CN1618327A - Instant fresh-keeping bean curd, and its making method - Google Patents
Instant fresh-keeping bean curd, and its making method Download PDFInfo
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- CN1618327A CN1618327A CNA2004100814152A CN200410081415A CN1618327A CN 1618327 A CN1618327 A CN 1618327A CN A2004100814152 A CNA2004100814152 A CN A2004100814152A CN 200410081415 A CN200410081415 A CN 200410081415A CN 1618327 A CN1618327 A CN 1618327A
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- bean curd
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 76
- 238000000034 method Methods 0.000 title claims description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 238000012856 packing Methods 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 235000014103 egg white Nutrition 0.000 claims abstract description 6
- 210000000969 egg white Anatomy 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241001131796 Botaurus stellaris Species 0.000 claims description 9
- 235000013601 eggs Nutrition 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 7
- 241000522254 Cassia Species 0.000 claims description 6
- 241000425037 Toona sinensis Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000012423 maintenance Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 241000271566 Aves Species 0.000 claims description 4
- 239000010775 animal oil Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000019737 Animal fat Nutrition 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 235000013305 food Nutrition 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 7
- 241000287828 Gallus gallus Species 0.000 description 5
- 235000013330 chicken meat Nutrition 0.000 description 5
- 238000003672 processing method Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 235000019249 food preservative Nutrition 0.000 description 3
- 239000005452 food preservative Substances 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910052602 gypsum Inorganic materials 0.000 description 2
- 239000010440 gypsum Substances 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008952 bacterial invasion Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 102000005525 fibrillarin Human genes 0.000 description 1
- 108020002231 fibrillarin Proteins 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
An antistaled instant bean curd is prepared from the fresh bean curd made of soybean through flavouring by egg white, starch, plant oil (or animal fat), potassium sorbate, edible salt, spirit and edible vinegar, antistaling processing, steaming, shaping, packing and sterilizing. Its advantages are delicious taste, and high elasticity and toughness.
Description
Affiliated technical field
The present invention relates to a kind of bean-curd product and processing method thereof, especially a kind of fresh-keeping bean curd of instant type and processing method thereof.
Background technology
Bean curd is traditional popular food of China, put down in writing according to historical data, so far have the history in 2 over thousands of years from the appearance of its processing method, the principle of making bean curd is to grind into soya-bean milk with soybean, be heated to more than the denaturation temperature, add coagulating agent again and make it form three fibrillarin network structures, the squeezing drainage bean curd.After people have grasped and have made the principle of bean curd; progressively develop diversified bean-curd product, its individual workship of family that makes by single household is developed to large-scale production, the appearance of particularly various bean-curd product production equipments; bean-curd product production is developed rapidly, and its kind is also more and more.Because bean-curd product is the important food plant protein sources, contain 8 seed amino acids and abundant calcium, phosphorus, iron, the B family vitamin of needed by human, its aboundresources, be easy to processing, extensive market, be subjected to the attention of countries in the world.Chuan Bei " sword door bean curd " delicious flavour, tissue is fine and smooth, is well-known local food, but existing product only can marketing fresh, can not satisfy the needs of long distance transportation fresh-retaining.In addition, from bean-curd product and the disclosed technical data that occurs in the market, bean-curd product is based on fresh bean curd, dried bean curd, fermented bean curd, the fresh bean curd goods resting period is short, can't be fresh-keeping, dried bean curd only can the proper extension freshness date, though the fermented bean curd long shelf-life some, only can make seasoned food, can not be disposable a large amount of edible.Develop a kind of fresh-keeping bean curd product that can guarantee the quality the long period, the fresh-keeping bean curd goods of especially a kind of instant edible of instant type and transportation are food nutrition circle an open questions for many years.
Technical scheme of the present invention
The object of the present invention is to provide a kind of instant fresh-keeping bean curd and processing method thereof, this instant fresh-keeping bean curd has that the shelf-life is longer, and nutrition is horn of plenty more, and quality is pliable and tough, mouthfeel is better, the characteristics of convenient transportation.
Be to realize the purpose of foregoing invention, the present invention adopts following technical scheme: this instant fresh-keeping bean curd is a primary raw material with fresh brine bean curd, through seasoning, anticorrosion, steam, operation such as moulding processes, its raw materials in part by weight ratio is:
Soybean 75～80
Birds, beasts and eggs egg white 3～5
Starch 5～8
Vegetable oil or animal oil 1～2
Potassium sorbate 0.05～0.1
Salt 3～3.5
Liquor 0.06～0.1
Vinegar 0.03～0.042
For make long shelf-life, quality is pliable and tough, nutritious, mouthfeel is good and the instant fresh-keeping bean curd being convenient to transport, production technology of the present invention is as follows:
(1) makes bean curd mud: make bean curd with soybean with bittern, smash to pieces, make bean curd mud with breaing up after the bean curd dehydration;
(2) first seasoning: the clean water that will be added with salt, liquor, vinegar mixes with bean curd mud, and mix is even, and drop removes Yu Shui;
(3) get auxiliary material ready: birds, beasts and eggs egg white, soup-stock, starch, vegetable oil or animal oil, potassium sorbate, natural perfume material water (adding the salt solution infusion) by spiceleaf, Chinese prickly ash, Chinese toon bud, Chinese cassia tree;
(4) seasoning once more: add the above-mentioned auxiliary material of getting ready in the bean curd mud after first seasoning, stir;
(5) steam slaking: the bean curd mud that stirs is put into the steamer maintenance steam 15 minutes for about 100 ℃.
(6) moulding, packing, sterilization, vanning, warehouse-in.
The bean curd that product of the present invention is made with bittern is raw material, is convenient to seasoning, and the bean curd that gypsum is made can not be used for the processing of this product because the gypsum flavor is difficult to remove.The adding of starch and egg white has having additional nutrients and increases tender effect.By spiceleaf, Chinese prickly ash, Chinese toon bud, Chinese cassia tree natural perfume material water, the similar pickles brewing method of its brewing method, the adding of natural perfume material water, the special-effect that has flavouring to render palatable with the salt solution infusion.
The present invention uses the food preservative potassium sorbate in prescription, also can be sorbic acid and other sorbate, can also be other food preservative, and its use amount is carried out by state-set standard.
The present invention can add different flavouring in prescription, modulate different tastes, satisfies consumer's multiple demand.As add chicken extract or chickens' extract can modulate chicken flavor, can modulate the ham flavor with the ham end, or add golden hook and can modulate the seafood flavor.
That product of the present invention can be made into is packed, glass bottle, metal is canned or the commodity selling of casing packing.Make stripe shape bologna sausage shape or other shape of flavour as it being poured into casing, also can be made into vacuum-packed instant fast food, it is hyperchromic also can to add natural food colour.
Technical characterstic of the present invention: the water content of product of the present invention is similar to dried bean curd, before spice, reduce its water content as far as possible, reduced bacterial invasion, on the traditional proportioning basis, increased food preservative, strengthened the anti-corrosion function of food, can utilize the packing sterilization technology of modern food production technology, make product fresh-keeping guarantor's flavor under vacuum condition.
Adopt the present invention to have following advantage: the instant fresh-keeping bean curd that the present invention produces, kept local tradition food in good condition---the bright fragrant refreshing tender peculiar flavour of " sword door bean curd ", it is short thoroughly to have solved the sword door bean curd storage life, can not fresh-keeping guarantor's flavor, can only process the problem of marketing fresh on the spot.Shelf-life of the present invention is 8～10 months below 20 ℃, can produce throughout the year, meets the requirement of modern food processing, the present invention uses different flavouring can modulate multiple differently flavoured product, product can be realized variation, and seriation is fit to the modern enterprise large-scale production.Western-style sausages enters Chinese market has just been built up year amount of consumption over ten billion Yuan less than ten years big market, tofu product of the present invention, taste is bright naturally fragrant, the Halogen water taste, and quality is pliable and tough, mouthfeel is sliding tender refreshing, cold food heat food all can, be used for chafing dish and cook, cannot not boil mashedly for a long time, boil more flexible and more flexible, its market prospects are wide.
Embodiment:
Embodiment 1:
To produce 50 kilograms of these products is example, and its processing technology step is as follows:
(1) makes bean curd mud: make bean curd with 40 kilograms of soybean with bittern, the bean curd dehydration to 42～44 kilograms, is broken up and smashed to pieces, make bean curd mud;
(2) first seasoning: 1.5 kilograms of salt, liquor 30 grams, vinegar 15 grams are added in 2 kilograms of the clean waters, stir, treat to mix with bean curd mud after its uniform dissolution, mix is even, and drop removes Yu Shui, removes bittern and distinguishes the flavor of;
(3) get following auxiliary material ready: clear 1.5 kilograms of egg, 2 kilograms in soup-stock, 2.5 kilograms of starches, 1 kilogram of rapeseed oil, potassium sorbate 0.05 gram, and by spiceleaf, Chinese prickly ash, Chinese toon bud, Chinese cassia tree with 0.5 kilogram in the natural perfume material water of salt solution infusion;
(4) seasoning once more: add the above-mentioned auxiliary material of getting ready in the bean curd mud after first seasoning, stir;
(5) steam slaking: the bean curd mud that stirs is put into the steamer maintenance steam 15 minutes for about 100 ℃.
(6) moulding, packing, sterilization, vanning, warehouse-in.
Embodiment 2:
Produce 50 kilograms of chicken flavor products, its processing technology step is as follows:
(1) makes bean curd mud: make bean curd with 40 kilograms of soybean with bittern, the bean curd dehydration to 42～44 kilograms, is broken up and smashed to pieces, make bean curd mud;
(2) first seasoning: 1.5 kilograms of salt, liquor 30 grams, vinegar 15 grams are added in 2 kilograms of the clean waters, stir, treat to mix with bean curd mud after its uniform dissolution, mix is even, and drop removes Yu Shui, removes bittern and distinguishes the flavor of;
(3) get following auxiliary material ready: clear 1.5 kilograms of egg, 2 kilograms in soup-stock, 2.5 kilograms of starches, 1 kilogram of rapeseed oil, potassium sorbate 0.05 gram, and by spiceleaf, Chinese prickly ash, Chinese toon bud, Chinese cassia tree 0.5 kilogram in natural perfume material water, chickens' extract 150 grams with the salt solution infusion;
(4) seasoning once more: add the above-mentioned auxiliary material of getting ready in the bean curd mud after first seasoning, stir;
(5) steam slaking: the bean curd mud that stirs is put into the steamer maintenance steam 15 minutes for about 100 ℃.
(6) moulding, packing, sterilization, vanning, warehouse-in.
Embodiment 3:
Produce 50 kilograms of seafood flavor products, its processing technology step is as follows:
(1) makes bean curd mud: make bean curd with 40 kilograms of soybean with bittern, the bean curd dehydration to 42～44 kilograms, is broken up and smashed to pieces, make bean curd mud;
(2) first seasoning: 1.5 kilograms of salt, liquor 30 grams, vinegar 15 grams are added in 2 kilograms of the clean waters, stir, treat to mix with bean curd mud after its uniform dissolution, mix is even, and drop removes Yu Shui, removes bittern and distinguishes the flavor of;
(3) get following auxiliary material ready: clear 1.5 kilograms of egg, 2 kilograms in soup-stock, 2.5 kilograms of starches, 1 kilogram of rapeseed oil, potassium sorbate 0.05 restrain, reach by spiceleaf, Chinese prickly ash, Chinese toon bud, Chinese cassia tree with 2.5 kilograms on 0.5 kilogram in the natural perfume material water of salt solution infusion, golden hook;
(4) seasoning once more: add the above-mentioned auxiliary material of getting ready in the bean curd mud after first seasoning, stir;
(5) steam slaking: the bean curd mud that stirs is put into the steamer maintenance steam 15 minutes for about 100 ℃.
(6) moulding, packing, sterilization, vanning, warehouse-in.
Claims (2)
1, a kind of instant fresh-keeping bean curd is characterized in that: instant fresh-keeping bean curd is to be primary raw material with fresh brine bean curd, through seasoning, anticorrosion, steam, operations such as moulding process, its raw materials in part by weight ratio is:
Soybean 75～80
Birds, beasts and eggs egg white 3～5
Starch 5～8
Vegetable oil or animal oil 1～2
Potassium sorbate 0.05～0.1
Salt 3～3.5
Liquor 0.06～0.1
Vinegar 0.03～0.042
2, make the method for the described instant fresh-keeping bean curd of claim 1, it is characterized in that comprising following processing step:
(1) makes bean curd mud: make bean curd with soybean with bittern, smash to pieces, make bean curd mud with breaing up after the bean curd dehydration;
(2) first seasoning: the clean water that will be added with salt, liquor, vinegar mixes with bean curd mud, and mix is even, and drop removes Yu Shui;
(3) get auxiliary material ready: birds, beasts and eggs egg white, soup-stock, starch, vegetable oil or animal oil, potassium sorbate, and by spiceleaf, Chinese prickly ash, Chinese toon bud, the Chinese cassia tree natural perfume material water with the salt solution infusion;
(4) seasoning once more: add the above-mentioned auxiliary material of getting ready in the bean curd mud after first seasoning, stir;
(5) steam slaking: the bean curd mud that stirs is put into the steamer maintenance steam 15 minutes for about 100 ℃.
(6) moulding, packing, sterilization, vanning, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100814152A CN1324985C (en) | 2004-12-05 | 2004-12-05 | Instant fresh-keeping bean curd, and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100814152A CN1324985C (en) | 2004-12-05 | 2004-12-05 | Instant fresh-keeping bean curd, and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1618327A true CN1618327A (en) | 2005-05-25 |
| CN1324985C CN1324985C (en) | 2007-07-11 |
Family
ID=34765718
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100814152A Expired - Fee Related CN1324985C (en) | 2004-12-05 | 2004-12-05 | Instant fresh-keeping bean curd, and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1324985C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066107B (en) * | 2006-10-24 | 2010-05-12 | 孙福莲 | Nutritious health bean curd producing process |
| CN102805158A (en) * | 2011-05-31 | 2012-12-05 | 黑龙江省麒麟工贸公司 | Preparation method for dry bean curd composite preservative |
| CN103621662A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Marinated boxed bean curd |
| CN104106646A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Green plum tartary buckwheat wine bean curd and preparation method thereof |
| CN106804758A (en) * | 2016-12-27 | 2017-06-09 | 寿县八公山刘安豆腐有限公司 | A kind of preparation method of fresh-keeping bean curd |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375224A (en) * | 2001-03-19 | 2002-10-23 | 何裕维 | Natural health beancurd and its making process |
| CN1209983C (en) * | 2003-02-12 | 2005-07-13 | 北京豆豆厨食品有限公司 | Chicken egg bean curd and method for making same |
-
2004
- 2004-12-05 CN CNB2004100814152A patent/CN1324985C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066107B (en) * | 2006-10-24 | 2010-05-12 | 孙福莲 | Nutritious health bean curd producing process |
| CN102805158A (en) * | 2011-05-31 | 2012-12-05 | 黑龙江省麒麟工贸公司 | Preparation method for dry bean curd composite preservative |
| CN103621662A (en) * | 2013-11-05 | 2014-03-12 | 苏州金记食品有限公司 | Marinated boxed bean curd |
| CN104106646A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Green plum tartary buckwheat wine bean curd and preparation method thereof |
| CN106804758A (en) * | 2016-12-27 | 2017-06-09 | 寿县八公山刘安豆腐有限公司 | A kind of preparation method of fresh-keeping bean curd |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1324985C (en) | 2007-07-11 |
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Owner name: GUANGYUAN HAITIAN INDUSTRY CO., LTD. Free format text: FORMER OWNER: DONG KAI Effective date: 20100622 |
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Free format text: CORRECT: ADDRESS; FROM: 628306 NO.116,NORTH STREET, JIANMEN TOWN, JIANGE COUNTY, GUANGYUAN CITY, SICHUAN PROVINCE TO: 628017 HUILONGHE INDUSTRIAL PARK DISTRICT, LIZHOU DISTRICT, GUANGYUAN CITY, SICHUAN PROVINCE |
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Effective date of registration: 20100622 Address after: 628017 Sichuan Province, Guangyuan City District Huilong River Industrial Park Patentee after: Guangyuan Haitian Industrial Co., Ltd. Address before: 628306 Jiange County of Guangyuan City, Sichuan province Jianmen town No. 116 North Street Patentee before: Dong Kai |
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Granted publication date: 20070711 Termination date: 20101205 |