CN108157877A - A kind of Fructus Rubi sauce preparation process - Google Patents
A kind of Fructus Rubi sauce preparation process Download PDFInfo
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- CN108157877A CN108157877A CN201810013224.4A CN201810013224A CN108157877A CN 108157877 A CN108157877 A CN 108157877A CN 201810013224 A CN201810013224 A CN 201810013224A CN 108157877 A CN108157877 A CN 108157877A
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- raspberry
- pulp
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- fire
- poured
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000015067 sauces Nutrition 0.000 title claims abstract description 7
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 21
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 21
- 240000007651 Rubus glaucus Species 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 14
- 238000003860 storage Methods 0.000 claims abstract description 14
- 108010010803 Gelatin Proteins 0.000 claims abstract description 13
- 229920000159 gelatin Polymers 0.000 claims abstract description 13
- 239000008273 gelatin Substances 0.000 claims abstract description 13
- 235000019322 gelatine Nutrition 0.000 claims abstract description 13
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 13
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 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 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000428 dust Substances 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000003814 drug Substances 0.000 description 4
- 244000235659 Rubus idaeus Species 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000123889 Rubus chingii Species 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000775789 Acacia acuminata Species 0.000 description 1
- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-UHFFFAOYSA-N 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- STECJAGHUSJQJN-GAUPFVANSA-N Hyoscine Natural products C1([C@H](CO)C(=O)OC2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-GAUPFVANSA-N 0.000 description 1
- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
- STECJAGHUSJQJN-UHFFFAOYSA-N N-Methyl-scopolamin Natural products C1C(C2C3O2)N(C)C3CC1OC(=O)C(CO)C1=CC=CC=C1 STECJAGHUSJQJN-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 206010041497 Spermatorrhoea Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 206010036596 premature ejaculation Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 150000003870 salicylic acids Chemical class 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 description 1
- 229960002646 scopolamine Drugs 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention discloses a kind of Fructus Rubi sauce preparation process, belong to jam processing technique field, specific manufacturing process include selection raspberry fruit, it is candy, mix 4 gelatin, package storage steps, it is puckery effectively to solve raspberry fresh fruit taste, not storage tolerance, not the problem of Portable belt.Advantage is：Easy to carry, easy preservation, mouthfeel and good, convenient, the jam of clean hygiene is made in raspberry fresh fruit, it is easy to operate, the original nutritional ingredient of raspberry fruit, and storage tolerance can be kept.
Description
Technical field
The present invention relates to a kind of processing of food production, and in particular to a kind of processing preparation process of jam, especially one
Kind Fructus Rubi sauce preparation process, belongs to jam processing technique field.
Background technology
Raspberry be rosaceous plant rubus chingii Hu, alias：Rubus chingii, Shan Pao, small pallet, milk nurse etc.,
With fruit medicine, root and leaf also hyoscine, raspberry fruit and blade containing organic acids such as citric acid, malic acid, salicylic acids and
Pectin, amino acid, vitamin, carbohydrate, saponin, tannin, flavones, cumarin etc., in addition its fruit be rich in superoxide dismutase,
Damage of the ultra-oxygen anion free radical to body can be alleviated, aging, tumour, immunity disease and radiation protection with body etc. have
It closes.Raspberry is warm-natured, sweet in flavor, sour, tool kidney-nourishing, controlling nocturnal emission with astringent drugs, contracting urine function, for impotence and premature ejaculation, emission and spermatorrhea, enuresis with renal asthenia, small
Just the diseases such as frequency.
Raspberry is common tonifying kidney and benefiting sperm andrological diseases medication, and other than being used as traditional Chinese medicine, ripe covers
Basin fruit is polymerization berry, and tender succulence is beautiful in colour tempting, and unique flavor is full of nutrition, contains multivitamin, ammonia
Base acid and minerals, anti-aging Vitamins E and superoxide dismutase（POD）Content for fruit most, through often feeding
It is one good recipe of prevention influenza with raspberry fruit, but raspberry fresh fruit is more puckery, the seldom fresh eating of people, and thin skin
Juice is more, and fresh fruit storage period is short, not storage tolerance, not Portable belt, is typically eaten again after processing, if by certain work
Sequence processing after eats again, mouthfeel more preferably, and is more easy to store, and is also convenient for carrying, thus study using fresh Fructus Rubi as
The health leisures food such as preserved fruit is made in Raw material processing, is a meaningful thing.
Invention content
Goal of the invention：The purpose of the present invention provides a kind of processing of raspberry jam aiming at problem of the prior art
Easy to carry, easy preservation, mouthfeel and good, convenient, the jam of clean hygiene is made in raspberry fresh fruit by preparation process.
