CN106923190A - " dry sushi " dilated food and preparation method thereof - Google Patents
" dry sushi " dilated food and preparation method thereof Download PDFInfo
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- CN106923190A CN106923190A CN201710113035.XA CN201710113035A CN106923190A CN 106923190 A CN106923190 A CN 106923190A CN 201710113035 A CN201710113035 A CN 201710113035A CN 106923190 A CN106923190 A CN 106923190A
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- 235000013305 food Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013339 cereals Nutrition 0.000 claims abstract description 77
- 241000541656 Carex marina Species 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 20
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 14
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 14
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 14
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 14
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 14
- 235000020232 peanut Nutrition 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- 239000002994 raw material Substances 0.000 claims description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims description 21
- 235000009566 rice Nutrition 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 18
- 238000001125 extrusion Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 244000062793 Sorghum vulgare Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 235000019713 millet Nutrition 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 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 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 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
- 239000010419 fine particle Substances 0.000 claims description 5
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- 239000012266 salt solution Substances 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 2
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- 244000098338 Triticum aestivum Species 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
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- 239000008158 vegetable oil Substances 0.000 claims 1
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- 102000004169 proteins and genes Human genes 0.000 abstract description 3
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- 235000019197 fats Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001280436 Allium schoenoprasum Species 0.000 description 1
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- 235000019688 fish Nutrition 0.000 description 1
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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
- Grain Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to dilated food production technical field, there is provided a kind of preparation method of " dry sushi " dilated food, sushi is combined with meter Mai Tong, form a kind of brand-new " dry sushi " dilated food.The method includes：Corn expanding, the baking of cereal flower, cereal flower, peanut, sesame, the mixing of dehydrated onion, sugar cook and frying, combination and shaping.Technical scheme proposed by the present invention have developed a natural health, sushi type, block dilated food using natural sea sedge, the natural sea sedge on surface allows people to realize the mouthfeel of delicate fragrance, the cereal flower for being used simultaneously contains substantial amounts of carbohydrate, protein, fat, dietary fiber, also contain abundant B races etc., simultaneously by using extruding-puffing technique, also it is preferably minimized the nutritive loss in process, allowing consumer to eat must trust, eats to obtain more nutrition.
Description
Technical field
The invention belongs to dilated food production technical field, more particularly to one kind " dry sushi " dilated food and its preparation side
Method.
Background technology
Sushi is traditional cuisines of Japan, and it wraps up in the meal block being cooked using sea sedge, along with the flesh of fish, seafood, vegetables or
Egg etc. forms cuisines.Instantly sushi is fairly popular, but because product self reason causes for a long time preserve sale.
Dilated food refer to it is every by the use of fried, extruding, it is husky fries, bake, the technology such as microwave as curing process, curing
Before and after technique, volume is significantly increased phenomenon has the food of certain loose degree, and rice kind dilated food on the market is outer at present
See more traditional single.With people's consumption and the continuous improvement of human-subject test, and no matter food is a feast for the eyes on line, under line,
So has there is aestheticly tired to the outward appearance of traditional puffed food in consumer.
One kind novelty " dry sushi " dilated food formed with reference to sushi and dilated food can for a long time preserve delicious food.
The content of the invention
【The technical problem to be solved】
It is an object of the invention to provide a kind of " dry sushi " dilated food and preparation method thereof, sushi and puffed cereal are spent
Combine, form a kind of brand-new " dry sushi " dilated food.
【Technical scheme】
The present invention is achieved by the following technical solutions.
Present invention firstly relates to a kind of preparation method of " dry sushi " dilated food, including step：
A, corn expanding：Rice, glutinous rice, millet, wheat, highland barley are added uniformly heated into puffed rice machine it is swollen
Change.
B, cereal flower baking：Cereal flower after will be expanded, uniformly pours into net belt type baking machine, paves baking.Due to
During cereal flower stores and be selected, there is the risk for rising in moisture, and the cereal after the step makes baking spends crisp, dry
It is refreshing.
C, raw material mixing：Raw material mixing is carried out in the following proportions：Cereal spends 675~725 weight portions, the weight of peanut 60~80
Part, the weight portion of sesame 25~35, the weight portion of dehydrated onion 25~35.
D, sugar cook and frying：Following ratio raw material is poured into and is stirred off in the sugared pot of stir-fry：The weight portion of white sugar 450~510, refining are planted
The weight portion of thing oil 450~510, the weight portion of maltose 205~225, the weight portion of salt solution 75~95 of 0.8% concentration, treat liquid glucose face
Color is endured to after slightly yellow, pours into cereal flower, peanut, sesame, the dehydrated onion mixed in step C, it is well mixed after obtain cereal
Flower mixture；Scattered cereal is spent by the step, peanut, sesame, dehydrated onion are bonded together with syrup, then will be in heat
Cereal flower compound and sheet sea sedge bond.
E, combination：Prepare 200~350 pieces of sheet sea sedge (size：100mm* 35mm wide long), by the sheet of half block number
Sea sedge is put into the bottom of mould, and the cereal flower mixture for then obtaining step D is poured into mould, by remaining
Shape sea sedge is layered on the top that cereal spends mixture.
F, shaping：The cereal flower mixture that top and bottom spread sheet sea sedge is carried out into extrusion forming, finished product is obtained.
As it is a kind of preferred embodiment, in the step A bulking pressure control in 0.8~1.5Mpa, it is expanded after
Cereal flower gravity control is in 70~100g/L.By controlling the various parameters in puffing process, make it is expanded after raw material color
With the intrinsic color of the raw material and local flavor, and expanded cereal spends more crisp, uniform.
Also include as another preferred embodiment, after the step A selected：Cereal flower after will be expanded is poured into
On 5~6 mesh concentrator tables, fine particle therein, different debris are selected.By the step, prevent non-puffed cereal or be charred
Material is mixed into food, influences products taste.
Used as another preferred embodiment, the baking temperature in the step B is 120 DEG C, toast frequency is 35~
40Hz, moisture≤4.5% of the cereal flower after baking.
Used as another preferred embodiment, the step D stirs off 3~6min at a temperature of 190~220 DEG C.
As another preferred embodiment, moisture≤1.5% of the finished product obtained after being molded in the step E.
Used as another preferred embodiment, the step E carries out extrusion forming using former.
The invention further relates to a kind of " dry sushi " dilated food, it uses any of the above-described preparation method to be prepared from.
【Beneficial effect】
Technical scheme proposed by the present invention has the advantages that：
The inventive method have developed the dilated food of a natural health, sushi pattern, table using natural sushi sea sedge
The natural sea sedge in face allows people to realize the mouthfeel of delicate fragrance, at the same used cereal flower major ingredient contain substantial amounts of carbohydrate,
Protein, fat, dietary fiber, also containing abundant B races etc., with tonifying middle-Jiao and Qi, nourishing Yin and moistening lung, strengthening the spleen and stomach, relieving thirst and restlessness
Effect；And fiber content is very high in sea sedge raw material, containing the various carbohydrates for being beneficial to promote enteron aisle digestion and anticancer, heat is very
It is low, almost do not make us the risk got fat, it is that women and child can trust edible delicious small food, while by using extruding
Bulking process, is also preferably minimized the nutritive loss in process, and allowing consumer to eat must trust, eats to obtain more nutrition.
In addition, the inventive method production " dry sushi " dilated food be non-fried product, from top quality rice,
The major ingredients such as glutinous rice, millet, wheat, and peanut, sesame, chive are auxiliary material, and rice is wrapped in using the sushi sea sedge of natural drying
It is logical, and it is shaped to block type, anatomic shape.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, below will be to specific embodiment of the invention
Carry out clear, complete description.
Embodiment one
Embodiment one is a kind of preparation method of " dry sushi " dilated food, and the method is comprised the following steps：
(1), corn expanding：Rice, glutinous rice, millet, wheat, highland barley are added into puffed rice machine and is uniformly heated
It is expanded.In the step, bulking pressure control in 0.8~1.5Mpa, it is expanded after cereal flower gravity control in 70~100g/L.
By controlling the various parameters in puffing process, make it is expanded after raw material color there is the intrinsic color of the raw material and local flavor,
And expanded cereal spends more crisp, uniform.
