CN1826969B - 一种香菇素肉松及其制作方法 - Google Patents
一种香菇素肉松及其制作方法 Download PDFInfo
- Publication number
- CN1826969B CN1826969B CN2006100238532A CN200610023853A CN1826969B CN 1826969 B CN1826969 B CN 1826969B CN 2006100238532 A CN2006100238532 A CN 2006100238532A CN 200610023853 A CN200610023853 A CN 200610023853A CN 1826969 B CN1826969 B CN 1826969B
- Authority
- CN
- China
- Prior art keywords
- mushroom
- mushroom stems
- water
- preparation
- meat floss
- 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 - Fee Related
Links
- 241000628997 Flos Species 0.000 title claims abstract description 8
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 240000006794 Volvariella volvacea Species 0.000 title claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 24
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 3
- 239000008158 vegetable oil Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 5
- 235000011613 Pinus brutia Nutrition 0.000 claims description 5
- 241000018646 Pinus brutia Species 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 241000234314 Zingiber Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000014080 ginger ale Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 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
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- 108091032973 (ribonucleotides)n+m Proteins 0.000 description 1
- 102000040650 (ribonucleotides)n+m Human genes 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229930024421 Adenine Natural products 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Landscapes
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种香菇素肉松及其制作方法，它由69％香菇柄和31％调味料组成，调味料的配比是：18.6％酱油、16.3％白砂糖、30.2％食盐、11.6％姜汁和23.2％植物油。它的制作方法是将香菇柄整理、软化，预煮后加入辅料味煮，然后打松，烘干后包装，既方便美味，又营养健康。
Description
技术领域
本发明属于一种香菇类休闲食品及其制作方法。
背景技术
食用菌不仅可以为人们提供大量的植物蛋白，是天然滋补强身的食品，而且还有很高的药用价值。可调节人体新陈代谢，降低血压、减少胆固醇含量，有预防和治疗多种疾病，延年益寿之功效。联合国粮农组织向人们推荐的每日最佳膳食，就是“一荤一素一菌”。但是现代的大多数青少年并不喜食食用菌。香菇是著名的食药兼用菌，其香味浓郁，营养丰富，含有18种氨基酸，7种为人体所必需。所含麦角甾醇，可转变为维生素D，有增强人体抗疾病和预防感冒的功效；香菇多糖有抗肿瘤作用；腺嘌呤和胆碱可预防肝硬化和血管硬化；酪氨酸氧化酶有降低血压的功效；双链核糖核酸可诱导干扰素产生，有抗病毒作用。民间将香菇用于解毒，益胃气和治风破血。在学术界，香菇更是有“植物皇后”的美誉。作为一种常见食用菌，人们一直有烹食香菇的习惯，但是香菇烹饪起来较为麻烦，不能适应现代人食用方便的要求。市场上缺乏一种以香菇为主要原料，而且又是广大消费者非常喜爱的休闲食品。
发明内容
为了既让青少年也能喜食食用菌，又能满足现代人对食品食用方便的消费要求，本发明提供一种香菇素肉松。肉松作为广大消费者特别喜爱的食品，以香菇柄为主要原料做成肉松的外观、口味与口感，既方便美味，又营养健康。
本发明解决其技术问题所采用的技术方案是：将香菇柄整理、软化，预煮后加入辅料味煮，然后打松，烘干后包装。
本发明的有益效果是，可以让香菇素肉松既方便美味，又营养健康。
具体实施方式
1、原料整理。选择优质香菇柄，洗净。
2、软化。浸泡池中加入1％柠檬酸和0.1％维生素C，将香菇柄放入浸泡4小时。
3、预煮。夹层锅中水沸腾后，放入软化好的香菇柄预煮8分钟，再迅速用冷水冷却，捞出滤干。
4、味煮。水与预煮好的香菇柄的重量比例为1比2。水中调味料的比例为：酱油0.8％、白砂糖0.7％、食用盐1.3％、姜汁0.5％、植物油1％。味煮时要不断搅拌，时间为1小时。
5、打松。将煮好的香菇柄甩干水分，用打松机打直径0.2～0.3mm左右的松。
6、烘干。采用隧道式烘干机，在120℃时烘干20分钟，然后在65℃，烘干5小时。
7、包装。冷却后按照销售要求包装。
Claims (1)
1.一种香菇素肉松的制作方法，其特征在于：
①原料整理：选择优质香菇柄，洗净；
②软化：浸泡池中加入1％柠檬酸和0.1％维生素C，将香菇柄放入浸泡4小时；
③预煮：夹层锅中水沸腾后，放入软化好的香菇柄预煮8分钟，再迅速用冷水冷却，捞出滤干；
④味煮：水与预煮好的香菇柄的重量比例为1比2，水中调味料的比例为：酱油0.8％、白砂糖0.7％、食用盐1.3％、姜汁0.5％、植物油1％，味煮时要不断搅拌，时间为1小时；
⑤打松：将煮好的香菇柄甩干水分，用打松机打直径0.2～0.3mm左右的松；
⑥烘干：采用隧道式烘干机，在120℃时烘干20分钟，然后在65℃，烘干5小时；
⑦包装：冷却后按照销售要求包装。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100238532A CN1826969B (zh) | 2006-02-14 | 2006-02-14 | 一种香菇素肉松及其制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100238532A CN1826969B (zh) | 2006-02-14 | 2006-02-14 | 一种香菇素肉松及其制作方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1826969A CN1826969A (zh) | 2006-09-06 |
| CN1826969B true CN1826969B (zh) | 2011-10-26 |
Family
ID=36945668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006100238532A Expired - Fee Related CN1826969B (zh) | 2006-02-14 | 2006-02-14 | 一种香菇素肉松及其制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1826969B (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11700865B2 (en) | 2018-02-19 | 2023-07-18 | Land O'lakes, Inc. | Dairy-based meat substitute and methods of producing the same |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058093B (zh) * | 2010-11-25 | 2013-05-29 | 健盛食品股份有限公司 | 一种香菇丝、香菇肉松的制备方法 |
| CN102613539B (zh) * | 2012-03-12 | 2013-11-13 | 江苏迈斯克食品有限公司 | 一种香菇粒的制作方法 |
| CN102813152B (zh) * | 2012-08-31 | 2014-03-26 | 江苏迈斯克食品有限公司 | 一种红枣香菇粒及其制作方法 |
| CN103564353B (zh) * | 2013-10-31 | 2015-03-18 | 周永波 | 一种纯素肉松及其加工方法 |
| CN103749628B (zh) * | 2013-12-31 | 2015-10-07 | 上海大山合菌物科技股份有限公司 | 香菇松桃酥及其制备方法 |
| CN103876127A (zh) * | 2014-04-22 | 2014-06-25 | 马国丰 | 一种菇柄肉松的制作工艺 |
| CN104055065A (zh) * | 2014-06-07 | 2014-09-24 | 陶峰 | 一种香菇柄肉松的制作方法 |
| CN104055068A (zh) * | 2014-06-07 | 2014-09-24 | 曹石 | 一种花菇柄肉松的制作方法 |
| CN104323224B (zh) * | 2014-09-28 | 2016-07-06 | 浙江工业大学 | 一种杏鲍菇素肉松的制作方法 |
| CN104382025B (zh) * | 2014-11-21 | 2016-02-10 | 嘉善佳佳豆制品有限公司 | 一种三七粉素肉松及其制备方法 |
| CN104489635B (zh) * | 2015-01-20 | 2016-08-31 | 徐金伟 | 一种素肉蘑菇酱及其制备方法 |
| CN104783190A (zh) * | 2015-04-05 | 2015-07-22 | 程龙凤 | 一种营养杏鲍菇猪肉脯的加工方法 |
| CN106070501A (zh) * | 2016-08-30 | 2016-11-09 | 开平健之源保健食品有限公司 | 一种珍菇月饼及其制备方法 |
| CN109418958A (zh) * | 2017-08-26 | 2019-03-05 | 嘉善随缘食品有限公司 | 一种香菇素蹄及其加工方法 |
| CN109393443A (zh) * | 2018-09-29 | 2019-03-01 | 西峡县森林家食品有限责任公司 | 一种香菇休闲食品的制作方法 |
| CN111357975A (zh) * | 2018-12-25 | 2020-07-03 | 宿州学院 | 一种杏鲍菇素肉松的制作方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079372A (zh) * | 1992-05-28 | 1993-12-15 | 杭州应用工程技术学院 | 一种香菇松的生产方法 |
| CN1096931A (zh) * | 1993-06-29 | 1995-01-04 | 陈朝基 | 香菇松生产工艺 |
| CN1209294A (zh) * | 1998-08-30 | 1999-03-03 | 朱吉权 | 新型香菇松生产工艺 |
| CN1309925A (zh) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | 香菇松 |
-
2006
- 2006-02-14 CN CN2006100238532A patent/CN1826969B/zh not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079372A (zh) * | 1992-05-28 | 1993-12-15 | 杭州应用工程技术学院 | 一种香菇松的生产方法 |
| CN1096931A (zh) * | 1993-06-29 | 1995-01-04 | 陈朝基 | 香菇松生产工艺 |
| CN1209294A (zh) * | 1998-08-30 | 1999-03-03 | 朱吉权 | 新型香菇松生产工艺 |
| CN1309925A (zh) * | 2000-11-30 | 2001-08-29 | 伊宏胜 | 香菇松 |
Non-Patent Citations (9)
| Title |
|---|
| .食用菌香菇柄的几种深加工技术.《资源开发与市场》.2003,第19卷(第6期),359－360. |
| 刘文洁，胡辉.食用菌休闲系列食品加工技术.《食用菌》.2000,(第6期),42－43. * |
| 危贵茂,万小平.香菇肉松的加工工艺.《肉类工业》.2001,(第5期),10,11. * |
| 李大红 |
| 肖全福 |
| 陈年友 |
| 陶佳喜 |
| 陶佳喜;肖全福;陈年友;李大红 * |
| 陶佳喜;肖全福;陈年友;李大红;.食用菌香菇柄的几种深加工技术.《资源开发与市场》.2003,第19卷(第6期),359-360. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11700865B2 (en) | 2018-02-19 | 2023-07-18 | Land O'lakes, Inc. | Dairy-based meat substitute and methods of producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1826969A (zh) | 2006-09-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1826969B (zh) | 一种香菇素肉松及其制作方法 | |
| CN102273597B (zh) | 浓香豆豉的加工工艺 | |
| CN1826968B (zh) | 一种香菇酱及其制作方法 | |
| CN101006866A (zh) | 一种竹汁小食品的加工方法 | |
| CN106616616A (zh) | 一种油辣椒的制作方法及产品 | |
| CN104323224A (zh) | 一种杏鲍菇素肉松的制作方法 | |
| CN106690127A (zh) | 南瓜鱼丸及其制备方法 | |
| CN1826939A (zh) | 一种香菇柄蜜饯及其制作方法 | |
| CN1748565A (zh) | 一种素牛肉干及其制作方法 | |
| KR101226894B1 (ko) | 홍시를 함유하는 조청의 제조방법 및 홍시를 함유하는 조청 | |
| CN109181950A (zh) | 一种藜香型藜麦酒的制备方法 | |
| CN105249294A (zh) | 花椒味烤鱼及其加工工艺 | |
| KR101185364B1 (ko) | 매생이 누룽지의 제조방법 및 그에 따른 매생이 누룽지 | |
| CN106307141A (zh) | 一种卤制鹅肉及其制作方法 | |
| CN106616073A (zh) | 一种莲子菠萝馅粽子及其制备方法 | |
| KR100921505B1 (ko) | 곰취와 우렁이가 함유된 된장 및 그 제조방법 | |
| CN106261882A (zh) | 一种卤制鸭肉及其制作方法 | |
| CN106689841A (zh) | 一种红薯蜜枣馅粽子及其制备方法 | |
| CN104305242A (zh) | 一种富硒笋香金针牛肉丝及其加工方法 | |
| KR102355098B1 (ko) | 송이버섯액이 가미된 명태순대 및 그의 제조방법 | |
| KR102355097B1 (ko) | 명태순대 및 그의 제조방법 | |
| KR102450939B1 (ko) | 아로니아 및 비파 추출물이 함유된 현미 누룽지 제조방법 | |
| CN102197873A (zh) | 一种香菇夹心粒及其制作方法 | |
| KR100557017B1 (ko) | 수삼을 이용한 음청용 김치의 제조방법 | |
| CN104489525A (zh) | 即食鹰嘴豆的制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Gui Chunwei Document name: Notice of correction Addressee: Gui Chunwei Document name: Deemed not to advise |
|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Baishan group Baishan Modern Agriculture Co.,Ltd. Assignor: Dashan Group Co.,Ltd. Contract record no.: 2012220000022 Denomination of invention: Dried meat floss with straw mushroom and preparation method thereof Granted publication date: 20111026 License type: Exclusive License Open date: 20060906 Record date: 20120412 |
|
| ASS | Succession or assignment of patent right |
Owner name: SHANGHAI DASHANHE MUSHROOM TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: DASHANHE GROUP CO., LTD. Effective date: 20130118 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Mao Chuanfu Inventor after: Yang Dong Inventor after: Shao Huijuan Inventor after: Yu Ruixin Inventor before: Gui Chunwei Inventor before: Li Shiwen |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 201404 FENGXIAN, SHANGHAI TO: 201403 FENGXIAN, SHANGHAI Free format text: CORRECT: INVENTOR; FROM: GUI CHUNWEI LI SHIWEN TO: MAO CHUANFU YANG DONG SHAO HUIJUAN YU RUIXIN |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20130118 Address after: 201403 No. 7299 Jinhai Road, Shanghai, Fengxian District Patentee after: SHANGHAI MOUNTAIN FUNGUS TECHNOLOGY CO.,LTD. Address before: 201404 No. 1, Golden Sea Road, Fengxian modern agriculture park, Shanghai, Fengxian District Patentee before: Dashan Group Co.,Ltd. |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20181024 Address after: 441499 993 Chu Du Avenue, Yicheng Economic Development Zone, Xiangyang, Hubei Patentee after: XIANGYANG DASHAN HEALTH FOOD Co.,Ltd. Address before: 201403 Jinhai Road, Fengxian District, Shanghai 7299 Patentee before: SHANGHAI MOUNTAIN FUNGUS TECHNOLOGY Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 441499 Chudu Avenue 993, Yicheng Economic Development Zone, Xiangyang City, Hubei Province Patentee after: Xiangyang Dashan Health Food Co.,Ltd. Address before: 441499 Chudu Avenue 993, Yicheng Economic Development Zone, Xiangyang City, Hubei Province Patentee before: XIANGYANG DASHAN HEALTH FOOD Co.,Ltd. |
|
| CP01 | Change in the name or title of a patent holder | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20111026 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |