CN107692043A - 一种营养丰富绿豆大米熟食的制备工艺 - Google Patents
一种营养丰富绿豆大米熟食的制备工艺 Download PDFInfo
- Publication number
- CN107692043A CN107692043A CN201710640943.4A CN201710640943A CN107692043A CN 107692043 A CN107692043 A CN 107692043A CN 201710640943 A CN201710640943 A CN 201710640943A CN 107692043 A CN107692043 A CN 107692043A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- nutritious
- water
- prepared food
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 75
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 75
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 75
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 51
- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 235000008935 nutritious Nutrition 0.000 title claims abstract description 29
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 20
- 238000007605 air drying Methods 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 18
- 108010010803 Gelatin Proteins 0.000 claims abstract description 12
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 12
- 229920000159 gelatin Polymers 0.000 claims abstract description 12
- 239000008273 gelatin Substances 0.000 claims abstract description 12
- 235000019322 gelatine Nutrition 0.000 claims abstract description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000007872 degassing Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000007781 pre-processing Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000009413 insulation Methods 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 47
- 230000029087 digestion Effects 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 10
- 235000010716 Vigna mungo Nutrition 0.000 abstract description 3
- 240000001417 Vigna umbellata Species 0.000 abstract description 3
- 235000011453 Vigna umbellata Nutrition 0.000 abstract description 3
- 230000001228 trophic effect Effects 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000011417 postcuring Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种营养丰富绿豆大米熟食的制备工艺,包括如下步骤:将绿豆洗净后,浸泡在水中,热风干燥,得到预处理绿豆;将碳酸钙、明胶、水混合均匀,静置,在温度75‑85℃搅拌,静置脱气,加入洗净后的大米、预处理绿豆混合搅拌均匀,加入高压锅中蒸煮,得到预煮料;将预制料送入水中低温保温,过滤,热风干燥至含水量为5‑10wt%,得到营养丰富绿豆大米熟食。本发明可达到共煮同熟,且外观完整,粘稠度好,能最大限度的发挥大米与绿豆的营养功能,且工艺简单,成本低。
Description
技术领域
本发明涉及大米熟食技术领域,尤其涉及一种营养丰富绿豆大米熟食的制备工艺。
背景技术
大米有较高的营养价值,含碳水化合物75%左右,蛋白质7-8%,脂肪1.3-1.8%,并含有丰富的B族维生素等,人们常用于果腹。共煮同熟是针对不用性质的膳食采用不同的熟化方式对其进行预处理,来控制膳食的熟化程度,与传统的常压水煮方法相比,低压蒸煮不仅蒸煮时间短,而且煮后的形态较好,糊化度高,易于人体消化吸收。目前经常采用绿豆与大米进行共煮同食,绿豆与大米共同蒸煮时由于它的成分结构、颗粒大小等差异致使与大米不能同时成熟,亟待解决。
发明内容
本发明提出了一种营养丰富绿豆大米熟食的制备工艺,本发明可达到共煮同熟,且外观完整,粘稠度好,能最大限度的发挥大米与绿豆的营养功能,且工艺简单,成本低。
