CN104814173A - New green tea processing method - Google Patents
New green tea processing method Download PDFInfo
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- CN104814173A CN104814173A CN201510198226.1A CN201510198226A CN104814173A CN 104814173 A CN104814173 A CN 104814173A CN 201510198226 A CN201510198226 A CN 201510198226A CN 104814173 A CN104814173 A CN 104814173A
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- 244000269722 Thea sinensis Species 0.000 title abstract description 28
- 235000009569 green tea Nutrition 0.000 title abstract description 6
- 238000003672 processing method Methods 0.000 title abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 17
- 206010033546 Pallor Diseases 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 4
- 239000011425 bamboo Substances 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 3
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000017550 sodium carbonate Nutrition 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- 238000012423 maintenance Methods 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 235000013616 tea Nutrition 0.000 abstract description 23
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 5
- 238000005057 refrigeration Methods 0.000 abstract 2
- 241000238631 Hexapoda Species 0.000 abstract 1
- 238000007605 air drying Methods 0.000 abstract 1
- 229910001873 dinitrogen Inorganic materials 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000035622 drinking Effects 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000010301 surface-oxidation reaction Methods 0.000 description 2
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a new green tea processing method. The new green tea processing method comprises the following steps: selecting fresh violet tea leaves which are complete in bud leaves, are uniform and consonant in sizes, are not crushed into pieces and are free from diseases and insects as processed objects; performing vacuum blanching treatment on the picked tea leaves for 1 minute at the temperature of 60-65 DEG C; putting the tea leaves after heat treatment in a clean dry bamboo strip disk until the moderate moisture content of the tea leaves is 70-72%, controlling the indoor temperature to be 18-22 DEG C so that the leaves are not mutually adhered, and unceasingly turning the tea leaves in the process of drying the tea leaves so as to avoid the phenomenon that the tea leaves are accumulated together to be fermented; putting the dried tea leaves into refrigeration equipment, and performing refrigeration under the temperature of -2 DEG C for 20-30 minutes; placing the refrigerated tea leaves into a low-temperature cold air drying machine, wherein the temperature of cold air is 5-10 DEG C, and when the moisture content of the treated tea leaves achieves 15-20%, taking out the treated tea leaves; packaging the tea leaves which are dried at the low temperature under vacuum environment, charging nitrogen gas for keeping the tea leaves fresh, performing sterilization at the temperature of 121 DEG C for 20-25 minutes, and putting finished products in a refrigerating chamber for storage.
Description
Technical field
The present invention relates to tea making technology field, be specifically related to a kind of Green Tea Processing new method.
Background technology
Drinking tea is the tea culture of Chinese tradition, and tealeaves has all multi items such as black tea, green tea, oolong tea, jasmine tea at present, and due to the difference on raw material and processing method, its grade has very large difference.Green tea belongs to azymous local tea variety, and its Tea Polyphenols degree of oxidation is zero or close to zero.Although green tea natural shape, simple and elegant fresh refreshing, dark liking by some crowds.The frying mode of centuries tealeaves be all by completing, kneading, the technique such as oven dry carries out, mode of operation depends on the experience of frying tea master worker, the bad unification of quality, and original local flavor also scatters and disappears in each processing step.
Summary of the invention
It is simple, good in economic efficiency that technical problem to be solved by this invention is to provide a kind of method, is applicable to the Green Tea Processing new method of batch production.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of Green Tea Processing new method, it is characterized in that, processing step is as follows:
1) select bud-leaf complete, size uniformity, does not freshly crush, and the fresh picking leaves of anosis worm leaf, purple leaf, as processing object, puts into clear water or cleaning solution cleans up, and it is stand-by to drain the water;
2) to step 1) in pluck tealeaves carry out vacuum blanching process, vacuum blanching temperature at 60-65 DEG C, vacuum blanching process 1 minute; Temperature is too high easily to be cooked by scalding tealeaves, does not too lowly reach blanching object;
Traditional tealeaves mainly adopts the mode of completing to carry out preliminary treatment, affects tea color, also easily causes damage to tealeaves; The present invention adopts and heat-treats under vacuum conditions, reduces tealeaves surface-active, can not variable color after making it contact with air;
3) by step 2) in tealeaves after heat treatment be placed in clean, dry thin bamboo strip dish, thickness 2-3 centimetre, generally spread 2-4 hour, wait for that moisture is appropriateness when 70-72%, indoor temperature controls at 18-22 DEG C, make mutual adhesion between blade, constantly stir in dry process, avoid being deposited in cause together tealeaves produce fermentation phenomenon;
4) by step 3) in dry after tealeaves put into freezing equipment, carry out freezing at the temperature of-2 DEG C, cooling time is 20-30 minute; Object guarantees the freshness of tealeaves, reduces the evaporation of active ingredient and the oxidation of blade, nutriment of remaining valid to greatest extent;
5) by step 4) in freezing after tealeaves be placed in low-temperature cold wind drying machine, cold wind temperature 5-10 DEG C, process and take out when tealeaves divides and reaches 15-20%;
Employing low-temperature cold wind is dry, and can prevent tealeaves surface oxidation from producing free radical and bad flavor largely, it is to allow tealeaves have good mouthfeel and local flavor when drinking that the moisture of tealeaves controls in this scope of 15-20%;
6) by step 5) in tealeaves after low temperature drying pack under vacuum conditions, and inflated with nitrogen is fresh-keeping, then through 121 DEG C of sterilizing 20-25 minute, enters freezer storage.
