CN103478767B - 油炸酥鱼的加工方法 - Google Patents
油炸酥鱼的加工方法 Download PDFInfo
- Publication number
- CN103478767B CN103478767B CN201210190263.4A CN201210190263A CN103478767B CN 103478767 B CN103478767 B CN 103478767B CN 201210190263 A CN201210190263 A CN 201210190263A CN 103478767 B CN103478767 B CN 103478767B
- Authority
- CN
- China
- Prior art keywords
- fish
- parts
- processing method
- fried
- fillet
- 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.)
- Expired - Fee Related
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 46
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000013882 gravy Nutrition 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 14
- 235000013405 beer Nutrition 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 239000003814 drug Substances 0.000 claims description 11
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 238000004040 coloring Methods 0.000 claims description 10
- 244000061520 Angelica archangelica Species 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 240000002943 Elettaria cardamomum Species 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 235000005300 cardamomo Nutrition 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- -1 2 parts Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000015090 marinades Nutrition 0.000 abstract 2
- 241000305491 Gastrodia elata Species 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 210000002816 gill Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 229940026314 red yeast rice Drugs 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 238000001914 filtration Methods 0.000 description 4
- 241000252230 Ctenopharyngodon idella Species 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000007320 Pinus strobus Species 0.000 description 1
- 235000008578 Pinus strobus Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明公开了一种油炸酥鱼的加工方法,先将鱼去鳞去腮、清洗，然后把鱼切成1-1.5厘米厚的鱼片，沥干水份，将鱼片放入80-100℃的油中炸至金黄色，将鱼片捞出沥干并冷却，将冷却后的鱼片再放入160-180℃的油中进行二次油炸，油炸时间为20-50秒，将油炸的鱼片在卤汁中浸泡2-5秒捞出沥干。本发明将鱼片二次油炸，不仅可使酥鱼的香气和营养成分能够得到很好的保留，使酥鱼的营养价值和口味均有大幅度提高，比水煮酥制的传统方式大大提高了成品率；另外卤汁中采用了天麻、红曲等天然中药材作为配料，具有活血，降血压，名目、增智等作用。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种油炸酥鱼的加工方法。
背景技术
鱼是人类非常重要的食物，鱼肉富含维生素和矿物质，不饱和脂肪酸含量高，蛋白质利用率高且氨基酸计分模式高。随着现代生活节奏的加快，营养、美味、方便的鱼类产品越来越受消费者欢迎。酥鱼是一种传统的鱼类食品，因其味美肉鲜、香酥可口而深受人们的喜爱。传统的酥鱼制作主要环节是水煮，由于传统的热源无法使锅内的上下气温相平衡，有时会造成上层酥、下层不酥的情况，影响酥鱼的质量；或是将鱼体煮烂，造成破损，影响了酥鱼的商业要求；三是采用水煮酥制的酥鱼，其香气和营养损失严重。
发明内容
本发明针对现有技术的不足，提供了一种油炸酥鱼的加工方法。
为实现上述目的，本发明可采取下述技术方案：一种油炸酥鱼的加工方法,先将鱼去鳞去腮、清洗，然后把鱼切成1-1.5厘米厚的鱼片，沥干水份，将鱼片放入80-100℃的油中炸至金黄色，将鱼片捞出沥干并冷却，将冷却后的鱼片再放入160-180℃的油中进行二次油炸，油炸时间为20-50秒，将油炸的鱼片在卤汁中浸泡2-5秒捞出沥干。
作为优选，所述卤汁所用原料重量份为：水100份，辣椒1-3份、茴香0.2-0.4份、桂皮0.4-0.6份、白芷0.3-0.5份、豆蔻0.2-0.4份、香叶0.3-0.5份，大料0.3-0.5份、天麻0.3-0.5份、红曲0.4-0.6份，丁香0.2-0.4份、陈皮0.4-0.6份、食盐7-9份、酱油2.5-3.5份、白糖1.5-2.5份、味精0.8-1.2份、啤酒9-11份。
作为优选，所述卤汁所用原料重量份为：水100份，辣椒2份、茴香0.3份、桂皮0.5份、白芷0.4份、豆蔻0.3份、香叶0.4份，大料0.4份、天麻0.4份、红曲0.5份，丁香0.3份、陈皮0.5份、食盐8份、酱油3份、白糖2份、味精1份、啤酒10份。
作为优选，所述卤汁加工方法：将100份水加热到100℃分别加入辣椒1份、茴香0.3份、桂皮0.5份、白芷0.4份、豆蔻0.2份、香叶0.3份，大料0.4份、大茴香0.4份、天麻0.4份、红曲0.5份，丁香0.3份、陈皮0.5份、食盐8份、酱油3份、白糖2份加热到100℃，煮15分钟后停止加热，加入味精1份，冷却后加入10份啤酒，搅匀后过滤。
本发明将鱼片先用80-100℃的低温油炸，冷却后再用160-180℃的高温二次油炸，不仅可使酥鱼的香气和营养成分能够得到很好的保留，使酥鱼的营养价值和口味均有大幅度提高，比水煮酥制的传统方式大大提高了成品率；另外卤汁中采用了天麻、红曲等天然中药材作为配料，具有活血，降血压，名目、增智等作用；啤酒能使鱼肉变得柔松，而且经啤酒处理的鱼肉不易腐烂变质，不添加防腐剂和乳化剂等，成品质感好，食品安全放心。
具体实施方式
实施例1
以5斤重的草鱼为原料先将鱼去鳞去腮、清洗、去腥，然后把鱼切成1厘米厚的鱼片，沥干水份，再将鱼片放入80-100℃的油中炸至金黄色，将鱼片沥干捞出并冷却，将冷却后的鱼片再放入140-180℃的油中进行二次油炸，油炸时间为20-50秒，将油炸的鱼片在卤汁中浸泡2-5秒捞出沥干。其中，卤汁加工方法如下：将100份水加热到100℃分别加入辣椒1份、茴香0.2份、桂皮0.4份、白芷0.3份、豆蔻0.2份、香叶0.3份，大料0.3份、天麻0.3份、红曲0.4份，丁香0.2份、陈皮0.4份、食盐8份、酱油3份、白糖1.5份、加热到100℃，煮15分钟后停止加热，加入味精0.8份，冷却后加入10份啤酒，搅匀后过滤。
实施例2
以5斤重的草鱼为原料先将鱼去鳞去腮、清洗、去腥，然后把鱼切成1.5厘米厚的鱼片，沥干水份，再将鱼片放入80-100℃的油中炸至金黄色，将鱼片沥干捞出并冷却，将冷却后的鱼片再放入160-180℃的油中进行二次油炸，油炸时间为20-50秒，将油炸的鱼片在卤汁中浸泡2-5秒捞出沥干。其中，卤汁加工方法如下：将100份水加热到100℃分别加入辣椒3份、茴香0.3份、桂皮0.6份、白芷0.5份、豆蔻0.3份、香叶0.5份，大料0.5份、天麻0.5份、红曲0.5份，丁香0.4份、陈皮0.5份、食盐9份、酱油3.5份、白糖2份、加热到100℃，煮15分钟后停止加热，加入味精1份，冷却后加入10份啤酒，搅匀后过滤。
实施例3
以5斤重的草鱼为原料先将鱼去鳞去腮、清洗，然后把鱼切成1-1.5厘米厚的鱼片，沥干水份，将鱼片放入80-100℃的油中炸至金黄色，将鱼片捞出沥干并冷却，将冷却后的鱼片再放入160-180℃的油中进行二次油炸，油炸时间为20-50秒，将油炸的鱼片在卤汁中浸泡2-5秒捞出沥干。其中，卤汁加工方法如下：将100份水加热到100℃分别加入辣椒2份、茴香0.4份、桂皮0.5份、白芷0.4份、豆蔻0.4份、香叶0.4份，大料0.4份、天麻0.4份、红曲0.6份，丁香0.3份、陈皮0.6份、食盐7份、酱油2.5份、白糖2.5份、加热到100℃，煮15分钟后停止加热，加入味精1.2份，冷却后加入10份啤酒，搅匀后过滤。
Claims (3)
1.一种油炸酥鱼的加工方法,其特征在于：先将鱼去鳞去腮、清洗，然后把鱼切成1-1.5厘米厚的鱼片，沥干水份，将鱼片放入80-100℃的油中炸至金黄色，将鱼片捞出沥干并冷却，将冷却后的鱼片再放入160-180℃的油中进行二次油炸，油炸时间为20-50秒，将二次油炸后的鱼片在卤汁中浸泡2-5秒捞出沥干，所述卤汁所用原料重量份为：水100份，辣椒1-3份、茴香0.2-0.4份、桂皮0.4-0.6份、白芷0.3-0.5份、豆蔻0.2-0.4份、香叶0.3-0.5份，大料0.3-0.5份、天麻0.3-0.5份、红曲0.4-0.6份，丁香0.2-0.4份、陈皮0.4-0.6份、食盐7-9份、酱油2.5-3.5份、白糖1.5-2.5份、味精0.8-1.2份、啤酒9-11份。
2.根据权利要求1所述的油炸酥鱼的加工方法,其特征在于：所述卤汁所用原料重量份为：水100份，辣椒2份、茴香0.3份、桂皮0.5份、白芷0.4份、豆蔻0.3份、香叶0.4份，大料0.4份、天麻0.4份、红曲0.5份，丁香0.3份、陈皮0.5份、食盐8份、酱油3份、白糖2份、味精1份、啤酒10份。
3.根据权利要求1所述的油炸酥鱼的加工方法,其特征在于：所述卤汁加工方法：将100份水加热到100℃分别加入辣椒1份、茴香0.3份、桂皮0.5份、白芷0.4份、豆蔻0.2份、香叶0.3份，大料0.4份、天麻0.4份、红曲0.5份，丁香0.3份、陈皮0.5份、食盐8份、酱油3份、白糖2份加热到100℃，煮15分钟后停止加热，加入味精1份，冷却后加入10份啤酒，搅匀后过虑。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210190263.4A CN103478767B (zh) | 2012-06-11 | 2012-06-11 | 油炸酥鱼的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210190263.4A CN103478767B (zh) | 2012-06-11 | 2012-06-11 | 油炸酥鱼的加工方法 |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410580405.7A Division CN104286963A (zh) | 2012-06-11 | 2012-06-11 | 一种油炸酥鱼的加工方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103478767A CN103478767A (zh) | 2014-01-01 |
| CN103478767B true CN103478767B (zh) | 2015-02-11 |
Family
ID=49819629
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210190263.4A Expired - Fee Related CN103478767B (zh) | 2012-06-11 | 2012-06-11 | 油炸酥鱼的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478767B (zh) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815442A (zh) * | 2014-03-26 | 2014-05-28 | 陈忠杰 | 一种油炸小黄花鱼的制作方法 |
| CN104323331A (zh) * | 2014-10-28 | 2015-02-04 | 黎有华 | 一种风味秘制酥鱼配方 |
| CN105361011A (zh) * | 2015-11-20 | 2016-03-02 | 重庆市盛沿食品有限责任公司 | 一种具有安神补脑功能的速食鱼 |
| CN106262025A (zh) * | 2016-09-23 | 2017-01-04 | 湛江嘉诚科技服务有限公司 | 一种香酥面包虾及其制备方法 |
| CN112568377A (zh) * | 2019-09-27 | 2021-03-30 | 福建省泉州美琼食品有限公司 | 一种猪肉粕的制备方法 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099581A (zh) * | 2006-07-06 | 2008-01-09 | 李德一 | 一种脱刺鱼块和脱刺鱼块制食品的制作方法 |
| CN102113683A (zh) * | 2010-01-04 | 2011-07-06 | 段夫亮 | 香酥鱼的制作方法 |
-
2012
- 2012-06-11 CN CN201210190263.4A patent/CN103478767B/zh not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103478767A (zh) | 2014-01-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478767B (zh) | 油炸酥鱼的加工方法 | |
| CN102178224A (zh) | 食品蝗虫的制作方法 | |
| CN102362678A (zh) | 鱼脯产品及其制备方法 | |
| CN105982018A (zh) | 一种烧麦的加工方法 | |
| CN104381398A (zh) | 鱼肉松苏打饼干的制作方法 | |
| CN107509952A (zh) | 一种调味蟹肉饭团的加工方法 | |
| CN106107598A (zh) | 一种香煎鸭肝风味玉米芯粉烧烤肠及其制备方法 | |
| CN108813431A (zh) | 一种鲟鱼肉松的快速制作方法 | |
| CN106071976A (zh) | 一种酒香米芯粉烧烤肠及其制备方法 | |
| CN104286963A (zh) | 一种油炸酥鱼的加工方法 | |
| CN106036537A (zh) | 一种蔬果润肠玉米芯粉烧烤肠及其制备方法 | |
| CN106262722A (zh) | 泡椒风味蚬子酱及其制作方法 | |
| AU2021107160A4 (en) | Nutritional fish floss rich in ω-3 polyunsaturated fatty acids and preparation method thereof | |
| CN104351851A (zh) | 一种山珍鱼肉狮子头及其制作方法 | |
| CN106174118A (zh) | 一种香煎鸭肝风味玉米芯粉烧烤肠及其制备方法 | |
| CN106107596A (zh) | 一种香辣味玉米芯粉烧烤肠及其制备方法 | |
| CN107334068A (zh) | 一种海鲜骨粉兰花豆的制备方法 | |
| CN106256243A (zh) | 咖喱牛扒面的烹饪方法 | |
| CN106136091A (zh) | 一种红景天补气玉米芯粉烧烤肠及其制备方法 | |
| CN106036540A (zh) | 一种杏鲍菇抗癌玉米芯粉烧烤肠及其制备方法 | |
| CN105942235A (zh) | 一种金桔开胃生津牛肉干及其制备方法 | |
| CN115428894A (zh) | 一种鲜香浓郁方便砂锅粥及其制备方法 | |
| CN109527513A (zh) | 一种生焗酱及其制备方法 | |
| CN106235038A (zh) | 一种豆豉风味玉米芯粉烧烤肠及其制备方法 | |
| CN107568646A (zh) | 一种香辣黄河鲤鱼的制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: SHAOXING YUMIZHIXIANG RESTAURANT MANAGEMENT CO., L Free format text: FORMER OWNER: GU WEIZHONG Effective date: 20150116 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 312365 SHAOXING, ZHEJIANG PROVINCE TO: 312399 SHAOXING, ZHEJIANG PROVINCE |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20150116 Address after: 312399 Zhejiang city of Shaoxing province Baiguan Street 13, building 10 Street Xiyuan No. 15 Applicant after: SHAOXING YUMIZHIXIANG CATERING MANAGEMENT CO., LTD. Address before: 312365 Zhejiang city of Shaoxing province Xihua village Songxia town Shangyu City Temple No. 93 East first Applicant before: Gu Weizhong |
|
| 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: 20150211 Termination date: 20160611 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |