CN103461929A - Seasoning packet for preserving cool and refreshing salted eggs - Google Patents
Seasoning packet for preserving cool and refreshing salted eggs Download PDFInfo
- Publication number
- CN103461929A CN103461929A CN2013104048325A CN201310404832A CN103461929A CN 103461929 A CN103461929 A CN 103461929A CN 2013104048325 A CN2013104048325 A CN 2013104048325A CN 201310404832 A CN201310404832 A CN 201310404832A CN 103461929 A CN103461929 A CN 103461929A
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- egg
- flavor pack
- salted egg
- salting
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 46
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims description 23
- 235000019634 flavors Nutrition 0.000 claims description 23
- 238000001816 cooling Methods 0.000 claims description 17
- 238000009938 salting Methods 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 16
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 9
- 244000246386 Mentha pulegium Species 0.000 claims description 9
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 9
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 9
- 240000000249 Morus alba Species 0.000 claims description 9
- 235000008708 Morus alba Nutrition 0.000 claims description 9
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 9
- 235000001050 hortel pimenta Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000005030 aluminium foil Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000005538 encapsulation Methods 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 6
- 210000004185 liver Anatomy 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 241000411851 herbal medicine Species 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 230000003020 moisturizing effect Effects 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000012216 screening Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 244000248416 Fagopyrum cymosum Species 0.000 abstract 1
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 1
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 1
- 244000245214 Mentha canadensis Species 0.000 abstract 1
- 235000001878 Mentha haplocalyx Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 7
- 230000036541 health Effects 0.000 description 6
- 239000003814 drug Substances 0.000 description 4
- 238000005554 pickling Methods 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 241000234280 Liliaceae Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 240000007833 Dracaena angustifolia Species 0.000 description 1
- 235000009262 Dracaena angustifolia Nutrition 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 241000219050 Polygonaceae Species 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 241000218201 Ranunculaceae Species 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a seasoning packet for preserving cool and refreshing salted eggs. The seasoning packet comprises common Chinese herbal medicines with health-care functions, such as moutan bark, wild buckwheat rhizome, radix ophiopogonis, radix polygonati officinalis, lophatherum gracile, mentha haplocalyx, folium mori, liquorice roots and lotus leaves and is prepared through processes of drying, crushing, screening, mixing and packaging the raw materials. The preserved salted eggs are bottle green in yolks, have a special fresh and cool taste, are good in palatability, have the functions of invigorating stomach and helping digestion, dispelling wind and relieving internal heat, nourishing yin and moisturizing lung, and protecting liver and inducing diuresis, and are convenient to take.
Description
Technical field
The present invention relates to technical field of agricultural product process, specifically with the conventional Chinese medicine assembly, produce a kind of in order to pickle the flavor pack of cooling taste salted egg.
Background technology
Salted egg claims again the egg that salts down, is a kind of instant and the deep processing egg product processed that salty Flavor is arranged.Bright egg is through pickling after a while, and its nutriment has marked change, and according to detection, fat content increases more than 13%; Especially change greatly with sugar content in carbohydrate, rise to more than 6 times of bright egg; Multiple mineral trace element is preserved better, and the content of its calcium improves significantly, than pickling front bright egg, rises to more than 9 times.
China salted egg production history is long, and almost there is production all parts of the country, and salted egg is suitable to people of all ages assistant dish since ancient times.History so far, tradition follows with water salt down two kinds of infusion process and semar techniques always in China various places processing salted egg, take salt in main curing process, except applying cooking wine or being equipped with the spices such as a small amount of Chinese prickly ash, fennel, raw materials used there are no other salted egg that salts down, the egg product taste list of making is salty, and also without standard, nutritious and shortage herbal cuisine keeps healthy and is worth.At present, market yet there are no the salted egg salting flavor pack of the medicated diet function that becomes to keeping healthy of preparation finished product.
Summary of the invention
The object of the invention is to the deficiency for current ubiquitous salted egg salting batching used, pickle for making bright egg the nutrition that both becomes, the herbal cuisine health care becomes again, the unification of outstanding taste compound and herbal cuisine health, and provide a kind of compositions such as radix polygonati officinalis, lophatherum gracile, peppermint, mulberry leaf, Radix Glycyrrhizae and lotus leaf with Chinese herbal medicine moutan bark, cymose buckwheat rhizome, the tuber of dwarf lilyturf and the food medicine dual-purpose of commonly using health care, after mixing, encapsulation, make a kind of cooling taste salted egg salting flavor pack, for the application of the daily domestic curing of people salted egg.
