CN109275883A - Chafing dish bottom flavorings and preparation method thereof - Google Patents
Chafing dish bottom flavorings and preparation method thereof Download PDFInfo
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- CN109275883A CN109275883A CN201811238539.5A CN201811238539A CN109275883A CN 109275883 A CN109275883 A CN 109275883A CN 201811238539 A CN201811238539 A CN 201811238539A CN 109275883 A CN109275883 A CN 109275883A
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- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
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- 239000003760 tallow Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
A kind of chafing dish bottom flavorings, including oil plant, fragrance, major ingredient, oil plant include 1000 parts of palm oil, 1000 parts of siritch；Fragrance includes that 5 parts of White Chloe, 5 parts of tsaoko, 5 parts of husky ginger, 5 parts of cloves, 5 parts of fructus amomi, fragrant 5 parts of fruit, 5 parts of cumin, 5 parts of cassia bark, 5 parts of Radix Glycyrrhizae, 5 parts of branch, 5 parts of Lysimachia sikokiana, 5 parts of nutmeg, 5 parts of rhizoma nardostachyos, 5 parts of dried orange peel, bamboo or wicker fence dial 5 parts, 8 parts of lemon-grass, illiciumverum 5 parts, 5 parts of spiceleaf, 5 parts of murraya paniculataJack, 8 parts of fennel seeds, 5 parts of vanilla；Major ingredient includes 500 parts of bean paste, 20 parts of fermented glutinour rice, 1500 parts of capsicum, 100 parts of ginger, 100 parts of garlic, 1500 parts of Chinese prickly ash, 15 parts of fermented soya bean, 100 parts of rock sugar, 100 parts of shallot.The present invention also provides a kind of chafing dish bottom flavorings preparation methods.
Description
Technical field
The present invention relates to food dressing technical field, in particular to a kind of chafing dish bottom flavorings and preparation method thereof.
Background technique
The quality and taste of chafing dish depend on the quality and taste of chafing dish bottom flavorings, with constantly mentioning for people's living standard
Height, the requirement to chafing dish bottom flavorings is also higher and higher, while pursuing taste, also more focuses on the requirement to health and nutrition.
Packaging chafing dish bottom flavorings all and being for existing supermarket sale is produced by production of hot-pot flavoring food enterprise, such as beef tallow hot pot
The general technology of bottom material is all are as follows: supplementary material → pretreatment → ingredient → frying → filling → cooling → packaging → chafing dish bottom flavorings at
Product.Wherein, oil temperature height, frying time are longer in frying step, can so destroy fat-soluble A, Hu in edible oil
Radish element, vitamin E, vitamin C and B family vitamin etc.；The chafing dish bottom flavorings mouthfeel alcohol made furthermore with animal oil (butter)
Thickness, but its cholesterol level is excessively high, and excessive eat is harmful to human health.
Summary of the invention:
In view of this, it is necessary to provide a kind of health and the chafing dish bottom flavorings of nutrition.
It there is a need to provide a kind of chafing dish bottom flavorings preparation method.
