CN102894174A - Spicy frozen beverage and manufacturing method thereof - Google Patents
Spicy frozen beverage and manufacturing method thereof Download PDFInfo
- Publication number
- CN102894174A CN102894174A CN2012103772245A CN201210377224A CN102894174A CN 102894174 A CN102894174 A CN 102894174A CN 2012103772245 A CN2012103772245 A CN 2012103772245A CN 201210377224 A CN201210377224 A CN 201210377224A CN 102894174 A CN102894174 A CN 102894174A
- Authority
- CN
- China
- Prior art keywords
- capsicum
- pungent
- spicy
- frozen
- red
- 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.)
- Granted
Links
Images
Abstract
The invention provides a spicy frozen beverage and a manufacturing method thereof, belonging to the field of food processing. The spicy frozen beverage disclosed herein comprises 9-15wt% of sweet substance, 0.2-0.5wt% of capsicum, 0.1-0.5wt% of stabilizing agent, 0.1-0.5wt% of acidity regulator, 0.01-0.03wt% of sweetener, 0.05-0.15wt% of edible essence, 0.05-0.15wt% of capsanthin, and the rest of water. According to the invention, by directly adding capsicum in a frozen beverage, the image of the frozen beverage as a dessert is changed, a novel snack food is added, and the local capsicum resource can be in-situ digested and local economic development is driven.
Description
Technical field
The invention provides a kind of pungent frozen and preparation method thereof, is the frozen that has added pungency component, has unique mouthfeel, is particularly suitable for eating winter, belongs to food processing field.
Background technology
In field of frozen, the up to the present innovation of product and developing lay particular emphasis on more on packing and the combining structure of product, the mouthfeel and seek innovative point, but do not have on the whole too large breakthrough and lifting.And can take full advantage of product also not appearance on market that local wild plant resource combines with this food carriers of frozen.
Capsicum is the annual herb plant, and the hot temperature of capsicum can reduce body temperature by sweating, and alleviates myalgia, therefore has stronger antipyretic effect; The active ingredient capsicim of capsicum is a kind of polyphenoils, it can stop the metabolism of cells involved, thereby stop the Carcinogenesis of cell tissue, reduce the incidence of cancer cell, capsicim can also promote the metabolism of fat, prevent that body fat from accumulating, be conducive to the lowering blood-fat and reducing weight diseases prevention; The fragrant pungent energy saliva stimulating that capsicum is strong and the secretion of gastric juice increase appetite, promote intestines peristalsis, help digest.
At present, the use of capsicum is main or use as a kind of flavouring, and CN201010300384.0 discloses the preparation method of a kind of oily capsicum, is the eating method of seasoning again behind a kind of direct oil roasting capsicum; CN201010617865.4 discloses ice cream of a kind of green pepper and preparation method thereof, it is a kind of method for making ice cream that adds the green pepper pulp particles, because, being seen frozen always is sweet taste on market, not on market, not occurring of pungent mouthfeel, therefore it has on the make had a mind to evade the appearance of pungent sense, makes product still not break through the sense of taste of traditional ice cream.
Summary of the invention
For the problems referred to above, particularly cloud, expensive, river one band have and eat peppery custom from ancient times, do not become seat without peppery, simultaneously, abound with capsicum, the invention provides a kind of pungent frozen and preparation method thereof, capsicum is directly introduced in the frozen, changed frozen as the image of sweets, increase a kind of novel leisure food, and can digest on the spot local pepper resource, drive side's economy.
The technical solution used in the present invention: a kind of pungent frozen comprises sweet substance, capsicum, stabilizing agent, acidity regulator, sweetener, flavoring essence, capsicum red pigment and water, each weight percentages of components is sweet substance 9-15%, capsicum 0.2-0.5%, stabilizing agent 0.1-0.5%, acidity regulator 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, capsicum red pigment 0.05-0.15%, all the other are water.
Described capsicum is to be that capsicum is later processed in roasting through oil.
Described capsicum is red spicy green pepper powder or the whole green pepper of red spicy that red spicy refers to the Yunnan real estate.
Described sweet substance is sucrose, the arbitrary or combination of starch syrup and powdered glucose; Stabilizing agent is monoglyceride, Tween 80, locust bean gum, sodium carboxymethylcellulose, guar gum, the mixture of xanthans; Described acidity regulator, sweetener, flavoring essence, capsicum red pigment are commercially available common raw material.
