CN102793225B - Beef flavor chafing dish white soup bedding material, free oil mandarin duck chafing dish soup bedding material and production method - Google Patents
Beef flavor chafing dish white soup bedding material, free oil mandarin duck chafing dish soup bedding material and production method Download PDFInfo
- Publication number
- CN102793225B CN102793225B CN201210287849.2A CN201210287849A CN102793225B CN 102793225 B CN102793225 B CN 102793225B CN 201210287849 A CN201210287849 A CN 201210287849A CN 102793225 B CN102793225 B CN 102793225B
- Authority
- CN
- China
- Prior art keywords
- soup
- beef
- chafing dish
- parts
- flavouring
- 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.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a beef flavor chafing dish white soup bedding material, a free oil mandarin duck chafing dish soup bedding material and a production method. The chafing dish white soup bedding material comprises the following raw materials by weight: 15-28 parts of beef marrow bone, 7-13 parts of chicken skeleton, 3.5-10.5 parts of tallow, 4.5-9.5 parts of beef, 5-8 parts of dressed chicken, 0.55-1.25 parts of cooking wine, 0.15-0.95 parts of chive, 0.55-1.25 parts of sliced ginger, 4.5-11 parts of savoury beef flavor soup bedding material and 41-56 parts of purified water. According to the invention, the by-products of cattle and chicken are taken as main raw materials, the chafing dish white soup bedding material is produced by scientific extraction and blending, has the advantages of low cost, high nutrition value and convenient usage, and keeps the natural flavor made by Chinese chefs; and the chafing dish white soup bedding material has the characteristics of abundant nutrition, economical and practical properties, convenient usage and the like. After diluting the chafing dish white soup bedding material with dozens of times, the chafing dish white soup bedding material can be used for various chafing dish basic soup bedding materials, and can be used as a main raw material for continuous exploitation of a series of chafing dish chafing dish soup bedding material products with different flavors.
Description
Technical field
At the bottom of the present invention relates to a kind of chafing dish soup, specifically, at the bottom of relating to a kind of beef-flavouring chafing dish plain soup and production method and adopt beef-flavouring chafing dish soup at the bottom of be at the bottom of the edible vegetable oil funcltional double chafing dish soup of raw material and production method.
Background technology
Chafing dish is as the chinese tradition cuisines, always lasting for a long time.And traditional cuisines often have the relation of countless ties with culture, teacher Yi Zhongtian mentions " chafing dish heat, expression ' affectionate ' when judging chafing dish; The chafing dish circle, mean ' reunion '; Chafing dish is processed raw material with soup, means ' defeating a force with a tenderness '; Chafing dish is not refused meat or fish, does not dislike impoverished, and materials are regardless of north and south, and thing is not refused in seasoning, and mountain delicacy, seafood delights, river aquatic foods, delicacies of the season, bean curd, vermicelli, refuse nobody, and all can enter pot without exception, means ' holding concurrently Ji all over the world '; The chafing dish meat and vegetables mixes, bittersweet, the major ingredient batching, and flavor is infiltration mutually, embodies again a kind of ' U.S. of neutralization '.”
Chafing dish embodies " with having a meal in pot flatly " deep meaning of one deck so the most intuitively, can be described as out-and-out " food altogether ".Still more, this " food altogether " never is with again any mandatory, and everyone can select arbitrarily the major ingredient of oneself liking scald and eat it, is just such a kind of lively situation of " a guy is happy again for existing unified will ".So north is to ，Dong Da Jiangsu and Zhejiang Provinces, Yunnan, ，Xi Ru river, ，Nan Dao Guangzhou, northeast, almost nobody does not like blocked shot.”
The chafing dish pattern of China appears, hundred pot of thousand flavor.Famous chongqing chafing dish is spicy aromatic, world-famous; The calcium bone chafing dish in Guangdong food and oiliness, delicious infinite; The chrysanthemum chafing dish delicate fragrance of Jiangsu and Zhejiang Provinces is refreshing, unique flavor; The tender soup of the fertile ox chafing dish meat in Shandong is bright, be full of local flavor; Pekinese's Mutton in hot pot local flavor unique, hang people's appetite.
At the bottom of the soup of chafing dish, be " soul " of chafing dish, the chafing dish of any a uniqueness all can have at the bottom of differently flavoured soup realizes that it is delicious and unique, and using often at the bottom of delicious and unique soup behind, the food materials of higher-value and loaded down with trivial details cooking methods be made as cost.When can't realize enjoying shortly the chafing dish delicious food, at the bottom of the soup of chafing dish, can accomplish nutritious, price economy economical operate again more convenient.
Summary of the invention
The object of the invention is to the problems referred to above that exist at the bottom of existing chafing dish soup, provide a kind of and be of high nutritive value, at the bottom of the beef-flavouring chafing dish plain soup of economical and practical, easy to operate, highly versatile, at the bottom of edible vegetable oil funcltional double chafing dish soup and production method.
Technical scheme of the present invention is: at the bottom of the concentrated beef-flavouring chafing dish plain soup of a kind of high power, the raw material composition is by weight altogether; Ox rod bone 15-28 part, chicken carcasses 7-13 part, tallow 3.5-10.5 part, beef 4.5-9.5 part, 4.5-11 part, the 41-56 part of purifying waste water at the bottom of Western-style clothes chicken 5-8 part, cooking wine 0.55-1.25 part, chive 0.15-0.95 part, ginger slice 0.55-1.25 part, sweet-smelling beef-flavouring soup.
Preferably, the raw material at the bottom of sweet-smelling beef-flavouring soup forms mark by weight and is: water 65-71 part, ox bone 12.5-16.3 part, beef 3.2-6.3 part, tallow 3.5-7.2 part, chicken carcasses 2.7-5.8 part, whole chicken 1.5-2.5 part, salt 1.5-2.5 part.
