CN104304411A - Freshness-keeping and water-retaining agent for prawns - Google Patents
Freshness-keeping and water-retaining agent for prawns Download PDFInfo
- Publication number
- CN104304411A CN104304411A CN201410595475.XA CN201410595475A CN104304411A CN 104304411 A CN104304411 A CN 104304411A CN 201410595475 A CN201410595475 A CN 201410595475A CN 104304411 A CN104304411 A CN 104304411A
- Authority
- CN
- China
- Prior art keywords
- water
- keeping
- fresh
- prawn
- loss reducer
- 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.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a freshness-keeping and water-retaining agent for prawns, belonging to the technical field of processing of aquatic products processing. The freshness-keeping and water-retaining agent is prepared from the following ingredients in percentage by weight: 5-10% of water-soluble chitosan, 10-20% of carboxymethyl chitosan, 10-20% of mycose, 5-10% of an antioxidant, 10-20% of konjac polysaccharide degradation product, and the balance of dextrin. For the freshness-keeping and water-retaining agent, konjac polysaccharide with strong hygroscopic property is degraded into oligosaccharide, which serves as a main auxiliary material of the water-retaining agent, the water-soluble chitosan is taken as a main auxiliary material for a bacteriostatic agent, and the carboxymethyl chitosan is taken as a film-forming agent, so as to prepare the freshness-keeping and water-retaining agent for prawns. After the freshness-keeping and water-retaining agent for prawns is applied to prawn processing, the freshness-keeping time of the prawns can be prolonged, blackening of the prawns is prevented, during refrigeration storage process of the prawns, water can be kept, and loss caused by drying loss is prevented. A processing technology of the freshness-keeping and water-retaining agent is simple, and easy to operate, and expected use effect can be achieved.
Description
Technical field
The present invention relates to the fresh-keeping water-loss reducer of a kind of prawn, belong to aquatic products processing technical field.
Background technology
Prawn belongs to Arthropoda, Branchiata, Crustachia, Malacostraca, Decapoda, swimming suborder, Penaeidae, Penaeus.The whole world has 28 kinds, and the Atlantic Ocean, America bank has 7 kinds, 6 kinds, Pacific Ocean bank, totally 14 kinds, India-Western Pacific, the Pacific Ocean and a kind, Mediterranean, a kind, West Africa.In state-owned 10 kinds, dwell in the torrid zone, shallow sea, subtropical zone.Prawn can divide sedentariae (as japonicus, furrowed prawn, European prawn etc.) and migration type (as Chinese prawn, banana prawn, penaeus penicillatus), and last class is dwelt in littoral shallow sea, often slips into daytime at husky the end, does not do large-scale movement; A rear class is dwelt in the muddy marine site of bank, river mouth, and normal work is moved and migration on a large scale.Prawn is mainly food with benthonic invertebrates, as Polychaeta, small-sized shell-fish and bivalve etc., sometimes also catches zooplankter.At present, the kind of cultured prawn mainly contains: the new prawn of cutter volume (Matapenaeus ensis) etc. of the japonicus (Penaeus japonicus) of Penaeus, penaeus penicillatus (P.Penicillatus), Chinese prawn (P.orientalis), Penaeus monodon (P.monodon) banana prawn (P.merguiensis), green tiger prawn (P.semisulcatus) and new Penaeus.
Prawn is nutritious, and its meat is soft, easy to digest, in poor health and need the people taken good care of to be fabulous food after being ill; Containing abundant magnesium, to cardiomotility, there is important regulating action, well can protect cardiovascular system, reduce blood cholesterol level, prevent artery sclerosis, simultaneously can also coronary artery dilator, be conducive to preventing hypertension and myocardial infarction; Be rich in phosphorus, calcium, especially have help effect to children's, pregnant woman; Astaxanthin in prawn body is the strongest a kind of antioxidant found at present, is widely used in cosmetics, food adds and medicine.The traditional Chinese medical science is thought, seawater shrimps wet, sweet-salty warm in nature, enters kidney, the spleen channel; Have tonifying kidney and strengthening yang, logical breast be antitoxin, the controlling nocturnal emission with astringent drugs that nourishes blood, dissolving blood stasis and detoxication, beneficial gas grow sun, remove obstruction in channels to relieve pain, effect such as to reduce phlegm of whetting the appetite; Be suitable for the patients such as impotence due to deficiency of the kidney, seminal emission premature ejaculation, alactation, arthralgia and myalgia, tetany, whole body itch, skin ulcer, in poor health and neurasthenia.
