CN107279781A - A kind of meat products colloid of long-acting aromatic mixes sauce and preparation method thereof - Google Patents
A kind of meat products colloid of long-acting aromatic mixes sauce and preparation method thereof Download PDFInfo
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- CN107279781A CN107279781A CN201710682813.7A CN201710682813A CN107279781A CN 107279781 A CN107279781 A CN 107279781A CN 201710682813 A CN201710682813 A CN 201710682813A CN 107279781 A CN107279781 A CN 107279781A
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- pigskin
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- 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)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
Sauce and preparation method thereof is mixed the invention discloses a kind of meat products colloid of long-acting aromatic, it is made up of the raw material of following parts by weight, pigskin, salt, sodium bicarbonate, papain, light-coloured vinegar, anise, cinnamomi cortex pulveratus, caraway leaf, matrimony vine, hawthorn powder, powdered beef, sodium glutamate, white granulated sugar, soy sauce, orange juice, shelled peanut, sesame and appropriate water.The colloid liquid boiled using pigskin is prepared one kind and mixes sauce as carrier, with more preferable sauce body degree of divergence, and in the case of long-term preservation, the taste and mouthfeel of sauce are still fine, and exposure in atmosphere, is difficult to do, the shelf-life has also extended relatively.
Description
Technical field
The invention belongs to the technology field of tartar sauce in food, and in particular to a kind of meat products glue of long-acting aromatic
Matter mixes sauce and preparation method thereof.
Background technology
Pigskin is a kind of abundance, cheap material, and its main component is:Protein 25 ~ 35%, fat 10 ~
20%, moisture 5 ~ 6%, pigskin accounts for the 10% of pig cylinder weight, higher than lean pork protein by nearly 10%.Pigskin exists《Compendium of Materia Medica》In
Record can control few cloudy diarrhea, sore-throat, its protein contained, fat and dermatan sulfate, with softening blood vessel, anticoagulation,
Promote hematopoiesis function and skin injury healing and the effect of health and beauty, the hematopoiesis function of its colloid is better than donkey-hide gelatin, usually eaten
The increase and the formation of antithrombotic of content of hemachrome and leukocyte count can be increased, rich in collagen, it is eventful can wrinkle removal beauty treatment.
Thickener is a class of food additives, with thickening, stably, gelling, water conservation etc. act on, at present by widely
Apply in food industry, thickener can not only improve the physical property and tissue morphology of food, increase the viscous of fluid food
The denseness of degree and pectin based article, assigns food good mouthfeel, can also increase the retentiveness and tackness of meat products, reduce
The precipitation of grease.
Flavor molecules are usually the less organic compound of molecular weight, including acid, neutral compound, sulphur and nitrogen compound,
Alcohol, aldehyde, ketone, hydro carbons and ester.The factor of the overall flavour of food products of influence mainly has the physicochemical property of flavor substance, temperature, concentration, waved
The vapour pressure and flavor substance of stimulating food matter and the interaction of other food components.In addition, carbohydrate, egg in food
The formation and release of white matter, fat and other small molecules to flavor substance produce large effect.Carbohydrate except with
Outside nutritive peculiarity, it is also used as sweetener, gel, thickener, stabilizer etc. and is applied in food industry, his polymerization
The physicochemical properties such as degree, dissolubility, viscosity, film forming and gelatification greatly affect the reservation and release of flavor substance, main
If being interacted by monose in the aqueous solution and disaccharide with hydrone, so as to influence the scattered behavior of some materials.Polysaccharide because
It can change influence of the texture of food to flavor substance and form inclusion compound, and in low moisture content, some polysaccharide can form glass
State, so as to keep flavor substance here, in carbohydrate matrix, diffusion phenomena and molecule cross-link are considered as the guarantor of flavor substance
Stay and release leading role.
The present invention proposes to have Novel spices and preparation method thereof altogether according to the shortcoming of flavoring at this stage, with can be with
The mouthfeel of food is improved, the too fast volatilization of volatile fragrant molecule can be slowed down, extends the effect of flavoring, while itself is wrapped up
On the surface of food, play a part of moisturizing, insulation.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of pigskin discarded using slaughterhouse is raw material, it is made after enzymolysis
A kind of seasoning for keeping spice fragrance effects for a long time is made in a kind of carrier, the scented volatile composition for coordinating auxiliary material to extract
Agent, is realized particular by following method:
A kind of meat products colloid of long-acting aromatic mixes sauce, is made up of the raw material of following parts by weight, pigskin 45 ~ 60, salt 10 ~ 15,
Sodium bicarbonate 5 ~ 9, papain 3 ~ 6, light-coloured vinegar 15 ~ 25, anise 5 ~ 10, cinnamomi cortex pulveratus 2 ~ 7, caraway leaf 0.5 ~ 1.0, matrimony vine 1 ~ 4, mountain
Short, bristly hair or beard powder 3 ~ 6, powdered beef 5 ~ 12, sodium glutamate 1 ~ 2, white granulated sugar 5 ~ 8, soy sauce 5 ~ 10, orange juice 10 ~ 16, shelled peanut 30 ~ 45, sesame
Fiber crops 10 ~ 20 and appropriate water.
