CN106106804A - A kind of processing method of dried tofu - Google Patents

A kind of processing method of dried tofu Download PDF

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Publication number
CN106106804A
CN106106804A CN201610564853.7A CN201610564853A CN106106804A CN 106106804 A CN106106804 A CN 106106804A CN 201610564853 A CN201610564853 A CN 201610564853A CN 106106804 A CN106106804 A CN 106106804A
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CN
China
Prior art keywords
weight
weight portions
salt
white spirit
white
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.)
Withdrawn
Application number
CN201610564853.7A
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Chinese (zh)
Inventor
周兵兵
盛曼
刘飞鸣
胡永慭
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhong An Food Science And Technology Co Ltd Of Ma'an Mountain
Original Assignee
Zhong An Food Science And Technology Co Ltd Of Ma'an Mountain
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Priority to CN201610564853.7A priority Critical patent/CN106106804A/en
Publication of CN106106804A publication Critical patent/CN106106804A/en
Withdrawn legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/005Cheese substitutes mainly containing proteins from pulses or oilseeds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2240/00Use or particular additives or ingredients
    • A23C2240/15Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products

Abstract

The processing method of a kind of dried tofu, comprises the following steps: takes white spirit base shape of cutting-up growth 3cm width 3cm height 2cm at 10 DEG C and puts in jacketed pan, boils white 20min under the water temperature of 90 95 DEG C, rushes to room temperature with the water of 15 25 DEG C;Take food salt, Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli, monosodium glutamate, Fructus Capsici, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Herba Pelargonii Graveolentis, the Radix Angelicae Dahuricae and water boil 1 2h and obtain salt one;Take dark soy sauce, light soy sauce, white sugar, cooking wine, Semen Sojae Preparatum, rice vinegar and water boil 1 2h obtain salt and two;White spirit base is immersed 1h in salt one;In Freezing room, 12h is pickled together with salt one;20min in the salt two immersed again, smears chilli oil after draining 0.5h;It is subsequently placed in high-temperature sterilization box 15 30 minutes, takes out cooling final vacuum and pack.The dried tofu rich in taste taste of this method processing is good, and the shelf-life has extended, and processing technique is simple simultaneously, with low cost, is suitable for batch production.

