CN107156724A - A kind of haw jelly with sober-up function and preparation method thereof - Google Patents
A kind of haw jelly with sober-up function and preparation method thereof Download PDFInfo
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- CN107156724A CN107156724A CN201710423814.XA CN201710423814A CN107156724A CN 107156724 A CN107156724 A CN 107156724A CN 201710423814 A CN201710423814 A CN 201710423814A CN 107156724 A CN107156724 A CN 107156724A
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 32
- 239000008274 jelly Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 13
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 13
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 13
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 13
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 13
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 13
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 13
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 13
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 13
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000006432 Carica papaya Species 0.000 claims abstract description 8
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 8
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 8
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 8
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 8
- 235000021028 berry Nutrition 0.000 claims description 6
- 239000003905 agrochemical Substances 0.000 claims description 3
- 230000000903 blocking effect Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 17
- 239000008280 blood Substances 0.000 abstract description 9
- 210000004369 blood Anatomy 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 8
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 208000002173 dizziness Diseases 0.000 abstract description 5
- 230000035622 drinking Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 241000411851 herbal medicine Species 0.000 abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 206010047700 Vomiting Diseases 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 230000008673 vomiting Effects 0.000 abstract description 4
- 230000000116 mitigating effect Effects 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002107 myocardial effect Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000035508 accumulation Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of haw jelly with sober-up function, the haw jelly is by 30 parts of hawthorn, 5 parts of flower of kudzuvine, 4 parts of papaw, 5 parts of matrimony vine, 5 parts of dried orange peel, 6 parts of sweet osmanthus, 10 parts of compositions of water；The component compatibility of haw jelly is rationally, soft glutinous tasty, without any additive, is aided with after Chinese herbal medicine, and mouthfeel is combined, with sober-up function；Present invention also offers the preparation method of haw jelly, this method is simple, process is easily controllable, the nutritional ingredient of hawthorn has obtained retaining to greatest extent, haw jelly after making, its sweet flavor is slightly sour, except having effects that aid digestion, the scattered stasis of blood, also there is good dispelling effects of alcohol, the dizziness produced after drinking to insobriety, vomiting etc. has good mitigation.The present invention is applied to make haw jelly.
Description
Technical field
The invention belongs to field of food, it is related to a kind of haw jelly with sober-up function and preparation method thereof.
Background technology
Haw jelly is the Han nationality's cake among the people for being popular in northern area together, and its smooth in taste is fine and smooth, it is sweet it is ice-cold can
Mouthful, be it is a kind of it is all well and good have medicinal food, its is sweet ice-cold slightly sour, with disperse accumulations, changes stagnant, the row stasis of blood food therapy value, Yunnan,
There is haw jelly special product on the ground such as Beijing, Western Hills, Henan Bai Quan, Jiangsu Suqian.
At present, the making of haw jelly is aided with white sugar and agar mainly using hawthorn as main material, splits after solidification,
This haw jelly effect is single, and tart flavour is larger, and mouthfeel is based on sour-sweet, it is difficult to meet haw jelly of the present people to compound mouthfeel
Demand.
The content of the invention
The invention provides it is a kind of by the use of hawthorn and various Chinese herbal medicines as haw jelly of the raw material with sober-up function and
Its preparation method, the component compatibility of haw jelly is rationally, soft glutinous tasty, without any additive, is aided with after Chinese herbal medicine, mouthfeel is multiple
Close, with sober-up function；Present invention also offers the preparation method of haw jelly, this method is simple, and process is easily controllable, hawthorn
Nutritional ingredient has obtained retaining to greatest extent, and the haw jelly after making, its sweet flavor is slightly sour, except with aid digestion, the scattered stasis of blood
Effect, also with good dispelling effects of alcohol, the dizziness produced after drinking to insobriety, vomiting etc. have well alleviate make
With.
The present invention is achieved by the following technical solutions：
A kind of haw jelly with sober-up function, in parts by weight it include following component：
30 parts of hawthorn, 5 parts of flower of kudzuvine, 4 parts of papaw, 5 parts of matrimony vine, 5 parts of dried orange peel, 6 parts of sweet osmanthus, 10 parts of water.
