CN101120799B - Sugariness dried oyster with iodine-containing tea flavor - Google Patents
Sugariness dried oyster with iodine-containing tea flavor Download PDFInfo
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- CN101120799B CN101120799B CN2007100095228A CN200710009522A CN101120799B CN 101120799 B CN101120799 B CN 101120799B CN 2007100095228 A CN2007100095228 A CN 2007100095228A CN 200710009522 A CN200710009522 A CN 200710009522A CN 101120799 B CN101120799 B CN 101120799B
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- 235000020636 oyster Nutrition 0.000 title claims abstract description 44
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 title description 4
- 229910052740 iodine Inorganic materials 0.000 title description 4
- 239000011630 iodine Substances 0.000 title description 4
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 7
- 235000020279 black tea Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 241000522254 Cassia Species 0.000 claims description 5
- 241001016310 Epimedium grandiflorum Species 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 235000018905 epimedium Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims 1
- 239000001702 nutmeg Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 13
- 235000013616 tea Nutrition 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 230000018044 dehydration Effects 0.000 abstract description 6
- 238000006297 dehydration reaction Methods 0.000 abstract description 6
- 235000013324 preserved food Nutrition 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000004995 male reproductive system Anatomy 0.000 abstract description 2
- 206010004446 Benign prostatic hyperplasia Diseases 0.000 abstract 1
- 240000001548 Camellia japonica Species 0.000 abstract 1
- 208000004403 Prostatic Hyperplasia Diseases 0.000 abstract 1
- 235000018597 common camellia Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000005417 food ingredient Substances 0.000 abstract 1
- 230000006870 function Effects 0.000 abstract 1
- 210000000232 gallbladder Anatomy 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 230000003340 mental effect Effects 0.000 abstract 1
- 201000004240 prostatic hypertrophy Diseases 0.000 abstract 1
- 230000036299 sexual function Effects 0.000 abstract 1
- 230000000153 supplemental effect Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 239000000047 product Substances 0.000 description 12
- 241000251468 Actinopterygii Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 10
- 239000007788 liquid Substances 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000009835 boiling Methods 0.000 description 7
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- 238000005554 pickling Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 5
- 235000015168 fish fingers Nutrition 0.000 description 4
- 239000001115 mace Substances 0.000 description 4
- 235000013594 poultry meat Nutrition 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 210000005036 nerve Anatomy 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
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- 238000001704 evaporation Methods 0.000 description 2
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- 239000012467 final product Substances 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000011229 interlayer Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000012958 reprocessing Methods 0.000 description 2
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- 241001098054 Pollachius pollachius Species 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000015220 hamburgers Nutrition 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a sweet dried oyster with iodine-tea taste, which belongs to instant dried food ingredients and the making method. The main raw material of the present invention is fresh oyster, and the supplemental materials are slat, white sugar, malt sugar, honey, edible oil and so on. The product is made after the materials being treated, cooked, immersed, dried, fried, roasted (for dehydration), coated with instant black tea powder, baked, cooled, packed, disinfected with microwave and stored in case, and processed cold storage process or procedure. The produced instant dried oyster has original flavor and taste, and has taste of Chinese herbal preparation honey-peppery oil tea camellia. The present invention has oyster and Chinese herbal preparation, and so the driedoyster has the function of enhancing the male reproductive system, preventing male sexual function from decreasing and prostatic hypertrophy. The present invention also can protect heart and liver, benefit for gallbladder, adjust blood lipid, make the skin soft, improve appearance, and is good for mental and brain, and so on.
Description
Technical field
The present invention relates to the batching and the manufacture method thereof of instant dry food, a kind of specifically have a sweet dried oyster that contains the iodine tea flavour.
Background technology
At present, be added with various instant dry ingredients in the instant dried foods such as the instant noodles that provide on the market, instant Miso Soup, instant tea gruel.These dry ingredients are key factors of decision commodity taste-mouthfeel-qualities such as outward appearance.Instant dry food is a kind of adding boiling water, makes it restore the edible food in back, requires behind its adding boiling water it is restored, so the dry ingredients that adds must have the character of being restored by hot water fast for boiling water.But the meat products that contains based on seafood food such as cylindrical shape breaded fish stick, semicircle breaded fish stick or meat raw materials such as poultry meat products such as meat pie, burger is not main batching, and it only is to assist with dry ingredients form very little and that thickness is extremely thin in the 1mm left and right sides to add.And contain the hot water nerve extreme difference of meat products, therefore when containing meat products thickness when thicker, restore the meat products that contains that the back mouthfeel also is different from script with hot water.So, only batching to be carried out like that in the dry technology in the past, the scope that its size and thickness limits can be restored by hot water at short notice of having to is made very little and thin product.
The spy opens the manufacture method that flat 6-153831 communique has been put down in writing dried fish product based food in disclosed product, this method is to improve fishlike smell, the apt to deteriorate and problem of ultra-high price of the walleye pollack meat that grinds of Chang Zuowei flesh of fish use, and do not use the flesh of fish, be primary raw material with starch, wheat, pale blue and tackify polysaccharide; The spy opens the 2000-279135 communique, and clearly to have proposed with the good flesh of fish that grinds of hot water nerve be the manufacture method of the dehydrated food of raw material, but this method can be recovered to the dehydrated food with laminar food of rubbing the such mouthfeel of the loose flesh of fish in order to provide, composite fibre matter in the broken end of the flesh of fish, increased the operation of " rubbing ", so do not keep the shape of semicircle breaded fish stick self, lost the original whippy mouthfeel of semicircle breaded fish stick; The spy opens the 2002-095445 communique and has put down in writing flesh of fish dried product and manufacture method thereof, its objective is after the drying directly as seafood delights etc. ediblely, is different with the fish product of emphasis hot water nerve such as instant noodles batching; Te Kaiping 6-319488 communique has been put down in writing and added the method for joining grumeleuse, carbohydrate and starch analyte and dry fish poultry meat products being restored rapidly in hot water, but this method has been used the raw material beyond the fish poultry meat too much, so lack the original taste of fish poultry meat.Prior art can not obtain to keep containing original local flavor of meat products and mouthfeel, so the instant dry ingredients of meat raw material is difficult to become the main batching of instant dry food.
For this reason, people have developed the dried food and nuts of life, ripe marine product, and living marine product dried food and nuts is most of must be edible through reprocessing after the immersion of water.And a part also must eat the processing back in the ripe marine product dried food and nuts, though another part can directly eat, leading products are the dried fish of various little kinds etc.Existing dried oyster also divide make a living, ripe two kinds, especially ripe its taste of dried oyster is not only strange but also salty, is unsuitable for the numerous common people's needs, the dried oyster of producing as the ALONG COASTAL FUJIAN county promptly is this kind phenomenon.
Show from the interrelated data retrieval that comprises Chinese patent, have not yet to see the dried oyster batching with original local flavor and mouthfeel and the relevant report of manufacture method.
Summary of the invention
For overcome existing eat raw in the marine product oyster need reprocessing, can't be instant etc. defective, the objective of the invention is to provide a kind of have original local flavor and mouthfeel, and have the sweet instant dried oyster that contains the iodine tea flavour.
The technical solution adopted for the present invention to solve the technical problems is: a kind of have original local flavor and mouthfeel, and contain the dried oyster batching and the manufacture method thereof of Chinese medicine preparation honey chili oil tealeaves flavor, it is characterized in that:
Composition of raw materials:
1, the fresh oyster of primary raw material;
2, auxiliary material:
Salt 1%, white sugar 1%, maltose 2%, honey 10%, edible oil 27%, capsicum 1.5%, Chinese prickly ash 0.5%, instant black tea powder 6%, sea-tangle powder 2%, Chinese cassia tree 4%, rhizoma zingiberis 2%, three how 5%, Radix Glycyrrhizae 1%, fennel seeds 4%, barrenwort 6%, thizoma curculiginis 6%, flos caryophylli 3%, tsaoko 3%, fructus amomi 3%, Meat Fructus Amomi Rotundus (mace) 3%, galingal 3%, dried orange peel 3%, spiceleaf 3%.
Manufacture craft
1. oyster meat is selected to handle:
Select freshly, and each oyster meat of the same size drains (handle with care, otherwise the oyster tripe can decrease brokenly) through the clear water wash clean in cleaning.
2. the making of pickling liquid:
With capsicum, Chinese prickly ash, Chinese cassia tree, rhizoma zingiberis, three how, Radix Glycyrrhizae, fennel seeds, barrenwort, thizoma curculiginis, flos caryophylli, tsaoko, fructus amomi, Meat Fructus Amomi Rotundus (mace), galingal, dried orange peel, spiceleaf evenly mix the back with ratio and tighten with gauze and put into clear water, put it into to boil in the jacketed pan to remaining 1/3rd the water medicine soup bundle taken out to be pickling liquid.
3. boil, soak, explode:
Adding salt, white sugar, barley-sugar, Chinese medicine pickling liquid the oyster that drains puts the interlayer pan boiling together into and pulled out in 30 minutes and drain; Soak to pull out in 10 minutes with 1: 3 ratio at hydromel and drain; The pot of putting into the oil temperature explodes for 150 ℃ to pull out in 20 seconds and drains.
4. baking (dehydration)
It is online that oyster meat after fried is layered on stainless steel wire, puts into baking box then, 60 degree bakings 250 minutes～300 minutes, will turn over sieve during baking 2～3 times, in case cause the evaporation of dried oyster internal moisture.
5. tumbling is coated with and spreads
Use the tumbling bucket that certain inclination 5～15 degree are arranged, will toast oyster meat after (dehydration) and fast liquid black tea powder and be coated with to spread evenly and get final product.
6. roast
To be coated with uniform oyster meat placed on the charcoal fire grill roasting 4～8 minutes; Or it is strong to place the sootiness boiling case to be tea flavour in smoked 3～5 minutes; The sweet good to eat instant dried oyster of nutritious local flavor.
7. an aseptic cooling
The oyster that barbecue is good is sent aseptic cooling through sterilizing to.
8. pack
By drafting the weight packing of weighing, the vacuum of vacuum machine is located at 0.1MPa with the finished product of cooling, puts a heat seal well bag son is smooth.
9. microwave sterilization
Packaged oyster places microwave sterilization machine detoxicating, and bounding wire is tightened and sent-10 ℃ of refrigerations in the back threading carton.
Beneficial effect of the present invention is: the instant dried oyster that the present invention makes, oyster meat combines with the prescription of uniqueness owing to use selected, its technology is treated-boil soak-drain-fried-baking (dehydration)-be coated with instant black tea powder-barbecue-cooling-packing-microwave sterilization-vanning-refrigeration technology or operation are tight, health.So the instant dried oyster of producing had both kept original local flavor and mouthfeel, had the sweetness of tea flavour again, was a kind of instant good food.In addition, the present invention is because of there being the preparation of oyster and Chinese medicine, and it can strengthen the male reproductive system function, prevents that male's sexual from descending and hypertrophy of the prostate; Secondly the present invention can also protect heart, protects the liver cholagogic and regulates blood fat, the U.S. face of thin skin, effects such as brain healthy.
The specific embodiment
Embodiment 1:
1, raw material and prescription:
Oyster 1KG;
Salt 10G, white sugar 10G, maltose 20G, honey 100G, edible oil 270G, capsicum 15G, Chinese prickly ash 5G, instant black tea powder 60G, sea-tangle powder 20G, Chinese cassia tree 40G, rhizoma zingiberis 20G, three be 50G, Radix Glycyrrhizae 10G, fennel seeds 40G, barrenwort 60G, thizoma curculiginis 60G, flos caryophylli 30G, tsaoko 30G, fructus amomi 30G, Meat Fructus Amomi Rotundus (mace) 30G, galingal 30G, dried orange peel 30G, spiceleaf 30G how.
2, manufacture craft
1. oyster meat is selected to handle:
Select freshly, and qualified oyster meat of the same size drains through the clear water wash clean.(in cleaning, handle with care, otherwise the oyster tripe can decrease brokenly).
2. the making of pickling liquid:
With add among the clear water 3KG with gauze tighten capsicum, Chinese prickly ash, Chinese cassia tree, rhizoma zingiberis, three how, the even compound of Radix Glycyrrhizae, fennel seeds, barrenwort, thizoma curculiginis, flos caryophylli, tsaoko, fructus amomi, Meat Fructus Amomi Rotundus (mace), galingal, dried orange peel, spiceleaf, put it into to boil in the jacketed pan to the water medicine soup of remaining 1KG bundle taken out and be pickling liquid.
3. boil, soak, fried: add salt, white sugar, barley-sugar, Chinese medicine pickling liquid the oyster that drains and put the interlayer pan boiling together into and pulled out in 30 minutes and drain; Soak to pull out in 10 minutes with 1: 3 ratio at hydromel and drain; The pot of putting into the oil temperature explodes for 150 ℃ to pull out in 20 seconds and drains.
4. baking (dehydration)
It is online that oyster meat after fried is layered on stainless steel wire, puts into baking box then, 60 degree bakings 300 minutes, will turn over sieve during baking 3 times, in case cause the evaporation of dried oyster internal moisture.
5. tumbling is coated with and spreads
Should guarantee the sanitation and hygiene in the tumbling bucket before the tumbling, and make the tumbling bucket that certain gradient be arranged, will toast oyster meat after (dehydration) and fast liquid black tea powder and be coated with to spread evenly and get final product.
6. roast
To be coated with uniform oyster meat placed on the charcoal fire grill roasting several minutes; Or it is strong to place the sootiness boiling case to be tea flavour in smoked several minutes.The sweet good to eat instant dried oyster of nutritious local flavor.
7. an aseptic cooling
The oyster that barbecue is good is sent aseptic cooling through sterilizing to.
8. pack
With the finished product packing of heavily weighing in accordance with regulations of cooling, the vacuum of vacuum machine is located at 0.1MPA is the young smooth heat seal of putting well of bag.
9. microwave sterilization
Packaged oyster places microwave sterilization machine detoxicating, and bounding wire is tightened and sent-10 ℃ of refrigerations in the back threading carton.
