CN107173413A - A kind of Pu'er tea cake and its making baking method - Google Patents
A kind of Pu'er tea cake and its making baking method Download PDFInfo
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- CN107173413A CN107173413A CN201710433965.3A CN201710433965A CN107173413A CN 107173413 A CN107173413 A CN 107173413A CN 201710433965 A CN201710433965 A CN 201710433965A CN 107173413 A CN107173413 A CN 107173413A
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention discloses a kind of Pu'er tea cake, the preparation method of Pu'er tea tea powder of the present invention is that the method includes the steps of：1）Pu'er tea gives birth to the processing of tea：Pu'er tea life tea is chosen, the warm water for adding Pu'er tea life 2~3 times of quality of tea is soaked, 35 DEG C~40 DEG C of warm water water temperature, soak time 3 hours~4 hours, after the completion of immersion, filters out unnecessary moisture, then slight drying and processing is carried out, tea dry tack free is given birth in drying to Pu'er tea.Present invention addition Pu'er tea tea powder and puerh tea distillation, this purpose for being used for this is taken from line with coming from, tea is given birth to Pu'er tea or ripe tea carries out science, the reprocessing of innovation, it is remained the unique taste of Pu'er tea, and concentrate Pu'er tea elite therein.
Description
Technical field
The invention belongs to a kind of Pu'er tea cake component technical field, the present invention also handed over the production method of each component with
And baking method technology contents.
Background technology
Cake refers to rice, face, beans etc. for primary raw material, and is equipped with various auxiliary materials, fillings and flavoring, is processed into one
Shape after shape, then with drying, it is roasting, the ripe food products of method system such as steam, fry.Cake contains " point described in people's daily life
The meaning of the heart ", therefore some differences of it and the millet cake snack in catering industry.Cake can not only be used for earlier, but also as refreshment, also
Snack during the feast can be used as.Especially develop flourishing Guangdong Province, the food that even more people must eat daily, Guangdong in breakfast industry
People likes drinking tea with eating various cake parallel, and the fusion in mouth together with tea by cake, this flavour makes us happy.But
It is, if it is possible to which the taste of the taste of tea and cake unites two into one that another people often eats a bite cake, colleague takes into account the taste of the two
Road, it should be more beautiful something.Therefore, how cake preferably mutually to be merged with both tea, being one is worth research
Problem.
The content of the invention
The present invention is precisely in order to solve above-mentioned technological deficiency there is provided a kind of Pu'er tea cake component, the present invention also writes exactly
The production method and baking method of each component.The Pu'er tea cake of the present invention has edible rear mouthfeel uniqueness, and rear taste is infinite
Advantage.
The present invention adopts the following technical scheme that realization.
A kind of Pu'er tea cake, the cake includes butter, flour and fillings, and cake of the invention also includes Pu'er tea
Powder.
The cake of the present invention also includes puerh tea distillation.
In cake raw material of the present invention, by weight, Pu'er tea tea powder accounts for 1-3%.
In cake raw material of the present invention, by weight, puerh tea distillation accounts for 0.2-0.4%.
The preparation method of Pu'er tea tea powder of the present invention is that the method includes the steps of：1）Pu'er tea life tea
Processing：Pu'er tea life tea is chosen, the warm water for adding Pu'er tea life 2~3 times of quality of tea is soaked, warm water water temperature 35 DEG C~40
DEG C, soak time 3 hours~4 hours after the completion of immersion, filters out unnecessary moisture, then carries out slight drying and processing, drying
Tea dry tack free is given birth to Pu'er tea；
2）Puerh tea is taken, the life tea after the processing of blend step one accounts for 6% according to Pu'er tea life tea
~12%, the quality that puerh tea accounts for 88%~94% is fully mixed, and then carries out pulverization process, powder
It is broken to Pu ' er tea powder；
3）Three step fermentation methods：a）Step one, take it is above-mentioned be crushed to Pu ' er tea powder, according to mass ratio be 500:1 ratio adds root
Mould, saccharomycete combination, fermentation time 2 hours, use 36 DEG C~38 DEG C, 3 hours afterwards first to use 27 DEG C~28 DEG C；b）Step
Rapid two, it is 500 according to step one tunning mass ratio:1 ratio adds saccharomycete, black-koji mould combination, and fermentation time is
36 DEG C~38 DEG C, 3 hours；c）Step 3, is 500 according to step 2 tunning mass ratio:1 ratio adds rhizopus, black
Aspergillus is combined, and fermentation time 3 hours, uses 25 DEG C~28 DEG C, 2 hours afterwards first to use 36 DEG C~38 DEG C；During fermentation
Humid control is more than 90%；
4）Stirring during fermentation：Stirring, when stirring is stacked, the height of Pu ' er tea powder must be re-started when changing strain every time
3cm must not be higher than；
5）Dry：After the completion of fermentation, Pu'er tea tea powder is taken out, it is that 55%~65%, temperature is 25 DEG C~28 DEG C to be positioned over humidity
Spontaneously dried one week under environment；
6）Packaging, produces the Pu ' er tea powder finished product that fermentation is completed.
