CN108294219A - A kind of food freeze dryer and its lyophilized technique - Google Patents
A kind of food freeze dryer and its lyophilized technique Download PDFInfo
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- CN108294219A CN108294219A CN201810065690.7A CN201810065690A CN108294219A CN 108294219 A CN108294219 A CN 108294219A CN 201810065690 A CN201810065690 A CN 201810065690A CN 108294219 A CN108294219 A CN 108294219A
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- food
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- water vapour
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- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
Abstract
The invention discloses a kind of food freeze dryer and its lyophilized techniques, its key points of the technical solution are that including on the charging tray that food to be lyophilized is put into casing, start refrigerating plant to cool down to casing internal, start vacuum pump after food product refrigeration to vacuumize casing internal, close refrigerating plant and vacuum pump, start heating device to heat food, close heating device, shut-off valve is opened by being passed through pure water vapour in steam transmitting pipe road direction casing, it is then shut off shut-off valve, food is stood, take out the food after the completion of freeze-drying, it is quick food has been reached, the effect equably to get damp again.
Description
Technical field
The present invention relates to food, and field, more particularly to a kind of food freeze dryer and its lyophilized technique is lyophilized.
Background technology
With the development of the times, people’s lives level constantly improves, and requirement of the people for food is also harsher,
It is dry to be to maintain one of not septicogenic method of substance, and it is a kind of present relatively conventional drying means to be lyophilized, and can will be eaten
Water content in product is reduced to 2% or so, while not destroying the nutritional ingredient in food as possible.
Existing to can refer to the Chinese patent that Authorization Notice No. is CN206525483U, it discloses a kind of detachable foods
Product freeze dryer, including traveling wheel, casing, freeze-drying frame and gland steam exhauster, the bottom of the casing are equipped with traveling wheel, in the casing
The bottom end in portion is equipped with motor, and the output end of motor is installed with shaft by shaft coupling, is fixed on the shaft outer wall
There is a freeze-drying frame, there are two refrigerating plants for installation on the casing of the motor both sides, and the output end of refrigerating plant is located at partition board
The casing of upper surface, food placing groove side is equipped with door, and the side far from door is equipped with heating ring in the casing,
And the innermost insert for heating ring is equipped with heating plate.The present invention uses freeze-drying relative to traditional drying mode so that
The constancy of volume of food in the drying process, and ensure that food can be dried thoroughly, the motor and heating ring of setting can be with
Food after drying can be sieved by food thermally equivalent, the sieving plate of setting, be convenient for the separation of food.
Existing food freeze dryer makes the water content in food very little after food is lyophilized, influence whether the mouthfeel etc. of food
Food is typically taken in babinet plus water vapour gets damp again by factor, but this moisture regain mode not only get damp again it is uneven, and
And moisture regain speed is slow.
Invention content
The object of the present invention is to provide a kind of food freeze dryers, and can carry out vacuum to food while frozen dried food returns
Tide keeps food moisture regain speed fast, and it is uniform to get damp again.
The present invention above-mentioned technical purpose technical scheme is that：
A kind of food freeze dryer, including casing, the multiple charging trays being slidably connected in casing, the heating that is fixedly connected in casing
Device and the refrigerating plant being fixedly connected in casing, vacuum pump is fixedly connected in casing, is also fixedly connected in casing
Oriented casing internal is passed through the steam transmitting pipe road of pure water vapour, and control steam transmitting pipe road break-make is fixedly connected on steam transmitting pipe road
Shut-off valve, the flowmeter for being useful for steam rates inside detection steam transmitting pipe road is fixedly connected on steam transmitting pipe road.
By using said program, make food that can get damp again under vacuum condition in casing, and make staff
The flow of water vapour can be controlled by flowmeter and shut-off valve, and then control the resurgence process of food.
Preferably, being installed with the humidity sensor for detecting humidity in casing in casing.
By using said program, humidity sensor can transmit the content of water vapour in casing to staff in real time,
Staff is facilitated to monitor the amount that food absorbs water vapour, the amount to being passed through water vapour is adjusted.
