CN101073418A - Abalone soft can and its production - Google Patents

Abalone soft can and its production Download PDF

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Publication number
CN101073418A
CN101073418A CNA2006100805256A CN200610080525A CN101073418A CN 101073418 A CN101073418 A CN 101073418A CN A2006100805256 A CNA2006100805256 A CN A2006100805256A CN 200610080525 A CN200610080525 A CN 200610080525A CN 101073418 A CN101073418 A CN 101073418A
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CN
China
Prior art keywords
abalone
soup
juice
pig
water
Prior art date
Application number
CNA2006100805256A
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Chinese (zh)
Inventor
高岩绪
张维科
王卫云
刘金鹏
管鹏
Original Assignee
青岛康大食品有限公司
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by 青岛康大食品有限公司 filed Critical 青岛康大食品有限公司
Priority to CNA2006100805256A priority Critical patent/CN101073418A/en
Publication of CN101073418A publication Critical patent/CN101073418A/en

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Abstract

The invention is concerned with the manufacturing method for abalone can, the compounding is: abalone is 15% - 20%, abalone mushroom is 15% - 20%, soup is 60% - 65%. The manufacturing method is: (1) gets chicken, duck, pork, pigskin, pig hoof, pig elbow, pig bone, and chicken toe to make soup; (2) removes intestinal gland of abalone, cleans and burns, abalone mushroom quick-boils to be cooked, takes out and puts into cool water, takes off the top and bottom of the abalone, cuts for use; (3) makes the soup to be juice; (4) mixes the abalone, abalone mushroom and the juice with proportion, vacuum package, sterilization with high temperature.

Description

A kind of abalone soft can and preparation method thereof
Technical field:
The present invention relates to a kind of food and production method, specifically a kind of abalone can and production method thereof.
Background technology:
Abalone is as famous and precious marine product, has high nutritive value, contain protein 19 grams in the edible part of per according to surveying and determination 100 gram abalones, fat 3.4 grams, carbohydrate 1.5 grams, 113 kilocalories of heats also have mineral matter and multivitamins such as the needed calcium of human body, phosphorus, iron, in addition abalone also have enriching yin, yang-tonifying, menstruation regulating, moisturize, function such as the logical breast of sharp intestines, nutritive value is high.Because it becomes the dish complexity, unsuitable heavy industrialization processing is just enjoyed in hotel usually, and is edible improper, often causes its nutrition leak at present.
Goal of the invention:
The present invention aims to provide a kind of abalone can and production method thereof, is applicable to large-scale processing production, and nutritional labeling is fully utilized, and eats, carries, preserves conveniently.
Summary of the invention:
The present invention is achieved through the following technical solutions:
A kind of abalone soft can is characterized in that content is abalone, pleurotus eryngii, soup juice, and the percentage by weight of described abalone, pleurotus eryngii, soup juice is: abalone 15%-20%, pleurotus eryngii 15%-20%, soup juice 60%-65%.
The preparation method of abalone can is characterized in that comprising the steps: as mentioned above
1) soup-stock preparation
Get hen, careless duck, smart pork, pigskin, pig hand, pig elbow, pig ear of maize bone, shank and boil soup-stock.
2) material is handled
Abalone meat is extractd enteraden clean processing, put into boiling water blanching 20-25 second, take out cleaning, control water.
The pleurotus eryngii blanching to saturating, is pulled out with cold water and had a shower, remove top and root, it is standby to be cut into the 0.5-0.8cm slab-like,
3) soup juice preparation
Get 1.5-2 part soup-stock, add the heavy clear water of 6-6 part, heating adding 1-1.5 part readjustment material is heated to 70 ℃-90 ℃, adds the heavy thicken soup juice of 1.5-1.8 part, stirs into dense thick juice, adds the high oily soup stirring of 2-2.5 part at last and mixes.
4) abalone, bamboo fungus, Pleurotus nebrodensis, the soup juice for preparing is mixed vacuum packing, high temperature sterilization by score.
The production method of abalone can according to claim 1 is characterized in that the preparation method of soup-stock is:
Get hen meat 15%-18%, careless duck 13%-15%, smart pork 5%-6% pigskin 10%-12%, pig hand 6%-8%, pig elbow 13%-15%, pig ear of maize bone 15%-18%, shank 10%-12% and clean standbyly, 1%-2% is standby for green onion 0.5%-0.8%, ginger 3%-5%, yellow rice wine 1%-2%, ham juice.
Will be in the pot add the 1.5-2 water doubly of getting the raw materials ready, it is boiled to add hen meat, careless duck, smart pork, pigskin, pig hand, pig elbow, pig ear of maize bone, shank, green onion, Jiang Jiare, adds yellow rice wine, keeps moderate heat boiling 4-6 hour.Skim floating foam therebetween.
Join in the pot again after pulling pigskin out pulverizing, add ham juice simultaneously, boiled 50-80 minute.
Boil finish after, solid content is pulled out, with slaughterhouse 70-90 mesh sieve, remove residue.
Aforesaid abalone can preparation method is characterized in that the thicken soup juice in the preparation of soup juice is fish glue powder 5%-6%, lotus root starch 7%-8%, converted starch 23%-26%, water 60%-65%.
The preparation method of abalone can according to claim 1, it is characterized in that the condiment in the preparation of soup juice is: chickens' extract 8%-10%, ham juice 13%-15%, abalone juice 60%-70%, soup king 6%-8%, white pepper powder 0.3%-0.4%, dark soy sauce 3%-4%., the benefit bright plain 1%-2%.
Aforesaid abalone can preparation method is characterized in that the abalone pre-treatment adds the light-coloured vinegar of the heavy 2%-3% of incarnation, the liquor of 1%-1.5%, the salt of 2%-3%, the flour of 4%-5% in clean handling and washed by rubbing with the hands 5-8 minute, uses the clear water rinsing.
Aforesaid abalone can preparation method is characterized in that adding in the abalone blanching ginger splices that incarnation weighs 4%-5%, the salt of the liquor of 2%-3%, the light-coloured vinegar of 3%-5%, 3%-5% in water.
The preparation method of aforesaid abalone can is characterized in that the high temperature sterilization temperature is 118 ℃-122 ℃, and the time is 40-60 minute.
The specific embodiment:
Below in conjunction with example the specific embodiment of this invention is described, but not as the restriction to summary of the invention:
Embodiment 1
A kind of abalone soft can is characterized in that content is abalone, pleurotus eryngii, soup juice, and the percentage by weight of described abalone, pleurotus eryngii, soup juice is: abalone 20%, pleurotus eryngii 18%, soup juice 62%.
The preparation method of described abalone can is characterized in that comprising the steps:
1) soup-stock preparation
Get hen meat 15%, careless duck 15%, smart pork 5%, pigskin 10%, pig hand 7%, pig elbow 15%, pig ear of maize bone 15%, shank 10% and clean standbyly, green onion 0.5%, ginger 4.5%, yellow rice wine 1%, ham juice 2% are standby.
To add 1.5 times the water of getting the raw materials ready in the pot, it is boiled to add hen meat, careless duck, smart pork, pigskin, pig hand, pig elbow, pig ear of maize bone, shank, green onion, Jiang Jiare, adds yellow rice wine, keeps moderate heat boiling 4 hours.Skim floating foam therebetween.
Join in the pot again after pulling pigskin out pulverizing, add ham juice simultaneously, boiled 50 minutes.
Boil finish after, solid content is pulled out, with slaughterhouse 80 mesh sieves, remove residue.
2) material is handled
