CN103478855A - Method for prolonging preservation time of raw oysters - Google Patents
Method for prolonging preservation time of raw oysters Download PDFInfo
- Publication number
- CN103478855A CN103478855A CN201310455278.3A CN201310455278A CN103478855A CN 103478855 A CN103478855 A CN 103478855A CN 201310455278 A CN201310455278 A CN 201310455278A CN 103478855 A CN103478855 A CN 103478855A
- Authority
- CN
- China
- Prior art keywords
- oyster
- living oyster
- living
- water
- soaked
- 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.)
- Granted
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 83
- 235000020636 oyster Nutrition 0.000 title claims abstract description 81
- 238000004321 preservation Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 20
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims abstract description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 10
- 229930091371 Fructose Natural products 0.000 claims abstract description 10
- 239000005715 Fructose Substances 0.000 claims abstract description 10
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 10
- 239000001110 calcium chloride Substances 0.000 claims abstract description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 10
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 6
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 abstract 3
- 230000002335 preservative effect Effects 0.000 abstract 3
- 238000002791 soaking Methods 0.000 abstract 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 244000280244 Luffa acutangula Species 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 241001464363 Anomia Species 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 235000003956 Luffa Nutrition 0.000 description 1
- 241000219138 Luffa Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000490567 Pinctada Species 0.000 description 1
- 241001463860 Spondylus Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
A method for prolonging preservation time of raw oysters comprises the following steps: (1) precooling: washing the raw oysters, and sterilizing the raw oysters for 1-2min at the temperature of 0-15 DEG C in an ozone solution with the concentration of 5ml/ L; (2) soaking: soaking the precooled raw oysters in a raw oyster preservative for 15-30min; and (3) preserving: taking out the soaked raw oysters. The raw oyster preservative comprises 0.6-1.4% of chitosan, 0.2-0.4% of sodium alginate, 0.01-0.5% of tea polyphenol, 1.5-3.5% of calcium chloride, 1-3% of vitamin C, 3.5-7.5% of fructose, 1-5% of NaCl, 3-8% of ethanol, 2% of acetic acid, 35-49% of loofah water and the balance of water. Practices prove that under the same preservation condition, the preservation time of the raw oysters soaked by the preservative is greatly prolonged, and color and taste of the raw oysters are basically unchanged.
Description
Technical field
The present invention relates to the seafood freshing field, be specifically related to extend the method for living oyster freshness date.
Background technology
Oyster, belong to Ostreidae (the true oyster of Ostreidae) or swallow clam section (Aviculidae pearl oyster), and bivalve is distributed in temperate zone and each ocean stretch of coastal water of the torrid zone.Sea chrysanthemum clam belongs to (Spondylus) and sometimes also is called sour jujube oyster and saddle oyster with Anomia (Anomia) animal.Abound with in Dalian, so the Dalian people speaks, accent is also referred to as " oyster flavor " well-known oyster culture ground Guangdong Chenghai " county annals " record in history: " Jie's class has the oyster room, eats day oyster raw white, the white oyster Huang of food that salts down, flavor is all beautiful." in west, oyster once was called as " milk in sea ", was described as " supernatural power in sea " in Bible.China the Tang Dynasty poet li po has the topic sentence of " celestially, oyster is soly respected ".The Fujian governor Li Henian of the Qing Dynasty also once had poem to praise day: " oyster room local flavor victory Jiang Yao." visible oyster all enjoys favor equally at Chinese and western.Sea oyster meat flavour deliciousness, nutritious, be the treasure on people's dining table, be loved by the people.According to food nutrition, detect, oyster contains protein more than 50%, and fat only has 7%-8%, and contains various trace elements and vitamin etc., because boiling Tang Houzhuan like milk, have the good reputation of " seabed milk ".Contribute to bone, dental growth after children, Pregnant and lactant women food, and can effectively prevent Rickets.
The fresh keeping time of living oyster is very short, and the fresh keeping time that how to extend living oyster is the industry problem demanding prompt solution.
Summary of the invention
The object of the present invention is to provide a kind of method that extends living oyster freshness date.
The technical scheme that the present invention adopted for achieving the above object is:
A kind of method that extends living oyster freshness date, comprise the steps:
1. living oyster is cleaned in precooling, is placed in the ozone solution sterilization 1-2min of 5ml/L under 0-15 ℃;
2. soak the living oyster after precooling treatment is dipped in living oyster antistaling agent and soaks 15-30min;
3. soaked living oyster is taken out in preservation.
Facts have proved, be placed in air-conditioned cold store the preservation effect after soaked living oyster is taken out better.
