High-temperature moisture-suitable closed preparation method capable of accelerating anaerobic fermentation of Don acid tea

Abstract

The invention relates to the technical field of preparation of Don acid tea, in particular to a high-temperature moisture-suitable closed preparation method capable of accelerating anaerobic fermentation of Don acid tea, which comprises the following steps: step 1, spreading fresh leaves; step 2, performing fixation; step 3, spreading and airing; step 4, rolling; step 5, anaerobic fermentation; step 6, drying to obtain the dried Dexon tea; according to the method disclosed by the invention, anaerobic fermentation of the Don acid tea is accelerated by adopting high-temperature humidity adaptation, so that the anaerobic fermentation time is shortened on the premise of improving and maintaining the quality of a finished dry Don acid tea product, the anaerobic fermentation speed of the Don acid tea is accelerated, and the anaerobic fermentation time can be shortened by 12.5-25% compared with the anaerobic fermentation time at room temperature; a foundation is laid for increasing the yield of the Don acid tea, enlarging the scale and solving the standardization, standardization and controllability of Don acid tea processing, and economic benefits and social benefits are immeasurable.

Description

Technical Field

[0001] The invention relates to the technical field of preparation of Deang acid tea, and in particular to a closed preparation method for accelerating anaerobic fermentation of Deang acid tea under high temperature and appropriate humidity. Background Art

[0002] Anaerobic fermentation is the key process in the processing of Deang sour tea. Currently, bamboo tubes and jars are mainly used for anaerobic fermentation. Anaerobic fermentation in bamboo tubes will cause excessive moisture content and rot, and the longer the time, the more serious the rot. Most of the tea will rot and produce a jar smell. However, for Deang sour tea processed by jars for anaerobic fermentation, the tea leaves in the jar will not rot except for rot at the mouth of the jar, and the moisture content will not be too high. Anaerobic fermentation in jars can extend the anaerobic fermentation time and improve product quality. The finished product of Deang sour tea dry tea can ensure complete tea leaves. The jars are better sealed than bamboo tubes and will not produce a jar smell. The food safety is good, the product quality is good, and it can be widely promoted.

[0003] The existing Deang acid tea processed by anaerobic fermentation in cans has the problem of long fermentation time. The anaerobic fermentation time in Deang acid tea processing is 2 to 12 months, but the anaerobic fermentation time of Deang acid tea with good processing quality is generally about 8 months. It usually takes one and a half to two years from processing to the finished product entering the market, which reduces the output and is not conducive to large-scale production.

[0004] Therefore, in order to address the above-mentioned problem of long anaerobic fermentation time, a preparation method can be designed to improve the quality of Deang acid tea products, increase yield, and expand scale. Summary of the invention

[0005] In order to overcome the problem of long anaerobic fermentation time.

[0006] The technical solution of the present invention is: a closed preparation method for accelerating the anaerobic fermentation of Deang acid tea with high temperature and suitable humidity, comprising the following steps:

[0007] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they should be spread on bamboo plaques or green storage troughs in time. The thickness of the spread leaves should be controlled at 5-10cm. Rainwater leaves should be spread thinly or the surface water should be removed by a dehydrator before being spread thinly. A breeze should be allowed to accelerate the evaporation of water. After the leaves are spread appropriately, they can be transferred to the killing process.

[0008] Step 2: Finishing

[0009] The method can be one of the following: boiling green tea, steaming green tea or frying green tea; frying green tea includes pot-style frying green tea and drum-style frying green tea;

[0010] Boiling greens: Add leaves to boiling water, the amount should be enough for the leaves to be completely immersed in water, and the killing time is 0.5 to 2 minutes;

[0011] Steam killing: the steam from boiling water overflows and leaves are thrown in. The thickness of the leaf layer should be controlled within 3cm by the machine, and the killing time is about 1min. Use a steamer or a steamer to kill the green leaves. The number of leaves thrown in should be enough to naturally fill the steamer. The killing time is 0.1 to 0.5min after the steam overflows the steamer mouth.

