CN107252076B - Anti-caking powdery pickling material and preparation method thereof - Google Patents
Anti-caking powdery pickling material and preparation method thereof Download PDFInfo
- Publication number
- CN107252076B CN107252076B CN201710491932.4A CN201710491932A CN107252076B CN 107252076 B CN107252076 B CN 107252076B CN 201710491932 A CN201710491932 A CN 201710491932A CN 107252076 B CN107252076 B CN 107252076B
- Authority
- CN
- China
- Prior art keywords
- parts
- oil
- mixing
- mixture
- caking
- 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.)
- Active
Links
Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The invention provides an anti-caking powdery pickling material and a preparation method thereof, wherein the pickling material comprises the following raw materials in parts by weight: pepper powder, ginger powder, salt, white granulated sugar, monosodium glutamate, disodium ribonucleotide, maltodextrin, corn starch and chicken fat. The method is realized by the following steps: (1) coating oil on particles, (2) crushing by collision, (3) mixing by three-dimensional motion, (4) vibrating and sieving, and (5) sterilizing by ozone. In the process of milling, oil is attached to the surfaces of the particles which are easy to absorb water to the maximum extent, so that the aim of preventing the particles from absorbing water and agglomerating is fulfilled. The chicken powder seasoning prepared by the invention is not added with any preservative and anticaking agent, and the operation process is simple and easy to implement.
Description
Technical Field
The invention mainly relates to the technical field of food processing, and particularly relates to an anti-caking powdery pickling material and a preparation method thereof.
Background
The method is a common food cooking or storing method in ancient China, and meat, vegetables and other foods can be soaked for a period of time to improve the flavor and performance of the foods. For example, the household pork is stirred with starch, and the taste of the meat is tender; the Yongda food industry produces the popcorn chicken after chicken is pickled by the rattan pepper marinade, and the popcorn chicken gives the product a unique rattan pepper flavor. The production of the pickling materials changes the eating habits of people, and the meat or vegetables which are needed to be cooked are pickled by the common families with the selected flavor pickling materials and are supplemented with other cooking modes, so that the delicious food with good mood can be eaten.
With the development of seasonings, the variety of curing materials is more and more, and the curing materials are solid, liquid and powder. In the production process of the powder seasoning, a plurality of powder materials (such as salt powder, powdered sugar and flavor powder) are easy to absorb moisture and agglomerate in the storage process, and further cause the breeding of microorganisms, so a certain amount of preservative or anticaking agent, such as potassium ferrocyanide, sodium silicoaluminate, tricalcium phosphate, silicon dioxide and the like, is added to prevent the powder from absorbing moisture and agglomerating and deteriorating. After people eat food containing preservatives, the first feeling is that the food is not easy to digest. In fact, not only food is not easily digested, but our digestive system is also "paralyzed" by it, and the cells of the digestive system do not readily break down the digestive enzymes we need, so the function of the digestive system is slowly disrupted. Similarly, other organs are affected more or less to varying degrees. After the anticaking agent is excessively taken, metabolic disturbance, diarrhea, dizziness and the like are easily caused or chronic diseases are caused.
Disclosure of Invention
The invention provides an anti-caking powdery pickling material and a preparation method thereof, which utilize a collision crushing process to ensure that chicken oil is attached to the surfaces of powder particles to achieve the aim of preventing water absorption and caking, and an anti-caking agent is not required to be added.
The technical scheme for realizing the invention is as follows: an anti-caking powdery pickling material comprises the following raw materials in parts by weight: 5-10 parts of pepper powder, 0.5-1.0 part of ginger powder, 20-25 parts of salt, 20-25 parts of white granulated sugar, 15-20 parts of monosodium glutamate, 0.5-1.0 part of flavor nucleotide disodium, 3-5 parts of maltodextrin, 3-5 parts of corn starch and 1.0-1.2 parts of chicken fat.
The preparation method of the anti-caking powdery pickling material comprises the following steps:
(1) coating oil on the particles: uniformly stirring and mixing the salt, the white granulated sugar, the monosodium glutamate and the chicken oil to obtain an oil-coated particle mixture;
(2) collision crushing: putting the mixture of the oil-coated particles obtained in the step (1) into a pulverizer to pulverize for 10-20min to obtain pulverized materials;
(3) three-dimensional motion mixing: mixing the crushed material obtained in the step (2) with pepper powder, ginger powder, disodium flavour development nucleotide, maltodextrin and corn starch, and mixing in a three-dimensional motion mixer for 30-40min to obtain a mixture;
(4) vibrating and sieving: filtering the mixture obtained in the step (3) by using a vibrating screen;
(5) ozone sterilization: and (5) putting the mixture filtered in the step (4) into an ozone generator for sterilization, and sterilizing to obtain the anti-caking powdery pickling material.
