CN105661467A - Edible salt with black tea and method for manufacturing edible salt - Google Patents
Edible salt with black tea and method for manufacturing edible salt Download PDFInfo
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- CN105661467A CN105661467A CN201610032282.2A CN201610032282A CN105661467A CN 105661467 A CN105661467 A CN 105661467A CN 201610032282 A CN201610032282 A CN 201610032282A CN 105661467 A CN105661467 A CN 105661467A
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- black tea
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides edible salt with black tea and a method for manufacturing the edible salt.The method includes steps of A, frying table salt to obtain cooked salt; B, adding fermented black tea leaves which is not dried into the cooked salt at the temperature of 70-80 DEG C and stirring and mixing the black tea leaves and the cooked salt at the temperature to obtain salt and tea mixtures; C, sieving the salt and tea mixtures and collecting salt particles to obtain the edible salt.The edible salt with the black tea and the method have the advantages that the edible salt with the black tea has colors and fragrant taste of the black tea, and seasoning effects of the table salt and healthcare effects of the black tea can be jointly realized by the edible salt with the black tea.
Description
Technical field
The present invention relates to field of seasoning, in particular to a kind of black tea edible salt and preparation method thereof.
Background technology
Sal is requisite material during people live, and is also flavouring agent the most frequently used in culinary art simultaneously. Tea has health preserving effect, and it contains multiple nutritional components necessary to human body, simultaneously possibly together with the medicinal ingredient that human body has health-care effect. Traditional Sal uses as seasoning, and its taste, mouthfeel are more single. How in conjunction with effect of tea and Sal, it is provided that the more rich Sal of a kind of function is a difficult problem.
Summary of the invention
The first object of the present invention is in that to provide a kind of black tea edible salt, and the seasoning effect of Sal and the health-care effect of black tea are combined by this black tea edible salt, improve effect of black tea edible salt.
The second object of the present invention is in that to provide the manufacture method of a kind of above-mentioned black tea edible salt, and the method includes parch, mixing, screening step, and Making programme is simple, operation facility. Sal passes through parch, eliminating pungent cold property, retaining its sweet property, thus improving the medical value of Sal. Additionally, the black tea of undried is mutually mixed after the Sal of parch and fermentation, the color and luster making salt is attractive in appearance, mouthfeel better, has certain health-care effect simultaneously.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
The manufacture method of a kind of black tea edible salt, comprises the following steps:
Step A, Sal is carried out parch, obtain ripe salt;
Step B, the black tea of undried after fermentation is added in the described ripe salt of 70～80 DEG C, stir mixing at such a temperature, obtain salt tea mixture;
Step C, described salt tea mixture is sieved, collect salt particle, to obtain final product.
Sal is except as flavoring agent, it is also possible to use as Chinese medicine, but, it has pungent cold gas, thus reducing its medical value. Sal after parch process, gas pungent, cold is removed, and medical value increases. After fermentation, the black tea of undried contains more free state material, nutrition, health-care components activity height. By the black tea stirring mixing of the undried after the Sal of parch and fermentation so that the various nutrition in black tea, health-care components are mixed in salt grain, then pass through screening, can obtain the salt grain containing abundant black tea composition.
In a word, this black tea Sal has seasoning effect and the health care of black tea, the nutritive value of Sal concurrently. Additionally, Sal can be dyeed by black tea, its color and luster is more rich, mouthfeel is better.
Preferably, in step A, the method for described parch is: stir described Sal with the rotating speeds of 10～30 revs/min, heats described Sal to 70～80 DEG C simultaneously.
Sal after thermal dehydration has good moisture pick-up properties, it is easier to absorb the dissociant in black tea. Sal is heated to 70～80 DEG C, mix with black tea again, avoid the dissociant in Sal temperature too high destruction black tea or the too low problem causing dissociant activity to reduce of temperature, and can reduce and Sal is cooled down or the step of post bake, streamline operation.
