CN107467237A - A kind of processing technology of green tea - Google Patents
A kind of processing technology of green tea Download PDFInfo
- Publication number
- CN107467237A CN107467237A CN201710907503.0A CN201710907503A CN107467237A CN 107467237 A CN107467237 A CN 107467237A CN 201710907503 A CN201710907503 A CN 201710907503A CN 107467237 A CN107467237 A CN 107467237A
- Authority
- CN
- China
- Prior art keywords
- tea
- tealeaves
- green
- spread
- juice
- 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.)
- Withdrawn
Links
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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Abstract
This application discloses a kind of processing technology of green tea of tea processing technical field, comprise the following steps：Stand is blue or green, fixing, kneads：Select 3 ~ 5 parts of fresh and tender cucumber and fruit is fleshy hypertrophy and 10 ~ 15 parts of the tea oil tree sifting tea of white shape, mix and squeeze the juice after cleaning, it is filtrated to get juice, add 5 ~ 8 parts of brown sugar water and stir to form mixing juice, the water-removing leaves obtained after fixing, which is put into kneading machine, kneads into bar, and sprinkling mixing juice is on the surface of tealeaves during kneading, the humidity on tealeaves surface is 8 ~ 10% during sprinkling, sprinkling in every 10 minutes once, kneads 80 ~ 130r/min of rotating speed, time of kneading is 1 ~ 1.5h；Fermentation：The tealeaves for kneading to obtain uniformly is spread on thin bamboo strips used for weaving, it is 3 ~ 5cm to spread thickness, and it is 2 ~ 3h to spread the time, and mixing juice high-temperature heating escapes on tealeaves into steam during spreading；Bakee, screening.Compared with prior art, bitter taste is decomposed purple cuckoo green tea in the application, and millet paste sweetness is tasty, palatability more, the needs of the person's mouthfeel that more preferably meets Tea Consumption and sense organ.
Description
Technical field
The present invention relates to tea processing technical field, and in particular to a kind of processing technology of green tea.
Background technology
Purple cuckoo tea tree is a kind of rare characteristic Resources of Tea Plant, belongs to dungarunga type, bud kind in great Ye classes, have " purple stem,
Unique looks feature of purple leaf, purple bud ".Its bud-leaf is in purple, red or reddish violet, has the anthocyanidin of high level, typically
Up to dry weight more than 1%, and anthocyanidin content is only 0.1% or so in common green bud-leaf, and anthocyanidin is rich in purple beautiful tea,
With anti-oxidant, anti-aging, the effect of anticancer, antioxygenic property is higher by 50 times than vitamin E, and 20 times are higher by than vitamin C, right
The biological effectiveness 100% of human body absorbs, and has direct or indirect prophylactic treatment effect to more than 100 kinds of diseases, resists with other
Oxidation is different, and it has the ability across blood-brain barrier.Research shows that the high concentration accumulation of anthocyanidin is that the presentation of tea tree bud-leaf is " red
The main reason for purple ", anthocyanidin content has a certain impact to tea leaf quality tool in purple cuckoo tea tree, the high purple of anthocyanidin content
Tealeaves flavour made of cuckoo bud-leaf is bitter, soup look shades, tea residue is indigo-blue, therefore thinks that the more kind containing Purple tea shoots should not be used for
Green tea processed, but in view of anthocyanidin has anti-oxidant, anti-mutation, anti-aging, prevention cardiovascular and cerebrovascular disease, reduction tissue inflammation, guarantor
Protect liver is dirty, suppresses tumour cell occurs, promotes a variety of physiological hygiene functions such as eyesight, in recent years to the choosing of purple bud tea tree breed
The research and development educated and products thereof more and more morely are paid close attention to by people.
Certain tealeaves research institute of academy of agricultural sciences has made a small amount of green tea to purple cuckoo tea strain and has fitted Journal of Sex Research processed, and it is purple into liquor color
Red or pale red, fragrance is high long lasting, and flavour is mellow sweet refreshing, but the content of Catechin in Tea is higher, so causing in millet paste
With bitter taste, and different processing technology bitterness degree also can respective change, it is of fine quality to illustrate that these strains are expected to processed finished products
Different green tea product, but also need to be processed technique to it and be further improved.
