CN1653963A - Method for making fried olio - Google Patents
Method for making fried olio Download PDFInfo
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- CN1653963A CN1653963A CNA2005100003960A CN200510000396A CN1653963A CN 1653963 A CN1653963 A CN 1653963A CN A2005100003960 A CNA2005100003960 A CN A2005100003960A CN 200510000396 A CN200510000396 A CN 200510000396A CN 1653963 A CN1653963 A CN 1653963A
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Abstract
The present invention relates to a process for manufacturing fried olio, which only includes the steps of putting a mould on a flat plate easy to acquire, pouring main raw materials and panada into the mould, shaping the forming substance through a refrigerant process and then frying the shaped substance to expediently produce out the desired fried olio.In the prior art, in order to stably produce a great deal fried olio with better appearance and abundant main raw materials, equipment such as a mold which is especially used for deep fry and is provided with a plurality of recessed surfaces is required.But, a simpler production process is required for enterprises not having deep fry molds especially used for fried olio.Hence, the objective of the present invention is to provided a process for manufacturing fried olio, which is capable of producing fried olio acclimatize itself to consumer needs, without needing equipment such as a mold especially used for deep fry and provided with a plurality of recessed surfaces.
Description
Technical field
The present invention relates to a kind of manufacture method of fried olio, particularly relate to the manufacture method of the fried olio of a kind of big or small kind that can change olla at an easy rate and form.
Background technology
Fried olio is vegetables and fish and shrimp etc. to be wrapped day bran sift flour stick with paste fried forming, and sell in market also has the fried assorted and peeled shrimp of corn-vegetable fried assorted etc. supporting fried assorted etc.Usually people like making the fried olio rice served with meat and vegetables on top or being placed on above Noodle, the hand-pulled noodles etc. edible just exploding good reeky fried olio.
In addition, also having refrigeration and freezing fried olio finished product to sell on the market, can be edible after the heating of family expenses defreezing by microwave oven also.
In addition, it is edible that fried olio also can be used as instant food.For example as the batching of instant noodles, use be exactly that water takes off the extraordinary dehydration fried olio of back quality.
These fried olios that sell in market (comprising the dehydration fried olio) all are to produce with the industrialization streamline.Its main manufacture methods is with the fried mould that concave surface is arranged, and pours major ingredient and batter into back fried forming, and mould is fixed on the fried mould.For example 1 li of patent documentation is disclosed is exactly to smear the back without batter with flour to be shaped with dish-shaped mould (fried mould), direct then fried method.
In addition, disclosed in patent documentation 2 is the method that can produce the different shape fried olio with the batter of different viscosities, and used oil is palm oil.Disclosed frying course is that progressive forming is double fried continuously, utilizes Teflon (registration mark) processed mould, and major ingredient and the musculus cutaneus that is rolled in the outside are injected mould, and is fried with mould being removed after the typing of deep fat sprinkle again.
Yet, after will having fried mould (fried mould has a plurality of concave surface moulds that can the inject the fried olio material) typing of the same concave of a plurality of rotation steamed buns itself, no doubt can mass-produce impartial product efficiently, but change the size or the shape of fried olio, then need to be fixed with the fried mould of difformity concave surface, be difficult to the diversified demand of very fast adaptation consumer.
In addition, script just has frying apparatus, for example produce the fried food manufacturer of deep fried bean curd, they wish to acquire specially the fried mould of fried olio again, can utilize own original equipment to add that cheap mould just can produce fried olio, but also not find the method for cost of a kind of end to utilize.
[patent documentation 1] spy opens flat 10-229834 communique
[patent documentation 2] spy opens flat 2000-50816 communique
This shows that the manufacture method of above-mentioned existing fried olio obviously still has inconvenience and defective, and demands urgently further being improved.The problem that exists for the manufacture method that solves fried olio, relevant manufacturer there's no one who doesn't or isn't seeks solution painstakingly, but do not see always that for a long time suitable design finished by development, and conventional method, manufacture method, processing method do not have appropriate method, manufacture method, processing method to address the above problem, and this obviously is the problem that the anxious desire of relevant dealer solves.
