CN107455649A - A kind of fishy-removing-method of the hairtail flesh of fish - Google Patents
A kind of fishy-removing-method of the hairtail flesh of fish Download PDFInfo
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- CN107455649A CN107455649A CN201710624361.7A CN201710624361A CN107455649A CN 107455649 A CN107455649 A CN 107455649A CN 201710624361 A CN201710624361 A CN 201710624361A CN 107455649 A CN107455649 A CN 107455649A
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- fish
- fishy
- hairtail
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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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)
- Disinfection, Sterilisation Or Deodorisation Of Air (AREA)
Abstract
The invention discloses a kind of fishy-removing-method of the hairtail flesh of fish, including urase deamination, Fishy deflavour fermentation, Tea Polyphenols deodorant and pack.Have the beneficial effect that：Aroma-producing yeasts, which can ferment, decomposes fishy smell material, and as nitrogen source, the energy is provided for itself metabolism；Tunning ethanol also has the function that deodorant, reduces the fishy smell of the hairtail flesh of fish；Urase can effectively digest fishy smell material, be broken down into the small-molecule substance for not having fishy smell, and reaction condition is gentle, will not destroy active component in the hairtail flesh of fish, will not limit to the application of the hairtail flesh of fish after deodorant；Composition acts synergistically in deodorant liquid, has various biological activity, can eliminate methyl mercaptan compound, and can be combined with amino acid, has certain passivation enzyme and bactericidal action, and composition is natural, green safe；The chewability of hairtail significantly improves after treatment, improves the sensory effects of meat.
Description
Technical field
The present invention relates to field of processing of aquatic products, specifically a kind of fishy-removing-method of the hairtail flesh of fish.
Background technology
Hairtail (Trichiurushaumela) is one of most important marine economy fingerling of China, its yield for many years one
The straight first place for occupying Chinese Sea fishing total fish catches.Hairtail meat tenderness body fertilizer, delicious flavour, have very high nutritive value.By
Dead immediately after hairtail captures, fish body after death, the various protein contained in the flesh of fish, resolves into peptide and amino acid, these contain
Sulphur, the peptide of nitrogen and amino acid generate δ-aminovaleric acid, δ-amino valeral and hexahydroxy under the catalyzed conversion effect of enzyme, adjoin pyridine etc.
Raw meat hides compound.Fishlike smell can be strengthened in the presence of the compositions such as δ-aminovaleric acid, six hydroxyl pyridines and trimethylamine are common and the domestic and international cities of
Requirement to fish freshness improves constantly and the circulation of fresh fish is apart from elongated, and the fishy smell for removing the hairtail flesh of fish seems very heavy
Will.The fishy smell composition of the flesh of fish is mainly volatile materials, such as aldehyde, alcohol, ketone, hydrocarbon, furans, thioether, naphthalene, terpene derivatives.Fish
Heavier earthy or terramycin slage are had while fishy smell is present, so fishlike smell is also referred to as bilgy odour.Ground depth and dimethyl
Isocamphol is the key substance for forming bilgy odour.Ground depth and dimethyl isocamphol have stronger Earthy Taste and earthy, are to lead
Cause the main matter of generation bad smell in water body.The material complexity for causing flesh of fish raw meat to be hidden is various, and main source includes cultivation ring
Border, the catalytic decomposition of enzyme, free fatty autoxidation decompose etc..
Prior art such as Authorization Notice No. CN103224971B Chinese invention patent, discloses a kind of collagen
The production method of deodorization deodorization, step include：（1）Collagen semifinished product is dissolved into water, solid-liquid mass ratio 1:5, add
Enter flavor protease to be digested, enzymolysis liquid pH value is maintained at 6.5, and hydrolysis temperature is 50 DEG C, enzymolysis time 2.4h, enzyme addition
Measure as the 0.1~0.15% of solution quality；（2）After enzymolysis terminates, 85 DEG C of inactivation 13min are warming up to；（3）Solution leads to after enzyme-deactivating
Cross centrifugation and remove solid residue；Add activated carbon deodorization in filtrate to decolourize, deodorization bleaching time 50min, pH control is 5.0；
（4）Collagen solution after decolouring is subjected to concentrated spray drying, obtains collagen highly finished product and collagen peptide.The invention reaches
Good deodorant deodorising effect has been arrived, but the deodorant time is longer, and the loss of gal4 amino acid can be caused, enzymatic isolation method processing
The increase of rudimentary branched-chain alcoho afterwards, produced so having peculiar smell when enzymolysis time control is incorrect.
