CN109567614B - Food roasting method and food roaster - Google Patents
Food roasting method and food roaster Download PDFInfo
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- CN109567614B CN109567614B CN201811355454.5A CN201811355454A CN109567614B CN 109567614 B CN109567614 B CN 109567614B CN 201811355454 A CN201811355454 A CN 201811355454A CN 109567614 B CN109567614 B CN 109567614B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
- A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/02—Stoves or ranges heated by electric energy using microwaves
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
Abstract
The invention relates to the field of food baking, and discloses a food baking method and a food baking device. The food baking method comprises the following steps: the microwave unit heats the food for a first set time T1 by using first power and a temperature heating unit in the baking cavity, so that the temperature in the baking cavity reaches a first set temperature T1; after the first set temperature T1 is reached, the microwave unit continues to heat the food to be roasted in the roasting cavity for a second set time T2 with a second power and the temperature heating unit in the roasting cavity, so that the temperature in the roasting cavity is at a second set temperature T2; in the coloring stage: the microwave unit continues to heat for a third set time T3 with a third power and the temperature heating unit in the baking cavity, so that the temperature in the baking cavity is at a third set temperature T3; then, the microwave unit continues to heat at the third power while the temperature heating unit in the oven cavity compensates and heats the temperature in the oven cavity for a fourth set time T4, so that the temperature in the oven cavity is stabilized at the fourth set temperature T4, thereby greatly shortening the baking time.
Description
Technical Field
The invention relates to the technical field of food baking, in particular to a food baking method and a food baking device.
Background
With the improvement of the quality of life, various household grilled meat such as roast chicken, roast beef, roast chicken legs and the like and crisp snacks are more and more appeared in families, and the household dining table is enriched.
Generally, in addition to bakeries and cake shops, more and more consumers want to bake crisp snacks at home. The household baked crisp snacks are generally pre-treated frozen crisp shells purchased from a supermarket, thawed and baked by an oven.
However, since only the upper heating tube works in the oven, the temperature in the cavity is low during baking, the baking time is long, generally about 30 minutes, and the baked snack is colored with the whole crunchy exterior and is not crunchy inside, which results in poor taste.
Disclosure of Invention
The invention aims to provide a food baking method, which can compensate the temperature in a baking cavity through a temperature heating unit in the baking cavity so as to greatly shorten the baking time of food, and can enable the baked food to have good taste and looks, for example, the interior of a crisp snack can be crisped, so that the inner and outer crisps of the snack are clear in layers, the appearance is golden, and the taste and looks are improved.
In order to achieve the above object, the present invention provides a method for roasting food, comprising: and (3) a rapid dehydration stage: the microwave unit heats food to be roasted in the roasting cavity for a first set time T1 by using first power and a temperature heating unit in the roasting cavity, so that the temperature in the roasting cavity reaches a first set temperature T1; and (3) secondary dehydration stage: after the temperature in the baking cavity reaches a first set temperature T1, the microwave unit continues to heat the food to be baked in the baking cavity for a second set time T2 with a second power and the temperature heating unit in the baking cavity, so that the temperature in the baking cavity is at a second set temperature T2; after the secondary dehydration stage is completed, the coloring stage is started, wherein in the coloring stage: the microwave unit continues to heat for a third set time T3 with a third power and the temperature heating unit in the oven cavity, so that the temperature in the oven cavity is at a third set temperature T3; then, the microwave unit continues to heat at the third power while the intra-cavity temperature heating unit performs compensation heating on the temperature inside the cavity for a fourth set time T4, so that the temperature inside the cavity is stabilized at a fourth set temperature T4.
Through above-mentioned technical scheme, because through twice dehydration stage, microwave unit and roast intracavity temperature heating unit's common heating can make a large amount of rapid evaporation of the inside hydrone of food and baking color go on simultaneously, then compensate the heating through the temperature heating unit in the roast intracavity to the temperature in the roast intracavity, make the temperature stability in the roast intracavity set for the temperature at the fourth, simultaneously with microwave unit concurrent heating, in order to shorten food baking time, and can make the food of baking have good taste and looks article, for example, when the crisp class dessert of baking, supplementary dehydration through temperature compensation and microwave unit can make the inside shortening of crisp class dessert, make the inside and outside level of shortening of dessert clear, and the outward appearance golden, promote taste and looks article.
Further, the first power, the second power, and the third power are sequentially decreased.
Further, the first set temperature T1< the second set temperature T2< the third set temperature T3.
Further, the fourth set temperature T4 is the third set temperature T3 ± Δ T.
Further, Δ T is 2 ° -3 °.
In addition, roast intracavity temperature heating unit includes first roast intracavity temperature heating unit and second roast intracavity temperature heating unit, wherein, when the temperature in the roast intracavity is higher than T4, first roast intracavity temperature heating unit stops the heating, microwave unit with second roast intracavity temperature heating unit continues to heat, so that the temperature in the roast intracavity drops, and when the temperature in the roast intracavity is less than T4, first roast intracavity temperature heating unit restarts the heating, microwave unit with second roast intracavity temperature heating unit continues to heat.
Furthermore, the temperature heating unit in the first baking cavity is a baking unit, and the temperature heating unit in the second baking cavity is a hot air unit.
Further, at least one of the first set temperature T1, the first set time T1, the second set temperature T2, the second set time T2, the third set temperature T3, the third set time T3, the fourth set temperature T4, and the fourth set time T4 can be adjusted;
when the fourth set temperature T4 is the third set temperature T3 ± Δ T, the Δ T can be adjusted.
Furthermore, the present invention provides a food toaster comprising: the food baking device comprises a baking cavity for placing food to be baked, a temperature heating unit and a microwave unit in the baking cavity for baking the food to be baked placed in the baking cavity, a temperature sensor for detecting the temperature in the baking cavity and a control unit, wherein the temperature heating unit in the baking cavity, the microwave unit and the temperature sensor are connected with the control unit; wherein the control unit is capable of enabling the food roaster to implement any of the above food roasting methods.
As mentioned above, the overall quality of the food roaster is improved, and the food roasting experience of people can be improved.
Further, the food roaster is a variable frequency microwave oven.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
fig. 1 is a simplified flow chart diagram of a food cooking method according to an embodiment of the present invention;
FIG. 2 is a diagram illustrating standard temperature and time for a method for cooking food according to an embodiment of the present invention;
fig. 3 is a temperature profile of a food cooking process according to an embodiment of the present invention;
fig. 4 is a temperature profile of another food cooking method according to an embodiment of the present invention.
Detailed Description
The following detailed description of embodiments of the invention refers to the accompanying drawings. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
Referring to fig. 1-4, the present invention provides a method for roasting food, which can be used to roast any food to be roasted, such as meat food, for example roast chicken or roast duck, or flour food, or other food, such as short-bread, potato or sweet potato, for example, as a quick-shortening method for short-bread.
The invention provides a food baking method, which comprises the following steps: and (3) a rapid dehydration stage: the microwave unit heats food to be roasted in the roasting cavity for a first set time T1 by using first power and a temperature heating unit in the roasting cavity, so that the temperature in the roasting cavity reaches a first set temperature T1; and (3) secondary dehydration stage: after the temperature in the baking cavity reaches the first set temperature T1, the microwave unit continues to heat the food to be baked in the baking cavity for a second set time T2 with a second power and the temperature heating unit in the baking cavity, so that the temperature in the baking cavity is at the second set temperature T2; after the secondary dehydration stage is completed, the coloring stage is started, wherein in the coloring stage: the microwave unit continues to heat for a third set time T3 with a third power and the temperature heating unit in the baking cavity, so that the temperature in the baking cavity is at a third set temperature T3; then, the microwave unit continues to heat at the third power while the intra-cavity temperature heating unit performs compensation heating on the temperature inside the cavity for a fourth set time T4, so that the temperature inside the cavity is stabilized at a fourth set temperature T4.
In the food baking method, through two dehydration stages, the microwave unit and the temperature heating unit in the baking cavity heat together to enable a large amount of water molecules in the food to evaporate rapidly and bake and color simultaneously, then the temperature in the baking cavity is compensated and heated through the temperature heating unit in the baking cavity, so that the temperature in the baking cavity is stabilized at a fourth set temperature, and meanwhile, the microwave unit heats in a synergistic manner to shorten the baking time of the food, and the baked food has good taste and phase products.
In addition, the power of the microwave unit may be the same throughout the food cooking method of the present invention. Alternatively, in view of the rapid large amount of water passing through the inside of the food in the rapid dehydration stage, in order to avoid the food from being overdry, it is preferable that the first power, the second power, and the third power are sequentially reduced, for example, in fig. 1, microwave power 1 is smaller than microwave power 2 is smaller than microwave power 3.
In addition, in the food baking method of the present invention, the first set temperature T1, the second set temperature T2 and the third set temperature T3 may be the same, at this time, the conversion stage needs to be determined according to the baking time of each stage, that is, the fast dehydration stage enters the secondary dehydration stage after the first set time T1 is completed, and similarly, the coloring stage enters the coloring stage after the second set time T2 is completed, wherein, in the coloring stage, after the third set time T3 is completed, the microwave unit continues to heat at the third power while the baking cavity temperature heating unit compensates and heats the temperature in the baking cavity for the fourth set time T4.
Or, in order to quickly cook food and make the temperature in the oven cavity easier to cook food, the first set temperature T1< the second set temperature T2< the third set temperature T3, and at this time, when the temperature sensor detects that the temperature in the oven cavity reaches the set temperature of the stage conversion, the control unit can control the oven cavity to enter the next cooking stage.
In addition, the fourth set temperature T4 may be a specific temperature value, such as equal to or greater than the second set temperature T3, or the fourth set temperature T4 may be a temperature range for easy control, so that the range temperature is more convenient for the temperature sensor to detect the real-time temperature inside the transferring oven cavity.
In addition, according to the baking requirement, the fourth setting temperature T4 may be higher than the third setting temperature T3, or the fourth setting temperature T4 may be T3 ± Δ T, so that after the third setting time T3 is completed, the temperature heating unit in the baking cavity can heat smoothly to maintain the temperature in the baking cavity at T3 ± Δ T.
Of course, in order to keep the temperature in the oven cavity substantially even so that the temperature difference is not too great, it is preferred that Δ T is between 1 ° and 3 °, preferably between 2 ° and 3 °.
In addition, the temperature heating unit in the baking cavity may be a single heating component, or, in order to make it easier to perform compensation heating on the temperature in the baking cavity, so that the temperature in the baking cavity is stabilized at the third set temperature T4, preferably, the temperature heating unit in the baking cavity includes a first temperature heating unit in the baking cavity and a second temperature heating unit in the baking cavity, wherein when the temperature in the baking cavity is higher than T4, the first temperature heating unit in the baking cavity stops heating, the microwave unit and the second temperature heating unit in the baking cavity continue heating, so that the temperature in the baking cavity drops, and when the temperature in the baking cavity is lower than T4, the first temperature heating unit in the baking cavity restarts heating, and the microwave unit and the second temperature heating unit continue heating. Like this, through this kind of cooperation heating of first roast intracavity temperature heating unit and the roast intracavity temperature heating unit of second, can be when reducing the consumption with the temperature stabilization in the roast intracavity in suitable baking temperature, simultaneously, through the heating of microwave unit, can make food inside change in the baking, for example, when the baking crisp class pastry, change in and make inside crisp to the appearance is colored golden.
Of course, the temperature heating unit in the first baking cavity and the temperature heating unit in the second baking cavity may be the same or different, for example, in order to facilitate the baking coloring of food, preferably, the temperature heating unit in the first baking cavity is a baking unit, and the temperature heating unit in the second baking cavity is a hot air unit. Thus, the barbecue unit mainly raises the temperature in the oven cavity, and the hot air unit can be mainly used for coloring and heating the skin of the food.
Of course, in order to better roast different types of food, it is preferable that at least one of the first set temperature T1, the first set time T1, the second set temperature T2, the second set time T2, the third set temperature T3, the third set time T3, the fourth set temperature T4, and the fourth set time T4 be adjusted during the roasting of the food; when the fourth setting temperature T4 is the third setting temperature T3 ± Δ T, Δ T can be adjusted. Therefore, various baking parameters can be adjusted correspondingly according to different types of food, so as to better bake and color the required food.
For example, in the temperature profile of the quick crisping of a lotus crisp shown in fig. 3, it can be seen that the roasting of a lotus crisp snack can be completed in about 7-9 minutes. In the graph of the temperatures for quick crisping in song shown in fig. 4, it can be seen that the crisping baking can be completed in about 7 minutes or so. Therefore, the food baking method can greatly shorten the food baking time, and can enable the baked food to have good taste and looks, for example, the interior of a crisp snack can be crisped, so that the inner and outer crisps of the snack are well layered, the appearance is golden, and the taste and looks are improved.
Finally, the present invention provides a food roaster comprising: the food baking device comprises a baking cavity for placing food to be baked, a temperature heating unit and a microwave unit in the baking cavity for baking the food to be baked placed in the baking cavity, a temperature sensor for detecting the temperature in the baking cavity and a control unit, wherein the temperature heating unit, the microwave unit and the temperature sensor in the baking cavity are connected with the control unit; wherein the control unit is capable of enabling the food roaster to implement any of the above-described food roasting methods. Therefore, the overall quality of the food roaster is improved, and the food roasting experience of people can be improved.
Of course, the temperature heating unit in the baking cavity may include a barbecue unit and a hot air unit, such as a baking heating pipe disposed at the top of the baking cavity and a hot air heating pipe disposed at the back of the baking cavity.
The food roaster may be a variable frequency microwave oven, or other oven.
The preferred embodiments of the present invention have been described in detail with reference to the accompanying drawings, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various features described in the above embodiments may be combined in any suitable manner without departing from the scope of the invention. The invention is not described in detail in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Claims (10)
1. A method of grilling a food item, comprising:
and (3) a rapid dehydration stage: the microwave unit heats food to be roasted in the roasting cavity for a first set time T1 by using first power and a temperature heating unit in the roasting cavity, so that the temperature in the roasting cavity reaches a first set temperature T1;
and (3) secondary dehydration stage: after the temperature in the baking cavity reaches a first set temperature T1, the microwave unit continues to heat the food to be baked in the baking cavity for a second set time T2 with a second power and the temperature heating unit in the baking cavity, so that the temperature in the baking cavity is at a second set temperature T2;
after the secondary dehydration stage is finished, the coloring stage is started,
wherein, in the coloring stage: the microwave unit continues to heat for a third set time T3 with a third power and the temperature heating unit in the oven cavity, so that the temperature in the oven cavity is at a third set temperature T3; then, the microwave unit continues to heat at the third power while the temperature heating unit in the oven cavity performs compensation heating on the temperature in the oven cavity for a fourth set time T4, so that the temperature in the oven cavity is stabilized at a fourth set temperature T4;
wherein the first set temperature T1 is less than or equal to the second set temperature T2.
2. A method as recited in claim 1 wherein said first power, said second power and said third power are reduced sequentially.
3. A food cooking method as claimed in claim 1, wherein the second set temperature T2< the third set temperature T3.
4. A food cooking method as claimed in claim 1, wherein the fourth setting temperature T4 is the third setting temperature T3 ± Δ T.
5. A method as recited in claim 4 wherein Δ T is from 2 ° to 3 °.
6. A method as recited in claim 1 wherein said intra-cavity temperature heating units comprise a first intra-cavity temperature heating unit and a second intra-cavity temperature heating unit, wherein when the temperature in said cavity is higher than T4, said first intra-cavity temperature heating unit stops heating, said microwave unit and said second intra-cavity temperature heating unit continue heating, so that the temperature in said cavity drops, and when the temperature in said cavity is lower than T4, said first intra-cavity temperature heating unit resumes heating, and said microwave unit and said second intra-cavity temperature heating unit continue heating.
7. A method as recited in claim 6 wherein said first interior temperature heating unit is a grill unit and said second interior temperature heating unit is a hot air unit.
8. A food roasting method according to any of claims 1-7, wherein at least one of the first set temperature T1, the first set time T1, the second set temperature T2, the second set time T2, the third set temperature T3, the third set time T3, the fourth set temperature T4 and the fourth set time T4 is adjustable;
when the fourth set temperature T4 is the third set temperature T3 ± Δ T, the Δ T can be adjusted.
9. A food roaster, comprising: the food baking device comprises a baking cavity for placing food to be baked, a temperature heating unit and a microwave unit in the baking cavity for baking the food to be baked placed in the baking cavity, a temperature sensor for detecting the temperature in the baking cavity and a control unit, wherein the temperature heating unit in the baking cavity, the microwave unit and the temperature sensor are connected with the control unit;
wherein the control unit is capable of enabling the food roaster to implement the food roasting method according to any one of claims 1-8.
10. The food toaster as claimed in claim 9 wherein said food toaster is a variable frequency microwave oven.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811355454.5A CN109567614B (en) | 2018-11-14 | 2018-11-14 | Food roasting method and food roaster |
| PCT/CN2019/118523 WO2020098748A1 (en) | 2018-11-14 | 2019-11-14 | Food baking method and food baker |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811355454.5A CN109567614B (en) | 2018-11-14 | 2018-11-14 | Food roasting method and food roaster |
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| CN109567614A CN109567614A (en) | 2019-04-05 |
| CN109567614B true CN109567614B (en) | 2021-02-26 |
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| CN110236411A (en) | 2017-08-09 | 2019-09-17 | 沙克忍者运营有限责任公司 | Cooking system |
| CN109567614B (en) * | 2018-11-14 | 2021-02-26 | 广东美的厨房电器制造有限公司 | Food roasting method and food roaster |
| US11751710B2 (en) | 2019-02-25 | 2023-09-12 | Sharkninja Operating Llc | Guard for cooking system |
| US11033146B2 (en) | 2019-02-25 | 2021-06-15 | Sharkninja Operating Llc | Cooking device and components thereof |
| CA3153065A1 (en) | 2019-07-15 | 2021-01-21 | Sharkninja Operating Llc | Multiple compartment countertop cooking system |
| US20210121012A1 (en) | 2020-03-30 | 2021-04-29 | Sharkninja Operating Llc | Cooking device and components thereof |
| CN113028463B (en) * | 2021-03-31 | 2023-03-14 | 广东美的厨房电器制造有限公司 | Control method and device of cooking equipment, cooking equipment and storage medium |
| US11882961B1 (en) | 2023-01-18 | 2024-01-30 | Sharkninja Operating Llc | Cover plate for cooking devices |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101280931B (en) * | 2007-04-05 | 2011-10-05 | 上海松下微波炉有限公司 | Micro-wave oven and control method thereof |
| CN101988711B (en) * | 2009-07-31 | 2014-10-29 | 上海松下微波炉有限公司 | Barbecue control method and device |
| CN201831714U (en) * | 2010-06-21 | 2011-05-18 | 刘冬舒 | Steam oven |
| CN202733981U (en) * | 2012-07-18 | 2013-02-13 | 广东格兰仕微波炉电器制造有限公司 | Semiconductor microwave oven with barbecue function |
| CN104006422B (en) * | 2014-05-14 | 2016-02-24 | 惠而浦（中国）股份有限公司 | A kind of multiaspect barbecue type microwave oven and barbecue control method thereof |
| JP6096720B2 (en) * | 2014-06-27 | 2017-03-15 | 東芝ホームテクノ株式会社 | Electric heater |
| CN105605630B (en) * | 2014-11-21 | 2019-04-16 | 上海松下微波炉有限公司 | Double dynamical grill microwave oven and its cooking methods |
| CN105167633A (en) * | 2015-07-31 | 2015-12-23 | 刘西叶 | Microwave roasting equipment and method |
| CN105423367B (en) * | 2015-12-30 | 2017-12-19 | 广东美的厨房电器制造有限公司 | Micro-wave oven and its control method |
| CN108201368A (en) * | 2018-04-25 | 2018-06-26 | 青岛海尔智慧厨房电器有限公司 | A kind of oven of oven control method and application this method |
| CN109567614B (en) * | 2018-11-14 | 2021-02-26 | 广东美的厨房电器制造有限公司 | Food roasting method and food roaster |
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| WO2020098748A1 (en) | 2020-05-22 |
| CN109567614A (en) | 2019-04-05 |
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