CN102318801A - Stuffing for dumplings and preparation method thereof - Google Patents
Stuffing for dumplings and preparation method thereof Download PDFInfo
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- CN102318801A CN102318801A CN201110235301A CN201110235301A CN102318801A CN 102318801 A CN102318801 A CN 102318801A CN 201110235301 A CN201110235301 A CN 201110235301A CN 201110235301 A CN201110235301 A CN 201110235301A CN 102318801 A CN102318801 A CN 102318801A
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Abstract
The invention provides a stuffing for dumplings and a preparation method thereof. The stuffing for dumplings includes tuna and vegetable or mushroom, wherein a mass ratio of the tuna to vegetable is 2-3:1-2, and a mass ratio of the tuna to mushroom is 2-3:0.5-2. The preparation method of the stuffing for dumplings comprises steps of: unfreezing the frozen tuna at 3-5 DEG C for 10-15 h; separating tuna flesh, fishbone and a fish head; stirring the flesh into fish flesh mud; adding salt into the fish flesh mud, stirring with high speed into a slurry form; then adding the vegetable or mushroom, and stirring into the stuffing. The dumplings prepared according to the stuffing formula provided by the invention has no fishiness and possesses a fresh and tender mouthfeel.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of filling for dumplings material and preparation method thereof.
Background technology
Dumpling is a special rabbit meat, is northern China staple food among the people and local snack, simultaneously also is the conventional food on New Year's Day or other festivals the time, and especially in the Spring Festival, dumpling is not only a kind of food, has more become a kind of cultural Symbol; The characteristics of dumpling are that the thin filling of skin is tender, delicious flavour, and shape is unique, and hundred foods are not minded.But now though meet popular taste, there be limitation in the many meat with various vegetables or poultry of the dumpling on the market in mouthfeel and nutritive value as the filling material.
Tuna is also claimed yaito tuna, tuna fish, and it is a kind of ocean fish in the waters at the middle and upper levels that live in, and yellowish pink dark red, meat is solid, and no spinule is famous and precious western-style food Cooking Materials.Aliphatic acid is unrighted acid mostly in the tuna, and is amino acid contained complete, and needed by human body 8 seed amino acids all have, and also contains several mineral materials and trace elements such as vitamin, abundant iron, potassium, calcium, iodine, is the rare healthy food of modern; The DHA DHA that contains in the tuna be in the fish, it is that human brain and central nervous system are grown essential nutrient; Tuna also contains a large amount of eicosapentaenoic acid EPA, can suppress the cholesterol increase and prevent artery sclerosis, and prevention and treatment cardiovascular and cerebrovascular disease are had special effect.
But because the adding proportion of tuna adding proportion and flavoring is improper, the fishy smell of the tuna filling for dumplings material fish that produces in the prior art is excessive, delicate flavour is not enough, and the filling material looses, is not easy to pack.
Summary of the invention
The purpose of this invention is to provide a kind of filling for dumplings material and preparation method thereof, the fishy smell that can solve tuna filling for dumplings material fish in the prior art is excessive, delicate flavour is not enough, the problem that the filling material looses, is not easy to pack.
In order to solve the problems of the technologies described above, a kind of filling for dumplings material provided by the invention and preparation method thereof is achieved in that
A kind of filling for dumplings material comprises: tuna and vegetables or mushroom, and the mass ratio of said tuna and said vegetables is: 2～3: 1～2; The mass ratio of said tuna and said mushroom is: 2～3: 0.5～2.
Optional, the mass ratio of said tuna and said vegetables is: 2.5: 1.5.
Optional, the mass ratio of said tuna and said mushroom is: 2.5～1.
Optional, said filling for dumplings material also comprises: pork, the mass ratio of said pork and said tuna is: 1～1.5: 2～3.
Optional, said filling for dumplings material also comprises: the seafood fish soup, and the mass ratio of said seafood fish soup and said tuna is: 1.5～3; Said seafood fish soup comprises: the fish head is or/and fish-bone, and water; Said fish head or/mass ratio of fish-bone and water is 1: 10.
Optional, said filling for dumplings material also comprises: white pepper powder, the mass ratio of said white pepper powder and said tuna is: 0.0002～0.0004: 2～3.
