CN107712094A - The dry preparation method of balsam pear flower asparagus tea - Google Patents
The dry preparation method of balsam pear flower asparagus tea Download PDFInfo
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- CN107712094A CN107712094A CN201711199467.3A CN201711199467A CN107712094A CN 107712094 A CN107712094 A CN 107712094A CN 201711199467 A CN201711199467 A CN 201711199467A CN 107712094 A CN107712094 A CN 107712094A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides the preparation method that a kind of balsam pear flower asparagus tea is done, described balsam pear flower asparagus tea is dry using balsam pear flower, asparagus, soya bean as primary raw material, is made by the step such as balsam pear flower, asparagus pretreatment, centrifugation, crushing, Soybean Pretreatment, mashing off, point slurry, stew in soy sauce, packaging, sterilization.This method carries out juice slag separation after feedstock vapor is finished, steam beating can remove the harsh flavor entrained by raw material, improve the dry mouthfeel of sample tea, raw material juice is added in soya bean and is beaten, soya bean can be made to absorb the nutriment of raw material, by raw material ground-slag it is broken after be added in soya-bean milk, further increase the utilization rate of raw material, improve the dry flavor of balsam pear flower asparagus tea and nutritional ingredient, the species of tea dryed product is enriched, makes balsam pear flower asparagus tea dry with clearing heat and detoxicating and stomach, softening and resolving hard mass, the health-care efficacy such as clearing heat and detoxicating, dampness removing is aid digestion.
Description
Technical field
The present invention relates to the processing method that a plant tea is done, and is specifically related to a kind of dry preparation side of balsam pear flower asparagus tea
Method.
Background technology
Balsam pear flower, Chinese medicine name.For cucurbitaceous plant balsam pearMomordica charantiaL. flower.China north and south is general
All over cultivation.With clearing heat and detoxicating, and the effect of stomach.It is usually used in dysentery, peratodynia.Nature and flavor：Bitter, it is cold in nature.Channel tropism：Return stomach, big
Intestines pass through.Effect：It is clearing heat and detoxicating, and stomach.Cure mainly：Dysentery, peratodynia.
Asparagus, scientific name asparagus, also known as pelvetia silquosa, it is in addition to the nutriment containing needed by human body, also rich in land vegetable
The benefit materials such as the unexistent natural polymer algal polysaccharides of dish, phycocolloid, trace element, there is very high edible and medicinal valency
Value.With strong aromatic odor, there is clearing heat and detoxicating, dampness removing is aid digestion and other effects, can cure cold, the disease such as constipation.
Balsam pear flower, asparagus are extensive in distributed in nature, but rich as the nutrition that primary raw material makes using balsam pear flower, asparagus
Rich tea is done, there is not yet Related product appears on the market.
The content of the invention
It is an object of the invention to provide the preparation method that a kind of balsam pear flower asparagus tea is done, this method can either improve tea and do
Nutritive value and economic value, enrich the species of tea dryed product, also improve balsam pear flower, the utilization rate of asparagus and exploitation
Using level, reduce the waste of resource, make balsam pear flower asparagus tea dry with clearing away damp-heat, detumescence poison, improving eyesight anticancer, cleaning intestines
The health-care effects such as road, anti-aging.
