reduces phlegm simply.The hydrogen cyanide that contained amygdalin is hydrolyzed generation in vivo has antitussive action.Water decoction or ethyl acetate extract eliminate the phlegm and antiasthmatic effect.Volatile oil contained by its leaf has slight phlegm-dispelling functions.All antibacterial action is had to white or staphylococcus aureus, Diplococcus pneumopniae, shigella flexneri.Containing a large amount of tannic acid in Folium Kaki, these materials can effectively kill various bacterium and fungi by penetrating in water.If with Folium Kaki decoction or wash water open and work as tea-drinking, also there is the effect promoting body metabolism, reduce blood pressure, increase coronary blood flow and relieving cough and reducing sputum.Leaf of Diospyros kaki L.f is except containing except appreciable protein, amino acid and multivitamin, also have choline, rutin and tannin, there is antibacterial, anti-inflammatory, invigorate blood circulation, step-down, lipopenicillinase, antitumaous effect, the vitamin C that particularly it contains can reach 1800mg/100g, far above common fruits and vegetables.It can Vitamin C sick, prevent and treat bronchitis, anti-cancer, anticancer.
Wormwood, namely has the purposes such as edible, dispelling wind evil, the Dragon Boat Festival some south of the Five Ridges personage among the people from ancient times, can mix wormwood make " Ai Broad-rice-noodles with glutinous rice " etc. product of should going on a diet.In chemical composition, find that tarragon is except containing except main component volatile oil, also containing tannin, flavones, alcohol, polysaccharide, trace element and other organic principles etc.Find in pharmacological research tarragon have antibacterial, antiviral, relieving asthma, antibechic, eliminate the phlegm, antiallergy, hemostasis and the effect such as anticoagulation, enhancing immunologic function.In clinical practice, tarragon is widely used in treatment gynecological disease as uterine bleeding, dysmenorrhoea, and treatment breathing problem is as bronchitis, pulmonary tuberculosis, flu etc.
Plant ash, the aqueous solution soaking raw-food material process of also useful plant ash in traditional food application, the general color of the food of working it out after process, mouthfeel are better.Such as Lanzhou Hand-extended Noodles, just applies to plant ash in its technique.Its plant ash is the fluffy ash that fluffy faggot is fired.After having added in hand-pulled noodles, the mouthfeel of hand-pulled noodles can be increased.And for example, when modulating guang-type moon cake cake surface group, also often add Jian Shui, Jian Shui adds water boil with plant ash to soak one, and get supernatant and obtain alkaline solution, pH value is 12.6.To add after Jian Shui can in and acid in invert syrup, prevent moon cake from producing tart flavour and affecting taste, mouthfeel; Moon cake cake skin alkalescence is increased, and be conducive to moon cake painted, alkalescence is higher, and moon cake wrapper gets over easy coloring; Jian Shui carries out neutralization reaction with acid and produces certain carbon dioxide, and the appropriateness of moon cake expands, and makes cake skin mouthfeel more loose indeformable again.For another example in the kind song making soy sauce, add plant ash and have a lot of unimaginable benefit, research shows: phosphorus, potassium, magnesium, sulphur etc. contained in plant ash, abundant inorganic nutrients composition is provided, the increase of these nutritions to aspergillus growth, has encouraged the formation of conidiospore.Also have plant ash storage butcher's meat that meat flavour can be made mellow, fragrant salty good to eat etc.Huizhou City common people among the people are more than between the Dragon Boat Festival, the Mid-autumn Festival, the grey matter that employing soya bean pod stalk, rice straw obtain after being burned is soaked in water to filter and soaked glutinous rice afterwards, made pyramid-shaped dumpling is fragrant and sweet good to eat, the most important thing is the pyramid-shaped dumpling long shelf-life 5-6 days that this kind of pyramid-shaped dumpling is made than regular tap water immersion glutinous rice.
The Main Function that plant ash is risen wherein, one is as natural plants alkali, because when there is no modern chemistry alkali, vegetable soda prepared by this indigenous method have to be used, dried food and nuts raw material can be made to rise rapidly send out, softening fibre, suitably use can be food and brings splendid color, shape, to promote the appetite of people.Two is as anticorrisive agent, the aobvious alkalescence of plant ash, and the growth of bacterium is general all at acid condition, adds plant ash and can change the Acidity of Aikalinity of food or reduce its acidity thus the growth of anti-bacteria.Meanwhile, plant ash has stronger water imbibition, can reduce the moisture in food, and moisture is also an essential condition of bacterial growth, reaches the function of sterilization and anticorrosion.
