CN106174001A - A kind of caf rice crust and preparation method thereof - Google Patents
A kind of caf rice crust and preparation method thereof Download PDFInfo
- Publication number
- CN106174001A CN106174001A CN201610675261.2A CN201610675261A CN106174001A CN 106174001 A CN106174001 A CN 106174001A CN 201610675261 A CN201610675261 A CN 201610675261A CN 106174001 A CN106174001 A CN 106174001A
- Authority
- CN
- China
- Prior art keywords
- rice
- parts
- powder
- caf
- crust
- 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- Withdrawn
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 68
- 235000009566 rice Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 11
- 241000209094 Oryza Species 0.000 claims abstract description 57
- 241000628997 Flos Species 0.000 claims abstract description 18
- 235000013409 condiments Nutrition 0.000 claims abstract description 17
- 235000015097 nutrients Nutrition 0.000 claims abstract description 17
- 235000013339 cereals Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 10
- 210000000582 semen Anatomy 0.000 claims abstract description 10
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- 239000002304 perfume Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 239000007921 spray Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 56
- 241001327634 Agaricus blazei Species 0.000 claims description 8
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 8
- 240000002900 Arthrospira platensis Species 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 229940082787 spirulina Drugs 0.000 claims description 8
- 241000533293 Sesbania emerus Species 0.000 claims description 4
- 102100037205 Sal-like protein 2 Human genes 0.000 claims description 3
- 101710192308 Sal-like protein 2 Proteins 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 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 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of caf rice crust, be made up of following raw material: northeast rice, Semen setariae, Oryza glutinosa, rice wine, clear soup, Flos Rosae Rugosae quintessence oil, nutrient condiments；Its preparation method comprises the following steps: (1), produce nutrient condiments；(2), northeast rice, Semen setariae, Oryza glutinosa are cleaned mixing, add rice wine, clear soup and suitable quantity of water and boil into rice grain, take out and air-dry, obtain standby rice grain；(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Flos Rosae Rugosae quintessence oil, be then placed in baking box toasting, to ripe perfume (or spice), the rice crust that baking is good is taken out.The caf rice crust that the present invention makes, crisp, fragrant and pleasant to taste, unique flavor, rich in nutritive value, substantially increase production efficiency；Its technique is simple, and technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, it is simple to popularization and application.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of caf rice crust and preparation method thereof.
Background technology
Since history, pot meal bottom, when with iron pan boiling rice, is often against the rice crust of pot by people, bakes with low baking temperature
Removing moisture, allow it naturally peel off, form brown and crisp dry rice crust, the most crisp taste is fragrant, is additionally favorable for preserving work and facilitates solid food.China's Chinese medicine
Think, rice crust nature and flavor are sweet flat, and energy strengthening the spleen to promote digestion, antidiarrheal, for weakness of the spleen and stomach, dyspepsia, chronic diarrhea etc..Modern study is demonstrate,proved
Real, by the rice crust of wink-dry, the carbohydrate contained in raw material, fat, protein, A, vitamin B group and calcium, potassium,
The mineral such as ferrum, magnesium retains higher and nutritious, crisp, fragrant and pleasant to taste.Rice crust is the little food deeply liked by consumers in general at present
Product, have the multiple products such as rice crust, millet crisp crust, soybean crisp crust, and dispensing is mainly with rice or face class, starch and flavor seasoning
Composition.Rice crust instant, be prone to digestion, leisure food can be become, dining table delicacies can be become again.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, rice crust in the market is less because of raw material variety, and nutritive value has certain limitation, also
Lack unique local flavor, and manufacture method is complex, it is difficult to meet growing consumer market demand and people day by day
The concept of modern health updated.
