CN103461961A - Preparation method of green prickleyash paste - Google Patents
Preparation method of green prickleyash paste Download PDFInfo
- Publication number
- CN103461961A CN103461961A CN2013104459642A CN201310445964A CN103461961A CN 103461961 A CN103461961 A CN 103461961A CN 2013104459642 A CN2013104459642 A CN 2013104459642A CN 201310445964 A CN201310445964 A CN 201310445964A CN 103461961 A CN103461961 A CN 103461961A
- Authority
- CN
- China
- Prior art keywords
- pericarpium zanthoxyli
- zanthoxyli schinifolii
- slurry
- schinifolii
- green
- 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
Abstract
The invention discloses a preparation method of green prickleyash paste. The preparation method comprises the following steps of raw material selection, cleaning, color protection, coarse cracking, beating, blending, loading, steam removal, sealing, sterilization and cooling. The green prickleyash paste is a novel green prickleyash product and realizes diversification of flavoring products. The preparation method keeps an original green color of fresh green prickleyash. The green prickleyash paste has a pure taste, a thick smell, a moderate hemp taste and a uniform green color, can be used as a flavoring in cooked foods and soup, can also be used as a dish, and can satisfy requirements of consumers having different appetites.
Description
Technical field
The present invention relates to the garden stuff processing technical field, particularly relate to a kind of pericarpium zanthoxyli schinifolii sauce preparation method.
Background technology
A kind of spices and oilseed plant that pericarpium zanthoxyli schinifolii is the Rutaceae Zanthoxylum, it is warm in nature, and flavor is hot, both can be used as the spicy food of batching modulation, has again medicinal effects, is one of China's traditional " eight large flavouring ".With pericarpium zanthoxyli bungeani, compare, not only the fiber crops flavor is strong for pericarpium zanthoxyli schinifolii, and fragrance is stronger.Pericarpium zanthoxyli schinifolii distributes very wide in China, according to China Ministry of Agriculture statistics, show, the sown area of China's pericarpium zanthoxyli schinifolii in 2011 has approached 2,000,000 mu, and output reaches 300,000 tons, and cultivated area, output and consumption figure have all occupied prostatitis, the world.
Because gathering of bright pericarpium zanthoxyli schinifolii has seasonality, and very easily brown stain and rotten, the deep processing of bright pericarpium zanthoxyli schinifolii is seemed to very necessary.But pericarpium zanthoxyli schinifolii processing at present is to be dried rear preservation in order to post-production mostly, comparatively rare to the deep processing of bright pericarpium zanthoxyli schinifolii, the relevant report of a small amount of bright green zanthoxylum oil is only arranged, there is no research report prepared by pericarpium zanthoxyli schinifolii sauce.
Summary of the invention
The object of the present invention is to provide a kind of pericarpium zanthoxyli schinifolii sauce preparation method, the method be take bright pericarpium zanthoxyli schinifolii as primary raw material, develops a kind of pericarpium zanthoxyli schinifolii sauce with the original green color and luster of pericarpium zanthoxyli schinifolii and local flavor.
A kind of pericarpium zanthoxyli schinifolii sauce preparation method of the present invention, comprise and select materials, clean, protect look, coarse crushing, making beating, allotment, tinning, steam discharge, sealing, sterilization, cooling etc.Specifically by following steps, realize:
(1) get the pericarpium zanthoxyli schinifolii of 4 ~ 6 maturations, the black seed of interior nothing, clean removal of impurities, remove silt, green pepper branch, mildew and rot green pepper grain;
(2) pericarpium zanthoxyli schinifolii that will clean after removal of impurities adopts steamed or microwave mode to kill enzyme, and pericarpium zanthoxyli schinifolii laying thickness is not more than 3 centimetres, decatize 2 ~ 3min under normal pressure, or pericarpium zanthoxyli schinifolii laying thickness is not more than 3 centimetres, microwave enzyme killing 0.5 ~ 2min, microwave power 3kw;
(3) will kill color stabilizer solution that pericarpium zanthoxyli schinifolii after enzyme and quality are 0.2 ~ 0.3% than concentration in mass ratio 1:1 be placed in the pulverizer coarse crushing, then being placed in immediately colloid mill, to carry out fine powder broken, obtains the pericarpium zanthoxyli schinifolii slurry; Crusher sifting bore dia 2 ~ 3mm, colloid mill mill spacing 0.5 ~ 1mm, colloid mill circular treatment number of times is 2 times;
The mixture that described color stabilizer is 10 ~ 15 parts of zinc gluconates of mass ratio, 30～40 parts of natrium citricums and 45～60 parts of sodium ascorbates;
(4) in above-mentioned pericarpium zanthoxyli schinifolii slurry, add sodium carboxymethylcellulose (CMCNa) aqueous dispersions of salt, white granulated sugar, monosodium glutamate and mass concentration 5% to be allocated, and stir, make the quality percentage composition in its pericarpium zanthoxyli schinifolii slurry after allotment be: salt 6 ~ 9 %, white granulated sugar 9 ~ 11 %, monosodium glutamate 0.8 ~ 1%, sodium carboxymethylcellulose (CMCNa) 0.2 ~ 0.5 %; Stirring can adopt colloid mill, homogenizer etc.;
(5) slurry of the pericarpium zanthoxyli schinifolii after allotment is placed in to vacuum degassing machine and carries out vacuum outgas, degassed pressure is 3 ~ 6Pa, and the degassed time is 10 ~ 20min;
(6) pericarpium zanthoxyli schinifolii after degassed slurry carried out to routine is canned, after sealing, thermal sterilization, obtain described pericarpium zanthoxyli schinifolii sauce, thermally-sterilized temperature is 95 ± 3 ℃, and the time is 20 ± 2min(200 ~ 500 grams/tank).
