CN106690259A - Rosa davurica flavored tamarindus indica paste - Google Patents
Rosa davurica flavored tamarindus indica paste Download PDFInfo
- Publication number
- CN106690259A CN106690259A CN201611160857.5A CN201611160857A CN106690259A CN 106690259 A CN106690259 A CN 106690259A CN 201611160857 A CN201611160857 A CN 201611160857A CN 106690259 A CN106690259 A CN 106690259A
- Authority
- CN
- China
- Prior art keywords
- tamarind
- rose hip
- chinese medicine
- sauce
- slurry
- 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- Withdrawn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
- 235000004298 Tamarindus indica Nutrition 0.000 title claims abstract description 91
- 240000004584 Tamarindus indica Species 0.000 title abstract description 77
- 241000675183 Rosa davurica Species 0.000 title abstract 8
- 235000013932 Rosa davurica Nutrition 0.000 title abstract 8
- 241000304432 Sedum sarmentosum Species 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 241000220317 Rosa Species 0.000 claims description 58
- 235000015067 sauces Nutrition 0.000 claims description 43
- 239000003814 drug Substances 0.000 claims description 41
- 239000002002 slurry Substances 0.000 claims description 39
- 239000000796 flavoring agent Substances 0.000 claims description 36
- 235000019634 flavors Nutrition 0.000 claims description 36
- 208000006558 Dental Calculus Diseases 0.000 claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 210000002615 epidermis Anatomy 0.000 claims description 9
- 210000003491 skin Anatomy 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 235000019990 fruit wine Nutrition 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 244000020328 Rosa villosa Species 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 241000596504 Tamarindus Species 0.000 claims 14
- 238000012216 screening Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000006870 function Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 244000018436 Coriandrum sativum Species 0.000 abstract description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 229940126680 traditional chinese medicines Drugs 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 238000010923 batch production Methods 0.000 abstract 1
- 206010061428 decreased appetite Diseases 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000009044 synergistic interaction Effects 0.000 abstract 1
- 208000002193 Pain Diseases 0.000 description 16
- 210000002784 stomach Anatomy 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- 244000062241 Kaempferia galanga Species 0.000 description 11
- 235000013421 Kaempferia galanga Nutrition 0.000 description 11
- 201000010099 disease Diseases 0.000 description 11
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 11
- 210000004185 liver Anatomy 0.000 description 10
- 210000004072 lung Anatomy 0.000 description 10
- 230000001105 regulatory effect Effects 0.000 description 10
- 201000006549 dyspepsia Diseases 0.000 description 9
- 241000522190 Desmodium Species 0.000 description 7
- 240000005528 Arctium lappa Species 0.000 description 6
- 210000004209 hair Anatomy 0.000 description 6
- 210000000952 spleen Anatomy 0.000 description 6
- 235000003130 Arctium lappa Nutrition 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 5
- 244000292697 Polygonum aviculare Species 0.000 description 5
- 235000006386 Polygonum aviculare Nutrition 0.000 description 5
- 230000036528 appetite Effects 0.000 description 5
- 235000019789 appetite Nutrition 0.000 description 5
- 235000008078 Arctium minus Nutrition 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 4
- 206010047700 Vomiting Diseases 0.000 description 4
- 238000009825 accumulation Methods 0.000 description 4
- 239000002893 slag Substances 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- 230000008673 vomiting Effects 0.000 description 4
- 241000345998 Calamus manan Species 0.000 description 3
- 206010068319 Oropharyngeal pain Diseases 0.000 description 3
- 201000007100 Pharyngitis Diseases 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 230000004438 eyesight Effects 0.000 description 3
- 208000006454 hepatitis Diseases 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 230000010534 mechanism of action Effects 0.000 description 3
- 235000012950 rattan cane Nutrition 0.000 description 3
- 210000003462 vein Anatomy 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 206010016326 Feeling cold Diseases 0.000 description 2
- 235000014043 Glechoma hederacea var parviflora Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010023126 Jaundice Diseases 0.000 description 2
- 244000215554 Nepeta hederacea Species 0.000 description 2
- 206010033799 Paralysis Diseases 0.000 description 2
- 241000205407 Polygonum Species 0.000 description 2
- 241000208476 Primulaceae Species 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 2
- 241000238370 Sepia Species 0.000 description 2
- 206010000269 abscess Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 235000019636 bitter flavor Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 230000000762 glandular Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000015961 tonic Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 229960000716 tonics Drugs 0.000 description 2
- 208000004371 toothache Diseases 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 244000277911 Alpinia galangal Species 0.000 description 1
