CN107692164A - A kind of dried fruit condiment processing method - Google Patents
A kind of dried fruit condiment processing method Download PDFInfo
- Publication number
- CN107692164A CN107692164A CN201711103281.3A CN201711103281A CN107692164A CN 107692164 A CN107692164 A CN 107692164A CN 201711103281 A CN201711103281 A CN 201711103281A CN 107692164 A CN107692164 A CN 107692164A
- Authority
- CN
- China
- Prior art keywords
- dried
- dried fruit
- fruit
- drying
- condiment
- 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.)
- Pending
Links
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
This application discloses a kind of dried fruit condiment processing method, comprise the following steps：Pick out high-quality dried fruit；Dried after the dried fruit is cleaned for the first time, dried fruit after being dried；Toast dried fruit after the drying, dried fruit after being dried；Dried fruit after the drying is pulverized and sieved, obtains dried fruit condiment.The application retains the natural unique perfume of fruit by the dried fruit natural condiment comfortable acid that is obtained after dried fruit is cleaned, dried and is pulverized and sieved, tax perfume (or spice) flavour enhancing after use to dish, except the different effect of raw meat solution it is good, and the full exquisiteness of taste.Comprehensive utilization of the flavoring realization to dried fruit is made in dried fruit, improves added value of product and the utilization rate of fruit dried product.
Description
Technical field
The application is related to food processing technology field, more particularly to a kind of dried fruit condiment processing method.
Background technology
Fruit is the fruit that can directly feed, and refers to succulence and pleasantly sweet fruit, not only containing abundant nutrition
And it can help digest.Fruit easily rots because its moisture is high mostly, and therefore, people are the food for extending fruit
The unnecessary moisture of fruit is sloughed with time limit and reduction volume convenience in transport, obtains the dried product of fruit.
Fruit dried product in the market is guaranteed the quality with making based on snacks to make appetizing snacks or extending
Phase, most fruits dried product auxiliary add a large amount of sugars, and salinity or other additives are seasoned, and not only manufacture craft is answered
It is miscellaneous, the natural flavour mountaineous of fruit dried product is destroyed, and be served only for snacks and make the utilization rate for reducing fruit dried product.
The content of the invention
The purpose of the application is to provide a kind of dried fruit flavoring processing technology, low to solve fruit dried product utilization rate
The problem of.
According to embodiments herein, there is provided a kind of dried fruit condiment processing method, comprise the following steps：
Pick out high-quality dried fruit；
Dried after the dried fruit is cleaned for the first time, dried fruit after being dried；
Toast dried fruit after the drying, dried fruit after being dried；
Dried fruit after the drying is pulverized and sieved, obtains dried fruit condiment.
Alternatively, the dried fruit includes wild dried apricot, dried peach, and plum is dry and at least one of dried apple slices.
Alternatively, the wild dried apricot, the dried peach, the plum is dry and the weight ratio of the dried apple slices is 85:10:1:4.
Alternatively, the drying is completed in centrifuge, and the rotating speed of the centrifuge is 1450r/h, the drying when
Between be 3min.
Alternatively, include after the baking drying the step of dried fruit：
By dried fruit balance after the drying, toasted for the first time in drying room, the temperature of the first time baking is 55-60
DEG C, time 3-4h；
Drying room temperature is risen to 65-70 DEG C, second is carried out and toasts, until the moisture of dried fruit is after the drying
18-20%.
Alternatively, the sieve mesh number to pulverize and sieve is 40 mesh.
Alternatively, also include after the step of dried fruit after the baking dries：
Cleaned for the second time after dried fruit after baking is burned into hair, dried fruit after being cleaned；
Sterilizing and drying is carried out to dried fruit after the cleaning.
Alternatively, the mode of the sterilizing and drying is dried for microwave disinfection.
From above technical scheme, the embodiment of the present application provides a kind of dried fruit condiment processing method, including following step
Suddenly：Pick out high-quality dried fruit；Dried after the dried fruit is cleaned for the first time, dried fruit after being dried；Baking
Dried fruit after the drying, dried fruit after being dried；Dried fruit after the drying is pulverized and sieved, obtains dried fruit condiment.