Technical solution：To reach goal of the invention, the present invention adopts the following technical solutions：
1st, raspberry fruit is selected：Select it is well-done and without rot, have no mechanical damage, color is red, glossy, size is neat, disease-free
The fresh fruit of insect pest makees raw material, and the dust and impurity on surface is rinsed with clear water, then blended raspberry fresh fruit with tissue mashing machine
Into pulp.
2nd, it is candy：Pulp, water and citric acid are poured into pot together, after stirring evenly, are placed on fire, boils 6 with vigorous fire
After~8 minutes, white sugar is added in, is firmly stirred, until white sugar dissolving, changed and be boiled with soft fire 13~15 minutes, stir, prevent out when boiling
Now it is burned.
3rd, gelatin is mixed：Glue is added in into suitable quantity of water, after heating makes gelatin fully dissolve, gelatin solution is poured into pulp pot,
It stirs evenly, is further continued for heating, when taking out a small amount of pulp with soupspoon, be poured in square position, when not occurring wandering phenomenon, you can Guan Huo
It takes the dish out of the pot.
4th, package storage：After jam is cooled to room temperature, it is put into close in the glass jar or rustless steel container of sealing device
Envelope storage.
Advantageous effect：Compared with prior art, the present invention advantage is：
Easy to carry, easy preservation, mouthfeel and good, convenient, the jam of clean hygiene is made in raspberry fresh fruit by the present invention,
It is easy to operate, the original nutritional ingredient of raspberry fruit, and storage tolerance can be kept.
Specific embodiment
Two specific embodiments are provided below technical solution of the present invention is described in detail：
Embodiment 1：A kind of Fructus Rubi sauce preparation process, concrete operation step are as follows：
1st, raspberry fruit is selected：Select it is well-done and without rot, have no mechanical damage, color is red, glossy, size is neat, disease-free
The fresh fruit of insect pest makees raw material, and the dust and impurity on surface is rinsed with clear water, then blended raspberry fresh fruit with tissue mashing machine
Into pulp.
2nd, it is candy：Pulp, water and citric acid are poured into pot together, after stirring evenly, are placed on fire, boils 6 with vigorous fire
After minute, white sugar is added in, is firmly stirred, until white sugar dissolving, changed and be boiled with soft fire 13 minutes, stirred when boiling, prevent and be burned.
3rd, gelatin is mixed：Glue is added in into suitable quantity of water, after heating makes gelatin fully dissolve, gelatin solution is poured into pulp pot,
It stirs evenly, is further continued for heating, when taking out a small amount of pulp with soupspoon, be poured in square position, when not occurring wandering phenomenon, you can Guan Huo
It takes the dish out of the pot.
4th, package storage：After jam is cooled to room temperature, it is put into the glass jar interior sealing storage of sealing device.
Embodiment 2：A kind of Fructus Rubi sauce preparation process, including making step in detail below：
1st, raspberry fruit is selected：Select it is well-done and without rot, have no mechanical damage, color is red, glossy, size is neat, disease-free
The fresh fruit of insect pest makees raw material, and the dust and impurity on surface is rinsed with clear water, then blended raspberry fresh fruit with tissue mashing machine
Into pulp.
2nd, it is candy：Pulp, water and citric acid are poured into pot together, after stirring evenly, are placed on fire, boils 8 with vigorous fire
After minute, white sugar is added in, is firmly stirred, until white sugar dissolving, changed and be boiled with soft fire 15 minutes, stirred when boiling, prevent and be burned.
3rd, gelatin is mixed：Glue is added in into suitable quantity of water, after heating makes gelatin fully dissolve, gelatin solution is poured into pulp pot,
It stirs evenly, is further continued for heating, when taking out a small amount of pulp with soupspoon, be poured in square position, when not occurring wandering phenomenon, you can Guan Huo
It takes the dish out of the pot.
4th, package storage：After jam is cooled to room temperature, it is put into the rustless steel container interior sealing storage of sealing device.
Finally it should be noted that：It these are only the preferred embodiment of the present invention, be not intended to restrict the invention, although
The present invention is described in detail with reference to embodiment, it for those skilled in the art, still can be to aforementioned
Technical solution recorded in each embodiment modify or to which part technical characteristic carry out equivalent replacement, but it is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in the protection of the present invention
Within the scope of.
