CN111990628A - Hotpot condiment and preparation method thereof - Google Patents
Hotpot condiment and preparation method thereof Download PDFInfo
- Publication number
- CN111990628A CN111990628A CN202010824216.5A CN202010824216A CN111990628A CN 111990628 A CN111990628 A CN 111990628A CN 202010824216 A CN202010824216 A CN 202010824216A CN 111990628 A CN111990628 A CN 111990628A
- Authority
- CN
- China
- Prior art keywords
- parts
- fructus
- pepper
- pickled
- frying
- 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.)
- Withdrawn
Links
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
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment 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
The invention relates to condiment and its preparation method, disclose a hot pot seasoning and its preparation method, its formulation includes pickled pepper, pickled ginger, old ginger, garlic, onion, semen Alpiniae Katsumadai, fructus Gardeniae, fructus Amomi rotundus, clove, fructus Piperis Longi, fructus Tsaoko, rhizoma Alpiniae Officinarum, fructus Amomi rotundus, fructus Galangae, fructus Syzygii, radix Arnebiae, herba Coriandri, herba Hyperici Sampsonii, Cinnamomum cassia, cortex Acanthopanacis Radicis, vanilla, Lingcao, herba Pelargonii Graveolentis, fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Foeniculi, butter, Cuminum celery, green pepper, red pepper, Capsici fructus, fructus Piperis, crystal sugar, broad bean, soy bean; the preparation method comprises the steps of raw material treatment, oil boiling, frying, packaging and the like. The spicy hot spicy sauce is unique in taste, spicy, fresh and fragrant, and rich in fragrance, is oily but not greasy, does not cause excessive internal heat after being eaten, and does not bring uncomfortable influence on gastrointestinal tracts.
Description
Technical Field
The invention relates to a seasoning and a preparation method thereof, in particular to a hotpot condiment and a preparation method thereof.
Background
The chafing dish is a popular catering mode, is convenient to eat and rich in nutrition, can be prepared into various tastes according to different crowds and different climates, and is popular with Chinese people all the time.
The quality and taste of the chafing dish are determined by the quality and taste of the chafing dish bottom material, namely by the formula of the flavoring in the bottom material. China is wide in territory, and tastes loved by people in various regions are different, so hot pots with different flavors appear in the market. With the continuous improvement of living standard of people, the requirements on the hotpot condiment are higher and higher, and the requirements on health and nutrition are paid more attention while the taste is pursued.
Some people are easy to get inflamed after eating the hot pot, feel dry heat in the whole body, dry mouth and tongue, and some people even have sores on lips, swollen sore throat, thirst and difficult tolerance, have restless sitting and lying, difficult sleep at night, and also have constipation and yellow urine, and are called as 'hot pot syndrome' medically, the main reasons of the disease are that the food of the hot pot is not well mixed, so the disease is easy to appear when people frequently eat the hot pot and people with yin deficiency and fire excess and damp-heat constitution.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the hotpot condiment and the preparation method thereof, and the hotpot condiment is environment-friendly, stable and efficient.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
a hotpot condiment comprises the following components in parts by weight: 1000-1200 parts of pickled pepper, 1000-1200 parts of pickled ginger, 1200-1400 parts of old ginger, 800-1000 parts of garlic, 700-800 parts of onion, 20-25 parts of fructus amomi globosi, 30-45 parts of cape jasmine fruit, 85-100 parts of round cardamom, 10-15 parts of clove, 20-30 parts of fructus piperis longi, 30-40 parts of tsaoko amomum fruit, 20-30 parts of lesser galangal rhizome, 20-30 parts of fructus amomi, 10-20 parts of groundsel, 10-15 parts of fructus galangae, 20-30 parts of allspice, 10-15 parts of lithospermum, 20-30 parts of common freesia herb, 15-20 parts of lysimachia sikokiana, 20-30 parts of cassiabarks, 20-30 parts of cassia twig, 10-20 parts of cortex acanthopanacis, 20-30 parts of vanilla, 20-30 parts of lysimachia foenum-graecum, 150-200 parts of myrcia, 30, 12500-13500 parts of beef tallow, 10-12 parts of cumin, 320-360 parts of green pepper, 240-260 parts of red pepper, 1200-1500 parts of hot pepper, 200-300 parts of pepper, 120-180 parts of rock sugar, 2500-3000 parts of broad bean, 800-1000 parts of bean mother and son and 450-500 parts of fermented glutinous rice.
Preferably, the hotpot condiment comprises the following components in parts by weight: 1000 parts of pickled peppers, 1000 parts of pickled gingers, 1400 parts of old gingers, 1000 parts of garlic, 750 parts of onions, 25 parts of fructus amomi globosi, 40 parts of cape jasmine fruits, 90 parts of amomum cardamomum fruits, 12 parts of clove, 25 parts of fructus piperis longi, 30 parts of tsaoko amomum fruits, 20 parts of lesser galangal, 26 parts of fructus amomi, 25 parts of fructus amomi, 16 parts of murraya paniculata, 13 parts of fructus galangae, 25 parts of allspice, 10 parts of lithospermum, 25 parts of common freesia herbs, 18 parts of lysimachia sikokiana, 25 parts of cassiabarks, 15 parts of cortex acanthopanacis, 25 parts of vanilla, 30 parts of lysimachia foenum-graecum, 200 parts of bay leaves, 40 parts of anises, 50 parts of cinnamon, 200 parts of fennel, 13500 parts of beef tallow, 10 parts of cumin, 350 parts of green peppers, 250 parts of red pepper.
A preparation method of a hotpot condiment comprises the following steps:
(1) raw material treatment: weighing the components according to the weight ratio, and pulverizing and mixing the amomum tsao-ko, the gardenia, the amomum cardamomum, the clove, the fructus piperis longi, the tsaoko amomum fruit, the galangal, the fructus amomi, the amomum villosum, the murraya paniculata, the galangal, the allspice, the lithospermum, the vanilla, the lysimachia sikokiana, the cassiabarks, the vanilla, the lysimachia foenum-graecum leaves, the star; cutting pickled ginger and pepper into small pieces for later use; boiling dried pepper with water for 30 minutes, taking out, draining and chopping for later use; adding a small amount of white spirit into the white water, soaking the green red pepper for 15 minutes, fishing out the green red pepper, and draining for later use;
(2) oil boiling: boiling butter in a pot, and heating the oil temperature to 180 ℃;
(3) adding the bean cotyledon and the bean mother in sequence during frying, stirring and frying for 15 minutes; continuing adding pickled ginger and pickled pepper, stirring uniformly, and frying for 15 minutes; then adding the prepared hot pepper, stirring uniformly and frying for 15 minutes; adding spice powder, and stir-frying for 5 minutes; finally, adding the cut onions, the soaked green red pepper, the garlic, the pepper, the fermented glutinous rice and the rock sugar in sequence, and stirring uniformly;
(4) packaging: and (5) taking out the fried seasonings, cooling, sealing and packaging.
Preferably, the temperature for the frying in the step (3) is 170-180 ℃.
The invention has the beneficial effects that: unique taste, spicy and fresh flavor, thick and oily flavor but not greasy, no excessive internal heat after eating and no uncomfortable influence on gastrointestinal tracts.
Detailed Description
In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below.
A hotpot condiment comprises the following components in parts by weight: 1000-1200 parts of pickled pepper, 1000-1200 parts of pickled ginger, 1200-1400 parts of old ginger, 800-1000 parts of garlic, 700-800 parts of onion, 20-25 parts of fructus amomi globosi, 30-45 parts of cape jasmine fruit, 85-100 parts of round cardamom, 10-15 parts of clove, 20-30 parts of fructus piperis longi, 30-40 parts of tsaoko amomum fruit, 20-30 parts of lesser galangal rhizome, 20-30 parts of fructus amomi, 10-20 parts of groundsel, 10-15 parts of fructus galangae, 20-30 parts of allspice, 10-15 parts of lithospermum, 20-30 parts of common freesia herb, 15-20 parts of lysimachia sikokiana, 20-30 parts of cassiabarks, 20-30 parts of cassia twig, 10-20 parts of cortex acanthopanacis, 20-30 parts of vanilla, 20-30 parts of lysimachia foenum-graecum, 150-200 parts of myrcia, 30, 12500-13500 parts of beef tallow, 10-12 parts of cumin, 320-360 parts of green pepper, 240-260 parts of red pepper, 1200-1500 parts of hot pepper, 200-300 parts of pepper, 120-180 parts of rock sugar, 2500-3000 parts of broad bean, 800-1000 parts of bean mother and son and 450-500 parts of fermented glutinous rice.
A preparation method of a hotpot condiment comprises the following steps:
(1) raw material treatment: weighing the components according to the weight ratio, and pulverizing and mixing the amomum tsao-ko, the gardenia, the amomum cardamomum, the clove, the fructus piperis longi, the tsaoko amomum fruit, the galangal, the fructus amomi, the amomum villosum, the murraya paniculata, the galangal, the allspice, the lithospermum, the vanilla, the lysimachia sikokiana, the cassiabarks, the vanilla, the lysimachia foenum-graecum leaves, the star; cutting pickled ginger and pepper into small pieces for later use; boiling dried pepper with water for 30 minutes, taking out, draining and chopping for later use; adding a small amount of white spirit into the white water, soaking the green red pepper for 15 minutes, fishing out the green red pepper, and draining for later use;
(2) oil boiling: boiling butter in a pot, and heating the oil temperature to 180 ℃;
(3) adding the bean cotyledon and the bean mother in sequence during frying, stirring and frying for 15 minutes; continuing adding pickled ginger and pickled pepper, stirring uniformly, and frying for 15 minutes; then adding the prepared hot pepper, stirring uniformly and frying for 15 minutes; adding spice powder, and stir-frying for 5 minutes; finally, adding the cut onions, the soaked green red pepper, the garlic, the pepper, the fermented glutinous rice and the rock sugar in sequence, and stirring uniformly;
(4) packaging: and (5) taking out the fried seasonings, cooling, sealing and packaging.
The invention has the beneficial effects that: unique taste, spicy and fresh flavor, thick and oily flavor but not greasy, no excessive internal heat after eating and no uncomfortable influence on gastrointestinal tracts.
The first embodiment is as follows:
a hotpot condiment comprises the following components in parts by weight, calculated by 1 g: 1000g of pickled pepper, 1000g of pickled ginger, 1400g of old ginger, 1000g of garlic, 750g of onion, 20g of fructus amomi globosi, 40g of cape jasmine fruit, 90g of amomum cardamomum, 12g of clove, 25g of fructus piperis longi, 30g of tsaoko amomum fruit, 20g of lesser galangal rhizome, 26g of fructus amomi, 25g of fructus amomi, 16g of murraya paniculata, 13g of fructus galangae, 25g of allspice, 10g of lithospermum, 25g of common freesia herb, 18g of lysimachia sikokiana, 25g of cassia twig, 15g of cortex acanthopanacis, 25g of vanilla, 30g of lysimachia foenum-graecum, 150g of bay leaves, 40g of anise, 50g of cinnamon, 200g of fennel, 12500g of beef tallow, 10g of cumin, 350g of green pepper, 250g of red pepper, 1400g of hot pepper, 250.
Example two:
a hotpot condiment comprises the following components in parts by weight, calculated per g of 1 g: 1200g of pickled pepper, 1100g of pickled ginger, 1200g of old ginger, 800g of garlic, 700g of onion, 25g of fructus amomi globosi, 45g of cape jasmine fruit, 100g of amomum cardamomum, 15g of clove, 20g of fructus piperis longi, 30g of tsaoko amomum fruit, 30g of lesser galangal rhizome, 20g of fructus amomi, 20g of spilanthol, 15g of fructus galangae, 20g of allspice, 20g of fructus cinnamomi, 15g of lithospermum, 30g of common freesia herb, 15g of lysimachia sikokiana, 30g of cassia twig, 10g of cortex acanthopanacis, 30g of vanilla, 20g of lysimachia foenum-graecum, 200g of bay leaves, 30g of anise, 55g of cinnamon, 150g of fennel, 13500g of beef tallow, 11g of cumin, 360g of green pepper, 240g of red pepper, 1500g of hot pepper, 300g of.
Example three:
a hotpot condiment comprises the following components in parts by weight, calculated per g of 1 g: 1100g of pickled pepper, 1200g of pickled ginger, 1300g of old ginger, 900g of garlic, 800g of onion, 25g of fructus amomi globosi, 30g of cape jasmine fruit, 85g of amomum cardamomum, 10g of clove, 30g of fructus piperis longi, 40g of tsaoko amomum fruit, 25g of lesser galangal rhizome, 30g of fructus amomi, 10g of murraya paniculata, 10g of fructus galangae, 30g of allspice, 12g of lithospermum, 20g of common freesia herb, 20g of lysimachia sikokiana, 20g of cassia twig, 20g of cortex acanthopanacis, 20g of vanilla, 25g of lysimachia foenum-graecum, 200g of bay leaves, 35g of anise, 60g of cinnamon, 180g of fennel, 11000g of vegetable oil, 12g of cumin, 320g of green pepper, 260g of red pepper, 1200g of hot pepper, 200.
