CN102715336A - Hamburger type gummy candy and method for preparing same - Google Patents
Hamburger type gummy candy and method for preparing same Download PDFInfo
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- CN102715336A CN102715336A CN2012101967588A CN201210196758A CN102715336A CN 102715336 A CN102715336 A CN 102715336A CN 2012101967588 A CN2012101967588 A CN 2012101967588A CN 201210196758 A CN201210196758 A CN 201210196758A CN 102715336 A CN102715336 A CN 102715336A
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Abstract
The invention belongs to the technical field of food, more specifically, relates to a hamburger type gummy candy which at least comprises an upper gummy candy layer, a lower gummy candy layer and an intermediate gummy candy layer which is positioned between the upper gummy candy layer and the lower gummy candy layer. The layers of the hamburger type gummy candy can have different colors and tastes, so that the appearance of the gummy candy is enabled to be bright-colored and attractive, the appetite of a user is improved, moreover, multiple flavors can be tasted through eating one gummy candy, and the gummy candy is full of nutriments; and moreover, each gummy candy is independently packaged, thereby being more sanitary and safe. In addition, the invention further discloses a method for preparing the hamburger type gummy candy.
Description
Technical field
The invention belongs to food technology field, more particularly, the present invention relates to a kind of hamburger packet mode chewing gum and preparation method thereof.
Background technology
The Along with people's growth in the living standard, people are also improving constantly the requirement of sugar.Chewing gum since have unique flavor, profile changeable, be of high nutritive value, mouthfeel is good, chew and flexiblely can temper plurality of advantages such as oral cavity health care tooth and more and more receive people's favor.
Generally obtain its unique toughness in the chewing gum through adding animal gelatin.Animal gelatin is the collagen that skin, bone, cartilage, ligament and the sarolemma etc. of animal contain, the high polymer of the high-molecular polypeptide that processing obtains after purification and elementary hydrolysis.Its protein content is up to 82%, and contains 18 seed amino acids, is a kind of desirable protein sources, has the effect of beautifying face and moistering lotion.
The consumer objects of chewing gum not only comprises child, also comprises adult even the elderly.Therefore, for the different taste and the different demands of catering to all ages and classes stage consumer groups, the manufacturer of chewing gum need constantly bring forth new ideas at aspects such as taste and profiles.
Summary of the invention
One of the object of the invention is: to the deficiency of prior art, and a kind of hamburger packet mode chewing gum of nutritious, unique outlook is provided.
In order to achieve the above object, the present invention adopts following technical scheme:
A kind of hamburger packet mode chewing gum, comprise at least the chewing gum layer, down the chewing gum layer and on said middle chewing gum layer between chewing gum layer and the following chewing gum layer, the similar hamburger of this structure.
As a kind of improvement of hamburger of the present invention packet mode chewing gum, said going up between chewing gum layer and the middle chewing gum layer is equipped with time chewing gum layer between following chewing gum layer and the middle chewing gum layer, and just this chewing gum has five layers stacked structure.
As a kind of improvement of hamburger of the present invention packet mode chewing gum, said chewing gum layer, middle chewing gum layer, following chewing gum layer and the inferior chewing gum layer gone up is circular or square.The color of this which floor chewing gum and taste can be different, make the bright-coloured beauty of outward appearance of chewing gum, improve eater's appetite, and eat a chewing gum and just can taste several kinds of tastes, and be nutritious; And each chewing gum is taked independent packaging, more safe and sanitary.