A kind of preparation method of pungent frozen is carried out according to following method;
The first step, capsicum preliminary treatment; At first the capsicum of drying is fully fried with palm oil in the heat pot, made the abundant stripping of capsicum red pigment in the red spicy in grease; Then, will roast good capsicum by meat grinder is twisted into the broken end that particle diameter is the 2-4 millimeter or will roast the capsicum that gets well through flour mill and wear into chilli powder;
Second step, batching, sterilization; To be sweet substance 9-15% by weight percentage through pretreated capsicum and other material, capsicum 0.2-0.5%, stabilizing agent 0.1-0.5%, acidity regulator 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, capsicum red pigment 0.05-0.15%, all the other carry out proportioning for water, and carry out sterilization treatment;
The 3rd step, cooling; The cooling of employing panel cooler is cooled to 4 degrees centigrade;
The 4th step, aging; Under 4 degrees centigrade, ageing time is 0-24 hour;
The 5th goes on foot, congeals; Different according to product requirement, expansion rate can be controlled at 0-100%;
The 6th goes on foot, freezes; The employing common process freezes;
The 7th step, packing.
When making non-ice-cream stick series products, between the 3rd step and the 4th step, add homogenizing process; According to the difference of product design, add the spicy grain between the 5th step and the 6th step, spicy grain that can strand is good or chilli powder add in the good material that congealed, mixing.
Beneficial effect of the present invention: the present invention directly introduces capsicum in the frozen, changes frozen as the image of sweets, increases a kind of novel leisure food, and can digest on the spot local pepper resource, drives side's economy.
Description of drawings
Fig. 1 is fabrication processing figure of the present invention.
The specific embodiment
The invention will be further described below in conjunction with drawings and Examples, understands to make things convenient for the technical staff.
Embodiment 1: a kind of pungent ice cream and preparation method thereof.
A kind of pungent ice cream comprises sweet substance, capsicum, stabilizing agent, acidity regulator, sweetener, flavoring essence, capsicum red pigment and water, each weight percentages of components is sweet substance 9%, capsicum 0.2%, stabilizing agent 0.1%, acidity regulator 0.1%, sweetener 0.01%, flavoring essence 0.05%, capsicum red pigment 0.05%, all the other are water.
Described capsicum is to be that capsicum is later processed in roasting through oil.
Described capsicum is red spicy green pepper powder or the whole green pepper of red spicy that red spicy refers to the Yunnan real estate.
Described sweet substance is sucrose, the arbitrary or combination of starch syrup and powdered glucose; Stabilizing agent is monoglyceride, Tween 80, locust bean gum, sodium carboxymethylcellulose, guar gum, the mixture of xanthans.
A kind of pungent manufacturing method of ice cream carries out according to following method;
The first step, capsicum preliminary treatment; At first the capsicum of drying is fully fried with palm oil in the heat pot, made the abundant stripping of capsicum red pigment in the red spicy in grease; Then, will roast good capsicum to be twisted into particle diameter be 2 millimeters broken end or will roast the capsicum that gets well through flour mill and wear into chilli powder by meat grinder;
Second step, batching, sterilization; To be sweet substance 9% by weight percentage through pretreated capsicum and other material, capsicum 0.2%, stabilizing agent 0.1%, acidity regulator 0.1%, sweetener 0.01%, flavoring essence 0.05%, capsicum red pigment 0.05%, all the other carry out proportioning for water, and carry out sterilization treatment;
The 3rd step, cooling; The cooling of employing panel cooler is cooled to 4 degrees centigrade;
The 4th step, homogenizing process;
The 5th step, aging; Under 4 degrees centigrade, ageing time is 24 hours;
The 6th goes on foot, congeals; Different according to product requirement, expansion rate can be controlled at 100%;
The 7th goes on foot, freezes; The employing common process freezes;
The 8th step, packing.
Embodiment 2: a kind of pungent ice cream and preparation method thereof.
A kind of pungent ice cream comprises sweet substance, capsicum, stabilizing agent, acidity regulator, sweetener, flavoring essence, capsicum red pigment and water, each weight percentages of components is sweet substance 15%, capsicum 0.5%, stabilizing agent 0.5%, acidity regulator 0.5%, sweetener 0.03%, flavoring essence 0.15%, capsicum red pigment 0.15%, all the other are water.
Described capsicum is to be that capsicum is later processed in roasting through oil.
Described capsicum is red spicy green pepper powder or the whole green pepper of red spicy that red spicy refers to the Yunnan real estate.
Described sweet substance is sucrose, the arbitrary or combination of starch syrup and powdered glucose; Stabilizing agent is monoglyceride, Tween 80, locust bean gum, sodium carboxymethylcellulose, guar gum, the mixture of xanthans.
