CN105532965A - Black tea manufacturing technology - Google Patents

Black tea manufacturing technology Download PDF

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Publication number
CN105532965A
CN105532965A CN201510906172.XA CN201510906172A CN105532965A CN 105532965 A CN105532965 A CN 105532965A CN 201510906172 A CN201510906172 A CN 201510906172A CN 105532965 A CN105532965 A CN 105532965A
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CN
China
Prior art keywords
tea
minutes
time
lemon juice
baking
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.)
Pending
Application number
CN201510906172.XA
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Chinese (zh)
Inventor
龚东亚
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chongqing Bochuang Intellectual Property Operations Co., Ltd.
Original Assignee
CHONGQING QINFA FOOD Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by CHONGQING QINFA FOOD Co Ltd filed Critical CHONGQING QINFA FOOD Co Ltd
Priority to CN201510906172.XA priority Critical patent/CN105532965A/en
Publication of CN105532965A publication Critical patent/CN105532965A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/08Oxidation; Fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/12Rolling or shredding tea leaves
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives

Abstract

The patent discloses black tea manufacturing technology, including withering, tea leaf rocking, rolling, soaking, fermenting, and drying. In the soaking process, rolled tea leaves need to be poured into a soaking pool containing lemon juice for soaking, and the pH value of the soaking pool is controlled in a range of 4.0-4.2. Besides, lemon steam is required during drying. The manufactured black has lemon taste and smell, and maintains a health care function of black tea.

