CN108669519A - A kind of production method of fermented type thick chilli sauce - Google Patents
A kind of production method of fermented type thick chilli sauce Download PDFInfo
- Publication number
- CN108669519A CN108669519A CN201810475708.0A CN201810475708A CN108669519A CN 108669519 A CN108669519 A CN 108669519A CN 201810475708 A CN201810475708 A CN 201810475708A CN 108669519 A CN108669519 A CN 108669519A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight
- mixture
- added
- chilli sauce
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 78
- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 239000000203 mixture Substances 0.000 claims abstract description 40
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 21
- 239000004902 Softening Agent Substances 0.000 claims abstract description 21
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 20
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 229920001817 Agar Polymers 0.000 claims abstract description 16
- 239000008272 agar Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000012530 fluid Substances 0.000 claims abstract description 10
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 238000010792 warming Methods 0.000 claims abstract description 7
- 238000007711 solidification Methods 0.000 claims abstract description 6
- 230000008023 solidification Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000001963 growth medium Substances 0.000 claims description 17
- 239000012267 brine Substances 0.000 claims description 16
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 16
- 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 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 239000005720 sucrose Substances 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 7
- 239000001888 Peptone Substances 0.000 claims description 7
- 108010080698 Peptones Proteins 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000019319 peptone Nutrition 0.000 claims description 7
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 5
- 229960002401 calcium lactate Drugs 0.000 claims description 5
- 239000001527 calcium lactate Substances 0.000 claims description 5
- 235000011086 calcium lactate Nutrition 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 240000008067 Cucumis sativus Species 0.000 claims description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 4
- 241000026010 Dendrobium candidum Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 229920000136 polysorbate Polymers 0.000 claims description 4
- 235000015193 tomato juice Nutrition 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 239000007836 KH2PO4 Substances 0.000 claims 1
- 241000282553 Macaca Species 0.000 claims 1
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 1
- 229960005070 ascorbic acid Drugs 0.000 claims 1
- 235000010323 ascorbic acid Nutrition 0.000 claims 1
- 239000011668 ascorbic acid Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 11
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 230000002255 enzymatic effect Effects 0.000 abstract description 3
- 230000000116 mitigating effect Effects 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 6
- 235000010352 sodium erythorbate Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 244000298715 Actinidia chinensis Species 0.000 description 4
- 235000009434 Actinidia chinensis Nutrition 0.000 description 4
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 4
- 229910002651 NO3 Inorganic materials 0.000 description 4
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 4
- 235000021028 berry Nutrition 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 244000157072 Hylocereus undatus Species 0.000 description 3
- 235000018481 Hylocereus undatus Nutrition 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- 235000011126 aluminium potassium sulphate Nutrition 0.000 description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 3
- 235000019797 dipotassium phosphate Nutrition 0.000 description 3
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 3
- 229940050271 potassium alum Drugs 0.000 description 3
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 3
- 230000002269 spontaneous effect Effects 0.000 description 3
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/065—Microorganisms
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Abstract
A kind of production method of fermented type thick chilli sauce provided by the invention, including lower step：A. pure culture zymotic fluid is prepared；B. pulp is made；C. pulp is digested, enzymolysis liquid is made；D. by enzymolysis liquid, filtrate is made；Agar solution is made by filtrate in e；F. after bright red hot pepper being crushed with pulverizer, 30 35 DEG C are warming up to, then agar solution and pure culture zymotic fluid are added into capsicum block, stir evenly, obtains mixture；G. at room temperature, after object solidification to be mixed, mixture is placed in fermentation tank, at 30 35 DEG C, ferment 6 7d.The present invention makes thick chilli sauce fermentation time reduce, can be effectively by the yield of nitrite.Meanwhile the present invention has fabulous edible value, moreover it is possible to block the formation path of nitrite；The anti-softening agent of the present invention is improving thick chilli sauce hardening effect.The present invention additionally aids mitigation non-enzymatic browning while playing the role of color protection to thick chilli sauce.
