CN103989140A - 一种牛肉香辣酱及其制备方法 - Google Patents

一种牛肉香辣酱及其制备方法 Download PDF

Info

Publication number
CN103989140A
CN103989140A CN201410159740.XA CN201410159740A CN103989140A CN 103989140 A CN103989140 A CN 103989140A CN 201410159740 A CN201410159740 A CN 201410159740A CN 103989140 A CN103989140 A CN 103989140A
Authority
CN
China
Prior art keywords
parts
add
beef
mix
red
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
Application number
CN201410159740.XA
Other languages
English (en)
Other versions
CN103989140B (zh
Inventor
李杰忠
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Hezhou Industrial Investment Group Co ltd
Original Assignee
With Chicken Coop Mountain County Flavouring Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by With Chicken Coop Mountain County Flavouring Co Ltd filed Critical With Chicken Coop Mountain County Flavouring Co Ltd
Priority to CN201410159740.XA priority Critical patent/CN103989140B/zh
Publication of CN103989140A publication Critical patent/CN103989140A/zh
Application granted granted Critical
Publication of CN103989140B publication Critical patent/CN103989140B/zh
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

一种牛肉香辣酱及其制备方法，其特征在于由下列重量份的原料制成：厚朴花4-5、陈皮3-4、蒲公英4-5、丝瓜络1-2、芡实3-4、阴香皮1-1.5、须花参2-2.3、红辣椒200-220、茶叶7-8、八角3-4、生姜9-11、大蒜8-10、醋25-30、食盐10-12、红糖1-2、红曲米4-5、玉米淀粉4-5、色拉油、银耳3-4、杨梅3-4、榨菜10-11、牛肉60-65、营养添加剂8-9。本发明香辣爽口，且具有茶叶的清香，风味独特，同时，本发明配方合理，其中添加的牛肉可为人体补充蛋白质，同时使得本发明味道鲜美，此外，本发明还含有多种中草药成分，经常食用可达到行气宽中、温肾健脾、通经活络的功效。

