CN102919894B - Processing method of instant sweet and sour fish capable of being preserved at normal temperature - Google Patents
Processing method of instant sweet and sour fish capable of being preserved at normal temperature Download PDFInfo
- Publication number
- CN102919894B CN102919894B CN2012104462053A CN201210446205A CN102919894B CN 102919894 B CN102919894 B CN 102919894B CN 2012104462053 A CN2012104462053 A CN 2012104462053A CN 201210446205 A CN201210446205 A CN 201210446205A CN 102919894 B CN102919894 B CN 102919894B
- Authority
- CN
- China
- Prior art keywords
- sweet
- fish
- sour
- food
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing method of instant sweet and sour fish capable of being preserved at normal temperature and relates to the technical field of food processing and preservation. Fresh and alive freshwater fish is used as a raw material, stripped and sliced, cured, dried, fried, packed, sealed in vacuum mode, sterilized and cooled to be manufactured into an instant sweet and sour fish food. The contemporary food drying and sterilizing processing technology is combined on the basis of a traditional sweet and sour fish manufacturing process to obtain the sweet and sour fish food capable of being preserved at the normal temperature, no chemical preservative is added in a machining process, the produced sweet and sour fish food can well maintain specific flavor, texture, color and nutritional quality of the traditional sweet and sour fish and is convenient and safe to eat, shelf life of the sweet and sour fish food at the normal temperature can reach above 12 months, requirements of consumers for safety, delicacy and convenience of contemporary food are met, industrial production is easy to achieve, and market prospect is wide.
Description
Technical field
But a kind of processing method of instant fish in sweet and sour sauce of preservation under room temperature the invention provides a kind of method of traditional food suitability for industrialized production, belongs to food processing and preservation technology field, particularly technical field of aquatic product processing.
Background technology
Fish is rich in vitamin and mineral matter, and unsaturated fatty acid content is high, has higher protein content and albumen and utilizes degree higher, is human important food source.Along with the raising of people's living standard and the quickening of rhythm of life, the aquatic products flexible packaging food of convenient and delicious more and more is subject to consumer's favor.
Fish in sweet and sour sauce is one home cooking that people like, sweet and sour taste, nutritive value is abundant, but traditional method long processing time, complicated operation, and it is edible at fixed-sites such as family or restaurants only to suit, and edible limitation is very large, fish in sweet and sour sauce is processed into the convenient and instant flexible packing products can satisfies the consumer to the demand of traditional food, significant to the deep processing of China fresh-water fishes.Fish in sweet and sour sauce is made into dip at present existing people and the fish piece separates the product of packaged convenience dish form, this has solved the problem of edible limitation to a certain extent, but whole piece fish packing sterilization, sterilizing time is longer, and the soft mashed and high temperature sterilization of meat quality of fish structure has affected local flavor, the mouthfeel of product to a certain extent.In order to reduce thermal sterilization to the impact of flesh quality, this product is with fish cutting adult fish piece, adopt the inner wrapping form, sterilization process intensification, temperature fall time have been reduced, adopt simultaneously heated-air drying, fried technology, the fish piece is carried out the dehydration of appropriateness, strengthen the meat quality of fish structure, improved the soft mashed situation of matter structure after the product sterilization.The fish in sweet and sour sauce of producing, delicious food, the matter structure is good, and is easy to carry, and the preservation time is long, both can become the daily leisure food of liking of people, also can become the gift of presenting between relatives and friends.
Summary of the invention
But the objective of the invention is to propose a kind of processing method of instant fish in sweet and sour sauce of preservation under room temperature, the method can reduce sterilization process intensification, temperature fall time, strengthen the meat quality of fish structure, reduce thermal sterilization to the impact of flesh quality, produce quality better, long shelf-life, storage is simple, product easy to carry and suitability for industrialized production provide a kind of method of deep processing for China fresh-water fishes.