In prawn moisture and protein content higher, very easily fishing for, transport, to process and putrid and deteriorated because of bacterial reproduction in storage; Meanwhile, prawn contains a large amount of polyphenol oxidase, and in easy catalytic body, polyphenols reaction, produces melanin, cause the black change of shrimp, cause the decline rapidly of sensible quality, and therefore prawn is a kind ofly difficult to fresh-keeping raw materials of marine products.In order to prevent the freshness of prawn from declining, corrupt blackening, extends its freshness date, must study prawn preservation technique.
Prawn is processed into peeled shrimp, preserve under freezing conditions, transport, become the important component part of prawn industry, in chilled storage process, in peeled shrimp, Free water is freezed, moisture departs from shrimp body through sublimation, in packaging bag, form ice crystal, cause prawn surface to shrink, turn white, that is the drying loss of prawn, not only alleviate product weight, also reduce product quality.At present, generally reduce drying loss by water-loss reducer, quality and the water-retaining property quality of freezing shrimp meat product are closely related.
In order to extend prawn fresh keeping time, reduce drying loss, some enterprises add sulfur-bearing, phosphorus containing components in violation of rules and regulations, play the effect of fresh-keeping water conservation, but sulfur-bearing, phosphorous product are to human health, and contaminated environment, do not reach export requirement, therefore develop natural, green fresh-keeping water-loss reducer and have great importance yet.
SKGM (Konjac Glucomannan, KGM) is a kind of HMW, the non-ionic water-soluble polysaccharide that extract from the stem tuber of konjaku (Amorphophallus konjac C. Koch).The mole ratio of 1:1.6 or 2:3 is pressed with β-1 by D-Glucose and D-MANNOSE residue, the long-chain molecule of 4 glycosidic bond combined polymerizations, exist with mucus shape glucan particulate forms, have the several functions character such as good water imbibition, thickening property, plasticity, water-retaining property, water absorption can reach 80 ~ 120 times of own wt.Or a kind of dietary fiber of high-quality, has preventing hypertension, reduce blood fat, reduce blood sugar, improve body immunity, anti-ageing, the multiple physiological functions such as fat-reducing.But, at present SKGM degradation product is used for fresh-keeping water-loss reducer and have not been reported.
Summary of the invention
The object of this invention is to provide the fresh-keeping water-loss reducer of a kind of prawn, prevent the freshness of prawn from declining, extend its freshness date, reduce drying loss.
For realizing the object of foregoing invention, the technical scheme that the present invention takes is as follows:
The fresh-keeping water-loss reducer of a kind of prawn, is made up of the component of following mass percentage:
Water soluble chitosan 5 ~ 10%, CMC 10 ~ 20%, trehalose 10 ~ 20%, antioxidant 5 ~ 10%, SKGM degradation product 10 ~ 20%, surplus is dextrin.
Described water soluble chitosan is delicatessen food grade water-soluble shitosan.
Described CMC, trehalose are food-grade.
Described antioxidant is for drawing together ascorbic acid, sodium ascorbate, arabo-ascorbic acid or sodium isoascorbate.
Described SKGM degradation product, be in the SKGM solution of 2 ~ 5%, add the hemicellulase of amount of substrate 1 ~ 3%, mannase or dextranase in mass concentration, at 40 ~ 50 DEG C, be hydrolyzed 1 ~ 5h, be concentrated into solid content and reach 10 ~ 30%, spraying dry both obtained SKGM degradation product; Described substrate is SKGM.
Described dextrin is food-grade.
