CN106360535A - Method for preparing green organic apple jam - Google Patents
Method for preparing green organic apple jam Download PDFInfo
- Publication number
- CN106360535A CN106360535A CN201610839010.3A CN201610839010A CN106360535A CN 106360535 A CN106360535 A CN 106360535A CN 201610839010 A CN201610839010 A CN 201610839010A CN 106360535 A CN106360535 A CN 106360535A
- Authority
- CN
- China
- Prior art keywords
- apple
- pollen
- parts
- green organic
- mixture
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 30
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 30
- 230000008569 process Effects 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 25
- 238000002360 preparation method Methods 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 235000012907 honey Nutrition 0.000 claims description 10
- 230000001413 cellular effect Effects 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 5
- 241000235017 Zygosaccharomyces Species 0.000 claims description 5
- 238000000586 desensitisation Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 230000007159 enucleation Effects 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 150000002333 glycines Chemical class 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 2
- 239000004320 sodium erythorbate Substances 0.000 claims description 2
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract 3
- 235000013305 food Nutrition 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method for preparing green organic apple jam. The green organic apple jam is processed and prepared through a series of steps. Fruits and vegetables are used as main raw materials, and the apple jam is natural, healthy, rich in nutrients and good in taste. Bean sprouts are used as one raw material to be combined with the apple jam, the bean sprouts contain rich amino acids, vitamins and other nutrients, and the jam is nutritional and healthy through cooperation of fruits and vegetables. Wall-broken pollen is added into the apple jam, and comprehensive, balanced and healthy nutrients are provided for eaters because pollen contains rich and comprehensive nutrients. The apple jam prepared through the method is simple in process and low in cost, and fruits and vegetables are used as raw materials and green and organic so that the prepared apple jam can be nutritional and healthy.
Description
Technical field
The invention belongs to fruit jam production technical field, more particularly to a kind of preparation method of green Organic Apple beans.
Background technology
With the development of food industrialization, food develops towards simple, portable, delicious and natural direction, wherein, jam
Food is gradually admitted by consumer.Fruit jam has been common food in people's life at present, and it is various in style, and taste is different,
But, most of components is more single, does not have the function of eliminating toxin and beautifying the skin, toxin expelling product in the market, contains Chinese herbal medicine more,
Realized in the way of draining during toxin expelling, excretion person's nutrition leak, harm is brought to the healthy of people.But food products market court
The direction green health is developed, and the product of various " no added " concept emerges in an endless stream, and therefore, fruit jam aspect also faces exploitation no
The demand of the good product of interpolation, local flavor foot, nutrition.
Content of the invention
It is an object of the invention to provide a kind of preparation method of green Organic Apple beans, by the application of the method, solve
Determine existing problem.
For solving above-mentioned technical problem, the present invention is achieved by the following technical solutions:
The present invention is a kind of preparation method of green Organic Apple beans, and the method includes preparation process in detail below:
Step one, after pollen micronizing, dries 5 hours at 60 DEG C, pollen (processed by breaking wall) is obtained after drying desensitization；Then will
Pollen (processed by breaking wall) is added to mix homogeneously in Herba Leonuri Mel and the mixture of Mel Jujubae, prepared pollen and honey mixture；
Step 2, takes fresh bean sprout to clean, dry, pull an oar, and obtains bean sprout slurry through 220 mesh screen；
Step 3, peeling after taking fresh apple to clean, after enucleation, section, add fruit quality 0.02%～0.04%
D- sodium erythorbate, 0.02% Sal, raw apple pulp of pulling an oar to obtain；
Step 4, the raw apple pulp that step 3 is obtained carries out pasteurize, accesses SHENGXIANG yeast, sends out in 16 DEG C～24 DEG C
Ferment 2 days～3 days, obtains fermentation raw apple pulp；
Step 5, takes 110 parts of the fermentation raw apple pulp that step 4 is obtained, and adds the bean sprout slurry 8 parts～15 that step 2 is obtained
Part, 3 parts～4 parts of glucose, 6 parts～8 parts of white sugar, under the conditions of 90 DEG C～95 DEG C, condensing reflux boils 7h～9h, to admittedly containing
When measuring as 65%～68%, stop heating；
Step 6, when the mixture in step 5 is cooled to 60 DEG C, the pollen and honey mixture that step one is obtained adds
Enter wherein, and stir；
Step 7, adds Fructus Citri Limoniae juice to be seasoned, fill after homogenizing in vial, that is, is made in the mixture of step 6
Apple jam finished product must be obtained.
