CN114223868A - Preparation process of dampness-eliminating blood-activating ginger candy - Google Patents
Preparation process of dampness-eliminating blood-activating ginger candy Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention provides a preparation process of ginger candy capable of eliminating dampness and activating blood circulation, and relates to the technical field of preparation of ginger candy. The preparation process of the ginger candy for eliminating dampness and activating blood comprises the following steps: cleaning rhizoma Zingiberis recens without peeling, pulverizing into ginger paste and ginger juice, adding fructus crataegi pulp, fructus Jujubae pulp, fructus Pyri pulp, fructus Mali Pumilae pulp, arillus longan pulp, brown sugar, ginger paste and ginger juice, decocting with strong fire for 1-3 hr, decocting with slow fire for 3-4 hr, naturally cooling to obtain paste, decocting rhizoma Smilacis Glabrae, Ginseng radix, herba Agastaches, Galla Turcica, radix astragali, radix Angelicae sinensis, Achyranthis radix and rhizoma Ligustici Chuanxiong with strong fire for 2-3 times, respectively collecting the decoctions, mixing, and concentrating to obtain fluid extract. The clean ginger is directly crushed into the minced ginger and the ginger juice for use, has the curative effect of the traditional Chinese medicine components on the body of a user, has the effects of nourishing yin and tonifying kidney, activating blood and removing stasis, dissipating dryness and cold, eliminating dampness and drying dampness, and dispelling toxin and detoxifying, and is suitable for various crowds, particularly women, and has better using effect.
Description
Technical Field
The invention relates to the technical field of ginger sugar paste preparation, in particular to a preparation process of ginger sugar paste capable of eliminating dampness and activating blood circulation.
Background
The ginger sugar paste is a traditional Chinese medicine prescription, the main components of the ginger sugar paste comprise ginger juice, brown sugar, honey, medlar and the like, the ginger contains physiological active substances such as zingerone, ginger powder and the like, and also contains protein, polysaccharide, vitamins and a plurality of trace elements, the ginger integrates nutrition, seasoning and health care, and is regarded as a health care product with homology of medicine and food by medical scientists from ancient times.
Because the life rhythm of modern people is fast and work and rest are irregular, a lot of human bodies are damp and cold, the damp and cold easily make people in a sub-health state, and the diseases and pains are more, and the ginger massecuite mainly uses ginger juice, brown sugar, honey, medlar and the like at present, so that the ginger massecuite has a single function and does not have multiple effects.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation process of the ginger candy capable of eliminating dampness and activating blood circulation, and solves the problem of single function of the ginger candy.
In order to achieve the purpose, the invention is realized by the following technical scheme: a preparation process of ginger sugar paste for eliminating dampness and activating blood circulation comprises the following steps:
s1, weighing 30-40 parts of ginger, 10-15 parts of brown sugar, 130 parts of purified water, 240 parts of brown sugar, 8-13 parts of honey, 5-15 parts of hawthorn pulp, 2-8 parts of red date pulp, 2-10 parts of pear pulp, 2-8 parts of apple pulp and 2-8 parts of longan pulp in parts by weight, cleaning the ginger without peeling, and crushing the ginger into mashed ginger and ginger juice for later use;
s2, putting brown sugar and purified water into a clean pot, dissolving sugar for 20-40 minutes, adding hawthorn pulp, red date pulp, pear pulp, apple pulp, longan pulp, brown sugar, mashed ginger and ginger juice, decocting with strong fire for 1-3 hours, decocting with slow fire for 3-4 hours, and naturally cooling to obtain paste;
and S3, adding honey into the paste, stirring uniformly, cooling to room temperature, sealing by adopting vacuum packaging, and warehousing.
Preferably, in the step S2, the temperature is 290-.
Preferably, in the step S3, after vacuum packaging and sealing, high-temperature sterilization is performed at 115-125 ℃.
