CN100571519C - A kind of method that adopts spray sandwich technique to produce nutrition reinforced noodle - Google Patents
A kind of method that adopts spray sandwich technique to produce nutrition reinforced noodle Download PDFInfo
- Publication number
- CN100571519C CN100571519C CNB2006101665826A CN200610166582A CN100571519C CN 100571519 C CN100571519 C CN 100571519C CN B2006101665826 A CNB2006101665826 A CN B2006101665826A CN 200610166582 A CN200610166582 A CN 200610166582A CN 100571519 C CN100571519 C CN 100571519C
- Authority
- CN
- China
- Prior art keywords
- nutrient
- mixotrophism
- microcapsules
- mineral
- dough sheet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Noodles (AREA)
Abstract
A kind of method that adopts spray sandwich technique to produce nutrition reinforced noodle of the present invention, belong to the food-processing method field, employing meets the multi-nutrient fortification agent of sanitary standard regulation, proportional quantities mixotrophism element is prepared into the plain microcapsules of mixotrophism, these microcapsules are added the aqueous dispersion that water and mineral nutrient are mixed with plain microcapsules of mixotrophism and mineral nutrient, adopt spray equipment, dispersion liquid with load quantity, evenly be sprayed on the interface between the dough sheet of load quantity, the present invention adopts nutrient microcapsules aqueous dispersions and spray equipment spraying, the oxidation and the destruction of nutrient have been prevented effectively, improved the stability of nutrient, because of being subjected to expulsion pressure, the even firm attachment of nutrient is in the face surface, therefore microcapsules have been obtained evenly by in the embedding dough sheet of appropriateness, the sandwich vermicelli of stable nutrient can effectively prevent the loss of vermicelli nutrient when production and processing and culinary art.
Description
Technical field
A kind of method that adopts spray sandwich technique to produce nutrition reinforced noodle of the present invention belongs to the food-processing method field, is specifically related to the vermicelli processing method.
Background technology
Along with growth in the living standard, the public is strong day by day to the requirement of nutrition and health, and the shortage of dietetic nutrition element and imbalance are global problems, it can cause the development that hinders people's physique and intelligence, influence adverse consequences such as immune development, therefore more and more paying attention to the fortification of food both at home and abroad, is the effective way that improves public's trophic level by the fortification to staple food.Lysine relatively lacks in the cereal (as wheat, corn and coarse cereals etc.), belongs to first limiting amino acid, and this will influence the absorption of human body to protein widely, and the vitamin in the cereal processing simultaneously and the content of some mineral matter are on the low side.Studies show that in a large number that both at home and abroad in the cereal process, micronutrient elements such as vitamin and mineral matter run off very serious, this greatly reduces the nutritive value of cereal and goods thereof.All pay much attention to the fortification of basic staple foods such as flour-made food both at home and abroad.Studies show that, noodles in process and during poach main nutrients such as amino acid, vitamin and mineral matter cause damage easily because of factors such as its dissolving and temperature, therefore, how to pass through in basic flour, effectively to add nutrient to improve the nutritional quality of flour-made food, it is the problem of extensive concern in the industry always, through effort for many years, various multi-nutrient fortification noodles emerge in an endless stream, the patented method that adds nutrient in basic flour also occurs in succession, these methods conclude roughly have following several:
One, directly and go into and make dough in the flour with nutrient, be squeezed into band, the reshaping noodles, for example fruit syrup, nut juice or the meat soup (juice) of beer, milk or the machining of handling with nutritious food, through science, with go in the flour, through the nutritive noodle of extrusion modling all size.
Two, be sprinkled into the nutrient of powder form between multilayer is worn, be squeezed into MULTILAYER COMPOSITE then and wear, each side cuts into noodles.
Three, two-layer wear in the layer folder one deck contain color nutrient wear layer, be squeezed into into three aspect bands, be reprocessed into noodles.Adopt Different Nutrition composition raw material, can obtain different color nutritive layers, as: get powdered beef and be magneta colour, get eggs and be yellow, get vegetables and be green, get Semen sesami nigrum and then be black.
