CN102715538A - Flavored ham sausage and preparation method thereof - Google Patents
Flavored ham sausage and preparation method thereof Download PDFInfo
- Publication number
- CN102715538A CN102715538A CN2012102107199A CN201210210719A CN102715538A CN 102715538 A CN102715538 A CN 102715538A CN 2012102107199 A CN2012102107199 A CN 2012102107199A CN 201210210719 A CN201210210719 A CN 201210210719A CN 102715538 A CN102715538 A CN 102715538A
- Authority
- CN
- China
- Prior art keywords
- ham sausage
- meat
- balsam pear
- local flavor
- cock skin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to flavored ham sausage and a preparation method thereof. The flavored ham sausage is prepared from main materials and auxiliary materials. The main materials comprise 50 to 100 kilograms of skin-removed chicken breast meat, 50 to 100 kilograms of lean pork and 10 to 20 kilograms of chicken skin; and the auxiliary materials comprise 50 to 100 grams of mint powder. Preferably, the main materials also comprise 10 to 30 kilograms of balsam pear; and the auxiliary materials also comprise 20 to 25 kilograms of corn starch and 4.8 to 5.3 kilograms of isolated soybean protein. According to the innovated flavored ham sausage prepared by the method, the ham sausage is fragrant and pleasant and has the effects of refreshing and restoring consciousness due to the mint powder; and the balsam pear comprises various nutrient substances, is accepted by vast number of customers and has the effects of relieving summer heat and cooling in summer, so the ham sausage caters for the requirements of the market on nutrition, health and unique flavor and has wide market prospect.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of local flavor ham sausage and preparation method thereof.
Background technology
Ham sausage is an instant food often edible during people live.The Along with people's growth in the living standard, healthy and safe, the ham sausage of unique flavor more and more receives consumers in general's favor.The local flavor of ham sausage is more on the market, but the product that has the nutrient health unique flavor concurrently is less.
Peppermint has the pleasant cool smell of tangible fragrance, can promote digestion, improve a poor appetite, and makes the refreshing heart of people pleasing, has the effect that produces refreshing effect to the mind.Balsam pear contains charantin, multiple amino acid with trophic function and galacturonic acid etc.The ham sausage that the peppermint of unique flavor and both combinations of the balsam pear of nutrient health are processed will bring the wide consumer group, has vast market prospect.
Summary of the invention
The objective of the invention is to develop a kind of local flavor ham sausage and processing method thereof with health care and unique flavor.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is:
A kind of local flavor ham sausage is prepared from major ingredient and auxiliary material, and described major ingredient comprises: peeling Fresh Grade Breast 50-100kg, very lean pork 50-100kg, cock skin 10-20kg, said auxiliary material comprise Herba Menthae powder end 50-100g; More preferably: said major ingredient comprises peeling Fresh Grade Breast 70-80kg, and very lean pork 60-70kg, cock skin 10-15kg, said auxiliary material comprise Herba Menthae powder end 70-80g.
Preferably, described major ingredient also comprises balsam pear 10-30kg, and said auxiliary material also comprises cornstarch 20-25kg, soybean protein isolate 4.8-5.3kg.
Preferably, described auxiliary material also comprises composite phosphate 1.3-1.5kg, salt 7-10kg; White granulated sugar 2.5-3.5kg, monosodium glutamate 0.8-1.1kg, natrium nitrosum 5-8g; Monascorubin 6-8g, ethyl maltol 30-40g, carragheen 1.0-1.2kg; White pepper powder 0.5-1.0kg, potassium sorbate 0.2-0.4kg, chicken essence 0.4-0.6kg.
