CN104905141A - Yellow peach corn instant noodle and production technology thereof - Google Patents
Yellow peach corn instant noodle and production technology thereof Download PDFInfo
- Publication number
- CN104905141A CN104905141A CN201510256859.3A CN201510256859A CN104905141A CN 104905141 A CN104905141 A CN 104905141A CN 201510256859 A CN201510256859 A CN 201510256859A CN 104905141 A CN104905141 A CN 104905141A
- Authority
- CN
- China
- Prior art keywords
- powder
- corn
- extract
- yellow peach
- instant noodle
- 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
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 57
- 235000005822 corn Nutrition 0.000 title claims abstract description 42
- 235000005824 corn Nutrition 0.000 title claims abstract description 42
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 28
- 244000144730 Amygdalus persica Species 0.000 title claims abstract description 13
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 13
- 238000005516 engineering process Methods 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 240000008042 Zea mays Species 0.000 title claims description 48
- 239000000843 powder Substances 0.000 claims abstract description 43
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000012149 noodles Nutrition 0.000 claims abstract description 10
- 244000018716 Impatiens biflora Species 0.000 claims abstract description 9
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 9
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 235000013944 peach juice Nutrition 0.000 claims abstract description 9
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 7
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 7
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 7
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 15
- 235000009973 maize Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000001125 extrusion Methods 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- 240000001116 Elaeagnus conferta Species 0.000 claims description 7
- 241000132171 Phryma leptostachya Species 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 241000219198 Brassica Species 0.000 claims description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 6
- 241000756137 Hemerocallis Species 0.000 claims description 6
- 241000051135 Morella rubra Species 0.000 claims description 6
- 235000010460 mustard Nutrition 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 3
- 230000000903 blocking Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000209149 Zea Species 0.000 abstract 9
- 241001127579 Flemingia philippinensis Species 0.000 abstract 2
- 235000015912 Impatiens biflora Nutrition 0.000 abstract 2
- 235000020254 sheep milk Nutrition 0.000 abstract 2
- 235000008375 Decussocarpus nagi Nutrition 0.000 abstract 1
- 241000827798 Hemerocallis citrina Species 0.000 abstract 1
- 244000132436 Myrica rubra Species 0.000 abstract 1
- 235000014631 Myrica rubra Nutrition 0.000 abstract 1
- 210000002435 Tendons Anatomy 0.000 abstract 1
- 241001261506 Undaria pinnatifida Species 0.000 abstract 1
- 230000003213 activating Effects 0.000 abstract 1
- 230000002708 enhancing Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 240000001016 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 210000004369 Blood Anatomy 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 210000001503 Joints Anatomy 0.000 description 1
- 210000003205 Muscles Anatomy 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000009754 grape Nutrition 0.000 description 1
- 235000012333 grape Nutrition 0.000 description 1
- 230000001965 increased Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000001717 pathogenic Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000004936 stimulating Effects 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
Classifications
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses a production technology of a yellow peach corn instant noodle and relates to the technical field of food processing. The yellow peach corn instant noodle is mainly produced by the following raw materials: corn, sugar cane juice, sheep milk fruit powder, myrica rubra meat powder, dried broccoli powder, yellow peach juice, dried hemerocallis citrina powder, undaria pinnatifida powder, herba speranskiae tuberculatae extract, flemingia philippinensis extract, impatiens balsamina extract, etc. The yellow peach corn instant noodle has abundant sources of raw materials with relative low prices, therefore the production cost of the corn instant noodle is also relative low, and the prices of the products are correspondingly relative cheap. At the same time the corn instant noodle uses corn as the main raw material which is rich in various nutrients, and in addition, the sugar cane juice, sheep milk fruit powder, yellow peach juice and other accessory ingredients not only enhance the mouthfeel of the corn instant noodle, but also enrich nutrition, and the three traditional Chinese medicine ingredients including the herba speranskiae tuberculatae extract, flemingia philippinensis extract, impatiens balsamina extract also have the effect of relaxing tendons and activating collaterals, and thus the corn noodle is very beneficial to human body health in a long-term consumption.
Description
Technical field
The present invention relates to food processing technology field, is more particularly a kind of production technology of yellow peach maize instant noodles.
Background technology
One of key of the sustainable development of wine-making grape is just the comprehensive utilization of agricultural resource.The agricultural resource that but potato class is unique as China and enrich, current processing approach is limited, to its producing level wretched insufficiency, processing ratio is less than 10%, except processing for vermicelli processing and a small amount of pot foods, major part is used as feed, and the fresh potato rotted every year just reaches more than one hundred million jin.Exploitation tubers’ instant noodles product can be potato class resource and fully utilizes searching desirable route on a large scale.
Corn is adapted to various different cultivation condition, therefore energy throughout world various places, become one of staple crops, with its cultivated area, occupy the first place of world food crop.Corn contains a large amount of starch (60.9% ~ 75.6%), thick protein (6.3% ~ 19.7%), fat (3.2% ~ 6.4%), cellulose (1.68% ~ 2.69%), containing 18 seed amino acids in crude protein.Can say, corn is a kind of grain being rich in multiple nutrients material really, so it is widely used in starch, sugaring, food, medicine already at home and abroad, many industrial circles such as brewages, for human lives plays increasing effect.Along with improving constantly of living standards of the people, dietary structure changes, and by " flour and rice " change " coarse food grain " in past, simple self-control becomes further processing of grains.With regard to corn, start late at home, small, the development technique also imperfection of corn product.
Summary of the invention
The object of the invention is to make up the deficiencies in the prior art, a kind of production technology of yellow peach maize instant noodles is provided.
The object of the invention is to be achieved through the following technical solutions:
A kind of yellow peach maize instant noodles, the raw material primarily of following weight portion is made: corn 400-500, sugar-cane juice 8-10, elaeagnus conferta fruits powder 6-8, red bayberry digested tankage 8-10, broccoli dry powder 10-12, yellow peach juice 10-12, day lily dry powder 10-15, sea mustard powder 8-10, lopseed extract 3-5, very heavy to pull out extract 3-4, balsamine extract 4-5, salt and water appropriate.
A production technology for yellow peach maize instant noodles, comprises the following steps:
(1) raw material is selected: selection free from insect pests becomes cooked maize with rotten blackening, and stripping grain is cleaned;
(2) soak: clean iblet is put into the water containing vinegar 2 ~ 3%, at 20 ~ 30 DEG C, soaks 2-3 days.
(3) dehydration is pulverized: deliver in dewaterer by the corn soaked, centrifugal dehydration is 1 ~ 5min about, and to remove rapidly moisture unnecessary in wet corn grain, dewatering time length does not have obvious free water with surface, and during pulverizing, non-blocking screen sheet is as the criterion; Pulverized by iblet high speed disintegrator after dehydration, in machine, sieve specification is screen-aperture 0.6mm, the meal after pulverizing is crossed 60 mesh sieves and obtains refined corn powder.
(4) mixing proofs: poured into by refined corn powder in mixer, mixed powder 30min after adding the yeast of 2 ~ 4%, then add sugar-cane juice, elaeagnus conferta fruits powder, red bayberry digested tankage, broccoli dry powder, yellow peach juice, day lily dry powder, sea mustard powder, lopseed extract, very heavyly pull out extract, balsamine extract, salt and appropriate water, carry out mixing to proof, proofing period is 20min, then the dough after proofing is put into wooden barrel, take out after repeatedly pounding 30 minutes with clean waddy, obtain refined corn powder dough.
(5) extrusion: banded extruder extrusion put into by refined corn powder dough, extrusion diameter is 1mm, and extrusion temperature is 105 ~ 120 DEG C, and the abundant blast-cold of noodles air blast of extruding, avoids between noodles inter-adhesive.
(6) shaping, dry, packaging: corn noodles is cut into 20 ~ 30cm, be made by handwork bowl-shape or block, belt type baking oven put into by instant noodles after shaping dries, hot blast temperature 70 ~ 80 DEG C in baking oven, relative air humidity is lower than 70%, instant noodles water content 13 ~ 14% after oven dry, then packs and get final product.
Beneficial effect of the present invention is: the abundant raw material source of aloe-corn instant noodles of the present invention, low price, and therefore the production cost of maize instant noodles is also lower, and its product price is also just corresponding more cheap.These maize instant noodles take corn as primary raw material simultaneously, be rich in multiple nutritional components, the auxiliary material such as sugar-cane juice, elaeagnus conferta fruits powder, yellow peach juice not only increases the mouthfeel of these maize instant noodles in addition, also enrich nutrition, lopseed extract, very heavyly pull out extract and balsamine extract three kinds of traditional Chinese medicine ingredients also have the effect of stimulating the circulation of the blood and cause the muscles and joints to relax, long-term edible very useful to the health of human body.
Detailed description of the invention
Below in conjunction with concrete example, the invention will be further described.
A kind of yellow peach maize instant noodles, the raw material primarily of following weight portion (kg) is made: corn 500, sugar-cane juice 10, elaeagnus conferta fruits powder 8, red bayberry digested tankage 10, broccoli dry powder 12, yellow peach juice 12, day lily dry powder 15, sea mustard powder 10, lopseed extract 5, very heavy to pull out extract 4, balsamine extract 5, salt and water appropriate.
