CN112401190A - 一种五香脆藕片及其制作方法 - Google Patents
一种五香脆藕片及其制作方法 Download PDFInfo
- Publication number
- CN112401190A CN112401190A CN202011113119.1A CN202011113119A CN112401190A CN 112401190 A CN112401190 A CN 112401190A CN 202011113119 A CN202011113119 A CN 202011113119A CN 112401190 A CN112401190 A CN 112401190A
- Authority
- CN
- China
- Prior art keywords
- parts
- lotus root
- crispy
- root slices
- weight
- 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
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 59
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000000654 additive Substances 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 13
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 13
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 13
- 235000011477 liquorice Nutrition 0.000 claims abstract description 13
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 11
- 239000011707 mineral Substances 0.000 claims abstract description 11
- 241001127714 Amomum Species 0.000 claims abstract description 10
- 240000007232 Illicium verum Species 0.000 claims abstract description 10
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract 2
- 235000006708 antioxidants Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 10
- 230000000996 additive effect Effects 0.000 claims description 10
- 230000003078 antioxidant effect Effects 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 239000012267 brine Substances 0.000 claims description 10
- 235000010755 mineral Nutrition 0.000 claims description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 2
- CANRESZKMUPMAE-UHFFFAOYSA-L Zinc lactate Chemical compound [Zn+2].CC(O)C([O-])=O.CC(O)C([O-])=O CANRESZKMUPMAE-UHFFFAOYSA-L 0.000 claims description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 2
- 239000001527 calcium lactate Substances 0.000 claims description 2
- 235000011086 calcium lactate Nutrition 0.000 claims description 2
- 229960002401 calcium lactate Drugs 0.000 claims description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 2
- 229960002337 magnesium chloride Drugs 0.000 claims description 2
- 235000011147 magnesium chloride Nutrition 0.000 claims description 2
- 239000011683 manganese gluconate Substances 0.000 claims description 2
- 235000014012 manganese gluconate Nutrition 0.000 claims description 2
- 229940072543 manganese gluconate Drugs 0.000 claims description 2
- OXHQNTSSPHKCPB-IYEMJOQQSA-L manganese(2+);(2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Mn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OXHQNTSSPHKCPB-IYEMJOQQSA-L 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 239000011670 zinc gluconate Substances 0.000 claims description 2
- 235000011478 zinc gluconate Nutrition 0.000 claims description 2
