CN109691508A - A kind of quick preservation by partial technology of Lipton tea low temperature - Google Patents
A kind of quick preservation by partial technology of Lipton tea low temperature Download PDFInfo
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- CN109691508A CN109691508A CN201711055915.2A CN201711055915A CN109691508A CN 109691508 A CN109691508 A CN 109691508A CN 201711055915 A CN201711055915 A CN 201711055915A CN 109691508 A CN109691508 A CN 109691508A
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- 241001122767 Theaceae Species 0.000 title claims abstract description 44
- 238000005516 engineering process Methods 0.000 title claims abstract description 24
- 238000004321 preservation Methods 0.000 title claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 27
- 230000008014 freezing Effects 0.000 claims abstract description 27
- 210000004027 cell Anatomy 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 23
- 239000012530 fluid Substances 0.000 claims abstract description 18
- 235000015110 jellies Nutrition 0.000 claims abstract description 18
- 239000008274 jelly Substances 0.000 claims abstract description 18
- 238000005057 refrigeration Methods 0.000 claims abstract description 10
- 239000013078 crystal Substances 0.000 claims abstract description 8
- 230000009172 bursting Effects 0.000 claims abstract description 6
- 210000000170 cell membrane Anatomy 0.000 claims abstract description 5
- 150000004676 glycans Chemical class 0.000 claims abstract description 3
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 3
- 239000005017 polysaccharide Substances 0.000 claims abstract description 3
- 238000011160 research Methods 0.000 claims abstract description 3
- 239000000126 substance Substances 0.000 claims abstract description 3
- 238000006243 chemical reaction Methods 0.000 claims abstract 2
- 235000013305 food Nutrition 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 8
- 230000008901 benefit Effects 0.000 claims description 5
- 230000006266 hibernation Effects 0.000 claims description 4
- 230000019522 cellular metabolic process Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 210000003722 extracellular fluid Anatomy 0.000 claims description 3
- 230000003834 intracellular effect Effects 0.000 claims description 3
- 239000005445 natural material Substances 0.000 claims description 3
- 231100000252 nontoxic Toxicity 0.000 claims description 3
- 230000003000 nontoxic effect Effects 0.000 claims description 3
- 230000001766 physiological effect Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000012546 transfer Methods 0.000 claims description 3
- 210000002977 intracellular fluid Anatomy 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 241000252185 Cobitidae Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- RSWGJHLUYNHPMX-UHFFFAOYSA-N 1,4a-dimethyl-7-propan-2-yl-2,3,4,4b,5,6,10,10a-octahydrophenanthrene-1-carboxylic acid Chemical compound C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
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- 241000238557 Decapoda Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
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- 230000034994 death Effects 0.000 description 1
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- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention proposes a kind of quick preservation by partial technologies of Lipton tea low temperature, using high-tech biotechnology, in ice crystal state of the research biological cell under low-temperature condition, using low temperature and techniques for ultra-low temperature, with the microrefrigerating fluid of neoteric natural component, to fresh-keeping Lipton tea is frozen, with the freezing curve of innovation, directly freeze in microrefrigerating fluid fresh-keeping.According to the size of kind and object, at 6 to 15 minutes, that completes Lipton tea in 15 to 30 minutes freezes fresh-keeping, shows that the cell membrane being frozen in fresh-keeping Lipton tea by bursting by freezing, is not in the micro- jelly state of organism, it keeps being frozen fresh-keeping Lipton tea through refrigeration again, quality is fresh and alive, and the quick micro- freeze techniques of low temperature, are the preservation by partial technologies innovated in the world, it keeps Lipton tea cell not rupture, increases the conversion of Lipton tea polysaccharide class substance.Fresh Lipton tea passes through its freezing curve in the shortest time, stores fresh Lipton tea within 12 months under refrigerated conditions, still maintains the fresh fresh and alive quality of Lipton tea.