Summary of the invention
The technical problem to be solved is, the shortcoming overcoming above prior art, it is provided that a kind of technique was simply, both
Abundant nutrition is had to have again the preparation method of caf rice crust of peculiar flavour.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of caf rice crust, is made up of the raw material of following weight portion:
Northeast rice 40～60 parts, Semen setariae 20～40 parts, Oryza glutinosa 20～30 parts, rice wine 5～10 parts, clear soup 10～20 parts,
Flos Rosae Rugosae quintessence oil 3～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight: coffee
Powder 30～60 parts, Rhizoma amorphophalli powder 10～20 parts, white sugar 1～2 parts, Sal 2～4 parts, chicken essence 0.3～0.5 part, powder of Radix Puerariae 3～8
Part, Spirulina powder 2～5 parts, Agaricus blazei Murrill powder 0.2～0.5 part, Flos Caryophylli powder 0.2～0.5 part；
The preparation method of described caf rice crust, comprises the following steps:
(1), by coffee powder, Rhizoma amorphophalli powder, white sugar, Sal, chicken essence, powder of Radix Puerariae, Spirulina powder, Agaricus blazei Murrill powder, Flos Caryophylli powder
After getting all the ready by weight ratio, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), northeast rice, Semen setariae, Oryza glutinosa are cleaned mixing, add rice wine, clear soup and suitable quantity of water and boil into rice grain, take out
Air-dry, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Flos Rosae Rugosae
Quintessence oil, is then placed in baking box toasting, and is taken out by the rice crust that baking is good to ripe perfume (or spice).
As preferably, the preparation of described coffee powder includes, coffee bean slow fire is fried perfume, pulverizes, obtain coffee powder stand-by.
As preferably, in step (3), the baking temperature of described baking box is 200 DEG C～230 DEG C, during baking a length of 5～10
Minute.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the caf rice crust made, crisp, fragrant and pleasant to taste, unique flavor,
Rich in nutritive value, avoids the loss of nutrition to greatest extent, meets health, nutrition modern food production theory, greatly
Improve greatly production efficiency；Present invention process is simple, and technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, rule
Generalized, factorial praluction, it is simple to popularization and application.
Detailed description of the invention
With specific embodiment, the present invention is described in further details below, but the present invention is not only limited to real in detail below
Execute example.
Embodiment 1:
A kind of caf rice crust, is made up of the raw material of following weight portion:
40 parts of northeast rice, Semen setariae 20 parts, 20 parts of Oryza glutinosa, 5 parts of rice wine, clear soup 10 parts, Flos Rosae Rugosae quintessence oil 3 parts, nutritious flavouring
Expect 5 parts；Described nutrient condiments includes the raw material of following weight: coffee powder 30 parts, Rhizoma amorphophalli powder 10 parts, white sugar 1 part,
Sal 2 parts, chicken essence 0.3 part, powder of Radix Puerariae 3 parts, Spirulina powder 2 parts, 0.2 part of Agaricus blazei Murrill powder, Flos Caryophylli powder 0.2 part；
The preparation method of described caf rice crust, comprises the following steps:
(1), by coffee powder, Rhizoma amorphophalli powder, white sugar, Sal, chicken essence, powder of Radix Puerariae, Spirulina powder, Agaricus blazei Murrill powder, Flos Caryophylli powder
After getting all the ready by weight ratio, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), northeast rice, Semen setariae, Oryza glutinosa are cleaned mixing, add rice wine, clear soup and suitable quantity of water and boil into rice grain, take out
Air-dry, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Flos Rosae Rugosae
Quintessence oil, is then placed in baking box toasting, and is taken out by the rice crust that baking is good to ripe perfume (or spice).
The preparation of described coffee powder includes, coffee bean slow fire is fried perfume, pulverizes, obtain coffee powder stand-by.
In step (3), the baking temperature of described baking box is 200 DEG C, during baking a length of 10 minutes.
Embodiment 2:
A kind of caf rice crust, is made up of the raw material of following weight portion:
60 parts of northeast rice, Semen setariae 40 parts, 30 parts of Oryza glutinosa, 10 parts of rice wine, clear soup 20 parts, Flos Rosae Rugosae quintessence oil 6 parts, nutritious flavouring
Expect 10 parts；Described nutrient condiments includes the raw material of following weight: coffee powder 60 parts, Rhizoma amorphophalli powder 20 parts, white sugar 2
Part, Sal 4 parts, chicken essence 0.5 part, powder of Radix Puerariae 8 parts, Spirulina powder 5 parts, 0.5 part of Agaricus blazei Murrill powder, Flos Caryophylli powder 0.5 part；
The preparation method of described caf rice crust, comprises the following steps:
(1), by coffee powder, Rhizoma amorphophalli powder, white sugar, Sal, chicken essence, powder of Radix Puerariae, Spirulina powder, Agaricus blazei Murrill powder, Flos Caryophylli powder
After getting all the ready by weight ratio, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), northeast rice, Semen setariae, Oryza glutinosa are cleaned mixing, add rice wine, clear soup and suitable quantity of water and boil into rice grain, take out
Air-dry, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Flos Rosae Rugosae
Quintessence oil, is then placed in baking box toasting, and is taken out by the rice crust that baking is good to ripe perfume (or spice).
The preparation of described coffee powder includes, coffee bean slow fire is fried perfume, pulverizes, obtain coffee powder stand-by.
In step (3), the baking temperature of described baking box is 230 DEG C, during baking a length of 5 minutes.
The caf rice crust that the present invention makes, crisp, fragrant and pleasant to taste, unique flavor, rich in nutritive value, to greatest extent
Avoid the loss of nutrition, meet health, nutrition modern food production theory, substantially increase production efficiency；Its technique
Simply, technology is easily mastered, small investment, instant effect, it is easy to accomplish standardization, standardization, factorial praluction, it is simple to promoting should
With.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. a caf rice crust, it is characterised in that be made up of the raw material of following weight portion:
Northeast rice 40～60 parts, Semen setariae 20～40 parts, Oryza glutinosa 20～30 parts, rice wine 5～10 parts, clear soup 10～20 parts, Flos Rosae Rugosae
Quintessence oil 3～6 parts, nutrient condiments 5～10 parts；Described nutrient condiments includes the raw material of following weight: coffee powder 30
～60 parts, Rhizoma amorphophalli powder 10～20 parts, white sugar 1～2 parts, Sal 2～4 parts, chicken essence 0.3～0.5 part, powder of Radix Puerariae 3～8 parts, spiral shell
Spirulina powder 2～5 parts, Agaricus blazei Murrill powder 0.2～0.5 part, Flos Caryophylli powder 0.2～0.5 part；
The preparation method of described caf rice crust, comprises the following steps:
(1), by coffee powder, Rhizoma amorphophalli powder, white sugar, Sal, chicken essence, powder of Radix Puerariae, Spirulina powder, Agaricus blazei Murrill powder, Flos Caryophylli powder by weight
After amount part proportioning is got all the ready, add water and be mixed into scattered paste shape, obtain nutrient condiments；
(2), northeast rice, Semen setariae, Oryza glutinosa are cleaned mixing, add rice wine, clear soup and suitable quantity of water and boil into rice grain, take out wind
Dry, obtain standby rice grain；
(3), by standby rice grain and nutrient condiments mixing and stirring, enter mould and be pressed into flake, spray appropriate Flos Rosae Rugosae quintessence oil,
It is then placed in baking box toasting, to ripe perfume (or spice), the rice crust that baking is good is taken out.
The preparation method of a kind of caf rice crust the most according to claim 1, it is characterised in that: the preparation of described coffee powder
Including, coffee bean slow fire is fried perfume, pulverizes, obtain coffee powder stand-by.