The application is protected by the dried fruit natural condiment comfortable acid that is obtained after dried fruit is cleaned, dried and is pulverized and sieved
Stay the natural unique perfume of fruit, tax perfume (or spice) flavour enhancing after use to dish, except the different effect of raw meat solution it is good, and the full exquisiteness of taste.Will
Comprehensive utilization of the flavoring realization to dried fruit is made in dried fruit, improves added value of product and the utilization rate of fruit dried product.
Brief description of the drawings
, below will be to institute in embodiment in order to illustrate more clearly of the embodiment of the present application or technical scheme of the prior art
The accompanying drawing needed to use is briefly described, it should be apparent that, drawings in the following description are only some implementations of the application
Example, for those of ordinary skill in the art, on the premise of not paying creative work, can also be obtained according to these accompanying drawings
Obtain other accompanying drawings.
Fig. 1 is a kind of flow chart of dried fruit condiment processing method according to the embodiment of the present application；
Fig. 2 is the flow chart of another dried fruit condiment processing method according to the embodiment of the present application.
Embodiment
Refering to Fig. 1, embodiments herein provides a kind of dried fruit condiment processing method, comprises the following steps：
Step S1, high-quality dried fruit is picked out；
High-quality dried fruit is complete using block shape, and color and luster is normal, without mildew and rot, impurity, no more black material of color and luster.
Step S2, dried after the dried fruit is cleaned for the first time, dried fruit after being dried；
Cleaning is cleaned using cleaning machine for the first time, and the silt particle soil in dried fruit is cleaned with clear water, scavenging period 4-5min, is made
Fruit dry-eating is not in the mouth untill gritty tooth.
First dried before baking, the moisture on dried fruit surface can be got rid of, shorten baking time, improve operating efficiency.
Step S3, dried fruit after the baking drying, dried fruit after being dried；
Baking can further remove dry after dried fruit inside moisture, so as to reduce its water content.
Step S4, dried fruit after the drying is pulverized and sieved, obtains dried fruit condiment.
The particle of dried fruit is larger after drying, is not easy to be used as condiment, it is necessary to further crush, suitable is obtained after sieving
Grain size, it is convenient to be used as condiment.
From above technical scheme, the embodiment of the present application provides a kind of dried fruit condiment processing method, including following step
Suddenly：Pick out high-quality dried fruit；Dried after the dried fruit is cleaned for the first time, dried fruit after being dried；Baking
Dried fruit after the drying, dried fruit after being dried；Dried fruit after the drying is pulverized and sieved, obtains dried fruit condiment.
The application is protected by the dried fruit natural condiment comfortable acid that is obtained after dried fruit is cleaned, dried and is pulverized and sieved
Stay the natural unique perfume of fruit, tax perfume (or spice) flavour enhancing after use to dish, except the different effect of raw meat solution it is good, and the full exquisiteness of taste.Will
Comprehensive utilization of the flavoring realization to dried fruit is made in dried fruit, improves added value of product and the utilization rate of fruit dried product.
Alternatively, the dried fruit includes wild dried apricot, dried peach, and plum is dry and at least one of dried apple slices.
Wherein, wild apricot of the wild dried apricot from Liu Pan Shan and periphery counties and cities, it is pollution-free.Wild apricot is laetrile
Content fruit the abundantest, and laetrile is very effective cancer-resisting substance, and only have killing action to cancer cell,
To the cell of normal health without any murder by poisoning；Apricot is also not only able to containing abundant vitamin C and polyphenol components, this composition
Reduce the content of cholesterol in human body, moreover it is possible to significantly reduce the onset risk of heart disease and many chronic diseases.
Peach is a kind of very high fruit of nutritive value, containing protein, fat, sugar, calcium, phosphorus, iron and vitamin B, C etc. into
Point.Iron-holder is higher in peach, and first place is almost occupied in fruit, therefore anaemia can be prevented and treated by eating peach.
Plum sweet taste, fruit are big, thin skin, glossy, meat is thick, core is small, matter it is crisp it is thin, juice is more, acidity is high, rich in human body institute
The several amino acids needed, there is the fragrance with sweet tea in acid, be described as " king of fruit jelly " and " environmental protective hygienic food ".
Apple taste sour and sweet palatability, it is nutritious.Apple not only containing abundant sugar, also containing trace element zinc, calcium,
Phosphorus, iron, potassium and vitamin B1, vitamin B2, vitamin C and carrotene etc..Apple also has reduction cholesterol level and other effects.