Salt crystal grain can be smashed by stirring Sal, in the above-mentioned range of speeds, it is possible to avoid pulverizing Sal problem that is meticulous and that be inconvenient to carry out transporting and storing; On the other hand, the Sal particle diameter after pulverizing reduces, it is easier to contacts with black tea and mixes, thus the dissociant that can more fully adsorb in black tea.
Preferably, the heating rate of described heating is 0.6～1.3 DEG C/min.
Sal is heated, it is possible to improve the efficiency of dry Sal with above-mentioned heating rate. Heating rate is too high causes salt crystals grain breakage, causes that its particle diameter is too small, it has not been convenient to stores, transport and uses; The too low Sal causing heating of heating rate increases so that the fabrication cycle of black tea Sal increases, and causes improving cost of manufacture.
Preferably, the moisture content of described black tea is more than 50% (weight).
Black tea moisture content is high, then its nutrition contained, health-care components are easier to be free state, in order to mix with Sal. Additionally, moisture content height can improve the toughness of black tea, it is prevented that itself and Sal mixed process are pulverized in a large number, thus reducing the amount of the black tea mixed in Sal. Black tea is water insoluble, and it is mixed in Sal the not tolerant content overproof of the water being easily caused in Sal in a large number, and then causes that the grade of Sal declines.
Preferably, in step B, the speed of described stirring is 20～30 revs/min.
Stir and mix black tea and Sal at such speeds, both be more fully mixed can be made, be heated evenly. In stirring and thermal histories, the moisture in black tea volatilizees gradually, so that the dissociant in black tea is attached to salt grain surface gradually.
Preferably, described Sal is made by following steps:
Natural bittern is processed through vacuum evaporating crystalization, obtains the salt slurry formed by sodium chloride and water; Described salt slurry is carried out processed to moisture content in 1% (weight) below, to obtain final product.
Processed by vacuum evaporating crystalization, reduce impurity content, improve Sal quality, the product that efficiently preparation purity is high. Dehydration is to moisture content Sal below 1%, and its storage is more convenient, and has better hygroscopic effect, can absorb the dissociant in black tea more fully.
Preferably, the method for described processed is: first, utilizes centrifuge that described salt slurry is centrifuged dehydration, then reheats drying.
Owing to the water content requirement of Sal is relatively low, preparing Sal either directly through the mode of dehydration or heat drying can increase cycle and the manufacture difficulty of preparation. The moisture content of salt slurry is relatively big, and mainly exists in a free form, can rapidly remove free water by centrifugal; Then make the moisture rapid evaporation combined between salt grain again through heating, sodium chloride can also being made simultaneously to lose the water of crystallization of part, thus being substantially reduced its moisture content, improving its wettability power to adsorb the dissociant in black tea.
Preferably, described black tea by fresh Folium Camelliae sinensis by withering, knead and ferment making forms.
Through withering process, fresh Folium Camelliae sinensis moisture evaporates, and the food value of leaf is from hard to soft, fragrance is also correspondingly improved, and the concentration of the Cell sap of fresh Folium Camelliae sinensis increases simultaneously, the increased activity of enzyme, so that leaf internalization studies and point there occurs a degree of change, the characteristic such as color improving black tea. Knead Folium Camelliae sinensis and can improve the destructive rate of cell, make cellular content quickly discharge, reduce the Production Time of black tea, be beneficial to the quality improving black tea. After fermentation, Folium Camelliae sinensis is reddened by green, and in color burn Folium Camelliae sinensis simultaneously, active component is gradually increased.
Preferably, the method processed of withering described in is: with the hot air drying 3.5～5 hours of 35～42 DEG C in the bed that withers.
Wither within the scope of said temperature, it is possible to make the moisture content that fresh Folium Camelliae sinensis maintenance is suitable, it is to avoid the medicinal and health-care components in Folium Camelliae sinensis is damaged, it is ensured that the quality of Folium Camelliae sinensis.
Preferably, the method kneaded described in is: kneading machine carries out kneading 20～35 minutes with the rotating speed of 30～55 revs/min.