A kind of preparation method of pungent ice cream is carried out according to following method;
The first step, capsicum preliminary treatment; At first the capsicum of drying is fully fried with palm oil in the heat pot, made the abundant stripping of capsicum red pigment in the red spicy in grease; Then, will roast good capsicum to be twisted into particle diameter be 4 millimeters broken end or will roast the capsicum that gets well through flour mill and wear into chilli powder by meat grinder;
Second step, batching, sterilization; To be sweet substance 15% by weight percentage through pretreated capsicum and other material, capsicum 0.5%, stabilizing agent 0.5%, acidity regulator 0.5%, sweetener 0.03%, flavoring essence 0.15%, capsicum red pigment 0.15%, all the other carry out proportioning for water, and carry out sterilization treatment;
The 3rd step, cooling; The cooling of employing panel cooler is cooled to 4 degrees centigrade;
The 4th step, homogenizing process;
The 5th step, aging; Under 4 degrees centigrade, ageing time is 10 hours;
The 6th goes on foot, congeals; Different according to product requirement, expansion rate can be controlled at 40%;
The 7th goes on foot, freezes; The employing common process freezes;
The 8th step, packing.
Embodiment 3: a kind of pungent slush and preparation method thereof.
A kind of pungent slush comprises sweet substance, capsicum, stabilizing agent, acidity regulator, sweetener, flavoring essence, capsicum red pigment and water, each weight percentages of components is sweet substance 12%, capsicum 0.3%, stabilizing agent 0.3%, acidity regulator 0.3%, sweetener 0.02%, flavoring essence 0.1%, capsicum red pigment 0.1%, all the other are water.
Described capsicum is to be that capsicum is later processed in roasting through oil.
Described capsicum is red spicy green pepper powder or the whole green pepper of red spicy that red spicy refers to the Yunnan real estate.
Described sweet substance is sucrose, the arbitrary or combination of starch syrup and powdered glucose; Stabilizing agent is monoglyceride, Tween 80, locust bean gum, sodium carboxymethylcellulose, guar gum, the mixture of xanthans.
A kind of pungent manufacturing method of ice cream carries out according to following method;
The first step, capsicum preliminary treatment; At first the capsicum of drying is fully fried with palm oil in the heat pot, made the abundant stripping of capsicum red pigment in the red spicy in grease; Then, will roast good capsicum to be twisted into particle diameter be 3 millimeters broken end or will roast the capsicum that gets well through flour mill and wear into chilli powder by meat grinder;
Second step, batching, sterilization; To be sweet substance 12% by weight percentage through pretreated capsicum and other material, capsicum 0.3%, stabilizing agent 0.3%, acidity regulator 0.3%, sweetener 0.02%, flavoring essence 0.1%, capsicum red pigment 0.1%, all the other carry out proportioning for water, and carry out sterilization treatment;
The 3rd step, cooling; The cooling of employing panel cooler is cooled to 4 degrees centigrade;
The 4th step, homogenizing process;
The 5th step, aging; Under 4 degrees centigrade, ageing time is 15 hours;
The 6th step, adding spicy grain, spicy grain that can strand is good or chilli powder add in the good material that congealed, mixing;
The 7th goes on foot, congeals; Different according to product requirement, expansion rate can be controlled at 0%;
The 8th goes on foot, freezes; The employing common process freezes;
The 9th step, packing.
Embodiment 4: a kind of pungent ice-cream stick and preparation method thereof.
A kind of pungent ice-cream stick comprises sweet substance, capsicum, stabilizing agent, acidity regulator, sweetener, flavoring essence, capsicum red pigment and water, each weight percentages of components is sweet substance 15%, capsicum 0.5%, stabilizing agent 0.5%, acidity regulator 0.5%, sweetener 0.03%, flavoring essence 0.15%, capsicum red pigment 0.15%, all the other are water.
Described capsicum is to be that capsicum is later processed in roasting through oil.
Described capsicum is red spicy green pepper powder or the whole green pepper of red spicy that red spicy refers to the Yunnan real estate.
Described sweet substance is sucrose, the arbitrary or combination of starch syrup and powdered glucose; Stabilizing agent is monoglyceride, Tween 80, locust bean gum, sodium carboxymethylcellulose, guar gum, the mixture of xanthans; Flavoring essence is the fruit that various local flavor styles are arranged, nut, the flavoring essence that the particular vendors of newborn class aromatic style is produced.
A kind of preparation method of pungent ice-cream stick is carried out according to following method;
The first step, capsicum preliminary treatment; At first the capsicum of drying is fully fried with palm oil in the heat pot, made the abundant stripping of capsicum red pigment in the red spicy in grease; Then, will roast good capsicum by meat grinder is twisted into the broken end that particle diameter is the 2-4 millimeter or will roast the capsicum that gets well through flour mill and wear into chilli powder;
Second step, batching, sterilization; To be sweet substance 15% by weight percentage through pretreated capsicum and other material, capsicum 0.5%, stabilizing agent 0.5%, acidity regulator 0.5%, sweetener 0.03%, flavoring essence 0.15%, capsicum red pigment 0.15%, all the other carry out proportioning for water, and carry out sterilization treatment;
The 3rd step, cooling; The cooling of employing panel cooler is cooled to 4 degrees centigrade;
The 4th step, aging; Ageing time is 0 hour, can not wear out;
The 5th goes on foot, congeals; Different according to product requirement, expansion rate can be controlled at 0-100%;
The 6th goes on foot, freezes; The employing common process freezes;
The 7th step, packing.
The present invention describes by accompanying drawing, without departing from the present invention, can also carry out various conversion and be equal to replacement patent of the present invention, therefore, patent of the present invention is not limited to disclosed specific implementation process, and should comprise the whole embodiments that fall in the Patent right requirement scope of the present invention.
Claims (7)
1. a pungent frozen is characterized in that: comprise sweet substance, capsicum, stabilizing agent, acidity regulator, sweetener, flavoring essence, capsicum red pigment and water, each weight percentages of components is sweet substance 9-15%, capsicum 0.2-0.5%, stabilizing agent 0.1-0.5%, acidity regulator 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, capsicum red pigment 0.05-0.15%, all the other are water.
2. according to claims 1 described a kind of pungent frozen, it is characterized in that: frozen comprises ice cream, ice cream, ice lolly, slush, the frozen kinds such as sweet taste ice.
3. according to claims 1 described a kind of pungent frozen, it is characterized in that: described capsicum is to be that capsicum is later processed in roasting through oil.
4. according to claims 1 described a kind of pungent frozen, it is characterized in that: described capsicum is red spicy green pepper powder or the whole green pepper of red spicy that red spicy refers to the Yunnan real estate.
5. the preparation method of a pungent frozen, it is characterized in that: a kind of preparation method of pungent frozen is carried out according to following method;
The first step, capsicum preliminary treatment; At first the capsicum of drying is fully fried with palm oil in the heat pot, made the abundant stripping of capsicum red pigment in the red spicy in grease; Then, will roast good capsicum by meat grinder is twisted into the broken end that particle diameter is the 2-4 millimeter or will roast the capsicum that gets well through flour mill and wear into chilli powder;
Second step, batching, sterilization; To be sweet substance 9-15% by weight percentage through pretreated capsicum and other material, capsicum 0.2-0.5%, stabilizing agent 0.1-0.5%, acidity regulator 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, capsicum red pigment 0.05-0.15%, all the other carry out proportioning for water, and carry out sterilization treatment;
The 3rd step, cooling; The cooling of employing panel cooler is cooled to 4 degrees centigrade;
The 4th step, aging; Under 4 degrees centigrade, ageing time is 0-24 hour;
The 5th goes on foot, congeals; Different according to product requirement, expansion rate can be controlled at 0-100%;
The 6th goes on foot, freezes; The employing common process freezes;
The 7th step, packing.
6. according to the preparation method of claims 5 described a kind of pungent frozens, it is characterized in that: when making non-ice-cream stick series products, between the 3rd step and the 4th step, add homogenizing process.