A kind of preparation method of filling for dumplings material comprises:
Freezing tuna was thawed under 3～5 ℃ 10～15 hours; The said tuna flesh of fish that thaws is separated with the fish head with fish-bone; The said flesh of fish is stirred into fish meat puree;
In fish meat puree, add salt earlier, the high-speed stirred pulp adds vegetables or mushroom then, stirs into filling.
Optional, the said condiment high-speed stirring that in fish meat puree, adds also comprises when mixing the mud shape: will comprise the fish head or/mass ratio of fish-bone and water is that 1: 10 seafood fish soup equivalent branch is poured into more than twice in the said fish meat puree at least; After the said adding seafood soup, also add show condition.
Optional, the said condiment high-speed stirring that in fish meat puree, adds also comprises the adding trash ice when mixing the mud shape; In said fish meat puree, add after the condiment high-speed stirring mixes the mud shape, add with said tuna mass ratio be that 1～1.5 pork is cut and mixed.
Optional, said freezing tuna was thawed 10～15 hours under 3～5 ℃ before, also comprise: select tuna; Specifically: tuna is steamed, and selection fishy smell is little and flesh of fish fish oil amount is many and the tuna of lighter color.
Prepare the tuna boiled dumpling according to filling for dumplings material provided by the invention, after 3～5 people taste, all feel not have fishlike smell, and mouthfeel is fresh and tender.Added seafood soup in the filling material, mouthfeel is fresher and tenderer, and the filling for dumplings material unites, and packs easily.
The method for preparing the filling for dumplings material provided by the invention was thawed freezing tuna 10～15 hours under 3～5 ℃, guarantee to obtain fresh tuna, further guaranteed the fresh and tender of filling for dumplings material.
Description of drawings
Fig. 1 is the method flow diagram of preparation filling for dumplings material provided by the invention.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with accompanying drawing and embodiment.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
Filling for dumplings material provided by the invention comprises: tuna and vegetables; Perhaps comprise: tuna and mushroom; The mass ratio of tuna and vegetables is 2～3: 1～2, and the mass ratio of tuna and mushroom is 2～3: 0.5～2.
Further, the mass ratio of tuna and vegetables is 2.5: 1.5, and the mass ratio of tuna and mushroom is 2.5～1.Vegetables can be: leek, celery, carrot, water chestnut etc.; Mushroom can be: Asparagus, flat mushroom, mushroom, matsutake and pleurotus eryngii etc.
Different demands according to the dumpling taste can also add pork in the filling for dumplings material, the mass ratio of pork and tuna is: 1～1.5: 2～3.
When stirring the filling for dumplings material, can also add the seafood soup that the fish head that uses tuna and/or fish-bone boil, wherein the mass ratio of fish head and/or fish-bone and water is 10: 1; The seafood fish soup in the adding filling for dumplings material and the mass ratio of tuna are: 1.5～3.
In order to reduce the delicate flavour of further raising filling for dumplings material, in the filling for dumplings material, can also add white pepper powder, the mass ratio of white pepper powder and tuna is: 0.0002～0.0004: 2～3.
The preparation method of filling for dumplings material is provided as follows, and as shown in Figure 1 is the flow chart of filling for dumplings preparation method for material provided by the invention.
Step 101, selection tuna;
Tuna is steamed, select meat fishy smell little and flesh of fish fish oil amount is many and the tuna of lighter color as the raw material of making the filling for dumplings material.
Step 102, freezing tuna was thawed under 3～5 ℃ 10～15 hours;
Step 103, the tuna flesh of fish that will thaw separate with the fish head with fish-bone;
This step is carried out under 15 ℃, goes earlier the fish head will oppress with fish-bone again and separates.If not horse back needs the flesh of fish, fish-bone and fish head, with the flesh of fish be cut into 200g be divided in be placed in the freshness protection package subzero 18 ℃ down subsequent use.
Step 104, the flesh of fish is stirred into fish meat puree;
With the tuna piece that branch installs, thaw to central temperature for behind-2-2 the degree, cross 8 millimeters fish shape things that the orifice plate meat grinder twists out, after be stored in the cold bright storehouse, for use, the resting period can not surpass 20 minutes, to guarantee its freshness and granularity; The flesh of fish that is not placed in the freezer need not thaw.