Description
Technical field
The present invention relates to food processing production field, the production method of specifically a kind of fermented type thick chilli sauce.
Background technology
Thick chilli sauce is the sauce being fabricated to capsicum, is flavouring relatively common on dining table；Since each area has
The flavor of the flavor of different places, thick chilli sauce is also different.And fermentation pepper sauce is usually to utilize to be attached to the micro- of capsicum surface
Made of biology carries out spontaneous fermentation, delicious and tasty, stomach strengthening and digestion promoting is wide in Guizhou, Hunan, Hubei, Sichuan, Jiangxi Deng Di families
General making is favored by people and welcomes.However, thick chilli sauce on the market in the production process, is inevitably deposited at present
In some miscellaneous bacterias, how this all has stronger oxidisability, to be by the nitrate transformation contained in vegetables inevitably
Nitrite, or even it can be also further converted to carcinogenic inferior ammonium nitrate, to influence the edible safety of thick chilli sauce food.And
And currently, there is also serious brownings for existing many fermentation pepper sauces in the market, outside the quality to influence product
It sees, and some products usually cover brown stain defect by adding technicolor, this brings hidden danger to edible safety again.
Invention content
Shortcoming in for the above-mentioned prior art, the present invention is intended to provide a kind of production method of thick chilli sauce, the party
Method can reduce, and can not only eliminate the nitrate or inferior ammonium nitrate generated in thick chilli sauce, but also can avoid thick chilli sauce
Brown stain to avoid the addition of unnecessary artificial color, and then ensures the safety of thick chilli sauce food.
In order to solve the above technical problems, a kind of production method of fermented type thick chilli sauce provided by the invention, including lower step：
A. by the peptone of 5-10 parts by weight, the yeast extract of 3-5 parts by weight, the beef extract of 6-10 parts by weight, 50-70
The tween of parts by weight, the K2HPO4 of 1-2 parts by weight, the tomato juice of 180-200 parts by weight, the distilled water of 200-800 parts by weight,
The agar uniform stirring of 16-20 parts by weight is placed on 48 hours in 35 DEG C of environment and obtains culture medium 1, and the culture medium 1 is placed in
Obtain within 48 hours in 30 DEG C of environment the widened culture medium of strain 2；Take out 5% culture medium 2, be added peptone 5%, sucrose 2%,
Soy meal 10%, corn extract 0.5%, KH2PO40.5%, bean sprout juice 5% and distilled water are inoculated with, and culture medium 3 is obtained,
And culture medium 3 is cultivated to simultaneously fermenting microbe in 30 DEG C of environment, obtain pure culture zymotic fluid；
B. by the ginger of 3-5 parts by weight, the garlic of 1-3 parts by weight, the orange pericarp of 8-12 parts by weight and 2-5 parts by weight
It after the mixing of Kiwi berry pulp, is put into beater and is beaten, pulp is made, it is spare to make；
C. cellulase, the 0.001- of 0.001-0.003 parts by weight is added in the pulp obtained into step b
After the pectase of 0.002 parts by weight and the zytase of 0.0005-0.001 parts by weight, it is warming up to 30-35 DEG C, 1- is placed in heat preservation
Enzymolysis liquid is made in 2h, spare；
D. sucrose is added in the enzymolysis liquid obtained into step c, makes the mass concentration of sucrose in the enzymolysis liquid be
After placing 8-10min, the water of 10-20 parts by weight is added in 0.3-0.5g/mL immediately, and after stirring evenly, filtrate is made in filtering, with
Make spare；
E. the agar that 2-3 parts by weight are added in the filtrate obtained into step d adds after placing 2-3h at room temperature
Heat boils 5-10min, is cooled to 30-35 DEG C later, adds the salt of 5-10 parts by weight, stirs evenly, and agar solution is made,
It is spare；
F. after the bright red hot pepper of 60-80 parts by weight being crushed with pulverizer, the capsicum block that length is 4-6mm is obtained, later
Capsicum block is warming up to 30-35 DEG C, then the step a systems of agar solution obtained and 5% parts by weight in step e are added into capsicum block
The pure culture zymotic fluid obtained, stirs evenly, obtains mixture；
G. at room temperature, after object solidification to be mixed, mixture is placed in fermentation tank, at 30-35 DEG C, ferment 6-7d.
Further include：
Step h:Mixture after fermentation is crushed, it is 2-3mm to make the length of capsicum block in the mixture after fermentation, later
The baste of 10-12 parts by weight is added into the mixture after fermentation, sterilizes to the mixture after fermentation, then to after fermentation
Mixture in be added 0.1-0.3 parts by weight anti-softening agent；Wherein,
The preparation method of the baste is：By the Chinese prickly ash of 1-2 parts by weight, 1-2 parts of illiciumverum, 2-4 parts by weight it is big
The cucumber of garlic, the dendrobium candidum of 8-12 parts by weight, the dried orange peel of 2-3 parts by weight, 5-10 parts by weight, the salt of 0.06-0.08 parts by weight
After 100-200 parts of water mixing, 20-25min is boiled at 90-100 DEG C, is filtered to get the baste；
The preparation method of the anti-softening agent is：By the calcium chloride and 1% concentration of 1% concentration that parts by weight are 8-15
The mixed liquor of calcium lactate stirs evenly to get the anti-softening agent.
It sterilizes to the mixture after fermentation in the step h, is in the specific steps are the mixture after fermentation is allowed
5-15min in the environment that temperature is 80-90 DEG C.
Anti- softening agent is added into the mixture after fermentation in the step h, obtains that the mixture after anti-softening agent is added
Afterwards, further include：It is 45-55 DEG C that the mixture after anti-softening agent, which will be added, in temperature, vacuum degree 0.06-0.08MPa.
Further include the steps that being sterilized to bright red hot pepper before crushing bright red hot pepper with pulverizer in the step f,
The specific steps are：
It after bright red hot pepper is cleaned up with clear water, is immersed in brine, after brine temp is down to -2 DEG C, to brine
In be passed through ozone, make salt ozone in water mass concentration be 5-7mg/L, after being continually fed into 10-15s, 1-2h is stood at -2 DEG C.
The mass fraction 5-8% of the brine.
Further include the steps that color retention is carried out to bright red hot pepper before being sterilized to bright red hot pepper in the step f,
The specific steps are：
The color stabilizer of 35-50 parts by weight is added into bright red hot pepper and stirs evenly, wherein the color stabilizer is by 0.1%
Arabo-ascorbic acid and 0.1% bay hematic acid be mixed.
Advantage of the present invention is as follows：
The present invention is with peptone, yeast extract, beef extract, tween, K2HPO4, tomato juice, distilled water, sucrose, soybean
Powder, corn extract and bean sprout juice make pure culture zymotic fluid；So that thick chilli sauce fermentation time is greatly reduced, Asia can be effectively reduced
The yield of nitrate, and by the control of the yield of nitrite within the specified value of national pollution-free food standard.Meanwhile
For the present invention with ginger, garlic, orange pericarp and Kiwi berry pulp etc. for raw material, these raw materials, which remove, has fabulous edible value
Outside, it is also rich in vitamin C, the formation path of nitrite can be blocked, to reduce the content of nitrite, be further ensured that peppery
The edible safety of green pepper sauce, and using fruit as raw material, the pungent taste of capsicum can be neutralized, moreover it is possible to bring pure and fresh mouthfeel.The present invention's
Anti- softening agent, while improving thick chilli sauce hardening effect, moreover it is possible to improve the nutritional quality of thick chilli sauce.The present invention allows after fermentation
Mixture is in 5min in 90 DEG C of environment, not only has the effect of sterilizing, while also ensuring that the chromaticness of thick chilli sauce is good.This
Invention not only helps mitigate non-enzymatic browning, but also can also by the way that 0.1% arabo-ascorbic acid and 0.1% bay hematic acid is added
Effectively play the role of color protection to thick chilli sauce
Specific implementation mode
Below in conjunction with embodiment, technical scheme in the embodiment of the invention is clearly and completely described.