The present invention is achieved in that
Get " article that can be used for health food " middle tool clearing heat and cooling blood, promoting blood circulation that health ministry is announced, Ranunculaceae crop moutan bark; Clearing heat and detoxicating, arrange the dense stasis of blood of dispelling, polygonaceae crop cymose buckwheat rhizome; Nourishing Yin and moistening lung, reinforcing stomach reg fluid, Liliaceae crop tuber of dwarf lilyturf; In " being the article of food and medicine " that the Ministry of Public Health announces, moisten the lung and relieve the cough, clearing heat and promoting fluid, Liliaceae crop radix polygonati officinalis; Clearing heat-fire, relieving restlessness diuresis, the gramineous crop lophatherum gracile; Soothing the liver promoting the circulation of qi, loose wind-heat, Labiatae crop peppermint; Dispelling wind and heat from the body, clearing away the lungheat and moisturizing, Moraceae crop mulberry leaf; There is anti-inflammatory, antiviral, the legume Radix Glycyrrhizae of protecting liver and detoxication effect and the lotus leaf of controlling the hot summer weather polydipsia, drying sterilizing respectively, make moisture be down to 6-12%, after pulverizing, meter is heavy respectively, entering mixer stirs, enter measuring seal installation meter again and heavily be sub-packed in the packaging bag of filter paper matter, overcoat non-toxic plastic bag vacuum-pumping and sealing, make finished product cooling taste salted egg salting flavor pack.
Further, a kind of cooling taste salted egg salting flavor pack of the present invention is characterized in that: specifically adopt following steps to make:
Get without going mouldy, the moutan bark of free from insect pests, cymose buckwheat rhizome, the tuber of dwarf lilyturf, radix polygonati officinalis, lophatherum gracile, peppermint, mulberry leaf, Radix Glycyrrhizae and lotus leaf, respectively after selection by winnowing, send into the drying equipment drying, make moisture be down to 6-12%, send into the pulverizer that aperture 1-1.5 ㎜ mesh screen is housed after cooling and be ground into powder, get the moutan bark 2-3 weight portion after pulverizing, cymose buckwheat rhizome 3-4 weight portion, the tuber of dwarf lilyturf 4-5 weight portion, radix polygonati officinalis 5-6 weight portion, lophatherum gracile 3-4 weight portion, peppermint 4-5 weight portion, mulberry leaf 3-4 weight portion, Radix Glycyrrhizae 3-4 weight portion and lotus leaf 2-3 weight portion, pouring mixer into fully mixes, send into again the quantitative racking machine wide 7-9 ㎝ filter paper matter packaging bag of packing into, by every 8-10 gram package, make finished product inner wrapping cooling taste salted egg salting flavor pack.
Moisture absorption is gone mouldy when preventing from storing, can be by inner wrapping cooling taste salted egg salting flavor pack, and by every 5-10, be one group of overcoat aluminium foil bag vacuumize encapsulation again.
During application, open the aluminium foil package, flavor pack one pouch is inserted in 3-5 kilogram cold water, after little fire boils, boil again 15-20 minute, when water temperature is down to 50-60 ℃, removes flavor pack, and add salt 0.8-1 kilogram, make the egg flavouring liquid that salts down after dissolving; Get routine and salt down after the egg container cleans, the cooled egg flavouring liquid that salts down of infusion is poured into; Get unabroken 50 bright eggs and clean, dry, be placed in flavouring liquid, and, by container closure, pickle under normal temperature; Through 20 days summer and autumns, winter-spring season was desirable egg after within 30 days, soaking and salting down, boiled rear edible.
The present invention is to commonly use Chinese herbal medicine moutan bark, cymose buckwheat rhizome, the tuber of dwarf lilyturf, radix polygonati officinalis, lophatherum gracile, peppermint, mulberry leaf, Radix Glycyrrhizae and the lotus leaf etc. of health care, the techniques such as drying, pulverizing, screening, mixing, packing are made, salted egg's yolk bottle green after pickling, the fragrance that is greenery, the salubrious flavor that tool is special, good palatability, and the removing toxic substances of tool heat-clearing appetizing, dispelling wind, nourishing Yin and moistening lung, protect the health care of liver diuresis, and take conveniently.
Below in conjunction with embodiment, the present invention is described in further detail.