A kind of chafing dish bottom flavorings, including oil plant, fragrance, major ingredient, oil plant include 1000 parts of palm oil, 1000 parts of siritch；It is fragrant
Material includes 5 parts of White Chloe, 5 parts of tsaoko, 5 parts of husky ginger, 5 parts of cloves, 5 parts of fructus amomi, fragrant 5 parts of fruit, 5 parts of cumin, 5 parts of cassia bark, Radix Glycyrrhizae 5
Part, 5 parts of branch, 5 parts of Lysimachia sikokiana, 5 parts of nutmeg, 5 parts of rhizoma nardostachyos, 5 parts of dried orange peel, bamboo or wicker fence dial 5 parts, 8 parts of lemon-grass, octagonal 5 parts, spiceleaf 5
Part, 5 parts of murraya paniculataJack, 8 parts of fennel seeds, 5 parts of vanilla；Major ingredient includes 500 parts of bean paste, 20 parts of fermented glutinour rice, 1500 parts of capsicum, ginger
100 parts, 100 parts of garlic, 1500 parts of Chinese prickly ash, 15 parts of fermented soya bean, 100 parts of rock sugar, 100 parts of shallot；Wherein above-mentioned chafing dish bottom flavorings pass through
Following manner is made:
It is macerated being put into the original flavor Galbitang of tanning after the capsicum cleaning in major ingredient, so that nutriment, perfume (or spice) in Galbitang
Taste substance penetrates into capsicum, pulls the capsicum of soaking out dried up with blower to obtain flavor capsicum later；
Oil plant is warming up to 100~110 DEG C, and the oil plant after will heat up is divided into two parts；
After ox bone in original flavor Galbitang is crushed, it is put into 5~10min of frying in first part of heating oil plant, after ox bone is pulled out,
It is put into 10~12min of frying in first part of heating oil plant after oil temperature is down to 80~100 DEG C, then by fragrance, it is mixed to obtain first
Close material；
Flavor capsicum is put into 5~10min of frying in second part of heating oil plant, then by the bean paste in major ingredient, fermented glutinour rice, life
Ginger, garlic, Chinese prickly ash, fermented soya bean, shallot 10~12min of frying, to obtain the second mixture；
By the first mixture, the second mixture mix after, be added major ingredient in rock sugar after boil 5~8min, take the dish out of the pot, through it is filling,
It is cooling, obtain the chafing dish bottom flavorings.
Preferably, chafing dish bottom flavorings further include ox bone, and the ox bone is " after being crushed the ox bone in original flavor Galbitang, to be put into
5~10min of frying in first part of heating oil plant, after ox bone is pulled out, is put into after oil temperature is down to 80~100 DEG C, then by fragrance
The fried ox bone pulled out in 10~12min of frying in first part of heating oil plant, to obtain the first mixture " step；The frying
Ox bone through crushing after, " by the first mixture, the second mixture mix after, be added major ingredient in rock sugar after tanning 5~
8min takes the dish out of the pot, and through filling, cooling, obtains the chafing dish bottom flavorings " it is added in step, the frying ox bone is 50 parts.
A kind of chafing dish bottom flavorings preparation method, comprising the following steps:
Capsicum after cleaning is put into the original flavor Galbitang of tanning and is macerated, so that nutriment, fragrance matter in Galbitang
Capsicum is penetrated into, the capsicum of soaking is pulled out dried up with blower to obtain flavor capsicum later, the dosage of capsicum is 1500 parts；
Oil plant is warming up to 100~110 DEG C, oil plant includes 1000 parts of palm oil, 1000 parts of siritch, and the oil plant after will heat up
It is divided into two parts；
After ox bone in original flavor Galbitang is crushed, it is put into 5~10min of frying in first part of heating oil plant, after ox bone is pulled out,
It is put into 10~12min of frying in first part of heating oil plant after oil temperature is down to 80~100 DEG C, then by fragrance, it is mixed to obtain first
Close material, wherein fragrance includes 5 parts of White Chloe, 5 parts of tsaoko, 5 parts of husky ginger, 5 parts of cloves, 5 parts of fructus amomi, fragrant 5 parts of fruit, 5 parts of cumin, osmanthus
5 parts of skin, 5 parts of Radix Glycyrrhizae, 5 parts of branch, 5 parts of Lysimachia sikokiana, 5 parts of nutmeg, 5 parts of rhizoma nardostachyos, 5 parts of dried orange peel, bamboo or wicker fence dial 5 parts, 8 parts of lemon-grass, eight
5 parts of angle, 5 parts of spiceleaf, 5 parts of murraya paniculataJack, 8 parts of fennel seeds, 5 parts of vanilla；
Flavor capsicum is put into 5~10min of frying in second part of heating oil plant, then by 500 parts of bean paste, 20 parts of fermented glutinour rice, raw
100 parts of 100 parts of ginger, 100 parts of garlic, 1500 parts of Chinese prickly ash, 15 parts of fermented soya bean, shallot 10~12min of frying, to obtain the second mixing
Material；
After first mixture, the second mixture are mixed, 5~8min is boiled after being added 100 parts of rock sugar, is taken the dish out of the pot, through filling, cold
But, the chafing dish bottom flavorings are obtained.
Preferably, further comprising the steps of: the fried ox bone pulled out to be crushed, to obtain fried bovine bone powder, the frying
Ox bone is 50 parts；
" after mixing the first mixture, the second mixture, 5~8min is being boiled after the rock sugar in major ingredient is added, is being taken the dish out of the pot, through filling
Dress, cooling, obtain the chafing dish bottom flavorings " the fried bovine bone powder is added in step.
In above-mentioned chafing dish bottom flavorings and preparation method thereof, the present invention is by being put into the original flavor ox bone of tanning for the capsicum after cleaning
It is macerated in soup, so that the nutriment, fragrance matter in Galbitang penetrate into capsicum, the capsicum of soaking is pulled out blown with blower later
It is dry to obtain flavor capsicum, and by the ox bone in original flavor Galbitang it is broken after, be put into frying 5 in first part of heating oil plant~
10min, after ox bone is pulled out, after oil temperature is down to 80~100 DEG C, then by fragrance be put into frying 10 in first part of heating oil plant~
12min to make the chafing dish bottom flavorings prepared have butter flavor, while also reducing product to obtain the first mixture
Acid value and peroxide value reduce the animal fat of people's intake, more conducively healthy, meanwhile, by the way that oil plant is divided into two parts
So to shorten the duration that oil plant is in hot stage, and then reduce fat-soluble in oil plant to major ingredient, fragrance processing
The destruction of vitamin A, carrotene, vitamin E, vitamin C and B family vitamin etc..
Specific embodiment
The present invention provides a kind of chafing dish bottom flavorings, which includes oil plant, fragrance, major ingredient, and oil plant includes palm oil
1000 parts, 1000 parts of siritch；Fragrance include 5 parts of White Chloe, 5 parts of tsaoko, 5 parts of husky ginger, 5 parts of cloves, 5 parts of fructus amomi, fragrant 5 parts of fruit,
5 parts of cumin, 5 parts of cassia bark, 5 parts of Radix Glycyrrhizae, 5 parts of branch, 5 parts of Lysimachia sikokiana, 5 parts of nutmeg, 5 parts of rhizoma nardostachyos, 5 parts of dried orange peel, bamboo or wicker fence dial 5 parts, perfume
8 parts of cogongrass, octagonal 5 parts, 5 parts of spiceleaf, 5 parts of murraya paniculataJack, 8 parts of fennel seeds, 5 parts of vanilla；Major ingredient includes 500 parts of bean paste, wine with dregs
Poor 20 parts, 1500 parts of capsicum, 100 parts of ginger, 100 parts of garlic, 1500 parts of Chinese prickly ash, 15 parts of fermented soya bean, 100 parts of rock sugar, shallot 100
Part；Wherein above-mentioned chafing dish bottom flavorings are made in the following manner:
It is macerated being put into the original flavor Galbitang of tanning after the capsicum cleaning in major ingredient, so that nutriment, perfume (or spice) in Galbitang
Taste substance penetrates into capsicum, pulls the capsicum of soaking out dried up with blower to obtain flavor capsicum later, wherein puts after capsicum cleaning
Enter the time macerated in the original flavor Galbitang of tanning determines according to the water content of capsicum, for example, capsicum water content 0.07%
When, time of soaking is 10~12min, and the temperature of original flavor Galbitang is 50~60 DEG C, capsicum select the Northwest dried or
The pimiento that the plantation of Xinjiang region obtains；
Oil plant is warming up to 100~110 DEG C, and the oil plant after will heat up is divided into two parts；
After ox bone in original flavor Galbitang is crushed, it is put into 5~10min of frying in first part of heating oil plant, after ox bone is pulled out,
It is put into 10~12min of frying in first part of heating oil plant after oil temperature is down to 80~100 DEG C, then by fragrance, it is mixed to obtain first
Close material；
Flavor capsicum is put into 5~10min of frying in second part of heating oil plant, then by the bean paste in major ingredient, fermented glutinour rice, life
Ginger, garlic, Chinese prickly ash, fermented soya bean, shallot 10~12min of frying, to obtain the second mixture；
By the first mixture, the second mixture mix after, be added major ingredient in rock sugar after boil 5~8min, take the dish out of the pot, through it is filling,
It is cooling, the chafing dish bottom flavorings are obtained, tanning temperature is 130~140 DEG C.
Further, chafing dish bottom flavorings further include ox bone, and the ox bone is " after being crushed the ox bone in original flavor Galbitang, to put
Enter 5~10min of frying in first part of heating oil plant, after ox bone is pulled out, is put after oil temperature is down to 80~100 DEG C, then by fragrance
Enter 10~12min of frying in first part of heating oil plant, to obtain the first mixture " the fried ox bone pulled out in step；The oil
Fried ox bone after crushing, " after the first mixture, the second mixture are mixed, be added tanning 5 after the rock sugar in major ingredient~
8min takes the dish out of the pot, and through filling, cooling, obtains the chafing dish bottom flavorings " it is added in step, it is calcareous in chafing dish bottom flavorings to increase with this
And butter bone Flavor, the frying ox bone is 50 parts.Wherein, the grinding particle size of the fried ox bone can be according to actual production
It needs to determine, for example, 3~5cm can be ground into, so during mutton cooked in a chafing pot, the ox bone that can reduce crushing is attached to food
Probability on material makes eater have better mouth feeling experience.It in other embodiments, can also be by the crushing of the fried ox bone
Extremely smaller granularity, so that the ox bone crushed is attached on food materials, it is more calcareous absorb eater with this.
The present invention also provides a kind of chafing dish bottom flavorings preparation methods, comprising the following steps:
Capsicum after cleaning is put into the original flavor Galbitang of tanning and macerates by step S100, so that nutriment in Galbitang,
Fragrance matter penetrates into capsicum, pulls the capsicum of soaking out dried up with blower to obtain flavor capsicum later, the dosage of capsicum is
1500 parts.Wherein the time macerated in the original flavor Galbitang of tanning is put into after capsicum cleaning to be determined according to the water content of capsicum,
Such as the water content of capsicum, at 0.07%, the time of soaking is 10~12min, and the temperature of original flavor Galbitang is 50~60 DEG C, peppery
The pimiento that green pepper selects the plantation of the Northwest or Xinjiang region dried to obtain, the pimiento quality that these places are planted out
Good, color value is high.
Oil plant is warming up to 100~110 DEG C by step S102, and oil plant includes 1000 parts of palm oil, 1000 parts of siritch, and
Oil plant after will heat up is divided into two parts.
Step S104 is put into 5~10min of frying in first part of heating oil plant after being crushed the ox bone in original flavor Galbitang,
After ox bone is pulled out, it is put into 10~12min of frying in first part of heating oil plant after oil temperature is down to 80~100 DEG C, then by fragrance,
To obtain the first mixture, wherein fragrance includes 5 parts of White Chloe, 5 parts of tsaoko, 5 parts of husky ginger, 5 parts of cloves, 5 parts of fructus amomi, fragrant fruit 5
Part, 5 parts of cumin, 5 parts of cassia bark, 5 parts of Radix Glycyrrhizae, 5 parts of branch, 5 parts of Lysimachia sikokiana, 5 parts of nutmeg, 5 parts of rhizoma nardostachyos, 5 parts of dried orange peel, bamboo or wicker fence dial 5 parts,
8 parts of lemon-grass, octagonal 5 parts, 5 parts of spiceleaf, 5 parts of murraya paniculataJack, 8 parts of fennel seeds, 5 parts of vanilla.
Flavor capsicum is put into 5~10min of frying in second part of heating oil plant by step S104, then by bean paste 500
100 parts of part, 20 parts of fermented glutinour rice, 100 parts of ginger, 100 parts of garlic, 1500 parts of Chinese prickly ash, 15 parts of fermented soya bean, shallot 10~12min of frying, with
Obtain the second mixture.
Step S106 after mixing the first mixture, the second mixture, boils 5~8min after being added 100 parts of rock sugar, out
Pot obtains the chafing dish bottom flavorings through filling, cooling.
Further above-mentioned chafing dish bottom flavorings preparation method, it is further comprising the steps of: the fried ox bone pulled out to be crushed, to obtain
Fried bovine bone powder is obtained, the frying ox bone is 50 parts.
It is added the fried bovine bone powder in step S106 step, the calcareous and butter bone in chafing dish bottom flavorings is increased with this
Flavor.Wherein, the grinding particle size of the fried ox bone can be determined according to needs of production, for example, can be ground into 3~
5cm, so during mutton cooked in a chafing pot, the ox bone that can reduce crushing is attached to probability on food materials, and eater is made to have better mouth
Sense experience.In other embodiments, the fried ox bone can also be crushed to smaller granularity, so that the ox bone crushed
It is attached on food materials, it is more calcareous absorb eater with this.
In above-mentioned chafing dish bottom flavorings and preparation method thereof, the present invention is by being put into the original flavor ox bone of tanning for the capsicum after cleaning
It is macerated in soup, so that the nutriment, fragrance matter in Galbitang penetrate into capsicum, the capsicum of soaking is pulled out blown with blower later
It is dry to obtain flavor capsicum, and by the ox bone in original flavor Galbitang it is broken after, be put into frying 5 in first part of heating oil plant~
10min, after ox bone is pulled out, after oil temperature is down to 80~100 DEG C, then by fragrance be put into frying 10 in first part of heating oil plant~
12min to make the chafing dish bottom flavorings prepared have butter bone Flavor, while also reducing production to obtain the first mixture
The acid value and peroxide value of product reduce the animal fat of people's intake, more conducively healthy, meanwhile, by the way that oil plant is divided into two
Part so to shorten the duration that oil plant is in hot stage, and then reduce the rouge in oil plant to major ingredient, fragrance processing
The destruction of soluble vitamin A, carrotene, vitamin E, vitamin C and B family vitamin etc..
Claims (4)
1. a kind of chafing dish bottom flavorings, including oil plant, fragrance, major ingredient, it is characterised in that: oil plant includes 1000 parts of palm oil, siritch
1000 parts；Fragrance includes 5 parts of White Chloe, 5 parts of tsaoko, 5 parts of husky ginger, 5 parts of cloves, 5 parts of fructus amomi, fragrant 5 parts of fruit, 5 parts of cumin, osmanthus
5 parts of skin, 5 parts of Radix Glycyrrhizae, 5 parts of branch, 5 parts of Lysimachia sikokiana, 5 parts of nutmeg, 5 parts of rhizoma nardostachyos, 5 parts of dried orange peel, bamboo or wicker fence dial 5 parts, 8 parts of lemon-grass, eight
5 parts of angle, 5 parts of spiceleaf, 5 parts of murraya paniculataJack, 8 parts of fennel seeds, 5 parts of vanilla；Major ingredient includes 500 parts of bean paste, 20 parts of fermented glutinour rice, capsicum
1500 parts, 100 parts of ginger, 100 parts of garlic, 1500 parts of Chinese prickly ash, 15 parts of fermented soya bean, 100 parts of rock sugar, 100 parts of shallot；Wherein above-mentioned fire
Flavoring food is made in the following manner:
It is macerated being put into the original flavor Galbitang of tanning after the capsicum cleaning in major ingredient, so that nutriment, perfume (or spice) in Galbitang
Taste substance penetrates into capsicum, pulls the capsicum of soaking out dried up with blower to obtain flavor capsicum later；
Oil plant is warming up to 100~110 DEG C, and the oil plant after will heat up is divided into two parts；
After ox bone in original flavor Galbitang is crushed, it is put into 5~10min of frying in first part of heating oil plant, after ox bone is pulled out,
It is put into 10~12min of frying in first part of heating oil plant after oil temperature is down to 80~100 DEG C, then by fragrance, it is mixed to obtain first
Close material；
Flavor capsicum is put into 5~10min of frying in second part of heating oil plant, then by the bean paste in major ingredient, fermented glutinour rice, life
Ginger, garlic, Chinese prickly ash, fermented soya bean, shallot 10~12min of frying, to obtain the second mixture；
By the first mixture, the second mixture mix after, be added major ingredient in rock sugar after boil 5~8min, take the dish out of the pot, through it is filling,
It is cooling, obtain the chafing dish bottom flavorings.
2. chafing dish bottom flavorings as described in claim 1, it is characterised in that: chafing dish bottom flavorings further include ox bone, and the ox bone is " will be former
After ox bone in taste Galbitang is crushed, it is put into 5~10min of frying in first part of heating oil plant, after ox bone is pulled out, is dropped to oil temperature
It is put into 10~12min of frying in first part of heating oil plant to after 80~100 DEG C, then by fragrance, to obtain the first mixture " step
In the fried ox bone pulled out；The frying ox bone " after mixing the first mixture, the second mixture, is being added after crushing
5~8min is boiled after rock sugar in major ingredient, is taken the dish out of the pot, and through filling, cooling, obtains the chafing dish bottom flavorings " it is added in step, the oil
Fried ox bone is 50 parts.
3. a kind of chafing dish bottom flavorings preparation method, comprising the following steps:
Capsicum after cleaning is put into the original flavor Galbitang of tanning and is macerated, so that nutriment, fragrance matter in Galbitang
Capsicum is penetrated into, the capsicum of soaking is pulled out dried up with blower to obtain flavor capsicum later, the dosage of capsicum is 1500 parts；
Oil plant is warming up to 100~110 DEG C, oil plant includes 1000 parts of palm oil, 1000 parts of siritch, and the oil plant after will heat up
It is divided into two parts；
After ox bone in original flavor Galbitang is crushed, it is put into 5~10min of frying in first part of heating oil plant, after ox bone is pulled out,
It is put into 10~12min of frying in first part of heating oil plant after oil temperature is down to 80~100 DEG C, then by fragrance, it is mixed to obtain first
Close material, wherein fragrance include 5 parts of White Chloe, 5 parts of tsaoko, 5 parts of husky ginger, 5 parts of cloves, 5 parts of fructus amomi, fragrant 5 parts of fruit, 5 parts of cumin,
5 parts of cassia bark, 5 parts of Radix Glycyrrhizae, 5 parts of branch, 5 parts of Lysimachia sikokiana, 5 parts of nutmeg, 5 parts of rhizoma nardostachyos, 5 parts of dried orange peel, bamboo or wicker fence dial 5 parts, 8 parts of lemon-grass,
Octagonal 5 parts, 5 parts of spiceleaf, 5 parts of murraya paniculataJack, 8 parts of fennel seeds, 5 parts of vanilla；
Flavor capsicum is put into 5~10min of frying in second part of heating oil plant, then by 500 parts of bean paste, 20 parts of fermented glutinour rice, raw
100 parts of 100 parts of ginger, 100 parts of garlic, 1500 parts of Chinese prickly ash, 15 parts of fermented soya bean, shallot 10~12min of frying, to obtain the second mixing
Material；
After first mixture, the second mixture are mixed, 5~8min is boiled after being added 100 parts of rock sugar, is taken the dish out of the pot, through filling, cold
But, the chafing dish bottom flavorings are obtained.
4. chafing dish bottom flavorings preparation method as claimed in claim 3, which is characterized in that further comprising the steps of: the oil that will be pulled out
Fried ox bone crushes, and to obtain fried bovine bone powder, the frying ox bone is 50 parts；
" after mixing the first mixture, the second mixture, 5~8min is being boiled after the rock sugar in major ingredient is added, is being taken the dish out of the pot, through filling
Dress, cooling, obtain the chafing dish bottom flavorings " the fried bovine bone powder is added in step.
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Application publication date: 20190129 |