Claims (2)
1. a kind of Fructus Rubi sauce preparation process, it is characterised in that include the following steps：
（1）Select raspberry fruit：Select it is well-done and without rot, have no mechanical damage, color is red, glossy, size is neat, disease-free
The fresh fruit of insect pest makees raw material, and the dust and impurity on surface is rinsed with clear water, then blended raspberry fresh fruit with tissue mashing machine
Into pulp；
（2）It is candy：Pulp, water and citric acid are poured into pot together, after stirring evenly, are placed on fire, boils 6~8 with vigorous fire
After minute, white sugar is added in, is firmly stirred, until white sugar dissolving, changed and be boiled with soft fire 13~15 minutes, stir, prevent when boiling
It is burned；
（3）Mix gelatin：Glue is added in into suitable quantity of water, after heating makes gelatin fully dissolve, gelatin solution is poured into pulp pot, is stirred
Uniformly, it is further continued for heating, when taking out a small amount of pulp with soupspoon, be poured in square position, when not occurring wandering phenomenon, you can close fire and go out
Pot.
2. technique according to claim 1, it is characterised in that further include step（4）Package storage：Treat that jam is cooled to often
Wen Hou is put into the glass jar of sealing device or the storage of rustless steel container interior sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810013224.4A CN108157877A (en) | 2018-01-06 | 2018-01-06 | A kind of Fructus Rubi sauce preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810013224.4A CN108157877A (en) | 2018-01-06 | 2018-01-06 | A kind of Fructus Rubi sauce preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157877A true CN108157877A (en) | 2018-06-15 |
Family
ID=62517630
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810013224.4A Withdrawn CN108157877A (en) | 2018-01-06 | 2018-01-06 | A kind of Fructus Rubi sauce preparation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157877A (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178209A (en) * | 2011-04-15 | 2011-09-14 | 乌鲁木齐东方正弘农业科技有限公司 | Uigur rose sauce and making method thereof |
| CN102293359A (en) * | 2011-09-02 | 2011-12-28 | 中国热带农业科学院香料饮料研究所 | Pineapple jam and preparation method thereof |
| CN103844156A (en) * | 2014-02-19 | 2014-06-11 | 浙江大学 | Preparation method of low-sugar mulberry jam |
| CN104082640A (en) * | 2014-06-20 | 2014-10-08 | 彭常龙 | Processing method for multi-flavor jam |
| CN104273407A (en) * | 2014-10-29 | 2015-01-14 | 苗娥 | Nutritional jam and manufacturing method thereof |
| CN104684416A (en) * | 2012-07-26 | 2015-06-03 | 索莱有限责任公司 | Emulsifying agent for use in food compositions |
| CN104872480A (en) * | 2015-05-14 | 2015-09-02 | 安徽省百益食品有限公司 | Liver-tonifying raspberry whole-pear jam and preparation method thereof |
| CN105361069A (en) * | 2015-12-02 | 2016-03-02 | 上海大学 | Composite mulberry and raspberry health-care jam and preparation method thereof |
| CN106307303A (en) * | 2016-08-18 | 2017-01-11 | 江新祥 | Winter cherry jam and making method thereof |
| CN106307347A (en) * | 2016-08-19 | 2017-01-11 | 李松林 | Carya illinoensis koch jam and preparation method thereof |
-
2018
- 2018-01-06 CN CN201810013224.4A patent/CN108157877A/en not_active Withdrawn
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178209A (en) * | 2011-04-15 | 2011-09-14 | 乌鲁木齐东方正弘农业科技有限公司 | Uigur rose sauce and making method thereof |
| CN102293359A (en) * | 2011-09-02 | 2011-12-28 | 中国热带农业科学院香料饮料研究所 | Pineapple jam and preparation method thereof |
| CN104684416A (en) * | 2012-07-26 | 2015-06-03 | 索莱有限责任公司 | Emulsifying agent for use in food compositions |
| CN103844156A (en) * | 2014-02-19 | 2014-06-11 | 浙江大学 | Preparation method of low-sugar mulberry jam |
| CN104082640A (en) * | 2014-06-20 | 2014-10-08 | 彭常龙 | Processing method for multi-flavor jam |
| CN104273407A (en) * | 2014-10-29 | 2015-01-14 | 苗娥 | Nutritional jam and manufacturing method thereof |
| CN104872480A (en) * | 2015-05-14 | 2015-09-02 | 安徽省百益食品有限公司 | Liver-tonifying raspberry whole-pear jam and preparation method thereof |
| CN105361069A (en) * | 2015-12-02 | 2016-03-02 | 上海大学 | Composite mulberry and raspberry health-care jam and preparation method thereof |
| CN106307303A (en) * | 2016-08-18 | 2017-01-11 | 江新祥 | Winter cherry jam and making method thereof |
| CN106307347A (en) * | 2016-08-19 | 2017-01-11 | 李松林 | Carya illinoensis koch jam and preparation method thereof |
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Application publication date: 20180615 |