CN108813439A - A kind of production method and disinfecting and fresh-keeping process of river snails rice noodle concentrated brine - Google Patents
A kind of production method and disinfecting and fresh-keeping process of river snails rice noodle concentrated brine Download PDFInfo
- Publication number
- CN108813439A CN108813439A CN201810431260.2A CN201810431260A CN108813439A CN 108813439 A CN108813439 A CN 108813439A CN 201810431260 A CN201810431260 A CN 201810431260A CN 108813439 A CN108813439 A CN 108813439A
- Authority
- CN
- China
- Prior art keywords
- parts
- brine
- spiral shell
- water
- rice noodle
- 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Noodles (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to the production method and disinfecting and fresh-keeping process of a kind of river snails rice noodle concentrated brine, formulas：6-8 parts of spiral shell meat are put into every 100 parts of water, 1 part of Neptunea cumingi, 1 part of cycle of sixty years, 2 parts of salt, 2 parts of white granulated sugar, 5 parts of bone of pig cylinder, water sends out 2 parts of mushroom, 5 parts of yellow rice wine, 5 parts of soy sauce, 2 parts of fermented bean curd, 2 parts of thick broad-bean sauce, 4 parts of small Bulbus Allii Fistulosi, 0.4 part of pepper, 3 parts of dried orange peel, 6 parts of ginger, 0.5 part of husky ginger, it is 0.5 part octagonal, 0.5 part of Siraitia grosvenorii, 0.3 part of Radix Glycyrrhizae, 0.1 part of cortex cinnamomi, 0.1 part of fennel seeds, 0.15 part of basyleave, 0.15 part of Radix Angelicae Sinensis, 0.1 part of cardamom, 0.1 part of nutmeg, 0.1 part of tsaoko, 0.1 part of Radix Codonopsis, 0.2 part of chilli, 0.1 part of Chinese prickly ash, 2 parts of garlic, 1 part of purple perilla, 3 parts of acid bamboo shoot；Technique：A, spiral shell meat material frying, the tanning of b, brine, c, spicing, d, brine residue filter, due to the adoption of the above technical scheme, spiral shell meat, Neptunea cumingi, the cycle of sixty years of addition have the delicious taste of coveted appetizing, cook out the fresher fragrance beauty of the river snails rice noodle come.
Description
Technical field
The present invention relates to food processing production field more particularly to a kind of production methods and sterilization of river snails rice noodle concentrated brine
Antistaling process.
Background technique
River snails rice noodle be it is a kind of have the characteristics that fresh fragrant, sour, peppery, tasty and refreshing characteristic snack, it is various to cook one bowl of color
River snails rice noodle, other than the chewy of the spiral shell rice flour of selection is tasty and refreshing, most exquisite should be boil river snails rice noodle prescription for a medical decoction and brine,
A good river snails rice noodle brine decides river snails rice noodle taste quality, and many river snails rice noodle brine are all relatively conventional on the market, Wu Fayou
The taste of the promotion river snails rice noodle of effect.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of river snails rice noodle brine with the fresh fragrance road of spiral shell, it is intended to solve
Certainly common river snails rice noodle brine lacks the fresh fragrance of spiral shell meat and shelf-life short problem.
The invention is realized in this way：A kind of production method and disinfecting and fresh-keeping process of river snails rice noodle concentrated brine, including with
Lower formula and processing step：
Formula：Counted by weight part, be put into every 100 parts of water 6-8 parts of spiral shell meat, 1 part of Neptunea cumingi, 1 part of cycle of sixty years, 2 parts of salt,
2 parts of white granulated sugar, 5 parts of bone of pig cylinder, water send out 2 parts of mushroom, 5 parts of yellow rice wine, 5 parts of soy sauce, 2 parts of fermented bean curd, 2 parts of thick broad-bean sauce, small Bulbus Allii Fistulosi 4
Part, 0.4 part of pepper, 3 parts of dried orange peel, 6 parts of ginger, 0.5 part of husky ginger, octagonal 0.5 part, 0.5 part of Siraitia grosvenorii, 0.3 part of Radix Glycyrrhizae, cortex cinnamomi
0.1 part, 0.1 part of fennel seeds, 0.15 part of basyleave, 0.15 part of Radix Angelicae Sinensis, 0.1 part of cardamom, 0.1 part of nutmeg, 0.1 part of tsaoko,
0.1 part of Radix Codonopsis, 0.2 part of chilli, 0.1 part of Chinese prickly ash, 2 parts of garlic, 1 part of purple perilla, 3 parts of acid bamboo shoot.
Processing step：
A, spiral shell meat frying：Intense fire heats pot, is added 1 part of salad oil, ginger slice is added when reaching 140 DEG C or so in oil temperature
2 parts, after the fragrance that stir-fries out, 5 parts of spiral shell meat, 1 part of Neptunea cumingi, 1 part of cycle of sixty years, acid is added in 2 parts of garlic, 0.1 part of chilli, 1 part of purple perilla
3 parts of bamboo shoot stir-fry 5 minutes together, then use moderate heat instead and stir-fry 8-10 minutes, spiral shell meat material is fried, off the pot spare；
B, brine boils：Take stainless steel slaughterhouse that 100 parts of clear water, intense fire heating, pig 5 parts of bone of cylinder, 60 mesh cut is added
Stainless (steel) wire it is packed good, be immersed in the water, intense fire boils, and bleeding blister foam is fished out clean；
C, spicing：2 parts of salt, 2 parts of white granulated sugar, 2 parts of mushroom of water hair, Huang are added in stainless-steel pan into step b
5 parts of wine, 5 parts of soy sauce, 2 parts of fermented bean curd, 2 parts of thick broad-bean sauce, 4 parts of small Bulbus Allii Fistulosi, 0.4 part of pepper, 3 parts of dried orange peel, 4 parts of ginger, husky ginger 0.5
Part, octagonal 0.5 part, 0.5 part of Siraitia grosvenorii, 0.3 part of Radix Glycyrrhizae, 0.1 part of cortex cinnamomi, 0.1 part of fennel seeds, 0.15 part of basyleave, Radix Angelicae Sinensis
0.15 part, 0.1 part of cardamom, 0.1 part of nutmeg, 0.1 part of tsaoko, 0.1 part of Radix Codonopsis, 0.1 part of Chinese prickly ash, 3 parts of acid bamboo shoot, moderate heat heating
It boils to cover pot cover after ten minutes and be transferred to mild fire and slowly boil 3 hours；
D, brine is concentrated：The stainless steel bag that material is housed in pot is together taken out after draining soup in pot, is then changed
Fire tanning 20~30 minutes；
E, brine residue filter：Brine obtained in step d is filtered out into condiment in brine with the stainless (steel) wire of 80 mesh
Residue is to get river snails rice noodle brine；
F, by river snails rice noodle brine that step e is obtained is to be cooled be vacuum-packed after, carry out water dip sterilization, water dip sterilization temperature
Degree is set as 85 degrees Celsius, and water bath time is 30 minutes.
A further technical scheme of the invention is that：The purple perilla is the perilla leaf newly picked.
The beneficial effects of the invention are as follows：Due to the adoption of the above technical scheme, spiral shell meat, Neptunea cumingi and the cycle of sixty years of addition boil out
The brine come not only has fresh fragrant but also with the coveted appetizing of spiral shell meat the delicious taste of common brine, is cooked out with it
The fresh fragrance beauty of the river snails rice noodle come, makes us aftertaste；Brine after packaging can be saved after water dip sterilization for a long time and be never degenerated,
Instant is with very convenient.
Specific embodiment
A kind of production method and disinfecting and fresh-keeping process of river snails rice noodle concentrated brine, including formula as below and processing step：
Formula：Counted by weight part, be put into every 100 parts of water 6-8 parts of spiral shell meat, 1 part of Neptunea cumingi, 1 part of cycle of sixty years, 2 parts of salt,
2 parts of white granulated sugar, 5 parts of bone of pig cylinder, water send out 2 parts of mushroom, 5 parts of yellow rice wine, 5 parts of soy sauce, 2 parts of fermented bean curd, 2 parts of thick broad-bean sauce, small Bulbus Allii Fistulosi 4
Part, 0.4 part of pepper, 3 parts of dried orange peel, 6 parts of ginger, 0.5 part of husky ginger, octagonal 0.5 part, 0.5 part of Siraitia grosvenorii, 0.3 part of Radix Glycyrrhizae, cortex cinnamomi
0.1 part, 0.1 part of fennel seeds, 0.15 part of basyleave, 0.15 part of Radix Angelicae Sinensis, 0.1 part of cardamom, 0.1 part of nutmeg, 0.1 part of tsaoko,
0.1 part of Radix Codonopsis, 0.2 part of chilli, 0.1 part of Chinese prickly ash, 2 parts of garlic, 1 part of purple perilla, 3 parts of acid bamboo shoot.
Processing step：
A, spiral shell meat frying：Intense fire heats pot, is added 1 part of salad oil, ginger slice is added when reaching 140 DEG C or so in oil temperature
2 parts, after the fragrance that stir-fries out, 5 parts of spiral shell meat, 1 part of Neptunea cumingi, 1 part of cycle of sixty years, acid is added in 2 parts of garlic, 0.1 part of chilli, 1 part of purple perilla
3 parts of bamboo shoot stir-fry 5 minutes together, then use moderate heat instead and stir-fry 8-10 minutes, spiral shell meat material is fried, off the pot spare；
B, brine boils：Take stainless steel slaughterhouse that 100 parts of clear water, intense fire heating, pig 5 parts of bone of cylinder, 60 mesh cut is added
Stainless (steel) wire it is packed good, be immersed in the water, intense fire boils, and bleeding blister foam is fished out clean；
C, spicing：2 parts of salt, 2 parts of white granulated sugar, 2 parts of mushroom of water hair, Huang are added in stainless-steel pan into step b
5 parts of wine, 5 parts of soy sauce, 2 parts of fermented bean curd, 2 parts of thick broad-bean sauce, 4 parts of small Bulbus Allii Fistulosi, 0.4 part of pepper, 3 parts of dried orange peel, 4 parts of ginger, husky ginger 0.5
Part, octagonal 0.5 part, 0.5 part of Siraitia grosvenorii, 0.3 part of Radix Glycyrrhizae, 0.1 part of cortex cinnamomi, 0.1 part of fennel seeds, 0.15 part of basyleave, Radix Angelicae Sinensis
0.15 part, 0.1 part of cardamom, 0.1 part of nutmeg, 0.1 part of tsaoko, 0.1 part of Radix Codonopsis, 0.1 part of Chinese prickly ash, 3 parts of acid bamboo shoot, moderate heat heating
It boils to cover pot cover after ten minutes and be transferred to mild fire and slowly boil 3 hours；
D, brine is concentrated：The stainless steel bag that material is housed in pot is together taken out after draining soup in pot, is then changed
Fire tanning 20~30 minutes；Partial moisture is evaporated, brine is concentrated.
E, brine residue filter：Brine obtained in step d is filtered out into condiment in brine with the stainless (steel) wire of 80 mesh
Residue is to get river snails rice noodle brine.
Preferably, the purple perilla is the perilla leaf newly picked, and the spiral shell meat taste that fresh perilla leaf is cooked is more delicious.
Due to the adoption of the above technical scheme, the brine that spiral shell meat, Neptunea cumingi and the cycle of sixty years of addition boil out not only has general
Fresh fragrant and with the coveted appetizing of spiral shell meat the delicious taste of logical brine, Neptunea cumingi and cycle of sixty years can be obviously improved brine
Delicate flavour, with its cook out come river snails rice noodle fresh fragrance beauty, make us aftertaste, the brine after packaging can be stored for a long time again, instant to be
With very convenient.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (2)
1. a kind of production method and disinfecting and fresh-keeping process of river snails rice noodle concentrated brine, which is characterized in that including formula as below and work
Skill step：
Formula：It is counted by weight part, is put into 6-8 parts of spiral shell meat, 1 part of Neptunea cumingi, 1 part of cycle of sixty years, 2 parts of salt, white sand in every 100 parts of water
2 parts of sugar, 5 parts of bone of pig cylinder, 2 parts of mushroom of water hair, 5 parts of yellow rice wine, 5 parts of soy sauce, 2 parts of fermented bean curd, 2 parts of thick broad-bean sauce, 4 parts of small Bulbus Allii Fistulosi, Hu
0.4 part of green pepper, 3 parts of dried orange peel, 6 parts of ginger, 0.5 part of husky ginger, 0.5 part octagonal, 0.5 part of Siraitia grosvenorii, 0.3 part of Radix Glycyrrhizae, 0.1 part of cortex cinnamomi,
0.1 part of fennel seeds, 0.15 part of basyleave, 0.15 part of Radix Angelicae Sinensis, 0.1 part of cardamom, 0.1 part of nutmeg, 0.1 part of tsaoko, Radix Codonopsis 0.1
Part, 0.2 part of chilli, 0.1 part of Chinese prickly ash, 2 parts of garlic, 1 part of purple perilla, 3 parts of acid bamboo shoot.
Processing step：
A, spiral shell meat frying：Intense fire heats pot, is added 1 part of salad oil, and oil temperature is added 2 parts of ginger slice when reaching 140 DEG C or so,
After the fragrance that stir-fries out, 5 parts of spiral shell meat, 1 part of Neptunea cumingi, 1 part of cycle of sixty years, acid bamboo shoot 3 is added in 2 parts of garlic, 0.1 part of chilli, 1 part of purple perilla
Part stir-fries 5 minutes together, then uses moderate heat instead and stir-fries 8-10 minutes, spiral shell meat material is fried, off the pot spare；
B, brine boils：Take stainless steel slaughterhouse be added 100 parts of clear water, intense fire heating, cut pig cylinder 5 parts of bone with 60 purposes not
The steel mesh that becomes rusty is packed good, is immersed in the water, and intense fire boils, and bleeding blister foam is fished out clean；
C, spicing：2 parts of salt, 2 parts of white granulated sugar, water are added in stainless-steel pan into step b and sends out 2 parts of mushroom, yellow rice wine 5
Part, 5 parts of soy sauce, 2 parts of fermented bean curd, 2 parts of thick broad-bean sauce, 4 parts of small Bulbus Allii Fistulosi, 0.4 part of pepper, 3 parts of dried orange peel, 4 parts of ginger, 0.5 part of husky ginger,
Octagonal 0.5 part, 0.5 part of Siraitia grosvenorii, 0.3 part of Radix Glycyrrhizae, 0.1 part of cortex cinnamomi, 0.1 part of fennel seeds, 0.15 part of basyleave, Radix Angelicae Sinensis 0.15
Part, 0.1 part of cardamom, 0.1 part of nutmeg, 0.1 part of tsaoko, 0.1 part of Radix Codonopsis, 0.1 part of Chinese prickly ash, 3 parts of acid bamboo shoot, moderate heat heating boil
Pot cover is covered after ten minutes be transferred to mild fire slowly boil 3 hours；
D, brine is concentrated：The stainless steel bag that material is housed in pot is taken out after draining soup in pot together, then changes moderate heat and endures
System 20~30 minutes；
E, brine residue filter：Brine obtained in step d is filtered out to the residue of condiment in brine with the stainless (steel) wire of 80 mesh.
F, by river snails rice noodle brine that step e is obtained is to be cooled be vacuum-packed after, carry out water dip sterilization, water dip sterilization temperature is set
85 degrees Celsius are set to, water bath time is 30 minutes.
2. the production method of river snails rice noodle brine according to claim 1：The purple perilla used in the formula is newly picked
Purple perilla.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810431260.2A CN108813439A (en) | 2018-05-08 | 2018-05-08 | A kind of production method and disinfecting and fresh-keeping process of river snails rice noodle concentrated brine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810431260.2A CN108813439A (en) | 2018-05-08 | 2018-05-08 | A kind of production method and disinfecting and fresh-keeping process of river snails rice noodle concentrated brine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813439A true CN108813439A (en) | 2018-11-16 |
Family
ID=64147591
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810431260.2A Pending CN108813439A (en) | 2018-05-08 | 2018-05-08 | A kind of production method and disinfecting and fresh-keeping process of river snails rice noodle concentrated brine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108813439A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619513A (en) * | 2018-12-27 | 2019-04-16 | 柳州市乐哈哈食品科技有限公司 | River snails rice noodle meat soup-blend sauce bag |
| CN110623234A (en) * | 2019-09-30 | 2019-12-31 | 桂林旅游学院 | Low-temperature closed manufacturing process and low-temperature refrigeration storage method of Guilin rice noodle brine |
| CN115104717A (en) * | 2022-07-08 | 2022-09-27 | 柳州市泓正生物科技有限公司 | Snail rice noodle soup base and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957725A (en) * | 2015-07-20 | 2015-10-07 | 柳州市国祥食品有限公司 | Process for flexibly packaging snail vermicelli marinating liquid before sterilization |
| CN105146443A (en) * | 2015-07-20 | 2015-12-16 | 柳州市国祥食品有限公司 | Method for manufacturing sauce of rice noodles with snails |
| CN107772224A (en) * | 2017-10-18 | 2018-03-09 | 广西小马九八零餐饮投资有限公司 | Instant type is dry drags for spiral shell powder and preparation method thereof for one kind i.e. bubble |
-
2018
- 2018-05-08 CN CN201810431260.2A patent/CN108813439A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957725A (en) * | 2015-07-20 | 2015-10-07 | 柳州市国祥食品有限公司 | Process for flexibly packaging snail vermicelli marinating liquid before sterilization |
| CN105146443A (en) * | 2015-07-20 | 2015-12-16 | 柳州市国祥食品有限公司 | Method for manufacturing sauce of rice noodles with snails |
| CN107772224A (en) * | 2017-10-18 | 2018-03-09 | 广西小马九八零餐饮投资有限公司 | Instant type is dry drags for spiral shell powder and preparation method thereof for one kind i.e. bubble |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619513A (en) * | 2018-12-27 | 2019-04-16 | 柳州市乐哈哈食品科技有限公司 | River snails rice noodle meat soup-blend sauce bag |
| CN110623234A (en) * | 2019-09-30 | 2019-12-31 | 桂林旅游学院 | Low-temperature closed manufacturing process and low-temperature refrigeration storage method of Guilin rice noodle brine |
| CN115104717A (en) * | 2022-07-08 | 2022-09-27 | 柳州市泓正生物科技有限公司 | Snail rice noodle soup base and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105146443A (en) | Method for manufacturing sauce of rice noodles with snails | |
| KR101692192B1 (en) | Seasoned Chickenfeet Roast And Manufacture Method Thereof | |
| KR101303073B1 (en) | Method of preparing pumpkin sundae | |
| KR101816822B1 (en) | Method for producing galbi tang using fish sauce | |
| KR101209333B1 (en) | A preparation for korean sausage | |
| KR102058193B1 (en) | Method for preparing Spicy Stir-fried hot pot Chicken and Spicy Stir-fried hot pot Chicken prepared by the method | |
| CN103844284B (en) | Fish cooking method | |
| CN108813439A (en) | A kind of production method and disinfecting and fresh-keeping process of river snails rice noodle concentrated brine | |
| CN107594477A (en) | A kind of processing method of Steamed Fish Head with Diced Hot Red Peppers sauce | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| CN105053965A (en) | A preparation method of Mapo Tofu sauce | |
| McGee | Keys to good cooking: A guide to making the best of foods and recipes | |
| CN109567052A (en) | A kind of preparation method of Sautéed Bullfrog with Pickled Peppers | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN105249294A (en) | Chinese pepper flavored grilled fish and processing technology thereof | |
| CN105285878A (en) | Seasoning for spiced chicken with chili sauce and production technology of seasoning | |
| CN108541906A (en) | A kind of production method of river snails rice noodle brine | |
| KR101005035B1 (en) | Cooking of a steamed dish for angler using seaweed fulvescens | |
| CN107319373A (en) | A kind of Hunan taste Spicy Salted Duck | |
| KR20170137484A (en) | Loach soup for Turmeric hot pot rice manufacture Method | |
| KR20160051915A (en) | Recipe for a garlic seasoned chicken | |
| CN110250479A (en) | A kind of chicken in large dish seasoning and preparation method thereof | |
| KR102624527B1 (en) | Steamed dishes containing parsnip and manufacturing method thereof | |
| CN108142917A (en) | A kind of processing method of fish head sauce | |
| CN107232516A (en) | A kind of river taste roasted goose |
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 |
Application publication date: 20181116 |
|
| RJ01 | Rejection of invention patent application after publication |