CN104336289A - Production method of fruit and vegetable preserves - Google Patents
Production method of fruit and vegetable preserves Download PDFInfo
- Publication number
- CN104336289A CN104336289A CN201410585599.XA CN201410585599A CN104336289A CN 104336289 A CN104336289 A CN 104336289A CN 201410585599 A CN201410585599 A CN 201410585599A CN 104336289 A CN104336289 A CN 104336289A
- Authority
- CN
- China
- Prior art keywords
- fruit
- fruits
- vegetables
- production method
- vegetable
- 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
Abstract
The invention discloses a production method of fruit and vegetable preserves. The production method comprises the following steps: S1. breaking and pulping fruits and vegetables; S2. blending and homogenizing the fruit and vegetable pulp obtained after breaking and pulping; S3. carrying out low temperature vacuum concentration on the blended and homogenized fruit and vegetable pulp; S4. moulding the fruit and vegetable pulp subjected to low temperature vacuum concentration; S5. packaging the moulded preserves; S6. packaging and then sterilizing the packaged fruit and vegetable preserves, thus obtaining finished fruit and vegetable preserves. The production method has the beneficial effects that the fruit and vegetable preserves produced by the production method are rich in nutrients and maintain the original tastes of fresh fruits; meanwhile, after blending and homogenizing, the nutritional ingredients of the fruit and vegetable preserves are more balanced; as low temperature vacuum concentration is adopted, the colors and quality of the fruit and vegetable preserves are the same as the colors and quality of fresh products, and the tastes of the fruit and vegetable preserves are better than the tastes of the fresh products; the packaged finished products are sterilized after being packaged, so that the fruit and vegetable preserves have longer shelf lives and are convenient to store; moulding is beneficial to large-scale mechanical production, improvement of the production efficiency and reduction of the production cost; the produced finished products are convenient to transport.
Description
Technical field
The invention belongs to processing of farm products field, particularly relate to a kind of fruits and vegetables preserved fruit production method.
Background technology
Cellulose, pectin, several mineral materials, protein, organic acid etc. are rich in, " rich ore " of vitamin especially, especially vitamin C, the natural supplement of vitamin A in fruits and vegetables.Fruit is not only good to eat, can also promote healthy, reach disease preventing and treating, the effect of beautifying face and moistering lotion.
But due to the impact by natural causes such as seasonal variations, fresh fruit cannot meet the current consumption of people, and fruit quality alternates betwwen good and bad in addition, make people's edible nourishing uneven.Fresh fruit cannot meet the current consumption demand of people.
Fruit storage mainly contains fresh-keeping on the market at present, and preserved fruit, juice tank is first-class.Such as application number is that the Chinese invention patent application of CN201210378467.0 discloses a kind of energy-conservation, water saving, environmental protection tinned fruit production process.Equipment needed thereby is for opening peach machine, enzyme disassembler and wind-force device for peeling, stoning machine, precooker, cooling heat exchange device (in sugary soln heat-obtaining recycling), negative pressure liquid glucose device for casting, air exhauster, sterilization machine, cooler.The technological process of production for yellow (in vain) peach opens, remove the peel, yellow (in vain) peach digs core, precook, cool (cooler installs heat-exchanger rig additional), bottling, negative pressure perfusion liquid glucose, exhaust, sterilization, cooling, vanning by lobe, enzyme decomposition and high pressure wind-force.
Certainly, storage means garden stuff processing being become preserved fruit is also had.Such as application number is the processing method that the Chinese invention patent application of CN201410097099.1 discloses a kind of cherry tomato preserved fruit, and it comprises selection cleaning, acanthopore, hardens, completes, dries draining, high-temperature pressure oozes sugar, vacuum sugar infiltration, buffering normal pressure ooze sugar, drop liquid glucose, affination, dry, oil and the step such as anticorrosion, moisture regain.Relate in this procedure of processing and oiling with anticorrosion, this can affect the mouthfeel of final finished; And it also needs to adopt high-temperature pressure to ooze sugar, this just more allows the mouthfeel of final finished not have fresh fruits and vegetables mouthfeel good.
In sum, because above methodical process is not pure physical reactions, so be difficult to the color, smell and taste of maintenance fruit, very easily cause the loss of fruit nutrition composition and unbalanced.
Summary of the invention
In order to solve the above-mentioned problems in the prior art, the object of this invention is to provide one the original nutrition of fruits and vegetables can be kept not lose do not run off, nutrition be simultaneously more balanced, more for shelf-stable, conveniently transport, meet the fruits and vegetables preserved fruit production method of emerging market demand.
To achieve these goals, the technical solution used in the present invention is:
Step S1, by fruits and vegetables crushing and beating;
Step S2, carries out allotment homogeneous by the fruit, vegetable juice after crushing and beating;
Step S3, carries out cryogenic vacuum by the fruit, vegetable juice after allotment homogeneous and concentrates;
Step S4, the fruit, vegetable juice after being concentrated by cryogenic vacuum carries out mould molding;
Step S5, packs the candied fruit after mould molding;
Step S6, is undertaken packing rear sterilization by the fruits and vegetables preserved fruit after packaging, obtains finished product fruits and vegetables candied fruit.
Preferred technical scheme, after the packaging in step S6, sterilization adopts water dip sterilization.This water dip sterilization is: packaged good product is placed on the stainless steel guipure of adjustable speed, enter according to the order of sequence under the effect of conveyer belt in sterilizing casing, after " high-temperature water is medium " sterilization, then bring Homogeneous cooling in cooling box into by conveyer belt, thus reach product sterilization requirement.The water temperature of general described high-temperature water is higher than 85 degrees Celsius.
Preferred technical scheme, before the crushing and beating of described step S1, also comprises step S003: to peeling, the stoning of fruits and vegetables further.
Further preferred technical scheme, before step S003, also comprises step S002: carry out cleaning and sterilization to fruits and vegetables.
Further preferred technical scheme again, before described step S002, also comprises step S001: select fruits and vegetables, rejects the fruits and vegetables that rot.
Described step S3 adopts thickener to carry out cryogenic vacuum to concentrate.
The temperature that cryogenic vacuum in described step S3 concentrates is 30 degrees Celsius to 60 degrees Celsius.
Described step S2 adopts blending equipment to carry out allotment homogeneous.
Adopt above technical scheme, fruits and vegetables candied fruit production method of the present invention produced fruits and vegetables preserved fruit is nutritious, maintains original fresh fruit taste.Meanwhile, fruits and vegetables candied fruit is after allotment homogenizer, and the nutritional labeling of fruits and vegetables candied fruit is more balanced; Vacuum Concentration under employing cryogenic conditions, its Color Quality is identical with fresh goods, and mouthfeel is better, and carry out after packed products packing rear sterilization, the shelf-life is longer, is beneficial to storage again.Use mould molding, be beneficial to the large production of mechanization, enhance productivity, reduce production cost, the convenient transport of the finished product made.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of a kind of fruits and vegetables candied fruit of the present invention production method.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly understand, below in conjunction with detailed description of the invention also with reference to accompanying drawing, the present invention is described in more detail.Should be appreciated that, these describe just exemplary, and do not really want to limit the scope of the invention.In addition, in the following description, the description to known features and technology is eliminated, to avoid unnecessarily obscuring concept of the present invention.
As shown in Figure 1, a kind of fruits and vegetables preserved fruit of the present invention production method comprises the following steps:
Step S001: select fruits and vegetables, rejects the fruits and vegetables that rot.
Step S002: cleaning is carried out and sterilization to fruits and vegetables.
Step S003: to peeling, the stoning of fruit.If the existing pericarp of fruit has fruit stone again, then fruit was not only removed the peel but also stoning; If fruit only has pericarp (without fruit stone), then only remove the peel; If do not need the vegetables of peeling or stoning, then can omit this step, such as, carrot just can not need this step.