Preferably, said chicken essence is selected from the 8524 chicken oily essence that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
The present invention also provides a kind of processing method of balsam pear peppermint local flavor ham sausage, comprises the steps:
1), remove skin Fresh Grade Breast, very lean pork, twist system with meat grinder;
2), balsam pear is removed seed, be cut into the filament shape with slicer then, the balsam pear silk;
3), with the Fresh Grade Breast that step 1) strand makes, pork fully mixes, and adds salt then, natrium nitrosum mixes and pickles, butcher's meat;
4), cock skin, soybean protein isolate, frozen water are mixed the back cut to mix at a high speed and be made into the emulsification cock skin, put into pickle between refrigeration subsequent use;
5), get the 60%-80% of the butcher's meat weight that step 3) makes; 60%-80%, monascorubin, frozen water, composite phosphate, salt, white granulated sugar, monosodium glutamate, natrium nitrosum, peppermint powder, ethyl maltol, carragheen, white pepper powder, potassium sorbate, chicken essence, the cornstarch of getting the emulsification cock skin weight that step 4) makes adds cutmixer and cuts and mix; With cutting meat gruel and the remaining butcher's meat of mixing of step 3); The emulsification cock skin that step 4) is remaining, step 2) balsam pear silk is put into meat grinder, and reamer is counter-rotating; To expect after stirring that meat goes out machine, and put into ladle car and prepare to carry out can;
6), can, sterilization, pack product.
Particularly, a kind of processing method of local flavor ham sausage comprises the steps:
1), remove skin Fresh Grade Breast 50-100kg, very lean pork 50-100kg, twist system, 5-10 ℃ of strand system temperature with the meat grinder of 8mm;
2), take by weighing balsam pear 10-30kg, balsam pear is removed seed, be cut into the filament shape with slicer then, the balsam pear silk;
3), with the Fresh Grade Breast that step 1) strand makes, pork fully mixes, and adds 2.5-3.5kg salt then, the 2-3g natrium nitrosum mixes and pickles; Pickle environment temperature 0-6 ℃, salting period 12-16h gets butcher's meat;
4), cock skin 10-20kg, soybean protein isolate 4.8-5.3kg, 20-30kg frozen water are mixed the back cut and mix (cut guarantee cock skin, soybean protein isolate, mixture of ice and water when mixing temperature≤10 ℃) at a high speed and be made into the emulsification cock skin, put into 0～4 ℃ pickle between refrigeration subsequent use;
5), get the 60%-80% of the butcher's meat weight that step 3) makes, 60%-80%, monascorubin 6-8g, the 20-30kg frozen water of getting the emulsification cock skin weight that step 4) makes add in the cutmixer together, start cutmixer low speed and cut and mix; When temperature is raised to 2-6 ℃, evenly in cutmixer, add composite phosphate 1.3-1.5kg, salt 4.5-6.5kg, white granulated sugar 2.5-3.5kg; Monosodium glutamate 0.8-1.1kg, natrium nitrosum 3-5g, peppermint powder 50-100g; Ethyl maltol 30-40g, carragheen 1.0-1.2kg, white pepper powder 0.5-1.0kg; Potassium sorbate 0.2-0.4kg, chicken essence 0.4-0.6kg starts to cut at a high speed and mixes; When temperature is raised to 5-9 ℃, change low speed into and cut and mix, add cornstarch 20-25kg, cut at a high speed again and mix, cut and mix 3-5min to warm 8-12 ℃ in material; With cutting the remaining butcher's meat of the meat gruel mixed and step 3), the emulsification cock skin that step 4) is remaining, step 2) the balsam pear silk put into meat grinder, reamer will expect after stirring that for counter-rotating meat goes out machine, put into ladle car preparation carrying out can;
6), can, sterilization, pack product.
Preferably, cutting the speed of mixing at a high speed described in the above-mentioned steps is 4000-5000r/min, and it is 1000-2000r/min that low speed is cut the speed of mixing.
Preferably, described can step is carried out can for adopting 60mm sheet PVDC material, and metering 5g/ props up.
Preferably, described sterilization steps is the ham sausage sterilization that can is good, sterilization process: 121 ℃ of sterilization 6min; Temperature is reduced to 30-40 ℃, takes the dish out of the pot, and rinsing is clean.The beneficial effect that the present invention had:
The present invention has prepared a kind of innovation local flavor ham sausage, and peppermint has the pleasant cool smell of tangible fragrance, can promote digestion, improve a poor appetite, and makes the refreshing heart of people pleasing, has the effect that produces refreshing effect to the mind.The interpolation of peppermint powder makes that ham sausage fragrance is pleasant, produces refreshing effect to the mind, and balsam pear contains the multiple nutrients material; By vast consumer acceptance; And balsam pear has the effect of the cold avoiding of relieving summer heat in summer, unique flavor peppermint and both combinations of balsam pear of nutrient health will create a kind of popular local flavor, catered to market to nutrient health; The requirement of unique flavor has vast market prospect.
The specific embodiment
Below through embodiment the present invention is further specified, but do not limit protection scope of the present invention.
Embodiment 1:
A kind of processing method of balsam pear peppermint local flavor ham sausage comprises the steps:
1), will remove the peel Fresh Grade Breast 70kg, very lean pork 60kg twists system with the meat grinder of 8mm, 8 ℃ of strand system temperature;
2), take by weighing balsam pear 20kg, balsam pear is removed earlier seed, be cut into the filament shape with slicer then, the balsam pear silk;
3), with the Fresh Grade Breast that step 1) strand makes, pork fully mixes, and adds 3kg salt then, the 2g natrium nitrosum mixes and pickles; Pickle environment temperature 3-4 ℃, time 15h gets butcher's meat;
4), cock skin 15kg, soybean protein isolate 5.0kg, 25kg frozen water are mixed the back cut to mix at a high speed and be made into the emulsification cock skin, cutting the process substrate temperature of mixing is 8-10 ℃, cut mix put into after the completion 0～4 ℃ pickle between refrigeration subsequent use.
5), get 70% (weight) of the butcher's meat that step 3) makes, 70% (weight), monascorubin 7g, the 20kg frozen water of getting the emulsification cock skin that step 4) makes adds in the cutmixer together, start cutmixer low speed and cut and mix; When temperature is raised to 3-4 ℃, evenly add meat composite phosphate 346 (German CFB company production) 1.4kg in the cutmixer, salt 5.5kg, white granulated sugar 3.0kg; Monosodium glutamate 0.9kg, natrium nitrosum 3g, peppermint powder 70g; Ethyl maltol 35g, carragheen 1.1kg, white pepper powder 0.8kg; Potassium sorbate 0.3kg, chicken essence (spring sends out 8524) 0.5kg starts to cut at a high speed and mixes; When temperature is raised to 5-9 ℃, change low speed into and cut and mix, add cornstarch 23kg, cut at a high speed again and mix to warm 8-12 ℃ in material; Cut and mix 5min; With cutting the remaining butcher's meat of the meat gruel mixed and step 3), the emulsification cock skin that step 4) is remaining, step 2) the balsam pear silk put into meat grinder, reamer will expect after stirring that for counter-rotating meat goes out machine, put into ladle car preparation carrying out can;
6), adopt 60mm sheet PVDC material to carry out can, metering 5g/ props up.The ham sausage sterilization that can is good, process for sterilizing: 121 ℃ of sterilization 6min; Temperature is reduced to 35-40 ℃, takes the dish out of the pot, and rinsing is clean, is packaged to be product according to specification.