Wild dried apricot, dried peach, plum is dry and flavoring can be fabricated separately in four kinds of dried fruits of dried apple slices, can also arrange in pairs or groups mutually
Make flavoring.When making duck sauce, the dried fruit condiment using wild dried apricot as raw material is added, band sweet tea, is dipped in the duck sauce acid worked it out
Duck and eat even more taste one stream, it is deep to be liked by overseas and Chinese tradition food enthusiasts.Done with wild dried apricot, dried peach, plum
The deficiency using single fruit on taste can be made up with the latter made dried fruit condiment of apple dry-mixing, and, weaken individual
The outstanding flavour of other fruit, the more comfortable mouthfeel of food and taste are assigned after mixing, so that fruit flavoured is received by more people.
In addition, the nutritive value of food can also be improved after four kinds of fruit dry-mixings.
Alternatively, the wild dried apricot, the dried peach, the plum is dry and the weight ratio of the dried apple slices is 85:10:1:4.
The mouthfeel and good taste of fruit quelite under this ratio.
Alternatively, the drying is completed in centrifuge, and the rotating speed of the centrifuge is 1450r/h, the drying when
Between be 3min.
Centrifuge is to utilize centrifugal force, the machine of separation liquid and each component in solid particle or the mixture of liquid and liquid
Tool.The moisture on dried fruit surface can will be quickly removed by centrifuge, shortens baking time, improves operating efficiency.Centrifuge
Rotating speed is too small, need to extend and dry the time, and operating efficiency has declined；The rotating speed of centrifuge is excessive, may be to the fruit of dried fruit
Meat damages.Therefore, the rotating speed of centrifuge is 1450r/h, and the time of drying is most appropriate for 3min.
Alternatively, include after the baking drying the step of dried fruit：
By dried fruit balance after the drying, toasted for the first time in drying room, the temperature of the first time baking is 55-60
DEG C, time 3-4h；
Drying room temperature is risen to 65-70 DEG C, second is carried out and toasts, until the moisture of dried fruit is after the drying
18-20%.
Specifically, dried fruit is spread on baking tray after drying, after toasting 3-4h in 55-60 DEG C of drying room, by drying room temperature
65-70 DEG C is risen to, then is baked to dried fruit water content to 18-20%, untill surface is tack-free.It is noted that temperature in baking process
Degree can not be too high, and should stir 1-2 times, to avoid being charred.
Alternatively, the sieve mesh number to pulverize and sieve is 40 mesh.When sieve mesh number is 40 mesh, the size of dried fruit condiment
It is most appropriate.If sieve mesh number is too small, dried fruit seasoning granules are larger, are not easy to play its flavor after adding in dish.If
Sieve mesh number is excessive, and dried fruit seasoning granules are smaller, and the pulp organization of some dried fruits is not easy to cut off, ability after need to repeatedly crushing
Reach screen cloth requirement, reduce operating efficiency.
Alternatively, refering to Fig. 2, also include after the step of dried fruit after the baking dries：
Cleaned for the second time after dried fruit after baking is burned into hair, dried fruit after being cleaned；
Dried fruit after baking is burned into hair mainly to carry out by singeing machine, singeing machine is for material hair after drying, being dehydrated
The removal of fiber, the application pass through fabric using external-heat cylinder singeing machine double aperture slit radiant type high-efficiency burner heating cylinder
Scorching hot drum surface carries out surface processing, can further remove the debris such as hair removal, ensure the quality of product.
The purpose of second of cleaning is to wash the residue after burning hair off.
Sterilizing and drying is carried out to dried fruit after the cleaning.
The purpose of sterilizing and drying is to kill pathogenic bacteria and spoilage organisms and the moisture for removing dried fruit of dried fruit, ensures fruit
Dry edible safety and the shelf-life of extension dried fruit.
The specific step of dried fruit condiment processing method is：
Step S11, high-quality dried fruit is picked out；
Step S21, dried after the dried fruit is cleaned for the first time, dried fruit after being dried；
Step S31, dried fruit after the baking drying, clean, obtain clear for the second time after the dried fruit after baking is burned into hair
Rear dried fruit is washed, sterilizing and drying, dried fruit after being dried are carried out to dried fruit after the cleaning；
Step S41, dried fruit after the drying is pulverized and sieved, obtains dried fruit condiment.
Alternatively, the mode of the sterilizing and drying is dried for microwave disinfection.