Present invention also offers a kind of preparation method of the haw jelly with sober-up function, it is according to steps order
Carry out：
（1）From haw berry fresh, without agricultural chemicals, dried after being eluted with water；
（2）Take clean haw berry, flower of kudzuvine, papaw, matrimony vine, dried orange peel, sweet osmanthus and water to be placed in pot and boil 10min, pulp is boiled
After rotten, it is stirred and smashs to pieces；
（3）Above-mentioned material slow fire continues to boil 25min, while being stirred as pureed；
（4）Pureed material, which is naturally cooled to after room temperature, cooling, condenses blocking, is split according to demand, packaging.
Effect of above-mentioned material component is as follows：
Hawthorn has decompression, and lipid-loweringing is anti-oxidant, strengthen immunity, removes intestines and stomach harmful bacteria etc., can also prevent liver cancer.Energy
Serum cholesterol and triglycerides are significantly reduced, atherosclerosis is effectively prevented and treated；Hawthorn can also by strengthen myocardial contractive power,
Increase cardiac output, expansion of coronary artery, increase coronary blood flow, reduction myocardial oxygen consumption etc. play cardiac stimulant and the prevention heart
The effect of angina.In addition, the general flavone in hawthorn plays the role of expansion blood vessel and lasting buck.
Flower of kudzuvine has activating spleen by relieving alcoholism, effect of hemostasis.For dysphoria and thirsty of getting sick from drinking too much wine, headache and dizzy, abdominal fullness and distention, inverse tell of vomitting
Acid, do not feel like eating is spitted blood, discharging fresh blood stool.
The healthcare function of papaw is to stimulating the circulation of the blood and cause the muscles and joints to relax, refreshing the mind, strengthen stomach invigorating the spleen, reduce blood pressure, blood fat, blood glue, in advance
Anti-cancer, resisting cancer etc. has good effect.
Matrimony vine has nourishing the liver, nourshing kidney, moistening lung.Folium lycii：The effect of qi-restoratives strengthening the essence, heat-clearing improving eyesight.
Dried orange peel has regulating qi-flowing for strengthening spleen, it is eliminating dampness and eliminating phlegm the effect of.
Sweet osmanthus has the effect of broken knot of cold dispelling, preventing phlegm from forming and stopping coughing.
Due to taking above-mentioned technical proposal, having the beneficial effect that acquired by the present invention：The group of the haw jelly of the present invention
Distribution 5 is rationally, soft glutinous tasty, without any additive, is aided with after Chinese herbal medicine, and mouthfeel is combined, with sober-up function；The present invention
The preparation method for additionally providing haw jelly, this method is simple, and process is easily controllable, and the nutritional ingredient of hawthorn has been obtained to greatest extent
Retain, the haw jelly after making, its sweet flavor is slightly sour, except have effects that it is aid digestion, the stasis of blood is dissipated, also with relieving the effect of alcohol well
Effect, the dizziness produced after drinking to insobriety, vomiting etc. have good mitigation.
The present invention is applied to make haw jelly.
Embodiment
With reference to embodiment, the present invention is further illustrated.
A kind of haw jelly with sober-up function of embodiment 1 and preparation method thereof
A kind of haw jelly with sober-up function, it includes following component：
Hawthorn 30g, the g of flower of kudzuvine 5, the g of papaw 4, the g of matrimony vine 5, the g of dried orange peel 5, the g of sweet osmanthus 6, the g of water 10.
The preparation method of the haw jelly of the present embodiment, it is carried out according to steps order：
（1）From haw berry fresh, without agricultural chemicals, dried after being eluted with water；
（2）Take clean haw berry, flower of kudzuvine, papaw, matrimony vine, dried orange peel, sweet osmanthus and water to be placed in pot and boil 10min, pulp is boiled
After rotten, it is stirred and smashs to pieces；
（3）Above-mentioned material slow fire continues to boil 25min, while being stirred as pureed；
（4）Pureed material, which is naturally cooled to after room temperature, cooling, condenses blocking, is split according to demand, packaging.
The component compatibility for the haw jelly that the present embodiment is provided is rationally, soft glutinous tasty, without any additive, is aided with Chinese herbal medicine
Afterwards, mouthfeel is combined, with sober-up function；Present invention also offers the preparation method of haw jelly, this method is simple, and process is easy to control
System, the nutritional ingredient of hawthorn obtained retaining to greatest extent, and the haw jelly after making, its sweet flavor is slightly sour, except with helping
Digestion, the effect for dissipating the stasis of blood, also with good dispelling effects of alcohol, the dizziness produced after drinking to insobriety, vomiting etc. have fine
Mitigation.
Above-described embodiment, is only presently preferred embodiments of the present invention, is not other forms made for the present invention
Limit, any those skilled in the art are changed or be modified as enlightenment possibly also with above-mentioned technology contents equivalent
The equivalent embodiment of change.In every case it is the technical spirit without departing from the claims in the present invention, the letter to made by above example
Single modification, equivalent variations and remodeling, still fall within the scope of the claims in the present invention protection.
Claims (2)
1. a kind of haw jelly with sober-up function, it is characterised in that it includes following component in parts by weight：
30 parts of hawthorn, 5 parts of flower of kudzuvine, 4 parts of papaw, 5 parts of matrimony vine, 5 parts of dried orange peel, 6 parts of sweet osmanthus, 10 parts of water.
2. a kind of preparation method of the haw jelly with sober-up function as claimed in claim 1, it is characterised in that it is according to such as
Under step order carry out：
From haw berry fresh, without agricultural chemicals, dried after being eluted with water；
Take clean haw berry, flower of kudzuvine, papaw, matrimony vine, dried orange peel, sweet osmanthus and water to be placed in pot and boil 10min, pulp is well-done
Afterwards, it is stirred and smashs to pieces；
Above-mentioned material slow fire continues to boil 25min, while being stirred as pureed；
Pureed material, which is naturally cooled to after room temperature, cooling, condenses blocking, is split according to demand, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710423814.XA CN107156724A (en) | 2017-06-07 | 2017-06-07 | A kind of haw jelly with sober-up function and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710423814.XA CN107156724A (en) | 2017-06-07 | 2017-06-07 | A kind of haw jelly with sober-up function and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156724A true CN107156724A (en) | 2017-09-15 |
Family
ID=59824892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710423814.XA Withdrawn CN107156724A (en) | 2017-06-07 | 2017-06-07 | A kind of haw jelly with sober-up function and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156724A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287985A (en) * | 2018-07-17 | 2019-02-01 | 广西靖西瑞泰食品有限公司 | A kind of fructus crataegi pinnatifidae cake and preparation method thereof |
| CN110558505A (en) * | 2019-08-21 | 2019-12-13 | 合肥师范学院 | Method for making chicken's gizzard-membrane haw jelly |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103861060A (en) * | 2012-12-14 | 2014-06-18 | 梁三妹 | Sobering-up tablet and preparation method thereof |
| CN105533380A (en) * | 2015-12-04 | 2016-05-04 | 广东橘香斋陈皮有限公司 | Alcoholism relieving solid beverage and preparation method thereof |
| CN106215094A (en) * | 2016-07-29 | 2016-12-14 | 赵冰丽 | A kind of relieving alcoholism and protecting the liver health product and preparation method thereof |
| CN106666028A (en) * | 2015-11-06 | 2017-05-17 | 焦秀英 | Healthcare hawthorn cake |
| CN107788192A (en) * | 2016-09-02 | 2018-03-13 | 王红秀 | A kind of preparation method of haw jelly |
-
2017
- 2017-06-07 CN CN201710423814.XA patent/CN107156724A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103861060A (en) * | 2012-12-14 | 2014-06-18 | 梁三妹 | Sobering-up tablet and preparation method thereof |
| CN106666028A (en) * | 2015-11-06 | 2017-05-17 | 焦秀英 | Healthcare hawthorn cake |
| CN105533380A (en) * | 2015-12-04 | 2016-05-04 | 广东橘香斋陈皮有限公司 | Alcoholism relieving solid beverage and preparation method thereof |
| CN106215094A (en) * | 2016-07-29 | 2016-12-14 | 赵冰丽 | A kind of relieving alcoholism and protecting the liver health product and preparation method thereof |
| CN107788192A (en) * | 2016-09-02 | 2018-03-13 | 王红秀 | A kind of preparation method of haw jelly |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287985A (en) * | 2018-07-17 | 2019-02-01 | 广西靖西瑞泰食品有限公司 | A kind of fructus crataegi pinnatifidae cake and preparation method thereof |
| CN110558505A (en) * | 2019-08-21 | 2019-12-13 | 合肥师范学院 | Method for making chicken's gizzard-membrane haw jelly |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170915 |
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| WW01 | Invention patent application withdrawn after publication |