CA2339171C - Method and device for producing sausages and bakery article prepared with this sausage - Google Patents
Method and device for producing sausages and bakery article prepared with this sausage Download PDFInfo
- Publication number
- CA2339171C CA2339171C CA002339171A CA2339171A CA2339171C CA 2339171 C CA2339171 C CA 2339171C CA 002339171 A CA002339171 A CA 002339171A CA 2339171 A CA2339171 A CA 2339171A CA 2339171 C CA2339171 C CA 2339171C
- Authority
- CA
- Canada
- Prior art keywords
- sausage
- mixture
- discharge openings
- blend
- transporter
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
- A22C11/001—Machines for making skinless sausages, e.g. Frankfurters, Wieners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a new method for producing sausages, mainly sausages made from an adequate sausage-mass preparation.
Description
Method and Device for producing Sausages The invention pertains to a Method and to a device for producing sausages consisting of a sausage mass containing meat and protein.
There are known roasting or grill sausages of different kinds (German utility model 91 05 242.4), in particular also grill sausages in snail and/or spiral form, with which an elongated sausage with the outside sausage skin formed by an animal gut or separate skin is rolled up to a snail or a spiral and is fixed by a wooden spit. This well-known sausage is not suitable for production in larger numbers of items and can be produced only in expensive machines, since fixing the sausage with the wooden spits requires a complicated procedure.
The object of the invention is to present a process and an apparatus by which an effective production with high capacity is possible in an especially simple and economical embodiment. In order to achieve this object, a process according to patent claim 1 and an apparatus according to patent claim 6 are embodied.
Further embodiments of the invention are the subject of the dependent claims. The invention is described below in a sample embodiment based on the figures, which depict:
There are known roasting or grill sausages of different kinds (German utility model 91 05 242.4), in particular also grill sausages in snail and/or spiral form, with which an elongated sausage with the outside sausage skin formed by an animal gut or separate skin is rolled up to a snail or a spiral and is fixed by a wooden spit. This well-known sausage is not suitable for production in larger numbers of items and can be produced only in expensive machines, since fixing the sausage with the wooden spits requires a complicated procedure.
The object of the invention is to present a process and an apparatus by which an effective production with high capacity is possible in an especially simple and economical embodiment. In order to achieve this object, a process according to patent claim 1 and an apparatus according to patent claim 6 are embodied.
Further embodiments of the invention are the subject of the dependent claims. The invention is described below in a sample embodiment based on the figures, which depict:
Fig. 1 in simplified representation and in side view, an apparatus according to the invention;
Fig. 2 a top view of the apparatus of Figure 1;
Fig. 3 in simplified representation and in top view, a skinless sausage in the shape of a coil manufactured with the apparatus of Fig. 1 and 2;
and Fig. 4 a cross-section of the sausage of Fig. 3.
The apparatus that is schematically represented in Figures 1 anal 2 and generally designated 1 is used for the manufacture or shaping of sausages 2 in spiral or coil form. The sausages are formed from a sausage mass containing protein and/or meat by extrusion without a skin as spiral- or coil-shaped sausage lengths and then subjected to~ heat treatment, for example by steam, for modification. of the sausage on the outer surface for the formation of an inherent skin and also for connection of the winding of the coil or spiral form, i.e. for fixing of this form.
The apparatus 1 consists essentially of a transporter 3 formed by a belt or other suitable element, forming an upper, horizontal surface for trays 4 or other suitable deposit surfaces on which a number of sausages 2 can be formed and on which these sausages 2 are moved by means of further movement of the transporter 3 through a station for heat treatment generally designated 5 in Figure 2.
A sustainer 6 is located above the transport level of the transporter 3, at a distance from and essentially parallel to the horizontal top side of the transporter 3 and therefore also at a certain distance above the respective tray 4. The sustainer 6, which is designed as a frame in the depicted embodiment, is moveable in an oscillating manner by means of a drive 7 corresponding to the double arrow A both in the direction of transport of the transporter 3 and in the opposite direction of this transport direction and corresponding to the double arrow B in a horizontal direction and crossways to the transport direction of the transporter 3, controlled by an electronic control device 8 or by a program located in said control device.
Several hosea 9 are each fastened to the sustainer 6 with the open endl in such a manner that each open end 10 is opposite the: top of the transporter 3, with the axis of its opening perpendicular or approximately perpendicular to the top of the transporter 3 and at a certain distance from this top or from the top of the trays 4 located on the transporter 3. In the depicted embodiment the hoses 9 are arrangedl with their ends on the sustainer 6 in such a manner that they form several groups crossways to the transport direction of the transporter 3, in the depicted embodiment a~ total of four groups, whereby each group in the depicted embodiment possesses a total of three hoses or hose ends 10, which are then arranged in each group in the transport direction of the transporter 3. In the depicted embodiment therefore, a total of 12 hoses 9 or hose ends 10 are provided for on the sustainer 6. The hoses 10 are each connected to the output 11 of a sausage machine not depicted, which delivers the sausage mass under a certain pressure into the hoses 9, so that this sausage mass then is emitted from each hose end 10 and can be placed as a sausage length on a tray 4 located under the sustainer 6. During this process, the sustainer 6 is moved by a drive 7 in such a manner that each sausage length that is deposited forms a coil- or spiral-shaped sausage 2.
In this way, several sausages 2, i.e. in the depicted embodiment a total of 12 sausages, can be formed on the waiting trays 4 in one processing step. Of course, the number of rows and groups of hose ends 10 or the number of hoses 9 can be considerably larger, particularly depending on. the size of the trays 4 used, so that the entire tray 4 is covered with sausages 2 in one processing step.
It is also evident that the sausage machine is controlled intermittently, i.e. after forming the sausages 2 on a tray 4, the further supply of sausage mass to the hoses 9 is interrupted, until a new tray 4 has been moved by the transporter 3 under the sustainer 6. It is also evident that the transporter 3 is actuated intermittently or cyclically, i.e. the transporter is switched off during the forming of the sausages 2. As soon as the process is completed, i.e. sausages 2 have been placed on the tray 4 in the form of a coil or spiral, the transporter 3 is switched on and moved at least until a new tray 4 is located under the sustainer 6.
Figures 3 and 4 depict another sausage 2 that was manufactured as a skinless sausage from a sausage mass or filling with a meat base. Skinless according to the present invention means that the outer covering or skin 103 of the sausage 2 is formed neither by a natural skin nor by an artificial skin, but rather that this outer skin 103 is produced from the mass 102 by appropriate modification of the sausage mass, i.e. by scalding in hot or boiling water or in steam, whereby in particular the protein of the mass 102 on the outer surface of the sausage 2 forms the skin 103 that holds the sausage or the mass together. Suitable for the manufacture of the mass are the varieties of meat normally used for sausages, such as beef and pork. Moreover, the mass 102 receives the usual additives and spices.
As described. above, the grill sausage 2 is formed in the shape of a coil or spiral, i.e. it consists of an extended sausage length that is rolled together into a coil, whereby the connection 104 between adjacent windings of the coil is also produced by the modification of the mass 102 that forms the skin 3, i.e. by scalding in hot or boiling water and/or in steam.
Fig. 2 a top view of the apparatus of Figure 1;
Fig. 3 in simplified representation and in top view, a skinless sausage in the shape of a coil manufactured with the apparatus of Fig. 1 and 2;
and Fig. 4 a cross-section of the sausage of Fig. 3.
The apparatus that is schematically represented in Figures 1 anal 2 and generally designated 1 is used for the manufacture or shaping of sausages 2 in spiral or coil form. The sausages are formed from a sausage mass containing protein and/or meat by extrusion without a skin as spiral- or coil-shaped sausage lengths and then subjected to~ heat treatment, for example by steam, for modification. of the sausage on the outer surface for the formation of an inherent skin and also for connection of the winding of the coil or spiral form, i.e. for fixing of this form.
The apparatus 1 consists essentially of a transporter 3 formed by a belt or other suitable element, forming an upper, horizontal surface for trays 4 or other suitable deposit surfaces on which a number of sausages 2 can be formed and on which these sausages 2 are moved by means of further movement of the transporter 3 through a station for heat treatment generally designated 5 in Figure 2.
A sustainer 6 is located above the transport level of the transporter 3, at a distance from and essentially parallel to the horizontal top side of the transporter 3 and therefore also at a certain distance above the respective tray 4. The sustainer 6, which is designed as a frame in the depicted embodiment, is moveable in an oscillating manner by means of a drive 7 corresponding to the double arrow A both in the direction of transport of the transporter 3 and in the opposite direction of this transport direction and corresponding to the double arrow B in a horizontal direction and crossways to the transport direction of the transporter 3, controlled by an electronic control device 8 or by a program located in said control device.
Several hosea 9 are each fastened to the sustainer 6 with the open endl in such a manner that each open end 10 is opposite the: top of the transporter 3, with the axis of its opening perpendicular or approximately perpendicular to the top of the transporter 3 and at a certain distance from this top or from the top of the trays 4 located on the transporter 3. In the depicted embodiment the hoses 9 are arrangedl with their ends on the sustainer 6 in such a manner that they form several groups crossways to the transport direction of the transporter 3, in the depicted embodiment a~ total of four groups, whereby each group in the depicted embodiment possesses a total of three hoses or hose ends 10, which are then arranged in each group in the transport direction of the transporter 3. In the depicted embodiment therefore, a total of 12 hoses 9 or hose ends 10 are provided for on the sustainer 6. The hoses 10 are each connected to the output 11 of a sausage machine not depicted, which delivers the sausage mass under a certain pressure into the hoses 9, so that this sausage mass then is emitted from each hose end 10 and can be placed as a sausage length on a tray 4 located under the sustainer 6. During this process, the sustainer 6 is moved by a drive 7 in such a manner that each sausage length that is deposited forms a coil- or spiral-shaped sausage 2.
In this way, several sausages 2, i.e. in the depicted embodiment a total of 12 sausages, can be formed on the waiting trays 4 in one processing step. Of course, the number of rows and groups of hose ends 10 or the number of hoses 9 can be considerably larger, particularly depending on. the size of the trays 4 used, so that the entire tray 4 is covered with sausages 2 in one processing step.
It is also evident that the sausage machine is controlled intermittently, i.e. after forming the sausages 2 on a tray 4, the further supply of sausage mass to the hoses 9 is interrupted, until a new tray 4 has been moved by the transporter 3 under the sustainer 6. It is also evident that the transporter 3 is actuated intermittently or cyclically, i.e. the transporter is switched off during the forming of the sausages 2. As soon as the process is completed, i.e. sausages 2 have been placed on the tray 4 in the form of a coil or spiral, the transporter 3 is switched on and moved at least until a new tray 4 is located under the sustainer 6.
Figures 3 and 4 depict another sausage 2 that was manufactured as a skinless sausage from a sausage mass or filling with a meat base. Skinless according to the present invention means that the outer covering or skin 103 of the sausage 2 is formed neither by a natural skin nor by an artificial skin, but rather that this outer skin 103 is produced from the mass 102 by appropriate modification of the sausage mass, i.e. by scalding in hot or boiling water or in steam, whereby in particular the protein of the mass 102 on the outer surface of the sausage 2 forms the skin 103 that holds the sausage or the mass together. Suitable for the manufacture of the mass are the varieties of meat normally used for sausages, such as beef and pork. Moreover, the mass 102 receives the usual additives and spices.
As described. above, the grill sausage 2 is formed in the shape of a coil or spiral, i.e. it consists of an extended sausage length that is rolled together into a coil, whereby the connection 104 between adjacent windings of the coil is also produced by the modification of the mass 102 that forms the skin 3, i.e. by scalding in hot or boiling water and/or in steam.
The invention was described above using sample embodiments. Of course, numerous modifications and adaptations are possible without abandoning the underlying inventive idea of the invention.
Thus it is possible, for example, to arrange the hose ends 10 on a slide that is guided on the sustainer or frame 6 for example in the direction of the double arrow B and moved by a drive, while the drive of the sustainer 6 is moved in the horizontal axis direction extending perpendicular to this movement, for example in the direction of the double arrow A. Both drives are then controlled b~y the control device 8.
_____**********_____ List of reference Symbols 1 apparatus 2 sausage length 3 transporter 4 tray 5 station for heat treatment 6 sustainer 7 drive 8 control device 9 hose 10 end of hose 11 sausage machine connection 102 sausage mass 103 sausage skin 104 connecting area
Thus it is possible, for example, to arrange the hose ends 10 on a slide that is guided on the sustainer or frame 6 for example in the direction of the double arrow B and moved by a drive, while the drive of the sustainer 6 is moved in the horizontal axis direction extending perpendicular to this movement, for example in the direction of the double arrow A. Both drives are then controlled b~y the control device 8.
_____**********_____ List of reference Symbols 1 apparatus 2 sausage length 3 transporter 4 tray 5 station for heat treatment 6 sustainer 7 drive 8 control device 9 hose 10 end of hose 11 sausage machine connection 102 sausage mass 103 sausage skin 104 connecting area
Claims (18)
1. Apparatus for the manufacture of sausages consisting of a sausage mass (102) containing meat and protein, characterized .cndot. by several discharge openings (10) provided for on a sustainer (6) for delivering the sausage mass (102) as sausage lengths (2) without animal gut or separate skin .cndot. by a tray (4) located beneath the discharge openings (10) for placing the sausage lengths (2) made of the sausage mass (102), .cndot. by a driving device (7) for moving the sustainer (6) and the tray (4) relatively to each other in at least two axis directions (A, B) that extend perpendicular to each other and that lie in a plane parallel to the tray (4) and .cndot. by a transporter (3) with an upper, horizontal surface for moving the trays (4) through a station (5) for heat treatment of the placed sausage length (2) for forming an inherent skin (103) which interconnects the touching or overlapping sections of each sausage length (2).
2. Apparatus according to claim 1, characterized in that the tray (4) is formed by a transporter (3) or tray elements or metal sheets located on said transporter (3).
3. Apparatus according to claim 1 or 2, characterized in that the discharge openings (10) on the sustainer (6) are arranged in several groups, whereby each group possesses at least two discharge openings (10).
4. Apparatus according to claim 3, characterized in that the discharge openings (10) of the groups are arranged in an axis direction parallel to the conveyance direction of the transporter (3).
5. Apparatus according to one of the claims 1 to 4, characterized in that the discharge openings (10) are each formed by the open end of a flexible feed channel.
6. Apparatus according to one of the claims 1 to 5, characterized in that the discharge openings (10) are each connected to an output (11) of a sausage machine.
7. Apparatus according to one of the claims 1 to 6, characterized in that the transporter (3) is actuated by a cyclical drive.
8. Apparatus according to any one of claims 1 to 6 wherein after forming sausages on said tray, the further delivery of sausage mass is interrupted until a further tray is moved by the transporter under the sustainer.
9. Apparatus according to claim 1 wherein said sausage mass includes pork.
10. Appartus according to claim 1 wherein said sausage mass includes beef.
11. Apparatus as recited in claim 5 wherein said flexible feed channel is a hose (9).
12. A process for producing a helical or spiral shaped sausage, the sausage consisting of: a protein-containing sausage mixture, a meat-containing sausage mixture, or a blend thereof, and the sausage having a sausage skin which surrounds the mixture or blend thereof;
the process comprising modifying the sausage mixture, or blend thereof, by a heat or steam treatment to form a strand of sausage mixture, or blend thereof, into a helical or spiral shaped sausage with individual turns which adjoin one another or which touch one another, wherein a plurality of discharge openings are provided on a carrier for delivering the sausage mixture, or blend thereof, as a length of a sausage strand, and depositing the sausage strand on a deposition side located under the plurality of discharge openings on the carrier, and wherein the carrier is moving in at least two axial directions extending perpendicular to one another.
the process comprising modifying the sausage mixture, or blend thereof, by a heat or steam treatment to form a strand of sausage mixture, or blend thereof, into a helical or spiral shaped sausage with individual turns which adjoin one another or which touch one another, wherein a plurality of discharge openings are provided on a carrier for delivering the sausage mixture, or blend thereof, as a length of a sausage strand, and depositing the sausage strand on a deposition side located under the plurality of discharge openings on the carrier, and wherein the carrier is moving in at least two axial directions extending perpendicular to one another.
13. The process as claimed in claim 12, wherein the turns which adjoin one another of the helical or spiral shaped sausage are connected simultaneously with production of the sausage skin.
14. The process as claimed in claim 12 or 13, wherein the meat-containing sausage mixture is pork-containing or beef-containing.
15. The process as claimed in claim 12, wherein the modification of the sausage mixture, or blend thereof, takes place to form the sausage skins and connect the individual turns of the helical- or spiral-shaped sausage, and wherein the heat treatment, is selected from hot water or boiling water.
16. The process according to claim 12, wherein the plurality of discharge openings are located on the carrier in several groups, each group having at least one delivery opening.
17. A process for producing a shaped sausage, the sausage consisting of a protein-containing sausage mixture, a meat-containing sausage mixture, or a blend thereof and having a sausage skin which surrounds the mixture or blend thereof; the process comprising modifying the sausage mixture, or blend thereof by a heat or steam treatment to form a strand of the sausage mixture, or blend thereof, having individual turns which adjoin one another or which touch one another, wherein a plurality of discharge openings are provided on a carrier for delivering the sausage mixture, or blend thereof, as a length of a sausage strand, and depositing the sausage strand on a deposition side located under the plurality of discharge openings on the carrier, and moving the carrier in at least two axial directions extending perpendicular to one another.
18. The process according to claim 17, wherein the plurality of discharge openings are located on the carrier in several groups, each group having at least one delivery opening.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29813782U DE29813782U1 (en) | 1998-08-01 | 1998-08-01 | Baked goods |
| DE29813782.8 | 1998-08-01 | ||
| DE29902102U DE29902102U1 (en) | 1999-02-08 | 1999-02-08 | Device for the production of eating sausages |
| DE29902102.5 | 1999-02-08 | ||
| PCT/DE1999/002279 WO2000007449A2 (en) | 1998-08-01 | 1999-07-28 | Method and device for producing sausages and bakery article prepared with this sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2339171A1 CA2339171A1 (en) | 2000-02-17 |
| CA2339171C true CA2339171C (en) | 2005-09-27 |
Family
ID=26061720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002339171A Expired - Fee Related CA2339171C (en) | 1998-08-01 | 1999-07-28 | Method and device for producing sausages and bakery article prepared with this sausage |
Country Status (9)
| Country | Link |
|---|---|
| JP (1) | JP2002522034A (en) |
| CN (1) | CN1235488C (en) |
| AU (1) | AU766423B2 (en) |
| BR (1) | BR9912843A (en) |
| CA (1) | CA2339171C (en) |
| CZ (1) | CZ300319B6 (en) |
| HU (1) | HUP0103588A3 (en) |
| PL (1) | PL195241B1 (en) |
| WO (1) | WO2000007449A2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870845A (en) * | 2012-10-26 | 2013-01-16 | 江苏长寿集团股份有限公司 | Manufacture method for hot dog |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE473004C (en) * | 1927-12-03 | 1929-03-08 | Jacob Samuel | Method and device for the production of sausage products without casing or the like. |
| DE814715C (en) * | 1948-12-24 | 1951-09-24 | Walter Schaefer | Method and device for the production of sausages without casing |
| DE4032574A1 (en) * | 1990-10-13 | 1992-04-16 | Knecht Gmbh Maschbau | Skinless sausage prodn. - using extrusion spout compressed between strokes of feed pump |
| DE9105242U1 (en) * | 1991-04-29 | 1992-12-03 | Fleischwarenfabrik Waltner GmbH, 5000 Köln | Device for automatically laying and forming sausage lengths, especially bratwurst |
| ES2172064T3 (en) * | 1997-07-22 | 2002-09-16 | Breuko Gmbh Fleisch Und Wurstw | METHOD AND DEVICE FOR ELABORATION OF SKIN FREE SAUSAGES SPECIALLY OF THE GERMAN OR ROAST TYPE. |
-
1999
- 1999-07-28 WO PCT/DE1999/002279 patent/WO2000007449A2/en active IP Right Grant
- 1999-07-28 CZ CZ20010369A patent/CZ300319B6/en not_active IP Right Cessation
- 1999-07-28 AU AU61863/99A patent/AU766423B2/en not_active Ceased
- 1999-07-28 CN CNB998110582A patent/CN1235488C/en not_active Expired - Fee Related
- 1999-07-28 JP JP2000563145A patent/JP2002522034A/en active Pending
- 1999-07-28 BR BR9912843-8A patent/BR9912843A/en not_active IP Right Cessation
- 1999-07-28 HU HU0103588A patent/HUP0103588A3/en unknown
- 1999-07-28 PL PL99347317A patent/PL195241B1/en not_active IP Right Cessation
- 1999-07-28 CA CA002339171A patent/CA2339171C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| HUP0103588A3 (en) | 2003-07-28 |
| CN1235488C (en) | 2006-01-11 |
| CZ2001369A3 (en) | 2002-05-15 |
| BR9912843A (en) | 2001-10-16 |
| WO2000007449A2 (en) | 2000-02-17 |
| JP2002522034A (en) | 2002-07-23 |
| WO2000007449A3 (en) | 2000-06-08 |
| PL195241B1 (en) | 2007-08-31 |
| HUP0103588A2 (en) | 2002-02-28 |
| AU766423B2 (en) | 2003-10-16 |
| CZ300319B6 (en) | 2009-04-22 |
| CN1317935A (en) | 2001-10-17 |
| CA2339171A1 (en) | 2000-02-17 |
| AU6186399A (en) | 2000-02-28 |
| PL347317A1 (en) | 2002-03-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20130730 |