Preferably, the production stage at the bottom of sweet-smelling beef-flavouring soup is:
(1) raw material is processed: the refrigerated depot section of ox bone, beef, tallow, chicken carcasses, whole chicken being put into to 5-10 ℃ thaws 24 hours;
(2) chopping, rub: ox bone, chicken carcasses, whole chicken are put into to bone cutter, and to be broken into the fragment of 3-6 centimeter square standby; By beef, tallow, with the meat grinder of aperture 10mm, rub standby;
(3) add water, feed intake: in adding in extractor by water, be heated to 75-80 ℃, the fragment of ox bone, chicken carcasses, whole chicken is dropped in extractor,, the beef after rubbing, tallow are dropped in extractor simultaneously;
(4) boil, extract: salt is put in extractor, then heated water to boiling, the lid normal heating boiling that covers extractor is extracted 4 hours;
(5) oil, soup separate: will extract soup after finishing standing 1 hour, and carry out oil, soup separation; Oil and soup are delivered to respectively in soup groove and oil groove by 80 purpose screen packs;
(6) centrifugal conveying: with the supercentrifuges of 7000 rev/mins, soup is carried out centrifugal, the soup after centrifugal be delivered to concentrated before in receiving slit;
(7) concentrated: the soup after centrifugal is concentrated with vacuum decker, and being concentrated into the pol value is 40%:
(8) homogeneous: the condensed soup after concentrated is added to the oil that early stage, oily soup was separated, carry out high-pressure homogeneous with the pressure of 25Mpa; Whole soup is all after high-pressure homogeneous end, at the bottom of can obtaining sweet-smelling beef-flavouring soup.
Another object of the present invention is to provide the production method at the bottom of a kind of high power concentrates beef-flavouring chafing dish plain soup, its making step is:
(1) raw material is processed: the ox of freezing state rod bone, chicken carcasses, tallow, beef, Western-style clothes chicken are put into to 0-5 ℃ of refrigerated depot section and thaw to reach-2-0 ℃ of its central temperature, then with clear water, surperficial watery blood is cleaned up;
(2) rub, chopping: by ox rod bone, chicken carcasses, that the Western-style clothes chicken carries out fragmentation with bone cutter is standby afterwards; With cutter, beef is cut into to piece standby; Standby after with meat grinder, tallow being rubbed;
(3) stew soup: beef, tallow, pure water, ginger slice, cooking wine, chive after the rod of the ox after fragmentation bone, chicken carcasses, Western-style clothes chicken and chopping are dropped in extractor and be heated to boiling; Then atmospheric boiling boils;
(4) soup, slag separate: soup is filtered by filter, remove waste residue, and the soup after filtering is transported in surge-tank;
(5) allotment: allocated at the bottom of adding sweet-smelling beef-flavouring soup in soup, and open steam and heated up;
(6) homogeneous: the soup after allotment is carried out to homogeneous with high pressure homogenizer;
(7) filling: the soup after homogeneous is filled in packaging bag;
(8) cooling: as the soup after filling and sealing to be put into to frozen water and be cooled to 15-20 ℃;
(9) IQF: the quick freezing machine of put into-30--35 ℃ at the bottom of cooled beef-flavouring chafing dish plain soup is refrigerated to central temperature-18--25 ℃ and is product at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power.
Preferably, in described step (2), the specification of beef cutting is the square bulk of 4-6cm; The aperture of meat grinder is 8-10mm.
Preferably, in described step (3), the time that atmospheric boiling boils is 5-6 hour; Boiling the soluble solid content of soup after finishing is 4.0%-5.0%.
Preferably, in described step (5), the temperature heated up after allotment is 85-90 ℃.
Preferably, in described step (6), the pressure of high pressure homogenizer homogeneous is 25-30Mpa.
Of the present invention have a purpose to be to provide a kind of edible vegetable oil funcltional double chafing dish soup at the bottom of, at the bottom of the concentrated beef-flavouring chafing dish plain soup of the above-mentioned high power of take at the bottom of this chafing dish soup, it is primary raw material, its raw materials by weight portion is: at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power 2 parts, and 80 parts of pure water, 0.5 part of salt, 0.5 part of chickens' extract, 0.5 part, chicken powder, 0.5 part of monosodium glutamate, 2 parts, ginger, 2 parts of chives, 3 parts of pericarpium zanthoxyli schinifoliis, 3 parts, capsicum, 6 parts, edible vegetable oil.
The production method also provided at the bottom of a kind of above-mentioned edible vegetable oil funcltional double chafing dish soup of the present invention, its production stage is:
(1) former soup dilution: will at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power, with pure water, be diluted, be 1: 50 with the dilution ratio of water at the bottom of the concentrated beef-flavouring soup of high power;
(2) raw material is processed: ginger is cut to the sheet of 2-3mm thickness, chive is cut to the long section of 5-7cm;
(3) convert pot: the soup after dilution is assigned in dual-broth hot pot, pour 44 portions of soup after dilution in the pot of half, pour 36 parts of soup and 6 parts of edible vegetable oil after dilution in second half pot into, then after ginger splices, chive section, salt, chickens' extract, chicken powder, monosodium glutamate half-and-half being separated, put into respectively dual-broth hot pot, pericarpium zanthoxyli schinifolii and capsicum are put into to the edible vegetable oil pot and stir, can obtain product at the bottom of edible vegetable oil funcltional double chafing dish soup.
