CN1907131B - Instant potted red vegetable soup and its preparation - Google Patents
Instant potted red vegetable soup and its preparation Download PDFInfo
- Publication number
- CN1907131B CN1907131B CN2005100571973A CN200510057197A CN1907131B CN 1907131 B CN1907131 B CN 1907131B CN 2005100571973 A CN2005100571973 A CN 2005100571973A CN 200510057197 A CN200510057197 A CN 200510057197A CN 1907131 B CN1907131 B CN 1907131B
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- carrot
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- 235000014347 soups Nutrition 0.000 title claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 title claims description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 51
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 240000007087 Apium graveolens Species 0.000 claims abstract description 11
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 11
- 235000010591 Appio Nutrition 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 11
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 11
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001630 malic acid Substances 0.000 claims abstract description 10
- 235000011090 malic acid Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000015278 beef Nutrition 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 239000000463 material Substances 0.000 claims description 16
- 235000021537 Beetroot Nutrition 0.000 claims description 10
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 10
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 10
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 10
- 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 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002372 labelling Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 208000005156 Dehydration Diseases 0.000 claims 1
- 239000000428 dust Substances 0.000 claims 1
- 239000003381 stabilizer Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 8
- 229960003237 betaine Drugs 0.000 abstract 4
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 abstract 4
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
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- 241000234282 Allium Species 0.000 description 8
- 241000722363 Piper Species 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 239000005996 Blood meal Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- 239000002893 slag Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000009849 vacuum degassing Methods 0.000 description 1
Abstract
The present invention discloses a canned red oxyneurine soup comprising the formula of red oxyneurine 5-10kg, potato 5-10kg, carrot 2-5kg, onion 1-2kg, celery 1-2kg, beef powder 0-10kg, pork powder 0-10kg, milk powder 1-2kg, table salt 1-2kg, sugar 10kg, malic acid 1-2kg, chilli powder 0-4kg, common fennel powder 0.2kg, cassia lignea flour 0.1kg, pepper powder 0.1kg and right amount of food additives, and the process consists of performing powder from the raw materials, melting with water, homogenizing, filtering, deslagging, homogenizing, sterilizing, deoxidizing and loading, thus obtaining a ready-to-drink canned red oxyneurine soup or granulated canned red oxyneurine soup.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of instant potted red vegetable soup
Background technology
Be in fashion the borsch of American-European countries, well-known everywhere with its abundant nutrition and health care.For it can be promoted in the area beyond the America and Europe, we have invented " dehydration makes things convenient for borsch ", greatly facilitate the Asian, African and Latin American regional people edible (see patent application: No. 2004100812040).But, blemish in an otherwise perfect thing be: it can only boil with boiling water on dining room, family, office or the train or scald the bubble rehydration after just can eat.It can not be as bottled or tinned drink, in all case can both be with opening with drink.
The She Fuqinke that wins European Footballer in 2004 this year drinks borsch and grows up, and often medium is said " borsch of never forgetting mother ", all wants to drink everyday.This allows football fans when watching a ball game, and also wishes to drink one bottle " borsch of mother " whenever and wherever possible.
Summary of the invention
The present invention seeks to,, invent a kind of can really the unlatching bottle cap easily for people whenever and wherever possible and just can drink immediately as the bottled or canned borsch of laughable carbonated drink or fruit drink at the above-mentioned deficiency of existing dehydration borsch.Just can save like that and change water boil or scald bubble rehydration or the like trouble.
Openly example is multiple in " dehydration borsch " for the making prescription of borsch, and the present invention keeps continuation with it and adopts.But grease and animal material in the prescription, and other batching will adapt to this arts demand according to the beverage characteristic, in changing with suitable adjustment.Here the only just prescription of " Ukraine's borsch " and preparation work typical case narration thereof, though other kind prescription is similar, technology is identical, just no longer repeats to narrate.
Prescription:
Additives such as red beet 5-10kg potato 5-10kg carrot 2-5kg broccoli 2-5kg onion 1-2kg celery 1-2kg powdered beef 0-10kg powder of pork 0-10kg milk powder 1-2kg salt 1-2kg white sugar 10kg malic acid 1-2kg chilli powder 0-4kg fennel seeds powder 0.2kg month cassia lignea flour 0.1kg pepper powder 0.1kg is stable, anticorrosion are an amount of.More than be 1000L finished product materials amounts.
Method for making (one):
Above fresh vegetables cleaned dice or rub the end, moisture when reaching 4-6% through the dehydration of hot blast below 60 ℃, promptly roughly grind and finish grind.Powder reaches 70% can cross the 100-200 eye mesh screen time, just can be vacuum-packed, and stand-by as material storage.
When needs carry out can, just can enter following operation.
1, allotment---above-mentioned various raw materials are melted one by one with a small amount of pure water, put into the ingredients pot of agitator, add water to total amount 1000L, stir.Staticly settle.
2, filter---feed liquid is filtered through 100-200 Mu Sieve, remove slag.
3, homogeneous---by the high pressure homogenizer homogeneous, export by closed conduit again.
4, sterilization---the beverage of pipeline input with 135 ℃ of high temperature, carries out sterilization in 5 seconds through the high-temperature short-time sterilization machine, is chilled to 50-60 ℃ more rapidly, exports through pipeline.
5, deoxidation---the beverage of pipeline input is immediately exported after the vacuum degassing machine deoxidation.
6, towards carbon---after the beverage carbon dioxide machine qi of chong channel ascending adversely of pipeline input, inject bottle placer.
7, finished product---behind the difference filling bottle,, paste label, the vanning warehouse-in through check.
Method for making (two):
Dehydration particle method---borsch particle major ingredient that will dewater and auxiliary material, condiment are all put in the metal easy open can, soak rehydration, 80-85 ℃ steam sterilization 12-15 minute, exhaust while hot seals, cooling rapidly, labeling, packing warehouse-in; Perhaps the fresh vegetable main materials and auxiliary materials is processed into the little fourth small pieces of 10 * 10mm specification with vegetable-chopper, together with the condiment pop can box of packing into, in add water to fullly, with 80-85 ℃ of steam sterilization 12-15 minute, exhaust while hot sealed, cooling rapidly, labeling, packing warehouse-in.
The preparation method of fresh vegetable graininess soup stock is: the fresh vegetable main materials and auxiliary materials is processed into the little fourth small pieces of 10 * 10mm specification with vegetable-chopper, together with the condiment pop can box of packing into, in add water to full, with 80-85 ℃ of steam sterilization 15-20 minute, exhaust while hot sealed, rapidly cooling, labeling, the packing warehouse-in.
Effect:
1, the rich and gaudy glow of soup juice has kept genuineness, and sour-sweet salty peppery four flavor tools are complete.
2, because easy-to-use easy band, easily pin is easily bought, and any period, any environment is promptly opened i.e. drink, and is very convenient.
3, thoroughly break away from limitations such as the season, transportation, storage of fresh vegetable, fresh-keeping, region, throughout the year, all there is the borsch supply in five continents.
The specific embodiment
Embodiment one dense thick borsch
Prescription:
Additives such as red beet 10kg potato 10kg carrot 5kg broccoli 5kg onion 2kg celery 2kg powdered beef 5kg milk powder 1kg salt 2kg white sugar 10kg malic acid 2kg chilli powder 4kg fennel seeds powder 0.2kg month cassia lignea flour 0.1kg pepper powder 0.1kg is stable, anticorrosion are an amount of.More than be 1000L finished product materials amounts.
Method for making:
Above fresh vegetables cleaned dice or rub the end, moisture when reaching 4-6% through the dehydration of hot blast below 60 ℃, promptly roughly grind and finish grind.Powder reaches 70% can cross 100 eye mesh screens the time, just can be vacuum-packed, and stand-by as material storage.
When needs carry out can, just enter following operation.
Allotment---above-mentioned various raw materials are melted one by one with a small amount of pure water, put into the ingredients pot of agitator, add water to total amount 1000L, stir.Leave standstill-filter-homogeneous-sterilization-deoxidation-fill carbon-finished product
Embodiment two salubrious borsch
Prescription:
Additives such as red beet 5kg potato 2kg carrot 2kg broccoli 2kg onion 2kg celery 1kg powdered beef 2kg milk powder 1kg salt 1.2kg white sugar 5kg malic acid 1.2kg fennel seeds powder 0.1kg month cassia lignea flour 0.05kg pepper powder 0.1kg is stable, anticorrosion are an amount of.More than be 1000L finished product materials amounts.
Method for making: with embodiment one
Embodiment three seafood borsch
Prescription:
Additives such as red beet 6kg potato 2kg carrot 2kg broccoli 3kg onion 1kg celery 1kg fish powder 6kg Shrimp powder 1kg salt 1kg white sugar 5kg malic acid 1.2kg garlic powder 0.5kg green onion powder 0.2kg ginger powder 0.3kg pepper powder 0.2g is stable, anticorrosion are an amount of.More than be 1000L finished product materials amounts.
Method for making: with embodiment one
Four Bath borsch of embodiment (clearing lung-heat borsch)
Prescription:
Additives such as red beet 8kg potato 5kg carrot 2kg broccoli 2kg onion 2kg celery 2kg pig blood meal 10kg soymilk powder 10kg salt 1.1kg white sugar 5kg malic acid 1kg fennel seeds powder 0.2kg month cassia lignea flour 0.1kg pepper powder 0.1kg ginger powder 0.5kkg green onion powder 0.5kkg is stable, anticorrosion are an amount of.More than be 1000L finished product materials amounts.
Method for making: identical with embodiment three.
Embodiment five canned borsch
Prescription:
Red beet 10kg potato 10Kg carrot 5kg broccoli 2ks onion 5kg celery 2kg beef granules 10kg sour cream 1kg salt 1kg white sugar 10kg malic acid 1.2kg chilli powder 0.5kg fennel seeds powder 0.2kg month cassia lignea flour 0.1kg pepper powder 0.1kg anticorrisive agent is an amount of.It more than is the materials amount of/1 jar * 1000 jars of products of 550 grams.
Method for making: will dewater borsch particle major ingredient and auxiliary material, condiment are all put in the metal pop can, soak rehydration after, with 80-85 ℃ of steam sterilization 12-15 minutes, exhaust while hot sealed, cooling rapidly, labeling, packing warehouse-in.
Claims (4)
1. instant potted red vegetable soup, it is characterized in that being made up, that is: red beet 5～10kg, potato 5～10kg, carrot 2～5kg, broccoli 2～5kg, onion 1～2kg, celery 1～2kg, powdered beef 0～10kg, powder of pork 0～10kg, milk powder 1～2kg, salt 1～2kg, white sugar 10kg, malic acid 1～2kg, chilli powder 0～4kg, fennel seeds powder 0.2kg, month cassia lignea flour 0.1kg, pepper powder 0.1kg, an amount of stabilizing agent, an amount of anticorrisive agent by following formula rate; More than be 1000L finished product materials amounts, supply 1000L with water.
2. the preparation method of a kind of instant potted red vegetable soup according to claim 1, it is characterized in that: red beet, potato, carrot, broccoli, onion, the celery of aquatic foods are cleaned, dice or rub the end, through 60 ℃ of dehydrations, moisture 4～6%, abrasive dust, 70% crosses 100～200 mesh sieves, and the dry powder deposit is stand-by;
Above-mentioned each powder raw material is put into ingredients pot, add water to total amount 1000L, stir, staticly settle, feed liquid is through 100～200 mesh sieve filter and remove residues, homogeneous, and through high-temperature short-time sterilization, deoxidation, the inflation can obtains finished product.
3. the preparation method of a kind of instant potted red vegetable soup according to claim 1, it is characterized in that: the red beet that will dewater, potato, carrot, broccoli, onion, celery particle and powdered beef, powder of pork, milk powder, salt, white sugar, malic acid, chilli powder, fennel seeds powder, month cassia lignea flour, pepper powder are all put in the metal easy open can, soak rehydration, 80～85 ℃ of steam sterilizations 12～15 minutes, exhaust while hot seals, cooling rapidly, labeling, the packing warehouse-in.
4. the preparation method of a kind of instant potted red vegetable soup according to claim 1, it is characterized in that: red beet, potato, carrot, broccoli, onion, the celery of aquatic foods are processed into the little fourth small pieces of 10 * 10mm specification with vegetable-chopper, together with powdered beef, powder of pork, milk powder, salt, white sugar, malic acid, chilli powder, fennel seeds powder, month cassia lignea flour, the pepper powder pop can box of packing into, in add water to full, with 80～85 ℃ of steam sterilizations 15～20 minutes, exhaust while hot seals, cooling rapidly, labeling, the packing warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100571973A CN1907131B (en) | 2005-08-01 | 2005-08-01 | Instant potted red vegetable soup and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100571973A CN1907131B (en) | 2005-08-01 | 2005-08-01 | Instant potted red vegetable soup and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1907131A CN1907131A (en) | 2007-02-07 |
| CN1907131B true CN1907131B (en) | 2011-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005100571973A Expired - Fee Related CN1907131B (en) | 2005-08-01 | 2005-08-01 | Instant potted red vegetable soup and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1907131B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2565941C1 (en) * | 2014-10-28 | 2015-10-20 | Олег Иванович Квасенков | Method to produce preserves "borsch with fish and beans" |
| RU2565928C1 (en) * | 2014-10-21 | 2015-10-20 | Олег Иванович Квасенков | Method to produce preserves "borsch poltavskiy" |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2480129C1 (en) * | 2012-07-04 | 2013-04-27 | Олег Иванович Квасенков | Method for production of preserves "stewed cabbages grodno-style" |
| RU2480030C1 (en) * | 2012-07-04 | 2013-04-27 | Олег Иванович Квасенков | "stewed cabbages" preserves production method |
| RU2513613C1 (en) * | 2013-05-27 | 2014-04-20 | Олег Иванович Квасенков | Method for production of preserves "marinated dushenina forced with speck" |
| RU2513445C1 (en) * | 2013-05-27 | 2014-04-20 | Олег Иванович Квасенков | Method for manufacture of preserved product "marinated dushenina forced with speck" |
| RU2513455C1 (en) * | 2013-05-27 | 2014-04-20 | Олег Иванович Квасенков | Method for production of preserves "marinated dushenina forced with speck" |
| RU2551212C1 (en) * | 2014-07-24 | 2015-05-20 | Олег Иванович Квасенков | Method for manufacture of preserves "home-made rassolnik" |
| RU2551213C1 (en) * | 2014-07-24 | 2015-05-20 | Олег Иванович Квасенков | Method for production of preserves "stewed pork with cabbages and apples" |
| RU2551210C1 (en) * | 2014-07-28 | 2015-05-20 | Олег Иванович Квасенков | Method for production of preserves "stewed pork with caraway" |
| RU2565882C1 (en) * | 2014-09-03 | 2015-10-20 | Олег Иванович Квасенков | Method for production of preserves "sbornye petrovskie shchi" |
| RU2558296C1 (en) * | 2014-09-22 | 2015-07-27 | Олег Иванович Квасенков | Method for manufacture of preserves "krasnodarskiy borsch" |
| RU2576143C1 (en) * | 2014-11-27 | 2016-02-27 | Олег Иванович Квасенков | Method for production of preserved soup "russian fairy tale" |
| RU2567656C1 (en) * | 2015-01-20 | 2015-11-10 | Олег Иванович Квасенков | Method for production of preserves "hungarian goulash szeged-style" |
| CN106721791A (en) * | 2016-12-01 | 2017-05-31 | 浙江百惠生物科技有限公司 | A kind of beet ferment drink for making one pleasure |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408269A (en) * | 2002-03-21 | 2003-04-09 | 山东莱阳远洋食品有限公司 | Dewatered instant vegetable soup and its producing method |
| CN1419848A (en) * | 2002-12-14 | 2003-05-28 | 章传华 | Pickled red beet root and pickling process |
-
2005
- 2005-08-01 CN CN2005100571973A patent/CN1907131B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408269A (en) * | 2002-03-21 | 2003-04-09 | 山东莱阳远洋食品有限公司 | Dewatered instant vegetable soup and its producing method |
| CN1419848A (en) * | 2002-12-14 | 2003-05-28 | 章传华 | Pickled red beet root and pickling process |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2565928C1 (en) * | 2014-10-21 | 2015-10-20 | Олег Иванович Квасенков | Method to produce preserves "borsch poltavskiy" |
| RU2565941C1 (en) * | 2014-10-28 | 2015-10-20 | Олег Иванович Квасенков | Method to produce preserves "borsch with fish and beans" |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1907131A (en) | 2007-02-07 |
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Address after: 136200 third floor, Baiquan Economic Development Zone Management Committee, Dongliao County, Liaoyuan City, Jilin Province Patentee after: Jilin hongoushen Health Industry Co., Ltd Address before: 136200 No. 728 South Second Ring Road, Liaoyuan Economic Development Zone, Jilin Province Patentee before: Jilin hongoushen Health Industry Co., Ltd |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200923 Address after: Group 3, Mingming village, Sanhe Manchu Korean Township, Dongfeng County, Liaoyuan City, Jilin Province, 136300 Patentee after: Jilin bright Korean Food Co., Ltd Address before: 136200 third floor, Baiquan Economic Development Zone Management Committee, Dongliao County, Liaoyuan City, Jilin Province Patentee before: Jilin hongoushen Health Industry Co.,Ltd. |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110720 Termination date: 20200801 |