Claims (1)
1. one kind has original local flavor and mouthfeel, and contains the dried oyster batching of Chinese medicine preparation honey chili oil tealeaves flavor, it is characterized in that:
Composition of raw materials:
(1) the fresh oyster of primary raw material;
(2) auxiliary material:
Salt 1%, white sugar 1%, maltose 2%, honey 10%, edible oil 27%, capsicum 1.5%, Chinese prickly ash 0.5%, instant black tea powder 6%, sea-tangle powder 2%, Chinese cassia tree 4%, rhizoma zingiberis 2%, three how 5%, Radix Glycyrrhizae 1%, fennel seeds 4%, barrenwort 6%, thizoma curculiginis 6%, flos caryophylli 3%, tsaoko 3%, fructus amomi 3%, nutmeg 3%, galingal 3%, dried orange peel 3%, spiceleaf 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100095228A CN101120799B (en) | 2007-09-13 | 2007-09-13 | Sugariness dried oyster with iodine-containing tea flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100095228A CN101120799B (en) | 2007-09-13 | 2007-09-13 | Sugariness dried oyster with iodine-containing tea flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101120799A CN101120799A (en) | 2008-02-13 |
| CN101120799B true CN101120799B (en) | 2010-09-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100095228A Active CN101120799B (en) | 2007-09-13 | 2007-09-13 | Sugariness dried oyster with iodine-containing tea flavor |
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| Country | Link |
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| CN (1) | CN101120799B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393160B (en) * | 2013-06-24 | 2014-09-10 | 福建久安水产有限公司 | Processing method of instant bamboo charcoal oyster |
| CN103734789A (en) * | 2013-12-11 | 2014-04-23 | 荣成冠辰水产有限公司 | Making method of grilled squid ear food |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN106562266A (en) * | 2016-10-21 | 2017-04-19 | 青岛弘盈利生物技术有限公司 | Instant oyster slices |
| CN106579078A (en) * | 2016-10-21 | 2017-04-26 | 青岛弘盈利生物技术有限公司 | Preparing method for instant oyster slices |
| CN106819958A (en) * | 2016-11-11 | 2017-06-13 | 青岛通源聚生物科技有限公司 | A kind of instant sweet osmanthus taste dried oyster |
| CN106722418A (en) * | 2016-11-11 | 2017-05-31 | 青岛通源聚生物科技有限公司 | A kind of preparation method of instant sweet osmanthus taste dried oyster |
| CN106690141A (en) * | 2017-01-05 | 2017-05-24 | 闽南师范大学 | Method for preparing honey and tea flavored oyster |
| CN113181319A (en) * | 2021-04-29 | 2021-07-30 | 中康亨通（北京）医药技术股份有限公司 | Composition for improving and supplementing male yang qi and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1432301A (en) * | 2002-01-16 | 2003-07-30 | 许石衡 | Processing and preserving method of instant oyster |
| CN1505984A (en) * | 2002-12-11 | 2004-06-23 | 张之中 | Deep processing method for producing serial oyster products |
-
2007
- 2007-09-13 CN CN2007100095228A patent/CN101120799B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1432301A (en) * | 2002-01-16 | 2003-07-30 | 许石衡 | Processing and preserving method of instant oyster |
| CN1505984A (en) * | 2002-12-11 | 2004-06-23 | 张之中 | Deep processing method for producing serial oyster products |
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| CN101120799A (en) | 2008-02-13 |
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Application publication date: 20080213 Assignee: ZHANGZHOU MEILIJIAXIANG FOOD CO., LTD. Assignor: Lin Jiansheng Contract record no.: 2012350000195 Denomination of invention: Sugariness dried oyster with iodine-containing tea flavor Granted publication date: 20100908 License type: Exclusive License Record date: 20121226 |
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| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| ASS | Succession or assignment of patent right |
Owner name: ZHANGZHOU MEILI JIAXIANG FOOD CO., LTD. Free format text: FORMER OWNER: LIN JIANSHENG Effective date: 20141120 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20141120 Address after: 363200 Zhangpu County, Fujian Province Industrial Park, Huang an industrial park Patentee after: ZHANGZHOU MEILIJIAXIANG FOOD CO., LTD. Address before: 363200 Fujian County of Zhangpu province Suian town in a family of scholar Yi Ge No. 204 Patentee before: Lin Jiansheng |
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| CP01 | Change in the name or title of a patent holder |
Address after: 363200 Zhangpu County, Fujian Province Industrial Park, Huang an industrial park Patentee after: Zhangzhou beautiful home fragrance food Limited by Share Ltd Address before: 363200 Zhangpu County, Fujian Province Industrial Park, Huang an industrial park Patentee before: ZHANGZHOU MEILIJIAXIANG FOOD CO., LTD. |
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| CP01 | Change in the name or title of a patent holder |