Embodiment 2:
A kind of processing method of balsam pear peppermint local flavor ham sausage comprises the steps:
1), will remove the peel Fresh Grade Breast 80kg, very lean pork 70kg twists system with the meat grinder of 8mm, 9 ℃ of strand system temperature;
2), take by weighing balsam pear 25kg, balsam pear is removed earlier seed, be cut into the filament shape with slicer then, the balsam pear silk;
3), with the Fresh Grade Breast that step 1) strand makes, pork fully mixes, and adds 3.5kg salt then, the 2.5g natrium nitrosum mixes and pickles; Pickle environment temperature 4-6 ℃, time 14h gets butcher's meat;
4), cock skin 12kg, soybean protein isolate 5.2kg, 30kg frozen water cut at a high speed to mix be made into the emulsification cock skin, cutting the temperature that the process of mixing guarantees cock skin, soybean protein isolate, mixture of ice and water is 8-9 ℃, cut mix put into after the completion 0～4 ℃ pickle between refrigeration subsequent use;
5), get the step 3) butcher's meat 80% (weight), get emulsification cock skin 80% (weight), monascorubin 7.5g, the 25kg frozen water that step 4) makes and add together in the cutmixer, start cutmixer low speed and cut and mix; When temperature is raised to 3-4 ℃, evenly add meat composite phosphate 346 (German CFB company production) 1.5kg, salt 5.8kg, white granulated sugar 3.5kg in the pot toward cutting to mix; Monosodium glutamate 1.1kg, natrium nitrosum 3.5g, peppermint powder 80g; Ethyl maltol 37g, carragheen 1.2kg, white pepper powder 1.0kg; Potassium sorbate 0.35kg, chicken essence (spring sends out 8524) 0.6kg starts to cut at a high speed and mixes; When temperature is raised to 5-9 ℃, change low speed into and cut and mix, add cornstarch 25kg, cut at a high speed again and mix to warm 8-12 ℃ in material; Cut and mix 3min; With cutting the remaining butcher's meat of the meat gruel mixed and step 3), the emulsification cock skin that step 4) is remaining, step 2) the balsam pear silk put into meat grinder, reamer will expect after stirring that for counter-rotating meat goes out machine, put into ladle car preparation carrying out can;
6), adopt 60mm sheet PVDC material to carry out can, metering 5g/ props up.The ham sausage sterilization that can is good, process for sterilizing: 121 ℃/6min; Temperature is reduced to 35-40 ℃, takes the dish out of the pot, and rinsing is clean.Be packaged to be product according to specification.
Cutting the speed of mixing at a high speed described in said embodiment 1, the embodiment 2 is 4000-5000r/min, and it is 1000-2000r/min that low speed is cut the speed of mixing.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (6)
1. a local flavor ham sausage is prepared from major ingredient and auxiliary material, it is characterized in that: described major ingredient comprises: peeling Fresh Grade Breast 50-100kg, very lean pork 50-100kg, cock skin 10-20kg, said auxiliary material comprise Herba Menthae powder end 50-100g.
2. a kind of local flavor ham sausage according to claim 1 is characterized in that: said major ingredient comprises peeling Fresh Grade Breast 70-80kg, and very lean pork 60-70kg, cock skin 10-15kg, said auxiliary material comprise Herba Menthae powder end 70-80g.
3. a kind of local flavor ham sausage according to claim 1 and 2, it is characterized in that: described major ingredient also comprises balsam pear 10-30kg, said auxiliary material also comprises cornstarch 20-25kg, soybean protein isolate 4.8-5.3kg.
4. according to each described a kind of local flavor ham sausage of claim 1-3, it is characterized in that: described auxiliary material also comprises composite phosphate 1.3-1.5kg, salt 7-10kg; White granulated sugar 2.5-3.5kg, monosodium glutamate 0.8-1.1kg, natrium nitrosum 5-8g; Monascorubin 6-8g, ethyl maltol 30-40g, carragheen 1.0-1.2kg; White pepper powder 0.5-1.0kg, potassium sorbate 0.2-0.4kg, chicken essence 0.4-0.6kg.
5. a kind of local flavor ham sausage according to claim 4 is characterized in that: said chicken essence is selected from the 8524 chicken oily essence that Tianjin Chunfa Bio-technology Group Co., Ltd. produces.