The kind that the tea of the special auxiliary material of current interpolation is dry is few, Chinese patent (application number: 201210163995) disclose the production method that a kind of Fructus Corni tea is dry, adopt soybean and Fructus Corni to be raw material, through techniques such as pretreatment of raw material, defibrination, shaping, compacting, stew in soy sauce, inspection, storage, packaging, sterilizings, produce the instant class tea of a kind of health and do.Because with the addition of the Fructus Corni of the admittedly de-function of tool kidney-supplementing liver-boosting, arrest sweating, except containing except abundant vegetable protein, several amino acids containing needed by human body and calcium, magnesium, selenium and other trace elements, also possesses nourishing liver and kidney, to mend eye improving eyesight effect.Finished product color and luster is dark red, chew carefully flexible, doubling not crack, torn crackle.
Because high protein characteristic is very easily by microbial infection, the many employings of dried bean curd goods Ge great producer 121 DEG C of high temperature high pressure sterilizing techniques, the shelf-life can reach 9 months.Tea in industry after current ubiquity high temperature high pressure sterilizing does toughness and strength road declines, and mouthfeel is thicker, the problem that the quality that tea is done in shelf life declines gradually.
The method adding the auxiliary material stewed teas such as vegetation lye dry at present about Huizhou Area also rarely has report.
Summary of the invention
The object of the invention is, the preparation method that a kind of emblem formula tea is dry is disclosed, there is health care corrosion-resistant natural extract join stewed tea in halogen soup by several and do, in conjunction with the tea dry production process for sterilizing that natural fresh-keeping composition adds, the tea produced is done than through the dry delicate mouthfeel of the tea of 121 DEG C of high temperature sterilizations, more chew strength, circulation shelf life can reach 9 months equally, and mouthfeel is constant.In solution industry, after ubiquitous 121 DEG C of high temperature sterilizations, tea does toughness and the decline of strength road, the problem that mouthfeel is thicker.
The present invention solves the problems of the technologies described above, and realizes the concrete technical scheme that invention order takes as follows:
The preparation method that emblem formula tea is dry, comprises selected soya bean, immersion, cleaning, defibrination, mashing off, filter pulp, some slurry, top box, wrapping, suppresses, kills embryo, stew in soy sauce, spice, packaging and sterilization process.
Selected soya bean: remove soya bean inferior, selects bright in color, full seed, the fresh soya bean that free from insect pests and nothing are gone mouldy.Remove the impurity in soybean, as earth, sand, stone, metal, grass-seed etc., wash the part microorganism on soybean surface off simultaneously, when preventing from soaking, soybean goes bad, and requires to be flushed to water limpid.
Soak: soya bean and water weight ratio 1:2 ~ 3 are soaked.Described immersion operation is different and distinguish to some extent according to weather, and winter is 10 ~ 12 hours, spring and autumn 8 ~ 10 hours, sky, summer is 5 ~ 7 hours.Expand after seed water suction full without elephant skin phenomenon, after being separated by beans, core is thin concave, without tart flavour.
Cleaning: add clean water for several times.
Defibrination: the ratio grinding soya-bean milk in soya bean and water weight ratio being 1:3 ~ 5, by the isolated bean dregs of first time defibrination, be that grinding is continued once in 1:3 ~ 5 by bean dregs and water weight ratio, the water of described grinding bean dregs is the water of 40 ~ 45 DEG C.For improving the recovery rate of protein, adopting gradation to add water, repeatedly grinding, the technique that screenings is separated, requiring that slurries are without slag, exquisiteness, screenings hand is pinched without juice, tack-free.During separation, amount of water is 4 to 6 times of soybean.Amount of water is constant, in order to avoid soymilk concentration fluctuation is excessive, and process product quality after impact.
Mashing off: use caldron mashing off, 12 ~ 15 minutes, pot three was released for subsequent use immediately after opening.Make protein denaturation by heating, destroy the activity of enzyme in raw material simultaneously, improve the digestibility of protein, eliminate the ANFs in soybean, remove beany flavor, also serve the effect of sterilization.Note injecting raw slurry or unboiled water in the slurry that boils, defoamer uses and uses by prescribed dose, and in pot, starching can not overfill, and mashing off air pressure wants foot.In addition, mashing off will, with boiling, with how much boiling how many, can not be placed in pot for a long time.