Described living oyster antistaling agent specifically comprises following composition:
Shitosan 0.6-1.4%
Sodium alginate 0.2-0.4%
Tea Polyphenols 0.01-0.5%
Calcium chloride 1.5-3.5%
Vitamin C 1-3%
Fructose 3.5-7.5%
Sodium chloride 1-5%
Ethanol 3-8%
Acetic acid 2%
Sponge gourd water 35-49%
Surplus is water.
Facts have proved, following ratio is that preferably the effect reached is better:
Shitosan 1.2%
Sodium alginate 0.3%
Tea Polyphenols 0.3%
Calcium chloride 3%
Catergen .5%
Fructose 3-5%
Sodium chloride 3%
Ethanol 5%
Acetic acid 2%
Sponge gourd water 46%
Surplus is water.
Described sponge gourd water, claim again luffa vegetable juice, is to adopt climing root 30 centimeters of sponge gourd master to adopt to cut climing gravity flow method, allows sponge gourd water naturally flow out and obtain.
Percentage in this patent document is mass percent.
Characteristics of the present invention are:
1. use the fresh-keeping living oyster of this product, do not need to clean again, direct-edible;
2. extended the fresh keeping time of living oyster, facts have proved, under same storage conditions, the fresh keeping time of using the living oyster that this method soaked is not soak two times of living oyster fresh keeping time of antistaling agent, can reach the effect that extends 15 days freshness dates, its color and luster, mouthfeel are substantially unchanged;
The specific embodiment
Embodiment mono-:
1. living oyster is cleaned in precooling, is placed in the ozone solution sterilization 1min of 5ml/L under 0-15 ℃;
2. soak the living oyster after precooling treatment is dipped in living oyster antistaling agent and soaks 30min;
3. soaked living oyster is taken out in preservation.
Facts have proved, be placed in air-conditioned cold store the preservation effect after soaked living oyster is taken out better.
Living oyster antistaling agent, comprise shitosan 1.2%; Sodium alginate 0.3%; Tea Polyphenols 0.3%; Calcium chloride 3%; Catergen .5%; Fructose 3-5%; Sodium chloride 3%; Ethanol 5%; Acetic acid 2%; Sponge gourd water 46%; Surplus is water.
Embodiment bis-:
1. living oyster is cleaned in precooling, is placed in the ozone solution sterilization 2min of 5ml/L under 0-15 ℃;
2. soak the living oyster after precooling treatment is dipped in living oyster antistaling agent and soaks 15min;
3. soaked living oyster is taken out in preservation.
Facts have proved, be placed in air-conditioned cold store the preservation effect after soaked living oyster is taken out better.
Living oyster antistaling agent, comprise shitosan 0.6%; Sodium alginate 0.2%; Tea Polyphenols 0.5%; Calcium chloride 3.5%; Vitamin C 1%; Fructose 7.5%; Sodium chloride 1%; Ethanol 8%; Acetic acid 2%; Sponge gourd water 49%; Surplus is water.
Embodiment tri-:
1. living oyster is cleaned in precooling, is placed in the ozone solution sterilization 1.5min of 5ml/L under 0-15 ℃;
2. soak the living oyster after precooling treatment is dipped in living oyster antistaling agent and soaks 20min;
3. soaked living oyster is taken out in preservation.
Facts have proved, be placed in air-conditioned cold store the preservation effect after soaked living oyster is taken out better.
Living oyster antistaling agent, comprise shitosan 1.4%; Sodium alginate 0.2%; Tea Polyphenols 0.01%; Calcium chloride 3.5%; Vitamin C 3%; Fructose 3.5%; Sodium chloride 5%; Ethanol 3%; Acetic acid 2%; Sponge gourd water 35%; Surplus is water.
Embodiment tetra-:
1. living oyster is cleaned in precooling, is placed in the ozone solution sterilization 1min of 5ml/L under 0-15 ℃;
2. soak the living oyster after precooling treatment is dipped in living oyster antistaling agent and soaks 18min;
3. soaked living oyster is taken out in preservation.
Facts have proved, be placed in air-conditioned cold store the preservation effect after soaked living oyster is taken out better.
Living oyster antistaling agent, comprise shitosan 0.8%; Sodium alginate 0.4%; Tea Polyphenols 0.3%; Calcium chloride 2.8%; Vitamin C 1.9%; Fructose 4.6%; Sodium chloride 2.9%; Ethanol 6%; Acetic acid 2%; Sponge gourd water 41%; Surplus is water.
Embodiment five:
1. living oyster is cleaned in precooling, is placed in the ozone solution sterilization 1.8min of 5ml/L under 0-15 ℃;
2. soak the living oyster after precooling treatment is dipped in living oyster antistaling agent and soaks 28min;
3. soaked living oyster is taken out in preservation.
Facts have proved, be placed in air-conditioned cold store the preservation effect after soaked living oyster is taken out better.
Living oyster antistaling agent, comprise shitosan 1.3%; Sodium alginate 0.3%; Tea Polyphenols 0.08%; Calcium chloride 2%; Catergen .4%; Fructose 5.6%; Sodium chloride 4%; Ethanol 8%; Acetic acid 2%; Sponge gourd water 37%; Surplus is water.
The above; it is only the preferably specific embodiment of the present invention; but protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or changed according to technical scheme of the present invention and inventive concept thereof, within all should being encompassed in protection scope of the present invention.
Claims (3)
1. a method that extends living oyster freshness date, comprise the steps:
(1) living oyster is cleaned in precooling, is placed in the ozone solution sterilization 1-2min of 5ml/L under 0-15 ℃;
(2) soak the living oyster after precooling treatment is dipped in living oyster antistaling agent and soaks 15-30min;
(3) soaked living oyster is taken out in preservation.
Described living oyster antistaling agent specifically comprises following composition:
Shitosan 0.6-1.4%
Sodium alginate 0.2-0.4%
Tea Polyphenols 0.01-0.5%
Calcium chloride 1.5-3.5%
Vitamin C 1-3%
Fructose 3.5-7.5%
Sodium chloride 1-5%
Ethanol 3-8%
Acetic acid 2%
Sponge gourd water 35-49%
Surplus is water.
2. a kind of method that extends living oyster freshness date according to claim 1 is characterized in that:
After being taken out, soaked living oyster puts into the air-conditioned cold store preservation.
3. a kind of method that extends living oyster freshness date according to claim 1 is characterized in that:
Described living oyster antistaling agent specifically comprises following composition:
Shitosan 1.2%
Sodium alginate 0.3%
Tea Polyphenols 0.3%
Calcium chloride 3%
Catergen .5%
Fructose 3-5%
Sodium chloride 3%
Ethanol 5%
Acetic acid 2%
Sponge gourd water 46%
Surplus is water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310455278.3A CN103478855B (en) | 2013-09-29 | 2013-09-29 | Method for prolonging preservation time of raw oysters |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310455278.3A CN103478855B (en) | 2013-09-29 | 2013-09-29 | Method for prolonging preservation time of raw oysters |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103478855A true CN103478855A (en) | 2014-01-01 |
| CN103478855B CN103478855B (en) | 2014-12-17 |
Family
ID=49819714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310455278.3A Active CN103478855B (en) | 2013-09-29 | 2013-09-29 | Method for prolonging preservation time of raw oysters |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478855B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996540A (en) * | 2014-05-12 | 2015-10-28 | 浙江海洋学院 | Fresh keeping method for shrimp meat |
| CN107581242A (en) * | 2017-09-27 | 2018-01-16 | 浙江海洋大学 | A kind of tendering method of squid muscle and its application |
| CN109220920A (en) * | 2018-10-26 | 2019-01-18 | 大连先先食品有限公司 | A kind of ice-temperature air adjusting collaboration preservation technology of fresh oyster |
| CN110074171A (en) * | 2019-06-12 | 2019-08-02 | 广西壮族自治区水产科学研究院 | One seed oyster preservation method |
| CN110089549A (en) * | 2019-06-12 | 2019-08-06 | 广西壮族自治区水产科学研究院 | The undamaged online preservation method of one seed oyster |
| CN113180208A (en) * | 2021-03-24 | 2021-07-30 | 浙江海洋大学 | Processing method of instant original-taste half-shell oyster |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703093A (en) * | 2009-11-24 | 2010-05-12 | 青岛科谷生物制品研发有限公司 | Method for preparing novel ocean lysozyme antibiotic preservative coated film |
| CN102578681A (en) * | 2011-01-17 | 2012-07-18 | 河北农业大学 | Shellfish film preservative |
-
2013
- 2013-09-29 CN CN201310455278.3A patent/CN103478855B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703093A (en) * | 2009-11-24 | 2010-05-12 | 青岛科谷生物制品研发有限公司 | Method for preparing novel ocean lysozyme antibiotic preservative coated film |
| CN102578681A (en) * | 2011-01-17 | 2012-07-18 | 河北农业大学 | Shellfish film preservative |
Non-Patent Citations (1)
| Title |
|---|
| 张观科等: "生物保鲜对牡蛎冷藏保鲜效果的研究", 《水产科学》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996540A (en) * | 2014-05-12 | 2015-10-28 | 浙江海洋学院 | Fresh keeping method for shrimp meat |
| CN107581242A (en) * | 2017-09-27 | 2018-01-16 | 浙江海洋大学 | A kind of tendering method of squid muscle and its application |
