CN112544952A - Special seafood sauce - Google Patents
Special seafood sauce Download PDFInfo
- Publication number
- CN112544952A CN112544952A CN202011431274.8A CN202011431274A CN112544952A CN 112544952 A CN112544952 A CN 112544952A CN 202011431274 A CN202011431274 A CN 202011431274A CN 112544952 A CN112544952 A CN 112544952A
- Authority
- CN
- China
- Prior art keywords
- sauce
- seafood
- king
- bean curd
- soybean paste
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 63
- 235000014102 seafood Nutrition 0.000 title claims abstract description 26
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 244000203593 Piper nigrum Species 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000013527 bean curd Nutrition 0.000 claims abstract description 11
- 235000013614 black pepper Nutrition 0.000 claims abstract description 9
- 235000014347 soups Nutrition 0.000 claims abstract description 9
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 8
- 240000006794 Volvariella volvacea Species 0.000 claims abstract description 8
- 239000000312 peanut oil Substances 0.000 claims abstract description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 description 7
- 240000008574 Capsicum frutescens Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 235000021168 barbecue Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 208000006454 hepatitis Diseases 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 239000002773 nucleotide Substances 0.000 description 2
- 125000003729 nucleotide group Chemical group 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 230000001617 migratory effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 201000008752 progressive muscular atrophy Diseases 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 208000002320 spinal muscular atrophy Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a specially-made seafood sauce which is characterized by comprising the following components: i + G, Roubao king, soup stock, soybean paste, fermented bean curd, hoisin sauce, vinasse chilli sauce, rock candy, straw mushroom dark soy sauce, white pepper powder, raw powder, peanut oil and delicate flavor treasure; the sauce comprises the following components in percentage by mass: i + G15G, Roubao king 15G, soup stock 30G, soybean paste 30G, fermented bean curd 25G, seafood sauce 35G, vinasse chilli sauce 18G, rock candy 20G, straw mushroom dark soy sauce 13G, white pepper powder 2G, starch 150G, peanut oil 25G and delicate flavor treasure 40G. The specially-prepared seafood sauce provided by the invention not only can well remove the fishy and foreign odor of meat raw materials, but also can improve the flavor and tender smoothness of meat.
Description
Technical Field
The invention relates to the technical field of sauce, in particular to a specially-made seafood sauce.
Background
Sauce is a material for flavoring food. According to statistics, there are more than 450 kinds which can be called as the orthodox sauce. The regular sauce is generally used by people during cooking. There are also a number of off-the-shelf, brand-specific sauces, or less common but distinctive sauces that have been developed by individuals, over 1800. The sauce materials commonly used by Chinese people are as follows: cold mixed flour paste, self-made spicy hot pepper, barbecue sauce, abalone sauce, traditional sesame sauce, sauce for barbecued pork bun, fermented soybean sauce, minced meat spicy sauce, barbecue sauce, garlic sauce, Korean hot pepper sauce, black pepper juice, sweet hot sauce, sushi vinegar, water jiaozi fried dipping , sour and hot gold sauce, Chaozi sour and hot sauce and the like.
At present, the seafood sauce has heavy fishy smell, is not used by some people, still has fishy smell after being prepared with other edible ingredients, and attracts harmful or unsanitary flying animals to approach; at present, the method of adding the pepper flavor is mainly used for covering fishy smell, but the pepper flavor can only meet the requirements of partial people, and most people do not like the pepper flavor. Shrimp meal is a popular plant food and is proved by modern scientific research and puzzles. The shrimp meal, the peppermint oil, the fermented soya beans and other auxiliary materials are combined to prepare the sauce, which brings a plurality of benefits to human bodies. The product is often eaten, not only has good taste, but also increases nutrients supplied to human body. The medicine has the curative effects of beautifying, health care and disease treatment. Throughout ancient and modern times, people continuously seek various food sauces with nutrition, health care, disease treatment and good taste.
Disclosure of Invention
In view of the above, the invention provides a specially-made seafood sauce which not only can well remove fishy and foreign odor of meat raw materials, but also can improve the flavor and tender smoothness of meat.