Dried fruit condiment in production, preserve, easily contamination and deterioration in transport and sales process.Generally can use high temperature,
The routine techniques such as drying, blanching, pasteurization, freezing and preservative are realized to the Pesticidal and sterilizing of food with fresh-keeping, but past
Toward the original local flavor and nutritional ingredient for influenceing food.And microwave disinfection is to make the microorganism in food, while by microwave thermal effect
With the collective effect of non-thermal effect its vivo protein and physiological activity material should be made to morph, and cause microbial body to be given birth to
Long development delays and death, reaches food sterilizing, fresh-keeping purpose.Microwave disinfection has that the time is short, fireballing advantage, moreover it is possible to
Keep the nutritional ingredient and traditional properties of dried fruit.Because microwave has penetration, when carrying out disposed of in its entirety to food, surface
All acted on simultaneously with internal, so sterilization is more uniformly distributed thoroughly.
Alternatively, methods described also includes metering packing, is wrapped into by specification in packaging and is reloaded into carton, packs.Packaging side
Formula is vacuum packaging, and vacuum packaging can prevent dried fruit condiment from getting damp and going bad.Quality inspection is carried out after the completion of packaging, its item is examined and refers to
Whether mark meets standard.If qualified, storage.
From above technical scheme, the embodiment of the present application provides a kind of dried fruit condiment processing method, including following step
Suddenly：Pick out high-quality dried fruit；Dried after the dried fruit is cleaned for the first time, dried fruit after being dried；Baking
Dried fruit after the drying, dried fruit after being dried；Dried fruit after the drying is pulverized and sieved, obtains dried fruit condiment.
The application is protected by the dried fruit natural condiment comfortable acid that is obtained after dried fruit is cleaned, dried and is pulverized and sieved
Stay the natural unique perfume of fruit, tax perfume (or spice) flavour enhancing after use to dish, except the different effect of raw meat solution it is good, and the full exquisiteness of taste.Will
Comprehensive utilization of the flavoring realization to dried fruit is made in dried fruit, improves added value of product and the utilization rate of fruit dried product.
Those skilled in the art will readily occur to the application its after considering specification and putting into practice application disclosed herein
Its embodiment.The application is intended to any modification, purposes or the adaptations of the application, these modifications, purposes or
Person's adaptations follow the general principle of the application and including the undocumented common knowledges in the art of the application
Or conventional techniques.Description and embodiments are considered only as exemplary, and the true scope of the application and spirit are by following
Claim is pointed out.
It should be appreciated that the precision architecture that the application is not limited to be described above and is shown in the drawings, and
And various modifications and changes can be being carried out without departing from the scope.Scope of the present application is only limited by appended claim.
Claims (8)
1. a kind of dried fruit condiment processing method, it is characterised in that comprise the following steps：
Pick out high-quality dried fruit；
Dried after the dried fruit is cleaned for the first time, dried fruit after being dried；
Toast dried fruit after the drying, dried fruit after being dried；
Dried fruit after the drying is pulverized and sieved, obtains dried fruit condiment.
2. according to the method for claim 1, it is characterised in that the dried fruit includes wild dried apricot, and dried peach, plum is done and apple
At least one of dried fruit.
3. according to the method for claim 2, it is characterised in that the wild dried apricot, the dried peach, the plum are dry and described
The weight ratio of dried apple slices is 85:10:1:4.
4. according to the method for claim 1, it is characterised in that the drying is completed in centrifuge, the centrifuge
Rotating speed is 1450r/h, and the time of the drying is 3min.
5. according to the method for claim 1, it is characterised in that include after the baking drying the step of dried fruit：
By dried fruit balance after the drying, to be toasted for the first time in drying room, the temperature of the first time baking is 55-60 DEG C,
Time is 3-4h；
Drying room temperature is risen to 65-70 DEG C, second is carried out and toasts, until the moisture of dried fruit is 18- after the drying
20%.
6. according to the method for claim 1, it is characterised in that the sieve mesh number to pulverize and sieve is 40 mesh.
7. according to the method for claim 1, it is characterised in that also wrapped after the step of dried fruit after the baking dries
Include：
Cleaned for the second time after dried fruit after baking is burned into hair, dried fruit after being cleaned；
Sterilizing and drying is carried out to dried fruit after the cleaning.