The preparation method of puerh tea distillation of the present invention is that the method includes the steps of：1）By puerh tea
It is paved among food steamer, is steamed 30~60 seconds using 120 DEG C of high-temperature steams；2）In conventional leach extraction method：Steam distillation
During the work that sets three times extraction adds water for three times：90 ± 5min, collects leaching liquor and enters storage tank, second by 30 ± 3 DEG C for the first time
Secondary 60 ± 5min, collects leaching liquor and enters storage tank, 30 ± 5min of third time collects leaching liquor for 50 ± 3 DEG C and enters storage tank, so by 60 ± 3 DEG C
Next step concentration is carried out after three leaching liquors are well mixed afterwards to complete；The water added water is subset warm water, i.e., by 5-6 water
The water for the water clusters formation that molecule is concluded.
A kind of baking method of Pu'er tea cake, using conventional cake manufacture craft, cake of the invention is bakeed through secondary
Form, i.e., first time stoving temperature is 160 DEG C~180 DEG C, the time is 30 minutes；Second of baking temperature be：130 DEG C~160
DEG C, the time is 5-8 minutes.
Beneficial effects of the present invention are, 1）Pu'er tea tea powder and puerh tea distillation are added, is taken from line with coming from
This is used for this purpose, and tea is given birth to Pu'er tea or ripe tea carries out science, the reprocessing of innovation, it is remained Pu'er tea unique
Taste, and concentrate Pu'er tea elite therein；2）Reprocessed after Pu'er tea life tea and puerh tea are crushed,
It can ensure that the composition in puerh tea leaves preferably discharges；3）Pu'er tea life tea of the present invention is accounted for
6%~12%, puerh tea accounts for 88%~94%, just may be used after the former tea in the Pu'er so matched is fermented
To produce fresh and thick and heavy perfect combination so that mouthfeel has a kind of not only fresh but also aging superposition to do, and making one can be very clear
This mouthfeel is sampled clearly；4）Pu'er tea life tea of the present invention accounts for 10%, puerh tea institute
The percentage by weight accounted for is 90%, using raw tea：Ripe tea is 1:9 ratio, such ratio is even more to highlight warming up for puerh tea
Stomach effect, can be with health protection health；5）The strain combination of the present invention is any in rhizopus, saccharomycete, three kinds of strains of black-koji mould
Two kinds of combination collocations；And application method, i.e. step one：Combined using rhizopus, saccharomycete；Step 2：Use saccharomycete, black song
Mould combines；Step 3：Combined using rhizopus, black-koji mould.Such three kinds of strains are applied in combination so that the technology of the present invention
The change of Pu'er tea mouthfeel is very more made from scheme, beyond the definition category of general Pu'er tea, after taster tastes, and one
Be can feel Pu'er tea script it is mellow the characteristics of, two be and can feel on the basis of Pu'er tea script taste increase
Some fresh mouthfeels are added：It is pure and fresh, sweet, soft；6）The present invention three step fermentation methods of original creation so that front and rear two groups of strains can be with
Smooth-going is excessive, is fermented without readjusting temperature, and can be cooperated between strain, collective effect, using three steps
Action method finally realizes comprehensive mouthfeel, is a rare characteristic tea；7）Three times special extractions of the present invention, it is different
Temperature range coordinate different time requirement, and front and rear temperature according to extraction time difference and change, extract can be caused
Collection it is more thorough, material includes more rich；8）The subset warm water that the present invention is used, can improve the efficiency of extraction；
9）The processing technology of the present invention does not increase Chemical composition that, accomplishes natural, green, health；10）The cake of the present invention is using secondary
Baking is processed, and can to bakee soft in outer Jiao of cake out, mouthfeel is that color and luster is more preferable.
