CN105066560A - Cold chain central kitchen food quick cooling technique - Google Patents
Cold chain central kitchen food quick cooling technique Download PDFInfo
- Publication number
- CN105066560A CN105066560A CN201510550434.3A CN201510550434A CN105066560A CN 105066560 A CN105066560 A CN 105066560A CN 201510550434 A CN201510550434 A CN 201510550434A CN 105066560 A CN105066560 A CN 105066560A
- Authority
- CN
- China
- Prior art keywords
- cooling
- food
- cooled
- storehouse
- temperature
- 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
- 238000001816 cooling Methods 0.000 title claims abstract description 76
- 235000013305 food Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 52
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 26
- 239000000523 sample Substances 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims description 10
- 238000004378 air conditioning Methods 0.000 claims description 9
- 238000006073 displacement reaction Methods 0.000 claims description 5
- 238000003780 insertion Methods 0.000 claims description 5
- 230000037431 insertion Effects 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 17
- 235000009566 rice Nutrition 0.000 abstract description 17
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000021186 dishes Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 16
- 230000001954 sterilising effect Effects 0.000 description 15
- 238000004659 sterilization and disinfection Methods 0.000 description 12
- 239000000645 desinfectant Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D13/00—Stationary devices, e.g. cold-rooms
- F25D13/06—Stationary devices, e.g. cold-rooms with conveyors carrying articles to be cooled through the cooling space
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D25/00—Charging, supporting, and discharging the articles to be cooled
- F25D25/04—Charging, supporting, and discharging the articles to be cooled by conveyors
Abstract
The invention discloses a cold chain central kitchen food quick cooling technique. The technique comprises the following steps that A, nitrogen is prepared, wherein nitrogen used for cooling is cooled to -18 to -25 DEG C to be used; B, a pre-cooling bin is pre-cooled to 8 to 12 DEG C; C, food is loaded and transported; D, the food is pre-cooled, wherein a plate trolley loaded with staple food and dishes is put into the pre-cooling bin to be pre-cooled; E, the plate trolley is pushed into a cooling bin, and a temperature sensing probe is inserted into the center of the food to be cooled; F, the cooling bin is closed for cooling, air in the cooling bin is replaced with the nitrogen which is -18 to -25 DEG C, the nitrogen is used for cooling, and a cooling finishing prompt tone is sent out through a loudspeaker when the temperature sensing probe detects that the temperature of the center of the food to be cooled is lowered to 10 DEG C; G, temporary storage is conducted. By the adoption of the technique of conducting pre-cooling before quick cooling, produced food does not shrink easily, and prepared rice tastes good.
Description
Technical field
The invention belongs to the production technology of cold chain central authorities kitchen food, be specifically related to the process that a kind of cold chain central authorities kitchen food cools rapidly.
Background technology
Along with the progress of society and the raising of people's living standard, and the quickening of live and work rhythm, the variation of life content, no matter be for subjective or objective consideration, people in for three meals in a day the work that spends and the time fewer and feweri, also increasing to the demand of instant staple food, the frequency that the instant food of the classes such as such as instant noodles, convenient rice noodle, instant-rice appears on people's key table increases day by day, and such present situation and demand also promote socialization that family cooks, industrialization.Antistaling instant food has catered to such requirement background and has produced.Freshness-keeping instant rice (also claiming fresh rice or instant fresh rice) should be one of food be wherein esthetically acceptable to the consumers most.So-called fresh rice, refer to that slaking also has the rice goods in certain storage time through suitably packing, also wet method instant-rice is claimed, this rice goods have normal water content, through suitable packaging and sterilization processing, can put on market, through suitably heating or not needing heating and edible after consumer buys.When instant noodles occupy large portion's fast food market share, the demand of instant fresh instant-rice also increases thereupon.
