CN104621269B - A kind of method for making white embryo dried bean curd - Google Patents
A kind of method for making white embryo dried bean curd Download PDFInfo
- Publication number
- CN104621269B CN104621269B CN201510081313.9A CN201510081313A CN104621269B CN 104621269 B CN104621269 B CN 104621269B CN 201510081313 A CN201510081313 A CN 201510081313A CN 104621269 B CN104621269 B CN 104621269B
- Authority
- CN
- China
- Prior art keywords
- slurry
- tofu pudding
- infantees
- delivery pipe
- brain
- 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.)
- Expired - Fee Related
Links
Landscapes
- Grain Derivatives (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of method for making white embryo dried bean curd, belong to bean product processing technology field, the white embryo dried bean curd for solving the problems, such as that existing process cost is high, producing does not have elastic texture older.It only cools down the several steps of moulding by slurrying, mashing off, point slurry, crouching brain, bold and vigorous slurry, squeezing shaping and white embryo and formed.The invention to Tofu pudding using broken brain equipment of the prior art without carrying out brokenly brain, but operated by collision and friction of the Tofu pudding with tube wall in delivery pipe flow process to complete the broken brain of Tofu pudding, the time is not only saved, cost is also reduced, and the dried bean curd made has elasticity and mouthfeel well.
Description
Technical field
The invention belongs to bean product processing technology field, is a kind of improved method for making white embryo dried bean curd specifically.
Background technology
Dried bean curd can both fry pan-fried, cold and dressed with sauce and direct-edible, to have enjoyed a lot as masses folk food.In order to
Improve the single taste of dried bean curd, improve the quality and sales volume of product, the boss in dried bean curd workshop is in original openpore dried bean curd
On the basis of, increase dispensing and improve preparation method, change former baking to add ten several Chinese medicine and spices stew in soy sauces.
The method of the white embryo dried bean curd of stew in soy sauce is numerous in the prior art, and there is difference different regions for local taste custom
Marinating method, but make openpore dried bean curd method be substantially the same, its mainly include bubble beans, slurrying, mashing off, point slurry, squat
Brain, broken brain, slurry is sprinkled, shaping, the cooling of white embryo is squeezed, draws the steps such as base finished product, wherein broken brain is solidification will to be formed during crouching brain
Tofu pudding be stirred and smash, the method smashed mainly has the broken brain of artificial stirring, or the broken brain of mechanical stirring（For example vavuum pump is broken
Brain, air pressure break brain）Deng.Because broken brain needs constantly to smash stirring, former manually broken brain is when smashing the Tofu pudding of upper surface
Scoop out and carry out sprinkling slurry by delivery pipe, its production link sanitary condition is poor, the quality of production is unstable, low production efficiency, Gong Renlao
Fatigue resistance is big, environmental pollution is serious, production cost is high, and the Tofu pudding smashed and uneven, and mechanically breaks brain, such as patent
Document CN 202552026U, brain bucket is broken from the deadweight of dynamic point slurry plus steam it discloses one kind, rotating vane gos deep into bucket bottom and stirred together
Tofu pudding is mixed, as the saying goes：" people be afraid of noisy, Tofu pudding is afraid of to stir ", Tofu pudding stir more severe during broken brain, and its Tofu pudding condensed will
It is older, therefore the openpore dried bean curd that the broken brain of mechanical stirring-type can only make finally to be molded was tasted always, without elasticity or strength
Road, poor taste.
The content of the invention
For white embryo bean curd making method of dried complex process existing for prior art, cost is high, make dried bean curd without
The problem of chewy, poor taste, the invention provides a kind of white embryo bean curd making method of dried of simplification, this method not only shortens system
Make technique, and the white embryo dried bean curd finished product produced is fine and smooth, has chewy.
To realize above-mentioned technical purpose, the technical solution adopted by the present invention is as follows：
A kind of method for making white embryo dried bean curd, is completed by following steps：
1st, a kind of method for making white embryo dried bean curd, it is characterised in that completed by following steps：
（1）, slurrying：Poured into respectively in bubble beans pond clean soya bean is chosen, then add the volume of bubble beans, soya bean and water
Ratio is 1:5 ~ 6, the bubble beans time is 5 ~ 10 hours, during steeping beans, periodic agitation, removes impurity, completes remaining dip operation；
Soaked soya bean suction fiberizer is ground into soya-bean milk using centrifuge, removing bean dregs through multiple centrifugal treating obtains just
Level soya-bean milk；
（2）, mashing off：By step（1）In obtained primary soya-bean milk carry out mashing off processing, then carry out screening the pulp processing, further
The secondary remaining bean dregs of cleaning, the ripe slurry obtained after then screening the pulp is handled are transported to a slurry bucket, screen filtration are utilized in course of conveying；
（3）, point slurry：Bittern is uniformly clicked and entered in agitation during point slurry, is selected untill when ripe slurry shows Tofu pudding, beans when putting slurry
The temperature of slurry is maintained at 70 DEG C ~ 89 DEG C；
（4）, crouching brain：After ripe slurry solidifies, 15 ~ 20 minutes are stood, until ripe slurry is completely cementing, condense, precipitation forms beans
Flower；
（5）, sprinkle slurry：After Tofu pudding condenses, the dump valve of opening point slurry bucket, by the delivery pipe that sets from top to bottom by Tofu pudding
It is transported to rationed bucket to carry out sprinkling slurry, before sprinkling slurry, first passes through compress framework and infantees is pressed onto in template, then start to infantees
Uniformly sprinkle slurry, after the completion of collapse infantees, then place second layer infantees, complete second and sprinkle slurry, by that analogy；
（6）, squeezing shaping：The multilayer Tofu pudding that infantees is wrapped squeezes 60 ~ 80 minutes, is distributed until anhydrous in infantees；
（7）, the cooling moulding of white embryo：After the completion of squeezing, the infantees of white embryo dried bean curd outer layer is peelled off, it is cooled down, most
It is cut into slices afterwards, obtains the white embryo finished product of suitable size.
In the prior art, manually or mechanically formula must be carried out after crouching brain to Tofu pudding and breaks brain, and breaks the delivery pipe used after brain
Only play a part of conveying Tofu pudding, and after using above-mentioned manufacture craft, the present invention need not carry out artificial in original technology or
Mechanically broken brain operation, but the broken brain to Tofu pudding is completed in the process that delivery pipe flows by Tofu pudding, its principle is：Conveying
Tofu pudding in pipe is because of self gravitation acceleration flowing so that extrusion and collision is produced between Tofu pudding and Tofu pudding and between Tofu pudding and tube wall
And friction, so as to smash Tofu pudding, reach brokenly the effect of brain, the problem of avoiding dried bean curd mouthfeel older.
After solving the problems, such as how to avoid dried bean curd excessively old, this invention also solves how to avoid dried bean curd excessively tender
Problem, in the prior art, the temperature range of slurry is put typically at 50 DEG C ~ 90 DEG C, if point starches temperature is too low, Tofu pudding can not be cemented to
Type, form folder slurry（Under-done soya-bean milk）, the crouching brain time should not control, the dried bean curd that the Tofu pudding for selecting out is made usually because
It is too tender without elasticity, if point starches temperature is too high, can not cementation and formation into bulk Tofu pudding, and the present invention controls point starches temperature
In the range of 70 DEG C ~ 89 DEG C, this belongs to suitable temperature in point starches temperature scope, can accelerate the speed of Tofu pudding cementation and formation
Degree, crouching is also easier to control on the brain time, even if Tofu pudding does not have complete cementation and formation during crouching brain, delivery pipe is flowed through at it
During, it also can reach well-done completely, cementing status, be not in folder slurry problem.
It can be seen that manufacture craft of the present invention compared with prior art for, it is more laborsaving, it is not necessary to be set using former broken brain
It is standby, fully rely on self gravitation and reach brokenly brain effect, reduce cost, shorten Production Time, and according to this method Tofu pudding
After broken brain evenly, it is finer and smoother, the white embryo dried bean curd made is not i.e. not tender also old, has preferably elastic and chewy.