Another object of the present invention is to provide the application of the fresh-keeping water-loss reducer of a kind of prawn, fresh-keeping for the prawn water-loss reducer seawater of 0 ~ 10 DEG C or the clear water of cleaning is comprised the steps: to be mixed with the aqueous solution that mass concentration is 1 ~ 5%, the peeled shrimp decaptitate, shelled or fresh shrimp are immersed in 10 ~ 30min in this solution, pull out and drain, the dry fresh-keeping water conservation liquid of control can do further processing according to production requirement.
The invention has the beneficial effects as follows: by using the fresh-keeping water-loss reducer of prawn, the freezing black change of whole shrimp Prawn head is effectively controlled, the freshness of freezing whole shrimp and peeled shrimp is effectively kept, volatility amino nitrogen, total number of bacteria within the scope of national standard, lower than control group.Freezing drying loss significantly lowers, and during cold storage 6 months, drying loss is less than 1.5%, and significantly reduce the loss of prawn drying loss, adopt natural fresh-keeping, water conservation raw material, foodsafety is protected simultaneously, improves the economic benefit of aquatic products processing enterprise.
Accompanying drawing explanation
Fig. 1 is the technological process of the fresh-keeping water-loss reducer application of prawn.
Detailed description of the invention
Be described in further details the present invention below by example, these examples are only used for the present invention is described, do not limit the scope of the invention; Raw material used in the present invention is all food-grade.
Embodiment 1
The fresh-keeping water-loss reducer of a kind of prawn, is made up of the component of following mass percentage:
Water soluble chitosan 5%, CMC 20%, trehalose 10%, antioxidant 10%, SKGM degradation product 10%, surplus is dextrin.
Water soluble chitosan is delicatessen food grade water-soluble shitosan.
SKGM degradation product, is the hemicellulase adding SKGM amount 1% in the SKGM solution of 2%, is hydrolyzed 1h, is concentrated into solid content and reaches 10% at 40 DEG C, and spraying dry both obtained SKGM degradation product.
Fresh-keeping for prawn water-loss reducer is mixed with the aqueous solution of 1% with the seawater of 0 DEG C, the peeled shrimp decaptitate, shelled is immersed in 10min in this solution, pulls out and drains.
Embodiment 2
The fresh-keeping water-loss reducer of a kind of prawn, is made up of the component of following mass percentage:
Water soluble chitosan 10%, CMC 10%, trehalose 20%, antioxidant 5%, SKGM degradation product 20%, surplus is dextrin.
Water soluble chitosan is delicatessen food grade water-soluble shitosan.
SKGM degradation product, is the mannase adding SKGM amount 2% in the SKGM solution of 3%, is hydrolyzed 3h, is concentrated into solid content and reaches 20% at 45 DEG C, and spraying dry both obtained SKGM degradation product.
Fresh-keeping for prawn water-loss reducer is mixed with the aqueous solution of 3% with the seawater 5 of 5 DEG C, fresh shrimp is immersed in 20min in this solution, pulls out and drains.
Embodiment 3
The fresh-keeping water-loss reducer of a kind of prawn, is made up of the component of following mass percentage:
Water soluble chitosan 8%, CMC 15%, trehalose 15%, antioxidant 8%, SKGM degradation product 15%, surplus is dextrin.
Water soluble chitosan is delicatessen food grade water-soluble shitosan.
SKGM degradation product, is the dextranase adding SKGM amount 3% in the SKGM solution of 5%, is hydrolyzed 5h, is concentrated into solid content and reaches 30% at 50 DEG C, and spraying dry both obtained SKGM degradation product.
Fresh-keeping for prawn water-loss reducer is mixed with the aqueous solution of 5% with 10 DEG C of clean clear water, fresh shrimp is immersed in 30min in this solution, pulls out and drains.
Embodiment 4
The fresh-keeping water-loss reducer of a kind of prawn, is made up of the component of following mass percentage:
Water soluble chitosan 6%, CMC 18%, trehalose 13%, antioxidant 8%, SKGM degradation product 12%, surplus is dextrin.
Water soluble chitosan is delicatessen food grade water-soluble shitosan.
SKGM degradation product, is the dextranase adding SKGM amount 1% in the SKGM solution of 3%, is hydrolyzed 2h, is concentrated into solid content and reaches 15% at 42 DEG C, and spraying dry both obtained SKGM degradation product.
Fresh-keeping for prawn water-loss reducer is mixed with the aqueous solution of 2% with the clear water of 3 DEG C of 3 cleaning, the peeled shrimp decaptitate, shelled is immersed in 15min in this solution, pulls out and drains.
Embodiment 5
The fresh-keeping water-loss reducer of a kind of prawn, is made up of the component of following mass percentage:
Water soluble chitosan 9%, CMC 12%, trehalose 17%, antioxidant 6%, SKGM degradation product 18%, surplus is dextrin.
Water soluble chitosan is delicatessen food grade water-soluble shitosan.
SKGM degradation product, is the mannase adding SKGM amount 3% in the SKGM solution of 4%, is hydrolyzed 4h, is concentrated into solid content and reaches 25% at 48 DEG C, and spraying dry both obtained SKGM degradation product.
Fresh-keeping for prawn water-loss reducer is mixed with the aqueous solution of 4% with the seawater of 7 DEG C, fresh shrimp is immersed in 25min in this solution, pulls out and drains.
Claims (9)
1. the fresh-keeping water-loss reducer of prawn, is characterized in that: be made up of the component of following mass percentage:
Water soluble chitosan 5 ~ 10%, CMC 10 ~ 20%, trehalose 10 ~ 20%, antioxidant 5 ~ 10%, SKGM degradation product 10 ~ 20%, surplus is dextrin.
2. the fresh-keeping water-loss reducer of a kind of prawn according to claim 1, is characterized in that: described water soluble chitosan is delicatessen food grade water-soluble shitosan.
3. the fresh-keeping water-loss reducer of a kind of prawn according to claim 1, is characterized in that: described CMC, trehalose are food-grade.
4. the fresh-keeping water-loss reducer of a kind of prawn according to claim 1, is characterized in that: described antioxidant is ascorbic acid, sodium ascorbate, arabo-ascorbic acid or sodium isoascorbate.
5. the fresh-keeping water-loss reducer of a kind of prawn according to claim 1, it is characterized in that: described SKGM degradation product, be in the SKGM solution of 2 ~ 5%, add the enzyme of amount of substrate 1 ~ 3% in mass concentration, 1 ~ 5h is hydrolyzed at 40 ~ 50 DEG C, be concentrated into solid content and reach 10 ~ 30%, spraying dry both obtained SKGM degradation product; Described substrate is SKGM.
6. the fresh-keeping water-loss reducer of a kind of prawn according to claim 1, is characterized in that: described dextrin is food-grade.
7. the fresh-keeping water-loss reducer of a kind of prawn according to claim 2, is characterized in that: described method for hydrolysis adopts hydrochloric acid, neutral proteinase, papain, bromelain or lipase hydrolysis.
8. the fresh-keeping water-loss reducer of a kind of prawn according to claim 5, is characterized in that: described enzyme is hemicellulase, mannase or dextranase.
