CN106665798A - Biological preservative for preserving shrimps and application thereof - Google Patents
Biological preservative for preserving shrimps and application thereof Download PDFInfo
- Publication number
- CN106665798A CN106665798A CN201611104749.6A CN201611104749A CN106665798A CN 106665798 A CN106665798 A CN 106665798A CN 201611104749 A CN201611104749 A CN 201611104749A CN 106665798 A CN106665798 A CN 106665798A
- Authority
- CN
- China
- Prior art keywords
- shrimps
- preservative
- bio
- water
- preserve
- 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.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a biological preservative for preserving shrimps. The biological preservative is prepared from the following components in parts by weight: 0.02 to 0.6 part of phytic acid, 0.1 to 0.2 part of glucose oxidase, 0.01 to 0.03 part of lysozyme, 0.15 to 0.55 part of succinic acid, 0.5 to 0.9 part of fructus mume powder, 0.3 to 0.8 part of ground cloves powder, 15 to 25 parts of water, 0.0001 to 0.0003 part of nanometer ferric oxide, 0.2 to 0.3 part of antioxidant, and 0.02 to 0.05 part of water retaining agent, wherein the antioxidant contains 0.12 to 0.18 part of vitamin C, 0.05 to 0.07 part of propylgallate and 0.03 to 0.05 part of ethyl acetoacetate; the water retaining agent contains 0.008 to 0.018 part of sorbitol, 0.009 to 0.022 part of glycerin, and 0.003 to 0.01 part of D-gluconic acid. The biological preservative has the beneficial effects that the anti-oxidizing function is realized, the oxidative rancidity of fat and self-degrading function of protein are inhibited, and the loss rate of shrimp nutrition is decreased; the bacteria-inhibiting function is realized, and the increase of total number of bacteria and volatile basic nitrogen is effectively relieved; the water retaining function is good, the water loss rate of the shrimps in the transportation or preservation process is decreased, and the fresh-keeping time of the shrimps is greatly prolonged at the premises of ensuring the flavor and mouth feel of the shrimps.
Description
Technical field
The present invention relates to antistaling agent preparing technical field, specifically a kind of bio-preservative for preserving shrimps and its application.
Background technology
At present, with the raising of living standards of the people, the demand of fresh shrimps aquatic products is continuously increased, while fresh to its
Degree required also gradually stepping up, therefore, seek a kind of safe, green, efficient preservation method particularly important.
The conventional preservation method of shrimps is mainly the methods such as low-temperature preservation and chemical preservative, and both approaches have necessarily
Limitation, low-temperature preservation is primarily referred to as being placed in trash ice and preserves, and is the most method of existing market and supermarket applications, but the party
Method storage time only has 4 days or so, and the time is shorter, and nutrition leak is serious；The safety problem of chemical preservative, Cheng Liaoren
Maximum attention focus.And bio-preservative the features such as have safe, green, efficient, with low cost, because it can keep shrimps
Good organoleptic quality, and food-safety problem is not resulted in when using, the increasing focus by people's research.It is existing
There is technology such as Chinese granted patent CN102389151B, disclose a kind of standby side for biological preservative for Penaeus vannamei
Method.The matching method of complex biological preservative is phytic acid, glucoseoxidase, the addition of lysozyme are respectively mass percent
0.06%th, 0.15%, 0.02%, remaining is water.The composite fresh-keeping agent solution is made into ice cube, ice cube volume using ice machine
For 1cm*1cm*1cm, carried out using ice cube prawn body made by antistaling agent solution it is fresh-keeping, by prawn body carry out subjective appreciation,
The measure of pH, total volatile basic nitrogen (TVB-N), total plate count and trimethylamine index, discovery can preferably suppress South America right in vain
The blacking that is putrid and deteriorated and producing because of oxidation of shrimp, compared with preserving only under pure water ice cube refrigerated condition, can be obviously prolonged
Penaeus vannamei shelf life 7~8 days.The antistaling agent solution prepares simple, can preferably be controlled in ice using ice cube method
Warm scope, with certain application and promotional value.But the antistaling agent is to the fresh-keeping effect of shrimps and slows down shrimps nutrient substance
It is lost in speed effect to need to be improved.
The content of the invention
It is an object of the invention to provide one kind slows down shrimps nutrition leak speed substantially, fungistatic effect significantly preserves shrimp
The bio-preservative of class.
The present invention is directed to the problem mentioned in background technology, and the technical scheme taken is：
A kind of bio-preservative for preserving shrimps, composition and its weight portion are：0.02 ~ 0.6 part of phytic acid, 0.1 ~ 0.2 part of glucose
Oxidase, 0.01 ~ 0.03 part of lysozyme is, 0.15 ~ 0.55 part of succinic acid, 0.5 ~ 0.9 part of Fructus Mume powder and 0.3 ~ 0.8 portion of Flos Caryophylli
Powder, 15 ~ 25 parts of water, 0.0001 ~ 0.0003 part of nano-sized iron oxide, 0.2 ~ 0.3 part of antioxidant and 0.02 ~ 0.05 part of water lock agent.
Preparation process is：0.02 ~ 0.6 part of phytic acid is added in 15 ~ 25 parts of water, temperature is 20 ~ 30 DEG C, stirring, stirring speed
Rate is 200 ~ 300r/min.0.1 ~ 0.2 part of glucoseoxidase is added, 0.01 ~ 0.03 part of lysozyme is added after being completely dissolved, then
0.15 ~ 0.55 part of succinic acid, 0.5 ~ 0.9 part of Fructus Mume powder and 0.3 ~ 0.8 part of Flos Caryophylli powder are sequentially added, 0.0001 ~ 0.0003 part is received
Rice ferrum oxide, 0.12 ~ 0.18 part of vitamin C of antioxidant, 0.05 ~ 0.07 portion of propylgallate and 0.03 ~ 0.05 part of acetyl
Ethyl acetate, 0.008 ~ 0.018 part of Sorbitol of water lock agent, 0.009 ~ 0.022 part of glycerol, 0.003 ~ 0.01 part of maltonic acid,
The biological preservation agent solution for preparing is obtained after being completely dissolved.Above-mentioned biological preservation solution has antioxidation, can suppress
Fat oxidative rancidity and protein from Degradation；With bacteriostasis, can effectively delay total number of bacteria and volatile salts
The increase of base nitrogen；There is good water lock function, slow down the speed of shrimps water loss during transport or storage, ensureing shrimp
The fresh keeping time of shrimps is greatly prolonged on the premise of class local flavor and mouthfeel.Discarded antistaling agent can will be nano oxidized using magnet
Ferrum is reclaimed, and other materials can be decomposed by the microorganisms, and not result in environmental pollution.
Fresh-keeping liquid purposes：
1）Fresh-keeping liquid is divided into two parts, portion makes ice cube with ice machine, a stand-by in addition；
2）Buy fresh and alive shrimps, reject substandard products, retain healthy, uniform shrimp body, the shrimp body aseptic water washing after screening,
Then through trash ice cooling down 5 ~ 10 minutes；
3）Shrimp body after cooling is immersed in 1 ~ 3 minute in biological preservation agent solution；
4）Ice cube containing bio-preservative is put in rustless steel drum, shrimp body is pulled out and is positioned in drum, realize one layer
One layer of shrimp of ice cube, shrimp body is in the encirclement of ice cube；
5）Take the ice cube containing bio-preservative and be covered in Penaeus vannamei surface；
6）Rustless steel drum is positioned in 2~8 DEG C of refrigerators and is preserved；
7）Storage period notes observing the thawing degree of ice cube, and the ice cube containing bio-preservative is supplemented in good time.
Compared with prior art, it is an advantage of the current invention that：The biological preservation solution of preparation has antioxidation, can be with
Suppress fat oxidative rancidity and protein from Degradation, slow down shrimps nutrition leak speed；With bacteriostasis, can have
Effect delays the increase of total number of bacteria and total volatile basic nitrogen；There is good water lock function, slow down shrimps in transport or storage process
The speed of middle water loss, greatly prolongs the fresh keeping time of shrimps on the premise of shrimps local flavor and mouthfeel is ensured.Discarded guarantor
Fresh dose can be reclaimed nano-sized iron oxide using magnet, and other materials can be decomposed by the microorganisms, and not result in environment dirty
Dye.