Preferably, before the step of S3, the method further comprises the following steps:
s301, weighing 10-15 parts of glabrous greenbrier rhizome, 5-10 parts of ginseng, 5-10 parts of wrinkled gianthyssop herb, 5-10 parts of nutgall, 5-10 parts of astragalus membranaceus, 2-10 parts of Chinese angelica, 2-8 parts of twotooth achyranthes root, 2-8 parts of szechuan lovage rhizome, 5-10 parts of aloe extract and 5-10 parts of liquorice extract according to parts by weight;
s302, decocting rhizoma smilacis glabrae, ginseng, agastache rugosus, gallnut, astragalus membranaceus, angelica sinensis, achyranthes bidentata and ligusticum wallichii for 2-3 times with strong fire, collecting decoction liquid for each time respectively, mixing and concentrating to obtain clear paste;
s303, mixing and stirring the clear paste, the liquorice extract and the aloe extract uniformly to obtain an extract mixture.
Preferably, the relative density of the clear paste at 60-80 ℃ is 1.10-1.20, and the relative density of the extract mixture at 60-80 ℃ is 1.10-1.20.
Preferably, in the step S3, the honey and the extract mixture are added to the paste, and the mixture is stirred uniformly.
Preferably, before the step S302, the rhizoma smilacis glabrae, the ginseng, the agastache rugosus, the gallnut, the astragalus mongholicus, the angelica sinensis, the achyranthes bidentata and the ligusticum wallichii are crushed and filtered by a 100-140-mesh sieve after being crushed.
The invention provides a preparation process of ginger candy for eliminating dampness and activating blood circulation. The method has the following beneficial effects:
1. according to the invention, the clean ginger is directly crushed into the ginger paste and the ginger juice for use, and the brown sugar, the honey, the hawthorn pulp, the red date pulp, the pear pulp, the apple pulp and the longan pulp are added, so that the ginger candy is rich in taste, rich in nutritional ingredients, rich in various vitamins and amino acids necessary for human bodies, and has great progress and improvement compared with the existing ginger candy.
2. According to the invention, the ginger candy is matched with rhizoma smilacis glabrae, ginseng, wrinkled gianthyssop herb, gallnut, astragalus mongholicus, angelica sinensis, radix achyranthis bidentatae, ligusticum wallichii, liquorice extract and aloe extract, so that the drug effect of the ginger candy can be further improved and amplified, the curative effect of the traditional Chinese medicine components on the body of a user is achieved, the health care and treatment effect of the user can be greatly improved, the ginger candy prepared by processing has the effects of nourishing yin, tonifying kidney, promoting blood circulation, removing blood stasis, dissipating dryness and cold, eliminating dampness, dispelling toxin and removing toxin, the curative effect is excellent through practice verification, the application range is wide, the ginger candy is suitable for various crowds, and particularly the using effect of women is better.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a preparation process of ginger massecuite for clearing damp and activating blood, which comprises the following steps:
s1, weighing 40 parts of ginger, 15 parts of brown sugar, 130 parts of purified water, 15 parts of brown sugar, 13 parts of honey, 15 parts of hawthorn pulp, 8 parts of red date pulp, 10 parts of pear pulp, 8 parts of apple pulp and 8 parts of longan pulp according to parts by weight, cleaning the ginger without peeling, and crushing the ginger into mashed ginger and ginger juice for later use;
s2, putting brown sugar and purified water into a clean pot, dissolving sugar for 40 minutes, adding hawthorn pulp, red date pulp, pear pulp, apple pulp, longan pulp, brown sugar, minced ginger and ginger juice, decocting with strong fire for 1 hour, decocting with slow fire for 3 hours, and naturally cooling to obtain paste;
and S3, adding honey into the paste, stirring uniformly, cooling to room temperature, sealing by adopting vacuum packaging, and warehousing.
The ginger candy is rich in taste, rich in nutrients, multiple vitamins and amino acids necessary for human bodies, and has great improvement and promotion compared with the existing ginger candy.
In the step S2, the temperature is 290-.
