CN101570725A - Method for starter propagation by utilizing smoked vinegar lees - Google Patents
Method for starter propagation by utilizing smoked vinegar lees Download PDFInfo
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- CN101570725A CN101570725A CNA2009101419401A CN200910141940A CN101570725A CN 101570725 A CN101570725 A CN 101570725A CN A2009101419401 A CNA2009101419401 A CN A2009101419401A CN 200910141940 A CN200910141940 A CN 200910141940A CN 101570725 A CN101570725 A CN 101570725A
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- vinegar
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- smoked vinegar
- poor
- fermented
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 59
- 239000000052 vinegar Substances 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000007858 starting material Substances 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000015099 wheat brans Nutrition 0.000 claims description 29
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 230000000050 nutritive effect Effects 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 19
- 241000894006 Bacteria Species 0.000 claims description 13
- 241000228245 Aspergillus niger Species 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 8
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 6
- 239000011790 ferrous sulphate Substances 0.000 claims description 6
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 6
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 6
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 6
- 108090000790 Enzymes Proteins 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 abstract 2
- 239000012530 fluid Substances 0.000 abstract 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 235000021190 leftovers Nutrition 0.000 abstract 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 abstract 1
- 235000019341 magnesium sulphate Nutrition 0.000 abstract 1
- 238000011218 seed culture Methods 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 5
- 235000015096 spirit Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000000391 smoking effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000019784 crude fat Nutrition 0.000 description 2
- 230000002478 diastatic effect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Abstract
The invention relates to the food processing field, in particular to a method for starter propagation by utilizing smoked vinegar lees, which solves the problems that the quality of source of the starter propagation raw material is unstable, the quality of the thickness of bran is difficult to control, and the leftovers of the starter propagation industry-the smoked vinegar lees have large output and pollutes the environment. The method comprises the following steps: (1) firstly, black-koji mould stock seed is made into seed culture; (2) fresh smoked vinegar lees and nutrient fluid are mixed to form a mixing material; water is added into the mixing material for the adjusting the moisture of the mixing material to be 60-65%; the nutrient fluid comprises corn dextrin, glucose, magnesium sulfate and the like; (3) the black-koji mould stock seed is reinoculated; (4) the reinoculated material is fermented; (5) the fermented bran koji is laid to be thin and dried. The obtained bran-koji enzyme activity is increased by more than 30%; the fermented time is shortened by 6 to 9 hours; the skin of the fermented started is thin, and the distribution surface of mycelial is wide and uniform and has rich start smell. The method not only can solve the pollution of the vinegar lees to the environment, can save the production cost for vinegar making industries and has good economic and social benefits.
Description
Technical field
The present invention relates to food processing field, be specially a kind of method of utilizing the smoked vinegar lees song.
Background technology
At present China's koji industry adopts be with wheat bran as major ingredient, remove thin part after wheat bran need being sieved usually, utilize the bran koji, mainly utilize its area big, the characteristics of good permeability.But because wheat bran is the by product of milling plant, raw material sources instability, and the thickness poor quality of wheat bran control are unfavorable for the growth of aerobic bacterial classification, need to sieve once more processing simultaneously, and production cost is higher.
China particularly Shanxi vinegar manufacturing enterprise is numerous, product category is more, correspondingly production technique is various, wherein smoked vinegar is with the high-quality jowar, barley, pea is made raw material, adopts Daqu, fast bent diastatic fermentation prolongs zymamsis, the inoculation of acetify high temperature is ignited, the smoked vinegar unstrained spirits that drenches is in conjunction with waiting special process, through steaming, ferment, smoked, drench, shine five steps, wherein smoking technique is the most key, the vinegar unstrained spirits that makes is inserted in the smoked cylinder, add a cover, smoke with fire the outside, from the raw material behind the vinegar unstrained spirits being put into the yellow of smoked cylinder, to smoking into chocolate, once darken once through six days six times inverted engine, smoking technique has increased color for the Shanxi vinegar, increased the fragrance of grain, promoted esterification process, color and luster is reddish brown shinny, and concentration is suitable, heavy flavour of vinegar fragrance, ester perfume (or spice) is pure, and continuous acid is tasty and refreshing, and contains multiple organic acid, amino acid, reducing sugar, alcohols, ester class etc.Remaining tankage are referred to as " smoked vinegar is poor " after adopting above-mentioned technology to make vinegar, on the one hand, a large amount of raw materials is utilized in the process of fermentation, on the other hand, also have some remaining nutritive substances not to be utilized, the basic substance that contains microorganism growth is as remaining starch, several mineral materials, amino acid and organic acid etc.