Embodiment is further explained to the present invention below.
Embodiment
Embodiment one：
A kind of Pu'er tea cake, the cake includes butter, flour and fillings, and cake of the invention also includes Pu'er tea tea powder.
The cake of the present invention also includes puerh tea distillation.
In cake raw material of the present invention, by weight, Pu'er tea tea powder accounts for 1%.
In cake raw material of the present invention, by weight, puerh tea distillation accounts for 0.2%.
The preparation method of Pu'er tea tea powder of the present invention is that the method includes the steps of：1）Pu'er tea life tea
Processing：Pu'er tea life tea is chosen, the warm water for adding Pu'er tea life 2 times of quality of tea is soaked, 35 DEG C of warm water water temperature, soak time
3 hours, after the completion of immersion, unnecessary moisture is filtered out, slight drying and processing is then carried out, drying to Pu'er tea life tea surface is done
It is dry；
2）Puerh tea is taken, the life tea after the processing of blend step one accounts for 6% according to Pu'er tea life tea,
The quality that puerh tea accounts for 94% is fully mixed, and is then carried out pulverization process, is crushed to Pu'er tea
Powder；
3）Three step fermentation methods：a）Step one, take it is above-mentioned be crushed to Pu ' er tea powder, according to mass ratio be 500:1 ratio adds root
Mould, saccharomycete combination, fermentation time 2 hours, use 36 DEG C, 3 hours afterwards first to use 27 DEG C；b）Step 2, according to step
One tunning mass ratio is 500:1 ratio adds saccharomycete, black-koji mould combination, and fermentation time is 36 DEG C, 3 hours；c）
Step 3, is 500 according to step 2 tunning mass ratio:1 ratio adds rhizopus, black-koji mould combination, fermentation time
First to use 36 DEG C, 3 hours, 25 DEG C, 2 hours are used afterwards；Humid control during fermentation is more than 90%；
4）Stirring during fermentation：Stirring, when stirring is stacked, the height of Pu ' er tea powder must be re-started when changing strain every time
3cm must not be higher than；
5）Dry：After the completion of fermentation, Pu'er tea tea powder is taken out, it is that 55%, temperature is to do naturally in the environment of 25 DEG C to be positioned over humidity
Dry one week；
6）Packaging, produces the Pu ' er tea powder finished product that fermentation is completed.
The preparation method of puerh tea distillation of the present invention is that the method includes the steps of：1）By puerh tea
It is paved among food steamer, 30 is steamed using 120 DEG C of high-temperature steams；2）In conventional leach extraction method：During steam distillation
The work for setting three times extraction adding water for three times：First time 85min, 27 DEG C, collect leaching liquor and enter storage tank, second of 55min, 57
DEG C, collect leaching liquor and enter storage tank, third time 25min collects leaching liquor for 47 DEG C and enters storage tank, after then three leaching liquors are well mixed
Next step concentration is carried out to complete；The water added water is subset warm water, i.e., the water clusters concluded by 5-6 hydrone are formed
Water.
A kind of baking method of Pu'er tea cake, using conventional cake manufacture craft, cake of the invention is bakeed through secondary
Form, i.e., first time stoving temperature is 160 DEG C, the time is 30 minutes；Second of baking temperature be：130 DEG C~160 DEG C, time
For 5-8 minutes.
Embodiment two：
A kind of Pu'er tea cake, the cake includes butter, flour and fillings, and cake of the invention also includes Pu'er tea tea powder.
The cake of the present invention also includes puerh tea distillation.
In cake raw material of the present invention, by weight, Pu'er tea tea powder accounts for 3%.
In cake raw material of the present invention, by weight, puerh tea distillation accounts for 0.4%.