Technical scheme of the present invention: but a kind of processing method of instant fish in sweet and sour sauce of preservation under room temperature: but with fresh and alive fresh-water fishes through stripping and slicing, pickle, instant fish in sweet and sour sauce food that preservation under room temperature is made in dry, fried, pack, vacuum seal, sterilization, cooling step.
Said method comprising the steps of:
(1) raw material: raw material is fresh and alive fresh-water fishes, can be carp, grass carp, silver carp, bighead;
(2) stripping and slicing: with fresh and alive fresh-water fishes through slaughter, scale, go internal organ, decaptitate, truncate, cleaning treatment, after draining the water, be cut into the fish piece of thick 1.5 cm sizes;
(3) pickle: place pickling liquid to pickle 1-3 h the fish piece that cuts, fish piece and pickling liquid mass ratio are 1:3, and the pickling liquid prescription is the salt of quality percentage composition 3%-6%, the vinegar of 2%-5%, the monosodium glutamate of 0.2%-0.5%, the cooking wine of 1%-3% adds water and supplies 100%;
(4) drying: the fish piece that will pickle dehydrates, and makes fish piece moisture drop to 70%-72%;
(5) fried: dried fish piece is carried out fried, fried condition is temperature 160-190 ℃, and time 1-3 min is fried golden yellow to fish piece surface, and control weight-loss ratio 20%-25% drains behind the oil for subsequent use;
(6) pack, vacuum seal: will drain the fish piece behind the oil, the every heavy 10-12g of control and sweet and sour tartar sauce are packed into according to the mass ratio of 1:0.8-1:1 in the packaging bag, carry out vacuum seal under the vacuum condition of vacuum 0.06-0.08MPa, every bag of gross weight is 18-22g;
Sweet and sour tartar sauce preparation: all are prepared burden by the quality percentage composition, and prescription contains 10%-25% Tomato Juice, 5%-10% white granulated sugar, the 2%-5% vinegar, 0.3%-0.5% salt, 0.2%-0.5% monosodium glutamate, the 0.3%-0.8% citric acid, 1.0%-2.0% soy sauce, 1%-2% pre-gelatinized starch; First solid ingredient is mixed stirring evenly during preparation, be dissolved in water, again liquid dispensing is added, stir evenly Hou Jiashui and supply 100%, be prepared into sweet and sour tartar sauce;
(7) sterilization, cooling: the product high temperature sterilization after will sealing, back-pressure are cooled to below 40 ℃, and sterilization conditions is 115-121 ℃, 15-30 min, back-pressure pressure 0.10-0.15 MPa.
Beneficial effect of the present invention:
(1) instant: this product is the inner wrapping product of instant bagged, and is edible, easy to carry, keeps the distinctive mouthfeel of fish in sweet and sour sauce and local flavor, nutritious, health delicious;
(2) improve product quality: this method can reduce thermal sterilization to the impact of flesh quality, has improved the soft mashed situation of matter structure behind the aquatic products high temperature sterilization, has improved the products'texture quality;
(3) safe, long shelf-life: this product adopts high temperature sterilization, belongs to the soft canned food of commercial sterilization, and storage is convenient, long shelf-life;
(4) rich choice of products the kind of flexible packaged foods of freshwater fish on the market, the method for the deep processing of a kind of fresh-water fishes resource and application is provided.
The present invention is on the basis of the sweet and sour making fish technique of tradition, adopt the inner wrapping form of cutting fish piece, sterilization process intensification, temperature fall time have been reduced, reduce thermal sterilization to the adverse effect of flesh quality, adopt simultaneously heated-air drying, fried technology, the fish piece is carried out the appropriateness dehydration, strengthen the meat quality of fish structure, improve the soft mashed situation of matter structure after the product sterilization, make all good instant fish in sweet and sour sauce products of matter structure and flavor quality; This inventive method can realize mechanization, standardized large-scale industrial production, is conducive to enhance productivity and reduce energy consumption, and promoting enterprise increases production and improves productivity, and increases economic efficiency and the market competitiveness.The product of producing satisfies modern consumer to requirement and the fast pace needs of life of food delicious food, nutrition, health.
Description of drawings
But the processing process block diagram of the instant fish in sweet and sour sauce of Fig. 1 preservation under room temperature.
The specific embodiment
Embodiment 1
With fresh and alive carp, through slaughter, scale, go internal organ, decaptitate, truncate, cleaning treatment, be cut into the fish piece of thick about 1.5 cm sizes after draining, in pickling liquid, pickle 1h, fish piece and pickling liquid mass ratio are 1:3.The pickling liquid proportioning is: 6% salt, and 2% vinegar, 0.5% monosodium glutamate, 3% cooking wine, all the other are water; The fish piece of pickling is dehydrated, make moisture reach 70%-72%; Then fried 1.0 min in 190 ℃ of oil.With 10% white granulated sugar, 0.5% salt, 0.5% monosodium glutamate, 0.3% citric acid is dissolved in water behind the 2.0% pre-gelatinized starch mixing, adds 25% Tomato Juice, 5% vinegar, 2.0% soy sauce adds water and supplies 100% behind the mixing, stir evenly and be mixed with sweet and sour tartar sauce.The fish piece that processes and sweet and sour tartar sauce are packed in three layers of aluminium foil bag according to mass ratio 1:0.8, high temperature sterilization after carrying out vacuum seal under the vacuum condition of vacuum 0.06MPa, back-pressure are cooled to below 40 ℃, and sterilization conditions is 121 ℃, 15min, back-pressure pressure 0.15MPa.
Embodiment 2
With fresh and alive grass carp, through slaughter, scale, go internal organ, decaptitate, truncate, cleaning treatment, be cut into the fish piece of thick about 1.5 cm sizes after draining, in pickling liquid, pickle 3.0 h, fish piece and pickling liquid mass ratio are 1:3.The pickling liquid proportioning is: 3% salt, and 5% vinegar, 0.2% monosodium glutamate, 1% cooking wine, all the other are water; The fish piece of pickling is dehydrated, make moisture reach 70%-72%; Then fried 3.0 min in 160 ℃ of oil.With 5% white granulated sugar, 0.3% salt, 0.2% monosodium glutamate, 0.8% citric acid is dissolved in water behind the 1.0% pre-gelatinized starch mixing, adds 10% Tomato Juice, 2% vinegar, 1.0% soy sauce adds water and supplies 100% behind the mixing, be mixed with sweet and sour tartar sauce.The fish piece that processes and sweet and sour tartar sauce are packed in three layers of aluminium foil bag according to mass ratio 1:1, high temperature sterilization after carrying out vacuum seal under the vacuum condition of vacuum 0.08 MPa, back-pressure are cooled to below 40 ℃, and sterilization conditions is 115 ℃, 30 min, back-pressure pressure 0.10 MPa.
Embodiment 3
With fresh and alive bighead, through slaughter, scale, go internal organ, decaptitate, truncate, cleaning treatment, be cut into the fish piece of thick about 1.5 cm sizes after draining, in pickling liquid, pickle 2.0 h, fish piece and pickling liquid mass ratio are 1:3.The pickling liquid proportioning is: 4% salt, 5% vinegar, 0.2% monosodium glutamate, 1% cooking wine; The fish piece of pickling is dehydrated, make moisture reach 70%-72%; Then fried 1.5 min in 180 ℃ of oil.With 8% white granulated sugar, 0.4% salt, 0.4% monosodium glutamate, 0.5% citric acid is dissolved in water behind the 1.8% pre-gelatinized starch mixing, adds 15% Tomato Juice, 3% vinegar, 1.5% soy sauce adds water and supplies 100% behind the mixing, stir evenly and be mixed with sweet and sour tartar sauce.The fish piece that processes and sweet and sour tartar sauce are packed in three layers of aluminium foil bag according to mass ratio 1:0.9, high temperature sterilization after carrying out vacuum seal under the vacuum condition of vacuum 0.07 MPa, back-pressure are cooled to below 40 ℃, and sterilization conditions is 118 ℃, 20 min, back-pressure pressure 0.12 MPa.
Embodiment 4
With fresh and alive grass carp, through slaughter, scale, go internal organ, decaptitate, truncate, cleaning treatment, be cut into the fish piece of thick about 1.5 cm sizes after draining, in pickling liquid, pickle 2.0 h, fish piece and pickling liquid mass ratio are 1:3; The pickling liquid proportioning is: 4% salt, 3% vinegar, 0.4% monosodium glutamate, 2% cooking wine; The fish piece of pickling is dehydrated, make moisture reach 70%-72%; Then fried 2.5 min in 170 ℃ of oil.With 6% white granulated sugar, 0.4% salt, 0.3% monosodium glutamate, 0.4% citric acid is dissolved in water behind the 1.3% pre-gelatinized starch mixing, adds 20% Tomato Juice, 4% vinegar, 1.8% soy sauce adds water and supplies 100% behind the mixing, stir evenly and be mixed with sweet and sour tartar sauce.The fish piece that processes and sweet and sour tartar sauce are packed in three layers of aluminium foil bag according to mass ratio 1:1, high temperature sterilization after carrying out vacuum seal under the vacuum condition of vacuum 0.08 MPa, back-pressure are cooled to below 40 ℃, and sterilization conditions is 118 ℃, 20 min, back-pressure pressure 0.12MPa.
Claims (1)
1. but the processing method of the instant fish in sweet and sour sauce of a preservation under room temperature, but it is characterized in that with fresh and alive fresh-water fishes through stripping and slicing, pickle, instant fish in sweet and sour sauce food that preservation under room temperature is made in dry, fried, pack, vacuum seal, sterilization, cooling step, described method comprises the steps:
(1) raw material: raw material is fresh and alive fresh-water fishes, selects carp, grass carp, silver carp or bighead;
(2) stripping and slicing: with fresh and alive fresh-water fishes through slaughter, scale, go internal organ, decaptitate, truncate, cleaning treatment, after draining the water, be cut into the fish piece of thick 1.5 cm sizes;
(3) pickle: place pickling liquid to pickle 1-3 h the fish piece that cuts, fish piece and pickling liquid mass ratio are 1:3, and the pickling liquid prescription is the salt of quality percentage composition 3%-6%, the vinegar of 2%-5%, the monosodium glutamate of 0.2%-0.5%, the cooking wine of 1%-3% adds water and supplies 100%;
(4) drying: the fish piece that will pickle dehydrates, and makes fish piece moisture reduce to 70%-72%;
(5) fried: dried fish piece is carried out fried, fried condition is temperature 160-190 ℃, and time 1-3 min is fried golden yellow to fish piece surface, and control weight-loss ratio 20%-25% drains behind the oil for subsequent use;
(6) pack, vacuum seal: will drain the fish piece behind the oil, the every heavy 10-12g of control and sweet and sour tartar sauce are packed into according to the mass ratio of 1:0.8-1:1 in the packaging bag, carry out vacuum seal under the vacuum condition of vacuum 0.06-0.08MPa, every bag of gross weight is 18-22g;
Sweet and sour tartar sauce preparation: all are prepared burden by the quality percentage composition, and prescription contains 10%-25% Tomato Juice, 5%-10% white granulated sugar, the 2%-5% vinegar, 0.3%-0.5% salt, 0.2%-0.5% monosodium glutamate, the 0.3%-0.8% citric acid, 1.0%-2.0% soy sauce, 1%-2% pre-gelatinized starch; First solid ingredient is mixed stirring evenly during preparation, be dissolved in water, again liquid dispensing is added, stir evenly Hou Jiashui and supply 100%, be prepared into sweet and sour tartar sauce;
(7) sterilization, cooling: the product high temperature sterilization after will sealing, back-pressure are cooled to below 40 ℃, and sterilization conditions is 115-121 ℃, 15-30 min, back-pressure pressure 0.10-0.15 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104462053A CN102919894B (en) | 2012-11-09 | 2012-11-09 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104462053A CN102919894B (en) | 2012-11-09 | 2012-11-09 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102919894A CN102919894A (en) | 2013-02-13 |
| CN102919894B true CN102919894B (en) | 2013-10-30 |
Family
ID=47634939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104462053A Active CN102919894B (en) | 2012-11-09 | 2012-11-09 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102919894B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202452A (en) * | 2013-04-27 | 2013-07-17 | 普罗旺斯食品（天津）有限公司 | Tomato sweet-and-sour juice and preparation method thereof |
| CN103202498B (en) * | 2013-05-09 | 2014-04-02 | 蚌埠学院 | Bagged stewed turtle and preparation method thereof |
| CN103284224A (en) * | 2013-06-08 | 2013-09-11 | 杨玉萍 | Preparation method of flexible package canned fish |
| CN104413437A (en) * | 2013-08-23 | 2015-03-18 | 南通瑞鑫电子电器有限公司 | Method for producing vacuum-packaged instant flavored sturgeon |
| CN104719978A (en) * | 2013-12-19 | 2015-06-24 | 王骁 | Instant Spanish mackerel and preparation method thereof |
| CN103892344B (en) * | 2014-03-12 | 2016-01-20 | 安徽金鹰农业科技有限公司 | A kind of hypotensive vinegar dronkgrass fish and preparation method thereof |
| CN104719971A (en) * | 2015-03-09 | 2015-06-24 | 龙岩学院 | Processing method of beaten fish cakes |
| CN106031416B (en) * | 2015-03-13 | 2020-04-28 | 上海市食品研究所 | Leisure fish product pickling liquid and preparation method of leisure fish product |
| CN104997068A (en) * | 2015-07-01 | 2015-10-28 | 杨胜 | Ready-to-eat juice-soaking pulled fish and processing method thereof |
| CN106666489B (en) * | 2016-12-09 | 2021-04-09 | 广东美味鲜调味食品有限公司 | Fish roe sauce and preparation method thereof |
| CN108634165A (en) * | 2018-05-16 | 2018-10-12 | 井立元 | Instant sweet and sour smoked fish of one kind and preparation method thereof |
| CN115137047B (en) * | 2022-05-31 | 2023-11-03 | 江南大学 | Processing method of high-moisture instant seasoned laver product capable of being preserved at normal temperature |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119777A (en) * | 2011-02-25 | 2011-07-13 | 浙江大学 | Method for preparing smoked fish food |
| CN102144786A (en) * | 2011-02-28 | 2011-08-10 | 浙江大学 | Method for preparing instant smoked fish food |
| CN102188020A (en) * | 2011-06-24 | 2011-09-21 | 扬州大学 | Preparation method of ready-to-eat fish |
| CN102240046A (en) * | 2011-08-01 | 2011-11-16 | 湖南省金万嘉食品有限公司 | Method for processing instant dried fresh water fish dices |
| CN102396736A (en) * | 2010-09-19 | 2012-04-04 | 崔先贵 | Novel method for making Boshan fried carp with sweet and sour sauce |
| CN102669248A (en) * | 2012-05-30 | 2012-09-19 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation process and sterilization method for instant flavor fish |
| CN102687867A (en) * | 2012-06-15 | 2012-09-26 | 沛县樊哙狗肉制品有限公司 | Making method of spicy carp |
-
2012
- 2012-11-09 CN CN2012104462053A patent/CN102919894B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396736A (en) * | 2010-09-19 | 2012-04-04 | 崔先贵 | Novel method for making Boshan fried carp with sweet and sour sauce |
| CN102119777A (en) * | 2011-02-25 | 2011-07-13 | 浙江大学 | Method for preparing smoked fish food |
| CN102144786A (en) * | 2011-02-28 | 2011-08-10 | 浙江大学 | Method for preparing instant smoked fish food |
| CN102188020A (en) * | 2011-06-24 | 2011-09-21 | 扬州大学 | Preparation method of ready-to-eat fish |
| CN102240046A (en) * | 2011-08-01 | 2011-11-16 | 湖南省金万嘉食品有限公司 | Method for processing instant dried fresh water fish dices |