The technical scheme adopted by the invention to solve the technical problem is that：
The dry preparation method of a kind of balsam pear flower asparagus tea, it is characterised in that through pretreatment of raw material, centrifugation, crushing, soybean
Pretreatment, mashing off, point slurry, stew in soy sauce, packaging, sterilisation step are made, and described preparation method uses following steps：
A. pretreatment of raw material：Fresh balsam pear flower, asparagus, peony, Zinnia, grey dish are chosen, the removal of impurity is gone, uses clear water
Balsam pear flower section, asparagus section, peony section, Zinnia section, the grey dish section of 3mm length are cut into after cleaning, takes 10kg balsam pear flower
Section, 7kg asparagus section, 3kg peony section, 2kg Zinnia section, 1kg grey dish section are well mixed, and it is former that mixing is made
Material, mixed material being subjected to steam beating, fixing temperature is 135 DEG C, fixation time 10s, the radiating of spreading for cooling immediately after fixing, to
The concentration that 4kg is added in 10kg mixed materials after fixing is 7% citric acid soln, 2kg calcium fruit juice, 2kg rose hip
Juice, 2kg Cranberry Juice Cocktails are beaten, and raw slurry is made；
B. centrifuge：Raw slurry is placed into progress juice slag separation in centrifugal pump, centrifugation pump screen is arranged to 210 mesh, obtained
Raw material juice and raw material slag are obtained, it is standby；
C. crush：Raw material slag is subjected to ultra-fine grinding, the screening of 250 eye mesh screens is crossed, raw material powder is made；
D. Soybean Pretreatment：Bright in color, the soya bean of full grains, kidney bean, Peas are gone into the removal of impurity, take 10kg soya bean, 5kg
Kidney bean, the well mixed obtained compound of 2kg pea, compound is cleaned up with 37 DEG C of warm water immersion 12h, clear water
Afterwards, 6kg raw material juice, 2kg polygonatum odoratum juice, 2kg Herba Houttuyniae juices, 1kg lotus seed juices, 1kg are added to the 10kg compounds after immersion
Manaca juice carries out defibrination, and soya-bean milk is made；
E. mashing off：Continue 6min after 10kg heating soybean milks are boiled, add 7kg raw material powder, 2kg Amaranthus retroflexus juice, 2kg face
Bar vegetable juice, 2kg mountains lettuce juice, 1kg nostoc juice, are stirred, and mixing soya-bean milk is made, and mixing heating soybean milk is boiled
Continue 8min, be cooled to 41 DEG C, mashing off continues 5min to seething with excitement again；
F. point slurry：The gypsum liquid that the concentration that 0.6kg is added into the 10kg mixing soya-bean milk after mashing off is 4% carries out a slurry, mixing point
It is put into after being starched after slurry on forming machine and is squeezed and be dehydrated, obtains dried bean curd semifinished product, the dried bean curd semifinished product after squeezing is scratched by grid print,
Dried bean curd block is made；
G. stew in soy sauce：Take tealeaves 5kg, soy sauce 3kg, salt 2kg, rose pollen 2.5kg, camellia pollen 2kg, mulberry leaf powder 1.5kg, grape
Leaf powder 1kg, lotus powder 1kg, seed of feather cockscomb powder 1kg, white sugar 1kg, anistree 0.8kg, dried orange peel 0.7kg, rhizoma zingiberis 0.6kg, anise
It is 0.36kg, fennel seeds 0.3kg, cardamom 0.22kg, Chinese cassia tree 0.21kg, desert cistanche 0.16kg, root bark of tree peony 0.15kg, Chinese prickly ash 0.11kg, white
Root of Dahurian angelica 0.09kg, monosodium glutamate 0.06kg, drinking water 60kg slow fire are brewed into thick gravy, and dried bean curd block is put into the carbonic acid that mass fraction is 0.9%
Dried bean curd block is rinsed in hydrogen sodium solution, 86 DEG C, processing time 3min for the treatment of temperature, clear water carries out clear after dried bean curd is rinsed
Wash, dried bean curd is put into the salt solution that concentration is 13% after cleaning up and boils 6min, taking-up is put into thick gravy greatly after being cooled to room temperature
Fire boils 5min, slow fire stew in soy sauce 40min, and thick gravy floods dried bean curd block face 18cm；
H. pack, sterilize：The good dried bean curd block of stew in soy sauce is vacuum-packed using food-grade polyethylene sterile bag, at 85 DEG C after packaging
Under the conditions of water bath with thermostatic control sterilizing 6min, finished product balsam pear flower asparagus tea is made and does.