本发明提出了一种营养丰富绿豆大米熟食的制备工艺,包括如下步骤:
S1、将绿豆洗净后,浸泡在水中,热风干燥,得到预处理绿豆;
S2、将碳酸钙、明胶、水混合均匀,静置,在温度75-85℃搅拌,静置脱气,加入洗净后的大米、预处理绿豆混合搅拌均匀,加入高压锅中蒸煮,得到预煮料;
S3、将预制料送入水中低温保温,过滤,热风干燥至含水量为5-10wt%,得到营养丰富绿豆大米熟食。
优选地,在S1中,将绿豆洗净后浸泡水中,其中水的温度为60-70℃,浸泡时间为2-4h。
优选地,在S1中,热风干燥过程中,热风干燥时间为15-35min,热风温度为85-95℃。
优选地,在S2中,碳酸钙、明胶的重量比为1-2:15-20。
优选地,在S2中,洗净后的大米、预处理绿豆的重量比为40-80:30-60。
优选地,在S2中,加入高压锅中蒸煮,其中蒸煮温度为105-110℃,蒸煮时间为10-20min。
优选地,在S3中,热风干燥过程中,热风温度75-85℃。
优选地,在S3中,将预制料送入水中保温,水的温度为2-6℃,保温时间为5-15min。
本发明中,将绿豆通过温水浸泡与热风干燥,可改善绿豆的质地,破坏坚硬的外壳,且与大米复配,共煮后熟化程度相近,能够实现绿豆与大米的共煮同食,而明胶中的羧基与碳酸钙的钙离子交联,粘结性能好,且由于碳酸钙的存在,食用后可在胃酸溶液中加速消化,产物与洗净后的大米、预处理绿豆复配,可包覆在两者的表面,具有受热均匀、热效率高,不仅可保持大米与绿豆原有的香味,且煮制后可有效保护大米与绿豆的外形,并可易于消化,本发明采用上述工艺对绿豆加工后可保持绿豆完整的颗粒,实现与大米共煮同熟的技术,不仅提高了绿豆的熟化程度,且可最大限度地保存原料的营养成分,同时提高消化吸收率,还可以提高产品的复水率,解决绿豆烹制过程中熟化困难、费时费力的难题,方便消费者食用。
本发明制品香甜可口,营养丰富,粘稠度好,口感润滑,能最大限度的发挥大米与绿豆的营养功能,且工艺简单,成本低。
具体实施方式
实施例1
一种营养丰富绿豆大米熟食的制备工艺,包括如下步骤:
S1、将绿豆洗净后,浸泡在水中,热风干燥,得到预处理绿豆;
S2、将碳酸钙、明胶、水混合均匀,静置,在温度76℃搅拌,静置脱气,加入洗净后的大米、预处理绿豆混合搅拌均匀,加入高压锅中蒸煮,得到预煮料;
S3、将预制料送入水中低温保温,过滤,热风干燥至含水量为9wt%,得到营养丰富绿豆大米熟食。
实施例2
一种营养丰富绿豆大米熟食的制备工艺,包括如下步骤:
S1、将绿豆洗净后,浸泡在温度为60℃水中4h,热风干燥15min,热风温度为95℃,得到预处理绿豆;
S2、按重量份将1份碳酸钙、20份明胶、120份水混合均匀,静置2h,在温度75℃搅拌35min,搅拌速度为1000r/min,静置脱气,加入80份洗净后的大米、30份预处理绿豆混合搅拌均匀,加入高压锅中,在温度110℃蒸煮10min,得到预煮料;
S3、将预制料送入温度6℃水中,保温5min,过滤,在温度85℃热风干燥至含水量为5wt%,得到营养丰富绿豆大米熟食。
实施例3
一种营养丰富绿豆大米熟食的制备工艺,包括如下步骤:
S1、将绿豆洗净后,浸泡在温度为70℃水中2h,热风干燥35min,热风温度为85℃,得到预处理绿豆;
S2、按重量份将2份碳酸钙、15份明胶、140份水混合均匀,静置1h,在温度85℃搅拌15min,搅拌速度为1200r/min,静置脱气,加入40份洗净后的大米、60份预处理绿豆混合搅拌均匀,加入高压锅中,在温度105℃蒸煮20min,得到预煮料;
S3、将预制料送入温度2℃水中,保温15min,过滤,在温度75℃热风干燥至含水量为10wt%,得到营养丰富绿豆大米熟食。
实施例4
一种营养丰富绿豆大米熟食的制备工艺,包括如下步骤:
S1、将绿豆洗净后,浸泡在温度为65℃水中3h,热风干燥20min,热风温度为92℃,得到预处理绿豆;
S2、按重量份将1.2份碳酸钙、18份明胶、130份水混合均匀,静置2h,在温度80℃搅拌26min,搅拌速度为1100r/min,静置脱气,加入72份洗净后的大米、50份预处理绿豆混合搅拌均匀,加入高压锅中,在温度108℃蒸煮14min,得到预煮料;
S3、将预制料送入温度5℃水中,保温8min,过滤,在温度82℃热风干燥至含水量为6wt%,得到营养丰富绿豆大米熟食。
实施例5
一种营养丰富绿豆大米熟食的制备工艺,包括如下步骤:
S1、将绿豆洗净后,浸泡在温度为68℃水中2h,热风干燥30min,热风温度为90℃,得到预处理绿豆;
S2、按重量份将1.6份碳酸钙、16份明胶、134份水混合均匀,静置1.5h,在温度82℃搅拌20min,搅拌速度为1150r/min,静置脱气,加入60份洗净后的大米、54份预处理绿豆混合搅拌均匀,加入高压锅中,在温度106℃蒸煮16min,得到预煮料;
S3、将预制料送入温度3℃水中,保温12min,过滤,在温度80℃热风干燥至含水量为8wt%,得到营养丰富绿豆大米熟食。
实施例6
一种营养丰富绿豆大米熟食的制备工艺,包括如下步骤:
S1、将绿豆洗净后,浸泡在温度为67℃水中2.5h,热风干燥26min,热风温度为91℃,得到预处理绿豆;
S2、按重量份将1.4份碳酸钙、17份明胶、132份水混合均匀,静置1.8h,在温度81℃搅拌23min,搅拌速度为1130r/min,静置脱气,加入66份洗净后的大米、52份预处理绿豆混合搅拌均匀,加入高压锅中,在温度107℃蒸煮15min,得到预煮料;
S3、将预制料送入温度4℃水中,保温10min,过滤,在温度81℃热风干燥至含水量为7wt%,得到营养丰富绿豆大米熟食。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种营养丰富绿豆大米熟食的制备工艺,其特征在于,包括如下步骤:
S1、将绿豆洗净后,浸泡在水中,热风干燥,得到预处理绿豆;
S2、将碳酸钙、明胶、水混合均匀,静置,在温度75-85℃搅拌,静置脱气,加入洗净后的大米、预处理绿豆混合搅拌均匀,加入高压锅中蒸煮,得到预煮料;