- 241000782568 Aristolochia tuberosa Species 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000125183 Crithmum maritimum Species 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 208000010201 Exanthema Diseases 0.000 description 1
- 241001289529 Fallopia multiflora Species 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000148137 Patrinia villosa Species 0.000 description 1
- 235000019109 Patrinia villosa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 241001274961 Rubus repens Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 201000001352 cholecystitis Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 description 1
- 230000009193 crawling Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 201000005884 exanthem Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 201000010260 leiomyoma Diseases 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 206010044008 tonsillitis Diseases 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 238000004804 winding Methods 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)
Abstract
The invention discloses rosa davurica flavored tamarindus indica paste. Rosa davurica and tamarindus indica are used as raw materials, and besides, stringy stonecrop herbs and coriandrum sativum are added to make the rosa davurica flavored tamarindus indica paste. The nutrient value of the rosa davurica and the nutrient value of the tamarindus indica are fully utilized, and the rosa davurica, the tamarindus indica and traditional Chinese medicines are in mutual compatibility and synergistic interaction, so that the efficacy of promoting digestion and avoiding retention of food can be achieved. According to the rosa davurica flavored tamarindus indica paste disclosed by the invention, the tamarindus indica is subjected to the primary fermentation of distiller's yeast, so that aromatic taste is added for finished products, and the finished products are clean, sweet, delicious, rich in nutrition and easy to store, has definite health-care functions, and can obviously alleviate the discomfort of crowds suffering from inappetence and food stagnation after being eaten for a long term. The rosa davurica flavored tamarindus indica paste is simple in making technology, easy to realize and high in economic value and social value and can be in batch production.
Description
Technical field
The present invention relates to food processing field, and in particular to rose hip, tamarind as raw material, add with health-care efficacy
Chinese medicine, a kind of obtained rose hip local flavor tamarind sauce.
Background technology
Rose hip, undershrub, tool length is crawled branch, arcs, scattered short and small and bend prickle, sometimes by seta.Leaflet
7-9, dilute 5, even petiole is long 4-11 centimetres, and vanelets are avette, oval or Long Circle, and dilute obovate is long 1.5-3 centimetres, 1-2 wide
Centimetre, tip is suddenly sharp or tapering, base portion wide wedge shape or subcircular, and there is sharp sawtooth at edge, above bottle green, without hair, lower complexion is light,
There is sparse pubescence without hair or in middle arteries, or have small prickle and glandular hairs；The big portion's adhesion of stipule in petiole, from first portion lanceolar,
There are irregular sawtooth and glandular hairs in edge.It is sour, it is warm in nature, there is invigorating spleen and reinforcing stomach, promoting digestion and removing indigestion, cure mainly indigestion, food
It is intended to the diseases such as depressed, pipe abdomen fullness, infantile indigestion with food retention.
Tamarind, also known as tamarind, " wood is rare "（Dai Nationality's language）, it is tamarind platymiscium, its ripening fruits brown, taste are sweet, are similar to dry longan
Taste, the raw material that cat is trembled mile.Tamarind pulp tops the list rich in the multiple elements such as calcium, phosphorus, iron, wherein calcium content in all fruit
Position.Winter and spring, The sky is high, the clouds are pale, and the breeze is light, the moon is bright, comes into the Dai stockaded village in Xishuangbanna, it is easy to sees a kind of local people special
The fruit tree do not liked --- tamarind.Its trunk is tall and big, and trunk is coarse, and branches and leaves are luxuriant and well-spaced, and end of the branch hangs a string, a bunch brown
Crotch shape pod.Tamarind is very good to mending brain and hair.With cooling and heatstroke-eliminating, Appetizing spleen-tonifying, cure mainly preventing and treating diarrhoea, inflatable,
The diseases such as paralysis, paralysis, scurvy.
Stringy stonecrop, perennial meat draft.Its stem is very thin, long up to more than 500px, and part is saved upper visible very thin indefinite
Root.3 impellers are given birth to, and it is circular to square that blade falls lanceolar, green, meat, 1.5-70px long, 0.3-17.5px wide, the nearly anxious point of tip,
Base portion is suddenly narrow, have away from.Gas is micro-, mildly bitter flavor.Dark and damp environment is liked, is relatively resisted cold.Often it is born in endroit, the stone of below height above sea level 1600m
At gap, limes marginis and roadside moistening.It is sweet, light, cool in nature, Return liver, courage, small intestinl channel, with removing dampness through diuresis and removing jaundice, clearing heat and detoxicating effect,
Cure mainly the diseases such as jaundice with damp-heat pathogen, difficult urination, carbuncle swells sore.