Preferably, heating device includes being fixedly connected in casing and multiple heating plates below charging tray and fixation
It is connected in heating plate and is used for the heat supplying pipeline of heating plate heat supply.
By using said program, the food in charging tray is heated by the heating plate below charging tray, it can be abundant
Using the heat of heating plate, heat supplying pipeline facilitates staff from the temperature of casing external control heating plate.
The object of the present invention is to provide a kind of food lyophilized technique, gets damp again under the vacuum environment in casing, make food
Product moisture regain is uniformly and quick.
The present invention above-mentioned technical purpose technical scheme is that：
A kind of food lyophilized technique, includes the following steps：
(a) food to be lyophilized is put on the charging tray in casing, starts refrigerating plant and cools down to casing internal；
(b) start vacuum pump after food product refrigeration to vacuumize casing internal；
(c) refrigerating plant and vacuum pump are closed, starts heating device and food is heated；
(d) heating device is closed, shut-off valve is opened by pure water vapour is passed through in steam transmitting pipe road direction casing, is then shut off cut-off
Valve stands food；
(e) food after the completion of freeze-drying is taken out.
By using said program, by food after freeze-drying, food is not taken out, and the space in casing is made to keep
Then vacuum is passed through water vapour into casing and gets damp again, food is made to get damp again under vacuum, since food discord is outer
Boundary contacts, thus food when absorbing moisture will not microbiological contamination, and food absorbs moisture under the pressure of vacuum and can compare
Uniformly, moisture regain speed can also be accelerated, and be passed through into casing the amount of water vapour by controlling and also can preferably control water in food
Point, reach the amount of needs.
Preferably, the temperature in casing (1) is reduced to 0 degree Celsius or less by refrigerating plant (14).
By using said program, the temperature of food, which is down to 0 degree Celsius or less, can allow the most of moisture in food to be freezed,
It is ready for subsequent heating sublimation.
Preferably, it is 80Pa to vacuumize back cabinet internal pressure.
By using said program, the pressure in casing is extracted into 80Pa or so and entire technique can be completed by vacuum pump,
The pressure of 80Pa just meets the vacuum conditioning condition of food under the premise of meeting lyophilisation condition, the food under this pressure
The speed that gets damp again is fast, and moisture regain is uniform.
Preferably, c, heating temperature be 80 to 90 degrees Celsius, continue 12 hours；
c, heating temperature be reduced to 70 degrees Celsius, continue 5 to 6 hours；
c, heating temperature be reduced to 55 to 60 degrees Celsius, continue 6 to 7 hours.
By using said program, when chive and meat cubelets are lyophilized, food is carried out to the heating of three-stage, it first will be warm
Degree is increased to 80 to 90 degrees Celsius, allows food rapid sublimation under the high temperature conditions, loses large quantity of moisture, then temperature is reduced to 70
Degree Celsius, it allows food to be smoothly dried at a lower temperature, prevents from destroying the battalion of food because high-temperature time is too long
It supports, is finally reduced to 55 to 60 degrees Celsius of moisture made in food by fully distillation temperature, the water content of food is made to reduce
To 2% or so, whole process is more steady, is influenced on the nutritional ingredient of food smaller.
Preferably, d, repeat step (d) one to twice.
By using said program, water vapour is passed through into casing by gradation, food can be allowed fully to absorb water steaming
Vapour not only facilitates the water content of control food, moreover it is possible to allow food gently to absorb water vapour, rather than disposable absorption is a large amount of
Water vapour keeps the moisture that food absorbs more uniform.
Preferably, the step d is further divided into：
d1, close heating device (13), open shut-off valve (162) and allow steam transmitting pipe road (16) to being passed through pure water in casing (1)
Steam, humidity sensor (17) detect humidity and record in casing (1)；
d2, close shut-off valve (162), food is stood, humidity sensor (17) detects humidity and note in casing (1) again
Record；
d3, the data that humidity sensor (17) measures twice are subtracted each other, obtain the amount for the water vapour that food absorbs；
d4, according to be put into the quality of food, the water content 2% after the completion of food needs water content to be achieved and food freeze-drying calculates
Water content of food reaches the amount of the water vapour absorbed required for standard；
d5, the amount subtraction calculations of water vapour that have been absorbed according to amount and the food of required water vapour out calculated above eat
Product also need to absorb the amount of water vapour；
d6, also the amount for absorbing water vapour is needed to be again turned on shut-off valve (162) according to food；
d7, release enough water vapour after close shut-off valve (162), food is stood.