Specific embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
A kind of bio-preservative for preserving shrimps, composition and its weight portion are：0.02 ~ 0.6 part of phytic acid, 0.1 ~ 0.2 part of glucose
Oxidase, 0.01 ~ 0.03 part of lysozyme is, 0.15 ~ 0.55 part of succinic acid, 0.5 ~ 0.9 part of Fructus Mume powder and 0.3 ~ 0.8 portion of Flos Caryophylli
Powder, 15 ~ 25 parts of water, 0.0001 ~ 0.0003 part of nano-sized iron oxide, 0.2 ~ 0.3 part of antioxidant and 0.02 ~ 0.05 part of water lock agent.
Preparation process is：0.02 ~ 0.6 part of phytic acid is added in 15 ~ 25 parts of water, temperature is 20 ~ 30 DEG C, stirring, stirring speed
Rate is 200 ~ 300r/min.0.1 ~ 0.2 part of glucoseoxidase is added, 0.01 ~ 0.03 part of lysozyme is added after being completely dissolved, then
0.15 ~ 0.55 part of succinic acid, 0.5 ~ 0.9 part of Fructus Mume powder and 0.3 ~ 0.8 part of Flos Caryophylli powder are sequentially added, 0.0001 ~ 0.0003 part is received
Rice ferrum oxide, 0.12 ~ 0.18 part of vitamin C of antioxidant, 0.05 ~ 0.07 portion of propylgallate and 0.03 ~ 0.05 part of acetyl
Ethyl acetate, 0.008 ~ 0.018 part of Sorbitol of water lock agent, 0.009 ~ 0.022 part of glycerol, 0.003 ~ 0.01 part of maltonic acid,
The biological preservation agent solution for preparing is obtained after being completely dissolved.Above-mentioned biological preservation solution has antioxidation, can suppress
Fat oxidative rancidity and protein from Degradation, slow down shrimps nutrition leak speed；With bacteriostasis, can effectively prolong
The increase of slow total number of bacteria and total volatile basic nitrogen；There is good water lock function, slow down shrimps water during transport or storage
The speed that shunting is lost, greatly prolongs the fresh keeping time of shrimps on the premise of shrimps local flavor and mouthfeel is ensured.Discarded antistaling agent
Nano-sized iron oxide can be reclaimed using magnet, other materials can be decomposed by the microorganisms, and not result in environmental pollution.
Fresh-keeping liquid purposes：
1）Fresh-keeping liquid is divided into two parts, portion makes ice cube with ice machine, a stand-by in addition；
2）Buy fresh and alive shrimps, reject substandard products, retain healthy, uniform shrimp body, the shrimp body aseptic water washing after screening,
Then through trash ice cooling down 5 ~ 10 minutes；
3）Shrimp body after cooling is immersed in 1 ~ 3 minute in biological preservation agent solution；
4）Ice cube containing bio-preservative is put in rustless steel drum, shrimp body is pulled out and is positioned in drum, realize one layer
One layer of shrimp of ice cube, shrimp body is in the encirclement of ice cube；
5）Take the ice cube containing bio-preservative and be covered in Penaeus vannamei surface；
6）Rustless steel drum is positioned in 2~8 DEG C of refrigerators and is preserved；
7）Storage period notes observing the thawing degree of ice cube, and the ice cube containing bio-preservative is supplemented in good time.
Embodiment 2：
A kind of bio-preservative for preserving shrimps, composition and its weight portion are：0.3 part of phytic acid, 0.15 part of glucoseoxidase,
0.02 part of lysozyme is, 0.4 part of succinic acid, 0.7 part of Fructus Mume powder and 0.5 part of Flos Caryophylli powder, 20 parts of water, and 0.0001 part nano oxidized
Ferrum, 0.25 part of antioxidant and 0.04 part of water lock agent.
Preparation process is：0.3 part of phytic acid is added in 20 parts of water, temperature is 25 DEG C, stirring, and stir speed (S.S.) is 280r/
min.0.15 part of glucoseoxidase is added, 0.02 part of lysozyme is, 0.4 part of succinic acid, 0.7 part of Fructus Mume powder and 0.5 portion of Flos Caryophylli
Powder, 0.0001 part of nano-sized iron oxide, 0.15 part of vitamin C of antioxidant, 0.07 portion of propylgallate and 0.03 part of acetyl second
Acetoacetic ester, 0.014 part of Sorbitol of water lock agent, 0.018 part of glycerol, 0.008 part of maltonic acid is prepared after being completely dissolved
Biological preservation agent solution.Above-mentioned biological preservation solution has antioxidation, can suppress the oxidative rancidity and albumen of fat
Matter from Degradation, slow down shrimps nutrition leak speed；With bacteriostasis, can effectively delay total number of bacteria and volatile salts
The increase of base nitrogen；There is good water lock function, slow down the speed of shrimps water loss during transport or storage, ensureing shrimp
The fresh keeping time of shrimps is greatly prolonged on the premise of class local flavor and mouthfeel.Discarded antistaling agent can will be nano oxidized using magnet
Ferrum is reclaimed, and other materials can be decomposed by the microorganisms, and not result in environmental pollution.
Fresh-keeping liquid purposes：
1）Fresh-keeping liquid is divided into two parts, portion makes ice cube with ice machine, a stand-by in addition；
2）Buy fresh and alive shrimps, reject substandard products, retain healthy, uniform shrimp body, the shrimp body aseptic water washing after screening,
Then through trash ice cooling down 8 minutes；
3）Shrimp body after cooling is immersed in 3 minutes in biological preservation agent solution；
4）Ice cube containing bio-preservative is put in rustless steel drum, shrimp body is pulled out and is positioned in drum, realize one layer
One layer of shrimp of ice cube, shrimp body is in the encirclement of ice cube；
5）Take the ice cube containing bio-preservative and be covered in Penaeus vannamei surface；
6）Rustless steel drum is positioned in 3 DEG C of refrigerators and is preserved；
7）Storage period notes observing the thawing degree of ice cube, and the ice cube containing bio-preservative is supplemented in good time.
Embodiment described above has been described in detail to technical scheme, it should be understood that the above is only
For the specific embodiment of the present invention, the present invention is not limited to, all any modifications made in the spirit of the present invention,
Supplementary or similar fashion replacement etc., should be included within the scope of the present invention.
Claims (7)
1. it is a kind of preserve shrimps bio-preservative, it is characterised in that：Described antistaling agent composition and its weight portion be：0.02~
0.6 part of phytic acid, 0.1 ~ 0.2 part of glucoseoxidase, 0.01 ~ 0.03 part of lysozyme is, 0.15 ~ 0.55 part of succinic acid, 0.5 ~ 0.9
Part Fructus Mume powder, 0.3 ~ 0.8 part of Flos Caryophylli powder, 15 ~ 25 parts of water, 0.0001 ~ 0.0003 part of nano-sized iron oxide, 0.2 ~ 0.3 part of antioxidation
Agent and 0.02 ~ 0.05 part of water lock agent.
2. it is according to claim 1 it is a kind of preserve shrimps bio-preservative, it is characterised in that：It is prepared by described antistaling agent
Step is：Phytic acid is added to the water, is stirred, add glucoseoxidase, lysozyme is added after being completely dissolved, sequentially add amber
Amber acid, Fructus Mume powder, Flos Caryophylli powder, nano-sized iron oxide, antioxidant and water lock agent, make cube ice cube after being completely dissolved.
3. it is according to claim 2 it is a kind of preserve shrimps bio-preservative preparation method, it is characterised in that：The mistake
The temperature of journey is 20 ~ 30 DEG C.
4. it is according to claim 2 it is a kind of preserve shrimps bio-preservative preparation method, it is characterised in that：The mistake
The stir speed (S.S.) of journey is 200 ~ 300r/min.
5. it is according to claim 1 it is a kind of preserve shrimps bio-preservative, it is characterised in that：Described antioxidant is
Vitamin C, propylgallate and ethyl acetoacetate.
6. it is according to claim 1 it is a kind of preserve shrimps bio-preservative, it is characterised in that：Described water lock agent is mountain
Pears alcohol, glycerol and maltonic acid.