Further, the pollen described in step one is Pollen Brassicae campestriss or Flos Camelliae Japonicae pollen.
Further, the bean sprout described in step 2 is Semen Glycines Germinatus.
Further, the SHENGXIANG yeast described in step 4 is Lu Shi zygosaccharomyceses, and its inoculum concentration is 107cfu/g Fructus Mali pumilae
Oleo stock.
Further, the vial described in step 7 first carries out high temperature sterilize process before use.
The method have the advantages that
The present invention is combined with apple jam as one of raw material from bean sprout, seeks because bean sprout is rich in aminoacid, vitamin etc.
Foster element, is arranged in pairs or groups by fruit and vegerable, nutrient health；The present invention passes through to add pollen (processed by breaking wall) in apple jam, contains due in pollen
Enrich comprehensive nutrient, thus for eater provide comprehensively, equilibrium, health nutrient；By this preparation method system
Apple jam process is simple, cost is relatively low, and raw material is based on fruit and vegerable, organic, the prepared apple jam nutrient health of green.
Certainly, the arbitrary product implementing the present invention it is not absolutely required to reach all the above advantage simultaneously.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the present invention is clearly and completely described it is clear that
Described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Based on the enforcement in the present invention
Example, all other embodiment that those of ordinary skill in the art are obtained under the premise of not making creative work, broadly fall into
The scope of protection of the invention.
Embodiment 1
A kind of preparation method of green Organic Apple beans, the method includes preparation process in detail below:
Step one, after Pollen Brassicae campestriss micronizing, dries 5 hours at 60 DEG C, breaking cellular wall rape flower is obtained after drying desensitization
Powder；Then breaking cellular wall Pollen Brassicae campestriss are added to mix homogeneously in Herba Leonuri Mel and the mixture of Mel Jujubae, prepared pollen and honey
Mixture；
Step 2, takes fresh Semen Glycines Germinatus to clean, dry, pull an oar, and obtains bean sprout slurry through 220 mesh screen；
Step 3, peeling after taking fresh apple to clean, cuts into slices after enucleation, and the d- adding fruit quality 0.02% is different anti-bad
Hematic acid sodium, 0.02% Sal, raw apple pulp of pulling an oar to obtain；
Step 4, the raw apple pulp that step 3 is obtained carries out pasteurize, accesses SHENGXIANG yeast, ferments 2 days in 16 DEG C,
Must be fermented raw apple pulp；Wherein SHENGXIANG yeast is Lu Shi zygosaccharomyceses, and inoculum concentration is 107cfu/g raw apple pulp；
Step 5, takes 110 parts of the fermentation raw apple pulp that step 4 is obtained, and adds the bean sprout that step 2 is obtained to starch 8 parts, Fructus Vitis viniferae
Sugar 3 parts, 6 parts of white sugar, under the conditions of 90 DEG C, condensing reflux boils 7h, to solid content be 65% when, stop heating；
Step 6, when the mixture in step 5 is cooled to 60 DEG C, the pollen and honey mixture that step one is obtained adds
Enter wherein, and stir；
Step 7, adds Fructus Citri Limoniae juice to be seasoned, fill after homogenizing in vial, that is, is made in the mixture of step 6
Apple jam finished product must be obtained；Wherein vial first carries out high temperature sterilize process before use.
Embodiment 2
A kind of preparation method of green Organic Apple beans, the method includes preparation process in detail below:
Step one, after Pollen Brassicae campestriss micronizing, dries 5 hours at 60 DEG C, breaking cellular wall rape flower is obtained after drying desensitization
Powder；Then breaking cellular wall Pollen Brassicae campestriss are added to mix homogeneously in Herba Leonuri Mel and the mixture of Mel Jujubae, prepared pollen and honey
Mixture；
Step 2, takes fresh Semen Glycines Germinatus to clean, dry, pull an oar, and obtains bean sprout slurry through 220 mesh screen；
Step 3, peeling after taking fresh apple to clean, cuts into slices after enucleation, and the d- adding fruit quality 0.03% is different anti-bad
Hematic acid sodium, 0.02% Sal, raw apple pulp of pulling an oar to obtain；
Step 4, the raw apple pulp that step 3 is obtained carries out pasteurize, accesses SHENGXIANG yeast, in 20 DEG C of fermentations 2.5
My god, obtain fermentation raw apple pulp；Wherein SHENGXIANG yeast is Lu Shi zygosaccharomyceses, and inoculum concentration is 107cfu/g raw apple pulp；
Step 5, takes 110 parts of the fermentation raw apple pulp that step 4 is obtained, and adds the bean sprout that step 2 is obtained to starch 11 parts, Portugal
Grape sugar 3.5 parts, 7 parts of white sugar, under the conditions of 93 DEG C, condensing reflux boils 8h, to solid content be 67% when, stop heating；
Step 6, when the mixture in step 5 is cooled to 60 DEG C, the pollen and honey mixture that step one is obtained adds
Enter wherein, and stir；
Step 7, adds Fructus Citri Limoniae juice to be seasoned, fill after homogenizing in vial, that is, is made in the mixture of step 6
Apple jam finished product must be obtained；Wherein vial first carries out high temperature sterilize process before use.
Embodiment 3
A kind of preparation method of green Organic Apple beans, the method includes preparation process in detail below:
Step one, after Flos Camelliae Japonicae pollen micronizing, dries 5 hours at 60 DEG C, breaking cellular wall Flos Camelliae Japonicae is obtained after drying desensitization
Powder；Then breaking cellular wall Flos Camelliae Japonicae pollen is added to mix homogeneously in Herba Leonuri Mel and the mixture of Mel Jujubae, prepared pollen and honey
Mixture；
Step 2, takes fresh Semen Glycines Germinatus to clean, dry, pull an oar, and obtains bean sprout slurry through 220 mesh screen；
Step 3, peeling after taking fresh apple to clean, cuts into slices after enucleation, and the d- adding fruit quality 0.04% is different anti-bad
Hematic acid sodium, 0.02% Sal, raw apple pulp of pulling an oar to obtain；
Step 4, the raw apple pulp that step 3 is obtained carries out pasteurize, accesses SHENGXIANG yeast, ferments 3 days in 24 DEG C,
Must be fermented raw apple pulp；Wherein SHENGXIANG yeast is Lu Shi zygosaccharomyceses, and inoculum concentration is 107cfu/g raw apple pulp；
Step 5, takes 110 parts of the fermentation raw apple pulp that step 4 is obtained, and adds the bean sprout that step 2 is obtained to starch 15 parts, Portugal
Grape sugar 4 parts, 8 parts of white sugar, under the conditions of 95 DEG C, condensing reflux boils 9h, to solid content be 68% when, stop heating；
Step 6, when the mixture in step 5 is cooled to 60 DEG C, the pollen and honey mixture that step one is obtained adds
Enter wherein, and stir；
Step 7, adds Fructus Citri Limoniae juice to be seasoned, fill after homogenizing in vial, that is, is made in the mixture of step 6
Apple jam finished product must be obtained；Wherein vial first carries out high temperature sterilize process before use.
In the description of this specification, the description of reference term " embodiment ", " example ", " specific example " etc. means
It is contained at least one enforcement of the present invention in conjunction with the specific features of this embodiment or example description, structure, material or feature
In example or example.In this manual, identical embodiment or example are not necessarily referring to the schematic representation of above-mentioned term.
And, the specific features of description, structure, material or feature can be to close in any one or more embodiments or example
Suitable mode combines.
Finally it should be noted that present invention disclosed above preferred embodiment is only intended to help illustrate the present invention.Excellent
Select embodiment not have all of details of detailed descriptionthe, also do not limit the specific embodiment that this invention is only described.Obviously, root
According to the content of this specification, can make many modifications and variations.This specification is chosen and is specifically described these embodiments, be in order to
Preferably explain principle and the practical application of the present invention, so that skilled artisan can be best understood by and utilize
The present invention.The present invention is only limited by claims and its four corner and equivalent.
Claims (5)
1. a kind of preparation method of green Organic Apple beans it is characterised in that: the method includes preparation process in detail below:
Step one, after pollen micronizing, dries 5 hours at 60 DEG C, pollen (processed by breaking wall) is obtained after drying desensitization；Then by breaking cellular wall
Pollen is added to mix homogeneously in Herba Leonuri Mel and the mixture of Mel Jujubae, prepared pollen and honey mixture；
Step 2, takes fresh bean sprout to clean, dry, pull an oar, and obtains bean sprout slurry through 220 mesh screen；
Step 3, peeling after taking fresh apple to clean, after enucleation, section, add the d- of fruit quality 0.02%～0.04%
Sodium erythorbate, 0.02% Sal, raw apple pulp of pulling an oar to obtain；
Step 4, the raw apple pulp that step 3 is obtained carries out pasteurize, accesses SHENGXIANG yeast, in 16 DEG C～24 DEG C fermentations 2
My god～3 days, obtain fermentation raw apple pulp；
Step 5, takes 110 parts of the fermentation raw apple pulp that step 4 is obtained, and adds the bean sprout that step 2 is obtained to starch 8 parts～15 parts, Portugal
3 parts～4 parts of grape sugar, 6 parts～8 parts of white sugar, under the conditions of 90 DEG C～95 DEG C, condensing reflux boils 7h～9h, to solid content is
When 65%～68%, stop heating；
Step 6, when the mixture in step 5 is cooled to 60 DEG C, the pollen and honey mixture that step one is obtained adds it
In, and stir；
Step 7, adds Fructus Citri Limoniae juice to be seasoned in the mixture of step 6, and fill after homogenizing in vial, that is, is obtained
Apple jam finished product.
2. according to claim 1 a kind of green Organic Apple beans preparation method it is characterised in that: described in step one
Pollen be Pollen Brassicae campestriss or Flos Camelliae Japonicae pollen.
3. according to claim 1 a kind of green Organic Apple beans preparation method it is characterised in that: described in step 2
Bean sprout be Semen Glycines Germinatus.
4. according to claim 1 a kind of green Organic Apple beans preparation method it is characterised in that: described in step 4
SHENGXIANG yeast be Lu Shi zygosaccharomyceses, inoculum concentration be 107cfu/g raw apple pulp.
5. according to claim 1 a kind of green Organic Apple beans preparation method it is characterised in that: described in step 7
Vial first carry out high temperature sterilize process before use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610839010.3A CN106360535A (en) | 2016-09-21 | 2016-09-21 | Method for preparing green organic apple jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610839010.3A CN106360535A (en) | 2016-09-21 | 2016-09-21 | Method for preparing green organic apple jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360535A true CN106360535A (en) | 2017-02-01 |
Family
ID=57897932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610839010.3A Pending CN106360535A (en) | 2016-09-21 | 2016-09-21 | Method for preparing green organic apple jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360535A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224891A (en) * | 2011-06-01 | 2011-10-26 | 安徽鸿汇食品（集团）有限公司 | Sugar alcohol honey apple jam and preparation method thereof |
| CN105029148A (en) * | 2015-08-26 | 2015-11-11 | 方莉 | Preparation method of apple jam |
-
2016
- 2016-09-21 CN CN201610839010.3A patent/CN106360535A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224891A (en) * | 2011-06-01 | 2011-10-26 | 安徽鸿汇食品（集团）有限公司 | Sugar alcohol honey apple jam and preparation method thereof |
| CN105029148A (en) * | 2015-08-26 | 2015-11-11 | 方莉 | Preparation method of apple jam |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103805403A (en) | Litchi nutrition wine and brewing method thereof | |
| CN102388933A (en) | Biscuit with fruit and vegetable taste and preparation method thereof | |
| CN103431256A (en) | Black soybean jam and preparation method thereof | |
| CN102559441A (en) | Preparation method of jackfruit white spirit | |
| CN104928114A (en) | Compound heath-care fruit wine made of kiwi fruit, medlar and strawberry and preparation method thereof | |
| CN102604790A (en) | Brewing technology of pomegranate and hawthorn composite fruit wine | |
| CN105255631A (en) | Method for preparing passion fruit and glutinous rice fermented wine | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| CN105231345A (en) | Pumpkin-glutinous rice sweet ferment rice | |
| CN102337190B (en) | Method for making honey health-care wine | |
| CN106754035A (en) | A kind of production method of the peppery julapium brewed by grain fruit combination | |
| CN104593204B (en) | A kind of Lucid Ganoderma wine and preparation method thereof | |
| CN103131603A (en) | Low aloe rice wine | |
| CN104017714A (en) | Processing method of stauntonvine vinegar by liquid fermentation | |
| CN105053762B (en) | A kind of preparation method of jujube sauce | |
| CN109868196A (en) | A kind of grape rice wine and processing method | |
| CN106929281A (en) | A kind of preparation method of bright cherry-red jujube compound fruit wine | |
| CN103589561A (en) | Preparation method for low-alcohol green banana wine | |
| CN106360535A (en) | Method for preparing green organic apple jam | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN105231272A (en) | Preparation method of lichee-glutinous rice sweet ferment rice | |
| CN105273914A (en) | Method for processing rice wine containing fiveleaf gynostemma herb | |
| CN105420024A (en) | Kiwi fruit and sweet potato mixing fruit wine | |
| CN104962428A (en) | Preparation method of fermented glutinous rice and apple wine | |
| CN104087470A (en) | Brewing process of chili pepper wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170201 |