By using said program, allow staff according to humidity sensor by humidity sensor and flowmeter cooperation
The data of device and flowmeter are finely adjusted the amount for being passed through water vapour, and first time to certain food get damp again when
Time can be precisely calculated this food and need the data such as the amount of water vapour, the time of absorption in moisture regain, conveniently later certainly
Dynamicization is processed.
In conclusion the invention has the advantages that：
1. by food after freeze-drying, food is not taken out, and the space in casing is made to keep vacuum, then led into casing
Enter water vapour to get damp again, food is made to get damp again under vacuum, due to the extraneous contact of food discord, so food is being inhaled
Receive moisture when will not microbiological contamination, and food absorbs moisture under the pressure of vacuum can be relatively uniform, get damp again speed can also add
Soon, it is passed through into casing the amount of water vapour by controlling and also can preferably control moisture in food, reach the amount of needs；
2. making food that can get damp again under vacuum condition in casing, and staff is enable to pass through flowmeter and cut-off
Valve controls the flow of water vapour, and then controls the resurgence process of food；
3. by humidity sensor and flowmeter cooperation allow staff according to the data of humidity sensor and flowmeter come
Amount to being passed through water vapour is finely adjusted, and can be precisely calculated when getting damp again to certain food first time
This food needs the data such as the amount of water vapour, the time of absorption in moisture regain, and processing is automated after convenient.
Description of the drawings
Fig. 1 is the overall structure diagram of freeze dryer in embodiment one；
Fig. 2 is the schematic diagram of prominent freeze dryer internal structure in embodiment one；
Fig. 3 is the structural schematic diagram on prominent steam transmitting pipe road and refrigerating plant in embodiment one；
Fig. 4 is the flow chart that overall process is lyophilized in embodiment two；
Fig. 5 is the flow chart of jerky resurgence process in embodiment two.
In figure, 1, casing；11, hatch door；12, charging tray；121, rack；13, heating device；131, heating plate；132, heat supply
Pipeline；14, refrigerating plant；15, vacuum pump；151, vacuum tube；16, steam transmitting pipe road；161, flowmeter；162, shut-off valve；163、
Vapor opening；17, humidity sensor；18, pressure test device.
Specific implementation mode
Below in conjunction with attached drawing, invention is further described in detail.The identical reference numeral of wherein identical parts
It indicates.It should be noted that word "front", "rear" used in the following description, "left", "right", "up" and "down" refer to it is attached
Direction in figure, word " bottom surface " and " top surface ", "inner" and "outside" are referred respectively to towards or away from geometric center of specific component
Direction.
Embodiment one：A kind of food freeze dryer as depicted in figs. 1 and 2, including casing 1, is rotationally connected on casing 1
Hatch door 11 and the rack 121 being fixedly connected in casing 1.
It is placed with multiple charging trays 12 on rack 121, heating device is connected in the casing 1 at 12 position of corresponding charging tray
13.Heating device 13 includes being fixedly connected on rack 121 and positioned at multiple interconnected heating plates of 12 bottom end of charging tray
131 and two heat supplying pipelines 132 being connected in both sides heating plate 131, heat supplying pipeline 132 stretch out casing 1 and be arranged, facilitate work
Personnel control the temperature inside casing 1 outside casing 1.
Refrigerating plant 14 is fixedly connected in casing 1, the temperature in casing 1 can be reduced to 0 and taken the photograph by refrigerating plant 14
Below family name's degree.
Vacuum tube 151 is fixedly connected on casing 1, vacuum tube 151 stretches out casing 1 and is arranged and stretched in vacuum tube 151
Go out 1 one end of casing and is fixedly connected with vacuum pump 15.Vacuum pump 15 is by vacuum tube 151 to being vacuumized inside casing 1.