The invention has the beneficial effects as follows: at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power of the present invention cost low, be of high nutritive value, easy to use, mainly to using the substandard goods of animal ox, chicken as main material, extraction and allotment industrialization by science are made, take full advantage of low value raw material and at the bottom of producing the concentrated chafing dish soup of high value, retain the natural flavor that the Chinese meal cook boils, realized again nutritious characteristics easy to use.At the bottom of the concentrated beef-flavouring chafing dish plain soup of this high power except the characteristics such as nutritious, economical and practical, easy to use, also there is versatility widely, at the bottom of this soup through after tens times of dilutions, at the bottom of can be used as the basic soup of various chafing dishes, use, but and product at the bottom of utilizing product of the present invention as a series of differently flavoured chafing dish soup of main material continual exploitation.At the bottom of the present invention adopts at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power and is the edible vegetable oil funcltional double chafing dish soup made of raw material, edible simple and convenient, in order to take into account different edible crowds, half pot in dual-broth hot pot put into to the concentrated beef-flavouring chafing dish plain soup of high power after dilution, half high power of usining after diluting concentrates beef-flavouring chafing dish plain soup as end soup in addition, then adds edible vegetable oil; Do not like the consumer of pungent can rinse the plain soup pot, the characteristics of plain soup pot are that beef-flavouring is natural, strong; The peppery consumer of happiness food can rinse the edible vegetable oil pot, and the characteristics of edible vegetable oil pot are that peppery degree is moderate, with rich flavor, owing to having added a variety of Chinese medicines with tonic effect, makes that the edible vegetable oil funcltional double chafing dish is fragrant and food oiliness, of a specified duration is not minded.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is further described.
Specific embodiment one: at the bottom of the concentrated beef-flavouring chafing dish plain soup of a kind of high power, its raw material forms: 17 parts, ox rod bone, 10 parts of chicken carcasses, 5 parts of tallows, 5.5 parts, beef, at the bottom of 5.5 parts of Western-style clothes chickens, 0.8 part of cooking wine, 0.4 part of chive, 0.8 part of ginger slice, sweet-smelling beef-flavouring soup 5 parts, purify waste water 50 parts.
Its production stage is as follows:
(1) raw material is processed: the ox of freezing state rod bone, chicken carcasses, tallow, beef, Western-style clothes chicken are put into to 0-5 ℃ of refrigerated depot section and thaw to reach-2-0 ℃ of its central temperature, then with clear water, surperficial watery blood is cleaned up.
(2) rub, chopping: by ox rod bone, chicken carcasses, that the Western-style clothes chicken carries out fragmentation with bone cutter is standby afterwards; With cutter, beef is cut into to piece standby; Standby after with meat grinder, tallow being rubbed; The specification of beef cutting is the square bulk of 4-6cm; The aperture of meat grinder is 8-10mm.
(3) stew soup: beef, tallow, pure water, ginger slice, cooking wine, chive after the rod of the ox after fragmentation bone, chicken carcasses, Western-style clothes chicken and chopping are dropped in extractor and be heated to boiling; Then atmospheric boiling boils; The time that atmospheric boiling boils is 5-6 hour; Boiling the soluble solid content of soup after finishing is 4.0%-5.0%.
(4) soup, slag separate: soup is filtered by filter, remove waste residue, and the soup after filtering is transported in surge-tank.
(5) allotment: allocated at the bottom of adding sweet-smelling beef-flavouring soup in soup, and open steam and heated up, the temperature heated up after allotment is 85-90 ℃.
(6) homogeneous: the high pressure homogenizer that is 25-30Mpa with pressure by the soup after allotment carries out homogeneous.
(7) filling: the soup after homogeneous is filled in packaging bag.
(8) cooling: as the soup after filling and sealing to be put into to frozen water and be cooled to 15-20 ℃.
(9) IQF: the quick freezing machine of put into-30--35 ℃ at the bottom of cooled beef-flavouring chafing dish plain soup is refrigerated to central temperature-18--25 ℃ and is product at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power.
At the bottom of the concentrated beef-flavouring chafing dish plain soup of above-mentioned high power, in raw material, the raw material at the bottom of sweet-smelling beef-flavouring soup forms mark by weight and is: 66 parts, water, 13 parts of ox bones, 3.5 parts, beef, 4 parts of tallows, 3 parts of chicken carcasses, 1.8 parts of whole chickens, 1.8 parts of salt.Its production stage is:
(1) raw material is processed: the refrigerated depot section of ox bone, beef, tallow, chicken carcasses, whole chicken being put into to 7 ℃ thaws 24 hours;
(2) chopping, rub: ox bone, chicken carcasses, whole chicken are put into to bone cutter, and to be broken into the fragment of 3-6 centimeter square standby; By beef, tallow, with the meat grinder of aperture 10mm, rub standby;
(3) add water, feed intake: in adding in extractor by water, be heated to 76 ℃, the fragment of ox bone, chicken carcasses, whole chicken is dropped in extractor,, the beef after rubbing, tallow are dropped in extractor simultaneously;
(4) boil, extract: salt is put in extractor, then heated water to boiling, the lid normal heating boiling that covers extractor is extracted 4 hours;
(5) oil, soup separate: will extract soup after finishing standing 1 hour, and carry out oil, soup separation; Oil and soup are delivered to respectively in soup groove and oil groove by 80 purpose screen packs;
(6) centrifugal conveying: with the supercentrifuges of 7000 rev/mins, soup is carried out centrifugal, the soup after centrifugal be delivered to concentrated before in receiving slit;
(7) concentrated: the soup after centrifugal is concentrated with vacuum decker, and being concentrated into the pol value is 40%;
(8) homogeneous: the condensed soup after concentrated is added to the oil that early stage, oily soup was separated, carry out high-pressure homogeneous with the pressure of 25Mpa; Whole soup is all after high-pressure homogeneous end, at the bottom of can obtaining sweet-smelling beef-flavouring soup.