Description
Technical field
The present invention relates to Lipton tea preservation by low temperature technical fields, propose a kind of quick preservation by partial skill of Lipton tea low temperature
Art.
Background technique
We have found that in nature, the animal of hibernation, body cell has nature to freeze freeze proof mechanism, as frog,
Loach, crucian wait the animal and aquatic animal for living in subtropical zone, frigid zone, and in the hurried decline of atmospheric temperature, it is thin to will increase body
The polysaccharide frost durability agent of born of the same parents, it is freeze proof from cell mobility to freeze in the hurried increase of double key number of the resin acid molecule of its Subcellular membrane
Learn causes its body cell because extraneous temperature declines to study, without being ruptured by ice crystal frost heave；Biology is in body cell
Micro- jelly state, and life entity is saved, recovery, resurrection when temperature rises.The evolution of biology always follows the natural law, by interior
The interaction of cause and external cause, what dialectical and relativistic rule carried out.Ice snake is frozen into ice lolly in winter, and people, which hold, to turn
Cane, living when temperature rises, migration, biology is evolved to incisively and vividly with freezing freeze proof life characteristics.In scientific experiment process
In, with the frost durability agent of extraction, with modern science patented technology simulating natural condition to white mouse, sea eel, frog, loach carry out with
Freeze freeze proof resurrection test, is instantaneously freezed using liquid, fluid temperature is arranged at subzero 30 DEG C to subzero 35 DEG C, and freeze-off time is 6
In minute, central temperature is respectively at subzero 7 DEG C to subzero 10 DEG C to subzero 18 DEG C of surface temperatures at subzero 27 DEG C to subzero 30 DEG C.
After freezing, placing 7 days in experiment refrigerator-freezer can be brought back to life.During the freezing of Lipton tea, refrigeration industry metaplasia produce, when the equipment that freezes
When temperature reduces, ice crystal is generated in Lipton tea iuntercellular first, with gradually decreasing for temperature, produces ice again in the cell
Crystallization, results in intraor extracellular pressure unbalanced in this way, to destroy plasm and cell membrane, leads to cell cracking, death.
Such as cell death, indicate that all relevant vital movements have stopped or disappeared to cell, germ plasm resource freezen protective, farming animals water etc.
Product is fresh-keeping, fresh and alive cell activities temporarily stop etc. does not just know where to begin yet.
Summary of the invention
Based on problem above, it is proposed that a kind of quick preservation by partial technology of Lipton tea low temperature.
Present invention aims to overcome that the defect of above-mentioned existing Lipton tea freezing, refrigeration industry production technology, provides one
Kind uses (super) cryogenic technique and cell Low-temperature Ice crystallization theory, and the freezing curve of combined innovation has day using what is invented
The microrefrigerating fluid of right ingredient, directly carries out freezing a kind of fresh-keeping technology to fresh-keeping aquatic products, meat product is frozen.The technology root
Of different sizes according to type that is fresh-keeping, saving object and quality, that completes food in different time period freezes fresh-keeping, and is frozen cell
The non-bursting by freezing of film, cell is constantly in activated state during subsequent freezing and refrigeration, a kind of micro- jelly state, thus product is presented
Matter is fresh and alive.
The technical solution adopted to achieve the purpose of the present invention are as follows:
Quickly micro- freeze techniques use high and new technology to low temperature, using techniques for ultra-low temperature and the pure natural microrefrigerating fluid produced, to water
Produce, meat and fruits and vegetables quickly directly freeze, the commercial value of core show be frozen fresh-keeping food inner cell film not by
Bursting by freezing is in the micro- jelly state of biology, then keeps being frozen fresh-keeping fruits and vegetables, aquatic products, meat product through refrigeration, and holding is frozen product
Fresh and alive quality.The core of the technology is exactly microrefrigerating fluid, and the raw material sources of microrefrigerating fluid belong to non-toxic type in pure natural substance, can be with
Frozen matter directly contacts, and meets food hygiene requirement.One of the characteristics of microrefrigerating fluid is exactly still to be able to maintain liquid at -40~-30 DEG C
Body state can quickly conduct energy within a short period of time, thus make intercellular extracellular fluid and into the cell intracellular
Liquid almost crystallizes in the same time, avoids due to the ice crystal inside and outside film is asynchronous that the lack of uniformity that generates is destroyed, to make
Cell is in a kind of dormant stage for being similar to " hibernation " state, realize by contact object freeze rapidly or fast cooling.?
Freeze the fresh-keeping stage, the metabolism of cell and physiological activity are substantially at abort state, can be again extensive when condition is suitable
It is multiple.
Detailed description of the invention
The exemplary embodiment that the present invention will be described in more detail by referring to accompanying drawing, the above and other aspect of the invention and
Advantage will become more easily clear, in the accompanying drawings:
Fig. 1: for the quick preservation by partial technical matters flow diagram of Lipton tea low temperature of the invention；
Specific embodiment
Hereinafter, now with reference to attached drawing, the present invention is more fully described, and various embodiments are shown in the attached drawings.So
And the present invention can be implemented in many different forms, and should not be construed as limited to embodiment set forth herein.Phase
Instead, it theses embodiments are provided so that the disclosure will be thorough and complete, and fully conveys the scope of the present invention to ability
Field technique personnel.
Hereinafter, the exemplary embodiment that the present invention will be described in more detail with reference to the accompanying drawings.
In conjunction with shown in attached drawing 1, the quick preservation by partial technology of Lipton tea low temperature of the invention is low by Lipton tea of the invention
Warm quickly preservation by partial technology is by Lipton tea cleaning 1, sterilization 2, vacuum packaging 3, continuously declines jelly machine (- 27 DEG C -- 30 DEG C)
500-1000 grams/bag of micro- jelly 20-30 minute 4 examines Lipton tea center temperature (- 18 DEG C or so) 5, continues micro- 6 vanning 7 freezers storage of jelly
(- 18 DEG C -- 25 DEG C) 8 cold chain transportations (- 18 DEG C -- 25 DEG C) 9 are deposited to be composed.The core of the technology is exactly microrefrigerating fluid, microrefrigerating fluid
Raw material sources in pure natural substance, belong to non-toxic type, can directly be contacted with frozen matter, meet food hygiene requirement.Micro- jelly
One of the characteristics of liquid is exactly still to be able to maintain liquid condition at -40~-30 DEG C, can quickly conduct energy within a short period of time,
It thus crystallizes intercellular extracellular fluid almost in the same time with intracellular intracellular fluid, avoids because of ice inside and outside film
Lack of uniformity that is asynchronous and generating is crystallized to destroy, so that cell is made to be in a kind of dormant stage for being similar to " hibernation " state,
It realizes and is freezed or fast cooling rapidly by contact object.Freezing the fresh-keeping stage, the metabolism of cell and physiological activity base
This can restore when condition is suitable again in abort state.
Concrete principle as shown in Figure 1: by Lipton tea cleaning 1, sterilization 2, vacuum packaging 3, continuously decline jelly machine (- 27 DEG C --
30 DEG C) 500-1000 grams/bag of micro- jelly 20-30 minute 4, inspection Lipton tea center temperature (- 18 DEG C or so) 5, lasting micro- 6 vanning 7 of jelly
Freezer storage (- 18 DEG C -- 25 DEG C) 8 cold chain transportations (- 18 DEG C -- 25 DEG C) 9 are formed by combining, innovate, the low temperature invented it is quickly micro-
Freeze techniques are using high-tech biotechnology, in ice crystal state of the research biological cell under low-temperature condition, using low temperature
And the microrefrigerating fluid of techniques for ultra-low temperature and neoteric natural component, to being frozen fresh-keeping food, with the freezing curve of innovation,
Directly freeze in microrefrigerating fluid fresh-keeping.According to the size of kind and object, food is completed in 6 to 15 minutes, 15 to 30 minutes
Freeze fresh-keeping, shows the cell membrane being frozen in fresh-keeping food not by bursting by freezing, be in the micro- jelly state of organism, then protect through refrigeration
It holds and is frozen fresh-keeping food, it is that field of food preservation reaches water leading in the world that quality is fresh and alive, therefore the referred to as quick micro- freeze techniques of low temperature
Flat innovative technology.