Description

Black tea tea-manufacturing technology
Technical field
The present invention relates to a kind of tea-manufacturing technology, be specifically related to a kind of tea-manufacturing technology of black tea.
Background technology
Tea is a kind of drink made by tea tree leaves of plants or bud originating from China.Also general reference can be used for the leaf of the evergreen shrubs tea tree of making tea, and with the brewed beverage of these leaves, be extended to afterwards the brewed herbal tea of useful plant flowers, leaf, seed, root, as " chrysanthemum tea " etc.Tealeaves is as a kind of famous health beverages, and it is the contribution of ancient china south people's centering state cooking culture, is also the contributions of Chinese people to world's cooking culture.Along with people constantly improve tealeaves demand, fruity tea becomes young man and compares a kind of drink doted on, fruity tea belongs to reprocessing teas, now fruity tea majority is commercially not containing the fruity tea of tea, refer to fruit juice and be primary raw material and wherein do not contain the beverage of tea component titled with " tea " title, as present white gourd tea etc. on the market.But fruity tea is all directly join in the finished tea soaked with fruit juice at present, and not only technique does not increase significantly, although taste meets public demand, does not possess health care.
Summary of the invention
The invention is intended to provide a kind of black tea tea-manufacturing technology, can while tea making, add fruit raw material and form fruity tea.
Black tea tea-manufacturing technology in this programme, comprises the steps,
A, preparation fresh tea passes and Fresh Lemon, extract mountain lemon juice with juice extractor, the lemon juice squeezed poured in fermentation vat;
B, to wither: fresh tea passes is placed in withering trough, passes into hot blast and wither, maintain the temperature at 25-30 DEG C, spread 6-8 hour, spread thickness 10 ~ 13cm;
C, shake blue or green process: get fresh tea passes and put into vibration machine, point carry out for four times shaking blue or green process,
First time shakes green grass or young crops, and vibration machine rotates forward 10 circles, reversion 10 circle, and the time controling often enclosed, in 4-6 second, then shuts down 26 ~ 42 minutes;
Second time shakes green grass or young crops, and vibration machine rotates forward 15 circles, reversion 15 circle, and the time controling often enclosed, in 4-6 second, then shuts down 26 ~ 42 minutes;
Third time shakes green grass or young crops, and vibration machine rotates forward 20 circles, reversion 20 circle, and the time controling often enclosed, in 2-4 second, then shuts down 40 ~ 50 minutes;
Shake green grass or young crops 4th time, vibration machine rotates forward 30 circles, reversion 30 circle, and the time controling often enclosed, in 2-4 second, then shuts down 40 ~ 50 minutes;
D, to knead: put into kneading machine knead shaking the blue or green tealeaves processed, the rotating speed of kneading machine is 51-59 rev/min, and the time of kneading is 30 minutes;
E, immersion: poured in the fermentation vat filling lemon juice by the tealeaves after kneading and soak, soak and take out tealeaves after 6 hours and filtered by lemon juice;
F, fermentation: getting the tealeaves filtering lemon juice, to put into room temperature be 19 ~ 24 DEG C, relative humidity be 61 ~ 79% fermenting cellar in fermentation, tea base can be obtained when blade becomes red green;
G, drying: tea base is put into baking vessel and carry out successively just drying, drying again and sufficient dry-cure; The baking temperature of first baking 80 ~ 90 DEG C, to toast after 20 minutes spreading for cooling 30 minutes, then carries out multiple baking by tea base, the multiple baking temperature that dries and time with first dry consistent; After multiple baking, then by tea base airing 12 hours, then pack.
Adopt technical scheme of the present invention, there is following technique effect: 1. adopt the method pair of soaking, to shaking green grass or young crops and the tealeaves after kneading carries out lemon juice immersion, owing to all can destroy tealeaves cell shaking green grass or young crops and kneading, after four times of the present invention are shaken green grass or young crops and high speed is kneaded, the damage ratio of tealeaves cell more than 85%, can be conducive to described lemon juice and enters in eucaryotic cell structure, realize tasty effect like this; Tealeaves after steeping ferments immediately, and the active ingredient in lemon juice is combined with tea component rapidly, the operation such as avoids drying, ted and causes lemon juice active ingredient to volatilize.
2, dry and to shake blue or green process are all classification process, wherein shake blue or green intensity (can be compared by the number of turns of rotating in the unit interval and draw) to increase gradually, and shake blue or green interval dozens of minutes at every turn, compared with shaking green grass or young crops with disposable long-time high strength, improvement of the present invention contributes to saving cost, can also avoid occurring tea dust too in small, broken bits.
Further, in described step G, when carrying out just drying process, need the heat steam produced when passing into boiling lemon juice in baking vessel.
During owing to just drying process, the air themperature of whole baking vessel is at 80 ~ 90 DEG C, even if pass into described " producing during boiling lemon juice " heat steam, described tea base surface also can not be drenched once again; Described heat steam master plays the effect to the tealeaves perfume in baking vessel, makes the tealeaves made that people can be allowed in the sense of taste and sense of smell to experience fruity (lemon).
Further, described baking temperature is 80 DEG C.
Can be demonstrate,proved by experiment, 80 DEG C of set temperatures belonging in baking temperature the best results (see embodiment) suppressing Tea Polyphenols oxidase active.
Further, the pH value of the lemon juice in described fermentation vat, is adjusted between 4.0 ~ 4.2 by dripping citric acid.
Because fruit adopts lemon, contain in fermentation vat and have plenty of lemon juice, and mate (without neutralization reaction) with lemon juice and edible acid-base accommodation product are preferably citric acid; Can be demonstrate,proved by experiment, under the environment of pH4.0 and pH7.2, the oxidasic activity of Tea Polyphenols is more weak, but the lemon juice in whole pond (itself is acid in chemistry) will be adjusted to pH7.2, difficulty is comparatively large, and probably will use not edible or affect the alkaline matter of mouthfeel.
