CN106107571A - A kind of Bulbus Allii perfume (or spice) chicken claw - Google Patents

A kind of Bulbus Allii perfume (or spice) chicken claw Download PDF

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Publication number
CN106107571A
CN106107571A CN201610523319.1A CN201610523319A CN106107571A CN 106107571 A CN106107571 A CN 106107571A CN 201610523319 A CN201610523319 A CN 201610523319A CN 106107571 A CN106107571 A CN 106107571A
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China
Prior art keywords
bulbus allii
chicken claw
spice
add
perfume
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Pending
Application number
CN201610523319.1A
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Chinese (zh)
Inventor
许凤英
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许凤英
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Priority to CN201610523319.1A priority Critical patent/CN106107571A/en
Publication of CN106107571A publication Critical patent/CN106107571A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultra-violet light
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/29Delbrueckii

Abstract

The invention discloses a kind of Bulbus Allii perfume (or spice) chicken claw, be made up of following raw material: chicken claw, Bulbus Allii, Sal, oligofructose, sweet potato starch, moral formula lactobacillus, Fructus Capsici, Fructus Cumini Cymini, anise, black pepper, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), fragrant sand, the Pseudobulbus Bletillae (Rhizoma Bletillae), Radix Glycyrrhizae, Fructus Tsaoko, Semen Myristicae, Radix Codonopsis, olive oil, soy sauce, thirteen spice.The Bulbus Allii perfume (or spice) chicken claw that the present invention provides, Bulbus Allii is aromatic strongly fragrant, vinegar-pepper tasty and refreshing, it is possible to protection cardiovascular and cerebrovascular vessel, beauty and skin care, appetizing is amusing, and builds up resistance, and antioxidation is anticancer;Chicken claw ferments through lactic acid bacteria, increases little molecules influence composition and flavor component, goes to eliminate the unusual smell, and micro-acid is tasty and refreshing;First spice infusion is gone out perfume (or spice), then chicken claw is carried out boiling in short-term and sweet potato starch solution soaks time long, by increasing capacitance it is possible to increase the crisp sense of chicken claw;Half minced Bulbus Allii is cooked through in short-term, can fry out Bulbus Allii fragrant, reduces and stimulates mouthfeel, adds second half minced Bulbus Allii, can extend Bulbus Allii fragrant, suppress varied bacteria growing before packaging, and through ultraviolet-sterilization, can be obviously prolonged shelf life when zero adds.

Description

A kind of Bulbus Allii perfume (or spice) chicken claw
Technical field
The invention mainly relates to food processing field, particularly relate to a kind of Bulbus Allii perfume (or spice) chicken claw.
Background technology
Chicken claw, slaps also known as chicken, chicken feet, phoenix foot etc., rich in glutamic acid, collagen protein and mineral element, it is possible to lipoid and reducing blood pressure of dispelling, Protection cardiovascular and cerebrovascular vessel, strengthen skin elasticity, smooth away wrinkles, and promote to grow, enhancing immunity.Chicken claw is produced through multiple method The dish come is the most popular to people, is prepared as snack food and individually packs laggard marketing and sell, and instant, the most increasingly by people Like.
Bulbus Allii, containing volatile oil about 0.2%, is mainly composed of allicin, it is possible to strong disinfecting in oil, antitumor, toxin expelling Bowel relieving, reduces blood glucose, prevents and treats cardiovascular and cerebrovascular disease, the liver protecting, vigorous energy, preventing cold;After edible raw Bulbus Allii, mouth have different Taste, but the garlic solvent somewhat heated, can be fragrant, can avoid again the generation of abnormal flavour, obtains the favor of consumers in general.
But, presently commercially available chicken claw snack food are generally halogen chicken claw, beans chicken claw and Chicken Feet with Pickled Peppers, and taste is less, it is impossible to Meet the taste demand of consumer, and containing multiple additives, be eaten for a long time, have a strong impact on the healthy of consumer.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of Bulbus Allii perfume (or spice) chicken claw.
A kind of Bulbus Allii perfume (or spice) chicken claw, is made up of the raw material of following weight portion: chicken claw 100 ~ 105, Bulbus Allii 12 ~ 14, Sal 2.2 ~ 2.4, oligofructose 10 ~ 12, sweet potato starch 2.4 ~ 2.6, moral formula lactobacillus 1.2 ~ 1.4, Fructus Capsici 1.1 ~ 1.3, Fructus Cumini Cymini 0.7 ~ 0.9, Anistree 0.7 ~ 0.9, black pepper 0.7 ~ 0.9, Pericarpium Zanthoxyli 0.5 ~ 0.7, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.5 ~ 0.7, fragrant sand 0.5 ~ 0.7, the Pseudobulbus Bletillae (Rhizoma Bletillae) 0.5 ~ 0.7, sweet Grass 0.4 ~ 0.6, Fructus Tsaoko 0.4 ~ 0.6, Semen Myristicae 0.4 ~ 0.6, Radix Codonopsis 0.4 ~ 0.6, olive oil 2.1 ~ 2.3, soy sauce 2.4 ~ 2.6,13 XIANGFEN 0.6 ~ 0.8.
A kind of preparation method of Bulbus Allii perfume (or spice) chicken claw, concrete steps include:
(1) select fresh chicken claw, clean, wipe out fingernail, add in hot water, boil 6 ~ 8 minutes, take out, clean, add oligomeric Fructose, mix homogeneously, add moral formula lactobacillus, after stirring, be placed in 41 ~ 43 DEG C of ferment at constant temperature 20 ~ 22 hours, remove different Taste, micro-acid is tasty and refreshing, obtains fermentation chicken claw;
(2) Fructus Capsici, Fructus Cumini Cymini, anise, black pepper, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), fragrant sand, the Pseudobulbus Bletillae (Rhizoma Bletillae), Radix Glycyrrhizae, Fructus Tsaoko, Semen Myristicae and Radix Codonopsis are put into chicken In the water of pawl weight 2 ~ 3 times amount, boil rear infusion 30 ~ 40 minutes, add Sal, soy sauce and fermentation chicken claw, keep boiling 10 ~ 15 Minute, Guan Huo, add sweet potato starch, stir, soak 20 ~ 25 minutes, obtain ripe chicken claw;
(3) being cleaned by Bulbus Allii, chopping, particle diameter is 2 ~ 3mm, obtains minced Bulbus Allii;
(4) olive oil is added in pot, be heated to 90 ~ 100 DEG C, put into thirteen spice, turn 2 ~ 3 seconds, add 1/2 minced Bulbus Allii, turn over Mix 2 ~ 3 seconds, reduce and stimulate mouthfeel, add ripe chicken claw, after stir-frying 3 ~ 5 minutes, add remaining minced Bulbus Allii, Bulbus Allii can be extended fragrant, press down Varied bacteria growing processed, obtains Bulbus Allii perfume (or spice) chicken claw;
(5) evacuation is individually packed, 68 ~ 70w.s/m2Carry out ultraviolet sterilization 25 ~ 30 minutes, obtain finished product.
The invention have the advantage that a kind of Bulbus Allii perfume (or spice) chicken claw that the present invention provides, can carry out large-scale production, Bulbus Allii is aromatic strongly fragrant, acid Peppery tasty and refreshing, balanced in nutrition, it is easy to absorb, it is possible to protection cardiovascular and cerebrovascular vessel, beauty and skin care, appetizing is amusing, and builds up resistance, antioxygen Change, anticancer;Chicken claw ferments through lactic acid bacteria, increases little molecules influence composition and flavor component, goes to eliminate the unusual smell, and micro-acid is tasty and refreshing; First spice infusion is gone out perfume (or spice), then chicken claw is carried out boiling in short-term and sweet potato starch solution soaks time long, by increasing capacitance it is possible to increase the pine of chicken claw Crisp sense, retains more nutritional labeling;Half minced Bulbus Allii is cooked through in short-term, can fry out Bulbus Allii fragrant, reduces and stimulates mouthfeel, adds before packaging Enter second half minced Bulbus Allii, Bulbus Allii can be extended fragrant, suppress varied bacteria growing, and through ultraviolet-sterilization, goods can be obviously prolonged when zero adds The frame phase.