CN104397601A - Formula of black fungus and buckwheat nutritional rice Krispies and preparation method thereof - Google Patents
Formula of black fungus and buckwheat nutritional rice Krispies and preparation method thereof Download PDFInfo
- Publication number
- CN104397601A CN104397601A CN201410184815.XA CN201410184815A CN104397601A CN 104397601 A CN104397601 A CN 104397601A CN 201410184815 A CN201410184815 A CN 201410184815A CN 104397601 A CN104397601 A CN 104397601A
- Authority
- CN
- China
- Prior art keywords
- black fungus
- buckwheat
- crisp
- preparation
- rice
- 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
- 241000233866 Fungi Species 0.000 title claims abstract description 117
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000016709 nutrition Nutrition 0.000 title abstract description 8
- 240000008620 Fagopyrum esculentum Species 0.000 title abstract 4
- 235000013578 rice krispies Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 40
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 38
- 230000000050 nutritive effect Effects 0.000 claims abstract description 32
- 238000001035 drying Methods 0.000 claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 239000003651 drinking water Substances 0.000 claims abstract description 17
- 235000020188 drinking water Nutrition 0.000 claims abstract description 17
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 17
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 241000219051 Fagopyrum Species 0.000 claims description 74
- 241000209094 Oryza Species 0.000 claims description 53
- 235000007164 Oryza sativa Nutrition 0.000 claims description 53
- 235000009566 rice Nutrition 0.000 claims description 53
- 235000010675 chips/crisps Nutrition 0.000 claims description 49
- 238000000034 method Methods 0.000 claims description 46
- 230000008569 process Effects 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000000227 grinding Methods 0.000 claims description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 17
- 239000008158 vegetable oil Substances 0.000 claims description 17
- 235000012054 meals Nutrition 0.000 claims description 15
- 238000010298 pulverizing process Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 230000001970 hydrokinetic effect Effects 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 241000227653 Lycopersicon Species 0.000 claims 5
- 239000002994 raw material Substances 0.000 abstract description 13
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 11
- 239000000203 mixture Substances 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 230000009469 supplementation Effects 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 11
- 238000005457 optimization Methods 0.000 description 10
- 238000012360 testing method Methods 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 5
- 235000013606 potato chips Nutrition 0.000 description 5
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000000023 Auricularia auricula Nutrition 0.000 description 3
- 241001149430 Auricularia auricula-judae Species 0.000 description 3
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 238000012356 Product development Methods 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000221377 Auricularia Species 0.000 description 1
- 241000221454 Auriculariaceae Species 0.000 description 1
- 241000221452 Auriculariales Species 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001657948 Midea Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 230000002518 glial effect Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims (9)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410184815.XA CN104397601B (en) | 2014-04-28 | 2014-04-28 | A kind of formula and preparation method thereof that black fungus buckwheat Nutritive Rice is crisp |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410184815.XA CN104397601B (en) | 2014-04-28 | 2014-04-28 | A kind of formula and preparation method thereof that black fungus buckwheat Nutritive Rice is crisp |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104397601A true CN104397601A (en) | 2015-03-11 |
CN104397601B CN104397601B (en) | 2018-12-21 |
Family
ID=52635323
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410184815.XA Active CN104397601B (en) | 2014-04-28 | 2014-04-28 | A kind of formula and preparation method thereof that black fungus buckwheat Nutritive Rice is crisp |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104397601B (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105747206A (en) * | 2016-02-17 | 2016-07-13 | 黑龙江省科学院 | Puffed black fungus powder and preparation method thereof |
CN109805055A (en) * | 2019-02-01 | 2019-05-28 | 东北林业大学 | Black fungus rice bran composite fermentation slag crisp chip and preparation method thereof |
CN111280411A (en) * | 2018-12-07 | 2020-06-16 | 于宗河 | Food composition, preparation method and application thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1425321A (en) * | 2003-01-15 | 2003-06-25 | 林朝森 | Health cooked wheaten food products of Jew's-ear and buckwheat and its producing method |
CN1864541A (en) * | 2006-06-23 | 2006-11-22 | 中国农业大学 | Fat-reducing food with black fungus and method for processing same |
CN103300375A (en) * | 2013-06-27 | 2013-09-18 | 叶建斌 | Crisp chip for reinforcing qi and nourishing blood and preparation method thereof |
-
2014
- 2014-04-28 CN CN201410184815.XA patent/CN104397601B/en active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1425321A (en) * | 2003-01-15 | 2003-06-25 | 林朝森 | Health cooked wheaten food products of Jew's-ear and buckwheat and its producing method |
CN1864541A (en) * | 2006-06-23 | 2006-11-22 | 中国农业大学 | Fat-reducing food with black fungus and method for processing same |
CN103300375A (en) * | 2013-06-27 | 2013-09-18 | 叶建斌 | Crisp chip for reinforcing qi and nourishing blood and preparation method thereof |
Non-Patent Citations (2)
Title |
---|
杨芙莲,等,: "荞麦脆片的微波加工工艺方法研究", 《中国食品添加剂》 * |
程慧敏,等: "黑木耳膨化休闲食品的研制", 《安徽农业科学》 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105747206A (en) * | 2016-02-17 | 2016-07-13 | 黑龙江省科学院 | Puffed black fungus powder and preparation method thereof |
CN111280411A (en) * | 2018-12-07 | 2020-06-16 | 于宗河 | Food composition, preparation method and application thereof |
CN109805055A (en) * | 2019-02-01 | 2019-05-28 | 东北林业大学 | Black fungus rice bran composite fermentation slag crisp chip and preparation method thereof |
CN109805055B (en) * | 2019-02-01 | 2022-05-17 | 东北林业大学 | Black fungus and rice bran composite fermentation residue crisp chips and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
CN104397601B (en) | 2018-12-21 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106262080B (en) | The preparation method of reconstruction type compound fruit and vegetable crisp chip | |
CN105325956A (en) | Crisp fig chips and preparation method thereof | |
CN101868155B (en) | Sweet potato flake processing method | |
CN103535617B (en) | Fried-free instant noodle with low oil content | |
CN102669535B (en) | Preparation method for recombined coarse cereal food | |
CN105054125B (en) | A kind of puffing fishes rice cake and preparation method thereof | |
CN105831592A (en) | Potato and oat flavored noodles and preparation method thereof | |
CN106858308A (en) | A kind of quick-frozen micro-wave steamed dumpling and preparation method thereof | |
EP3487317B1 (en) | Process for manufacture of a food pasta made from durum wheat semolina and vegetables | |
CN101720886A (en) | Colored fruit and vegetable fish noodles | |
KR100869406B1 (en) | The manufacturing method of the rice cake covered with bean flour and the manufacturies thereby | |
CN104397601B (en) | A kind of formula and preparation method thereof that black fungus buckwheat Nutritive Rice is crisp | |
CN107259348A (en) | A kind of fruit and vegetable vermicelli and preparation method | |
KR20210028874A (en) | Method for manufacturing of lentinula edodes snack | |
Jirukkakul | Improvement of physical properties and phenolic compounds of egg noodles by banana pulp and peel flour fortification | |
CN104106773A (en) | Sweet potato-wheat flour mixed prepared noodles | |
US20220192241A1 (en) | Vegetable- and/or Fruit-Containing Snack Foods and Manufacture Thereof | |
KR101142317B1 (en) | Method for producing slices of shiitake mushroom | |
KR102139707B1 (en) | Process for preparing sweet potato noodel | |
KR101759250B1 (en) | Preparation of cut-up rice cake mingled with chicken breast and purple sweet potato | |
CN104719953A (en) | Tomato-raisin egg roll | |
KR100731507B1 (en) | Method manufacture of rice cake | |
AU2014246018B2 (en) | Process for producing frozen gratin | |
KR20170141374A (en) | Process of manufacture of the amonde kkanelloni pesto pasta, cheese, add kkanelloni | |
CN104855461A (en) | Instant pizza making method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
EXSB | Decision made by sipo to initiate substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
CB03 | Change of inventor or designer information |
Inventor after: Liu Junmei Inventor after: Cheng Lu Inventor after: Tian Xuehua Inventor after: Li Zhuowei Inventor after: Liu Yang Inventor after: Gu Xuedong Inventor after: Wang Dan Inventor after: Dou Minglei Inventor after: Bao Hai Inventor after: Yuan Baolin Inventor before: Zhang Yongsheng Inventor before: Yuan Baolin Inventor before: Cheng Lu Inventor before: Liu Junmei Inventor before: Tian Xuehua Inventor before: Li Zhuowei Inventor before: Liu Yang Inventor before: Gu Xuedong Inventor before: Wang Dan Inventor before: Dou Minglei Inventor before: Bao Hai |
|
CB03 | Change of inventor or designer information | ||
TR01 | Transfer of patent right |
Effective date of registration: 20201118 Address after: 130000 No. 2888 Xincheng street, Jilin, Changchun Patentee after: JILIN AGRICULTURAL University Address before: 132600 Chengbei Industrial Development Zone, Jilin, Shulan Patentee before: JILIN HUAXIN MUSHROOM INDUSTRY Co.,Ltd. |
|
TR01 | Transfer of patent right |