[0012] Stir-frying and fixing: When the temperature of the inner wall of the middle section of the fixing drum or the bottom of the fixing pot reaches 280-320℃, add leaves for fixing. For continuous drum fixing machine, add leaves evenly and continuously. For intermittent drum fixing machine and pot fixing equipment, add leaves in such a quantity that leaves do not spill out of the fixing cavity. Fixing time is 10-20min. Fixing should be even and thorough, without red stems and leaves, or burnt edges and burnt leaves. Fixing is moderate when the leaves are dark green, soft, with broken stems and stems, and with a moisture content of 55%-62%.

[0013] Step 3: Drying

[0014] The withered leaves are quickly cooled to room temperature using a drying platform and bamboo mats;

[0015] Spread out the boiled and steamed green leaves to dry, spread the leaves thinly, use sunlight or flowing air to lose water, turn them over once every 2 hours, until the leaves are dark green, soft, the stems are broken, and the moisture content is (68±2)%; after the fried green leaves are cooled to room temperature, they are piled up to regain moisture, and the time is controlled within 60 to 180 minutes;

[0016] Step 4: kneading, using hand kneading or a kneading machine;

[0017] The amount of hand kneading should be enough to push and pull the tea ball to turn it over with both hands;

[0018] The amount of leaves put into the kneading machine depends on the machine model and the quality of the leaves. It is best to fill the kneading cylinder naturally. The pressure follows the principle of "light first, heavy later, gradually increase the pressure, and finally release the pressure". The kneading time is 25±10min, and the strip formation rate is more than 80%;

[0019] Step 5: Anaerobic fermentation: Use a jar for anaerobic fermentation. Put the rolled tea leaves layer by layer in the jar and press them tightly. After the jar is full, cover it with a layer of banana leaves or bamboo shoots and seal it with plastic. Then add 1 to 2 layers of plastic bags to seal the entire sealed jar. The plastic bags must be kept intact and airtight. Then place it in a high temperature and humid place for anaerobic fermentation to obtain Deang acid tea wet tea.

[0020] Step six: Drying. Drying can be performed by airing or baking to obtain Deang sour tea dry tea. The tea should be turned during airing. The drying temperature of the dryer should be 80-100°C, and the drying temperature of the drying room should be (50±10)°C. The moisture content of the dried Deang sour tea loose tea is ≤13%.

[0021] Preferably, the standard for moderate spreading of green leaves is that the leaf surface loses its luster, the leaf texture becomes soft, a slight fragrance is revealed, and the water content is 68% to 72%.

[0022] Preferably, the fermentation site with high temperature and suitable humidity is a showroom at an altitude of 900 meters, and the anaerobic fermentation time is 6 to 7 months.

[0023] Preferably, the fermentation site with high temperature and suitable humidity is under a drying shed at an altitude of 900 meters, and the anaerobic fermentation time is 6 to 7 months.

[0024] Beneficial effects of the present invention:

[0025] 1. Adopting high temperature and appropriate humidity to accelerate the anaerobic fermentation of Deang acid tea, reducing the anaerobic fermentation time while improving and maintaining the quality of the finished product of Deang acid tea, accelerating the anaerobic fermentation speed of Deang acid tea, and shortening the anaerobic fermentation time by 12.5% ​​to 25% compared with room temperature, laying a foundation for increasing the output of Deang acid tea, expanding the scale, and solving the standardization, standardization and controllability of Deang acid tea processing. The economic and social benefits are immeasurable;

[0026] 2. The tea leaves in the can will not rot and will not produce excessive moisture, which effectively improves the product quality. The Deang sour tea dry tea product can ensure the integrity of the tea leaves. The can is better sealed than the bamboo tube and will not produce the smell of the jar. It has good food safety and product quality. DETAILED DESCRIPTION

[0027] The present invention will be further described below in conjunction with the embodiments.

[0028] Example 1

[0029] The present invention provides an embodiment: a closed preparation method for accelerating the anaerobic fermentation of Deang acid tea under high temperature and appropriate humidity, comprising the following steps:

[0030] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they are spread on bamboo plaques in time. The thickness of the spread leaves should be controlled at 8cm. Rainwater leaves should be spread thinly and breezed to accelerate the evaporation of water. After the leaves are spread appropriately, they are transferred to the killing process. The standard for spreading appropriately is when the leaves lose their luster, the leaves are soft, slightly fragrant, and the water content is 70%;

[0031] Step 2: The method of killing green is to stir-fry and kill green;

[0032] The most widely used method is to heat and kill the green leaves;

[0033] Use a tea-killing drum for tea-killing. When the inner wall temperature of the middle section of the tea-killing drum reaches 300℃, add leaves for tea-killing. The continuous drum tea-killing machine is used to add leaves evenly and continuously. The tea-killing time is 15 minutes. The tea-killing should be even and thorough, without red stems and leaves, or burnt edges and burnt leaves. The tea-killing is moderate when the leaves are dark green, soft, and the stems and stems are broken without any breakage. The moisture content is 60%.

[0034] Step 3: Drying

[0035] The withered leaves are quickly cooled to room temperature on a drying platform; after the withered leaves are cooled to room temperature, they need to be piled up to recover moisture, and the time is controlled within 120 minutes;

[0036] Step 4: Rolling, mechanical rolling is used; when using a rolling machine, the equipment should be cleaned in advance. The amount of tea leaves to be added depends on the machine model and the quality of the leaves. It is best to fill the rolling cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increase pressure, and finally release pressure". The rolling time is 35 minutes, and the strip formation rate is more than 80%;

[0037] Step 5: Anaerobic fermentation: anaerobic fermentation in a jar is performed. The rolled tea leaves are placed layer by layer in the jar and compacted. After the jar is filled, a layer of banana leaves or bamboo shoots are covered and sealed with plastic. Then, 2 layers of plastic bags are added to seal the entire sealed jar. The plastic bags must be kept intact and airtight. Then, the jar is placed in a high temperature and suitable humidity place for anaerobic fermentation to obtain Deang acid tea wet tea. The high temperature and suitable humidity fermentation place is a showroom at an altitude of 900 meters. After measurement, the actual temperature is 27.7℃~31.5℃, the humidity is 62.6~73.1%, and the anaerobic fermentation time is 7 months.

[0038] Step six: Drying. After obtaining the wet Deang sour tea, dry it. The drying temperature of the drying room is 50°C. The moisture content of the Deang sour tea loose tea after drying is 10.5%.

[0039] Example 2

[0040] The present invention provides an embodiment: a closed preparation method for accelerating the anaerobic fermentation of Deang acid tea under high temperature and appropriate humidity, comprising the following steps:

[0041] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they are spread on bamboo plaques in time. The thickness of the spread leaves should be controlled at 8cm. Rainwater leaves should be spread thinly and breezed to accelerate the evaporation of water. After the leaves are spread appropriately, they are transferred to the killing process. The standard for spreading appropriately is when the leaves lose their luster, the leaves are soft, slightly fragrant, and the water content is 70%;

[0042] Step 2: The method of killing green is to stir-fry and kill green;

[0043] The most widely used method is to heat and kill the green leaves;

[0044] Use a tea-killing drum for tea-killing. When the inner wall temperature of the middle section of the tea-killing drum reaches 300℃, add leaves for tea-killing. The continuous drum tea-killing machine is used to add leaves evenly and continuously. The tea-killing time is 15 minutes. The tea-killing should be even and thorough, without red stems and leaves, or burnt edges and burnt leaves. The tea-killing is moderate when the leaves are dark green, soft, and the stems and stems are broken without any breakage. The moisture content is 60%.

[0045] Step 3: Drying

[0046] The withered leaves are quickly cooled to room temperature on a drying platform; after the withered leaves are cooled to room temperature, they need to be piled up to recover moisture, and the time is controlled within 120 minutes;

[0047] Step 4: Rolling, mechanical rolling is used; when using a rolling machine, the equipment should be cleaned in advance. The amount of tea leaves to be added depends on the machine model and the quality of the leaves. It is best to fill the rolling cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increase pressure, and finally release pressure". The rolling time is 35 minutes, and the strip formation rate is more than 80%;

[0048] Step 5: Anaerobic fermentation: anaerobic fermentation in a jar is performed. The rolled tea leaves are placed layer by layer in the jar and compacted. After the jar is filled, a layer of banana leaves or bamboo shoots are covered and sealed with plastic. Then, 2 layers of plastic bags are added to the sealed jar to seal it. The plastic bags must be kept intact and airtight. Then, the jar is placed in a high temperature and suitable humidity place for anaerobic fermentation to obtain Deang acid tea wet tea. The high temperature and suitable humidity fermentation place is under a sun-drying shed at an altitude of 900 meters. After measurement, the actual temperature is 26.5℃~31.3℃, the humidity is 61.9~77.1%, and the anaerobic fermentation time is 7 months.

[0049] Step six: Drying. After obtaining the wet Deang sour tea, dry it. The drying temperature of the drying room is 50°C. The moisture content of the Deang sour tea loose tea after drying is 10.5%.

[0050] Example 3

[0051] The present invention provides an embodiment: a closed preparation method for accelerating the anaerobic fermentation of Deang acid tea under high temperature and appropriate humidity, comprising the following steps:

[0052] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they are spread on bamboo plaques in time. The thickness of the spread leaves should be controlled at 8cm. Rainwater leaves should be spread thinly and breezed to accelerate the evaporation of water. After the leaves are spread appropriately, they are transferred to the killing process. The standard for spreading appropriately is when the leaves lose their luster, the leaves are soft, slightly fragrant, and the water content is 70%;

[0053] Step 2: The method of killing green is to stir-fry and kill green;

[0054] The most widely used method is to heat and kill the green leaves;

[0055] Use a tea-killing drum for tea-killing. When the inner wall temperature of the middle section of the tea-killing drum reaches 300℃, add leaves for tea-killing. The continuous drum tea-killing machine is used to add leaves evenly and continuously. The tea-killing time is 15 minutes. The tea-killing should be even and thorough, without red stems and leaves, or burnt edges and burnt leaves. The tea-killing is moderate when the leaves are dark green, soft, and the stems and stems are broken without any breakage. The moisture content is 60%.

[0056] Step 3: Drying

[0057] The withered leaves are quickly cooled to room temperature on a drying platform; after the withered leaves are cooled to room temperature, they need to be piled up to recover moisture, and the time is controlled within 120 minutes;

[0058] Step 4: Rolling, mechanical rolling is used; when using a rolling machine, the equipment should be cleaned in advance. The amount of tea leaves to be added depends on the machine model and the quality of the leaves. It is best to fill the rolling cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increase pressure, and finally release pressure". The rolling time is 35 minutes, and the strip formation rate is more than 80%;

[0059] Step 5: Anaerobic fermentation: anaerobic fermentation in a jar is performed. The rolled tea leaves are placed layer by layer in the jar and compacted. After the jar is filled, a layer of banana leaves or bamboo shoots are covered and sealed with plastic. Then, 2 layers of plastic bags are added to the sealed jar. The plastic bags must be kept intact and airtight. Then, the jar is placed in a high temperature and suitable humidity place for anaerobic fermentation to obtain Deang acid tea wet tea. The high temperature and suitable humidity fermentation place is a showroom at an altitude of 900 meters. After measurement, the actual temperature is 27.7℃~31.5℃, the humidity is 62.6~73.1%, and the anaerobic fermentation time is 6 months.

[0060] Step six: Drying. After obtaining the wet Deang sour tea, dry it. The drying temperature of the drying room is 50°C. The moisture content of the Deang sour tea loose tea after drying is 10.5%.

[0061] Example 4

[0062] The present invention provides an embodiment: a closed preparation method for accelerating the anaerobic fermentation of Deang acid tea under high temperature and appropriate humidity, comprising the following steps:

[0063] Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they are spread on bamboo plaques in time. The thickness of the spread leaves should be controlled at 8cm. Rainwater leaves should be spread thinly and breezed to accelerate the evaporation of water. After the leaves are spread appropriately, they are transferred to the killing process. The standard for spreading appropriately is when the leaves lose their luster, the leaves are soft, slightly fragrant, and the water content is 70%;

[0064] Step 2: The method of killing green is to stir-fry and kill green;

[0065] The most widely used method is to heat and kill the green leaves;

[0066] Use a tea-killing drum for tea-killing. When the inner wall temperature of the middle section of the tea-killing drum reaches 300℃, add leaves for tea-killing. The continuous drum tea-killing machine is used to add leaves evenly and continuously. The tea-killing time is 15 minutes. The tea-killing should be even and thorough, without red stems and leaves, or burnt edges and burnt leaves. The tea-killing is moderate when the leaves are dark green, soft, and the stems and stems are broken without any breakage. The moisture content is 60%.

[0067] Step 3: Drying

[0068] The withered leaves are quickly cooled to room temperature on a drying platform; after the withered leaves are cooled to room temperature, they need to be piled up to recover moisture, and the time is controlled within 120 minutes;

[0069] Step 4: Rolling, mechanical rolling is used; when using a rolling machine, the equipment should be cleaned in advance. The amount of tea leaves to be added depends on the machine model and the quality of the leaves. It is best to fill the rolling cylinder naturally. The speed is controlled at 35 rpm, and the pressure follows the principle of "light first, heavy later, gradually increase pressure, and finally release pressure". The rolling time is 35 minutes, and the strip formation rate is more than 80%;

[0070] Step 5: Anaerobic fermentation: anaerobic fermentation in a jar is performed. The rolled tea leaves are placed layer by layer in the jar and compacted. After the jar is filled, a layer of banana leaves or bamboo shoots are covered and sealed with plastic. Then, 2 layers of plastic bags are added to the sealed jar to seal it. The plastic bags must be kept intact and airtight. Then, the jar is placed in a high temperature and suitable humidity place for anaerobic fermentation to obtain Deang acid tea wet tea. The high temperature and suitable humidity fermentation place is under a sun-drying shed at an altitude of 900 meters. After measurement, the actual temperature is 26.5℃~31.3℃, the humidity is 61.9~77.1%, and the anaerobic fermentation time is 6 months.

[0071] Step six: Drying. After obtaining the wet Deang sour tea, dry it. The drying temperature of the drying room is 50°C. The moisture content of the Deang sour tea loose tea after drying is 10.5%.

[0072] Comparative Example 1

[0073] When putting the withered and rolled tea leaves into the jar, they should be placed layer by layer and pressed tightly. Try not to use sharp objects to press the tea leaves tightly, so as not to turn the anaerobic fermentation leaves into tea mud and fail to form complete tea strips. After putting the tea leaves, seal the mouth of the jar with burnt leaves or bamboo leaves, and finally seal the mouth of the jar with plastic and tie it tightly, then seal the entire sealed jar with 2 layers of plastic bags. The plastic bags must be kept intact and airtight, and placed at room temperature in Daluchang Village, Mengga Town, 1,700 meters above sea level. After measurement, the actual temperature is 20.2℃~24.8℃, the humidity is 64.5~69.6%, and the anaerobic fermentation time is 8 months.

[0074] Comparative Example 2

[0075] When putting the withered and rolled tea leaves into the jar, they should be placed layer by layer and pressed tightly. Try not to use sharp objects to press the tea leaves tightly, so as not to turn the anaerobic fermentation leaves into tea mud and fail to form complete tea strips. After putting the tea leaves, seal the jar with burnt leaves or bamboo leaves, and finally seal the mouth of the jar with plastic and tie it tightly. Then seal the entire sealed jar with 2 layers of plastic bags. The plastic bags must be kept intact and airtight. Place it at room temperature at an altitude of 900 meters. After measurement, the actual temperature is 21.2℃~24.2℃, the humidity is 67.5~75.3%, and the anaerobic fermentation time is 7 months.

[0076] Table 1 is a table showing the fermentation conditions of Example 1, Example 2, Example 3, Example 4, Comparative Example 1 and Comparative Example 2 and the quality analysis of the prepared Deang acid tea.

[0077]

[0078]

[0079] Table 1

[0080] The moisture content of Deang sour tea wet tea before fermentation is 55-70%. After anaerobic fermentation by the processes of Example 1, Example 2, Example 3, Example 4, Comparative Example 1 and Comparative Example 2, the moisture content is 54-69%, 54-69%, 54.5-69.5%, 54.5-69.5%, 56-71% and 55.5-70.5%, respectively.

[0081] The embodiments of the present invention are described in detail above, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of those skilled in the art without departing from the spirit of the present invention.