In the step S3, after vacuum packaging and sealing, high-temperature sterilization is carried out, wherein the temperature of the high-temperature sterilization is 115-125 ℃.
Example two:
the embodiment of the invention provides a preparation process of ginger massecuite for clearing damp and activating blood, which comprises the following steps:
s1, weighing 30 parts of ginger, 10 parts of brown sugar, 180 parts of purified water, 11 parts of brown sugar, 8 parts of honey, 5 parts of hawthorn pulp, 2 parts of red date pulp, 2 parts of pear pulp, 2 parts of apple pulp and 2-8 parts of longan pulp according to parts by weight, cleaning the ginger without peeling, and crushing the ginger into mashed ginger and ginger juice for later use;
s2, putting brown sugar and purified water into a clean pot, dissolving sugar for 20-40 minutes, adding hawthorn pulp, red date pulp, pear pulp, apple pulp, longan pulp, brown sugar, mashed ginger and ginger juice, decocting with strong fire for 2 hours, decocting with slow fire for 3 hours, and naturally cooling to obtain paste;
s301, weighing 10 parts of glabrous greenbrier rhizome, 5 parts of ginseng, 5 parts of wrinkled gianthyssop herb, 5 parts of nutgall, 5 parts of astragalus, 2 parts of Chinese angelica, 2 parts of twotooth achyranthes root, 2 parts of szechuan lovage rhizome, 5 parts of aloe extract and 5 parts of liquoric root extract according to parts by weight;
s302, decocting rhizoma smilacis glabrae, ginseng, agastache rugosus, gallnut, astragalus membranaceus, angelica sinensis, achyranthes bidentata and ligusticum wallichii for 2-3 times with strong fire, collecting decoction liquid for each time respectively, mixing and concentrating to obtain clear paste;
s303, mixing and stirring the clear paste, the liquorice extract and the aloe extract uniformly to obtain an extract mixture.
The relative density of the fluid extract at 60-80 deg.C is 1.10-1.20, and the relative density of the extract mixture at 60-80 deg.C is 1.10-1.20.
And S3, adding honey into the paste, stirring uniformly, cooling to room temperature, sealing by adopting vacuum packaging, and warehousing.
And S3, adding the honey and the extract mixture into the paste, and uniformly stirring.
The ginger candy is rich in taste, rich in nutrients, multiple vitamins and amino acids necessary for human bodies, and has great improvement and promotion compared with the existing ginger candy.
In the step S2, the temperature is 290-.
In the step S3, after vacuum packaging and sealing, high-temperature sterilization is carried out, wherein the temperature of the high-temperature sterilization is 115-125 ℃.
Before the step S302, the glabrous greenbrier rhizome, the ginseng, the agastache rugosus, the gallnut, the astragalus, the angelica, the twotooth achyranthes root and the szechuan lovage rhizome are crushed and filtered by a 100-mesh and 140-mesh sieve.
The ginger candy is matched with rhizoma smilacis glabrae, ginseng, agastache rugosus, gallnut, astragalus mongholicus, angelica sinensis, radix achyranthis bidentatae, ligusticum wallichii, liquorice extract and aloe extract, so that the drug effect of the ginger candy can be further improved and amplified, the ginger candy has the curative effect of the traditional Chinese medicine components on the body of a user, the health care and treatment effects of the user can be greatly improved and promoted, and the ginger candy has the effects of nourishing yin and tonifying kidney, promoting blood circulation to remove blood stasis, dissipating dryness and cold, eliminating dampness and drying dampness, and dispelling toxin and removing toxin, and has an excellent curative effect and a good application prospect.