It is CN102657309A that State Intellectual Property Office discloses publication number on September 12nd, 2012, name is called a kind of application for a patent for invention document of processing method of fresh rice, the processing method of the document, comprise the steps: A) soaking disinfection, disinfectant is added to sealing fermentation vat, the grain of rice soaks certain hour via fermentation vat; B) steam sterilization, enter in steam box through the grain of rice soaked out, utilize the heating tube disinfectant heated in tank to produce disinfectant steam and carry out two-stage sterilization; C) cooling sterilization, the rice steaming out through steam box, via cooling sterilization pool, adds disinfectant in cooling sterilization pool, and rice is cooled by disinfectant through cooling sterilization pool; D) mounted box, cools from the sterilization of cooling sterilization pool the rice breaing up out, is filled in box; E) sterilizing before sealing, utilizes sterilization water generates steam to carry out sterilization treatment at enclosed cavity the packed meal installing rice; F) seal, the packed meal of sterilizing is delivered in containing vacuum sealing machine and seals; G) sterilizing after sealing, the packed meal sealed, then carry out sterilizing place.
Above-mentioned production technology, when the food cooling to slaking, does not adopt first precooling, faster cold production technology, therefore the food produced easily shrinks, thus have impact on edible mouthfeel.
Summary of the invention
The object of this invention is to provide one not easily to shrink, the process that the cold chain central authorities kitchen food that rice mouthfeel is good cools rapidly.
For achieving the above object, the technical solution adopted in the present invention is:
The cold chain central authorities process that cools rapidly of kitchen food, comprises the following steps: A, nitrogen for subsequent use: open cooling storehouse refrigerating plant, cooling nitrogen is down to-18 DEG C ~-25 DEG C for subsequent use; B, the precooling in advance of precooling storehouse: utilize central air-conditioning in advance the temperature in precooling storehouse to be down to 8 DEG C ~ 12 DEG C; C, food materials entrucking conveying: staple food to be cooled and dish are loaded jiggering; D, food materials precooling: the jiggering that staple food and dish are housed is sent into precooling storehouse, precooling 10 minutes ~ 30 minutes; E, feeding cooling storehouse: hoistable platform is risen staple food to be cooled and dish jiggering propelling cooling storehouse are housed, and by cooled for the insertion of temperature-sensitive probe food center; F, the cooling of storehouse, pass: close cooling storehouse, by the nitrogen that the air displacement in cooling storehouse is-18 DEG C ~-25 DEG C, utilize the nitrogen of-18 DEG C ~-25 DEG C to cool, when the central temperature that temperature-sensitive probe detects cooled food is down to 10 DEG C, send the complete prompt tone of cooling by loudspeaker; G, temporary: after hearing the complete prompt tone of cooling, to open the discharge door in cooling storehouse, lifting platform is risen, jiggering is pushed in the temporary room of 8 DEG C ~ 12 DEG C, complete the technique cooled rapidly
.
In described steps A, the best alternate temperature of described cooling nitrogen is-22 DEG C.
In described step B, central air-conditioning is utilized in advance the temperature in precooling storehouse to be down to 10 DEG C.
In described step F, when the central temperature of cooled food is down to 10 DEG C, the time of cooling is not more than 20 minutes.
In described step G, central air-conditioning is utilized in advance the temperature in temporary room to be down to 10 DEG C.
Beneficial effect of the present invention: due to first precooling, faster cold production technology, therefore the food produced not easily shrinks, the mouthfeel of the rice processed is good.
Detailed description of the invention
Embodiment 1
The process that cold chain central authorities kitchen food cools rapidly, comprises the following steps:
A, nitrogen for subsequent use: open cooling storehouse refrigerating plant, cooling nitrogen is down to-18 DEG C for subsequent use;
B, the precooling in advance of precooling storehouse: utilize central air-conditioning in advance the temperature in precooling storehouse to be down to 8 DEG C;
C, food materials entrucking conveying: staple food to be cooled and dish are loaded jiggering;
D, food materials precooling: the jiggering that staple food and dish are housed is sent into precooling storehouse, precooling 30 minutes; E, feeding cooling storehouse: hoistable platform is risen staple food to be cooled and dish jiggering propelling cooling storehouse are housed, and by cooled for the insertion of temperature-sensitive probe food center;
F, the cooling of storehouse, pass: close cooling storehouse, by cooling storehouse in air displacement be the nitrogen of-18 DEG C, the nitrogen of-18 DEG C is utilized to cool, when the central temperature more than 90 DEG C of cooled food is down to 10 DEG C, the time of cooling is not more than 20 minutes, when the central temperature that temperature-sensitive probe detects cooled food is down to 10 DEG C, send the complete prompt tone of cooling by loudspeaker;
G, temporary: after hearing the complete prompt tone of cooling, to open the discharge door in cooling storehouse, lifting platform is risen, jiggering is pushed in the temporary room of 8 DEG C, complete the technique cooled rapidly.