Further limit, the step（5）The caliber of middle delivery pipe is 20 ~ 200mm.If the caliber of delivery pipe is too big,
Squeezing effect between Tofu pudding is low, and broken brain effect is poor, and delivery pipe caliber is smaller, after the broken brain of Tofu pudding more carefully evenly, but delivery pipe
Caliber also should not be too small, if caliber is too small, the bulk Tofu pudding having just enter into easily blocks delivery pipe, therefore the caliber of delivery pipe
Suitably Tofu pudding should be caused to move smoothly through delivery pipe, additionally it is possible to meet the effect needed for broken brain.
Further limit, the step（5）The pipe range of middle delivery pipe is 0.5 ~ 2m.If pipe range is oversize, not only increase
Cost, and bad arrangement, Tofu pudding also easily blocks, if pipe range is too short, Tofu pudding is unable to reach brokenly brain after flowing through delivery pipe
Expected Results.
In the case where reaching identical and breaking brain effect, the smaller delivery pipe of caliber can shorten pipe range, the bigger delivery pipe of caliber
Need to increase pipe range, according to being actually needed, the size of delivery pipe can be selected.
Further limit, the step（5）Middle delivery pipe is the structure being gradually reduced into opening's edge export direction caliber.It is above-mentioned
The pipe structure of restriction be advantageous to Tofu pudding delivery pipe different positions by：Bulk Tofu pudding-fritter Tofu pudding-bulky grain beans
Flower-little particle Tofu pudding is ground step by step, improves brokenly brain effect.
Further limit, the step（5）Middle delivery pipe at least has two bending parts.The setting of bending part can
Further strengthen the collision and friction between Tofu pudding and tube wall so that Tofu pudding can meet brokenly brain effect more quickly.
Embodiment
In order that the present invention may be better understood in those skilled in the art, below by embodiment to the technology of the present invention
Scheme further illustrates.
Implement 1：A kind of method for making white embryo dried bean curd, is completed by following steps：
1st, slurrying：200 kilograms of good quality soybeans for selecting moisture to be less than 8%, it is poured into after cleaning in bubble beans pond, so
Afterwards plus bubble beans, the volume ratio of soya bean and water is 1: 6, and the bubble beans time is 5 ~ 12 hours, specific to steep the beans time according to water temperature
Corresponding adjustment is made, when immersion water temperature is 20-25 DEG C, is soaked 9 hours, when immersion water temperature is 26-30 DEG C, soaks 7 hours, steeps beans
Period, every stirring in 2 hours once, the impurity such as suspension are removed, and complete remaining dip operation, it is necessary to explanation, soya bean
Immersion effect with soya bean surface-brightening, without elephant skin, skin of beancurd easily departs from bean cotyledon and is preferred.
After soya bean soaks, sent it to by conveyer belt in the beans pond inhaled near beans bucket, by inhaling what is set on beans bucket
Centrifuge quantitatively draws the soya bean soaked, then soya bean is discharged in fiberizer and carries out slurrying, is centrifuged in pulping process using three-level
Processing removes bean dregs, so as to obtain primary soya-bean milk.
2nd, mashing off：The primary soya-bean milk obtained in step 1 is subjected to mashing off processing, cooked beans slurry environment is seals, closed air pressure
For 0.3MPa, temperature control cooks 10 minutes or so at 90~110 DEG C, carries out screening the pulp processing after primary soya-bean milk is cooked, again
Remaining bean dregs are cleared up, the ripe slurry obtained after screening the pulp is handled is transported to a slurry bucket, is filtered again using screen cloth in course of conveying.
3rd, point slurry：From magnesium chloride brine as bittern（1 kilogram of magnesium chloride converts 5 kg of water）, when point is starched in agitation
Bittern uniformly is clicked and entered, is selected untill when ripe slurry shows Tofu pudding, the temperature of soya-bean milk maintains 80 DEG C or so when selecting slurry, the bittern
Volume ratio with put ripe slurry is 1：500.Here bittern can also use other such as potassium chloride, calcium chloride, the water of calcium sulfate
Solution.
4th, crouching brain：After all Tofu pudding is presented in solidification after ripe slurry, 15 minutes or so are stood, treats completely cementing ripe slurry, cohesion, precipitation
Bulk Tofu pudding is formed afterwards.If without crouching brain step, the dried bean curd after squeezing is easily adhered on infantees, dried bean curd during stripping
Separation is not clean, causes dried bean curd rough, reduces yield rate.The specific time length that crouching brain is stood is with the dense of bittern
Degree, point starches temperature, bean or pea variety and quality, point slurry speed etc. have relation.Therefore during a slurry, a slurry temperature is properly increased
Degree is advantageous to the control crouching brain time, avoids soya-bean milk not well-done precipitation completely, the problem of dried bean curd made is too tender, during crouching brain
Between it is also unsuitable long, the temperature of slurry is reducing during crouching brain, and latter temperature is not bright to the cementing formation bulk Tofu pudding of ripe slurry
Effective fruit, therefore we will try one's best and complete in the period not reduced also in ripe slurry temperature degree all ripe to starch the mistake for precipitating into Tofu pudding
Journey.
5th, slurry is sprinkled：After Tofu pudding condenses, the dump valve of opening point slurry bucket, Tofu pudding is transported to by rationed bucket by delivery pipe
Carry out sprinkling slurry, wherein delivery pipe completes the broken brain fragmentation process of bulk Tofu pudding, and rationed bucket sprinkles slurry and all quantitatively sprayed each time
The Tofu pudding smashed.When it is implemented, the caliber of delivery pipe is 80mm, pipe range 1.5m.
Sprinkle slurry before, first pass through compress framework and infantees be pressed onto in template, then start to infantees uniformly sprinkle slurry, after the completion of receive
Hold together infantees, then place second layer infantees, complete second and sprinkle slurry, by that analogy, sprinkled when it is implemented, 100-200 layers can be completed
Slurry.
6th, squeezing shaping：The multilayer Tofu pudding that infantees is wrapped squeezes 70 minutes, it is ensured that anhydrous in infantees to distribute.Above-mentioned pressure
Squeezing process is soft pressure, i.e. is not provided with template between two layers of infantees, can so save template cost, can in mutually level type inframe
To sprinkle slurry more layers, so as to improve efficiency.
7th, white embryo cooling moulding：After the completion of squeezing, the infantees of white embryo dried bean curd outer layer is peelled off, it is cooled down, finally
It is cut into slices, obtains the white embryo finished product of suitable size.
Embodiment 2：The difference of the embodiment and embodiment 1 is that delivery pipe is gradually to subtract into opening's edge export direction caliber
Small structure, wherein entrance caliber are 150mm, and exit caliber is 50mm, pipe range 1m.Delivery pipe leading portion：Entrance mouth
The Tofu pudding that footpath is larger to be advantageous to bulk enters, under Tofu pudding itself downthrust and frictional force effect with tube wall, bulk beans
Flower is broken into fritter Tofu pudding；Delivery pipe stage casing：With the continuous reduction of caliber, fritter Tofu pudding will not be jammed in pipe, then fritter
Interaction and the effect of the frictional force of fritter Tofu pudding and tube wall between Tofu pudding so that fritter Tofu pudding is further broken into bulky grain
The Tofu pudding of shape；Delivery pipe back segment：Careless caliber is less and less, between Tofu pudding and Tofu pudding and tube wall mutual rubbing action more
Substantially, this causes the Tofu pudding of large grained further to become the Tofu pudding foam of fine particle shape.
Embodiment 3：The difference of the embodiment and embodiment 1 or embodiment 2 is that delivery pipe, which is provided with two, to be had necessarily
The bending part at turning, so when Tofu pudding passes through bending part, bending part Tofu pudding and tube wall in the presence of self gravitation acceleration
Between friction with collision further strengthen, be advantageous to the broken brain design of scattered small flowers and plants of Tofu pudding, this can also shorten pipe range, reduce the cost.Hang
Angle angle is bigger, and collision and friction effect are more preferable.
A kind of method for making white embryo dried bean curd provided by the invention is described in detail above.Specific embodiment
Illustrate to be only intended to help the method and its core concept for understanding the present invention.It should be pointed out that the common skill for the art
For art personnel, under the premise without departing from the principles of the invention, some improvement and modification can also be carried out to the present invention, these change
Enter and modify to also fall into the protection domain of the claims in the present invention.
Claims (1)
- A kind of 1. method for making white embryo dried bean curd, it is characterised in that completed by following steps：A, slurrying：Then plus bubble beans poured into respectively in bubble beans pond clean soya bean is chosen, the volume ratio of soya bean and water is 1:5 ~ 6, the bubble beans time is 5 ~ 10 hours, during steeping beans, periodic agitation, removes impurity, completes remaining dip operation；Soaked soya bean suction fiberizer is ground into soya-bean milk using centrifuge, removing bean dregs through multiple centrifugal treating obtains primary beans Slurry；B, mashing off：The primary soya-bean milk obtained in step A is subjected to mashing off processing, screening the pulp processing is then carried out, clears up again residual Remaining bean dregs, the ripe slurry obtained after then screening the pulp is handled are transported to a slurry bucket, screen filtration are utilized in course of conveying；C, point slurry：Bittern is uniformly clicked and entered in agitation during point slurry, is selected untill when ripe slurry shows Tofu pudding, the temperature of soya-bean milk when selecting slurry Degree is maintained at 70 DEG C ~ 89 DEG C；D, crouching brain：After ripe slurry solidifies, 15 ~ 20 minutes are stood, until ripe slurry is completely cementing, condense, precipitation forms Tofu pudding；E, slurry is sprinkled：After Tofu pudding condenses, the dump valve of opening point slurry bucket, Tofu pudding is transported to by the delivery pipe set from top to bottom Rationed bucket carries out sprinkling slurry, before sprinkling slurry, first passes through compress framework and infantees is pressed onto in template, then start uniformly to sprinkle to infantees Slurry, after the completion of collapse infantees, then place second layer infantees, complete second and sprinkle slurry, by that analogy；F, squeezing shaping：The multilayer Tofu pudding that infantees is wrapped squeezes 60 ~ 80 minutes, is distributed until anhydrous in infantees；G, white embryo cooling moulding：After the completion of squeezing, the infantees of white embryo dried bean curd outer layer is peelled off, it is cooled down, finally to it Cut into slices, obtain the white embryo finished product of suitable size；The pipe range of delivery pipe is 0.5 ~ 2m in the step E, and delivery pipe is gradual into opening's edge export direction caliber in the step E The structure of reduction；The caliber of delivery pipe is 20 ~ 200mm in the step E；Delivery pipe at least has two bending parts in the step E.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510081313.9A CN104621269B (en) | 2015-02-15 | 2015-02-15 | A kind of method for making white embryo dried bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510081313.9A CN104621269B (en) | 2015-02-15 | 2015-02-15 | A kind of method for making white embryo dried bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104621269A CN104621269A (en) | 2015-05-20 |
| CN104621269B true CN104621269B (en) | 2018-02-02 |
Family
ID=53200919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510081313.9A Expired - Fee Related CN104621269B (en) | 2015-02-15 | 2015-02-15 | A kind of method for making white embryo dried bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621269B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689407A (en) * | 2016-12-01 | 2017-05-24 | 重庆瑶红食品有限公司 | Preparation method of bean curd |
| CN111919922A (en) * | 2020-09-09 | 2020-11-13 | 江南大学 | Dried bean curd die pressing production equipment and method |
| CN113142493A (en) * | 2021-04-19 | 2021-07-23 | 重庆悦之恋食品有限公司 | Full-automatic dried tofu production system and dried tofu production method |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278717A (en) * | 2007-04-06 | 2008-10-08 | 张瑞栋 | Method for processing dried beancurd product and producing device thereof |
| CN101326984A (en) * | 2008-07-29 | 2008-12-24 | 北京王致和食品集团有限公司王致和食品厂 | Preserved beancurd white blank automatic production method |
| CN201591100U (en) * | 2010-02-04 | 2010-09-29 | 姚建福 | Automatic slurry feeding and floc breaking device |
| CN201781919U (en) * | 2010-03-19 | 2011-04-06 | 李遵师 | Automatic production line for sheets of bean curd |
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
| CN202552026U (en) * | 2012-05-11 | 2012-11-28 | 周胜刚 | Uncongealed beancurd breaking barrel capable of automatically coagulating soya-bean milk and adding steam by self weight |
| CN104054841A (en) * | 2014-07-11 | 2014-09-24 | 长治市胖妞食品有限公司 | Production method for bean curd skin |
-
2015
- 2015-02-15 CN CN201510081313.9A patent/CN104621269B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278717A (en) * | 2007-04-06 | 2008-10-08 | 张瑞栋 | Method for processing dried beancurd product and producing device thereof |
| CN101326984A (en) * | 2008-07-29 | 2008-12-24 | 北京王致和食品集团有限公司王致和食品厂 | Preserved beancurd white blank automatic production method |
| CN201591100U (en) * | 2010-02-04 | 2010-09-29 | 姚建福 | Automatic slurry feeding and floc breaking device |
| CN201781919U (en) * | 2010-03-19 | 2011-04-06 | 李遵师 | Automatic production line for sheets of bean curd |
| CN202552026U (en) * | 2012-05-11 | 2012-11-28 | 周胜刚 | Uncongealed beancurd breaking barrel capable of automatically coagulating soya-bean milk and adding steam by self weight |
| CN102715275A (en) * | 2012-07-13 | 2012-10-10 | 长治市胖妞食品有限公司 | Method for preparing Tofu skin |
| CN104054841A (en) * | 2014-07-11 | 2014-09-24 | 长治市胖妞食品有限公司 | Production method for bean curd skin |
Non-Patent Citations (2)
| Title |
|---|
| 豆制品加工技术;薛永祥;《致富之友》;19941231(第08期);22 * |
| 豆腐干制品的制作;武丽华;《现代农业》;20001231(第02期);25 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104621269A (en) | 2015-05-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104621269B (en) | A kind of method for making white embryo dried bean curd | |
| CN101720892B (en) | Production technology of rice noodles and production line thereof | |
| CN101878930B (en) | Walnut processing technology and whole set processing equipment | |
| CN102936531A (en) | Preparation method of aroma rapeseed oil | |
| CN102524418B (en) | Bean curd and bean curd production method | |
| CN102524410B (en) | Preparation method of soybean milk | |
| CN100336461C (en) | Superfine and nanometer soybean product producing method without waste sludge and waste water produced | |
| CN104054840A (en) | Manufacturing method of spiced dried soybean curds | |
| CN106858560A (en) | A kind of production technology of sweet potato vermicelli | |
| CN102845816A (en) | Separating device and preparation method for sweet orange sacs | |
| CN108308627A (en) | A kind of hickory kernel takes off the physical method of benevolence clothing | |
| CN103380921A (en) | Processing method for sesame | |
| KR101207647B1 (en) | Apparatus and method for manufacturing sheet-type instant rice noodle | |
| CN206328323U (en) | Starch from sweet potato machining production line | |
| CN107266594A (en) | The processing method that a kind of fresh sweet potatoes produce high-quality starch | |
| CN207188215U (en) | A kind of washing soybean filter plant | |
| CN106720448A (en) | A kind of preparation method of coconut bean curd and its coconut bean curd of preparation | |
| CN206005871U (en) | A kind of petal moon cake that makes cleans sorting unit with flower | |
| CN205762563U (en) | A kind of rice based on rice lifting machine cleans device | |
| CN105231139A (en) | Preparation method of sour navel orange cakes | |
| CN104522389B (en) | The artificial knot bone preparation method of pets and the artificial knot bone of pets | |
| CN102771729A (en) | Bean filling preparation optimizing process | |
| CN208542518U (en) | A kind of dried small shrimp exclusion device | |
| CN103250811A (en) | Method for processing egg bean curd with three-grinding and slurry punching machine technology | |
| CN107296107B (en) | The production system that one plant tea is done |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200114 Address after: 401120 2-5-2, building 1, No. 326, Xingke Avenue, Huixing street, Yubei District, Chongqing Patentee after: Chongqing douyumai Technology Co.,Ltd. Address before: 401520 Chongqing Hechuan Industrial Park Gaoyang Village Patentee before: CHONGQING SHENGGANG MACHINERY EQUIPMENT Co.,Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180202 Termination date: 20220215 |