Above-mentioned cleaning solution is made up of the component of following parts by weight: mountain spring water 100 parts, modified corn starch 5 parts, garlic juice 2 parts, ginger juice 2 parts, the xylitol aqueous solution 2 parts, soda ash 5 parts, honeysuckle flower water extract 2 parts, citric acid 0.5 part, salt 0.1 part, white wine 0.5 part, vitamin C 0.05 part, soybean protein isolate 1 part; Sterilization, sterilization can be played for cleaning tealeaves, going deimpurity object.
The invention has the beneficial effects as follows: the inventive method is simple, practical, according to the tealeaves that this technique makes, bright-colored, retain the original local flavor of tealeaves, reduce the stimulation to human intestines and stomach after drinking simultaneously, improve tealeaves total quality, improve the market competitiveness, to the continuing of Tea Production, stablize, develop in a healthy way significant.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of Green Tea Processing new method, processing step is as follows,
1) select bud-leaf complete, size uniformity, does not freshly crush, and the fresh picking leaves of anosis worm leaf, purple leaf, as processing object, is put into cleaning solution and cleaned up, and it is stand-by to drain the water;
2) to step 1) in pluck tealeaves carry out vacuum blanching process, vacuum blanching temperature at 60-65 DEG C, vacuum blanching process 1 minute; Temperature is too high easily to be cooked by scalding tealeaves, does not too lowly reach blanching object;
Traditional tealeaves mainly adopts the mode of completing to carry out preliminary treatment, affects tea color, also easily causes damage to tealeaves; The present invention adopts and heat-treats under vacuum conditions, reduces tealeaves surface-active, can not variable color after making it contact with air;
3) by step 2) in tealeaves after heat treatment be placed in clean, dry thin bamboo strip dish, thickness 2-3 centimetre, generally spread 2-4 hour, wait for that moisture is appropriateness when 70-72%, indoor temperature controls at 18-22 DEG C, make mutual adhesion between blade, constantly stir in dry process, avoid being deposited in cause together tealeaves produce fermentation phenomenon;
4) by step 3) in dry after tealeaves put into freezing equipment, carry out freezing at the temperature of-2 DEG C, cooling time is 20-30 minute; Object guarantees the freshness of tealeaves, reduces the evaporation of active ingredient and the oxidation of blade, nutriment of remaining valid to greatest extent;
5) by step 4) in freezing after tealeaves be placed in low-temperature cold wind drying machine, cold wind temperature 5-10 DEG C, process and take out when tealeaves divides and reaches 15-20%;
Employing low-temperature cold wind is dry, and can prevent tealeaves surface oxidation from producing free radical and bad flavor largely, it is to allow tealeaves have good mouthfeel and local flavor when drinking that the moisture of tealeaves controls in this scope of 15-20%;
6) by step 5) in tealeaves after low temperature drying pack under vacuum conditions, and inflated with nitrogen is fresh-keeping, then through 121 DEG C of sterilizing 20-25 minute, enters freezer storage.
Above-mentioned cleaning solution is made up of the component of following parts by weight: mountain spring water 100 parts, modified corn starch 5 parts, garlic juice 2 parts, ginger juice 2 parts, the xylitol aqueous solution 2 parts, soda ash 5 parts, honeysuckle flower water extract 2 parts, citric acid 0.5 part, salt 0.1 part, white wine 0.5 part, vitamin C 0.05 part, soybean protein isolate 1 part; Sterilization, sterilization can be played for cleaning tealeaves, going deimpurity object.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. a Green Tea Processing new method, is characterized in that, processing step is as follows:
1) select bud-leaf complete, size uniformity, does not freshly crush, and the fresh picking leaves of anosis worm leaf, purple leaf, as processing object, puts into clear water or cleaning solution cleans up, and it is stand-by to drain the water;
2) to step 1) in pluck tealeaves carry out vacuum blanching process, vacuum blanching temperature at 60-65 DEG C, vacuum blanching process 1 minute;
3) by step 2) in tealeaves after heat treatment be placed in clean, dry thin bamboo strip dish, thickness 2-3 centimetre, generally spread 2-4 hour, wait for that moisture is appropriateness when 70-72%, indoor temperature controls at 18-22 DEG C, make mutual adhesion between blade, constantly stir in dry process, avoid being deposited in cause together tealeaves produce fermentation phenomenon;
4) by step 3) in dry after tealeaves put into freezing equipment, carry out freezing at the temperature of-2 DEG C, cooling time is 20-30 minute;
5) by step 4) in freezing after tealeaves be placed in low-temperature cold wind drying machine, cold wind temperature 5-10 DEG C, process and take out when tealeaves divides and reaches 15-20%;
6) by step 5) in tealeaves after low temperature drying pack under vacuum conditions, and inflated with nitrogen is fresh-keeping, then through 121 DEG C of sterilizing 20-25 minute, enters freezer storage.
2. the Preservation Treatment new technology of maintenance tealeaves local flavor according to claim 1, is characterized in that: above-mentioned cleaning solution is made up of the component of following parts by weight: mountain spring water 100 parts, modified corn starch 5 parts, garlic juice 2 parts, ginger juice 2 parts, the xylitol aqueous solution 2 parts, soda ash 5 parts, honeysuckle flower water extract 2 parts, citric acid 0.5 part, salt 0.1 part, white wine 0.5 part, vitamin C 0.05 part, soybean protein isolate 1 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510198226.1A CN104814173A (en) | 2015-04-24 | 2015-04-24 | New green tea processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510198226.1A CN104814173A (en) | 2015-04-24 | 2015-04-24 | New green tea processing method |
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| CN104814173A true CN104814173A (en) | 2015-08-05 |
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| CN201510198226.1A Pending CN104814173A (en) | 2015-04-24 | 2015-04-24 | New green tea processing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720720A (en) * | 2016-11-18 | 2017-05-31 | 贵州绿黑农业开发有限公司 | The manufacture craft of positive lotus tea |
| CN106857893A (en) * | 2016-12-20 | 2017-06-20 | 潜山县彭河幸福茶场 | Comprehensive preservation handling process after a kind of tea picking |
| WO2020260937A1 (en) * | 2019-06-25 | 2020-12-30 | Ranaweera Ananda Sarath | A new process technology for green tea (camellia sinensis) while preserving the naturally formed compounds and aroma |
| CN117461704A (en) * | 2023-12-05 | 2024-01-30 | 昆明裕莱生物科技有限公司 | Instant lossless tea and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000050798A (en) * | 1998-08-05 | 2000-02-22 | Hisashi Takeuchi | Frozen tea leaf and its production |
| CN1335076A (en) * | 2000-07-20 | 2002-02-13 | 李应该 | Fresh tea and its making process |
| CN102119752A (en) * | 2011-03-07 | 2011-07-13 | 南京财经大学 | Comprehensive fresh-keeping method of green tea |
| CN104106670A (en) * | 2013-04-20 | 2014-10-22 | 贵州都云毛尖茶叶有限公司 | Green tea processing technology |
| CN104522838A (en) * | 2014-12-18 | 2015-04-22 | 安徽唐人药业有限公司 | New refreshing-treatment process for maintaining flavor of tea leaves |
-
2015
- 2015-04-24 CN CN201510198226.1A patent/CN104814173A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000050798A (en) * | 1998-08-05 | 2000-02-22 | Hisashi Takeuchi | Frozen tea leaf and its production |
| CN1335076A (en) * | 2000-07-20 | 2002-02-13 | 李应该 | Fresh tea and its making process |
| CN102119752A (en) * | 2011-03-07 | 2011-07-13 | 南京财经大学 | Comprehensive fresh-keeping method of green tea |
| CN104106670A (en) * | 2013-04-20 | 2014-10-22 | 贵州都云毛尖茶叶有限公司 | Green tea processing technology |
| CN104522838A (en) * | 2014-12-18 | 2015-04-22 | 安徽唐人药业有限公司 | New refreshing-treatment process for maintaining flavor of tea leaves |
Non-Patent Citations (1)
| Title |
|---|
| 康景龙: "食品低温联合干燥方法及装置的研究", 《中国制冷学会2007学术年会.创新与发展》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720720A (en) * | 2016-11-18 | 2017-05-31 | 贵州绿黑农业开发有限公司 | The manufacture craft of positive lotus tea |
| CN106857893A (en) * | 2016-12-20 | 2017-06-20 | 潜山县彭河幸福茶场 | Comprehensive preservation handling process after a kind of tea picking |
| WO2020260937A1 (en) * | 2019-06-25 | 2020-12-30 | Ranaweera Ananda Sarath | A new process technology for green tea (camellia sinensis) while preserving the naturally formed compounds and aroma |
| CN117461704A (en) * | 2023-12-05 | 2024-01-30 | 昆明裕莱生物科技有限公司 | Instant lossless tea and preparation method thereof |
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Application publication date: 20150805 |