Beneficial effect：The present invention carries out juice slag separation after feedstock vapor is finished, and steam beating can remove raw material and be taken
The harsh flavor of band, the dry mouthfeel of sample tea is improved, raw material juice is added in soya bean and is beaten, soya bean can be made to absorb raw material
Nutriment, by raw material ground-slag it is broken after be added in soya-bean milk, further increase the utilization rate of raw material, improve balsam pear flower dragon
Must the dry flavor of dish tea and nutritional ingredient, enrich the species of tea dryed product, make balsam pear flower asparagus tea it is dry have it is clearing heat and detoxicating,
With stomach, softening and resolving hard mass, the health-care efficacy such as clearing heat and detoxicating, dampness removing is aid digestion.
Embodiment
Embodiment 1：
A kind of dry preparation method of balsam pear flower asparagus tea, it is characterised in that：Through pretreatment of raw material, centrifugation, crushing, soybean
The steps such as pretreatment, mashing off, point slurry, stew in soy sauce, packaging, sterilization are made, and described preparation method uses following steps：
A. pretreatment of raw material：Fresh balsam pear flower, asparagus, peony, Zinnia, grey dish are chosen, the removal of impurity is gone, uses clear water
Balsam pear flower section, asparagus section, peony section, Zinnia section, the grey dish section of 3mm length are cut into after cleaning, takes 10kg balsam pear flower
Section, 7kg asparagus section, 3kg peony section, 2kg Zinnia section, 1kg grey dish section are well mixed, and it is former that mixing is made
Material, mixed material being subjected to steam beating, fixing temperature is 135 DEG C, fixation time 10s, the radiating of spreading for cooling immediately after fixing, to
The concentration that 4kg is added in 10kg mixed materials after fixing is 7% citric acid soln, 2kg calcium fruit juice, 2kg rose hip
Juice, 2kg Cranberry Juice Cocktails are beaten, and raw slurry is made；
B. centrifuge：Raw slurry is placed into progress juice slag separation in centrifugal pump, centrifugation pump screen is arranged to 210 mesh, obtained
Raw material juice and raw material slag are obtained, it is standby；
C. crush：Raw material slag is subjected to ultra-fine grinding, the screening of 250 eye mesh screens is crossed, raw material powder is made；
D. Soybean Pretreatment：Bright in color, the soya bean of full grains, kidney bean, Peas are gone into the removal of impurity, take 10kg soya bean, 5kg
Kidney bean, the well mixed obtained compound of 2kg pea, compound is cleaned up with 37 DEG C of warm water immersion 12h, clear water
Afterwards, 6kg raw material juice, 2kg polygonatum odoratum juice, 2kg Herba Houttuyniae juices, 1kg lotus seed juices, 1kg are added to the 10kg compounds after immersion
Manaca juice carries out defibrination, and soya-bean milk is made；
E. mashing off：Continue 6min after 10kg heating soybean milks are boiled, add 7kg raw material powder, 2kg Amaranthus retroflexus juice, 2kg face
Bar vegetable juice, 2kg mountains lettuce juice, 1kg nostoc juice, are stirred, and mixing soya-bean milk is made, and mixing heating soybean milk is boiled
Continue 8min, be cooled to 41 DEG C, mashing off continues 5min to seething with excitement again；
F. point slurry：The gypsum liquid that the concentration that 0.6kg is added into the 10kg mixing soya-bean milk after mashing off is 4% carries out a slurry, mixing point
It is put into after being starched after slurry on forming machine and is squeezed and be dehydrated, obtains dried bean curd semifinished product, the dried bean curd semifinished product after squeezing is scratched by grid print,
Dried bean curd block is made；
G. stew in soy sauce：Take tealeaves 5kg, soy sauce 3kg, salt 2kg, rose pollen 2.5kg, camellia pollen 2kg, mulberry leaf powder 1.5kg, grape
Leaf powder 1kg, lotus powder 1kg, seed of feather cockscomb powder 1kg, white sugar 1kg, anistree 0.8kg, dried orange peel 0.7kg, rhizoma zingiberis 0.6kg, anise
It is 0.36kg, fennel seeds 0.3kg, cardamom 0.22kg, Chinese cassia tree 0.21kg, desert cistanche 0.16kg, root bark of tree peony 0.15kg, Chinese prickly ash 0.11kg, white
Root of Dahurian angelica 0.09kg, monosodium glutamate 0.06kg, drinking water 60kg slow fire are brewed into thick gravy, and dried bean curd block is put into the carbonic acid that mass fraction is 0.9%
Dried bean curd block is rinsed in hydrogen sodium solution, 86 DEG C, processing time 3min for the treatment of temperature, clear water carries out clear after dried bean curd is rinsed
Wash, dried bean curd is put into the salt solution that concentration is 13% after cleaning up and boils 6min, taking-up is put into thick gravy greatly after being cooled to room temperature
Fire boils 5min, slow fire stew in soy sauce 40min, and thick gravy floods dried bean curd block face 18cm；
H. pack, sterilize：The good dried bean curd block of stew in soy sauce is vacuum-packed using food-grade polyethylene sterile bag, at 85 DEG C after packaging
Under the conditions of water bath with thermostatic control sterilizing 6min, finished product balsam pear flower asparagus tea is made and does.