Another purpose of the present invention is to provide the preparation method of a kind of hamburger packet mode chewing gum, may further comprise the steps:
The first step takes by weighing raw material: glucose syrup, white granulated sugar, gelatin, pigment, essence and acid solution in the gross weight of raw material do; The shared mass fraction of glucose syrup is 30-45wt%; The shared mass fraction of white granulated sugar is 50-69wt%, and the shared mass fraction of gelatin is 0.1-3wt%, and the shared mass fraction of pigment is 0.01-0.1wt%; The shared mass fraction of essence is 0.01-0.2wt%, and the shared mass fraction of acid solution is 0.03-3wt%;
In second step, gelatin is handled: gelatin is stirred under 40-80 ℃, do not have agglomerating caking phenomenon, form the homogeneous glue, it is for use under 40-80 ℃, to leave standstill insulation 0.5-2h then;
In the 3rd step, dissolving is stirred off: glucose syrup, fruit juice and white granulated sugar are added in the filtered water, stir off down at 70-125 ℃; Obtain the syrup that pol is 80-90%; Wherein, filtered water is to adopt nature water, carries out filtering and impurity removing before the use; To remove scale and impurity, filter the filter that adopts and regularly to clean;
In the 4th step, mix: add the second step gained gelatin, essence, acid solution and pigment when syrup temp is reduced to 70-85 ℃ respectively and mix, making syrup temp is 50-80 ℃; Pol is 60-80%, filters with nylon screen, obtains liquid glucose (wherein; By mass percentage, the content of glucose syrup is 30-45wt%, and the content of white granulated sugar is 50-69wt%; The content of gelatin is 0.1-3wt%; The content of pigment is 0.01-0.1wt%, and the content of essence is 0.01-0.2wt%, and the content of acid solution is 0.03-3wt%);
In the 5th step, water mold forming: liquid glucose is injected the starch mould, after the moulding, the candy in the starch mould is separated with the starch mould, drying, cooling obtains chewing gum behind the clear powder.Starch film is to place starch to extrude the candy required form mould, through selecting different moulds, can obtain difform chewing gum;
The 6th step stacked gradually three chewing gums together, and with pressure mechanism it is exerted pressure at least, obtained hamburger packet mode chewing gum, and sealed package gets final product.
As a kind of improvement of the preparation method of hamburger of the present invention packet mode chewing gum, said acid solution of the 4th step comprises at least a in citric acid, malic acid, lactic acid and the phosphoric acid.
As a kind of improvement of the preparation method of hamburger of the present invention packet mode chewing gum, said clear powder of the 5th step is meant and adopts dried compressed air to blow away the starch of candy surface.
As a kind of improvement of the preparation method of hamburger of the present invention packet mode chewing gum, the candy behind the clear powder is sent into through conveyer belt and is gone up castor sugar in the sand cutting bucket that fills castor sugar or send into the polishing that oils in the oil drum of rolling that fills edible white oil.
A kind of improvement as the preparation method of hamburger of the present invention packet mode chewing gum; Said edible white oil carries out preliminary treatment before use earlier: will eat white oil and mix back heating 2-6h under 80-140 ℃ in proportion with beeswax; Be cooled to room temperature then, to remove moisture and volatility lower-molecular substance.
As a kind of improvement of the preparation method of hamburger of the present invention packet mode chewing gum, said starch is cornstarch, and the moisture of said cornstarch is less than 7%.
As a kind of improvement of the preparation method of hamburger of the present invention packet mode chewing gum, the 5th step temperature of said drying is 30-50 ℃, and the temperature of said cooling is 18-28 ℃.
In addition, take out moisture and most of sugar and metal species material after the starch drying of separating after, can cycling and reutilization.
With respect to prior art, the parameter of the present invention's strict control supplied materials quality and production process makes the chewing gum of processing not only have elasticity and chewiness preferably; Meet the safety and Health standard simultaneously: lead content is smaller or equal to 1.0mg/Kg; Arsenic content is smaller or equal to 0.5mg/Kg, and copper content is smaller or equal to 10.0mg/Kg, and the SO2 residual quantity is smaller or equal to 0.05g/Kg; Total number of bacteria is smaller or equal to 1000/g, and Escherichia coli are smaller or equal to 90/100g.In addition, flow process of the present invention is simple, and production process is easy to control, and the production health is able to strict control, thereby ensures eater's safety.And through simply piling up and exerting pressure, can obtain being similar to hamburger, nutritious, color is vivid, safety and sanitation, high resilience and chew the chewing gum of strength, method is simple, be easy to realize.
Description of drawings
Below in conjunction with the accompanying drawing and the specific embodiment the present invention and beneficial effect thereof are carried out detailed explanation, wherein:
Fig. 1 is the structural representation of hamburger packet mode chewing gum of the embodiment of the invention 1 and embodiment 3;
Fig. 2 is the structural representation of hamburger packet mode chewing gum of the embodiment of the invention 2 and embodiment 4.
The specific embodiment
In order to make technical scheme of the present invention and beneficial effect clearer, do further explain below in conjunction with embodiment.Should be understood that specific embodiments described herein and special case only are used for explaining and describing process of the present invention, are not used for limiting spiritual category of the present invention.
