CN103652968A - Spicy floured mutton kebabs and preparation method thereof - Google Patents

Spicy floured mutton kebabs and preparation method thereof Download PDF

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Publication number
CN103652968A
CN103652968A CN201310582235.1A CN201310582235A CN103652968A CN 103652968 A CN103652968 A CN 103652968A CN 201310582235 A CN201310582235 A CN 201310582235A CN 103652968 A CN103652968 A CN 103652968A
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China
Prior art keywords
parts
mutton
minute
spicy
flour
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Pending
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CN201310582235.1A
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Chinese (zh)
Inventor
张旭
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HUAIYUAN DAYU FOOD TECHNOLOGY Co Ltd
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HUAIYUAN DAYU FOOD TECHNOLOGY Co Ltd
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Priority to CN201310582235.1A priority Critical patent/CN103652968A/en
Publication of CN103652968A publication Critical patent/CN103652968A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses spicy floured mutton kebabs and a preparation method thereof. The spicy floured mutton kebabs are characterized by being prepared from the following raw materials in parts by weight: 60-70 parts of mutton, 1-2 parts of rhoeo spathacea, 3-4 parts of flos farfarae, 1.5-2 parts of boxthorn leaves, 2.2-2.5 parts of schizonepeta spike, 3-3.5 parts of cream mulberry leaves, 1.5-2 parts of Chinese pennisetum, 1.4-1.6 parts of lokao buckthorn leaf and root-bark, 2-3 parts of bean curd water, 12-15 parts of pawpaw, 18-20 parts of flour, 1-2 parts of salad oil, 1-2 parts of dry red pepper, 30-33 parts of carrot juice, 5-6 parts of lily powder, 4-5 parts of starch and 7-8 parts of nutrient additives. The mutton kebabs disclosed by the invention are beautiful in color and luster, crispy outside while soft inside, easy to chew, moderate in salty and spicy degree, and continuous in after-flavor in the mouth. A plurality of fruits and vegetables are added to the spicy floured mutton kebabs, so that the spicy floured mutton kebabs are abundant in nutrients, contains soluble sugar, starch, cellulose, a plurality of vitamins and a plurality of mineral elements, can replenish energy to a human body, and can achieve the effects of moistening the lung, descending qi, tonifying deficiency, boosting essence, dispelling pathogenic wind for improving eyesight, relieving exterior syndrome and dispelling wind after being frequently eaten.