Filter pulp: usually do not return defibrination operation by the bean dregs of filter screen and again grind.
Point slurry: some slurry temperature is 80 ~ 85 DEG C, and concentration is often 14 ~ 17 Baume degrees.With bittern (magnesium chloride) magnesium salts point slurry, fast to the setting rate of soybean protein, raciness.In some slurry process, lower halogen can not be too anxious, and flow wants balanced, halogen under limit, and limit is stirred, and limit is observed, and leak water during too old then compacting fast, bean curd is coarse, and too tender easily sticky handkerchief, leak water slow, compacting difficulty, bean curd is immalleable.
Top box: during top box, Tofu pudding distributes and wants uniform ground on infantees.
Wrapping: package wants tight, otherwise rotten limit is many, and waste is large.
Compacting: in order to the protein coagulating close and bonding better of part dispersion in jellied bean curd, make bean product interior tissue tight, the water simultaneously making compacting discharge is forced through infantees and discharges, and makes the white embryo of satisfactory bean curd.Be placed in suppressor by the plank of bean curd bag good for code, every 18-20 block plate is one group, often organizes plank carry out intermittent pressurized, until discharge without yellow seriflux with the jack pair that pressure is 15-20 ton.Described intermittent pressurized is in 50 ~ 60 minutes, increases pressure once, the pressure of each supercharging 1.5 ~ 2 tons every 5 ~ 10 minutes.Pressing requirements is pressurizeed gradually, discharges yellow seriflux, and the epidermis of too urgent dried bean curd embryo of silkworms can be very hard, and inner yellow seriflux is not discharged completely, forms little cavity in inside, and in cellular, dried bean curd is not only poor but also soft on the contrary.Compacting must have certain temperature, and usually at 65 ~ 70 DEG C, so upper squeezing is wanted in time after bag sheet, the press time is 20 ~ 25 minutes, white embryo moisture 60 ~ 65%, pressure 1 ~ 3Mpa.
Kill embryo: after the embryo of silkworms after compacting is crossed the hot water of 80 ~ 90 DEG C, move on to ventilation, then ventilation dries up.Lower the temperature in time, do not pile up too much, in order to avoid rotten.
Stew in soy sauce: be added to by white spirit embryo in the container that halogen soup boiled, halogen soup firm submergence white spirit embryo, stirs 5 ~ 10 minutes, keep halogen soup boiling maintenance 1 ~ 2 hour, again temperature is remained on 70 ~ 75 DEG C, 5 ~ 7 hours, in insulating process, every one hour, bottom right upwards stirs 5 ~ 10 minutes, after insulating process terminates, temperature is increased to 90 ~ 95 DEG C, be incubated 15 ~ 30 minutes, be cooled to room temperature.
In described stew in soy sauce process, natural extract is added in halogen soup, described natural extract is made up of two parts, and a part is take weight portion as loguat leaf 1 ~ 5 part, tarragon 0.5 ~ 2 part, lantern leaf of Diospyros kaki L.f 0.4 ~ 3 part, maple leaves 0.5 ~ 1 part of fragmentation is afterwards with the leaching liquor that water 100 ~ 250 parts of lixiviates obtain; Another part is soybean stalks ash 1 ~ 5 part, rice straw ash 0.5 ~ 3 part, remains on water 100 ~ 250 parts of lixiviates 3 ~ 5 hours of 85-95 DEG C by water temperature, leaves standstill, and gets supernatant and the lye that obtains.Described natural extract is formed described leaching liquor and lye 1:1 allotment.
Halogen soup in described stew in soy sauce process mainly comprise soy sauce, sugar, salt, sesame oil, monosodium glutamate etc.
According to different taste, can also cassia bark be added, anistree, chickens' extract, mushroom etc.
Spice: if there is condiments such as adding spicy powder, five-spice powder, powdered beef, uniform stirring tea is done and condiments, reaches particular tastes, as spicy, spiced, beef flavour etc.
Packaging: vacuum sealed package, preferred tinfoil packaging.
Sterilization: wet sterilization, 112-115 DEG C of constant temperature 30 minutes.
