CN106307323A - Red vinegar blackberry jam and making method thereof - Google Patents
Red vinegar blackberry jam and making method thereof Download PDFInfo
- Publication number
- CN106307323A CN106307323A CN201610694256.6A CN201610694256A CN106307323A CN 106307323 A CN106307323 A CN 106307323A CN 201610694256 A CN201610694256 A CN 201610694256A CN 106307323 A CN106307323 A CN 106307323A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- red vinegar
- gained
- making
- 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- Withdrawn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
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 28
- 239000000052 vinegar Substances 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 239000000243 solution Substances 0.000 claims abstract description 18
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 241000251511 Holothuroidea Species 0.000 claims abstract description 12
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 12
- 240000001579 Cirsium arvense Species 0.000 claims abstract description 11
- 235000005918 Cirsium arvense Nutrition 0.000 claims abstract description 11
- 235000015110 jellies Nutrition 0.000 claims abstract description 10
- 239000008274 jelly Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 240000003421 Dianthus chinensis Species 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 235000021028 berry Nutrition 0.000 claims description 22
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 9
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 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
- 239000012535 impurity Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 238000005202 decontamination Methods 0.000 claims description 4
- 230000003588 decontaminative effect Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 2
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 244000172730 Rubus fruticosus Species 0.000 abstract 5
- 235000021029 blackberry Nutrition 0.000 abstract 5
- 235000007319 Avena orientalis Nutrition 0.000 abstract 2
- 244000075850 Avena orientalis Species 0.000 abstract 2
- 241001076416 Dendrobium tosaense Species 0.000 abstract 2
- 241000333181 Osmanthus Species 0.000 abstract 2
- 235000019082 Osmanthus Nutrition 0.000 abstract 2
- 239000011259 mixed solution Substances 0.000 abstract 2
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 235000020262 oat milk Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000126 substance 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
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses red vinegar blackberry jam. The red vinegar blackberry jam is made from raw materials including red vinegar blackberries, oats, cirsium setosum, dendrobium officinale, sweet-scented osmanthus, perilla leaves, dianthus chinensis, white granulated sugar, glucose, jelly powder, sea cucumber peptide and a moderate amount of water. The making method includes the steps of 1), making fruit pulp; 2), making oat milk; 3), making vegetable juice; 4), making a nutrition solution; 5), making a solution; 6), fully mixing the obtained materials, adding the jelly powder, the sea cucumber peptide and the water, and evenly stirring to obtain a mixed solution; 7), pouring the mixed solution into a pot and boiling out to be sticky, and bottling and sealing for cold preservation. The red vinegar blackberry jam is made by matching of the red vinegar blackberries with the raw materials of the oats, cirsium setosum, dendrobium officinale, the sweet-scented osmanthus, the sea cucumber peptide and the water, the jam obtained is fresh in fragrance and soft in taste and has efficacy of refreshing and cooling the throat, moisturizing the skin, appetizing and promoting digestion and the like and is quite beneficial to human health.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of red vinegar certain kind of berries fruit jam and preparation method thereof.
Background technology
Fruit jam is after the mixing of fruit, sugar and acidity regulator, through boiling the gelatinous mass obtained, is also jam.System
It it is a kind of method preserving fruit for a long time as fruit jam.Fruit jam contains natural tartaric acid, can secrete by facilitating digestion liquid, has enhancing food
The effect be intended to, helped digest.Modern is due to life style, the change of dietary habit, and the aggravation of environmental pollution, and human body goes out
Existing degenerative, can be improved by health food such as edible fruit jam, and the nutritional labeling of current fruit jam and taste
The most single, the red vinegar certain kind of berries can be combined with other kind of food ingredients, increase its nutritional labeling so that it is mouthfeel is soft, fragrant
Taste is pleasant and is of value to health.
Summary of the invention
Present invention aim to solve above-mentioned deficiency, and a kind of pure and fresh tasty and refreshing, rich in nutrition content is provided, useful
Healthy red vinegar certain kind of berries fruit jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of red vinegar certain kind of berries fruit jam, it is characterised in that be made up of the raw material of following weight portion:
The red vinegar certain kind of berries 200～500 parts, Herba bromi japonici 30～50 parts, field thistle 20～40 parts, Herba Dendrobii 8～15 parts, Flos Osmanthi Fragrantis 3～5
Part, Folium Perillae 2～4 parts, Dianthus chinensis 2～5 parts, white sugar 30～50 parts, glucose 7～13 parts, jelly powder 10～25 parts, sea cucumber peptide
5～10 parts, water appropriate；
The preparation method of described red vinegar certain kind of berries fruit jam, comprises the following steps:
(1), the red vinegar certain kind of berries is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Herba bromi japonici is soaked 6～9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steaming
Steam-boiler, steaming and decocting 15～25 minutes under 100～110 DEG C of steam, enter in beater afterwards, add 5～8 times of water, pull an oar 15～20 points
Clock, by the serosity filter cleaner after polishing, obtains oat slurry；
(3), by field thistle remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), mix after Herba Dendrobii, Flos Osmanthi Fragrantis, Folium Perillae, Dianthus chinensis cleaning, add 5～8 times of water soak at room temperature 5～10 are little
Time, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(5) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the oat slurry of step (2) gained, the vegetable juice of step (3) gained, step
(4) nutritional solution of gained, the solution of step (5) gained all mix, and add jelly powder, sea cucumber peptide and suitable quantity of water, stir
Obtain mixed liquor；
(7) mixed liquor of step (6) gained being entered pot, under stirring, little fire infusion to sauce is thick, bottling
Seal, put into after it cools down in refrigerator and preserve.
