CN109315723A - A kind of production method of gumbo powder - Google Patents
A kind of production method of gumbo powder Download PDFInfo
- Publication number
- CN109315723A CN109315723A CN201811363480.2A CN201811363480A CN109315723A CN 109315723 A CN109315723 A CN 109315723A CN 201811363480 A CN201811363480 A CN 201811363480A CN 109315723 A CN109315723 A CN 109315723A
- Authority
- CN
- China
- Prior art keywords
- gumbo
- seed
- frying
- minutes
- steamed
- 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
- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 114
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 113
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 238000007605 air drying Methods 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 239000002893 slag Substances 0.000 claims abstract description 6
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 239000004575 stone Substances 0.000 claims abstract description 6
- 238000009423 ventilation Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 238000003672 processing method Methods 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 description 4
- 230000003796 beauty Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000219071 Malvaceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a kind of production methods of gumbo powder, it belongs to a kind of processing method of vegetables.The present invention mainly solves gumbo, and there is the bad edible and single technical problems of product.The technical scheme is that a kind of production method of gumbo powder, production stage are as follows: 1) selecting the gumbo fresh fruit of completely filled fruit, clean up, natural air drying；2) gumbo fruit is smashed, takes out gumbo seed；3) gumbo that residue is smashed is impregnated 1 hour with clear water；4) it will steam after gumbo seed cold boiling water spraying treatment and take out after ten minutes；5) soaked gumbo is steamed 30 minutes；6) steamed gumbo seed is impregnated 6 hours in salt water；7) steamed gumbo natural air drying；8) gumbo seed is put into frying in cauldron；Gumbo is put into frying in cauldron, takes out after the completion of frying, cools naturally；9) the good gumbo seed of frying and gumbo, be fully ground with stone mill it is broken, after sieving is removed slag, naturally dry.
Description
Technical field
The present invention relates to a kind of production methods of gumbo powder, it belongs to a kind of processing method of vegetables.
Background technique
Gumbo is malvaceae plant, nature and flavor: it is lightly seasoned, it is cold in nature.Contain a kind of stickiness liquid matter and Arab in gumbo okra fruit
Glycan, galactan, rhamnosan, protein etc., often it is edible have protection skin, aid digestion stomach invigorating, reason stomach, clear liver poison with
And kidney is good in establishing-Yang, enhances the effect of immune function of human body.But due in fresh gumbo contain stickiness liquid matter, eat it is bad in mouth under
Pharynx causes many people to be reluctant edible gumbo, reduces the edible value of gumbo.
Summary of the invention
Present invention aim to address gumbos there is the bad edible and single technical problem of product, provides a kind of gumbo
The production method of powder.
In order to solve the above technical problems, the technical solution adopted by the present invention is that:
A kind of production method of gumbo powder, production stage are as follows:
1) the gumbo fresh fruit for selecting completely filled fruit, is cleaned up with clear water, is exposed to the sun 4 hours in the sun, is subsequently placed in yin
Cool ventilation natural air drying；
2) by the 1) the air-dried gumbo fruit of step smash, take out gumbo seed, gumbo seed is In Shade, using natural wind
It is 20% that dry method, which is air-dried to water content,；
3) gumbo that residue is smashed is impregnated 1 hour with clear water；
4) the gumbo seed air-dried is placed in container, with cold boiling water spraying treatment, the weight ratio of gumbo seed and water is 20:
1, it stirs evenly, stands 10 minutes, steamer temperature is set as 90 DEG C, after temperature reaches, gumbo seed is put into steam box rapidly
In, it steams and takes out after ten minutes；
5) soaked gumbo is pulled out and dries, steamed 30 minutes with steam box, steamer temperature is 90 DEG C；
6) steamed gumbo seed is put into 30 degrees Celsius of warm water, salt is added, gumbo seed is with salt weight ratio
100:1 is pulled out after impregnating 6 hours, and natural air drying, water content is maintained at 8%；
7) steamed gumbo is placed on natural air drying at shady and cool ventilation, its water content is made to reach 10~15%；
8) by dried gumbo seed, frying 5~8 minutes in cauldron are put into, temperature is controlled at 150~180 DEG C, and frying is complete
At rear taking-up, cool naturally；Air-dried gumbo is put into frying 5~10 minutes in cauldron, temperature is controlled at 120~150 DEG C, fried
It takes out after the completion of system, cools naturally；
9) the good gumbo seed of frying and gumbo, be fully ground with stone mill it is broken, after sieving is removed slag, naturally dry.
The beneficial effects of the present invention are:
Powder is made in gumbo and gumbo seed by the present invention, is saved whole nutrition and the active constituent of gumbo, is improved battalion
The absorptivity formed point, enhances mouthfeel；Preparation process of the present invention is simple, and production cost is low, is suitable for large-scale industrial production；
Product of the present invention is easy to carry, both can directly reconstitute to drink or can be used as and is applied in the food such as flour, cake, bread with powder,
Or the effect of being added in beauty product, enhancing beauty, the type of edible gumbo is enriched, the field of products application has been widened.
Specific embodiment
The present invention is described in further detail below with reference to embodiment.
Embodiment 1
The production method of one of the present embodiment gumbo powder, production stage are as follows:
1) the gumbo fresh fruit for selecting completely filled fruit, is cleaned up with clear water, is exposed to the sun 4 hours in the sun, is subsequently placed in yin
Cool ventilation natural air drying；
2) by the 1) the air-dried gumbo fruit of step smash, take out gumbo seed, gumbo seed is In Shade, using natural wind
It is 20% that dry method, which is air-dried to water content,；
3) gumbo that residue is smashed is impregnated 1 hour with clear water；
4) the gumbo seed air-dried is placed in container, with cold boiling water spraying treatment, the weight ratio of gumbo seed and water is 20:
1, it stirs evenly, stands 10 minutes, steamer temperature is set as 90 DEG C, after temperature reaches, gumbo seed is put into steam box rapidly
In, it steams and takes out after ten minutes；
5) soaked gumbo is pulled out and dries, steamed 30 minutes with steam box, steamer temperature is 90 DEG C；
6) steamed gumbo seed is put into 30 degrees Celsius of warm water, salt is added, gumbo seed is with salt weight ratio
100:1 is pulled out after impregnating 6 hours, and natural air drying, water content is maintained at 8%；
7) steamed gumbo is placed on natural air drying at shady and cool ventilation, its water content is made to reach 10~15%；
8) by dried gumbo seed, frying 8 minutes in cauldron are put into, temperature control takes after the completion of 150 DEG C, frying
Out, it cools naturally；Air-dried gumbo is put into frying 5 minutes in cauldron, temperature control is taken out after the completion of 150 DEG C, frying, from
So cool；
9) the good gumbo seed of frying and gumbo, be fully ground with stone mill it is broken, after sieving is removed slag, naturally dry.
Embodiment 2
The production method of one of the present embodiment gumbo powder, production stage are as follows:
1) the gumbo fresh fruit for selecting completely filled fruit, is cleaned up with clear water, is exposed to the sun 4 hours in the sun, is subsequently placed in yin
Cool ventilation natural air drying；
2) by the 1) the air-dried gumbo fruit of step smash, take out gumbo seed, gumbo seed is In Shade, using natural wind
It is 20% that dry method, which is air-dried to water content,；
3) gumbo that residue is smashed is impregnated 1 hour with clear water；
4) the gumbo seed air-dried is placed in container, with cold boiling water spraying treatment, the weight ratio of gumbo seed and water is 20:
1, it stirs evenly, stands 10 minutes, steamer temperature is set as 90 DEG C, after temperature reaches, gumbo seed is put into steam box rapidly
In, it steams and takes out after ten minutes；
5) soaked gumbo is pulled out and dries, steamed 30 minutes with steam box, steamer temperature is 90 DEG C；
6) steamed gumbo seed is put into 30 degrees Celsius of warm water, salt is added, gumbo seed is with salt weight ratio
100:1 is pulled out after impregnating 6 hours, and natural air drying, water content is maintained at 8%；
7) steamed gumbo is placed on natural air drying at shady and cool ventilation, its water content is made to reach 10~15%；
8) by dried gumbo seed, frying 5 minutes in cauldron are put into, temperature control takes after the completion of 180 DEG C, frying
Out, it cools naturally；Air-dried gumbo is put into frying 10 minutes in cauldron, temperature control is taken out after the completion of 120 DEG C, frying,
Naturally it cools；
9) the good gumbo seed of frying and gumbo, be fully ground with stone mill it is broken, after sieving is removed slag, naturally dry.
Embodiment 3
The production method of one of the present embodiment gumbo powder, production stage are as follows:
1) the gumbo fresh fruit for selecting completely filled fruit, is cleaned up with clear water, is exposed to the sun 4 hours in the sun, is subsequently placed in yin
Cool ventilation natural air drying；
2) by the 1) the air-dried gumbo fruit of step smash, take out gumbo seed, gumbo seed is In Shade, using natural wind
It is 20% that dry method, which is air-dried to water content,；
3) gumbo that residue is smashed is impregnated 1 hour with clear water；
4) the gumbo seed air-dried is placed in container, with cold boiling water spraying treatment, the weight ratio of gumbo seed and water is 20:
1, it stirs evenly, stands 10 minutes, steamer temperature is set as 90 DEG C, after temperature reaches, gumbo seed is put into steam box rapidly
In, it steams and takes out after ten minutes；
5) soaked gumbo is pulled out and dries, steamed 30 minutes with steam box, steamer temperature is 90 DEG C；
6) steamed gumbo seed is put into 30 degrees Celsius of warm water, salt is added, gumbo seed is with salt weight ratio
100:1 is pulled out after impregnating 6 hours, and natural air drying, water content is maintained at 8%；
7) steamed gumbo is placed on natural air drying at shady and cool ventilation, its water content is made to reach 10~15%；
8) by dried gumbo seed, frying 7 minutes in cauldron are put into, temperature control takes after the completion of 160 DEG C, frying
Out, it cools naturally；Air-dried gumbo is put into frying 8 minutes in cauldron, temperature control is taken out after the completion of 135 DEG C, frying, from
So cool；
9) the good gumbo seed of frying and gumbo, be fully ground with stone mill it is broken, after sieving is removed slag, naturally dry.
The above is only presently preferred embodiments of the present invention, is not intended to limit the invention in any way, it is all according to the present invention
Technical spirit any simple modification to the above embodiments, change and equivalent structural changes, still fall within skill of the present invention
In the protection scope of art scheme.
Claims (1)
1. a kind of production method of gumbo powder, which is characterized in that production stage is as follows:
1) the gumbo fresh fruit for selecting completely filled fruit, is cleaned up with clear water, is exposed to the sun in the sun 4 hours, is subsequently placed in shady and cool logical
Natural air drying at wind；
2) by the 1) the air-dried gumbo fruit of step smash, take out gumbo seed, gumbo seed is In Shade, using natural wind dry method
Air-drying to water content is 20%；
3) gumbo that residue is smashed is impregnated 1 hour with clear water；
4) the gumbo seed air-dried is placed in container, with cold boiling water spraying treatment, the weight ratio of gumbo seed and water is 20:1, is stirred
It mixes uniformly, stands 10 minutes, steamer temperature is set as 90 DEG C, after temperature reaches, gumbo seed is put into steam box rapidly, steam
System is taken out after ten minutes；
5) soaked gumbo is pulled out and dries, steamed 30 minutes with steam box, steamer temperature is 90 DEG C；
6) steamed gumbo seed being put into 30 degrees Celsius of warm water, salt is added, gumbo seed and salt weight ratio are 100:1,
It is pulled out after impregnating 6 hours, natural air drying, water content is maintained at 8%；
7) steamed gumbo is placed on natural air drying at shady and cool ventilation, its water content is made to reach 10~15%；
8) by dried gumbo seed, frying 5~8 minutes in cauldron are put into, temperature is controlled at 150~180 DEG C, after the completion of frying
It takes out, cools naturally；Air-dried gumbo is put into frying 5~10 minutes in cauldron, temperature is controlled at 120~150 DEG C, and frying is complete
At rear taking-up, cool naturally；
9) the good gumbo seed of frying and gumbo, be fully ground with stone mill it is broken, after sieving is removed slag, naturally dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811363480.2A CN109315723A (en) | 2018-11-16 | 2018-11-16 | A kind of production method of gumbo powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811363480.2A CN109315723A (en) | 2018-11-16 | 2018-11-16 | A kind of production method of gumbo powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109315723A true CN109315723A (en) | 2019-02-12 |
Family
ID=65258398
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811363480.2A Pending CN109315723A (en) | 2018-11-16 | 2018-11-16 | A kind of production method of gumbo powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109315723A (en) |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4614660A (en) * | 1981-09-02 | 1986-09-30 | Apothekernes Laboratorium A.S. | Process for producing quick cooking vegetables |
| CN103461887A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Production method of spiced garlic cloves |
| CN103976293A (en) * | 2013-11-14 | 2014-08-13 | 上海紫石生物科技有限公司 | Production methods of okra fruit powder |
| CN104207051A (en) * | 2014-09-11 | 2014-12-17 | 嘉善捌零壹农业生物科技有限公司 | Convenient okra tender fruit dry powder, dried flower powder and seed powder food and production method thereof |
| CN104544103A (en) * | 2015-02-10 | 2015-04-29 | 吉林大学 | Okra tablet and preparation process thereof |
| CN104543761A (en) * | 2014-12-30 | 2015-04-29 | 河南工业大学 | Method for making fresh and wet nourishing health noodles containing gumbos |
| CN104738622A (en) * | 2015-03-17 | 2015-07-01 | 浙江祺神农业有限公司 | Okra capsule and preparation method thereof |
| CN104939078A (en) * | 2015-05-28 | 2015-09-30 | 嘉善捌零壹农业生物科技有限公司 | Okra sanbao instant food and production method thereof |
| CN105146440A (en) * | 2015-09-18 | 2015-12-16 | 魏洁 | Preparing method for spicy gumbo pickle |
| CN105433331A (en) * | 2015-11-11 | 2016-03-30 | 界首市华盛塑料机械有限公司 | Processing method of hibiscus esculentus seeds |
| CN106722676A (en) * | 2016-12-27 | 2017-05-31 | 永安市仁迈信息技术服务有限公司 | A kind of production technology for peeling off not easily broken Snakegourd Fruit seed |
| CN107223839A (en) * | 2017-07-29 | 2017-10-03 | 东莞市永健泓电子商务有限公司 | A kind of gumbo powder, preparation method thereof |
| CN107788363A (en) * | 2016-08-31 | 2018-03-13 | 黄春华 | A kind of healthcare okra noodles |
-
2018
- 2018-11-16 CN CN201811363480.2A patent/CN109315723A/en active Pending
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4614660A (en) * | 1981-09-02 | 1986-09-30 | Apothekernes Laboratorium A.S. | Process for producing quick cooking vegetables |
| CN103461887A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Production method of spiced garlic cloves |
| CN103976293A (en) * | 2013-11-14 | 2014-08-13 | 上海紫石生物科技有限公司 | Production methods of okra fruit powder |
| CN104207051A (en) * | 2014-09-11 | 2014-12-17 | 嘉善捌零壹农业生物科技有限公司 | Convenient okra tender fruit dry powder, dried flower powder and seed powder food and production method thereof |
| CN104543761A (en) * | 2014-12-30 | 2015-04-29 | 河南工业大学 | Method for making fresh and wet nourishing health noodles containing gumbos |
| CN104544103A (en) * | 2015-02-10 | 2015-04-29 | 吉林大学 | Okra tablet and preparation process thereof |
| CN104738622A (en) * | 2015-03-17 | 2015-07-01 | 浙江祺神农业有限公司 | Okra capsule and preparation method thereof |
| CN104939078A (en) * | 2015-05-28 | 2015-09-30 | 嘉善捌零壹农业生物科技有限公司 | Okra sanbao instant food and production method thereof |
| CN105146440A (en) * | 2015-09-18 | 2015-12-16 | 魏洁 | Preparing method for spicy gumbo pickle |
| CN105433331A (en) * | 2015-11-11 | 2016-03-30 | 界首市华盛塑料机械有限公司 | Processing method of hibiscus esculentus seeds |
| CN107788363A (en) * | 2016-08-31 | 2018-03-13 | 黄春华 | A kind of healthcare okra noodles |
| CN106722676A (en) * | 2016-12-27 | 2017-05-31 | 永安市仁迈信息技术服务有限公司 | A kind of production technology for peeling off not easily broken Snakegourd Fruit seed |
| CN107223839A (en) * | 2017-07-29 | 2017-10-03 | 东莞市永健泓电子商务有限公司 | A kind of gumbo powder, preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109497171B (en) | Multi-component chili oil and preparation method thereof | |
| CN103960608A (en) | Pure nature low temperature baked cooked pumpkin powder and production method thereof | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN104905324A (en) | A flavored walnut kernel and a processing method thereof | |
| KR20100100479A (en) | Sweetpotato powder and its products using the same | |
| CN103989094A (en) | Pure-natural tomato powder cooked by baking at low temperature and preparation method thereof | |
| CN101912096B (en) | Method for processing reshaped small purple sweet potatoes | |
| CN103960616A (en) | Pure natural low temperature baked lotus root powder and making method thereof | |
| CN103960607A (en) | Pure natural white gourd powder baking-cooked at low temperature and manufacturing method thereof | |
| CN106490488A (en) | A kind of jasmine tea fragrant beef granules and preparation method thereof | |
| CN103960604A (en) | Pure nature low temperature baked cooked celery powder and production method thereof | |
| CN114403435B (en) | Preparation method and application of colorful powder | |
| CN109315723A (en) | A kind of production method of gumbo powder | |
| CN104187751A (en) | Candied-apple beef granule | |
| CN1656920A (en) | Granular water cooked dry rice instant gruel and its preparation technology | |
| CN103960622A (en) | Pure nature low temperature baked cooked potato powder and production method thereof | |
| CN104522284A (en) | Red wine ice cream and preparation method thereof | |
| CN104605431B (en) | A kind of processing method of Aricennia marina fruits | |
| CN105876622A (en) | Production process of low temperature resistant frozen pastry | |
| RU2406400C1 (en) | Preserved black cherry compote production method | |
| KR101762711B1 (en) | Manufacturing method of grain containing natural chlorophyll and method for producing thereof | |
| CN106721937A (en) | Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface | |
| CN107594396B (en) | A kind of processing method that vinasse bake shrimp | |
| CN105918909A (en) | Shrimp-flavored fermentation goose sausage capable of supplementing qi and preparation method of shrimp-flavored fermentation goose sausage | |
| JPS60133860A (en) | Method for improving taste and flavor of ptisan |
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 |
Application publication date: 20190212 |
|
| RJ01 | Rejection of invention patent application after publication |