The content of the invention
It is an object of the invention to provide a kind of fishy-removing-method of the hairtail flesh of fish, detects that 40 kinds are waved altogether in hairtail before deodorant
Hair property composition, predominantly aldehydes, ketone, alcohols, hydro carbons, amine and Ester etc., detect 22 kinds of volatility altogether after deodorant
Composition, its species and content substantially reduce compared with lacking before deodorant, wherein aldehydes, alcohols, olefines and amine substance, effectively remove
The fishy smell of hairtail, and aldehydes harmful to health in hairtail is oxidized to harmless alcohols.Meat is improved while deodorant
The sensory effects of matter, guarantor's color, fresh-keeping is carried out by being filled with mixed gas to hairtail.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：A kind of deodorant side of the hairtail flesh of fish
Method, including urase deamination, Fishy deflavour fermentation, Tea Polyphenols deodorant and pack.Tea Polyphenols deodorant step is to be dipped in the hairtail flesh of fish
15 ~ 24h in deodorant liquid, soaking temperature are 0 ~ 4 DEG C, and deodorant liquid composition and its parts by weight are 3 ~ 8 parts of Tea Polyphenols, 10 ~ 20 parts of pure water
With 0.2 ~ 0.8 part of chitosan.Composition acts synergistically in above-mentioned deodorant liquid, has various biological activity, can eliminate methyl sulphur
Alcoholic compound, and can be combined with amino acid, there is certain passivation enzyme and bactericidal action, and composition is natural, it is green safe.
Preferably, urase deamination step is that urase enzymolysis is added in the hairtail flesh of fish, enzyme concentration is the hairtail flesh of fish
0.02 ~ 0.06%w/v, pH are 5.0 ~ 6.5, and temperature is 30 ~ 40 DEG C, and enzymolysis time is 25 ~ 55min.Urase can effectively digest fishy smell
Material, the small-molecule substance for not having fishy smell being broken down into, reaction condition is gentle, will not destroy active component in the hairtail flesh of fish,
The application of the hairtail flesh of fish after deodorant will not be limited to.
Preferably, Fishy deflavour fermentation step is to add aroma-producing yeasts, culture medium and its zymotic fluid in the hairtail flesh of fish to carry out
Ferment, be incubated after fermentation ends.Aroma-producing yeasts, which can ferment, decomposes fishy smell material, and is itself metabolism as nitrogen source
The energy is provided；Tunning ethanol also has the function that deodorant, reduces the fishy smell of the hairtail flesh of fish.
Preferably, aroma-producing yeasts medium component and its parts by weight are：30 ~ 40 parts of sucrose, 4 ~ 8 parts of ammonium sulfate, phosphoric acid
3 ~ 5 parts of potassium dihydrogen, 0.5 ~ 0.8 part of active peptide and 0.1 ~ 0.3 part of mucin specificity sponge agglutinin, the wherein amino of active peptide
Acid sequence is TDHQMAQSACIGVSQDNAFYASAIPRDCHGGKTCATATMDNVSYKPFWKYGVAGCF YFCCCIS.It is above-mentioned
Fermentation medium can provide the carbon source and various growth factors needed for aroma-producing yeasts fermentation, and can strengthen the activity of aroma-producing yeasts,
Its metabolic speed is improved, decomposes the efficiency high of fishy smell material.Active peptide can be attached to aroma-producing yeasts surface, and it is new to influence its
Old metabolism, its capacity of decomposition to fishy smell material is improved, strengthen deodorization effect.
Preferably, it is 26 ~ 32 DEG C that fermentation condition, which is fermentation temperature, fermentation time is 24 ~ 48h, is sealed by fermentation.It is incubated temperature
Spend for 30 ~ 37 DEG C, incubation time is 5 ~ 8h.Above-mentioned fermentation and incubation conditions is most preferably.
Preferably, it is to be filled with CO in packing to pack step2、N2、O2, wherein CO2Ratio should be higher than that O2.Oxygen
Gas can combine to form oxymyoglobin with flesh of fish myoglobins, but excessive oxygen can cause the breeding of microorganism, CO2Energy
Microbial cell is penetrated, declines internal pH, enzymatic activity reduces, and suppresses bacterial reproduction, therefore CO2The ratio being filled with should be higher than that
O2, double action that is antibacterial and protecting color can be realized by controlled atmosphere inflation.
