CN102613464A - Mushroom and chicken porridge and preparation method thereof - Google Patents
Mushroom and chicken porridge and preparation method thereof Download PDFInfo
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- CN102613464A CN102613464A CN201210074238XA CN201210074238A CN102613464A CN 102613464 A CN102613464 A CN 102613464A CN 201210074238X A CN201210074238X A CN 201210074238XA CN 201210074238 A CN201210074238 A CN 201210074238A CN 102613464 A CN102613464 A CN 102613464A
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Abstract
The invention relates to mushroom and chicken porridge and a preparation method thereof. According to the invention, the raw materials used in the mushroom and chicken porridge are natural raw and auxiliary materials without any chemical additive or essences, spices and the like; corn dregs used in the mushroom and chicken porridge are selected from high-quality sticky corns planted in the northeast of China, are unique in mouth feel and fresh and smooth; as a mushroom water solution and chicken soup which are prepared by treating mushrooms and chickens are added to a soup pot, the nutritive values are fully displayed, and the natural flavor of the mushroom and chicken porridge is guaranteed; chicken breasts, of which impurities, such as anadesma and crushbone are removed, are used as the raw materials, are fresh and tender and are one of the meats with the highest protein content, are low in fat content and high in vitamin A content at the same time, keep skins, skeletons, teeth and hairs to grow healthily, and has rich nutrition; the raw material mushroom is also nutritive health food with high protein and low fat and has high medicinal value; and as the mushroom and chicken porridge is rotated and sterilized at high temperature, the mushroom and chicken porridge is ensured to be uniform in density.
Description
Technical field
The present invention relates to a kind of chicken porridge with champignon and production method thereof, belong to food processing technology field.
Background technology
The mixed congee product is a feast for the eyes, very different but the mouthfeel overwhelming majority is main with sweet taste in the market; Other tastes seldom; The taste that how to enrich the mixed congee product satisfies the requirement of part consumer seeking new thoughts, thus the notion of salted porridge has appearred, but existing salted porridge the correlative nutritive value runs off in process of production, its local flavor also changes in process; Can not embody the natural flavour mountaineous of material, this trend for present naturalization of pursuit local flavor fails to agree.
Summary of the invention
The present invention is directed to above-mentioned defective, purpose is to provide a kind of raciness, the chicken porridge with champignon that is of high nutritive value and production method thereof.
The technical scheme of the present invention's employing is for this reason: each material composition of the present invention and weight ratio are following:
Glutinous rice 4 ~ 7%
Wheat benevolence 3 ~ 8%
Corn quarrel 0.5 ~ 3%
Sorghum rice 0.5 ~ 2.5%
Chicken 3 ~ 6%
Mushroom fourth 0.2 ~ 2.0%
Salt 0.4 ~ 1.5%
Chickens' extract 0.1 ~ 0.5%
Yellow rice wine 0.5 ~ 2.2%
Emulsifying agent 0.05 ~ 0.1%
Five-spice powder 0.001 ~ 0.005%
White granulated sugar 0.1 ~ 0.5%
All the other are water.
The present invention also comprises extra dry red wine pimento fourth, and its weight ratio accounts for 0.1 ~ 0.2% of raw material.
Emulsifying agent of the present invention is a sucrose ester.
The present invention produces according to the following steps:
1) mushroom fourth: reject impurity after 1 ~ 2 hour with cold water soak and drain away the water subsequent usely, the mushroom water that steeped is joined soup and is used;
2) freezing chicken breast meat: after thawing with running water, remove impurity such as manadesma, broken bone, watery blood and be cut into little fourth, precooking to pull out about 3 ~ 10 minutes drains away the water after the cooling subsequent usely, joins soup after the chicken soup water of par-boiled filters with emery cloth and uses;
3) glutinous rice, Mai Ren, sorghum rice, corn quarrel: mixed about 3 ~ 8 minutes dividing to eluriate in two to three batches one rice washers that coexist behind glutinous rice, Mai Ren, sorghum rice, the corn quarrel rejecting impurity, subsequent use behind the dress square-bottomed bamboo basket drain well;
4) the various batchings that will handle well are puddled evenly, and are subsequent use;
5) slack tank sterilization;
6) join soup: inject water in the sugar dissolving kettle in proportion; Open the vapour heating, pour batching into sugar dissolving kettle to each batching and all melt, then subsequent use mushroom water and chicken soup adding are joined in the slaughterhouse to proportion requirement; Be heated to 70 ~ 90 ℃; The soup for preparing is pumped in the storage soup bucket, and storage soup bucket is provided with attemperator, guarantees that Tang Wen is at 70 ~ 90 ℃;
7) tinning: compound is used in the appointment mould tank filling;
8) with soup: add the soup for preparing in the jar equably;
9) sterilization.
