CN109259100A - A kind of production new method of instant duck neck - Google Patents
A kind of production new method of instant duck neck Download PDFInfo
- Publication number
- CN109259100A CN109259100A CN201811253676.6A CN201811253676A CN109259100A CN 109259100 A CN109259100 A CN 109259100A CN 201811253676 A CN201811253676 A CN 201811253676A CN 109259100 A CN109259100 A CN 109259100A
- Authority
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- China
- Prior art keywords
- duck neck
- parts
- duck
- neck
- glutinous rice
- 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
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 239000005457 ice water Substances 0.000 claims abstract description 11
- 238000000889 atomisation Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 238000002156 mixing Methods 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 244000245109 Lindera glauca Species 0.000 claims description 6
- 235000001577 Lindera glauca Nutrition 0.000 claims description 6
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000002845 discoloration Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 9
- 235000015067 sauces Nutrition 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 4
- 229910052736 halogen Inorganic materials 0.000 description 4
- 150000002367 halogens Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- -1 raw element Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- BWMISRWJRUSYEX-SZKNIZGXSA-N terbinafine hydrochloride Chemical compound Cl.C1=CC=C2C(CN(C\C=C\C#CC(C)(C)C)C)=CC=CC2=C1 BWMISRWJRUSYEX-SZKNIZGXSA-N 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 invention discloses a kind of production new methods of instant duck neck, are pickled by the preparation of duck neck, hot water treatment, ice water, extruding, glutinous rice liquor atomization package, packaging sterilize these steps to realize.Using method of the invention, not only the nutriment of duck neck is lost few, but also the flavor of duck itself is remained while the removal of duck fishy smell, smooth in taste, sour-sweet, suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of production new methods of instant duck neck, belong to food processing technology field.
Background technique
Duck is full of nutrition, and not only protein content is high, unsaturated fatty acid content is high, is easy digestion, but also contains dimension
The minerals such as raw element, calcium, have prevention effect to cardiovascular and cerebrovascular disease, athlete's foot, neuritis etc., moreover it is possible to anti-aging.
Duck neck is one of traditional name snack on the ground such as Hunan, Hubei, Sichuan, and origin is spread in Qing Dynasty Lake Dongting area earliest
Changde is spread through Hunan to Sichuan and Hubei.Duck neck in the market is broadly divided into two classes: sauce halogen class, spicy class, wherein sauce halogen class
Irritation it is smaller than spicy class, promote in the market wider, but sauce halogen class duck neck in the prior art or sauce pot-stewed fowl are light
And fishy smell weight or paste flavor thick taste have covered the flavor of script duck, and the effect of injuring one's stomach of sauce halogen class.
Summary of the invention
In view of the deficiency of the prior art, it is newly square that the object of the present invention is to provide a kind of production of instant duck neck
Method removes fishy smell on the basis of retaining the flavor of script duck, and mouthfeel is more preferable.
To achieve the above object, the technical solution adopted by the present invention is that: the production new method of instant duck neck passes through following step
It is rapid to realize:
(1) duck neck prepares: duck neck elder generation's cold water of freezing is thawed, then cleans up, drain away the water, it is spare；
(2) hot water treatment: duck neck being put into boiled hot water, and stirring to discoloration is picked up, drained；
(3) ice water is marinated: will be added in 0-2 DEG C of cure by the duck neck of step (2) processing, and pickle 10- after mixing evenly
15h, wherein cure is by cooking wine, thin salt light soy sauce, lindera glauca, ginger splices, garlic granule, the fresh millet starch for being cut into a section, now squeezes lemon
Lemon juice, ice water mix, and surface liquid is drained after the completion of marinated；
(4) 10- extruding: is handled using the duck neck that will be handled through step (3) in 4.5-6Mpa, 150-170 DEG C of high pressure thermal environment
Then 15min is released stress in 0.3-0.8s to 0.1-0.2Mpa；
(5) glutinous rice liquor atomization package: prepare glutinous rice liquor that is after glutinous rice is fermented into sweet wine and not blending, using heated type
It is sprayed on after atomizer atomization on the duck neck through step (4) processing, then dries to moisture content at 30-40 DEG C in 18-25%；
(6) packaging sterilization.
Preferably, in above-mentioned steps (3) each raw material of cure parts by weight are as follows: 20-40 parts of cooking wine, 50-80 parts of thin salt light soy sauce,
8-15 parts of lindera glauca, 15-20 parts of ginger splices, 20-25 parts of garlic granule, fresh millet starch 15-25 parts that are cut into a section, now squeeze lemon juice
20-35 parts, ice water be 200-300 parts.
Compared with prior art, the beneficial effect that the present invention has is:
1, using method of the invention, not only the nutriment of duck neck is lost few, but also is retained while the removal of duck fishy smell
The flavor of duck itself, it is smooth in taste, sour-sweet, it is suitable for people of all ages；
2, the duck neck after testing, obtained using method of the invention, content of nitrite are lower than 0.001g/kg, and because salting down
The reasonable selection of material, does not injure one's stomach not only, there is certain effect to gaseous distention etc..
Specific embodiment
Presently in connection with specific embodiment, next the invention will be further elaborated.
Embodiment one
The production new method of instant duck neck, is realized by following steps:
(1) duck neck prepares: duck neck elder generation's cold water of freezing is thawed, then cleans up, drain away the water, it is spare；
(2) hot water treatment: duck neck being put into boiled hot water, and stirring to discoloration is picked up, drained；
(3) ice water is marinated: it will be added in 0-2 DEG C of cure by the duck neck of step (2) processing, and pickle 15h after mixing evenly,
Middle cure is mixed by the raw material of following parts by weight: 20 parts of cooking wine, 60 parts of thin salt light soy sauce, 10 parts of lindera glauca, 15 parts of ginger splices,
25 parts of garlic granule, 20 parts of fresh millet starch for being cut into a section, now 35 parts of lemon juice of squeezing, ice water are 200 parts, are drained after the completion of marinated
Surface liquid；
(4) extruding: 15min is handled using the duck neck that will be handled through step (3) in 4.5Mpa, 150 DEG C of high pressure thermal environment, then
It is released stress in 0.3s to 0.1Mpa；
(5) glutinous rice liquor atomization package: prepare glutinous rice liquor that is after glutinous rice is fermented into sweet wine and not blending, using heated type
It is sprayed on after atomizer atomization on the duck neck through step (4) processing, then dries to moisture content at 30-40 DEG C 18%；
(6) packaging sterilization.
Embodiment two
The production new method of instant duck neck, is realized by following steps:
(1) duck neck prepares: duck neck elder generation's cold water of freezing is thawed, then cleans up, drain away the water, it is spare；
(2) hot water treatment: duck neck being put into boiled hot water, and stirring to discoloration is picked up, drained；
(3) ice water is marinated: it will be added in 0-2 DEG C of cure by the duck neck of step (2) processing, and pickle 10h after mixing evenly,
Middle cure is mixed by the raw material of following parts by weight: 40 parts of cooking wine, 80 parts of thin salt light soy sauce, 15 parts of lindera glauca, 15 parts of ginger splices,
20 parts of garlic granule, 25 parts of fresh millet starch for being cut into a section, now 25 parts of lemon juice of squeezing, ice water are 300 parts, are drained after the completion of marinated
Surface liquid；
(4) extruding: 10min is handled using the duck neck that will be handled through step (3) in 6Mpa, 170 DEG C of high pressure thermal environment, is then existed
It is released stress in 0.3s to 0.2Mpa；
(5) glutinous rice liquor atomization package: prepare glutinous rice liquor that is after glutinous rice is fermented into sweet wine and not blending, using heated type
It is sprayed on after atomizer atomization on the duck neck through step (4) processing, then dries to moisture content at 30-40 DEG C 25%；
(6) packaging sterilization.
Claims (2)
1. a kind of production new method of instant duck neck, is realized by following steps:
(1) duck neck prepares: duck neck elder generation's cold water of freezing is thawed, then cleans up, drain away the water, it is spare；
(2) hot water treatment: duck neck being put into boiled hot water, and stirring to discoloration is picked up, drained；
(3) ice water is marinated: will be added in 0-2 DEG C of cure by the duck neck of step (2) processing, and pickle 10- after mixing evenly
15h, wherein cure is by cooking wine, thin salt light soy sauce, lindera glauca, ginger splices, garlic granule, the fresh millet starch for being cut into a section, now squeezes lemon
Lemon juice, ice water mix, and surface liquid is drained after the completion of marinated；
(4) 10- extruding: is handled using the duck neck that will be handled through step (3) in 4.5-6Mpa, 150-170 DEG C of high pressure thermal environment
Then 15min is released stress in 0.3-0.8s to 0.1-0.2Mpa；
(5) glutinous rice liquor atomization package: prepare glutinous rice liquor that is after glutinous rice is fermented into sweet wine and not blending, using heated type
It is sprayed on after atomizer atomization on the duck neck through step (4) processing, then dries to moisture content at 30-40 DEG C in 18-25%；
(6) packaging sterilization.
2. the production new method of instant duck neck according to claim 1, which is characterized in that cure is each in above-mentioned steps (3)
The parts by weight of raw material are as follows: 20-40 parts of cooking wine, 50-80 parts of thin salt light soy sauce, 8-15 parts of lindera glauca, 15-20 parts of ginger splices, garlic granule 20-25
Part, fresh millet starch 15-25 parts for being cut into a section, now lemon juice 20-35 parts of squeezing, ice water are 200-300 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811253676.6A CN109259100A (en) | 2018-10-26 | 2018-10-26 | A kind of production new method of instant duck neck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811253676.6A CN109259100A (en) | 2018-10-26 | 2018-10-26 | A kind of production new method of instant duck neck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109259100A true CN109259100A (en) | 2019-01-25 |
Family
ID=65194349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811253676.6A Pending CN109259100A (en) | 2018-10-26 | 2018-10-26 | A kind of production new method of instant duck neck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109259100A (en) |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES216521U (en) * | 1975-11-08 | 1976-08-01 | Enrique Crespo S A | Articulation for foldable furniture. (Machine-translation by Google Translate, not legally binding) |
| EP0194418A2 (en) * | 1985-03-13 | 1986-09-17 | Barnängen Deutschland GmbH | Dispenser for a cleanser |
| US20040255418A1 (en) * | 2003-06-23 | 2004-12-23 | The Clorox Company | Cleaning tool with gripping assembly for a disposable scrubbing head |
| CN101015358A (en) * | 2007-02-07 | 2007-08-15 | 于樑洪 | Fruit savoury and crisp roasted duck and preparing process thereof |
| CN101040716A (en) * | 2007-04-28 | 2007-09-26 | 侯秀琴 | Preparation method of duck product |
| US7386910B2 (en) * | 2003-09-30 | 2008-06-17 | The Clorox Company | Cleaning tool assembly with a disposable cleaning implement |
| CN101715974A (en) * | 2009-12-08 | 2010-06-02 | 株洲市好棒美食品有限公司 | Method for making stewed duck with bean sauce |
| CN102106556A (en) * | 2011-01-30 | 2011-06-29 | 钟国华 | Prepared salting seasoning for baked or aired meat product, meat product and making method thereof |
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
| CN103300394A (en) * | 2013-05-24 | 2013-09-18 | 安徽王家坝生态农业有限公司 | Preparation method of seasoned duck neck |
| CN103651735A (en) * | 2013-12-04 | 2014-03-26 | 佛山市新战略知识产权文化有限公司 | Preservation method for salt baked meat products |
| CN104957653A (en) * | 2015-03-29 | 2015-10-07 | 安徽先知缘食品有限公司 | Making process for a duck neck |
| CN107307311A (en) * | 2017-08-16 | 2017-11-03 | 安徽省启示录餐饮管理有限公司 | A kind of pungent duck neck of long-acting quality-guaranteeing phase stew in soy sauce and preparation method thereof |
-
2018
- 2018-10-26 CN CN201811253676.6A patent/CN109259100A/en active Pending
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES216521U (en) * | 1975-11-08 | 1976-08-01 | Enrique Crespo S A | Articulation for foldable furniture. (Machine-translation by Google Translate, not legally binding) |
| EP0194418A2 (en) * | 1985-03-13 | 1986-09-17 | Barnängen Deutschland GmbH | Dispenser for a cleanser |
| US20040255418A1 (en) * | 2003-06-23 | 2004-12-23 | The Clorox Company | Cleaning tool with gripping assembly for a disposable scrubbing head |
| US7386910B2 (en) * | 2003-09-30 | 2008-06-17 | The Clorox Company | Cleaning tool assembly with a disposable cleaning implement |
| CN101015358A (en) * | 2007-02-07 | 2007-08-15 | 于樑洪 | Fruit savoury and crisp roasted duck and preparing process thereof |
| CN101040716A (en) * | 2007-04-28 | 2007-09-26 | 侯秀琴 | Preparation method of duck product |
| CN101715974A (en) * | 2009-12-08 | 2010-06-02 | 株洲市好棒美食品有限公司 | Method for making stewed duck with bean sauce |
| CN102106556A (en) * | 2011-01-30 | 2011-06-29 | 钟国华 | Prepared salting seasoning for baked or aired meat product, meat product and making method thereof |
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
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| CN104957653A (en) * | 2015-03-29 | 2015-10-07 | 安徽先知缘食品有限公司 | Making process for a duck neck |
| CN107307311A (en) * | 2017-08-16 | 2017-11-03 | 安徽省启示录餐饮管理有限公司 | A kind of pungent duck neck of long-acting quality-guaranteeing phase stew in soy sauce and preparation method thereof |
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| ZAIXIANG LOU等: "Determination of preservative residues and microbial contents of commercial Chinese duck neck meat", 《CYTA - JOURNAL OF FOOD》 * |
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|---|---|---|---|
| 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 |
Application publication date: 20190125 |
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| RJ01 | Rejection of invention patent application after publication |