The preparation method of Pu'er tea tea powder of the present invention is that the method includes the steps of：1）Pu'er tea life tea
Processing：Pu'er tea life tea is chosen, the warm water for adding Pu'er tea life 3 times of quality of tea is soaked, 40 DEG C of warm water water temperature, soak time
4 hours, after the completion of immersion, unnecessary moisture is filtered out, slight drying and processing is then carried out, drying to Pu'er tea life tea surface is done
It is dry；
2）Puerh tea is taken, the life tea after the processing of blend step one is accounted for according to Pu'er tea life tea
12%, the quality that puerh tea accounts for 88% is fully mixed, and is then carried out pulverization process, is crushed to Pu'er
Tea powder；
3）Three step fermentation methods：a）Step one, take it is above-mentioned be crushed to Pu ' er tea powder, according to mass ratio be 500:1 ratio adds root
Mould, saccharomycete combination, fermentation time 2 hours, use 38 DEG C, 3 hours afterwards first to use 28 DEG C；b）Step 2, according to step
One tunning mass ratio is 500:1 ratio adds saccharomycete, black-koji mould combination, and fermentation time is 38 DEG C, 3 hours；c）
Step 3, is 500 according to step 2 tunning mass ratio:1 ratio adds rhizopus, black-koji mould combination, fermentation time
First to use 38 DEG C, 3 hours, 28 DEG C, 2 hours are used afterwards；Humid control during fermentation is more than 90%；
4）Stirring during fermentation：Stirring, when stirring is stacked, the height of Pu ' er tea powder must be re-started when changing strain every time
3cm must not be higher than；
5）Dry：After the completion of fermentation, Pu'er tea tea powder is taken out, it is that 65%, temperature is to do naturally in the environment of 28 DEG C to be positioned over humidity
Dry one week；
6）Packaging, produces the Pu ' er tea powder finished product that fermentation is completed.
The preparation method of puerh tea distillation of the present invention is that the method includes the steps of：1）By puerh tea
It is paved among food steamer, is steamed 60 seconds using 120 DEG C of high-temperature steams；2）In conventional leach extraction method：Steam distillation process
The middle work for setting three times extraction adding water for three times：First time 95min, 33 DEG C, collect leaching liquor and enter storage tank, second of 65min, 63
DEG C, collect leaching liquor and enter storage tank, third time 35min collects leaching liquor for 53 DEG C and enters storage tank, after then three leaching liquors are well mixed
Next step concentration is carried out to complete；The water added water is subset warm water, i.e., the water clusters concluded by 5-6 hydrone are formed
Water.
A kind of baking method of Pu'er tea cake, using conventional cake manufacture craft, cake of the invention is bakeed through secondary
Form, i.e., first time stoving temperature is 180 DEG C, the time is 30 minutes；Second of baking temperature be：130 DEG C~160 DEG C, time
For 5-8 minutes.
Embodiment three：
A kind of Pu'er tea cake, the cake includes butter, flour and fillings, and cake of the invention also includes Pu'er tea tea powder.
The cake of the present invention also includes puerh tea distillation.
In cake raw material of the present invention, by weight, Pu'er tea tea powder accounts for 2%.
In cake raw material of the present invention, by weight, puerh tea distillation accounts for 0.3%.
The preparation method of Pu'er tea tea powder of the present invention is that the method includes the steps of：1）Pu'er tea life tea
Processing：Pu'er tea life tea is chosen, the warm water for adding Pu'er tea life 2.5 times of quality of tea is soaked, 37.5 DEG C of warm water water temperature, immersion
3.5 hours time, after the completion of immersion, unnecessary moisture is filtered out, then carry out slight drying and processing, tea is given birth in drying to Pu'er tea
Dry tack free；
2）Puerh tea is taken, the life tea after the processing of blend step one is accounted for according to Pu'er tea life tea
10%, the quality that puerh tea accounts for 90% is fully mixed, and is then carried out pulverization process, is crushed to Pu'er
Tea powder；
3）Three step fermentation methods：a）Step one, take it is above-mentioned be crushed to Pu ' er tea powder, according to mass ratio be 500:1 ratio adds root
Mould, saccharomycete combination, fermentation time 2 hours, use 37 DEG C, 3 hours afterwards first to use 27.5 DEG C；b）Step 2, according to step
Rapid tunning mass ratio is 500:1 ratio adds saccharomycete, black-koji mould combination, and fermentation time is 37 DEG C, 3 hours；
c）Step 3, is 500 according to step 2 tunning mass ratio:1 ratio adds rhizopus, black-koji mould combination, during fermentation
Between first to use 37 DEG C, it is 3 hours, rear to use 26.5 DEG C, 2 hours；Humid control during fermentation is more than 90%；
4）Stirring during fermentation：Stirring, when stirring is stacked, the height of Pu ' er tea powder must be re-started when changing strain every time
3cm must not be higher than；
5）Dry：After the completion of fermentation, Pu'er tea tea powder is taken out, it is that 60%, temperature is natural in the environment of 26.5 DEG C to be positioned over humidity
It is dried for a week；
6）Packaging, produces the Pu ' er tea powder finished product that fermentation is completed.
