CN102406136A - Method for processing black dried bamboo and a method for processing flexible package of black bamboo - Google Patents
Method for processing black dried bamboo and a method for processing flexible package of black bamboo Download PDFInfo
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- CN102406136A CN102406136A CN2011103579597A CN201110357959A CN102406136A CN 102406136 A CN102406136 A CN 102406136A CN 2011103579597 A CN2011103579597 A CN 2011103579597A CN 201110357959 A CN201110357959 A CN 201110357959A CN 102406136 A CN102406136 A CN 102406136A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
The invention discloses a method for processing a black dried bamboo, which comprises the processes of pretreating, steaming, boiling, bleaching, cooling and drying. The processes of steaming, boiling, bleaching and cooling comprises the following steps: boiling the bamboo, adding water in a stew-pan, placing 2-5% of longan shell, 0.1-0.3% of cassia leaf, 0.1-0.2% of tsaoko cardamom and 0.3-1% of straw ash by referring the total weight of fresh bamboo and boiling, then putting fresh bamboo, filling full of the stew-pan, boiling for 1-2 hours by covering; bleaching the bamboo, taking the cooked bamboo in the stew-pan out, cooling by water. The invention also provides a method for processing a flexible package of the black bamboo, which comprises processing black dried bamboo shoot, condensing the black bamboo and packing the black bamboo. The invention has the beneficial effect that a fragrant material is added in the process of boiling the bamboo, the baked fragrance of dried bamboo is increased, the dried bamboo turns black naturally, the dried bamboo keeps long time fragrance after condensing and processing for the flexible package. No chemical substance is employed, so that the original taste and nutrition of the bamboo can be kept, and the prepared black bamboo has the advantages of good color and delicious mouthfeel.
Description
Technical field
The present invention relates to a kind of bamboo shoots processing method, the processing method of especially a kind of black dried bamboo shoots processing method and black bamboo shoot flexible package.
Background technology
At present, the production method of dried bamboo shoots preparations mainly adopts cooking process, and the step of boiling is: preliminary treatment, select fresh tender and lovely, no insect pest, do not have rot to go mouldy, bamboo shoots that bamboo shoot shape is more complete are raw material, peel off the bamboo shoot shell, removing can not practical part, and it is clean; Boiling (completing) is put into the pot boiling with bamboo shoot, and the time of boiling and degree can be judged that the external table of the bamboo shoot of generally boiling is glossy lubricated, transparent feel is arranged, the deliquescing of bamboo shoot body by experience; Airing is positioned over screen cloth with the bamboo shoot after the boiling and carries out airing; Drying, dry method has two kinds: 1, dry.The time of airing is longer, and receives weather influence bigger, is not easy to the industrialization operation; 2, oven dry, dry with firewood in the rural area, and the dried bamboo shoots look black, unhygienic; The employing anthracite oven dry that has, the dried bamboo shoots look white, but sulfur content is high, and edible dangerous.
This dried bamboo shoots process generally all adopts the processing step that soaks sulphur or sulphuring on the one hand; The chemical substance of perhaps practical other harmful health (in, sulfur-bearing phosphorous or the chemicals such as chloride) as dried bamboo shoots are immersed in; The use of sulphur or other chemicals had both influenced the quality of dried bamboo shoots, and the nutrition that has destroyed it is again become a common practice; The lactic acid local flavor is unstable, delicious in the dried bamboo shoots later stage fine finishining that common on the other hand poach completes feels not enough, influences the stability of product quality.
Summary of the invention
The technical problem that the present invention will solve provides that a kind of color and luster is good, mouthfeel is good, do not adopt any chemical substance, can keep that bamboo shoots are former has good taste and the black dried bamboo shoots processing method of nutrition and the processing method of black bamboo shoot flexible package.
