CN102835624B - Ganoderan noodle and production method thereof - Google Patents
Ganoderan noodle and production method thereof Download PDFInfo
- Publication number
- CN102835624B CN102835624B CN201210354126XA CN201210354126A CN102835624B CN 102835624 B CN102835624 B CN 102835624B CN 201210354126X A CN201210354126X A CN 201210354126XA CN 201210354126 A CN201210354126 A CN 201210354126A CN 102835624 B CN102835624 B CN 102835624B
- Authority
- CN
- China
- Prior art keywords
- noodles
- corn
- fermentation
- noodle
- ganoderan
- 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
Landscapes
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a ganoderan noodle and a production method of the ganoderan noodle. The noodle comprises raw materials of flour, ganoderan, edible salt and edible alkali in the formula, and the ganoderan is prepared by fermenting core juice by ganoderma lucidum. By the technical scheme, the ganoderan is scientifically and reasonably mixed in the noodle, so that the edible noodle becomes a health-care noodle with high nutrition. The ganoderan noodle has the effects of resisting tumor, improving immunity, reducing blood sugar and blood fat, and resisting oxidization and aging. According to the invention, the corn juice prepared from corn processing residue is used as a ganoderma lucidum fermenting material, so that the fermentation cost of the ganoderan is greatly reduced, and preparing the ganoderan noodle at a large scale becomes possible.
Description
Technical field
The present invention relates to edible noodles, a kind of GL-B production method of noodle specifically in a kind of life.
Background technology
Noodles are one of traditional main food of China, common noodles generally all are to adopt oodle maker roll compacting for wearing, extruding forms for noodles airing or oven dry again, and the common noodles of produced in conventional processes can only be as food consumption, for human body provides basic nutrient, can't reach the multiple effect of health care.
Glossy ganoderma claims polyporus lucidus, refreshing sesame, sesame grass, celestial grass, auspicious grass again, is the complete stool of the red sesame of Polyporaceae or purple sesame, and glossy ganoderma possesses very high medical value as the Chinese traditional valuable ingredient of traditional Chinese medicine that has thousands of years medicinal histories.The chemical composition of glossy ganoderma is comparatively complicated, and because of used bacterial classification, the bacterial classification place of production, cultural method, extraction process, formulation method different different.Contain polysaccharide, ucleosides, furan derivative, steroid ferment class, alkaloids, protein, polypeptide, amino acids, triterpenes, sequiterpene, organic germanium, inorganic salts etc. in the fructification of Ganoderma, mycelium and the spore, wherein GL-B is one of main active ingredient of glossy ganoderma, has antitumor, immunological regulation, hypoglycemic, anti-oxidant, reducing blood lipid and anti-aging effects.The glucan that GL-B constitutes, has the three-dimensional configuration of helical form (tertiary structure) by three strands of monose chains, (RNA) is similar to DNA (DNA), ribonucleic acid for its three-dimensional configuration, is a kind of macromolecular compound.
The preparation of GL-B at present mainly adopts two kinds of technology to produce: ganoderma lucidum fruitbody extracts and deep fermentation extracts.Wherein, fructification is difficult to realize change on a large scale preparation because of problems such as growth cycles, and the deep fermentation technology causes its production cost higher because of the cost of material of costliness.Because of above-mentioned reason, cause the GL-B Related product rarely to be reported, particularly the GL-B noodles also do not have on market cheaply.
Summary of the invention
The object of the present invention is to provide a kind of GL-B production method of noodle, wherein GL-B adopts the deep working method of corn process residues to obtain, prepare GL-B with glossy ganoderma bacterium fermented maize juice, make the scientific and reasonable combination of its bioactive ingredients and noodles, have well edible and health-care effect.
The invention provides a kind of GL-B production method of noodle, the prescription of described noodles comprises flour, GL-B, edible salt, dietary alkali, it is characterized in that: described GL-B is to adopt the method for glossy ganoderma bacterium fermented maize juice to be prepared from.