The preparation method of puerh tea distillation of the present invention is that the method includes the steps of：1）By puerh tea
It is paved among food steamer, is steamed 45 seconds using 120 DEG C of high-temperature steams；2）In conventional leach extraction method：Steam distillation process
The middle work for setting three times extraction adding water for three times：First time 90min, 30 DEG C, collect leaching liquor and enter storage tank, second of 60min, 60
DEG C, collect leaching liquor and enter storage tank, third time 30min collects leaching liquor for 50 DEG C and enters storage tank, after then three leaching liquors are well mixed
Next step concentration is carried out to complete；The water added water is subset warm water, i.e., the water clusters concluded by 5-6 hydrone are formed
Water.
A kind of baking method of Pu'er tea cake, using conventional cake manufacture craft, cake of the invention is bakeed through secondary
Form, i.e., first time stoving temperature is 170 DEG C, the time is 30 minutes；Second of baking temperature be：130 DEG C~160 DEG C, time
For 5-8 minutes.
It should be noted that described above is only the embodiment of the present invention, those skilled in the art are enable to manage
Solution realizes the present invention.In the range of claims and specification are recorded, to a variety of modifications of these embodiments to ability
It will be apparent for the technical staff in domain, generic principles defined herein can not depart from the spirit of the present invention
Or in the case of scope, realize in other embodiments.Therefore, the present invention is not intended to be limited to these implementations shown in this article
Example, and it is to fit to the most wide scope consistent with features of novelty with principles disclosed herein.
Claims (7)
1. a kind of Pu'er tea cake, the cake includes butter, flour and fillings, it is characterised in that the cake also includes Pu'er
Tea tea powder.
2. a kind of Pu'er tea cake according to claim 1, it is characterised in that the cake also distills comprising puerh tea
Thing.
3. a kind of Pu'er tea cake according to claim 1 or 2, it is characterised in that in cake raw material, by weight, general
Pu'er tea tea tea powder accounts for 1-3%.
4. a kind of Pu'er tea cake according to claim 2, it is characterised in that in cake raw material, by weight, Pu'er tea
Ripe tea distillation accounts for 0.2-0.4%.
5. a kind of Pu'er tea cake according to claim 1, it is characterised in that the preparation method of described Pu'er tea tea powder
For the method includes the steps of：1）Pu'er tea gives birth to the processing of tea：Pu'er tea life tea is chosen, Pu'er tea 2~3 times of tea of life is added
The warm water of quality is soaked, 35 DEG C~40 DEG C of warm water water temperature, and soak time 3 hours~4 hours after the completion of immersion, is filtered out
Unnecessary moisture, then carries out slight drying and processing, and tea dry tack free is given birth in drying to Pu'er tea；
2）Puerh tea is taken, the life tea after the processing of blend step one accounts for 6% according to Pu'er tea life tea
~12%, the quality that puerh tea accounts for 88%~94% is fully mixed, and then carries out pulverization process, powder
It is broken to Pu ' er tea powder；
3）Three step fermentation methods：a）Step one, take it is above-mentioned be crushed to Pu ' er tea powder, according to mass ratio be 500:1 ratio adds root
Mould, saccharomycete combination, fermentation time 2 hours, use 36 DEG C~38 DEG C, 3 hours afterwards first to use 27 DEG C~28 DEG C；b）Step
Rapid two, it is 500 according to step one tunning mass ratio:1 ratio adds saccharomycete, black-koji mould combination, and fermentation time is
36 DEG C~38 DEG C, 3 hours；c）Step 3, is 500 according to step 2 tunning mass ratio:1 ratio adds rhizopus, black
Aspergillus is combined, and fermentation time 3 hours, uses 25 DEG C~28 DEG C, 2 hours afterwards first to use 36 DEG C~38 DEG C；During fermentation
Humid control is more than 90%；
4）Stirring during fermentation：Stirring, when stirring is stacked, the height of Pu ' er tea powder must be re-started when changing strain every time
3cm must not be higher than；
5）Dry：After the completion of fermentation, Pu'er tea tea powder is taken out, it is that 55%~65%, temperature is 25 DEG C~28 DEG C to be positioned over humidity
Spontaneously dried one week under environment；
6）Packaging, produces the Pu ' er tea powder finished product that fermentation is completed.
6. a kind of Pu'er tea cake according to claim 2, it is characterised in that the system of described puerh tea distillation
It is as method, the method includes the steps of：1）Puerh tea is paved among food steamer, using 120 DEG C of high-temperature steam
Steam 30~60 seconds；2）In conventional leach extraction method：The work for setting three times during steam distillation extraction adding water for three times：The
90 ± 5min, collects leaching liquor and enters storage tank by 30 ± 3 DEG C, and second of 60 ± 5min, collects leaching liquor and enter storage by 60 ± 3 DEG C
Tank, 30 ± 5min of third time, collects leaching liquor for 50 ± 3 DEG C and enters storage tank, and next step is carried out after then three leaching liquors are well mixed
Concentration is completed；The water added water is subset warm water, i.e., the water that the water clusters concluded by 5-6 hydrone are formed.
7. the baking method of a kind of Pu'er tea cake according to claim 2, using conventional cake manufacture craft, its feature
It is, the cake is formed through secondary baking, i.e., first time stoving temperature is 160 DEG C~180 DEG C, the time is 30 minutes；Second
Baking temperature is：130 DEG C~160 DEG C, the time is 5-8 minutes.
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| CN201710433965.3A CN107173413A (en) | 2017-06-09 | 2017-06-09 | A kind of Pu'er tea cake and its making baking method |
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| CN201710433965.3A CN107173413A (en) | 2017-06-09 | 2017-06-09 | A kind of Pu'er tea cake and its making baking method |
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|---|---|---|---|---|
| CN101077107A (en) * | 2007-06-20 | 2007-11-28 | 张日成 | Stuffings of Pu'er tea cake and preparation method thereof |
| CN101095418A (en) * | 2007-06-27 | 2008-01-02 | 张日成 | pu'er tea cake stuffing and method for preparing the same |
| CN101579026A (en) * | 2009-06-23 | 2009-11-18 | 李汁 | Instant fructus momordicae puer tea drink and preparation method thereof |
| CN101904376A (en) * | 2010-07-13 | 2010-12-08 | 谢道云 | Puer seven-precious flower tea cake and preparation method thereof |
| CN105746653A (en) * | 2016-04-30 | 2016-07-13 | 莆田市山海天农业发展有限公司 | Kelp biscuit and preparation method thereof |
-
2017
- 2017-06-09 CN CN201710433965.3A patent/CN107173413A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077107A (en) * | 2007-06-20 | 2007-11-28 | 张日成 | Stuffings of Pu'er tea cake and preparation method thereof |
| CN101095418A (en) * | 2007-06-27 | 2008-01-02 | 张日成 | pu'er tea cake stuffing and method for preparing the same |
| CN101579026A (en) * | 2009-06-23 | 2009-11-18 | 李汁 | Instant fructus momordicae puer tea drink and preparation method thereof |
| CN101904376A (en) * | 2010-07-13 | 2010-12-08 | 谢道云 | Puer seven-precious flower tea cake and preparation method thereof |
| CN105746653A (en) * | 2016-04-30 | 2016-07-13 | 莆田市山海天农业发展有限公司 | Kelp biscuit and preparation method thereof |
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Application publication date: 20170919 |