CN108783410A - A kind of preparation method of cake - Google Patents
A kind of preparation method of cake Download PDFInfo
- Publication number
- CN108783410A CN108783410A CN201810740198.5A CN201810740198A CN108783410A CN 108783410 A CN108783410 A CN 108783410A CN 201810740198 A CN201810740198 A CN 201810740198A CN 108783410 A CN108783410 A CN 108783410A
- Authority
- CN
- China
- Prior art keywords
- sago
- cake
- pot
- coconut
- 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.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013409 condiments Nutrition 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 239000001828 Gelatine Substances 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 14
- 229920000159 gelatin Polymers 0.000 claims abstract description 14
- 235000019322 gelatine Nutrition 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 230000000903 blocking effect Effects 0.000 claims abstract description 6
- 239000000155 melt Substances 0.000 claims abstract description 5
- 241000737241 Cocos Species 0.000 claims abstract 7
- 244000060011 Cocos nucifera Species 0.000 claims description 20
- 239000008107 starch Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000008673 vomiting Effects 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
The present invention provides a kind of preparation methods of cake, include the following steps：Sago is cleaned in clear water, it drains, clear water is put into pot and is boiled, Guan Huo, clean sago is placed in pot and is cooked, the prefabricated material of obtained sago is spare, and coconut palm slurry, honey, granulated sugar are placed in pot, cooking open fire until granulated sugar melts, coconut palm is made and starches pre- condiment, gelatine leaves, which are placed in coconut palm, starches pre- condiment, and heating is until gelatine leaves melt, mixture is made, the pre- condiment of sago is drained away the water and is put into white granulated sugar, is laid in container bottom, mixture is poured into container bottom, container is placed in refrigerator and cools down blocking, obtained coconut juice sago cake.The present invention to coconut juice, sago, honey by using rational ratio so that the taste of coconut juice sago cake is more aromatic, instant edible, preservation.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of cake.
Background technology
Sago is called and does western paddy rice, and the most traditional is the starch extracted from the pith portion of western paddy cocoanut tree, by adding by hand
Work is made.Sago is almost pure starch, containing 88% carbohydrate, 0.5% protein, a small amount of fat and mcg vitamin B
Race.Sago has the effect of invigorating the spleen, tonifying lung, resolving sputum, controls weakness of the spleen and the stomach and dyspeptic effect；Sago, which also has, makes skin restore
Naturally moist function.Coconut juice is the extraction juice of the fruit coconut palm fruit of cocoanut tree.Juice such as water clearly, and it is quite fresh and sweet, sparkling and crystal-clear bright, clearly
It is cool to quench one's thirst.One good coconut, the about water of two glasses, include two soupspoons sugar and protein, fat, vitamin C and
The minerals such as calcium, phosphorus, iron, potassium, magnesium, sodium are the beverages of vegetal pole horn of plenty.In addition the clear Ru Shui of coconut milk, sweet tea such as honey is sparkling and crystal-clear
It is bright, it is fabulous cool, thirst-quenching product.Coconut juice and coconut meat all contain abundant nutrient.Coconut juice also have cardiac stimulant, diuresis, expelling parasite,
The effect of preventing or arresting vomiting antidiarrheal.By sago incorporate coconut juice among, sago taste is light, the two combine it is sweet and dilitious, meet consumer
Demand, but now market production method it is cumbersome and not easy to maintain.
Invention content
The present invention provides a kind of preparation methods of cake, not only by the taste perfect adaptation of the two, but also make simple
Instant edible.
To achieve the above object, the present invention provides the following technical solutions：A kind of preparation method of cake, which is characterized in that
Include the following steps：
S1, by weight by 50-80 portions of sagos in clear water clean, drain, take 60-100 part clear water to be put into pot and boil, pass
Clean sago is placed in pot and boils in a covered pot over a slow fire 5-15min by fire, opens small fire and cooks 2-4min, it is spare that the prefabricated material of sago is made；
S2,100-150 portions of coconut palm slurries, 5-10 parts of honey, 20-25 portions of granulated sugar are placed in pot by weight, open fire and cooks 2-4min
Until granulated sugar melts, coconut palm is made and starches pre- condiment；
S3, by weight 20-50 parts of gelatine leaves are placed in coconut palm and starch pre- condiment, heat 3-6min, until gelatine leaves melt, system
Obtain mixture；
S4, the pre- condiment of sago, which drains away the water, is put into 5-15 portions of white granulated sugars, is laid in container bottom, mixture is poured into container bottom
Container is placed in refrigerator and cools down blocking, obtained coconut juice sago cake by portion.
