CN106261824A - A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof - Google Patents

A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof Download PDF

Info

Publication number
CN106261824A
CN106261824A CN201610680475.9A CN201610680475A CN106261824A CN 106261824 A CN106261824 A CN 106261824A CN 201610680475 A CN201610680475 A CN 201610680475A CN 106261824 A CN106261824 A CN 106261824A
Authority
CN
China
Prior art keywords
sus domestica
parts
gaster sus
soy sauce
stew
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Withdrawn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
CN201610680475.9A
Other languages
Chinese (zh)
Inventor
姜敏
Original Assignee
姜敏
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 姜敏 filed Critical 姜敏
Priority to CN201610680475.9A priority Critical patent/CN106261824A/en
Publication of CN106261824A publication Critical patent/CN106261824A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • 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

Abstract

The invention discloses a kind of stew in soy sauce Gaster Sus domestica and preparation method thereof, be made up of following raw material: fresh Gaster Sus domestica, south Rhizoma Zingiberis, Zanthoxyli Bungeani powder, Herba Alii fistulosi, Herba Coriandri, long handle green pepper, vegetable oil, wine, bone soup, fat perfume (or spice) soy sauce, appropriate refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent;The manufacture method used comprises the following steps: (1) makes standby Gaster Sus domestica;(2) flavouring agent bag is made standby;(3) soup stock is prepared standby;(4) by standby Gaster Sus domestica and flavouring agent bag, put in soup stock, after intense fire boils, use the slow infusion of little fire instead, obtain stew in soy sauce Gaster Sus domestica.The stew in soy sauce Gaster Sus domestica that the present invention makes, with fragrance striking the nose, taste is aromatic, unique flavor, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has certain Dietotherapy health effect;Its technique is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.