As shown in Figures 2 and 3, it is fixedly connected with steam transmitting pipe road 16 in casing 1, is done if being offered on steam transmitting pipe road 16
Steam vent 163 and steam transmitting pipe road 16 are stretched out casing 1 and are arranged.Water vapour is entered from vapor opening 163 in casing 1 by steam transmitting pipe road 16
Portion gets damp again to the food in casing 1.
1 part of casing is stretched out on steam transmitting pipe road 16 and is fixedly connected with shut-off valve 162 and flowmeter 161, and flowmeter 161 can
The amount that steam transmitting pipe road 16 conveys water vapour into casing 1 is measured, shut-off valve 162 is used for controlling the break-make on steam transmitting pipe road 16.
Humidity sensor 17 is installed in casing 1, humidity sensor 17 can detect the humidity in casing 1, facilitate work
Make the humidity conditions in personnel monitoring's casing 1.
Pressure test device 18 is installed in casing 1, pressure test device 18 is used for detecting the air pressure in casing 1, side
Just staff controls the switch of vacuum pump 15 according to the numerical value of pressure test device 18.
Embodiment two：A kind of food lyophilized technique, as shown in figure 4, staff first opens hatch door 11, by food to be lyophilized
Product are put on the charging tray 12 in casing 1, then shut hatch door 11, while starting refrigerating plant 14 to cooling down inside casing 1.
Start vacuum pump 15 after the temperature in casing 1 drops to 0 degree Celsius or less, vacuum pump 15 is by vacuum tube 151 in casing 1
It is vacuumized, when pressure test device 18 detects that the atmospheric pressure in casing 1 drops to 80Pa or so, closes vacuum pump 15
With refrigerating plant 14.
Start heating device 13, concrete operations are that hot water or heat are passed through into heating plate 131 by heat supplying pipeline 132
Gas makes the moisture in food distil, and is then shut off heating device 13, completes the freeze-drying to food, finally makes in food
Water content drops to 2% or so.
When food needs moisture regain, 1 inner vacuum of casing is kept, shut-off valve 162 is opened and allows steam transmitting pipe road 16 will be pure
Net water vapour, which is entered by vapor opening 163 inside casing 1, gets damp again to food.It is closed after being passed through a certain amount of water vapour
Shut-off valve 162 is closed, food is stood into a period of time, food is allowed to fully absorb water vapour.
Hatch door 11 is finally opened, the food after freeze-drying moisture regain is taken out.Food gets damp again under vacuum, due to food
The extraneous contact of discord, thus food when absorbing moisture will not microbiological contamination, and food absorbs moisture under the pressure of vacuum
Can be relatively uniform, moisture regain speed can also be accelerated, and be passed through the amount of water vapour into casing 1 by control and also can preferably control food
Interior moisture reaches the amount of needs.
As shown in Figure 4 and Figure 5, when meat cubelets are lyophilized, the temperature of meat cubelets is down to 0 degree Celsius or less by refrigerating plant 14
After, the pressure in casing 1 is dropped to 80Pa by vacuum pump 15, is then shut off refrigerating plant 14, and heating plate 131 is first heated to 80
Degree Celsius, continue 12 hours, allows meat cubelets rapid sublimation, a large amount of moisture inside removal meat cubelets.131 temperature of heating plate is reduced again
To 70 degrees Celsius, continue 5 hours, 131 temperature of heating plate is finally being reduced to 55 degrees Celsius, is continuing 7 hours.Make meat cubelets abundant
Lyophilization finally makes the water content inside meat cubelets be down to 2% or so.
Under the premise of keeping 1 inner vacuum of casing, make heat supplying pipeline 132 no longer to 131 heat supply of heating plate.
Shut-off valve 162 is opened, is shown according to flowmeter 161 and was slowly passed through about 70kg water vapours into casing 1 with 30 minutes,
It is then shut off shut-off valve 162, allows meat cubelets to stand 15 minutes in casing 1, meat cubelets is made to fully absorb water vapour.Then it repeats above-mentioned
Process 2 times is opened hatch door 11 after being finally passed through 70kg or so water vapours into casing 1, meat cubelets is taken out, at this time meat cubelets water content
About 15% or so, complete the freeze-drying moisture regain of meat cubelets.