A kind of production method of fermented type thick chilli sauce of the present invention, including lower step：
A. by the peptone of 5-10 parts by weight, the yeast extract of 3-5 parts by weight, the beef extract of 6-10 parts by weight, 50-70
The tween of parts by weight, the K2HPO4 of 1-2 parts by weight, the tomato juice of 180-200 parts by weight, the distilled water of 200-800 parts by weight,
The agar uniform stirring of 16-20 parts by weight is placed on 48 hours in 35 DEG C of environment and obtains culture medium 1, and the culture medium 1 is placed in
Obtain within 48 hours in 30 DEG C of environment the widened culture medium of strain 2；Take out 5% culture medium 2, be added peptone 5%, sucrose 2%,
Soy meal 10%, corn extract 0.5%, KH2PO40.5%, bean sprout juice 5% and distilled water are inoculated with, and culture medium 3 is obtained,
And culture medium 3 is cultivated to simultaneously fermenting microbe in 30 DEG C of environment, obtain pure culture zymotic fluid；In current fermentation technique, greatly
Part all uses spontaneous fermentation, and in natural fermentation process, when fermenting between when being in 10d, the yield of nitrite is far super
The specified value of national pollution-free food standard.Thus, making thick chilli sauce using the method for spontaneous fermentation, there is certain safety
Risk.And by making pure strain fermentating liquid, during fermentation, the yield of nitrite can be effectively reduced, and sub-
The yield of nitrate is much smaller than the specified value of national pollution-free food standard.
B. by the ginger of 3-5 parts by weight, the garlic of 1-3 parts by weight, the tomato of 10-15 parts by weight, 8-12 parts by weight
It after orange pericarp and the mixing of the Kiwi berry pulp of 2-5 parts by weight, is put into beater and is beaten, pulp is made, it is spare to make；It is raw
Ginger, orange pericarp and Kiwi berry pulp etc. are also rich in vitamin C, can block nitrite in addition to fabulous edible value
Formation path be further ensured that the edible safety of thick chilli sauce to reduce the content of nitrite, and using fruit as original
Material, can neutralize the pungent taste of capsicum, moreover it is possible to bring pure and fresh mouthfeel.
C. cellulase, the 0.001- of 0.001-0.003 parts by weight is added in the pulp obtained into step b
After the pectase of 0.002 parts by weight and the zytase of 0.0005-0.001 parts by weight, it is warming up to 30-35 DEG C, 1- is placed in heat preservation
Enzymolysis liquid is made in 2h, spare；After being digested by cellulase, pectase and zytase, the thin of plant cell can be destroyed
Cell wall is convenient to other penetrations to cell interior.
D. sucrose is added in the enzymolysis liquid obtained into step c, makes the mass concentration of sucrose in the enzymolysis liquid be
After placing 8-10min, the water of 10-20 parts by weight is added in 0.3-0.5g/mL immediately, and after stirring evenly, filtrate is made in filtering, with
Make spare；For cell in the sucrose of higher concentration, osmotic pressure is higher, meeting dehydration, and then cell membrane is shunk, and adds water progress later
Dilution, cell can absorb many moisture, and then cell membrane is burst, and make intracellular nutriment and active principle, such as anti-
Oxide, vitamin etc. release.
E. the agar that 2-3 parts by weight are added in the filtrate obtained into step d adds after placing 2-3h at room temperature
Heat boils 5-10min, is cooled to 30-35 DEG C later, adds the salt of 5-10 parts by weight, stirs evenly, and agar solution is made,
It is spare；
F. after the bright red hot pepper of 60-80 parts by weight being crushed with pulverizer, the capsicum block that length is 4-6mm is obtained, later
Capsicum block is warming up to 30-35 DEG C, then the step a systems of agar solution obtained and 5% parts by weight in step e are added into capsicum block
The pure culture zymotic fluid obtained, stirs evenly, obtains mixture；Agar solution is added into capsicum block (containing ginger, west in agar solution
The active ingredient of red persimmon and orange pericarp etc., nutritive value is high, and also contains oxidation resistant substance), rather than directly by ginger,
It is put into capsicum block after the choppings such as tomato and dragon fruit pericarp and ferments together, active principle can be introduced in this way and make to have
Effect substance is combined evenly with capsicum block.If ginger, tomato and dragon fruit pericarp etc. are cut into bulk, need ginger, west
No matter how carefully red persimmon and dragon fruit pericarp etc. are cut very thin, could contact more abundant, and, are contacted after all not becoming liquid
More fully, ginger block will not be bitten when capable of making after fermentation that thick chilli sauce mouthfeel and color and luster are uniform everywhere in this way, and eat, and to peppery
Pure culture zymotic fluid is added in green pepper block so that during fermentation, fermentation time is shorter, further reduction nitrite
Yield, and make the yield of nitrite much smaller than the specified value of national pollution-free food standard.
G. at room temperature, after object solidification to be mixed, mixture is placed in fermentation tank, at 30-35 DEG C, ferment 6-7d.
In actual fabrication, 6 days effects of fermentation time are more preferable, can more inhibit the generation of nitrite.
Further include：
Step h:Mixture after fermentation is crushed, it is 2-3mm to make the length of capsicum block in the mixture after fermentation, later
The baste of 10-12 parts by weight is added into the mixture after fermentation, sterilizes to the mixture after fermentation, then to after fermentation
Mixture in be added 0.1-0.3 parts by weight anti-softening agent；Wherein,
The preparation method of the baste is：By the Chinese prickly ash of 1-2 parts by weight, 1-2 parts of illiciumverum, 2-4 parts by weight it is big
The cucumber of garlic, the dendrobium candidum of 8-12 parts by weight, the dried orange peel of 2-3 parts by weight, 5-10 parts by weight, the salt of 0.06-0.08 parts by weight
After 100-200 parts of water mixing, 20-25min is boiled at 90-100 DEG C, is filtered to get the baste；Baste with
Dried orange peel, cucumber etc. are raw material, and baste is made to have pure and fresh fragrance, moreover it is possible to further adjust the mouthfeel of thick chilli sauce, enhance people
Appetite.With dendrobium candidum, dried orange peel etc. for raw material in baste, there is the enhancing immunity of people, regulating qi-flowing for strengthening spleen and eliminating dampness and eliminating phlegm
And other effects.
The preparation method of the anti-softening agent is：By the calcium chloride and 1% concentration of 1% concentration that parts by weight are 8-15
The mixed liquor of calcium lactate stirs evenly to get the anti-softening agent.In common anti-softening means, potassium alum has usually been used,
However the dosage of potassium alum is not right, easily causes senile dementia.Therefore, there is food in the use of potassium alum to a certain extent
Security hidden trouble.And calcium chloride and calcium lactate be all without toxicity, and its usage amount is unrestricted, there is no secure contexts
Problem, also, the anti-softening agent using the mixed liquor of the calcium lactate of the calcium chloride and 1% concentration of 1% concentration as thick chilli sauce,
While improving thick chilli sauce hardening effect, moreover it is possible to improve the nutritional quality of thick chilli sauce.