Four, prepare dough and nutrition core filling respectively, make bag core face base, stretch again or be crushed to noodles with dough bag core filling.
Above-mentioned these are made the method for nutrient containing noodles, in flour, played good effect aspect the interpolation nutrient in solution, but along with deeply carrying out in standard GB 14880 aspect the food nutrition reinforcement, the main weak point of existing process method is when noodles process and culinary art, be easy to cause the loss of nutrient, thereby reduce the actual nutritive validity of alimentary paste goods.
Up to now, do not see the report that has the microencapsulation form that adopts nutrient containing to prepare nutrition reinforced noodle.
Summary of the invention
The purpose of this invention is to provide a kind of method that adopts spray sandwich technique to produce nutrition reinforced noodle, adopt spray equipment, aqueous dispersions with amino acids, the plain microcapsules of vitamins mixotrophism and mineral nutrient, measure on the interface that sprays between the two-layer of load quantity or the multilayer dough sheet, close sheet through extruding and become the sandwich vermicelli of fortification, run off with the nutrient of effectively avoiding process and culinary art the time may cause, guarantee the nutritive value of vermicelli product.
The objective of the invention is to be achieved through the following technical solutions:
The present invention adopts spray sandwich technique to produce the method for nutrition reinforced noodle, employing meets the amino acids that the state food nutrition fortifier uses the sanitary standard regulation, vitamins and mineral matter class nutrient are the multi-nutrient fortification agent, press the amino acids nutrient respectively, the weight ratio of vitamins nutrient and mineral matter class nutrient and basic flour is taken above-mentioned nutrient, the mixotrophism of amino acids and vitamins is plain by coating the raw material weight ratio with microcapsules, be prepared into the plain microcapsules of mixotrophism through coating, weight ratio by plain microcapsules of this mixotrophism and water, adding water stirs, and proportional quantities and mineral nutrient added wherein, be mixed with plain microcapsules of mixotrophism and mineral nutrient aqueous dispersion, adopt spray equipment, nutrient dispersion liquid with load quantity, evenly be sprayed on the interface between the two-layer of load quantity or the multilayer dough sheet, close sheet through roll compacting, slitting processing is prepared into stable, uniform nutrition reinforced noodle.
The weight ratio of amino acids nutrient and basic flour is 1.0: 1000,
The weight ratio of vitamins nutrient and basic flour is 1.0: 1000
Mineral nutrient is 2.5: 1000 with basic flour weight ratio
It is 1 that the mixotrophism element coats the raw material weight ratio with shitosan: 0.1-0.5
The weight ratio of plain microcapsules of mixotrophism and water is 1: 5-10
The production technology of producing the nutrition reinforced noodle method by the present invention is as follows:
1, preparation contains the wheat flour of biology enzyme flour improver or the slaking dough of other cereal powder mixed powder face;
2, roll compacting dough sheet:
Dough after the slaking is put into flaking machine, by two breaker roll roll compacting become smooth, neat, thin and thick is even, softness and two dough sheet monolithics of flexible;
3, preparation nutrient water dispersion liquid:
1) presses amino acids and vitamins and support element and each weight ratio of 1.0: 1000 of basic flour, take by weighing amino acids and vitamins nutrient respectively, it evenly is mixed into the mixotrophism element, press the plain and shitosan coating raw material 1 of mixotrophism: the 0.1-0.5 weight ratio, through coating the plain microcapsules of preparation mixotrophism;
2) press mineral nutrient and 2.5: 1000 weight ratio of basic flour, take by weighing mineral nutrient;
3) press the weight ratio of the plain microcapsules of mixotrophism and water 1: 5-10, the plain microcapsules of mixotrophism are added water mix, and the mineral nutrient of proportional quantities is added wherein, evenly stirring promptly is mixed with the nutrient water dispersion liquid.
4, spraying nutrient dispersion liquid:
Before spray equipment being arranged on the combinating machine of noodle producing line, two dough sheets of nozzle alignment enter the crevice place before the combinating machine, aqueous dispersions with plain microcapsules of above-mentioned mixotrophism and mineral nutrient, be poured in the spray equipment, start spray equipment, handover speed according to dough sheet, adjust the spraying flow of control nozzle, the spraying flow of nozzle and the handover speed of dough sheet are adapted, to guarantee in two dough sheets handover strokes of load quantity, the nutrient dispersion liquid of load quantity is evenly sprayed on two interfaces between the dough sheet, because of being subjected to the expulsion pressure effect, the nutrient dispersion liquid is evenly attached to the dough sheet surface, and plain microcapsules of mixotrophism and mineral nutrient are by in the embedding dough sheet of appropriateness;
5, the sandwich sheet that closes:
To spray the paired dough sheet of sandwich nurture element, be pressed into a dough sheet by roll earlier, more synthetic dough sheet has been put into the flaking machine calendering formation to standard thickness;
6, slitting
The dough sheet of calendering formation is put into cutting cutter, on request dough sheet is cut into the noodles of different size;
7, drying:
The noodles that cut will be put on the shelf rapidly and be dried or artificial drying, prevent adhesion.Be controlled at 20-30 ℃ in predrying phase temperature, the dry phase temperature of trunk is 45-50 ℃, the cooling that remains a constant speed of final drying stage;
8, finished product packing.
The technology of the present invention is on the one hand because of adopting coating technology, with amino acids, the plain coating of the mixotrophism of vitamins battalion attainment is prepared into the plain microcapsules of mixotrophism, the oxidation and the destruction of nutrient have been prevented effectively, improved the stability of nutrient, on the other hand because of adopting spray equipment, with the nutrient water dispersion liquid be sprayed on equably between two dough sheets combination interface on, the even firm attachment of nutrient microcapsules is in the face surface, simultaneously because of being subjected to the expulsion pressure effect, the nutrient microcapsules are by in the embedding dough sheet of appropriateness, after sheet processing is closed in roll compacting, obtained evenly, the sandwich vermicelli of stable nutrient can effectively prevent the loss of vermicelli nutrient when production and processing and culinary art.Experiment records, the nutrition fine dried noodles that existing method is produced, and culinary art back nutrient loss is about 20%, and the vermicelli that the inventive method is produced, culinary art back nutrient loss less than 10%.In addition, craft science of the present invention is reasonable, simple, carries out the fortification standard of basic staple food Flour product for China, and a kind of method of suitable industrial-scale production is provided.
The specific embodiment
Nutrient composition that the present invention adopts and ratio all meet GB GB14880 regulation, have adopted conventional biology enzyme flour improver in the basic flour, and the dispersant that adds in the preparation nutrition dispersion liquid meets state food additive standard.
Be example now, illustrate how the present invention implements to produce 200Kg vermicelli of the present invention:
1, premixed contains the wheat flour of biology enzyme flour improver:
200kg wheat flour and 100g biology enzyme flour improver stir 2-4min in efficient mixer high speed, make it to mix.
2, add water and face:
With stirring 6min in the above-mentioned premixed wheat flour input dough mixing machine, make it to mix, adding water and face and face time then is 10-15 minute, and water temperature is 20-30 ℃, and the rotating speed of dough mixing machine remains on 12-15r/min.Require to accomplish on the dough sense organ of becoming reconciled: dough is done tide suitably, and color and luster is even, becomes graininess, holds agglomeratingly, and loose during rubbing is fine granularity.
3, slaking:
The face base that to become reconciled is put in the aging machine and was stirred 10-15 minute, and the slaking mixing speed is controlled at 8r/min, and curing temperature is about 25 ℃.
4, roll monolithic:
Dough behind the dough after the slaking is put into flaking machine, roll rod by two pairs and be pressed into two dough sheets respectively.The roll gap of flaking machine must be first big after small, and dough sheet is can first thick back thin, to be rolledly gets final product to required thickness.When rolling sheet,, can on dough sheet, spread some dry flours in order to prevent the dough sheet adhesion, but can not be too much.To make when rolling sheet that dough sheet is smooth, neat, thin and thick is even, softness and flexible.