Embodiment 2：
A kind of dry preparation method of balsam pear flower asparagus tea, it is characterised in that：Through pretreatment of raw material, centrifugation, crushing, soybean
The steps such as pretreatment, mashing off, point slurry, stew in soy sauce, packaging, sterilization are made, and described preparation method uses following steps：
A. pretreatment of raw material：Choose fresh balsam pear flower, yulan magnolia, stringy stonecrop, sowthistle, the dish that collapses, dish of enriching blood, go the removal of impurity,
Balsam pear flower section, yulan magnolia section, stringy stonecrop section, sowthistle section, dish section of collapsing, the dish section of enriching blood of 5mm length are cut into after being cleaned with clear water, is taken
10kg balsam pear flower section, 7kg yulan magnolia section, 4kg stringy stonecrops section, 2kg sowthistle section, 1kg collapse dish section, 1kg are enriched blood dish
Section is well mixed, and mixed material is made, and mixed material is carried out into steam beating, and fixing temperature is 126 DEG C, fixation time 19s,
Spreading for cooling immediately is radiated after fixing, and the vitamin c solution that the concentration that 5kg is added into the 10kg mixed materials after fixing is 0.7% enters
Row mashing, is made raw slurry；
B. centrifuge：Raw slurry is placed into progress juice slag separation in centrifugal pump, centrifugation pump screen is arranged to 180 mesh, obtained
Raw material juice and raw material slag are obtained, it is standby；
C. crush：Raw material slag is subjected to ultra-fine grinding, the screening of 230 eye mesh screens is crossed, raw material powder is made；
D. Soybean Pretreatment：Bright in color, the soya bean of full grains, snow bean, kidney bean, black soya bean are gone into the removal of impurity, take 10kg Huang
The well mixed obtained compound of beans, 6kg snow bean, 2kg kidney bean, 1kg black soya beans, compound is soaked into 15h with 30 DEG C of warm water,
After clear water cleans up, to after immersion 10kg compounds add 8kg raw material juice, 2kg water chestnut juice, 2kg Sucus Luffae,
The 2kg U.S. dense melon juice of serpent melon juice, 1kg, 1kg thorny elaeagnus juice carries out defibrination, and soya-bean milk is made；
E. mashing off：Continue 4min after 10kg heating soybean milks are boiled, add 9kg raw material powder, 5kg Chinese pear-leaved crabapples juice, 3kg acid pear juice,
2kg green amaranth juice, 2kg gynura bicolor juice, 2kg mountains celery juice, 1kg nostoc commune juice, 1kg ellpticleaf spurgentian root juice, are stirred, and are made
Soya-bean milk is mixed, mixing heating soybean milk is boiled into lasting 6min, is cooled to 43 DEG C, mashing off continues 7min to seething with excitement again；
F. point slurry：The gypsum liquid that the concentration that 0.5kg is added into the 10kg mixing soya-bean milk after mashing off is 3% carries out a slurry, mixing point
It is put into after being starched after slurry on forming machine and is squeezed and be dehydrated, obtains dried bean curd semifinished product, the dried bean curd semifinished product after squeezing is scratched by grid print,
Dried bean curd block is made；
G. stew in soy sauce：Take tealeaves 4.8kg, soy sauce 2.6kg, salt 2.2kg, lilium pollen 2.5kg, poplar sophora flower powder 2kg, the root of herbaceous peony
1.5kg, lotus leaf powder 1.5kg, linseed 1kg, white sugar 0.7kg, anistree 0.6kg, dried orange peel 0.5kg, rhizoma zingiberis 0.6kg, anise
0.38kg, fennel seeds 0.35kg, cardamom 0.27kg, Chinese cassia tree 0.25kg, desert cistanche 0.18kg, root bark of tree peony 0.16kg, Chinese prickly ash 0.12kg, Hu
