CN104397664B - Beef powder and preparation method thereof - Google Patents
Beef powder and preparation method thereof Download PDFInfo
- Publication number
- CN104397664B CN104397664B CN201410793164.4A CN201410793164A CN104397664B CN 104397664 B CN104397664 B CN 104397664B CN 201410793164 A CN201410793164 A CN 201410793164A CN 104397664 B CN104397664 B CN 104397664B
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- bovis seu
- seu bubali
- beef
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- 235000015278 beef Nutrition 0.000 title claims abstract description 28
- 239000000843 powder Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 20
- 229930195729 fatty acid Natural products 0.000 claims abstract description 20
- 239000000194 fatty acid Substances 0.000 claims abstract description 20
- 210000001185 bone marrow Anatomy 0.000 claims abstract description 15
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 10
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 10
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002245 particle Substances 0.000 claims description 20
- 239000008187 granular material Substances 0.000 claims description 15
- 239000002671 adjuvant Substances 0.000 claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims description 10
- 230000001804 emulsifying effect Effects 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 239000005720 sucrose Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013547 stew Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 5
- 230000004044 response Effects 0.000 abstract description 4
- 230000000717 retained effect Effects 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 235000014510 cooky Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 235000008446 instant noodles Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000002978 peroxides 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Open a kind of beef powder of the present invention and preparation method thereof, this beef powder is made up of following composition by weight: 60 90 parts of beef, 10 20 parts of Os Bovis seu Bubali bone marrow, 4 10 parts of Adeps Bovis seu Bubali, Sal 0.1 0.5 parts, monosodium glutamate 0.1 0.5 parts, fatty acid monoglyceride 0.01 0.25 parts, sucrose fatty acid ester 0.01 0.14 parts, citric acid 0.001 0.01 parts, antioxidant 0,001 0.005 parts.The present invention raw material is crushed laggard horizontal high voltage stew boil, increase material heating surface area, beneficially product special flavour formation.And be only to carry out high pressure to stew and boil, not enzymolysis, do not carry out thermal response, natural stewed of retained product boils type beef-flavouring.The present invention can add conditioning-type meat flavor essence reaction perfume base to as raw material, and product is applicable to Domestic flavouring product, instant noodles, puffed food, cookies, nutrition recuperating food.
Description
Technical field
The present invention relates to a kind of beef powder and preparation method thereof.
Background technology
Beef powder materials are natural, are a kind of safe, delicious, the flavoring agent of high nutritive value.To this end, making beef powder is a new opportunity and trend.In the prior art, raw material crushes laggard horizontal high voltage and stewes and boil, and then carries out enzymolysis, thermal response, boils type beef-flavouring from without natural stewed of retained product.The beef powder product processed in this way has the shortcomings such as delicate flavour is not enough, perishable.
Summary of the invention
For the problems referred to above, it is an object of the invention to provide a kind of beef powder and preparation method thereof.
For reaching above-mentioned purpose, a kind of beef powder of the present invention, is made up of following composition by weight: beef 60-90 part, Os Bovis seu Bubali bone marrow 10-20 part, Adeps Bovis seu Bubali 4-10 part, Sal 0.1-0.5 part, monosodium glutamate 0.1-0.5 part, fatty acid monoglyceride 0.01-0.25 part, sucrose fatty acid ester 0.01-0.14 part, citric acid 0.001-0.01 part, antioxidant 0001-0.005 part.
For reaching above-mentioned purpose, the manufacture method of a kind of beef powder of the present invention, comprise the following steps:
Os Bovis seu Bubali is put into bone cutter carrying out primary fragmentation to footpath degree is the granule of 0.5-1cm；
Above-mentioned Os Bovis seu Bubali granule is put in the preserving kettle that high pressure temperature is 125-128 DEG C, steaming and decocting 200-240 minute, obtain Os Bovis seu Bubali bone marrow；
The Os Bovis seu Bubali bone marrow of 10-20 part and beef 60-90 part, Adeps Bovis seu Bubali 4-10 part are put in Galbitang infusion 170-180 minute at 125-130 DEG C；
It is that Sal 0.1-0.5 part, monosodium glutamate 0.1-0.5 part, fatty acid monoglyceride 0.01-0.25 part, sucrose fatty acid ester 0.01-0.14 part, citric acid 0.001-0.01 part, antioxidant 0001-0.005 part add above-mentioned enduring in well-done feed particles to by adjuvant, is sufficiently stirred for 20-40 minute；
Carrying out second-time breakage to footpath degree in the feed particles being added with adjuvant is put into bone cutter is 0.01-0.05cm；
The feed particles of second-time breakage is put into grinder be ground to 20-50 μm granule；
Feed particles after grinding carries out homogenizing in putting into the homogenizer that homogenization pressure is 20MPa and processes 10-15 minute；
Raw material after being processed by homogenizing carries out emulsifying 20-30 minute in putting into the mulser that pressure is-0.06MPa；
Isothermal holding is carried out 20-30 minute in raw material after emulsifying is put into the Warming machine that temperature is 85-90 DEG C；
Raw material after drying put into inlet temperature be 100-220 DEG C, leaving air temp be dried 10-15 minute in the drying machine of 85-100 DEG C, and powder delivery at temperature is 65-75 DEG C；
Powder delivery material vacuum is packed.