| CN102669248A (en) * | 2012-05-30 | 2012-09-19 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation process and sterilization method for instant flavor fish |
| CN102687867A (en) * | 2012-06-15 | 2012-09-26 | 沛县樊哙狗肉制品有限公司 | Making method of spicy carp |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102919894A (en) | 2013-02-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919894B (en) | Processing method of instant sweet and sour fish capable of being preserved at normal temperature | |
| CN103263044B (en) | Processing method of convenient ready-to-eat spicy crabs | |
| CN102972808A (en) | Processing method of normal-temperature preserved instant bloated fish food | |
| CN103766868B (en) | A kind of seasoning mushroom foods packed in carton containers and production method thereof | |
| CN103070423A (en) | Processing method of instant crisp fish | |
| CN101606717A (en) | A kind of preparation method of spicy spareribs with chili | |
| CN103689661A (en) | Instant double-pepper fish head and production method thereof | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| CN108142889A (en) | A kind of the Fish with Chinese Sauerkraut condiment | |
| CN102754821A (en) | Production method of fermented fishbone meat paste | |
| CN103027260A (en) | Method for preparing Sichuan pickled vegetable food | |
| CN104172275A (en) | Processing method of silver carp head in casserole rich in collagen peptide | |
| CN112493421A (en) | Novel convenient self-heating old goose pot low-temperature processing technology | |
| CN103211248A (en) | Method for processing freshwater fish in non-fried way | |
| CN105475971A (en) | Chinese toon sauce and preparation method thereof | |
| CN102204683A (en) | Method for processing pickle type livestock and poultry liver food | |
| CN101647575A (en) | Method for making sweet and sour spareribs | |
| RU2332138C1 (en) | Method of production of preserved food "fish fillet salad" | |
| CN105124644A (en) | Production method of non-fried salted air-dried freshwater fish product | |
| CN101427807A (en) | Process for preparing instant full sheep's haslet | |
| CN101406298A (en) | Cold cooking technique for seafood-flavored egg custard | |
| CN104757577A (en) | Salt baked preserved duck leg and preparation method thereof | |
| CN104757488A (en) | Production process of acid pickled cucumbers with chili | |
| CN103689612A (en) | Making method for tomato-flavored beefsteak | |
| CN103907869B (en) | A kind of special fresh kidney beans pickles with sweet and sour flavor and preparation method thereof |
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 | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20171228 Address after: 410400 Pingjiang Industrial Park, Pingjiang County, Yueyang, Hunan Patentee after: HUNAN HUAWEN FOOD CO., LTD. Address before: Food College of Jiangnan University No. 1800 Li Lake Avenue 214122 in Jiangsu province Wuxi City Binhu District Patentee before: Jiangnan University |
|
| TR01 | Transfer of patent right | ||
| CP03 | Change of name, title or address |
Address after: 414000 Shiling Road, Yueyang, Hunan Patentee after: Chinese food Limited by Share Ltd Address before: 410400 Pingjiang Industrial Park, Wu Shi Town, Pingjiang County, Yueyang, Hunan Patentee before: HUNAN HUAWEN FOOD CO., LTD. |
|
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 414000 Pingjiang high tech Industrial Park, Yueyang City, Hunan Province Patentee after: JINZI Food Group Co.,Ltd. Address before: 414000 Shiling Road, Yueyang, Hunan Patentee before: HUAWEN FOOD Co.,Ltd. |
|
| CP03 | Change of name, title or address |