The invention has the beneficial effects as follows there is health care corrosion-resistant natural extract to join stewed tea in halogen soup by several and do, add in the dry preparation method of tea, as long as sterilising temp 112-115 DEG C in conjunction with natural fresh-keeping sterilization component.Made tea is done finer and smoother than doing mouthfeel through the tea of 121 degree of high temperature sterilizations in industry, more chews strength, and circulation shelf life can reach 9 months equally.Dry easily tasty, the colouring of tea when stew in soy sauce simultaneously, and by adding described natural extract in halogen soup, enriched the taste that tea is dry.
Detailed description of the invention
The making that embodiment 1, a kind of emblem formula tea are dry
The making that emblem formula tea is dry, comprises the steps:
1) selected soya bean: remove soya bean inferior, selects bright in color, full seed, the fresh soya bean that free from insect pests and nothing are gone mouldy.Remove the impurity in soybean, prevent soybean from going bad, rinse to water limpid.
2) soak: get soya bean 1 kilogram and immersions of 3 kilograms, water, described immersion operation is distinguished to some extent according to weather difference, and winter is 10 ~ 12 hours, spring and autumn 8 ~ 10 hours, sky, summer is 5 ~ 7 hours.Expand after seed water suction full without elephant skin, after being separated by beans, core is thin concave, without tart flavour.
3) clean: add clean water for several times.
4) defibrination: the ratio grinding soya-bean milk in the full soya bean of expansion and water weight ratio after seed water suction being 1:3 ~ 5, by the isolated bean dregs of first time defibrination, by bean dregs and water weight ratio be 1:3 ~ 5 continue grinding once, the water of described grinding bean dregs is the water of 40 ~ 45 DEG C.Amount of water is constant, even, in order to avoid soymilk concentration fluctuation is excessive, and process product quality after impact.
5) mashing off: use caldron mashing off, soya-bean milk seethe with excitement release immediately after three times for subsequent use.Add the defoamer of ormal weight, in pot, starching can not overfill, and mashing off air pressure wants foot.
6) filter pulp: usually not returning defibrination operation by the bean dregs of filter screen can grind again.
7) starch: some slurry temperature is 80 ~ 85 DEG C, and concentration is 17 Baume degrees.Magnesium chloride point is starched, and in some slurry process, lower halogen can not be too anxious, and flow wants balanced, halogen under limit, and limit is stirred, and limit is observed.
8) top box: by Tofu pudding uniform ground infantees top box.
9) wrap up: package wants tight.
10) suppress: be placed in suppressor by the plank of bean curd bag good for code, every 20 blocks of plates are one group, often organize plank carry out intermittent pressurized, until discharge without yellow seriflux with the jack pair that pressure is 15 tons.Described intermittent pressurized is in 60 minutes, increases pressure once, the pressure of each supercharging 1.5 tons every 5 minutes.Pressing requirements is pressurizeed gradually, discharges yellow seriflux.Compacting must have certain temperature, remains on 65 ~ 70 DEG C, so upper squeezing is wanted in time after bag sheet, the press time is 25 minutes, white embryo moisture 60%, pressure 2Mpa.
11) embryo is killed: after the embryo of silkworms after compacting is crossed the hot water of 80 ~ 90 DEG C, move on to ventilation and dry up.
12) stew in soy sauce: be added to by white spirit embryo in the container that halogen soup boiled, halogen soup submergence white spirit embryo, stirs 10 minutes, keep halogen soup boiling maintenance 1.5 hours, again temperature is remained on 70 ~ 75 DEG C, 5 hours, in insulating process, every one hour, bottom right upwards stirs 5 minutes, after insulating process terminates, temperature is increased to 90 ~ 95 DEG C, be incubated 15 ~ 30 minutes, be cooled to room temperature.
In described stew in soy sauce process, natural extract is added in halogen soup, described natural extract is made up of two parts, and a part is take weight portion as loguat leaf 5kg, tarragon 2kg, lantern leaf of Diospyros kaki L.f 3kg, maple leaves 1kg fragmentation is afterwards with the leaching liquor that water 250kg lixiviate obtains; Another part is soybean stalks ash 5kg, rice straw ash 3kg, remains on the water 250kg lixiviate 5 hours of 85-95 DEG C, leave standstill by water temperature, gets supernatant and the lye that obtains.Described natural extract is formed described leaching liquor and lye 1:1 allotment.
