CN108967959A - 基于破壁技术与分子包裹技术加工调味食品的工艺 - Google Patents
基于破壁技术与分子包裹技术加工调味食品的工艺 Download PDFInfo
- Publication number
- CN108967959A CN108967959A CN201811111609.0A CN201811111609A CN108967959A CN 108967959 A CN108967959 A CN 108967959A CN 201811111609 A CN201811111609 A CN 201811111609A CN 108967959 A CN108967959 A CN 108967959A
- Authority
- CN
- China
- Prior art keywords
- food
- wall
- technique
- oil
- processing
- 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- Withdrawn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
- 235000013305 food Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 34
- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 238000012856 packing Methods 0.000 title claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 9
- 239000004519 grease Substances 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- 239000006210 lotion Substances 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000019486 Sunflower oil Nutrition 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002600 sunflower oil Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 235000021264 seasoned food Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 description 7
- 241000633855 Litsea pungens Species 0.000 description 7
- 235000004611 garlic Nutrition 0.000 description 7
- 244000089698 Zanthoxylum simulans Species 0.000 description 6
- 244000273928 Zingiber officinale Species 0.000 description 6
- 235000006886 Zingiber officinale Nutrition 0.000 description 6
- 210000002421 cell wall Anatomy 0.000 description 6
- 235000008397 ginger Nutrition 0.000 description 6
- 238000003756 stirring Methods 0.000 description 5
- 238000003672 processing method Methods 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241001116389 Aloe Species 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种基于破壁技术与分子包裹技术加工调味食品的工艺,该工艺包括:(1)食物通过清洗、烘干、消毒的预处理;(2)用破壁机将食物细胞破壁;同时加入植物油脂包裹,形成膏体;(3)检验、包装,制得产品。本发明的工艺制得的破壁调味食品,营养价值大幅度提高,营养成分吸收率可达到100%,能够提高食用者的免疫力;制备工艺简单,不用任何添加剂,产品不会板结、主料与油脂不会分离,保质期长;生产过程无废料,对于环境无污染。适用于加工现有的各种植物源调味食料,得到优良调味食品。
Description
技术领域
本发明涉及食品的制备或处理,特别涉及用破壁技术和分子包裹技术改善食品营养及保存性质的加工工艺。
背景技术
众所周知,“破壁技术”的全称为细胞破壁技术,该技术利用酶解法、化学方法、物理方法或几种方法配合使用使细胞壁破裂。以食物为例,破壁技术料理机可以打破果蔬细胞壁,释放植物生化素,最大限度地融合果蔬中的膳食纤维、维生素及其他营养元素,拥有破壁技术的料理机所加工出的食材,营养成分可高出3-4倍,更易人体吸收。
分子包裹技术的原理是油与水通过乳化,重复搅拌打碎,形成小油滴,油滴包裹着水,形成油包水的环境状态,水分子的极性端朝里与油的极性端相结合,形成油水界面,这是分子间的范德华力在起作用。利用分子包裹技术,能够完整地保留食物一切有益成分,人体更容易吸收其中的营养,食物保存时间长。
近年来,人们推出一些利用破壁技术制备的食品,例如:中国专利申请件ZL2006100465076号《一种裙带菜孢子食品及其加工方法》、2006100712035号《 食品用破壁芦荟红花粉加工方法》、2016106483315号《 绿豆生物发酵分离全部利用制作不同功能食品的加工方法》等,但尚无将破壁技术与分子包裹技术联合用于调味食品加工的方法报道,也没有相关的专利申请件。
发明内容
本发明旨在提供基于破壁技术与分子包裹技术加工调味食品的工艺,为食物的深加工提供新工艺,改善调味食品营养及保存性质,提高调味食品的保健价值。
发明人提供的基于破壁技术与分子包裹技术加工食品的工艺,包括如下步骤:
(1)食物的预处理:取拟加工的新鲜食物,清洗干净,烘干表面水分,用紫外线消毒,备用;
(2)食物破壁与油脂包裹: 将预处理后的食物放入破壁机,同时按一定比例放入油脂,利用破壁机高速旋转产生的剪切作用力使食物细胞壁破裂,搅拌混匀,使物料成为膏体,得到破壁成品;
(3)检验、包装:得到的成品检验合格之后,立即用玻璃瓶或铝箔密封包装,得到破壁食品。
上述工艺的第(1)步中,所述新鲜食物是植物源的食物,如大蒜、生姜、木姜子、番茄、胡萝卜等。
上述工艺的第(2)步中,所述油脂为植物油中的花生油、或葵花籽油、或菜籽油、或大豆油、或橄榄油、或麻油、或亚麻籽油,以及其它食用植物油;所述按一定比例放入油脂是油脂质量占主料质量的60%~70%;所述破壁机高速旋转的转速为高于30000r/min。
上述工艺的第(3)步中,所述检验合格的标准是符合食品的国家标准《GB 2760-2014 食品安全国家标准》。
本发明的有益效果:破壁食品的营养价值大幅度提高,营养成分吸收率可达到100%,能够提高食用者的免疫力;制备工艺简单,不用任何添加剂,产品不会板结、主料与油脂不会分离,保质期长;生产过程无废料,对于环境无污染。适用于加工现有的各种食料,得到优良食品。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例1
(1)食物的预处理:取新鲜木姜子,清洗干净,烘干表面水分,用紫外线消毒,备用;
(2)食物破壁与油脂包裹: 将预处理后的木姜子放入破壁机,同时加入葵花籽油,葵花籽油质量占主料木姜子质量的60%;利用破壁机在转速在31000r/min条件下高速旋转产生的剪切作用力使木姜子细胞壁破裂;搅拌混匀,使物料成为膏体,得到木姜子破壁成品;
(3)检验、包装:得到的成品用国家标准《GB 2760-2014 食品安全国家标准》检验合格之后,立即用玻璃瓶密封包装,贴上标签,得到木姜子的破壁调味食品。
实施例2
(1)食物的预处理:取新鲜大蒜,清洗干净,烘干表面水分,用紫外线消毒,备用;
(2)食物破壁与油脂包裹: 将预处理后的大蒜放入破壁机,同时加入菜籽油,菜籽油质量占主料大蒜质量的65%;利用破壁机在转速为33000r/min条件下高速旋转产生的剪切作用力使大蒜细胞壁破裂;搅拌混匀,使物料成为膏体,得到破壁大蒜成品;
(3)检验、包装:得到的成品用国家标准《GB 2760-2014 食品安全国家标准》检验合格之后,立即用铝箔密封包装,贴上标签,得到大蒜的破壁调味食品。
实施例3
(1)食物的预处理:取新鲜生姜,清洗干净,烘干表面水分,用紫外线消毒,备用;
(2)食物破壁与油脂包裹: 将预处理后的生姜放入破壁机,同时加入橄榄油,橄榄油质量占主料生姜质量的70%;利用破壁机在转速在34000r/min条件下高速旋转产生的剪切作用力使食物细胞壁破裂;搅拌混匀,使物料成为膏体,得到生姜破壁成品;
(3)检验、包装:得到的成品用国家标准《GB 2760-2014 食品安全国家标准》检验合格之后,立即用玻璃瓶密封包装,贴上标签,得到生姜的破壁调味食品。
实施例4
(1)食物的预处理:取新鲜花椒,清洗干净,烘干表面水分,用紫外线消毒,备用;
(2)食物破壁与油脂包裹: 将预处理后的花椒放入破壁机,同时加入大豆油,大豆油质量占主料花椒质量的65%;利用破壁机在转速在35000r/min条件下高速旋转产生的剪切作用力使花椒细胞壁破裂;搅拌混匀,使物料成为膏体,得到花椒破壁成品;
(3)检验、包装:得到的成品用国家标准《GB 2760-2014 食品安全国家标准》检验合格之后,立即用玻璃瓶密封包装,贴上标签,得到花椒的破壁调味食品。
其它调味食料可以按照相同办法制得破壁调味食品。该食品开封即食,常温下保质期为3个月,15℃以下储存,可保质1年。
Claims (4)
1.一种基于破壁技术与分子包裹技术加工调味食品的工艺,其特征包括如下步骤:
(1)食物的预处理:取拟加工的新鲜食物,清洗干净,烘干表面水分,用紫外线消毒,备用;
(2)食物破壁与油脂包裹: 将预处理后的食物放入破壁机,同时按一定比例放入油脂,利用破壁机高速旋转产生的剪切作用力使食物细胞壁破裂,搅拌混匀,使物料成为膏体,得到破壁成品;
(3)检验、包装:得到的成品检验合格之后,立即用玻璃瓶或铝箔密封包装,得到破壁食品。
2.如权利要求1所述加工调味食品的工艺,其特征在于方法的第(1)步中,所述新鲜食物是植物源的食物。
3.如权利要求1所述加工调味食品的工艺,其特征在于方法的第(2)步中,所述油脂为植物油中的花生油、或葵花籽油、或菜籽油、或大豆油、或橄榄油、或麻油、或亚麻籽油;所述按一定比例放入油脂是油脂质量占主料质量的60%~70%;所述破壁机高速旋转的转速为高于30000r/min。
4.如权利要求1所述加工调味食品的工艺,其特征在于方法的第(3)步中,所述检验合格的标准是符合食品的国家标准《GB 2760-2014 食品安全国家标准》。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811111609.0A CN108967959A (zh) | 2018-09-24 | 2018-09-24 | 基于破壁技术与分子包裹技术加工调味食品的工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811111609.0A CN108967959A (zh) | 2018-09-24 | 2018-09-24 | 基于破壁技术与分子包裹技术加工调味食品的工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108967959A true CN108967959A (zh) | 2018-12-11 |
Family
ID=64543730
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811111609.0A Withdrawn CN108967959A (zh) | 2018-09-24 | 2018-09-24 | 基于破壁技术与分子包裹技术加工调味食品的工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108967959A (zh) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004331603A (ja) * | 2003-05-09 | 2004-11-25 | Ishikawa Tennen Yakko Busshitsu Kenkyu Center | ウルトラミクロ化アガリクス及びその製造方法 |
CN105285893A (zh) * | 2015-09-21 | 2016-02-03 | 中华全国供销合作总社南京野生植物综合利用研究所 | 一种青花椒调味品及其制备方法 |
CN105341847A (zh) * | 2015-10-09 | 2016-02-24 | 段桂红 | 一种调味香椿速溶粉的制备方法 |
CN105907460A (zh) * | 2016-06-12 | 2016-08-31 | 四川厚德医药科技有限公司 | 一种干花椒油的制备方法 |
CN105919012A (zh) * | 2016-05-18 | 2016-09-07 | 鲁甸县鑫辉农特产品开发有限公司 | 一种花椒膏及其制备方法 |
CN107156763A (zh) * | 2017-07-11 | 2017-09-15 | 枣庄市福强商贸有限公司 | 一种花椒膏及其制备方法 |
-
2018
- 2018-09-24 CN CN201811111609.0A patent/CN108967959A/zh not_active Withdrawn
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004331603A (ja) * | 2003-05-09 | 2004-11-25 | Ishikawa Tennen Yakko Busshitsu Kenkyu Center | ウルトラミクロ化アガリクス及びその製造方法 |
CN105285893A (zh) * | 2015-09-21 | 2016-02-03 | 中华全国供销合作总社南京野生植物综合利用研究所 | 一种青花椒调味品及其制备方法 |
CN105341847A (zh) * | 2015-10-09 | 2016-02-24 | 段桂红 | 一种调味香椿速溶粉的制备方法 |
CN105919012A (zh) * | 2016-05-18 | 2016-09-07 | 鲁甸县鑫辉农特产品开发有限公司 | 一种花椒膏及其制备方法 |
CN105907460A (zh) * | 2016-06-12 | 2016-08-31 | 四川厚德医药科技有限公司 | 一种干花椒油的制备方法 |
CN107156763A (zh) * | 2017-07-11 | 2017-09-15 | 枣庄市福强商贸有限公司 | 一种花椒膏及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Vigano et al. | Sub-and supercritical fluid technology applied to food waste processing | |
Barba et al. | New approaches for the use of non-conventional cell disruption technologies to extract potential food additives and nutraceuticals from microalgae | |
Qin et al. | A review of extraction techniques for avocado oil | |
RU2449598C1 (ru) | Способ производства овощной икры | |
Hashemi et al. | Kolkhoung (Pistacia khinjuk) kernel oil quality is affected by different parameters in pulsed ultrasound-assisted solvent extraction | |
KR101691055B1 (ko) | 참깨-함유 산성 유화 액상 조미료 | |
Loypimai et al. | Impact of stabilization and extraction methods on chemical quality and bioactive compounds of rice bran oil. | |
WO2011138579A1 (en) | Edible compositions and methods of manufacturing edible compositions | |
Caetano et al. | Evaluation of antioxidant activity of agro-industrial waste of acerola (Malpighia emarginata DC) fruit extracts | |
Sangeetha et al. | Extraction, characterization, and application of tomato seed oil in the food industry: An updated review | |
CN106722260A (zh) | 一种骨头的加工方法 | |
CN104774687A (zh) | 一种脱除植物油脂中霉菌毒素的方法及应用装置 | |
Siraj et al. | Preventing oxidation of canola and sunflower oils by addition of pomegranate seed oil | |
CN103549378A (zh) | 一种功能蛋白酱的制备方法 | |
El Mashad et al. | Tomato | |
RU2338380C1 (ru) | Способ производства томатного пюреобразного концентрата "аджика" | |
CN108967959A (zh) | 基于破壁技术与分子包裹技术加工调味食品的工艺 | |
Hernández-Acosta et al. | Integrated utilization of guava (Psidium guajava L.): antioxidant activity of phenolic extracts obtained from guava seeds with supercritical CO2-ethanol | |
Echave et al. | Valorization of food waste biomass and biomaterials from a circular economy approach | |
Sirait et al. | Potential of red fruit oil (Pandanus conoideus Lam.) as an antioxidant active packaging: A review | |
Kumar et al. | Radha; Dhumal, S.; Singh, S.; et al. Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods | |
Purwaningsih et al. | The Effect of raja banana peel extract on acid and peroxide numbers in bulk frying oil | |
Farooq et al. | Supercritical CO2 extraction of natural products | |
JP5824345B2 (ja) | 焙煎ゴマ加工品、その製造方法、ゴマ含有液状調味料 | |
Berenguer et al. | Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes 2023, 11, 20 |
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: 20181211 |