The present invention also comprises extra dry red wine pimento fourth: reject impurity after 1 hour with cold water soak and drain away the water subsequent use.
According to the invention 5) in the step, adopt subsequent use behind the disinfection with hot water more than 82 ℃.
According to the invention 6) salt, chickens' extract, yellow rice wine, emulsifying agent, five-spice powder, the white granulated sugar of batching described in the step for adding in proportion.
According to the invention 9) in the step, rotate sterilization 30 ~ 60 minutes down at 120 ~ 125 ℃.
Emulsifying agent of the present invention is a sucrose ester.
Advantage of the present invention is: 1, this product is raw materials used, is the pure natural raw and auxiliary material, does not have chemical addition agent and essence and flavoring agent etc. extremely; 2, the used corn quarrel of this product is selected from northeast high-quality glutinous corn, and mouthfeel is unique, and is pure and fresh smooth; 3, used extra dry red wine pimento fourth in this product makes product color abundant, attracts eyeball more; 4, the mushroom aqueous solution that produces after used mushroom of this product and chicken are handled and chicken soup water are added to joins in the slaughterhouse, and nutritive value is fully excavated, and has guaranteed the pure natural property of this product special flavour; 5, raw material adopts the chicken breast meat of impurity such as removing manadesma, broken bone, and is Fresh & Tender in Texture, is one of the highest meat of protein content, and fat content is low simultaneously, and vitamin A content is high, keeps skin, bone, tooth, hair healthy growth, nutritious; 6, the raw material mushroom also is the nutritional health food of high protein and low fat, and the medical value of mushroom is high.Polysaccharide in the mushroom can strengthen cell immunocompetent, suppresses the growth of cancer cell; Fatty institute fatty acids in the mushroom is useful with blood fat to human body; 7, product guarantees that through high temperature rotation sterilization this product content thing is rare thick even.
The specific embodiment
Embodiment 1:
Each material composition of the present invention and weight ratio are following:
Glutinous rice 7%
Wheat benevolence 3%
Corn quarrel 3%
Sorghum rice 2.5%
Chicken 3%
Mushroom fourth 0.2%
Salt 1.5%
Chickens' extract 0.1%
Yellow rice wine 2.2%
Emulsifying agent 0.1%
Five-spice powder 0.001%
White granulated sugar 0.5%
All the other are water.
The present invention also comprises extra dry red wine pimento fourth, and its weight ratio accounts for 0.1% of raw material.
Emulsifying agent according to the invention is a sucrose ester.
The present invention produces according to the following steps:
1) mushroom fourth: reject impurity after 2 hours with cold water soak and drain away the water subsequent usely, the mushroom water that steeped is joined soup and is used;
2) freezing chicken breast meat: after thawing with running water, remove impurity such as manadesma, broken bone, watery blood and be cut into little fourth, precooking to pull out about 3 minutes drains away the water after the cooling subsequent usely, joins soup after the chicken soup water of par-boiled filters with emery cloth and uses;
3) glutinous rice, Mai Ren, sorghum rice, corn quarrel: mixed about 8 minutes dividing to eluriate in two to three batches one rice washers that coexist behind glutinous rice, Mai Ren, sorghum rice, the corn quarrel rejecting impurity, subsequent use behind the dress square-bottomed bamboo basket drain well;
4) the various batchings that will handle well are puddled evenly, and are subsequent use;
5) slack tank sterilization;
6) join soup: inject water in the sugar dissolving kettle in proportion; Open the vapour heating, pour batching into sugar dissolving kettle to each batching and all melt, then subsequent use mushroom water and chicken soup adding are joined in the slaughterhouse to proportion requirement; Be heated to 70 ℃; The soup for preparing is pumped in the storage soup bucket, and storage soup bucket is provided with attemperator, guarantees that Tang Wen is at 70 ℃;
7) tinning: compound is used in the appointment mould tank filling;
8) with soup: add the soup for preparing in the jar equably;
9) sterilization.