Step 105, in fish meat puree, add salt, the high-speed stirred pulp;
The process moderate of high-speed stirred divides at least twice to add seafood soup, after the adding seafood soup, also adds show condition and continues to stir into fast pulpous state.
In whipping process, can also add pork, trash ice and pepper powder.
Step 106, in stirring into the fish meat puree of pulpous state, add vegetables or mushroom, stir into filling.
Vegetables can be: leek, celery, carrot, water chestnut etc.; Mushroom can be: mushroom, matsutake and pleurotus eryngii etc.
Provide filling for dumplings material provided by the invention detailed embodiment as follows.
Embodiment one
Comprise tuna, pork, seafood soup, leek and flavoring in the filling material; From cold bright storehouse, take out through good tuna mud 200 grams of meat grinder strand, put into stuffing mixer to stir fast, until being thick, with cold fresh pork 100 grams; Put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.2 gram, ginger 10 grams, salt, monosodium glutamate, stir fast, divide to add the good seafood fish soup of cooling for four times; Direction stirring in edge during stirring fast, and stirring at every turn is until expecting into the mud shape; Flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add leek 100 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment two
The filling material comprises tuna, pork, seafood soup, leek and flavoring, from cold bright storehouse, takes out through meat grinder strand good tuna mud or particle 300 grams, puts into stuffing mixer to stir fast, until being thick; With cold fresh pork 150 grams, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.4 gram, ginger 15 grams, salt, monosodium glutamate, stir fast; Divide five addings to cool off seafood fish soup well, direction stirring in edge during stirring fast, and stirring at every turn is until expecting into the mud shape; Flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add leek 200 grams, sesame oil 15 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment three
The filling material comprises tuna, pork, seafood soup, leek and flavoring, from cold bright storehouse, takes out through meat grinder strand good tuna mud or particle 250 grams, puts into stuffing mixer to stir fast; Until being thick,, putting into stuffing mixer and stir fast cold fresh pork 125 grams; Add flavorings such as white pepper powder 0.3 gram, ginger 13 grams, salt, monosodium glutamate, stir fast, divide to add the good seafood fish soup of cooling for four times; Direction stirring in edge during stirring fast, and stirring at every turn is until expecting into the mud shape; Flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add leek 150 grams, sesame oil 13 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment four
Its filling material comprises tuna, seafood soup, leek and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 200 grams, add salt, put into stuffing mixer to stir fast; Until being thick, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.2 gram, ginger 10 grams, monosodium glutamate; Stir fast, divide to add the good seafood fish soup of cooling for four times each quick stirring; And stir along a direction when stirring, until expecting into the mud shape, flexible; Add leek 100 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment five
The filling material comprises tuna, pork, seafood soup, celery and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 200 grams, add salt, put into stuffing mixer to stir fast, until being thick; With cold fresh pork 100 grams, put into stuffing mixer and stir fast, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.2 gram, ginger 10 grams, monosodium glutamate; Stir fast, divide four addings to cool off seafood fish soup well, direction stirring in edge during stirring fast, and stirring at every turn; Until expecting into the mud shape, flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add celery 100 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment six
The filling material comprises tuna, pork, seafood soup, mushroom and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 200 grams, add salt, put into stuffing mixer to stir fast, until being thick; With cold fresh pork 100 grams, put into stuffing mixer and stir fast, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.3 gram, ginger 10 grams, monosodium glutamate; Stir fast, divide six addings to cool off seafood fish soup well, direction stirring in edge during stirring fast, and stirring at every turn; Until expecting into the mud shape, flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add mushroom particle 100 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment seven
The filling material comprises tuna, pork, seafood soup, mushroom and flavoring and forms; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 200 grams, add salt, put into stuffing mixer to stir fast, until being thick; With cold fresh pork 100 grams, put into stuffing mixer and stir fast, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.2 gram, ginger 10 grams, monosodium glutamate; Stir fast, divide four addings to cool off seafood fish soup well, direction stirring in edge during stirring fast, and stirring at every turn; Until expecting into the mud shape, flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add mushroom particle 50 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment eight
