CN105192236A - Preparation method of preserved fruit of Chinese yams - Google Patents

Preparation method of preserved fruit of Chinese yams Download PDF

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Publication number
CN105192236A
CN105192236A CN201510765927.9A CN201510765927A CN105192236A CN 105192236 A CN105192236 A CN 105192236A CN 201510765927 A CN201510765927 A CN 201510765927A CN 105192236 A CN105192236 A CN 105192236A
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China
Prior art keywords
mountain
chinese yams
sugaring
huaihe river
sheet
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CN201510765927.9A
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Chinese (zh)
Inventor
孙永刚
韦勇
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Jia Jia Food Co Ltd Of Guangxi Tianyang County
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Jia Jia Food Co Ltd Of Guangxi Tianyang County
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Priority to CN201510765927.9A priority Critical patent/CN105192236A/en
Publication of CN105192236A publication Critical patent/CN105192236A/en
Pending legal-status Critical Current

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Abstract

The invention provides a preparation method of preserved fruit of Chinese yams. The preparation method comprises the following steps: collecting fresh Chinese yams as raw materials, firstly washing the Chinese yams and then cutting and peeling the Chinese yams and slicing the Chinese yams; then carrying out color protection and sugaring treatment on the flesh of the sliced Chinese yams and finally carrying out drying, cooling and other procedures on the flesh of the sliced Chinese yams, thus preparing the finished preserved fruit of Chinese yams. The preparation method has the advantages that retrogradation of starch can be substantially delayed by utilizing the special protective effects of trehalose and maltose on gelatinized starch and the water locking function of trehalose and maltose, so that the preserved fruit of Chinese yams tastes neither too hard nor too soft and the shelf life is substantially lengthened; color protection and enzymolysis are synchronously carried out, and as color protection is carried out on the product by using a composite color protection method to retain the flavor, the color grade and flavor of the preserved fruit product are substantially increased; most of sulfur can be removed by drying under acidic conditions, so that the sulfur content of the product is up to the national standard.