It sterilizes to the mixture after fermentation in the step h, is in the specific steps are the mixture after fermentation is allowed
5-15min in the environment that temperature is 80-90 DEG C.During sterilization, when temperature reaches 80 DEG C, it is necessary to keep 15min to sterilize,
Safe requirement can be reached, when temperature reaches 90 DEG C, can directly reach sterile demand for security, however, when temperature is in 80
DEG C environment in 15min, the chromaticness of thick chilli sauce can degenerate, as 5min in the environment that temperature reaches 90 DEG C, not only have sterilizing
Effect, while also ensuring that the chromaticness of thick chilli sauce is good.Therefore, in practical sterilization process, thick chilli sauce is allowed to be in 90 DEG C of ring
5min bactericidal effects are more preferably in border.
Anti- softening agent is added into the mixture after fermentation in the step h, obtains that the mixture after anti-softening agent is added
Afterwards, further include：It is 45-55 DEG C that the mixture after anti-softening agent, which will be added, in temperature, vacuum degree 0.06-0.08MPa.It helps
Moisture after reducing addition preservative in mixture.
Further include the steps that being sterilized to bright red hot pepper before crushing bright red hot pepper with pulverizer in the step f,
The specific steps are：
It after bright red hot pepper is cleaned up with clear water, is immersed in brine, after brine temp is down to -2 DEG C, to brine
In be passed through ozone, make salt ozone in water mass concentration be 5-7mg/L, after being continually fed into 10-15s, 1-2h is stood at -2 DEG C.
Temperature is lower, and the solubility of ozone in water is bigger, and sterilizing ability is stronger, due to brine solidification point at 0 DEG C hereinafter, by brine
Temperature setting is at -2 DEG C hereinafter, but more than the solidification point of brine, can increase the solubility of ozone in this way.And brine has shield
The effect of color.
The mass fraction 5-8% of the brine.
Further include the steps that color retention is carried out to bright red hot pepper before being sterilized to bright red hot pepper in the step f,
The specific steps are：
The color stabilizer of 35-50 parts by weight is added into bright red hot pepper and stirs evenly, wherein the color stabilizer is by 0.1%
Arabo-ascorbic acid and 0.1% bay hematic acid be mixed.Arabo-ascorbic acid has certain effect of color protection, but its color protection
Effect is not apparent enough, and when bay hematic acid is added, effect of color protection makes moderate progress, and 0.1% arabo-ascorbic acid and 0.1% the moon
In actual use, effect of color protection is best for osmanthus hematic acid.Therefore, 0.1% arabo-ascorbic acid and 0.1% bay blood is added
Acid effectively can play the role of color protection to thick chilli sauce, also, additionally aid mitigation non-enzymatic browning.
Claims (7)
1. a kind of production method of fermented type thick chilli sauce, it is characterised in that：Including lower step：
A. by the peptone of 5-10 parts by weight, the yeast extract of 3-5 parts by weight, the beef extract of 6-10 parts by weight, 50-70 weight
The tween of part, the K of 1-2 parts by weight2HPO4, the tomato juice of 180-200 parts by weight, the distilled water of 200-800 parts by weight, 16-20 weights
The agar uniform stirring of amount part, which is placed on 48 hours in 35 DEG C of environment, obtains culture medium 1, and the culture medium 1 is placed in 30 DEG C of environment
In obtain within 48 hours the widened culture medium of strain 2；5% culture medium 2 is taken out, peptone 5%, sucrose 2%, soy meal is added
10%, corn extract 0.5%, KH2PO40.5%, bean sprout juice 5% and distilled water are inoculated with, and obtain culture medium 3, and will training
Base 3 culture and fermenting microbe in 30 DEG C of environment are supported, pure culture zymotic fluid is obtained；
B. by the ginger of 3-5 parts by weight, the garlic of 1-3 parts by weight, 8-12 parts by weight orange pericarp and 2-5 parts by weight macaque
It after the mixing of peach pulp, is put into beater and is beaten, pulp is made, it is spare to make；
C. cellulase, the 0.001-0.002 weights of 0.001-0.003 parts by weight is added in the pulp obtained into step b
After measuring the pectase of part and the zytase of 0.0005-0.001 parts by weight, it is warming up to 30-35 DEG C, 1-2h is placed in heat preservation, is made
Enzymolysis liquid, it is spare；
D. sucrose is added in the enzymolysis liquid obtained into step c, it is 0.3- to make the mass concentration of sucrose in the enzymolysis liquid
After placing 8-10min, the water of 10-20 parts by weight is added in 0.5g/mL immediately, and after stirring evenly, filtrate is made in filtering, standby to make
With；
E. the agar of 2-3 parts by weight is added in the filtrate obtained into step d, after placing 2-3h at room temperature, heating is boiled
5-10min is boiled, 30-35 DEG C is cooled to later, adds the salt of 5-10 parts by weight, stir evenly, agar solution is made, it is spare；
F. after the bright red hot pepper of 60-80 parts by weight being crushed with pulverizer, the capsicum block that length is 4-6mm is obtained, it later will be peppery
Green pepper block is warming up to 30-35 DEG C, then is added into capsicum block in step e made from agar solution obtained and the step a of 5% parts by weight
Pure culture zymotic fluid, stirs evenly, and obtains mixture；
G. at room temperature, after object solidification to be mixed, mixture is placed in fermentation tank, at 30-35 DEG C, ferment 6-7d.