Compared with prior art, beneficial effects of the present invention are：1）Deodorization technology of the present invention is by urase deamination, Fishy deflavour fermentation
With Tea Polyphenols deodorant combination of sciences, three kinds of fishy-removing-methods complement each other, good to the deodorization effect of the hairtail flesh of fish, finally reach no raw meat
The purpose of taste residual；2）Aroma-producing yeasts, which can ferment, decomposes fishy smell material, and as nitrogen source, energy is provided for itself metabolism
Source；Tunning ethanol also has the function that deodorant, reduces the fishy smell of the hairtail flesh of fish；3）Urase can effectively digest fishy smell thing
Matter, the small-molecule substance for not having fishy smell is broken down into, reaction condition is gentle, will not destroy active component in the hairtail flesh of fish, no
The application of the hairtail flesh of fish after deodorant can be limited to；4）Composition acts synergistically in deodorant liquid, has various biological activity, can be with
Methyl mercaptan compound is eliminated, and can be combined with amino acid, there is certain passivation enzyme and bactericidal action, and composition day
So, it is green safe；5）The chewability of hairtail significantly improves after treatment, improves the sensory effects of meat；6）The present invention is de-
Raw meat technical operation is simple, and required equipment is few, and reappearance is high, is adapted to large-scale promotion.
Specific embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
A kind of fishy-removing-method of the hairtail flesh of fish, including urase deamination, Fishy deflavour fermentation, Tea Polyphenols deodorant and pack.Tea Polyphenols
Deodorant step is that the hairtail flesh of fish is dipped in into 15 ~ 24h in deodorant liquid, and soaking temperature is 0 ~ 4 DEG C, and deodorant liquid composition and its parts by weight are
0.2 ~ 0.8 part of 3 ~ 8 parts of Tea Polyphenols, 10 ~ 20 parts of pure water and chitosan.Composition acts synergistically in above-mentioned deodorant liquid, has a variety of lifes
Thing activity, can eliminate methyl mercaptan compound, and can be combined with amino acid, and there is certain passivation enzyme and sterilization to make
With, and composition is natural, it is green safe.
Urase deamination step is that urase enzymolysis is added in the hairtail flesh of fish, and enzyme concentration is 0.02 ~ 0.06%w/ of the hairtail flesh of fish
V, pH are 5.0 ~ 6.5, and temperature is 30 ~ 40 DEG C, and enzymolysis time is 25 ~ 55min.Urase can effectively digest fishy smell material, by its point
For solution into the small-molecule substance for not having fishy smell, reaction condition is gentle, will not destroy active component in the hairtail flesh of fish, will not limit to deodorant
The application of the hairtail flesh of fish afterwards.
Fishy deflavour fermentation step is to add aroma-producing yeasts, culture medium and its zymotic fluid in the hairtail flesh of fish to be fermented, and is fermented
It is incubated after end.Aroma-producing yeasts, which can ferment, decomposes fishy smell material, and as nitrogen source, the energy is provided for itself metabolism；
Tunning ethanol also has the function that deodorant, reduces the fishy smell of the hairtail flesh of fish.
Aroma-producing yeasts medium component and its parts by weight are：30 ~ 40 parts of sucrose, 4 ~ 8 parts of ammonium sulfate, potassium dihydrogen phosphate 3 ~ 5
Part, 0.5 ~ 0.8 part of active peptide and 0.1 ~ 0.3 part of mucin specificity sponge agglutinin, the amino acid sequence of wherein active peptide are
TDHQMAQSACIGVSQDNAFYASAIPRDCHGGKTCATATMDNVSYKPFWKYGVAGCFYFCCCIS.Above-mentioned fermented and cultured
Base can provide the carbon source and various growth factors needed for aroma-producing yeasts fermentation, and can strengthen the activity of aroma-producing yeasts, and it is new to improve its
The speed of old metabolism, decompose the efficiency high of fishy smell material.Active peptide can be attached to aroma-producing yeasts surface, influence its metabolism,
Its capacity of decomposition to fishy smell material is improved, strengthens deodorization effect.
Fermentation condition is that fermentation temperature is 26 ~ 32 DEG C, and fermentation time is 24 ~ 48h, is sealed by fermentation.Incubation temperature is 30 ~ 37
DEG C, incubation time is 5 ~ 8h.Above-mentioned fermentation and incubation conditions is most preferably.
It is to be filled with CO in packing to pack step2、N2、O2, wherein CO2Ratio should be higher than that O2.Oxygen energy and fish
Meat myoglobins combines to form oxymyoglobin, but excessive oxygen can cause the breeding of microorganism, CO2Micro- life can be penetrated
Thing cell, declines internal pH, and enzymatic activity reduces, and suppresses bacterial reproduction, therefore CO2The ratio being filled with should be higher than that O2, pass through gas
Inflation is adjusted to realize double action that is antibacterial and protecting color.
Embodiment 2：
A kind of most preferably fishy-removing-method of the hairtail flesh of fish, comprises the following steps：
1）Urase deamination：Urase enzymolysis is added in the hairtail flesh of fish, enzyme concentration is 0.05%w/v, the pH 5.8 of the hairtail flesh of fish, warm
Spend for 35 DEG C, enzymolysis time 40min；
2）Fishy deflavour fermentation：Aroma-producing yeasts, culture medium and its zymotic fluid are added in the hairtail flesh of fish to be fermented, and are incubated after fermentation ends
Educate.Fermentation condition is that fermentation temperature is 28 DEG C, fermentation time 24h, is sealed by fermentation.Incubation temperature is 35 DEG C, and incubation time is
6h.The inoculum concentration of aroma-producing yeasts is 2wt%, aroma-producing yeasts medium component and its most preferably parts by weight are：35 parts of sucrose, sulfuric acid
0.2 part of 6 parts of ammonium, 4 parts of potassium dihydrogen phosphate, 0.7 part of active peptide and mucin specificity sponge agglutinin, the wherein amino of active peptide
Acid sequence is TDHQMAQSACIGVSQDNAFYASAIPRDCHGGKTCATATMDNVSYKPFWKYGVAGCF YFCCCIS；
3）Tea Polyphenols deodorant：The hairtail flesh of fish is dipped in 18h in deodorant liquid, soaking temperature is 2 DEG C, deodorant liquid composition and its parts by weight
For 0.6 part of 6 parts of Tea Polyphenols, 15 parts of pure water and chitosan；
4）Pack：12%CO is filled with packing2、85%N2、3%O2。
Embodiment 3：
A kind of fishy-removing-method of the hairtail flesh of fish, comprises the following steps：
1）Urase deamination：Urase enzymolysis is added in the hairtail flesh of fish, enzyme concentration is 0.06%w/v, the pH 6.0 of the hairtail flesh of fish, warm
Spend for 35 DEG C, enzymolysis time 40min；
2）Fishy deflavour fermentation：Aroma-producing yeasts, culture medium and its zymotic fluid are added in the hairtail flesh of fish to be fermented, and are incubated after fermentation ends
Educate.Fermentation condition is that fermentation temperature is 30 DEG C, fermentation time 32h, is sealed by fermentation.Incubation temperature is 35 DEG C, and incubation time is
6h.The inoculum concentration of aroma-producing yeasts is 2wt%, and aroma-producing yeasts medium component and its parts by weight are：32 parts of sucrose, 5 parts of ammonium sulfate,
0.1 part of 4 parts of potassium dihydrogen phosphate, 0.6 part of active peptide and mucin specificity sponge agglutinin, the wherein amino acid sequence of active peptide
For TDHQMAQSACIGVSQDNAFYASAIPRDCHGGKTCATATMDNVSYKPFWKYGVAGCF YFCCCIS；
3）Tea Polyphenols deodorant：The hairtail flesh of fish is dipped in 18h in deodorant liquid, soaking temperature is 2 DEG C, deodorant liquid composition and its parts by weight
For 0.6 part of 6 parts of Tea Polyphenols, 15 parts of pure water and chitosan；
4）Pack：12%CO is filled with packing2、85%N2、3%O2。
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
SEQUENCE LISTING
<110>Lanxi City silence bio tech ltd
<120>A kind of fishy-removing-method of the hairtail flesh of fish
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 63
<212> PRT
<213>It is artificial synthesized
<400> 1
Thr Asp His Gln Met Ala Gln Ser Ala Cys Ile Gly Val Ser Gln Asp
1 5 10 15
Asn Ala Phe Tyr Ala Ser Ala Ile Pro Arg Asp Cys His Gly Gly Lys
20 25 30
Thr Cys Ala Thr Ala Thr Met Asp Asn Val Ser Tyr Lys Pro Phe Trp
35 40 45
Lys Tyr Gly Val Ala Gly Cys Phe Tyr Phe Cys Cys Cys Ile Ser
50 55 60
Claims (7)
1. a kind of fishy-removing-method of the hairtail flesh of fish, including urase deamination, Fishy deflavour fermentation, Tea Polyphenols deodorant and pack, it is special
Sign is：The Tea Polyphenols deodorant step is that the hairtail flesh of fish is dipped in into 15 ~ 24h in deodorant liquid, and soaking temperature is 0 ~ 4 DEG C, deodorant
Liquid composition and its parts by weight are 0.2 ~ 0.8 part of 3 ~ 8 parts of Tea Polyphenols, 10 ~ 20 parts of pure water and chitosan.