Further, described GL-B preparation method's step is:
1) preliminary treatment of corn process residues: the corn process residues by boiling, isolated by filtration, is obtained corn juice and maize pulp, with standby behind the corn juice constant volume;
2) glossy ganoderma bacterium fermented maize juice prepares GL-B: the corn juice in the step 1) by lucidum bacteria liquid body strain fermentation, is prepared GL-B liquid.
Further, described step 1) is specifically: the corn process residues of getting the 0.3-2 ton is placed in the digester, add 3-12 ton drinking water again, heat by steam jacket, when temperature arrived 80 ℃, it is interior until boiling that steam directly is passed into pot, keeps 25-40min, get corn juice and maize pulp after the filtration, the corn juice constant volume is to 3m
3The back is standby.
Preferably, wherein during the boiling of corn process residues the water addition ratio example be 1:10.
Further, the corn juice fermentation medium is described step 2): add 2-10% starch in the corn juice; Cultured ganoderma lucidum liquid bacterial classification is transferred in the fermentation medium, and fermentation condition is: inoculum concentration 2-20%, rotating speed are 100～300r/min, and ventilation is 1:0.3～1:1.5, and temperature is 20～35 ℃, fermentation 2～10d.
Optimize, fermentation medium is: add 5% starch in the corn juice; The fermentation condition of optimizing is: inoculum concentration 10%, rotating speed are 200r/min, and ventilation is 1:1, and temperature is 32 ℃, fermentation 7d; Described starch is cornstarch, wheaten starch or other starch.
Further, the preparation method of described ganoderma lucidum liquid bacterial classification is: activate on the glossy ganoderma bacterium inclined-plane bacterial strain access potato slope with the refrigerator preservation, after being cultured to mycelia and covering with the inclined-plane, get the mycelia ramp blocks and insert in the potato fluid nutrient medium and cultivate, 150r/min cultivates 4d under the room temperature, amplify step by step by fermentation tank afterwards, condition of culture is 150r/min, and ventilation is 1:0.5,30 ℃ of temperature, cultivate 3～4d, namely get lucidum bacteria liquid body bacterial classification.
Further, the prescription of described GL-B noodles is as follows:
Add following batching and proportion with per 100 jin of flour:
GL-B: 3～8%
Edible salt: 0.8～1.1%
Dietary alkali: 0.4～0.6%
The step of this production method is as follows:
1, by the clear water of above-mentioned prescription and proportion adding 17%, mixes and stirred 10～18 minutes;
2, the wadding of the face after will stirring is put into aging machine, wake up face 3～5 minutes of slaking;
3, be two with the face wadding roll compacting of oodle maker after with above-mentioned slaking and wear that combined pressure is one and wears again;
4, adopt nine to ten groups of roll crown machines, progressively be compressed to desired thickness after, push and be noodles;
5, above-mentioned vermicelli bar is sent into cold air chamber, shrink through the cold wind dehydration;
6, above-mentioned noodles are sent into drying chamber, wherein the temperature of oven dry employing 32-36 ℃ of temperature, time is 2-3 hour, and the noodles institute water content control after the oven dry is cut to the noodles of required size, the packing warehouse-in 12～13% after the oven dry.
The present invention also provides a kind of GL-B noodles, and described GL-B noodles prepare according to the method described above.
The present invention makes scientific and reasonable being blended in the noodles of GL-B by technique scheme, makes edible noodles constitute the health caring noodles of high nutrition, have antitumor, improve immunity, hypoglycemic, reducing blood lipid, anti-oxidant and antidotal effect; And the present invention is glossy ganoderma bacterium fermentation raw material with the corn juice of corn process residues preparation, greatly reduces the fermentation costs of GL-B, for scale preparation GL-B noodles provide possibility.The present invention can carry out standardization and batch production large-scale production, can substitute the basic food that traditional noodles become health care fully, improves the whole people's fitness, serves the healthy of masses.
The specific embodiment
Following examples further specify content of the present invention, but should not be construed as limitation of the present invention.Without departing from the spirit and substance of the case in the present invention, modification or replacement to the inventive method, step or condition are done all belong to scope of the present invention.