| CN109220920A (en) * | 2018-10-26 | 2019-01-18 | 大连先先食品有限公司 | A kind of ice-temperature air adjusting collaboration preservation technology of fresh oyster |
| CN110074171A (en) * | 2019-06-12 | 2019-08-02 | 广西壮族自治区水产科学研究院 | One seed oyster preservation method |
| CN110089549A (en) * | 2019-06-12 | 2019-08-06 | 广西壮族自治区水产科学研究院 | The undamaged online preservation method of one seed oyster |
| CN110074171B (en) * | 2019-06-12 | 2023-03-14 | 广西壮族自治区水产科学研究院 | Oyster preservation method |
| CN113180208A (en) * | 2021-03-24 | 2021-07-30 | 浙江海洋大学 | Processing method of instant original-taste half-shell oyster |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103478855B (en) | 2014-12-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478855B (en) | Method for prolonging preservation time of raw oysters | |
| CN101933611B (en) | Method for processing ready-to-use edible fungi | |
| CN103891660B (en) | A kind of three-dimensional method of bringing up fertile swimming crab temporarily and cultivating soft crab of indoor circulating water | |
| CN104186889A (en) | Preserved rose flower and preparation method thereof | |
| CN103478854B (en) | Raw oyster preservative | |
| CN103478228B (en) | Method for prolonging preservation time of big cherries | |
| CN104012825B (en) | A kind of durian jelly and preparation method thereof | |
| CN105595219A (en) | Low-salt salted duck egg salting method | |
| CN104522763A (en) | Preparation process of sheep bone paste soup | |
| CN104757599A (en) | Self-soaking light dry sea cucumber and production method thereof | |
| CN101999701A (en) | Seafood jelly and preparation method thereof | |
| CN104920732A (en) | Grapefruit tea | |
| CN102630937A (en) | Preparation method of canned Chinese bulbous onion | |
| KR20130020381A (en) | Salting method of cabbage using lotus leaves | |
| CN101744201A (en) | Brined tender pink ginger convenience food and preparation method | |
| CN102273654A (en) | Method for salting storable salted eggs in batches | |
| CN102119716B (en) | Preserving and producing methods of coconut | |
| CN103798747A (en) | Preparation method of beef paste | |
| CN104172004A (en) | Preparation method for loquat fruit honey | |
| CN109393391A (en) | A kind of honey refining lemon can and preparation method thereof | |
| CN103766466A (en) | Household square bamboo shoot fresh-keeping method | |
| CN107319348A (en) | Worm tea bacon smoking technique | |
| CN107874128A (en) | A kind of canned beef and preparation method thereof | |
| CN100493491C (en) | Fruit pulp for bathing and bathing method thereof | |
| CN105876541A (en) | Apple feature beautifying drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: ZHANG YIBIN Free format text: FORMER OWNER: DALIAN MINGDE ECOLOGY AGRICULTURAL PROFESSIONAL COOPERATIVES Effective date: 20141115 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhang Yibin Inventor before: Che Liyu |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: CHE LIYU TO: ZHANG YIBIN Free format text: CORRECT: ADDRESS; FROM: 116100 DALIAN, LIAONING PROVINCE TO: 325025 WENZHOU, ZHEJIANG PROVINCE |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20141115 Address after: 325025 No. 689 Pearl Road, Binhai Economic Zone, Wenzhou economic and Technological Development Zone, Zhejiang, Wenzhou Applicant after: Zhang Yibin Address before: 116100, Liaoning, Jinzhou province Dalian New District, big Wei street, buckwheat village, Dalian Ming Tak eco agricultural cooperatives Applicant before: Dalian Mingde Eco-Agricultural Professional Cooperatives |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: REN BAOLIN Free format text: FORMER OWNER: ZHANG YIBIN Effective date: 20141205 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 325025 WENZHOU, ZHEJIANG PROVINCE TO: 226400 NANTONG, JIANGSU PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20141205 Address after: 226400 No. twelve, group 12, Zhang He Cun, Changsha Town, Rudong County, Jiangsu Patentee after: Ren Baolin Address before: 325025 No. 689 Pearl Road, Binhai Economic Zone, Wenzhou economic and Technological Development Zone, Zhejiang, Wenzhou Patentee before: Zhang Yibin |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220325 Address after: 226400 Yangkou Port Economic Development Zone, Rudong County, Nantong City, Jiangsu Province Patentee after: Nantong Yangkou Port Labor Service Co.,Ltd. Address before: 226400 No.12, group 12, Zhanghe village, Changsha Town, Rudong County, Jiangsu Province Patentee before: Ren Baolin |