Concrete, described leach extraction method is, the hot water that the loguat leaf after fragmentation, tarragon, lantern leaf of Diospyros kaki L.f, maple leaves put into temperature 80 ~ 90 DEG C soaks, and filters or standing aqueous is halogen soup.Other leach extraction methods such as decocting method, steam distillation, super-critical fluid extraction, ultrasonic extraction all can realize the preparation of halogen soup.
The main of halogen soup in described stew in soy sauce process also comprises soy sauce, sugar, salt, sesame oil, monosodium glutamate etc.
According to different taste, can also cassia bark be added, anistree, chickens' extract, mushroom etc.
13) spice: if there is condiments such as adding spicy powder, five-spice powder, powdered beef, uniform stirring tea is done and condiments, reaches particular tastes, as spicy, spiced, beef flavour etc.
14) pack: vacuum sealed package, preferred tinfoil packaging.
15) sterilization: wet sterilization, 112-115 DEG C of constant temperature 30 minutes and get final product.
The making that embodiment 2, a kind of emblem formula tea are dry
The making that emblem formula tea is dry, comprises the steps:
7) starch: some slurry temperature is 80 DEG C, and concentration is 14 Baume degrees.Magnesium chloride point is starched, and in some slurry process, lower halogen can not be too anxious, and flow wants balanced, halogen under limit, and limit is stirred, and limit is observed.
10) suppress: be placed in suppressor by the plank of bean curd bag good for code, every 18 blocks of plates are one group, often organize plank carry out intermittent pressurized, until discharge without yellow seriflux with the jack pair that pressure is 20 tons.Described intermittent pressurized is in 60 minutes, increases pressure once, the pressure of each supercharging 1.5 tons every 5 minutes.Pressing requirements is pressurizeed gradually, discharges yellow seriflux.Compacting must have certain temperature, remains on 65 ~ 70 DEG C, so upper squeezing is wanted in time after bag sheet, the press time is 25 minutes, white embryo moisture 65%, pressure 1Mpa.
12) stew in soy sauce: be added to by white spirit embryo in the container that halogen soup boiled, halogen soup submergence white spirit embryo, stirs 10 minutes, keep halogen soup boiling maintenance 1.5 hours, again temperature is remained on 70 ~ 75 DEG C, 5 hours, in insulating process, every one hour, bottom right upwards stirs 5 minutes, after insulating process terminates, temperature is increased to 90 ~ 95 DEG C, be incubated 15 ~ 30 minutes, be cooled to room temperature.
In described stew in soy sauce process, natural extract is added in halogen soup, described natural extract is made up of two parts, and a part is take weight portion as loguat leaf 1kg, tarragon 0.5kg, lantern leaf of Diospyros kaki L.f 0.5kg, maple leaves 0.5kg fragmentation is afterwards with the leaching liquor that water 150kg lixiviate obtains; Another part is soybean stalks ash 1kg, rice straw ash 1kg, remains on the water 150kg lixiviate 3 hours of 85-95 DEG C, leave standstill by water temperature, gets supernatant and the lye that obtains.Described natural extract is formed described leaching liquor and lye 1:1 allotment.
All the other steps are with embodiment 1.
Claims (5)
1. the preparation method that formula tea in emblem is dry, comprises selected soya bean, immersion, cleaning, defibrination, mashing off, filter pulp, some slurry, top box, wrapping, suppresses, kills embryo, stew in soy sauce, packaging and sterilization process; Described stew in soy sauce is added to by white spirit embryo in container that halogen soup boiled, and halogen soup submergence white spirit embryo, stirs 5 ~ 10 minutes, keep halogen soup boiling maintenance 1 ~ 2 hour, again temperature is remained on 70 ~ 75 DEG C, 5 ~ 7 hours, in insulating process, every one hour, stir 5 ~ 10 minutes from bottom to top, after insulating process terminates, temperature is increased to 90 ~ 95 DEG C, be incubated 15 ~ 30 minutes, be cooled to room temperature; In described stew in soy sauce process, natural extract is added in halogen soup, described natural extract is made up of two parts, and a part is take weight portion as loguat leaf 1 ~ 5 part, tarragon 0.5 ~ 2 part, lantern leaf of Diospyros kaki L.f 0.4 ~ 3 part, maple leaves 0.5 ~ 1 part of fragmentation is afterwards with the leaching liquor that water 100 ~ 250 parts of lixiviates obtain; Another part is soybean stalks ash 1 ~ 5 part, rice straw ash 0.5 ~ 3 part, remains on water 100 ~ 250 parts of lixiviates 3 ~ 5 hours of 85-95 DEG C by water temperature, leaves standstill, and gets supernatant and the lye that obtains; Described natural extract is formed described leaching liquor and lye 1:1 allotment; Described sterilization is wet sterilization, 112-115 DEG C of constant temperature 30 minutes and get final product.