Knead fresh Folium Camelliae sinensis in process constantly to continue to wither, and a series of more violent chemical reaction occurs, produce more nutrition and health care composition. Carry out kneading under above-mentioned rotating speed and so that the cell crashing ratio of fresh Folium Camelliae sinensis is higher, can quickly discharge various compositions. Additionally, under this rotating speed, the percentage of damage ratio of fresh Folium Camelliae sinensis entirety is more consistent, such that it is able to the synchronicity of various reactions in raising fresh Folium Camelliae sinensis, the attenuation degree making Folium Camelliae sinensis keeps consistent, to improve the mouthfeel of Folium Camelliae sinensis, color, it is simple to make full use of the various compositions in black tea.
Preferably, the method for described fermentation is: broken up by the described fresh Folium Camelliae sinensis after kneading process, then at 32-34 DEG C, 63-83% damp condition bottom fermentation 4～6 hours, to obtain final product.
Constantly gather heat in sweat fresh Folium Camelliae sinensis so that the materials such as the various reactions in blade are accelerated gradually, thearubigins generate in a large number, make Folium Camelliae sinensis be formed and there is the feature such as delicate fragrance, glow.
Under said temperature and damp condition, the chemistry in leaf is more acutely with fully, and the formation speed quickening of the materials such as thearubigins, thus can shortening fermentation time, avoiding evaporation or the heat-sensitive materials rapidly of Measuring Moisture Content of Tea to be damaged.
A kind of black tea edible salt, is made according to above-mentioned manufacture method by the black tea of undried after Sal and fermentation.
Preferably, the weight of described Sal is 9～15 times of the weight of described black tea.
Sal and black tea are processed according to above-mentioned part by weight, thus the Sal that makes black tea by spreading the leaves on withering racks to dry so that it is there is color more preferably and mouthfeel, and the acceptance of user is higher.
Preferably, the moisture content of described black tea edible salt is below 0.3%.
Moisture content black tea edible salt below 0.3%, has longer holding time and higher quality. The moisture content of black tea edible salt is too high influences whether its holding time, and easily causes attachment and be incorporated into the loss of black tea composition of salt crystals granule, causes that the quality of black tea Sal declines.
Beneficial effects of the present invention:
(1) Sal is through parch, and pungent cold property is removed, and has medical value.
(2) containing abundant nutrient in black tea, such as carotene, vitamin A, calcium, potassium, caffeine, leucine, glutamic acid, alanine, aspartic acid etc. Tea polyphenols material in black tea has health-care effect.
(3) this black tea edible salt is made as saline and takes, and can relieve summer heat quenches one's thirst supplements the salinity run off, and plays the trophic function of black tea simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, it will be appreciated by those skilled in the art that the following example is merely to illustrate the present invention, and are not construed as restriction the scope of the present invention. Unreceipted actual conditions person in embodiment, conventionally the condition of condition or manufacturer's suggestion carries out. Agents useful for same or the unreceipted production firm person of instrument, be and can pass through the commercially available conventional products bought and obtain.
Embodiment one
A kind of fermented by 1 kilogram after the black tea edible salt that is made of the black tea of undried and 9 kilograms of Sal.
The manufacture method of this black tea edible salt, comprises the following steps:
The first step, being positioned in frying pan by Sal, stirring Sal is heated, until the temperature of Sal reaches 70 DEG C, obtaining ripe salt simultaneously.
Second step, obtain the ripe salt of 70 DEG C after, while hot, the black tea of undried after fermentation is added in ripe salt, stirs mixing at such a temperature, obtain salt tea mixture.
3rd step, salt tea mixture being sieved, black tea is oversize, and salt particle is siftage, collects siftage salt particle, obtains black tea edible salt.
Embodiment two
A kind of fermented by 3 kilograms after the black tea edible salt that is made of the black tea of undried and 45 kilograms of Sal.
The manufacture method of this black tea edible salt, comprises the following steps:
The first step, being positioned in frying pan by Sal, stirring Sal is heated, until the temperature of Sal reaches 80 DEG C, obtaining ripe salt simultaneously.
Second step, obtain the ripe salt of 80 DEG C after, while hot, the black tea (moisture content is 32%, weight) of undried after fermentation is added in ripe salt, stirs mixing at such a temperature, obtain salt tea mixture.
3rd step, salt tea mixture being sieved, black tea is oversize, and salt particle is siftage, collects siftage salt particle, obtains black tea edible salt.
Embodiment three
A kind of fermented by 3 kilograms after the black tea edible salt that is made of the black tea of undried and 30 kilograms of Sal.
The manufacture method of this black tea edible salt, comprises the following steps:
The first step, being positioned in frying pan by Sal, stirring Sal is heated, until the temperature of Sal reaches 74 DEG C, obtaining ripe salt simultaneously.
Second step, obtain the ripe salt of 74 DEG C after, while hot, the black tea (moisture content is 40%, weight) of undried after fermentation is added in ripe salt, stirs mixing at such a temperature, obtain salt tea mixture.
3rd step, salt tea mixture being sieved, black tea is oversize, and salt particle is siftage, collects siftage salt particle, obtains black tea edible salt.
Embodiment four
A kind of fermented by 3 kilograms after the black tea edible salt that is made of the black tea of undried and 15 kilograms of Sal.
The manufacture method of this black tea edible salt, comprises the following steps:
The first step, Sal is positioned in chuck pot, stirs Sal with the speed of 10 revs/min, be heated, until the temperature of Sal reaches 76 DEG C, obtaining ripe salt simultaneously.
Second step, obtain 76 DEG C of ripe salt after, directly the black tea (moisture content is 65%, weight) of undried after fermentation is added in ripe salt, stirs mixing at such a temperature, obtain salt tea mixture.
3rd step, salt tea mixture being sieved, black tea is oversize, and salt particle is siftage, collects siftage salt particle, obtains black tea edible salt.
Embodiment five
A kind of fermented by 2 kilograms after the black tea edible salt that is made of the black tea of undried and 32 kilograms of Sal.
The manufacture method of this black tea edible salt, comprises the following steps:
The first step, Sal is positioned in chuck pot, stirs Sal with the speed of 30 revs/min, be heated, until the temperature of Sal reaches 85 DEG C, obtaining ripe salt simultaneously.
Second step, when ripe salt is cooled to 80 DEG C of ripe salt, the black tea of undried after fermentation is added in ripe salt, stirs mixing at such a temperature, obtain salt tea mixture.
3rd step, salt tea mixture being sieved, black tea is oversize, and salt particle is siftage, collects siftage salt particle, obtains black tea edible salt.
Embodiment six
A kind of fermented by 10 kilograms after the black tea edible salt that is made of the black tea of undried and 50 kilograms of Sal.
The manufacture method of this black tea edible salt, comprises the following steps:
The first step, Sal is positioned in chuck pot, stirs Sal with the speed of 15 revs/min, heat until the temperature of Sal reaches 80 DEG C with the heating rate of 0.6 DEG C/min simultaneously, obtain ripe salt.
Second step, the black tea (moisture content is 45%, weight) of undried after fermentation is added in 80 DEG C of ripe salt, stir mixing at such a temperature, obtain salt tea mixture.
3rd step, salt tea mixture being sieved, black tea is oversize, and salt particle is siftage, collects siftage salt particle, obtains black tea edible salt.
Embodiment seven
A kind of fermented by 5 kilograms after the black tea edible salt that is made of the black tea of undried and 60 kilograms of Sal.
The manufacture method of this black tea edible salt, comprises the following steps:
The first step, Sal is positioned in chuck pot, stirs Sal with the speed of 22 revs/min, heat until the temperature of Sal reaches 78 DEG C with the heating rate of 1.3 DEG C/min simultaneously, obtain ripe salt.
Second step, the black tea (moisture content is 51%, weight) of undried after fermentation is added in 78 DEG C of ripe salt, stir mixing at such a temperature, obtain salt tea mixture.
3rd step, salt tea mixture being sieved, black tea is oversize, and salt particle is siftage, collects siftage salt particle, obtains black tea edible salt.
Embodiment eight
A kind of fermented by 3 kilograms after the black tea edible salt that is made of the black tea of undried and 40 kilograms of Sal.
The manufacture method of this black tea edible salt, comprises the following steps:
The first step, making Sal: first, processed through vacuum evaporating crystalization by natural bittern, obtain the salt slurry formed by sodium chloride and water. Secondly, salt is starched processed to moisture content below 1%, obtain Sal.
Second step, parch Sal: be positioned over by Sal in chuck pot, stir Sal with the speed of 50 revs/min, heats until the temperature of Sal reaches 75 DEG C with the heating rate of 3 DEG C/min simultaneously, obtains ripe salt.
3rd step, mixing: the black tea of undried after fermentation is added in 75 DEG C of ripe salt, stirs mixing at such a temperature, obtain salt tea mixture.
4th step, screening: salt tea mixture is sieved, black tea is oversize, and salt particle is siftage, collects siftage salt particle, obtains black tea edible salt.
Embodiment nine
A kind of fermented by 6 kilograms after the black tea edible salt that is made of the black tea of undried and 50 kilograms of Sal.
The manufacture method of this black tea edible salt, comprises the following steps:
The first step, making Sal: first, processed through vacuum evaporating crystalization by natural bittern, obtain the salt slurry formed by sodium chloride and water. Secondly, utilize centrifuge that salt slurry is centrifuged dehydration, then again through heating the moisture content making salt starch below 1%, obtain Sal.
Second step, parch Sal: be positioned over by Sal in chuck pot, stir Sal with the speed of 27 revs/min, heats until the temperature of Sal reaches 76 DEG C with the heating rate of 1 DEG C/min simultaneously, obtains ripe salt.
3rd step, mixing: the black tea of undried after fermentation is added in 76 DEG C of ripe salt, stirs mixing at such a temperature, obtain salt tea mixture.
4th step, screening: salt tea mixture is sieved, black tea is oversize, and salt particle is siftage, collects siftage salt particle, obtains black tea edible salt.
Embodiment ten
A kind of fermented by 1 kilogram after the black tea edible salt that is made of the black tea of undried and 20 kilograms of Sal.
The manufacture method of this black tea edible salt, comprises the following steps:
The first step, making Sal: first, processed through vacuum evaporating crystalization by natural bittern, obtain the salt slurry formed by sodium chloride and water.Secondly, utilize centrifuge that salt slurry is centrifuged dehydration, then again through heating the moisture content making salt starch below 1%, obtain Sal.
Second step, parch Sal: be positioned over by Sal in chuck pot, stir Sal with the speed of 27 revs/min, heats until the temperature of Sal reaches 76 DEG C with the heating rate of 1 DEG C/min simultaneously, obtains ripe salt.
3rd step, make black tea by spreading the leaves on withering racks to dry leaf: first, by fresh Folium Camelliae sinensis in the bed that withers with the hot air drying 3.5 hours of 35 DEG C. Secondly, kneading machine kneads fresh Folium Camelliae sinensis through withering 20 minutes with the rotating speed of 30 revs/min. Again, the fresh Folium Camelliae sinensis after kneading process is broken up, then at 32 DEG C, 63% damp condition bottom fermentation 4 hours, obtain black tea.
4th step, mixing: prepared black tea is added in 76 DEG C of ripe salt, stirs mixing at such a temperature, obtain salt tea mixture.
5th step, salt tea mixture being sieved, black tea is oversize, and salt particle is siftage, collects siftage salt particle, obtains black tea edible salt.
Sal can adopt the said method in the present embodiment now make and directly use, it would however also be possible to employ the product made in advance. In order to improve the quality of prepared black tea Sal, it is preferred to use the black tea of existing system, the method for the offer in the present embodiment is namely adopted to make black tea by spreading the leaves on withering racks to dry leaf and directly using.
Embodiment 11
A kind of fermented by 1 kilogram after the black tea edible salt that is made of the black tea of undried and 15 kilograms of Sal.