The content of the invention
The invention is intended to provide a kind of processing technology of green tea, produced with solving prior art purple cuckoo Green tea processing technology
Bitter taste of green tea weight the problem of.
A kind of processing technology of green tea in this programme, comprises the following steps：
Step 1: stand is blue or green：The fresh leaf of the leaf of a bud one or two leaves and a bud on purple cuckoo tea tree is plucked, fresh leaf is placed on thin bamboo strips used for weaving and carried out
Spread, it is 4 ~ 6cm to spread thickness, and it is 3 ~ 4h to spread the time, and a tealeaves is stirred every 1 ~ 1.5h；Step 2: fixing：Will stand green grass or young crops
Tealeaves afterwards, which is put into green-keeping machine, to finish, and fixing temperature is 300 ~ 330 DEG C, and fixation time is 10 ~ 15min；
Step 3: knead：Select 3 ~ 5 parts of fresh and tender cucumber and fruit be fleshy hypertrophy and 10 ~ 15 parts of the tea oil tree sifting tea of white shape,
Mix and squeeze the juice after cleaning, be filtrated to get juice, then add 5 ~ 8 parts of brown sugar water and stir to form mixing juice, will finish
The water-removing leaves obtained afterwards, which is put into kneading machine, kneads into bar, and sprinkling mixing juice was sprayed on the surface of tealeaves during kneading
The humidity on tealeaves surface is 8 ~ 10% in journey, and sprinkling in every 10 minutes once, kneads 80 ~ 130r/min of rotating speed, time of kneading is 1 ~
1.5h；
Step 4: fermentation：The tealeaves for kneading to obtain uniformly is spread on thin bamboo strips used for weaving, it is 3 ~ 5cm to spread thickness, spread the time for 2 ~
3h, mixing juice high-temperature heating is escaped on tealeaves into steam during spreading, tealeaves is uniformly stirred every 15 ~ 20min；
Step 5: bakee：The fermentated leaves of gained, which is put into curer, after fermented dries, 110 ~ 125 DEG C of temperature, lasting stir-frying,
Untill water content of tea is down to below 5%, gross tea is obtained；
Step 6: screening：Gross tea after baking is refining to obtain finished product through screening.
The operation principle and its advantage of the present invention：
The processing technology of green tea in the present invention, harvesting be the leaf of a bud one or two leaves and a bud fresh leaf because the purple bud of cuckoo tea one
The inclusion content of one leaf or two leaves and a bud is most, and then by being put into green-keeping machine after fixing, temperature control is 300 ~ 330
DEG C, fixation time is 10 ~ 15min, so avoids tealeaves Jiao Bianjiao pots, it is ensured that the effect kneaded in next step, knead
Effect is to destroy the mesophyll cell of tealeaves, ruptures mesophyll cell, discharges the inclusion of tealeaves, will be fresh during kneading
Tender cucumber and sifting tea, which is squeezed the juice, to be filtrated to get juice and is mixed with brown sugar water, and is sprinkled upon mixing on tealeaves and is kneaded, fresh and tender
Cucumber contains light fragrant, the sweet taste of cucumber juice is increased by the mixing with brown sugar, after then being mixed with tealeaves
The bitter taste in the catechin in tealeaves can just be removed, and because be also mixed into sifting tea in juice, and sifting tea selects pulp
The tea oil tree sifting tea of plump white shape, such sifting tea is sweet delicious, can either cover the bitter taste of catechin, and in sifting tea
Also contain tea smell, the tea smell of tealeaves during just further increase is kneaded, by sprinkling in every 10 minutes successively, so repeat
Progress, the bitter taste for allowing for catechin is neutralised, and the later stage is being fermented, in fermentation process again by above-mentioned mixing juice with
The form of steam is escaped on tealeaves, finally obtains finished product by baking and screening.Purple cuckoo green tea that the present invention makes with it is traditional
Green tea is compared, and more preferably, its dry tea, millet paste and tea residue color and luster show specificity to mouthfeel, good-looking and drink well, and health value is more
Height, the millet paste flavour after bubble is not pure and sweet, bitter, and soup look becomes clear, and fragrance is salubrious, the person's mouthfeel that can better meet Tea Consumption and
The demand of sense organ.