Description

A kind of spicy taste flour mutton cubes roasted on a skewer and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of mutton cubes roasted on a skewer, relate in particular to a kind of spicy taste flour mutton cubes roasted on a skewer and preparation method thereof.
Background technology
Mutton cubes roasted on a skewer is a kind of Xinjiang flavour snack, liked by consumer.It is mainly with mutton, to be equipped with condiment to make through baking or frying.The mutton cubes roasted on a skewer taste kind of selling on market is now few, do not have health care, and sells along the street owing to being mostly, and sanitary condition is poor, and difficult quality is protected.
Summary of the invention
The object of this invention is to provide a kind of spicy taste flour mutton cubes roasted on a skewer and preparation method thereof, the feature that the present invention has unique flavor, is of high nutritive value.
The technical solution adopted in the present invention is:
A spicy taste flour mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 60-70, Rhoeo spathacea 1-2, tussilago 3-4, folium lycii 1.5-2, ching-chieh 2.2-2.5, frosted mulberry leaf 3-3.5, Chinese pennisetum 1.5-2, lokao buckthorn leaf and root-bark 1.4-1.6, Glycine max (L.) Merr 2-3, pawpaw 12-15, flour 18-20, salad oil 1-2, chilli 1-2, carrot juice 30-33, lily root flour 5-6, starch 4-5, nourishing additive agent 7-8;
Described nourishing additive agent is made by the raw material of following weight portion: peppermint candy 1-2, plump and sturdy pork 40-45, strangle pipe careless 1-1.2, lychee exocarp 0.8-0.9, glasswort 0.7-0.8, common averrhoa root 1-1.1, Angelica oil 0.1-0.2, bean dregs 100-110;
Preparation method is: (1) by strangling pipe grass, lychee exocarp, glasswort, common averrhoa root adds 5-6 water slow fire boiling 40-50 minute doubly, after filter cleaner, in gained filtrate, adds peppermint candy, big fire is heated and is stirred to peppermint candy and melts completely;
(2) in iron pan, add step (1) gained material, plump and sturdy pork stripping and slicing is put into iron pan, little fire heating, off the pot when tempering to plump and sturdy pork shrinkage and becoming golden yellow, filter cleaner obtains nutrition lard;
(3) nutrition lard is mixed and mixed thoroughly with leftover materials, after oven dry, carry out ultramicro grinding, obtain.
The preparation method of described spicy taste flour mutton cubes roasted on a skewer, is characterized in that comprising the following steps:
(1) Rhoeo spathacea, tussilago, folium lycii, ching-chieh, frosted mulberry leaf, Chinese pennisetum, lokao buckthorn leaf and root-bark are wrapped up with gauze, be mixed into pot with being cut into block mutton, add 3-4 water doubly, big fire is pulled mutton, drain, rub out after boiling 30-40 minute;
(2) pawpaw is removed the peel, goes seed, stripping and slicing, add salad oil to mix thoroughly, send in steamer, discharging after 14-16 minute is steamed in big fire, smashes into mud, adds Glycine max (L.) Merr stewing 30-35 minute processed at 60-65 ℃;
(3) chilli is pulverized, be mixed into pot with flour, lily root flour, little fire is fried fragrant rear discharging;
(4) step (1), (2), (3) gained material and leftover materials are mixed and sent in cutmixer, cut and mix discharging after 10-15 minute, obtain mutton gruel;
(5) by mutton gruel compaction die, send into the little fire of steamer and steam after 30-35 minute and take out, stripping and slicing, wear label, send into baking box baking 7-8 minute, obtain.
Beneficial effect of the present invention is:
Mutton cubes roasted on a skewer color and luster of the present invention is attractive in appearance, crisp outside tender inside, easily chews rotten, salty peppery moderate, entrance lingering fragrance taste is continuous, and the present invention has added multiple fruits and vegetables, nutritious, contain soluble sugar, starch, cellulose, multivitamin and multiple mineral element, can be human body makeup energy, in addition, the present invention has health care, often the edible effect that can reach moistening lung to lower qi, qi-restoratives benefit essence, dispelling pathogenic wind for improving eyesight, the loose wind that induces sweat.
The specific embodiment
A spicy taste flour mutton cubes roasted on a skewer, it is characterized in that by following weight portion (kilogram) raw material make:
Mutton 60, Rhoeo spathacea 2, tussilago 4, folium lycii 1.5, ching-chieh 2.5, frosted mulberry leaf 3.5, Chinese pennisetum 1.5, lokao buckthorn leaf and root-bark 1.6, Glycine max (L.) Merr 3, pawpaw 15, flour 20, salad oil 2, chilli 2, carrot juice 33, lily root flour 6, starch 5, nourishing additive agent 8;
Described nourishing additive agent by following weight portion (kilogram) raw material make: peppermint candy 2, plump and sturdy pork 40, strangle pipe grass 1.2, lychee exocarp 0.9, glasswort 0.8, common averrhoa root 1, Angelica oil 0.2, bean dregs 110;
Preparation method is: (1) by strangling pipe grass, lychee exocarp, glasswort, common averrhoa root adds 5-6 water slow fire boiling 40-50 minute doubly, after filter cleaner, in gained filtrate, adds peppermint candy, big fire is heated and is stirred to peppermint candy and melts completely;
(2) in iron pan, add step (1) gained material, plump and sturdy pork stripping and slicing is put into iron pan, little fire heating, off the pot when tempering to plump and sturdy pork shrinkage and becoming golden yellow, filter cleaner obtains nutrition lard;
(3) nutrition lard is mixed and mixed thoroughly with leftover materials, after oven dry, carry out ultramicro grinding, obtain.
The preparation method of described spicy taste flour mutton cubes roasted on a skewer, comprises the following steps:
(1) Rhoeo spathacea, tussilago, folium lycii, ching-chieh, frosted mulberry leaf, Chinese pennisetum, lokao buckthorn leaf and root-bark are wrapped up with gauze, be mixed into pot with being cut into block mutton, add 3-4 water doubly, big fire is pulled mutton, drain, rub out after boiling 30-40 minute;
(2) pawpaw is removed the peel, goes seed, stripping and slicing, add salad oil to mix thoroughly, send in steamer, discharging after 14-16 minute is steamed in big fire, smashes into mud, adds Glycine max (L.) Merr stewing 30-35 minute processed at 60-65 ℃;
(3) chilli is pulverized, be mixed into pot with flour, lily root flour, little fire is fried fragrant rear discharging;
(4) step (1), (2), (3) gained material and leftover materials are mixed and sent in cutmixer, cut and mix discharging after 10-15 minute, obtain mutton gruel;
(5) by mutton gruel compaction die, send into the little fire of steamer and steam after 30-35 minute and take out, stripping and slicing, wear label, send into baking box baking 7-8 minute, obtain.