Ceriander seed, alias coriander seed is the fruit of samphire coriander.Diachenium is rounded, diameter 3-5mm, table
Face is fallow to yellowish-brown, rougher, the visible extremely short remnant stigma in top and 5 residual traces of calyx tooth, has and is not very in substantially
The nascent rib ridge 10 of waveform bending and more obvious and vertical straight secondary rib ridge 10, main rib ridge row alternate with secondary rib ridge
Row, the sometimes visible small carpopodium or carpopodium trace for being about 1.5cm.Fruit is harder.Gas is fragrant, and taste is micro- peppery.Nature and flavor are pungent, acid, put down, and return
Lung, stomach, with cold dispelling qi-regulating, digest effect of having indigestion, cure mainly dyspepsia, and acne rash is impermeable, and external application decoct soup is gargled and controls toothache
Deng disease.
Tartar sauce is exactly the taste for coordinating varieties of food items, to meet the sauce shape flavouring of eater's requirement, tartar sauce
Species be countless, with sour, sweet, salty, fragrant local flavor, cooking or appropriate alec is put into when boiling chafing dish, dish can be special
It is not delicious, can not only improve a poor appetite, more there is digestion promoting function.With rose hip, tamarind as primary raw material, stringy stonecrop, ceriander seed are guarantor
Strong raw material, produces a kind of rose hip local flavor tamarind tartar sauce, yet there are no report and launch.
The content of the invention
The present invention is with rose hip, tamarind as raw material, while adding stringy stonecrop, that ceriander seed develops a kind of rose hip local flavor is sweet
Angle sauce, has filled up the domestic blank that tartar sauce is made using this kind of raw material.
1. a kind of rose hip local flavor tamarind sauce, it is characterised in that made using following steps：
A. rose hip pretreatment：Complete, the full fresh rose hip of epidermis is taken, the removal of impurity is gone, cleaned up, be put into equipped with 60-
It is beaten in the pulper of 80 mesh mesh screens, rose hip slurry is obtained；
B. tamarind pretreatment：Take that epidermis is complete, the tamarind of free from insect pests, be put into sink and clean up, by pulp together with tender skin one
Rise and be put into the beater equipped with 60-100 mesh mesh screens and be beaten, tamarind slurry is obtained, the fruit wine ferment of tamarind slurry weight 1-3% is added afterwards
Mother, sealing and standing fermentation treats that alcoholic strength reaches 0.5-1% weight ratio, terminates fermentation；
C. Chinese medicine pretreatment：Chinese medicine stringy stonecrop, ceriander seed are taken by a certain percentage, add the water of 5-15 times of raw material weight, leaching
Bubble 2-3 hours, then decocts 0.5-1 hours, after together with decoction liquor, middle medicine puree is made of beater, reenter slurry slag separator,
Chinese medicine juice is obtained；
D. dispensing：Take rose hip slurry 40-50 weight portions, tamarind slurry 80-100 weight portions, Chinese medicine juice 3-5 weight portions, white granulated sugar 10-
20 weight portions, pectin 0.2-0.6 weight portions, stir, and rose hip tamarind Chinese medicine mixing slurry is obtained；
E. concentrate：Rose hip tamarind Chinese medicine mixing slurry is poured into jacketed pan, heating concentration is suitably stirred in heating process, treats fruit
When sauce temperature reaches 103-108 DEG C, lemon juice 0.015-0.03 weight portions are added, stirred, rose hip local flavor tamarind is obtained and adjusts
Taste sauce；
F. it is canned：Rose hip local flavor tamarind tartar sauce is weighed while hot, is distributed into sterilized container, tinning temperature control exists
85-90℃；
G. it is sterilized：By the good rose hip local flavor tamarind tartar sauce of tinning, it is put into boiling water and is heated 18-22 minutes with steam, carries out
It is sterilized；
H. check, store：Qualified rose hip local flavor tamarind tartar sauce will be checked to be placed in storehouse that is shady and cool, drying, divulge information deposit
Put.
2. a kind of rose hip local flavor tamarind tartar sauce according to claim 1, it is characterised in that：In the step C
A certain proportion of Chinese medicine is following raw material weight ratio:Stringy stonecrop 50-60%, ceriander seed 40-50%.
3. the peppery tamarind sauce of a kind of rose hip local flavor according to claim 1, it is characterised in that：Hold in the step F
Device can be glass.
The mechanism of action of the invention：
Rose hip, strengthening by means of tonics, qi-regulating step-down；Tamarind, tonneau the five internal organs, appetizing QI invigorating；Stringy stonecrop, cough-relieving apophlegmatic, flat liver improving eyesight；
Ceriander seed, regulating the flow of QI to ease the stomach, the stagnant dissipate-swelling of row；The four mutual compatibilities of taste Chinese medicine more than, collaboration comes into force, and is sent out by the liter for adjusting liver,
The respectful drop of lung, promotes the strong fortune of spleen, with up to effect of regulating qi-flowing for relieving pain, accumulation of food in the stomach and intes tine due to indigestion.