Further, in the blue or green step in stand, purple cuckoo tea tree is high mountain plantation of the height above sea level more than 1300 meters.Height above sea level is higher,
Beneficiating ingredient in purple cuckoo tealeaves is higher, and its health value and palatability are more preferably.Height above sea level is higher, the beneficiating ingredient in purple cuckoo tealeaves
Higher, its health value and palatability are more preferably.
Further, in the step 3, kneaded using heat, knead temperature as 45 ~ 50 DEG C.Kneaded using heat, knead temperature
For 45 ~ 50 DEG C, the purpose that heat is rubbed is the temperature rise in order that tealeaves, accelerates the rupture of mesophyll cell, while the raising of temperature,
It is higher in 45 ~ 50 DEG C of enzymatic activitys, the more conducively decomposition of bitter substance.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment 1：A kind of processing technology of green tea, comprises the following steps：
Step 1: stand is blue or green：The fresh leaf of the leaf of a bud one or two leaves and a bud on purple cuckoo tea tree is plucked, fresh leaf is placed on thin bamboo strips used for weaving and carried out
Spread, it is 4cm to spread thickness, and it is 3h to spread the time, and a tealeaves is stirred every 1h；
Step 2: fixing：Tealeaves of the stand after blue or green is put into green-keeping machine and finished, fixing temperature is 300 DEG C, and fixation time is
10min；
Step 3: knead：Select 3 parts of fresh and tender cucumber and fruit is fleshy hypertrophy and 10 parts of the tea oil tree sifting tea of white shape, clean
Mixing is squeezed the juice afterwards, is filtrated to get juice, is then added 5 parts of brown sugar water and is stirred to form mixing juice, will be obtained after fixing
Water-removing leaves be put into kneading machine and knead into bar, sprinkling mixing juice tea during the surface of tealeaves, sprinkling during kneading
The humidity of leaf surface is 8%, and sprinkling in every 10 minutes once, kneads rotating speed 80r/min, time of kneading 1h；
Step 4: fermentation：The tealeaves for kneading to obtain uniformly is spread on thin bamboo strips used for weaving, it is 3cm to spread thickness, and it is 2h to spread the time,
Mixing juice high-temperature heating is escaped on tealeaves into steam during spreading, tealeaves is uniformly stirred every 15min；
Step 5: bakee：The fermentated leaves of gained, which is put into curer, after fermented dries, 110 DEG C of temperature, lasting stir-frying, to tea
Untill leaf water content is down to less than 5%, gross tea is obtained；
Step 6: screening：Gross tea after baking is refining to obtain finished product through screening.
Embodiment 2：A kind of processing technology of green tea, comprises the following steps：
Step 1: stand is blue or green：The fresh leaf of the leaf of a bud one or two leaves and a bud on purple cuckoo tea tree is plucked, fresh leaf is placed on thin bamboo strips used for weaving and carried out
Spread, it is 5cm to spread thickness, and it is 3.5h to spread the time, and a tealeaves is stirred every 1.2h；
Step 2: fixing：Tealeaves of the stand after blue or green is put into green-keeping machine and finished, fixing temperature is 320 DEG C, and fixation time is
13min；
Step 3: knead：Select 4 parts of fresh and tender cucumber and fruit is fleshy hypertrophy and 13 parts of the tea oil tree sifting tea of white shape, clean
Mixing is squeezed the juice afterwards, is filtrated to get juice, is then added 6 parts of brown sugar water and is stirred to form mixing juice, will be obtained after fixing
Water-removing leaves be put into kneading machine and knead into bar, sprinkling mixing juice tea during the surface of tealeaves, sprinkling during kneading
The humidity of leaf surface is 9%, and sprinkling in every 10 minutes once, kneads rotating speed 115r/min, time of kneading 1.2h；
Step 4: fermentation：The tealeaves for kneading to obtain uniformly is spread on thin bamboo strips used for weaving, it is 4cm to spread thickness, spreads the time and is
2.5h, mixing juice high-temperature heating is escaped on tealeaves into steam during spreading, tealeaves is uniformly stirred every 18min；
Step 5: bakee：The fermentated leaves of gained, which is put into curer, after fermented dries, 120 DEG C of temperature, lasting stir-frying, to tea
Untill leaf water content is down to less than 5%, gross tea is obtained；
Step 6: screening：Gross tea after baking is refining to obtain finished product through screening.
Embodiment 3：A kind of processing technology of green tea, comprises the following steps：
Step 1: stand is blue or green：The fresh leaf of the leaf of a bud one or two leaves and a bud on purple cuckoo tea tree is plucked, fresh leaf is placed on thin bamboo strips used for weaving and carried out
Spread, it is 6cm to spread thickness, and it is 4h to spread the time, and a tealeaves is stirred every 1.5h；
Step 2: fixing：Tealeaves of the stand after blue or green is put into green-keeping machine and finished, fixing temperature is 330 DEG C, and fixation time is
15min；
Step 3: knead：Select 5 parts of fresh and tender cucumber and fruit is fleshy hypertrophy and 15 parts of the tea oil tree sifting tea of white shape, clean
Mixing is squeezed the juice afterwards, is filtrated to get juice, is then added 8 parts of brown sugar water and is stirred to form mixing juice, will be obtained after fixing
Water-removing leaves be put into kneading machine and knead into bar, sprinkling mixing juice tea during the surface of tealeaves, sprinkling during kneading
The humidity of leaf surface is 10%, and sprinkling in every 10 minutes once, kneads rotating speed 130r/min, time of kneading 1.5h；
Step 4: fermentation：The tealeaves for kneading to obtain uniformly is spread on thin bamboo strips used for weaving, it is 5cm to spread thickness, and it is 3h to spread the time,
Mixing juice high-temperature heating is escaped on tealeaves into steam during spreading, tealeaves is uniformly stirred every 20min；
Step 5: bakee：The fermentated leaves of gained, which is put into curer, after fermented dries, 125 DEG C of temperature, lasting stir-frying, to tea
Untill leaf water content is down to less than 5%, gross tea is obtained；
Step 6: screening：Gross tea after baking is refining to obtain finished product through screening.
It is made from traditional Green tea processing technology below by catechin content in Hplc Determination of Tea
The analysis of experimental data of catechin content in green tea is made in green tea and above example：
It can be drawn by above-mentioned data：The content of catechin in green tea is made significantly lower than made from prior art using this programme
The content of catechin in green tea.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description., without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these should also be considered as protection scope of the present invention, and these are implemented all without the influence present invention
Effect and practical applicability.The scope of protection required by this application should be based on the content of the claims, in specification
The records such as embodiment can be used for the content for explaining claim.