Description

A kind of processing method of dried tofu
Technical field
The present invention relates to food engineering field, the processing method of a kind of dried tofu.
Background technology
Dried tofu is to be doped with, with Semen sojae atricolor, the local flavor leisure snack food that other raw materials are made, and is a kind of time-honored among the people little Eat.Containing rich in protein in dried tofu, and it is adequate proteins, does not contain only aminoacid in the 8 of needed by human, and ratio connects Person of modern times's body needs, and nutritive value is higher.But containing n-hexyl aldehyde and 2-amyl furan in dried tofu, the existence of both materials can shadow Ring the mouthfeel of dried tofu, and the limited shelf life of bean product, by new dried tofu processing method can extend dried tofu shelf-life and The mouthfeel of abundant dried tofu is urgent problem.
Summary of the invention
The technical problem to be solved in the present invention is to provide the processing method of a kind of dried tofu, and the dried tofu mouthfeel of this method processing is rich Rich taste is good, and the shelf-life has extended, and processing technique is simple simultaneously, with low cost, is suitable for batch production.
The processing method that the invention provides a kind of dried tofu, comprises the following steps:
(1) white spirit base cutting-up growth 3cm, wide 3cm, shape of high 2cm in the environment of 10 DEG C are taken;
(2) good for cutting-up white spirit base is put in jacketed pan, add water to the white spirit base just covering in pot, at 90-95 DEG C water temperature under carry out for time 20min boil white operation, then take out white spirit base 15-25 DEG C water rinse be cooled to room temperature;
(3) take the Sal of 5-7 weight portion, the Rhizoma Zingiberis Recens of 3-5 weight portion, the Bulbus Allii of 3-5 weight portion, the Pericarpium Zanthoxyli of 6-8 weight portion, The monosodium glutamate of 3-5 weight portion, the Fructus Capsici of 10-20 weight portion, the anise of 3-5 weight portion, the Cortex cinnamomi japonici (Ramulus Cinnamomi) of 3-5 weight portion, 3-5 weight portion Fructus Foeniculi, the Herba Pelargonii Graveolentis of 1-3 weight portion, the Radix Angelicae Dahuricae of 1-3 weight portion, the water of 250-350 weight portion boil 1-2h after mixing and obtain salt One;
(4) dark soy sauce of 10-20 weight portion, the light soy sauce of 10-20 weight portion, the white sugar of 3-5 weight portion, 5-10 weight portion are taken Cooking wine, the Semen Sojae Preparatum of 5-10 weight portion, the rice vinegar of 1-3 weight portion, the water of 200-300 weight portion boil 1-2h after mixing and obtain salt And two;
(5) immerse 1h in the salt one of 75-80 DEG C be seasoned boiling white spirit base that is white and that cool down through step (2), period Stir once every 20min;
(6) 12h will be pickled through step (5) seasoned white spirit base in the Freezing room of 0-4 DEG C together with salt one;
(7) take out seasoning 20min in the salt two of the immersion of the white spirit base after step (6) is pickled 75-80 DEG C, then take out Drain 0.5h;
(8) will be through the white spirit base surface smear chilli oil after step (7) drain;
(9) the white spirit base smearing chilli oil through step (8) is placed in 15-30 in the high-temperature sterilization box of 111-113 DEG C to divide Clock, takes out and is cooled to pack less than 30 DEG C of final vacuums.
In order to make the present invention reach more preferable effect, the preferred version of the present invention is as follows:
As preferably, described step (3) uses the Sal of 6 weight portions, the Rhizoma Zingiberis Recens of 4 weight portions, 4 weight portions big Bulbus Allii, the Pericarpium Zanthoxyli of 7 weight portions, the monosodium glutamate of 4 weight portions, the Fructus Capsici of 15 weight portions, the anise of 4 weight portions, the Cortex cinnamomi japonici (Ramulus Cinnamomi) of 4 weight portions, 4 weights The amount Fructus Foeniculi of part, the Herba Pelargonii Graveolentis of 2 weight portions, the Radix Angelicae Dahuricae of 2 weight portions, the water of 300 weight portions, use 15 weights in described step (4) The amount dark soy sauce of part, the light soy sauce of 15 weight portions, the white sugar of 4 weight portions, the cooking wine of 7 weight portions, the Semen Sojae Preparatum of 7 weight portions, 2 weight portions Rice vinegar, the water of 250 weight portions.
The dried tofu obtained by processing method according to a kind of dried tofu provided by the present invention, its shelf-life is: at 0-4 DEG C Guarantee the quality under environment 3 months.
Advantages of the present invention: the processing method of a kind of dried tofu provided by the present invention, its production technology is simple, low cost Honest and clean, it is suitable for batch production, manufacturing process uses salt pickle, can be to the n-hexyl aldehyde in dried tofu and the carrying out of 2-amyl furan Effectively cover, be possible not only to help the tasty effect that may also operate as and extending the shelf life, high temperature sterilize and vacuum packaging also to have Being beneficial to extend the shelf life, the transportation making dried tofu after extended shelf-life is convenient.
Detailed description of the invention
Embodiment one:
(1) white spirit base cutting-up growth 3cm, wide 3cm, shape of high 2cm in the environment of 10 DEG C are taken;
(2) good for cutting-up white spirit base is put in jacketed pan, add water to the white spirit base just covering in pot, at 90 DEG C Carry out under water temperature for time 20min boil white operation, then take out the white spirit base water of 15 DEG C and rinse and be cooled to room temperature;
(3) Sal of 5 weight portions, the Rhizoma Zingiberis Recens of 3 weight portions, the Bulbus Allii of 3 weight portions, the Pericarpium Zanthoxyli of 6 weight portions, 3 weight portions are taken Monosodium glutamate, the Fructus Capsici of 10 weight portions, the anise of 3 weight portions, the Cortex cinnamomi japonici (Ramulus Cinnamomi) of 3 weight portions, the Fructus Foeniculi of 3 weight portions, the perfume (or spice) of 1 weight portion Leaf, the Radix Angelicae Dahuricae of 1 weight portion, the water of 250 weight portions boil 1h after mixing and obtain salt one;
(4) dark soy sauce of 10 weight portions, the light soy sauce of 10 weight portions, the white sugar of 3 weight portions, the cooking wine of 5 weight portions, 5 weight are taken Part Semen Sojae Preparatum, the rice vinegar of 1 weight portion, 200 weight portions water mixing after boil 1h obtain salt and two;
(5) immerse 1h in the salt one of 75 DEG C be seasoned boiling white spirit base that is white and that cool down through step (2), period every 20min stirs once;
(6) 12h will be pickled together with salt one through step (5) seasoned white spirit base in the Freezing room of 0 DEG C;
(7) take out seasoning 20min in the salt two of the immersion of the white spirit base after step (6) is pickled 75 DEG C, then take out drip Dry 0.5h;
(8) will be through the white spirit base surface smear chilli oil after step (7) drain;
(9) the white spirit base smearing chilli oil through step (8) is placed in the high-temperature sterilization box of 111 DEG C 15 minutes, takes out It is cooled to pack less than 30 DEG C of final vacuums.
Embodiment two:
(1) white spirit base cutting-up growth 3cm, wide 3cm, shape of high 2cm in the environment of 10 DEG C are taken;
(2) good for cutting-up white spirit base is put in jacketed pan, add water to the white spirit base just covering in pot, at 92.5 DEG C Water temperature under carry out for time 20min boil white operation, then take out the white spirit base water of 20 DEG C and rinse and be cooled to room temperature;
(3) Sal of 6 weight portions, the Rhizoma Zingiberis Recens of 4 weight portions, the Bulbus Allii of 4 weight portions, the Pericarpium Zanthoxyli of 7 weight portions, 4 weight portions are taken Monosodium glutamate, the Fructus Capsici of 15 weight portions, the anise of 4 weight portions, the Cortex cinnamomi japonici (Ramulus Cinnamomi) of 4 weight portions, the Fructus Foeniculi of 3-5 weight portion, the perfume (or spice) of 2 weight portions Leaf, the Radix Angelicae Dahuricae of 2 weight portions, the water of 300 weight portions boil 1.5h after mixing and obtain salt one;
(4) take the dark soy sauce of 15 weight portions, the light soy sauce of 15 weight portions, the white sugar of 4 weight portions, the cooking wine of 7.5 weight portions, 7.5 The Semen Sojae Preparatum of weight portion, the rice vinegar of 2 weight portions, 250 weight portions water mixing after boil 1.5h obtain salt and two;
(5) immersing 1h in the salt one of 77.5 DEG C be seasoned boiling white spirit base that is white and that cool down through step (2), period is every Stir once every 20min;
(6) 12h will be pickled together with salt one through step (5) seasoned white spirit base in the Freezing room of 2 DEG C;
(7) take out seasoning 20min in the salt two of the immersion of the white spirit base after step (6) is pickled 77.5 DEG C, then take out Drain 0.5h;
(8) will be through the white spirit base surface smear chilli oil after step (7) drain;
(9) the white spirit base smearing chilli oil through step (8) is placed in the high-temperature sterilization box of 112 DEG C 17.5 minutes, takes Go out to be cooled to pack less than 30 DEG C of final vacuums.
Embodiment three:
(1) white spirit base cutting-up growth 3cm, wide 3cm, shape of high 2cm in the environment of 10 DEG C are taken;
(2) good for cutting-up white spirit base is put in jacketed pan, add water to the white spirit base just covering in pot, at 95 DEG C Carry out under water temperature for time 20min boil white operation, then take out the white spirit base water of 25 DEG C and rinse and be cooled to room temperature;
(3) Sal of 7 weight portions, the Rhizoma Zingiberis Recens of 5 weight portions, the Bulbus Allii of 5 weight portions, the Pericarpium Zanthoxyli of 8 weight portions, 5 weight portions are taken Monosodium glutamate, the Fructus Capsici of 20 weight portions, the anise of 5 weight portions, the Cortex cinnamomi japonici (Ramulus Cinnamomi) of 5 weight portions, the Fructus Foeniculi of 5 weight portions, the perfume (or spice) of 3 weight portions Leaf, the Radix Angelicae Dahuricae of 3 weight portions, the water of 350 weight portions boil 2h after mixing and obtain salt one;
(4) dark soy sauce of 20 weight portions, the light soy sauce of 20 weight portions, the white sugar of 5 weight portions, the cooking wine of 10 weight portions, 10 weights are taken The amount Semen Sojae Preparatum of part, the rice vinegar of 3 weight portions, 300 weight portions water mixing after boil 2h obtain salt and two;
(5) immerse 1h in the salt one of 80 DEG C be seasoned boiling white spirit base that is white and that cool down through step (2), period every 20min stirs once;
(6) 12h will be pickled together with salt one through step (5) seasoned white spirit base in the Freezing room of 4 DEG C;
(7) take out seasoning 20min in the salt two of the immersion of the white spirit base after step (6) is pickled 80 DEG C, then take out drip Dry 0.5h;
(8) will be through the white spirit base surface smear chilli oil after step (7) drain;
(9) the white spirit base smearing chilli oil through step (8) is placed in the high-temperature sterilization box of 113 DEG C 30 minutes, takes out It is cooled to pack less than 30 DEG C of final vacuums.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention, Although being described in detail the present invention with reference to above-described embodiment, for a person skilled in the art, it still may be used So that the technical scheme described in the various embodiments described above to be modified, or wherein portion of techniques feature is carried out equivalent, Any modification, equivalent substitution and improvement etc. that are all on the basis of technical solution of the present invention, that made, should be included in the present invention's Within protection domain.

Claims (2)

1. a processing method for dried tofu, comprises the following steps:
(1) white spirit base cutting-up growth 3cm, wide 3cm, shape of high 2cm in the environment of 10 DEG C are taken;
(2) good for cutting-up white spirit base is put in jacketed pan, add water to the white spirit base just covering in pot, at 90-95 DEG C Carry out under water temperature for time 20min boil white operation, then take out white spirit base 15-25 DEG C water rinse be cooled to room temperature;
(3) Sal of 5-7 weight portion, the Rhizoma Zingiberis Recens of 3-5 weight portion, the Bulbus Allii of 3-5 weight portion, the Pericarpium Zanthoxyli of 6-8 weight portion, 3-5 are taken The monosodium glutamate of weight portion, the Fructus Capsici of 10-20 weight portion, the anise of 3-5 weight portion, the Cortex cinnamomi japonici (Ramulus Cinnamomi) of 3-5 weight portion, the fennel of 3-5 weight portion Perfume, the Herba Pelargonii Graveolentis of 1-3 weight portion, the Radix Angelicae Dahuricae of 1-3 weight portion, the water of 250-350 weight portion boil 1-2h after mixing and obtain salt one;
(4) dark soy sauce of 10-20 weight portion, the light soy sauce of 10-20 weight portion, the white sugar of 3-5 weight portion, the material of 5-10 weight portion are taken Wine, the Semen Sojae Preparatum of 5-10 weight portion, the rice vinegar of 1-3 weight portion, 200-300 weight portion water mixing after boil 1-2h obtain salt and Two;
(5) immerse 1h in the salt one of 75-80 DEG C be seasoned boiling white spirit base that is white and that cool down through step (2), period every 20min stirs once;
(6) 12h will be pickled through step (5) seasoned white spirit base in the Freezing room of 0-4 DEG C together with salt one;
(7) take out seasoning 20min in the salt two of the immersion of the white spirit base after step (6) is pickled 75-80 DEG C, then take out and drain 0.5h;
(8) will be through the white spirit base surface smear chilli oil after step (7) drain;
(9) the white spirit base smearing chilli oil through step (8) is placed in the high-temperature sterilization box of 111-113 DEG C 15-30 minute, takes Go out to be cooled to pack less than 30 DEG C of final vacuums.
The processing method of a kind of dried tofu the most according to claim 1, it is characterised in that: described step (3) uses 6 weights The amount Sal of part, the Rhizoma Zingiberis Recens of 4 weight portions, the Bulbus Allii of 4 weight portions, the Pericarpium Zanthoxyli of 7 weight portions, the monosodium glutamate of 4 weight portions, 15 weight portions Fructus Capsici, the anise of 4 weight portions, the Cortex cinnamomi japonici (Ramulus Cinnamomi) of 4 weight portions, the Fructus Foeniculi of 4 weight portions, the Herba Pelargonii Graveolentis of 2 weight portions, the Radix Angelicae Dahuricae of 2 weight portions, The water of 300 weight portions, described step (4) uses the dark soy sauce of 15 weight portions, the light soy sauce of 15 weight portions, the white sugar of 4 weight portions, The cooking wine of 7 weight portions, the Semen Sojae Preparatum of 7 weight portions, the rice vinegar of 2 weight portions, the water of 250 weight portions.
CN201610564853.7A 2016-07-16 2016-07-16 A kind of processing method of dried tofu Withdrawn CN106106804A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319007A (en) * 2017-08-28 2017-11-07 张小立 A kind of preparation technology of spiced dried bean curd
CN107691665A (en) * 2017-10-20 2018-02-16 遵义县乌江镇王祥天宇豆制品制造有限公司 A kind of preparation method of spicy dried bean curd
CN108294116A (en) * 2018-02-06 2018-07-20 习水红四渡仙人掌产业有限公司 A kind of cactus dried bean curd
CN108887399A (en) * 2018-07-13 2018-11-27 江苏你好鸭食品有限公司 A kind of preparation method of halogen dried bean curd

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104054840A (en) * 2014-07-11 2014-09-24 长治市胖妞食品有限公司 Manufacturing method of spiced dried soybean curds
CN105685257A (en) * 2016-03-24 2016-06-22 镇远乐豆坊食品有限公司 Hard beancurd with taste of pickled pepper and preparation method thereof
CN105707284A (en) * 2016-03-24 2016-06-29 镇远乐豆坊食品有限公司 Spicy dried tofu and making method thereof
CN105746727A (en) * 2016-03-24 2016-07-13 镇远乐豆坊食品有限公司 Sauced spicy dried bean curd and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104054840A (en) * 2014-07-11 2014-09-24 长治市胖妞食品有限公司 Manufacturing method of spiced dried soybean curds
CN105685257A (en) * 2016-03-24 2016-06-22 镇远乐豆坊食品有限公司 Hard beancurd with taste of pickled pepper and preparation method thereof
CN105707284A (en) * 2016-03-24 2016-06-29 镇远乐豆坊食品有限公司 Spicy dried tofu and making method thereof
CN105746727A (en) * 2016-03-24 2016-07-13 镇远乐豆坊食品有限公司 Sauced spicy dried bean curd and preparation method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319007A (en) * 2017-08-28 2017-11-07 张小立 A kind of preparation technology of spiced dried bean curd
CN107691665A (en) * 2017-10-20 2018-02-16 遵义县乌江镇王祥天宇豆制品制造有限公司 A kind of preparation method of spicy dried bean curd
CN108294116A (en) * 2018-02-06 2018-07-20 习水红四渡仙人掌产业有限公司 A kind of cactus dried bean curd
CN108887399A (en) * 2018-07-13 2018-11-27 江苏你好鸭食品有限公司 A kind of preparation method of halogen dried bean curd

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