A kind of meat products colloid of long-acting aromatic mixes the preparation method of sauce, including following steps,
(1)Salt is dissolved in the salt solution that water is configured to 5 ~ 8wt%, clean pigskin is then pressed into solid-liquid ratio 1:3 ~ 4 are put into saline solution
Then pigskin is pressed solid-liquid ratio 1 by 4 ~ 8h of middle immersion, rossing decontamination:3 ~ 5 amount adds 3 ~ 5wt% sodium bicarbonate water of configured in advance
In solution, at a temperature of 25 ~ 35 DEG C soak 60 ~ 80min, be stirred continuously, finally pull out dry it is standby;
(2)Will(1)Gained pigskin blends into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:3 ~ 5 add
Continue the heat treatment that 5 ~ 10min carries out pigskin into the 100 DEG C of boiling water boiled in advance, be cooled to addition pawpaw egg after 50 ~ 60 DEG C
White enzyme is to enzyme concentration 2 ~ 4%, and addition light-coloured vinegar regulation pH is 5.5 ~ 6.5, is incubated 50 ~ 60 DEG C of intermittent stirrings, and 3 ~ 5h of enzymolysis obtains pigskin
Enzymolysis liquid, in colloidal substance;
(3)Its other following residual components being not directed to of mixing caraway leaf, hawthorn powder, powdered beef, add 4 ~ 7 times of its total weight parts
Water, after disposably boiling, it is thick to soup to boil 40 ~ 60min, obtains spice magma, by gained magma with(2)Gained pigskin
Colloid liquid presses 2 ~ 3:1 mixing tune is mixed to thick sauce;
(4)Pickled peanut rice, sesame mixing, frying surface are sallow, are ground into particle, are then added to(3)In the thick sauce of gained,
Bottled after stirring and evenly mixing.
Pigskin is directly stripped down in the pork processing factory having, and is handled as the leftover bits and pieces for being worth relatively low, but pig
Containing abundant collagen and delicate flavour material composition in skin, this part delicate flavour material should be animal amino acid composition, have
Special fragrance, with good taste enhancing effects.The soup that the soup and pigskin that invention boils pork are boiled is compared, pigskin
The soup delicate flavour boiled is also only slightly worse, so the present invention mainly uses pigskin mutual after being refined after digesting by condiment fragrance
Effect, is made a kind of flavoring of food.
Moreover, pigskin or a kind of material rich in collagen, the effect with beauty, the present invention pass through to slaughtering
The methods such as shaving, the washing of slaughterhouse pigskin obtain more clean pigskin raw material, while eliminate the fat of residual, first immersion and
Rinsing:4 ~ 8h is soaked in 5 ~ 8% or so saline solution, to remove salting-in protein and other soluble impurities, rossing again,
It is then placed in 3 ~ 5% sodium bicarbonate(NaHCO3)In solution, 60 ~ 80min is soaked in 25 ~ 35 DEG C, is stirred continuously, is finally pulled out and dry in the air
It is dry standby;The dipped journey of alkali is conducive to pigskin to hydrolyze plastic emitting, while also eliminating the foreign protein and smell of solubility.
The clean pigskin of gained is blended into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:3 add
Enter into the 100 DEG C of boiling water boiled in advance and continue 5 ~ 10min, carry out the heat treatment of pigskin, be cooled to after 50 ~ 60 DEG C and add mixing
The papain of total amount 2 ~ 4%, addition light-coloured vinegar regulation pH=5.5 ~ 6.5, stirs, under the conditions of 50 ~ 60 DEG C of insulation, intermittently stirs
The enzymolysis liquid that 3 ~ 5h of enzymolysis obtains pigskin is mixed, in colloidal substance.