9. the application of the fresh-keeping water-loss reducer of prawn, it is characterized in that: comprise the steps: fresh-keeping for prawn water-loss reducer to be mixed with the seawater of 0 ~ 10 DEG C or the clear water of cleaning the aqueous solution of 1 ~ 5%, the peeled shrimp decaptitate, shelled or fresh shrimp are immersed in 10 ~ 30min in this solution, pull out and drain, the dry fresh-keeping water conservation liquid of control can do further processing according to production requirement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410595475.XA CN104304411A (en) | 2014-10-30 | 2014-10-30 | Freshness-keeping and water-retaining agent for prawns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410595475.XA CN104304411A (en) | 2014-10-30 | 2014-10-30 | Freshness-keeping and water-retaining agent for prawns |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304411A true CN104304411A (en) | 2015-01-28 |
Family
ID=52359847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410595475.XA Pending CN104304411A (en) | 2014-10-30 | 2014-10-30 | Freshness-keeping and water-retaining agent for prawns |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304411A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621681A (en) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | Fresh frozen shrimp antifreeze agent |
| CN105028603A (en) * | 2015-05-18 | 2015-11-11 | 浙江海洋学院 | Oligosaccharide water-retaining agent used for water retention of red shrimps and use method thereof |
| CN105394160A (en) * | 2015-10-30 | 2016-03-16 | 福建农林大学 | IQF (individual quick freezing) raw head-on prawn preservative and application thereof |
| CN105962010A (en) * | 2016-03-24 | 2016-09-28 | 渤海大学 | Freezing stored cooked Chinese prawn color protecting agent and color protecting method |
| CN106106701A (en) * | 2016-05-03 | 2016-11-16 | 广东海洋大学 | The phosphate-free water-retaining agent of a kind of applicable cold storage Tilapia Fillet and application thereof |
| CN106332953A (en) * | 2016-08-29 | 2017-01-18 | 丁玉琴 | Preparation method of meat product non-phosphorus water retaining agent |
| CN106689336A (en) * | 2017-01-09 | 2017-05-24 | 福州大学 | Novel phosphate-free water retaining agent for shrimp meat and usage method thereof |
| CN106973977A (en) * | 2017-04-27 | 2017-07-25 | 北海市万景海产有限公司 | A kind of freeze preservation method of decaptitating prawn |
| CN107302923A (en) * | 2016-04-19 | 2017-10-31 | 玖鲜国际贸易（上海）有限公司 | A kind of aquatic product fresh keeping agent |
| CN107432313A (en) * | 2017-07-27 | 2017-12-05 | 浙江省海洋开发研究院 | A kind of high-pressure electrostatic composite fresh-keeping method of seawater shrimps |
| CN108294099A (en) * | 2018-02-16 | 2018-07-20 | 宁德职业技术学院 | The anti-blacking device and method of shrimp based on konjak portuguese gansu polyose gel |
| CN110122730A (en) * | 2019-06-21 | 2019-08-16 | 广东东阳光药业有限公司 | The fresh jelly liquid of one kind, its preservation method and its application |
| CN111802440A (en) * | 2020-07-17 | 2020-10-23 | 青岛贵仕生物科技有限公司 | Fresh-keeping storage method of freeze-dried marine fish food |
| CN113331251A (en) * | 2021-06-18 | 2021-09-03 | 国家林业和草原局竹子研究开发中心 | Liquid nitrogen quick-freezing preservation method for fresh bamboo shoots |
-
2014
- 2014-10-30 CN CN201410595475.XA patent/CN104304411A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621681A (en) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | Fresh frozen shrimp antifreeze agent |
| CN105028603A (en) * | 2015-05-18 | 2015-11-11 | 浙江海洋学院 | Oligosaccharide water-retaining agent used for water retention of red shrimps and use method thereof |
| CN105394160A (en) * | 2015-10-30 | 2016-03-16 | 福建农林大学 | IQF (individual quick freezing) raw head-on prawn preservative and application thereof |
| CN105394160B (en) * | 2015-10-30 | 2019-02-22 | 福建农林大学 | A kind of single-freeze green tape head prawn antistaling agent and its application |
| CN105962010A (en) * | 2016-03-24 | 2016-09-28 | 渤海大学 | Freezing stored cooked Chinese prawn color protecting agent and color protecting method |
| CN105962010B (en) * | 2016-03-24 | 2019-03-15 | 渤海大学 | A kind of color stabilizer and color protecting method of the ripe Chinese prawn of cold storage |
| CN107302923A (en) * | 2016-04-19 | 2017-10-31 | 玖鲜国际贸易（上海）有限公司 | A kind of aquatic product fresh keeping agent |