S3、将预制料送入水中低温保温,过滤,热风干燥至含水量为5-10wt%,得到营养丰富绿豆大米熟食。
2.根据权利要求1所述的营养丰富绿豆大米熟食的制备工艺,其特征在于,在S1中,将绿豆洗净后浸泡水中,其中水的温度为60-70℃,浸泡时间为2-4h。
3.根据权利要求1所述的营养丰富绿豆大米熟食的制备工艺,其特征在于,在S1中,热风干燥过程中,热风干燥时间为15-35min,热风温度为85-95℃。
4.根据权利要求1所述的营养丰富绿豆大米熟食的制备工艺,其特征在于,在S2中,碳酸钙、明胶的重量比为1-2:15-20。
5.根据权利要求1所述的营养丰富绿豆大米熟食的制备工艺,其特征在于,在S2中,洗净后的大米、预处理绿豆的重量比为40-80:30-60。
6.根据权利要求1所述的营养丰富绿豆大米熟食的制备工艺,其特征在于,在S2中,加入高压锅中蒸煮,其中蒸煮温度为105-110℃,蒸煮时间为10-20min。
7.根据权利要求1所述的营养丰富绿豆大米熟食的制备工艺,其特征在于,在S3中,热风干燥过程中,热风温度75-85℃。
8.根据权利要求1所述的营养丰富绿豆大米熟食的制备工艺,其特征在于,在S3中,将预制料送入水中保温,水的温度为2-6℃,保温时间为5-15min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710640943.4A CN107692043A (zh) | 2017-07-31 | 2017-07-31 | 一种营养丰富绿豆大米熟食的制备工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710640943.4A CN107692043A (zh) | 2017-07-31 | 2017-07-31 | 一种营养丰富绿豆大米熟食的制备工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107692043A true CN107692043A (zh) | 2018-02-16 |
Family
ID=61170622
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710640943.4A Withdrawn CN107692043A (zh) | 2017-07-31 | 2017-07-31 | 一种营养丰富绿豆大米熟食的制备工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107692043A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108669433A (zh) * | 2018-05-24 | 2018-10-19 | 益阳市福华米业有限公司 | 一种黑豆大米及其加工方法 |
-
2017
- 2017-07-31 CN CN201710640943.4A patent/CN107692043A/zh not_active Withdrawn
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108669433A (zh) * | 2018-05-24 | 2018-10-19 | 益阳市福华米业有限公司 | 一种黑豆大米及其加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103461846B (zh) | 五谷马蹄糕及其制作方法 | |
CN105325878A (zh) | 一种养颜鲜花酒酿人造米及其制备方法 | |
CN102934794A (zh) | 一种牛肉豆豉酱 | |
CN101507515A (zh) | 一种即食扇贝的制备方法 | |
CN107616423A (zh) | 一种豆豉及其制备方法 | |
CN101182450B (zh) | 板栗酒及其制备方法 | |
CN111700257B (zh) | 一种玫瑰风味爆珠菌汤底料及其制备方法 | |
CN107692043A (zh) | 一种营养丰富绿豆大米熟食的制备工艺 | |
CN104996926A (zh) | 木姜子豆豉及其制作方法 | |
CN104643173A (zh) | 一种外覆奶油的椰奶风味葵花籽的制备方法 | |
CN107319294A (zh) | 一种桑叶茶面粉及其制作方法 | |
CN110959659A (zh) | 一种粗粮米果及其制备方法 | |
CN108740061A (zh) | 一种用植物蛋白替代鸡蛋干的餐饮豆干 | |
CN105962305B (zh) | 一种紫薯红豆酱及其制备方法 | |
CN101473929A (zh) | 一种八宝酱的生产方法 | |
CN107692042A (zh) | 一种黑豆大米熟食的共煮工艺 | |
CN106820043A (zh) | 一种鲜花核桃仁及其制作方法 | |
CN107460073B (zh) | 祛抗营养因子无腥酒酿豆米功能饮及其制备方法 | |
CN105586208A (zh) | 一种蜂蜜黄酒 | |
CN112655890A (zh) | 一种黄豆酱低温发酵方法 | |
CN105285258A (zh) | 一种红糖酒糟茶的制作方法 | |
CN110558524A (zh) | 火锅调味料及其制备方法 | |
CN103918975A (zh) | 一种粉丝的加工方法 | |
CN107873860A (zh) | 一种养胃豆干的生产工艺 | |
CN108740065A (zh) | 一种休闲豆干的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180216 |
|
WW01 | Invention patent application withdrawn after publication |