CN1185963C - Pure aquatic animal meat ham sausage or western type ham containing shellfish meat and its preparation method - Google Patents
Pure aquatic animal meat ham sausage or western type ham containing shellfish meat and its preparation method Download PDFInfo
- Publication number
- CN1185963C CN1185963C CNB021288143A CN02128814A CN1185963C CN 1185963 C CN1185963 C CN 1185963C CN B021288143 A CNB021288143 A CN B021288143A CN 02128814 A CN02128814 A CN 02128814A CN 1185963 C CN1185963 C CN 1185963C
- Authority
- CN
- China
- Prior art keywords
- meat
- aquatic animal
- shellfish
- animal meat
- ham sausage
- 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.)
- Expired - Lifetime
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 107
- 241001465754 Metazoa Species 0.000 title claims abstract description 70
- 235000015170 shellfish Nutrition 0.000 title claims abstract description 44
- 235000013580 sausages Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims description 5
- 241000238366 Cephalopoda Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims description 11
- 241000238413 Octopus Species 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 238000004904 shortening Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 4
- 238000004088 simulation Methods 0.000 claims description 4
- 239000011230 binding agent Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 244000144972 livestock Species 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000853 adhesive Substances 0.000 abstract 2
- 230000001070 adhesive effect Effects 0.000 abstract 2
- 238000007796 conventional method Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000013594 poultry meat Nutrition 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 239000004411 aluminium Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000005033 polyvinylidene chloride Substances 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000237502 Ostreidae Species 0.000 description 2
- 241000237509 Patinopecten sp. Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000020637 scallop Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 241001653755 Doryteuthis Species 0.000 description 1
- 241001311761 Loliolus japonicus Species 0.000 description 1
- 241000047760 Octopus variabilis Species 0.000 description 1
- 241000238414 Octopus vulgaris Species 0.000 description 1
- 241001441745 Sepia esculenta Species 0.000 description 1
- 241001663378 Sepiella maindroni Species 0.000 description 1
- 241001481164 Sepioteuthis lessoniana Species 0.000 description 1
- 241000238450 Todarodes pacificus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a pure aquatic animal meat ham sausage or a western type ham containing shellfish meat, which is made from hundred-percent aquatic animal meat. Cephalopod aquatic animal meat is chopped for serving as adhesives to be mixed with shellfish meat for serving as main materials, seasoning supplementary materials are matched with the main materials, and then, the mixture is made into the pure aquatic animal meat ham sausage or the western type ham containing shellfish meat with a conventional method, wherein the cephalopod aquatic animal meat accounts for 8 to 95% of the total weight. The characteristic of strong adhesive of the cephalopod aquatic animal meat is fully utilized. The present invention overcomes the disadvantage of difficult processing and forming because of short fiber of the shellfish meat and large moisture. Meanwhile, fowl and livestock meat in the original ham sausage or the western type ham which uses shellfish meat as the raw material is replaced by the cephalopod aquatic animal meat in a manufacture process, and using hundred-percent aquatic animals to make the sausage becomes true. The present invention opens up a new path for aquatic product processing. The nutrition and the original flavor of various aquatic animals are kept in a maximum limit; compared with the existing aquatic animal meat ham sausage or the western type ham made by using shellfish meat and fowl and livestock meat as raw materials in markets, the present invention has the advantages of full-bodied fresh flavor, good mouth feel and rich nutrition.
Description
Technical field
The present invention relates to a kind of pure aquatic animal meat ham sausage that contains shellfish meat of making of aquatic animal absolutely and preparation method thereof, technical field belongs to aquatic products and handles.
Background technology
Aquatic animal meat is that nutritive value is very high, and taste is extremely delicious, the food that is loved by the people.Particularly present, absorb water product more, eat livestock and poultry meat less, become a kind of consumption fashion gradually.Can etc. is pickled, smokes, made to traditional processing of aquatic products method, or carry out refrigeration transportation to satisfy anhydrous product area people's needs.In recent years, the technology that the water aquatic animal meat is produced ham sausage has obtained very big development, this has satisfied people's needs to a certain extent, but all kinds of aquatic animal meat ham sausages of market sale now, all be to adopt the routed back of aquatic animal meat chopped or arena is mixed with starch and livestock and poultry meat, and then with the system ham sausage common process produce the aquatic animal meat ham sausage, the defective of this method is: aquatic animal meat self fragrance is not obvious, and it is dry and astringent still can't to break away from mouthfeel, poor flexibility, problems such as taste is single, people still can't feel the existence of aquatic animal meat in ham sausage when chewing.Add part livestock and poultry meat simultaneously, increased its fat and content of cholesterol.
Summary of the invention
One object of the present invention: be with unique technology and scientific formula, make full use of the strong characteristics of siphonopods aquatic animal meat cementability, overcome preferably because the aquatic animal meat fiber is short, the shortcoming that moisture is difficult for shaping greatly, simultaneously having substituted originally with the shellfish meat gruel with siphonopods aquatic animal meat in manufacturing process is livestock and poultry meat in the ham sausage of raw material, the binding site that found processing of aquatic products and traditional meat products to process.Broken away from simultaneously traditionally again, produced not only convenient nice, good-looking, but also the hundred-percent pure aquatic animal meat ham sausage that contains shellfish meat of nutritious good taste to add the method for the aquatic animal meat ham sausage that livestock and poultry meat makes as binding agent.The scope of its application is big, and raw material sources are wide, for processing of aquatic products has been opened up a new way.
Another object of the present invention: be to be raw material and low temperature boiling technology by in manufacturing process, adopting the formed aquatic animal, in ham sausage, keep original nutrition of aquatic animal and local flavor to greatest extent, than existing on the market be that the bright fragrance of the aquatic animal meat ham sausage made of raw material is stronger with shellfish meat gruel and livestock and poultry meat, mouthfeel is better.Make the aquatic animal meat ham sausage become not only nice, but also the hundred-percent pure aquatic animal meat ham sausage that contains shellfish meat truly of visible aquatic animal meat.
To achieve these goals, technical scheme of the present invention is as follows:
The technical scheme of pure aquatic animal meat ham sausage that contains shellfish meat is as follows: utilize the siphonopods aquatic animal meat of chopping to mix as major ingredient with shellfish meat as binding agent, be equipped with again behind the auxiliary and condiment can in casing, sealing, shortening, make the pure aquatic animal meat ham sausage that contains shellfish meat, wherein siphonopods aquatic animal meat accounts for the 8-95% of gross weight, preferred 25-60%, more preferably 30-50%; The siphonopods aquatic animal can be selected from squid (Todarodes pacificus), Golden Crow Quarry (Sepia esculenta), Japanese squid (Loligo japonica), Man needleless crow Quarry (Sepiella maindroni), long squid (Doryteuthis bleekeri), intend black Quarry (Sepioteuthis lessoniana), long octopus (Octopus variabilis), lack a kind of in octopus (Octopus ochellatus) and the true octopus (Octopus vulgaris).
The processing method of above-mentioned siphonopods aquatic animal is to select for use siphonopods aquatic animal meat to carry out roughing earlier, remove non-edible part, then edible part made required length 2-100 millimeter, thickness 2-40 millimeter, widely be the piece of 2-40 millimeter, bar, sheet or particle shape, pickled 2-48 hour with an amount of pickling again with flavouring, pickle required flavouring and can comprise soy sauce, spice, as five-spice powder, chilli powder etc.
The above-mentioned preparation method that contains the pure aquatic animal meat ham sausage of shellfish meat is mixed for siphonopods aquatic animal meat and the shellfish meat that will handle well, and according to the demand interpolation auxiliary and condiment of routine techniques according to different taste, auxiliary material can comprise soy sauce, salt, sugar, soybean protein or starch, spice, in the cooking wine one or more, above-mentioned raw materials is mixed, with the vacuum filling machine can in the simulation casing in, two ends are sealed with U-shaped card or Great Wall Card ligation, boiling shortening in hot cooking's groove or pressure sterilizer, after cooling drains, product of the present invention contain the pure aquatic animal meat ham sausage of shellfish meat.
Above-mentioned shellfish meat can be shellfish meat gruel or shellfish piece.
Shellfish meat can be living, ripe, smoked and/or dried product; The shape of shellfish piece can be monoblock, strip or sheet: the size of shellfish piece is length 2-100 millimeter, thickness 2-40 millimeter, widely is the 2-40 millimeter.
The beneficial effect of product of the present invention is as follows:
The nutrition and the original local flavor that have kept various aquatic animal meat to greatest extent, more existing than market is the aquatic animal meat ham sausage that raw material is made with shellfish meat and livestock and poultry meat, bright fragrance is stronger, mouthfeel better, nutrition is abundanter.It is nice that the aquatic animal meat ham sausage was both become, and the hundred-percent pure aquatic animal ham sausage truly of visible aquatic animal has again been filled up the blank in market.
Overcome preferably because of aquatic animal meat fiber weak point, the shortcoming that moisture content is difficult for shaping greatly, the scope of application is big, and raw material sources are wide, for a new way has been opened up in the aquatic products deep processing.
With aquatic animal meat flavour road deliciousness, be of high nutritive value and the traditional ham intestines are easy to preserve and carry, instant, the characteristics of unique flavor organically combine, for society provides a kind of new instant food.And the different flavor because of adopting different formulations to have, can satisfy consumer's different demands again.Simultaneously also solve part consumer and not only liked the difficult problem of absorbing water aquatic animal meat but also being not good at cooking.
The specific embodiment
The invention will be further described to utilize embodiment below:
Embodiment 1:
60 kilograms of selection clam meats, 40 kilograms of squids are processed into the piece of 2-100 millimeter, 2.7 kilograms of salt, 2 kilograms of sugar, 6 kilograms of soybean proteins, 0.2 kilogram of spice, 1 kilogram of cooking wine.Mix, in polyvinylidene chloride film, with aluminium wire ligation sealing, sterilization is boiled in pressure sterilizer with two ends with the can of KAP bottle placer, after cooling drains, product clam ham sausage of the present invention.
Embodiment 2:
Select 70 kilograms of the scallop shaping flesh of fish, 30 kilograms of inkfishes, be processed into the piece of 2-100 millimeter, 2.7 kilograms of salt, 2 kilograms of sugar, 6 kilograms of soybean proteins, 0.2 kilogram of spice, 1 kilogram of cooking wine.Mix, in polyvinylidene chloride film, with aluminium wire ligation sealing, sterilization is boiled in pressure sterilizer with two ends with the can of KAP bottle placer, after cooling drains, product scallop ham sausage of the present invention.
Embodiment 3:
Select 92 kilograms of extra large red meats, 8 kilograms of inkfishes, be processed into the piece of 2-100 millimeter, 2.7 kilograms of salt, 2 kilograms of sugar, 6 kilograms of soybean proteins, 0.2 kilogram of spice, 1 kilogram of cooking wine.Mix, in the simulation casing,, boil in the sterilization of hot cooking's groove with two ends ligation sealing with the vacuum filling machine can, after cooling drains, the red Western-style ham in product of the present invention sea.
Embodiment 4:
Select 50 kilograms of oyster meats, be processed into the piece of 1-90 millimeter, 50 kilograms of long octopus cube meat, 4 kilograms in soy sauce, 3.5 kilograms of salt, 2.5 kilograms of sugar, 1.5 kilograms of cooking wine, 0.5 kilogram of spice.Above-mentioned raw materials is mixed, and in polyvinylidene chloride film, with aluminium wire ligation sealing, sterilization is boiled in pressure sterilizer with two ends with the can of KAP bottle placer, after cooling drains, product oyster ham sausage of the present invention.
Embodiment 5:
Select 5 kilograms of razor clam meat, be processed into the piece of 1-90 millimeter, 95 kilograms of squid cube meat, 4 kilograms in soy sauce, 3.5 kilograms of salt, 2.5 kilograms of sugar, 1.5 kilograms of cooking wine, 0.5 kilogram of spice.Above-mentioned raw materials is mixed, in the simulation casing, two ends are sealed boiling shortening in hot cooking's groove or pressure sterilizer with U-shaped card or Great Wall Card ligation with the vacuum filling machine can, after cooling drains, product of the present invention contain the pure aquatic animal meat ham sausage of shellfish meat.
Claims (9)
1. pure aquatic animal meat ham sausage that contains shellfish meat, it is characterized in that utilizing the siphonopods aquatic animal meat of chopping to mix as major ingredient with shellfish meat as binding agent, be equipped with again behind the auxiliary and condiment can in casing, sealing, shortening, make the pure aquatic animal meat ham sausage that contains shellfish meat, wherein siphonopods aquatic animal meat accounts for the 8-95% of gross weight.
2. the pure aquatic animal meat ham sausage that contains shellfish meat as claimed in claim 1, the weight ratio scope that wherein said siphonopods aquatic animal meat accounts for gross weight is 25-60%.
3. the pure aquatic animal meat ham sausage that contains shellfish meat as claimed in claim 2, the weight ratio scope that wherein said siphonopods aquatic animal meat accounts for gross weight is 30-50%.
4. as any described pure aquatic animal meat ham sausage that contains shellfish meat among the claim 1-3, wherein said siphonopods aquatic animal is selected from squid, Golden Crow Quarry, Japanese squid, Man needleless crow Quarry, intend black Quarry, long squid, long octopus, lack a kind of in octopus and the true octopus.
5. as any described pure aquatic animal meat ham sausage that contains shellfish meat among the claim 1-3, comprising described siphonopods aquatic animal meat is carried out roughing earlier, remove non-edible part, then edible part made required length 2-100 millimeter, thickness 2-40 millimeter, widely be the piece of 2-40 millimeter, bar, sheet or particle shape, pickled 2-48 hour with an amount of pickling again with flavouring.
6. as any described pure aquatic animal meat ham sausage that contains shellfish meat among the claim 1-3, wherein said shellfish meat is shellfish meat gruel or shellfish piece.
7. as any described pure aquatic animal meat ham sausage that contains shellfish meat among the claim 1-3, wherein said shellfish meat is living, ripe, smoked and/or dried product.
8. the pure aquatic animal meat ham sausage that contains shellfish meat as claimed in claim 6, wherein said shellfish cube meat is monoblock, strip or sheet.
9. as containing the preparation method of the pure aquatic animal meat ham sausage of shellfish meat as described in the claim 5, it is characterized in that comprising and select for use siphonopods aquatic animal meat to carry out roughing earlier, remove non-edible part, then edible part made required length 2-100 millimeter, thickness 2-40 millimeter, widely be piece, bar, sheet or the graininess of 2-40 millimeter, pickled 2-48 hour with an amount of pickling again with flavouring; Then siphonopods aquatic animal meat and the shellfish meat of handling well is mixed, wherein siphonopods aquatic animal meat accounts for the 8-95% of gross weight; And according to the demand interpolation auxiliary and condiment of routine techniques according to different taste, raw material is mixed, in the simulation casing, two ends are sealed with U-shaped card or Great Wall Card ligation with the vacuum filling machine can, boiling shortening in hot cooking's groove or pressure sterilizer, cooling drains.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021288143A CN1185963C (en) | 2002-08-14 | 2002-08-14 | Pure aquatic animal meat ham sausage or western type ham containing shellfish meat and its preparation method |
| AU2002337990A AU2002337990A1 (en) | 2002-08-14 | 2002-09-13 | A ham or western-style ham involving carapace meat of aquatic animal and its preparation |
| PCT/CN2002/000649 WO2004016112A1 (en) | 2002-08-14 | 2002-09-13 | A ham or western-style ham involving carapace meat of aquatic animal and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021288143A CN1185963C (en) | 2002-08-14 | 2002-08-14 | Pure aquatic animal meat ham sausage or western type ham containing shellfish meat and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1475155A CN1475155A (en) | 2004-02-18 |
| CN1185963C true CN1185963C (en) | 2005-01-26 |
Family
ID=31194136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021288143A Expired - Lifetime CN1185963C (en) | 2002-08-14 | 2002-08-14 | Pure aquatic animal meat ham sausage or western type ham containing shellfish meat and its preparation method |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1185963C (en) |
| AU (1) | AU2002337990A1 (en) |
| WO (1) | WO2004016112A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756283B (en) * | 2008-12-12 | 2013-07-17 | 青岛波尼亚食品有限公司 | Chinese sausage containing dietary fibers and fish meat and production method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60207562A (en) * | 1984-04-02 | 1985-10-19 | Ninben:Kk | Sliced meat food and its production |
| CN1082354A (en) * | 1992-08-15 | 1994-02-23 | 山东烟台食品研究所 | Make the process of sausage of scallop edge |
| JPH0923853A (en) * | 1995-07-13 | 1997-01-28 | Toshiharu Kobayashi | Ham sausage and vienna sausages mixed with scallop of shellfishes and oysters |
| CN1235788A (en) * | 1998-05-16 | 1999-11-24 | 鲁正祥 | Mashed fish ham and sausage with rich calcium and phosphorus contents |
| CN1305740A (en) * | 2000-01-18 | 2001-08-01 | 吴奎征 | Natural plant-meat for series |
-
2002
- 2002-08-14 CN CNB021288143A patent/CN1185963C/en not_active Expired - Lifetime
- 2002-09-13 WO PCT/CN2002/000649 patent/WO2004016112A1/en not_active Application Discontinuation
- 2002-09-13 AU AU2002337990A patent/AU2002337990A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| AU2002337990A1 (en) | 2004-03-03 |
| WO2004016112A1 (en) | 2004-02-26 |
| CN1475155A (en) | 2004-02-18 |
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Free format text: CORRECT: ADDRESS; FROM: 100036 1-302, NO.2, LIANHUA RESIDENTIAL QUARTER, HAIDIAN DISTRICT, BEIJING TO: 266100 HOUSEHOLD 402, UNIT 3, BUILDING 3, NO.11, ZAOYUAN ROAD, LICANG DISTRICT, QINGDAO CITY, SHANDONG PROVINCE |
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