Claims

1. A closed preparation method for accelerating the anaerobic fermentation of Deang acid tea by high temperature and appropriate humidity, characterized in that: The steps include: Step 1: Spreading fresh leaves. After the fresh leaves are inspected, they should be spread on bamboo plaques or green storage troughs in time. The thickness of the spread leaves should be controlled at 5-10cm. Rainwater leaves should be spread thinly or the surface water should be removed by a dehydrator before being spread thinly. A breeze should be allowed to accelerate the evaporation of water. After the leaves are spread appropriately, they can be transferred to the killing process. Step 2: Finishing The method can be one of the following: boiling green tea, steaming green tea or frying green tea; frying green tea includes pot-style frying green tea and drum-style frying green tea; Boiling greens: Add leaves to boiling water, the amount should be enough for the leaves to be completely immersed in water, and the killing time is 0.5 to 2 minutes; Steam killing: the steam from boiling water overflows and leaves are thrown in. The thickness of the leaf layer should be controlled within 3cm by the machine, and the killing time is about 1min. Use a steamer or a steamer to kill the green leaves. The number of leaves thrown in should be enough to naturally fill the steamer. The killing time is 0.1 to 0.5min after the steam overflows the steamer mouth. Stir-frying and fixing: When the temperature of the inner wall of the middle section of the fixing drum or the bottom of the fixing pot reaches 280-320℃, add leaves for fixing. For continuous drum fixing machine, add leaves evenly and continuously. For intermittent drum fixing machine and pot fixing equipment, add leaves in such a quantity that leaves do not spill out of the fixing cavity. Fixing time is 10-20min. Fixing should be even and thorough, without red stems and leaves, or burnt edges and burnt leaves. Fixing is moderate when the leaves are dark green, soft, with broken stems and stems, and with a moisture content of 55%-62%. Step 3: Drying The withered leaves are quickly cooled to room temperature using a drying platform and bamboo mats; Spread out the boiled and steamed green leaves to dry, spread the leaves thinly, use sunlight or flowing air to lose water, turn them over once every 2 hours, until the leaves are dark green, soft, the stems are broken, and the moisture content is (68±2)%; after the fried green leaves are cooled to room temperature, they are piled up to regain moisture, and the time is controlled within 60 to 180 minutes; Step 4: kneading, using hand kneading or a kneading machine; The amount of hand kneading should be enough to push and pull the tea ball to turn it over with both hands; The amount of leaves put into the kneading machine depends on the machine model and the quality of the leaves. It is best to fill the kneading cylinder naturally. The pressure follows the principle of "light first, heavy later, gradually increase the pressure, and finally release the pressure". The kneading time is 25±10min, and the strip formation rate is more than 80%; Step 5: Anaerobic fermentation: Use a jar for anaerobic fermentation. Put the rolled tea leaves layer by layer in the jar and press them tightly. After the jar is full, cover it with a layer of banana leaves or bamboo shoots and seal it with plastic. Then add 1 to 2 layers of plastic bags to seal the entire sealed jar. The plastic bags must be kept intact and airtight. Then place it in a high temperature and humid place for anaerobic fermentation to obtain Deang acid tea wet tea. Step six: Drying. Drying can be performed by airing or baking to obtain Deang sour tea dry tea. The tea should be turned during airing. The drying temperature of the dryer should be 80-100°C, and the drying temperature of the drying room should be (50±10)°C. The moisture content of the dried Deang sour tea loose tea is ≤13%.

2. The closed preparation method for accelerating the anaerobic fermentation of Deang acid tea by high temperature and suitable humidity according to claim 1, characterized in that: The standard for moderate spreading of green leaves is that the leaves lose their luster, are soft, have a slight fragrance, and have a water content of 68% to 72%.

3. The closed preparation method for accelerating the anaerobic fermentation of Deang acid tea by high temperature and suitable humidity according to claim 1, characterized in that: The high temperature and humidity fermentation location is an exhibition hall at an altitude of 900 meters, and the anaerobic fermentation time is 6 to 7 months.

4. The closed preparation method for accelerating the anaerobic fermentation of Deang acid tea by high temperature and suitable humidity according to claim 1, characterized in that: The fermentation site with high temperature and suitable humidity is under a drying shed at an altitude of 900 meters, and the anaerobic fermentation time is 6 to 7 months.

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