6. the processing method of a balsam pear peppermint local flavor ham sausage comprises the steps:
1), remove skin Fresh Grade Breast, very lean pork, twist system with meat grinder;
2), balsam pear is removed seed, be cut into the filament shape with slicer then, the balsam pear silk;
3), with the Fresh Grade Breast that step 1) strand makes, pork fully mixes, and adds salt then, natrium nitrosum mixes and pickles, butcher's meat;
4), cock skin, soybean protein isolate, frozen water are mixed the back cut to mix at a high speed and be made into the emulsification cock skin, put into pickle between refrigeration subsequent use;
5), get the 60%-80% of the butcher's meat weight that step 3) makes; 60%-80%, monascorubin, frozen water, composite phosphate, salt, white granulated sugar, monosodium glutamate, natrium nitrosum, peppermint powder, ethyl maltol, carragheen, white pepper powder, potassium sorbate, chicken essence, the cornstarch of getting the emulsification cock skin weight that step 4) makes adds cutmixer and cuts and mix; With cutting meat gruel and the remaining butcher's meat of mixing of step 3); The emulsification cock skin that step 4) is remaining, step 2) balsam pear silk is put into meat grinder, and reamer is counter-rotating; To expect after stirring that meat goes out machine, and put into ladle car and prepare to carry out can;
6), can, sterilization, pack product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102107199A CN102715538A (en) | 2012-06-26 | 2012-06-26 | Flavored ham sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102107199A CN102715538A (en) | 2012-06-26 | 2012-06-26 | Flavored ham sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102715538A true CN102715538A (en) | 2012-10-10 |
Family
ID=46941523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102107199A Pending CN102715538A (en) | 2012-06-26 | 2012-06-26 | Flavored ham sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102715538A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN103584163A (en) * | 2013-11-23 | 2014-02-19 | 遵义县礼奇腌腊食品厂 | Sausage and preparation method thereof |
| CN103750384A (en) * | 2014-01-20 | 2014-04-30 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of edible mushroom flavored meat sausage |
| CN104207187A (en) * | 2014-09-03 | 2014-12-17 | 王家槐 | Fermented bean curd ham sausage and preparing method thereof |
| CN104738681A (en) * | 2015-03-11 | 2015-07-01 | 江苏大学 | Processing method of series flavor ham sausages |
| CN104905290A (en) * | 2015-06-02 | 2015-09-16 | 晋江市清味源食品有限责任公司 | Jumble bead meat strips and production method thereof |
| CN106376854A (en) * | 2016-08-29 | 2017-02-08 | 曾翠芸 | Chinese chestnut-mint ham sausage and preparation method thereof |
| CN107048227A (en) * | 2017-04-27 | 2017-08-18 | 贵州奇垦农业开发有限公司 | HERBA DENDROBII chicken meat sausage |
| CN107594373A (en) * | 2016-07-12 | 2018-01-19 | 王向东 | A kind of vegetable ham sausage |
| CN107668546A (en) * | 2017-11-03 | 2018-02-09 | 渤海大学 | A kind of preparation method of the chicken products with ink texture |
| CN108936338A (en) * | 2018-10-09 | 2018-12-07 | 成都希望食品有限公司 | Corn taste collagen meat enema and preparation method thereof |
| CN108936347A (en) * | 2018-10-09 | 2018-12-07 | 成都希望食品有限公司 | Mushroom taste collagen meat enema and preparation method thereof |
| GR20170100579A (en) * | 2017-12-15 | 2019-07-08 | Αθανασιος Δ. Κουκουταρης Α.Ε.Β.Ε. | Charcuterie paste filling for dough |
-
2012
- 2012-06-26 CN CN2012102107199A patent/CN102715538A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN103584163A (en) * | 2013-11-23 | 2014-02-19 | 遵义县礼奇腌腊食品厂 | Sausage and preparation method thereof |