The quick preservation by partial technology of Lipton tea low temperature of the invention, sorting is according to " according to state food safety post first
It is quasi- ", select color fresh goods glossy, the fresh Lipton tea fiber of structural state is clear, has tough and tensile, and the fresh Lipton tea of smell is intrinsic gas
Taste, odorless, peculiar smell.Processing specification production is executed by (GB/T9961-2008) standard, and organoleptic indicator should meet GB2708 rule
It is fixed.First step cleaning, sterilization: mechanized cleaning all-in-one machine is used.Ejected wash water follows " standards for drinking water quality " (GB
5749-2006), sterilization processing is then done.Weigh after cleaning and sterilization: according to instrument size demand by 500 grams/bag, 1000 grams/
Bag.Vacuum packaging: and being packed by the amount of customer requirement by 500 grams/bag, 1000 grams/bag, and packaging follows " food safety
National standard prepackaged food label general rule " (GB 7718-2011).The quick micro- jelly of core technology: vacuum packaging bag is used before freezing
Packaging, fresh Lipton tea is put into micro- jelly machine, and microrefrigerating fluid temperature controls in -27 DEG C~-30 DEG C, is made in 20~30 minutes
The central temperature of Lipton tea drops to -18 DEG C from+10 DEG C~+15 DEG C.The heat transfer rate of liquid contact is usually the several of air heat transfer
Ten times, therefore time a few houres for routinely freezing to need can be shortened to a few minutes to more than ten minutes, which freezes with conventional
It compares, freeze-off time is short, and yield in unit time is big.It is generally conventional to freeze such as shrimp, fish, meat product, need 4 hours or more even
Ten a few houres.And the micro- freeze techniques of low temperature then can shortened belt a few minutes.Meanwhile the food processed by micro- freeze techniques, cell membrane is not
It is destroyed, nutritive value substance is not lost after defrosting, keeps food original local flavor, mouthfeel and nutritive value, in mouthfeel even
It is more even better than fresh food.Using micro- freeze techniques, moreover it is possible to save substantial contribution.This technology, than American-European countries similar technique
It is nearly 15 years leading.Lipton tea examines its central temperature up to -18 DEG C after the processing of micro- jelly, i.e., sustainable freezing and dress, referring to state
Fresh Lipton tea (GB/T9961-2008) test stone of family's standard executes.With carton outer packing.Refrigeration: enter after micro- jelly Lipton tea-
It is stored in 18 DEG C~-25 DEG C freezers, control is advisable at ± 1~2 DEG C.Cold preservation time controlled in 12 months.Transport: transport
Shi Yaoyong refrigerator car, cold chain cannot break, and refrigerator car temperature is -18 DEG C~-25 DEG C.It can be said that low temperature preservation by partial technology is started
New era of aquatic products industry development.It brings a revolution in Lipton tea fresh-keeping and cold storage field, from raising Lipton tea quality, increases
Add storage phase, reduce for pollution, energy conservation and environmental protection, clear production etc., is a great innovation of fresh-keeping and cold storage.Low temperature is fast
The micro- freeze techniques of speed have well solved the fresh-keeping problem of safety of the links such as the circulation of Lipton tea, processing, sale, realize " green, ring
Protect, health, health, safety ", there is high Social benefit and economic benefit.
The above description is only an embodiment of the present invention, is not intended to restrict the invention.The present invention can have various conjunctions
Suitable change and variation.Any modification, equivalent substitution, improvement and etc. done within the spirit and principles of the present invention, should all
It is included within protection scope of the present invention.
Claims (4)
1. a kind of quick preservation by partial technology of Lipton tea low temperature,
It is characterized by:
The present invention relates to a kind of quick preservation by partial technologies of Lipton tea, manage with (super) cryogenic technique and cell low temperature ice crystal
By the freezing curve of combined innovation is fresh-keeping to being frozen using the quick microrefrigerating fluid of the low temperature with natural component invented
Aquatic products directly carries out freezing fresh-keeping.The technology is of different sizes according to type that is fresh-keeping, saving object and quality, in different time period
That completes Lipton tea freezes the non-bursting by freezing of film that is fresh-keeping, and being frozen cell, and cell is constantly in during subsequent freezing and refrigeration
A kind of micro- jelly state is presented in activated state, thus quality is fresh and alive.
The quick micro- freeze techniques of low temperature, are the preservation by partial technologies innovated in the world, and Lipton tea cell is kept not rupture, and increase Lipton
The conversion of tea polysaccharide class substance.Fresh Lipton tea passes through its freezing curve in the shortest time, makes fresh Lipton tea in refrigeration item
Within storing 12 months under part, the fresh fresh and alive quality of Lipton tea is still maintained, mouthfeel is more delicious when use.The technology and routine
Freeze to compare, freeze-off time is short, and yield in unit time is big, and freshness is higher, there is high Social benefit and economic benefit.
2. the method as described in claim 1, it is characterised in that:
The quick microrefrigerating fluid raw material sources of the low temperature belong to non-toxic type, can directly contact with frozen matter in pure natural substance, accord with
Combined foodstuff hygienic requirements.One of the characteristics of microrefrigerating fluid is exactly still to be able to maintain liquid condition at -40~-30 DEG C.
3. method according to claim 1 or 2, it is characterised in that:
Quickly micro- freeze is conducted heat using liquid contact Lipton tea, and chilling rate is usually tens times of air heat transfer, therefore can
Time a few houres for routinely freezing to need is shortened into a few minutes to more than ten minutes.Energy can be quickly conducted within a short period of time
Amount, thus crystallize intercellular extracellular fluid almost in the same time with intracellular intracellular fluid, it avoids because in film
The lack of uniformity that outer ice crystal is asynchronous and generates is destroyed, so that cell be made to be in a kind of suspend mode rank for being similar to " hibernation " state
Section is realized and is freezed or fast cooling rapidly by contact object.Freezing the fresh-keeping stage, the metabolism of cell and physiological activity
It is substantially at abort state, when condition is suitable, can be restored again.
4. method as claimed in claim 3, it is characterised in that:
The quick micro- freeze techniques of the low temperature, using high-tech biotechnology, in research biological cell under low-temperature condition
Ice crystal state, using the microrefrigerating fluid of low temperature and techniques for ultra-low temperature and neoteric natural component, to being frozen fresh-keeping Lipton
Tea is directly freezed fresh-keeping with the freezing curve of innovation in microrefrigerating fluid.According to the size of kind and object, at 6 to 15 minutes,
That completes food in 15 to 30 minutes freezes fresh-keeping, shows that the cell membrane being frozen in fresh-keeping Lipton tea not by bursting by freezing, is in
The micro- jelly state of organism, then keep being frozen fresh-keeping Lipton tea through refrigeration, quality is fresh and alive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711055915.2A CN109691508A (en) | 2017-10-20 | 2017-10-20 | A kind of quick preservation by partial technology of Lipton tea low temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711055915.2A CN109691508A (en) | 2017-10-20 | 2017-10-20 | A kind of quick preservation by partial technology of Lipton tea low temperature |
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| Publication Number | Publication Date |
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| CN109691508A true CN109691508A (en) | 2019-04-30 |
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| CN201711055915.2A Pending CN109691508A (en) | 2017-10-20 | 2017-10-20 | A kind of quick preservation by partial technology of Lipton tea low temperature |
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| Country | Link |
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