Description

A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce Gaster Sus domestica and preparation method thereof.
Background technology
Spiced and stewed food is the traditional food of China, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable is Primary raw material, puts in the thick gravy modulated, and very hot oven is boiled, little fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, and it highlights the original taste of raw material, color and luster, flavoring agent master Salt to be used and a small amount of soy sauce, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixed up Can life-time service, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having had cooker, people Begin to culinary art skill and technique of turning from side to side.The method such as " rice steamer ", " steaming ", " exploding ", " boiling ", " ironing " the most successively produces.All original cook from this Tune method, gradually develops into " the green meat method " introduced in Important Arts for the People's Welfare, namely certain founder of " halogen " and " leaching ".To bright clearly In period, material and the formula of " salt " are substantially stationary, and from this, " halogen " this manufacture method formally climbs up table top.
Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions Taste also has the biggest difference, and meanwhile, season is different, and the taste of spiced and stewed food is the most different, seasoning will according to different requirements and purpose, Select suitable flavoring agent and fitting method, produce the goods that local flavor is different.In the market some hotel owners add flavouring agent and The class such as edible oil differ, and mouthfeel is the best, and nutritive value is short of.Some hotel owner, for increasing mouthfeel, increases spice simply, consumption Person can feel dry mouth and tougue after eating up, and easily gets angry;Even some illegal businessman also uses underproof flavouring agent, harmful to human Healthy.
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, spiced and stewed food kind is the abundantest in the market, and nutritive value has certain limitation, wind Taste haves much room for improvement, and manufacture method is complex, it is difficult to meet growing consumer market demand and people update day by day Concept of modern health.
Summary of the invention
It is an object of the invention to provide a kind of making simple, unique flavor, the stew in soy sauce Gaster Sus domestica being of high nutritive value and system thereof Make method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of stew in soy sauce Gaster Sus domestica, is made up of the raw material of following weight portion: fresh Gaster Sus domestica 80~120 parts, south Rhizoma Zingiberis 2~5 parts, Zanthoxyli Bungeani powder 1~3 parts, Herba Alii fistulosi 2~5 parts, Herba Coriandri 3~8 parts, long handle green pepper 2~5 parts, vegetable oil 8~15 parts, wine 3~6 parts, bone Head soup 100~150 parts, fat perfume (or spice) soy sauce 10~20 parts, appropriate refined salt, crystal sugar 2~6 parts, monosodium glutamate 0.5~1 part, suitable quantity of water, seasoning Expect 8~15 parts;Described flavouring agent includes the raw material of following weight: anistree 0.3~0.8 part, Fructus Tsaoko 1~2 parts, Flos Caryophylli 1~2 part, black pepper 0.1~0.3 part, fragrant awns 1~2 parts, Fructus Lycii 0.2~0.4 part, Herba Desmodii Styracifolii 0.2~0.4 part, Pericarpium Citri tangerinae 0.5 ~1 part, Radix Salviae Miltiorrhizae 0.2~0.4 part, Cortex Moutan 0.1~0.2 part;
The manufacture method of described stew in soy sauce Gaster Sus domestica, comprises the following steps:
(1) choose fresh Gaster Sus domestica, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to Gaster Sus domestica after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Gaster Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds anise, Fructus Tsaoko, Flos Caryophylli, black pepper, perfume (or spice) Awns, Fructus Lycii, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Salviae Miltiorrhizae and Cortex Moutan, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag Standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume, Adding wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby Gaster Sus domestica and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into In material, after intense fire boils, use the infusion 1 at leisure of little fire~1.5 hours instead, obtain stew in soy sauce Gaster Sus domestica.
Preferably, in described step (1), its manufacture method also includes, soaks 10~20 with clear water after being cleaned by Gaster Sus domestica Minute again dewatering, in order to fully remove blood and slime.
Preferably, in described step (2) and (3), the vegetable oil of employing is Oleum Brassicae campestris.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce Gaster Sus domestica made, with fragrance striking the nose, taste is aromatic, unique flavor, With the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is certain Dietotherapy health effect, meet society now The requirement of health diet;Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below Example.
Embodiment 1:
A kind of stew in soy sauce Gaster Sus domestica, is made up of the raw material of following weight portion: fresh Gaster Sus domestica 80 parts, south Rhizoma Zingiberis 2 parts, Zanthoxyli Bungeani powder 1 Part, 2 parts of Herba Alii fistulosi, 3 parts of Herba Coriandri, long handle green pepper 2 parts, vegetable oil 8 parts, wine 3 parts, bone soup 100 parts, 10 parts of fat perfume (or spice) soy sauce, suitable Amount refined salt, 2 parts of crystal sugar, monosodium glutamate 0.5 part, suitable quantity of water, flavouring agent 8 parts;Described flavouring agent includes the former of following weight Material: anistree 0.3 part, Fructus Tsaoko 1 part, Flos Caryophylli 1 part, black pepper 0.1 part, fragrant 1 part of awns, Fructus Lycii 0.2~part, Herba Desmodii Styracifolii 0.2 part, Fructus Citri tangerinae Skin 0.5 part, Radix Salviae Miltiorrhizae 0.2 part, Cortex Moutan 0.1 part;
The manufacture method of described stew in soy sauce Gaster Sus domestica, comprises the following steps:
(1) choose fresh Gaster Sus domestica, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to Gaster Sus domestica after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Gaster Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, black pepper, perfume awns, Fructus Lycii, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Salviae Miltiorrhizae and Cortex Moutan, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume, then add Entering wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby Gaster Sus domestica and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into In material, after intense fire boils, use little fire infusion 1 hour at leisure instead, obtain stew in soy sauce Gaster Sus domestica.
Embodiment 2:
A kind of stew in soy sauce Gaster Sus domestica, is made up of the raw material of following weight portion: fresh Gaster Sus domestica 120 parts, south Rhizoma Zingiberis 5 parts, Zanthoxyli Bungeani powder 3 Part, 5 parts of Herba Alii fistulosi, 8 parts of Herba Coriandri, long handle green pepper 5 parts, vegetable oil 15 parts, wine 6 parts, bone soup 150 parts, 20 parts of fat perfume (or spice) soy sauce, suitable Amount refined salt, 6 parts of crystal sugar, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 15 parts;Described flavouring agent includes the former of following weight Material: anise 0.8 part, Fructus Tsaoko 2 parts, Flos Caryophylli 2 parts, black pepper 0.3 part, fragrant 2 parts of awns, Fructus Lycii 0.4 part, Herba Desmodii Styracifolii 0.4 part, Pericarpium Citri tangerinae 1 part, Radix Salviae Miltiorrhizae 0.4 part, Cortex Moutan 0.2 part;
The manufacture method of described stew in soy sauce Gaster Sus domestica, comprises the following steps:
(1) choose fresh Gaster Sus domestica, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to Gaster Sus domestica after dewatering, salt down by vacuum Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Gaster Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, black pepper, perfume awns, Fructus Lycii, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Salviae Miltiorrhizae and Cortex Moutan, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume, then add Entering wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby Gaster Sus domestica and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into In material, after intense fire boils, use little fire infusion 1.5 hours at leisure instead, obtain stew in soy sauce Gaster Sus domestica.
In the above embodiment of the present invention, in described making step, its manufacture method also includes, with clear after being cleaned by Gaster Sus domestica Water soaking 10~20 minutes dewatering again, in order to fully remove blood and slime;The vegetable oil used in described making step is Oleum Brassicae campestris.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce Gaster Sus domestica made, with fragrance striking the nose, taste is aromatic, local flavor is only Spy, with the addition of the rational nourishing food of multiple ratio, has certain Dietotherapy health effect;Its technique is simple, is suitable to promote and answers 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 stew in soy sauce Gaster Sus domestica, it is characterised in that be made up of the raw material of following weight portion: fresh Gaster Sus domestica 80~120 parts, Nan Jiang Sheet 2~5 parts, Zanthoxyli Bungeani powder 1~3 parts, Herba Alii fistulosi 2~5 parts, Herba Coriandri 3~8 parts, long handle green pepper 2~5 parts, vegetable oil 8~15 parts, wine 3~6 parts, bone soup 100~150 parts, fat perfume (or spice) soy sauce 10~20 parts, appropriate refined salt, crystal sugar 2~6 parts, monosodium glutamate 0.5~1 part, suitable Amount water, flavouring agent 8~15 parts;Described flavouring agent includes the raw material of following weight: anistree 0.3~0.8 part, Fructus Tsaoko 1 ~2 parts, Flos Caryophylli 1~2 parts, black pepper 0.1~0.3 part, fragrant awns 1~2 parts, Fructus Lycii 0.2~0.4 part, Herba Desmodii Styracifolii 0.2~0.4 Part, Pericarpium Citri tangerinae 0.5~1 part, Radix Salviae Miltiorrhizae 0.2~0.4 part, Cortex Moutan 0.1~0.2 part;
The manufacture method of described stew in soy sauce Gaster Sus domestica, comprises the following steps:
(1) choose fresh Gaster Sus domestica, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to Gaster Sus domestica after dewatering, use vacuum curing machine Pickling, after pickling, blanching is to some semi-ripe condition, obtains standby Gaster Sus domestica;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, black pepper, perfume awns, Fructus Lycii, Herba Desmodii Styracifolii, Pericarpium Citri tangerinae, Radix Salviae Miltiorrhizae and Cortex Moutan, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby With;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume, then add Entering wine, bone soup, fat perfume (or spice) soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby Gaster Sus domestica and the flavouring agent bag of step (2) gained of step (1) gained, the soup stock of step (3) gained is put into In, after intense fire boils, use the infusion 1 at leisure of little fire~1.5 hours instead, obtain stew in soy sauce Gaster Sus domestica.
The manufacture method of a kind of stew in soy sauce Gaster Sus domestica the most according to claim 1, it is characterised in that in described step (1), its Manufacture method also includes, soaks 10~20 minutes dewaterings again with clear water after being cleaned by Gaster Sus domestica.
The manufacture method of a kind of stew in soy sauce Gaster Sus domestica the most according to claim 1, it is characterised in that described step (2) and (3) In, the vegetable oil of employing is Oleum Brassicae campestris.
CN201610680475.9A 2016-08-18 2016-08-18 A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof Withdrawn CN106261824A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610680475.9A CN106261824A (en) 2016-08-18 2016-08-18 A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610680475.9A CN106261824A (en) 2016-08-18 2016-08-18 A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof

Publications (1)

Publication Number Publication Date
CN106261824A true CN106261824A (en) 2017-01-04

Family

ID=57679196

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610680475.9A Withdrawn CN106261824A (en) 2016-08-18 2016-08-18 A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof

Country Status (1)

Country Link
CN (1) CN106261824A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108576653A (en) * 2018-03-08 2018-09-28 安徽悠之优味食品有限公司 A kind of manufacture craft of tripe
CN108685038A (en) * 2018-04-28 2018-10-23 杜洪 A kind of production method of chafing dish pork tripe

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102113672A (en) * 2009-12-31 2011-07-06 杜赏 Preparation method for marinating spicy and hot rabbit head
CN102835684A (en) * 2011-06-21 2012-12-26 欧阳平 Method for making marinated eggs, marinated pig intestines, and marinated pig tripe
CN103039934A (en) * 2012-12-20 2013-04-17 黄宵 Bittern spice
CN103110126A (en) * 2013-03-12 2013-05-22 安徽燕之坊食品有限公司 Food and processing method thereof
CN103584128A (en) * 2013-07-05 2014-02-19 新疆顶泰食品科技有限公司 Marinated venison and production process thereof
CN103750251A (en) * 2013-12-18 2014-04-30 马飞 Seasoning for marinated pig's tripe and preparation method thereof
CN104489594A (en) * 2014-08-06 2015-04-08 临沂大学 Mutton marinating flavor and mutton marinating process using same
CN105054093A (en) * 2015-09-08 2015-11-18 马美军 Preparation method of spicy pork tripe
CN105685925A (en) * 2016-01-22 2016-06-22 河南农业大学 Marinating material of sauced beef and preparation method of sauced beef
CN105768027A (en) * 2016-03-17 2016-07-20 颐海(中国)食品有限公司 Seasoning for spicy mix and preparation method of seasoning
CN106307141A (en) * 2016-08-17 2017-01-11 方民宇 Marinated goose meat and making method thereof

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102113672A (en) * 2009-12-31 2011-07-06 杜赏 Preparation method for marinating spicy and hot rabbit head
CN102835684A (en) * 2011-06-21 2012-12-26 欧阳平 Method for making marinated eggs, marinated pig intestines, and marinated pig tripe
CN103039934A (en) * 2012-12-20 2013-04-17 黄宵 Bittern spice
CN103110126A (en) * 2013-03-12 2013-05-22 安徽燕之坊食品有限公司 Food and processing method thereof
CN103584128A (en) * 2013-07-05 2014-02-19 新疆顶泰食品科技有限公司 Marinated venison and production process thereof
CN103750251A (en) * 2013-12-18 2014-04-30 马飞 Seasoning for marinated pig's tripe and preparation method thereof
CN104489594A (en) * 2014-08-06 2015-04-08 临沂大学 Mutton marinating flavor and mutton marinating process using same
CN105054093A (en) * 2015-09-08 2015-11-18 马美军 Preparation method of spicy pork tripe
CN105685925A (en) * 2016-01-22 2016-06-22 河南农业大学 Marinating material of sauced beef and preparation method of sauced beef
CN105768027A (en) * 2016-03-17 2016-07-20 颐海(中国)食品有限公司 Seasoning for spicy mix and preparation method of seasoning
CN106307141A (en) * 2016-08-17 2017-01-11 方民宇 Marinated goose meat and making method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108576653A (en) * 2018-03-08 2018-09-28 安徽悠之优味食品有限公司 A kind of manufacture craft of tripe
CN108685038A (en) * 2018-04-28 2018-10-23 杜洪 A kind of production method of chafing dish pork tripe

Similar Documents

Publication Publication Date Title
CN101653266B (en) Preparation method of instant defatted pettitoes food
CN106235041A (en) A kind of stew in soy sauce pig's head and preparation method thereof
CN106261830A (en) A kind of stew in soy sauce Ungula Sus domestica and preparation method thereof
CN106360382A (en) Spiced pork intestine and making method thereof
CN102450649A (en) Making process for spiced beef
CN104305302A (en) Roasted chicken manufacturing method
CN106307125A (en) Marinated pig ears and preparation method thereof
CN106307135A (en) Marinated pork and making method thereof
CN106307141A (en) Marinated goose meat and making method thereof
CN106261786A (en) A kind of stew in soy sauce green soyabeans and preparation method thereof
CN106262532A (en) A kind of stew in soy sauce Semen arachidis hypogaeae and preparation method thereof
CN104855904A (en) Convenient snow pea pickles and preparation method thereof
CN106261824A (en) A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof
CN106261829A (en) A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof
CN106261882A (en) A kind of stew in soy sauce duck meat and preparation method thereof
CN106107575A (en) A kind of marinated bovine is miscellaneous and preparation method thereof
CN106235056A (en) A kind of stew in soy sauce chicken feet and preparation method thereof
CN106418251A (en) Braised chicken and preparation method thereof
CN106307123A (en) Marinated pig skin and making method thereof
CN106360371A (en) Spiced beef and making method thereof
CN106262147A (en) A kind of stew in soy sauce Rhizoma Nelumbinis and preparation method thereof
CN106235057A (en) A kind of stew in soy sauce duck neck and preparation method thereof
CN103504265A (en) Marinating material and food marinating method of marinating material
CN106261820A (en) A kind of stew in soy sauce sheep is miscellaneous and preparation method thereof
CN106261826A (en) A kind of stew in soy sauce Cor Sus domestica 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

Application publication date: 20170104

WW01 Invention patent application withdrawn after publication