CN104223010A - Preparation method of tomato sauce - Google Patents
Preparation method of tomato sauce Download PDFInfo
- Publication number
- CN104223010A CN104223010A CN201310718594.5A CN201310718594A CN104223010A CN 104223010 A CN104223010 A CN 104223010A CN 201310718594 A CN201310718594 A CN 201310718594A CN 104223010 A CN104223010 A CN 104223010A
- Authority
- CN
- China
- Prior art keywords
- kilograms
- grams
- spices
- powder
- water
- 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
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 18
- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 16
- 235000013599 spices Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 229960000583 acetic acid Drugs 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000012362 glacial acetic acid Substances 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000012730 carminic acid Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 2
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 2
- 235000012661 lycopene Nutrition 0.000 description 2
- 229960004999 lycopene Drugs 0.000 description 2
- 239000001751 lycopene Substances 0.000 description 2
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar 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
- 239000011782 vitamin Substances 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of tomato sauce, belonging to a preparation method of food. The method is characterized by comprising the processing technological processes of selecting spices, treating the selected spices, blending the spices, selecting raw material, mixing, bottling, sterilizing, cooling and packaging to obtain the finished product. The preparation method has the beneficial effects that the storable property of tomatoes can be improved by the product, and the product is bright in color and has the effects of invigorating stomach to help digestion, cooling the blood and calming the liver, clearing heat and removing toxicity.
Description
Technical field
The present invention relates to a kind of preparation method of food, especially relate to a kind of preparation method of tomato sauce.
Background technology
Tomato another name tomato, tomato, ancient name persimmon in June, report of good news ternary.Tomato has vegetables and fruit dual identity concurrently, includes 13 kinds of vitamins and 17 kinds of mineral matters, and wherein V C content is enriched, and content of lycopene occupies first of various fruits and vegetables.
Lycopene has the biologically active more more superior than other carotenoid, as non-oxidizability, ability, the anti-cancer and kill cancer action of removing singlet oxygen.But tomato because of its water content high, not easily preserve and transport for long-distance, it is serious to adopt rear loss, and overall increment is not obvious.Catsup sugaring, vinegar, salt fry the sour-sweet juice of the one modulated and produce tomato sauce in salad oil, can reduce the loss that fresh tomato causes in transport preservation, and improve its economic worth.
Summary of the invention
The object of the invention is to solve fresh tomato high because of its water content, not easily preserve and transport for long-distance, adopt rear loss seriously, economic benefit is low.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for tomato sauce, is characterized in that: the processing process adopting the selection of spices, spices process, spices batching, the selection of raw material, allotment, bottling, sterilization, cooling, packaging, finished product, and concrete operation step is as follows:
(1) selection of spices: onion 18 kilograms, garlic powder 200 grams, clove seed 500 grams, spiced seed 400 grams, 1000 grams, cassia bark, 90 grams, semen myristicae powder, ginger powder 180 grams, chilli powder 180 grams, 8.5 kilograms, glacial acetic acid, 66 kilograms, clear water;
(2) spices process: onion is peelled off crust, excision coring, is cut into filament after cleaning, garlic is gone root peeling, be cut into broken end after cleaning, cassia bark, clove seed, spiced seed are cleaned, and will smash, chilli powder, semen myristicae powder, ginger powder cloth bag are wrapped up;
(3) flavor confect: discharge water in stainless steel jacketed pan, adds after glacial acetic acid stirs and adds other spices, boil, then adds a cover and simmer, and stirs once, and extrudes sachet, after simmering 2 hours, filter, remove slag every 30 minutes; Then add granulated sugar, salt, heating makes it dissolve and adds water to 150 kilograms, filters, be stored in stainless steel cask with bolting silk;
(4) selection of raw material: the catsup of concentration 12% 150 kilograms, the glucose of 43 Baume degrees 8 kilograms, granulated sugar 16.4 kilograms, spice water 20 kilograms, refined salt 1.5 kilograms, haematochrome 4.8 kilograms, carmine 7 grams, bright cherry-red 7 grams;
(5) allocate: catsup, refined salt, glucose are mixed, stir, heating is concentrated into refractive power 27% ~ 29%, then take the dish out of the pot, pull an oar with the beater of 0.8 millimeter of sieve aperture, then add spice water and continue to be concentrated into refractive power 32% ~ 33%, finally add the pigment dissolved, stir, take the dish out of the pot;
(6) bottle: sauce temperature is controlled, 85 DEG C of bottlings, to be filled to sauce body from bottleneck 5 centimetres;
(7) sterilization: bottle to be placed in boiling water sterilization 10 minutes, then to cool, pack and be finished product.
Beneficial effect: the invention provides a kind of tomato sauce, improves the keeping quality of tomato, and bright-colored, stomach strengthening and digestion promoting, the flat liver of cool blood, clearing heat and detoxicating.
Detailed description of the invention
Embodiment 1:
A preparation method for tomato sauce, concrete operation step is as follows:
(1) selection of spices: onion 18 kilograms, garlic powder 200 grams, clove seed 500 grams, spiced seed 400 grams, 1000 grams, cassia bark, 90 grams, semen myristicae powder, ginger powder 180 grams, chilli powder 180 grams, 8.5 kilograms, glacial acetic acid, 66 kilograms, clear water;
(2) spices process: onion is peelled off crust, excision coring, is cut into filament after cleaning, garlic is gone root peeling, be cut into broken end after cleaning, cassia bark, clove seed, spiced seed are cleaned, and will smash, chilli powder, semen myristicae powder, ginger powder cloth bag are wrapped up;
(3) flavor confect: discharge water in stainless steel jacketed pan, adds after glacial acetic acid stirs and adds other spices, boil, then adds a cover and simmer, and stirs once, and extrudes sachet, after simmering 2 hours, filter, remove slag every 30 minutes; Then add granulated sugar, salt, heating makes it dissolve and adds water to 150 kilograms, filters, be stored in stainless steel cask with bolting silk;
(4) selection of raw material: the catsup of concentration 12% 150 kilograms, the glucose of 43 Baume degrees 8 kilograms, granulated sugar 16.4 kilograms, spice water 20 kilograms, refined salt 1.5 kilograms, haematochrome 4.8 kilograms, carmine 7 grams, bright cherry-red 7 grams;
(5) allocate: catsup, refined salt, glucose are mixed, stirs, heating is concentrated into refractive power 28%, then take the dish out of the pot, pull an oar with the beater of 0.8 millimeter of sieve aperture, then add spice water and continue to be concentrated into refractive power 33%, finally add the pigment dissolved, stir, take the dish out of the pot;
(6) bottle: sauce temperature is controlled, 85 DEG C of bottlings, to be filled to sauce body from bottleneck 5 centimetres;
(7) sterilization: bottle to be placed in boiling water sterilization 10 minutes, then to cool, pack and be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for tomato sauce, is characterized in that: the processing process adopting the selection of spices, spices process, spices batching, the selection of raw material, allotment, bottling, sterilization, cooling, packaging, finished product, and concrete operation step is as follows:
(1) selection of spices: onion 18 kilograms, garlic powder 200 grams, clove seed 500 grams, spiced seed 400 grams, 1000 grams, cassia bark, 90 grams, semen myristicae powder, ginger powder 180 grams, chilli powder 180 grams, 8.5 kilograms, glacial acetic acid, 66 kilograms, clear water;
(2) spices process: onion is peelled off crust, excision coring, is cut into filament after cleaning, garlic is gone root peeling, be cut into broken end after cleaning, cassia bark, clove seed, spiced seed are cleaned, and will smash, chilli powder, semen myristicae powder, ginger powder cloth bag are wrapped up;
(3) flavor confect: discharge water in stainless steel jacketed pan, adds after glacial acetic acid stirs and adds other spices, boil, then adds a cover and simmer, and stirs once, and extrudes sachet, after simmering 2 hours, filter, remove slag every 30 minutes; Then add granulated sugar, salt, heating makes it dissolve and adds water to 150 kilograms, filters, be stored in stainless steel cask with bolting silk;
(4) selection of raw material: the catsup of concentration 12% 150 kilograms, the glucose of 43 Baume degrees 8 kilograms, granulated sugar 16.4 kilograms, spice water 20 kilograms, refined salt 1.5 kilograms, haematochrome 4.8 kilograms, carmine 7 grams, bright cherry-red 7 grams;
(5) allocate: catsup, refined salt, glucose are mixed, stir, heating is concentrated into refractive power 27% ~ 29%, then take the dish out of the pot, pull an oar with the beater of 0.8 millimeter of sieve aperture, then add spice water and continue to be concentrated into refractive power 32% ~ 33%, finally add the pigment dissolved, stir, take the dish out of the pot;
(6) bottle: sauce temperature is controlled, 85 DEG C of bottlings, to be filled to sauce body from bottleneck 5 centimetres;
(7) sterilization: bottle to be placed in boiling water sterilization 10 minutes, then to cool, pack and be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718594.5A CN104223010A (en) | 2013-12-13 | 2013-12-13 | Preparation method of tomato sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718594.5A CN104223010A (en) | 2013-12-13 | 2013-12-13 | Preparation method of tomato sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223010A true CN104223010A (en) | 2014-12-24 |
Family
ID=52212618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310718594.5A Pending CN104223010A (en) | 2013-12-13 | 2013-12-13 | Preparation method of tomato sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223010A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114468270A (en) * | 2022-02-10 | 2022-05-13 | 上海梅林食品有限公司 | Tomato sauce and production process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748563A (en) * | 2005-10-18 | 2006-03-22 | 邹志尚 | Tomato sauce added with vitamin and mineral trace element capable of improving health |
| CN101999707A (en) * | 2010-10-21 | 2011-04-06 | 丹东鸿洋食品有限公司 | Tomato caviar and preparation method thereof |
| CN102048124A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Method for preparing multi-flavor tomato sauce |
-
2013
- 2013-12-13 CN CN201310718594.5A patent/CN104223010A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748563A (en) * | 2005-10-18 | 2006-03-22 | 邹志尚 | Tomato sauce added with vitamin and mineral trace element capable of improving health |
| CN102048124A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Method for preparing multi-flavor tomato sauce |
| CN101999707A (en) * | 2010-10-21 | 2011-04-06 | 丹东鸿洋食品有限公司 | Tomato caviar and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨士章等: "《果蔬贮藏保鲜加工大全（第1版）》", 31 May 1996, article "番茄沙司的制作", pages: 222-223 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114468270A (en) * | 2022-02-10 | 2022-05-13 | 上海梅林食品有限公司 | Tomato sauce and production process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102696998A (en) | Wild vegetable instant food and processing method thereof | |
| CN103070385B (en) | Pickled pepper and whitebait sauce and processing method thereof | |
| CN102048124A (en) | Method for preparing multi-flavor tomato sauce | |
| CA2699579A1 (en) | A kind of beverage as apple cider vinegar | |
| CN105285537A (en) | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce | |
| CN103315282B (en) | A kind of tomato ketchup and preparation method thereof | |
| CN106666581A (en) | Mixed jam of wild kiwi fruits and wild ficus tikoua fruits and preparation method of mixed jam | |
| CN102293237A (en) | Fruit particle jam flexible package can and processing technology thereof | |
| CN103027260A (en) | Method for preparing Sichuan pickled vegetable food | |
| CN101467736A (en) | Vegetable juice and method for producing the same | |
| CN104351873A (en) | Sugarcane and water-chestnut fruit juice beverage | |
| CN103637326A (en) | Full juice fruit vinegar beverage and production method thereof | |
| CN103756845B (en) | Preparation method for tomato health wine | |
| CN101653275A (en) | Preparation method of instant undaria pinnatifida | |
| KR101094638B1 (en) | Process F0r producing canned mussel and canned mussel thereof | |
| CN103652699A (en) | Canned water bamboo meat | |
| CN104223010A (en) | Preparation method of tomato sauce | |
| CN105558992A (en) | Aquatic product processing bittern formula, making method and application of aquatic product processing bittern formula in liquor-preserved crabs | |
| CN107027944A (en) | A kind of preparation method of olive sugar | |
| CN105010911A (en) | Making method of pumpkin fruit jam | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation method thereof | |
| JP6015833B2 (en) | Fermentation ripening beet, fermentation ripening beet paste of the processed product, fermentation ripening beet extract, method for producing fermentation ripening beet powder | |
| CN113383929A (en) | Preparation method of tomato soup base with tomato blocks | |
| CN103829321B (en) | A kind of fermented type turnip with red inside health-care vinegar drink prescription and preparation method | |
| KR20120115628A (en) | Method for producing citrus granule tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141224 |