CN110973512A - Preparation method of betel nut substitute - Google Patents

Preparation method of betel nut substitute Download PDF

Info

Publication number
CN110973512A
CN110973512A CN201911308168.8A CN201911308168A CN110973512A CN 110973512 A CN110973512 A CN 110973512A CN 201911308168 A CN201911308168 A CN 201911308168A CN 110973512 A CN110973512 A CN 110973512A
Authority
CN
China
Prior art keywords
betel nut
water
food material
meat food
pickling
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
Application number
CN201911308168.8A
Other languages
Chinese (zh)
Inventor
李兆雯
王志海
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tianhe Biotechnology Research Institute Zhuhai Co ltd
Original Assignee
Tianhe Biotechnology Research Institute Zhuhai Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Tianhe Biotechnology Research Institute Zhuhai Co ltd filed Critical Tianhe Biotechnology Research Institute Zhuhai Co ltd
Priority to CN201911308168.8A priority Critical patent/CN110973512A/en
Publication of CN110973512A publication Critical patent/CN110973512A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a preparation method of an areca substitute, which comprises the following steps: a: preparing an areca extract; b: preparing food materials: rinsing with clear water, soaking in alkaline water, vacuum soaking, soaking in acid water, adding alcohol into water, decocting, vacuum-pumping and draining, and cutting into blocks along the direction of food material fiber; c: pickling and seasoning food materials: (1) adding water and flavoring into the Arecae semen extract, and stirring to obtain Arecae semen pickling solution; (2) pickling meat food materials cut into blocks by using the betel nut pickling liquid; d: drying; e: and (6) shaping. According to the method, the meat food material is cut into blocks along the direction of food material fibers, and the betel nut pickling liquid is directly pickled in the block meat food material, so that the appearance, chewing taste and flavor of the prepared betel nut substitute are closer to those of an original betel nut or a secondary betel nut product, and the damage of the traditional betel nut to the oral cavity and teeth is avoided; the treatment of the meat food material can completely remove the original fishy smell.

Description

Preparation method of betel nut substitute
[ technical field ] A method for producing a semiconductor device
The invention relates to the field of preparation of betel nut substitute food, in particular to a preparation method of an betel nut substitute.
[ background of the invention ]
The areca is an important traditional Chinese medicine, fruits are also used as chewing hobbies in partial areas, and are widely eaten in Hunan, Hainan and Taiwan areas of China, flavored dry areca fruits are mainly eaten in Hunan, and fresh areca fruits are eaten in Hainan and Taiwan areas. Betel nut is mainly chewed, and a person chewed can feel obvious fever, sweating and excitation. Due to the characteristics of areca nuts and chewing habits thereof, the areca fiber can physically damage oral cavities and teeth, and irritant substances such as shell powder, menthol and the like are usually added during chewing, so that the damage can be deepened, the medical community has found that the areca is obviously related to pharyngeal cancer, laryngeal cancer, esophageal cancer and the like, and the areca is listed as a category 1 carcinogen in a carcinogen list by international cancer research organization of world health organization at present.
In order to solve the above problems, betel nut-flavored foods have been developed to enable consumers to feel the taste of betel nuts and to solve the problem of damage to the oral cavity to a certain extent. However, the existing betel nut flavor food has larger difference with betel nuts, does not have tissue fiber taste of the betel nuts, can be chewed quickly and is short in experience time and poor in experience feeling.
In order to solve the problems, a new technical scheme is provided.
[ summary of the invention ]
The invention provides a preparation method of an areca substitute aiming at the defects of the prior art.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing meat food materials with clear water;
(2) soaking the rinsed meat food material in alkaline water;
(3) putting meat food materials into clear water for vacuum soaking;
(4) soaking the meat food material after vacuum soaking in acid water;
(5) adding the soaked meat food material into water, adding alcohol into the water, decocting for a certain time, and taking out;
(6) vacuumizing and draining the fished meat food material;
(7) cutting meat food into blocks along the direction of food fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) pickling meat food materials cut into blocks by using the betel nut pickling liquid;
d: and (3) drying: drying the pickled meat food material;
e: shaping: processing the dried meat food material into half-betel nut shape to obtain betel nut substitute.
In a further improvement, the meat food material is animal muscle and/or tendon.
In a further improvement, the alkaline water soaked in the step B is edible alkali or baking soda.
In a further improvement, the acid water soaked in vacuum in step B is a blend of acetic acid, lactic acid, citric acid or malic acid and water.
In a further improvement, the temperature of the clean water soaked in vacuum in the step B is less than or equal to 60 ℃.
In a further improvement scheme, the mass fraction of the alcohol added to the meat food material soaked in the step B is 5-20% when the meat food material is boiled.
In a further improvement scheme, the meat food materials cut into blocks in the step C are placed into the betel nut pickling liquid for soaking, pickling and flavoring, and the pickling time is 5-24 hours.
In a further improvement scheme, the meat food materials cut into blocks and the betel nut pickling liquid are added in the step C, and rolling and kneading are carried out for pickling for 30-120 min.
In a further improvement scheme, an injection type pickling method is adopted in the step C, and betel nut pickling liquid is injected into the massive meat food materials.
In a further improvement, the drying in step D is air drying or oven drying.
In a further improvement, in the step a, the betel nut extract is obtained by crushing, puffing under high pressure, adding water, grinding, filtering and concentrating fresh betel nuts, and finally drying to obtain the betel nut extract, wherein the drying is vacuum drying or spray drying.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the meat food material is cut into blocks along the direction of food material fiber, so that the appearance and chewing taste of the prepared betel nut substitute are closer to those of the betel nut substitute, and the betel nut substitute is more suitable for original betel nuts or secondary betel nut products; the betel nut pickling liquid prepared from the betel nut extracting solution, water and seasonings is directly pickled in the blocky meat food material, the characteristic flavor of the traditional betel nut raw fruit and secondary products thereof is reserved, the sweating and exciting effects of the betel nut raw fruit are reserved, the traditional betel nut does not harm the oral cavity and teeth, no residue is left when the betel nut is eaten, and the betel nut pickling liquid is more environment-friendly; secondly, the meat food materials are treated by the steps of rinsing, vacuum soaking in salt water, vacuum soaking in warm water, boiling, vacuumizing and draining and the like, so that the original fishy smell of the meat food materials can be thoroughly removed, and the betel nut flavor can be perfectly maintained after the meat food materials are pickled.
The present invention will be described in further detail with reference to specific embodiments below:
[ detailed description ] embodiments
The advantages and features of the present invention will become more apparent from the following description of the embodiments of the invention given by way of example. These examples are illustrative only and do not limit the scope of the present invention in any way. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be made without departing from the spirit and scope of the invention.
Example one
A preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing the animal muscle with clear water;
(2) soaking the rinsed animal muscle in edible alkali;
(3) placing animal muscle in clear water for vacuum soaking, wherein the temperature of the clear water is 50 ℃;
(4) soaking the animal muscle after vacuum soaking in acid water, wherein the acid water is a concoction of acetic acid and water;
(5) adding the soaked animal muscle into water, adding 20% alcohol by mass into the water, decocting for 1h, and taking out;
(6) vacuumizing the fished animal muscle for draining;
(7) cutting animal muscle into blocks along the direction of food material fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) putting the animal muscle cut into blocks into the betel nut pickling liquid, soaking, pickling and flavoring, wherein the pickling time is 10 hours;
d: and (3) drying: air-drying the pickled animal muscle;
e: shaping: processing dried animal muscle into half-betel nut shape to obtain substitute of betel nut.
Example two
A preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing the animal muscle with clear water;
(2) soaking the rinsed animal muscle in baking soda;
(3) placing animal muscle in clear water for vacuum soaking, wherein the temperature of the clear water is 40 ℃;
(4) soaking the animal muscle after vacuum soaking in acid water, wherein the acid water is a blend of lactic acid and water;
(5) adding the soaked animal muscle into water, adding 15% alcohol by mass into the water, decocting for 1.5h, and taking out;
(6) vacuumizing the fished animal muscle for draining;
(7) cutting animal muscle into blocks along the direction of food material fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) adding the animal muscle cut into blocks and Arecae semen pickling solution, rolling and pickling for 60 min;
d: and (3) drying: drying the pickled animal muscle;
e: shaping: processing dried animal muscle into half-betel nut shape to obtain substitute of betel nut.
EXAMPLE III
A preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing the animal muscle with clear water;
(2) soaking the rinsed animal muscle in edible alkali;
(3) placing animal muscle in clear water for vacuum soaking, wherein the temperature of the clear water is 30 ℃;
(4) soaking the animal muscle after vacuum soaking in acid water, wherein the acid water is a blend of citric acid and water;
(5) adding the soaked animal muscle into water, adding 5% alcohol by mass into the water, decocting for 2h, and taking out;
(6) vacuumizing the fished animal muscle for draining;
(7) cutting animal muscle into blocks along the direction of food material fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) injecting areca-nut pickling liquid into blocky animal muscles by adopting an injection type pickling method;
d: and (3) drying: drying the pickled animal muscle;
e: shaping: processing dried animal muscle into half-betel nut shape to obtain substitute of betel nut.
Example four
A preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing the animal tendons and bones with clear water;
(2) soaking the rinsed animal tendon in edible alkali;
(3) placing the animal tendon in clear water for vacuum soaking, wherein the temperature of the clear water is 50 ℃;
(4) soaking the animal tendon after vacuum soaking in acid water, wherein the acid water is a concoction of acetic acid and water;
(5) adding the soaked animal tendons into water, adding 20% alcohol by mass into the water, decocting for 1h, and taking out;
(6) vacuumizing the fished animal tendon for draining;
(7) cutting animal tendons into blocks along the direction of food material fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) putting the blocky animal tendon into the betel nut pickling liquid, soaking, pickling and flavoring for 20 h;
d: and (3) drying: air-drying the pickled animal tendons;
e: shaping: processing dried animal tendon into half-betel nut shape to obtain substitute of betel nut.
EXAMPLE five
A preparation method of an areca substitute comprises the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing the animal tendons and bones with clear water;
(2) soaking the rinsed animal tendon in sodium bicarbonate;
(3) placing the animal tendon in clear water for vacuum soaking, wherein the temperature of the clear water is 60 ℃;
(4) soaking the animal tendon after vacuum soaking in acid water, wherein the acid water is a blend of malic acid and water;
(5) adding the soaked animal tendons into water, adding 10% alcohol by mass into the water, decocting for 1.5h, and taking out;
(6) vacuumizing the fished animal tendon for draining;
(7) cutting animal tendons into blocks along the direction of food material fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) adding the cut animal tendon into the betel nut pickling liquid, rolling and kneading for pickling for 120 min;
d: and (3) drying: air-drying the pickled animal tendons;
e: shaping: processing dried animal tendon into half-betel nut shape to obtain substitute of betel nut.
In the above embodiments, the betel nut extract is prepared by the following method: the method comprises the steps of crushing fresh betel nuts, puffing under high pressure, adding water, grinding, filtering and concentrating to obtain an betel nut extracting solution, and finally drying to obtain an betel nut extract, wherein the drying is vacuum drying or spray drying.
Although the present invention has been described in detail with reference to the above embodiments, it will be apparent to those skilled in the art from this disclosure that various changes or modifications can be made herein without departing from the principles and spirit of the invention as defined by the appended claims. Therefore, the detailed description of the embodiments of the present disclosure is to be construed as merely illustrative, and not limitative of the remainder of the disclosure, but rather to limit the scope of the disclosure to the full extent set forth in the appended claims.

Claims (10)

1. The preparation method of the betel nut substitute is characterized by comprising the following steps:
a: preparing an areca extract;
b: preparing food materials:
(1) rinsing meat food materials with clear water;
(2) soaking the rinsed meat food material in alkaline water;
(3) putting meat food materials into clear water for vacuum soaking;
(4) soaking the meat food material after vacuum soaking in acid water;
(5) adding the soaked meat food material into water, adding alcohol into the water, decocting for a certain time, and taking out;
(6) vacuumizing and draining the fished meat food material;
(7) cutting meat food into blocks along the direction of food fiber;
c: pickling and seasoning food materials:
(1) adding water and flavoring into Arecae semen extract, and stirring to obtain Arecae semen pickling solution;
(2) pickling meat food materials cut into blocks by using the betel nut pickling liquid;
d: and (3) drying: drying the pickled meat food material;
e: shaping: processing the dried meat food material into half-betel nut shape to obtain betel nut substitute.
2. The method of claim 1, wherein the meat food material is animal muscle and/or tendon.
3. The method for preparing areca substitute according to claim 1, wherein the alkaline water soaked in step B is edible alkali or baking soda.
4. The method according to claim 1, wherein the acid water soaked in vacuum in step B is acetic acid, lactic acid, citric acid or mixture of malic acid and water.
5. The method according to claim 1, wherein the temperature of the clean water for vacuum soaking in step B is less than or equal to 60 ℃.
6. The method for preparing betel nut substitute according to claim 1, wherein the mass fraction of the alcohol added to the meat food material soaked in the step B is 5-20% when the meat food material is cooked.
7. The method for preparing betel nut substitute according to claim 1, wherein the meat-based food material cut into pieces is soaked in the betel nut pickling solution in the step C, and is pickled and flavored for 5-24 hours.
8. The method for preparing the substitute of betel nut as claimed in claim 1, wherein the meat food material cut into pieces and the betel nut pickling solution are added in the step C, and the mixture is kneaded and pickled for 30-120 min.
9. The method as claimed in claim 1, wherein the betel nut marinade is injected into the meat-based food material in a block form by using an injection marinade in step C.
10. The method according to claim 1, wherein the extract of betel nut is obtained by crushing fresh betel nuts, puffing under high pressure, grinding with water, filtering, concentrating, and drying, wherein the drying is vacuum drying or spray drying.
CN201911308168.8A 2019-12-18 2019-12-18 Preparation method of betel nut substitute Pending CN110973512A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911308168.8A CN110973512A (en) 2019-12-18 2019-12-18 Preparation method of betel nut substitute

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911308168.8A CN110973512A (en) 2019-12-18 2019-12-18 Preparation method of betel nut substitute

Publications (1)

Publication Number Publication Date
CN110973512A true CN110973512A (en) 2020-04-10

Family

ID=70095375

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911308168.8A Pending CN110973512A (en) 2019-12-18 2019-12-18 Preparation method of betel nut substitute

Country Status (1)

Country Link
CN (1) CN110973512A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112868867A (en) * 2021-01-22 2021-06-01 海南热带海洋学院 Sugarcane chewing bar capable of replacing betel nut and preparation method thereof
CN115226849A (en) * 2022-07-20 2022-10-25 湖南中医药大学 Areca nut substitute and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103190640A (en) * 2013-03-29 2013-07-10 湖南农业大学 Preparation method of betel-nut-flavor jerky
CN106616462A (en) * 2016-12-26 2017-05-10 江西煌上煌集团食品股份有限公司 Preparation method of duck meat with betel nuts
CN107183636A (en) * 2017-07-04 2017-09-22 广东广益科技实业有限公司 A kind of betel nut substitute and preparation method thereof
CN108606262A (en) * 2018-04-27 2018-10-02 湖南口味王集团有限责任公司 A kind of betel nut flavor jerky and preparation method thereof
CN108669473A (en) * 2018-03-22 2018-10-19 山东如康清真食品有限公司 A kind of preparation process of freeze-dried beef instant food

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103190640A (en) * 2013-03-29 2013-07-10 湖南农业大学 Preparation method of betel-nut-flavor jerky
CN106616462A (en) * 2016-12-26 2017-05-10 江西煌上煌集团食品股份有限公司 Preparation method of duck meat with betel nuts
CN107183636A (en) * 2017-07-04 2017-09-22 广东广益科技实业有限公司 A kind of betel nut substitute and preparation method thereof
CN108669473A (en) * 2018-03-22 2018-10-19 山东如康清真食品有限公司 A kind of preparation process of freeze-dried beef instant food
CN108606262A (en) * 2018-04-27 2018-10-02 湖南口味王集团有限责任公司 A kind of betel nut flavor jerky and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112868867A (en) * 2021-01-22 2021-06-01 海南热带海洋学院 Sugarcane chewing bar capable of replacing betel nut and preparation method thereof
CN115226849A (en) * 2022-07-20 2022-10-25 湖南中医药大学 Areca nut substitute and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102578205B (en) Processing method for fumigating ready-to-eat tilapia mossambica
CN105379823B (en) A kind of production method of tea fragrance preserved meat
CN103445220A (en) Processing technique of multi-flavor roasted eel slice
KR101672799B1 (en) Fish paste including Bamboo shoot and its manufacturing method
CN102524821B (en) Pu'er tea gosling-making process
CN109588646A (en) A kind of preparation method of the baste for being used to prepare fruit savoury and crisp roasted duck, pickling liquid and fruit savoury and crisp roasted duck
CN105077378A (en) Spiced sliced tuna processing technology
CN103948059A (en) Preparing method of tea flavored duck's gizzard
CN110973512A (en) Preparation method of betel nut substitute
CN103431334A (en) Preparation method of wet konjak noodles
KR101699823B1 (en) Method for manufacturing kimchi
CN108029977B (en) Preparation method of western-style beef jerky
KR20130046635A (en) Pyeonyuk comprising pig skin containing high-content collagen and manufacturing process for the same
KR20120044448A (en) Mehtod for production of squid bread and the squid bread using the same
KR102119036B1 (en) Aging method of Meats for a pork cutlet using citron peeling
CN104432251A (en) Processing technology of dried squillid meat floss
KR102413725B1 (en) Entrails andmanufacturing method thereof
CN111903921A (en) Preparation and use method of frozen marinating material for improving quality of home marinated chicken
CN103535774B (en) Processing method for slightly baking hemirhamphidae in three-sectional manner
CN103859454A (en) Grilled blunt-snout bream and processing method thereof
KR101956508B1 (en) Method for producing seasoning for fish bulgogi, seasoning by the mehtod and fish bulgogi using it
CN105767708A (en) Pickled pepper flavored bamboo shoot processing method
CN111109546A (en) Method for making tomato-flavored dried fish meat slices
CN110604271A (en) Preparation process of baked instant sliced horse noodles
KR102525913B1 (en) Manufacturing method of madeleine with abaloen and madeleine manufactured by the method

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: 20200410

RJ01 Rejection of invention patent application after publication