Embodiment 2
The process that cold chain central authorities kitchen food cools rapidly, comprises the following steps:
A, nitrogen for subsequent use: open cooling storehouse refrigerating plant, cooling nitrogen is down to-22 DEG C for subsequent use;
B, the precooling in advance of precooling storehouse: utilize central air-conditioning in advance the temperature in precooling storehouse to be down to 10 DEG C;
C, food materials entrucking conveying: staple food to be cooled and dish are loaded jiggering;
D, food materials precooling: the jiggering that staple food and dish are housed is sent into precooling storehouse, precooling 20 minutes; E, feeding cooling storehouse: hoistable platform is risen staple food to be cooled and dish jiggering propelling cooling storehouse are housed, and by cooled for the insertion of temperature-sensitive probe food center;
F, the cooling of storehouse, pass: close cooling storehouse, by cooling storehouse in air displacement be the nitrogen of-22 DEG C, the nitrogen of-22 DEG C is utilized to cool, when the central temperature more than 90 DEG C of cooled food is down to 10 DEG C, the time of cooling is not more than 20 minutes, when the central temperature that temperature-sensitive probe detects cooled food is down to 10 DEG C, send the complete prompt tone of cooling by loudspeaker;
G, temporary: after hearing the complete prompt tone of cooling, to open the discharge door in cooling storehouse, lifting platform is risen, jiggering is pushed in the temporary room of 10 DEG C, complete the technique cooled rapidly.
Embodiment 3
The process that cold chain central authorities kitchen food cools rapidly, comprises the following steps:
A, nitrogen for subsequent use: open cooling storehouse refrigerating plant, cooling nitrogen is down to-25 DEG C for subsequent use;
B, the precooling in advance of precooling storehouse: utilize central air-conditioning in advance the temperature in precooling storehouse to be down to 12 DEG C;
C, food materials entrucking conveying: staple food to be cooled and dish are loaded jiggering;
D, food materials precooling: the jiggering that staple food and dish are housed is sent into precooling storehouse, precooling 10 minutes; E, feeding cooling storehouse: hoistable platform is risen staple food to be cooled and dish jiggering propelling cooling storehouse are housed, and by cooled for the insertion of temperature-sensitive probe food center;
F, the cooling of storehouse, pass: close cooling storehouse, by cooling storehouse in air displacement be the nitrogen of-25 DEG C, the nitrogen of-25 DEG C is utilized to cool, when the central temperature more than 90 DEG C of cooled food is down to 10 DEG C, the time of cooling is not more than 20 minutes, when the central temperature that temperature-sensitive probe detects cooled food is down to 10 DEG C, send the complete prompt tone of cooling by loudspeaker;
G, temporary: after hearing the complete prompt tone of cooling, to open the discharge door in cooling storehouse, lifting platform is risen, jiggering is pushed in the temporary room of 12 DEG C, complete the technique cooled rapidly.
Claims (5)
1. the cold chain central authorities process that cools rapidly of kitchen food, is characterized in that: comprise the following steps: A, nitrogen for subsequent use: open cooling storehouse refrigerating plant, cooling nitrogen is down to-18 DEG C ~-25 DEG C for subsequent use; B, the precooling in advance of precooling storehouse: utilize central air-conditioning in advance the temperature in precooling storehouse to be down to 8 DEG C ~ 12 DEG C; C, food materials entrucking conveying: staple food to be cooled and dish are loaded jiggering; D, food materials precooling: the jiggering that staple food and dish are housed is sent into precooling storehouse, precooling 10 minutes ~ 30 minutes; E, feeding cooling storehouse: hoistable platform is risen staple food to be cooled and dish jiggering propelling cooling storehouse are housed, and by cooled for the insertion of temperature-sensitive probe food center; F, the cooling of storehouse, pass: close cooling storehouse, by the nitrogen that the air displacement in cooling storehouse is-18 DEG C ~-25 DEG C, utilize the nitrogen of-18 DEG C ~-25 DEG C to cool, when the central temperature that temperature-sensitive probe detects cooled food is down to 10 DEG C, send the complete prompt tone of cooling by loudspeaker; G, temporary: after hearing the complete prompt tone of cooling, to open the discharge door in cooling storehouse, lifting platform is risen, jiggering is pushed in the temporary room of 8 DEG C ~ 12 DEG C, complete the technique cooled rapidly.
2. the process that cools rapidly of cold chain according to claim 1 central authorities kitchen food, it is characterized in that: in described steps A, the backup temperature of described cooling nitrogen is-22 DEG C.
3. the process that cools rapidly of cold chain according to claim 1 central authorities kitchen food, is characterized in that: in described step B, utilizes central air-conditioning in advance the temperature in precooling storehouse to be down to 10 DEG C.
4. the process that cools rapidly of cold chain according to claim 1 central authorities kitchen food, it is characterized in that: when the central temperature of cooled food is down to 10 DEG C, the time of cooling is not more than 20 minutes.
5. the process that cools rapidly of cold chain according to claim 1 central authorities kitchen food, is characterized in that: utilize central air-conditioning in advance the temperature in temporary room to be down to 10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510550434.3A CN105066560B (en) | 2015-09-01 | 2015-09-01 | The process that cold chain center kitchen food is rapidly cooled down |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510550434.3A CN105066560B (en) | 2015-09-01 | 2015-09-01 | The process that cold chain center kitchen food is rapidly cooled down |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105066560A true CN105066560A (en) | 2015-11-18 |
| CN105066560B CN105066560B (en) | 2017-07-18 |
Family
ID=54495991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510550434.3A Active CN105066560B (en) | 2015-09-01 | 2015-09-01 | The process that cold chain center kitchen food is rapidly cooled down |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105066560B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112923649A (en) * | 2019-12-06 | 2021-06-08 | 合肥华凌股份有限公司 | Refrigeration method, refrigeration equipment and readable storage medium |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522594A (en) * | 2003-09-12 | 2004-08-25 | 赵明伟 | Alpha starch rice production method |
| CN1661308A (en) * | 2003-01-24 | 2005-08-31 | 刘艳群 | Method for freezing refrigerating and drying foodstuff by using tail gas from steel plant |
| US20090298773A1 (en) * | 2006-11-17 | 2009-12-03 | Marukome Co., Ltd. | Methods of producing functional miso |
| CN102657309A (en) * | 2012-04-28 | 2012-09-12 | 广州玺明机械有限公司 | Processing method of fresh keeping rice |
| CN102687830A (en) * | 2012-07-04 | 2012-09-26 | 大娘水饺餐饮集团股份有限公司 | Production process of microwave-cooked dumplings |
| CN104207021A (en) * | 2014-07-23 | 2014-12-17 | 华南理工大学 | Method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure |
-
2015
- 2015-09-01 CN CN201510550434.3A patent/CN105066560B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1661308A (en) * | 2003-01-24 | 2005-08-31 | 刘艳群 | Method for freezing refrigerating and drying foodstuff by using tail gas from steel plant |
| CN1522594A (en) * | 2003-09-12 | 2004-08-25 | 赵明伟 | Alpha starch rice production method |
