CN108935589A - The preparation method of low fat rabbit meat moon cake - Google Patents
The preparation method of low fat rabbit meat moon cake Download PDFInfo
- Publication number
- CN108935589A CN108935589A CN201810854428.0A CN201810854428A CN108935589A CN 108935589 A CN108935589 A CN 108935589A CN 201810854428 A CN201810854428 A CN 201810854428A CN 108935589 A CN108935589 A CN 108935589A
- Authority
- CN
- China
- Prior art keywords
- rabbit meat
- moon cake
- low fat
- flour
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Abstract
The invention discloses the preparation methods of low fat rabbit meat moon cake, including following procedure: (1) rabbit meat deodorization: using supercritical CO2Extraction extracts the fishy smell substance in rabbit meat, to rabbit meat deodorization；(2) rabbit meat filling: rabbit meat and seasoning additive are mixed evenly；(3) prepared by cake skin: salt, lipid substitute, water, caramel colorant, konjaku flour, leavening agent being formed mixed liquor and are modulated into dough together with flour after mixing evenly, dough is stood 30min；(4) faric processing: rabbit meat fillings is packed in cake skin, suppresses type with mold, is put into after oven toasts 5 ~ 8min sizing under the conditions of 200 DEG C and is taken out, after brush egg yolk liquid, is placed again into oven in 200 DEG C of baking 20min.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation method of low fat rabbit meat moon cake.
Background technique
Moon cake is traditional cuisines in China, and traditional mooncake is with systems such as wheat flour, conversion syrup, edible vegetable oil, view water
At cake skin, through faric, forming, brush egg, the techniques such as bakes and be process.The fillings of moon cake mainly has mixed nuts, ham, lotus-seed paste, beans
Husky, yolk etc..Traditional mooncake belongs to the high high oil food of sugar, and sugared content is up to 45 ~ 55%, and oil content is up to 30% or so, calorie value
Very high, according to modern nutriology viewpoint, it is so-called " rich and honour that this based food is unsuitable for diabetes, hyperlipidemia, artery sclerosis, coronary heart disease etc.
Disease ".With food, producer is continued to introduce new, and is researched and developed to novel taste, and meat stuffing is also a big type of moon cake, in addition to Yunnan
Yunnan ham fillings in formula moon cake, there are also Minced Beefs, pork filling etc. now.
Moon cake low in calories is studied now with food nutrition scholar, such as " the food scientific technology of in September, 2013
Report " progress of guang-type moon cake low in calories is disclosed, the substitutes such as sugar, oil are studied.
Improvement low in calories is carried out to traditional mooncake now to be concentrated mainly in the moon cake of non-meat stuffing.Rabbit meat has high food
With value and health-care efficacy, delicious flavour, fine and tender taste, the battalion with " three high three is low " such as low fat low cholesterol and high protein
Characteristic is supported, for the people of obesity and cardiovascular and cerebrovascular disease, rabbit meat can be used as ideal health care meat product.
And it discloses there are currently no any paper and patent document using rabbit meat as fillings and prepares moon cake.Using rabbit meat as fillings
It prepares the maximum difficult point of moon cake and is that fishy smell is heavier, if rabbit meat fishy smell cannot be removed well, fishy smell penetrates into moon cake wrapper
In, influence flavor.
Summary of the invention
The first object of the present invention is to provide a kind of preparation method of low fat rabbit meat moon cake, by extracting in rabbit meat
Fishy smell substance removes the fishy smell in rabbit meat well.
The second object of the present invention is to provide a kind of preparation method of low fat rabbit meat moon cake, mainly a kind of salty mouth month
Cake is laitance coating surface, solves the problems, such as that Maillaid braun reaction can not be carried out by additive.
The technical solution adopted by the present invention is that: the preparation method of low fat rabbit meat moon cake, comprising the following steps:
The preparation method of low fat rabbit meat moon cake, which is characterized in that including following procedure:
(1) rabbit meat deodorization: supercritical CO is used2Extraction, extract rabbit meat in fishy smell substance, to rabbit meat deodorization, wherein including with
Lower step；
Oven cooking cycle is put into after rabbit meat is blended, baking temperature is 60 DEG C, and baking time is 10 ~ 20min；
Rabbit meat through overbaking is put into supercritical CO2It is extracted in extraction equipment, wherein extracting pressure 25MPa, extraction
Temperature is 40 DEG C, extraction time 3h, CO2Flow be 1.68L/min；
Rabbit meat Jing Guo extraction processing is taken out, is cleaned, is filtered dry after impregnating 30min ~ 60min with clear water；
(2) rabbit meat filling: rabbit meat and seasoning additive are mixed evenly；In the present invention, additive is seasoned according to specific need
It is low in calories that the seasoning additive that the autonomous selection of taste progress wanted is modulated, but selected should be low-sugar low-fat；
Specifically, the present invention is preferably a kind of salty mouth moon cake, and seasoning additive includes salt, konjaku flour, lipid substitute；Konjaku
Powder substitutes starch thick thickening, the ingredient that Glucomannan, beam aquagel fibre that konjaku flour contains etc. are beneficial to health.
Specifically, as needed, seasoning additive further includes thick chilli sauce and/or lipidization essence；
Specifically, rabbit meat and the weight ratio of konjaku flour are 20:1；The weight ratio of rabbit meat and lipid substitute 20:2, rabbit meat and salt is
40:1；
(3) prepared by cake skin: salt, lipid substitute, water, caramel colorant, konjaku flour, leavening agent are formed mixed liquor after mixing evenly
It is modulated into dough together with flour, dough is stood into 30min；
Specifically, the weight percent of water is 88 ~ 90%, and konjaku flour accounts for 1 ~ 2%, the weight of lipid substitute in above-mentioned mixed liquor
Measuring percentage is 3 ~ 5%.The weight percent of caramel colorant is that the weight percent of 3 ~ 5%, leavening agent is the weight of 0.5 ~ 1%, salt
Percentage is 1 ~ 2%；The weight ratio of mixed liquor and flour is 1:1；
(4) faric processing: rabbit meat fillings is packed in cake skin, suppresses type with mold, is put into oven and is toasted under the conditions of 200 DEG C
It takes out after 5 ~ 8min sizing, after brush egg yolk liquid, is placed again into oven in 200 DEG C of baking 20min.
The beneficial effects of the present invention are:
The salty mouth moon cake of a kind of low fat prepared by the present invention uses the rabbit meat of low-fat low-calorie for the raw material that invaginates in raw material selection,
A kind of salty mouth moon cake is prepared, for traditional sweet tea mouth moon cake, has low sugar, low fat, feature low in calories.Lead to simultaneously
It crosses and sucrose is substituted using food additives, compared to the crisp skin of salty mouth moon cake on the market now, still remained
The laitance coating external form of traditional mooncake has unique flavor.
Specific embodiment
The present invention will be further described combined with specific embodiments below.
Embodiment 1
The preparation method of low fat rabbit meat moon cake, comprising the following steps:
Step 1: oven cooking cycle is put into after rabbit meat is blended, baking temperature is 60 DEG C, and baking time is 10 ~ 20min；It will be by drying
Roasting rabbit meat is put into supercritical CO2It is extracted in extraction equipment, wherein extracting pressure 25MPa, extraction temperature be 40 DEG C,
Extraction time is 3h, CO2Flow be 1.68L/min；Rabbit meat Jing Guo extraction processing is taken out, cleans, is impregnated with clear water
It is filtered dry after 30min ~ 60min；
Step 2: being mixed thoroughly after salt, konjaku flour, lipid substitute are mixed with a small amount of water with rabbit meat；The weight ratio of rabbit meat and konjaku flour
For 20:1；The weight ratio of rabbit meat and lipid substitute 20:2, rabbit meat and salt is 40:1；
Step 3:: salt, lipid substitute, water, caramel colorant, leavening agent are formed mixed liquor and adjusted together with flour after mixing evenly
Dough is made, dough is stood into 30min；In above-mentioned mixed liquor, the weight percent of water is 90%, the weight of lipid substitute
Percentage is 3%, and the weight percent of caramel colorant is 3%, and the weight percent of konjaku flour is 2%, the weight percent of leavening agent
It is 1%, the weight percent of salt is 1%；The weight ratio of mixed liquor and flour is 1:1；
Step 4: rabbit meat fillings being packed in cake skin, suppresses type with mold, oven is put into and toasts 5 ~ 8min under the conditions of 200 DEG C
It takes out after sizing, after brush egg yolk liquid, is placed again into oven in 200 DEG C of baking 20min.
The present embodiment obtains salty mouth laitance coating moon cake, and rabbit meat has granular sensation without fishy smell, invagination.
Embodiment 2
The preparation method of low fat rabbit meat moon cake, comprising the following steps:
Step 1: oven cooking cycle is put into after rabbit meat is blended, baking temperature is 60 DEG C, and baking time is 10 ~ 20min；It will be by drying
Roasting rabbit meat is put into supercritical CO2It is extracted in extraction equipment, wherein extracting pressure 25MPa, extraction temperature be 40 DEG C,
Extraction time is that the flow of 3h, CO2 are 1.68L/min；Rabbit meat Jing Guo extraction processing is taken out, cleans, is impregnated with clear water
It is filtered dry after 30min ~ 60min；
Step 2: being mixed thoroughly after salt, konjaku flour, lipid substitute, lipidization essence are mixed with a small amount of water with rabbit meat；Rabbit meat and evil spirit
The weight ratio of taro powder is 20:1；The weight ratio of rabbit meat and lipid substitute 20:2, rabbit meat and salt is 40:1, rabbit meat and lipidization perfume (or spice)
The weight ratio of essence is 40:1；
Step 3:: salt, lipid substitute, water, caramel colorant, leavening agent are formed mixed liquor and adjusted together with flour after mixing evenly
It is made dough, in above-mentioned mixed liquor, the weight percent of water is 88%, and the weight percent of lipid substitute is 4%, caramel colorant
Weight percent be 5%, the weight percent of konjaku flour is 1%, and the weight percent of leavening agent is 0.5%, the weight percent of salt
Than being 1.5%；The weight ratio of mixed liquor and flour is 1:1；
Step 4: rabbit meat fillings being packed in cake skin, suppresses type with mold, oven is put into and toasts 5 ~ 8min under the conditions of 200 DEG C
It takes out after sizing, after brush egg yolk liquid, is placed again into oven in 200 DEG C of baking 20min.
The present embodiment obtains salty mouth laitance coating moon cake, and for rabbit meat without fishy smell, meat-like flavor is heavier, and invagination has granular sensation.
Embodiment 3
The preparation method of low fat rabbit meat moon cake, comprising the following steps:
Step 1: oven cooking cycle is put into after rabbit meat is blended, baking temperature is 60 DEG C, and baking time is 10 ~ 20min；It will be by drying
Roasting rabbit meat is put into supercritical CO2It is extracted in extraction equipment, wherein extracting pressure 25MPa, extraction temperature be 40 DEG C,
Extraction time is 3h, CO2Flow be 1.68L/min；Rabbit meat Jing Guo extraction processing is taken out, cleans, is impregnated with clear water
It is filtered dry after 30min ~ 60min；
Step 2: by salt, konjaku flour, lipid substitute, mixed with a small amount of water after mixed thoroughly with rabbit meat after add thick chilli sauce and mix thoroughly；
Rabbit meat and the weight ratio of konjaku flour are 20:1；The weight ratio of rabbit meat and lipid substitute 20:2, rabbit meat and salt is 40:1, rabbit meat with
The weight ratio of thick chilli sauce is 30:1；
Step 3:: salt, lipid substitute, water, caramel colorant, leavening agent are formed mixed liquor and adjusted together with flour after mixing evenly
It is made dough, in above-mentioned mixed liquor, the weight percent of water is 88%, and the weight percent of lipid substitute is 5%, caramel colorant
Weight percent be 4%, the weight percent of leavening agent is 0.8%, and the weight percent of konjaku flour is 1%, the weight percent of salt
Than being 1.2%；The weight ratio of mixed liquor and flour is 1:1；
Step 4: rabbit meat fillings being packed in cake skin, suppresses type with mold, oven is put into and toasts 5 ~ 8min under the conditions of 200 DEG C
It takes out after sizing, after brush egg yolk liquid, is placed again into oven in 200 DEG C of baking 20min.
The present embodiment obtains salty mouth laitance coating moon cake, and rabbit meat has granular sensation without fishy smell, band pungent, invagination.
Embodiment 4
The preparation method of low fat rabbit meat moon cake, comprising the following steps:
Step 1: oven cooking cycle is put into after rabbit meat is blended, baking temperature is 60 DEG C, and baking time is 10 ~ 20min；It will be by drying
Roasting rabbit meat is put into supercritical CO2It is extracted in extraction equipment, wherein extracting pressure 25MPa, extraction temperature be 40 DEG C,
Extraction time is 3h, CO2Flow be 1.68L/min；Rabbit meat Jing Guo extraction processing is taken out, cleans, is impregnated with clear water
It is filtered dry after 30min ~ 60min；
Step 2: by salt, konjaku flour, lipid substitute, mixed with a small amount of water after mix thoroughly with rabbit meat；The weight of rabbit meat and konjaku flour
Than for 20:1；The weight ratio of rabbit meat and lipid substitute 20:2, rabbit meat and salt is 40:1；
Step 3:: salt, lipid substitute, water, caramel colorant, leavening agent are formed mixed liquor and adjusted together with flour after mixing evenly
It is made dough, in above-mentioned mixed liquor, the weight percent of water is 89%, and the weight percent of lipid substitute is 4%, caramel colorant
Weight percent be 4%, the weight percent of leavening agent is 0.5%, and the weight percent of konjaku flour is 1.5%, the weight hundred of salt
Divide than being 1%；The weight ratio of mixed liquor and flour is 1:1；
Step 4: rabbit meat fillings being packed in cake skin, suppresses type with mold, oven is put into and toasts 5 ~ 8min under the conditions of 200 DEG C
It takes out after sizing, after brush egg yolk liquid, is placed again into oven in 200 DEG C of baking 20min.
The present embodiment obtains salty mouth laitance coating moon cake, and rabbit meat is without fishy smell.
Embodiment 5
The preparation method of low fat rabbit meat moon cake, comprising the following steps:
Step 1: oven cooking cycle is put into after rabbit meat is blended, baking temperature is 60 DEG C, and baking time is 10 ~ 20min；It will be by drying
Roasting rabbit meat is put into supercritical CO2It is extracted in extraction equipment, wherein extracting pressure 25MPa, extraction temperature be 40 DEG C,
Extraction time is 3h, CO2Flow be 1.68L/min；Rabbit meat Jing Guo extraction processing is taken out, cleans, is impregnated with clear water
It is filtered dry after 30min ~ 60min；
Step 2: being mixed thoroughly after salt, konjaku flour, lipid substitute are mixed with a small amount of water with rabbit meat；The weight ratio of rabbit meat and konjaku flour
For 20:1；The weight ratio of rabbit meat and lipid substitute 20:2, rabbit meat and salt is 40:1；
Step 3:: salt, lipid substitute, water, caramel colorant, leavening agent are formed mixed liquor and adjusted together with flour after mixing evenly
Dough is made, dough is stood into 30min；In above-mentioned mixed liquor, the weight percent of water is 90%, the weight of lipid substitute
Percentage is 4%, and the weight percent of caramel colorant is 4%, and the weight percent of leavening agent is 1%, and the weight percent of salt is
1%；The weight ratio of mixed liquor and flour is 1:1；
Step 4: rabbit meat fillings being packed in cake skin, suppresses type with mold, oven is put into and toasts 5 ~ 8min under the conditions of 200 DEG C
It takes out after sizing, after brush egg yolk liquid, is placed again into oven in 200 DEG C of baking 20min.
The present embodiment cake skin is not added with konjaku flour, obtains salty mouth laitance coating moon cake, but moon cake laitance coating is frangible, and rabbit meat is without raw meat
Taste, invagination have granular sensation.
It is worth noting that based under the premise of said structure design, to solve same technical problem, even if in this hair
That makes on bright is some without substantive changes or polishing, the essence of used technical solution still as the present invention, therefore
It should also be as within the scope of the present invention.
Claims (5)
1. the preparation method of low fat rabbit meat moon cake, which is characterized in that including following procedure:
(1) rabbit meat deodorization: supercritical CO is used2Extraction extracts the fishy smell substance in rabbit meat, to rabbit meat deodorization；
(2) rabbit meat filling: rabbit meat and seasoning additive are mixed evenly；
(3) prepared by cake skin: salt, lipid substitute, water, caramel colorant, konjaku flour, leavening agent are formed mixed liquor after mixing evenly
It is modulated into dough together with flour, dough is stood into 30min；
(4) faric processing: rabbit meat fillings is packed in cake skin, suppresses type with mold, is put into oven and is toasted under the conditions of 200 DEG C
It takes out after 5 ~ 8min sizing, after brush egg yolk liquid, is placed again into oven in 200 DEG C of baking 20min.
2. the preparation method of low fat rabbit meat moon cake according to claim 1, which is characterized in that rabbit meat deodorization includes following step
It is rapid:
Using supercritical CO2Extraction extracts the fishy smell substance in rabbit meat, to rabbit meat deodorization, wherein include the following steps；
Oven cooking cycle is put into after rabbit meat is blended, baking temperature is 60 DEG C, and baking time is 10 ~ 20min；
Rabbit meat through overbaking is put into supercritical CO2It is extracted in extraction equipment, wherein extracting pressure 25MPa, extraction
Temperature is 40 DEG C, extraction time 3h, CO2Flow be 1.68L/min；
Rabbit meat Jing Guo extraction processing is taken out, is cleaned, is filtered dry after impregnating 30min ~ 60min with clear water.
3. the preparation method of low fat rabbit meat moon cake according to claim 1, which is characterized in that seasoning additive includes food
Salt, konjaku flour, lipid substitute；Rabbit meat and the weight ratio of konjaku flour are 20:1；Rabbit meat and lipid substitute 20:2, rabbit meat and salt
Weight ratio be 40:1.
4. the preparation method of low fat rabbit meat moon cake according to claim 3, which is characterized in that seasoning additive further includes peppery
Sauce and/or lipidization essence.
5. the preparation method of low fat rabbit meat moon cake according to claim 1, which is characterized in that in above-mentioned mixed liquor, water
Weight percent is 88 ~ 90%, and konjaku flour accounts for 1 ~ 2%, and the weight percent of lipid substitute is 3 ~ 5%.The weight hundred of caramel colorant
Dividing than the weight percent that the weight percent for being 3 ~ 5%, leavening agent is 0.5 ~ 1%, salt is 1 ~ 2%；The weight of mixed liquor and flour
Than for 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810854428.0A CN108935589A (en) | 2018-07-30 | 2018-07-30 | The preparation method of low fat rabbit meat moon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810854428.0A CN108935589A (en) | 2018-07-30 | 2018-07-30 | The preparation method of low fat rabbit meat moon cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108935589A true CN108935589A (en) | 2018-12-07 |
Family
ID=64466560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810854428.0A Pending CN108935589A (en) | 2018-07-30 | 2018-07-30 | The preparation method of low fat rabbit meat moon cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108935589A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113767954A (en) * | 2021-09-14 | 2021-12-10 | 乌鲁木齐泰和食品有限公司 | Preparation method of improved salty and spicy beef and chili moon cake |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885113A (en) * | 2011-07-21 | 2013-01-23 | 朱芳海 | Cake recipes without adding grease and other additives |
-
2018
- 2018-07-30 CN CN201810854428.0A patent/CN108935589A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885113A (en) * | 2011-07-21 | 2013-01-23 | 朱芳海 | Cake recipes without adding grease and other additives |
Non-Patent Citations (3)
| Title |
|---|
| 劳动部教材办公室: "《商品知识-副食品分册》", 31 December 1991 * |
| 扣子: "自贡冷吃兔月饼是什么梗 自贡冷吃兔月饼很辣吗", 《爱秀美•健康》 * |
| 谢跃杰等: "超临界CO2流体萃取兔肉腥味物质", 《中国农业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113767954A (en) * | 2021-09-14 | 2021-12-10 | 乌鲁木齐泰和食品有限公司 | Preparation method of improved salty and spicy beef and chili moon cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105581249A (en) | Purple sweet potato and dried meat floss rice crusts and preparation method thereof | |
| CN103416451A (en) | Method for making food with stuffing | |
| CN103380895B (en) | A kind of agrocybe cylindracea-spicy meat paste and preparation method thereof | |
| CN104336147A (en) | Zhuang nationality shortcake making method | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| CN106036557A (en) | Gulfweed-cuttlefish sausages and making method thereof | |
| KR101047330B1 (en) | How to cook steamed rice | |
| CN107232533A (en) | A kind of instant sea sedge made by raw material of sea-tangle and preparation method thereof | |
| KR101510427B1 (en) | Cooking Method of Skewered Barbecue | |
| CN109169788A (en) | A kind of rose yam moon cake and preparation method | |
| CN108935589A (en) | The preparation method of low fat rabbit meat moon cake | |
| CN104855482A (en) | Lotus root and sticky rice stuffing moon cakes and preparing method thereof | |
| CN1159991C (en) | Production process of instant won ton and instant dumpling | |
| KR20180119807A (en) | Method of cheese and kimchi-boned rib skewer | |
| CN108936361A (en) | A kind of preparation method of crisp sliced mutton | |
| CN108812813A (en) | A kind of small size double-layer tiger skin cake and preparation method thereof | |
| CN108782662A (en) | A kind of preparation method of the double-colored biscuit of health | |
| CN104115898A (en) | Green laver pie and preparation method thereof | |
| CN104366539A (en) | Nutritional spicy roasted duck with egg and preparation method thereof | |
| CN109875002A (en) | A kind of low fat is without auxiliary material addition dumplings of lotus root and preparation method thereof | |
| CN103404897A (en) | Method for making charcoal-grilled glutinous rice and chicken wing dumplings | |
| KR20140046777A (en) | How to Make Meat Walnut Cookies | |
| KR102525913B1 (en) | Manufacturing method of madeleine with abaloen and madeleine manufactured by the method | |
| CN107518288A (en) | A kind of preparation method in purple perilla chicken row bubble face hamburger | |
| KR100532628B1 (en) | Method For Producing The Soup For Noodle Containing Vegetable And Method For Cooking The Noodle By Using The Soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181207 |