Specific embodiment two: different from specific embodiment one, in specific embodiment two, the raw material at the bottom of sweet-smelling beef-flavouring soup forms mark by weight and is: 68 parts, water, 14 parts of ox bones, 4.5 parts, beef, 5 parts of tallows, 4 parts of chicken carcasses, 2 parts of whole chickens, 2 parts of salt.Its production stage is:
(1) raw material is processed: the refrigerated depot section of ox bone, beef, tallow, chicken carcasses, whole chicken being put into to 8 ℃ thaws 24 hours;
(2) chopping, rub: ox bone, chicken carcasses, whole chicken are put into to bone cutter, and to be broken into the fragment of 3-6 centimeter square standby; By beef, tallow, with the meat grinder of aperture 10mm, rub standby;
(3) add water, feed intake: in adding in extractor by water, be heated to 77 ℃, the fragment of ox bone, chicken carcasses, whole chicken is dropped in extractor,, the beef after rubbing, tallow are dropped in extractor simultaneously;
(4) boil, extract: salt is put in extractor, then heated water to boiling, the lid normal heating boiling that covers extractor is extracted 4 hours;
(5) oil, soup separate: will extract soup after finishing standing 1 hour, and carry out oil, soup separation; Oil and soup are delivered to respectively in soup groove and oil groove by 80 purpose screen packs;
(6) centrifugal conveying: with the supercentrifuges of 7000 rev/mins, soup is carried out centrifugal, the soup after centrifugal be delivered to concentrated before in receiving slit;
(7) concentrated: the soup after centrifugal is concentrated with vacuum decker, and being concentrated into the pol value is 40%;
(8) homogeneous: the condensed soup after concentrated is added to the oil that early stage, oily soup was separated, carry out high-pressure homogeneous with the pressure of 25Mpa; Whole soup is all after high-pressure homogeneous end, at the bottom of can obtaining sweet-smelling beef-flavouring soup.
Specific embodiment three: different from specific embodiment one is, in specific embodiment two, the raw material at the bottom of sweet-smelling beef-flavouring soup forms mark by weight and is: 70 parts, water, 15 parts of ox bones, 5.5 parts, beef, 6 parts of tallows, 5 parts of chicken carcasses, 2.3 parts of whole chickens, 2.3 parts of salt.Its production stage is:
(1) raw material is processed: the refrigerated depot section of ox bone, beef, tallow, chicken carcasses, whole chicken being put into to 9 ℃ thaws 24 hours;
(2) chopping, rub: ox bone, chicken carcasses, whole chicken are put into to bone cutter, and to be broken into the fragment of 3-6 centimeter square standby; By beef, tallow, with the meat grinder of aperture 10mm, rub standby;
(3) add water, feed intake: in adding in extractor by water, be heated to 79 ℃, the fragment of ox bone, chicken carcasses, whole chicken is dropped in extractor,, the beef after rubbing, tallow are dropped in extractor simultaneously;
(4) boil, extract: salt is put in extractor, then heated water to boiling, the lid normal heating boiling that covers extractor is extracted 4 hours;
(5) oil, soup separate: will extract soup after finishing standing 1 hour, and carry out oil, soup separation; Oil and soup are delivered to respectively in soup groove and oil groove by 80 purpose screen packs;
(6) centrifugal conveying: with the supercentrifuges of 7000 rev/mins, soup is carried out centrifugal, the soup after centrifugal be delivered to concentrated before in receiving slit;
(7) concentrated: the soup after centrifugal is concentrated with vacuum decker, and being concentrated into the pol value is 40%;
(8) homogeneous: the condensed soup after concentrated is added to the oil that early stage, oily soup was separated, carry out high-pressure homogeneous with the pressure of 25Mpa; Whole soup is all after high-pressure homogeneous end, at the bottom of can obtaining sweet-smelling beef-flavouring soup.
Specific embodiment four: at the bottom of the concentrated beef-flavouring chafing dish plain soup of a kind of high power, its raw material forms: 20 parts, ox rod bone, 7 parts of chicken carcasses, 5 parts of tallows, 5 parts, beef, at the bottom of 5 parts of Western-style clothes chickens, 0.8 part of cooking wine, 0.4 part of chive, 0.8 part of ginger slice, sweet-smelling beef-flavouring soup 10 parts, purify waste water 45 parts.
Its production stage is with specific embodiment one.
At the bottom of the concentrated beef-flavouring chafing dish plain soup of above-mentioned high power, in raw material, the raw material at the bottom of sweet-smelling beef-flavouring soup forms mark by weight and is: 66 parts, water, 13 parts of ox bones, 3.5 parts, beef, 4 parts of tallows, 3 parts of chicken carcasses, 1.8 parts of whole chickens, 1.8 parts of salt.Its production stage is:
(1) raw material is processed: the refrigerated depot section of ox bone, beef, tallow, chicken carcasses, whole chicken being put into to 7 ℃ thaws 24 hours;
(2) chopping, rub: ox bone, chicken carcasses, whole chicken are put into to bone cutter, and to be broken into the fragment of 3-6 centimeter square standby; By beef, tallow, with the meat grinder of aperture 10mm, rub standby;
(3) add water, feed intake: in adding in extractor by water, be heated to 76 ℃, the fragment of ox bone, chicken carcasses, whole chicken is dropped in extractor,, the beef after rubbing, tallow are dropped in extractor simultaneously;
(4) boil, extract: salt is put in extractor, then heated water to boiling, the lid normal heating boiling that covers extractor is extracted 4 hours;
(5) oil, soup separate: will extract soup after finishing standing 1 hour, and carry out oil, soup separation; Oil and soup are delivered to respectively in soup groove and oil groove by 80 purpose screen packs;
(6) centrifugal conveying: with the supercentrifuges of 7000 rev/mins, soup is carried out centrifugal, the soup after centrifugal be delivered to concentrated before in receiving slit;
(7) concentrated: the soup after centrifugal is concentrated with vacuum decker, and being concentrated into the pol value is 40%;
(8) homogeneous: the condensed soup after concentrated is added to the oil that early stage, oily soup was separated, carry out high-pressure homogeneous with the pressure of 25Mpa; Whole soup is all after high-pressure homogeneous end, at the bottom of can obtaining sweet-smelling beef-flavouring soup.