The multi-person trial eating proves that more people like the finished hotpot condiment prepared in the first embodiment are likely to eat, and therefore the formula in the first embodiment is the most popular formula in the invention.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (4)
1. The hotpot condiment is characterized by comprising the following components in parts by weight: 1000-1200 parts of pickled pepper, 1000-1200 parts of pickled ginger, 1200-1400 parts of old ginger, 800-1000 parts of garlic, 700-800 parts of onion, 20-25 parts of fructus amomi globosi, 30-45 parts of cape jasmine fruit, 85-100 parts of round cardamom fruit, 10-15 parts of clove, 20-30 parts of fructus piperis longi, 30-40 parts of tsaoko amomum fruit, 20-30 parts of lesser galangal rhizome, 20-30 parts of fructus amomi, 10-20 parts of groundsel, 10-15 parts of fructus galangae, 20-30 parts of allspice, 10-15 parts of lithospermum, 20-30 parts of common freesia herb, 15-20 parts of lysimachia sikokiana, 20-30 parts of cassiabarks, 20-30 parts of cassia twig, 10-20 parts of cortex acanthopanacis, 20-30 parts of vanilla, 20-30 parts of lysimachia foenum-graecum, 150-200 parts of myrcia, 12500-13500 parts of beef tallow, 10-12 parts of cumin, 320-360 parts of green pepper, 240-260 parts of red pepper, 1200-1500 parts of dried pepper, 200-300 parts of pepper, 120-180 parts of rock sugar, 2500-3000 parts of broad bean, 800-1000 parts of bean mother and son and 450-500 parts of fermented glutinous rice.
2. The hotpot condiment according to claim 1, wherein: comprises the following components in parts by weight: 1000 parts of pickled peppers, 1000 parts of pickled gingers, 1400 parts of old gingers, 1000 parts of garlic, 750 parts of onions, 25 parts of fructus amomi globosi, 40 parts of cape jasmine fruits, 90 parts of amomum cardamomum fruits, 12 parts of clove, 25 parts of fructus piperis longi, 30 parts of tsaoko amomum fruits, 20 parts of lesser galangal, 26 parts of fructus amomi, 25 parts of fructus amomi, 16 parts of murraya paniculata, 13 parts of fructus galangae, 25 parts of allspice, 10 parts of lithospermum, 25 parts of common freesia herbs, 18 parts of lysimachia sikokiana, 25 parts of cassiabarks, 15 parts of cortex acanthopanacis, 25 parts of vanilla, 30 parts of lysimachia foenum-graecum, 200 parts of bay leaves, 40 parts of anises, 50 parts of cinnamon, 200 parts of fennel, 13500 parts of beef tallow, 10 parts of cumin, 350 parts of green peppers, 250 parts of red pepper.
3. The method for preparing a hotpot condiment according to claim 1, wherein the hotpot condiment comprises the following steps: the method comprises the following steps:
(1) raw material treatment: weighing the components according to the weight ratio, and pulverizing and mixing the amomum tsao-ko, the gardenia, the amomum cardamomum, the clove, the fructus piperis longi, the tsaoko amomum fruit, the galangal, the fructus amomi, the amomum villosum, the murraya paniculata, the galangal, the allspice, the lithospermum, the vanilla, the lysimachia sikokiana, the cassiabarks, the vanilla, the lysimachia foenum-graecum leaves, the star; cutting pickled ginger and pepper into small pieces for later use; boiling dried pepper with water for 30 minutes, taking out, draining and chopping for later use; adding a small amount of white spirit into the white water, soaking the green red pepper for 15 minutes, fishing out the green red pepper, and draining for later use;
(2) oil boiling: boiling butter in a pot, and heating the oil temperature to 180 ℃;
(3) adding the bean cotyledon and the bean mother in sequence during frying, stirring and frying for 15 minutes; continuing adding pickled ginger and pickled pepper, stirring uniformly, and frying for 15 minutes; then adding the prepared hot pepper, stirring uniformly and frying for 15 minutes; adding spice powder, and stir-frying for 5 minutes; finally, adding the cut onions, the soaked green red pepper, the garlic, the pepper, the fermented glutinous rice and the rock sugar in sequence, and stirring uniformly;
(4) packaging: and (5) taking out the fried seasonings, cooling, sealing and packaging.
