CN102415573B - Crystal pork aspic and production process thereof - Google Patents

Crystal pork aspic and production process thereof Download PDF

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Publication number
CN102415573B
CN102415573B CN2011104024302A CN201110402430A CN102415573B CN 102415573 B CN102415573 B CN 102415573B CN 2011104024302 A CN2011104024302 A CN 2011104024302A CN 201110402430 A CN201110402430 A CN 201110402430A CN 102415573 B CN102415573 B CN 102415573B
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China
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pigskin
pork
meat
tendon meat
smart tendon
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CN2011104024302A
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Chinese (zh)
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CN102415573A (en
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黄明
王锴
黄继超
杨静
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南京农业大学
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Abstract

The invention belongs to the technical field of meat product deep processing, and relates to crystal pork aspic and a production process thereof. The crystal pork aspic is mainly prepared by the following steps of: performing salting, cooking, stewing and forming procedures and the like on fine pork shoulders and pigskin serving as main raw materials to obtain an instant pot-stewed meat product. The product prepared by the method is low in production cost and suitable for industrial production. The crystal pork aspic produced by the process overcomes the defect that the traditional crystal pork aspic has low melting temperature and cannot be secondarily sterilized, potassium chloride replaces partial sodium chloride, the content of table salt is reduced, dietary nutrition is balanced, and the crystal pork aspic has good flavor and mouthfeel and is an ideal leisure food.

Description

A kind of jelly salted pork and production technology thereof

Technical field

The invention belongs to meat products deep process technology field, relate to a kind of jelly salted pork and production technology thereof.

Background technology

China's meat total output accounts for the whole world 1/4, occupies first place in the world, and annual production surpasses world average level per capita, becomes the first in the world and produces meat and consumption of meat big country, not only satisfies the demand of domestic consumption, and world's meat industry has been made significant contribution.Along with the raising of China's living standards of the people, the amount of meat and meat products is also increasing year by year.Yet the edible quality of being not only food that people pay attention to is also more and more paid close attention to diet and healthy relation.The consumer also more considers health factor when buying meat products, comprise the product of less salt, low fat, low cholesterol and be added with the product of bioactive ingredients (such as unrighted acid, sterol and dietary fiber etc.).

" savory pork aspic " has another name called " jelly salted pork ", is the Zhenjiang famous dish that has won fame both at home and abroad, and delicate fragrance overflows.This product is the smart tendon meat of selected cold bright pig and pigskin, act on the Chinese style traditional handicraft, and introduce modern low-temperature meat product process technology, add again that special old halogen is refining to be formed, have that unique flavor, meat are fresh, pure taste, not oily oiliness, can at utmost preserve the characteristics such as nutritional labeling.Pigskin mainly is comprised of water, protein and a small amount of fat and carbohydrate.Wherein protein accounts for about 35% (mainly being comprised of collagen and elastin laminin) of total amount, and collagen reaches more than 90% in the protein, can promote skin elasticity, reduces wrinkle and produces, and plays antidotal beautification function.

The jelly salted pork of produced in conventional processes must obtain good proterties and the mouthfeel organized by higher salt content, although can play certain antisepsis, and does not meet the general trend of meat industry development, and edible salt intake too much can cause various diseases; Tradition jelly salted pork mouthfeel is relatively poor, and certain harsh feeling is arranged, and has had a strong impact on the whole acceptance of consumer to this series products; The fusing point that jelly salted pork halogen freezes is low, usually only have 20 ℃~25 ℃, cause and to eat at a lower temperature, have a strong impact on the edible quality of jelly salted pork, can not carry out re-pasteurization, causing must be in strict accordance with aseptic requirement production, and the product shelf phase is shorter, is unfavorable for the raising of large-scale production and enterprise profit.Therefore, for the deficiency that present jelly salted pork is produced, developing a kind of jelly salted pork product with better market prospects is that meat packing enterprise and food add the problem that industry is needed solution badly.

Gellan gum is widely used in various food formulas, gellan gum CNS is numbered 20.027 in GB2760-2011, INS is numbered 418, can be added on as required in the food, gellan gum has good histocompatbility, can carry out good composite compatibility with other hydrophilic colloids such as xanthans, melon bean gum, locust bean gum, gelatin and alginates.Tradition gelling agent gelatin has good organoleptic attribute, but fusing point is low, and the gel of formation is unstable, it is difficult to come for the food processing belt, and add gellan gum participate in composite after, the fusing point of epoxy glue is promoted, and can keep the good organoleptic attribute of gelatin when forming stable gel.