The manufacture method of this black tea edible salt, comprises the following steps:
The first step, parch Sal: be positioned over by Sal in chuck pot, stir Sal with the speed of 20 revs/min, heats until the temperature of Sal reaches 80 DEG C with the heating rate of 0.9 DEG C/min simultaneously, obtains ripe salt.
Wherein, Sal is made by the following method: first, is processed through vacuum evaporating crystalization by natural bittern, obtains the salt slurry formed by sodium chloride and water. Secondly, utilize centrifuge that salt slurry is centrifuged dehydration, then again through heating the moisture content making salt starch below 1%, obtain Sal.
Second step, make black tea by spreading the leaves on withering racks to dry leaf: first, by fresh Folium Camelliae sinensis in the bed that withers with the hot air drying 5 hours of 42 DEG C. Secondly, kneading machine kneads fresh Folium Camelliae sinensis through withering 35 minutes with the rotating speed of 55 revs/min. Again, the fresh Folium Camelliae sinensis after kneading process is broken up, then at 34 DEG C, 83% damp condition bottom fermentation 6 hours, obtain black tea.
3rd step, mixing: prepared black tea is added in 78 DEG C of ripe salt, stirs mixing at such a temperature, obtain salt tea mixture.
4th step, salt tea mixture being sieved, black tea is oversize, and salt particle is siftage, collects siftage salt particle, obtains black tea edible salt.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations. All within the spirit and principles in the present invention, any amendment of making, equivalent replacement, improvement etc., should be included within protection scope of the present invention.
Claims (10)
1. the manufacture method of a black tea edible salt, it is characterised in that comprise the following steps:
Step A, Sal is carried out parch, obtain ripe salt;
Step B, the black tea of undried after fermentation is added in the described ripe salt of 70～80 DEG C, stir mixing at such a temperature, obtain salt tea mixture;
Step C, described salt tea mixture is sieved, collect salt particle, to obtain final product.
2. the manufacture method of black tea edible salt according to claim 1, it is characterized in that, in step A, the method of described parch is: stir described Sal with the rotating speeds of 10～30 revs/min, described Sal is heated to 70～80 DEG C simultaneously, preferably, the heating rate of described heating is 0.6～1.3 DEG C/min.
3. the manufacture method of black tea edible salt according to claim 1, it is characterised in that the moisture content of described black tea is more than 50% (weight).
4. the manufacture method of black tea edible salt according to claim 1, it is characterised in that described Sal is made by following steps:
Natural bittern is processed through vacuum evaporating crystalization, obtains the salt slurry formed by sodium chloride and water; Described salt slurry is carried out processed to moisture content in 1% (weight) below, to obtain final product.
5. the manufacture method of black tea edible salt according to claim 4, it is characterised in that the method for described processed is: first, utilizes centrifuge that described salt slurry is centrifuged dehydration, then reheats drying.
6. the manufacture method of black tea edible salt according to claim 1, it is characterised in that described black tea by fresh Folium Camelliae sinensis by withering, knead and ferment making forms.
7. the manufacture method of black tea edible salt according to claim 6, it is characterised in that described in the method processed of withering be: by described fresh Folium Camelliae sinensis in the bed that withers with the hot air drying 3.5～5 hours of 35～42 DEG C.
8. the manufacture method of black tea edible salt according to claim 6, it is characterised in that described in the method kneaded be: kneading machine kneads described fresh Folium Camelliae sinensis through withering 20～35 minutes with the rotating speed of 30～55 revs/min.
9. the manufacture method of black tea edible salt according to claim 6, it is characterised in that the method for described fermentation is: broken up by the described fresh Folium Camelliae sinensis after kneading process, then at 32-34 DEG C, 63-83% damp condition bottom fermentation 4～6 hours, to obtain final product.
10. a black tea edible salt, it is characterised in that the manufacture method being adopted one of claim 1 to 9 described by the black tea of undried after Sal and fermentation is made.
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| CN112042816A (en) * | 2020-09-14 | 2020-12-08 | 绿春金玉牧业有限公司 | Fattening agent for cattle and fattening method thereof |
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| CN105661467B (en) | 2018-09-28 |
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