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of Bulbus Allii perfume (or spice) chicken claw, is made up of the raw material of following weight portion: chicken claw 100, Bulbus Allii 12, Sal 2.2, oligofructose 10, red Sweet potato starch 2.4, moral formula lactobacillus 1.2, Fructus Capsici 1.1, Fructus Cumini Cymini 0.7, anise 0.7, black pepper 0.7, Pericarpium Zanthoxyli 0.5, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.5, perfume Sand 0.5, the Pseudobulbus Bletillae (Rhizoma Bletillae) 0.5, Radix Glycyrrhizae 0.4, Fructus Tsaoko 0.4, Semen Myristicae 0.4, Radix Codonopsis 0.4, olive oil 2.1, soy sauce 2.4, thirteen spice 0.6.
A kind of preparation method of Bulbus Allii perfume (or spice) chicken claw, concrete steps include:
(1) select fresh chicken claw, clean, wipe out fingernail, add in hot water, boil 8 minutes, take out, clean, add oligomeric fruit Sugar, mix homogeneously, add moral formula lactobacillus, after stirring, be placed in 41 DEG C of ferment at constant temperature 22 hours, go to eliminate the unusual smell, micro-acid is felt well Mouthful, obtain fermentation chicken claw;
(2) Fructus Capsici, Fructus Cumini Cymini, anise, black pepper, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), fragrant sand, the Pseudobulbus Bletillae (Rhizoma Bletillae), Radix Glycyrrhizae, Fructus Tsaoko, Semen Myristicae and Radix Codonopsis are put into chicken In the water of pawl weight 3 times amount, boil rear infusion 40 minutes, add Sal, soy sauce and fermentation chicken claw, keep boiling 15 minutes, close Fire, adds sweet potato starch, stirs, soak 20 minutes, obtain ripe chicken claw;
(3) being cleaned by Bulbus Allii, chopping, particle diameter is 2 ~ 3mm, obtains minced Bulbus Allii;
(4) olive oil is added in pot, be heated to 90 ~ 100 DEG C, put into thirteen spice, turn 3 seconds, add 1/2 minced Bulbus Allii, turn 3 Second, reducing and stimulate mouthfeel, add ripe chicken claw, after stir-frying 4 minutes, add remaining minced Bulbus Allii, Bulbus Allii can be extended fragrant, suppression miscellaneous bacteria is raw Long, obtain Bulbus Allii perfume (or spice) chicken claw;
(5) evacuation is individually packed, 70w.s/m2Carry out ultraviolet sterilization 30 minutes, obtain finished product.
Embodiment 2
A kind of Bulbus Allii perfume (or spice) chicken claw, is made up of the raw material of following weight portion: chicken claw 103, Bulbus Allii 13, Sal 2.3, oligofructose 11, red Sweet potato starch 2.5, moral formula lactobacillus 1.3, Fructus Capsici 1.2, Fructus Cumini Cymini 0.8, anise 0.8, black pepper 0.8, Pericarpium Zanthoxyli 0.6, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.6, perfume Sand 0.6, the Pseudobulbus Bletillae (Rhizoma Bletillae) 0.6, Radix Glycyrrhizae 0.5, Fructus Tsaoko 0.5, Semen Myristicae 0.5, Radix Codonopsis 0.5, olive oil 2.2, soy sauce 2.5, thirteen spice 0.7.
Preparation method, with embodiment 1.
Embodiment 3
A kind of Bulbus Allii perfume (or spice) chicken claw, is made up of the raw material of following weight portion: chicken claw 100, Bulbus Allii 12, Sal 2.2, oligofructose 10, red Sweet potato starch 2.4, moral formula lactobacillus 1.2, Fructus Capsici 1.1, Fructus Cumini Cymini 0.7, anise 0.7, black pepper 0.7, Pericarpium Zanthoxyli 0.5, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.5, perfume Sand 0.5, the Pseudobulbus Bletillae (Rhizoma Bletillae) 0.5, Radix Glycyrrhizae 0.4, Fructus Tsaoko 0.4, Semen Myristicae 0.4, Radix Codonopsis 0.4, olive oil 2.1, soy sauce 2.4, thirteen spice 0.6.
Preparation method, with embodiment 1.
Comparative example
Existing commercially available chicken claw.
Embodiment and the index evaluation of comparative example chicken claw:
Randomly selecting appropriate chicken claw, carry out the detection of each index, the index evaluation of embodiment and comparative example chicken claw is shown in Table 1.
Table 1: embodiment and the index evaluation of comparative example chicken claw
The result of table 1 shows, the Bulbus Allii perfume (or spice) chicken claw of embodiment, Bulbus Allii is aromatic strongly fragrant, and vinegar-pepper tasty and refreshing, meat is crisp, meets the mouth of consumer Sense demand, additive-free, shelf life is long, illustrates that the Bulbus Allii perfume (or spice) chicken claw that the present invention provides has the biggest market space.

Claims (2)

1. a Bulbus Allii perfume (or spice) chicken claw, it is characterised in that be made up of the raw material of following weight portion: chicken claw 100 ~ 105, Bulbus Allii 12 ~ 14, food Salt 2.2 ~ 2.4, oligofructose 10 ~ 12, sweet potato starch 2.4 ~ 2.6, moral formula lactobacillus 1.2 ~ 1.4, Fructus Capsici 1.1 ~ 1.3, Fructus Cumini Cymini 0.7 ~ 0.9, anistree 0.7 ~ 0.9, black pepper 0.7 ~ 0.9, Pericarpium Zanthoxyli 0.5 ~ 0.7, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.5 ~ 0.7, fragrant sand 0.5 ~ 0.7, the Pseudobulbus Bletillae (Rhizoma Bletillae) 0.5 ~ 0.7, Radix Glycyrrhizae 0.4 ~ 0.6, Fructus Tsaoko 0.4 ~ 0.6, Semen Myristicae 0.4 ~ 0.6, Radix Codonopsis 0.4 ~ 0.6, olive oil 2.1 ~ 2.3, soy sauce 2.4 ~ 2.6, thirteen spice 0.6 ~ 0.8.
The preparation method of Bulbus Allii perfume (or spice) chicken claw the most according to claim 1, it is characterised in that concrete steps include:
(1) select fresh chicken claw, clean, wipe out fingernail, add in hot water, boil 6 ~ 8 minutes, take out, clean, add oligomeric Fructose, mix homogeneously, add moral formula lactobacillus, after stirring, be placed in 41 ~ 43 DEG C of ferment at constant temperature 20 ~ 22 hours, phoenix of must fermenting Pawl;
(2) Fructus Capsici, Fructus Cumini Cymini, anise, black pepper, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), fragrant sand, the Pseudobulbus Bletillae (Rhizoma Bletillae), Radix Glycyrrhizae, Fructus Tsaoko, Semen Myristicae and Radix Codonopsis are put into chicken In the water of pawl weight 2 ~ 3 times amount, boil rear infusion 30 ~ 40 minutes, add Sal, soy sauce and fermentation chicken claw, keep boiling 10 ~ 15 Minute, Guan Huo, add sweet potato starch, stir, soak 20 ~ 25 minutes, obtain ripe chicken claw;
(3) being cleaned by Bulbus Allii, chopping, particle diameter is 2 ~ 3mm, obtains minced Bulbus Allii;
(4) olive oil is added in pot, be heated to 90 ~ 100 DEG C, put into thirteen spice, turn 2 ~ 3 seconds, add 1/2 minced Bulbus Allii, turn over Mix 2 ~ 3 seconds, add ripe chicken claw, after stir-frying 3 ~ 5 minutes, add remaining minced Bulbus Allii, obtain Bulbus Allii perfume (or spice) chicken claw;
(5) evacuation is individually packed, 68 ~ 70w.s/m2Carry out ultraviolet sterilization 25 ~ 30 minutes, obtain finished product.
CN201610523319.1A 2016-07-06 2016-07-06 A kind of Bulbus Allii perfume (or spice) chicken claw Pending CN106107571A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108576656A (en) * 2018-04-11 2018-09-28 六安市胜缘食品有限公司 A kind of mashed garlic chicken claw and preparation method thereof
CN111802595A (en) * 2020-06-20 2020-10-23 山东鸿毅食品有限公司 Sour and hot chicken feet and preparation method thereof
CN112155170A (en) * 2020-09-17 2021-01-01 衡东县远鹏黄贡椒有限公司 Instant hot and sour boneless chicken feet and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1268311A (en) * 1999-03-29 2000-10-04 方滨滨 Flavoured chicken claw
CN105212073A (en) * 2014-05-30 2016-01-06 天津市月坛学生营养餐配送有限公司 The preparation method of the baked chicken claw of a kind of Yan

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1268311A (en) * 1999-03-29 2000-10-04 方滨滨 Flavoured chicken claw
CN105212073A (en) * 2014-05-30 2016-01-06 天津市月坛学生营养餐配送有限公司 The preparation method of the baked chicken claw of a kind of Yan

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108576656A (en) * 2018-04-11 2018-09-28 六安市胜缘食品有限公司 A kind of mashed garlic chicken claw and preparation method thereof
CN111802595A (en) * 2020-06-20 2020-10-23 山东鸿毅食品有限公司 Sour and hot chicken feet and preparation method thereof
CN112155170A (en) * 2020-09-17 2021-01-01 衡东县远鹏黄贡椒有限公司 Instant hot and sour boneless chicken feet and preparation method thereof

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