Beneficial effect of the present invention is: a kind of novel pericarpium zanthoxyli schinifolii product is provided, has enriched the variation of flavoring processed goods; Can keep preferably the original dark green color and luster of bright pericarpium zanthoxyli schinifolii, product pure taste, smell are dense, the fiber crops flavor is moderate, are the dark green of homogeneous, can add in dish, soup and make condiment, also can directly cook vegetable, can meet the consumer's of different taste needs.
The specific embodiment
In order to make the purpose, technical solutions and advantages of the present invention clearer, below the preferred embodiments of the present invention are described in detail.
embodiment 1
(1) get the pericarpium zanthoxyli schinifolii of 4 ~ 6 maturations, the black seed of interior nothing, with running water, clean removal of impurities, remove silt, green pepper branch, mildew and rot green pepper grain;
(2) pericarpium zanthoxyli schinifolii that will clean after removal of impurities adopts tunnel type steamed mode to kill enzyme, and pericarpium zanthoxyli schinifolii laying thickness is not more than 3 centimetres, decatize 2min under normal pressure;
(3) will kill color stabilizer solution that pericarpium zanthoxyli schinifolii after enzyme and quality are 0.2% than concentration in mass ratio 1:1 be placed in the pulverizer coarse crushing, then being placed in immediately colloid mill, to carry out fine powder broken, obtains the pericarpium zanthoxyli schinifolii slurry; Crusher sifting bore dia 2mm, colloid mill mill spacing 1mm, colloid mill circular treatment number of times is 2 times;
The mixture that described color stabilizer is 10 parts of zinc gluconates of mass ratio, 40 parts of natrium citricums and 50 parts of sodium ascorbates;
(4) in above-mentioned pericarpium zanthoxyli schinifolii slurry, add sodium carboxymethylcellulose (CMCNa) aqueous dispersions of salt, white granulated sugar, monosodium glutamate and mass concentration 5% to be allocated, and adopt colloid mill to stir, make the quality percentage composition in its pericarpium zanthoxyli schinifolii slurry after allotment be: salt 8%, white granulated sugar 10 %, monosodium glutamate 0.8%, sodium carboxymethylcellulose (CMCNa) 0.3 %;
(5) slurry of the pericarpium zanthoxyli schinifolii after allotment is placed in to vacuum degassing machine and carries out vacuum outgas, degassed pressure is 3Pa, and the degassed time is 10min;
(6) pericarpium zanthoxyli schinifolii after degassed slurry carried out to routine is canned, after sealing, thermal sterilization, obtain described pericarpium zanthoxyli schinifolii sauce, thermally-sterilized temperature is 95 ± 3 ℃, and the time is 20 ± 2min(300 gram/tank).
The present embodiment products obtained therefrom can keep the dark green color and luster of pericarpium zanthoxyli schinifolii, and has strong pure pericarpium zanthoxyli schinifolii fragrance and fiber crops flavor, and mouthfeel is smooth, and the shelf-life can reach 1 year at normal temperatures, and still is the dark green of homogeneous.