(2) it is, selected：Cereal flower after will be expanded is poured on 5~6 mesh concentrator tables, and fine particle therein, different debris are selected
Go out, it is desirable to any foreign matter must not be detected.By the step, non-puffed cereal is prevented or the material such as be charred to be mixed into food, influence
Products taste.
(3), cereal flower baking：Cereal flower after will be expanded, uniformly pours into net belt type baking machine, paves baking.Tool
Body ground, in the step, baking temperature is 120 DEG C, and toast frequency is 35~40Hz, moisture≤4.5% of the cereal flower after baking,
Cereal flower after baking needs crisp, dry and comfortable, must not occur etc. being charred phenomenon.
(4), raw material mixing：Raw material mixing is carried out in the following proportions：Cereal spends 725 weight portions, the weight portion of peanut 80, sesame
35 weight portions, the weight portion of dehydrated onion 25.
(5), stir off and frying：Following ratio raw material is poured into and is stirred off in the sugared pot of stir-fry：The weight portion of white sugar 510, refined vegetable
Oily 510 weight portions, the weight portion of maltose 225, the weight portion of salt solution 95 of 0.8% concentration, specifically, the step is at 190~220 DEG C
At a temperature of stir off 3~6min, endured to after slightly yellow after liquid glucose color, pour into cereal flower, peanut, the sesame mixed in step (4)
Fiber crops, dehydrated onion, obtain cereal flower mixture after being well mixed.
(6), combine：Prepare 350 pieces of sheet sea sedge (100mm* 35mm wide long), the sheet sea sedge of half block number is put into
The bottom of mould, the cereal flower mixture for then obtaining step (5) is poured into mould, by remaining sheet sea sedge
It is layered on the top that cereal spends mixture.
(7), it is molded：The cereal flower mixture that top and bottom spread sheet sea sedge is carried out into extrusion forming, finished product is obtained.Specifically
Ground, the step carries out extrusion forming, is shaped to block type and is packed after being cooled to room temperature using former, it is desirable to which shaping is finished
Product moisture need≤1.5%, should have the product intrinsic color and luster, smell, flavour, must not occur it is fried, finished color hair
Yellow phenomenon.
Embodiment two
Embodiment two is a kind of preparation method of " dry sushi " dilated food, and the method is comprised the following steps：
(1), corn expanding：Rice, glutinous rice, millet, wheat, highland barley are added into puffed rice machine and is uniformly heated
It is expanded.In the step, bulking pressure control in 0.8~1.5Mpa, it is expanded after cereal flower gravity control in 70~100g/L.
By controlling the various parameters in puffing process, make it is expanded after raw material color there is the intrinsic color of the raw material and local flavor,
And expanded cereal spends more crisp.
(2) it is, selected：Cereal flower after will be expanded is poured on 5~6 mesh concentrator tables, and fine particle therein, different debris are selected
Go out, it is desirable to any foreign matter must not be detected.By the step, non-puffed cereal is prevented or the material such as be charred to be mixed into food, influence
Products taste.
(3), cereal flower baking：Cereal flower after will be expanded, uniformly pours into net belt type baking machine, paves baking.Tool
Body ground, in the step, baking temperature is 120 DEG C, and toast frequency is 35~40Hz, moisture≤4.5% of the cereal flower after baking,
Cereal flower after baking needs crisp, dry and comfortable, must not occur etc. being charred phenomenon.
(4), raw material mixing：Raw material mixing is carried out in the following proportions：Cereal spends 675 weight portions, the weight portion of peanut 60, sesame
25 weight portions, the weight portion of dehydrated onion 30.
(5), stir off and frying：Following ratio raw material is poured into and is stirred off in the sugared pot of stir-fry：The weight portion of white sugar 450, refined vegetable
Oily 450 weight portions, the weight portion of maltose 205, the weight portion of salt solution 75 of 0.8% concentration, specifically, the step is at 190~220 DEG C
At a temperature of stir off 3~6min, endured to after slightly yellow after liquid glucose color, pour into cereal flower, peanut, the sesame mixed in step (4)
Fiber crops, dehydrated onion, obtain cereal flower mixture after being well mixed.
(6), combine：Prepare 200 pieces of sheet sea sedge, the sheet sea sedge of half block number be put into the bottom of mould,
Then the cereal flower mixture for step (5) being obtained is poured into mould, and remaining sheet sea sedge is layered on into cereal flower mixing
The top of thing.