7. according to the preparation method of claims 5 described a kind of pungent frozens; it is characterized in that: according to the difference of product design; add the spicy grain between the 5th step and the 6th step, spicy grain that can strand is good or chilli powder add in the good material that congealed, mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210377224.5A CN102894174B (en) | 2012-10-08 | 2012-10-08 | Spicy frozen beverage and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210377224.5A CN102894174B (en) | 2012-10-08 | 2012-10-08 | Spicy frozen beverage and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102894174A true CN102894174A (en) | 2013-01-30 |
| CN102894174B CN102894174B (en) | 2015-03-11 |
Family
ID=47566892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210377224.5A Expired - Fee Related CN102894174B (en) | 2012-10-08 | 2012-10-08 | Spicy frozen beverage and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102894174B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256039A (en) * | 2014-10-09 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of spicy ice cream |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
| CN107836605A (en) * | 2016-09-18 | 2018-03-27 | 林鸿亚 | Formula of spicy beverage and preparation method thereof |
| CN110178961A (en) * | 2019-07-03 | 2019-08-30 | 贵州省贵三红食品有限公司 | A kind of frozen pickled hot pepper auxiliary material, pickled hot pepper ice cream and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060089175A (en) * | 2006-05-12 | 2006-08-08 | 전라남도 | Ice cream with hot pepper and manufacturing method thereof |
| KR20080105663A (en) * | 2007-05-31 | 2008-12-04 | 양파마을 주식회사 | Hot icecream using natural materials and the manufacturing method thereof |
| KR20100021552A (en) * | 2008-08-16 | 2010-02-25 | 유연실 | The made way of paprika ice cream |
| CN101731433A (en) * | 2009-12-30 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Garlic-added frozen beverage |
| CN102028090A (en) * | 2010-12-31 | 2011-04-27 | 内蒙古伊利实业集团股份有限公司 | Ice cream added with green pepper and preparation method thereof |
| CN102326658A (en) * | 2011-10-25 | 2012-01-25 | 孙江楠 | Preparation process for seafood meat floss ice cream |
-
2012
- 2012-10-08 CN CN201210377224.5A patent/CN102894174B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060089175A (en) * | 2006-05-12 | 2006-08-08 | 전라남도 | Ice cream with hot pepper and manufacturing method thereof |
| KR20080105663A (en) * | 2007-05-31 | 2008-12-04 | 양파마을 주식회사 | Hot icecream using natural materials and the manufacturing method thereof |
| KR20100021552A (en) * | 2008-08-16 | 2010-02-25 | 유연실 | The made way of paprika ice cream |
| CN101731433A (en) * | 2009-12-30 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Garlic-added frozen beverage |
| CN102028090A (en) * | 2010-12-31 | 2011-04-27 | 内蒙古伊利实业集团股份有限公司 | Ice cream added with green pepper and preparation method thereof |
| CN102326658A (en) * | 2011-10-25 | 2012-01-25 | 孙江楠 | Preparation process for seafood meat floss ice cream |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256039A (en) * | 2014-10-09 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of spicy ice cream |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
| CN105795093B (en) * | 2016-03-25 | 2019-12-31 | 胡方芽 | Spicy ice cream or ice cream bar and preparation method thereof |
| CN107836605A (en) * | 2016-09-18 | 2018-03-27 | 林鸿亚 | Formula of spicy beverage and preparation method thereof |
| CN110178961A (en) * | 2019-07-03 | 2019-08-30 | 贵州省贵三红食品有限公司 | A kind of frozen pickled hot pepper auxiliary material, pickled hot pepper ice cream and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102894174B (en) | 2015-03-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102423079A (en) | Meat ball and processing technology thereof | |
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN103548960A (en) | Making method of nostoc sphaeroids kutz nutritional crisps | |
| CN102894174B (en) | Spicy frozen beverage and manufacturing method thereof | |
| CN102422971A (en) | Corn ice cream and its preparation method | |
| CN102669236B (en) | Fried peach slice and manufacture method of fried peach slice | |
| KR101989698B1 (en) | Fabrication of carrot ice cream | |
| CN103535504B (en) | A kind of carrot ice cream and preparation method thereof | |
| CN103027161A (en) | Polybasic sugar alcohol and mushroom soft sweet, and its production method | |
| CN105995253A (en) | Freshly squeezed natural sweet corn beverage and preparation method thereof | |
| CN104664033A (en) | Simple banana ice cream and preparation method thereof | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation method thereof | |
| CN107439646A (en) | Lyophilized fresh fruit moon cake and preparation method thereof | |
| CN102894179A (en) | Frozen beverage containing rose and Pu'er tea and preparation method thereof | |
| CN102349593A (en) | Osmanthus flower fruity ice cream and preparation method thereof | |
| CN102894178B (en) | Novel flower eight-treasure frozen beverage and manufacturing method thereof | |
| CN111919958A (en) | Spicy ice cream and preparation method thereof | |
| CN104839294A (en) | Fresh fruit puff pastry and processing method thereof | |
| CN104719402A (en) | Mooncakes with preserved watermelon peel pulp | |
| CN109170116A (en) | Without natural persimmon Sorbet of milk Sugarless type and preparation method thereof | |
| CN104430696A (en) | Chinese chestnut and sweet-scented osmanthus bread and manufacturing method thereof | |
| CN104273221A (en) | Banana flavored yogurt and preparation method thereof | |
| CN104719387A (en) | Preserved egg sugar snap pea mooncake and preparation method thereof | |
| CN107439782A (en) | A kind of growth promotion ice cream and preparation method thereof | |
| CN103766566A (en) | Roselle fruit and vegetable flavor white square rice cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150311 Termination date: 20151008 |
|
| EXPY | Termination of patent right or utility model |