Telusuri Gambar Maps YouTube Berita Gmail Drive Kalender Lainnya »
Masuk
Pengguna pembaca layar: klik link ini untuk mode akses mudah. Mode akses mudah memiliki fitur dasar yang sama namun bekerja dengan lebih baik pada pembaca Anda.

Paten

  1. Penelusuran Paten Lanjutan
Nomor publikasiCN100569115 C
Jenis publikasiPemberian
Nomor aplikasiCN 200510046335
Tanggal publikasi16 Des 2009
Tanggal pengajuan26 Apr 2005
Tanggal prioritas26 Apr 2005
Juga dipublikasikan sebagaiCN1853509A
Nomor publikasi200510046335.8, CN 100569115 C, CN 100569115C, CN 200510046335, CN-C-100569115, CN100569115 C, CN100569115C, CN200510046335, CN200510046335.8
Penemu任方方, 李长青, 王云华, 王庆玉, 王英魁, 邹德军, 郑金德, 高洪波
Pemohon大连玉璘海洋珍品股份有限公司
Ekspor KutipanBiBTeX, EndNote, RefMan
Tautan Eksternal:  SIPO, Espacenet
Production of dried sea cucumbers
CN 100569115 C
Abstrak  diterjemahkan dari bahasa China
一种纯干海参的制作方法,主要采用以下步骤:a、海参预处理;b、靠发海参;c、真空浸渍保护液;d、微波杀菌定型;e、真空冻干;f、海参升华干燥:本发明的积极效果:使海参脱离了高盐保质的条件,保持原形态;使海参达到即食性、除去靠、煮、发海参的麻烦,食用更便捷、时尚;纯干过程采用了微波与冻干联合干燥,冷冻与升华过程是在真空、低温下完成的,使海参细胞保持活性,营养成份不遭到破坏。 A method of making pure dry sea cucumber, mainly in the following steps: a, cucumber pretreatment; b, by sea cucumber; c, vacuum impregnation protection fluid; d, microwave sterilization stereotypes; e, vacuum freeze-dried; f, dried sea cucumber sublimation : the positive effect of the present invention are: to make out of the high salt sea cucumber shelf conditions, maintaining the original shape; sea cucumber reach of instant removal by, boiled, trouble, sea cucumber, the consumption of more convenient fashion; pure dry process using a microwave and lyophilized combined drying, freezing and sublimation under vacuum and low completion, sea cucumber cells remain active, nutrients are not destroyed.
Klaim(1)  diterjemahkan dari bahasa China
1、一种纯干海参的制作方法,其特征在于: a、海参预处理将鲜活海参置于海水池中20~30小时自行吐沙,然后剖开海参腹剔去内脏,再经冰水浸泡1~8小时; b、靠发海参将冰水中的海参置于放有是海参量两倍水量的锅内加热,加热并搅拌,温度在30℃~90℃,搅拌10min~30min,出锅与食用盐搅拌,后装在密封箱内焖2~10小时,取出盐焖的海参投入去离子水中20~90分钟,再投放到装有多于海参的食用水的锅内加热,加热至30℃~100℃并搅拌2~6小时,取出置于保温容器内,加入2~10倍于海参的可饮用水,水温为10℃~50℃,发2~16小时; c、真空浸渍保护液将发好海参置于真空渍汁罐中加入海参原汁等物料,抽真空为0.2MPa~0.8MPa,温度为20℃~80℃,浸渍时间为30~120分钟; d、微波杀菌定型将渍保护液的海参,通过微波输出频率的微波隧道,温度控制20℃~120℃,传送速度1~8米/分钟,使细菌被杀灭; e、真空冻干将微波处理后的海参放入冻干器中预冻,海参预冻温度低于海参5℃~10℃,控制温度为-20℃~-35℃,预冻时间为1~6小时,预冻速率应控制0.6~1.8mm/h的冷透速度; f、海参升华干燥加热器温度2℃~90℃,冷阱温度-20℃~-36℃,海参温度-35℃~60℃,真空度10pa~100pa,操作时间16~22h。 1. A method of making pure dried sea cucumber, characterized by: a, sea cucumber fresh cucumber into seawater pretreatment tank 20 to 30 hours on their own spit of sand, sea cucumber and cut open the abdominal viscera picked off, and then soaked in ice water 1 to 8 hours; b, by sea cucumber ice water was placed in the sea cucumber sea cucumber twice the amount placed in the pot of water heating, heating and stirring, the temperature at 30 ℃ ~ 90 ℃, stirring 10min ~ 30min, pan and salt mixing, in a sealed box stew 2 to 10 hours, remove the salt sea cucumber stew into deionized water 20 to 90 minutes, then put into a reactor equipped than edible sea cucumber water heating pot, heated to 30 ℃ ~ 100 ℃ and stirred for 2 to 6 hours, remove placed in thermos flasks, add 2 to 10 times the sea cucumber potable water, the water temperature is 10 ℃ ~ 50 ℃, made from 2 to 16 hours; c, vacuum impregnation protection solution will made a good sea cucumber pickle juice in a vacuum tank was added cucumber juice and other materials, vacuum is 0.2MPa ~ 0.8MPa, a temperature of 20 ℃ ~ 80 ℃, immersion time of 30 to 120 minutes; d, microwave sterilization stereotypes will stain protection cucumber fluid through a microwave tunnel microwave output frequency, temperature control 20 ℃ ~ 120 ℃, transmission speed 1-8 m / min, the bacteria were killed; e, vacuum freeze-dried sea cucumber processed into lyophilized microwave is pre-frozen, the temperature is below freezing participate sea cucumbers 5 ℃ ~ 10 ℃, control the temperature of -20 ℃ ~ -35 ℃, pre-freezing time is 1 to 6 hours, pre-freezing rate should be controlled 0.6 ~ 1.8mm / h of cold through speed; f, dried sea cucumber sublimation temperature of the heater 2 ℃ ~ 90 ℃, the cold trap temperature -20 ℃ ~ -36 ℃, cucumbers temperature -35 ℃ ~ 60 ℃, vacuum degree 10pa ~ 100pa, operation time 16 ~ 22h.
Deskripsi  diterjemahkan dari bahasa China

纯干海参的制作方法 Pure dry sea cucumber production methods

技术领域: Technology area:

本发明涉及到用海参作全营养纯干形态海参的制作方法。 The present invention relates to a method of making full use of sea cucumber as nutrition pure dry form of sea cucumber. 背景技术: BACKGROUND:

"海参性温补,足以敌人参"。 "Cucumber sexual warming, enough to participate enemy." 海参的营养丰富,蛋白质的含量较高, 特别含有胶原蛋白质,不含胆固醇,是高级的滋补品,为海珍之冠。 Sea cucumber nutritious, high protein content, especially collagen-containing protein, no cholesterol, is a senior tonic for Haizhen crown. 经分 By points

析鲜海参的蛋白含量为14%〜20%,脂肪为0.2%〜0.5%,水为76%〜85%, 还有一定量的钙、铁、尼克酸、核黄素、硫胺酸、牛磺酸、碘等。 Analysis of protein content of 14% fresh sea cucumbers ~ 20%, fat 0.2% ~ 0.5%, water 76% ~ 85%, there is a certain amount of calcium, iron, niacin, riboflavin, sulfur and amine acid, taurocholic acid and iodine. 海参中蛋白质是水溶蛋白质,极易被人体消化吸收。 Sea cucumber protein is soluble proteins, easily digested and absorbed by the body. 在医学上海参具有较强的补肾壮阳、益气补阴、通畅润燥之功效,可用于治疗肾虚阳痿、 腰酸腿痛、肠燥便秘、神经衰弱、再生贫血、糖尿病等。 Participate in medical Shanghai has strong kidney yang, yin qi, smooth and moistening effect, for the treatment of kidney impotence, backache, leg pain, intestinal dry constipation, neurasthenia, regenerative anemia, diabetes. 海参中含有的软骨素有强体抗衰、抑制肿瘤扩散的功效。 Sea cucumber contains chondroitin have strong anti-body, inhibit the spread of cancer effect. 由于海参含有自溶酶易化皮、腐烂,不易保存。 Because sea cucumber contains autolysin facilitated leather, rot, do not keep well. 目前市面上的海参,大多是盐干海参,盐渍海参,但食用复杂,水发时间长,给日常食用海参带来不便,为此我们对海参的即食性、保存性、全营养做了大量的研究。 Sea cucumber currently on the market, mostly dry salt sea cucumber, salted cucumbers, but eating complex, long water development time, inconvenience to the daily consumption of sea cucumber, sea cucumber ready-for which we, storage stability, nutritional whole lot research. 为满足人民生活水平的提高,开发出一种新形态全营养的海参。 In order to meet the improvement of people's living standards, the development of a whole new form of nutrition sea cucumber. 发明内容: SUMMARY:

本发明的目的是提供一种用海参作全营养纯干形态海参的制作方本发明的目的是这样实现的: The purpose of the present invention is to provide a nutritionally pure dried sea cucumber as a form of sea cucumber producers object of the present invention is implemented as follows:

1、 一种纯干海参的制作方法,其特征在于: 1. A method of making pure dried sea cucumber, which is characterized by:

a、 海参预处理 a, sea cucumber pretreatment

将鲜活海参置于海水池中20〜30小时自行吐沙,然后剖开海参腹剔去内脏,再经冰水浸泡1〜8小时; The fresh sea cucumber is placed 20 to 30 hours in the pool on their own spit of sand, sea cucumber and cut open the abdominal viscera picked off, and then soaked in ice water 1 ~ 8 hours;

b、 靠发海参 b, by sea cucumber

将冰水中的海参置于放有是海参量两倍水量的锅内加热,加热并搅拌,温度在3(TC〜9(TC,搅拌10min〜30min,出锅与食用盐搅拌, 后装在密封箱内焖2〜10小时,取出盐炯的海参投入去离子水中20〜90 分钟,再投放到装有多于海参的食用水的锅内加热,加热至3(TC〜100 C并搅拌2〜6小时,取出置于保温容器内,加入2〜10倍于海参的可饮用水,水温为10C〜50C,发2〜16小时; Ice water was placed in the sea cucumber sea cucumber twice the amount placed in the pot of water heating, heating and stirring, the temperature at 3 (TC~9 (TC, stirring 10min~30min, edible salt pan and stir in a sealed after box stew 2~10 hours, remove the salt sea cucumber Jiong 20~90 minutes into deionized water, and then put into a reactor equipped than edible sea cucumber water heating pot, heated to 3 (TC~100 C and stirred for 2 ~ 6 hours, remove placed in thermos flasks, adding 2~10 times the sea cucumber potable water temperature of 10 C~50 C, hair 2~16 hours;

c、 真空浸渍保护液将发好海参置于真空渍汁罐中加入海参原汁等物料,抽真空为0.2MPa〜0.8 MPa,温度为20C〜80C ,浸渍时间为30〜120分钟; c, vacuum impregnation is ready to protect the sea cucumber was placed in a vacuum marinades adding cucumber juice cans and other materials, vacuum is 0.2MPa~0.8 MPa, a temperature of 20 C~80 C, immersion time is 30~120 minutes ;

d、 微波杀菌定型 d, microwave sterilization stereotypes

将渍保护液的海参,通过微波输出频率的微波隧道,温度控制2CTC 〜120C,传送速度l〜8米/分钟,使细菌被杀灭; The stain protection liquid sea cucumber, a microwave tunnel through the microwave output frequency, temperature control 2CTC ~120 C, transfer speed l~8 m / min, the bacteria are killed;

e、 真空冻干 e, vacuum freeze-dried

将微波处理后的海参放入冻干器中预冻,海参预冻温度低于海参5C 〜10C,控制温度为-20。 The sea cucumber processing into freeze-dried microwave vessel prefreezing, sea cucumbers participate freezing temperature is below 5 C ~10 C, to control the temperature of -20. C〜-35。 C~-35. C,预冻时间为1〜6小时,预冻速率应控制0.6〜1.8mm/h的冷透速度;f、海参升华干燥: C, pre-freezing time is 1~6 hours, pre-freezing rate should be controlled 0.6~1.8mm / h of cooling through speed; f, dried sea cucumber sublimation:

加热器温度2i:〜9(rC,冷阱温度-20。C〜-36。C,海参温度-35。C〜60 。C,真空度10pa〜100pa,操作时间16〜22h。 Heater temperature 2i: ~9 (rC, the cold trap temperature -20.C~-36.C, cucumbers temperature -35.C~60 .C, vacuum degree 10pa~100pa, operating time 16~22h.

纯干海参的质量指标:每百克含量为:水份:1%〜8%,蛋白质70%〜80%,脂肪0.9%〜2.0%,碳水化合物0.1%~1.0%,微量元素0.8%〜2.0%。 Pure dried sea cucumber quality indicators: hectogram content: Moisture: 1% ~ 8%, 70% ~ 80% protein, fat 0.9% ~2.0%, from 0.1% to 1.0% carbohydrates, trace elements 0.8% ~2.0 %. 形态:海参原形态,无残缺,腹部有割痕。 Form: sea cucumber original form, no defects, abdominal cut marks. 色泽:灰褐 Color: gray brown

色、灰黑色。 Color, gray and black. 纯干海参的规格:长度60mm〜160mm直径15mm〜50 mm重量1.6g〜6.6g复水后重量:16g〜160g Pure dried sea cucumber Specifications: Length 60mm~160mm 15mm~50 mm diameter water weight after weight 1.6g~6.6g complex: 16g~160g

为保证纯干海参的质量和形态,采用塑料硬质圆形或椭圆型、 方型、长方形的塑料杯,用铝箔或镀铝膜、复合膜经热合或电磁感应封口,采用真空气调包装机进行自动包装,真空度为0.3MPa〜 0.8MPa。 To ensure the quality and pure form of dried sea cucumber, plastic rigid round or oval, square, rectangular plastic cups with foil or aluminized composite membrane by heat sealing or induction sealing, vacuum modified atmosphere packaging machine automatic packaging, vacuum degree 0.3MPa~ 0.8MPa. 保值气体为食品级含氮指标达99.99%的氮气,食品级二氧化碳指标应达到1.997克/升,医用级氧气指标应达到1.429克/升。 Preservation of food-grade nitrogen gas index of 99.99% nitrogen, food grade carbon dioxide index should reach 1.997 g / l, medical grade oxygen index should reach 1.429 g / liter. 气调压强为0.4〜0.8MPa,气源流量100L〜200L/min,置换率95%〜98%, 酉己气比例为:氮气60%〜90%, 二氧化碳8%〜30%,氧气2%〜10%。 Gas Regulator intensity of 0.4~0.8MPa, air flow 100L~200L / min, the replacement rate of 95% ~98%, unitary had gas ratio: 60% ~ 90% nitrogen, carbon dioxide 8% ~ 30%, 2% oxygen ~ 10%. 将纯干海参装入杯内,按上述指标进行真空气调封口包装,其保质期可达2〜3年。 The pure dry sea cucumber into the cup, according to the index were real air conditioner sealed packaging, shelf life of up to 2 to 3 years. 再将封口后的装有纯干海参的塑料杯装入精品盒内配上辅助品封装后即为纯干海参成品。 Equipped with pure dry sea cucumber and then after sealing plastic cup into the box coupled with quality supplements package finished as soon as pure dried sea cucumber. 本发明的积极效果: The positive effect of the invention:

1、 使海参脱离了高盐保质的条件,保持原形态; 1, so that the shelf life of sea cucumber from the high salt conditions, maintaining the original shape;

2、 使海参达到即食性、除去靠、煮、发海参的麻烦,食用更便捷、时尚;3、 采用杯式、真空气调包装,使用保持原形态、原营养、抗氧化、防腐性增强; 2, so that sea cucumbers reach of instant removal by, boiled, trouble, sea cucumber, the consumption of more convenient fashion; 3, cup, vacuum modified atmosphere packaging, use to keep the original form, the original nutrition, anti-oxidation, corrosion resistance enhancement;

4、 纯干过程采用了微波与冻干联合干燥,冷冻与升华过程是在 4, pure dry process using a microwave drying and freeze-dried joint, freezing and sublimation process is

真空、低温下完成的,使海参细胞保持活性,营养成份不遭到破坏。 Vacuum, at low temperature to complete, so that the sea cucumber cells remain active, nutrients are not destroyed.

5、 扩展海参的食用范围,减少复杂的食用条件,为人们能在日 5, extending the range of edible sea cucumber, reduce the complexity of edible conditions for people to date

常饮食中就可轻松的摄取海参提供方便。 Often diet can easily facilitate the uptake of sea cucumber.

具体实施方式: DETAILED DESCRIPTION:

下面结合实例对本发明做进一步详细说明实例1 With examples below present invention is further described in detail in Example 1

取1000枚鲜活刺参,置于装海水的水泥池中进行26小时的自行吐沙,捞出海参放于2立方米的不锈钢槽内加入1/3的海7jC,禾拥夜间和温度调节刺激海参吐肠。 Take 1000 fresh sea cucumber, sea of concrete ponds loaded into 26 hours of self-performed sand spit, remove and put in two cubic meters of sea cucumber stainless steel tank was charged with 1/3 of the sea 7jC, Wo Yong night and temperature regulation sea cucumbers spit stimulate bowel. 然后用手术刀在海参腹部近肛门处向上直割至参长的1/3,立即剔去内脏,洗净,用冰水浸3小时。 Then the abdomen with a scalpel in sea cucumber straight cut near the anus up to 1/3 length parameters, immediately picked off the offal, washed with ice water immersion 3 hours. 采用100L的夹层锅加食用水80L,同时将1000枚海参放到锅内,加温至8(TC,搅拌30分钟,将海参捞出,趁热拌食用盐80公斤,用0.5立方米的塑料箱焖8小时,刹去海参自身的水份。取出海参用去离子水浸泡60分钟,剔除海参筋和口器,清除泥沙。再投放在100L 的夹层锅内加入80L食用水,加热至沸腾。保温用木铲搅拌3小时使海参放条变软,有一定的弹性时捞出。将靠好的1000枚海参置于冰水中冷却,然后放在2立方米装有1.5立方米去离子水的不锈钢保温槽内保温26。C,水发海参12小时,置换出海参原体的盐份。捞出淋干,置于】OOL的真空浸渍罐中,加入海参原汁等物料封罐,抽真空0.6MPa,加温至6(TC,浸汁60分钟。取出淋干,摆放在微波盘内通过2540/MHz微波频率的杀菌干燥隧道内,进行微波杀菌干燥。将微波处理后的1000枚海参,进行整理摆入冻干盘上,每盘不少于20枚海参,安装在冻干专用轨道车上。进入预冻,速冻仓控制在-20。C〜-35 C,速冻3小时。然后转入冻干仓内封锁,设置温度为1(TC〜10(TC 的控温曲线,加热器温度曲线为2。C〜9(TC,冷阱温度为-20C〜-36C, 海参温度控制在-35。C〜6(TC。冻干仓内真空条件控制在90pa〜100pa, 启动真空系统、循环系统、冷阱冷源系统、加热系统,操作16小时完成冻干程序。破除真空,出仓,纯干海参1000枚分捡分级,装入塑料杯内,在自动真空气调机中,抽真空0.6MPa,调配氮气80%, 二氧化碳18%,氧气2%,气源流量为200L/min的控制条件下覆铝箔膜自动封口。经检验后封盖,装入精品包装盒内每盒20枚,海参净含量为66.8克。即制成营养型纯干海参成品。 实例2 Plus the use of sandwich pot 100L drinking water 80L, while the 1000 sea cucumber into the pot, heated to 8 (TC, stirred for 30 minutes, remove the sea cucumber, hot mix salt 80 kg, with 0.5 cubic meters of plastic Box stew eight hours, brake itself to cucumber water. Remove the cucumbers deionized water soak 60 minutes, remove the sea cucumber muscle and mouthparts, remove sediment. and then put in the pot by adding 80L 100L sandwich potable water, heated to boiling Insulation stirring with a wooden shovel for 3 hours to put pieces of sea cucumber soft, there is a certain flexibility when the fish would be placed against a good 1000 cucumber ice water to cool, then put two cubic meters of deionized water containing 1.5 m3 stainless steel insulation tank insulation 26.C, sea cucumber water 12 hours, the replacement of the original body of salty sea cucumber. fish pouring dry, placed in a vacuum impregnation tank OOL], adding cucumber juice materials such as sealing, pumping vacuum 0.6MPa, warmed to 6 (TC, dipping sauce for 60 minutes. Remove the pouring dry, placed in the microwave sterilization drying tunnel through the inner plate 2540 / MHz microwave frequency, microwave sterilization drying. 1000 After the microwave treatment cucumbers, put into a freeze-dried finishing plate, each plate is not less than 20 sea cucumbers, installed in a lyophilized dedicated track car. into the pre-frozen, frozen warehouse control -20.C~-35 C, frozen 3 hours and then transferred to the warehouse in the lyophilized blockade, set the temperature to 1 (TC~10 (TC the temperature curve, the heater temperature curve 2.C~9 (TC, cold trap temperature of -20 C~-36 C, sea cucumbers temperature control in -35.C~6 (TC. inner vacuum freeze-drying warehouse control 90pa~100pa, start the vacuum system, circulatory system, cold trap cold source system, heating system, operating 16 hours to complete freeze-drying procedure . get rid of vacuum, a warehouse, sorting pure dried sea cucumber 1000 classification, into a plastic cup, automatic vacuum air conditioners, a vacuum 0.6MPa, the deployment of 80 percent nitrogen, 18 percent carbon dioxide, oxygen 2%, the gas source at a flow rate of 200L / min controlled conditions covered aluminum foil automatically sealed. After the inspection cover, pack the box into the boutique 20, cucumber net content of 66.8 g. That made of pure dried sea cucumber nutritional products. Examples 2

按实例1技术工艺取1000枚盐干的大乌参即玉足海参,经30C 温水浸泡2小时后,置于50印加水80L的铁锅中,用煤火加热至沸腾,煮2〜3小时,然后保温用蒸馏水发10小时后,经真空渍保护液、 微波杀菌干燥、预冻、真空冻干升华、解吸、分检、真空气调包装、 精包装成1000枚营养型纯干大乌参。 Example 1 1000 salt technological processes take big black ginseng that is dried sea cucumber Holothuria, after 30 C warm water for 2 hours, at 50 Inca wok 80L of water, coal fire heated to boiling, boil 2 ~ 3 hours, and then after 10 hours incubation with distilled hair, stains protective solution via vacuum, microwave sterilization drying, pre-frozen, freeze-dried vacuum sublimation, desorption, sorting, vacuum modified atmosphere packaging, refined packaged into 1000 nutrition pure dry large Ukrainian participation.

实例3 Example 3

按实例1技术工艺,取1000枚半盐干的梅花参经2(TC的温水浸泡60分钟后,置于100L的蒸汽加热夹层锅,加入食用水80L,加热至沸腾,煮2小时,然后保温用食用自来水发8小时后,经真空渍保护液、微波杀菌干燥、速冻、真空冻干升华、解吸、分检、真空气调 Example 1 technology, take the 1000 semi-dry salt plum reference by 2 (TC of warm water and soak for 60 minutes, placed in steam heated sandwich pot 100L, adding potable water 80L, heated to boiling, cook for 2 hours, then incubated After eight hours with a consumption of tap water sent through the vacuum protection fluid stains, microwave sterilization dry, frozen, freeze-dried vacuum sublimation, desorption, sorting, real air conditioner

包装、精包装成iooo枚营养型纯干梅花海参成品。 Packaging, refined packaged iooo pieces plum pure dry sea cucumber nutrition products.

实例4 Example 4

按实例1技术工艺,取500枚盐渍海参经2(TC的温水浸泡2小时后,置于50L不锈钢锅,加入食用水40L,用煤气或石油液化气加热至沸腾,煮3小时,然后保温用矿泉水发12小时后,再经真空渍保护液、微波杀菌干燥、速冻、真空冻干升华、解吸、分检、真空气调包装、精包装成500枚营养型纯干海参成品。 Example 1 technology, take 500 salted cucumbers by 2 (TC of warm water and soak for 2 hours, put 50L stainless steel pot, add water consumption 40L, heated to boiling with gas or liquefied petroleum gas, and cook for 3 hours, and then incubated hair with mineral water after 12 hours, and then vacuum stain protection solution, microwave sterilization dry, frozen, freeze-dried vacuum sublimation, desorption, sorting, vacuum modified atmosphere packaging, packed into 500 fine pure dried sea cucumber nutritional products.

Kutipan Paten
Paten yang DirujukTanggal pengajuan Tanggal publikasi Pemohon Judul
CN1321435A25 Mei 200114 Nov 2001程显峰Production method of holothurian freeze-dried powder
CN1398552A10 Mar 200226 Feb 2003莱阳市远洋食品有限公司Production process of freeze dried and water puffed up sea cucumber and its puffing-up package
CN1415245A29 Okt 20027 Mei 2003程显峰Freeze-dried product of marine life bodies and its preparation method
CN1459249A6 Jun 20033 Des 2003杨秀兰Dried instant sea cucumber, and its prepn. method
CN1475158A15 Ags 200218 Feb 2004大连轻工业学院Instant sea cucumbus food and its preparation method
Klasifikasi
Klasifikasi InternasionalA23L17/50, A23L3/44
Peristiwa Hukum
TanggalKodePeristiwaDeskripsi
1 Nov 2006C06Publication
27 Des 2006C10Request of examination as to substance
9 Jul 2008C41Transfer of the right of patent application or the patent right
9 Jul 2008ASSSuccession or assignment of patent right
Owner name: JADE DALIAN MARINE TREASURES CO., LTD.
Free format text: FORMER OWNER: LI ZHANGQING; APPLICANT
Effective date: 20080606
13 Ags 2008C57Notification of unclear or unknown address
16 Des 2009C14Granted
27 Jun 2012C17Cessation of patent right