Description

一种牛肉香辣酱及其制备方法
技术领域
本发明属于食品加工技术领域，尤其涉及一种牛肉香辣酱及其制备方法。
背景技术
人们在日常生活中常使用调味品来增加菜肴的色、香、味，促进食欲。目前，市场上销售的调味品种类繁多，但其大多只具备调味功能，营养单一，已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种牛肉香辣酱及其制备方法，本发明具有香味浓郁，营养健康的特点。
本发明所采用的技术方案是：
    一种牛肉香辣酱，其特征在于由以下重量份的原料制成：
厚朴花4-5、陈皮3-4、蒲公英4-5、丝瓜络1-2、芡实3-4、阴香皮1-1.5、须花参2-2.3、红辣椒200-220、茶叶7-8、八角3-4、生姜9-11、大蒜8-10、醋25-30、食盐10-12、红糖1-2、红曲米4-5、玉米淀粉4-5、香油20-21、银耳3-4、杨梅3-4、榨菜10-11、牛肉60-65、营养添加剂8-9；
所述营养添加剂由下列重量份原料制成：山乌珠叶1-1.2、茉莉花1.3-1.4、木瓜籽0.9-1、丝瓜络1.1-1.3、苦瓜7-8、豆渣50-55、松花蛋20-22；
制备方法为：（1）将苦瓜去皮，加3-4倍的水打浆，在所得浆液中加入山乌珠叶、茉莉花、木瓜籽、丝瓜络，文火煎煮30-35分钟，过滤除渣，得保健苦瓜汁；
（2）取松花蛋蛋黄，碾成泥，与豆渣、保健苦瓜汁混合拌匀，烘干后进行超微粉碎，即得。
    所述的牛肉香辣酱的制备方法，其特征在于包括以下步骤：
    （1）将厚朴花、陈皮、蒲公英、丝瓜络、芡实、阴香皮、须花参加5-6倍的水文火煎煮40-50分钟，过滤除渣，得药液；
    （2）将生姜、大蒜加3-4倍的水打浆，所得浆液与醋混合入锅，加入茶叶、八角，大火煮沸，过滤除渣，收集滤液；
    （3）将红辣椒切开口，加药液隔水大火蒸6-8分钟后取出、晾干，与食盐混合拌匀，倒入坛子中，压实，加入步骤（2）所得物料，于阴凉处密封放置6-7天，然后将腌制好的红辣椒取出，绞碎；
    （4）将银耳、杨梅加4-5倍的水大火煮沸，过滤除渣，得银耳杨梅汤；将牛肉切成丁，加银耳杨梅汤腌渍2-3小时；
    （5）将红曲米加2-2.5倍的水研磨匀质，然后加入玉米淀粉、红糖搅拌均匀，与步骤（4）所得物料混合送入滚揉机滚揉4-5分钟，然后将所得物料送入油锅小火炸制8-10分钟；
    （6）将榨菜剁碎，然后与步骤（3）、（5）所得物料及剩余物料混合拌匀，即得。
    本发明中的阴香皮为樟科植物阴香的树皮，须花参为石竹科植物硬髯毛无心菜的根。
本发明的有益效果为：
本发明香辣爽口，且具有茶叶的清香，风味独特，同时，本发明配方合理，其中添加的牛肉可为人体补充蛋白质，同时使得本发明味道鲜美，此外，本发明还含有多种中草药成分，经常食用可达到行气宽中、温肾健脾、通经活络的功效。
具体实施方式
    一种牛肉香辣酱，其特征在于由以下重量份（公斤）的原料制成：
厚朴花4、陈皮4、蒲公英5、丝瓜络2、芡实3、阴香皮1.5、须花参2.3、红辣椒220、茶叶8、八角3、生姜11、大蒜10、醋30、食盐12、红糖2、红曲米4、玉米淀粉5、香油20、银耳4、杨梅4、榨菜11、牛肉65、营养添加剂8；
所述营养添加剂由下列重量份（公斤）原料制成：山乌珠叶1.2、茉莉花1.4、木瓜籽0.9、丝瓜络1.3、苦瓜7、豆渣50、松花蛋22；
制备方法为：（1）将苦瓜去皮，加3-4倍的水打浆，在所得浆液中加入山乌珠叶、茉莉花、木瓜籽、丝瓜络，文火煎煮30-35分钟，过滤除渣，得保健苦瓜汁；
（2）取松花蛋蛋黄，碾成泥，与豆渣、保健苦瓜汁混合拌匀，烘干后进行超微粉碎，即得。
    所述的牛肉香辣酱的制备方法，包括以下步骤：
    （1）将厚朴花、陈皮、蒲公英、丝瓜络、芡实、阴香皮、须花参加5-6倍的水文火煎煮40-50分钟，过滤除渣，得药液；
    （2）将生姜、大蒜加3-4倍的水打浆，所得浆液与醋混合入锅，加入茶叶、八角，大火煮沸，过滤除渣，收集滤液；
    （3）将红辣椒切开口，加药液隔水大火蒸6-8分钟后取出、晾干，与食盐混合拌匀，倒入坛子中，压实，加入步骤（2）所得物料，于阴凉处密封放置6-7天，然后将腌制好的红辣椒取出，绞碎；
    （4）将银耳、杨梅加4-5倍的水大火煮沸，过滤除渣，得银耳杨梅汤；将牛肉切成丁，加银耳杨梅汤腌渍2-3小时；
    （5）将红曲米加2-2.5倍的水研磨匀质，然后加入玉米淀粉、红糖搅拌均匀，与步骤（4）所得物料混合送入滚揉机滚揉4-5分钟，然后将所得物料送入油锅小火炸制8-10分钟；
    （6）将榨菜剁碎，然后与步骤（3）、（5）所得物料及剩余物料混合拌匀，即得。

Claims (2)

1.一种牛肉香辣酱，其特征在于由以下重量份的原料制成：
厚朴花4-5、陈皮3-4、蒲公英4-5、丝瓜络1-2、芡实3-4、阴香皮1-1.5、须花参2-2.3、红辣椒200-220、茶叶7-8、八角3-4、生姜9-11、大蒜8-10、醋25-30、食盐10-12、红糖1-2、红曲米4-5、玉米淀粉4-5、香油20-21、银耳3-4、杨梅3-4、榨菜10-11、牛肉60-65、营养添加剂8-9；
所述营养添加剂由下列重量份原料制成：山乌珠叶1-1.2、茉莉花1.3-1.4、木瓜籽0.9-1、丝瓜络1.1-1.3、苦瓜7-8、豆渣50-55、松花蛋20-22；
制备方法为：（1）将苦瓜去皮，加3-4倍的水打浆，在所得浆液中加入山乌珠叶、茉莉花、木瓜籽、丝瓜络，文火煎煮30-35分钟，过滤除渣，得保健苦瓜汁；
（2）取松花蛋蛋黄，碾成泥，与豆渣、保健苦瓜汁混合拌匀，烘干后进行超微粉碎，即得。
2.根据权利要求1所述的牛肉香辣酱的制备方法，其特征在于包括以下步骤：
（1）将厚朴花、陈皮、蒲公英、丝瓜络、芡实、阴香皮、须花参加5-6倍的水文火煎煮40-50分钟，过滤除渣，得药液；
（2）将生姜、大蒜加3-4倍的水打浆，所得浆液与醋混合入锅，加入茶叶、八角，大火煮沸，过滤除渣，收集滤液；
（3）将红辣椒切开口，加药液隔水大火蒸6-8分钟后取出、晾干，与食盐混合拌匀，倒入坛子中，压实，加入步骤（2）所得物料，于阴凉处密封放置6-7天，然后将腌制好的红辣椒取出，绞碎；
（4）将银耳、杨梅加4-5倍的水大火煮沸，过滤除渣，得银耳杨梅汤；将牛肉切成丁，加银耳杨梅汤腌渍2-3小时；
（5）将红曲米加2-2.5倍的水研磨匀质，然后加入玉米淀粉、红糖搅拌均匀，与步骤（4）所得物料混合送入滚揉机滚揉4-5分钟，然后将所得物料送入油锅小火炸制8-10分钟；
（6）将榨菜剁碎，然后与步骤（3）、（5）所得物料及剩余物料混合拌匀，即得。
CN201410159740.XA 2014-04-21 2014-04-21 一种牛肉香辣酱及其制备方法 Active CN103989140B (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410159740.XA CN103989140B (zh) 2014-04-21 2014-04-21 一种牛肉香辣酱及其制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410159740.XA CN103989140B (zh) 2014-04-21 2014-04-21 一种牛肉香辣酱及其制备方法

Publications (2)

Publication Number Publication Date
CN103989140A true CN103989140A (zh) 2014-08-20
CN103989140B CN103989140B (zh) 2015-05-06

Family

ID=51303680

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410159740.XA Active CN103989140B (zh) 2014-04-21 2014-04-21 一种牛肉香辣酱及其制备方法

Country Status (1)

Country Link
CN (1) CN103989140B (zh)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104522687A (zh) * 2014-11-12 2015-04-22 安徽省固镇县争华羊业有限公司 山药滋养助消化型牛肉及其制备方法
CN104905230A (zh) * 2015-05-26 2015-09-16 合肥市龙乐食品有限公司 一种茶香辣椒酱及其制备方法
CN104921060A (zh) * 2015-05-21 2015-09-23 阜阳九珍食品有限公司 一种牛肉面浓缩酱及其加工方法
CN105362625A (zh) * 2015-11-26 2016-03-02 何丽萍 一种治疗龟头炎的蒲公英组合药物
CN105581296A (zh) * 2015-12-16 2016-05-18 广西宏美农业科技有限公司 木瓜甜辣酱及其制备方法
CN105795451A (zh) * 2016-03-28 2016-07-27 和县鸡笼山调味品有限责任公司 一种海鲜辣椒酱以及制作方法
CN105815750A (zh) * 2016-03-28 2016-08-03 和县鸡笼山调味品有限责任公司 一种狗肉风味辣酱及其制备方法
CN105831700A (zh) * 2016-03-28 2016-08-10 和县鸡笼山调味品有限责任公司 一种促进消化的马肉丁辣酱组合物及其制备方法
CN106418370A (zh) * 2016-09-19 2017-02-22 黄秋丽 一种香辣牛肉榨菜及其制作方法
CN112471426A (zh) * 2020-11-24 2021-03-12 重庆市石柱县老川江食品有限公司 一种炒牛肉的制作方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101715944A (zh) * 2008-04-16 2010-06-02 吕宗明 一种酱的制作及加工流程
CN102302178A (zh) * 2011-08-16 2012-01-04 穆欣 茶香酱牛肉的加工方法
CN103099189A (zh) * 2013-01-29 2013-05-15 承德曼曼食品有限公司 一种蘑菇风味酱及其制作工艺
CN103404904A (zh) * 2013-06-25 2013-11-27 吴瑞凤 一种茶香酱牛肉的加工方法
CN103689534A (zh) * 2013-11-19 2014-04-02 安徽麦德发食品有限公司 一种蒜香牛肉辣酱