5, preparation nutrient dispersion liquid:
1) the plain microcapsules of preparation mixotrophism
Press 200kg basis wheat flour weight, respectively 1.0: 1000 weight ratio by amino acids, vitamins nutrient and basic flour, take by weighing lysine 0.2Kg, take by weighing B B-complex 0.2Kg, it is mixed, support weight ratio plain and clad material shitosan 1: 0.1-0.5 by mixing, take by weighing shitosan 0.06Kg, be prepared into the plain microcapsules of mixotrophism through coating;
2) take by weighing mineral nutrient
Press 200kg basis wheat flour weight, press mineral nutrient and with 2.5: 1000 weight ratio of basic flour, take by weighing the composite mineral matter nutrient 0.5Kg of calcic, iron and zinc;
3) plain microcapsules of preparation mixotrophism and mineral nutrient aqueous dispersions
Above about 0.46Kg nutrient microcapsules are added water 4Kg, and 0.5Kg composite mineral matter nutrient is added wherein, add an amount of food dispersant, evenly stir, be mixed with nutritive water and disperse liquid.
6, spraying nutrient:
Before spray equipment being arranged on the combinating machine of noodle producing line, two dough sheets of nozzle alignment enter the crevice place before the combinating machine, aqueous dispersions with plain microcapsules of above-mentioned mixotrophism and mineral nutrient, be poured in the spray equipment, start spray equipment, handover speed according to dough sheet, adjust the spraying flow of control nozzle, the spraying flow of nozzle and the handover speed of dough sheet are adapted, transfer in the strokes at two dough sheets guaranteeing, the nutrient water dispersion liquid of the about 5Kg of load quantity is evenly sprayed on the interface between two dough sheets that load quantity 200Kg flour prepares;
The loss of nutrient in the operating process has been avoided in controlled spraying operation, and because of being subjected to the expulsion pressure effect, the nutrient microcapsules are by in the embedding dough sheet of appropriateness.
7, the sandwich sheet that closes:
After the spraying of nutrient dispersion liquid is finished, again this is put into combinating machine to the single face sheet, be pressed into a dough sheet by a pair roller.After closing sheet and finishing, synthetic dough sheet is put into flaking machine roll.This dough sheet will repeatedly roll in flaking machine, guarantees that the effect of calendering reaches best.The roll gap of flaking machine must be first big after small, and dough sheet is can first thick back thin, to be rolledly gets final product to required thickness.
8, slitting: the dough sheet of calendering formation is put into cutting cutter, dough sheet is cut into the noodles of different thicknesses and shape.The shape of noodles can change with the shape of strip-cutting roller cutter.During slitting, the temperature of dough sheet should remain on about 35 ℃.
9, drying: the noodles that cut will be put on the shelf rapidly and be dried or artificial drying, prevent adhesion.Be controlled at 30 ℃ in predrying phase temperature, unsuitable too high, the general method that air flows that strengthens that adopts; The dry phase temperature of trunk is 45-50 ℃, note suitable humidity discharging; The final drying stage begins cooling, and the speed of cooling is that per 2～3min reduces by 1 ℃.
10, finished product packing.
Claims (4)
1, a kind of method that adopts spray sandwich technique to produce nutrition reinforced noodle, employing meets the state food nutrition fortifier and uses amino acids, vitamins and the mineral matter class nutrient of sanitary standard regulation to be the multi-nutrient fortification agent, base surface grain weight numerical quantity with specified processing quantity is a foundation, is respectively 1.0: 1000,1 by the weight ratio of amino acids nutrient, vitamins nutrient and mineral matter class nutrient and basic flour.0: 1000,2.5: 1000, take by weighing nutrient respectively, earlier the mixotrophism element of amino acids and vitamins is pressed 1 with the shitosan clad material: the 0.1-0.5 weight ratio, be prepared into the plain microcapsules of mixotrophism, again plain microcapsules of mixotrophism and water are pressed 1: the weight ratio of 5-10, adding water stirs down, mineral nutrient is added wherein, be mixed with the aqueous dispersions of plain microcapsules of mixotrophism and mineral nutrient, aqueous dispersions with plain microcapsules of this mixotrophism of preparing in proportion and mineral nutrient, adopt spray equipment, equably, all be sprayed on the interface between the two-layer of this specified processing quantity or the multilayer dough sheet, be subjected to the expulsion pressure effect, the nutrient dispersion liquid is evenly attached to the dough sheet surface, and plain microcapsules of mixotrophism and mineral nutrient are embedded in the dough sheet by appropriateness, close sheet through roll compacting, slitting processing is prepared into stable, uniform nutrition reinforced noodle.
2, employing spray sandwich technique according to claim 1 is produced the nutrition reinforced noodle production technology of the method for nutrition reinforced noodle, is made up of following processing step:
1), preparation contains the flour slaking dough of biology enzyme flour improver;
2), roll compacting dough sheet;
3), preparation nutrient water dispersion liquid;
4), spraying nutrient dispersion liquid;
5), the sandwich sheet that closes;
6), slitting;
7), drying; With
8), finished product packing.
3, nutrition reinforced noodle production technology according to claim 2, the step of preparation nutrient water dispersion liquid is as follows:
1) by amino acids and vitamins nutrient and basic flour respectively is 1.0: 1000 weight ratio, take by weighing amino acids and vitamins nutrient respectively, it evenly is mixed into the mixotrophism element, press the plain and shitosan coating raw material 1 of mixotrophism: the 0.1-0.5 weight ratio is prepared into the plain microcapsules of mixotrophism through coating;
2) keep the base surface grain weight numerical quantity identical with step 1), press mineral nutrient and 2.5: 1000 weight ratio of basic flour, it is standby to take by weighing mineral nutrient;
3) get the plain microcapsules of mixotrophism of step 1) preparation, press the weight ratio of the plain microcapsules of mixotrophism and water 1: 5-10, add water and mix, again will be set by step 2) the standby mineral nutrient that takes by weighing adds wherein, and even stirring promptly is mixed with the nutrient water dispersion liquid.
4, nutrition reinforced noodle production technology according to claim 3, the technology of spraying nutrient dispersion liquid is as follows:
Before spray equipment being arranged on the combinating machine of noodle producing line, two dough sheets of nozzle alignment enter the crevice place before the combinating machine, aqueous dispersions with above-mentioned nutrient microcapsules and mineral nutrient, be poured in the spray equipment, start spray equipment, handover speed according to dough sheet, adjust the spraying flow of control nozzle, make the handover speed of the spraying flow of nozzle and dough sheet suitable, to guarantee in two dough sheets handover strokes of load quantity, basic flour foundation with specified processing quantity, with the plain microcapsules of mixotrophism of the respective numbers of preparation and the aqueous dispersions of mineral nutrient in proportion, evenly spray on the interface between the two-layer of specified processing quantity or the multilayer dough sheet, because of being subjected to the expulsion pressure effect, the nutrient dispersion liquid is evenly attached to the dough sheet surface, and plain microcapsules of mixotrophism and mineral nutrient are promptly entered subsequent process steps then by in the embedding dough sheet of appropriateness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101665826A CN100571519C (en) | 2006-12-31 | 2006-12-31 | A kind of method that adopts spray sandwich technique to produce nutrition reinforced noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101665826A CN100571519C (en) | 2006-12-31 | 2006-12-31 | A kind of method that adopts spray sandwich technique to produce nutrition reinforced noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1994093A CN1994093A (en) | 2007-07-11 |
| CN100571519C true CN100571519C (en) | 2009-12-23 |
Family
ID=38249372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006101665826A Active CN100571519C (en) | 2006-12-31 | 2006-12-31 | A kind of method that adopts spray sandwich technique to produce nutrition reinforced noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100571519C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658297A (en) * | 2009-08-11 | 2010-03-03 | 范宝钧 | Health promotion flour and preparation method thereof |
| CN102550947A (en) * | 2011-12-02 | 2012-07-11 | 陕西科技大学 | Manual macaroni and preparation method thereof |
| CN104872532A (en) * | 2015-06-11 | 2015-09-02 | 江海波 | Method for producing sandwich fine dried noodles by using full-automatic fine dried noodle production line |
| CN113984981B (en) * | 2021-10-29 | 2024-05-14 | 武汉宇科天创网络科技有限公司 | Method and system for determining nutrient content of dishes |
-
2006
- 2006-12-31 CN CNB2006101665826A patent/CN100571519C/en active Active
Non-Patent Citations (4)
| Title |
|---|
| 营养型方便面中营养素的强化及调味粉的研制. 欧阳杰，翟俊杰，吴永元.中国调味品，第5期. 2005 |
| 营养型方便面中营养素的强化及调味粉的研制. 欧阳杰，翟俊杰，吴永元.中国调味品，第5期. 2005 * |
| 谈谈方便面营养价值的强化. 唐荣健.食品科技，第4期. 1997 |
| 谈谈方便面营养价值的强化. 唐荣健.食品科技，第4期. 1997 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1994093A (en) | 2007-07-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100374038C (en) | Production method of nutritive rice flour | |
| CN104543720B (en) | A kind of full cereal naked oats gluten and preparation method thereof | |
| CN101438790B (en) | Mechanized production method for full color noodles | |
| CN101773153B (en) | Brewer's grains biscuit with high protein and dietary fibre and preparation method thereof | |
| CN100571519C (en) | A kind of method that adopts spray sandwich technique to produce nutrition reinforced noodle | |
| CN101214037A (en) | Sweet potato vermicelli and preparation thereof | |
| CN104920541A (en) | Egg yolk pie and salted egg yolk filling thereof | |
| CN101919426A (en) | Bean dreg fiber cake and production method thereof | |
| CN104982812A (en) | Method for preparing steamed bread containing potato powder | |
| CN105941530A (en) | Danish pineapple frozen dough and making method and application thereof | |
| CN107950890A (en) | A kind of non-fried processing fast noodles technique for using curing and boiling method | |
| CN105394769A (en) | Baking type egg chips and preparation method thereof | |
| CN107279224A (en) | A kind of ultrafine green tea powder biscuit and preparation method thereof | |
| CN109805056A (en) | A kind of seaweed diet fiber biscuit and its processing technology | |
| CN108782670A (en) | A kind of biscuit and preparation method thereof | |
| CN107668137A (en) | Lotus seeds shortcake and its processing technology | |
| CN102550933A (en) | Composition of coarse grain sandwich | |
| CN108651842A (en) | A kind of fluffy increasing muscle nutrition lasagne of alkali and preparation method thereof | |
| CN103783387A (en) | Preparation method of gold volume and coarse cereals gold volume | |
| CN102342435A (en) | Tomato lemon noodles | |
| CN106550967A (en) | One kind tears cob loaf processing method | |
| CN106616328A (en) | Preparation method of whole-wheat fine dried noodles | |
| CN108244191B (en) | Preparation method of orange-flavored potato crisps | |
| CN105851865A (en) | Egg yolk bowknot-shaped noodles and production method thereof | |
| RU2370960C1 (en) | Production method of flour confectionary good "oat cookies" |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: KEMEN NOODLE MANUFACTURING CO., LTD. Free format text: FORMER OWNER: WUHAN DAFENG FOOD TECHNOLOGY CO., LTD. Effective date: 20120524 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 430023 WUHAN, HUBEI PROVINCE TO: 413200 YIYANG, HUNAN PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20120524 Address after: 413200 No. 1 Industrial Park, Xingsheng Avenue, Yiyang, Hunan, Nanxian Patentee after: Kemen Noodle Manufacturing Co., Ltd. Address before: 430023, Room 501, block B, Jiang Feng building, 166 Jianghan development road, Wuhan, Hubei Patentee before: Wuhan Dafeng Food Technology Co., Ltd. |
|
| CP01 | Change in the name or title of a patent holder | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 413200 Xingsheng Avenue Industrial Park No. 1, Nanxian County, Yiyang City, Hunan Province Patentee after: Chen Keming Food Co.,Ltd. Address before: 413200 Xingsheng Avenue Industrial Park No. 1, Nanxian County, Yiyang City, Hunan Province Patentee before: KEMEN NOODLE MANUFACTURING Co.,Ltd. |