Sodium chloride (NaCl) is a kind of essential batching in the meat products processing, it is to the moisture holding capacity of product, look and local flavor have very important effect, in jelly salted pork, also keep good matter structure relevant with mouthfeel with product, it can also prolong the product shelf phase by the water activity that reduces meat products simultaneously, but surpassing certain limit, intake can produce harmful effect to human body, Recent study shows, potassium chloride (KCl) can add in the meat product by Substitute For Partial sodium chloride, so better balance the human body diet nutritional, potassium chloride CNS is numbered 00.008, INS and is numbered 508 in GB2760-2011, and maximum use amount is 350g/kg.

Summary of the invention

The object of the invention is to the problem for existing jelly salted pork production technology existence, a kind of production technology of jelly salted pork is provided.

Another object of the present invention provides the jelly salted pork that the method is produced.

Purpose of the present invention can be achieved through the following technical solutions:

A kind of production technology of jelly salted pork is take the smart tendon meat of pig and pigskin as primary raw material, and mainly through pickling, boiling, enduring halogen, moulding, packing and sterilization process and make, concrete steps are as follows:

(1) raw material screening: take the smart tendon meat of fresh pig and pigskin as raw material, the mass ratio of smart tendon meat and pigskin is 3: 1~2;

(2) pickle: smart tendon meat finishing uses the complex salt that is comprised of KCl and NaCl dry-salt later, and salting period is 48~72h;

(3) boiling: Xiang Shuizhong adds smart tendon meat, spices and other flavoring boilings 50~60min that pickles, and wherein the consumption of water (quality) is 80%~120% of smart tendon meat quality;

(4) halogen soup boils: boiling is complete, soup filters through gauze, put into pigskin, gellan gum and stewed gelatin 60min~70min and get halogen soup, the gellan gum addition is 0.10%~0.25% of soup quality after filtering, and the gelatin addition is 2%~4% of soup quality after filtering;

(5) cooling forming: pigskin, smart tendon meat and halogen soup are poured in the mould, made respectively to spread up and down one deck pigskin, smart tendon meat is middle and be evenly distributed in the halogen soup, moulded section, and in-18~-14 ℃, cooling 30~40min;

(6) cut packing: cut into corresponding size according to specification, vacuum packaging;

(7) sterilization: jelly salted pork after vacuum packaging, water dip sterilization, 70 ℃~75 ℃, 20min~30min makes a kind of jelly salted pork.

The NaCl addition is 2%~2.5% of the smart tendon meat quality of pig in the described complex salt, and the addition of KCl is 0.1%~0.5% of the smart tendon meat quality of pig.

The addition of described spices and other flavorings is that the smart tendon meat of every 1Kg pig adds Chinese prickly ash 3~10g, fennel seeds 3~10g, anistree 3~12g, cassia bark 3~12g, ginger 50~80g, green onion 50~80g, monosodium glutamate 5~10g, pepper powder 0~7g, soy sauce 0~7g, pig ossein 0~12g, sucrose 0~10g, five-spice powder 0~8g.

A kind of jelly salted pork is to prepare according to above-mentioned production technology.

Beneficial effect

The present invention has following advantage compared with prior art:

Jelly salted pork melt temperature of the present invention is high, brings up to more than 70 ℃ from about 20 ℃ of traditional handicrafts, can re-pasteurization, thereby overcome the short shortcoming of shelf life.

Novel jelly salted pork salt content is reduced to more than 4% below 2% from traditional handicraft, and potassium chloride has partly substituted sodium chloride, and can keep good structural state and local flavor, does not add any anticorrisive agent, thereby nutrient health more.

The more traditional jelly salted pork outward appearance of new product and mouthfeel are better, and halogen freezes quartzy bright, and mouthfeel is more sliding tender, has overcome the traditional product coarse mouthfeel, the dark deficiency of the muddy look of outward appearance.This product not only has preferably flavor taste and higher nutritive value, also has simultaneously the stronger market competitiveness.

