Learn more

QIANHE CONDIMENT AND FOOD CO LTD

Overview
  • Total Patents
    58
  • GoodIP Patent Rank
    25,530
  • Filing trend
    ⇩ 28.0%
About

QIANHE CONDIMENT AND FOOD CO LTD has a total of 58 patent applications. It decreased the IP activity by 28.0%. Its first patent ever was published in 2014. It filed its patents most often in China. Its main competitors in its focus markets foods and drinks, biotechnology and basic materials chemistry are GUANGXI DINGQIAO FOOD CO LTD, WELCH FOODS INC and SHANGHAI TOPYUM BIO TECH CO LTD.

Patent filings in countries

World map showing QIANHE CONDIMENT AND FOOD CO LTDs patent filings in countries
# Country Total Patents
#1 China 58

Patent filings per year

Chart showing QIANHE CONDIMENT AND FOOD CO LTDs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Fan Jun 39
#2 Wu Xueming 32
#3 Luo Honggang 20
#4 Guo Jian 19
#5 Rong Qiuliang 17
#6 Hu Shuyong 16
#7 Xu Yi 16
#8 Liu Mingxuan 16
#9 Zheng Xiaoming 16
#10 Yang Jiu 16

Latest patents

Publication Filing date Title
CN112195125A Fermentation method for improving amino acid nitrogen, reducing sugar and flavor of brewed soy sauce
CN112176023A Culture-free method for rapidly detecting aerogenic bacteria in soy sauce
CN112094778A Weissella LAS1, preparation method and application thereof
CN111733086A Aspergillus oryzae and application thereof in soy sauce brewing
CN111676166A Novel lactic acid bacteria and application thereof in brewing of liquid vinegar
CN111436587A Production process for reducing trichloropropanol content in original brewed soy sauce
CN111436588A Production process of soy sauce with vinegar flavor
CN111500086A Preparation method for improving acid resistance of caramel color produced by common method
CN111406925A Flavoring base material of soy sauce powder, preparation method and flavoring method
CN111440460A Preparation method for improving caramel color red index by using common method
CN111410849A Preparation method for improving color ratio of caustic sulfite process caramel
CN111264836A Production process of dark soy sauce
CN111387469A Method for producing soy sauce based on high-throughput sequencing
CN111378716A Method for rapidly determining glutaminase activity of aspergillus oryzae based on biosensing instrument
CN111387470A Production process of flavored soy sauce
CN111218442A Mutagenesis treatment method of aspergillus oryzae with genetic stability
CN111471613A Edible-grade lactic acid bacteria culture medium and application thereof
CN111317122A Straw mushroom flavor seasoning sauce and brewing process thereof
CN110521992A A kind of richness peptide chafing dish bottom flavorings and preparation method thereof
CN110484453A It is a kind of for koji preparation culture medium and base with this soy sauce koji preparation method