In order to achieve the purpose, the invention provides the following technical scheme:
the specially-prepared seafood sauce is characterized by comprising the following components: i + G, Roubao king, soup stock, soybean paste, fermented bean curd, seafood sauce, vinasse chilli sauce, rock sugar, straw mushroom dark soy sauce, white pepper powder, raw powder, peanut oil and delicious.
Preferably, in the seafood sauce prepared by the exclusive secret method, the sauce comprises the following components in parts by mass: i + G15G, Roubao king 15G, soup stock 30G, soybean paste 30G, fermented bean curd 25G, seafood sauce 35G, vinasse chilli sauce 18G, rock candy 20G, straw mushroom dark soy sauce 13G, white pepper powder 2G, starch 150G, peanut oil 25G and delicate flavor treasure 40G.
Preferably, in the seafood sauce prepared by the exclusive secret recipe, the Roukee King is Ruikemi Reokang.
Preferably, in the seafood sauce prepared by the exclusive secret method, the soybean paste, the fermented bean curd and the vinasse chili sauce are smashed.
According to the technical scheme, compared with the prior art, the seafood sauce prepared by a unique secret method is improved, and the I + G and the nucleotide disodium (I + G) in the seafood sauce are new-generation nucleotide food fresheners. Can be directly added into food to enhance freshness. Is an economic and best-effect umami enhancer, and is one of the main flavor development components of instant noodle seasoning packets and seasonings such as chicken essence, chicken powder, fresh-enhancing sauce and the like; mixing with sodium glutamate (monosodium glutamate) 2-5 wt%, and adding strong monosodium glutamate; in addition, the product also has certain adjuvant therapy effect on migratory hepatitis, chronic hepatitis, progressive muscular atrophy and various eye diseases; the Roubao king selects pure natural raw materials and American import spices, and contains more than 20 amino acids, multiple vitamins and nutrient substances required by human bodies. The method is characterized in that: strong meat flavor and mellow body flavor. Can be widely used for making various meat products, marinated products, stuffing for steamed stuffed buns and dumplings, and stuffing for sea cucumber, abalone, meat balls and soup bases. Can well remove the fishy and foreign odor of the meat raw material and improve the fragrance and the tenderness and smoothness of the meat.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention discloses a specially-made seafood sauce which not only can well remove fishy and foreign odor of meat raw materials, but also can improve the fragrance and the tenderness and smoothness of meat.
Please refer to the exclusive secret seafood sauce disclosed by the invention, which comprises the following components: i + G, Roubao king, soup stock, soybean paste, fermented bean curd, seafood sauce, vinasse chilli sauce, rock sugar, straw mushroom dark soy sauce, white pepper powder, raw powder, peanut oil and delicious.
In order to further optimize the technical scheme, the sauce comprises the following components in percentage by mass: i + G15G, Roubao king 15G, soup stock 30G, soybean paste 30G, fermented bean curd 25G, seafood sauce 35G, vinasse chilli sauce 18G, rock candy 20G, straw mushroom dark soy sauce 13G, white pepper powder 2G, starch 150G, peanut oil 25G and delicate flavor treasure 40G. In order to further optimize the technical scheme, the Rongbao king is Ruikemi Rongbao king.
In order to further optimize the technical scheme, the soybean paste, the fermented bean curd and the fermented chili sauce need to be smashed.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (4)
1. The specially-prepared seafood sauce is characterized by comprising the following components: i + G, Roubao king, soup stock, soybean paste, fermented bean curd, seafood sauce, vinasse chilli sauce, rock sugar, straw mushroom dark soy sauce, white pepper powder, raw powder, peanut oil and delicious.
2. The exclusively-made secret seafood sauce according to claim 1, which is characterized by comprising the following components in parts by mass: i + G15G, Roubao king 15G, soup stock 30G, soybean paste 30G, fermented bean curd 25G, seafood sauce 35G, vinasse chilli sauce 18G, rock candy 20G, straw mushroom dark soy sauce 13G, white pepper powder 2G, starch 150G, peanut oil 25G and delicate flavor treasure 40G.
3. The individually-prepared seafood sauce according to claim 1, wherein the Rongbao King is Ruikemi Rongbao King.
4. The individually-prepared seafood sauce according to claim 1, wherein said soybean paste, fermented bean curd and fermented chili sauce are to be broken.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011431274.8A CN112544952A (en) | 2020-12-10 | 2020-12-10 | Special seafood sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011431274.8A CN112544952A (en) | 2020-12-10 | 2020-12-10 | Special seafood sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112544952A true CN112544952A (en) | 2021-03-26 |
Family
ID=75059952
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011431274.8A Pending CN112544952A (en) | 2020-12-10 | 2020-12-10 | Special seafood sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112544952A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105326013A (en) * | 2015-11-03 | 2016-02-17 | 防城港海盈农产品综合开发有限公司 | Preparation method of shrimp cerebrol seafood sauce |
| CN106820081A (en) * | 2016-12-29 | 2017-06-13 | 济源市欣欣餐饮有限公司 | Compound hoisin sauce and preparation method thereof |
| CN107467625A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of preparation method of crab oil hoisin sauce |
-
2020
- 2020-12-10 CN CN202011431274.8A patent/CN112544952A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105326013A (en) * | 2015-11-03 | 2016-02-17 | 防城港海盈农产品综合开发有限公司 | Preparation method of shrimp cerebrol seafood sauce |
| CN107467625A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of preparation method of crab oil hoisin sauce |
| CN106820081A (en) * | 2016-12-29 | 2017-06-13 | 济源市欣欣餐饮有限公司 | Compound hoisin sauce and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 彭珊珊，等: "《食品添加剂知多少》", 30 June 2006, 中国轻工业出版社 * |
| 李河山: "《美味中国实用调味配方大全》", 30 November 2016, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105942473A (en) | Golden Chinese wingleaf pricklyash fruit sauce | |
| KR101276788B1 (en) | Thick soy paste mixed with red peppers for seasoning smoked duck and smoked duck seasoned therewith | |
| KR101309665B1 (en) | A flavor for gopchang and makchang, and a seasoning method using the same | |
| KR100557026B1 (en) | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions | |
| CN112273635A (en) | Smoked and roasted sauce and preparation method thereof | |
| EP2096939B1 (en) | Food composition | |
| CN106261981A (en) | The processing method of instant grilled fish | |
| CN113662148A (en) | Formula, preparation method and use method of compound low-sodium salt sauced beef cooking liquid | |
| CN105249294A (en) | Chinese pepper flavored grilled fish and processing technology thereof | |
| KR20190028173A (en) | Method of seasoned and roasted dried pollack with honey and the product therefrom | |
| KR20140053069A (en) | The making method globefish and herb cine and mushroom soup | |
| KR19990018270A (en) | Smoked duck sundae and its manufacturing method | |
| CN109875025A (en) | A kind of food paste material formula and preparation method thereof | |
| CN110547429A (en) | Seasoning for industrial production of spicy crayfishes | |
| CN112544952A (en) | Special seafood sauce | |
| KR102475905B1 (en) | Charcoal-grilled octopus | |
| KR101695303B1 (en) | Spicy cream sauce using fermented shrimp and oyster, and manufacturing method thereof | |
| CN107373593A (en) | A kind of Chuan Weitiaoliaobao | |
| KR100555218B1 (en) | Method of cooking bulcho sulfur fed duck jeonkol | |
| KR101472871B1 (en) | Heuk dakgalbi | |
| CN105495415A (en) | Making method of sturgeon with fermented soya beans | |
| KR100346507B1 (en) | The method for producing seasoned lavers which are fortified with kimchi flavor | |
| CN1085062C (en) | Vegetable sausage | |
| KR20190127139A (en) | Pollack boiled down in seasonings and manufacturing method thereof | |
| CN110547423A (en) | Pork bone noodle soup base |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210326 |