| CN103750384A (en) * | 2014-01-20 | 2014-04-30 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method of edible mushroom flavored meat sausage |
| CN103750384B (en) * | 2014-01-20 | 2015-09-02 | 湖北省农业科学院农产品加工与核农技术研究所 | The preparation method of intestines baked by a kind of edible fungus flavor meat |
| CN104207187A (en) * | 2014-09-03 | 2014-12-17 | 王家槐 | Fermented bean curd ham sausage and preparing method thereof |
| CN104738681A (en) * | 2015-03-11 | 2015-07-01 | 江苏大学 | Processing method of series flavor ham sausages |
| CN104905290A (en) * | 2015-06-02 | 2015-09-16 | 晋江市清味源食品有限责任公司 | Jumble bead meat strips and production method thereof |
| CN107594373A (en) * | 2016-07-12 | 2018-01-19 | 王向东 | A kind of vegetable ham sausage |
| CN106376854A (en) * | 2016-08-29 | 2017-02-08 | 曾翠芸 | Chinese chestnut-mint ham sausage and preparation method thereof |
| CN107048227A (en) * | 2017-04-27 | 2017-08-18 | 贵州奇垦农业开发有限公司 | HERBA DENDROBII chicken meat sausage |
| CN107668546A (en) * | 2017-11-03 | 2018-02-09 | 渤海大学 | A kind of preparation method of the chicken products with ink texture |
| GR20170100579A (en) * | 2017-12-15 | 2019-07-08 | Αθανασιος Δ. Κουκουταρης Α.Ε.Β.Ε. | Charcuterie paste filling for dough |
| CN108936338A (en) * | 2018-10-09 | 2018-12-07 | 成都希望食品有限公司 | Corn taste collagen meat enema and preparation method thereof |
| CN108936347A (en) * | 2018-10-09 | 2018-12-07 | 成都希望食品有限公司 | Mushroom taste collagen meat enema and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102715538A (en) | Flavored ham sausage and preparation method thereof | |
| CN102871145B (en) | Manufacturing method for spiced beef | |
| CN102224936B (en) | Preparation method of cattle palm leisure food | |
| CN102613597A (en) | Instant preserved meat ham food and processing process of instant preserved meat ham food | |
| CN101715968B (en) | Lactobacillus fermented beef dry sausage and processing method thereof | |
| CN103082325A (en) | Chicken cutlet with fresh vegetables and production method of chicken cutlet | |
| CN104012988A (en) | Corncob powder sausage and making method thereof | |
| CN105815802A (en) | Purple sweet potato-purple yam sandwiched chicken meatballs and making method thereof | |
| CN102302186A (en) | Spicy Taiwanese-style grilled sausage and processing method thereof | |
| CN104544167A (en) | Pork liver paste and preparation method thereof | |
| CN102860522A (en) | Beef jerky producing method | |
| CN102754858A (en) | Fish and meat sandwiched baked ham and processing method thereof | |
| CN103504322A (en) | Method for making spicy beef jerky | |
| CN104757612A (en) | Roe fish ball and preparation method thereof | |
| CN105995570A (en) | Pan-fried beef steak with black pepper and processing method of beef steak | |
| CN101731638B (en) | Method for making lemongrass beef stick | |
| CN104489745A (en) | Processing method of bean curd skin rolls with vegetables and meat | |
| CN105341712A (en) | Processing technology of marinated meat products from Qianbei ma goats | |
| CN101999679A (en) | Method for preparing canned spicy hot beef stomach, lung and liver | |
| CN105266040A (en) | Red-hotpot mutton made of Qianbei-Ma Goat and preparation method thereof | |
| CN102972791A (en) | Ham and production method thereof | |
| CN106360391A (en) | Blood sausage and production method thereof | |
| CN104397746A (en) | Preparation method of quick-frozen roast-chicken-flavored shredded chicken breast | |
| CN103989194A (en) | Preparation method of grilled pork shoulder and preserved feed solution for preparation method | |
| CN104172227A (en) | Toothpick chicken kebab and production process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121010 |