As shown in Figure 1, a kind of hamburger of the present invention packet mode chewing gum comprises chewing gum layer 1, following chewing gum layer 2 and the middle chewing gum layer 3 between last chewing gum layer 1 and following chewing gum layer 2, the similar hamburger of this structure at least.
As shown in Figure 2, between last chewing gum layer 1 and the middle chewing gum layer 3, be equipped with time chewing gum layer 4 between following chewing gum layer 2 and the middle chewing gum layer 3, just this chewing gum has five layers stacked structure.Last chewing gum layer 1, middle chewing gum layer 3, chewing gum layer 2 and inferior chewing gum layer 4 be circle or square down.The color of this which floor chewing gum can be identical with taste, also can be different, make the bright-coloured beauty of outward appearance of chewing gum, and improve eater's appetite, and eat a chewing gum and just can taste several kinds of tastes, nutritious; And each chewing gum is taked independent packaging, more safe and sanitary.
The preparation method of a kind of hamburger packet mode chewing gum may further comprise the steps:
The first step takes by weighing raw material, in the gross weight of raw material does; By mass percentage, the content of glucose syrup is 40wt%, and the content of white granulated sugar is 58wt%; The content of gelatin is 0.1wt%, and the content of pigment is 0.05wt%, and the content of essence is 0.05wt%; The content of acid solution is 0.05wt%, and wherein, acid solution is the mixed aqueous solution (mass ratio of the two is 1: 1) of citric acid and malic acid;
In second step, gelatin is handled: gelatin is stirred under 60 ℃, do not have agglomerating caking phenomenon, form the homogeneous glue, it is for use under 60 ℃, to leave standstill insulation 1h then;
The 3rd step, running water is carried out filtering and impurity removing handle, then glucose syrup and white granulated sugar are added in the filtered water, 100 ℃ of sugar cooks down, obtain pol and be 85% syrup;
The 4th step, syrup temp is reduced to 70 ℃, add the second step gained gelatin, essence, acid solution and pigment respectively and mix, making syrup temp is 60 ℃, pol is 68%, filters with nylon screen, obtains liquid glucose;
In the 5th step, it is that 6% cornstarch extrudes square configuration that mould is placed moisture, then liquid glucose is injected the starch mould; After the moulding, the candy in the starch mould is separated with the starch mould, 40 ℃ dry down; Be cooled to 20 ℃; Adopt dried compressed air to blow away the starch of candy surface, obtain the direction chewing gum behind the clear powder, the candy behind the clear powder is sent into through conveyer belt gone up castor sugar in the sand cutting bucket that fills castor sugar then.Stay qualified candy after picking out waste product and substandard products then.
Select three qualified square candies to stack gradually, with pressure mechanism the candy after piling up is depressed gently then, obtain having three-decker hamburger packet mode chewing gum of (promptly go up chewing gum layer 1, down chewing gum layer 2 and middle chewing gum layer 3), as shown in Figure 1.
A kind of preparation method of chewing gum may further comprise the steps:
The first step takes by weighing raw material, in the gross weight of raw material does, by mass percentage; The content of glucose syrup is 35wt%, and the content of white granulated sugar is 60wt%, and the content of cider is 2wt%; The content of gelatin is 0.5wt%, and the content of pigment is 0.07wt%, and the content of essence is 0.08wt%; The content of acid solution is 2.35wt%, and wherein, acid solution is the mixed aqueous solution (mass ratio of the two is 1: 1) of lactic acid and phosphoric acid;
In second step, gelatin is handled: gelatin is stirred under 70 ℃, do not have agglomerating caking phenomenon, form the homogeneous glue, it is for use under 70 ℃, to leave standstill insulation 0.5h then;
The 3rd step, running water is carried out filtering and impurity removing handle, then glucose syrup, cider and white granulated sugar are added in the filtered water, stir off down at 110 ℃, obtain pol and be 80% syrup;
The 4th step, syrup temp is reduced to 80 ℃, add the second step gained gelatin, essence, acid solution and pigment respectively and mix, making syrup temp is 80 ℃, pol is 76%, filters with nylon screen, obtains liquid glucose.
In the 5th step, it is round-shaped to place moisture to be that 5% cornstarch extrudes mould, then liquid glucose is injected the starch mould; After the moulding, the candy in the starch mould is separated with the starch mould, 35 ℃ dry down; Be cooled to 25 ℃; Adopt dried compressed air to blow away the starch of candy surface, obtain circular chewing gum behind the clear powder, then the candy behind the clear powder is sent into the polishing that oils in the oil drum of rolling that fills edible white oil through conveyer belt.To eat white oil and need carry out preliminary treatment: will eat white oil and mix back heating 4h under 100 ℃ in proportion, and be cooled to room temperature then, to remove moisture and volatility lower-molecular substance with beeswax.Pick out the circular candy that stays qualified apple taste behind waste product and the substandard products.
Adopt same manner, obtain the circular candy of watermelon taste, grape taste, honey peach taste and strawberry taste.
From the circular candy of apple taste, watermelon taste, grape taste, honey peach taste and strawberry taste, select a slice respectively; Stack gradually; With pressure mechanism the candy after piling up is depressed gently then; Obtain having five-layer structure (promptly go up chewing gum layer 1, down chewing gum layer 2 and, middle chewing gum layer 3 and two level chewing gum layers 4) hamburger packet mode chewing gum, as shown in Figure 2.
A kind of preparation method of chewing gum may further comprise the steps:
The first step takes by weighing raw material, in the gross weight of raw material does, by mass percentage; The content of glucose syrup is 32wt%, and the content of white granulated sugar is 62wt%, and the content of orange juice is 4wt%; The content of gelatin is 0.5wt%, and the content of pigment is 0.07wt%, and the content of essence is 0.08wt%; The content of acid solution is 1.35wt%, and wherein, acid solution is the mixed aqueous solution (mass ratio of the two is 1: 3) of lactic acid and malic acid;
In second step, gelatin is handled: gelatin is stirred under 50 ℃, do not have agglomerating caking phenomenon, form the homogeneous glue, it is for use under 50 ℃, to leave standstill insulation 1.5h then;
The 3rd step, running water is carried out filtering and impurity removing handle, then glucose syrup, orange juice and white granulated sugar are added in the filtered water, stir off down at 90 ℃, obtain pol and be 82% syrup;
The 4th step, syrup temp is reduced to 75 ℃, add the second step gained gelatin, essence, acid solution and pigment respectively and mix, making syrup temp is 75 ℃, pol is 72%, filters with nylon screen, obtains liquid glucose.
In the 5th step, it is round-shaped to place moisture to be that 5% cornstarch extrudes mould, then liquid glucose is injected the starch mould; After the moulding, the candy in the starch mould is separated with the starch mould, 37 ℃ dry down; Be cooled to 22 ℃; Adopt dried compressed air to blow away the starch of candy surface, obtain circular chewing gum behind the clear powder, the candy behind the clear powder is sent into through conveyer belt gone up castor sugar in the sand cutting bucket that fills castor sugar then.Pick out the circular candy that stays qualified orange taste behind waste product and the substandard products then.
Adopt same manner, obtain the circular candy of pineapple taste and mango taste.
Select a slice from orange taste, pineapple taste are thick respectively for the square candy of mango taste; Stack gradually; With pressure mechanism the candy after piling up is depressed gently then; Obtain having three-decker hamburger packet mode chewing gum of (promptly go up chewing gum layer 1, down chewing gum layer 2 and middle chewing gum layer 3), as shown in Figure 1.
A kind of preparation method of chewing gum may further comprise the steps:
The first step takes by weighing raw material, in the gross weight of raw material does, by mass percentage; The content of glucose syrup is 42wt%, and the content of white granulated sugar is 50wt%, and the content of orange juice is 6wt%; The content of gelatin is 0.3wt%, and the content of pigment is 0.07wt%, and the content of essence is 0.08wt%; The content of acid solution is 1.55wt%, and wherein, acid solution is that (four mass ratio was respectively 1: 1: 1: 1) for the mixed aqueous solution of lactic acid, citric acid, lactic acid and malic acid.
In second step, gelatin is handled: gelatin is stirred under 80 ℃, do not have agglomerating caking phenomenon, form the homogeneous glue, it is for use under 80 ℃, to leave standstill insulation 1h then;
The 3rd step, running water is carried out filtering and impurity removing handle, then glucose syrup, kiwi-fruit juice and white granulated sugar are added in the filtered water, stir off down at 85 ℃, obtain pol and be 88% syrup;
The 4th step, syrup temp is reduced to 55 ℃, add the second step gained gelatin, essence, acid solution and pigment respectively and mix, making syrup temp is 55 ℃, pol is 78%, filters with nylon screen, obtains liquid glucose.
In the 5th step, it is that 5% cornstarch extrudes square configuration that mould is placed moisture, then liquid glucose is injected the starch mould; After the moulding, the candy in the starch mould is separated with the starch mould, 32 ℃ dry down; Be cooled to 18 ℃; Adopt dried compressed air to blow away the starch of candy surface, obtain square chewing gum behind the clear powder, then the candy behind the clear powder is sent into the polishing that oils in the oil drum of rolling that fills edible white oil through conveyer belt.To eat white oil and need carry out preliminary treatment: will eat white oil and mix back heating 5h under 105 ℃ in proportion, and be cooled to room temperature then, to remove moisture and volatility lower-molecular substance with beeswax.Pick out the circular candy that stays the Kiwi berry taste behind waste product and the substandard products.
Adopt same manner, obtain the square candy of circular candy, pawpaw taste and the bergamot pear taste of banana taste and fragrant citrus taste.
From the square candy of circular candy, pawpaw taste and the bergamot pear taste of square candy, banana taste and the fragrant citrus taste of Kiwi berry taste, select a slice respectively; Stack gradually; With pressure mechanism the candy after piling up is depressed gently then; Obtain having five-layer structure (promptly go up chewing gum layer 1, down chewing gum layer 2 and, middle chewing gum layer 3 and two level chewing gum layers 4) hamburger packet mode chewing gum, as shown in Figure 2.
During actual production,, can produce a series of difform candy in advance, these candies are mixed,, then the candy of selecting piled up, exert pressure, get final product then by the machine random choose with different taste in order to improve mechanization degree and production efficiency.
When receiving raw material, need to check whether raw material clean, health, pollution-free, will not adopt underproof raw material.
In addition, take out moisture and most of sugar and metal species material after the starch drying of separating after, can cycling and reutilization.
With respect to prior art, the parameter of the present invention's strict control supplied materials quality and production process makes the chewing gum of processing not only have elasticity and chewiness preferably; Meet the safety and Health standard simultaneously: lead content is smaller or equal to 1.0mg/Kg; Arsenic content is smaller or equal to 0.5mg/Kg, and copper content is smaller or equal to 10.0mg/Kg, and the SO2 residual quantity is smaller or equal to 0.05g/Kg; Total number of bacteria is smaller or equal to 1000/g, and Escherichia coli are smaller or equal to 90/100g.In addition, flow process of the present invention is simple, and production process is easy to control, and the production health is able to strict control, thereby ensures eater's safety.
According to the announcement and the instruction of above-mentioned specification, those skilled in the art in the invention can also change and revise above-mentioned embodiment.Therefore, the specific embodiment that discloses and describe above the present invention is not limited to also should fall in the protection domain of claim of the present invention modifications more of the present invention and change.In addition, although used some specific terms in this specification, these terms are explanation for ease just, the present invention is not constituted any restriction.
Claims (10)
1. hamburger packet mode chewing gum is characterized in that: comprise at least the chewing gum layer, down the chewing gum layer and on said middle chewing gum layer between chewing gum layer and the following chewing gum layer.
2. hamburger according to claim 1 packet mode chewing gum is characterized in that: said going up between chewing gum layer and the middle chewing gum layer is equipped with time chewing gum layer between following chewing gum layer and the middle chewing gum layer.
3. hamburger according to claim 2 packet mode chewing gum is characterized in that: said chewing gum layer, middle chewing gum layer, following chewing gum layer and the inferior chewing gum layer gone up is for circular or square.
4. the preparation method of hamburger packet mode chewing gum is characterized in that, may further comprise the steps:
The first step takes by weighing raw material: glucose syrup, white granulated sugar, gelatin, pigment, essence and acid solution in the gross weight of raw material do; The shared mass fraction of glucose syrup is 30-45wt%; The shared mass fraction of white granulated sugar is 50-69wt%, and the shared mass fraction of gelatin is 0.1-3wt%, and the shared mass fraction of pigment is 0.01-0.1wt%; The shared mass fraction of essence is 0.01-0.2wt%, and the shared mass fraction of acid solution is 0.03-3wt%;
In second step, gelatin is handled: gelatin is stirred under 40-80 ℃, and it is for use under 40-80 ℃, to leave standstill insulation 0.5-2h then;
In the 3rd step, dissolving is stirred off: glucose syrup, fruit juice and white granulated sugar are added in the filtered water, stir off down at 70-125 ℃, obtain the syrup that pol is 80-90%;
In the 4th step, mix: add the second step gained gelatin, essence, acid solution and pigment when syrup temp is reduced to 70-85 ℃ respectively, mix, making syrup temp is 50-80 ℃, and pol is 60-80%, filters, and obtains liquid glucose;
In the 5th step, water mold forming: liquid glucose is injected the starch mould, after the moulding, the candy in the starch mould is separated with the starch mould, drying, cooling obtains chewing gum behind the clear powder;
The 6th step stacked gradually three chewing gums together, and with pressure mechanism it is exerted pressure at least, obtained hamburger packet mode chewing gum, sealed package.