Claims (3)
- A kind of 1. processing technology of green tea, it is characterised in that：Comprise the following steps：Step 1: stand is blue or green：The fresh leaf of the leaf of a bud one or two leaves and a bud on purple cuckoo tea tree is plucked, fresh leaf is placed on thin bamboo strips used for weaving and carried out Spread, it is 4 ~ 6cm to spread thickness, and it is 3 ~ 4h to spread the time, and a tealeaves is stirred every 1 ~ 1.5h；Step 2: fixing：Tealeaves of the stand after blue or green is put into green-keeping machine and finished, fixing temperature is 300 ~ 330 DEG C, and fixation time is 10~15min；Step 3: knead：Select 3 ~ 5 parts of fresh and tender cucumber and fruit be fleshy hypertrophy and 10 ~ 15 parts of the tea oil tree sifting tea of white shape, Mix and squeeze the juice after cleaning, be filtrated to get juice, then add 5 ~ 8 parts of brown sugar water and stir to form mixing juice, will finish The water-removing leaves obtained afterwards, which is put into kneading machine, kneads into bar, and sprinkling mixing juice was sprayed on the surface of tealeaves during kneading The humidity on tealeaves surface is 8 ~ 10% in journey, and sprinkling in every 10 minutes once, kneads 80 ~ 130r/min of rotating speed, time of kneading is 1 ~ 1.5h；Step 4: fermentation：The tealeaves for kneading to obtain uniformly is spread on thin bamboo strips used for weaving, it is 3 ~ 5cm to spread thickness, spread the time for 2 ~ 3h, mixing juice high-temperature heating is escaped on tealeaves into steam during spreading, tealeaves is uniformly stirred every 15 ~ 20min；Step 5: bakee：The fermentated leaves of gained, which is put into curer, after fermented dries, 110 ~ 125 DEG C of temperature, lasting stir-frying, Untill water content of tea is down to below 5%, gross tea is obtained；Step 6: screening：Gross tea after baking is refining to obtain finished product through screening.
- 2. the processing technology of green tea according to claim 1, it is characterised in that：In the blue or green step in stand, purple cuckoo tea tree is High mountain plantation of the height above sea level more than 1300 meters.
- 3. the processing technology of green tea according to claim 2, it is characterised in that：In the step 3, kneaded, rubbed using heat It is 45 ~ 50 DEG C to twist with the fingers temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710907503.0A CN107467237A (en) | 2017-09-29 | 2017-09-29 | A kind of processing technology of green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710907503.0A CN107467237A (en) | 2017-09-29 | 2017-09-29 | A kind of processing technology of green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107467237A true CN107467237A (en) | 2017-12-15 |
Family
ID=60604659
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710907503.0A Withdrawn CN107467237A (en) | 2017-09-29 | 2017-09-29 | A kind of processing technology of green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107467237A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174939A (en) * | 2018-02-11 | 2018-06-19 | 平南县兴民龙藤茶业专业合作社 | A kind of preparation process of high-quality green tea |
| CN108294134A (en) * | 2018-03-09 | 2018-07-20 | 罗来辉 | A kind of preparation method of green plum green tea |
| CN108669252A (en) * | 2018-06-22 | 2018-10-19 | 遵义林仙康茶旅有限公司 | A kind of processing technology of richness iron tea |
| CN109169971A (en) * | 2018-09-10 | 2019-01-11 | 安徽品天下茶产业开发有限公司 | A kind of Tea Production processing technology |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101673573B1 (en) * | 2015-12-17 | 2016-11-07 | 마성심 | Manufacturing method of shiitake tea and shiitake tea thereof |
| CN106172922A (en) * | 2016-07-25 | 2016-12-07 | 贵州哚贝古茶开发有限公司 | A kind of processing method of ancient Camellia sinensis green tea |
| CN106234677A (en) * | 2016-08-04 | 2016-12-21 | 贵州聚福轩万壶缘茶业有限公司 | The processing method of green tea |
| CN106343054A (en) * | 2016-11-04 | 2017-01-25 | 湄潭县随缘茶业有限公司 | Processing technique for hododendron pulchrum sweet green tea |
| CN106490236A (en) * | 2016-11-28 | 2017-03-15 | 桐梓县清馨茶果业有限公司 | A kind of processing technique of red date tea |