Preferably, the gelatine leaves cold water soak extracts moisture to soft.
Preferably, in S1, during cooking sago, need to be stirred continuously prevents sago from bonding.
Preferably in S2, coconut palm slurry be that be ground to granularity be 1-3 μm obtained to coconut meat.
Compared with prior art, beneficial effects of the present invention：The present invention is rational by using coconut juice, sago, honey
Ratio so that the taste of coconut juice sago cake is more aromatic, makes the taste of the two more perfectly combine, instant edible, preservation.
Specific implementation mode
The technical scheme of the invention is described in detail through specific implementation examples.
Embodiment 1
A kind of preparation method of cake, which is characterized in that include the following steps：
S1, by weight by 50 portions of sagos in clear water clean, drain, take 100 parts of clear water to be put into pot and boil, Guan Huo will be washed
Net sago, which is placed in pot, boils in a covered pot over a slow fire 5min, opens small fire and cooks 4min, it is spare that the prefabricated material of sago is made；
S2,100 portions of coconut palm slurries, 10 parts of honey, 20 portions of granulated sugar are placed in pot by weight, open fire and cooks 4min until granulated sugar melts
Change, coconut palm is made and starches pre- condiment；
The gelatine leaves of S3, by weight 20 parts are placed in coconut palm and starch pre- condiment, heat 6min, until gelatine leaves melt, mixing is made
Material；
S4, the pre- condiment of sago, which drains away the water, is put into 5 portions of white granulated sugars, is laid in container bottom, mixture is poured into container bottom,
Container is placed in refrigerator and cools down blocking, obtained coconut juice sago cake.
Embodiment 2
A kind of preparation method of cake, which is characterized in that include the following steps：
S1, by weight by 80 portions of sagos in clear water clean, drain, take 60 parts of clear water to be put into pot and boil, Guan Huo will be cleaned
Sago be placed in pot and boil in a covered pot over a slow fire 15min, open small fire and cook 2min, it is spare that sago prefabricated material is made.
S2,150 portions of coconut palm slurries, 5 parts of honey, 25 portions of granulated sugar are placed in pot by weight, open fire and cooks 2min until granulated sugar
Melt, coconut palm is made and starches pre- condiment；
The gelatine leaves of S3, by weight 50 parts are placed in coconut palm and starch pre- condiment, heat 3min, until gelatine leaves melt, mixing is made
Material；
S4, the pre- condiment of sago, which drains away the water, is put into 15 portions of white granulated sugars, is laid in container bottom, mixture is poured into container bottom
Container is placed in refrigerator and cools down blocking, obtained coconut juice sago cake by portion.
Embodiment 3
A kind of preparation method of cake, which is characterized in that include the following steps：
S1, by weight by 60 portions of sagos in clear water clean, drain, take 80 parts of clear water to be put into pot and boil, Guan Huo will be cleaned
Sago be placed in pot and boil in a covered pot over a slow fire 10min, open small fire and cook 3min, it is spare that sago prefabricated material is made；
S2,120 portions of coconut palm slurries, 7 parts of honey, 23 portions of granulated sugar are placed in pot by weight, opening fire cooks 3min until granulated sugar melts,
Coconut palm is made and starches pre- condiment；
The gelatine leaves of S3, by weight 35 parts are placed in coconut palm and starch pre- condiment, heat 4.5min, until gelatine leaves melt, are made mixed
Close material；
S4, the pre- condiment of sago, which drains away the water, is put into 10 portions of white granulated sugars, is laid in container bottom, mixture is poured into container bottom
Container is placed in refrigerator and cools down blocking, obtained coconut juice sago cake by portion.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is equal or is changed, and should be all included within the scope of the present invention.
Claims (4)
1. a kind of preparation method of cake, which is characterized in that include the following steps：
S1, by weight by 50-80 portions of sagos in clear water clean, drain, take 60-100 part clear water to be put into pot and boil, pass
Clean sago is placed in pot and boils in a covered pot over a slow fire 5-15min by fire, opens small fire and cooks 2-4min, it is spare that the prefabricated material of sago is made；
S2,100-150 portions of coconut palm slurries, 5-10 parts of honey, 20-25 portions of granulated sugar are placed in pot by weight, open fire and cooks 2-4min
Until granulated sugar melts, coconut palm is made and starches pre- condiment；
S3, by weight 20-50 parts of gelatine leaves are placed in coconut palm and starch pre- condiment, heat 3-6min, until gelatine leaves melt, system
Obtain mixture；
S4, the pre- condiment of sago, which drains away the water, is put into 5-15 portions of white granulated sugars, is laid in container bottom, mixture is poured into container bottom
Container is placed in refrigerator and cools down blocking, obtained coconut juice sago cake by portion.
2. a kind of preparation method of cake according to claim 1, it is characterised in that：The gelatine leaves are soaked with cold water
Bubble extracts moisture to soft.
3. a kind of preparation method of cake according to claim 1, it is characterised in that：In S1, the process of sago is cooked
In, need to be stirred continuously prevents sago from bonding.
4. a kind of preparation method of cake according to claim 1, it is characterised in that：In S2, the coconut palm slurry is coconut meat
It is 1-3 μm obtained to be ground to granularity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810740198.5A CN108783410A (en) | 2018-07-07 | 2018-07-07 | A kind of preparation method of cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810740198.5A CN108783410A (en) | 2018-07-07 | 2018-07-07 | A kind of preparation method of cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783410A true CN108783410A (en) | 2018-11-13 |
Family
ID=64075630
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810740198.5A Withdrawn CN108783410A (en) | 2018-07-07 | 2018-07-07 | A kind of preparation method of cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783410A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089681A (en) * | 2019-05-28 | 2019-08-06 | 福建利众诚食品有限公司 | A kind of band seasoning coconut palm rice cake component, band seasoning coconut palm rice cake and preparation method thereof |
| CN113925159A (en) * | 2020-07-14 | 2022-01-14 | 安熤 | Ice rice dumpling |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715997A (en) * | 2009-11-19 | 2010-06-02 | 福建省台福食品有限公司 | Coconut tapioca and production method thereof |
-
2018
- 2018-07-07 CN CN201810740198.5A patent/CN108783410A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715997A (en) * | 2009-11-19 | 2010-06-02 | 福建省台福食品有限公司 | Coconut tapioca and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 月亮晶晶: "《简单 菜》", 30 September 2013, 浙江科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089681A (en) * | 2019-05-28 | 2019-08-06 | 福建利众诚食品有限公司 | A kind of band seasoning coconut palm rice cake component, band seasoning coconut palm rice cake and preparation method thereof |
| CN113925159A (en) * | 2020-07-14 | 2022-01-14 | 安熤 | Ice rice dumpling |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102178276B (en) | Method for making roasted kelp fish balls | |
| CN102845719A (en) | Auricularia auricula sauce and preparation method thereof | |
| CN103110073A (en) | Vegetable juice vermicelli and preparation method thereof | |
| CN108783410A (en) | A kind of preparation method of cake | |
| CN103518862A (en) | Method for preparing sauced dried bean curd | |
| CN103238882A (en) | Processing technology for instant marinated peanuts | |
| CN106490554A (en) | A kind of red date jelly and preparation method thereof | |
| CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
| KR101185364B1 (en) | A method for preparing crust of seaweed fulvescens and rice, and the crust | |
| CN103689723A (en) | Fructose type mulberry drink and production method thereof | |
| CN103652738A (en) | Dried sweet potato and preparation method thereof | |
| CN106235022A (en) | A kind of preparation method of refrigerant mung bean sauce | |
| CN104705747A (en) | Purple potato healthcare beverage delicious in cold or hot | |
| CN105831652A (en) | Multi-flavored radix puerariae food and production method thereof | |
| CN105661418B (en) | A kind of processing method of red Radix Crotalariae szemoensis | |
| CN105614336A (en) | Dried hemerocallis citrina baroni dish and production method | |
| CN107173691A (en) | A kind of donkey meat Zongzi and preparation method thereof | |
| CN108813473A (en) | A kind of production method of instant type health dried bamboo shoots | |
| CN109007178A (en) | One plants vegetables with jute pickles tea and preparation method thereof | |
| CN107467522A (en) | A kind of preparation method of the dried beef of pickled chilli flavor | |
| CN107334068A (en) | A kind of preparation method of seafood bone meal lima bean | |
| CN107684080A (en) | A kind of collagen chrysanthemum crisp chip and preparation method thereof | |
| CN106962791A (en) | One kind is relieved summer heat mung bean melon skin nutrition porridge | |
| CN107279753A (en) | A kind of seafood bone meal lima bean | |
| CN107518284A (en) | A kind of crucial way of seafood bamboo tube rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181113 |