Description

The preparation method of mountain, a kind of Huaihe River preserved fruit
Technical field
The invention belongs to fruits and vegetables deep process technology field, be specifically related to the preparation method of mountain, a kind of Huaihe River preserved fruit.
Background technology
Huai Shan, formal name used at school Chinese yam, common name Chinese yam.It is a Plants of Dioscoreaceae Dioscorea.Chinese yam (y ù) begins to carry Shennong's Herbal, is classified as top grade, original name " Chinese yam ".The name of Chinese yam is first appeared in amplification on Canon of Materia Medica, and Compendium of Material Medica is recorded, and Chinese yam is Li Yu due to the Tang Dynasty ancestor, is taboo and change potato medicine into, is Zhao Shu again because of Song Yingzong, is taboo and change Chinese yam into.Commodity, because of processing method difference, are divided into mao Chinese yam and light yam two kinds.
Chinese yam, the mankind eat from ancient times, are one of mankind plants of eating the earliest.The well-known phrase of " filling the many Chinese yams of intestines " is just had in the poem of the poet-sage Tu Fu Tang Dynasty.The plump succulence of Chinese yam stem tuber, not only sweet but also continuous, and band viscosity, it is all delicious for eating heat food raw.According to the result of laboratory test of academy of agricultural sciences of Shandong Province to Chinese yam, average containing thick protein 14.48% in its stem tuber, crude fibre 3.48%, starch 43.7%, sugar 1.14%, potassium 2.62%, phosphorus 0.2%, calcium 0.2%, magnesium 0.14%, ash content 5.51%, iron 53.57ppm, zinc 29.22ppm, copper 10.58ppm, manganese 5.38ppm.In 18 seed amino acids of necessary for human, containing 16 kinds in Chinese yam.
The edibility of Huai Shan: Chinese yam fine and tender taste, containing profuse nutraceutical agents.Shennong's Herbal is called it " master is good for middle qi-restoratives, except fever and chills perverse trend, tonifying middle-Jiao and Qi power, longue meat, takes normal hearing and eyesight for a long time "; ((Japan hanako materia medica " say its " help the five internal organs, muscles and bones, the long will of living is calmed the nerves, cure mainly let out essence forgetful "; Compendium of Material Medica think Chinese yam can " kidney-nourishing gas, strengthening the spleen and stomach, antidiarrheal dysentery, change paralysed saliva, profit fur ".Research in the last few years shows, Chinese yam has induction and produces interferon, strengthens the effect of immune function of human body.Choline contained by it and lecithin contribute to improving man memory power, normal food can body-building, delay senility, be the health-care good product that people like.Be the main and auxiliary bionic foods made with konjaku with Chinese yam, having effect of nutritious, healthcare, skin maintenance, is rare health-nutrition cuisines.Wherein, there is following dietary function:
1, invigorating spleen and reinforcing stomach, aid digestion: Chinese yam contains the material such as amylase, polyphenol oxidase, is conducive to taste digestion and absorption function, is the product of the medicine-food two-purpose of flat tonifying spleen and stomach simply.No matter spleen sun loses or stomach-Yin deficiency, all edible.Clinically normal drink with stomach and intestine together with control weakness of the spleen and the stomach, eat and lack that body is tired, the illness such as to have loose bowels.
2, nourishing kidney and replenishing pneuma: Chinese yam contains various nutrients, has strong body, the effect of nourishing kidney and replenishing pneuma.Generally deficiency of the kidney seminal emission, the diseases such as women leukorrhea is many, frequent urination, all can take it.
3, beneficial lung cough-relieving: Chinese yam contains saponin, lymphatic temperament, has lubrication, moist effect, therefore can beneficial lung qi, supports lung yin, and treatment deficiency syndrome of the lung phlegm is coughed the disease of chronic cough.
4, reduce blood sugar: Chinese yam contains mucus protein, has and falls hypoglycemic effect, can be used for treating diabetes, is the dietotherapy good merchantable brand of diabetes patient.
5, promote longevity: Chinese yam contains a large amount of mucus albumen, electrolytes and minerals, can effectively stop blood fat in the precipitation of vascular wall, prevention cardiovascular diseases, obtains effect that beneficial will is calmed the nerves, promoted longevity.
6, anti-hepatic coma: nearly research these years finds that Chinese yam has sedation, can carry out anti-hepatic coma.
The medical value of Huai Shan: Chinese yam is the medicine in mountain, the medicine in food.Not only can make health food, and there is the medical value of recuperating disease.Compendium of Material Medica is pointed out: Chinese yam is controlled weakness, treats general debility, seborrheic dematitis of decaptitating, only pain in the back, except dysphoria with smothery sensation, bushing unsaturated vapor, reach central hole, many accounts, kidney-nourishing gas, strengthening the spleen and stomach, antidiarrheal dysentery, profit fur, raw smash paste swollen, firmly poison can control; Good wine soup in " Records of Tradition Chinese and Western Medicine in Combination " and grow training soup, joins the Radix Astragali with Chinese yam, can control quench one's thirst, consumptive disease breathes heavily inverse, the Chinese medicine of these integration of drinking and medicinal herbs such as the frequent combination fruit of Chinese wolfberry, mulberry fruit does tea bubble drink, can kidney-tonifying health-care, build up resistance, good health care's effect can be played.But Chinese Medicinal Materials Markets is of poor quality now spreads unchecked, and there is the problems such as dyeing, stove drying, the personation place of production, advises that everybody selects this kind of professional brand of the modest fruit of Chinese wolfberry of Chen Zhi, mulberry fruit to evade quality problems.
Modern medicine study is thought, Chinese yam has following effect:
1. Chinese medicine for lowering blood pressure Liuwei Dihuang Wan, Rehmanniae Bolus of Eight Ingredients, 'Guishao Dihuang ball etc., be all the famous prescription having Chinese yam to be made into, be not only used for the treatment of illness of suffering from a deficiency of the kidney, be also used for the treatment of the illnesss such as hypertension, diabetes, asthma, neurasthenia and pain in the back.
2. the modern science that delays senility proves, Chinese yam can make the enzymatic activity of acceleration organism aging significantly reduce.Containing the Rehmanniae Bolus of Eight Ingredients of Chinese yam, cure mainly sweating continuously due to deficiency after delivery.Soup falls clearly in guarantor unit, guarantor unit is cold falls soup, can control haematemesis and nosebleed; Cold pouring soup and cream drench soup, can control and drench worm.Chinese yam also can control pulmonary tuberculosis, typhoid fever and gynaecological disease etc., and this is all conducive to promoting longevity.
3. antitumor action Chinese yam stem tuber is rich in polysaccharide, can stimulate and regulate human immune system.Therefore the normal health medicine making to strengthen immunocompetence uses.Chinese yam polysaccharide has antagonism to the Cellular immunity suppression that endoxan causes, and repressed cellular immune function can be made partly or entirely to recover normal.Chinese yam can also strengthen leukocytic phagocytosis.As, Liuwei Dihuang Wan can treat the illnesss such as chronic nephritis, hypertension, diabetes, neurasthenia.The Pill of Anemarrhena, Phellodendrom and Rehmannia can treat ankylosing spondylitis and gynaecology's threatened abortion, pruritus vulvae, through the fire excess from yin deficiency disease such as closing.'Guishao Dihuang ball can treat otalgia tinnitus, deficiency of Yin spontaneous perspiration etc.
4. can to control in skin disease Chinese yam the effect that contained allantoin has analgesia, epithelial growth, anti-inflammatory and antibacterial can be promoted, be usually used in treating rhagadia manus et pedis, ichthyosis and multiple keratosa skin disease.
At present, Huai Shan is mainly used as vegetables and eats raw.And be that mountain, the Huaihe River food of raw material deep processing mainly contains: mountain, Huaihe River starch, mountain, Huaihe River dry plate, mountain, Huaihe River beverage, Huaihe River Shan Guopu etc. with Huai Shan.
At present, mountain, Huaihe River preserved fruit is deposited starch after processing and is easily returned life, and cause mouthfeel hardening, the shelf-life is too short, thus does not have the market competitiveness.
Summary of the invention
Object of the present invention be exactly overcome above-mentioned technology deficiency and the preparation method of brand-new mountain, a kind of Huaihe River preserved fruit is provided.Specifically comprise: gathering fresh Huai Shan is raw material, first cleans Huai Shan, then Huai Shan carried out cutting peeling, be cut into sheet; Next mountain, sheet Huaihe River meat is entered to protect look, sugaring process, finally mountain, sheet Huaihe River meat is prepared into mountain, Huaihe River preserved fruit product by operations such as oven dry, coolings.
The present invention is achieved through the following technical solutions:
A preparation method for mountain, Huaihe River preserved fruit, is in technical scheme to comprise the steps:
1, feedstock capture: gathering without disease and pest, without rotten, fresh Huai Shan is raw material.
2, raw material cleaning: be positioned over by raw material in Pneumatic cleaning pond and clean, removes the silt and other foreign matters that attach on the skin of mountain, Huaihe River.
3, Feedstock treating: use cutter Huai Shan to be carried out cutting peeling, and Huai Shan is cut into sheet.
4, protect look: sheet Huai Shan being soaked in concentration is in the sodium metabisulfite solution of 7 ‰, and continue immersion ten minutes.
5, sugaring: adopt the method for segmentation to carry out sugaring mountain, the sheet Huaihe River meat through protecting look, one section of sugaring adopts the liquid glucose that the ratio of trehalose and maltose is 5: 1, pol is 40 ° of Bix to carry out sugaring, add the cysteine (salt) of 50ppm sodium pyrosulfite and total amount 0.2%, the disodium ethylene diamine tetraacetate of 0.5 ‰ and the citric acid of 0.2%, the time is 24 hours simultaneously; Adopt the liquid glucose that the ratio of trehalose and maltose is 5: 1, pol is 60 ° of Bix to carry out sugaring during two sections of sugarings, add the citric acid that gross weight is 0.5%, the time is 24 hours simultaneously.
6, dry: adopt the method that segmentation is dried to toast mountain, the sheet Huaihe River meat through sugaring, drying course keeps oven drying temperature to be 60 ~ 65 DEG C of lasting bakings 6 hours first, then 12 ~ 14 hours are placed at normal temperatures, then the other one side of mountain, sheet Huaihe River meat being turned over, it is more even to be convenient to dry, and second time drying course keeps oven drying temperature to be 50 ~ 55 DEG C of lasting bakings 10 hours.
7, cool: by from baker out mountain, sheet Huaihe River meat be placed in the temperature environment of 20 ~ 25 degree and carry out cooling 12 ~ 14 hours, the moisture of product is balanced fully, makes the mouthfeel of product more soft simultaneously.
8, pack: the powdered sugar cooled product being spread thin layer, to keep the dry and comfortable of product, is then sub-packed according to quantity in packaging bag and obtains finished product.
The present invention both had the following advantages:
1, mountain, Huaihe River preserved fruit preparation method proposed by the invention not only novel, measure is unique, and technique simply, is easily implemented.
2, current, mountain, Huaihe River preserved fruit is deposited starch after processing and is easily returned life, and cause mouthfeel hardening, the shelf-life is too short, thus does not have the market competitiveness.By implementing the present invention, utilize trehalose and maltose to have the special protection function of gelatinized starch and the function locking moisture, what significantly can delay starch returns life, thus makes mountain, Huaihe River preserved fruit have neither too hard, nor too soft mouthfeel, significantly extends the shelf life.
3, by implementing the present invention, use cysteine (salt), disodium ethylene diamine tetraacetate and citric acid complex metal ion, suppress phenols to carry out protecting look, add sodium pyrosulfite (7 ‰ solution), use sodium pyrosulfite can passivation phenolase simultaneously.Make to protect look and enzymolysis synchronously carries out, owing to using compound color protection, look is protected to product and protect local flavor, increased substantially color grade and the preserved fruit product special flavour of preserved fruit product.
4, by implementing the present invention, also can remove most sulphur by drying in acid condition, the sulfur content of product is up to state standards.
5, by implementing the present invention, in sugaring and baking operation, adopting the method for segmentation to carry out all respectively, make mountain, Huaihe River preserved fruit can not only have the color of former fruit, but also maintain former Huai Shan fruit taste.Thus make mountain, Huaihe River preserved fruit have the market advantage clearly compared with similar preserved fruit.
6, by implementing the present invention, changing the present situation of mountain, Huaihe River converted products rareness in the market, solving the outlet in postpartum of Huai Shan, and drive the development of mountain, Huaihe River related industry, form new growth engines, there is huge economic benefit and social benefit.Simultaneously for the increment of Huai Shan provides good method, a scheme, also for enterprise creates larger profit margin.
Detailed description of the invention
Below in conjunction with embodiment, method of the present invention is further illustrated.
A preparation method for mountain, Huaihe River preserved fruit, detailed description of the invention is as follows:
1, feedstock capture: gathering without disease and pest, without rotten, fresh Huai Shan is raw material.
2, raw material cleaning: be positioned over by raw material in Pneumatic cleaning pond and clean, removes the silt and other foreign matters that attach on the skin of mountain, Huaihe River.
3, Feedstock treating: use cutter Huai Shan to be carried out cutting peeling, and Huai Shan is cut into sheet.
4, protect look: sheet Huai Shan being soaked in concentration is in the sodium metabisulfite solution of 7 ‰, and continue immersion ten minutes.
5, sugaring: adopt the method for segmentation to carry out sugaring mountain, the sheet Huaihe River meat through protecting look, one section of sugaring adopts the liquid glucose that the ratio of trehalose and maltose is 5: 1, pol is 40 ° of Bix to carry out sugaring, add the cysteine (salt) of 50ppm sodium pyrosulfite and total amount 0.2%, the disodium ethylene diamine tetraacetate of 0.5 ‰ and the citric acid of 0.2%, the time is 24 hours simultaneously; Adopt the liquid glucose that the ratio of trehalose and maltose is 5: 1, pol is 60 ° of Bix to carry out sugaring during two sections of sugarings, add the citric acid that gross weight is 0.5%, the time is 24 hours simultaneously.
6, dry: adopt the method that segmentation is dried to toast mountain, the sheet Huaihe River meat through sugaring, drying course keeps oven drying temperature to be 60 ~ 65 DEG C of lasting bakings 6 hours first, then 12 ~ 14 hours are placed at normal temperatures, then the other one side of mountain, sheet Huaihe River meat being turned over, it is more even to be convenient to dry, and second time drying course keeps oven drying temperature to be 50 ~ 55 DEG C of lasting bakings 10 hours.
7, cool: by from baker out mountain, sheet Huaihe River meat be placed in the temperature environment of 20 ~ 25 degree and carry out cooling 12 ~ 14 hours, the moisture of product is balanced fully, makes the mouthfeel of product more soft simultaneously.
8, pack: the powdered sugar cooled product being spread thin layer, to keep the dry and comfortable of product, is then sub-packed according to quantity in packaging bag and obtains finished product.
Product primary quality measure and organoleptic indicator should meet table 1 and specify.
Table 1
Project Index
Color and luster Yellow
Flavour and smell There is the distinctive local flavor of Huai Shan self, smell aspect free from extraneous odour
Tissue morphology Sheet products
Impurity Without external stain impurity
Physical and chemical index should meet the regulation of table 2
Table 2
Project Index
Total reducing sugar (with glucose meter, %) 37.0~75.0%
Moisture (%) 11.0~30.0
Sanitary index should meet the regulation of table 3
Table 3

Claims (1)

1. a preparation method for mountain, Huaihe River preserved fruit, is characterized in that comprising the steps:
(1) feedstock capture: gathering without disease and pest, without rotten, fresh Huai Shan is raw material;
(2) raw material cleaning: be positioned over by raw material in Pneumatic cleaning pond and clean, removes the silt and other foreign matters that attach on the skin of mountain, Huaihe River;
(3) Feedstock treating: use cutter Huai Shan to be carried out cutting peeling, and Huai Shan is cut into sheet;
(4) protect look: sheet Huai Shan being soaked in concentration is in the sodium metabisulfite solution of 7 ‰, and continue immersion ten minutes;
(5) sugaring: adopt the method for segmentation to carry out sugaring mountain, the sheet Huaihe River meat through protecting look, one section of sugaring adopts the liquid glucose that the ratio of trehalose and maltose is 5: 1, pol is 40 ° of Bix to carry out sugaring, add the cysteine (salt) of 50ppm sodium pyrosulfite and total amount 0.2%, the disodium ethylene diamine tetraacetate of 0.5 ‰ and the citric acid of 0.2%, the time is 24 hours simultaneously; Adopt the liquid glucose that the ratio of trehalose and maltose is 5: 1, pol is 60 ° of Bix to carry out sugaring during two sections of sugarings, add the citric acid that gross weight is 0.5%, the time is 24 hours simultaneously;
(6) dry: adopt the method that segmentation is dried to toast mountain, the sheet Huaihe River meat through sugaring, drying course keeps oven drying temperature to be 60 ~ 65 DEG C of lasting bakings 6 hours first, then 12 ~ 14 hours are placed at normal temperatures, then the other one side of mountain, sheet Huaihe River meat being turned over, it is more even to be convenient to dry, and second time drying course keeps oven drying temperature to be 50 ~ 55 DEG C of lasting bakings 10 hours;
(7) cool: by from baker out mountain, sheet Huaihe River meat be placed in the temperature environment of 20 ~ 25 degree and carry out cooling 12 ~ 14 hours, the moisture of product is balanced fully, makes the mouthfeel of product more soft simultaneously;
(8) pack: the powdered sugar cooled product being spread thin layer, to keep the dry and comfortable of product, is then sub-packed according to quantity in packaging bag and obtains finished product.
CN201510765927.9A 2015-11-12 2015-11-12 Preparation method of preserved fruit of Chinese yams Pending CN105192236A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107912736A (en) * 2017-11-28 2018-04-17 藤县友强淮山种植专业合作社 A kind of Chinese yam dewatering

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1505942A (en) * 2002-12-09 2004-06-23 姬广文 Production process of preserved fruit with Chinese yam
CN101204190A (en) * 2006-12-18 2008-06-25 天津工业大学 Preserved yam and manufacture method
CN101731425A (en) * 2010-01-14 2010-06-16 孙哲浩 Preparation method of mango preserved fruit
CN103976122A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Method for processing preserved physalis pubescens fruits

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1505942A (en) * 2002-12-09 2004-06-23 姬广文 Production process of preserved fruit with Chinese yam
CN101204190A (en) * 2006-12-18 2008-06-25 天津工业大学 Preserved yam and manufacture method
CN101731425A (en) * 2010-01-14 2010-06-16 孙哲浩 Preparation method of mango preserved fruit
CN103976122A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Method for processing preserved physalis pubescens fruits

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107912736A (en) * 2017-11-28 2018-04-17 藤县友强淮山种植专业合作社 A kind of Chinese yam dewatering

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Application publication date: 20151230