CN104432178A - Method for pickling salted duck - Google Patents
Method for pickling salted duck Download PDFInfo
- Publication number
- CN104432178A CN104432178A CN201410664630.9A CN201410664630A CN104432178A CN 104432178 A CN104432178 A CN 104432178A CN 201410664630 A CN201410664630 A CN 201410664630A CN 104432178 A CN104432178 A CN 104432178A
- Authority
- CN
- China
- Prior art keywords
- vitamin
- traditional chinese
- salting
- turning
- cleaning
- 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
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000005554 pickling Methods 0.000 title abstract 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000003814 drug Substances 0.000 claims abstract description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 5
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000003731 Piper cubeba Species 0.000 claims abstract description 5
- 235000002711 Piper cubeba Nutrition 0.000 claims abstract description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 5
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims abstract description 5
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims abstract description 5
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims abstract description 5
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000005493 rutin Nutrition 0.000 claims abstract description 5
- 229960004555 rutoside Drugs 0.000 claims abstract description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000197580 Poria cocos Species 0.000 claims abstract description 4
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 4
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 4
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 4
- 239000011718 vitamin C Substances 0.000 claims abstract description 4
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 4
- 229940046009 vitamin E Drugs 0.000 claims abstract description 4
- 239000011709 vitamin E Substances 0.000 claims abstract description 4
- 238000009938 salting Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims description 4
- 229930003944 flavone Natural products 0.000 claims description 4
- 150000002212 flavone derivatives Chemical class 0.000 claims description 4
- 235000011949 flavones Nutrition 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 4
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 244000246386 Mentha pulegium Species 0.000 claims description 3
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 3
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 235000001050 hortel pimenta Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000000711 cancerogenic effect Effects 0.000 abstract description 6
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 231100000315 carcinogenic Toxicity 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract 3
- 235000014347 soups Nutrition 0.000 abstract 2
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 2
- 244000059800 Amomum compactum Species 0.000 abstract 1
- 235000016426 Amomum compactum Nutrition 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 229910021538 borax Inorganic materials 0.000 abstract 1
- 238000005260 corrosion Methods 0.000 abstract 1
- 230000007797 corrosion Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 229930003935 flavonoid Natural products 0.000 abstract 1
- 150000002215 flavonoids Chemical class 0.000 abstract 1
- 235000017173 flavonoids Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000004328 sodium tetraborate Substances 0.000 abstract 1
- 235000010339 sodium tetraborate Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 231100000357 carcinogen Toxicity 0.000 description 4
- 239000003183 carcinogenic agent Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- 235000010352 sodium erythorbate Nutrition 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/15—Vitamins
-
- 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
Abstract
The invention discloses a method for pickling a salted duck, and relates to the technical field of food processing methods. The method is characterized by comprising the following steps: cleaning; shaping; soaking; rubbing with salt; stacking; cleaning; drying by cold air; slitting; and packaging, wherein the soaking is soaking with traditional Chinese medicine soup decocted by traditional Chinese medicines; and the traditional Chinese medicine soup is decocted by mixing 3-5kg of water with 10g of borax, 10g of piper cubeba, 30g of Chinese prickly ash, 20g of round cardamom, 30g of poria cocos, 20g of mint, 20g of a honeysuckle flavonoid extracting liquid, 10g of rutin, 5g of vitamin C and 5g of vitamin E. The taste is improved by using the traditional Chinese medicines; the nutritive value is improved; corrosion can be prevented; the guarantee period can be prolonged; formation of cancerogenic substances can be inhibited; other chemical additives are not used; and the salted duck is safe and reliable to eat.
Description
Technical field:
The present invention relates to food-processing method technical field, specifically a kind of salty duck method for salting.
Background technology:
Salty duck is one of people's meat product of liking to eat, pickle for whole that pickles of salty duck, also can carry out stripping and slicing to pickle, method for salting of the prior art is comparatively simple, general is all that direct salt adding adds that other required batchings are pickled, taste is single, nitrosamine carcinogen is produced in the curing process of salty duck in addition, have plenty of interpolation D sodium isoascorbate and other anticorrisive agents etc. in prior art and realize formation that is anticorrosion and suppression nitrosamine, but some anticorrisive agents have certain Side effect, not easily multiplex, therefore unhealthy.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of Chinese medicine that uses to improve taste, and can play anticorrosion extending the shelf life, and the salty duck method for salting that carcinogen can be suppressed to be formed.
Technical problem to be solved by this invention realizes by the following technical solutions.
A kind of salty duck method for salting, it is characterized in that: comprise cleaning shaping, immersion, rub salt pile, turning, cleaning, cold air drying, slitting, packaging with the hands, described immersion uses the Chinese medicinal decoction juice of Traditional medicine infusion to soak, and described Chinese medicinal decoction juice is watered 3 ~ 5kg boils with moonrock 10g, piper cubeba 10g, Chinese prickly ash 30g, cardamom 20g, Poria cocos 30g, peppermint 20g, honeysuckle flavone extractive 20g, rutin 10g, vitamin C 5g and vitamin E 5g.
Described turning be turning week about once, repeat more than 20 times; What described stranding salt pile employing was special pickles stir-fry spices.
Described salty duck continues plate pressure in whole curing process.
In the present invention, Vc has the identical function of D sodium isoascorbate, there is the effect that anticorrosion suppression is carcinogenic, but also be the vitamin of needed by human, to health, there is many useful effects, moonrock in the present invention, piper cubeba, Chinese prickly ash etc. all have the effect such as sterilization and desinsection, have certain antiseptic effect.And honeysuckle flavone extractive, rutin have the formation suppressing carcinogen nitrosamine.
The invention has the beneficial effects as follows: the present invention uses Chinese medicine to improve taste, improve nutritive value, and can play anticorrosion extending the shelf life, and carcinogen can be suppressed to be formed, do not use other chemical addition agents, edible safety is reliable.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with concrete diagram, setting forth the present invention further.
A kind of salty duck method for salting, comprise cleaning shaping, immersion, rub salt pile, turning, cleaning, cold air drying, slitting, packaging with the hands, immersion uses the Chinese medicinal decoction juice of Traditional medicine infusion to soak, and described Chinese medicinal decoction juice is watered 3 ~ 5kg boils with moonrock 10g, piper cubeba 10g, Chinese prickly ash 30g, cardamom 20g, Poria cocos 30g, peppermint 20g, honeysuckle flavone extractive 20g, rutin 10g, vitamin C 5g and vitamin E 5g.Turning be turning week about once, repeat more than 20 times; What the employing of stranding salt pile was special pickles stir-fry spices.Salty duck continues plate pressure in whole curing process.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. a salty duck method for salting, it is characterized in that: comprise cleaning shaping, immersion, rub salt pile, turning, cleaning, cold air drying, slitting, packaging with the hands, described immersion uses the Chinese medicinal decoction juice of Traditional medicine infusion to soak, and described Chinese medicinal decoction juice is watered 3 ~ 5kg boils with moonrock 10g, piper cubeba 10g, Chinese prickly ash 30g, cardamom 20g, Poria cocos 30g, peppermint 20g, honeysuckle flavone extractive 20g, rutin 10g, vitamin C 5g and vitamin E 5g.
2. the salty duck method for salting of one according to claim 1, is characterized in that: described turning is that turning week about once, repeats more than 20 times; What described stranding salt pile employing was special pickles stir-fry spices.
3. the salty duck method for salting of one according to claim 1, is characterized in that: described salty duck continues plate pressure in whole curing process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410664630.9A CN104432178A (en) | 2014-11-19 | 2014-11-19 | Method for pickling salted duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410664630.9A CN104432178A (en) | 2014-11-19 | 2014-11-19 | Method for pickling salted duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104432178A true CN104432178A (en) | 2015-03-25 |
Family
ID=52879525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410664630.9A Pending CN104432178A (en) | 2014-11-19 | 2014-11-19 | Method for pickling salted duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104432178A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536708A (en) * | 2009-04-27 | 2009-09-23 | 广水市仁健食品有限公司 | Natural food antiseptic and preservation agent and preparation method thereof |
| CN101611884A (en) * | 2008-06-23 | 2009-12-30 | 李楚汉 | A kind of cured beef is with natural pickling liquid and make the dried beef new technology |
| CN103284185A (en) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | Process for producing salted duck with soup juice |
| CN103284203A (en) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | Bacon preserving method |
-
2014
- 2014-11-19 CN CN201410664630.9A patent/CN104432178A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611884A (en) * | 2008-06-23 | 2009-12-30 | 李楚汉 | A kind of cured beef is with natural pickling liquid and make the dried beef new technology |
| CN101536708A (en) * | 2009-04-27 | 2009-09-23 | 广水市仁健食品有限公司 | Natural food antiseptic and preservation agent and preparation method thereof |
| CN103284185A (en) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | Process for producing salted duck with soup juice |
| CN103284203A (en) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | Bacon preserving method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| BR112014007471A2 (en) | tropicalization agent | |
| CN102524821B (en) | Pu'er tea gosling-making process | |
| CN103549624B (en) | Preparation method and application of natural plant source preservatives | |
| CN102894386A (en) | Kudzuvine root starch beef sausage | |
| CN106806270A (en) | Stopping itching shampoo | |
| CN102894390A (en) | Cosmetic flavor beef sausage | |
| CN103734754B (en) | Sausage and preparation method thereof | |
| CN105285657A (en) | Food-grade preservative | |
| CN104544464A (en) | Efficient and safe food preservative | |
| CN103284203A (en) | Bacon preserving method | |
| CN104042501A (en) | Traditional Chinese medicine hand sanitizer formula | |
| CN104432178A (en) | Method for pickling salted duck | |
| CN104172036A (en) | Pickling method for health-care pickled mustards | |
| CN103519214B (en) | Low-salt flavor poultry meat and preparation method thereof | |
| CN102871040A (en) | Chicken congee with celery and chestnut | |
| CN105285656A (en) | Food-grade efficient preservative | |
| TW201613555A (en) | Preparation method of herbal composition with multi-functional skin protection and application thereof | |
| GR1008357B (en) | Method for the production of meat products with use of polyphenols | |
| CN106260930A (en) | A kind of flavoring agent pickling grilled chicken roast duck and the method pickled | |
| CN103535761A (en) | Peanut kernel sausage and processing method thereof | |
| CN104473216A (en) | Sausage with health care function | |
| CN104738573A (en) | Special pork sauce | |
| CN104223148A (en) | Making method of tomato pig intestines | |
| CN103830149B (en) | A kind of disinfection of Chinese drug collutory and preparation method thereof | |
| WO2012099420A3 (en) | Composition and functional health food comprising elecampane extracts for treating brain cancer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |
|
| WD01 | Invention patent application deemed withdrawn after publication |