Because the defective that the manufacture method of above-mentioned existing fried olio exists, the inventor is based on being engaged in this type of product design manufacturing abundant for many years practical experience and professional knowledge, and the utilization of cooperation scientific principle, actively studied innovation, in the hope of founding a kind of manufacture method of new fried olio, can improve the manufacture method of general existing fried olio, make it have more practicality.Through constantly research, design, and after studying repeatedly and improving, create the present invention who has practical value finally.
Summary of the invention
The objective of the invention is to, overcome existing all the time, be in a large number and stably produce the fried olio that shape is neat, material is abundant, need use equipment such as mould when fried.But for the enterprise that does not possess fried mould, perhaps to adapt to client's diversified demand, just need accordingly, even do not possess the method that the enterprise of fried mould also can produce product very easily.And the invention provides a kind of manufacture method of new fried olio, technical problem to be solved is to make it not need fried mould also can produce the method for stay-in-grade fried olio at any time according to consumer demand, thereby is suitable for practicality more.
The object of the invention to solve the technical problems realizes by the following technical solutions.The manufacture method of a kind of fried olio that proposes according to the present invention, it needs only and place the cylindric mould that waits the no end on the flat board that is easy to obtain, major ingredient and batter are poured in the mould, with freezing mode with the fried then method that forms of shaping thing typing, can produce needed fried olio easily, finish purpose of the present invention thereby reach.
That is, the present invention is a kind of manufacture method of fried olio, it is characterized by the mixture of major ingredient and batter is injected the no bottom die that is placed on the flat board to be shaped, and should the shaping thing is fried forms after freezing.
In addition, the mixture of major ingredient and batter can be injected and place the no bottom die on the flat board to be shaped, should carry out fried by the shaping thing again after mould being removed after freezing.
Secondly, carry out freeze drying again after can be fried.
The present invention compared with prior art has tangible advantage and beneficial effect.By above technical scheme as can be known, the manufacture method of fried olio of the present invention has following advantage at least:
By the present invention, needn't use the shaper of fried olio special use when fried, as long as place the flat board and the mould at the no end that is easy to obtain, can produce the various fried olios that suit the requirements.
In addition, if singly be mould, then can change various moulds at low cost, thereby can adjust the shape of fried olio easily.
Secondly, the state of major ingredient and batter mixture is removed freezing shaping behind the mould when fried, can keep shape, the fried olio shaping thing of freezing postforming is put into fried groove with different shape, by fried environment is that fix and relatively stable basically, therefore as long as set fried condition, get final product metastable fried olios such as continuous production weight, moisture.
In addition, can also under the freezing state after promptly removing mould fried previous stage, make a lot of semi-finished product in advance.
According to the present invention, the fried mould of the special-purpose typing of fried olio of a plurality of concave need not be arranged, only use the mould of dull and stereotyped and tubular, even directly utilize the equipment of general fried engineering can produce fried olio.Only need to change the diversified fried olio that mould can be produced adaption demand.Only need to change that mould can make things convenient for and the shape that changes fried olio at low cost.
In sum, the manufacture method of the fried olio that the present invention is special, it has above-mentioned many advantages and practical value, and in similar manufacture method, do not see have similar design to publish or use and really genus innovation, no matter it is all having bigger improvement on manufacture method or on the function, have large improvement technically, and produced handy and practical effect, and the manufacture method of more existing fried olio has the multinomial effect of enhancement, thereby be suitable for practicality more, and have the extensive value of industry, really be a new and innovative, progressive, practical new design.
Above-mentioned explanation only is the general introduction of technical solution of the present invention, for can clearer understanding technological means of the present invention, and can be implemented according to the content of specification, and for above-mentioned and other purposes, feature and advantage of the present invention can be become apparent, below especially exemplified by preferred embodiment, be described in detail as follows.
The specific embodiment
Reach technological means and the effect that predetermined goal of the invention is taked for further setting forth the present invention, below in conjunction with preferred embodiment, its specific embodiment of manufacture method, manufacture method, feature and the effect thereof of the fried olio that foundation the present invention is proposed, describe in detail as after.
(major ingredient)
The used major ingredient of the present invention can use vegetables such as onion, carrot, French beans, three leaf vegetables (Chinese celery), tender capsicum; Potato such as potato, Chinese yam class; Mushroom such as coprinus comatus, bright mushroom.Other are as animality materials such as shrimp, dried small shrimp, breaded fish sticks, and white sesameseed etc. make usually the used raw-food material of fried olio all can, there is no particular restriction.
(batter)
Batter used in the present invention is commonly referred to day bran sift flour and sticks with paste, and can use known materials such as flour, starch, egg liquid, egg white, soybean protein, and these materials are tempered to form.Also can optionally add flavoring and salt etc.Use the batter powder of selling on the market then practical more and make things convenient for.
(major ingredient mixes with batter)
In the present invention, after being mixed with batter, pours major ingredient the no bottom die that places on the flat board into.After the mixture of major ingredient and batter is poured mould into, should use air blast (ェ ァ one) etc. that the material in the mould is evenly filled.If the words of small-scale production also can manually be filled material evenly.Also materials such as shrimp can be separated with other major ingredients, put into mould subsequently.At this moment the major ingredient that shrimp etc. was put into afterwards can be pushed, its mixture with major ingredient of pouring into earlier and batter is combined, fill batter on every side so that materials such as shrimp fully combine with other major ingredients.
This mixture promptly so-called " semi-finished product of day bran sieve ".The mixture of major ingredient and batter can be adjusted its ratio as required, but must possess the flowability and the plasticity that can not leak out this degree under the situation that places the no bottom die on the flat board from mould pouring into.Can prevent that mixture from leaking out from mould by the moisture of adjustment batter and the ratio of major ingredient.
Allow major ingredient and batter be in the state of mixing with the Japanese similar hardness of dish cake of frying in shallow oil, can be not loose and keep certain shape, can be freezing together with mould, also can before freezing, mould be removed and the only freezing shaping thing of staying the fried olio on the flat board from flat board.
But the major ingredient ratio is higher sometimes, can not be with they abundant combinations when mould is removed because of batter, and mixture will fall apart, and just is necessary to carry out freezing together with mould.
In addition,, can occur loosely maybe can't keep its shape the time when after the mixture of major ingredient and batter is poured mould into, mould being removed, major ingredient can be put into mould earlier, on major ingredient, fill batter then because of batter has good mobility.At this moment preferably freezing together with mould, and then remove mould and carry out friedly, just do not had loose danger.
(flat board)
No matter large or small and the material of employed flat board among the present invention, but must be can be because of the freezing material that is out of shape or damages.For example aluminium, can use stainless steel and other metal materials, the plastic material of certain intensity and high strength ceramic material etc. are arranged.For example, can directly use freezing, if the too heavy light materials such as plastic plate that also can use of metallic plate.The size of its flat board does not have particular restriction, from practical standpoint preferably move easily, convenient transportation, the size being convenient to operate.For example the flat board ratio of 50cm * 70cm size is easier to operation and carrying.Remove easily from flat board for the mixture shaping back that makes major ingredient and batter, mould dull and stereotyped and described later preferably uses the surface that Teflon (registration mark) material processed is arranged.In addition, if the quantity-produced words can also use the seamless delivery band as flat board.
(mould)
No bottom die used in the present invention does not have the restriction of special material, but preferably uses the cold-resistant material that freezes that can not ftracture when freezing.Metal material, plastic material all can use, and plastic material is got its lightweight and made things convenient for, and metal material is then got its endurance quality that can use continuously.
The big I of this mould is set according to the size of the fried olio that will produce.For example produce general freezing fried olio, just can be set at direct-edible size, also can be set at and be placed on Noodle, buckwheat flour or the size (for example about 5～15cm) above sky bran sieve rice served with meat and vegetables on top.In addition, if production is the lyophilization product that instant noodles are used, can be set at and be placed on for example size (for example about 3～15cm) of cup face the inside.
In addition, the degree of depth of mould also can freely be set according to the fried olio that will produce.For example just can be set at about 5～30mm under the situation of the said goods.
The shape that changes mould just can form the product of different shape.For example Yuan Xing ring-type, square, star, heart etc. needn't change fried mould specially, only change shape and size that mould just can change product arbitrarily.
So, advantage of the present invention not only is just can produce needed fried olio easily as long as change mould, but also can use the mould of for example producing extensive uses such as hamburger, the materials with low cost such as annular die that can also use cylinder to be cut into, thereby the fried mould of the typing that needn't use common fried special use can reduce equipment investment to greatest extent.Certainly, if be particular about very much the mould that shape of product can be prepared multiple needs.
The present invention can produce above only no bottom die need being placed flat board, and is therefore very easy.The operation of placing mould on dull and stereotyped no doubt needs artificial or robot, but maximum characteristics are the fried moulds that do not need to use the fried olio special use, can use existing frying apparatus, do not need special investment, as long as labour cost is cheap, be than the continuous production equipment of the fried mould that uses typing effective method more.
Secondly, be that the mixture of major ingredient and batter is poured in the mould at the no end in the present invention.Batter can be mixed with major ingredient in the mould of pouring tubular for example into.For example make the peeled shrimp fried olio, can pour the mixture of major ingredient and batter into place on the flat board mould, put into peeled shrimp again, the batter of pouring other major ingredients then into or do not have other major ingredients on peeled shrimp is with bonding peeled shrimp.
As previously mentioned, after the mixture of major ingredient and batter is being removed mould, can loosely can not keep shape yet, can remove carry out behind the mould freezing.That is, can stay and send into refrigerating chamber on the flat board.After freeze settled can from flat board take off carry out fried.
But when the mixture deficient in stability of major ingredient and batter, meeting is loose down after removing mould; Even perhaps the major ingredient ratio higher with situation that also can be loose after batter mixes under, the mixture of major ingredient and batter can be poured into directly freezing behind the mould can be with the typing of shaping thing, remove mould after freezing, get final product the shaping thing is fried.
The above-mentioned mould of removing is to carry out before freezing or after freezing, and the viscosity of batter and the consumption of major ingredient are judged in the time of can be according to practical application.When major ingredient can loosely can not keep shape with the mixture of batter as the Japanese dish cake of frying in shallow oil, remove mould before freezing and all can; And the mixture deficient in stability of major ingredient and batter is easily loose or this mixture can't keep shape after removing mould, then preferably removes mould together with mould again after freeze settled and carries out fried.
In general, when the major ingredient ratio was higher as previously mentioned, major ingredient is easily loose to be difficult to keep shape, preferably freezing together with mould, removes mould after the typing again and carries out fried.
Secondly, in the present invention, the freezing freezing equipment that can use market to sell.Necessary condition be can with product freeze settled put into fried groove to the shaping thing can be not loose.Usually under the condition of-5～-50 ℃ of snap frozen, got final product in freezing 20 minutes.Cooling time surpasses 20 minutes and also can.
In addition, the freezing shaping thing of making in order to the top method can carry out fried.Directly put into if the shaping thing does not carry out freezing and to complain and quarrel loudly that fried meeting is out of shape because of the flexibility of material or inter-adhesive, effect is bad.The thing that is shaped after freezing is finalized, and can prevent that it is loose or inter-adhesive after putting into fryer.Among the present invention, fried condition can be identical with the condition of exploding sky bran sieve usually.It is fried at 160～180 ℃ fryer for example can to put into the oil temperature.The oil temperature is crossed to hang down and can be made slowly not hardening of surface, causes loose easily; Can burned and the oil temperature is too high.The common fried time got final product at 2～3 minutes, therefore complain and quarrel loudly can be individual layer also can be bilayer or multilayer.The grease that uses when fried among the present invention can be all can of vegetal or animality.If the fried olio that food convenient for production is used preferably uses in that the palm wet goods that is not easy to go bad contains that polyvalent unsaturated fatty acid is less between circulation and storage life behind the lyophilization, iodine number is at the grease below 90.
The fried olio that above method obtains contains moisture and can be controlled in 2%～50%.The major ingredient ratio high more after then fried to contain moisture high more.Even because deep-fried, the contained moisture of major ingredient also is difficult for removing at short notice.The fried olio that obtains can sell or refrigeration or freezing after circulate or sell.