Example three:
the embodiment of the invention provides a preparation process of ginger massecuite for clearing damp and activating blood, which comprises the following steps:
s1, weighing 30 parts of ginger, 10 parts of brown sugar, 240 parts of purified water, 11 parts of brown sugar, 8 parts of honey, 5 parts of hawthorn pulp, 2 parts of red date pulp, 2 parts of pear pulp, 2 parts of apple pulp and 2-8 parts of longan pulp according to parts by weight, cleaning the ginger without peeling, and crushing the ginger into mashed ginger and ginger juice for later use;
s2, putting brown sugar and purified water into a clean pot, dissolving sugar for 20-40 minutes, adding hawthorn pulp, red date pulp, pear pulp, apple pulp, longan pulp, brown sugar, mashed ginger and ginger juice, decocting with strong fire for 2 hours, decocting with slow fire for 3 hours, and naturally cooling to obtain paste;
and S3, adding honey into the paste, stirring uniformly, cooling to room temperature, sealing by adopting vacuum packaging, and warehousing.
The ginger candy is rich in taste, rich in nutrients, multiple vitamins and amino acids necessary for human bodies, and has great improvement and promotion compared with the existing ginger candy.
In the step S2, the temperature is 290-.
In the step S3, after vacuum packaging and sealing, high-temperature sterilization is carried out, wherein the temperature of the high-temperature sterilization is 115-125 ℃.
Before the step of S3, the method further includes the following steps:
s301, weighing 15 parts of glabrous greenbrier rhizome, 10 parts of ginseng, 10 parts of wrinkled gianthyssop herb, 10 parts of nutgall, 10 parts of astragalus, 10 parts of Chinese angelica, 8 parts of twotooth achyranthes root, 8 parts of szechuan lovage rhizome, 10 parts of aloe extract and 5-10 parts of liquoric root extract according to parts by weight;
s302, decocting rhizoma smilacis glabrae, ginseng, agastache rugosus, gallnut, astragalus membranaceus, angelica sinensis, achyranthes bidentata and ligusticum wallichii for 2-3 times with strong fire, collecting decoction liquid for each time respectively, mixing and concentrating to obtain clear paste;
s303, mixing and stirring the clear paste, the liquorice extract and the aloe extract uniformly to obtain an extract mixture.
The relative density of the fluid extract at 60-80 deg.C is 1.10-1.20, and the relative density of the extract mixture at 60-80 deg.C is 1.10-1.20.
And S3, adding the honey and the extract mixture into the paste, and uniformly stirring.
Before the step S302, the glabrous greenbrier rhizome, the ginseng, the agastache rugosus, the gallnut, the astragalus, the angelica, the twotooth achyranthes root and the szechuan lovage rhizome are crushed and filtered by a 100-mesh and 140-mesh sieve.
The ginger candy is matched with rhizoma smilacis glabrae, ginseng, agastache rugosus, gallnut, astragalus mongholicus, angelica sinensis, radix achyranthis bidentatae, ligusticum wallichii, liquorice extract and aloe extract, so that the drug effect of the ginger candy can be further improved and amplified, the ginger candy has the curative effect of the traditional Chinese medicine components on the body of a user, the health care and treatment effects of the user can be greatly improved and promoted, and the ginger candy has the effects of nourishing yin and tonifying kidney, promoting blood circulation to remove blood stasis, dissipating dryness and cold, eliminating dampness and drying dampness, and dispelling toxin and removing toxin, and has an excellent curative effect and a good application prospect.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A preparation process of ginger sugar paste for eliminating dampness and activating blood circulation is characterized by comprising the following steps: the method comprises the following steps:
s1, weighing 30-40 parts of ginger, 10-15 parts of brown sugar, 130 parts of purified water, 240 parts of brown sugar, 8-13 parts of honey, 5-15 parts of hawthorn pulp, 2-8 parts of red date pulp, 2-10 parts of pear pulp, 2-8 parts of apple pulp and 2-8 parts of longan pulp in parts by weight, cleaning the ginger without peeling, and crushing the ginger into mashed ginger and ginger juice for later use;
s2, putting brown sugar and purified water into a clean pot, dissolving sugar for 20-40 minutes, adding hawthorn pulp, red date pulp, pear pulp, apple pulp, longan pulp, brown sugar, mashed ginger and ginger juice, decocting with strong fire for 1-3 hours, decocting with slow fire for 3-4 hours, and naturally cooling to obtain paste;
and S3, adding honey into the paste, stirring uniformly, cooling to room temperature, sealing by adopting vacuum packaging, and warehousing.