Pigskin with the good surface-active of both sexes, is dissolved in after water by substantial amounts of enzyme hydrolysis, is attracted each other, interweaves, formed
The water that can not be moved freely is filled with the tridimensional network of arrangement regulation, grid-gap, the water absorption of gel is added, makes
Its high resilience and homogeneous exquisiteness, improve its organoleptic quality, available for improving the water-retaining property of product, fresh and tender degree and smooth
Property.Suitable for various such as sausages, ham sausage, quick-frozen Steamed pork dumplings in soup jelly food dressing preparation.
The pig skin gelatin invented simultaneously, not only the mouthfeel of itself is fine, is also used as the carrier of fragrance, prevents seasoning smell
Volatilization, food substrate viscosity change, gel network and microcell capture effect can suppress the diffusion of flavor molecules so that
Reduce diffusion of the flavor molecules into gas phase.Typically the size of flavor molecules, molecular weight and steric hindrance are smaller, and it is in food base
Easier diffusion in matter.Because food smell volatile materials has the quality that, the gel of polysaccharide is usually utilized
Material as delicate flavour composition carrier.Such material has xanthans, carragheen, gelatin, Arabic gum and guar gum etc.;
During mixed aqueous solution dehydration containing polysaccharide and flavor substance is dried, with the removal of hydrone, polysaccharide and hydrone it
Between hydrogen bond gradually can be replaced by the hydrogen bond between polysaccharide molecule chain, ultimately result in poly chain and form unbodied microcell, capture
Volatile flavor substance is obtained, so as to reduce their diffusivity;The fresh and tender degree of food, mouthfeel and fragrance can be improved.Root
According to this principle, the pigskin gel by the present invention is also the tridimensional network of arrangement regulation, can produce similar plants glue
Capture property, suppresses volatile scent molecule, the effect for retaining fragrance for a long time can also be equally played, while background technology is
It is just irresistible through mentioning this province of pigskin, the mouthfeel of food can be improved, while adding the fragrance that fragrance seasoning or auxiliary material are extracted
Composition, complements each other with the fresh fragrance of pigskin gel, tartar sauce is made, and is advantageous in that pigskin gel can slow down volatile fragrant
The too fast volatilization of molecule, extends the effect of flavoring, while itself belonging to a kind of colloid substance, food can be wrapped in as condiment
The surface of product, plays a part of moisturizing, insulation, while the colour vision effect of food can also be improved.
Beneficial effects of the present invention:The colloid liquid boiled using pigskin is prepared one kind and mixes sauce, with more preferable as carrier
Sauce body degree of divergence, in the case of long-term preservation, the taste and mouthfeel of sauce are still fine, and exposure in atmosphere, is difficult to do, the shelf-life
Also extended relatively.
Embodiment
Embodiment 1:
A kind of meat products colloid of long-acting aromatic mixes sauce, by following weight(Kg)Raw material be made, pigskin 55, salt 12, little Su
Break 7, papain 4, light-coloured vinegar 20, anise 6, cinnamomi cortex pulveratus 5, caraway leaf 0.6, matrimony vine 3, hawthorn powder 5, powdered beef 10, glutamic acid
Sodium 1, white granulated sugar 6, soy sauce 7, orange juice 14, shelled peanut 35, sesame 15 and appropriate water.
A kind of meat products colloid of long-acting aromatic mixes the preparation method of sauce, including following steps,
(1)Salt is dissolved in the salt solution that water is configured to 5 ~ 8wt%, clean pigskin is then pressed into solid-liquid ratio 1:3 are put into saline solution
6h is soaked, then pigskin is pressed solid-liquid ratio 1 by rossing decontamination:4 amount is added in the 4wt% sodium bicarbonate aqueous solution of configured in advance,
Soak 65min at a temperature of 30 DEG C, be stirred continuously, finally pull out dry it is standby;
(2)Will(1)Gained pigskin blends into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:3 are added to
Continue the heat treatment that 7min carries out pigskin in the 100 DEG C of boiling water boiled in advance, be cooled to after 55 DEG C and add papain to enzyme
Concentration is 3%, and addition light-coloured vinegar regulation pH is 6, is incubated 55 DEG C of intermittent stirrings, enzymolysis 3.5h obtains the enzymolysis liquid of pigskin, in colloidal substance;
(3)Its other following residual components being not directed to of mixing caraway leaf, hawthorn powder, powdered beef, 5 times of its total weight parts of addition
Water, after disposably boiling, it is thick to soup to boil 55min, obtains spice magma, by gained magma with(2)Gained pigskin colloid
Liquid presses 2:1 mixing tune is mixed to thick sauce;
(4)Pickled peanut rice, sesame mixing, frying surface are sallow, are ground into particle, are then added to(3)In the thick sauce of gained,
Bottled after stirring and evenly mixing.
By the tartar sauce of the present invention and common tartar sauce contrast test, experimental group is the tartar sauce of the present invention, control group
It is the pure sauce for being not added with pigskin colloid liquid, the preparation method and raw material of pure sauce are identical with experimental group, the property hair of statistics each side
It is existing:The time that the sauce of experimental group is preserved is longer, and more preferably, diverging is uniform for the uniformity of sauce body, and mouthfeel is such as under long-time preservation condition
Just, each side compared to control group is just more slightly worse.
Claims (2)
1. a kind of meat products colloid of long-acting aromatic mixes sauce, it is characterised in that:It is made up of the raw material of following parts by weight, pigskin 45 ~
60th, salt 10 ~ 15, sodium bicarbonate 5 ~ 9, papain 3 ~ 6, light-coloured vinegar 15 ~ 25, anise 5 ~ 10, cinnamomi cortex pulveratus 2 ~ 7, caraway leaf 0.5 ~
1.0th, matrimony vine 1 ~ 4, hawthorn powder 3 ~ 6, powdered beef 5 ~ 12, sodium glutamate 1 ~ 2, white granulated sugar 5 ~ 8, soy sauce 5 ~ 10, orange juice 10 ~ 16,
Shelled peanut 30 ~ 45, sesame 10 ~ 20 and appropriate water.
2. a kind of meat products colloid of long-acting aromatic mixes the preparation method of sauce according to claim 1, it is characterised in that:Including
Following steps,
(1)Salt is dissolved in the salt solution that water is configured to 5 ~ 8wt%, clean pigskin is then pressed into solid-liquid ratio 1:3 ~ 4 are put into saline solution
Then pigskin is pressed solid-liquid ratio 1 by 4 ~ 8h of middle immersion, rossing decontamination:3 ~ 5 amount adds 3 ~ 5wt% sodium bicarbonate water of configured in advance
In solution, at a temperature of 25 ~ 35 DEG C soak 60 ~ 80min, be stirred continuously, finally pull out dry it is standby;
(2)Will(1)Gained pigskin blends into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:3 ~ 5 add
Continue the heat treatment that 5 ~ 10min carries out pigskin into the 100 DEG C of boiling water boiled in advance, be cooled to addition pawpaw egg after 50 ~ 60 DEG C
White enzyme is to enzyme concentration 2 ~ 4%, and addition light-coloured vinegar regulation pH is 5.5 ~ 6.5, is incubated 50 ~ 60 DEG C of intermittent stirrings, and 3 ~ 5h of enzymolysis obtains pigskin
Enzymolysis liquid, in colloidal substance;
(3)Its other following residual components being not directed to of mixing caraway leaf, hawthorn powder, powdered beef, add 4 ~ 7 times of its total weight parts
Water, after disposably boiling, it is thick to soup to boil 40 ~ 60min, obtains spice magma, by gained magma with(2)Gained pigskin
Colloid liquid presses 2 ~ 3:1 mixing tune is mixed to thick sauce;
(4)Pickled peanut rice, sesame mixing, frying surface are sallow, are ground into particle, are then added to(3)In the thick sauce of gained,
Bottled after stirring and evenly mixing.
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
CN102960749A (en) * | 2012-12-19 | 2013-03-13 | 浙江青莲食品股份有限公司 | Machining method of recombined puffed pigskin |
CN105077140A (en) * | 2015-09-16 | 2015-11-25 | 阜阳九珍食品有限公司 | Stomach-nourishing seasoning and preparation method thereof |
CN105105077A (en) * | 2015-07-30 | 2015-12-02 | 安徽竞赛食品有限公司 | Flavoring of tomato and pig bone and preparation method thereof |
-
2017
- 2017-08-11 CN CN201710682813.7A patent/CN107279781A/en not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
CN102960749A (en) * | 2012-12-19 | 2013-03-13 | 浙江青莲食品股份有限公司 | Machining method of recombined puffed pigskin |
CN105105077A (en) * | 2015-07-30 | 2015-12-02 | 安徽竞赛食品有限公司 | Flavoring of tomato and pig bone and preparation method thereof |
CN105077140A (en) * | 2015-09-16 | 2015-11-25 | 阜阳九珍食品有限公司 | Stomach-nourishing seasoning and preparation method thereof |
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