Abalone meat is extractd enteraden clean processing, adding incarnation in the processing weighs 2% light-coloured vinegar, 1.5% liquor, 2% salt, 5% flour and washed by rubbing with the hands 5 minutes, use the clear water rinsing, put into the boiling water blanching 20 seconds, in water, add incarnation in the blanching and weigh 4% ginger splices, 3% liquor, 3% light-coloured vinegar, 4% salt.Take out and clean, control water.
The pleurotus eryngii blanching to saturating, is pulled out with cold water and had a shower, remove top and root, it is standby to be cut into the 0.6cm slab-like.
3) soup juice preparation
Get 1.5 portions of soup-stock, add 6 parts heavy clear water, heating adds 1 part of readjustment material, and (condiment is: chickens' extract 10%, ham juice 13%, abalone juice 65%, soup king 7%, white pepper powder 0.3%, dark soy sauce 3.5%., benefit bright plain 1.2%), be heated to 80 ℃, adds 1.5 parts heavy thicken soup juice (thicken soup juice is fish glue powder 5%, lotus root starch 8%, converted starch 25%, water 62%), stir into dense thick juice, add 2 parts high oily soup stirrings at last and mix.
4) abalone, bamboo fungus, Pleurotus nebrodensis, the soup juice for preparing is mixed the vacuum packing by score, 118 ℃, sterilization is 60 minutes under the condition.
Embodiment 2
A kind of abalone soft can is characterized in that content is abalone, pleurotus eryngii, soup juice, and the percentage by weight of described abalone, pleurotus eryngii, soup juice is: abalone 15%, pleurotus eryngii 20%, soup juice 65%.
The preparation method of described abalone can is characterized in that comprising the steps:
1) soup-stock preparation
Get hen meat 17%, careless duck 13%, smart pork 6% pigskin 11%, pig hand 6%, pig elbow 13%, pig ear of maize bone 16%, shank 11%, clean standbyly, green onion 0.6%, ginger 3.4%, yellow rice wine 2%, ham juice 1% are standby.
To add 1.8 times the water of getting the raw materials ready in the pot, it is boiled to add hen meat, careless duck, smart pork, pigskin, pig hand, pig elbow, pig ear of maize bone, shank, green onion, Jiang Jiare, adds yellow rice wine, keeps moderate heat boiling 5 hours.Skim floating foam therebetween.
Join in the pot again after pulling pigskin out pulverizing, add ham juice simultaneously, boiled 60 minutes.
Boil finish after, solid content is pulled out, with slaughterhouse 70 mesh sieves, remove residue.
2) material is handled
Abalone meat is extractd enteraden clean processing, adding incarnation in the processing weighs 3% light-coloured vinegar, 1.2% liquor, 2.5% salt, 4.5% flour and washed by rubbing with the hands 5 minutes, use the clear water rinsing, put into the boiling water blanching 22 seconds, in water, add incarnation in the blanching and weigh 5% ginger splices, 2% liquor, 4% light-coloured vinegar, 3% salt.Take out and clean, control water.
The pleurotus eryngii blanching to saturating, is pulled out with cold water and had a shower, remove top and root, it is standby to be cut into the 0.7cm slab-like.
3) soup juice preparation
Get 1.8 portions of soup-stock, add 6 parts heavy clear water, heating adds 1.5 parts of readjustment material, and (condiment is: chickens' extract 8%, ham juice 15%, abalone juice 66%, soup king 6%, white pepper powder 0.4%, dark soy sauce 3%., benefit bright plain 1.6%), be heated to 70 ℃, adds 1.6 parts heavy thicken soup juice (thicken soup juice is fish glue powder 6%, lotus root starch 7%, converted starch 24%, water 63%), stir into dense thick juice, add 2.5 parts high oily soup stirrings at last and mix.
4) abalone, bamboo fungus, Pleurotus nebrodensis, the soup juice for preparing is mixed the vacuum packing by score, sterilization is 50 minutes under 120 ℃ of conditions.
Embodiment 3
A kind of abalone soft can is characterized in that content is abalone, pleurotus eryngii, soup juice, and the percentage by weight of described abalone, pleurotus eryngii, soup juice is: abalone 18%, pleurotus eryngii 19%, soup juice 63%.
The preparation method of described abalone can is characterized in that comprising the steps:
1) soup-stock preparation
Get hen meat 16%, careless duck 14%, smart pork 5% pigskin 12%, pig hand 7%, pig elbow 14%, pig ear of maize bone 15%, shank 10% and clean standbyly, green onion 0.6%, ginger 3.4%, yellow rice wine 1%, ham juice 2% are standby.
To add 2 times the water of getting the raw materials ready in the pot, it is boiled to add hen meat, careless duck, smart pork, pigskin, pig hand, pig elbow, pig ear of maize bone, shank, green onion, Jiang Jiare, adds yellow rice wine, keeps moderate heat boiling 6 hours.Skim floating foam therebetween.
Join in the pot again after pulling pigskin out pulverizing, add ham juice simultaneously, boiled 75 minutes.
Boil finish after, solid content is pulled out, with slaughterhouse 90 mesh sieves, remove residue.
2) material is handled
Abalone meat is extractd enteraden clean processing, adding incarnation in the processing weighs 2.5% light-coloured vinegar, 1% liquor, 2% salt, 4% flour and washed by rubbing with the hands 7 minutes, use the clear water rinsing, put into the boiling water blanching 25 seconds, in water, add incarnation in the blanching and weigh 4% ginger splices, 2% liquor, 5% light-coloured vinegar, 4% salt.Take out and clean, control water.
The pleurotus eryngii blanching to saturating, is pulled out with cold water and had a shower, remove top and root, it is standby to be cut into the 0.5cm slab-like.
3) soup juice preparation
Get 2 portions of soup-stock, add 6 parts heavy clear water, heating adds 1 part of readjustment material, and (condiment is: chickens' extract 10%, ham juice 14%, abalone juice 64%, soup king 7%, white pepper powder 0.3%, dark soy sauce 3.5%, benefit bright plain 1.2%), be heated to 90 ℃, add 1.8 parts heavy thicken soup juice (thicken soup juice is fish glue powder 5%, lotus root starch 8%, converted starch 25%, water 62%), stir into dense thick juice, add 2 parts high oily soup stirrings at last and mix.
4) abalone, bamboo fungus, Pleurotus nebrodensis, the soup juice for preparing is mixed the vacuum packing by score, 122 ℃, sterilization is 40 minutes under the condition.

Claims (8)

1, a kind of abalone soft can is characterized in that content is abalone, pleurotus eryngii, soup juice, and the percentage by weight of described abalone, pleurotus eryngii, soup juice is: abalone 15%-20%, pleurotus eryngii 15%-20%, soup juice 60%-65%.
2, the preparation method according to the described abalone can of claim 1 is characterized in that comprising the steps:
1) soup-stock preparation
Get hen, careless duck, smart pork, pigskin, pig hand, pig elbow, pig ear of maize bone, shank and boil soup-stock.
2) material is handled
Abalone meat is extractd enteraden clean processing, put into boiling water blanching 20-25 second, take out cleaning, control water.
Apricot blanching maize is, pull out with cold water and have a shower, remove top and root, it is standby to be cut into the 0.5-0.8cm slab-like.
3) soup juice preparation
Get 1.5-2 part soup-stock, add the heavy clear water of 6-6 part, heating adding 1-1.5 part readjustment material is heated to 70 ℃-90 ℃, adds the heavy thicken soup juice of 1.5-1.8 part, stirs into dense thick juice, adds the high oily soup stirring of 2-2.5 part at last and mixes.
4) abalone, bamboo fungus, Pleurotus nebrodensis, the soup juice for preparing is mixed vacuum packing, high temperature sterilization by score.
3, the production method of abalone can according to claim 1 is characterized in that the preparation method of soup-stock is:
Get hen meat 15%-18%, careless duck 13%-15%, smart pork 5%-6% pigskin 10%-12%, pig hand 6%-8%, pig elbow 13%-15%, pig ear of maize bone 15%-18%, shank 10%12% cleans standby, 1%-2% is standby for green onion 0.5%-0.8%, ginger 3%-5%, yellow rice wine 1%-2%, ham juice
Will be in the pot add the 1.5-2 water doubly of getting the raw materials ready, it is boiled to add hen meat, careless duck, smart pork, pigskin, pig hand, pig elbow, pig ear of maize bone, shank, green onion, Jiang Jiare, adds yellow rice wine, keeps moderate heat boiling 4-6 hour.Skim floating foam therebetween,
Join in the pot again after pulling pigskin out pulverizing, add ham juice simultaneously, boiled 50-80 minute,
Boil finish after, solid content is pulled out, with slaughterhouse 70-90 mesh sieve, remove residue.
4, want 1 described abalone can preparation method according to right, it is characterized in that the thicken soup juice in the preparation of soup juice is fish glue powder 5%-6%, lotus root starch 7%-8%, converted starch 23%-26%, water 60%-65%.
5, the preparation method of abalone can according to claim 1, it is characterized in that the condiment in the preparation of soup juice is: chickens' extract 8%-10%, ham juice 13%-15%, abalone juice 60%-70%, soup king 6%-8%, white pepper powder 0.3%-0.4%, dark soy sauce 3%-4%., the benefit bright plain 1%-2%.
6, abalone can preparation method according to claim 1 is characterized in that the abalone pre-treatment adds the light-coloured vinegar of the heavy 2%-3% of incarnation, the liquor of 1%-1.5%, the salt of 2%-3%, the flour of 4%-5% in clean handling and washed by rubbing with the hands 5-8 minute, uses the clear water rinsing
7, abalone can preparation method according to claim 1 is characterized in that adding in the abalone blanching ginger splices that incarnation weighs 4%-5%, the salt of the liquor of 2%-3%, the light-coloured vinegar of 3%-5%, 3%-5% in water.
8, the preparation method of abalone can according to claim 1 is characterized in that the high temperature sterilization temperature is 118 ℃-122 ℃, and the time is 40-60 minute.
CNA2006100805256A 2006-05-15 2006-05-15 Abalone soft can and its production CN101073418A (en)

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Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101904513A (en) * 2010-08-03 2010-12-08 泰祥集团技术开发有限公司 Pig skin soft can and processing method thereof
CN101904519A (en) * 2010-09-01 2010-12-08 福州日兴水产食品有限公司 Preparation process of abalone can
CN101574157B (en) * 2009-06-05 2012-07-25 泰祥集团技术开发有限公司 Canned abalones and production method thereof
CN102813181A (en) * 2012-08-25 2012-12-12 丽江中源绿色食品有限公司 Vinaigrette canned truffle and production method and device thereof
CN103251036A (en) * 2013-05-27 2013-08-21 张云国 Method for cooking mushroom
CN103315260A (en) * 2013-07-17 2013-09-25 东莞市永益食品有限公司 Broth flavoring and its preparation method
CN103610122A (en) * 2013-12-06 2014-03-05 福建农林大学 Production method of ready-to-eat canned abalone
CN103859457A (en) * 2014-03-31 2014-06-18 天津市亿家品水产有限公司 Preparation method of instant sea cucumbers or abalones
CN104026210A (en) * 2014-06-24 2014-09-10 顺祥食品有限公司 Canned freshwater fish and preparation method thereof
CN104856133A (en) * 2015-05-30 2015-08-26 东兴市怡诚食品开发有限公司 Canned thick soap abalone
CN104905293A (en) * 2015-05-22 2015-09-16 广州鹰金钱企业集团公司 Canned basin food preparation method
CN104939155A (en) * 2015-05-30 2015-09-30 东兴市怡诚食品开发有限公司 Canned abalone in superior source
CN105768057A (en) * 2016-01-18 2016-07-20 任洪海 Canned sea cucumber with shii-take mushroom and preparation method thereof
CN105918932A (en) * 2016-05-20 2016-09-07 邓贵荣 Marine product convenience food and preparation method thereof
CN105995645A (en) * 2016-05-20 2016-10-12 邓贵荣 Seafood can and production method thereof
CN107495193A (en) * 2017-07-20 2017-12-22 福州捷丰海珍品开发有限公司 A kind of processing method of instant abalone

Cited By (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101574157B (en) * 2009-06-05 2012-07-25 泰祥集团技术开发有限公司 Canned abalones and production method thereof
CN101904513A (en) * 2010-08-03 2010-12-08 泰祥集团技术开发有限公司 Pig skin soft can and processing method thereof
CN101904513B (en) * 2010-08-03 2012-06-27 泰祥集团技术开发有限公司 Pig skin soft can and processing method thereof
CN101904519A (en) * 2010-09-01 2010-12-08 福州日兴水产食品有限公司 Preparation process of abalone can
CN101904519B (en) * 2010-09-01 2012-07-25 福州日兴水产食品有限公司 Preparation process of abalone can
CN102813181A (en) * 2012-08-25 2012-12-12 丽江中源绿色食品有限公司 Vinaigrette canned truffle and production method and device thereof
CN102813181B (en) * 2012-08-25 2014-07-02 丽江中源绿色食品有限公司 Vinaigrette canned truffle and production method and device thereof
CN103251036A (en) * 2013-05-27 2013-08-21 张云国 Method for cooking mushroom
CN103315260B (en) * 2013-07-17 2015-04-01 东莞市永益食品有限公司 Broth flavoring and its preparation method
CN103315260A (en) * 2013-07-17 2013-09-25 东莞市永益食品有限公司 Broth flavoring and its preparation method
CN103610122A (en) * 2013-12-06 2014-03-05 福建农林大学 Production method of ready-to-eat canned abalone
CN103610122B (en) * 2013-12-06 2014-11-19 福建农林大学 Production method of ready-to-eat canned abalone
CN103859457A (en) * 2014-03-31 2014-06-18 天津市亿家品水产有限公司 Preparation method of instant sea cucumbers or abalones
CN103859457B (en) * 2014-03-31 2015-08-12 天津市亿家品水产有限公司 The preparation method of a kind of instant holothurian, abalone
CN104026210A (en) * 2014-06-24 2014-09-10 顺祥食品有限公司 Canned freshwater fish and preparation method thereof
CN104905293A (en) * 2015-05-22 2015-09-16 广州鹰金钱企业集团公司 Canned basin food preparation method
CN104856133A (en) * 2015-05-30 2015-08-26 东兴市怡诚食品开发有限公司 Canned thick soap abalone
CN104939155A (en) * 2015-05-30 2015-09-30 东兴市怡诚食品开发有限公司 Canned abalone in superior source
CN105768057A (en) * 2016-01-18 2016-07-20 任洪海 Canned sea cucumber with shii-take mushroom and preparation method thereof
CN105918932A (en) * 2016-05-20 2016-09-07 邓贵荣 Marine product convenience food and preparation method thereof
CN105995645A (en) * 2016-05-20 2016-10-12 邓贵荣 Seafood can and production method thereof
CN107495193A (en) * 2017-07-20 2017-12-22 福州捷丰海珍品开发有限公司 A kind of processing method of instant abalone

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