The mesh screen of the pulverizer in the step (2) has the aperture of 80-120 meshes.
The mesh screen aperture of the vibrating screen in the step (4) is 20-40 meshes.
The sterilization conditions of the ozone generator in the step (5) are as follows: the ozone concentration is 1.0-1.5ppm, and the sterilization time is 0.5-1.0 h.
The invention has the beneficial effects that: if the powder is directly mixed with the chicken fat, the chicken fat can be bonded into blocks and cannot achieve the effect of uniform mixing, so that the granular materials and the chicken fat are uniformly stirred and mixed, and the surfaces of all granules are ensured to be attached with the chicken fat; then, by utilizing the high-speed relative motion between a movable fluted disc and a fixed fluted disc in the crusher, the particles are impacted by collision with each other, so that the oil is retained in the material, the great loss of the oil is avoided, and the crushed materials are crushed by the comprehensive actions of tooth impact, friction, impact among the materials and the like, so that the surfaces of the crushed particles are attached by the chicken oil to the maximum extent; after all the materials are mixed, the powder is uniformly mixed under the condition of different weight proportions by utilizing a three-dimensional motion mixer, and the three-dimensional motion such as translation, rotation, rolling and the like is carried out repeatedly, so that the materials are subjected to axial, radial and annular three-dimensional composite motion in a cylinder body, and various materials in the cylinder mutually flow, diffuse and dope, thereby realizing high-uniformity mixing. The powder with the oil is uniformly distributed in other powder with low specific gravity, and also has the function of anti-caking.
Drawings
FIG. 1 is a graph showing the caking comparison between the seasonings prepared in example 1 and the comparative example.
Detailed Description
Example 1
The embodiment provides an anti-caking powdery pickling material which comprises the following raw materials in parts by weight: 5Kg of pepper powder, 0.5Kg of ginger powder, 22Kg of edible salt, 25Kg of white granulated sugar, 18Kg of monosodium glutamate, 0.5Kg of disodium ribonucleotide, 3Kg of maltodextrin, 5Kg of corn starch and 1.0Kg of chicken fat.
The preparation method of the anti-caking powdery pickling material comprises the following steps:
(1) coating oil on the particles: uniformly stirring and mixing the salt, the white granulated sugar, the monosodium glutamate and the chicken oil to obtain an oil-coated particle mixture;
(2) collision crushing: putting the mixture of the oil-coated particles obtained in the step (1) into a pulverizer to pulverize for 10min, wherein the aperture of a mesh screen of the pulverizer is 80 meshes, so as to obtain pulverized materials;
(3) three-dimensional motion mixing: mixing the crushed material obtained in the step (2) with pepper powder, ginger powder, disodium flavour development nucleotide, maltodextrin and corn starch, and mixing for 30min in a three-dimensional motion mixer to obtain a mixture;
(4) vibrating and sieving: filtering the mixture obtained in the step (3) by using a vibrating screen, wherein the mesh size of the vibrating screen is 20 meshes;
(5) ozone sterilization: and (5) placing the mixture filtered in the step (4) into an ozone generator for sterilization, wherein the sterilization conditions of the ozone generator are as follows: ozone concentration is 1.0ppm, sterilization time is 0.5h, and the anti-caking powdery pickling material is obtained after sterilization.
The effect of the powdery curing material for preventing caking was tested in this example.
A comparative experiment was conducted on a sample A prepared by directly pulverizing and mixing the above ingredients according to the original formulation, except that chicken oil was not added, as a comparative example, with the powdery seasoning for anti-caking (sample B) of the present invention.
Weighing six samples A and B with the same amount, respectively placing the samples A and B into a constant temperature and humidity incubator, controlling the temperature at 25 ℃, sequentially adjusting the humidity to be 30%, 35%, 40%, 45% and 50%, sieving by using a 60-mesh analysis sieve after 2 hours, respectively weighing the lumps on the sieve and the sieved powder, and calculating the weight of the lumps to the total weight. The results are shown in FIG. 1, from which it can be seen that sample A prepared by conventional crushing and mixing is significantly more likely to be caked under the same conditions than sample B prepared by the present invention, indicating that the marinade prepared by the present invention has better anti-caking function.