A production technology for yellow peach maize instant noodles, comprises the following steps:
(1) raw material is selected: selection free from insect pests becomes cooked maize with rotten blackening, and stripping grain is cleaned;
(2) soak: clean iblet is put into the water containing vinegar 3%, soak 3 days at 25 DEG C;
(3) dehydration is pulverized: deliver in dewaterer by the corn soaked, centrifugal dehydration is about 3min, to remove rapidly moisture unnecessary in wet corn grain, dewatering time length does not have obvious free water with surface, during pulverizing, non-blocking screen sheet is as the criterion, pulverized by iblet high speed disintegrator after dehydration, in machine, sieve specification is screen-aperture 0.6mm, the meal after pulverizing is crossed 60 mesh sieves and obtains refined corn powder;
(4) mixing proofs: poured into by refined corn powder in mixer, mixed powder 30min after adding the yeast of 3%, then add sugar-cane juice, elaeagnus conferta fruits powder, red bayberry digested tankage, broccoli dry powder, yellow peach juice, day lily dry powder, sea mustard powder, lopseed extract, very heavyly pull out extract, balsamine extract, salt and appropriate water, carry out mixing to proof, proofing period is 20min, then the dough after proofing is put into wooden barrel, take out after repeatedly pounding 30 minutes with clean waddy, obtain refined corn powder dough;
(5) extrusion: banded extruder extrusion put into by refined corn powder dough, extrusion diameter is 1mm, and extrusion temperature is 110 DEG C, and the abundant blast-cold of noodles air blast of extruding, avoids between noodles inter-adhesive;
(6) shaping, dry, packaging: corn noodles is cut into 25cm, is made by handwork bowl-shape or block, belt type baking oven put into by the instant noodles after shaping dries, hot blast temperature 75 DEG C in baking oven, relative air humidity 50%, the instant noodles water content 13% after oven dry, then packs and get final product.
The pure corn instant noodle finished product of gained: moisture 13%, NaCl≤2%, rehydration time (more than 90 DEG C) >=5min, a degree >=80 °, total plate count (individual/g)≤1500, Escherichia coli (individual/g)≤40, without pathogenic bacteria; Have the fragrant of corn, free from extraneous odour, color is yellowish, and shape is bowl-shape, block.
Claims (2)
1. yellow peach maize instant noodles, it is characterized in that, be made up of the raw material of following weight portion: corn 400-500, sugar-cane juice 8-10, elaeagnus conferta fruits powder 6-8, red bayberry digested tankage 8-10, broccoli dry powder 10-12, yellow peach juice 10-12, day lily dry powder 10-15, sea mustard powder 8-10, lopseed extract 3-5, very heavy to pull out extract 3-4, balsamine extract 4-5, salt and water appropriate.
2. a production technology for yellow peach maize instant noodles, is characterized in that: comprise the following steps:
(1) raw material is selected: selection free from insect pests becomes cooked maize with rotten blackening, and stripping grain is cleaned;
(2) soak: clean iblet is put into the water containing vinegar 2 ~ 3%, at 20 ~ 30 DEG C, soaks 2-3 days;
(3) dehydration is pulverized: deliver in dewaterer by the corn soaked, centrifugal dehydration is 1 ~ 5min about, and to remove rapidly moisture unnecessary in wet corn grain, dewatering time length does not have obvious free water with surface, and during pulverizing, non-blocking screen sheet is as the criterion; Pulverized by iblet high speed disintegrator after dehydration, in machine, sieve specification is screen-aperture 0.6mm, the meal after pulverizing is crossed 60 mesh sieves and obtains refined corn powder;
(4) mixing proofs: poured into by refined corn powder in mixer, mixed powder 30min after adding the yeast of 2 ~ 4%, then add sugar-cane juice, elaeagnus conferta fruits powder, red bayberry digested tankage, broccoli dry powder, yellow peach juice, day lily dry powder, sea mustard powder, lopseed extract, very heavyly pull out extract, balsamine extract, salt and appropriate water, carry out mixing to proof, proofing period is 20min, then the dough after proofing is put into wooden barrel, take out after repeatedly pounding 30 minutes with clean waddy, obtain refined corn powder dough;
(5) extrusion: banded extruder extrusion put into by refined corn powder dough, extrusion diameter is 1mm, and extrusion temperature is 105 ~ 120 DEG C, and the abundant blast-cold of noodles air blast of extruding, avoids between noodles inter-adhesive;
(6) shaping, dry, packaging: corn noodles is cut into 20 ~ 30cm, be made by handwork bowl-shape or block, belt type baking oven put into by instant noodles after shaping dries, hot blast temperature 70 ~ 80 DEG C in baking oven, relative air humidity is lower than 70%, instant noodles water content 13 ~ 14% after oven dry, then packs and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510256859.3A CN104905141A (en) | 2015-05-20 | 2015-05-20 | Yellow peach corn instant noodle and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510256859.3A CN104905141A (en) | 2015-05-20 | 2015-05-20 | Yellow peach corn instant noodle and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104905141A true CN104905141A (en) | 2015-09-16 |
Family
ID=54074928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510256859.3A Pending CN104905141A (en) | 2015-05-20 | 2015-05-20 | Yellow peach corn instant noodle and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104905141A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240114A (en) * | 1998-06-18 | 2000-01-05 | 柏绿山 | Maize instant noodles and preparation process thereof |
| CN1269982A (en) * | 2000-04-12 | 2000-10-18 | 敦化市敖东食品开发有限责任公司 | Instant noodles of corn flour and production technology thereof |
| CN1341377A (en) * | 2000-09-05 | 2002-03-27 | 长春市盛达食品工业研究所 | Production method of corn instant noodles |
| CN103932040A (en) * | 2014-03-19 | 2014-07-23 | 王永帮 | Daylily corn noodle and preparation method thereof |
| CN104256362A (en) * | 2014-08-08 | 2015-01-07 | 魏淑敏 | Tartary buckwheat-maize instant noodles |
| CN104366266A (en) * | 2014-10-20 | 2015-02-25 | 凤台县永丰面业有限公司 | Egg fine dried noodles with milk flavor and preparation method of egg fine dried noodles with milk flavor |
-
2015
- 2015-05-20 CN CN201510256859.3A patent/CN104905141A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240114A (en) * | 1998-06-18 | 2000-01-05 | 柏绿山 | Maize instant noodles and preparation process thereof |
| CN1269982A (en) * | 2000-04-12 | 2000-10-18 | 敦化市敖东食品开发有限责任公司 | Instant noodles of corn flour and production technology thereof |
| CN1341377A (en) * | 2000-09-05 | 2002-03-27 | 长春市盛达食品工业研究所 | Production method of corn instant noodles |
| CN103932040A (en) * | 2014-03-19 | 2014-07-23 | 王永帮 | Daylily corn noodle and preparation method thereof |
| CN104256362A (en) * | 2014-08-08 | 2015-01-07 | 魏淑敏 | Tartary buckwheat-maize instant noodles |
| CN104366266A (en) * | 2014-10-20 | 2015-02-25 | 凤台县永丰面业有限公司 | Egg fine dried noodles with milk flavor and preparation method of egg fine dried noodles with milk flavor |
Non-Patent Citations (1)
| Title |
|---|
| 王中旺主编: "《中华面文化大典》", 31 January 2005, 经济日报出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102586070A (en) | Mixed grain rice vinegar and production method thereof | |
| CN103431340B (en) | Total nutrient potato rice and preparation method thereof | |
| CN105325878A (en) | Face-nourishing fresh flower-sweet ferment rice artificial rice and preparation method thereof | |
| CN103504212A (en) | Gelatinized millets with fast rehydration property and preparation method thereof | |
| CN103355647A (en) | Silkie sweet flour paste containing traditional Chinese medicine components | |
| CN103989072A (en) | Health-care sweet potato noodles and preparation method thereof | |
| CN105380239A (en) | Processing and preparation method of fresh sweet potato vermicelli | |
| CN101999601A (en) | Bean paste making method | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| KR20050083040A (en) | Formation and Preparation Method of Functional Crude Compositions Using Red Clay Jijangsu | |
| CN103070133A (en) | Method for cultivating chickens by using sugarcanes | |
| CN104489364A (en) | Low-cost lobster feed capable of purifying water and preparation method of lobster feed | |
| CN104905138A (en) | A blueberry corn instant noodle and a production technology thereof | |
| CN104905144A (en) | White fungus corn instant noodle and production technology thereof | |
| CN104017704A (en) | Peony health-care yellow wine and preparation method thereof | |
| CN104920979A (en) | Cucumis melo corn instant noodle production technology | |
| CN103844193A (en) | Coarse cereal dried noodles and fabrication method thereof | |
| CN104905150A (en) | Loquat and corn instant noodles and production process thereof | |
| CN104905143A (en) | Star fruit and corn instant noodles and production technology thereof | |
| CN106819816A (en) | A kind of instant lotus rhizome nutrition porridge and preparation method thereof | |
| CN104905146A (en) | Citrus sinensis corn instant noodle and production technology thereof | |
| CN103820266A (en) | Strawberry-sweet potato health-care wine and preparation method | |
| CN104905130A (en) | Walnut and corn instant noodles and production process thereof | |
| CN104905137A (en) | Production technology of aloe maize instant noodles | |
| CN104905135A (en) | Litchi corn instant noodle and production technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150916 |
|
| RJ01 | Rejection of invention patent application after publication |