In system vinegar industry, the poor amount of the smoked vinegar that goes out every day is very big, but smoked vinegar is poor to be acid organism, dissolves naturally slowly, can directly produce serious pollution to environment, and it has characteristics such as calorific value is low, water capacity is big, content of cellulose height, having determined that the poor processing of smoked vinegar is quite difficult, is a great problem of system vinegar industry, up to the present, not seeing has any smoked vinegar is pickled with grains or in wine to carry out the effective ways of waste reclaimation, and also not seeing has the report that utilizes the smoked vinegar lees song.
Summary of the invention
The present invention comes the source quality instability in order to solve existing starter-making materials, thickness poor quality's control of wheat bran, problems such as processing once more, cost is higher and the poor output of the smoked vinegar of tankage of system vinegar industry is big, difficult, contaminate environment provide a kind of method of utilizing the smoked vinegar lees song.
The present invention adopts following technical scheme to realize: a kind of method of utilizing the smoked vinegar lees song, may further comprise the steps: (1) at first makes kind of a bacterium with the black-koji mould original seed, the method that described black-koji mould is made kind of bacterium by original seed is the known technology of this area, for example can expand numerous, the solid-state cultivation of secondary by the one-level test tube; (2) poor and add-on is that 2～10% nutritive medium of the poor weight of fresh smoked vinegar mixes and is stirred into mixture fresh smoked vinegar, the moisture that adds water adjusting mixture then is 60～65%, described nutritive medium is made up of following raw materials by weight percent: corn dextrin 1～2%, glucose 0.2～1%, sal epsom 0.02～0.08%, ammonium nitrate 1.0～2.0%, Repone K 0.2～0.6%, ferrous sulfate 0.005～0.01%, bean powder 0.5～1.5%, all the other are water, and described nutritive medium is rich in carbon, nitrogenous source and various trace elements, VITAMIN, with supply smoked vinegar poor in the deficiency of various nutritive ingredients, help the growth of black-koji mould, blastoprolepsis, mycelia is strong, enzyme is lived improve greatly, this nutrient solution prescription and proportioning are that the applicant is according to the poor nutritive ingredient of smoked vinegar, come through test of many times and summary of experience, the smoked vinegar that adds nutritive medium is poor, and it is best that its nutritive ingredient and content reach; (3) press the good aspergillus niger strain bacterium of 3～5% inoculation culture of mixture weight; (4) postvaccinal material is put into the ventilating fermentation pond and fermented about 40～50 hours, the temperature of fermentation is 30～35 ℃; (5) at last wheat bran is promptly made in the thin airing in wheat bran shop that ferments.
Through raw material being smoked the poor check of unstrained spirits, wherein nutrient composition content (referring to the over dry amount of substance) mean value: coarse ash 12.96%, crude fat 7.49%, crude protein 15.94%, robust fibre 30.5%; According to the moisture of 60-65%, its content is: coarse ash 5-8%, crude fat 3-5%, crude protein 7-11%, robust fibre 17-20%.
For further proof the method applied in the present invention can reach good effect, carried out following test, promptly utilize smoked vinegar poor production wheat bran and tradition to utilize wheat bran to produce wheat bran and compare experiment, specifically see following laboratory report:
One, test objective: utilize the poor contrast experiment who produces wheat bran of wheat bran and smoked vinegar
Two, test materials and equipment:
A, bacterial classification: aspergillus niger (uv-11)
B, substratum:
Bran mass: wheat bran, water; The poor substratum of smoked vinegar: smoked vinegar is poor, water, nutritive medium
C, testing installation: ventilating fermentation pond
Three, experimental procedure:
The activation of A, bacterial classification: the preservation aspergillus niger is transplanted the test tube slant, cultivated 2-3 days in 30 degree.Storage is standby after waiting to grow brown spore;
B, inoculation: the test tube slant that will cultivate 2-3 days takes a morsel under aseptic condition in spore access triangular flask wheat bran and the poor substratum of smoked unstrained spirits;
C, triangular flask wheat bran cultivate: in the incubators of 30 degree, cultivated about 3 days, treat that spore covers with after, standby
D, the cultivation of ventilating: under ventilation, stirring condition, fermented about 40-50 hour, measure enzyme and live.
Four, test-results
Through ten batches test, the result is as follows for the diastatic activity of its two kinds of raw materials (U/g):
Five, experiment conclusion
Prove the contrast experiment of identical conditions that through two kinds of raw materials smoked vinegar is poor can produce wheat bran, and the enzyme work that enzyme work is done substratum than wheat bran has improved more than 30%.
In a word, the present invention utilize first can not reuse in the system vinegar smoked vinegar poor, add unique nutritive medium, according to the method fermentation of koji, the wheat bran enzyme work of gained has improved more than 30%, fermentation time has shortened 6-9 hour; The bent skin of Cheng Qu is thin, and mycelia distributes wide and even, and dense bent fragrance is arranged; This method is big to the poor digestion amount of the smoked vinegar of waste, not only can solve the poor pollution on the environment of vinegar, meet national requirements for environmental protection, and the wheat bran that makes is used to make vinegar (also can be used for industries such as wine brewing), can be system vinegar enterprise and saved a large amount of production costs, reach the purpose that turns waste into wealth, have good economic benefit and social benefit.
Embodiment
Embodiment 1:
A kind of method of utilizing the smoked vinegar lees song may further comprise the steps: (1) at first makes kind of a bacterium with the black-koji mould original seed; (2) poor and add-on is that 2% nutritive medium of the poor weight of fresh smoked vinegar mixes and is stirred into mixture fresh smoked vinegar, the moisture that adds water adjusting mixture then is 60%, described nutritive medium is made up of following raw materials by weight percent: corn dextrin 1%, glucose 0.2%, sal epsom 0.02%, ammonium nitrate 1.0%, Repone K 0.2%, ferrous sulfate 0.005%, bean powder 0.5%, all the other are water; (3) press the good aspergillus niger strain bacterium of 3% inoculation culture of mixture weight; (4) postvaccinal material is put into ventilating fermentation pond fermentation about 40 hours, the temperature of fermentation is 30 ℃; (5) at last wheat bran is promptly made in the thin airing in wheat bran shop that ferments.
Embodiment 2:
A kind of method of utilizing the smoked vinegar lees song may further comprise the steps: (1) at first makes kind of a bacterium with the black-koji mould original seed; (2) poor and add-on is that 10% nutritive medium of the poor weight of fresh smoked vinegar mixes and is stirred into mixture fresh smoked vinegar, the moisture that adds water adjusting mixture then is 65%, described nutritive medium is made up of following raw materials by weight percent: corn dextrin 2%, glucose 1%, sal epsom 0.08%, ammonium nitrate 2.0%, Repone K 0.6%, ferrous sulfate 0.01%, bean powder 1.5%, all the other are water; (3) press the good aspergillus niger strain bacterium of 5% inoculation culture of mixture weight; (4) postvaccinal material is put into ventilating fermentation pond fermentation about 50 hours, the temperature of fermentation is 35 ℃; (5) at last wheat bran is promptly made in the thin airing in wheat bran shop that ferments.
Embodiment 3:
A kind of method of utilizing the smoked vinegar lees song may further comprise the steps: (1) at first makes kind of a bacterium with the black-koji mould original seed; (2) poor and add-on is that 2% nutritive medium of the poor weight of fresh smoked vinegar mixes and is stirred into mixture fresh smoked vinegar, the moisture that adds water adjusting mixture then is 65%, described nutritive medium is made up of following raw materials by weight percent: corn dextrin 2%, glucose 0.2%, sal epsom 0.03%, ammonium nitrate 2.0%, Repone K 0.4%, ferrous sulfate 0.008%, bean powder 1.0%, all the other are water; (3) press the good aspergillus niger strain bacterium of 3% inoculation culture of mixture weight; (4) postvaccinal material is put into ventilating fermentation pond fermentation about 50 hours, the temperature of fermentation is 32 ℃; (5) at last wheat bran is promptly made in the thin airing in wheat bran shop that ferments.
Embodiment 4:
A kind of method of utilizing the smoked vinegar lees song may further comprise the steps: (1) at first makes kind of a bacterium with the black-koji mould original seed; (2) poor and add-on is that 7% nutritive medium of the poor weight of fresh smoked vinegar mixes and is stirred into mixture fresh smoked vinegar, the moisture that adds water adjusting mixture then is 63%, described nutritive medium is made up of following raw materials by weight percent: corn dextrin 1.5%, glucose 0.8%, sal epsom 0.05%, ammonium nitrate 1.5%, Repone K 0.4%, ferrous sulfate 0.009%, bean powder 0.9%, all the other are water; (3) press the good aspergillus niger strain bacterium of 4% inoculation culture of mixture weight; (4) postvaccinal material is put into ventilating fermentation pond fermentation about 45 hours, the temperature of fermentation is 34 ℃; (5) at last wheat bran is promptly made in the thin airing in wheat bran shop that ferments.