Example 2
The embodiment provides an anti-caking powdery pickling material which comprises the following raw materials in parts by weight: 8Kg of pepper powder, 0.8Kg of ginger powder, 22Kg of salt, 23Kg of white granulated sugar, 18Kg of monosodium glutamate, 0.8Kg of disodium ribonucleotide, 4Kg of maltodextrin, 4Kg of corn starch and 1.1Kg of chicken fat.
The preparation method of the anti-caking powdery pickling material comprises the following steps:
(1) coating oil on the particles: uniformly stirring and mixing the salt, the white granulated sugar, the monosodium glutamate and the chicken oil to obtain an oil-coated particle mixture;
(2) collision crushing: putting the mixture of the oil-coated particles obtained in the step (1) into a pulverizer to pulverize for 15min, wherein the aperture of a mesh screen of the pulverizer is 100 meshes, so as to obtain pulverized materials;
(3) three-dimensional motion mixing: mixing the crushed material obtained in the step (2) with pepper powder, ginger powder, disodium flavour development nucleotide, maltodextrin and corn starch, and mixing in a three-dimensional motion mixer for 35min to obtain a mixture;
(4) vibrating and sieving: filtering the mixture obtained in the step (3) by using a vibrating screen, wherein the mesh size of the vibrating screen is 30 meshes;
(5) ozone sterilization: and (5) placing the mixture filtered in the step (4) into an ozone generator for sterilization, wherein the sterilization conditions of the ozone generator are as follows: ozone concentration is 1.2ppm, sterilization time is 0.8h, and the anti-caking powdery pickling material is obtained after sterilization.
Example 3
The embodiment provides an anti-caking powdery pickling material which comprises the following raw materials in parts by weight: 10Kg of pepper powder, 1.0Kg of ginger powder, 25Kg of salt, 25Kg of white granulated sugar, 20Kg of monosodium glutamate, 1.0Kg of disodium ribonucleotide, 5Kg of maltodextrin, 5Kg of corn starch and 1.2Kg of chicken fat.
The preparation method of the anti-caking powdery pickling material comprises the following steps:
(1) coating oil on the particles: uniformly stirring and mixing the salt, the white granulated sugar, the monosodium glutamate and the chicken oil to obtain an oil-coated particle mixture;
(2) collision crushing: putting the mixture of the oil-coated particles obtained in the step (1) into a pulverizer to pulverize for 20min, wherein the aperture of a mesh screen of the pulverizer is 120 meshes, so as to obtain pulverized materials;
(3) three-dimensional motion mixing: mixing the crushed material obtained in the step (2) with pepper powder, ginger powder, disodium flavour development nucleotide, maltodextrin and corn starch, and mixing for 40min in a three-dimensional motion mixer to obtain a mixture;
(4) vibrating and sieving: filtering the mixture obtained in the step (3) by using a vibrating screen, wherein the mesh size of the vibrating screen is 40 meshes;
(5) ozone sterilization: and (5) placing the mixture filtered in the step (4) into an ozone generator for sterilization, wherein the sterilization conditions of the ozone generator are as follows: ozone concentration is 1.5ppm, sterilization time is 1.0h, and the anti-caking powdery pickling material is obtained after sterilization.
Example 4
The embodiment provides an anti-caking powdery pickling material which comprises the following raw materials in parts by weight: 5Kg of pepper powder, 0.5Kg of ginger powder, 20Kg of salt, 20Kg of white granulated sugar, 15Kg of monosodium glutamate, 0.5Kg of disodium ribonucleotide, 3Kg of maltodextrin, 3Kg of corn starch and 1.0Kg of chicken fat.
The preparation method of the anti-caking powdery pickling material comprises the following steps:
(1) coating oil on the particles: uniformly stirring and mixing the salt, the white granulated sugar, the monosodium glutamate and the chicken oil to obtain an oil-coated particle mixture;
(2) collision crushing: putting the mixture of the oil-coated particles obtained in the step (1) into a pulverizer to pulverize for 10min, wherein the aperture of a mesh screen of the pulverizer is 80 meshes, so as to obtain pulverized materials;
(3) three-dimensional motion mixing: mixing the crushed material obtained in the step (2) with pepper powder, ginger powder, disodium flavour development nucleotide, maltodextrin and corn starch, and mixing for 30min in a three-dimensional motion mixer to obtain a mixture;
(4) vibrating and sieving: filtering the mixture obtained in the step (3) by using a vibrating screen, wherein the mesh size of the vibrating screen is 20 meshes;
(5) ozone sterilization: and (5) placing the mixture filtered in the step (4) into an ozone generator for sterilization, wherein the sterilization conditions of the ozone generator are as follows: ozone concentration is 1.0ppm, sterilization time is 0.5h, and the anti-caking powdery pickling material is obtained after sterilization.