2. The preparation process of the ginger candy for eliminating dampness and activating blood circulation according to claim 1, which is characterized by comprising the following steps of: in the step S2, the temperature is 290-.
3. The preparation process of the ginger candy for eliminating dampness and activating blood circulation according to claim 1, which is characterized by comprising the following steps of: in the step S3, after vacuum packaging and sealing, high-temperature sterilization is carried out, wherein the temperature of the high-temperature sterilization is 115-125 ℃.
4. The preparation process of the ginger candy for eliminating dampness and activating blood circulation according to claim 1, which is characterized by comprising the following steps of: before the step of S3, the method further includes the following steps:
s301, weighing 10-15 parts of glabrous greenbrier rhizome, 5-10 parts of ginseng, 5-10 parts of wrinkled gianthyssop herb, 5-10 parts of nutgall, 5-10 parts of astragalus membranaceus, 2-10 parts of Chinese angelica, 2-8 parts of twotooth achyranthes root, 2-8 parts of szechuan lovage rhizome, 5-10 parts of aloe extract and 5-10 parts of liquorice extract according to parts by weight;
s302, decocting rhizoma smilacis glabrae, ginseng, agastache rugosus, gallnut, astragalus membranaceus, angelica sinensis, achyranthes bidentata and ligusticum wallichii for 2-3 times with strong fire, collecting decoction liquid for each time respectively, mixing and concentrating to obtain clear paste;
s303, mixing and stirring the clear paste, the liquorice extract and the aloe extract uniformly to obtain an extract mixture.
5. The preparation process of the ginger candy for eliminating dampness and activating blood circulation according to claim 4, which is characterized by comprising the following steps of: the relative density of the clear paste at 60-80 ℃ is 1.10-1.20, and the relative density of the extract mixture at 60-80 ℃ is 1.10-1.20.
6. The preparation process of the ginger candy for eliminating dampness and activating blood circulation according to claim 4, which is characterized by comprising the following steps of: and S3, adding the honey and the extract mixture into the paste, and uniformly stirring.
7. The preparation process of the ginger candy for eliminating dampness and activating blood circulation according to claim 4, which is characterized by comprising the following steps of: before the step S302, the glabrous greenbrier rhizome, the ginseng, the agastache rugosus, the gallnut, the astragalus, the angelica, the twotooth achyranthes root and the szechuan lovage rhizome are crushed and filtered by a 100-mesh and 140-mesh sieve.
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| CN106360540A (en) * | 2016-10-26 | 2017-02-01 | 尹朝阳 | Huaiqing ginger massecuite and production technology thereof |
| CN106720783A (en) * | 2016-12-22 | 2017-05-31 | 黄晓 | A kind of preparation method of longan-jujube ginger tea |
| CN107873915A (en) * | 2017-11-24 | 2018-04-06 | 储成玲 | A kind of matrimony vine ginger jujube tea and preparation method thereof |
| CN112825938A (en) * | 2021-01-22 | 2021-05-25 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Black tea ginger massecuite and preparation method thereof |
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- 2021-12-23 CN CN202111585658.XA patent/CN114223868A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360540A (en) * | 2016-10-26 | 2017-02-01 | 尹朝阳 | Huaiqing ginger massecuite and production technology thereof |
| CN106720783A (en) * | 2016-12-22 | 2017-05-31 | 黄晓 | A kind of preparation method of longan-jujube ginger tea |
| CN107873915A (en) * | 2017-11-24 | 2018-04-06 | 储成玲 | A kind of matrimony vine ginger jujube tea and preparation method thereof |
| CN112825938A (en) * | 2021-01-22 | 2021-05-25 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Black tea ginger massecuite and preparation method thereof |
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Application publication date: 20220325 |