The filling material comprises tuna, pork, seafood soup, matsutake and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 300 grams, add salt, put into stuffing mixer to stir fast, until being thick; With cold fresh pork 100 grams, put into stuffing mixer and stir fast, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.4 gram, ginger 10 grams, monosodium glutamate; Stir fast, divide four addings to cool off seafood fish soup well, direction stirring in edge during stirring fast, and stirring at every turn; Until expecting into the mud shape, flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add matsutake particle 200 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment nine
The filling material comprises tuna, pork, seafood soup, pleurotus eryngii and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 250 grams, add salt, put into stuffing mixer to stir fast, until being thick; With cold fresh pork 100 grams, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.2 gram, ginger 10 grams, monosodium glutamate, stir fast; Divide four addings to cool off seafood fish soup well, direction stirring in edge during stirring fast, and stirring at every turn is until expecting into the mud shape; Flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add pleurotus eryngii particle 100 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment ten
The filling material comprises tuna, pork, seafood soup, pleurotus eryngii and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 250 grams, add salt, put into stuffing mixer to stir fast, until being thick; With cold fresh pork 100 grams, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.2 gram, ginger 10 grams, monosodium glutamate, stir fast; Divide three addings to cool off seafood fish soup well, direction stirring in edge during stirring fast, and stirring at every turn is until expecting into the mud shape; Flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add pleurotus eryngii particle 100 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment 11
The filling material comprises tuna, pork, seafood soup, pleurotus eryngii and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 230 grams, add salt, put into stuffing mixer to stir fast, until being thick; With cold fresh pork 150 grams, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.2 gram, ginger 10 grams, monosodium glutamate, stir fast; Seafood fish soup is well cooled off in adding at twice, and direction stirring in edge during stirring fast, and stirring at every turn is until expecting into the mud shape; Flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add pleurotus eryngii particle 70 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment 12
The filling material comprises tuna, pork, seafood soup, matsutake and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 270 grams, add salt, put into stuffing mixer to stir fast, until being thick; With cold fresh pork 130 grams, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.2 gram, ginger 10 grams, monosodium glutamate, stir fast; Divide four addings to cool off seafood fish soup well, direction stirring in edge during stirring fast, and stirring at every turn is until expecting into the mud shape; Flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add matsutake 120 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment 13
The filling material comprises tuna, seafood soup, mushroom and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 250 grams, add salt, put into stuffing mixer to stir fast, until being thick; Add flavorings such as white pepper powder 0.3 gram, ginger 10 grams, monosodium glutamate, stir fast, divide to add the good seafood fish soup of cooling for three times; Direction stirring in edge during stirring fast, and stirring at every turn is until expecting into the mud shape; Flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add matsutake 100 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment 14
The filling material comprises tuna, pork, celery and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 250 grams, add salt, put into stuffing mixer to stir fast, until being thick; With cold fresh pork 100 grams, put into stuffing mixer and stir fast, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.2 gram, ginger 10 grams, monosodium glutamate; Stir fast, and stir along a direction when stirring, until expecting into the mud shape; Flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add celery 150 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment 15
The filling material comprises tuna, pork, water chestnut and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 280 grams, add salt, put into stuffing mixer to stir fast, until being thick; With cold fresh pork 120 grams, put into stuffing mixer and stir fast, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.2 gram, ginger 10 grams, monosodium glutamate; Stir fast, and stir along a direction when stirring, until expecting into the mud shape; Flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add water chestnut 180 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
Embodiment 16
The filling material comprises tuna, pork, carrot and flavoring; From cold bright storehouse, take out through meat grinder strand good tuna mud or particle 220 grams, add salt, put into stuffing mixer to stir fast, until being thick; With cold fresh pork 130 grams, put into stuffing mixer and stir fast, put into stuffing mixer and stir fast, add flavorings such as white pepper powder 0.2 gram, ginger 10 grams, monosodium glutamate; Stir fast, and stir along a direction when stirring, until expecting into the mud shape; Flexible, stir soon after adding the show condition particle then, with Titian with increase soup juice; Add carrot 150 grams, sesame oil 8 grams at last, stirred at a slow speed 3 minutes, can become filling.