7. a kind of bio-preservative for preserving shrimps according to claim 1 is in the fresh-keeping middle application of shrimps.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611104749.6A CN106665798A (en) | 2016-12-05 | 2016-12-05 | Biological preservative for preserving shrimps and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611104749.6A CN106665798A (en) | 2016-12-05 | 2016-12-05 | Biological preservative for preserving shrimps and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106665798A true CN106665798A (en) | 2017-05-17 |
Family
ID=58867477
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611104749.6A Pending CN106665798A (en) | 2016-12-05 | 2016-12-05 | Biological preservative for preserving shrimps and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106665798A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566956A (en) * | 2018-11-30 | 2019-04-05 | 浙江金昌特种纸股份有限公司 | A kind of food preservative |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1337853A (en) * | 1998-11-19 | 2002-02-27 | 宝洁公司 | Microorganism reduction methods and compositions for food |
| CN102389151A (en) * | 2011-11-09 | 2012-03-28 | 上海海洋大学 | Preparation method of biological preservative for Penaeus vannamei |
| CN102388946A (en) * | 2011-11-09 | 2012-03-28 | 上海海洋大学 | Puffer fish preserving ice-temperature method |
| CN106106628A (en) * | 2016-07-29 | 2016-11-16 | 惠州市英帝拉科技有限公司 | Beef explodes the manufacture method of volume |
-
2016
- 2016-12-05 CN CN201611104749.6A patent/CN106665798A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1337853A (en) * | 1998-11-19 | 2002-02-27 | 宝洁公司 | Microorganism reduction methods and compositions for food |
| CN102389151A (en) * | 2011-11-09 | 2012-03-28 | 上海海洋大学 | Preparation method of biological preservative for Penaeus vannamei |
| CN102388946A (en) * | 2011-11-09 | 2012-03-28 | 上海海洋大学 | Puffer fish preserving ice-temperature method |
| CN106106628A (en) * | 2016-07-29 | 2016-11-16 | 惠州市英帝拉科技有限公司 | Beef explodes the manufacture method of volume |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566956A (en) * | 2018-11-30 | 2019-04-05 | 浙江金昌特种纸股份有限公司 | A kind of food preservative |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101984859B (en) | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent | |
| CN103238854B (en) | Production method of air-dried yak meat | |
| CN102187997B (en) | Pickled oyster mushrooms and preparation method thereof | |
| CN101507447B (en) | Fresh water fish cold-storage preservation method | |
| CN106490512B (en) | A kind of production method of instant leisure fish | |
| CN105077372A (en) | Preparation method of instant leisure flavored fermented fish product | |
| CN101731723B (en) | Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique | |
| CN101731721A (en) | Complex biological preservative for prawns and preparation method thereof | |
| CN101356981A (en) | Method for pickling fresh water fish | |
| CN104322650A (en) | Coating preservation method of pseudosciaena crocea | |
| CN102907703A (en) | Method for processing channel catfish skin | |
| CN102187891B (en) | Freshwater fish body fresh preservation agent, and preparation method and fresh preservation method thereof | |
| CN103005616B (en) | Method for sterilizing, quick-freezing and fresh-keeping prawns by acidic oxidizing electrolyzed water | |
| CN104814467A (en) | Method for producing dried freshwater fishes by using microbial fermentation technology | |
| CN107258885A (en) | A kind of preservation method of prefabricated perch | |
| CN102057978A (en) | Method for prolonging refreshing time of frozen and fresh chicken breast by skin vacuum packaging | |
| CN107361120A (en) | Marine product hypnosis preservation method | |
| CN106579168A (en) | Cumin freeze-dried lotus root pickled vegetable and preparation method thereof | |
| CN102389151B (en) | Preparation method of biological preservative for Penaeus vannamei | |
| CN106665798A (en) | Biological preservative for preserving shrimps and application thereof | |
| CN102266084A (en) | Biological fresh-keeping method for improving shrimp fresh-keeping effect | |
| CN104694442A (en) | Lactobacillus acidophilus and method for making fermented yak meat by taking lactobacillus acidophilus as fermenting agent | |
| TWI658795B (en) | Method for fermenting vegetables and fruits with lactic acid bacteria | |
| CN107136197A (en) | A kind of preparation technology for keeping Chinese lute shrimp color vivid | |
| CN106721881A (en) | A kind of non-freezing joint air regulating fresh-keeping method of three fourths filling steamed stuffed bun |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170517 |