| CN106106701A (en) * | 2016-05-03 | 2016-11-16 | 广东海洋大学 | The phosphate-free water-retaining agent of a kind of applicable cold storage Tilapia Fillet and application thereof |
| CN106106701B (en) * | 2016-05-03 | 2019-09-24 | 广东海洋大学 | A kind of phosphate-free water-retaining agent of suitable cold storage Tilapia Fillet and its application |
| CN106332953A (en) * | 2016-08-29 | 2017-01-18 | 丁玉琴 | Preparation method of meat product non-phosphorus water retaining agent |
| CN106689336A (en) * | 2017-01-09 | 2017-05-24 | 福州大学 | Novel phosphate-free water retaining agent for shrimp meat and usage method thereof |
| CN106973977A (en) * | 2017-04-27 | 2017-07-25 | 北海市万景海产有限公司 | A kind of freeze preservation method of decaptitating prawn |
| CN107432313A (en) * | 2017-07-27 | 2017-12-05 | 浙江省海洋开发研究院 | A kind of high-pressure electrostatic composite fresh-keeping method of seawater shrimps |
| CN108294099A (en) * | 2018-02-16 | 2018-07-20 | 宁德职业技术学院 | The anti-blacking device and method of shrimp based on konjak portuguese gansu polyose gel |
| CN110122730A (en) * | 2019-06-21 | 2019-08-16 | 广东东阳光药业有限公司 | The fresh jelly liquid of one kind, its preservation method and its application |
| CN110122730B (en) * | 2019-06-21 | 2022-08-12 | 东莞市东阳光冬虫夏草研发有限公司 | Fresh freezing liquid, and fresh keeping method and application thereof |
| CN111802440A (en) * | 2020-07-17 | 2020-10-23 | 青岛贵仕生物科技有限公司 | Fresh-keeping storage method of freeze-dried marine fish food |
| CN113331251A (en) * | 2021-06-18 | 2021-09-03 | 国家林业和草原局竹子研究开发中心 | Liquid nitrogen quick-freezing preservation method for fresh bamboo shoots |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104304411A (en) | Freshness-keeping and water-retaining agent for prawns | |
| US11612169B2 (en) | Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof | |
| CN100551279C (en) | A kind of prawn quality-improving soak with antifreezing function | |
| CN1935029A (en) | Frozen tilapia mossambica slice and its processing method | |
| KR101239676B1 (en) | Saltless dried sea cucumber and its manufacturing methods | |
| CN104322650A (en) | Coating preservation method of pseudosciaena crocea | |
| CN102578681A (en) | Shellfish film preservative | |
| CN103844244B (en) | A kind of squid sauce and preparation method thereof | |
| CN106912554A (en) | A kind of phosphate-free water-retaining agent and its application method for peeled shrimp | |
| CN106615039B (en) | Production method of frozen shelled shrimps | |
| WO2011149155A1 (en) | Method for preparing beef stomach (tripe) and large intestines by incorporating hizikia fusiforme and salicornia herbacea | |
| CN107751349B (en) | Freezing method for keeping quality of freshwater fish | |
| CN102578624B (en) | Seafood side dish and preparation method thereof | |
| CN105325775A (en) | Elopichthys bambusa compound feed and preparation method thereof | |
| CN104920583A (en) | Phosphorus-free water-retaining agent for meat products and aquatic products and preparation method thereof | |
| CN106616547B (en) | Production method of frozen tilapia fillets | |
| CN113287654A (en) | Preparation of ice coating for arctic sweet shrimps | |
| CN104012605B (en) | A kind of mantis shrimp health-care fresh-preservation bread and preparation method thereof | |
| CN104719429B (en) | The method that jelly-fish fresh-keeping and processing are carried out using hurdle technology | |
| CN105104497B (en) | A kind of tuna composite preservative and its preparation, application process | |
| CN106804690A (en) | Angler keeps the preparation technology of delicate flavour | |
| KR100790756B1 (en) | Manufacturing method of salting saury | |
| CN103829194A (en) | Preparation method of fermented lotus sprout rich in oligo-glucomannan | |
| CN104342336A (en) | Preparation method of peach wine | |
| CN105918423A (en) | Protein protective agent for frozen aquatic products, preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Yang Xihong Inventor after: Li Yujin Inventor after: Jie Wancui Inventor after: Zhou Jinjun Inventor after: Wu Shuai Inventor after: Yang Mingjian Inventor after: Liu Yuanping Inventor before: Jie Wancui Inventor before: Yang Xihong Inventor before: Cao Zhanhui Inventor before: Wu Shuai |
|
| COR | Change of bibliographic data | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150128 |
|
| RJ01 | Rejection of invention patent application after publication |