When chive is lyophilized, after the temperature of chive is down to 0 degree Celsius or less by refrigerating plant 14, vacuum pump 15 will
Pressure in casing 1 drops to 80Pa, is then shut off refrigerating plant 14, and heating plate 131 is first heated to 90 degrees Celsius, it is small to continue 12
When, allow chive rapid sublimation, a large amount of moisture inside removal chive.131 temperature of heating plate is reduced to 70 degrees Celsius again, is continued
6 hours, 131 temperature of heating plate is finally being reduced to 60 degrees Celsius, is continuing 6 hours.It allows the abundant lyophilization of chive, finally makes
Water content inside chive is down to 2% or so.
This food lyophilized technique also can apply to other food, first time be lyophilized get damp again a kind of food when, can be with
The required data of food freeze-drying moisture regain are obtained with following steps：
Heating device 13 is closed after the completion of freeze-drying first, it is pure that opening shut-off valve 162 allows steam transmitting pipe road 16 to be passed through into casing 1
Water vapour, humidity sensor 17 detect casing 1 in humidity and pass through manual record.
It is then shut off shut-off valve 162, food is stood, humidity sensor 17 detects the humidity in casing 1 and passes through again
Manual record.
The data that humidity sensor 17 measures twice are subtracted each other, obtain the amount for the water vapour that food absorbs.By the weight of food
Amount is multiplied by every kilogram of need of food water content to be achieved and obtains food internal water content in total after the completion of moisture regain, then in total
Water content subtract food script water content be multiplied by 2% gained it is worth go out water content of food reach the water absorbed required for standard
The amount of steam.
The amount of the water vapour absorbed with food according to the amount of required water vapour out calculated above, which is subtracted each other, to be obtained
Food also needs to absorb the amount of water vapour.
It is also needed to absorb the amount of water vapour to be again turned on shut-off valve 162 according to food.It is closed after releasing enough water vapours
Food is stood 15 minutes by shut-off valve 162.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, people in the art
Member can as needed make the present embodiment the modification of not creative contribution after reading this specification, but as long as at this
It is all protected by Patent Law in the right of invention.
Claims (9)
1. a kind of food freeze dryer, including casing (1), be slidably connected in casing (1) multiple charging trays (12), be fixedly connected on
Heating device (13) in casing (1) and the refrigerating plant (14) being fixedly connected in casing (1), it is characterised in that：In casing
(1) it is fixedly connected with vacuum pump (15) in, is also fixedly connected in casing (1) and is passed through pure water steaming inside oriented casing (1)
The steam transmitting pipe road (16) of vapour is fixedly connected with the shut-off valve (162) of control steam transmitting pipe road (16) break-make on steam transmitting pipe road (16),
The flowmeter (161) for being useful for the internal steam rates of detection steam transmitting pipe road (16) is fixedly connected on steam transmitting pipe road (16).
2. food freeze dryer according to claim 1, it is characterised in that：It is installed in casing (1) for detecting casing
(1) humidity sensor (17) of interior humidity.
3. food freeze dryer according to claim 1, it is characterised in that：Heating device (13) includes being fixedly connected on casing
(1) multiple heating plates (131) in and below the charging tray (12) and be fixedly connected in heating plate (131) for adding
The heat supplying pipeline (132) of hot plate (131) heat supply.
4. a kind of food lyophilized technique, includes the following steps：
(a) food to be lyophilized is put on the charging tray (12) in casing (1), it is internal to casing (1) starts refrigerating plant (14)
Cooling；
(b) start vacuum pump (15) after food product refrigeration to being vacuumized inside casing (1)；
(c) refrigerating plant (14) and vacuum pump (15) are closed, starts heating device (13) and food is heated；
(d) heating device (13) is closed, shut-off valve (162) is opened and steam transmitting pipe road (16) is allowed to be passed through pure water into casing (1)
Steam is then shut off shut-off valve (162), food is stood；
(e) food after the completion of freeze-drying is taken out.
5. a kind of food lyophilized technique according to claim 4, which is characterized in that the step (a) is further divided into：
Temperature in casing (1) is reduced to 0 degree Celsius or less by refrigerating plant (14).
6. a kind of food lyophilized technique according to claim 4, which is characterized in that the step (b) is further divided into：
It is 80Pa to vacuumize back cabinet (1) internal pressure.
7. a kind of food lyophilized technique according to claim 4, which is characterized in that the step (c) is further divided into：
c, heating temperature be 80 to 90 degrees Celsius, continue 12 hours；
c, heating temperature be reduced to 70 degrees Celsius, continue 5 to 6 hours；
c, heating temperature be reduced to 55 to 60 degrees Celsius, continue 6 to 7 hours.
8. a kind of food lyophilized technique according to claim 4, which is characterized in that also have after the step (d)：
d, repeat step (d) one to twice.
9. a kind of food lyophilized technique according to claim 7, which is characterized in that the step (d) is further divided into：
d1, close heating device (13), open shut-off valve (162) and steam transmitting pipe road (16) allowed to be steamed to pure water is passed through in casing (1)
Vapour, humidity sensor (17) detect humidity and record in casing (1)；
d2, close shut-off valve (162), food is stood, humidity sensor (17) detects humidity and record in casing (1) again；
d3, the data that humidity sensor (17) measures twice are subtracted each other, obtain the amount for the water vapour that food absorbs；
d4, according to be put into the quality of food, the water content 2% after the completion of food needs water content to be achieved and food freeze-drying calculates food
Product water content reaches the amount of the water vapour absorbed required for standard；
d5, the amount subtraction calculations of water vapour that have been absorbed according to amount and the food of required water vapour out calculated above eat
Product also need to absorb the amount of water vapour；
d6, also the amount for absorbing water vapour is needed to be again turned on shut-off valve (162) according to food；
d7, release enough water vapour after close shut-off valve (162), food is stood.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810065690.7A CN108294219A (en) | 2018-01-23 | 2018-01-23 | A kind of food freeze dryer and its lyophilized technique |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810065690.7A CN108294219A (en) | 2018-01-23 | 2018-01-23 | A kind of food freeze dryer and its lyophilized technique |
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| CN201810065690.7A Pending CN108294219A (en) | 2018-01-23 | 2018-01-23 | A kind of food freeze dryer and its lyophilized technique |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335724A (en) * | 2020-11-12 | 2021-02-09 | 青岛博瑞设备制造有限公司 | Freeze-drying and moisture regaining equipment |
| CN114223829A (en) * | 2021-12-29 | 2022-03-25 | 赣州中祥制冷设备有限公司 | Adjustable food low-temperature freeze-drying equipment convenient to take and place |
| CN116473260A (en) * | 2023-03-10 | 2023-07-25 | 烟台中孚冷链设备有限公司 | Low-temperature steam vacuum conditioning equipment for frozen food |
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| CN112335724A (en) * | 2020-11-12 | 2021-02-09 | 青岛博瑞设备制造有限公司 | Freeze-drying and moisture regaining equipment |
| CN114223829A (en) * | 2021-12-29 | 2022-03-25 | 赣州中祥制冷设备有限公司 | Adjustable food low-temperature freeze-drying equipment convenient to take and place |
| CN114223829B (en) * | 2021-12-29 | 2023-12-08 | 赣州中祥制冷设备有限公司 | Adjustable food low-temperature freeze-drying equipment convenient to take and put |
| CN116473260A (en) * | 2023-03-10 | 2023-07-25 | 烟台中孚冷链设备有限公司 | Low-temperature steam vacuum conditioning equipment for frozen food |
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Address after: Room 103, Building 4, Liandong U-Valley Industrial Park, No. 819 Huaguan Road, High tech Zone, Qingdao, Shandong Province, 266114 Applicant after: QINGDAO BORUI EQUIPMENT MANUFACTURING CO.,LTD. Address before: 266107 Shijia Bozi Community, Xiazhuang Street, Chengyang District, Qingdao City, Shandong Province Applicant before: QINGDAO BORUI EQUIPMENT MANUFACTURING CO.,LTD. |