The specific embodiment
Embodiment, a kind of cooling taste salted egg salting flavor pack adopts following steps to make:
Get without going mouldy, 3.5 kilograms of the prepared slices of Chinese crude drugs moutan barks of free from insect pests, 4 kilograms of cymose buckwheat rhizomes, 5 kilograms of the tubers of dwarf lilyturf, 7 kilograms of radix polygonati officinalis, 5 kilograms of lophatherum graciles, 5 kilograms of peppermints, 4 kilograms, mulberry leaf, 4 kilograms, 4.5 kilograms, Radix Glycyrrhizae and lotus leaf, respectively after selection by winnowing, send into the drying machine drying, make moisture be down to 6-12%, sending into the pulverizer that aperture 1.5 ㎜ mesh screens are housed after cooling pulverizes, get 2.5 kilograms of moutan barks after pulverizing, 3 kilograms of cymose buckwheat rhizomes, 4 kilograms of the tubers of dwarf lilyturf, 5.5 kilograms of radix polygonati officinalis, 3.5 kilograms of lophatherum graciles, 4 kilograms of peppermints, 3 kilograms, mulberry leaf, 3 kilograms, 3.5 kilograms, Radix Glycyrrhizae and lotus leaf, pouring mixer into fully mixes, send into again the quantitative racking machine wide 7 ㎝ filter paper matter packaging bags of packing into, be packaged into finished product flavor pack purse by every 8 grams.
For preventing that storing moisture absorption goes mouldy, can by every 10, be one group of overcoat aluminium foil bag vacuumize encapsulation again by purse.
During application, open the aluminium foil package, flavor pack one pouch is inserted in 3 kilograms of cold water, after little fire boils, boil again 15 minutes, when water temperature is down to 55 ℃, removes flavor pack, and add 0.8 kilogram of salt, make the egg flavouring liquid that salts down after dissolving; Get routine and salt down after the egg container cleans, the cooled egg flavouring liquid that salts down of infusion is poured into; Get unabroken 50 bright eggs and clean, dry, be placed in flavouring liquid, and, by container closure, pickle under normal temperature; Through 20 days summer and autumns, winter-spring season was that desirable egg boils rear eating after within 30 days, soaking and salting down.
Above embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not breaking away from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (3)
1. a cooling taste salted egg salting flavor pack is characterized in that: adopt following steps to make:
Get without going mouldy, the moutan bark of free from insect pests, cymose buckwheat rhizome, the tuber of dwarf lilyturf, radix polygonati officinalis, lophatherum gracile, peppermint, mulberry leaf, Radix Glycyrrhizae and lotus leaf, respectively after selection by winnowing, send into the drying equipment drying, make moisture be down to 6-12%, send into the pulverizer that aperture 1-1.5 ㎜ mesh screen is housed after cooling and be ground into powder, get the moutan bark 2-3 weight portion after pulverizing, cymose buckwheat rhizome 3-4 weight portion, the tuber of dwarf lilyturf 4-5 weight portion, radix polygonati officinalis 5-6 weight portion, lophatherum gracile 3-4 weight portion, peppermint 4-5 weight portion, mulberry leaf 3-4 weight portion, Radix Glycyrrhizae 3-4 weight portion and lotus leaf 2-3 weight portion, pouring mixer into fully mixes, send into again the quantitative racking machine wide 7-9 ㎝ filter paper matter packaging bag of packing into, can be by every 8-10 gram package, make finished product inner wrapping cooling taste salted egg salting flavor pack.
2. a kind of cooling taste salted egg salting flavor pack according to claim 1 is characterized in that: by inner wrapping cooling taste salted egg salting flavor pack, can be one group of overcoat aluminium foil bag vacuumize encapsulation again by every 5-10.