The preparation method of a kind of caf rice crust the most according to claim 1, it is characterised in that: in step (3), described
The baking temperature of baking box is 200 DEG C～230 DEG C, during baking a length of 5～10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610675261.2A CN106174001A (en) | 2016-08-15 | 2016-08-15 | A kind of caf rice crust and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610675261.2A CN106174001A (en) | 2016-08-15 | 2016-08-15 | A kind of caf rice crust and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174001A true CN106174001A (en) | 2016-12-07 |
Family
ID=57521742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610675261.2A Withdrawn CN106174001A (en) | 2016-08-15 | 2016-08-15 | A kind of caf rice crust and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174001A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583996A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Coffee flavoured crispy rice |
| CN103976285A (en) * | 2014-04-17 | 2014-08-13 | 马鞍山市瑞利食品有限公司 | Coffee-milk-fragrant crispy rice and processing method thereof |
| CN104286704A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Purple sweet potato-meat floss rice crust and preparation method thereof |
| CN104305000A (en) * | 2014-10-11 | 2015-01-28 | 赵敬哲 | Tomato flavor dried meat floss rice crust and preparation method thereof |
| CN104304999A (en) * | 2014-10-11 | 2015-01-28 | 赵敬哲 | Honey tea-fragrance rice crust and making method thereof |
| CN105341697A (en) * | 2015-12-16 | 2016-02-24 | 青岛畅隆电力设备有限公司 | Red date-coarse grain rice crust and preparation method thereof |
-
2016
- 2016-08-15 CN CN201610675261.2A patent/CN106174001A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583996A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Coffee flavoured crispy rice |
| CN103976285A (en) * | 2014-04-17 | 2014-08-13 | 马鞍山市瑞利食品有限公司 | Coffee-milk-fragrant crispy rice and processing method thereof |
| CN104286704A (en) * | 2014-10-11 | 2015-01-21 | 赵敬哲 | Purple sweet potato-meat floss rice crust and preparation method thereof |
| CN104305000A (en) * | 2014-10-11 | 2015-01-28 | 赵敬哲 | Tomato flavor dried meat floss rice crust and preparation method thereof |
| CN104304999A (en) * | 2014-10-11 | 2015-01-28 | 赵敬哲 | Honey tea-fragrance rice crust and making method thereof |
| CN105341697A (en) * | 2015-12-16 | 2016-02-24 | 青岛畅隆电力设备有限公司 | Red date-coarse grain rice crust and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104366155A (en) | Qi-tonifying boiled milk and honeydew melon dumpling and preparation method thereof | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN106722141A (en) | A kind of almond rice crust and preparation method thereof | |
| CN105995536A (en) | Hawthorn-flavored crispy rice and preparation method thereof | |
| CN106174002A (en) | A kind of Chinese chestnut flavor rice crust and preparation method thereof | |
| CN106174004A (en) | A kind of milk rice crust and preparation method thereof | |
| CN106261711A (en) | A kind of strawberry flavor rice crust and preparation method thereof | |
| CN106261713A (en) | A kind of Herba Houttuyniae rice crust and preparation method thereof | |
| CN106235015A (en) | A kind of Fructus actinidiae chinensis rice crust and preparation method thereof | |
| CN106261766A (en) | A kind of hami melon rice crust and preparation method thereof | |
| CN106261703A (en) | A kind of apple aroma rice crust and preparation method thereof | |
| CN106261700A (en) | A kind of Lentinus Edodes rice crust and preparation method thereof | |
| CN104431784A (en) | Tea powder appetizing dumpling and preparation method thereof | |
| CN106174001A (en) | A kind of caf rice crust and preparation method thereof | |
| CN106213197A (en) | A kind of Semen Caryae Cathayensis rice crust and preparation method thereof | |
| CN106213199A (en) | A kind of red-jujube flavor rice crust and preparation method thereof | |
| CN106174000A (en) | A kind of Fructus Chaenomelis rice crust and preparation method thereof | |
| CN106174022A (en) | A kind of Semen Pini rice crust and preparation method thereof | |
| CN106261712A (en) | A kind of Jiang Xiang rice crust and preparation method thereof | |
| CN106261698A (en) | A kind of garlic taste rice crust and preparation method thereof | |
| CN106261701A (en) | A kind of Chinese torreya rice crust and preparation method thereof | |
| CN106261707A (en) | A kind of Fructus Citri tangerinae rice crust and preparation method thereof | |
| CN106261704A (en) | A kind of beef flavour rice crust and preparation method thereof | |
| CN106261706A (en) | A kind of Fructus Cucurbitae moschatae rice crust and preparation method thereof | |
| CN106261710A (en) | A kind of honey flavour rice crust and preparation method 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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161207 |