Claims (4)
1. An anti-caking powdery pickling material is characterized by comprising the following raw materials in parts by weight: 5-10 parts of pepper powder, 0.5-1.0 part of ginger powder, 20-25 parts of salt, 20-25 parts of white granulated sugar, 15-20 parts of monosodium glutamate, 0.5-1.0 part of flavor nucleotide disodium, 3-5 parts of maltodextrin, 3-5 parts of corn starch and 1.0-1.2 parts of chicken fat;
the preparation method of the anti-caking powdery pickling material comprises the following steps:
(1) coating oil on the particles: uniformly stirring and mixing the salt, the white granulated sugar, the monosodium glutamate and the chicken oil to obtain an oil-coated particle mixture;
(2) collision crushing: putting the mixture of the oil-coated particles obtained in the step (1) into a pulverizer to pulverize for 10-20min to obtain pulverized materials;
(3) three-dimensional motion mixing: mixing the crushed material obtained in the step (2) with pepper powder, ginger powder, disodium flavour development nucleotide, maltodextrin and corn starch, and mixing in a three-dimensional motion mixer for 30-40min to obtain a mixture;
(4) vibrating and sieving: filtering the mixture obtained in the step (3) by using a vibrating screen;
(5) ozone sterilization: and (5) putting the mixture filtered in the step (4) into an ozone generator for sterilization, and sterilizing to obtain the anti-caking powdery pickling material.
2. The anti-caking powdery curing material according to claim 1, wherein: the aperture of the mesh screen of the pulverizer in the step (2) is 80-120 meshes.
3. The anti-caking powdery curing material according to claim 1, wherein: the aperture of the vibrating screen in the step (4) is 20-40 meshes.
4. The anti-caking powdery curing material according to claim 1, wherein: the sterilization conditions of the ozone generator in the step (5) are as follows: the ozone concentration is 1.0-1.5ppm, and the sterilization time is 0.5-1.0 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710491932.4A CN107252076B (en) | 2017-06-26 | 2017-06-26 | Anti-caking powdery pickling material and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710491932.4A CN107252076B (en) | 2017-06-26 | 2017-06-26 | Anti-caking powdery pickling material and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107252076A CN107252076A (en) | 2017-10-17 |
| CN107252076B true CN107252076B (en) | 2020-10-02 |
Family
ID=60023725
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710491932.4A Active CN107252076B (en) | 2017-06-26 | 2017-06-26 | Anti-caking powdery pickling material and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107252076B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157898A (en) * | 2017-12-26 | 2018-06-15 | 山东龙盛食品股份有限公司 | A kind of rattan green pepper cure and preparation method thereof |
| CN108477655A (en) * | 2018-05-18 | 2018-09-04 | 德阳野山调味品厂 | Full automatic chick precision moulding machine |
| CN108835604A (en) * | 2018-07-26 | 2018-11-20 | 贵州芙蓉江生态食品有限公司 | A kind of rattan green pepper thick chilli sauce and preparation method thereof |
| CN109198319A (en) * | 2018-10-30 | 2019-01-15 | 天津商业大学 | A kind of sour jujube fruit flesh and jujube kernel compound solid beverage and preparation method thereof |
| CN113100365A (en) * | 2020-12-07 | 2021-07-13 | 李红光 | Sichuan pepper health product |
| CN112586714A (en) * | 2020-12-10 | 2021-04-02 | 安徽珍品鲜食品有限公司 | Tea-flavored granular seasoning and preparation method thereof |
| CN113412925A (en) * | 2021-07-02 | 2021-09-21 | 福建泉州味中皇食品有限公司 | Bagged food powder not prone to caking and production equipment thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028058A (en) * | 2007-01-01 | 2007-09-05 | 于连富 | Bone gourmet powder and its production |
| CN101669610A (en) * | 2008-09-12 | 2010-03-17 | 上海佳格食品有限公司 | Method for manufacturing moisture-free granular flavoring |
| CN103404823A (en) * | 2013-07-18 | 2013-11-27 | 保定味群食品科技股份有限公司 | Method for preventing dusting, moisture absorbing and caking of powdery seasoning |
| CN104187553A (en) * | 2014-07-02 | 2014-12-10 | 浙江正味食品有限公司 | Preparation method for chop essence |
| CN105146466A (en) * | 2015-09-30 | 2015-12-16 | 温州潘氏食品有限公司 | Solid compound seasoning |
| CN105831686A (en) * | 2016-04-26 | 2016-08-10 | 江西省祥橱实业有限公司 | Instant compound seasoning suitable for preparing mixed rice noodles |