Green pepper 0.1kg, root of Dahurain angelica 0.06kg, monosodium glutamate 0.06kg, dried peppermint leaf 0.08kg, perilla leaf 0.05kg, drinking water 43kg slow fire are brewed into
Thick gravy, dried bean curd block is put into the sodium bicarbonate solution that mass fraction is 0.8% dried bean curd block is rinsed, 95 DEG C for the treatment of temperature,
Processing time is 4min, and clear water is cleaned after dried bean curd is rinsed, and dried bean curd is put into the salt solution that concentration is 15% after cleaning up
8min is boiled, taking-up is put into thick gravy the 15min that is boiled by fire, slow fire stew in soy sauce 70min after being cooled to room temperature, and thick gravy floods dried bean curd block
Charge level 16cm；
H. pack, sterilize：The good dried bean curd block of stew in soy sauce is vacuum-packed using food-grade polyethylene sterile bag, at 70 DEG C after packaging
Under the conditions of water bath with thermostatic control sterilizing 12min, finished product balsam pear flower asparagus tea is made and does.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. the dry preparation method of a kind of balsam pear flower asparagus tea, it is characterised in that through pretreatment of raw material, centrifugation, crushing, big
Beans pretreatment, mashing off, point slurry, stew in soy sauce, packaging, sterilisation step are made, using following steps：
A. pretreatment of raw material：Fresh balsam pear flower, asparagus, peony, Zinnia, grey dish are chosen, the removal of impurity is gone, uses clear water
Balsam pear flower section, asparagus section, peony section, Zinnia section, the grey dish section of 3mm length are cut into after cleaning, takes 10kg balsam pear flower
Section, 7kg asparagus section, 3kg peony section, 2kg Zinnia section, 1kg grey dish section are well mixed, and it is former that mixing is made
Material, mixed material being subjected to steam beating, fixing temperature is 135 DEG C, fixation time 10s, the radiating of spreading for cooling immediately after fixing, to
The concentration that 4kg is added in 10kg mixed materials after fixing is 7% citric acid soln, 2kg calcium fruit juice, 2kg rose hip
Juice, 2kg Cranberry Juice Cocktails are beaten, and raw slurry is made；
B. centrifuge：Raw slurry is placed into progress juice slag separation in centrifugal pump, centrifugation pump screen is arranged to 210 mesh, obtained
Raw material juice and raw material slag are obtained, it is standby；
C. crush：Raw material slag is subjected to ultra-fine grinding, the screening of 250 eye mesh screens is crossed, raw material powder is made；
D. Soybean Pretreatment：Bright in color, the soya bean of full grains, kidney bean, Peas are gone into the removal of impurity, take 10kg soya bean, 5kg
Kidney bean, the well mixed obtained compound of 2kg pea, compound is cleaned up with 37 DEG C of warm water immersion 12h, clear water
Afterwards, 6kg raw material juice, 2kg polygonatum odoratum juice, 2kg Herba Houttuyniae juices, 1kg lotus seed juices, 1kg are added to the 10kg compounds after immersion
Manaca juice carries out defibrination, and soya-bean milk is made；
E. mashing off：Continue 6min after 10kg heating soybean milks are boiled, add 7kg raw material powder, 2kg Amaranthus retroflexus juice, 2kg face
Bar vegetable juice, 2kg mountains lettuce juice, 1kg nostoc juice, are stirred, and mixing soya-bean milk is made, and mixing heating soybean milk is boiled
Continue 8min, be cooled to 41 DEG C, mashing off continues 5min to seething with excitement again；
F. point slurry：The gypsum liquid that the concentration that 0.6kg is added into the 10kg mixing soya-bean milk after mashing off is 4% carries out a slurry, mixing point
It is put into after being starched after slurry on forming machine and is squeezed and be dehydrated, obtains dried bean curd semifinished product, the dried bean curd semifinished product after squeezing is scratched by grid print,
Dried bean curd block is made；
G. stew in soy sauce：Take tealeaves 5kg, soy sauce 3kg, salt 2kg, rose pollen 2.5kg, camellia pollen 2kg, mulberry leaf powder 1.5kg, grape
Leaf powder 1kg, lotus powder 1kg, seed of feather cockscomb powder 1kg, white sugar 1kg, anistree 0.8kg, dried orange peel 0.7kg, rhizoma zingiberis 0.6kg, anise
It is 0.36kg, fennel seeds 0.3kg, cardamom 0.22kg, Chinese cassia tree 0.21kg, desert cistanche 0.16kg, root bark of tree peony 0.15kg, Chinese prickly ash 0.11kg, white
Root of Dahurian angelica 0.09kg, monosodium glutamate 0.06kg, drinking water 60kg slow fire are brewed into thick gravy, and dried bean curd block is put into the carbonic acid that mass fraction is 0.9%
Dried bean curd block is rinsed in hydrogen sodium solution, 86 DEG C, processing time 3min for the treatment of temperature, clear water carries out clear after dried bean curd is rinsed
Wash, dried bean curd is put into the salt solution that concentration is 13% after cleaning up and boils 6min, taking-up is put into thick gravy greatly after being cooled to room temperature
Fire boils 5min, slow fire stew in soy sauce 40min, and thick gravy floods dried bean curd block face 18cm；
H. pack, sterilize：The good dried bean curd block of stew in soy sauce is vacuum-packed using food-grade polyethylene sterile bag, at 85 DEG C after packaging
Under the conditions of water bath with thermostatic control sterilizing 6min.
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| CN201711199467.3A CN107712094A (en) | 2017-11-26 | 2017-11-26 | The dry preparation method of balsam pear flower asparagus tea |
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| CN201711199467.3A CN107712094A (en) | 2017-11-26 | 2017-11-26 | The dry preparation method of balsam pear flower asparagus tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740041A (en) * | 2018-05-30 | 2018-11-06 | 芜湖市三山区绿色食品产业协会 | A kind of processing method that ilex pubescens moutan bark tea is dry |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724597A (en) * | 2016-02-25 | 2016-07-06 | 周兆平 | Making method for India wormwood herb and broom cypress fruit dried bean curd |
| CN105941653A (en) * | 2016-06-11 | 2016-09-21 | 彭常安 | Making method of nutritious and health-care dried acacia flower bean curd |
| CN105941652A (en) * | 2016-06-10 | 2016-09-21 | 彭常安 | Making method of pumpkin flower and undaria pinnatifida dried bean curd |
-
2017
- 2017-11-26 CN CN201711199467.3A patent/CN107712094A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724597A (en) * | 2016-02-25 | 2016-07-06 | 周兆平 | Making method for India wormwood herb and broom cypress fruit dried bean curd |
| CN105941652A (en) * | 2016-06-10 | 2016-09-21 | 彭常安 | Making method of pumpkin flower and undaria pinnatifida dried bean curd |
| CN105941653A (en) * | 2016-06-11 | 2016-09-21 | 彭常安 | Making method of nutritious and health-care dried acacia flower bean curd |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740041A (en) * | 2018-05-30 | 2018-11-06 | 芜湖市三山区绿色食品产业协会 | A kind of processing method that ilex pubescens moutan bark tea is dry |
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