2. the production method of fermented type thick chilli sauce as described in claim 1, it is characterised in that：Further include：Step h:It will fermentation
Rear mixture crushes, and it is 2-3mm to make the length of capsicum block in the mixture after fermentation, backward fermentation after mixture in plus
The baste for entering 10-12 parts by weight sterilizes to the mixture after fermentation, then 0.1- is added into the mixture after fermentation
The anti-softening agent of 0.3 parts by weight；Wherein,
The preparation method of the baste is：By the Chinese prickly ash of 1-2 parts by weight, 1-2 parts of illiciumverum, the garlic of 2-4 parts by weight, 8-12
The cucumber of the dendrobium candidum of parts by weight, the dried orange peel of 2-3 parts by weight, 5-10 parts by weight, the salt and 100- of 0.06-0.08 parts by weight
After 200 parts of water mixing, 20-25min is boiled at 90-100 DEG C, is filtered to get the baste；
The preparation method of the anti-softening agent is：By the calcium lactate of the calcium chloride and 1% concentration of 1% concentration that parts by weight are 8-15
Mixed liquor, stir evenly to get the anti-softening agent.
3. the production method of fermented type thick chilli sauce as claimed in claim 2, it is characterised in that：In the step h to fermentation after
Mixture sterilize, be in temperature the specific steps are the mixture after fermentation is allowed as 5- in 80-90 DEG C of environment
15min。
4. the production method of fermented type thick chilli sauce as claimed in claim 2, it is characterised in that：To after fermentation in the step h
Mixture in anti-softening agent is added, after obtaining being added the mixture after anti-softening agent, further include：After anti-softening agent will be added
Mixture is 45-55 DEG C in temperature, vacuum degree 0.06-0.08MPa.
5. the production method of fermented type thick chilli sauce as described in claim 1, it is characterised in that：It will be scarlet peppery in the step f
Further include the steps that being sterilized to bright red hot pepper before green pepper is crushed with pulverizer, the specific steps are：
It after bright red hot pepper is cleaned up with clear water, is immersed in brine, after brine temp is down to -2 DEG C, is passed through into brine
Ozone, it is 5-7mg/L to make the mass concentration of salt ozone in water, and after being continually fed into 10-15s, 1-2h is stood at -2 DEG C.
6. the production method of fermented type thick chilli sauce as claimed in claim 5, it is characterised in that：The mass fraction 5- of the brine
8%.
7. the production method of fermented type thick chilli sauce as claimed in claim 5, it is characterised in that：To scarlet peppery in the step f
Further include the steps that color retention is carried out to bright red hot pepper before green pepper is sterilized, the specific steps are：
Into bright red hot pepper be added 35-50 parts by weight color stabilizer and stir evenly, wherein the color stabilizer by 0.1% it is different
Ascorbic acid and 0.1% bay hematic acid are mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810475708.0A CN108669519A (en) | 2018-05-17 | 2018-05-17 | A kind of production method of fermented type thick chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810475708.0A CN108669519A (en) | 2018-05-17 | 2018-05-17 | A kind of production method of fermented type thick chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108669519A true CN108669519A (en) | 2018-10-19 |
Family
ID=63806733
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810475708.0A Pending CN108669519A (en) | 2018-05-17 | 2018-05-17 | A kind of production method of fermented type thick chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108669519A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150604A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | A kind of production method of characteristic acid pepper |
| CN110150605A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | One production method for cultivating peanut Preserved-fish capsicum |
| CN110973577A (en) * | 2019-12-25 | 2020-04-10 | 周朝刚 | Compound fermented dry chili seasoning and preparation method thereof |
| CN114868902A (en) * | 2022-04-14 | 2022-08-09 | 潍坊润吉食品有限公司 | Fresh pepper sauce and steaming process thereof |
-
2018
- 2018-05-17 CN CN201810475708.0A patent/CN108669519A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150604A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | A kind of production method of characteristic acid pepper |
| CN110150605A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | One production method for cultivating peanut Preserved-fish capsicum |
| CN110973577A (en) * | 2019-12-25 | 2020-04-10 | 周朝刚 | Compound fermented dry chili seasoning and preparation method thereof |
| CN114868902A (en) * | 2022-04-14 | 2022-08-09 | 潍坊润吉食品有限公司 | Fresh pepper sauce and steaming process thereof |
| CN114868902B (en) * | 2022-04-14 | 2023-12-05 | 潍坊润吉食品有限公司 | Fresh pepper sauce and steaming process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101238875B (en) | Fermentation pepper sauce and preparation thereof | |
| CN105087347B (en) | A kind of preparation method of okra health preserving vinegar | |
| CN108669519A (en) | A kind of production method of fermented type thick chilli sauce | |
| CN101619284B (en) | Selenium-enriched health care germ-retaining rice pear vinegar and production method thereof | |
| CN104187930B (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN107455668B (en) | Preparation method of bitter-taste-free tangerine peel and fermented soya bean sauce | |
| CN107372807A (en) | A kind of agent keeping vegetable fresh and preparation method thereof | |
| CN107094933A (en) | A kind of citron tea and its production and use | |
| KR20180111021A (en) | Method for manufacturing natural fermented vinegar powder using rice bran of brown rice and natural fermented vinegar powder by the same | |
| CN104366441B (en) | A kind of preparation method of beef watermelon jam | |
| CN108740891A (en) | A kind of Preserved-fish capsicums and preparation method thereof | |
| CN109497499B (en) | Mulberry soy sauce | |
| CN103919088A (en) | Pickle preparation method | |
| CN108740790A (en) | A kind of sauce beans and preparation method thereof | |
| CN114045193A (en) | Preparation method of malus micromalus makino high-calcium beverage co-produced biochar | |
| CN108192826A (en) | A kind of sauce introduction and its preparation method and application | |
| CN106721813A (en) | A kind of tara vine gas water beverage and preparation method thereof | |
| CN104905231A (en) | Castanea mollissima seed chili sauce and preparation method thereof | |
| KR101262959B1 (en) | Improvement of drink production method by pre treatment using chinese pearl barley and the drink produced thereby | |
| CN104921075A (en) | A duck liver chili sauce and a preparation method thereof | |
| CN104305152A (en) | Method for producing green bean fermented sauce with leek flowers | |
| KR101773118B1 (en) | Production method of fermentation vinegar using wild plants | |
| CN110205221A (en) | A kind of brewage process of pineapple health fruit wine | |
| CN104256541A (en) | Making method of five-spice fermented soybean sauce | |
| CN108740969A (en) | A kind of wheat sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181019 |
|
| WD01 | Invention patent application deemed withdrawn after publication |