Claims (2)

1. a spicy taste flour mutton cubes roasted on a skewer, is characterized in that being made by the raw material of following weight portion:
Mutton 60-70, Rhoeo spathacea 1-2, tussilago 3-4, folium lycii 1.5-2, ching-chieh 2.2-2.5, frosted mulberry leaf 3-3.5, Chinese pennisetum 1.5-2, lokao buckthorn leaf and root-bark 1.4-1.6, Glycine max (L.) Merr 2-3, pawpaw 12-15, flour 18-20, salad oil 1-2, chilli 1-2, carrot juice 30-33, lily root flour 5-6, starch 4-5, nourishing additive agent 7-8;
Described nourishing additive agent is made by the raw material of following weight portion: peppermint candy 1-2, plump and sturdy pork 40-45, strangle pipe careless 1-1.2, lychee exocarp 0.8-0.9, glasswort 0.7-0.8, common averrhoa root 1-1.1, Angelica oil 0.1-0.2, bean dregs 100-110;
Preparation method is: (1) by strangling pipe grass, lychee exocarp, glasswort, common averrhoa root adds 5-6 water slow fire boiling 40-50 minute doubly, after filter cleaner, in gained filtrate, adds peppermint candy, big fire is heated and is stirred to peppermint candy and melts completely;
(2) in iron pan, add step (1) gained material, plump and sturdy pork stripping and slicing is put into iron pan, little fire heating, off the pot when tempering to plump and sturdy pork shrinkage and becoming golden yellow, filter cleaner obtains nutrition lard;
Nutrition lard is mixed and mixed thoroughly with leftover materials, after oven dry, carry out ultramicro grinding, obtain.
2. the preparation method of spicy taste flour mutton cubes roasted on a skewer according to claim 1, is characterized in that comprising the following steps:
(1) Rhoeo spathacea, tussilago, folium lycii, ching-chieh, frosted mulberry leaf, Chinese pennisetum, lokao buckthorn leaf and root-bark are wrapped up with gauze, be mixed into pot with being cut into block mutton, add 3-4 water doubly, big fire is pulled mutton, drain, rub out after boiling 30-40 minute;
(2) pawpaw is removed the peel, goes seed, stripping and slicing, add salad oil to mix thoroughly, send in steamer, discharging after 14-16 minute is steamed in big fire, smashes into mud, adds Glycine max (L.) Merr stewing 30-35 minute processed at 60-65 ℃;
(3) chilli is pulverized, be mixed into pot with flour, lily root flour, little fire is fried fragrant rear discharging;
(4) step (1), (2), (3) gained material and leftover materials are mixed and sent in cutmixer, cut and mix discharging after 10-15 minute, obtain mutton gruel;
(5) by mutton gruel compaction die, send into the little fire of steamer and steam after 30-35 minute and take out, stripping and slicing, wear label, send into baking box baking 7-8 minute, obtain.
CN201310582235.1A 2013-11-20 2013-11-20 Spicy floured mutton kebabs and preparation method thereof Pending CN103652968A (en)