- 229960000306 zinc gluconate Drugs 0.000 claims description 2
- 239000011576 zinc lactate Substances 0.000 claims description 2
- 235000000193 zinc lactate Nutrition 0.000 claims description 2
- 229940050168 zinc lactate Drugs 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 239000002131 composite material Substances 0.000 claims 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 241000722363 Piper Species 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000009938 salting Methods 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及一种五香脆藕片及其制作方法，属于蔬菜加工技术领域。本发明中的五香脆藕片的制作方法包括以下质量份数的原料：莲藕200‑300份，大蒜20‑30份，辣椒5‑10份、八角2‑8份、茴香2‑8份、草果3‑5份、甘草1‑3份、矿物质添加剂0.2‑0.5份、抗氧化剂0.1‑0.3份。本发明在中的脆藕片使用浸泡法使藕片浸泡入味，操作方法简单，工艺难度低，适合大规模生产。加工过程中均采用食品级添加剂，工艺环保，绿色健康。
Description
技术领域
本发明属于蔬菜加工技术领域，具体涉及一种五香脆藕片及其制作方法。
背景技术
莲藕大多生长于河流或湖泊近岸中的淤泥当中，环境依赖性低，产量大。莲藕中富含淀粉和多种矿物质，是一种食用价值极高的植物，在我国的种植面积广，产量大。但是莲藕的含水量较高，采收之后难以保存，严重制约了莲藕产业的发展。现有大多数加工方式都是通过盐渍和冰冻来延长莲藕的保鲜时间，口味口感较差，难以保证销量。因此需要采取新的莲藕加工方式，改善产品的口感。
发明内容
发明目的：针对现有莲藕加工食品的不足，提出一种五香脆藕片及其制作方法。
本发明解决其技术问题所采用的技术方案是：一种五香脆藕片，包括如下质量份数的组分：
莲藕200-300份，大蒜20-30份，辣椒5-10份、八角2-8份、茴香2-8份、草果3-5份、甘草1-3份、矿物质添加剂0.2-0.5份、抗氧化剂0.1-0.3份。
优选的，所述坚果仁粉为所述矿物质添加剂为乳酸钙、葡萄糖酸锰、氯化镁、乳酸锌、葡萄糖酸锌中的一种或多种。
优选的，所述抗氧化剂为维生素C。
一种五香脆藕片的制作方法，按照如下步骤进行：
步骤一：按质量份数称取莲藕，洗净去皮，切片后在水中浸泡12h，去除表面的淀粉，过滤得到藕片。
步骤二：按质量份数称取大蒜，辣椒、八角、茴香、草果、甘草切碎，加五倍质量的水煮沸保温3h，制成卤水。
步骤三：将藕片倒入卤水，加热煮沸30min，冷却后加入矿物质添加剂和抗氧化剂，之后取出藕片，按重量包装，灭菌。
本发明的有益效果是：将莲藕切片后通过浸泡除去表面淀粉，可以有效减少藕片中的淀粉含量，长时间保存后也不会因为淀粉老化导致藕片的硬度变大，脆度降低，影响口感，同时浸泡脱出的淀粉还可以经过加工制作其他副产品。本发明中的莲藕片采用浸泡卤制法，加工工艺简单，技术要求低，适合向种植地进行推广，实现大规模生产。
具体实施方式
下面结合具体实施例对本发明做进一步说明。
实施例1
一种五香脆藕片，包括如下质量份数的物质：莲藕200份，大蒜20份，辣椒5份、八角2份、茴香2份、草果3份、甘草1份、矿物质添加剂0.2份、抗氧化剂0.1份。
一种五香脆藕片的制作方法，按照如下步骤进行：按质量份数称取莲藕200份，洗净去皮，切片后在水中浸泡12h，去除表面的淀粉，过滤得到藕片。按质量份数称取大蒜20份，辣椒5份、八角2份、茴香2份、草果3份、甘草1份切碎，加五倍质量的水煮沸保温3h，制成卤水。将藕片倒入卤水，加热煮沸30min，冷却后加入质添加剂0.2-份和抗氧化剂0.1份，之后取出藕片，按重量包装，灭菌。
实施例2
一种五香脆藕片，包括如下质量份数的物质：莲藕260份，大蒜26份，辣椒8份、八角6份、茴香7份、草果4份、甘草2份、矿物质添加剂0.3份、抗氧化剂0.2份。
一种五香脆藕片的制作方法，按照如下步骤进行：按质量份数称取莲藕260份，洗净去皮，切片后在水中浸泡12h，去除表面的淀粉，过滤得到藕片。按质量份数称取大蒜26份，辣椒8份、八角6份、茴香7份、草果4份、甘草2份切碎，加五倍质量的水煮沸保温3h，制成卤水。将藕片倒入卤水，加热煮沸30min，冷却后加入质添加剂0.3份和抗氧化剂0.2份，之后取出藕片，按重量包装，灭菌。
实施例3
一种五香脆藕片，包括如下质量份数的物质：莲藕300份，大蒜30份，辣椒10份、八角8份、茴香8份、草果5份、甘草3份、矿物质添加剂0.5份、抗氧化剂0.3份。
一种五香脆藕片的制作方法，按照如下步骤进行：按质量份数称取莲藕300份，洗净去皮，切片后在水中浸泡12h，去除表面的淀粉，过滤得到藕片。按质量份数称取大蒜30份，辣椒10份、八角8份、茴香8份、草果5份、甘草3份切碎，加五倍质量的水煮沸保温3h，制成卤水。将藕片倒入卤水，加热煮沸30min，冷却后加入质添加剂0.5份和抗氧化剂0.3份，之后取出藕片，按重量包装，灭菌。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所做的任何修改，等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (4)
1.一种五香脆藕片，其特征在于：包括如下质量份数的原料：莲藕200-300份，大蒜20-30份，辣椒5-10份、八角2-8份、茴香2-8份、草果3-5份、甘草1-3份、矿物质添加剂0.2-0.5份、抗氧化剂0.1-0.3份。
2.根据权利要求1所述一种五香脆藕片，其特征在于：所述矿物质添加剂为乳酸钙、葡萄糖酸锰、氯化镁、乳酸锌、葡萄糖酸锌中的一种或多种。
3.根据权利要求1所述一种五香脆藕片，其特征在于：所述抗氧化剂为维生素C。
4.根据权利要求1-3任一项所述一种五香脆藕片的制作方法，其特征在于：包含以下步骤：
步骤一：按质量份数称取莲藕，洗净去皮，切片后在水中浸泡12h，去除表面的淀粉，过滤得到藕片。
步骤二：按质量份数称取大蒜，辣椒、八角、茴香、草果、甘草切碎，加五倍质量的水煮沸保温3h，制成卤水。
步骤三：将藕片倒入卤水，加热煮沸30min，冷却后加入矿物质添加剂和抗氧化剂，之后取出藕片，按重量包装，灭菌。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011113119.1A CN112401190A (zh) | 2020-10-17 | 2020-10-17 | 一种五香脆藕片及其制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011113119.1A CN112401190A (zh) | 2020-10-17 | 2020-10-17 | 一种五香脆藕片及其制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112401190A true CN112401190A (zh) | 2021-02-26 |
Family
ID=74840170
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011113119.1A Pending CN112401190A (zh) | 2020-10-17 | 2020-10-17 | 一种五香脆藕片及其制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112401190A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112914058A (zh) * | 2021-03-16 | 2021-06-08 | 中国农业大学 | 一种爽脆卤味莲藕的制作方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106605867A (zh) * | 2015-10-26 | 2017-05-03 | 俞小萍 | 一种卤汁藕片的加工方法 |
| CN111728166A (zh) * | 2020-07-03 | 2020-10-02 | 湖南桃花鸭食品科技有限公司 | 一种即食香辣脆藕丁及其制备方法 |
-
2020
- 2020-10-17 CN CN202011113119.1A patent/CN112401190A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106605867A (zh) * | 2015-10-26 | 2017-05-03 | 俞小萍 | 一种卤汁藕片的加工方法 |
| CN111728166A (zh) * | 2020-07-03 | 2020-10-02 | 湖南桃花鸭食品科技有限公司 | 一种即食香辣脆藕丁及其制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112914058A (zh) * | 2021-03-16 | 2021-06-08 | 中国农业大学 | 一种爽脆卤味莲藕的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101669608B (zh) | 真空冻炸彩色马铃薯脆片、彩色甘薯脆片的工艺 | |
| CN101485476A (zh) | 一种海带脆片食品的制作方法 | |
| CN102578503B (zh) | 柿子脆片制备方法及采用该方法制备的柿子脆片 | |
| KR20120064337A (ko) | 조릿대추출물을 함유하는 광어포 및 그 제조방법 | |
| CN101919521B (zh) | 一种芦笋食品及其加工工艺 | |
| CN103734784A (zh) | 合川肉片加工方法 | |
| CN105685852A (zh) | 一种酒糟鱼丸的制作方法 | |
| CN112401190A (zh) | 一种五香脆藕片及其制作方法 | |
| CN103919062A (zh) | 一种枣片的加工方法 | |
| CN104585796A (zh) | 一种滋补即食海参片加工方法 | |
| CN101965983A (zh) | 一种茶点牛肉片的加工方法 | |
| KR101731193B1 (ko) | 품질의 유지가 우수한 가자미 밥 식해 제조방법 | |
| CN104207091B (zh) | 一种原汁牛肉味调味料及其加工方法 | |
| KR101452108B1 (ko) | 동결건조를 이용한 김치 스낵의 제조방법 | |
| CN112219996B (zh) | 一种儿童牛排的制作工艺 | |
| CN105309908A (zh) | 一种泡菜及其制备方法 | |
| CN107440050A (zh) | 一种甜辣番茄味油炸板栗块的制备方法 | |
| KR20130005632A (ko) | 깍두기 및 그 제조방법 | |
| KR101972316B1 (ko) | 천연 발효액을 이용한 기능성 컬러 배 말랭이의 제조방법, 그 방법에 의한 컬러 배 말랭이 및 컬러 배 말랭이 차 | |
| CN103251011B (zh) | 一种以菊芋为主料的保健型泡菜的制备方法 | |
| CN111728166A (zh) | 一种即食香辣脆藕丁及其制备方法 | |
| KR101225623B1 (ko) | 비타민나무 농축액을 이용한 김치 및 그 제조 방법 | |
| CN110679866A (zh) | 一种水煮鱼丸及其制备方法 | |
| CN105124644A (zh) | 一种非油炸腌制风干淡水鱼制品的制备方法 | |
| CN104305347A (zh) | 一种烤鱼风味的速冻鳕鱼调理食品及加工方法 |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210226 |
|
| WD01 | Invention patent application deemed withdrawn after publication |