The present invention also comprises extra dry red wine pimento fourth: reject impurity after 1 hour with cold water soak and drain away the water subsequent use.
Said 5) in the step, adopt subsequent use behind the disinfection with hot water more than 82 ℃.
Said 6) salt, chickens' extract, yellow rice wine, emulsifying agent, five-spice powder, the white granulated sugar of batching described in the step for adding in proportion.
Said 9) in the step, rotate sterilization 60 minutes down at 120 ℃.
Said emulsifying agent is a sucrose ester.
Embodiment 2:
Each material composition of the present invention and weight ratio are following:
Glutinous rice 4%
Wheat benevolence 8%
Corn quarrel 0.5%
Sorghum rice 0.5%
Chicken 6%
Mushroom fourth 2.0%
Salt 0.4%
Chickens' extract 0.5%
Yellow rice wine 0.5%
Emulsifying agent 0.05%
Five-spice powder 0.005%
White granulated sugar 0.1%
All the other are water.
The present invention also comprises extra dry red wine pimento fourth, and its weight ratio accounts for 0.2% of raw material.
Emulsifying agent according to the invention is a sucrose ester.
The present invention produces according to the following steps:
1) mushroom fourth: reject impurity after 1 hour with cold water soak and drain away the water subsequent usely, the mushroom water that steeped is joined soup and is used;
2) freezing chicken breast meat: after thawing with running water, remove impurity such as manadesma, broken bone, watery blood and be cut into little fourth, precooking to pull out about 10 minutes drains away the water after the cooling subsequent usely, joins soup after the chicken soup water of par-boiled filters with emery cloth and uses;
3) glutinous rice, Mai Ren, sorghum rice, corn quarrel: mixed about 3 minutes dividing to eluriate in two to three batches one rice washers that coexist behind glutinous rice, Mai Ren, sorghum rice, the corn quarrel rejecting impurity, subsequent use behind the dress square-bottomed bamboo basket drain well;
4) the various batchings that will handle well are puddled evenly, and are subsequent use;
5) slack tank sterilization;
6) join soup: inject water in the sugar dissolving kettle in proportion; Open the vapour heating, pour batching into sugar dissolving kettle to each batching and all melt, then subsequent use mushroom water and chicken soup adding are joined in the slaughterhouse to proportion requirement; Be heated to 90 ℃; The soup for preparing is pumped in the storage soup bucket, and storage soup bucket is provided with attemperator, guarantees that Tang Wen is at 90 ℃;
7) tinning: compound is used in the appointment mould tank filling;
8) with soup: add the soup for preparing in the jar equably;
9) sterilization.
The present invention also comprises extra dry red wine pimento fourth: reject impurity after 1 hour with cold water soak and drain away the water subsequent use.
Said 5) in the step, adopt subsequent use behind the disinfection with hot water more than 82 ℃.
Said 6) salt, chickens' extract, yellow rice wine, emulsifying agent, five-spice powder, the white granulated sugar of batching described in the step for adding in proportion.
Said 9) in the step, rotate sterilization 30 minutes down at 125 ℃.
Said emulsifying agent is a sucrose ester.
Embodiment 3:
Each material composition of the present invention and weight ratio are following:
Glutinous rice 6%
Wheat benevolence 5%
Corn quarrel 2%
Sorghum rice 1.5%
Chicken 4%
Mushroom fourth 4%
Salt 0.8%
Chickens' extract 0.3%
Yellow rice wine 1.2%
Emulsifying agent 0.08%
Five-spice powder 0.002%
White granulated sugar 0.3%
All the other are water.
The present invention also comprises extra dry red wine pimento fourth, and its weight ratio accounts for 0.15% of raw material.
Emulsifying agent according to the invention is a sucrose ester.