A kind of 2. fishy-removing-method of hairtail flesh of fish according to claim 1, it is characterised in that：Described urase deamination step
To add urase enzymolysis in the hairtail flesh of fish, enzyme concentration is 0.02 ~ 0.06%w/v of the hairtail flesh of fish, and pH is 5.0 ~ 6.5, and temperature is
30 ~ 40 DEG C, enzymolysis time is 25 ~ 55min.
A kind of 3. fishy-removing-method of hairtail flesh of fish according to claim 1, it is characterised in that：Described Fishy deflavour fermentation step
Fermented to add aroma-producing yeasts, culture medium and its zymotic fluid in the hairtail flesh of fish, be incubated after fermentation ends.
A kind of 4. fishy-removing-method of hairtail flesh of fish according to claim 3, it is characterised in that：Described aroma-producing yeasts culture
Based component and its parts by weight are：30 ~ 40 parts of sucrose, 4 ~ 8 parts of ammonium sulfate, 3 ~ 5 parts of potassium dihydrogen phosphate, 0.5 ~ 0.8 part of active peptide and
0.1 ~ 0.3 part of mucin specificity sponge agglutinin, the amino acid sequence of wherein active peptide are
TDHQMAQSACIGVSQDNAFYASAIPRDCHGGKTCATATMDNVSYKPFWKYGVAGCFYFCCCIS。
A kind of 5. fishy-removing-method of hairtail flesh of fish according to claim 3, it is characterised in that：Described fermentation condition is hair
Ferment temperature is 26 ~ 32 DEG C, and fermentation time is 24 ~ 48h, is sealed by fermentation.
A kind of 6. fishy-removing-method of hairtail flesh of fish according to claim 3, it is characterised in that：Described incubation temperature is 30
~ 37 DEG C, incubation time is 5 ~ 8h.
A kind of 7. fishy-removing-method of hairtail flesh of fish according to claim 1, it is characterised in that：Described packs step
To be filled with CO in packing2、N2、O2, wherein CO2Ratio should be higher than that O2。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710624361.7A CN107455649A (en) | 2017-07-27 | 2017-07-27 | A kind of fishy-removing-method of the hairtail flesh of fish |
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| CN201710624361.7A CN107455649A (en) | 2017-07-27 | 2017-07-27 | A kind of fishy-removing-method of the hairtail flesh of fish |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101555491A (en) * | 2009-04-23 | 2009-10-14 | 大连水产学院 | Method for increasing yield of alcohol by saccharomyces cerevisiae ferment production |
| CN102718862A (en) * | 2012-07-02 | 2012-10-10 | 集美大学 | Decolorizing and deodorizing method of collagen peptide of abyssal fishes |
-
2017
- 2017-07-27 CN CN201710624361.7A patent/CN107455649A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101555491A (en) * | 2009-04-23 | 2009-10-14 | 大连水产学院 | Method for increasing yield of alcohol by saccharomyces cerevisiae ferment production |
| CN102718862A (en) * | 2012-07-02 | 2012-10-10 | 集美大学 | Decolorizing and deodorizing method of collagen peptide of abyssal fishes |
Non-Patent Citations (2)
| Title |
|---|
| 刘玉田 等: "《藻类食品新工艺与新配方》", 30 June 2002, 山东科学技术出版社 * |
| 徐永霞 等: "带鱼脱腥工艺及脱腥前后的理化性质", 《食品与发酵工业》 * |
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Application publication date: 20171212 |