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NANJING YURUN FOOD GROUP LTD

Overview
  • Total Patents
    23
  • GoodIP Patent Rank
    191,077
About

NANJING YURUN FOOD GROUP LTD has a total of 23 patent applications. Its first patent ever was published in 2008. It filed its patents most often in China. Its main competitors in its focus markets foods and drinks and environmental technology are DENGFENG SANZHAHONG WINE INDUSTRY CO LTD, HARBIN LYUYUAN VEGETABLE PLANTATION PROC SPECIALIZED COOPERATIVES and ANHUI QUANLI ELECTRONIC TECHNOLOGY CO LTD.

Patent filings in countries

World map showing NANJING YURUN FOOD GROUP LTDs patent filings in countries
# Country Total Patents
#1 China 23

Patent filings per year

Chart showing NANJING YURUN FOOD GROUP LTDs patent filings per year from 1900 to 2020

Focus industries

Top inventors

# Name Total Patents
#1 Xu Baocai 13
#2 Zhou Hui 10
#3 Han Yanqing 7
#4 Baocai Xu 5
#5 Hui Zhou 5
#6 Wang Yun 4
#7 Yu Zhong 4
#8 Jingjun Li 3
#9 Xiao Huadang 3
#10 Hongbo Jiang 3

Latest patents

Publication Filing date Title
CN105360976A Preparation method of recombinant pork rinds for meat products
CN105319330A Method for building and fast identifying boiled salted duck flavor fingerprint spectrum
CN105394603A Melting prevention method of vacuum-packaged salted pork in jelly
CN104273561A Quick processing method of sauced beef
CN104126643A Composite film forming agent for pre-cooling water retention of carcass and preparation method thereof
CN103771122A Isolation and array system of natural micro-bending rod material
CN103653027A Continuous filling processing method for crystal square ham
CN103651740A Water and oil retaining agent for low-temperature meat products
CN103462072A Processing method of meat-particle luncheon meat
CN103392953A Method for degerming and deodorizing beef tripe
CN103320493A Method for detecting live microorganisms in vacuum-packed cooked meat products after ultrahigh pressure treatment
CN103004943A Processing method for vacuum packaged mildew-proof preserved meat
CN102924997A Food-level blue stamp-pad ink for stamping pig carcasses
CN102870860A Method for prolonging shelf life of chilled fresh conditioned pork by vacuum skin packaging
CN102771820A Processing method for performing mechanical pretreatment on raw meat to improve ham quality
CN102726743A Processing method for elbow sausage
CN102754840A Processing method for improving quality of pork sliced ham
CN102669247A Pneumatic pig trotter shell separator
CN102018230A Method for processing spiced beef
CN101961099A Whitening and color protection process for chicken sausage