The invention have the benefit that
The present invention raw material is crushed laggard horizontal high voltage stew boil, increase material heating surface area, beneficially product special flavour formation.And be only to carry out high pressure to stew and boil, not enzymolysis, do not carry out thermal response, natural stewed of retained product boils type beef-flavouring.The present invention can add conditioning-type meat flavor essence reaction perfume base to as raw material, and product is applicable to Domestic flavouring product, instant noodles, puffed food, cookies, nutrition recuperating food.
Detailed description of the invention
Embodiment 1:
Described in the present embodiment, a kind of beef powder, is made up of following composition by weight: beef 60g, Os Bovis seu Bubali bone marrow 10g, Adeps Bovis seu Bubali 4g, Sal 0.1g, monosodium glutamate 0.1g, fatty acid monoglyceride 0.01g, sucrose fatty acid ester 0.01g, citric acid 0.001g, antioxidant 0001g.
Its manufacture method specifically includes following steps:
Os Bovis seu Bubali is put into bone cutter carrying out primary fragmentation to footpath degree is the granule of 0.5cm；
Above-mentioned Os Bovis seu Bubali granule is put in the preserving kettle that high pressure temperature is 125 DEG C, steaming and decocting 200 minutes, obtain Os Bovis seu Bubali bone marrow；
The Os Bovis seu Bubali bone marrow of 10g and beef 60g, Adeps Bovis seu Bubali 4g are put in Galbitang infusion 170 minutes at 125 DEG C；
By adjuvant be Sal 0.1g, monosodium glutamate 0.1g, fatty acid monoglyceride 0.01g, sucrose fatty acid ester 0.01g, citric acid 0.001g, antioxidant 0001g add above-mentioned enduring in well-done feed particles to, be sufficiently stirred for 20 minutes；
Carrying out second-time breakage to footpath degree in the feed particles being added with adjuvant is put into bone cutter is 0.01cm；
The feed particles of second-time breakage is put into grinder be ground to 20 μm granules；
Feed particles after grinding carries out homogenizing in putting into the homogenizer that homogenization pressure is 20MPa and processes 10 minutes；
Raw material after being processed by homogenizing carries out emulsifying 20 minutes in putting into the mulser that pressure is-0.06MPa；
Isothermal holding is carried out 20 minutes in raw material after emulsifying is put into the Warming machine that temperature is 85 DEG C；
Raw material after drying put into inlet temperature be 100 DEG C, leaving air temp be dried 10 minutes in the drying machine of 85 DEG C, and powder delivery at temperature is 65 DEG C；
Powder delivery material vacuum is packed.
Need to carry out metal detection to every bag of beef powder product later stage after packaging, detect up to standard after beef powder there is protein content more than 35%, fat content more than 40%, moisture less than 5%, peroxide value (g/100g) less than 0.1, in the light yellow powder to brown, there is strong stewed Boiled beef local flavor.
The present invention raw material is crushed laggard horizontal high voltage stew boil, increase material heating surface area, beneficially product special flavour formation.And be only to carry out high pressure to stew and boil, not enzymolysis, do not carry out thermal response, natural stewed of retained product boils type beef-flavouring.The present invention can add conditioning-type meat flavor essence reaction perfume base to as raw material, and product is applicable to Domestic flavouring product, instant noodles, puffed food, cookies, nutrition recuperating food.
Embodiment 2:
Described in the present embodiment, a kind of beef powder, is made up of following composition by weight: beef 90g, Os Bovis seu Bubali bone marrow 20g, Adeps Bovis seu Bubali 10g, Sal 0.5g, monosodium glutamate 0.5g, fatty acid monoglyceride 0.25g, sucrose fatty acid ester 0.14g, citric acid 0.01g, antioxidant 0.005g.
Its manufacture method specifically includes following steps:
Os Bovis seu Bubali is put into bone cutter carrying out primary fragmentation to footpath degree is the granule of 1cm；
Above-mentioned Os Bovis seu Bubali granule is put in the preserving kettle that high pressure temperature is 128 DEG C, steaming and decocting 240 minutes, obtain Os Bovis seu Bubali bone marrow；
The Os Bovis seu Bubali bone marrow of 20g and beef 90g, Adeps Bovis seu Bubali 10g are put in Galbitang infusion 180 minutes at 130 DEG C；
By adjuvant be Sal 0.5g, monosodium glutamate 0.5g, fatty acid monoglyceride 0.25g, sucrose fatty acid ester 0.14g, citric acid 0.01g, antioxidant 0.005g add above-mentioned enduring in well-done feed particles to, be sufficiently stirred for 40 minutes；
Carrying out second-time breakage to footpath degree in the feed particles being added with adjuvant is put into bone cutter is 0.05cm；
The feed particles of second-time breakage is put into grinder be ground to 50 μm granules；
Feed particles after grinding carries out homogenizing in putting into the homogenizer that homogenization pressure is 20MPa and processes 15 minutes；
Raw material after being processed by homogenizing carries out emulsifying 30 minutes in putting into the mulser that pressure is-0.06MPa；
Isothermal holding is carried out 30 minutes in raw material after emulsifying is put into the Warming machine that temperature is 90 DEG C；
Raw material after drying put into inlet temperature be 220 DEG C, leaving air temp be dried 15 minutes in the drying machine of 100 DEG C, and powder delivery at temperature is 75 DEG C；
Powder delivery material vacuum is packed.
Embodiment 3:
Described in the present embodiment, a kind of beef powder, is made up of following composition by weight: beef 75g, Os Bovis seu Bubali bone marrow 15g, Adeps Bovis seu Bubali 7g, Sal 0.3g, monosodium glutamate 0.3g, fatty acid monoglyceride 0.15g, sucrose fatty acid ester 0.07g, citric acid 0.005g, antioxidant 0.003g.
Its manufacture method specifically includes following steps:
Os Bovis seu Bubali is put into bone cutter carrying out primary fragmentation to footpath degree is the granule of 0.7cm；
Above-mentioned Os Bovis seu Bubali granule is put in the preserving kettle that high pressure temperature is 127 DEG C, steaming and decocting 220 minutes, obtain Os Bovis seu Bubali bone marrow；
The Os Bovis seu Bubali bone marrow of 15g and beef 75g, Adeps Bovis seu Bubali 7g are put in Galbitang infusion 175 minutes at 127 DEG C；
By adjuvant be Sal 0.3g, monosodium glutamate 0.3g, fatty acid monoglyceride 0.15g, sucrose fatty acid ester 0.07g, citric acid 0.005g, antioxidant 0.003g add above-mentioned enduring in well-done feed particles to, be sufficiently stirred for 30 minutes；
Carrying out second-time breakage to footpath degree in the feed particles being added with adjuvant is put into bone cutter is 0.03cm；
The feed particles of second-time breakage is put into grinder be ground to 40 μm granules；
Feed particles after grinding carries out homogenizing in putting into the homogenizer that homogenization pressure is 20MPa and processes 13 minutes；
Raw material after being processed by homogenizing carries out emulsifying 25 minutes in putting into the mulser that pressure is-0.06MPa；
Isothermal holding is carried out 25 minutes in raw material after emulsifying is put into the Warming machine that temperature is 87 DEG C；
Raw material after drying put into inlet temperature be 170 DEG C, leaving air temp be dried 12 minutes in the drying machine of 90 DEG C, and powder delivery at temperature is 70 DEG C；
Powder delivery material vacuum is packed.
Above; being only presently preferred embodiments of the present invention, but protection scope of the present invention is not limited thereto, any those familiar with the art is in the technical scope that the invention discloses; the change that can readily occur in or replacement, all should contain within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claim is defined.
Claims (1)
1. the manufacture method of a beef powder, it is characterised in that comprise the following steps:
Os Bovis seu Bubali is put into bone cutter carrying out primary fragmentation to footpath degree is the granule of 0.5-1cm；
Being put in the preserving kettle that high pressure temperature is 125-128 DEG C by above-mentioned Os Bovis seu Bubali granule, steaming and decocting 200-240 divides
Clock, obtains Os Bovis seu Bubali bone marrow；
The Os Bovis seu Bubali bone marrow of 10-20 part and beef 60-90 part, Adeps Bovis seu Bubali 4-10 part are put in Galbitang
Infusion 170-180 minute at 125-130 DEG C；
It is Sal 0.1-0.5 part, monosodium glutamate 0.1-0.5 part, fatty acid monoglyceride 0.01-0.25 part, sugarcane by adjuvant
Sugar fatty acid ester 0.01-0.14 part, citric acid 0.001-0.01 part, antioxidant 0.001-0.005 part are added to
Above-mentioned endure in well-done feed particles, be sufficiently stirred for 20-40 minute；
Carrying out second-time breakage in the feed particles being added with adjuvant is put into bone cutter to footpath degree is
0.01-0.05cm；
The feed particles of second-time breakage is put into grinder be ground to 20-50 μm granule；
Feed particles after grinding carries out homogenizing process in putting into the homogenizer that homogenization pressure is 20MPa
10-15 minute；
Raw material after being processed by homogenizing carries out emulsifying 20-30 in putting into the mulser that pressure is-0.06MPa
Minute；
Isothermal holding 20-30 is carried out in raw material after emulsifying is put into the Warming machine that temperature is 85-90 DEG C
Minute；
Raw material after drying put into inlet temperature be 100-220 DEG C, leaving air temp be 85-100 DEG C be dried
Dried 10-15 minute in machine, and powder delivery at temperature is 65-75 DEG C；
Powder delivery material vacuum is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793164.4A CN104397664B (en) | 2014-12-20 | 2014-12-20 | Beef powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793164.4A CN104397664B (en) | 2014-12-20 | 2014-12-20 | Beef powder and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104397664A CN104397664A (en) | 2015-03-11 |
| CN104397664B true CN104397664B (en) | 2016-09-14 |
Family
ID=52635386
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|---|---|---|---|
| CN201410793164.4A Active CN104397664B (en) | 2014-12-20 | 2014-12-20 | Beef powder and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104397664B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666430A (en) * | 2017-01-14 | 2017-05-17 | 哈尔滨伟平科技开发有限公司 | Method for manufacturing seasoning with beef powder |
| CN107047783A (en) * | 2017-05-11 | 2017-08-18 | 青岛河澄知识产权有限公司 | A kind of preparation method of beef soybean milk powder |
| CN107683948A (en) * | 2017-10-01 | 2018-02-13 | 江西省中楚生物科技有限公司 | A kind of preparation method of the ice cream rich in brown rice and purple potato sequin |
| CN107647084A (en) * | 2017-10-01 | 2018-02-02 | 江西省中楚生物科技有限公司 | A kind of preparation method of the ice cream rich in brown rice and corn sequin |
| CN114762525A (en) * | 2021-05-26 | 2022-07-19 | 上海品位食品包装有限公司 | Domestic nutritional seasoning and preparation method thereof |
| CN117814461A (en) * | 2023-12-27 | 2024-04-05 | 广东美味源香料股份有限公司 | Mint beef flavor paste and gelatinization processing method and gelatinization system thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0174823B1 (en) * | 1990-09-01 | 1999-02-18 | 김정순 | Liquid type seasoning |
| CN101816402A (en) * | 2010-04-22 | 2010-09-01 | 安徽强旺调味食品有限公司 | Powdery composite seasoning with beef flavour |
| CN102362663A (en) * | 2011-09-21 | 2012-02-29 | 天津市春升清真食品有限公司 | Beef seasoning powder and preparation method thereof |
-
2014
- 2014-12-20 CN CN201410793164.4A patent/CN104397664B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0174823B1 (en) * | 1990-09-01 | 1999-02-18 | 김정순 | Liquid type seasoning |
| CN101816402A (en) * | 2010-04-22 | 2010-09-01 | 安徽强旺调味食品有限公司 | Powdery composite seasoning with beef flavour |
| CN102362663A (en) * | 2011-09-21 | 2012-02-29 | 天津市春升清真食品有限公司 | Beef seasoning powder and preparation method thereof |
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| CN104397664A (en) | 2015-03-11 |
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| CB02 | Change of applicant information |
Address after: Zhongshan city of Yangjiang province Guangdong 529800 Yangxi County torch (Yangxi) industrial transfer industrial park Applicant after: GUANGDONG MEIWEIYUAN SPICE CO.,LTD. Address before: Zhongshan city of Yangjiang province Guangdong 529800 Yangxi County torch (Yangxi) industrial transfer industrial park Applicant before: GUANGDONG MEI WEI YUAN FLAVOURS Co.,Ltd. |
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Denomination of invention: Beef powder and preparation method thereof Effective date of registration: 20181105 Granted publication date: 20160914 Pledgee: China Co. truction Bank Corp Yangjiang branch Pledgor: GUANGDONG MEIWEIYUAN SPICE CO.,LTD. Registration number: 2018440000304 |
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Denomination of invention: Beef flour and its preparation method Effective date of registration: 20221107 Granted publication date: 20160914 Pledgee: Bank of China Limited by Share Ltd. Yangjiang branch Pledgor: GUANGDONG MEIWEIYUAN SPICE CO.,LTD. Registration number: Y2022980020983 |
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