So select the lemon juice pH value in citric acid adjustment fermentation vat, and control between 4.0 ~ 4.2, belong to the optimum choice after experimental demonstration.
Accompanying drawing explanation
Fig. 1 is about Tea Polyphenols oxidase active and the Environmental comparison chart of pH.
Fig. 2 is about the comparison chart of Tea Polyphenols oxidase active and environment temperature.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Embodiment one
The present embodiment black tea tea-manufacturing technology, comprises the steps:
A, preparation fresh tea passes and Fresh Lemon, extract mountain lemon juice with juice extractor, the lemon juice squeezed poured in fermentation vat;
B, to wither: fresh tea passes spread in withering trough, what require fresh tea passes spreads thickness at 12 ~ 13cm, then passes into hot blast and withers, and maintains the temperature at about 27 DEG C, requires that fresh tea passes spreads 7 hours in such circumstances;
C, shake blue or green process: the fresh tea passes of getting 200kg puts into vibration machine (good friendly JY-6CYQT-85 vibration machine), point carry out for four times shaking blue or green process,
First time shakes green grass or young crops, and vibration machine rotates forward 10 circles, reversion 10 circle, and the time controling often enclosed, at 5 seconds, is then shut down 30 minutes;
Second time shakes green grass or young crops, and vibration machine rotates forward 15 circles, reversion 15 circle, and the time controling often enclosed, at 5 seconds, is then shut down 30 minutes;
Third time shakes green grass or young crops, and vibration machine rotates forward 20 circles, reversion 20 circle, and the time controling often enclosed, at 3 seconds, is then shut down 45 minutes;
Shake green grass or young crops 4th time, vibration machine rotates forward 30 circles, reversion 30 circle, and the time controling often enclosed, at 3 seconds, is then shut down 42 minutes;
D, to knead: put into kneading machine knead shaking the blue or green tealeaves processed, the rotating speed of kneading machine is 51-59 rev/min, and the time of kneading is 30 minutes;
E, immersion: poured in the fermentation vat filling lemon juice by the tealeaves after kneading and soak, soak and take out tealeaves after 6 hours, be put into band filtrate online, thus lemon juice filtered by tealeaves; Lemon juice pH in described fermentation vat is 4.0, is regulated obtain by citric acid.
F, fermentation: take out the tealeaves that filters lemon juice and to put into room temperature be 23 DEG C, relative humidity be 68% fermenting cellar in fermentation, can be used as tea base when blade becomes red green;
G, drying: tea base is put in baking vessel's (adopt electric network to burn room humidification to drying, and be provided with ventilating fan, control fired temperature by the power controlling electric network and ventilating fan) and carry out successively just drying, drying again and sufficient dry-cure; The baking temperature 80 of first baking, spreading for cooling 30 minutes (namely stand puts aside and treats its heat radiation, cooling) after tea base is toasted 20 minutes.Needed to pass into heat steam in baking vessel in 20 minutes of baking, and the humid control of whole baking vessel is between 6% ~ 9%, described heat steam is that the lemon juice in fermentation vat is carried out boiling gained.
Then carry out multiple baking, the multiple baking temperature that dries and time with first dry consistent; After multiple baking, then tea base is placed on open space (must guard against overcast and rainy) airing 12 hours, then packs.
Embodiment two
Tea Polyphenols oxidizing ferment (catechol oxidoreducing enzyme, PPO, E.C.1.10.3.1) is a kind of important enzyme in tea tree body, can promote that Tea Polyphenols is oxidized.
The concrete introduction to experiment as follows:
Prepare Tea Polyphenols oxidizing ferment crude enzyme liquid: get 50g fresh tea passes sweet oak leaf and join in the lemon juice of 300mL together, and to add in tissue pulverizer homogenate 2 times, each 2min.Homogenate is collected in large triangular flask, in 4 DEG C of refrigerators, leaves standstill 12h, vibrates 2 times therebetween.By the enzyme liquid after lixiviate after filtered through gauze, in refrigerated centrifuge with 4 DEG C centrifugal 2 times, each 20min, rotating speed is respectively 4000 and 9000r/min, discard precipitation, in supernatant, add solid ammonium sulfate salt fractionation while stirring, get 30% ~ 80% salt precipitation thing and dialyse through the citrate-phosphate disodium hydrogen buffer solution of pH5.6, namely obtain Tea Polyphenols oxidizing ferment crude enzyme liquid.
Detect the method for Tea Polyphenols oxidase active: detect with UV-2550 spectrophotometer within the unit interval under 460nm wavelength, the change of unit volume enzyme liquid absorption value, change 0.001 is defined as a Ge Meihuo unit.Preparation 0.1mol/L citrate phosphate buffer, adjusts pH by citric acid or NaOH and is respectively 4.0,4.5,5.0,5.5,6.0,6.5,7.0, the solution of 7.5,8.0 is the activity that substrate measures polyphenol oxidase with 10mmol/L (unit be mM often liter) catechol.The citrate phosphate buffer of preparation 0.1mol/LpH5.6, respectively 25,30,35,40,45,50,55,60,65,70,75, under 80 DEG C of conditions, with 10mmol/L catechol for substrate, measure the activity of polyphenol oxidase.
As shown in Figure 1, 2, under the sour environment of pH 4.0 time, Tea Polyphenols oxidase active is minimum, and in order to preserve the Tea Polyphenols in tealeaves as far as possible, employing pH4.0 is optimal pH.
80 DEG C and above temperature Tea Polyphenols oxidase active minimum.In order to suppress Tea Polyphenols oxidase active, in order to preserve the Tea Polyphenols in tealeaves as far as possible, also in order to economize energy (temperature is higher, and energy waste is larger), baking temperature is preferably 80 DEG C.
Described is only embodiments of the invention, and in scheme, the general knowledge such as known concrete structure and characteristic does not do too much description at this.Should be understood that; for a person skilled in the art, under the prerequisite not departing from structure of the present invention, some distortion and improvement can also be made; these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.The protection domain that this application claims should be as the criterion with the content of its claim, and the detailed description of the invention in description etc. record the content that may be used for explaining claim.