embodiment 2
(1) get the pericarpium zanthoxyli schinifolii of 4 ~ 6 maturations, the black seed of interior nothing, with running water, clean removal of impurities, remove silt, green pepper branch, mildew and rot green pepper grain;
(2) pericarpium zanthoxyli schinifolii that will clean after removal of impurities adopts the tunnel type micro wave mode to kill enzyme, and pericarpium zanthoxyli schinifolii laying thickness is not more than 3 centimetres, and microwave general power 3kw, kill enzyme 1min;
(3) will kill color stabilizer solution that pericarpium zanthoxyli schinifolii after enzyme and quality are 0.3% than concentration in mass ratio 1:1 be placed in the pulverizer coarse crushing, then being placed in immediately colloid mill, to carry out fine powder broken, obtains the pericarpium zanthoxyli schinifolii slurry; Crusher sifting bore dia 3mm, colloid mill mill spacing 1mm, colloid mill circular treatment number of times is 2 times;
The mixture that described color stabilizer is 15 parts of zinc gluconates of mass ratio, 35 parts of natrium citricums and 60 parts of sodium ascorbates;
(4) in above-mentioned pericarpium zanthoxyli schinifolii slurry, add sodium carboxymethylcellulose (CMCNa) aqueous dispersions of salt, white granulated sugar, monosodium glutamate and mass concentration 5% to be allocated, and adopt colloid mill to stir, make the quality percentage composition in its pericarpium zanthoxyli schinifolii slurry after allotment be: salt 7 %, white granulated sugar 9 %, monosodium glutamate 0.8%, sodium carboxymethylcellulose (CMCNa) 0.4 %;
(5) slurry of the pericarpium zanthoxyli schinifolii after allotment is placed in to vacuum degassing machine and carries out vacuum outgas, degassed pressure is 5Pa, and the degassed time is 20min;
(6) pericarpium zanthoxyli schinifolii after degassed slurry carried out to routine is canned, after sealing, thermal sterilization, obtain described pericarpium zanthoxyli schinifolii sauce, thermally-sterilized temperature is 95 ± 3 ℃, and the time is 20 ± 2min(200 gram/tank).
The present embodiment products obtained therefrom, can keep the dark green color and luster of pericarpium zanthoxyli schinifolii, and have strong pure pericarpium zanthoxyli schinifolii fragrance and fiber crops flavor, and mouthfeel is smooth, and the shelf-life can reach 1 year at normal temperatures, and still is the dark green of homogeneous.
embodiment 3
(1) get the pericarpium zanthoxyli schinifolii of 4 ~ 6 maturations, the black seed of interior nothing, with running water, clean removal of impurities, remove silt, green pepper branch, mildew and rot green pepper grain;
(2) pericarpium zanthoxyli schinifolii that will clean after removal of impurities adopts tunnel type steamed mode to kill enzyme, and pericarpium zanthoxyli schinifolii laying thickness is not more than 3 centimetres, decatize 3min under normal pressure;
(3) will kill color stabilizer solution that pericarpium zanthoxyli schinifolii after enzyme and quality are 0.3% than concentration in mass ratio 1:1 be placed in the pulverizer coarse crushing, then being placed in immediately colloid mill, to carry out fine powder broken, obtains the pericarpium zanthoxyli schinifolii slurry; Crusher sifting bore dia 2mm, colloid mill mill spacing 0.5mm, colloid mill circular treatment number of times is 2 times;
The mixture that described color stabilizer is 12 parts of zinc gluconates of mass ratio, 38 parts of natrium citricums and 45 parts of sodium ascorbates;
(4) in above-mentioned pericarpium zanthoxyli schinifolii slurry, add sodium carboxymethylcellulose (CMCNa) aqueous dispersions of salt, white granulated sugar, monosodium glutamate and mass concentration 5% to be allocated, and stir with homogenizer, make the quality percentage composition in its pericarpium zanthoxyli schinifolii slurry after allotment be: salt 7 %, white granulated sugar 11%, monosodium glutamate 1 %, sodium carboxymethylcellulose (CMCNa) 0.3%;
(5) slurry of the pericarpium zanthoxyli schinifolii after allotment is placed in to vacuum degassing machine and carries out vacuum outgas, degassed pressure is 3Pa, and the degassed time is 15min;
(6) pericarpium zanthoxyli schinifolii after degassed slurry carried out to routine is canned, after sealing, thermal sterilization, obtain described pericarpium zanthoxyli schinifolii sauce, thermally-sterilized temperature is 95 ± 3 ℃, and the time is 20 ± 2min(500 gram/tank).
The present embodiment products obtained therefrom, can keep the dark green color and luster of pericarpium zanthoxyli schinifolii, and have strong pure pericarpium zanthoxyli schinifolii fragrance and fiber crops flavor, and mouthfeel is smooth, and the shelf-life can reach 1 year at normal temperatures, and still is the dark green of homogeneous.
Finally explanation is, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although by with reference to the preferred embodiments of the present invention, invention has been described, but those of ordinary skill in the art is to be understood that, can make various changes to it in the form and details, and not depart from the spirit and scope of the present invention that appended claims limits.
Claims (2)
1. a pericarpium zanthoxyli schinifolii sauce preparation method is characterized in that realizing by following steps:
(1) get the pericarpium zanthoxyli schinifolii of 4 ~ 6 maturations, the black seed of interior nothing, clean removal of impurities, remove silt, green pepper branch, mildew and rot green pepper grain;
(2) pericarpium zanthoxyli schinifolii that will clean after removal of impurities adopts steamed or microwave mode to kill enzyme, and pericarpium zanthoxyli schinifolii laying thickness is not more than 3 centimetres, decatize 2 ~ 3min under normal pressure, or pericarpium zanthoxyli schinifolii laying thickness is not more than 3 centimetres, microwave enzyme killing 0.5 ~ 2min, microwave power 3kw;
(3) will kill color stabilizer solution that pericarpium zanthoxyli schinifolii after enzyme and quality are 0.2 ~ 0.3% than concentration in mass ratio 1:1 be placed in the pulverizer coarse crushing, then being placed in immediately colloid mill, to carry out fine powder broken, obtains the pericarpium zanthoxyli schinifolii slurry; Crusher sifting bore dia 2 ~ 3mm, colloid mill mill spacing 0.5 ~ 1mm, colloid mill circular treatment number of times is 2 times;
(4) in above-mentioned pericarpium zanthoxyli schinifolii slurry, add the sodium carboxymethylcellulose aqueous dispersions of salt, white granulated sugar, monosodium glutamate and mass concentration 5% to be allocated, and stir, make the quality percentage composition in its pericarpium zanthoxyli schinifolii slurry after allotment be: salt 6 ~ 9 %, white granulated sugar 9 ~ 11 %, monosodium glutamate 0.8 ~ 1%, sodium carboxymethylcellulose 0.2 ~ 0.5 %;
(5) slurry of the pericarpium zanthoxyli schinifolii after allotment is placed in to vacuum degassing machine and carries out vacuum outgas, degassed pressure is 3 ~ 6Pa, and the degassed time is 10 ~ 20min;
(6) pericarpium zanthoxyli schinifolii after degassed slurry carried out to routine is canned, after sealing, thermal sterilization, obtain described pericarpium zanthoxyli schinifolii sauce, thermally-sterilized temperature is 95 ± 3 ℃, and the time is 20 ± 2min.
2. a kind of pericarpium zanthoxyli schinifolii sauce preparation method according to claim 1, is characterized in that, the mixture that the described color stabilizer of step (3) is 10 ~ 15 parts of zinc gluconates of mass ratio, 30～40 parts of natrium citricums and 45～60 parts of sodium ascorbates; The described stirring of step (4) adopts colloid mill or homogenizer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310445964.2A CN103461961B (en) | 2013-09-27 | 2013-09-27 | Preparation method of green prickleyash paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310445964.2A CN103461961B (en) | 2013-09-27 | 2013-09-27 | Preparation method of green prickleyash paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103461961A true CN103461961A (en) | 2013-12-25 |
| CN103461961B CN103461961B (en) | 2015-02-11 |
Family
ID=49787195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310445964.2A Expired - Fee Related CN103461961B (en) | 2013-09-27 | 2013-09-27 | Preparation method of green prickleyash paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103461961B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286162A (en) * | 2014-10-16 | 2015-01-21 | 浙江小二黑食品有限公司 | Novel color-protecting treating agent |
| CN107361348A (en) * | 2017-07-18 | 2017-11-21 | 四川五丰黎红食品有限公司 | A kind of spicy hot taste tartar sauce and preparation method thereof |
| CN108991486A (en) * | 2018-08-14 | 2018-12-14 | 威宁县农景种植专业合作社 | A kind of tea perfume Chinese prickly ash sauce and preparation method thereof |
| CN110179092A (en) * | 2019-05-15 | 2019-08-30 | 西华大学 | A kind of green plum fish-bone dip and preparation method thereof |
| CN113575919A (en) * | 2021-08-09 | 2021-11-02 | 重庆市宏霖食品股份有限公司 | Method for preparing green pepper sauce |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1166937A (en) * | 1997-02-28 | 1997-12-10 | 雷克强 | Wild fungus flavouring savoury and chilli sauce |
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| CN102715497A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fragrant and emerald green spicy seasoning sauce and making method thereof |
| CN102845789A (en) * | 2011-07-02 | 2013-01-02 | 徐州工程学院 | Ginkgo jam and its preparation method |
| CN102972516A (en) * | 2012-12-03 | 2013-03-20 | 西南大学 | Natural drying color fixative and color protecting method for zanthoxylum schinifolium |
| CN103070386A (en) * | 2013-01-29 | 2013-05-01 | 李太和 | Fabrication method of flax paste |
-
2013
- 2013-09-27 CN CN201310445964.2A patent/CN103461961B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1166937A (en) * | 1997-02-28 | 1997-12-10 | 雷克强 | Wild fungus flavouring savoury and chilli sauce |
| CN102845789A (en) * | 2011-07-02 | 2013-01-02 | 徐州工程学院 | Ginkgo jam and its preparation method |
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| CN102715497A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fragrant and emerald green spicy seasoning sauce and making method thereof |
| CN102972516A (en) * | 2012-12-03 | 2013-03-20 | 西南大学 | Natural drying color fixative and color protecting method for zanthoxylum schinifolium |
| CN103070386A (en) * | 2013-01-29 | 2013-05-01 | 李太和 | Fabrication method of flax paste |
Non-Patent Citations (5)
| Title |
|---|
| 史碧波等: "青花椒酱的生产工艺研究", 《西昌学院学报•自然科学版》 * |
| 史碧波等: "青花椒酱的生产工艺研究", 《西昌学院学报•自然科学版》, vol. 24, no. 3, 20 September 2010 (2010-09-20) * |
| 曾剑超等: "青花椒保鲜技术的研究", 《西华大学学报•自然科学版》 * |
| 曾剑超等: "青花椒保鲜技术的研究", 《西华大学学报•自然科学版》, vol. 26, no. 2, 30 March 2007 (2007-03-30), pages 51 - 53 * |
| 马闯等: "仙人掌系列产品的开发与研制", 《山东食品发酵》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286162A (en) * | 2014-10-16 | 2015-01-21 | 浙江小二黑食品有限公司 | Novel color-protecting treating agent |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN107361348A (en) * | 2017-07-18 | 2017-11-21 | 四川五丰黎红食品有限公司 | A kind of spicy hot taste tartar sauce and preparation method thereof |
| CN108991486A (en) * | 2018-08-14 | 2018-12-14 | 威宁县农景种植专业合作社 | A kind of tea perfume Chinese prickly ash sauce and preparation method thereof |
| CN110179092A (en) * | 2019-05-15 | 2019-08-30 | 西华大学 | A kind of green plum fish-bone dip and preparation method thereof |
| CN113575919A (en) * | 2021-08-09 | 2021-11-02 | 重庆市宏霖食品股份有限公司 | Method for preparing green pepper sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103461961B (en) | 2015-02-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461961B (en) | Preparation method of green prickleyash paste | |
| CN103766974B (en) | A kind of large yellow croaker slice processing method of flavour | |
| CN105341852A (en) | Fragrant chili oil and preparation method thereof | |
| CN102648760A (en) | Formula of seafood seasoning | |
| CN103876122A (en) | Tomato sauce with high dietary fiber and production method of tomato sauce | |
| CN103125899B (en) | Processing method of slag chili | |
| CN104187533B (en) | A kind of health beef soup flavoring and processing method thereof | |
| CN105658085B (en) | Process the manufacturing method and processing rice of rice | |
| CN104172116B (en) | A kind of processing method of robiniae,flos flour paste | |
| CN102265937A (en) | Garlic spiced dried beancurd and making method thereof | |
| CN105707818A (en) | Making method of sour bamboo shoot flavor seasoning packet | |
| CN104068186A (en) | Vision promoting composite lamb liver chocolate and preparation method thereof | |
| JP5500731B2 (en) | Processed ume and method for producing the same | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| KR101663261B1 (en) | Method of preparing hot pepper paste with of cockle | |
| CN105455054A (en) | Preparation method of Chinese date powder | |
| CN104543929A (en) | Fragrant meat-flavored jelly | |
| KR101820714B1 (en) | The making method for chilli boogak and chilli boogak by the method | |
| CN105707708A (en) | Pickled Chinese cabbage black fermented soybean paste and production method thereof | |
| KR20120044536A (en) | Methods for manufacturing hot pepper paste using garlic | |
| JP2010284095A (en) | Vegetable processed food vividly retaining green color development | |
| KR100485078B1 (en) | Kimchi flavored seasoning by sulfide origined vegetables and method for preparation thereof | |
| CN103181588B (en) | Mountain pepper fruit and vegetable and procesisng method thereof | |
| CN108740955A (en) | A kind of capsicum sauce formulation and technological process | |
| CN102715484A (en) | Fresh litsea cubeba seasoning sauce and making 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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150211 Termination date: 20170927 |