The above is merely preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a filling for dumplings material is characterized in that, comprising: tuna and vegetables or mushroom, and the mass ratio of said tuna and said vegetables is: 2～3: 1～2; The mass ratio of said tuna and said mushroom is: 2～3: 0.5～2.
2. filling for dumplings material according to claim 1 is characterized in that the mass ratio of said tuna and said vegetables is: 2.5: 1.5.
3. filling for dumplings material according to claim 1 is characterized in that the mass ratio of said tuna and said mushroom is: 2.5～1.
4. filling for dumplings material according to claim 1 is characterized in that, said filling for dumplings material also comprises: pork, the mass ratio of said pork and said tuna is: 1～1.5: 2～3.
5. filling for dumplings material according to claim 4 is characterized in that, said filling for dumplings material also comprises: the seafood fish soup, and the mass ratio of said seafood fish soup and said tuna is: 1.5～3; Said seafood fish soup comprises: the fish head is or/and fish-bone, and water; Said fish head or/mass ratio of fish-bone and water is 1: 10.
6. filling for dumplings material according to claim 5 is characterized in that, said filling for dumplings material also comprises: white pepper powder, the mass ratio of said white pepper powder and said tuna is: 0.0002～0.0004: 2～3.
7. the preparation method of a filling for dumplings material is characterized in that, comprising:
Freezing tuna was thawed under 3～5 ℃ 10～15 hours; The said tuna flesh of fish that thaws is separated with the fish head with fish-bone; The said flesh of fish is stirred into fish meat puree;
In fish meat puree, add salt earlier, the high-speed stirred pulp adds vegetables or mushroom then, stirs into filling.
8. the preparation method of filling for dumplings material according to claim 7; It is characterized in that; The said condiment high-speed stirring that in fish meat puree, adds also comprises when mixing the mud shape: will comprise the fish head or/mass ratio of fish-bone and water is that 1: 10 seafood fish soup equivalent branch is poured into more than twice in the said fish meat puree at least; After the said adding seafood soup, also add show condition.
9. the preparation method of filling for dumplings material according to claim 8 is characterized in that, the said condiment high-speed stirring that in fish meat puree, adds also comprises the adding trash ice when mixing the mud shape; In said fish meat puree, add after the condiment high-speed stirring mixes the mud shape, add with said tuna mass ratio be that 1～1.5 pork is cut and mixed.
10. according to the preparation method of the described filling for dumplings material of claim 7 to 9, it is characterized in that, said freezing tuna was thawed 10～15 hours under 3～5 ℃ before, also comprise: select tuna; Specifically: tuna is steamed, and selection meat fishy smell is little and flesh of fish fish oil amount is many and the tuna of lighter color.
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| CN112841513A (en) * | 2020-04-26 | 2021-05-28 | 诸玲玲 | Preparation method of tuna stuffing for steamed stuffed buns and dumplings |
| CN114886109A (en) * | 2022-06-09 | 2022-08-12 | 宁波飞润海洋生物科技股份有限公司 | Seafood sauce and preparation process thereof |
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| CN105146375A (en) * | 2015-07-31 | 2015-12-16 | 潍坊友容实业有限公司 | Suaeda salsa filling for dumplings |
| CN108783211A (en) * | 2018-06-21 | 2018-11-13 | 天津深蓝运通食品有限公司 | A kind of dumpling wrapper and quick-frozen micro-wave instant boiled dumplings |
| CN112841513A (en) * | 2020-04-26 | 2021-05-28 | 诸玲玲 | Preparation method of tuna stuffing for steamed stuffed buns and dumplings |
| CN114886109A (en) * | 2022-06-09 | 2022-08-12 | 宁波飞润海洋生物科技股份有限公司 | Seafood sauce and preparation process thereof |
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Address after: The middle section of Changxin Huiji District comprehensive investment zone of Zhengzhou City Road 450000 in Henan Province Applicant after: Sanquan Food Co., Ltd. Address before: The middle section of Changxin Huiji District comprehensive investment zone of Zhengzhou City Road 450000 in Henan Province Applicant before: Zhengzhou Sanquan Food Co., Ltd. |
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Application publication date: 20120118 |