In the present invention, fried olio is as instant food when edible, carries out lyophilization after preferably fried to handle.Lyophilization is handled the moisture in the product is dropped to below 5%.Freezing fried olio can become and be clamminess because of the variation of moisture, loses mouthfeel crisp when just exploding out, and through behind the lyophilization, even long-time preservation also can keep crisp mouthfeel.Therefore both can open the back and eat with the boiling water bubble, also can be direct edible as eating a piece.
The concrete production engineering of peeled shrimp fried olio is exemplified below:
1, major ingredient and batter powder are weighed respectively back the mixing.
2, on flat board, place the mould of tubular.
3, with 1.Mixture pour in the no bottom die of tubular, shakeout and put shape in order.
4, put into peeled shrimp.
5, water batter.
6, arrangement shape, the freezing day bran sieve semi-finished product that become.
7, take off fried (165 ℃ 3 minutes) from freezing plate.
8, lyophilization.
Above engineering can be produced the dehydration fried olio that instant food is used.Can restore well after sending out with boiling water bubble, can be used as the batching of glass face etc.
[embodiment]
By following examples enforcement state of the present invention is described.
[embodiment 1]
Onion, carrot and French beans are cut into the filament (5mm) of doing fried olio and using respectively, then the batter powder of buying on the market " B-2816 " (Japanese powder process) is in harmonious proportion with the ratio of water according to 1: 1, above-mentioned vegetables and the batter that the mixes up back of weighing is respectively mixed and stirred (26 parts of vegetables, 35 parts of batters), obtain day bran sieve semi-finished product.Then, the plastic cement system tubular of placing diameter and be 9cm on the stainless steel system freezing plate on plane does not have bottom die, pours the mixture (i.e. sky bran sieve semi-finished product) of major ingredient and batter into mould, puts shaping in order.Next puts into peeled shrimp, waters remaining 5 portions of batter again, and the peeled shrimp adhesion is fixed.Once more, the mould of tubular is removed freezing 30 minutes of the snap frozen machines that usefulness is-40 ℃.The half-finished shaping thing of sky bran sieve under the freezing state that will make with said method in 165 ℃ oil fried 3 minutes.Cool off after fried, freezing, lyophilization.
[comparative example 1]
Onion, carrot and French beans are cut into the filament (5mm) of doing fried olio and using respectively, then the batter powder of buying on the market " B-2816 " (Japanese powder process) is in harmonious proportion with the ratio of water according to 1: 1, above-mentioned vegetables and the batter that the mixes up back of weighing is respectively mixed and stirred (26 parts of vegetables, 35 parts of batters), obtain day bran sieve semi-finished product.Then,, put into peeled shrimp, water batter again being the fried mould (as the mould of revolution steamed bun) that day bran sieve semi-finished product are injected with a plurality of concave.165 ℃ oil are injected in the fried mould, make on every side typing after, from mould, take out in 165 ℃ oil fried 3 minutes.Cool off after fried, freezing, lyophilization.
From embodiment 1 and comparative example 1, get 5 samples respectively, measure the indexs such as weight behind their weight after fried, water content, the lyophilization (FD).And mouthfeel, local flavor and outward appearance to it after fried have been done evaluation, and the result is shown in table 1, table 2.
(table 1)
| Weight after fried | Weight behind the lyophilization | Water content after fried | ||
| Embodiment 1 | Sample 1 sample 2 samples 3 samples 4 samples 5 | ????58.70 ????57.79 ????60.17 ????60.21 ????57.28 | ????31.76 ????32.51 ????32.13 ????33.91 ????31.61 | ????45.89 ????43.74 ????46.60 ????43.68 ????44.81 |
| Comparative example 1 | Sample 1 sample 2 samples 3 samples 4 samples 5 | ????45.52 ????52.20 ????49.95 ????44.58 ????48.06 | ????25.56 ????27.56 ????24.29 ????26.32 ????25.86 | ????43.85 ????47.80 ????51.37 ????40.96 ????45.99 |
As can be seen from Table 1, in embodiment 1, weight, water content after fried are all more stable, and in comparative example 1, weight and water content all have fluctuation.
In addition, in embodiment 1, do not use the fried mould that a plurality of concave are arranged of fried olio special use in comparative example 1, but, just can produce fried olio with the flat board that is easy to obtain and can the very simple cylindrical die of just making.
(table 2) evaluation result
| Assessment item | Embodiment 1 | Comparative example 1 |
| The taste flavor outward appearance | ◎ ◎ ◎ | ◎ ◎ × |
Mouthfeel and local flavor do not have big gap, but outward appearance, particularly the marginal portion of day bran sieve be good circle in embodiment 1, and in comparative example 1, the major ingredient at edge relatively disperses, and outward appearance is not fine.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, though the present invention discloses as above with preferred embodiment, yet be not in order to limit the present invention, any those skilled in the art, in not breaking away from the technical solution of the present invention scope, when the method that can utilize above-mentioned announcement and technology contents are made a little change or be modified to the equivalent embodiment of equivalent variations, in every case be the content that does not break away from technical solution of the present invention, according to technical spirit of the present invention to any simple modification that above embodiment did, equivalent variations and modification all still belong in the scope of technical solution of the present invention.
Claims (4)
1, a kind of manufacture method of fried olio is characterized in that: the mixture of major ingredient and batching batter is placed on moulding in the no bottom die that places on the flat board, forms this article shaped is fried after freezing.
2, the manufacture method of fried olio according to claim 1 is characterized in that the mixture of major ingredient and batching is placed on moulding in the no bottom die that places on the flat board, and is freezing after then mould being removed.
3, the manufacture method of fried olio according to claim 1 is characterized in that the mixture of major ingredient and batching is placed on moulding in the no bottom die that places on the flat board, mould is removed after freezing, forms this article shaped is fried then.
4, according to the manufacture method of the described fried olio of arbitrary claim in the claim 1 to 3, it is characterized in that fried after with its freeze drying.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004033266A JP4265433B2 (en) | 2004-02-10 | 2004-02-10 | Kakiage manufacturing method |
| JP2004033266 | 2004-02-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1653963A true CN1653963A (en) | 2005-08-17 |
Family
ID=34908322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100003960A Pending CN1653963A (en) | 2004-02-10 | 2005-01-10 | Method for making fried olio |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP4265433B2 (en) |
| CN (1) | CN1653963A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187454A (en) * | 2014-07-03 | 2014-12-10 | 安徽三只松鼠电子商务有限公司 | Preparation method for oil-fried refrigerated flavored product |
| CN104837363A (en) * | 2013-10-22 | 2015-08-12 | 株式会社日清制粉集团本社 | Method for producing kakiage |
| CN105725241A (en) * | 2014-12-12 | 2016-07-06 | 相阳 | Moulding food making method |
| CN105962186A (en) * | 2016-05-06 | 2016-09-28 | 哈尔滨商业大学 | Preparation technology of ready-to-eat broccoli food |
| CN112137046A (en) * | 2020-10-13 | 2020-12-29 | 湖南新发食品有限公司 | Preparation method of day lily crisp cake |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5436243B2 (en) * | 2010-01-27 | 2014-03-05 | 日清フーズ株式会社 | Fried dough for distribution |
-
2004
- 2004-02-10 JP JP2004033266A patent/JP4265433B2/en not_active Expired - Fee Related
-
2005
- 2005-01-10 CN CNA2005100003960A patent/CN1653963A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104837363A (en) * | 2013-10-22 | 2015-08-12 | 株式会社日清制粉集团本社 | Method for producing kakiage |
| CN104187454A (en) * | 2014-07-03 | 2014-12-10 | 安徽三只松鼠电子商务有限公司 | Preparation method for oil-fried refrigerated flavored product |
| CN105725241A (en) * | 2014-12-12 | 2016-07-06 | 相阳 | Moulding food making method |
| CN105962186A (en) * | 2016-05-06 | 2016-09-28 | 哈尔滨商业大学 | Preparation technology of ready-to-eat broccoli food |
| CN112137046A (en) * | 2020-10-13 | 2020-12-29 | 湖南新发食品有限公司 | Preparation method of day lily crisp cake |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2005224109A (en) | 2005-08-25 |
| JP4265433B2 (en) | 2009-05-20 |
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Open date: 20050817 |