8. according to the method for claim 7, it is characterised in that the mode of the sterilizing and drying is dried for microwave disinfection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711103281.3A CN107692164A (en) | 2017-11-10 | 2017-11-10 | A kind of dried fruit condiment processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711103281.3A CN107692164A (en) | 2017-11-10 | 2017-11-10 | A kind of dried fruit condiment processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107692164A true CN107692164A (en) | 2018-02-16 |
Family
ID=61179120
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711103281.3A Pending CN107692164A (en) | 2017-11-10 | 2017-11-10 | A kind of dried fruit condiment processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107692164A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304580A (en) * | 2021-12-30 | 2022-04-12 | 刘杰 | Natural seasoning composition and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5428898A (en) * | 1977-08-09 | 1979-03-03 | Nakano Suten Kk | Production of powdery *sushi* vinegar containing ume meat |
| CN1307830A (en) * | 2001-02-23 | 2001-08-15 | 崔永江 | Apple powder producing process and apple leftover feed compounding process |
| CN101049144A (en) * | 2007-05-15 | 2007-10-10 | 杨秀峰 | Compressing vegetable, fruitage to produce figural dryed foodstuff, preparation method and application |
| CN103504238A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Preparation method of dried apple |
-
2017
- 2017-11-10 CN CN201711103281.3A patent/CN107692164A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5428898A (en) * | 1977-08-09 | 1979-03-03 | Nakano Suten Kk | Production of powdery *sushi* vinegar containing ume meat |
| CN1307830A (en) * | 2001-02-23 | 2001-08-15 | 崔永江 | Apple powder producing process and apple leftover feed compounding process |
| CN101049144A (en) * | 2007-05-15 | 2007-10-10 | 杨秀峰 | Compressing vegetable, fruitage to produce figural dryed foodstuff, preparation method and application |
| CN103504238A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Preparation method of dried apple |
Non-Patent Citations (3)
| Title |
|---|
| 张秀娟主编: "《食品保鲜与贮运管理》", 31 October 2013, 对外经济贸易大学出版社 * |
| 狄玉振等编著: "《果蔬加工技术212例》", 30 November 1995, 中国轻工业出版社 * |
| 金昌海主编: "《果蔬贮藏与加工》", 30 September 2016, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304580A (en) * | 2021-12-30 | 2022-04-12 | 刘杰 | Natural seasoning composition and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO1998001042A1 (en) | Fermentation composition, process for preparing the same, and use thereof | |
| CN102640949B (en) | Plateau pecan processing method | |
| CN107772224A (en) | Instant type is dry drags for spiral shell powder and preparation method thereof for one kind i.e. bubble | |
| Singh et al. | Nutritive value and uses of pigeonpea and groundnut | |
| Ward | The encyclopedia of food | |
| KR101896105B1 (en) | Process for preparing Food formulation with rolled type | |
| Mulei et al. | Grain Legume Processing Handbook: Value Addition to Bean, Cowpea, Groundnut and Soybean by Small-Scale African Farmers | |
| JP2003274908A (en) | Potage, and method for producing the same | |
| CN107692164A (en) | A kind of dried fruit condiment processing method | |
| KR101265290B1 (en) | Manufacturing method of instant soybean paste | |
| KR20060028826A (en) | Preparation method for the extract and reduce to powder cedrela sinensis and tree of heaven and foods compositions add the same | |
| Kavena | Hopi cookery | |
| CN114711378A (en) | Processing technology and application of dandelion spicy noodles and sour and hot powder | |
| Cowan | What to Eat, and How to Cook it | |
| CN107197977A (en) | A kind of preparation method and applications of the former tea of peony | |
| KR20180060493A (en) | Preparation method of dried laver snack using fermented glutinous rice | |
| KR101315903B1 (en) | Slice food using traditional fermentation food and method of the same | |
| Cohen et al. | Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated Recipes: A Cookbook | |
| Berolzheimer | Culinary arts institute encyclopedic cookbook | |
| KR101711334B1 (en) | Method of preparing for onion fermented | |
| KR20210010132A (en) | Production method of seasoning dried pollack jerky soaked by soymilk | |
| CN104542826A (en) | Making method of sesame seed and raisin biscuits | |
| KR102655044B1 (en) | jerky and its manufacturing method | |
| KR102410454B1 (en) | Dough composition and its manufacturing method | |
| KR101389279B1 (en) | pine mushroom and dried yellow corvina pickled in red pepper paste, and method for manufacturing the same |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180216 |