If do not specialize the conventional means that used technological means is well known to those skilled in the art among the embodiment.Lucidum strain among the embodiment obtains by purchase, can be at China Committee for Culture Collection of Microorganisms common micro-organisms center or Chinese agriculture microorganism fungus kind preservation administrative center place buy.The ventilation of fermentation tank among the application, the generic definition in this field refer to the air mass flow that the zymotic fluid of per minute unit volume feeds.
Produce the GL-B noodles, at first need to prepare GL-B: the steps include: 1) preliminary treatment of corn process residues: by boiling, isolated by filtration, acquisition corn juice and maize pulp are with standby behind the corn juice constant volume with the corn process residues; 2) glossy ganoderma bacterium fermented maize juice prepares GL-B: the corn juice in the step 1) by lucidum bacteria liquid body strain fermentation, is prepared GL-B liquid.
Embodiment 1: the preliminary treatment of corn process residues ()
Get 0.3 ton of corn process residues and be placed in the digester, add 3 tons of drinking water again, heat by steam jacket, when temperature arrived 80 ℃, it is interior until boiling that steam directly is passed into pot, keeps 30min, plate-frame filtering gets corn juice and maize pulp while hot, and the corn juice constant volume is to 3m
3The back is standby.
Embodiment 2: the preliminary treatment of corn process residues (two)
Getting 0.3 ton of corn process residues is placed in the digester, add 6 tons of drinking water again, heat by steam jacket, when temperature arrives 80 ℃, steam directly is passed in the pot until boiling, keeps 25min, while hot plate-frame filtering (cooking liquor adopt any filtering technique easily all can), get corn juice and maize pulp, the corn juice constant volume is to 3m
3The back is standby.
Embodiment 3: the preliminary treatment of corn process residues (three)
Get 2 tons of corn process residues and be placed in the digester, add 12 tons of drinking water again, heat by steam jacket, when temperature arrived 80 ℃, it is interior until boiling that steam directly is passed into pot, keeps 40min, plate-frame filtering gets corn juice and maize pulp while hot, and the corn juice constant volume is to 3m
3The back is standby.
Embodiment 4: lucidum bacteria liquid body strain preparation
Activate on the glossy ganoderma bacterium inclined-plane bacterial strain access potato slope with the refrigerator preservation, after being cultured to mycelia and covering with the inclined-plane, get in the mycelia ramp blocks access potato fluid nutrient medium and cultivate, 150r/min cultivated 4d(days under the room temperature), amplify condition of culture afterwards step by step by fermentation tank: rotating speed is 150r/min, ventilation is 1:0.5,30 ℃ of temperature are cultivated 3～4d, namely get lucidum bacteria liquid body bacterial classification.
Embodiment 5: glossy ganoderma fermentation corn juice ()
On embodiment 4 bases, inoculative proportion according to 10% is transferred to cultured ganoderma lucidum liquid bacterial classification in 5 tons of fermentation tanks that (fermentation medium is according to embodiment 1 preparation corn juice, and interpolation 150kg cornstarch preparation), rotating speed is 200r/min, ventilation is 1:1, temperature is 32 ℃, fermentation 7d.GL-B output reaches more than the 2g/L.
Embodiment 6: glossy ganoderma fermentation corn juice (two)
On embodiment 4 bases, the inoculative proportion according to 2% is transferred to cultured ganoderma lucidum liquid bacterial classification in 10 tons of fermentation tanks and (prepares corn juices according to embodiment 2, and add the wheaten starch of 600kg), rotating speed is 100r/min, ventilation is 1:1.5, and temperature is 25 ℃, fermentation 10d.GL-B output reaches more than the 2g/L.
Embodiment 7: glossy ganoderma fermentation corn juice (three)
On embodiment 4 bases, the inoculative proportion according to 20% is transferred to cultured ganoderma lucidum liquid bacterial classification in 20 tons of fermentation tanks and (prepares corn juices according to embodiment 3, and add the cornstarch of 240kg), rotating speed is 300r/min, ventilation is 1:0.5, and temperature is 35 ℃, fermentation 4d.GL-B output reaches more than the 2g/L.
Remaining maize pulp prepares the dietary fiber powder by dry, pulverizing.The maize pulp of results is passed through fluidized bed drying, carry out mechanical disintegration by conventional pulverizer again, cross 100 mesh sieves, namely get maize pulp dietary fiber powder.
The GL-B production method of noodle is as follows, and described GL-B adopts said method to obtain:
Embodiment 8: make GL-B noodles ()
Get 100 jin in flour, be equipped with GL-B 8%, edible salt 1%, dietary alkali 0.5% adds clear water 17%, mixes and stirs 15 minutes, and the face wadding after stirring is put into eye-catching 4 minutes of aging machine, slaking; Be two with the face wadding roll compacting of oodle maker after with slaking and wear that combined pressure is one and wears again, adopts nine to ten groups of roll crown machines, progressively be compressed to desired thickness after, push and be noodles; Above-mentioned noodles are sent into cold air chamber, shrink through the cold wind dehydration; Again noodles are sent into drying chamber, adopt 33 ℃ of temperature, baking 3 hours, oven dry back institute water content 12.55% is cut to the noodles of required size, and the packing warehouse-in is the GL-B noodles.
Embodiment 9: make GL-B noodles (two)
Get 500 jin in flour, join 25 jin of GL-Bs, edible salt 0.9% by 5% and join 4.5 jin, dietary alkali 0.4% and join 2 jin, add clear water 17%, mix and stirred 15 minutes, the face wadding after stirring is put into eye-catching 4 minutes of aging machine, slaking; Be two with the face wadding roll compacting of oodle maker after with slaking and wear that combined pressure is one and wears again, adopts nine to ten groups of roll crown machines, progressively be compressed to desired thickness after, push and be noodles; Above-mentioned noodles are sent into cold air chamber, shrink through the cold wind dehydration; Again noodles are sent into drying chamber, adopt 35 ℃ of temperature, baking 3 hours, oven dry back institute water content 12.55% is cut to the noodles of required size, and the packing warehouse-in is the GL-B noodles.
The present invention makes scientific and reasonable being blended in the noodles of GL-B by technique scheme, makes edible noodles constitute the health caring noodles of high nutrition, have antitumor, improve immunity, hypoglycemic, reducing blood lipid, anti-oxidant and antidotal effect; And the present invention is glossy ganoderma bacterium fermentation raw material with the corn juice of corn process residues preparation, greatly reduces the fermentation costs of GL-B, for scale preparation GL-B noodles provide possibility.The present invention can carry out standardization and batch production large-scale production, can substitute the basic food that traditional noodles become health care fully, improves the whole people's fitness, serves the healthy of masses.
Claims (7)
1. GL-B production method of noodle, the prescription of described noodles comprises flour, GL-B, edible salt, dietary alkali, described GL-B is to adopt the method for glossy ganoderma bacterium fermented maize juice to be prepared from; It is characterized in that: described GL-B preparation method's step is:
1) preliminary treatment of corn process residues: the corn process residues by boiling, isolated by filtration, is obtained corn juice and maize pulp, with standby behind the corn juice constant volume;
2) glossy ganoderma bacterium fermented maize juice prepares GL-B: the corn juice in the step 1) by lucidum bacteria liquid body strain fermentation, is prepared GL-B liquid;
Wherein the corn juice fermentation medium is: add 2-10% starch in the corn juice; Cultured lucidum bacteria liquid body bacterial classification is transferred in the fermentation medium, and fermentation condition is: inoculum concentration 2-20%, rotating speed are 100～300r/min, and ventilation is 1:0.3～1:1.5, and temperature is 20～35 ℃, fermentation 2～10d.
2. production method as claimed in claim 1, it is characterized in that, described step 1) is specifically: the corn process residues of getting the 0.3-2 ton is placed in the digester, add 3-12 ton drinking water again, by the steam jacket heating, when temperature arrives 80 ℃, steam directly is passed in the pot until boiling, keep 25-40min, get corn juice and maize pulp after the filtration, the corn juice constant volume is to 3m
3The back is standby.
3. production method as claimed in claim 2 is characterized in that, wherein the water addition ratio example is 1:10 during the boiling of corn process residues.
4. production method as claimed in claim 1 is characterized in that, the fermentation medium of optimization is: add 5% starch in the corn juice; The fermentation condition of optimizing is: inoculum concentration 10%, rotating speed are 200r/min, and ventilation is 1:1, and temperature is 32 ℃, fermentation 7d; Described starch is cornstarch, wheaten starch or other starch.
5. production method as claimed in claim 1, it is characterized in that, the preparation method of described ganoderma lucidum liquid bacterial classification is: activate on the glossy ganoderma bacterium inclined-plane bacterial strain access potato slope with the refrigerator preservation, after being cultured to mycelia and covering with the inclined-plane, get in the mycelia ramp blocks access potato fluid nutrient medium and cultivate, 150r/min cultivates 4d under the room temperature, amplify step by step by fermentation tank afterwards, condition of culture: rotating speed is 150r/min, ventilation is 1:0.5,30 ℃ of temperature are cultivated 3～4d, namely get lucidum bacteria liquid body bacterial classification.
6. production method as claimed in claim 1 is characterized in that, the prescription of described GL-B noodles is as follows:
Add following batching and proportion with per 100 jin of flour:
GL-B: 3～8%
Edible salt: 0.8～1.1%
Dietary alkali: 0.4～0.6%
The step of this production method is as follows:
1, by the clear water of above-mentioned prescription and proportion adding 17%, mixes and stirred 10～18 minutes;
2, the wadding of the face after will stirring is put into aging machine, wake up face 3～5 minutes of slaking;
3, be two with the face wadding roll compacting of oodle maker after with above-mentioned slaking and wear that combined pressure is one and wears again;
4, adopt nine to ten groups of roll crown machines, progressively be compressed to desired thickness after, push and be noodles;
5, above-mentioned vermicelli bar is sent into cold air chamber, shrink through the cold wind dehydration;
6, above-mentioned noodles are sent into drying chamber, wherein the temperature of oven dry employing 32-36 ℃ of temperature, time is 2-3 hour, and the noodles institute water content control after the oven dry is cut to the noodles of required size, the packing warehouse-in 12～13% after the oven dry.
7. GL-B noodles is characterized in that, described GL-B noodles prepare according to the described method of one of claim 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210354126XA CN102835624B (en) | 2012-09-21 | 2012-09-21 | Ganoderan noodle and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210354126XA CN102835624B (en) | 2012-09-21 | 2012-09-21 | Ganoderan noodle and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102835624A CN102835624A (en) | 2012-12-26 |
| CN102835624B true CN102835624B (en) | 2013-09-11 |
Family
ID=47363559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210354126XA Expired - Fee Related CN102835624B (en) | 2012-09-21 | 2012-09-21 | Ganoderan noodle and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102835624B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229944A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Nutritional fine dried noodle containing Swiss Chard and fishbone paste, and preparation method thereof |
| CN103222589A (en) * | 2013-03-30 | 2013-07-31 | 安徽金禾粮油集团有限公司 | Nutritive dry noodles with mashed ginseng vegetables and chicken bones and preparation method thereof |
| CN103229946A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Nutritional fine dried noodle containing California Burclover and fishbone paste, and preparation method thereof |
| CN103229945A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Nutritional fine dried noodle containing Saruopus androgynos and chicken bone paste, and preparation method thereof |
| CN103222588A (en) * | 2013-03-30 | 2013-07-31 | 安徽金禾粮油集团有限公司 | Chenopodium album Linn mashed chicken bone nutrient fine dried noodles and preparation method thereof |
| CN103229949A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Nutritional fine dried noodle containing Gracilaria verrucosa and chicken bone paste, and preparation method thereof |