The present invention, while adding stringy stonecrop, ceriander seed, produces a kind of rose hip local flavor peppery sweet with rose hip, tamarind as raw material
Angle sauce.It makes full use of the nutritive value of rose hip, tamarind, with the mutual compatibility of Chinese medicine, Synergistic, the work(with digestion having indigestion
Effect.In invention, fermented at the beginning of fruit wine distiller's yeast has been carried out to tamarind, be that finished product with the addition of alcohol fragrance, obtained finished product is fresh and sweet good to eat, battalion
Support abundant, and with certain healthcare function, easy to maintain, long-term consumption can obviously improve poor appetite, eating accumulation crowd
It is uncomfortable.Its manufacture craft is simple, it is easy to accomplish, economic worth, social value are higher, can be produced in batches.
With reference to embodiments, the present invention is described in further detail.
Specific embodiment
A kind of rose hip local flavor tamarind sauce of embodiment 1., it is characterised in that made using following steps：
A. rose hip pretreatment：Complete, the full fresh rose hip of epidermis is taken, the removal of impurity is gone, cleaned up, be put into equipped with 60 mesh
It is beaten in the pulper of mesh screen, rose hip slurry is obtained；
B. tamarind pretreatment：Take that epidermis is complete, the tamarind of free from insect pests, be put into sink and clean up, by pulp together with tender skin one
Rise and be put into the beater equipped with 60 mesh mesh screens and be beaten, tamarind slurry is obtained, add tamarind slurry to weigh 2% fruit wine yeast, sealing afterwards
Standing for fermentation, treats that alcoholic strength reaches 0.8% weight ratio, terminates fermentation；
C. Chinese medicine pretreatment：Chinese medicine stringy stonecrop 45%, ceriander seed 55% are taken by weight proportion, the water for adding raw material to weigh 7 times,
Immersion 2 hours, then decocts 0.5 hour, after together with decoction liquor, middle medicine puree is made of beater, reenter slurry slag separator, make
Obtain Chinese medicine juice；
D. dispensing：Rose hip slurry 100kg, tamarind slurry 200kg, Chinese medicine juice 8kg, white granulated sugar 25kg, pectin 1kg are taken, is sufficiently stirred for
Uniformly, rose hip tamarind Chinese medicine mixing slurry is obtained；
E. concentrate：Rose hip tamarind Chinese medicine mixing slurry is poured into jacketed pan, heating concentration is suitably stirred in heating process, treats fruit
When sauce temperature is up to 105 DEG C, lemon juice 0.05kg is added, stirred, rose hip local flavor tamarind tartar sauce is obtained；
F. it is canned：Rose hip local flavor tamarind tartar sauce is weighed while hot, is distributed into sterilized container, tinning temperature control exists
85-90℃；
G. it is sterilized：By the good rose hip local flavor tamarind tartar sauce of tinning, being put into boiling water to be heated with steam carries out sterilization in 18 minutes；
H. check, store：Qualified rose hip local flavor tamarind tartar sauce will be checked to be placed in storehouse that is shady and cool, drying, divulge information deposit
Put.
The peppery tamarind sauce of a kind of rose hip local flavor of embodiment 2., it is characterised in that made using following steps：
A. rose hip pretreatment：Complete, the full fresh rose hip of epidermis is taken, the removal of impurity is gone, cleaned up, be put into equipped with 80 mesh
It is beaten in the pulper of mesh screen, rose hip slurry is obtained；
B. tamarind pretreatment：Take that epidermis is complete, the tamarind of free from insect pests, be put into sink and clean up, by pulp together with tender skin one
Rise and be put into the beater equipped with 80 mesh mesh screens and be beaten, tamarind slurry is obtained, add tamarind slurry to weigh 1.5% fruit wine yeast afterwards, it is close
Envelope standing for fermentation, treats that alcoholic strength reaches 0.6% weight ratio, terminates fermentation；
C. Chinese medicine pretreatment：Chinese medicine stringy stonecrop 18%, ceriander seed 20%, rhizoma nardostachyos 25%, desmodium 17%, ox are taken by weight proportion
Burdock 20%, adds raw material to weigh 7 times of water, soaks 2 hours, then decocts 0.5 hour, after together with decoction liquor, use beater
Middle medicine puree is made, slurry slag separator is reentered, Chinese medicine juice is obtained；
D. dispensing：Rose hip slurry 150kg, tamarind slurry 300kg, Chinese medicine juice 10kg, white granulated sugar 50kg, pectin 1.5kg are taken, is fully stirred
Mix uniform, rose hip tamarind Chinese medicine mixing slurry is obtained；
E. concentrate：Rose hip tamarind Chinese medicine mixing slurry is poured into jacketed pan, heating concentration is suitably stirred in heating process, treats fruit
When sauce temperature is up to 106 DEG C, lemon juice 0.08kg is added, stirred, rose hip local flavor tamarind tartar sauce is obtained；
F. it is canned：Rose hip local flavor tamarind tartar sauce is weighed while hot, is distributed into sterilized container, tinning temperature control exists
85-90℃；
G. it is sterilized：By the good rose hip local flavor tamarind tartar sauce of tinning, it is put into boiling water and is heated 20 minutes with steam, is killed
Bacterium；
H. check, store：Qualified rose hip local flavor tamarind tartar sauce will be checked to be placed in storehouse that is shady and cool, drying, divulge information deposit
Put.
Rhizoma nardostachyos, is the root and rhizome that dries of patrinia herb rhizoma nardostachyos, and this product is slightly conical, bends more, 5-18cm long.
Rhizome is short and small, and there are stem, leaf residue in upper end, in long and narrow film quality sheet or threadiness.Outer layer is dark brown, internal layer brown or yellow.
Root is single or several knots, branch or side by side, diameter 0.3-1cm.Surface sepia, shrinkage has radicula and fibrous root.Matter is crisp,
Frangibility, section is coarse, skin zone's dark-brown, often into splintery, woody part yellow-white.Gas is special, bitter and it is pungent, have refrigerant sense.Taste
Pungent, sweet, warm in nature, returns spleen, stomach, with regulating qi-flowing for relieving pain, open strongly fragrant effect being amusing, and cure mainly abdominal fullness and distention, poor appetite, vomiting；
The diseases such as toothache are controlled in external application.
Desmodium, is Ofthe Primulaceae, notices that desmodium should not obscure with dewdrop grass or Longtube Ground Ivy Herb, alias：Pass by one's way
Huang, Drymoglossum subcordatum, Cui Pingcao, lotus bud grass, Boiled small dumplings with pork grass, golden key, Longtube Ground Ivy Herb, to seat grass, leaf desmodium, Qian Yecao, Qian Qianjin
Deng.The perennial herbelet of crawling of tubular flower mesh, Primulaceae.Kidney-shaped leaves diameter 4-25 millimeters, spend single leave armpit to circle, flower
Handle is shorter than petiole, thread；Greenery, open yellow little Hua.It is sweet, slight bitter, cool in nature.Return liver, courage, kidney, bladder warp, with heat-clearing profit
Urine, effect of wind-expelling pain-stopping, treating acute and chronic hepatitis, icteric hepatitis, cholecystitis, ephritis, urinary infection, tonsillitis,
The diseases such as dysentery, malaria.
Great burdock achene, is the dry mature fruit of composite family biennial herb plant burdock.It is slightly flat in long inverted ovoid, microbend,
5-7mm long, 2-3mm wide.Surface taupe, band atropurpureus spot, there is several vertical ribs, and generally middle 1-2 bars are more apparent.Top is blunt
Circle, slightly wider, top surface has annulus, centre tool point-like style vestiges；Base portion is slightly narrow, and areloe color is thin.Pericarp is harder, cotyledon 2, light
Yellow-white, it is High oleic.Odorless, micro-pungent after bitter and slightly numb tongue.Taste is pungent is bitter, cold in nature, return lung, stomach, with dispelling wind and heat from the body, facilitaing lung
Effect of relieving sore-throat, cures mainly anemopyretic cold, warm disease from the beginning of, wind-heat or cough with lung heat, the not disease such as smooth, abscess of throat of coughing up phlegm.
The mechanism of action of the embodiment of the present invention 2：
Rose hip, strengthening by means of tonics, qi-regulating step-down；Tamarind, tonneau the five internal organs, appetizing QI invigorating；Stringy stonecrop, cough-relieving apophlegmatic, flat liver improving eyesight；
Ceriander seed, regulating the flow of QI to ease the stomach, the stagnant dissipate-swelling of row；Rhizoma nardostachyos, regulating qi-flowing for relieving pain, opens strongly fragrant being amusing；Desmodium, reducing fever and causing diuresis, wind-expelling pain-stopping；Ox
Burdock, dispelling wind and heat from the body, facilitaing lung relieving sore-throat；The seven mutual compatibilities of taste Chinese medicine more than, collaboration comes into force, and is sent out by the liter for adjusting liver, lung
Respectful drop, promote the strong fortune of spleen, with up to effect of regulating qi-flowing for relieving pain, accumulation of food in the stomach and intes tine due to indigestion.
Through 17 crowds of poor appetite, continuous edible 10 days, daily 30 grams, symptom is relieved the embodiment of the present invention 2
Number is 12 people, and effective percentage is 70.59%；Continuous edible 20 days, daily more than 30 grams, symptom is relieved number for 14 people, has
Efficiency is 82.35%.
A kind of galangal local flavor tamarind sauce of embodiment 3., it is characterised in that made using following steps：
A. galangal pretreatment：Ripe dry galangal is taken, the removal of impurity is gone, cleaned up, be put into the system equipped with 80 mesh mesh screens
It is beaten in pulp grinder, galangal slurry is obtained；
B. tamarind pretreatment：Take that epidermis is complete, the tamarind of free from insect pests, be put into sink and clean up, by pulp together with tender skin one
Rise and be put into the beater equipped with 80 mesh mesh screens and be beaten, tamarind slurry is obtained, add tamarind slurry to weigh 1.5% fruit wine yeast afterwards, it is close
Envelope standing for fermentation, treats that alcoholic strength reaches 0.6% weight ratio, terminates fermentation；
C. Chinese medicine pretreatment：Chinese medicine stringy stonecrop 18%, ceriander seed 20%, rhizoma nardostachyos 25%, desmodium 17%, ox are taken by weight proportion
Burdock 20%, adds raw material to weigh 10 times of water, soaks 3 hours, then decocts 0.5 hour, after together with decoction liquor, with mashing
Machine is made middle medicine puree, reenters slurry slag separator, and Chinese medicine juice is obtained；
D. dispensing：Galangal slurry 200kg, tamarind slurry 350kg, Chinese medicine juice 20kg, white granulated sugar 60kg, pectin 2kg are taken, is sufficiently stirred for
Uniformly, galangal tamarind Chinese medicine mixing slurry is obtained；
E. concentrate：Galangal tamarind Chinese medicine mixing slurry is poured into jacketed pan, heating concentration is suitably stirred in heating process, treats fruit
When sauce temperature is up to 107 DEG C, lemon juice 0.09kg is added, stirred, galangal local flavor tamarind tartar sauce is obtained；
F. it is canned：Galangal local flavor tamarind tartar sauce is weighed while hot, is distributed into sterilized container, tinning temperature control exists
85-90℃；
G. it is sterilized：By the good galangal local flavor tamarind tartar sauce of tinning, it is put into boiling water and is heated 22 minutes with steam, is killed
Bacterium；
H. check, store：Qualified rose hip local flavor tamarind tartar sauce will be checked to be placed in storehouse that is shady and cool, drying, divulge information deposit
Put.
Galangal, this product bends more in cylinder, there is a branch, and 5-9cm long, diameter 1-1.5cm. surface brownish red are to dark
Brown, the wavy link for having fine and closely woven vertical wrinkle and taupe brown, internode length 0.2-1cm, simultaneously there is the root trace of circle.Matter is tough and tensile,
It is not easily broken, section taupe brown or rufous, fibroid, center pillar accounts for 1/3.Gas is fragrant, and taste is pungent is peppery.Taste is pungent, property heat, returns spleen, stomach
Through with warm stomach preventing or arresting vomiting, effect of eliminating cold to stop pain cures mainly the diseases such as coldness and pain in the epigastrium, gastrofrigid vomiting, belch acid regurgitation.
Polygonum multiflower knotweed, is the rattan or the rattan with leaf of polygonum multiflorum thunb.Rattan elongated cylindrical, slightly distorts, and length is not
One, diameter 3-7mm.Surface brownish red or sepia, it is coarse, there are the vertical wrinkle and tiny circular hole skin of obvious distortion.Omit in section portion
Expand, there is branch trace.Crust is belittled, peelable.Matter is crisp, frangibility, and section skin zone brownish red, woody part is faint yellow, and guide hole is bright
Aobvious, center is the marrow of white loose.Gas is without, mildly bitter flavor, puckery.Sturdy with branch, uniformly, crust brownish red person be preferred.It is sweet,
Slight bitter, mild-natured, the thoughts of returning home, Liver Channel, with mental-tranquilization, effect of dispelling wind and removing obstruction in the meridians cures mainly insomnia and dreamful sleep, deficiency of blood bodily pain, skin fiber crops
The diseases such as wood, arthralgia pain due to rheumatism.