Claims (1)
1, a kind of method of utilizing the smoked vinegar lees song is characterized in that may further comprise the steps:
(1) at first the black-koji mould original seed is made kind of a bacterium;
(2) poor and add-on is that 2～10% nutritive medium of the poor weight of fresh smoked vinegar mixes and is stirred into mixture fresh smoked vinegar, the moisture that adds water adjusting mixture then is 60～65%, described nutritive medium is made up of following raw materials by weight percent: corn dextrin 1～2%, glucose 0.2～1%, sal epsom 0.02～0.08%, ammonium nitrate 1.0～2.0%, Repone K 0.2～0.6%, ferrous sulfate 0.005～0.01%, bean powder 0.5～1.5%, all the other are water;
(3) press the good aspergillus niger strain bacterium of 3～5% inoculation culture of mixture weight;
(4) postvaccinal material is put into the ventilating fermentation pond and fermented about 40～50 hours, the temperature of fermentation is 30～35 ℃;
(5) at last wheat bran is promptly made in the thin airing in wheat bran shop that ferments.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009101419401A CN101570725B (en) | 2009-06-10 | 2009-06-10 | Method for starter propagation by utilizing smoked vinegar lees |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101419401A CN101570725B (en) | 2009-06-10 | 2009-06-10 | Method for starter propagation by utilizing smoked vinegar lees |
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| Publication Number | Publication Date |
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| CN101570725A true CN101570725A (en) | 2009-11-04 |
| CN101570725B CN101570725B (en) | 2011-12-14 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101921685B (en) * | 2010-01-11 | 2012-08-01 | 贵州省仁怀市茅台镇老伙记酒业有限公司 | Production process of highly-fragrant health care liquor |
| CN103756918A (en) * | 2014-01-16 | 2014-04-30 | 山西梁汾醋业有限公司 | Protease generating strain amplification method and method for increasing content of amino-acid-state nitrogen in vinegar |
| CN112023066A (en) * | 2020-09-04 | 2020-12-04 | 济南今朝酒业有限公司 | Sterilization kettle and culture method of aspergillus niger applying same |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1054362C (en) * | 1996-04-29 | 2000-07-12 | 刘文治 | Method for producing organic and inorganic mixed microbe fertilizer |
| CN1222307A (en) * | 1998-11-25 | 1999-07-14 | 王燕军 | Biological feed protein with high methionine content and its preparation |
| CN100443589C (en) * | 2005-12-30 | 2008-12-17 | 湖南鸿鹰祥生物工程股份有限公司 | Production of beta-amylase concentrated liquid with high conversion-rate and purity |
| CN101756012A (en) * | 2008-10-21 | 2010-06-30 | 天津生机集团股份有限公司 | Method for producing high-lysine fermented feed through fermentation of vinegar residue using two-step method |
| CN101875908A (en) * | 2009-12-04 | 2010-11-03 | 山西三盟实业发展有限公司 | Method for composite acetic acid bacterium culture and solid-state acetic acid fermentation |
| CN101791051B (en) * | 2010-03-12 | 2012-06-27 | 山西三盟实业发展有限公司 | Preparation method of compound microbial feed additive |
-
2009
- 2009-06-10 CN CN2009101419401A patent/CN101570725B/en active Active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101921685B (en) * | 2010-01-11 | 2012-08-01 | 贵州省仁怀市茅台镇老伙记酒业有限公司 | Production process of highly-fragrant health care liquor |
| CN103756918A (en) * | 2014-01-16 | 2014-04-30 | 山西梁汾醋业有限公司 | Protease generating strain amplification method and method for increasing content of amino-acid-state nitrogen in vinegar |
| CN112023066A (en) * | 2020-09-04 | 2020-12-04 | 济南今朝酒业有限公司 | Sterilization kettle and culture method of aspergillus niger applying same |
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| CN101570725B (en) | 2011-12-14 |
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Effective date of registration: 20180418 Address after: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road Patentee after: Shanxi Liangfen Vinegar Industry Co., Ltd. Address before: 030006 high tech international 19 level 1901, Changzhi Road, Taiyuan, Shanxi, 227 Patentee before: Shanxi Sunshine Industrial Development Co., Ltd. |
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Denomination of invention: Method for starter propagation by utilizing smoked vinegar lees Effective date of registration: 20190821 Granted publication date: 20111214 Pledgee: Jinzhong Bank Co., Ltd. Pledgor: Shanxi Liangfen Vinegar Industry Co., Ltd. Registration number: Y2019990000105 |
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Address after: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road Patentee after: Shanxi Liangfen Jinlong fish vinegar Co., Ltd Address before: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road Patentee before: Shanxi Liangfen Vinegar Industry Co., Ltd. |
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Date of cancellation: 20200828 Granted publication date: 20111214 Pledgee: Jinzhong Bank Co.,Ltd. Pledgor: SHANXI LIANGFEN VINEGAR INDUSTRY Co.,Ltd. Registration number: Y2019990000105 |
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Address after: 030600 No. 12, Huitong Industrial Park, Jinzhong Development Zone, West demonstration zone, Jinzhong City, Shanxi Province Patentee after: Shanxi Jinlongyu Liangfen vinegar industry Co.,Ltd. Address before: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road Patentee before: Shanxi Liangfen Jinlong fish vinegar Co.,Ltd. |
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