3. a kind of cooling taste salted egg salting flavor pack according to claim 1, it is characterized in that: during application, open the aluminium foil package, flavor pack one pouch is inserted in 3-5 kilogram cold water, boil again 15-20 minute after little fire boils, when water temperature is down to 50-60 ℃, remove flavor pack, and add salt 0.8-1 kilogram, make the egg flavouring liquid that salts down after dissolving; Get routine and salt down after the egg container cleans, the cooled egg flavouring liquid that salts down of infusion is poured into; Get unabroken 50 bright eggs and clean, dry, be placed in flavouring liquid, and, by container closure, pickle under normal temperature; Through 20 days summer and autumns, winter-spring season was desirable egg after within 30 days, soaking and salting down, boiled rear edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310404832.5A CN103461929B (en) | 2013-09-09 | 2013-09-09 | Seasoning packet for preserving cool and refreshing salted eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310404832.5A CN103461929B (en) | 2013-09-09 | 2013-09-09 | Seasoning packet for preserving cool and refreshing salted eggs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103461929A true CN103461929A (en) | 2013-12-25 |
| CN103461929B CN103461929B (en) | 2015-02-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201310404832.5A Expired - Fee Related CN103461929B (en) | 2013-09-09 | 2013-09-09 | Seasoning packet for preserving cool and refreshing salted eggs |
Country Status (1)
| Country | Link |
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| CN (1) | CN103461929B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146459A (en) * | 2015-08-17 | 2015-12-16 | 哈尔滨灵椿味道食品开发有限公司 | Lotus leaf heat clearing and summer-heat relieving meat stewing seasoning and preparation method thereof |
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| CN101361514A (en) * | 2008-10-06 | 2009-02-11 | 蒋坤元 | Heatstroke prevention cold tea |
| CN101584466A (en) * | 2008-05-22 | 2009-11-25 | 刘泳宏 | Natural lung-nourishing asthma-relieving egg and preparation method thereof |
| CN101829287A (en) * | 2010-05-11 | 2010-09-15 | 史忠岚 | Traditional Chinese medicine composition for treating pediatric pneumonia |
| CN102416093A (en) * | 2010-09-28 | 2012-04-18 | 曲靖开发区格力康生物科技发展有限公司 | Chinese herbal composition capable of diminishing inflammation and clearing throat |
| CN102671075A (en) * | 2012-05-09 | 2012-09-19 | 太仓市伟基生物科技有限公司 | Chewing gum for treating chronic pharyngitis |
| CN102960496A (en) * | 2012-12-13 | 2013-03-13 | 青岛农业大学 | Preparation method of green tea type substituting tea capable of relieving sore-throat and soothing throat |
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2013
- 2013-09-09 CN CN201310404832.5A patent/CN103461929B/en not_active Expired - Fee Related
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184611A (en) * | 1996-12-09 | 1998-06-17 | 王群 | Health-care and nutrition type multi-taste egg proucts contg. medicine, and prod. method therefor |
| CN1327768A (en) * | 2000-06-09 | 2001-12-26 | 孟玉兰 | Health-care aloe beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105146459A (en) * | 2015-08-17 | 2015-12-16 | 哈尔滨灵椿味道食品开发有限公司 | Lotus leaf heat clearing and summer-heat relieving meat stewing seasoning and preparation method thereof |
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| Publication number | Publication date |
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| CN103461929B (en) | 2015-02-11 |
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Owner name: NANGLING GEYE ASSOCIATION Free format text: FORMER OWNER: SHEN JIAN Effective date: 20150106 |
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Effective date of registration: 20150106 Address after: 241300 Anhui Province, Wuhu city Nanling County Yandun Town Street Applicant after: NANLING KUDZU INDUSTRY ASSOCIATION Address before: 241300 Anhui Province, Wuhu city Nanling County town of Yandun street Anhui Baoheng Agricultural Company Limited Applicant before: Shen Jian |
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| TR01 | Transfer of patent right |
Effective date of registration: 20180419 Address after: 528216 Foshan, Guangdong Province, Nanhai District, Danzao Town, Xi'an Xi'an Road, Foshan, South China Sea second duck farm No. 5-9 Patentee after: Foshan sunrise Egg Industry Co.,Ltd. Address before: 510000 Guangdong Province, Guangzhou high tech Industrial Development Zone, No. 233 science road 231 floor B1B2 building one layer, two layer, three layer, four layer Patentee before: BOAO ZONGHENG NETWORK TECHNOLOGY Co.,Ltd. Effective date of registration: 20180419 Address after: 510000 Guangdong Province, Guangzhou high tech Industrial Development Zone, No. 233 science road 231 floor B1B2 building one layer, two layer, three layer, four layer Patentee after: BOAO ZONGHENG NETWORK TECHNOLOGY Co.,Ltd. Address before: 241300 Anhui Province, Wuhu city Nanling County Yandun Town Street Patentee before: NANLING KUDZU INDUSTRY ASSOCIATION |
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| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 528000 building 6, No. 12, Jujin Road, Baini Town, Sanshui District, Foshan City, Guangdong Province (residence declaration) Patentee after: Foshan sunrise Egg Industry Co.,Ltd. Address before: 528216 no.5-9, Nanhai second duck farm, Foshan City, Xiangang Xi'an Road, Danzao Town, Nanhai District, Foshan City, Guangdong Province Patentee before: Foshan sunrise Egg 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: 20150211 |