The present invention produces according to the following steps:
1) mushroom fourth: reject impurity after 1.5 hours with cold water soak and drain away the water subsequent usely, the mushroom water that steeped is joined soup and is used;
2) freezing chicken breast meat: after thawing with running water, remove impurity such as manadesma, broken bone, watery blood and be cut into little fourth, precooking to pull out about 8 minutes drains away the water after the cooling subsequent usely, joins soup after the chicken soup water of par-boiled filters with emery cloth and uses;
3) glutinous rice, Mai Ren, sorghum rice, corn quarrel: mixed about 6 minutes dividing to eluriate in two to three batches one rice washers that coexist behind glutinous rice, Mai Ren, sorghum rice, the corn quarrel rejecting impurity, subsequent use behind the dress square-bottomed bamboo basket drain well;
4) the various batchings that will handle well are puddled evenly, and are subsequent use;
5) slack tank sterilization;
6) join soup: inject water in the sugar dissolving kettle in proportion; Open the vapour heating, pour batching into sugar dissolving kettle to each batching and all melt, then subsequent use mushroom water and chicken soup adding are joined in the slaughterhouse to proportion requirement; Be heated to 80 ℃; The soup for preparing is pumped in the storage soup bucket, and storage soup bucket is provided with attemperator, guarantees that Tang Wen is at 80 ℃;
7) tinning: compound is used in the appointment mould tank filling;
8) with soup: add the soup for preparing in the jar equably;
9) sterilization.
The present invention also comprises extra dry red wine pimento fourth: reject impurity after 1 hour with cold water soak and drain away the water subsequent use.
Said 5) in the step, adopt subsequent use behind the disinfection with hot water more than 82 ℃.
Said 6) salt, chickens' extract, yellow rice wine, emulsifying agent, five-spice powder, the white granulated sugar of batching described in the step for adding in proportion.
Said 9) in the step, rotate sterilization 50 minutes down at 123 ℃.
Said emulsifying agent is a sucrose ester.
Claims (9)
1. a chicken porridge with champignon is characterized in that, each material composition and weight ratio are following:
Glutinous rice 4 ~ 7%
Wheat benevolence 3 ~ 8%
Corn quarrel 0.5 ~ 3%
Sorghum rice 0.5 ~ 2.5%
Chicken 3 ~ 6%
Mushroom fourth 0.2 ~ 2.0%
Salt 0.4 ~ 1.5%
Chickens' extract 0.1 ~ 0.5%
Yellow rice wine 0.5 ~ 2.2%
Emulsifying agent 0.05 ~ 0.1%
Five-spice powder 0.001 ~ 0.005%
White granulated sugar 0.1 ~ 0.5%
All the other are water.
2. chicken porridge with champignon according to claim 1 is characterized in that, also comprises extra dry red wine pimento fourth, and its weight ratio accounts for 0.1 ~ 0.2% of raw material.
3. chicken porridge with champignon according to claim 1 is characterized in that, said emulsifying agent is a sucrose ester.
4. the production method of a chicken porridge with champignon is characterized in that, produces according to the following steps:
1) mushroom fourth: reject impurity after 1 ~ 2 hour with cold water soak and drain away the water subsequent usely, the mushroom water that steeped is joined soup and is used;
2) freezing chicken breast meat: after thawing with running water, remove impurity such as manadesma, broken bone, watery blood and be cut into little fourth, precooking to pull out about 3 ~ 10 minutes drains away the water after the cooling subsequent usely, joins soup after the chicken soup water of par-boiled filters with emery cloth and uses;
3) glutinous rice, Mai Ren, sorghum rice, corn quarrel: mixed about 3 ~ 8 minutes dividing to eluriate in two to three batches one rice washers that coexist behind glutinous rice, Mai Ren, sorghum rice, the corn quarrel rejecting impurity, subsequent use behind the dress square-bottomed bamboo basket drain well;
4) the various batchings that will handle well are puddled evenly, and are subsequent use;
5) slack tank sterilization;
6) join soup: inject water in the sugar dissolving kettle in proportion; Open the vapour heating, pour batching into sugar dissolving kettle to each batching and all melt, then subsequent use mushroom water and chicken soup adding are joined in the slaughterhouse to proportion requirement; Be heated to 70 ~ 90 ℃; The soup for preparing is pumped in the storage soup bucket, and storage soup bucket is provided with attemperator, guarantees that Tang Wen is at 70 ~ 90 ℃;
7) tinning: compound is used in the appointment mould tank filling;
8) with soup: add the soup for preparing in the jar equably;
9) sterilization.
5. the production method of a kind of chicken porridge with champignon according to claim 4 is characterized in that, also comprises extra dry red wine pimento fourth: reject impurity after 1 hour with cold water soak and drain away the water subsequent use.
6. the production method of a kind of chicken porridge with champignon according to claim 4 is characterized in that, said 5) in the step, adopt subsequent use behind the disinfection with hot water more than 82 ℃.
7. the production method of a kind of chicken porridge with champignon according to claim 4 is characterized in that, said 6) salt, chickens' extract, yellow rice wine, emulsifying agent, five-spice powder, the white granulated sugar of batching described in the step for adding in proportion.
8. the production method of a kind of chicken porridge with champignon according to claim 4 is characterized in that, said 9) in the step, 120 ~ 125 ℃ of rotation sterilizations 30 ~ 60 minutes down.
9. the production method of a kind of chicken porridge with champignon according to claim 7 is characterized in that, said emulsifying agent is a sucrose ester.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210074238XA CN102613464B (en) | 2012-03-20 | 2012-03-20 | Mushroom and chicken porridge and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210074238XA CN102613464B (en) | 2012-03-20 | 2012-03-20 | Mushroom and chicken porridge and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN102613464A true CN102613464A (en) | 2012-08-01 |
| CN102613464B CN102613464B (en) | 2013-10-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871040A (en) * | 2012-10-31 | 2013-01-16 | 季建冲 | Chicken congee with celery and chestnut |
| CN103918989A (en) * | 2014-03-14 | 2014-07-16 | 当涂县科辉商贸有限公司 | Health-care diced chicken congee and preparation method thereof |
| CN104187420A (en) * | 2014-07-25 | 2014-12-10 | 淮北徽香昱原早餐工程有限责任公司 | Mushroom and chicken porridge |
| CN104642890A (en) * | 2015-01-29 | 2015-05-27 | 马昱 | Health porridge containing mushroom and chicken |
| CN105661301A (en) * | 2016-04-01 | 2016-06-15 | 大庆粥家庄食品有限公司 | Beef soup breakfast porridge |
| CN105815661A (en) * | 2016-04-01 | 2016-08-03 | 大庆粥家庄食品有限公司 | Chicken soup breakfast porridge |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110522A (en) * | 1995-03-03 | 1995-10-25 | 白景禄 | Nutrition chicken-bean gruel |
| CN1559275A (en) * | 2004-03-10 | 2005-01-05 | 李兴旺 | Porridge contg. cooked spiced beef, and its prepn. method |
| CN101032308A (en) * | 2007-02-06 | 2007-09-12 | 刘峰 | Preparing method of nutritious porridge including corn and diced muscle |
| CN101690562A (en) * | 2009-09-30 | 2010-04-07 | 温士辉 | Nutrition fast food gruel |
| CN101999660A (en) * | 2010-12-21 | 2011-04-06 | 秦皇岛正大有限公司 | Development and production of chicken soup porridge |
-
2012
- 2012-03-20 CN CN201210074238XA patent/CN102613464B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110522A (en) * | 1995-03-03 | 1995-10-25 | 白景禄 | Nutrition chicken-bean gruel |
| CN1559275A (en) * | 2004-03-10 | 2005-01-05 | 李兴旺 | Porridge contg. cooked spiced beef, and its prepn. method |
| CN101032308A (en) * | 2007-02-06 | 2007-09-12 | 刘峰 | Preparing method of nutritious porridge including corn and diced muscle |
| CN101690562A (en) * | 2009-09-30 | 2010-04-07 | 温士辉 | Nutrition fast food gruel |
| CN101999660A (en) * | 2010-12-21 | 2011-04-06 | 秦皇岛正大有限公司 | Development and production of chicken soup porridge |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871040A (en) * | 2012-10-31 | 2013-01-16 | 季建冲 | Chicken congee with celery and chestnut |
| CN103918989A (en) * | 2014-03-14 | 2014-07-16 | 当涂县科辉商贸有限公司 | Health-care diced chicken congee and preparation method thereof |
| CN104187420A (en) * | 2014-07-25 | 2014-12-10 | 淮北徽香昱原早餐工程有限责任公司 | Mushroom and chicken porridge |
| CN104642890A (en) * | 2015-01-29 | 2015-05-27 | 马昱 | Health porridge containing mushroom and chicken |
| CN105661301A (en) * | 2016-04-01 | 2016-06-15 | 大庆粥家庄食品有限公司 | Beef soup breakfast porridge |
| CN105815661A (en) * | 2016-04-01 | 2016-08-03 | 大庆粥家庄食品有限公司 | Chicken soup breakfast porridge |
Also Published As
| Publication number | Publication date |
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| CN102613464B (en) | 2013-10-23 |
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