(7), it is molded：The cereal flower mixture that top and bottom spread sheet sea sedge is carried out into extrusion forming, finished product is obtained.Specifically
Ground, the step carries out extrusion forming using former, is shaped to blob-like shapes, and packed after being cooled to room temperature, it is desirable into
The product moisture that type is finished needs≤1.5%, intrinsic color and luster, smell, the flavour should with the product, fried, finished product must not occurs
Yellowish phenomenon.
Embodiment three
Embodiment three is a kind of preparation method of " dry sushi " dilated food, and the method is comprised the following steps：
(1), corn expanding：Rice, glutinous rice, millet, wheat, highland barley are added into puffed rice machine and is uniformly heated
It is expanded.In the step, bulking pressure control in 0.8~1.5Mpa, it is expanded after cereal flower gravity control in 70~100g/L.
By controlling the various parameters in puffing process, make it is expanded after raw material color there is the intrinsic color of the raw material and local flavor,
And expanded cereal spends more crisp.
(2) it is, selected：Cereal flower after will be expanded is poured on 5~6 mesh concentrator tables, and fine particle therein, different debris are selected
Go out, it is desirable to any foreign matter must not be detected.By the step, non-puffed cereal is prevented or the material such as be charred to be mixed into food, influence
Products taste.
(3), cereal flower baking：Cereal flower after will be expanded, uniformly pours into net belt type baking machine, paves baking.Tool
Body ground, in the step, baking temperature is 120 DEG C, and toast frequency is 35~40Hz, moisture≤4.5% of the cereal flower after baking,
Cereal flower after baking needs crisp, dry and comfortable, must not occur etc. being charred phenomenon.
(4), raw material mixing：Raw material mixing is carried out in the following proportions：Cereal spends 700 weight portions, the weight portion of peanut 70, sesame
30 weight portions, the weight portion of dehydrated onion 35.
(5), stir off and frying：Following ratio raw material is poured into and is stirred off in the sugared pot of stir-fry：The weight portion of white sugar 480, refined vegetable
Oily 480 weight portions, the weight portion of maltose 215, the weight portion of salt solution 85 of 0.8% concentration, specifically, the step is at 190~220 DEG C
At a temperature of stir off 3~6min, endured to after slightly yellow after liquid glucose color, pour into cereal flower, peanut, the sesame mixed in step (4)
Fiber crops, dehydrated onion, obtain cereal flower mixture after being well mixed.
(6), combine：Prepare 280 pieces of sheet sea sedge, the sheet sea sedge of half block number be put into the bottom of mould,
Then the cereal flower mixture for step (5) being obtained is poured into mould, and remaining sheet sea sedge is layered on into cereal flower mixing
The top of thing.
(7), it is molded：The cereal flower mixture that top and bottom spread sheet sea sedge is carried out into extrusion forming, finished product is obtained.Specifically
Ground, the step carries out extrusion forming using former, is shaped to blob-like shapes, and packed after being cooled to room temperature, it is desirable into
The product moisture that type is finished needs≤1.5%, intrinsic color and luster, smell, the flavour should with the product, fried, finished product must not occurs
Yellowish phenomenon.
As can be seen from the above embodiments, the embodiment of the present invention have developed a natural strong using natural sushi sea sedge
Health, sushi moulding, the dilated food of various shapes, the natural sea sedge on surface allow people to realize the mouthfeel of delicate fragrance, while being used
Cereal flower major ingredient contain substantial amounts of carbohydrate, protein, fat, dietary fiber, also containing abundant B races etc., have
Tonifying middle-Jiao and Qi, nourishing Yin and moistening lung, strengthening the spleen and stomach, the effect of relieving thirst and restlessness；And fiber content is very high in sea sedge raw material, containing various beneficial
In the carbohydrate for promoting enteron aisle digestion and anticancer, heat is very low, does not almost make us the risk got fat, and is that women and child can put
The edible delicious snack of the heart, while by using extruding-puffing technique, being also preferably minimized the nutritive loss in process, allows
Consumer eats must be trusted, eat to obtain more nutrition.In addition, " dry sushi " dilated food of embodiment of the present invention production is produced for non-fried
Product, from major ingredients such as top quality rice, glutinous rice, millet, wheats, and peanut, sesame, dehydrated onion are auxiliary material, using certainly
So the sushi sea sedge of drying is wrapped in cereal flower mixture, and is shaped to block type, anatomic shape.
It is to be appreciated that the embodiment of foregoing description is a part of embodiment of the invention, rather than whole embodiments, also not
It is limitation of the present invention.Based on embodiments of the invention, those of ordinary skill in the art are not paying creative work premise
Lower obtained every other embodiment, belongs to protection scope of the present invention.
Claims (8)
1. a kind of preparation method of " dry sushi " dilated food, it is characterised in that including step：
A, corn expanding：Rice, glutinous rice, millet, wheat, highland barley are added carries out uniform heating while puffing into puffed rice machine；
B, cereal flower baking：Cereal flower after will be expanded, uniformly pours into net belt type baking machine, paves baking；
C, raw material mixing：Raw material mixing is carried out in the following proportions：Cereal spend 675~725 weight portions, the weight portion of peanut 60~80,
The weight portion of sesame 25~35, the weight portion of dehydrated onion 25~35；
D, sugar cook and frying：Following ratio raw material is poured into and is stirred off in the sugared pot of stir-fry：The weight portion of white sugar 450~510, refining vegetable oil
450~510 weight portions, the weight portion of maltose 205~225, the weight portion of salt solution 75~95 of 0.8% concentration, treat that liquid glucose color is endured
To after slightly yellow, cereal flower, peanut and sesame, the dehydrated onion mixed in step C are poured into, obtain cereal after being well mixed and spend mixed
Compound；
E, combination：Prepare 200~350 pieces of sheet sea sedge, the sheet sea sedge of half block number is put into the bottom of mould, so
Step D is obtained cereal flower mixture afterwards pours into bottom and is covered with the mould of sea sedge, and remaining sheet sea sedge is layered on into cereal
The top of flower mixture；
F, shaping：The cereal flower mixture that top and bottom spread sheet sea sedge is carried out into extrusion forming, finished product is obtained.
2. the preparation method of " dry sushi " dilated food according to claim 1, it is characterised in that expanded in the step A
Stress control in 0.8~1.5Mpa, it is expanded after cereal flower gravity control in 70~100g/L.
3. the preparation method of " dry sushi " dilated food according to claim 1, it is characterised in that after the step A also
Including selected：Cereal flower after will be expanded is poured on 5~6 mesh concentrator tables, and fine particle therein, different debris are selected.
4. the preparation method of " dry sushi " dilated food according to claim 1, it is characterised in that the baking in the step B
Roasting temperature is 120 DEG C, and toast frequency is 35~40Hz, moisture≤4.5% of the cereal flower after baking.
5. the preparation method of " dry sushi " dilated food according to claim 1, it is characterised in that the step D is 190
Stir off 3~6min at a temperature of~220 DEG C.
6. the preparation method of " dry sushi " dilated food according to claim 1, it is characterised in that be molded in the step E
Moisture≤1.5% of the finished product for obtaining afterwards.
7. the preparation method of " dry sushi " dilated food according to claim 1, it is characterised in that the step E is used into
Type device carries out extrusion forming.
8. a kind of " dry sushi " dilated food, it is characterised in that be prepared from by any described method in claim 1 to 7.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887578A (en) * | 2018-07-19 | 2018-11-27 | 陈杰 | A kind of dilated food and preparation method thereof |
| CN109007604A (en) * | 2018-06-28 | 2018-12-18 | 四川徽记食品股份有限公司 | A kind of preparation method of coarse cereals nut mixing breakfast |
| CN110477280A (en) * | 2019-09-04 | 2019-11-22 | 苏迪(福建)生物科技有限公司 | Sea sedge wraps up in clothing energy stick |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108887578A (en) * | 2018-07-19 | 2018-11-27 | 陈杰 | A kind of dilated food and preparation method thereof |
| CN110477280A (en) * | 2019-09-04 | 2019-11-22 | 苏迪(福建)生物科技有限公司 | Sea sedge wraps up in clothing energy stick |
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Application publication date: 20170707 |