Claims (4)

1. black tea tea-manufacturing technology, is characterized in that: comprise the steps, A, preparation fresh tea passes and Fresh Lemon, extract mountain lemon juice with juice extractor, the lemon juice squeezed is poured in fermentation vat; B, to wither: fresh tea passes is placed in withering trough, passes into hot blast and wither, maintain the temperature at 25-30 DEG C, spread 6-8 hour, spread thickness 10 ~ 13cm; C, shake blue or green process: get fresh tea passes and put into vibration machine, point carry out for four times shaking blue or green process, first time shakes green grass or young crops, and vibration machine rotates forward 10 circles, reversion 10 circle, and the time controling often enclosed, in 4-6 second, then shuts down 26 ~ 42 minutes; Second time shakes green grass or young crops, and vibration machine rotates forward 15 circles, reversion 15 circle, and the time controling often enclosed, in 4-6 second, then shuts down 26 ~ 42 minutes; Third time shakes green grass or young crops, and vibration machine rotates forward 20 circles, reversion 20 circle, and the time controling often enclosed, in 2-4 second, then shuts down 40 ~ 50 minutes; Shake green grass or young crops 4th time, vibration machine rotates forward 30 circles, reversion 30 circle, and the time controling often enclosed, in 2-4 second, then shuts down 40 ~ 50 minutes; D, to knead: put into kneading machine knead shaking the blue or green tealeaves processed, the rotating speed of kneading machine is 51-59 rev/min, and the time of kneading is 30 minutes; E, immersion: poured in the fermentation vat filling lemon juice by the tealeaves after kneading and soak, soak and take out tealeaves after 6 hours and filtered by lemon juice; F, fermentation: getting the tealeaves filtering lemon juice, to put into room temperature be 19 ~ 24 DEG C, relative humidity be 61 ~ 79% fermenting cellar in fermentation, tea base can be obtained when blade becomes red green; G, drying: tea base is put into baking vessel and carry out successively just drying, drying again and sufficient dry-cure; The baking temperature of first baking 80 ~ 90 DEG C, to toast after 20 minutes spreading for cooling 30 minutes, then carries out multiple baking by tea base, the multiple baking temperature that dries and time with first dry consistent; After multiple baking, then by tea base airing 12 hours, then pack.
2. black tea tea-manufacturing technology according to claim 1, is characterized in that: in described step G, when carrying out just drying process, needs the heat steam produced when passing into boiling lemon juice in baking vessel.
3. the black tea tea-manufacturing technology according to claim, is characterized in that: described baking temperature is 80 DEG C.
4. the black tea tea-manufacturing technology according to claim, is characterized in that: the pH value of the lemon juice in described fermentation vat, is adjusted between 4.0 ~ 4.2 by dripping citric acid.
CN201510906172.XA 2015-12-10 2015-12-10 Black tea manufacturing technology Pending CN105532965A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106070786A (en) * 2016-08-24 2016-11-09 贵州贵茶有限公司 A kind of fermentation technology of the black tea without bitter taste
CN106172918A (en) * 2016-07-21 2016-12-07 蒋丽红 A kind of processing method in flavouring floral type red spiral shell spring
CN107019059A (en) * 2017-05-13 2017-08-08 务川自治县雾青茶业有限公司 A kind of processing technology before fermentation of black tea
CN107712208A (en) * 2017-11-24 2018-02-23 桂林满梓玉农业开发有限公司 A kind of processing technology of osmanthus flower tea
CN109007119A (en) * 2018-07-19 2018-12-18 河源市童济石坪农业科技有限公司 A kind of tea processing technique
CN109730175A (en) * 2019-02-28 2019-05-10 南漳县竹林翠峰茶叶专业合作社 A kind of tealeaves adding lemon juice

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103636827A (en) * 2013-12-13 2014-03-19 四川省峨眉红茶业有限公司 Processing method of black tea with rose scent and fruity taste
CN103988932A (en) * 2014-06-17 2014-08-20 贵州琦福苑茶业有限公司 Green black tea rocking process
CN104054868A (en) * 2014-05-30 2014-09-24 贵州省凤冈县黔雨枝生态茶业有限公司 Method for preparing red tea with hawthorn taste
CN104431205A (en) * 2014-12-06 2015-03-25 宁波戚家山茶叶有限公司 Preparation method of lemon black tea

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103636827A (en) * 2013-12-13 2014-03-19 四川省峨眉红茶业有限公司 Processing method of black tea with rose scent and fruity taste
CN104054868A (en) * 2014-05-30 2014-09-24 贵州省凤冈县黔雨枝生态茶业有限公司 Method for preparing red tea with hawthorn taste
CN103988932A (en) * 2014-06-17 2014-08-20 贵州琦福苑茶业有限公司 Green black tea rocking process
CN104431205A (en) * 2014-12-06 2015-03-25 宁波戚家山茶叶有限公司 Preparation method of lemon black tea

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106172918A (en) * 2016-07-21 2016-12-07 蒋丽红 A kind of processing method in flavouring floral type red spiral shell spring
CN106070786A (en) * 2016-08-24 2016-11-09 贵州贵茶有限公司 A kind of fermentation technology of the black tea without bitter taste
CN107019059A (en) * 2017-05-13 2017-08-08 务川自治县雾青茶业有限公司 A kind of processing technology before fermentation of black tea
CN107712208A (en) * 2017-11-24 2018-02-23 桂林满梓玉农业开发有限公司 A kind of processing technology of osmanthus flower tea
CN109007119A (en) * 2018-07-19 2018-12-18 河源市童济石坪农业科技有限公司 A kind of tea processing technique
CN109730175A (en) * 2019-02-28 2019-05-10 南漳县竹林翠峰茶叶专业合作社 A kind of tealeaves adding lemon juice

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