5. the preparation method of hamburger according to claim 1 packet mode chewing gum is characterized in that: the 4th step, said acid solution comprised at least a in citric acid, malic acid, lactic acid and the phosphoric acid.
6. the preparation method of hamburger according to claim 1 packet mode chewing gum is characterized in that: said clear powder of the 5th step is meant and adopts dried compressed air to blow away the starch of candy surface.
7. the preparation method of hamburger according to claim 6 packet mode chewing gum is characterized in that: the candy behind the clear powder is sent into through conveyer belt and is gone up castor sugar in the sand cutting bucket that fills castor sugar or send into the polishing that oils in the oil drum of rolling that fills edible white oil.
8. the preparation method of hamburger according to claim 7 packet mode chewing gum is characterized in that: said edible white oil carries out preliminary treatment before use earlier: will eat white oil and mix back heating 2-6h under 80-140 ℃ in proportion with beeswax, and be cooled to room temperature then.
9. the preparation method of hamburger according to claim 1 packet mode chewing gum is characterized in that: said starch is cornstarch, and the moisture of said cornstarch is less than 7%.
10. the preparation method of hamburger according to claim 1 packet mode chewing gum is characterized in that: the 5th step temperature of said drying is 30-50 ℃, and the temperature of said cooling is 18-28 ℃.
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| CN2012101967588A CN102715336A (en) | 2012-06-14 | 2012-06-14 | Hamburger type gummy candy and method for preparing same |
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| CN2012101967588A CN102715336A (en) | 2012-06-14 | 2012-06-14 | Hamburger type gummy candy and method for preparing same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751521A (en) * | 2017-10-21 | 2018-03-06 | 东莞市金旺食品有限公司 | A kind of hamburger chewing gum and preparation method thereof |
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| CN1164816A (en) * | 1995-09-05 | 1997-11-12 | 安井制果株式会社 | Gum and process for preparation thereof |
| CN201230559Y (en) * | 2008-07-11 | 2009-05-06 | 北京康比特体育科技股份有限公司 | Corn bar |
| CN102165984A (en) * | 2010-02-25 | 2011-08-31 | 悠哈味觉糖有限公司 | Gummy-containing soft candy and production method thereof |
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- 2012-06-14 CN CN2012101967588A patent/CN102715336A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164816A (en) * | 1995-09-05 | 1997-11-12 | 安井制果株式会社 | Gum and process for preparation thereof |
| CN201230559Y (en) * | 2008-07-11 | 2009-05-06 | 北京康比特体育科技股份有限公司 | Corn bar |
| CN102165984A (en) * | 2010-02-25 | 2011-08-31 | 悠哈味觉糖有限公司 | Gummy-containing soft candy and production method thereof |
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| 徐帮学: "《最新食品工业生产新工艺新艺术与创新配方设计及产品分析检测实用手册 第2卷》", 31 May 2004, 银声音像出版社 * |
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| CN107751521A (en) * | 2017-10-21 | 2018-03-06 | 东莞市金旺食品有限公司 | A kind of hamburger chewing gum and preparation method thereof |
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Owner name: CHEN RUIWU Free format text: FORMER OWNER: DONGGUAN JINWANG FOOD CO., LTD. Effective date: 20150225 |
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Effective date of registration: 20150225 Address after: Shilong Town, Guangdong city of Dongguan Province, 523000 West Road No. 19 Hua Wei founder Applicant after: Chen Ruiwu Address before: 523000, Guangdong City, Dongguan province Shek Pai town in the village pit Applicant before: Dongguan Jinwang Food Co.,Ltd. |
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Application publication date: 20121010 |