White Ciliatenerve Knotweed Root, the herbaceous stem winding liana of the block perennial root of the perennial tool of original shape state, complete stool is without hair.Aristolochia tuberosa leaf alternate；
Petiole 7-14cm long；Blade triangular shape is heart-shaped, and the old leaf for being born in the lower portion of the stem is about 12cm, and about 11cm wide, tip is blunt, the base portion heart
Shape, above green, lower flour green, two sides all loses the oil drop for having and exposing, and base goes out arteries and veins 5-7 bars, and net vein is not notable, Hua Dansheng or
2-3 is born in axil or sprig base portion into raceme；Bennet is about 1.5cm, and base portion has 1 avette squamella；Perianth is purple
Blueness, total length about 3.5cm, lower tubular is about 1.5cm, and base portion expands spherical in shape, diameter about 5mm, top lip, upper lip to
Side is flattened, and Long Circle is about 2cm, about 4mm wide, has parallel veins 5, tip blunt circle and have small cusp, and lower lip is extremely short；Flower pesticide
It is avette, it is about 1.5mm；Stamen cylinder tip 6 splits.The white Ciliatenerve Knotweed Root thoughts of returning home, lung, Liver Channel, with clearing heat and detoxicating, regulating qi-flowing for relieving pain work(
Effect, cures mainly the diseases such as damp-heat dysentery, diarrhea, coldness and pain in the epigastrium, abscess of throat, pulmonary tuberculosis.
The mechanism of action of the embodiment of the present invention 3：
Galangal, warm stomach preventing or arresting vomiting, eliminating cold to stop pain；Tamarind, tonneau the five internal organs, appetizing QI invigorating；Stringy stonecrop, cough-relieving apophlegmatic, flat liver improving eyesight；
Ceriander seed, regulating the flow of QI to ease the stomach, the stagnant dissipate-swelling of row；Rhizoma nardostachyos, regulating qi-flowing for relieving pain, opens strongly fragrant being amusing；Desmodium, reducing fever and causing diuresis, wind-expelling pain-stopping；Ox
Burdock, dispelling wind and heat from the body, facilitaing lung relieving sore-throat；Polygonum multiflower knotweed, mental-tranquilization, dispelling wind and removing obstruction in the meridians；White Ciliatenerve Knotweed Root, clearing heat and detoxicating, regulating qi-flowing for relieving pain；Profit
With the mutual compatibility of above nine traditional Chinese medicines, collaboration comes into force, and is sent out by the liter for adjusting liver, and the respectful drop of lung promotes the strong fortune of spleen, with up to reason
Gas analgesic, effect of accumulation of food in the stomach and intes tine due to indigestion.
Through 25 crowds of poor appetite, continuous edible 10 days, daily 30 grams, symptom is relieved the embodiment of the present invention 3
Number is 18 people, and effective percentage is 72%；Continuous edible 20 days, daily more than 30 grams, symptom is relieved number for 21 people, effectively
Rate is 84%.
Embodiment above is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is entered
Row is limited, and on the premise of design spirit of the present invention is not departed from, this area ordinary skill technical staff is to technical side of the invention
Various modifications and improvement that case is made, all should fall into the protection domain of claims of the present invention determination.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (3)
1. a kind of rose hip local flavor tamarind sauce, it is characterised in that made using following steps：
A. rose hip pretreatment：Complete, the full fresh rose hip of epidermis is taken, the removal of impurity is gone, cleaned up, be put into equipped with 60-
It is beaten in the pulper of 80 mesh mesh screens, rose hip slurry is obtained；
B. tamarind pretreatment：Take that epidermis is complete, the tamarind of free from insect pests, be put into sink and clean up, by pulp together with tender skin one
Rise and be put into the beater equipped with 60-100 mesh mesh screens and be beaten, tamarind slurry is obtained, the fruit wine ferment of tamarind slurry weight 1-3% is added afterwards
Mother, sealing and standing fermentation treats that alcoholic strength reaches 0.5-1% weight ratio, terminates fermentation；
C. Chinese medicine pretreatment：Chinese medicine stringy stonecrop, ceriander seed are taken by a certain percentage, add the water of 5-15 times of raw material weight, leaching
Bubble 2-3 hour or so, then decocts 0.5-1 hours, after together with decoction liquor, middle medicine puree is made of beater, reenter screenings and divide
Disembark, Chinese medicine juice is obtained；
D. dispensing：Take rose hip slurry 40-50 weight portions, tamarind slurry 80-100 weight portions, Chinese medicine juice 3-5 weight portions, white granulated sugar 10-
20 weight portions, pectin 0.2-0.6 weight portions, stir, and rose hip tamarind Chinese medicine mixing slurry is obtained；
E. concentrate：Rose hip tamarind Chinese medicine mixing slurry is poured into jacketed pan, heating concentration is suitably stirred in heating process, treats fruit
When sauce temperature reaches 103-108 DEG C, lemon juice 0.015-0.03 weight portions are added, stirred, rose hip local flavor tamarind is obtained and adjusts
Taste sauce；
F. it is canned：Rose hip local flavor tamarind tartar sauce is weighed while hot, is distributed into sterilized container, tinning temperature control exists
85-90℃；
G. it is sterilized：By the good rose hip local flavor tamarind tartar sauce of tinning, it is put into boiling water and is heated 18-22 minutes with steam, carries out
It is sterilized；
H. check, store：Qualified rose hip local flavor tamarind tartar sauce will be checked to be placed in storehouse that is shady and cool, drying, divulge information deposit
Put.
2. a kind of rose hip local flavor tamarind sauce according to claim 1, it is characterised in that：Certain proportion in the step C
Chinese medicine be following raw material weight ratio:Stringy stonecrop 50-60%, ceriander seed 40-50%.
3. the peppery tamarind sauce of a kind of rose hip local flavor according to claim 1, it is characterised in that：Container can in the step F
Being glass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611160857.5A CN106690259A (en) | 2016-12-15 | 2016-12-15 | Rosa davurica flavored tamarindus indica paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611160857.5A CN106690259A (en) | 2016-12-15 | 2016-12-15 | Rosa davurica flavored tamarindus indica paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106690259A true CN106690259A (en) | 2017-05-24 |
Family
ID=58938883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611160857.5A Withdrawn CN106690259A (en) | 2016-12-15 | 2016-12-15 | Rosa davurica flavored tamarindus indica paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106690259A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170726A (en) * | 2018-09-29 | 2019-01-11 | 四川农业大学 | A kind of production method of natural built-up type tamarind jam |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918984A (en) * | 2016-05-03 | 2016-09-07 | 徐慧敏 | Menyanthes-root-flavor lansium parasiticum jam and preparation method thereof |
| CN106036680A (en) * | 2016-06-13 | 2016-10-26 | 王卫华 | Lonicera-fragrantissima-flavored tamarind jam and preparation method |
-
2016
- 2016-12-15 CN CN201611160857.5A patent/CN106690259A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918984A (en) * | 2016-05-03 | 2016-09-07 | 徐慧敏 | Menyanthes-root-flavor lansium parasiticum jam and preparation method thereof |
| CN106036680A (en) * | 2016-06-13 | 2016-10-26 | 王卫华 | Lonicera-fragrantissima-flavored tamarind jam and preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170726A (en) * | 2018-09-29 | 2019-01-11 | 四川农业大学 | A kind of production method of natural built-up type tamarind jam |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105815717A (en) | Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam | |
| CN105851956A (en) | Manilkara zapodilla can with mellow flavor | |
| CN105918984A (en) | Menyanthes-root-flavor lansium parasiticum jam and preparation method thereof | |
| CN105614711A (en) | Preparation method of matsutake alfalfa flavor thick broad-bean sauce | |
| CN105851995A (en) | Dahurian rose fruit jam with cashew accessory fruit flavor | |
| CN105394675A (en) | Production method of common sage herb, stringy stonecrop and honey raisin tree jam | |
| CN106036680A (en) | Lonicera-fragrantissima-flavored tamarind jam and preparation method | |
| CN106387788A (en) | Dendrobium stem flavored quince jam | |
| KR101190329B1 (en) | Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau | |
| CN106616696A (en) | Processing method of glycosmis-citrifolia-flavored naseberry jelly | |
| CN105255699A (en) | Scripus triqueter, horned melon and radix paeoniae alba fruit vinegar brewing method | |
| CN103392828A (en) | Production method of health-care fructus corni fermented bean curd | |
| CN106010865A (en) | Muntingia colabura flavor fructus lonicera standishii wine and brewing method thereof | |
| CN105919088A (en) | Production method of gonostegia hirta flavored castanopsis sclerophylla cakes | |
| CN106690259A (en) | Rosa davurica flavored tamarindus indica paste | |
| CN106562391A (en) | Okra-flavored soybean paste and preparation method thereof | |
| CN106566756A (en) | Alpinia katsumadai hayata flavor kadsura coccinea milk tea | |
| CN106666022A (en) | Radix arnebiae seu lithospermi flavor lucuma nervosa hard sugar | |
| CN106554882A (en) | Sweet potato leaves matrimony vine rose pure mellow wine and its brewing method | |
| CN106616662A (en) | Production method of leisure pickled kidney beans | |
| CN106690185A (en) | Phlomis maximowiczii mellow flavor salty kohlrabi | |
| CN106982929A (en) | Mango sour water milk piece of intestines effect and preparation method thereof is protected with nourishing the stomach | |
| CN106666043A (en) | Muntingia calabura-flavor aglaia odorata cake | |
| CN106665994A (en) | Folium microcotis flavored Jinzhuguo pear fruit tea powder | |
| CN106562348A (en) | Dyebark evodia fruit kadsura coccinea fruit jam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170524 |
|
| WW01 | Invention patent application withdrawn after publication |