| CN109497411A (en) * | 2019-01-22 | 2019-03-22 | 淮北旭源食品有限公司 | A kind of ferment noodles and preparation method thereof |
| CN111374270A (en) * | 2020-03-05 | 2020-07-07 | 东莞中芝生物科技有限公司 | Formula of medicinal and edible noodle containing crude ganoderma polysaccharide extract and preparation method of medicinal and edible noodle |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055966C (en) * | 1996-12-04 | 2000-08-30 | 张世伟 | Production of glossy ganoderma health drink by submerged fermentation method |
| CN100335646C (en) * | 2003-10-23 | 2007-09-05 | 傅世桥 | Comprehensive utilization production technology of high content of glossg ganoderma polysaccharide refined powder and its by product |
| CN1286854C (en) * | 2004-11-23 | 2006-11-29 | 浙江省农业科学院 | Agaricus blazei bacterium exopolysaccharide preparing process |
| CN101473955A (en) * | 2008-12-01 | 2009-07-08 | 湖北梨花湖食品有限公司 | Method for producing Ganoderma lucidum polysaccharide noodles |
-
2012
- 2012-09-21 CN CN201210354126XA patent/CN102835624B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN102835624A (en) | 2012-12-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102835624B (en) | Ganoderan noodle and production method thereof | |
| CN102894447B (en) | Ganoderma lucidum polysaccharide health-care drink and production method thereof | |
| CN102356912B (en) | Preparation method of probiotic fermented rice milk | |
| CN102429163A (en) | Preparation method and application of tartary buckwheat monascus | |
| CN102907626A (en) | Making method for dehydration tempeh | |
| CN103783225A (en) | Black buckwheat tea and preparation method thereof | |
| CN102783565B (en) | Preparation method of cordyceps feed additive | |
| CN104431992A (en) | Production process of ganoderma mycelium powder | |
| CN105558303A (en) | Yeast culture added with Chinese medicinal herb formulation and preparation method of yeast culture | |
| CN108771116A (en) | A kind of processing method of multi-functional composite rice | |
| CN106591033B (en) | Production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor | |
| CN104585510A (en) | Feed additive containing mixed bacterium fermented product and preparation method for feed additive | |
| CN102577839A (en) | Method for producing medicinal or medicine-food dual-purpose fruit body by utilizing yellow wine grains as solid culture medium | |
| CN107324916A (en) | A kind of mushroom plantation culture medium and preparation method | |
| CN105586265A (en) | Solid fermentation method for cordyceps sinensis mycelia | |
| CN109200214A (en) | A kind of highland barley glossy ganoderma fermentation magma and preparation method thereof | |
| KR101982227B1 (en) | Feed for pigs comprising fermented aloe saponaria and its preparing method | |
| CN103461808A (en) | Grain prepared by decomposing and transforming edible fungi and preparation method of grain | |
| CN102653721A (en) | Preparation method of red yeast rice mycelia with blood lipid-lowering function in liquid state fermentation of cereals | |
| CN101336712B (en) | Health-preserving noodle capable of nourishing and activating cardio-cerebrovascular cell, production process thereof | |
| CN102584363B (en) | Method for producing medical mycelium or medical and edible dual-purpose mycelium by using yellow wine lees as liquid medium | |
| CN104928331A (en) | Technology for preparing functional xylo-oligosaccharide by comprehensively utilizing wheat straw | |
| CN101161809B (en) | A kind of preparation method of koji for fermentation of agricultural and sideline products | |
| CN102628021B (en) | Walnut-tartary buckwheat wine and brewing method thereof | |
| CN107822119A (en) | A kind of method for suppressing HERBA DENDROBII bitter taste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| ASS | Succession or assignment of patent right |
Owner name: YIN XINBO Free format text: FORMER OWNER: HUBEI LAOHEKOU LIHUAHU FOOD CO., LTD. Effective date: 20121219 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20121219 Address after: 441800 Hubei province Laohekou City Xuefu Road No. 1-26 Applicant after: Yin Xinbo Address before: 20 No. 441800 Xiangfan City, Laohekou City in Hubei Province Economic Development Zone East Road Applicant before: Hubei Lihuahu Food Co., Ltd. |
|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| 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: 20130911 Termination date: 20180921 |