Specific embodiment five: different from specific embodiment four, in specific embodiment five, the raw material at the bottom of sweet-smelling beef-flavouring soup forms mark by weight and is: 68 parts, water, 14 parts of ox bones, 4.5 parts, beef, 5 parts of tallows, 4 parts of chicken carcasses, 2 parts of whole chickens, 2 parts of salt.Its production stage is:
(1) raw material is processed: the refrigerated depot section of ox bone, beef, tallow, chicken carcasses, whole chicken being put into to 8 ℃ thaws 24 hours;
(2) chopping, rub: ox bone, chicken carcasses, whole chicken are put into to bone cutter, and to be broken into the fragment of 3-6 centimeter square standby; By beef, tallow, with the meat grinder of aperture 10mm, rub standby;
(3) add water, feed intake: in adding in extractor by water, be heated to 77 ℃, the fragment of ox bone, chicken carcasses, whole chicken is dropped in extractor,, the beef after rubbing, tallow are dropped in extractor simultaneously;
(4) boil, extract: salt is put in extractor, then heated water to boiling, the lid normal heating boiling that covers extractor is extracted 4 hours;
(5) oil, soup separate: will extract soup after finishing standing 1 hour, and carry out oil, soup separation; Oil and soup are delivered to respectively in soup groove and oil groove by 80 purpose screen packs;
(6) centrifugal conveying: with the supercentrifuges of 7000 rev/mins, soup is carried out centrifugal, the soup after centrifugal be delivered to concentrated before in receiving slit;
(7) concentrated: the soup after centrifugal is concentrated with vacuum decker, and being concentrated into the pol value is 40%;
(8) homogeneous: the condensed soup after concentrated is added to the oil that early stage, oily soup was separated, carry out high-pressure homogeneous with the pressure of 25Mpa; Whole soup is all after high-pressure homogeneous end, at the bottom of can obtaining sweet-smelling beef-flavouring soup.
Specific embodiment six: different from specific embodiment four is, in specific embodiment six, the raw material at the bottom of sweet-smelling beef-flavouring soup forms mark by weight and is: 70 parts, water, 15 parts of ox bones, 5.5 parts, beef, 6 parts of tallows, 5 parts of chicken carcasses, 2.3 parts of whole chickens, 2.3 parts of salt.Its production stage is:
(1) raw material is processed: the refrigerated depot section of ox bone, beef, tallow, chicken carcasses, whole chicken being put into to 9 ℃ thaws 24 hours;
(2) chopping, rub: ox bone, chicken carcasses, whole chicken are put into to bone cutter, and to be broken into the fragment of 3-6 centimeter square standby; By beef, tallow, with the meat grinder of aperture 10mm, rub standby;
(3) add water, feed intake: in adding in extractor by water, be heated to 79 ℃, the fragment of ox bone, chicken carcasses, whole chicken is dropped in extractor,, the beef after rubbing, tallow are dropped in extractor simultaneously;
(4) boil, extract: salt is put in extractor, then heated water to boiling, the lid normal heating boiling that covers extractor is extracted 4 hours;
(5) oil, soup separate: will extract soup after finishing standing 1 hour, and carry out oil, soup separation; Oil and soup are delivered to respectively in soup groove and oil groove by 80 purpose screen packs;
(6) centrifugal conveying: with the supercentrifuges of 7000 rev/mins, soup is carried out centrifugal, the soup after centrifugal be delivered to concentrated before in receiving slit;
(7) concentrated: the soup after centrifugal is concentrated with vacuum decker, and being concentrated into the pol value is 40%;
(8) homogeneous: the condensed soup after concentrated is added to the oil that early stage, oily soup was separated, carry out high-pressure homogeneous with the pressure of 25Mpa; Whole soup is all after high-pressure homogeneous end, at the bottom of can obtaining sweet-smelling beef-flavouring soup.
Specific embodiment seven: at the bottom of the concentrated beef-flavouring chafing dish plain soup of a kind of high power, its raw material forms: 25 parts, ox rod bone, 10 parts of chicken carcasses, 8 parts of tallows, 8 parts, beef, at the bottom of 7 parts of Western-style clothes chickens, 1.2 parts of cooking wine, 0.8 part of chive, 1.1 parts of ginger slices, sweet-smelling beef-flavouring soup 10 parts, purify waste water 53 parts.
Its production stage is with specific embodiment one.
At the bottom of the concentrated beef-flavouring chafing dish plain soup of above-mentioned high power, in raw material, the raw material at the bottom of sweet-smelling beef-flavouring soup forms mark by weight and is: 66 parts, water, 13 parts of ox bones, 3.5 parts, beef, 4 parts of tallows, 3 parts of chicken carcasses, 1.8 parts of whole chickens, 1.8 parts of salt.Its production stage is:
(1) raw material is processed: the refrigerated depot section of ox bone, beef, tallow, chicken carcasses, whole chicken being put into to 7 ℃ thaws 24 hours;
(2) chopping, rub: ox bone, chicken carcasses, whole chicken are put into to bone cutter, and to be broken into the fragment of 3-6 centimeter square standby; By beef, tallow, with the meat grinder of aperture 10mm, rub standby;
(3) add water, feed intake: in adding in extractor by water, be heated to 76 ℃, the fragment of ox bone, chicken carcasses, whole chicken is dropped in extractor,, the beef after rubbing, tallow are dropped in extractor simultaneously;
(4) boil, extract: salt is put in extractor, then heated water to boiling, the lid normal heating boiling that covers extractor is extracted 4 hours;
(5) oil, soup separate: will extract soup after finishing standing 1 hour, and carry out oil, soup separation; Oil and soup are delivered to respectively in soup groove and oil groove by 80 purpose screen packs;
(6) centrifugal conveying: with the supercentrifuges of 7000 rev/mins, soup is carried out centrifugal, the soup after centrifugal be delivered to concentrated before in receiving slit;
(7) concentrated: the soup after centrifugal is concentrated with vacuum decker, and being concentrated into the pol value is 40%;
(8) homogeneous: the condensed soup after concentrated is added to the oil that early stage, oily soup was separated, carry out high-pressure homogeneous with the pressure of 25Mpa; Whole soup is all after high-pressure homogeneous end, at the bottom of can obtaining sweet-smelling beef-flavouring soup.
Specific embodiment eight: different from specific embodiment seven, in specific embodiment eight, the raw material at the bottom of sweet-smelling beef-flavouring soup forms mark by weight and is: 68 parts, water, 14 parts of ox bones, 4.5 parts, beef, 5 parts of tallows, 4 parts of chicken carcasses, 2 parts of whole chickens, 2 parts of salt.Its production stage is:
(1) raw material is processed: the refrigerated depot section of ox bone, beef, tallow, chicken carcasses, whole chicken being put into to 8 ℃ thaws 24 hours;
(2) chopping, rub: ox bone, chicken carcasses, whole chicken are put into to bone cutter, and to be broken into the fragment of 3-6 centimeter square standby; By beef, tallow, with the meat grinder of aperture 10mm, rub standby;
(3) add water, feed intake: in adding in extractor by water, be heated to 77 ℃, the fragment of ox bone, chicken carcasses, whole chicken is dropped in extractor,, the beef after rubbing, tallow are dropped in extractor simultaneously;
(4) boil, extract: salt is put in extractor, then heated water to boiling, the lid normal heating boiling that covers extractor is extracted 4 hours;
(5) oil, soup separate: will extract soup after finishing standing 1 hour, and carry out oil, soup separation; Oil and soup are delivered to respectively in soup groove and oil groove by 80 purpose screen packs;
(6) centrifugal conveying: with the supercentrifuges of 7000 rev/mins, soup is carried out centrifugal, the soup after centrifugal be delivered to concentrated before in receiving slit;
(7) concentrated: the soup after centrifugal is concentrated with vacuum decker, and being concentrated into the pol value is 40%;
(8) homogeneous: the condensed soup after concentrated is added to the oil that early stage, oily soup was separated, carry out high-pressure homogeneous with the pressure of 25Mpa; Whole soup is all after high-pressure homogeneous end, at the bottom of can obtaining sweet-smelling beef-flavouring soup
Specific embodiment nine: different from specific embodiment seven is, in specific embodiment nine, the raw material at the bottom of sweet-smelling beef-flavouring soup forms mark by weight and is: 70 parts, water, 15 parts of ox bones, 5.5 parts, beef, 6 parts of tallows, 5 parts of chicken carcasses, 2.3 parts of whole chickens, 2.3 parts of salt.Its production stage is:
(1) raw material is processed: the refrigerated depot section of ox bone, beef, tallow, chicken carcasses, whole chicken being put into to 9 ℃ thaws 24 hours;
(2) chopping, rub: ox bone, chicken carcasses, whole chicken are put into to bone cutter, and to be broken into the fragment of 3-6 centimeter square standby; By beef, tallow, with the meat grinder of aperture 10mm, rub standby;
(3) add water, feed intake: in adding in extractor by water, be heated to 79 ℃, the fragment of ox bone, chicken carcasses, whole chicken is dropped in extractor,, the beef after rubbing, tallow are dropped in extractor simultaneously;
(4) boil, extract: salt is put in extractor, then heated water to boiling, the lid normal heating boiling that covers extractor is extracted 4 hours;
(5) oil, soup separate: will extract soup after finishing standing 1 hour, and carry out oil, soup separation; Oil and soup are delivered to respectively in soup groove and oil groove by 80 purpose screen packs;
(6) centrifugal conveying: with the supercentrifuges of 7000 rev/mins, soup is carried out centrifugal, the soup after centrifugal be delivered to concentrated before in receiving slit;
(7) concentrated: the soup after centrifugal is concentrated with vacuum decker, and being concentrated into the pol value is 40%;
(8) homogeneous: the condensed soup after concentrated is added to the oil that early stage, oily soup was separated, carry out high-pressure homogeneous with the pressure of 25Mpa; Whole soup is all after high-pressure homogeneous end, at the bottom of can obtaining sweet-smelling beef-flavouring soup.
Specific embodiment ten: at the bottom of a kind of edible vegetable oil funcltional double chafing dish soup, at the bottom of the concentrated beef-flavouring chafing dish plain soup of the above-mentioned high power of take at the bottom of this chafing dish soup, it is primary raw material, its raw materials by weight portion is: at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power 2 parts, and 80 parts of pure water, 0.5 part of salt, 0.5 part of chickens' extract, 0.5 part, chicken powder, 0.5 part of monosodium glutamate, 2 parts, ginger, 2 parts of chives, 3 parts of pericarpium zanthoxyli schinifoliis, 3 parts, capsicum, 6 parts, edible vegetable oil.
Its production stage is as described below:
(1) former soup dilution: will at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power, with pure water, be diluted, be 1: 50 with the dilution ratio of water at the bottom of the concentrated beef-flavouring soup of high power;
(2) raw material is processed: ginger is cut to the sheet of 2-3mm thickness, chive is cut to the long section of 5-7cm;
(3) convert pot: the soup after dilution is assigned in dual-broth hot pot, pour 44 portions of soup after dilution in the pot of half, pour 36 parts of soup and 6 parts of edible vegetable oil after dilution in second half pot into, then after ginger splices, chive section, salt, chickens' extract, chicken powder, monosodium glutamate half-and-half being separated, put into respectively dual-broth hot pot, pericarpium zanthoxyli schinifolii and capsicum are put into to the edible vegetable oil pot and stir, can obtain product at the bottom of edible vegetable oil funcltional double chafing dish soup.
The above specific embodiment is only unrestricted in order to technical scheme of the present invention to be described, although with reference to preferred embodiment, the present invention is had been described in detail, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not breaking away from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (10)
1. the production method at the bottom of the concentrated beef-flavouring chafing dish plain soup of a high power, it is characterized in that: its making step is:
(1) raw material is processed: the ox of freezing state rod bone, chicken carcasses, tallow, beef, Western-style clothes chicken are put into to 0-5 ℃ of refrigerated depot section and thaw to reach-2-0 ℃ of its central temperature, then with clear water, surperficial watery blood is cleaned up;
(2) rub, chopping: by ox rod bone, chicken carcasses, that the Western-style clothes chicken carries out fragmentation with bone cutter is standby afterwards; With cutter, beef is cut into to piece standby; Standby after with meat grinder, tallow being rubbed;
(3) stew soup: beef, tallow, pure water, ginger slice, cooking wine, chive after the rod of the ox after fragmentation bone, chicken carcasses, Western-style clothes chicken and chopping are dropped in extractor and be heated to boiling; Then atmospheric boiling boils;
(4) soup, slag separate: soup is filtered by filter, remove waste residue, and the soup after filtering is transported in surge-tank;
(5) allotment: allocated at the bottom of adding sweet-smelling beef-flavouring soup in soup, and open steam and heated up;
(6) homogeneous: the soup after allotment is carried out to homogeneous with high pressure homogenizer;
(7) filling: the soup after homogeneous is filled in packaging bag;
(8) cooling: as the soup after filling and sealing to be put into to frozen water and be cooled to 15-20 ℃;
(9) IQF: the quick freezing machine of put into-30--35 ℃ at the bottom of cooled beef-flavouring chafing dish plain soup is refrigerated to central temperature-18--25 ℃, is product at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power.
2. the production method at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power according to claim 1, it is characterized in that: in described step (2), the specification of beef cutting is the square bulk of 4-6cm; The aperture of meat grinder is 8-10mm.
3. the production method at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power according to claim 1, it is characterized in that: in described step (3), the time that atmospheric boiling boils is 5-6 hour; Boiling the soluble solid content of soup after finishing is 4.0%-5.0%.
4. the production method at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power according to claim 1, it is characterized in that: in described step (5), the temperature heated up after allotment is 85-90 ℃.
5. the production method at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power according to claim 1, it is characterized in that: in described step (6), the pressure of high pressure homogenizer homogeneous is 25-30Mpa.
6. the production method at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power according to claim 1, it is characterized in that: at the bottom of the concentrated beef-flavouring chafing dish plain soup of its high power, the raw material composition is by weight: ox rod bone 15-28 part, chicken carcasses 7-13 part, tallow 3.5-10.5 part, beef 4.5-9.5 part, 4.5-11 part, the 41-56 part of purifying waste water at the bottom of Western-style clothes chicken 5-8 part, cooking wine 0.55-1.25 part, chive 0.15-0.95 part, ginger slice 0.55-1.25 part, sweet-smelling beef-flavouring soup.
7. at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power as claimed in claim 6, it is characterized in that: the raw material at the bottom of sweet-smelling beef-flavouring soup forms mark by weight and is: water 65-71 part, ox bone 12.5-16.3 part, beef 3.2-6.3 part, tallow 3.5-7.2 part, chicken carcasses 2.7-5.8 part, whole chicken 1.5-2.5 part, salt 1.5-2.5 part.
8. at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power as claimed in claim 7, it is characterized in that: the production stage at the bottom of sweet-smelling beef-flavouring soup is:
(1) raw material is processed: the refrigerated depot section of ox bone, beef, tallow, chicken carcasses, whole chicken being put into to 5-10 ℃ thaws 24 hours;
(2) chopping, rub: ox bone, chicken carcasses, whole chicken are put into to bone cutter, and to be broken into the fragment of 3-6 centimeter square standby; By beef, tallow, with the meat grinder of aperture 10mm, rub standby;
(3) add water, feed intake: in adding in extractor by water, be heated to 75-80 ℃, the fragment of ox bone, chicken carcasses, whole chicken is dropped in extractor,, the beef after rubbing, tallow are dropped in extractor simultaneously;
(4) boil, extract: salt is put in extractor, then heated water to boiling, the lid normal heating boiling that covers extractor is extracted 4 hours;
(5) oil, soup separate: will extract soup after finishing standing 1 hour, and carry out oil, soup separation; Oil and soup are delivered to respectively in soup groove and oil groove by 80 purpose screen packs;
(6) centrifugal conveying: with the supercentrifuges of 7000 rev/mins, soup is carried out centrifugal, the soup after centrifugal be delivered to concentrated before in receiving slit;
(7) concentrated: the soup after centrifugal is concentrated with vacuum decker, and being concentrated into the pol value is 40%;
(8) homogeneous: the condensed soup after concentrated is added to the oil that early stage, oily soup was separated, carry out high-pressure homogeneous with the pressure of 25Mpa; Whole soup is all after high-pressure homogeneous end, at the bottom of can obtaining sweet-smelling beef-flavouring soup.
9. at the bottom of an edible vegetable oil funcltional double chafing dish soup, it is characterized in that: at the bottom of the concentrated beef-flavouring chafing dish plain soup of the high power described in claim 6 of take at the bottom of this chafing dish soup, be primary raw material, its raw materials by weight portion is: at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power 2 parts, and 80 parts of pure water, 0.5 part of salt, 0.5 part of chickens' extract, 0.5 part, chicken powder, 0.5 part of monosodium glutamate, 2 parts, ginger, 2 parts of chives, 3 parts of pericarpium zanthoxyli schinifoliis, 3 parts, capsicum, 6 parts, edible vegetable oil.
10. the production method at the bottom of an edible vegetable oil funcltional double chafing dish soup as claimed in claim 9, it is characterized in that: its making step is:
(1) former soup dilution: will at the bottom of the concentrated beef-flavouring chafing dish plain soup of high power, with pure water, be diluted, be 1: 50 with the dilution ratio of water at the bottom of the concentrated beef-flavouring soup of high power;
(2) raw material is processed: ginger is cut to the sheet of 2-3mm thickness, chive is cut to the long section of 5-7cm;
(3) convert pot: the soup after dilution is assigned in dual-broth hot pot, pour 44 portions of soup after dilution in the pot of half, pour 36 parts of soup and 6 parts of edible vegetable oil after dilution in second half pot into, then after ginger splices, chive section, salt, chickens' extract, chicken powder, monosodium glutamate half-and-half being separated, put into respectively dual-broth hot pot, pericarpium zanthoxyli schinifolii and capsicum are put into to the edible vegetable oil pot and stir, can obtain product at the bottom of edible vegetable oil funcltional double chafing dish soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210287849.2A CN102793225B (en) | 2012-08-15 | 2012-08-15 | Beef flavor chafing dish white soup bedding material, free oil mandarin duck chafing dish soup bedding material and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210287849.2A CN102793225B (en) | 2012-08-15 | 2012-08-15 | Beef flavor chafing dish white soup bedding material, free oil mandarin duck chafing dish soup bedding material and production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102793225A CN102793225A (en) | 2012-11-28 |
| CN102793225B true CN102793225B (en) | 2014-01-08 |
Family
ID=47192731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210287849.2A Expired - Fee Related CN102793225B (en) | 2012-08-15 | 2012-08-15 | Beef flavor chafing dish white soup bedding material, free oil mandarin duck chafing dish soup bedding material and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102793225B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393169A (en) * | 2013-07-01 | 2013-11-20 | 广州侨美发展有限公司 | Sauce and preparation method thereof |
| CN103300435A (en) * | 2013-07-08 | 2013-09-18 | 中国农业科学院农产品加工研究所 | Japanese pulled noodle soup base |
| CN103892369A (en) * | 2014-03-25 | 2014-07-02 | 陈筠 | Green tea hot pot stock and preparation method thereof |
| CN104207234A (en) * | 2014-05-13 | 2014-12-17 | 钟祥亿源养生产品研究所有限公司 | Sugar-free physique-strengthening beef bone soup |
| CN104207236A (en) * | 2014-05-13 | 2014-12-17 | 钟祥亿源生物科技有限公司 | Sugar-free physique-strengthening sheep bone soup |
| CN105077419B (en) * | 2015-09-14 | 2018-07-17 | 青岛日辰食品股份有限公司 | A kind of resistant to cook type soup for chafing dish and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1478417A (en) * | 2002-08-26 | 2004-03-03 | 陈建国 | Chafing dish seasoning and its making method and application |
| CN101095535A (en) * | 2006-06-28 | 2008-01-02 | 甘肃宝迪投资有限责任公司 | Compressed type composite beef flour soup and method for making the same |
| CN101617839A (en) * | 2009-08-03 | 2010-01-06 | 北京金晔生物工程有限公司 | Industrial production method of saltless concentrated soup-stock and light soup |
| CN100589716C (en) * | 2005-02-02 | 2010-02-17 | 于连富 | Concentrated beef cream |
| CN102106572A (en) * | 2011-01-26 | 2011-06-29 | 山西农业大学 | Process for processing cattle bone soup |
| CN102113686A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Islamic beef broth and production process thereof |
| CN102302205A (en) * | 2011-07-18 | 2012-01-04 | 广东富农生物科技股份有限公司 | Beef bone soup-stock and preparation method thereof |
-
2012
- 2012-08-15 CN CN201210287849.2A patent/CN102793225B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1478417A (en) * | 2002-08-26 | 2004-03-03 | 陈建国 | Chafing dish seasoning and its making method and application |
| CN100589716C (en) * | 2005-02-02 | 2010-02-17 | 于连富 | Concentrated beef cream |
| CN101095535A (en) * | 2006-06-28 | 2008-01-02 | 甘肃宝迪投资有限责任公司 | Compressed type composite beef flour soup and method for making the same |
| CN101617839A (en) * | 2009-08-03 | 2010-01-06 | 北京金晔生物工程有限公司 | Industrial production method of saltless concentrated soup-stock and light soup |
| CN102113686A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Islamic beef broth and production process thereof |
| CN102106572A (en) * | 2011-01-26 | 2011-06-29 | 山西农业大学 | Process for processing cattle bone soup |
| CN102302205A (en) * | 2011-07-18 | 2012-01-04 | 广东富农生物科技股份有限公司 | Beef bone soup-stock and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102793225A (en) | 2012-11-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102793225B (en) | Beef flavor chafing dish white soup bedding material, free oil mandarin duck chafing dish soup bedding material and production method | |
| CN101731686B (en) | Concentrated soup base and processing technology thereof | |
| CN101999715B (en) | Cooking method of preconditioning mutton soup without mutton odour | |
| CN104256696A (en) | Black pepper duck flavoring bag and processing technology thereof | |
| CN103054100A (en) | Nutrient seafood soup and preparation method thereof | |
| KR20170115112A (en) | Manufacturing method of instant yukgaejang | |
| CN103478747B (en) | Preparation technology of vacuum freeze-drying beef offal assorted product and marmite product thereof | |
| KR102222053B1 (en) | A manufacturing method of the boneless galbitang and the galbitang therefrom | |
| KR101673288B1 (en) | Method of making soup by knee kartilage and tendon of cow | |
| CN101422269A (en) | Quick-freezing fresh soup preparation method | |
| CN102740703A (en) | Nopal kimchi | |
| CN102475292B (en) | Method for making stewed chicken chops with red wine | |
| CN103494205A (en) | Instant crystal dried scallops and manufacturing method thereof | |
| CN104543929A (en) | Fragrant meat-flavored jelly | |
| CN104705670A (en) | Curry flavored donkey meat can and processing technology thereof | |
| CN102396729A (en) | Method for making bones and flesh held together | |
| CN102771743A (en) | Salted fresh pickled cabbage food and preparation method thereof | |
| KR101224896B1 (en) | A snail meat broth use Cooking method of gamjatang | |
| CN103535697B (en) | A kind of Delavay soapberry kernel paste | |
| CN104970402A (en) | Quick-frozen mutton soup and preparation method thereof | |
| CN101904515B (en) | Curry flavor Chinese chestnut quail soft can and processing method thereof | |
| CN105558974A (en) | Making and packing method of standardized concentrated beef noodle soup base | |
| RU2574467C1 (en) | Method for production of preserves "indonesian soup with gumbo" | |
| CN104664465A (en) | Production technology of beef offal soup base | |
| CN104544152A (en) | Production method of instant preserved meat |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140108 Termination date: 20150815 |
|
| EXPY | Termination of patent right or utility model |