Step S1, by fruits and vegetables crushing and beating.
Step S2, adopts homogenizer to carry out allotment homogeneous the fruit, vegetable juice after crushing and beating.
Step S3, under the temperature conditions of 10 degrees Celsius to 90 degrees Celsius, adopts thickener to carry out cryogenic vacuum to the fruit, vegetable juice after allotment homogeneous and concentrates.
Step S4, the fruit, vegetable juice after being concentrated by cryogenic vacuum carries out mould molding.
Step S5, packs the candied fruit after mould molding.
Step S6, is undertaken packing rear sterilization (water dip sterilization) by the fruits and vegetables preserved fruit after packaging, obtains finished product fruits and vegetables candied fruit.
Embodiment 1, adopts said method to carry out processing and fabricating mango preserved fruit to mango.
The first step: first, selects fresh mango, rejects the mango rotted.
Second step: select mango is carried out cleaning and sterilization.
3rd step: by the mango peeling after cleaning, sterilization, stoning.
4th step, carries out fragmentation by the mango after peeling, stoning, and pulls an oar.
5th step, adopts homogenizer to carry out allotment homogeneous the mango pulp after crushing and beating.
6th step, under the temperature conditions of 10 degrees Celsius to 90 degrees Celsius, adopts thickener to carry out cryogenic vacuum to the mango pulp after allotment homogeneous and concentrates.
7th step, the mango pulp after being concentrated by cryogenic vacuum carries out mould molding.
8th step, packs the mango candied fruit after mould molding.
9th step, is undertaken packing rear sterilization by the mango preserved fruit after packaging, obtains finished product mango candied fruit.
Embodiment 2, adopts said method to carry out processing and fabricating candied apple to apple.
The first step: first, selects fresh apple, rejects the apple rotted.
Second step: select apple is carried out cleaning and sterilization.
3rd step: by the apple peel after cleaning, sterilization, stoning.
4th step, carries out fragmentation by the apple after peeling, stoning, and pulls an oar.
5th step, adopts homogenizer to carry out allotment homogeneous the apple pulp after crushing and beating.
6th step, under the temperature conditions of 10 degrees Celsius to 90 degrees Celsius, adopts thickener to carry out cryogenic vacuum to the apple pulp after allotment homogeneous and concentrates.
7th step, the apple pulp after being concentrated by cryogenic vacuum carries out mould molding.
8th step, packs the apple candied fruit after mould molding.
9th step, is undertaken packing rear sterilization by the candied apple after packaging, obtains finished product apple candied fruit.
Embodiment 3, adopts said method to carry out processing and fabricating pawpaw preserved fruit to pawpaw.
The first step: first, selects fresh pawpaw, rejects the pawpaw rotted.
Second step: select pawpaw is carried out cleaning and sterilization.
3rd step: by the pawpaw peeling after cleaning, sterilization, stoning.
4th step, carries out fragmentation by the pawpaw after peeling, stoning, and pulls an oar.
5th step, adopts homogenizer to carry out allotment homogeneous the papaya puree after crushing and beating.
6th step, under the temperature conditions of 10 degrees Celsius to 90 degrees Celsius, adopts thickener to carry out cryogenic vacuum to the papaya puree after allotment homogeneous and concentrates.
7th step, the papaya puree after being concentrated by cryogenic vacuum carries out mould molding.
8th step, packs the pawpaw candied fruit after mould molding.
9th step, is undertaken packing rear sterilization by the pawpaw preserved fruit after packaging, obtains finished product pawpaw candied fruit.
Embodiment 4, adopts said method to carry out processing and fabricating Kiwi berry preserved fruit to Kiwi berry.
The first step: first, selects fresh Kiwi berry, rejects the Kiwi berry rotted.
Second step: select Kiwi berry is carried out cleaning and sterilization.
3rd step: by the Kiwi berry peeling after cleaning, sterilization.
4th step, carries out fragmentation by the Kiwi berry after peeling, and pulls an oar.
5th step, adopts homogenizer to carry out allotment homogeneous the gooseberry after crushing and beating.
6th step, under the temperature conditions of 10 degrees Celsius to 90 degrees Celsius, adopts thickener to carry out cryogenic vacuum to the gooseberry after allotment homogeneous and concentrates.
7th step, the gooseberry after being concentrated by cryogenic vacuum carries out mould molding.
8th step, packs the Kiwi berry candied fruit after mould molding.
9th step, is undertaken packing rear sterilization by the Kiwi berry preserved fruit after packaging, obtains finished product Kiwi berry candied fruit.
Embodiment 5, adopts said method to carry out processing and fabricating "Hami" melon preserved fruit to "Hami" melon.
The first step: first, selects fresh "Hami" melon, rejects the "Hami" melon rotted.
Second step: select "Hami" melon is carried out cleaning and sterilization.
3rd step: by the "Hami" melon peeling after cleaning, sterilization, remove seed.
4th step, by peeling, goes the "Hami" melon after seed to carry out fragmentation, and pulls an oar.
5th step, adopts homogenizer to carry out allotment homogeneous in the "Hami" melon slurry after crushing and beating.
6th step, under the temperature conditions of 10 degrees Celsius to 90 degrees Celsius, adopts thickener to carry out cryogenic vacuum to the "Hami" melon slurry after allotment homogeneous and concentrates.
7th step, the "Hami" melon slurry after being concentrated by cryogenic vacuum carries out mould molding.
8th step, packs the "Hami" melon candied fruit after mould molding.
9th step, is undertaken packing rear sterilization by the "Hami" melon preserved fruit after packaging, obtains finished product "Hami" melon candied fruit.
Embodiment 6, adopts said method to carry out processing and fabricating pineapple preserved fruit to pineapple.
The first step: first, selects fresh pineapple, rejects the pineapple rotted.
Second step: select pineapple is carried out cleaning and sterilization.
3rd step: by the pineapple peeling after cleaning, sterilization.
4th step, carries out fragmentation by the pineapple after peeling, and pulls an oar.
5th step, adopts homogenizer to carry out allotment homogeneous in the pineapple slurry after crushing and beating.
6th step, under the temperature conditions of 10 degrees Celsius to 90 degrees Celsius, adopts thickener to carry out cryogenic vacuum to the pineapple slurry after allotment homogeneous and concentrates.
7th step, the pineapple slurry after being concentrated by cryogenic vacuum carries out mould molding.
8th step, packs the pineapple candied fruit after mould molding.
9th step, is undertaken packing rear sterilization by the pineapple preserved fruit after packaging, obtains finished product pineapple candied fruit.
Embodiment 7, adopts said method to carry out processing and fabricating jujube preserved fruit to jujube.
The first step: first, selects fresh jujube, rejects the jujube rotted.
Second step: select jujube is carried out cleaning and sterilization.
3rd step: by the jujube peeling after cleaning, sterilization, stoning.
4th step, carries out fragmentation by the jujube after peeling, stoning, and pulls an oar.
5th step, adopts homogenizer to carry out allotment homogeneous in the jujube slurry after crushing and beating.
6th step, under the temperature conditions of 10 degrees Celsius to 90 degrees Celsius, adopts thickener to carry out cryogenic vacuum to the jujube slurry after allotment homogeneous and concentrates.
7th step, the jujube slurry after being concentrated by cryogenic vacuum carries out mould molding.
8th step, packs the jujube candied fruit after mould molding.
9th step, is undertaken packing rear sterilization by the jujube preserved fruit after packaging, obtains finished product jujube candied fruit.
Embodiment 8, adopts said method to carry out processing and fabricating durian preserved fruit to durian.
The first step: first, selects fresh durian, rejects the durian rotted.
Second step: select durian is carried out cleaning and sterilization.
3rd step: by the durian peeling after cleaning, sterilization, stoning.
4th step, carries out fragmentation by the durian after peeling, stoning, and pulls an oar.
5th step, adopts homogenizer to carry out allotment homogeneous in the durian slurry after crushing and beating.
6th step, under the temperature conditions of 10 degrees Celsius to 90 degrees Celsius, adopts thickener to carry out cryogenic vacuum to the durian slurry after allotment homogeneous and concentrates.
7th step, the durian slurry after being concentrated by cryogenic vacuum carries out mould molding.
8th step, packs the durian candied fruit after mould molding.
9th step, is undertaken packing rear sterilization by the durian preserved fruit after packaging, obtains finished product durian candied fruit.
Embodiment 9, adopts said method to carry out processing and fabricating preserved carrot to carrot.
The first step: first, selects fresh carrot, rejects the carrot of poor quality.
Second step: select carrot is carried out cleaning and sterilization.
3rd step: the carrot after cleaning, sterilization is carried out fragmentation, and pulls an oar.
4th step, by the carrot paste after crushing and beating, adopts homogenizer to carry out allotment homogeneous.
5th step, under the temperature conditions of 10 degrees Celsius to 90 degrees Celsius, adopts thickener to carry out cryogenic vacuum to the carrot paste after allotment homogeneous and concentrates.
6th step, the carrot paste after being concentrated by cryogenic vacuum carries out mould molding.
7th step, packs the carrot candied fruit after mould molding.
8th step, is undertaken packing rear sterilization by the preserved carrot after packaging, obtains finished product carrot candied fruit.
Above-mentioned fruits and vegetables candied fruit production method produced fruits and vegetables preserved fruit is nutritious, maintains original fresh fruit taste.Meanwhile, fruits and vegetables candied fruit is after allotment homogeneous, and the nutritional labeling of fruits and vegetables candied fruit is more balanced; Vacuum Concentration under employing cryogenic conditions, its Color Quality is identical with fresh goods, and mouthfeel is better, and carry out after packed products packing rear sterilization, the shelf-life is longer, is beneficial to storage again.Use mould molding, be beneficial to the large production of mechanization, enhance productivity, reduce production cost, the convenient transport of the finished product made.
Should be understood that, above-mentioned detailed description of the invention of the present invention only for exemplary illustration or explain principle of the present invention, and is not construed as limiting the invention.Therefore, any amendment made when without departing from the spirit and scope of the present invention, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.In addition, claims of the present invention be intended to contain fall into claims scope and border or this scope and border equivalents in whole change and modification.
Claims (8)
1. a fruits and vegetables preserved fruit production method, is characterized in that, comprises the following steps:
Step S1, by fruits and vegetables crushing and beating;
Step S2, carries out allotment homogeneous by the fruit, vegetable juice after crushing and beating;
Step S3, carries out cryogenic vacuum by the fruit, vegetable juice after allotment homogeneous and concentrates;
Step S4, the fruit, vegetable juice after being concentrated by cryogenic vacuum carries out mould molding;
Step S5, packs the candied fruit after mould molding;
Step S6, is undertaken packing rear sterilization by the fruits and vegetables preserved fruit after packaging, obtains finished product fruits and vegetables candied fruit.
2. a kind of fruits and vegetables preserved fruit production method according to claim 1, is characterized in that, after the packaging in described step S6, sterilization adopts water dip sterilization.
3. a kind of fruits and vegetables preserved fruit production method according to claim 1, is characterized in that, before the crushing and beating of described step S1, also comprise step S003: to peeling, the stoning of fruits and vegetables.
4. a kind of fruits and vegetables preserved fruit production method according to claim 3, is characterized in that: before step S003, also comprises step S002: carry out cleaning and sterilization to fruits and vegetables.
5. a kind of fruits and vegetables preserved fruit production method according to claim 4, is characterized in that: before described step S002, also comprise step S001: select fruits and vegetables, rejects the fruits and vegetables that rot.
6. a kind of fruits and vegetables preserved fruit production method according to claim 1, is characterized in that: described step S3 adopts low-temperature vacuum thickener to concentrate.
7. a kind of fruits and vegetables preserved fruit production method according to claim 7, is characterized in that: the temperature that the cryogenic vacuum in described step S3 concentrates is 10 degrees Celsius to 90 degrees Celsius.
8. a kind of fruits and vegetables preserved fruit production method according to claim 1, is characterized in that: described step S2 adopts blending equipment to carry out allotment homogeneous.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410585599.XA CN104336289A (en) | 2014-10-28 | 2014-10-28 | Production method of fruit and vegetable preserves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410585599.XA CN104336289A (en) | 2014-10-28 | 2014-10-28 | Production method of fruit and vegetable preserves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336289A true CN104336289A (en) | 2015-02-11 |
Family
ID=52493370
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410585599.XA Pending CN104336289A (en) | 2014-10-28 | 2014-10-28 | Production method of fruit and vegetable preserves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104336289A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112695A (en) * | 2017-12-04 | 2018-06-05 | 清谷田园食品有限公司 | A kind of preparation method of lyophilized fruits and vegetables nut corn yoghourt nutritive cube |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN103340362A (en) * | 2013-06-14 | 2013-10-09 | 宁夏天瑞产业集团现代农业有限公司 | Composite fruit and vegetable crisp chip and manufacturing method thereof |
-
2014
- 2014-10-28 CN CN201410585599.XA patent/CN104336289A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN103340362A (en) * | 2013-06-14 | 2013-10-09 | 宁夏天瑞产业集团现代农业有限公司 | Composite fruit and vegetable crisp chip and manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112695A (en) * | 2017-12-04 | 2018-06-05 | 清谷田园食品有限公司 | A kind of preparation method of lyophilized fruits and vegetables nut corn yoghourt nutritive cube |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1331404C (en) | Tinned fruit production process | |
| CN108112695A (en) | A kind of preparation method of lyophilized fruits and vegetables nut corn yoghourt nutritive cube | |
| CN102871072A (en) | Method for utilizing overspeed freezing to manufacture banana pulp | |
| CN104336551A (en) | Production method of dried fruits and vegetables | |
| CN102626172A (en) | Method for preparing semi-wet berry type preserved fruits | |
| CN106962597A (en) | A kind of peg dog food and its processing method | |
| CN107183296A (en) | The preparation method of pitaya peel dried fruit | |
| CN105230920A (en) | Blood-replenishing and beauty-maintaining longan and jujube preserved kiwi fruit and preparation method thereof | |
| CN101574160A (en) | Method for processing chestnut in syrup | |
| CN104336289A (en) | Production method of fruit and vegetable preserves | |
| CN104996857A (en) | Fermented blackberry jam | |
| CN102524508A (en) | Manufacturing method of quick-freezing fresh fruits and vegetable foods | |
| CN103734265A (en) | Preservation method of broccolis in logistics transportation process | |
| CN105707215A (en) | Method for retaining freshness of grapes | |
| CN104585652A (en) | Method for preparing banana chips rich in resistant starch at low temperature | |
| CN107637654A (en) | A kind of manufacture craft of quick-frozen instant persimmon | |
| CN204896277U (en) | Raspberry stores uses soft -packing | |
| CN103689065A (en) | Method for preparing dehydrated onion | |
| CN204599189U (en) | A kind of quick-frozen sweet corn kernel processing draining device | |
| CN107660616A (en) | A kind of hickory chick dehydrating processing method | |
| CN106576633A (en) | Pressure-reduced ozone-charged fruit and vegetable storage method | |
| CN203047807U (en) | Preservation box for leaf vegetables at normal temperature | |
| CN101438731B (en) | Quick-freezing processing method for fresh-keeping of orange slices | |
| CN104962428A (en) | Preparation method of fermented glutinous rice and apple wine | |
| CN105230924A (en) | Red yeast rice fat-reducing and weight-losing preserved kiwi fruit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150211 |