| CN106561855A (en) * | 2016-10-31 | 2017-04-19 | 耿马鹤益茶业有限公司 | Fabrication process of Gushu Qinghong |
| CN107047831A (en) * | 2017-05-13 | 2017-08-18 | 务川自治县雾青茶业有限公司 | A kind of processing method of green tea |
| CN107047835A (en) * | 2017-06-14 | 2017-08-18 | 广东省农业科学院茶叶研究所 | A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea |
-
2017
- 2017-09-29 CN CN201710907503.0A patent/CN107467237A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101673573B1 (en) * | 2015-12-17 | 2016-11-07 | 마성심 | Manufacturing method of shiitake tea and shiitake tea thereof |
| CN106172922A (en) * | 2016-07-25 | 2016-12-07 | 贵州哚贝古茶开发有限公司 | A kind of processing method of ancient Camellia sinensis green tea |
| CN106234677A (en) * | 2016-08-04 | 2016-12-21 | 贵州聚福轩万壶缘茶业有限公司 | The processing method of green tea |
| CN106561855A (en) * | 2016-10-31 | 2017-04-19 | 耿马鹤益茶业有限公司 | Fabrication process of Gushu Qinghong |
| CN106343054A (en) * | 2016-11-04 | 2017-01-25 | 湄潭县随缘茶业有限公司 | Processing technique for hododendron pulchrum sweet green tea |
| CN106490236A (en) * | 2016-11-28 | 2017-03-15 | 桐梓县清馨茶果业有限公司 | A kind of processing technique of red date tea |
| CN107047831A (en) * | 2017-05-13 | 2017-08-18 | 务川自治县雾青茶业有限公司 | A kind of processing method of green tea |
| CN107047835A (en) * | 2017-06-14 | 2017-08-18 | 广东省农业科学院茶叶研究所 | A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174939A (en) * | 2018-02-11 | 2018-06-19 | 平南县兴民龙藤茶业专业合作社 | A kind of preparation process of high-quality green tea |
| CN108294134A (en) * | 2018-03-09 | 2018-07-20 | 罗来辉 | A kind of preparation method of green plum green tea |
| CN108669252A (en) * | 2018-06-22 | 2018-10-19 | 遵义林仙康茶旅有限公司 | A kind of processing technology of richness iron tea |
| CN109169971A (en) * | 2018-09-10 | 2019-01-11 | 安徽品天下茶产业开发有限公司 | A kind of Tea Production processing technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104430989B (en) | A kind of flowers and fruits perfume (or spice) yellow tea processing method | |
| CN107467237A (en) | A kind of processing technology of green tea | |
| CN107232345A (en) | A kind of small blue or green general tea of mandarin orange of odor type and its manufacture craft | |
| CN105053363B (en) | A kind of production method of health-care tea made of mulberry leaves | |
| CN106472771A (en) | A kind of manufacture method of Folium Mori tea | |
| CN106343054A (en) | Processing technique for hododendron pulchrum sweet green tea | |
| CN109043436A (en) | A kind of yellow acid soup and preparation method thereof | |
| CN104012734A (en) | Preparation method of wild jujube leaf tea | |
| CN106417810A (en) | Making method of fructus momordicae vine tea (ampelopsis grossedentata) | |
| CN106036680A (en) | Lonicera-fragrantissima-flavored tamarind jam and preparation method | |
| CN101731393A (en) | Method for producing jujube sprout tea | |
| CN105379876A (en) | Health care Tibetan tea and preparation method thereof | |
| CN108094788A (en) | A kind of sophora beverage and its processing technology | |
| KR101079172B1 (en) | The manufacturing method of maturing jujube jenqua using bamboo case and maturing jujube jenqua by using the same | |
| CN107183119A (en) | One kind smears tea bread and preparation method thereof | |
| KR100695410B1 (en) | Method for preparing fermented soybean by using sprouted soybean and red ginseng, and the fermented soybean prepared thereby | |
| KR20200068116A (en) | Manufacturing method and alcoholic with persicaria perfoliata and Solanum nigrum L | |
| CN107319071A (en) | A kind of preparation method of Mulberry-leaf Tea | |
| CN106398980A (en) | Orange-flavored health-care saki and brewing method thereof | |
| CN106616317A (en) | Cinnamon and lotus root noodles and preparation method thereof | |
| CN105532850A (en) | Preparation method of canned yellow peach in syrup | |
| CN105230854A (en) | Making method for abelmoschus manihot tea and abelmoschus manihot tea made through method | |
| CN103828895A (en) | Tea oil rice bran and processing method thereof | |
| CN104195019A (en) | Kumquat fruit wine and preparation method thereof | |
| KR102275347B1 (en) | Pepper paste and preparation method thereof. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171215 |