4. The method for preparing a seasoning of chafing dish seasoning in accordance with claim 3, wherein: in the step (3), the frying temperature is 170-180 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010824216.5A CN111990628A (en) | 2020-08-17 | 2020-08-17 | Hotpot condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010824216.5A CN111990628A (en) | 2020-08-17 | 2020-08-17 | Hotpot condiment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111990628A true CN111990628A (en) | 2020-11-27 |
Family
ID=73474022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010824216.5A Withdrawn CN111990628A (en) | 2020-08-17 | 2020-08-17 | Hotpot condiment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111990628A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208087A (en) * | 2021-05-20 | 2021-08-06 | 鲍婉月 | Chafing dish bottom oil and preparation method thereof |
| CN113317479A (en) * | 2021-07-06 | 2021-08-31 | 林高虹 | Preparation method of hotpot condiment |
| CN113951488A (en) * | 2021-10-21 | 2022-01-21 | 四川省火娃食品有限公司 | Tea hotpot condiment and preparation method thereof |
| CN115590174A (en) * | 2022-10-31 | 2023-01-13 | 重庆德庄农产品开发有限公司（Cn） | Frying method for improving flavor of hotpot condiment |
-
2020
- 2020-08-17 CN CN202010824216.5A patent/CN111990628A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208087A (en) * | 2021-05-20 | 2021-08-06 | 鲍婉月 | Chafing dish bottom oil and preparation method thereof |
| CN113317479A (en) * | 2021-07-06 | 2021-08-31 | 林高虹 | Preparation method of hotpot condiment |
| CN113951488A (en) * | 2021-10-21 | 2022-01-21 | 四川省火娃食品有限公司 | Tea hotpot condiment and preparation method thereof |
| CN115590174A (en) * | 2022-10-31 | 2023-01-13 | 重庆德庄农产品开发有限公司（Cn） | Frying method for improving flavor of hotpot condiment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111990628A (en) | Hotpot condiment and preparation method thereof | |
| CN102283366B (en) | Hotpot seasoning as well as preparation method and using method thereof | |
| CN106135464A (en) | A kind of Health-care sesame oil and preparation method thereof | |
| CN105410142A (en) | Mooncake with white tea flavor | |
| CN104996979A (en) | Litsea cubeba spicy and hot sauce and production method thereof | |
| CN106235041A (en) | A kind of stew in soy sauce pig's head and preparation method thereof | |
| CN106962760A (en) | A kind of mixed nuts oil tea | |
| CN105310046A (en) | Hot pot seasoning as well as preparation method and use method thereof | |
| CN106360382A (en) | Spiced pork intestine and making method thereof | |
| CN107960618A (en) | One kind industrializes spicy cray and preparation method thereof | |
| CN107095277A (en) | A kind of strong body thick chilli sauce of stomach invigorating and preparation method | |
| CN106307125A (en) | Marinated pig ears and preparation method thereof | |
| CN106261830A (en) | A kind of stew in soy sauce Ungula Sus domestica and preparation method thereof | |
| CN110973559A (en) | Sauce for mutton chafing dish and preparation method and application thereof | |
| CN106262532A (en) | A kind of stew in soy sauce Semen arachidis hypogaeae and preparation method thereof | |
| CN106235056A (en) | A kind of stew in soy sauce chicken feet and preparation method thereof | |
| CN106307141A (en) | Marinated goose meat and making method thereof | |
| CN105192660A (en) | Seasoner for preparing side dishes poured on grilled fish and preparation method of seasoner | |
| CN106418251A (en) | Braised chicken and preparation method thereof | |
| CN106235057A (en) | A kind of stew in soy sauce duck neck and preparation method thereof | |
| CN114041586A (en) | Formula of hotpot condiment and preparation method thereof | |
| CN106262147A (en) | A kind of stew in soy sauce Rhizoma Nelumbinis and preparation method thereof | |
| CN106306088A (en) | Marinated dried beancurd sticks and making method thereof | |
| CN106261882A (en) | A kind of stew in soy sauce duck meat and preparation method thereof | |
| CN101861964B (en) | Sauced rice shortbread and manufacturing method thereof |
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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20201127 |