| US20090298773A1 (en) * | 2006-11-17 | 2009-12-03 | Marukome Co., Ltd. | Methods of producing functional miso |
| CN102657309A (en) * | 2012-04-28 | 2012-09-12 | 广州玺明机械有限公司 | Processing method of fresh keeping rice |
| CN102687830A (en) * | 2012-07-04 | 2012-09-26 | 大娘水饺餐饮集团股份有限公司 | Production process of microwave-cooked dumplings |
| CN104207021A (en) * | 2014-07-23 | 2014-12-17 | 华南理工大学 | Method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112923649A (en) * | 2019-12-06 | 2021-06-08 | 合肥华凌股份有限公司 | Refrigeration method, refrigeration equipment and readable storage medium |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105066560B (en) | 2017-07-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3358962B1 (en) | Method of preparing high moisture edible compositions | |
| CN102669786B (en) | Processing method for prolonging shelf life of instant box convenience rice at normal temperature | |
| CN102362611A (en) | Large cherry fresh-keeping technology | |
| KR102249940B1 (en) | Manufacture method for processed foods and a processed food thereby | |
| CN102028236A (en) | Gas conditioning method for chicken wings | |
| CN103693295B (en) | A kind of packing method extending the ripe spiced and stewed food shelf-life | |
| CN101228893A (en) | Fresh-cut lotus root fresh-keeping method of modified atmosphere packing with high oxygen | |
| CN103931758A (en) | Quick-frozen grape grain processing technology | |
| CN101416656A (en) | Novel preserving technique of lichi, asparagus | |
| CN101623023A (en) | Bath chap ultrahigh-pressure cold-sterilization and preservation technology | |
| KR101127644B1 (en) | Spaghetti noodle packed with retort and method for preparing the same | |
| CN104068103A (en) | Air-conditioning freshness keeping method for strawberries | |
| US20130129878A1 (en) | Green coloring of table olives with chlorophyll compounds | |
| CN105066560A (en) | Cold chain central kitchen food quick cooling technique | |
| CN102870867B (en) | Lychee fresh-preservation method | |
| CN107996952A (en) | Based on the room temperature of microwave and gas-containing cooking combined sterilizing cooking bag and preparation method thereof | |
| KR101786182B1 (en) | Method for Sterilization of Seasoning Sauce | |
| CN101422190A (en) | Apple ozonization storage method | |
| JP2009077702A (en) | Method for sterilizing food by carbon dioxide microhyperbaric long period treatment | |
| CN104222263A (en) | Vacuum precooling preservation process of pleurotus eryngii | |
| CN108041477A (en) | A kind of pickled chicken claw and preparation method thereof | |
| KR102119856B1 (en) | Method for Preparing Kimchi for Room Temperature Distribution | |
| CN104782747A (en) | Compound preservative used for mulberries and freshness-retaining method thereof | |
| KR20040096091A (en) | Low fat ham processed by chicken breast and the method of manufacturing it | |
| CN106666461A (en) | Duck egg pickling method |
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 | ||
| PE01 | Entry into force 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: Cold chain central kitchen food quick cooling technique Effective date of registration: 20200313 Granted publication date: 20170718 Pledgee: Chepi Road Branch of Guangzhou Bank Co., Ltd. Pledgor: GUANGZHOU XIMING MACHINERY Co.,Ltd. Registration number: Y2020440000037 |
|
| PC01 | Cancellation 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: 20210326 Granted publication date: 20170718 Pledgee: Chepi Road Branch of Guangzhou Bank Co.,Ltd. Pledgor: GUANGZHOU XIMING MACHINERY Co.,Ltd. Registration number: Y2020440000037 |
|
| PE01 | Entry into force 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: Rapid cooling technology of food in cold chain central kitchen Effective date of registration: 20210401 Granted publication date: 20170718 Pledgee: Chepi Road Branch of Guangzhou Bank Co.,Ltd. Pledgor: GUANGZHOU XIMING MACHINERY Co.,Ltd. Registration number: Y2021440000118 |
|
| PC01 | Cancellation 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: 20220421 Granted publication date: 20170718 Pledgee: Chepi Road Branch of Guangzhou Bank Co.,Ltd. Pledgor: GUANGZHOU XIMING MACHINERY Co.,Ltd. Registration number: Y2021440000118 |
|
| PE01 | Entry into force 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: Process method for rapid cooling of food in cold chain central kitchen Effective date of registration: 20220425 Granted publication date: 20170718 Pledgee: Chepi Road Branch of Guangzhou Bank Co.,Ltd. Pledgor: GUANGZHOU XIMING MACHINERY Co.,Ltd. Registration number: Y2022980004771 |