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101715944A (zh) * 2008-04-16 2010-06-02 吕宗明 一种酱的制作及加工流程
CN102302178A (zh) * 2011-08-16 2012-01-04 穆欣 茶香酱牛肉的加工方法
CN103099189A (zh) * 2013-01-29 2013-05-15 承德曼曼食品有限公司 一种蘑菇风味酱及其制作工艺
CN103404904A (zh) * 2013-06-25 2013-11-27 吴瑞凤 一种茶香酱牛肉的加工方法
CN103689534A (zh) * 2013-11-19 2014-04-02 安徽麦德发食品有限公司 一种蒜香牛肉辣酱

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104522687A (zh) * 2014-11-12 2015-04-22 安徽省固镇县争华羊业有限公司 山药滋养助消化型牛肉及其制备方法
CN104921060A (zh) * 2015-05-21 2015-09-23 阜阳九珍食品有限公司 一种牛肉面浓缩酱及其加工方法
CN104905230A (zh) * 2015-05-26 2015-09-16 合肥市龙乐食品有限公司 一种茶香辣椒酱及其制备方法
CN105362625A (zh) * 2015-11-26 2016-03-02 何丽萍 一种治疗龟头炎的蒲公英组合药物
CN105581296A (zh) * 2015-12-16 2016-05-18 广西宏美农业科技有限公司 木瓜甜辣酱及其制备方法
CN105795451A (zh) * 2016-03-28 2016-07-27 和县鸡笼山调味品有限责任公司 一种海鲜辣椒酱以及制作方法
CN105815750A (zh) * 2016-03-28 2016-08-03 和县鸡笼山调味品有限责任公司 一种狗肉风味辣酱及其制备方法
CN105831700A (zh) * 2016-03-28 2016-08-10 和县鸡笼山调味品有限责任公司 一种促进消化的马肉丁辣酱组合物及其制备方法
CN106418370A (zh) * 2016-09-19 2017-02-22 黄秋丽 一种香辣牛肉榨菜及其制作方法
CN112471426A (zh) * 2020-11-24 2021-03-12 重庆市石柱县老川江食品有限公司 一种炒牛肉的制作方法

Also Published As

Publication number Publication date
CN103989140B (zh) 2015-05-06

Similar Documents

Publication Publication Date Title
CN103989140B (zh) 一种牛肉香辣酱及其制备方法
CN103404890B (zh) 一种卤制鸭杂及其制备方法
CN103989145B (zh) 一种鸡肉香辣酱及其制备方法
CN103989139B (zh) 一种香芋风味辣椒酱及其制备方法
CN103989143B (zh) 一种鱼香蚕豆酱及其制备方法
CN103989146B (zh) 一种虾仁辣酱及其制备方法
CN103549470A (zh) 一种泡椒凤爪
CN102342488A (zh) 辣椒南瓜酱的制作方法
CN103689544A (zh) 一种泡椒银鱼酱及其制备方法
CN103989144A (zh) 一种排骨辣酱及其制备方法
CN104222821A (zh) 一种河蚌肉莲藕方便面调味料
CN103976344B (zh) 一种鸭血调味酱及其制备方法
KR20110029635A (ko) 김치의 제조 방법
CN103355658A (zh) 一种山野菜饺子馅
CN103494154B (zh) 一种牛肉味烧烤调味料及其制备方法
CN104543898A (zh) 一种速溶清油浓缩型火锅底料的制作方法
CN104738570A (zh) 韩式辣椒酱
CN103798609A (zh) 一种红薯糯米粉及其制备方法
CN106820061A (zh) 一种烹饪料酒及其制备方法
KR20100045416A (ko) 부대찌개 및 그 제조방법
KR101600309B1 (ko) 마늘 고추장의 제조 방법
CN103535655A (zh) 一种咸鲜藕粉及其制备方法
CN103815241A (zh) 一种荞麦糯米粉及其制备方法
CN104054832B (zh) 一种香菇鲜奶豆腐及其制备方法
KR102284681B1 (ko) 미삼을 이용한 부대찌개 소스 및 그의 제조방법

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
C56 Change in the name or address of the patentee
CP01 Change in the name or title of a patent holder

Address after: 238243, Anhui, Ma'anshan province and good street, good street, No. 1, good road

Patentee after: ANHUI JILONGSHAN FOODS CO.,LTD.

Address before: 238243, Anhui, Ma'anshan province and good street, good street, No. 1, good road

Patentee before: HEXIAN COUNTY JILONGSHAN CONDIMENT CO.,LTD.

TR01 Transfer of patent right

Effective date of registration: 20180413

Address after: 238201 Fukang East Road, Liyang Town, Ho County, Ma'anshan, Anhui

Patentee after: HEXIAN XIAOLAJIAO E-COMMERCE CO.,LTD.

Address before: 238243, Anhui, Ma'anshan province and good street, good street, No. 1, good road

Patentee before: ANHUI JILONGSHAN FOODS CO.,LTD.

TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20190410

Address after: 238200 1 industrial concentration area of Shan Hou Town, Ho County, Ma'anshan, Anhui

Patentee after: ANHUI JILONGSHAN FOODS CO.,LTD.

Address before: 238201 Fukang East Road, Liyang Town, Ma'anshan City and County, Anhui Province

Patentee before: HEXIAN XIAOLAJIAO E-COMMERCE CO.,LTD.

TR01 Transfer of patent right
PE01 Entry into force of the registration of the contract for pledge of patent right

Denomination of invention: Beef flavor chilli sauce and preparation method thereof

Effective date of registration: 20200430

Granted publication date: 20150506

Pledgee: Revitalize the financing Company limited by guarantee in harmony with County

Pledgor: ANHUI JILONGSHAN FOODS Co.,Ltd.

Registration number: Y2020980001968

PE01 Entry into force of the registration of the contract for pledge of patent right
PC01 Cancellation of the registration of the contract for pledge of patent right

Date of cancellation: 20220412

Granted publication date: 20150506

Pledgee: Revitalize the financing Company limited by guarantee in harmony with County

Pledgor: ANHUI JILONGSHAN FOODS CO.,LTD.

Registration number: Y2020980001968

PC01 Cancellation of the registration of the contract for pledge of patent right
PE01 Entry into force of the registration of the contract for pledge of patent right

Denomination of invention: The invention relates to a beef spicy sauce and a preparation method thereof

Effective date of registration: 20220506

Granted publication date: 20150506

Pledgee: Revitalize the financing Company limited by guarantee in harmony with County

Pledgor: ANHUI JILONGSHAN FOODS CO.,LTD.

Registration number: Y2022980005150

PE01 Entry into force of the registration of the contract for pledge of patent right
PC01 Cancellation of the registration of the contract for pledge of patent right

Granted publication date: 20150506

Pledgee: Revitalize the financing Company limited by guarantee in harmony with County

Pledgor: ANHUI JILONGSHAN FOODS CO.,LTD.

Registration number: Y2022980005150

PC01 Cancellation of the registration of the contract for pledge of patent right
TR01 Transfer of patent right

Effective date of registration: 20251103

Address after: 238200 Anhui Province, Ma'anshan City, Hexian County, Liyang Town, Lushi West Street, No. 302-28

Patentee after: Anhui Hezhou Industrial Investment Group Co.,Ltd.

Country or region after: China

Address before: 238200 1 industrial concentration area of Shan Hou Town, Ho County, Ma'anshan, Anhui

Patentee before: ANHUI JILONGSHAN FOODS CO.,LTD.

Country or region before: China