Compared with prior art, it is an advantage of the current invention that:
Red vinegar certain kind of berries fruit jam of the present invention is with raw materials such as the red vinegar certain kind of berries collocation Herba bromi japonici, field thistle, Herba Dendrobii, Flos Osmanthi Fragrantis, sea cucumber peptides
Being prepared from, the fruit jam fragrance of gained is pure and fresh, mouthfeel is soft, and each raw material nutrition is farthest retained, and does not contains
Any chemical addition agent, have pure and fresh wet one's whistle, the effect such as Glycerin, appetite-stimulating indigestion-relieving, be a significant benefit to health.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A kind of red vinegar certain kind of berries fruit jam, is made up of the raw material of following weight portion:
The red vinegar certain kind of berries 200 parts, Herba bromi japonici 30 parts, field thistle 20 parts, Herba Dendrobii 8 parts, Flos Osmanthi Fragrantis 3 parts, Folium Perillae 2 parts, Dianthus chinensis 2
Part, white sugar 30 parts, glucose 7 parts, jelly powder 10 parts, sea cucumber peptide 5 parts, water are appropriate；
The preparation method of described red vinegar certain kind of berries fruit jam, comprises the following steps:
(1), the red vinegar certain kind of berries is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Herba bromi japonici is soaked 6 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam
Pot, steaming and decocting 25 minutes under 100～110 DEG C of steam, enter afterwards in beater, add 5 times of water, pull an oar 20 minutes, after polishing
Serosity filter cleaner, obtains oat slurry；
(3), by field thistle remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Herba Dendrobii, Flos Osmanthi Fragrantis, Folium Perillae, Dianthus chinensis cleaning, add 5 times of water soak at room temperature 10 hours, then
Keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(5) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the oat slurry of step (2) gained, the vegetable juice of step (3) gained, step
(4) nutritional solution of gained, the solution of step (5) gained all mix, and add jelly powder, sea cucumber peptide and suitable quantity of water, stir
Obtain mixed liquor；
(7) mixed liquor of step (6) gained being entered pot, under stirring, little fire infusion to sauce is thick, bottling
Seal, put into after it cools down in refrigerator and preserve.
Embodiment 2:
A kind of red vinegar certain kind of berries fruit jam, is made up of the raw material of following weight portion:
The red vinegar certain kind of berries 500 parts, Herba bromi japonici 50 parts, field thistle 40 parts, Herba Dendrobii 15 parts, Flos Osmanthi Fragrantis 5 parts, Folium Perillae 4 parts, Dianthus chinensis 5
Part, white sugar 50 parts, glucose 13 parts, jelly powder 25 parts, sea cucumber peptide 10 parts, water are appropriate；
The preparation method of described red vinegar certain kind of berries fruit jam, comprises the following steps:
(1), the red vinegar certain kind of berries is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Herba bromi japonici is soaked 9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam
Pot, steaming and decocting 15 minutes under 100～110 DEG C of steam, enter afterwards in beater, add 8 times of water, pull an oar 15 minutes, after polishing
Serosity filter cleaner, obtains oat slurry；
(3), by field thistle remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Herba Dendrobii, Flos Osmanthi Fragrantis, Folium Perillae, Dianthus chinensis cleaning, add 8 times of water soak at room temperature 5 hours, then protect
Hold temperature 60～70 DEG C of heating decoct 2 hours, filter, obtain nutritional solution；
(5) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the oat slurry of step (2) gained, the vegetable juice of step (3) gained, step
(4) nutritional solution of gained, the solution of step (5) gained all mix, and add jelly powder, sea cucumber peptide and suitable quantity of water, stir
Obtain mixed liquor；
(7) mixed liquor of step (6) gained being entered pot, under stirring, little fire infusion to sauce is thick, bottling
Seal, put into after it cools down in refrigerator and preserve.
Claims (1)
1. a red vinegar certain kind of berries fruit jam, it is characterised in that be made up of the raw material of following weight portion:
The red vinegar certain kind of berries 200～500 parts, Herba bromi japonici 30～50 parts, field thistle 20～40 parts, Herba Dendrobii 8～15 parts, Flos Osmanthi Fragrantis 3～5 parts,
Folium Perillae 2～4 parts, Dianthus chinensis 2～5 parts, white sugar 30～50 parts, glucose 7～13 parts, jelly powder 10～25 parts, sea cucumber peptide 5～
10 parts, water appropriate；
The preparation method of described red vinegar certain kind of berries fruit jam, comprises the following steps:
(1), the red vinegar certain kind of berries is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Herba bromi japonici is soaked 6～9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam kettle,
Steaming and decocting 15～25 minutes under 100～110 DEG C of steam, enter in beater afterwards, add 5～8 times of water, pull an oar 15～20 minutes, will
Serosity filter cleaner after polishing, obtains oat slurry；
(3), by field thistle remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Herba Dendrobii, Flos Osmanthi Fragrantis, Folium Perillae, Dianthus chinensis are cleaned after mix, add 5～8 times of water soak at room temperature 5～10 hours, so
Rear holding temperature 60～70 DEG C of heating decoct 1～2 hour, filter, obtain nutritional solution；
(5) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the oat slurry of step (2) gained, the vegetable juice of step (3) gained, step (4) institute
The nutritional solution, the solution of step (5) gained that obtain all mix, and add jelly powder, sea cucumber peptide and suitable quantity of water, stir and to obtain mixing
Liquid；
(7) mixed liquor of step (6) gained being entered pot, under stirring, little fire infusion to sauce is thick, and bottling seals,
Put into after it cools down in refrigerator and preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694256.6A CN106307323A (en) | 2016-08-19 | 2016-08-19 | Red vinegar blackberry jam and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694256.6A CN106307323A (en) | 2016-08-19 | 2016-08-19 | Red vinegar blackberry jam and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307323A true CN106307323A (en) | 2017-01-11 |
Family
ID=57743743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610694256.6A Withdrawn CN106307323A (en) | 2016-08-19 | 2016-08-19 | Red vinegar blackberry jam and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307323A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938314A (en) * | 2019-04-30 | 2019-06-28 | 九仙尊霍山石斛股份有限公司 | A kind of Dendrobidium huoshanness jam and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495488A (en) * | 2015-12-15 | 2016-04-20 | 青岛金超越机械有限公司 | Chinese yam and huckleberry jam and preparation method thereof |
| CN105815717A (en) * | 2016-03-22 | 2016-08-03 | 安徽宝恒农业有限公司 | Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam |
-
2016
- 2016-08-19 CN CN201610694256.6A patent/CN106307323A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495488A (en) * | 2015-12-15 | 2016-04-20 | 青岛金超越机械有限公司 | Chinese yam and huckleberry jam and preparation method thereof |
| CN105815717A (en) * | 2016-03-22 | 2016-08-03 | 安徽宝恒农业有限公司 | Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938314A (en) * | 2019-04-30 | 2019-06-28 | 九仙尊霍山石斛股份有限公司 | A kind of Dendrobidium huoshanness jam and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106262363A (en) | A kind of Blackcurrant jam and preparation method thereof | |
| CN106174290A (en) | A kind of elaeagnus conferta fruits fruit jam and preparation method thereof | |
| CN106262361A (en) | A kind of indian jujube fruit jam and preparation method thereof | |
| CN106235211A (en) | A kind of honey peach fruit jam and preparation method thereof | |
| CN106262346A (en) | A kind of Fructus Fici jam and preparation method thereof | |
| CN106262370A (en) | A kind of Fructus Rosae Normalis fruit jam and preparation method thereof | |
| CN106213379A (en) | A kind of cherry tomato fruit jam and preparation method thereof | |
| CN106307323A (en) | Red vinegar blackberry jam and making method thereof | |
| CN106262345A (en) | A kind of gooseberry jam and preparation method thereof | |
| CN106235185A (en) | A kind of beauty's melon and fruit beans and preparation method thereof | |
| CN106235213A (en) | A kind of ponkan fruit jam and preparation method thereof | |
| CN106235208A (en) | A kind of grape fruit jam and preparation method thereof | |
| CN106307303A (en) | Winter cherry jam and making method thereof | |
| CN106174288A (en) | A kind of Niuganguo fruit jam and preparation method thereof | |
| CN106262360A (en) | A kind of Passifolra edulis fruit jam and preparation method thereof | |
| CN106307338A (en) | Black nightshade herb jam and preparation method thereof | |
| CN106235214A (en) | A kind of Fructus Fortunellae Margaritae fruit jam and preparation method thereof | |
| CN106307350A (en) | Prunus Humilis Bunge jam and preparation method thereof | |
| CN106107762A (en) | A kind of brazilnut fruit jam and preparation method thereof | |
| CN106262368A (en) | A kind of milk fruit fruit jam and preparation method thereof | |
| CN106307328A (en) | Blackberry jam and making method thereof | |
| CN106213375A (en) | A kind of blueberry jam and preparation method thereof | |
| CN106174289A (en) | A kind of tangerine fruit jam and preparation method thereof | |
| CN106213378A (en) | A kind of gold bead fruit jam and preparation method thereof | |
| CN106262366A (en) | A kind of Fructus Mume fruit jam and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20170111 |