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Application Number Priority Date Filing Date Title
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172258A (en) * 2014-07-07 2014-12-03 芜湖诚德农业科技有限公司 Pork roasted with pleurotus eryngii
CN104305307A (en) * 2014-09-24 2015-01-28 安徽桂王清真食品有限公司 Pungent and spicy mutton particles and processing method thereof
CN104366523A (en) * 2014-10-27 2015-02-25 宿州市墉桥区永兴食品厂 Insomnia-relieving spicy mutton shashlik and preparation method thereof
CN104366525A (en) * 2014-10-28 2015-02-25 宿州市毅飞食品有限公司 Stomach-invigorating and deficiency-tonifying type tea aroma mutton shashlik and preparation method thereof
CN104366526A (en) * 2014-10-28 2015-02-25 宿州市毅飞食品有限公司 Spleen-tonifying and appetizing type mushroom-taste mutton shashlik and preparation method thereof
CN104366522A (en) * 2014-10-27 2015-02-25 宿州市墉桥区永兴食品厂 Spleen-invigorating and qi-replenishing licorice-flavor mutton shashlik and preparation method thereof
CN104366524A (en) * 2014-10-27 2015-02-25 宿州市墉桥区永兴食品厂 Qi and blood nourishing type celery flavor mutton shashlik and preparation method thereof
CN104382078A (en) * 2014-10-28 2015-03-04 宿州市毅飞食品有限公司 Peanut-flavor mutton shashlik with function of resisting hepatic impairment, and preparation method of mutton shashlik
CN104382079A (en) * 2014-10-28 2015-03-04 宿州市毅飞食品有限公司 Heat-clearing and detoxifying type radish flavored mutton shashlik and preparation method thereof

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CN1376420A (en) * 2001-03-25 2002-10-30 刘仲明 Technology for making meatballs and dietotherapeutic food
CN101133865A (en) * 2006-08-31 2008-03-05 天津中英纳米科技发展有限公司 Meat emulsion product and method for preparing the same
CN102626231A (en) * 2012-04-28 2012-08-08 福建农林大学 Recombined fried pork crisps
CN102771823A (en) * 2012-07-04 2012-11-14 内蒙古大牧场食品有限责任公司 Cooked lamb shashlik and method for making same
CN102987416A (en) * 2012-12-18 2013-03-27 西南民族大学 Nutrition-enriched recombinant translucent meat slices and preparation method thereof
CN103222634A (en) * 2013-03-27 2013-07-31 蚌埠市丰牧牛羊肉制品有限责任公司 Kuding tea fragrance dried mussel meat and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1376420A (en) * 2001-03-25 2002-10-30 刘仲明 Technology for making meatballs and dietotherapeutic food
CN101133865A (en) * 2006-08-31 2008-03-05 天津中英纳米科技发展有限公司 Meat emulsion product and method for preparing the same
CN102626231A (en) * 2012-04-28 2012-08-08 福建农林大学 Recombined fried pork crisps
CN102771823A (en) * 2012-07-04 2012-11-14 内蒙古大牧场食品有限责任公司 Cooked lamb shashlik and method for making same
CN102987416A (en) * 2012-12-18 2013-03-27 西南民族大学 Nutrition-enriched recombinant translucent meat slices and preparation method thereof
CN103222634A (en) * 2013-03-27 2013-07-31 蚌埠市丰牧牛羊肉制品有限责任公司 Kuding tea fragrance dried mussel meat and preparation method thereof

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172258A (en) * 2014-07-07 2014-12-03 芜湖诚德农业科技有限公司 Pork roasted with pleurotus eryngii
CN104305307A (en) * 2014-09-24 2015-01-28 安徽桂王清真食品有限公司 Pungent and spicy mutton particles and processing method thereof
CN104366523A (en) * 2014-10-27 2015-02-25 宿州市墉桥区永兴食品厂 Insomnia-relieving spicy mutton shashlik and preparation method thereof
CN104366522A (en) * 2014-10-27 2015-02-25 宿州市墉桥区永兴食品厂 Spleen-invigorating and qi-replenishing licorice-flavor mutton shashlik and preparation method thereof
CN104366524A (en) * 2014-10-27 2015-02-25 宿州市墉桥区永兴食品厂 Qi and blood nourishing type celery flavor mutton shashlik and preparation method thereof
CN104366525A (en) * 2014-10-28 2015-02-25 宿州市毅飞食品有限公司 Stomach-invigorating and deficiency-tonifying type tea aroma mutton shashlik and preparation method thereof
CN104366526A (en) * 2014-10-28 2015-02-25 宿州市毅飞食品有限公司 Spleen-tonifying and appetizing type mushroom-taste mutton shashlik and preparation method thereof
CN104382078A (en) * 2014-10-28 2015-03-04 宿州市毅飞食品有限公司 Peanut-flavor mutton shashlik with function of resisting hepatic impairment, and preparation method of mutton shashlik
CN104382079A (en) * 2014-10-28 2015-03-04 宿州市毅飞食品有限公司 Heat-clearing and detoxifying type radish flavored mutton shashlik and preparation method thereof

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