The specific embodiment

Embodiment 1

(1) raw material screening: take the smart tendon meat 1500g of fresh pig and pigskin 500g as raw material;

(2) pickle: smart tendon meat finishing is used the dry-salt 48h of complex salt that is comprised of KCl 5g and NaCl 30g later;

(3) boiling: in 1500g water, add the smart tendon meat of the 1500g that pickles, Chinese prickly ash 15g, anistree 15g, cassia bark 15g, ginger 80g, green onion 75g, monosodium glutamate 10g, pepper powder 10g, boiling 55min;

(4) halogen soup boils: boiling is complete, and soup filters through gauze, puts into the 500g pigskin, boils 60min, boils to add gellan gum 1.5g and gelatin 40g in the process;

(5) cooling forming: pigskin and smart tendon meat are poured in the mould, respectively spread up and down one deck pigskin, smart tendon meat is in the centre and be evenly distributed in the halogen soup moulded section ,-18 ℃ of cooling 30min;

(6) cut packing: cut into the square tiles about length and width 10cm, vacuum packaging;

(7) sterilization: jelly salted pork after vacuum packaging, 70 ℃ of water dip sterilizations, 20min.

The jelly salted pork halogen of said method production freezes about 75 ℃ of fusing points, re-pasteurization temperature 70 C, time 20min.

Embodiment 2

(1) raw material screening: take the smart tendon meat 1500g of fresh pig and pigskin 500g as raw material;

(2) pickle: smart tendon meat finishing is used the dry-salt 55h of complex salt that is comprised of KCl 2g and NaCl 35g later;

(3) boiling: in 1500g water, add the smart tendon meat of the 1500g that pickles, Chinese prickly ash 15g, anistree 15g, cassia bark 10g, ginger 80g, green onion 75g, monosodium glutamate 10g, soy sauce 10g, boiling 50min;

(4) halogen soup boils: boiling is complete, and soup filters through gauze, puts into the 500g pigskin, boils 60min, boils to add gellan gum 2g and gelatin 35g in the process;

(5) cooling forming: pigskin and smart tendon meat are poured in the mould, respectively spread up and down one deck pigskin, smart tendon meat is in the centre and be evenly distributed in the halogen soup moulded section ,-14 ℃ of cooling 40min;

(6) cut packing: cut into the square tiles about length and width 10cm, vacuum packaging;

(7) sterilization: jelly salted pork after vacuum packaging, 70 ℃ of water dip sterilizations, 30min.

The jelly salted pork halogen of said method production freezes about 75 ℃ of fusing points, re-pasteurization temperature 70 C, time 30min.

Embodiment 3

(1) raw material screening: take the smart tendon meat 1500g of fresh pig and pigskin 700g as raw material;

(2) pickle: smart tendon meat finishing is used the dry-salt 64h of complex salt that is comprised of KCl 5g and NaCl 30g later;

(3) boiling: in 1400g water, add the smart tendon meat of the 1500g that pickles, Chinese prickly ash 15g, anistree 15g, cassia bark 10g, ginger 80g, green onion 60g, monosodium glutamate 10g, fennel seeds 8g, pig ossein 10g, boiling 50min;

(4) halogen soup boils: boiling is complete, and soup filters through gauze, puts into the 700g pigskin, boils 65min, boils to add gellan gum 2g and gelatin 35g in the process;

(5) cooling forming: pigskin and smart tendon meat are poured in the mould, respectively spread up and down one deck pigskin, smart tendon meat is in the centre and be evenly distributed in the halogen soup moulded section ,-16 ℃ of cooling 35min;

(6) cut packing: cut into the square tiles about length and width 10cm, vacuum packaging;

(7) sterilization: jelly salted pork after vacuum packaging, 70 ℃ of water dip sterilizations, 30min.

The jelly salted pork halogen of said method production freezes about 75 ℃ of fusing points, re-pasteurization temperature 70 C, time 30min.

Embodiment 4

(1) raw material screening: take the smart tendon meat 1500g of fresh pig and pigskin 600g as raw material;

(2) pickle: smart tendon meat finishing is used the dry-salt 48h of complex salt that is comprised of KCl 5g and NaCl 30g later;

(3) boiling: in 1500g water, add the smart tendon meat of the 1500g that pickles, Chinese prickly ash 15g, anistree 15g, cassia bark 10g, ginger 80g, green onion 70g, monosodium glutamate 10g, pig ossein 10g, sucrose 10g, pig ossein 10g, boiling 60min;

(4) halogen soup boils: boiling is complete, and soup filters through gauze, puts into the 600g pigskin, boils 60min, boils to add gellan gum 2g and gelatin 35g in the process;

(5) cooling forming: pigskin and smart tendon meat are poured in the mould, respectively spread up and down one deck pigskin, smart tendon meat is in the centre and be evenly distributed in the halogen soup moulded section ,-18 ℃ of cooling 30min;

(6) cut packing: cut into the square tiles about length and width 10cm, vacuum packaging;

(7) sterilization: jelly salted pork after vacuum packaging, 70 ℃ of water dip sterilizations, 30min.

The jelly salted pork halogen of said method production freezes about 75 ℃ of fusing points, re-pasteurization temperature 70 C, time 30min.

Embodiment 5

(1) raw material screening: take the smart tendon meat 1500g of fresh pig and pigskin 600g as raw material;

(2) pickle: smart tendon meat finishing is used the dry-salt 48h of complex salt that is comprised of KCl 3g and NaCl 30g later;

(3) boiling: in 1400g water, add the smart tendon meat of the 1500g that pickles, Chinese prickly ash 10g, anistree 15g, cassia bark 10g, ginger 80g, green onion 50g, monosodium glutamate 10g, fennel seeds 8g, meat flavor 1.5g, boiling 50min;

(4) halogen soup boils: boiling is complete, and soup filters through gauze, puts into the 600g pigskin, boils 60min, boils to add gellan gum 2.5g and gelatin 25g in the process;

(5) cooling forming: pigskin and smart tendon meat are poured in the mould, respectively spread up and down one deck pigskin, smart tendon meat is in the centre and be evenly distributed in the halogen soup moulded section ,-14 ℃ of cooling 40min;

(6) cut packing: cut into the square tiles about length and width 10cm, vacuum packaging;

(7) sterilization: jelly salted pork after vacuum packaging, 75 ℃ of water dip sterilizations, 30min.

The jelly salted pork halogen of said method production freezes about 80 ℃ of fusing points, 75 ℃ of re-pasteurization temperature, time 30min.

Embodiment 6

(1) raw material screening: take the smart tendon meat 1500g of fresh pig and pigskin 500g as raw material;

(2) pickle: smart tendon meat finishing is used the dry-salt 72h of complex salt that is comprised of KCl 3g and NaCl 33g later;

(3) boiling: in 1400g water, add the smart tendon meat of the 1500g that pickles, Chinese prickly ash 15g, anistree 15g, cassia bark 10g, ginger 80g, green onion 60g, monosodium glutamate 10g, five-spice powder 8g, pig ossein 10g, soy sauce 8g, boiling 50min;

(4) halogen soup boils: boiling is complete, and soup filters through gauze, puts into the 500g pigskin, boils 60min, boils to add gellan gum 2.5g and gelatin 30g in the process;

(5) cooling forming: pigskin and smart tendon meat are poured in the mould, respectively spread up and down one deck pigskin, smart tendon meat is in the centre and be evenly distributed in the halogen soup moulded section ,-16 ℃ of cooling 35min;

(6) cut packing: cut into the square tiles about length and width 10cm, vacuum packaging;

(7) sterilization: jelly salted pork after vacuum packaging, 75 ℃ of water dip sterilizations, 30min.

The jelly salted pork halogen of said method production freezes about 80 ℃ of fusing points, 75 ℃ of re-pasteurization temperature, time 30min.

Embodiment 7

The jelly salted pork of produced in conventional processes all has sale on the market, and its processing technology and the main distinction of the present invention are:

(1) use the smart tendon meat of pig or pig's feet wing meat to pickle, the salt consumption is 4~6%;

(2) halogen soup boils process interpolation 6%~10% gelatin or alum and a certain amount of anticorrisive agent;

(3) direct cryopreservation after the packing is without the re-pasteurization operation;

The jelly salted pork of producing or buying in market as stated above, melt temperature is about 20 ℃, jelly salted pork melt temperature of the present invention is high, brings up to more than 70 ℃ from about 20 ℃ of traditional handicrafts.

Part manufacturer production jelly salted pork and thawing situation of the present invention are relatively placed 1h under the different temperatures, and the thawing situation sees Table 1.

Table 1

Production division 20 ℃ of thawing situations 30 ℃ of thawing situations 40 ℃ of thawing situations 70 ℃ of thawing situations Nanjing Yu Run ??* ??* ??*** ??**** Yangzhou Chun Shengyang ??* ??** ??**** ??**** The Zhenjiang profit spring ??* ??** ??*** ??**** The embodiment of the invention 1 ??* ??* ??* ??* The embodiment of the invention 2 ??* ??* ??* ??* The embodiment of the invention 3 ??* ??* ??* ??* The embodiment of the invention 4 ??* ??* ??* ??* The embodiment of the invention 5 ??* ??* ??* ??* The embodiment of the invention 6 ??* ??* ??* ??*

Annotate: * represents not melt; * represents that the cured pork peripheral part melts; * * represents to melt comparatively serious; * * * represents to melt fully

Claims (3)

1. the production technology of a jelly salted pork it is characterized in that take the smart tendon meat of pig and pigskin as primary raw material, and mainly through pickling, boiling, enduring halogen, moulding, packing and sterilization process and make, concrete steps are as follows:
(1) raw material screening: take the smart tendon meat of pig and pigskin as raw material, the mass ratio of smart tendon meat and pigskin is 3:1 ~ 2;
(2) pickle: smart tendon meat finishing uses the complex salt that is comprised of KCl and NaCl dry-salt later, and salting period is 48 ~ 72h; The NaCl addition is 2% ~ 2.5% of the smart tendon meat quality of pig in the described complex salt, and the addition of KCl is 0.1% ~ 0.5% of the smart tendon meat quality of pig;
(3) boiling: Xiang Shuizhong adds smart tendon meat, spices and other flavoring boilings 50 ~ 60min that pickles, and the quality of wherein said water is 80% ~ 120% of smart tendon meat quality;
(4) halogen soup boils: after boiling was complete, soup filtered through gauze, put into pigskin, gellan gum and stewed gelatin 60min ~ 70min and got halogen soup; Wherein, the gellan gum addition is 0.10% ~ 0.25% of soup quality after filtering, and the gelatin addition is 2% ~ 4% of soup quality after filtering;
(5) cooling forming: pigskin, smart tendon meat and halogen soup are poured in the mould, made respectively to spread up and down one deck pigskin, smart tendon meat is middle and be evenly distributed in the halogen soup, moulded section, and in-18 ~-14 ℃, cooling 30 ~ 40min;
(6) cut packing: cut into corresponding size according to specification, vacuum packaging;
(7) sterilization: jelly salted pork after vacuum packaging, water dip sterilization, 70 ℃ ~ 75 ℃, 20min ~ 30min makes described jelly salted pork.
2. the production technology of described a kind of jelly salted pork according to claim 1, it is characterized in that: the addition of described spices and other flavorings is that the smart tendon meat of every 1Kg pig adds Chinese prickly ash 3 ~ 10g, fennel seeds 3 ~ 10g, anistree 3 ~ 12g, cassia bark 3 ~ 12g, ginger 50 ~ 80g, monosodium glutamate 5 ~ 10g, pepper powder 0 ~ 7g, soy sauce 0 ~ 7g, pig ossein 0 ~ 12g, sucrose 0 ~ 10g, five-spice powder 0 ~ 8g.
3. a jelly salted pork it is characterized in that preparing according to each described production technology in the claim 1 ~ 2.
CN2011104024302A 2011-12-07 2011-12-07 Crystal pork aspic and production process thereof CN102415573B (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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CN102415573B true CN102415573B (en) 2013-04-10

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Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103859436A (en) * 2012-12-10 2014-06-18 河北诸旺食品有限公司 Sauce marinated product and preparation method thereof
CN102960747B (en) * 2012-12-12 2013-11-06 成克萍 Preparation method of pigskin jelly
CN103125953A (en) * 2013-03-12 2013-06-05 王家良 Soup meat product and preparation method thereof
CN103584128B (en) * 2013-07-05 2015-05-06 新疆顶泰食品科技有限公司 Marinated venison and production process thereof
CN103494235B (en) * 2013-09-10 2015-06-03 宁波大学 Composite nutritious healthful lamb corned meat and preparation method thereof
CN103584140A (en) * 2013-11-12 2014-02-19 镇江市源春肉制品有限公司 Preparing method of salted pig trotter
CN103610100B (en) * 2013-11-18 2015-09-23 宁波大学 A kind of poor cured local flavor goose cured pork and preparation method thereof
CN105876460A (en) * 2014-11-14 2016-08-24 江苏学府生物工程有限公司 Production method of cordyceps militaris salted pork in jelly
CN105394603A (en) * 2015-10-22 2016-03-16 南京雨润食品有限公司 Melting prevention method of vacuum-packaged salted pork in jelly
CN106616407A (en) * 2016-09-09 2017-05-10 南京农业大学 Spicy and hot shredded pigskin production method
CN106360379A (en) * 2016-09-27 2017-02-01 江苏三源生物科技有限公司 Method for processing crystal Bama minipig pork
CN107080180A (en) * 2017-04-26 2017-08-22 合肥绿益食品有限公司 The processing method of Hericium erinaceus cured pork

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