In order to solve the problems of the technologies described above, the technical solution adopted for the present invention to solve the technical problems is: a kind of black dried bamboo shoots processing method is provided, comprises that preliminary treatment, boiling float cold and drying process, said boiling is floated cool technology and may further comprise the steps:
Boil bamboo shoot: add water at saucepan, put into the 2-5% longan shell of bright bamboo shoot weight, 0.1-0.3% osmanthus leaf, the 0.1-0.2% tsaoko, the rice-straw ash of 0.3-1% boils, and puts into bright bamboo shoot then, fills in real saucepan, adds a cover boiling 2-3 hour;
Float bamboo shoot: take out the ripe bamboo shoot in the saucepan, water floats cold.
In order to improve the deliciousness of degree of drying and dry run dried bamboo shoots, the present invention further improves, and said drying process is for drying technology, and the said technology of drying may further comprise the steps:
An airing: the bamboo shoot natural drying after rice-straw ash boiled, the airing time is 7-8 days;
Boiling: with the dried bamboo shoots boiling after airing 1-2 hour;
Secondary airing: the bamboo shoot after the boiling are taken out the back natural drying, until drying.
In order to improve the deliciousness of degree of drying and dry run dried bamboo shoots, the present invention is another kind of to be optimized, and said drying process is a stoving process, and said stoving process may further comprise the steps:
Once baking: the bamboo shoot head is penetrated on the long bamboo bar of 50cm, at a distance of 6-7cm, rest behind the bunchiness on the preprepared yoke between every bamboo shoot, and gather together enough and put baking in the barn about 100kg into, baking temperature is 50-60 ℃, stoving time 9-10 hour;
Boiling: the dried bamboo shoots after will once toasting are put into steamer and were carried out boiling 1-2 hour;
Secondary baking: with putting baking again in the barn after the taking-up of the bamboo shoot after the boiling into, until oven dry.
In order better to float cool bamboo shoots, the present invention further optimizes, and said floating in the bamboo shoot step directly killed the bamboo shoot head with iron from the tender tips of bamboo shoot, the bamboo shoot joint is killed wear, and the inner hot gas of bamboo shoot, steam are shed.
For solving the problems of the technologies described above, another technical scheme that the present invention adopts is: a kind of processing method of black bamboo shoot flexible package is provided, comprises black dried bamboo shoots processing, black bamboo shoot rehydration and black bamboo shoot packing, said black dried bamboo shoots processing comprises that preliminary treatment, boiling float cold, drying process,
Said boiling bleaching process may further comprise the steps:
Boil bamboo shoot: add water at saucepan, put into the longan shell of bright bamboo shoot weight 2-5%, the osmanthus leaf of 0.1-0.3%, the tsaoko of 0.1-0.2%, the rice-straw ash of 0.3-1% boils, and puts into bright bamboo shoot then, fills in real saucepan, adds a cover boiling 2-3 hour;
Float bamboo shoot: take out the ripe bamboo shoot in the saucepan, water floats cold;
Said black bamboo shoot rehydration may further comprise the steps: will deceive dried bamboo shoots and be soaked in the water 3～4 days, soaked in water is changed 1～2 time every day, and soaked dried bamboo shoots are removed bamboo shoot clothing and old man's part while washing;
Said black bamboo shoot may further comprise the steps is cut into the bamboo shoot silk with the black dried bamboo shoots after the rehydration; Bulk and impurity are removed in the Xian Di limit, bamboo shoot silk limit that cuts; Chopping packs in half an hour, pours into the soup juice for preparing then, and said soup juice contains 0.2% citric acid and 10% salt; The sealing process for sterilizing is annotated after the soup vacuum-pumping and sealing high-temperature sterilization immediately.
In order to improve the deliciousness of degree of drying and dry run dried bamboo shoots, the present invention further improves, and said drying process is for drying technology, and the said technology of drying may further comprise the steps:
An airing: bamboo shoot are coated natural drying behind the rice-straw ash, and the airing time is 7-8 days;
Boiling: with the dried bamboo shoots boiling after airing 1-2 hour;
Secondary airing: the bamboo shoot after the boiling are taken out the back natural drying, until drying.
In order to improve the deliciousness of degree of drying and dry run dried bamboo shoots, the present invention is another kind of to be optimized, and said drying process is a stoving process, and said stoving process may further comprise the steps:
Once baking: the bamboo shoot head is penetrated on the long bamboo bar of 50cm, at a distance of 6-7cm, rest behind the bunchiness on the preprepared yoke between every bamboo shoot, and gather together enough and put baking in the barn about 100kg into, baking temperature is 50-60 ℃, stoving time 9-10 hour;
Boiling: the dried bamboo shoots after will once toasting are put into steamer and were carried out boiling 1-2 hour;
Secondary baking: with putting baking again in the barn after the taking-up of the bamboo shoot after the boiling into, until oven dry.
The invention has the beneficial effects as follows; Through in boiling the bamboo shoot process, adding aromatic material; Increase the roasting fragrance of dried bamboo shoots, dried bamboo shoots produce black naturally, and dried bamboo shoots can keep long-time fragrance after rehydration flexible package processing; And the present invention do not adopt any chemical substance, can keep that bamboo shoots are former has good taste and nutrition, good, the tasty mouthfeel of black bamboo shoot color and luster that produces.
Description of drawings
Do further detailed explanation below in conjunction with the accompanying drawing specific embodiments of the invention.
Fig. 1 is the flow chart of the black dried bamboo shoots processing method of the present invention;
Fig. 2 is the flow chart of the processing method of the black bamboo shoot flexible package of the present invention.
The specific embodiment
By specifying technology contents of the present invention, structural feature, realized purpose and effect, give explanation below in conjunction with embodiment and conjunction with figs. are detailed.
Embodiment 1
Please consult Fig. 1 in the lump, as shown in the figure, the black dried bamboo shoots processing method embodiment of the present invention comprises that preliminary treatment, boiling float cold and drying process, and concrete steps are following:
1, dig bamboo shoot: before and after clear and bright, begin to dig bamboo shoot, coring is removed on the limit of will accomplishing when digging bamboo shoot to peel off while digging.
2, cut bamboo shoot: when bright bamboo shoot are delivered to, should be deposited on the mat make of thin bamboo strips, with the knife back root wipeed off then, more light better.If any mud, must clean.
3, boil bamboo shoot: saucepan is cleaned, and add water then and put into longan shell 2-5%, 0.1-0.3% osmanthus leaf, the 0.1-0.2% tsaoko adds the 0.3-1% rice-straw ash and boils, and puts into bright bamboo shoot, and bright bamboo shoot must be filled in reality in the pot, add a cover after installing to boil with vigorous fire to get final product in 2-3 hour.
4, float bamboo shoot: ripe bamboo shoot are pitched out, and water floats cold, and bamboo shoot must cool completely.
5, dry or dry by the fire (baking) and do
Dry: bamboo shoot are coated rice-straw ash on the mat make of thin bamboo strips or stone.Shine when ninety percent does (about 7-8 days), again bamboo shoot were carried out boiling 1 hour, and then bring solarization 4-5 days out, bamboo shoot are dried fully.
Oven dry (drying): the bamboo shoot head is penetrated on the long bamboo bar of 50cm, at a distance of 6-7cm, rest behind the bunchiness on the preprepared yoke, and gather together enough about 100kg and put in the barn between every bamboo shoot.Want evenly during roasting the baking, temperature 50-60 ℃ should not be overdoed.Dry ninety percent capable person's dried bamboo shoots and put into steamer and carried out boiling 1 hour, put roasting again baking in the barn then into, with finger press the bamboo shoot body than thickness portion, hard like whole iron, i.e. expression is dry.
Embodiment 2
Please consult Fig. 2 in the lump, as shown in the figure, the processing method of the black bamboo shoot flexible package of the present invention is improved on the basis of embodiment 1, comprises that preliminary treatment, boiling float cold and drying process, and concrete steps are following:
1. raw material
Select no moth, do not have and rot, the color and luster pitchy, the black dried bamboo shoots of long 14-27cm are raw material.Cut aging or lignifying part, note keeping the tender tips of bamboo shoot.
2. soak rehydration, wash and cut
Black dried bamboo shoots are soaked in the pond generally needs 3～4 days, and winter is a little longer, summer is short slightly, requires soaked in water often to change, and particularly summer, requires to change every day 1～2 time, and soaked black dried bamboo shoots are removed bamboo shoot clothing and old man's part while washing.
3. section
Utilize craft or machinery that the dried bamboo shoots that soak are cut into the bamboo shoot sheet, the partly generally chopping by hand of the tenderer tender tips of bamboo shoot is in case Qie Detai is broken, shape is too bad.Then bulk and impurity are removed in the Xian Di limit, bamboo shoot silk limit that cuts.Chopping packs in half an hour.
4. arrangement pack
Bamboo shoot sheet, the tender tips of bamboo shoot of selecting size, chromaticness, uniform quality pack respectively, and pack will be noted neat appearance, can not pollute complex pocket internal layer sack wall, influence seal quality.
5. with soup juice
The preparation of soup juice: be sequentially added into 0.2% citric acid, add 10% salt, the charging basket of packing into behind the dissolution filter boils, and during the cooling dry-steam, adds in the complex pocket, notes using can packing machine during with soup, prevents that soup juice from adhering to the sack inwall.
6. seal
Annotate after the soup vacuum-pumping and sealing immediately, adhere to the sack inwall, can seal after drying with clean dried cloth as still have quantities with soup juice.
7. sterilization
Adopt pressure sterilization, pressurization cooling means, sterilization pressure 49-98kPa, cooling pressure 78.4-117.6kPa.Carry out sterilization in requiring to pack back 1 hour, kill assorted bacterium such as Escherichia coli, mould and saccharomycete.
8. product inspection
Behind high-temperature sterilization, whether the inspection product has substandard products and foreign material, and packaging bag has not unusual, and whether normal, packaging and warehousing after the qualified products if finding time.
The black bamboo shoot sense organ that processing method through above-mentioned black bamboo shoot flexible package makes:
Color and luster: the black bamboo shoot of rehydration should be palm fibre or brownish black.Soup juice is transparent, and is haze-free.
Flavour: have black bamboo shoot and answer zestful and smell, free from extraneous odour.Stronger bamboo shoot fragrance and roasting fragrance will be arranged when opening the bag check.
Tissue morphology: bamboo shoot meat is tender and crisp, no crude fibre sensation.Do not have erosion, no pityriasis simplex, do not have the bamboo shoot of being clamminess of skidding.Bamboo shoot sheet size is regular, and tangent plane is smooth, lint-free shoot of mao bamboo clothing.
Physical and chemical index:
1, acidity
PH 4.3-4.7, total acid≤01g/100g
2, harmful heavy metal content
The requirement of symbol platform GB11671
Copper≤5mg/kg, tin≤200mg/kg, arsenic≤0.5mg/kg, lead≤1.0mg/kg
3, slice thickness 0.2-0.3cm
The above is merely embodiments of the invention; Be not so limit claim of the present invention; Every equivalent structure or equivalent flow process conversion that utilizes specification of the present invention and accompanying drawing content to be done; Or directly or indirectly be used in other relevant technical fields, all in like manner be included in the scope of patent protection of the present invention.
Claims (7)
1. black dried bamboo shoots processing method comprises that preliminary treatment, boiling float cold and drying process, it is characterized in that said boiling is floated cool technology and may further comprise the steps:
Boil bamboo shoot: add water at saucepan, put into the 2-5% longan shell of bright bamboo shoot weight, 0.1-0.3% osmanthus leaf, the 0.1-0.2% tsaoko, the rice-straw ash of 0.3-1% boils, and puts into bright bamboo shoot then, fills in real saucepan, adds a cover boiling 1-2 hour;
Float bamboo shoot: take out the ripe bamboo shoot in the saucepan, water floats cold.
2. black dried bamboo shoots processing method according to claim 1 is characterized in that, said drying process is for drying technology, and the said technology of drying may further comprise the steps:
An airing: the bamboo shoot natural drying after will boiling, the airing time is 7-8 days;
Boiling: the dried bamboo shoots water after the airing was steamed 1-2 hour;
Secondary airing: the bamboo shoot after the boiling are taken out the back natural drying, until drying.
3. black dried bamboo shoots processing method according to claim 1 is characterized in that said drying process is a stoving process, and said stoving process may further comprise the steps:
Once baking: the bamboo shoot head is penetrated on the long bamboo bar of 50cm, at a distance of 6-7cm, rest behind the bunchiness on the preprepared yoke between every bamboo shoot, and gather together enough and put baking in the barn about 100kg into, baking temperature is 50-60 ℃, stoving time 9-10 hour;
Boiling: the dried bamboo shoots after will once toasting are put into steamer and are carried out water steaming 1-2 hour;
Secondary baking: with putting baking again in the barn after the taking-up of the bamboo shoot after the boiling into, until oven dry.
4. black dried bamboo shoots processing method according to claim 1 is characterized in that said floating in the bamboo shoot step directly killed the bamboo shoot head with iron from the tender tips of bamboo shoot, the bamboo shoot joint is killed wear, and the inner hot gas of bamboo shoot, steam are shed.
5. the processing method of a black bamboo shoot flexible package comprises black dried bamboo shoots processing, black bamboo shoot rehydration and black bamboo shoot packing, and said black dried bamboo shoots processing comprises that preliminary treatment, boiling float cold and drying process, it is characterized in that,
Said boiling bleaching process may further comprise the steps:
Boil bamboo shoot: add water at saucepan, put into the longan shell of bright bamboo shoot weight 2-5%, the osmanthus leaf of 0.1-0.3%, the tsaoko of 0.1-0.2%, the rice-straw ash of 0.3-1% boils, and puts into bright bamboo shoot then, fills in real saucepan, adds a cover boiling 2-3 hour;
Float bamboo shoot: take out the ripe bamboo shoot in the saucepan, water floats cold;
Said black bamboo shoot rehydration may further comprise the steps: will deceive dried bamboo shoots and be soaked in the water 3～4 days, soaked in water is changed 1～2 time every day, and soaked dried bamboo shoots are removed bamboo shoot clothing and old man's part while washing;
Said black bamboo shoot may further comprise the steps is cut into the bamboo shoot silk with the black dried bamboo shoots after the rehydration; Bulk and impurity are removed in the Xian Di limit, bamboo shoot silk limit that cuts; Chopping packs in half an hour, pours into the soup juice for preparing then, and said soup juice contains 0.2% citric acid and 10% salt; The sealing process for sterilizing is annotated after the soup vacuum-pumping and sealing high-temperature sterilization immediately.
6. the processing method of black bamboo shoot flexible package according to claim 5 is characterized in that, said drying process is for drying technology, and the said technology of drying may further comprise the steps:
An airing: bamboo shoot are coated natural drying behind the rice-straw ash, and the airing time is 7-8 days;
Boiling: the dried bamboo shoots water after the airing was steamed 1-2 hour;
Secondary airing: the bamboo shoot after the boiling are taken out the back natural drying, until drying.
7. the processing method of black bamboo shoot flexible package according to claim 5 is characterized in that, said drying process is a stoving process, and said stoving process may further comprise the steps:
Once baking: the bamboo shoot head is penetrated on the long bamboo bar of 50cm, at a distance of 6-7cm, rest behind the bunchiness on the preprepared yoke between every bamboo shoot, and gather together enough and put baking in the barn about 100kg into, baking temperature is 50-60 ℃, stoving time 9-10 hour;
Boiling: the dried bamboo shoots after will once toasting are put into steamer and were carried out boiling 1-2 hour;
Secondary baking: with putting baking again in the barn after the taking-up of the bamboo shoot after the boiling into, until oven dry.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103579597A CN102406136B (en) | 2011-11-11 | 2011-11-11 | Method for processing black dried bamboo and a method for processing flexible package of black bamboo |
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| CN2011103579597A CN102406136B (en) | 2011-11-11 | 2011-11-11 | Method for processing black dried bamboo and a method for processing flexible package of black bamboo |
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| CN102406136A true CN102406136A (en) | 2012-04-11 |
| CN102406136B CN102406136B (en) | 2013-04-03 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813221A (en) * | 2012-09-10 | 2012-12-12 | 南江县时缘食品有限公司 | Production technology of wild bamboo shoot beef |
| CN103637115A (en) * | 2013-11-29 | 2014-03-19 | 杨月珍 | Dried bamboo shoot preparing method |
| CN103783420A (en) * | 2014-01-17 | 2014-05-14 | 丽水市咏林食品有限公司 | Processing method for small-diameter bamboo shoots |
| CN104336159A (en) * | 2013-08-10 | 2015-02-11 | 黄保成 | Method for processing Badu dry shredded bamboo shoots |
| CN104351706A (en) * | 2014-11-21 | 2015-02-18 | 重庆市包黑子食品有限公司 | Preparation method of cordate houttuynia-flavored roasted bamboo shoot |
| CN104381924A (en) * | 2014-10-27 | 2015-03-04 | 重庆市包黑子食品有限公司 | Preparation method for mint roasted bamboo shoots |
| CN104522553A (en) * | 2014-12-08 | 2015-04-22 | 天峨县平昌生态农业有限公司 | Dry preparation method for sweet winter bamboo shoots |
| CN104686954A (en) * | 2015-01-09 | 2015-06-10 | 广德志云笋业有限公司 | Preparation technology of dried bamboo shoots |
| CN106072152A (en) * | 2016-07-26 | 2016-11-09 | 廖亚妹 | A kind of preparation method of dry bamboo sprout |
| CN111034830A (en) * | 2019-12-05 | 2020-04-21 | 福建省三明市农旺笋业有限公司 | Making process of raw baked bamboo shoot tea and raw baked bamboo shoot tea |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813221A (en) * | 2012-09-10 | 2012-12-12 | 南江县时缘食品有限公司 | Production technology of wild bamboo shoot beef |
| CN104336159A (en) * | 2013-08-10 | 2015-02-11 | 黄保成 | Method for processing Badu dry shredded bamboo shoots |
| CN103637115A (en) * | 2013-11-29 | 2014-03-19 | 杨月珍 | Dried bamboo shoot preparing method |
| CN103783420A (en) * | 2014-01-17 | 2014-05-14 | 丽水市咏林食品有限公司 | Processing method for small-diameter bamboo shoots |
| CN103783420B (en) * | 2014-01-17 | 2016-03-16 | 丽水市咏林食品有限公司 | The processing method of a kind of path bamboo shoots |
| CN104381924A (en) * | 2014-10-27 | 2015-03-04 | 重庆市包黑子食品有限公司 | Preparation method for mint roasted bamboo shoots |
| CN104351706A (en) * | 2014-11-21 | 2015-02-18 | 重庆市包黑子食品有限公司 | Preparation method of cordate houttuynia-flavored roasted bamboo shoot |
| CN104522553A (en) * | 2014-12-08 | 2015-04-22 | 天峨县平昌生态农业有限公司 | Dry preparation method for sweet winter bamboo shoots |
| CN104686954A (en) * | 2015-01-09 | 2015-06-10 | 广德志云笋业有限公司 | Preparation technology of dried bamboo shoots |
| CN106072152A (en) * | 2016-07-26 | 2016-11-09 | 廖亚妹 | A kind of preparation method of dry bamboo sprout |
| CN111034830A (en) * | 2019-12-05 | 2020-04-21 | 福建省三明市农旺笋业有限公司 | Making process of raw baked bamboo shoot tea and raw baked bamboo shoot tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102406136B (en) | 2013-04-03 |
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