2. the preparation method that formula tea in emblem is dry as claimed in claim 1, it is characterized in that: described defibrination is that the ratio being 1:3 ~ 5 in the full soya bean of expansion and water weight ratio after seed water suction grinds soya-bean milk, by the isolated bean dregs of first time defibrination, by bean dregs and water weight ratio be 1:3 ~ 5 continue grinding once, the water of described grinding bean dregs is the water of 40 ~ 45 DEG C.
3. the preparation method that formula tea in emblem is dry as claimed in claim 1, is characterized in that: described slurry: some slurry temperature is 80 ~ 85 DEG C, and concentration is 14 ~ 17 Baume degrees.
4. the preparation method that formula tea in emblem is dry as claimed in claim 1, it is characterized in that: described compacting is placed in suppressor by the plank of bean curd bag good for code, every 18-20 block plate is one group, often organizes plank carry out intermittent pressurized, until discharge without yellow seriflux with the jack pair that pressure is 15-20 ton; Described intermittent pressurized is in 50 ~ 60 minutes, increases pressure once, the pressure of each supercharging 1.5 ~ 2 tons every 5 ~ 10 minutes; Pressing requirements is pressurizeed gradually, discharges yellow seriflux; Compacting must have certain temperature, remains on 65 ~ 70 DEG C, so upper squeezing is wanted in time after bag sheet, the press time is 20 ~ 25 minutes, white embryo moisture 60 ~ 65%, pressure 1 ~ 3Mpa.
5. a tea is done, and the preparation method dry by Claims 1 to 4 arbitrary described emblem formula tea obtains.
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| CN105104572A (en) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | Freshness-retaining production method for relaxation dried bean curds |
| CN107333901A (en) * | 2017-07-11 | 2017-11-10 | 合肥市凤落河豆制食品有限公司 | A kind of processing method for improving shelf-stable dried bean curd palatability |
| CN107980912A (en) * | 2017-12-05 | 2018-05-04 | 岑溪市金特澳洲坚果发展中心 | The processing method of soymilk powder |
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| CN101019579A (en) * | 2007-03-02 | 2007-08-22 | 黄山佳龙土特产有限公司 | Dry tea producing process |
| CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of preserved dried beancurd |
| CN103478286A (en) * | 2013-10-16 | 2014-01-01 | 唐照保 | Method for making dried bean curd |
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| CN101019579A (en) * | 2007-03-02 | 2007-08-22 | 黄山佳龙土特产有限公司 | Dry tea producing process |
| CN102405985A (en) * | 2011-10-12 | 2012-04-11 | 王中林 | Production method of preserved dried beancurd |
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Denomination of invention: Method for making Anhui-favor dried bean curd Effective date of registration: 20180209 Granted publication date: 20151230 Pledgee: Xiuning Anhui rural commercial bank Limited by Share Ltd. Pledgor: HUANGSHAN JIALONG GREEN FOOD CO.,LTD. Registration number: 2018340000049 |
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Date of cancellation: 20210204 Granted publication date: 20151230 Pledgee: Xiuning Anhui rural commercial bank Limited by Share Ltd. Pledgor: HUANGSHAN JIALONG GREEN FOOD Co.,Ltd. Registration number: 2018340000049 |
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Denomination of invention: A method of making Hui Style dried tea Effective date of registration: 20210207 Granted publication date: 20151230 Pledgee: Xiuning Anhui rural commercial bank Limited by Share Ltd. Pledgor: HUANGSHAN JIALONG GREEN FOOD Co.,Ltd. Registration number: Y2021980001094 |
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Denomination of invention: A Method for Making Emblem style Dried Tea Granted publication date: 20151230 Pledgee: Xiuning Anhui rural commercial bank Limited by Share Ltd. Pledgor: HUANGSHAN JIALONG GREEN FOOD CO.,LTD. Registration number: Y2024980003998 |
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