| CN106509792A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Preparation method of seasoning powder product |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342399A (en) * | 2011-06-28 | 2012-02-08 | 文渊 | Xylitol coating |
-
2017
- 2017-06-26 CN CN201710491932.4A patent/CN107252076B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028058A (en) * | 2007-01-01 | 2007-09-05 | 于连富 | Bone gourmet powder and its production |
| CN101669610A (en) * | 2008-09-12 | 2010-03-17 | 上海佳格食品有限公司 | Method for manufacturing moisture-free granular flavoring |
| CN103404823A (en) * | 2013-07-18 | 2013-11-27 | 保定味群食品科技股份有限公司 | Method for preventing dusting, moisture absorbing and caking of powdery seasoning |
| CN104187553A (en) * | 2014-07-02 | 2014-12-10 | 浙江正味食品有限公司 | Preparation method for chop essence |
| CN106509792A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Preparation method of seasoning powder product |
| CN105146466A (en) * | 2015-09-30 | 2015-12-16 | 温州潘氏食品有限公司 | Solid compound seasoning |
| CN105831686A (en) * | 2016-04-26 | 2016-08-10 | 江西省祥橱实业有限公司 | Instant compound seasoning suitable for preparing mixed rice noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107252076A (en) | 2017-10-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107252076B (en) | Anti-caking powdery pickling material and preparation method thereof | |
| CN104783123B (en) | Prebiotics low sodium salt and preparation method thereof | |
| CN101214041B (en) | Flavor development material and preparation thereof | |
| CN106343392A (en) | Calcium-added western ham or cooked and smoked sausage and preparation method thereof | |
| CN102551016A (en) | Granular type flavoring prepared from shrimp and preparation method thereof | |
| CN101569392B (en) | Yeast extract with chicken flavor and production method thereof | |
| CN101584449A (en) | Hotpot noodles soup seasoning, processing technique and application thereof | |
| CN106722751A (en) | A kind of graininess sea shrimp flavoring and preparation method thereof | |
| CN108354160B (en) | Preparation method of agaricus bisporus enzymolysis powder, mushroom salt seasoning containing agaricus bisporus enzymolysis powder and preparation method | |
| JP2000041614A (en) | Powdery kimuchi mixed spice and its production | |
| CN104719486B (en) | A kind of pleurotus eryngii milk is compound to reconstitute powder and preparation method thereof | |
| CN103535415B (en) | A kind of full muffin of highland barley containing Yak Bone extract strengthening bone density is done | |
| CN108464473A (en) | A kind of complex flavor soup stock and preparation method thereof | |
| JP2004065236A (en) | Granular product of rice bran and method for producing the same | |
| JP3594571B2 (en) | Food topping and method for producing the same | |
| JP2003061580A (en) | Seasoned tea and method for producing the same | |
| CN107897753A (en) | Egg granules and preparation method thereof | |
| JPS58193676A (en) | Naturally originating flavor for nutrition supplement | |
| KR20190069065A (en) | Composition for Kimchi Sauce Block with Enriched Protein and Calcium, and Manufacturing Method of Kimchi Sauce Block | |
| CN107853616A (en) | Egg granules and preparation method thereof | |
| KR20170125579A (en) | Sauce with a hot taste comprising natural mineral and a method for preparing the same | |
| KR101850896B1 (en) | Salt comprised of polished and unpolished rice powder and manufacturing method thereof | |
| WO2003073865A1 (en) | Raw oyster powder with excellent storage stability and process for producing the same | |
| JP2018019605A (en) | Method for producing granular lyophilizated food | |
| JPH06217734A (en) | Nutritive additive and applied food and method for producing the additive |
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 | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20200910 Address after: 458000 meters south of West gas station, middle section road, Yongda Road, qiaomeng Township, Hebi City, Henan Province Applicant after: Hebi Zhongnong Supply Chain Management Co., Ltd Address before: Hebi City, Henan province 458030 Qibin District Yanhe Road No. 753 Applicant before: HENAN YONGDA MEIJI FOOD Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |