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Paten

  1. Penelusuran Paten Lanjutan
Nomor publikasiCN1315416 C
Jenis publikasiPemberian
Nomor aplikasiCN 200410035419
Tanggal publikasi16 Mei 2007
Tanggal pengajuan16 Jul 2004
Tanggal prioritas16 Jul 2004
Juga dipublikasikan sebagaiCN1593237A
Nomor publikasi200410035419.7, CN 1315416 C, CN 1315416C, CN 200410035419, CN-C-1315416, CN1315416 C, CN1315416C, CN200410035419, CN200410035419.7
Penemu刘敦华, 毕海峰
Pemohon毕海峰
Ekspor KutipanBiBTeX, EndNote, RefMan
Tautan Eksternal:  SIPO, Espacenet
Instant fresh sea cucumber can and its preparation method
CN 1315416 C
Abstrak  diterjemahkan dari bahasa China
本发明涉及一种即食纯鲜海参罐头及制作方法,由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工成的即食食品。 The present invention relates to an instant of pure fresh cucumbers, canned and production methods, from fresh cucumbers and cleaning of selected, gutted, destroy enzymes, aging, hair up, deodorization, bag sealing, sterilization processed into instant food. 实现了海参的常温保鲜,保持了海参的纯天然性,有效地保存了海参的营养,粘多糖,矿物质及微量元素,具有组织紧密,软硬适度,排列整齐,无碎散,可展现海参的自然形状和产品质量,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标符合罐头商业无菌要求,其保质期能达到6-12个月。 Realized at room temperature preservation of sea cucumber, sea cucumber maintaining natural resistance, effectively preserve the nutrients, mucopolysaccharides, minerals and trace elements in sea cucumbers, with a well organized, hard and soft moderate, neat, non-granular, you can show the sea cucumber The natural shape and quality of products, copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbial indicators in line with the requirements of commercial sterilization of canned, its shelf life can reach 6-12 months. 可以直接食用,或做其他原料用。 Can eat, or do other raw material.
Klaim(2)  diterjemahkan dari bahasa China
1.一种即食纯鲜海参罐头,其特征在于,它是由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工而成的,用PP/PET/PE复合材料制成的无菌复合袋包装,在常温下保存的即食食品,其通过下列工艺过程完成,所述的灭酶是将洗净的海参放在用氢氧化钠作为灭酶剂配制的溶液中,其溶液pH值为7.5-12,温度为40-100℃,浸入时间为10-60min;所述的熟化是在压力锅中进行的,其压力为0.01-0.2Mpa,温度为100-210℃,时间为10-60min进行的;所述的涨发处理是将海参在低温下进行,涨发溶液中所用的涨发剂为食用碱,添加量为0-10%(重量),温度为-5-10℃,海参浸入时间为5-30h;然后进行脱腥处理,葡萄糖为脱腥剂,配制含葡萄糖0.1-3%(重量)的水溶液,温度为40-90℃,海参浸入时间为10-60min;所述的杀菌是对海参装入无菌复合袋封口后,在温度为70-95℃、时间为20-50min的条件下进行的。 An instant pure fresh cucumbers, canned, characterized in that it is composed of selected fresh cucumbers and cleaning, gutting, destroy enzymes, aging, hair up, deodorization, bagging sealing sterilization processing, with the PP / PET / PE aseptic packaging bag made of composite material, in RTE foods stored at room temperature, which is completed by the following process, wherein the enzyme is washed off in the sea cucumber with sodium hydroxide as off enzyme preparation prepared solution, which pH value 7.5-12 and a temperature of 40-100 ℃, immersion time is 10-60min; the aging is carried out in an autoclave, a pressure of 0.01-0.2Mpa, temperature was 100-210 ℃, time 10-60min conducted; up hair treatment is the sea cucumber at low temperatures, rising up hair initiator solution used for food base, its adding 0-10% (wt. ), the temperature is -5-10 ℃, sea cucumber immersion time for 5-30h; then deodorization process glucose for deodorization agent, formulated solution containing glucose 0.1-3% (by weight), the temperature is 40-90 ℃, sea cucumber immersion time for 10-60min; the cucumbers after sterilization is filled into sterile bag sealing compound, at a temperature of 70-95 ℃, time is carried out under conditions of 20-50min.
2.一种即食纯鲜海参罐头的制作方法,其特征在于依次经过鲜活海参挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌工艺过程;所述的灭酶是将洗净的海参放在用氢氧化钠作为灭酶剂配制的溶液中,其溶液pH值为7.5-12,温度为40-100℃,浸入时间为10-60min;所述的熟化是在压力锅中,其压力为0.01-0.2Mpa,温度为100-210℃,时间为10-60min进行的;所述的涨发处理是将海参在低温下进行,涨发溶液中所用的涨发剂为食用碱,添加量为0-10%(重量),温度为-5-10℃,海参浸入时间为5-30h;然后进行脱腥处理,葡萄糖为脱腥剂,配制含葡萄糖0.1-3%(重量)的水溶液,温度为40-90℃,海参浸入时间为10-60min;所述的杀菌是对海参装入无菌复合袋封口后,在温度为70-95℃、时间为20-50min的条件下进行的。 An instant canned pure fresh sea cucumber production methods, wherein the sequence over fresh picked cucumbers and cleaning, gutting, destroy enzymes, aging, hair up, deodorization, bag sealing sterilization process; said enzyme inactivation is washed with sodium hydroxide as a cucumber on enzyme inactivation agent preparation solution, its pH value 7.5-12, the temperature is 40-100 ℃, immersion time for 10-60min; the aging in the pressure cooker, the pressure is 0.01-0.2Mpa, temperature of 100-210 ℃, time 10-60min performed; the rise of the hair treatment is carried out at low temperatures, sea cucumber, rose hair solution used up hair agent for the food base, its adding 0-10% (by weight), the temperature is -5-10 ℃, sea cucumber immersion time for 5-30h; then deodorization process glucose for deodorization agent, formulation containing glucose 0.1-3 % (weight) aqueous solution at a temperature of 40-90 ℃, sea cucumber immersion time for 10-60min; the cucumbers after sterilization is filled into sterile bag sealing compound at a temperature of 70-95 ℃, time is 20- under conditions of 50min.
Deskripsi  diterjemahkan dari bahasa China
一种即食纯鲜海参罐头及制作方法 An instant of pure fresh cucumbers, canned and production methods

所属技术领域本发明涉及食品加工技术领域,具体地说是一种即食纯鲜海参罐头及制作方法。 TECHNICAL FIELD The present invention relates to the field of food processing technology, specifically an instant of pure fresh cucumbers, canned and production methods.

背景技术 BACKGROUND

鲜活海参的加工保存是一个难题,目前一般采用的方法是将鲜活海参用草木灰干制后保存,食用时再将干制海参用食用碱醒发,这种加工方法虽然简单,但是给食用时增加了麻烦,需要醒发干制海参,其程序烦琐,整个干制和醒发过程中都会造成海参营养物质大量减少和损失,且醒发后的海参食用时口感和颜色都比鲜活海参差,影响了海参的营养食用效果。 Save fresh sea cucumber processing is a problem, the current method is generally used to preserve fresh cucumbers with ash after drying, and then dried sea cucumber eating food base with proofing, this processing method is simple, but to eat increases the trouble, you need to wake up hair dried sea cucumber, its cumbersome procedures, the whole dried and proofing process will result in a significant reduction in sea cucumber and loss of nutrients, and the time after proofing and color than the fresh taste of edible sea cucumbers varies, affecting the nutritional effects of the consumption of sea cucumber. 另外,有一种鲜活海参的加工是将其冷冻,冷冻后的海参储藏保存及运输都需要有冷冻设备,这种加工的方法,海参还会出现自溶,储藏时间越长,自溶现象越严重,体积和重量都会减少,造成很大的浪费。 In addition, there is a fresh sea cucumber processing is frozen, sea cucumbers and transport of refrigerated storage after saving needs to have refrigeration equipment, methods of such processing, sea cucumbers will appear autolysis, the longer the storage time, the more autolysis Serious, volume and weight are reduced, resulting in a great waste. 海参是一种高级营养补益品,目前市场上有多种海参食品,大多是以海参作为其中的一种物质而形成的海参食品,但没有固形的即食海参,更没有即食纯鲜海参罐头。 Sea cucumber is a senior nutrition replenishing products, a variety of food on the market cucumbers, mostly in food cucumber sea cucumber as a substance which is formed, but no solid-eat sea cucumbers, sea cucumbers and no instant canned pure fresh.

发明内容 SUMMARY

本发明的目的是提供一种工艺简单,制作容易,加工成本低,能在常温下保鲜的固形海参,其营养成分高,食用方便,可以直接食用,也可以与其他原料再加工成各种食品,适用广泛的即食纯鲜海参罐头及制作方法。 The purpose of the present invention is to provide a simple process, making easy, low cost, energy preservation solid at room temperature, sea cucumber, its high nutrition, convenience food that can be eaten directly, or you can re-processing and other raw materials into a variety of foods for a wide range of ready-pure fresh cucumbers, canned and production methods.

本发明可以通过如下措施达到:一种即食纯鲜海参罐头,其特征在于它是由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工成的即食食品。 The present invention can be reached through the following measures: an instant of pure fresh cucumbers, canned, characterized in that it is composed of selected fresh cucumbers and cleaned, gutted, destroy enzymes, aging, hair up, deodorization, bag sealing, sterilization processing to-eat foods.

为进一步实现本发明的目的,用如下技术方法进行实施的,一种即食纯鲜海参罐头的制作方法,依次包括如下步骤:挑选与清洗、去内脏,灭酶,熟化,涨发,脱腥,装袋封口,杀菌;所述的挑选与清洗、去内脏是对活海参进行人工挑选,去掉病海参,清洗并开腹去除内脏洗净;所述的灭酶是将洗净的活海参放在用氢氧化钠作为灭酶剂配制的溶液中,其溶液PH值为7.5-12,温度40-100℃,浸入时间10-60min;所述的熟化过程是在压力锅中进行,其压力为0.01-0.2Mpa,温度100-210℃,时间为10-60min;所述的涨发过程是在低温下进行的,涨发溶液中所用的涨发剂为食用碱,其添加量为0-10%(重量),溶液温度为-5-10℃,海参浸入时间为5-30h;所述的脱腥过程,是用葡萄糖作为脱腥剂,其添加量为0.1-3%(重量)水溶液,温度为40-90℃,海参浸入时间为10-60min;所述的装袋封口包括装罐和装袋;所述的杀菌是对海参装入选用无菌复合材料PP与PET与PE制成的无菌复合袋内后进行的,温度为70-95℃,时间20-50min。 In order to achieve the purpose of the present invention, with the following technical methods implemented an instant method of making pure fresh cucumbers, canned, and in turn includes the following steps: selection and cleaning, gutting, destroy enzymes, aging, hair up, deodorization, bag sealing, sterilization; the selection and cleaning, gutting is artificial selection of live sea cucumber, sea cucumber to remove disease, cleaning and gutting washed laparotomy; wherein the enzyme is washed off live on the sea cucumber enzyme inactivation agent with sodium hydroxide as a solution formulation, a solution thereof is 7.5-12 PH, temperature 40-100 ℃, immersion time 10-60min; the ripening process is carried out in an autoclave, a pressure of 0.01 0.2Mpa, temperature 100-210 ℃, time 10-60min; go up, the process is carried out at low temperatures, rising up hair initiator solution used for food base, its dosage 0-10% ( weight), the solution temperature is -5-10 ℃, sea cucumber immersion time for 5-30h; the deodorization process is the use of glucose as a deodorizing agent dosage 0.1-3% (by weight) aqueous solution at a temperature of 40-90 ℃, sea cucumber immersion time for 10-60min; the seal bagging include canning and bagging; sterilization is the cucumber into the selection of a sterile and sterile composite PP composite made of PET and PE After the bag, at a temperature of 70-95 ℃, time 20-50min.

本发明按上述方案实现了海参的常温保鲜,保持了海参的纯天然性,有效地保存了海参的营养,粘多糖,矿物质及微量元素,具有组织紧密,软硬适度,排列整齐,无碎散,可展现海参的自然形状和产品质量,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标符合罐头商业无菌要求,其保质期能达到6-12个月。 The present invention as described above room temperature preservation program to achieve a sea cucumber, sea cucumber maintaining natural resistance, effectively preserve the nutrients, mucopolysaccharides, minerals and trace elements in sea cucumbers, with a well organized, hard and soft moderate, neat, no broken scattered, can show the natural shape and quality of sea cucumber, copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbial indicators in line with the requirements of commercial sterilization of canned, its shelf life can reach 6-12 months. 可以直接食用,或做其他原料用。 Can eat, or do other raw material.

具体实施方式 DETAILED DESCRIPTION

下面结合实施例对本发明作进一步详细的描述:实施例1:一种即食纯鲜海参罐头及制作方法,它是由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工成的即食食品。 Below in conjunction with embodiments of the present invention will be described in further detail: Example 1: an instant of pure fresh cucumbers, canned and production methods, it is through the selection of fresh cucumbers and cleaned, gutted, destroy enzymes, aging, hair up, take off fishy, bag sealing, sterilization processed into instant food. 其制作方法是:将鲜活海参进行人工挑选,去掉病海参,经过清洗后,开腹去除内脏洗净,然后进行灭酶处理,用氢氧化钠作为灭菌剂,配制含氢氧化钠的溶液,溶液的PH值为7.5,温度100℃,将海参浸入溶液中,时间在10min,捞出后用清水漂洗干净,再进行熟化处理,熟化的过程是在压力锅中进行,其操作压力为0.01Mpa,温度210℃,时间为10min,快速取出用无菌软化水冷却,进入冷库进行涨发处理,涨发剂为食用碱,配制含食用碱0%(重量)的水溶液,温度为-5℃,将海参浸入其中时间10h;然后进行脱腥处理,葡萄糖为脱腥剂,配制含葡萄糖0.1%(重量)的水溶液,温度为90℃,将海参浸入其中60min;取出海参装袋包括装罐和装袋,快速封口。 The production method is: the artificial selection of fresh cucumbers, remove disease, sea cucumber, after cleaning, removal of abdominal viscera washed, then destroy the enzyme treatment with sodium hydroxide as a sterilizing agent containing sodium hydroxide solution preparation , PH of the solution was 7.5, temperature 100 ℃, the sea cucumber immersed in the solution, the time at 10min, remove and rinse clean with water, and then aging treatment, aging process is carried out in a pressure cooker, and its operating pressure is 0.01Mpa temperature 210 ℃, time of 10min, cooled quickly removed with sterile demineralized water into cold storage were up hair treatment, hair dressing up as edible alkali, alkaline aqueous solution containing edible 0% (by weight) of the preparation, the temperature is -5 ℃, immersed in the sea cucumber time 10h; then deodorization process glucose for deodorization agent, formulated aqueous solution containing 0.1% glucose (weight), the temperature is 90 ℃, the sea cucumber immersed 60min; remove the bag, including canning cucumbers and bagging rapid closure. 包装袋的材料是选用PP与PET与PE加工成的无菌复合袋;再进入杀菌锅中进行杀菌,杀菌温度控制在70℃,时间控制在50min;杀菌后立即取出放在流水中冷却至常温,其保质期能达到6-12个月。 Bag material is chosen PP and PE and PET is processed into a sterile bag; re-entering the retort sterilization, the sterilization temperature control at 70 ℃, time control in 50min; out on water cooled to room temperature immediately after sterilization , its shelf life can reach 6-12 months. 具有与原鲜海参的色泽和风味,组织紧密,软硬适度,整齐无碎散,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标达到符合罐头商业无菌要求。 Have fresh cucumbers with the original color and flavor, well organized, hard and soft moderate, tidy no granular copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbiological indicators have reached no accord canning business Bacteria requirements.

实施例2:一种即食纯鲜海参罐头及制作方法,它是由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工成的即食食品。 Example 2: An instant of pure fresh cucumbers, canned and production methods, which is composed of selected fresh cucumbers and cleaned, gutted, destroy enzymes, aging, hair up, deodorization, bag sealing, sterilization processed into instant food . 其制作方法是:将鲜活海参进行人工挑选,去掉病海参,经过清洗后,开腹去除内脏洗净,然后进行灭酶处理,氢氧化钠作为灭菌剂,配制含氢氧化钠的溶液,溶液的PH值为9.5,温度80℃,将海参浸入溶液中,时间在35min,捞出后用清水漂洗干净,再进行熟化处理,熟化的过程是在压力锅中进行,其操作压力为0.1Mpa,温度160℃,时间为60min,快速取出用无菌软化水冷却,进入冷库进行涨发处理,涨发剂为食用碱,配制含食用碱6.5%(重量)的水溶液,温度为4℃,将海参浸入其中时间15h;然后进行脱腥处理,葡萄糖为脱腥剂,配制含葡萄糖1.5%(重量)的水溶液,温度为60℃,将海参浸入其中40min;取出海参装袋包括装罐和装袋,快速封口。 The production method is: the artificial selection of fresh cucumbers, remove disease, sea cucumber, after cleaning, removal of abdominal viscera washed, then destroy the enzyme treatment, sodium hydroxide as a sterilizing agent containing sodium hydroxide solution preparation, PH of the solution was 9.5, temperature 80 ℃, the sea cucumber immersed in the solution, the time at 35min, remove and rinse with water, and then aging treatment, aging process is carried out in a pressure cooker, and its operating pressure is 0.1Mpa, temperature 160 ℃, time of 60min, cooled quickly removed with sterile demineralized water into cold storage were up hair treatment, hair dressing up as edible alkali, alkaline aqueous solution containing 6.5% edible (weight) of the preparation, the temperature was 4 ℃, the sea cucumber immersed in time 15h; then deodorization process glucose for deodorization agent, formulated solution containing glucose 1.5% (by weight), the temperature is 60 ℃, the sea cucumber immersed 40min; remove bags include canning cucumbers and bagging, fast seal. 包装袋的材料是选用PP与PET与PE,加工成的无菌复合袋;再进入杀菌锅中进行杀菌,杀菌温度控制在85℃,时间控制在35min;杀菌后立即取出放在流水中冷却至常温,其保质期能达到6-12个月。 Bags PP and PET is the choice of materials and PE, processed into a sterile bag; re-entering the retort sterilization, the sterilization temperature control at 85 ℃, time control in 35min; removed immediately after sterilization was cooled in running water to at room temperature, its shelf life can reach 6-12 months. 具有与原鲜海参的色泽和风味,组织紧密,软硬适度,整齐无碎散,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标达到符合罐头商业无菌要求。 Have fresh cucumbers with the original color and flavor, well organized, hard and soft moderate, tidy no granular copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbiological indicators have reached no accord canning business Bacteria requirements.

实施例3:一种即食纯鲜海参罐头及制作方法,它是由鲜活海参经过挑选与清洗、去内脏、灭酶、熟化、涨发、脱腥、装袋封口、杀菌加工成的即食食品。 Example 3: An instant of pure fresh cucumbers, canned and production methods, which is composed of selected fresh cucumbers and cleaned, gutted, destroy enzymes, aging, hair up, deodorization, bag sealing, sterilization processed into instant food . 其制作方法是:将鲜活海参进行人工挑选,去掉病海参,经过清洗后,开腹去除内脏洗净,然后进行灭酶处理,氢氧化钠作为灭菌剂,配制含氢氧化钠的溶液,溶液的PH值为12,温度100℃,将海参浸入溶液中,时间在10min,捞出后用清水漂洗干净,再进行熟化处理,熟化的过程是在压力锅中进行,其操作压力为0.2Mpa,温度100℃,时间为40min,快速取出用无菌软化水冷却,进入冷库进行涨发处理,涨发剂为食用碱,配制含食用碱10%(重量)的水溶液,温度为10℃,将海参浸入其中时间5h;然后进行脱腥处理,葡萄糖为脱腥剂,配制含葡萄糖3%(重量)的水溶液,温度为40℃,将海参浸入其中10min;取出海参装袋包括装罐和装袋,快速封口。 The production method is: the artificial selection of fresh cucumbers, remove disease, sea cucumber, after cleaning, removal of abdominal viscera washed, then destroy the enzyme treatment, sodium hydroxide as a sterilizing agent containing sodium hydroxide solution preparation, PH of the solution is 12, the temperature of 100 ℃, the sea cucumber immersed in the solution, the time at 10min, remove and rinse with water, and then aging treatment, aging process is carried out in a pressure cooker, and its operating pressure is 0.2Mpa, temperature 100 ℃, time of 40min, cooled quickly removed with sterile demineralized water into cold storage were up hair treatment, hair dressing up as a food base, edible alkali aqueous solution containing 10% (by weight) of the preparation, the temperature is 10 ℃, the sea cucumber immersed in time 5h; then deodorization process glucose for deodorization agent, formulated solution containing glucose 3% (by weight), the temperature is 40 ℃, the sea cucumber immersed 10min; remove the bag, including canning cucumbers and bagging, fast seal. 包装袋的材料是选用PP与PET与PE,加工成的无菌复合袋;再进入杀菌锅中进行杀菌,杀菌温度控制在95℃,时间控制在50min;杀菌后立即取出放在流水中冷却至常温,其保质期能达到6-12个月。 Bags PP and PET is the choice of materials and PE, processed into a sterile bag; re-entering the retort sterilization, the sterilization temperature control at 95 ℃, time control in 50min; removed immediately after sterilization was cooled in running water to at room temperature, its shelf life can reach 6-12 months. 具有与原鲜海参的色泽和风味,组织紧密,软硬适度,整齐无碎散,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标达到符合罐头商业无菌要求。 Have fresh cucumbers with the original color and flavor, well organized, hard and soft moderate, tidy no granular copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbiological indicators have reached no accord canning business Bacteria requirements.

本发明工艺简单,制作容易,加工成本低,实现了海参的常温保鲜,保持了海参的纯天然性,有效地保存了海参的营养,粘多糖,矿物质及微量元素,具有组织紧密,软硬适度,排列整齐,无碎散,可展现海参的自然形状和产品质量,其营养成分高,食用方便,可以直接食用,也可以与其他原料再加工成各种食品,或做其他原料用,铜≤5.0mg/kg,铅≤1.0mg/kg,砷≤0.5mg/kg,微生物指标符合罐头商业无菌要求,其保质期能达到6-12个月。 The process is simple, easy to manufacture, processing costs low and achieve the room temperature preservation of sea cucumber, sea cucumber maintaining natural resistance, effectively preserve the nutrients, mucopolysaccharides, minerals and trace elements in sea cucumbers, with a well organized, hard and soft modest, neat, no broken loose, you can show the natural shape and quality of sea cucumber, its high nutrition, convenience food that can be eaten directly, but also can be processed into a variety of food and other raw materials, or other materials used to make copper ≤5.0mg / kg, lead ≤1.0mg / kg, arsenic ≤0.5mg / kg, microbial indicators in line with the requirements of commercial sterilization of canned, its shelf life can reach 6-12 months.

Kutipan Paten
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Kutipan Non-Paten
Referensi
1 *海参蜂蜜营养口服液的研制 杨志娟,食品科技,第9期 2002
Klasifikasi
Klasifikasi InternasionalA23L17/50
Peristiwa Hukum
TanggalKodePeristiwaDeskripsi
16 Mar 2005C06Publication
17 Mei 2006C10Request of examination as to substance
16 Mei 2007C14Granted
21 Sep 2011C17Cessation of patent right