KR19980019598A - Manufacturing method of meat manufactured goods - Google Patents
Manufacturing method of meat manufactured goods Download PDFInfo
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- KR19980019598A KR19980019598A KR1019980011936A KR19980011936A KR19980019598A KR 19980019598 A KR19980019598 A KR 19980019598A KR 1019980011936 A KR1019980011936 A KR 1019980011936A KR 19980011936 A KR19980011936 A KR 19980011936A KR 19980019598 A KR19980019598 A KR 19980019598A
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- Prior art keywords
- cut
- manufacturing
- cow
- place
- intestine
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000013372 meat Nutrition 0.000 title description 6
- 235000020991 processed meat Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 10
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 10
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 10
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000015278 beef Nutrition 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 230000005070 ripening Effects 0.000 claims abstract description 4
- 241000283690 Bos taurus Species 0.000 claims description 22
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000010257 thawing Methods 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 235000019987 cider Nutrition 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000020083 shōchū Nutrition 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000008184 Piper nigrum Nutrition 0.000 claims 1
- 238000005554 pickling Methods 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 210000000936 intestine Anatomy 0.000 abstract description 16
- 235000013305 food Nutrition 0.000 description 14
- 230000032683 aging Effects 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 230000037303 wrinkles Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- RZSCFTDHFNHMOR-UHFFFAOYSA-N n-(2,4-difluorophenyl)-2-[3-(trifluoromethyl)phenoxy]pyridine-3-carboxamide;1,1-dimethyl-3-(4-propan-2-ylphenyl)urea Chemical compound CC(C)C1=CC=C(NC(=O)N(C)C)C=C1.FC1=CC(F)=CC=C1NC(=O)C1=CC=CN=C1OC1=CC=CC(C(F)(F)F)=C1 RZSCFTDHFNHMOR-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 소의 지방 및 이물질을 제거하고, 용도별로 절단한 뒤에 세척하며, 절단한 고기를 양념 가공하고, 숙성한 뒤에 포장하여 출하하는 육가공품의 제조방법에 있어서, 소의 4위 중의 절창을 주름진 방향으로 1차 절단하고, 절창을 연하게 하는 절창연화재를 1차 절단한 절창에 넣어 숙성하고, 절창연화재를 씻어내기 위하여 세척하고, 세척한 절창을 냉동하고, 냉동된 절창을 해동하여 크기별 또는 용도별로 기계절단하며, 갖은 양념으로 가공한 뒤에 맛이 세포 조직에 침투하는 시간동안 숙성하는 것을 포함하여 이루어지는 육가공품의 제조방법을 제공한다.The present invention is to remove the fat and foreign matter of the beef, cut after each use, washed, seasoned processed meat, packaged and shipped after ripening in the manufacturing method of processed meat products, the intestine in the fourth place of the cow in the wrinkled direction 1st cut, softening the softening of the intestine is put into the first cut, ripen, washed to wash out the softening, freezing the washed and frozen thaw by size or use It provides a method for manufacturing a processed meat product, which is machine-cutted and processed into various seasonings and then aged for a time when the taste penetrates into the tissue.
그래서 본 발명은 소의 3위와 근접한 4위인 절창을 키위분말로 연하게 하고 십전대보탕으로 소의 특유 냄새를 제거하여 식품 가공함으로써 막창과 더불어 소의 절창을 용이하게 가공하게 식품화되어 4위를 전체적으로 용이하게 활용할 있다는 효과를 발휘한다.Thus, the present invention makes the intestine which is closest to the third place of the cow soften with kiwi powder, and removes the peculiar smell of the cow with the Junjeondaebo, which is foodized to easily process the intestine of the cow along with the intestine. It is effective.
Description
본 발명은 소의 4위인 절창을 식품 가공하는 육가공품의 제조방법에 관한 것으로서, 보다 상세하게는 소의 3위와 근접한 4위인 절창을 연하게 하여 식품 가공함으로써 소의 4위를 용이하게 식품 가공할 수 있도록 하는 육가공품의 제조방법에 관한 것이다.The present invention relates to a method for producing a processed meat product for food processing of the fourth place of the cow, more specifically, the meat processing to facilitate food processing of the fourth place of the cow by making food processing by softening the fourth place close to the third place of the cow It relates to a manufacturing method of the article.
일반적으로 소에는 다수의 위장이 사용되므로, 소는 여러 번 소화를 한 뒤에 배설하는 것이다.In general, a large number of stomachs are used in cattle, so the cow is excreted after several digestion.
상기 소의 위장은 1위, 2위, 3위 그리고 4위 등으로 구성되는데, 통상에는 4위를 조리할 수 있도록 식품 가공하여 사용되고 있다.The cow's stomach is composed of 1st, 2nd, 3rd, and 4th place, and is usually used by food processing to cook 4th place.
여기서 소의 4위는 3위와 근접한 절창과, 이 절창과 연결되는 막창으로 구분되며, 종래에는 주로 상기 막창으로 주로 식품 가공하게 된다.Here, the fourth place of the cow is divided into an insole close to the third place and an insole connected to the insole, and in the related art, food processing is mainly performed by the insole.
상기 막창은 절단, 세척, 양념가공, 숙성 등의 순으로 가공하여 냉동 식품화하여 사용되었다.The window was processed by cutting, washing, seasoning, aging, etc., and frozen food.
그러나 종래 상기 4위 중의 절창은 주름지면서 질기기 때문에 음식 가공하지 않고 다른 용도로 사용되었으므로, 4위의 완전한 음식화를 도모하지 못했다는 문제점이 있다.However, since the insole of the fourth place is used for other purposes without food processing because it is wrinkled and tough, there is a problem that the fourth place cannot be fully foodized.
따라서 본 발명은 상기한 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 소의 3위와 근접한 4위인 절창을 연하게 하여 식품 가공함으로써 소의 4위를 전체적으로 용이하게 식품 가공할 수 있는 육가공품의 제조방법을 제공하는 데 있다.Therefore, the present invention has been made in order to solve the above problems of the prior art, the object of the present invention is to make food processing by making food processing by lightening the fourth place close to the third place of the cow, meat processing that can easily food processing of the fourth place as a whole The present invention provides a method for manufacturing a product.
상기와 같은 목적을 달성하기 위하여, 본 발명의 육가공품의 제조방법은 소의 지방을 제거하고, 용도별로 절단한 뒤에 세척하며, 절단한 고기를 양념 가공하고, 숙성한 뒤에 포장하여 출하되는 육가공품의 제조방법에 있어서, 소의 4위 중의 절창을 주름진 방향으로 1차 절단하고, 절창을 연하게 하는 절창연화재를 1차 절단한 절창에 넣어 숙성하고, 절창연화재를 씻어내기 위하여 세척하고, 세척한 절창을 냉동하고, 냉동된 절창을 해동하여 크기별 또는 용도별로 기계절단하며, 갖은 양념으로 가공한 뒤에 맛이 세포 조직에 침투하는 시간으로 숙성하는 것을 포함하여 이루어진다.In order to achieve the above object, the manufacturing method of the processed meat product of the present invention removes the fat of the cow, cut after washing for each use, seasoning processing the cut meat, and then packaged after maturation is shipped manufacturing method In the first place in the corrugated direction, the intestine in the cow's fourth place is cut in the corrugated direction, put into the first cut, and washed to wash off the intestinal softener. It involves freezing, thawing the frozen cuts and then mechanically cutting them by size or by use, and processing them with various seasonings and then ripening them for a time when the taste penetrates into the tissue.
도 1은 본 발명에 의한 육가공품의 제조방법에 적용되는 소의 3위와 4위를 나타내는 평면도,1 is a plan view showing the third and fourth place of the cow to be applied to the method for producing a processed meat according to the present invention,
도 2는 도 1의 A - A선 단면도이다.FIG. 2 is a cross-sectional view taken along the line AA of FIG. 1.
도면의 주요 부분에 대한 부호의 설명Explanation of symbols for the main parts of the drawings
1 : 3위 2 : 4위1: 3rd place 2: 4th place
11 : 절창 12 : 막창11: javelin 12: curtain
이하 본 발명의 바람직한 실시예를 첨부한 도면을 참조하여 더욱 상세하게 설명한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 적용되는 소의 3위 및 4위를 나타내는 도면으로서, 소의 위는 1위(미도시)와 2위(미도시)가 연결되고, 2위와 3위(1)가 연결되며, 3위(1)와 4위(2)가 연결되는 구조로 이루어진다.1 is a view showing the third and fourth place of the cow applied to the present invention, the cow's stomach is connected to the first place (not shown) and second place (not shown), the second place and third place (1) is connected, Third place (1) and the fourth place (2) is made of a structure that is connected.
소의 4위(2)는 상기 3위(1)와 근접하여 연결되면서 주름부(11a)가 많이 형성되어 있는 절창(11), 그리고 상기 절창(11)과 연결되는 막창(12)으로 구성된다.The fourth place (2) of the cattle is composed of a cut 11 which is connected to the third place (1) in close proximity and is formed with a lot of wrinkles (11a), and the film window 12 connected to the cut 11.
종래에는 막창(12)만이 식품 가공되어 식품으로 사용되었는데, 본 발명에서는 막창(12)과 절창(11)을 모두 식품 가공하여 식품으로 사용한 것으로서, 특히 절창(11)을 가공하는 방법에 관한 것이다.In the related art, only the insole 12 is food-processed and used as a food. In the present invention, both the insole 12 and the intestine 11 are used as food by food processing, and more particularly, a method of processing the intestine 11.
일반적으로 육가공품의 제조방법은 소의 지방 및 이물질을 제거하고, 용도별로 절단한 뒤에 세척하며, 절단한 고기를 양념 가공하고, 숙성한 뒤에 포장하여 출하하는 것으로 이루어지는데, 본 발명에서는 소의 4위 중의 절창(11)을 주름진 방향으로 1차 절단하고, 절창을 연하게 하는 절창연화재를 1차 절단한 절창에 넣어 숙성하고, 절창연화재를 씻어내기 위하여 세척하고, 세척한 절창(11)을 냉동하고, 냉동된 절창을 해동하여 크기별 또는 용도별로 기계절단하게 된다.In general, a method of manufacturing a processed meat product is composed of removing fats and foreign matters of cattle, cutting them after use, washing them, seasoning the cut meats, and packaging them after aging, and shipping them in the present invention. (11) is first cut in the corrugated direction, and put into the first cut cut the softening of the pickle softening in the first cut, and washed to wash the pickled softener, and frozen the washed cut 11 After thawing, the frozen cut is machined by size or by use.
그리고 본 발명에서는 갖은 양념으로 가공한 뒤에 맛이 세포 조직에 침투하는 시간동안 숙성하는 것을 포함한다.In addition, the present invention includes processing with various seasonings and then aging for a period of time when the taste penetrates into the tissue.
즉 본 발명의 제조방법은 상기 절창(11)으로부터 기름을 정선하고, 구이용 전골용 등으로 절단하되, 상기 절창(11)의 주름부(11a) 길이 방향으로 절단하며, 절단한 절창(11)을 물에 넣어서 1차적으로 세척하게 된다.That is, in the manufacturing method of the present invention, the oil is selected from the incision 11, and cut for grilling hot pot or the like, the cut in the longitudinal direction of the wrinkle portion 11a of the incision 11, and the cut incision 11 It is first washed in water.
그리고 상기와 같이 세척한 절창(11)에 절창연화재인 키위분말이 혼합되어 상기 절창(11)을 연하게 된다.And the kiwi powder which is the softening of the intestine is mixed in the intestine 11 washed as described above to soften the intestine 11.
이 때 키위분말을 혼합한 절창(11)은 24시간 숙성하게 되는데, 24시간보다 오래 숙성하게 되면 절창(11)이 너무 연하게 되며, 24시간보다 짧게 숙성하면 절창(11)이 연하게 되지 않는다.In this case, the kiln powder 11 is mixed with the pickles 11 is aged for 24 hours, if aged longer than 24 hours, the pickle 11 is too soft, if aged less than 24 hours, the pickle 11 is not soft .
한편 상기 키위분말을 넣은 절창(11)을 숙성한 뒤에는 다시 세척하여 절창(11)으로부터 키위분말을 제거하게 된다.On the other hand, after aging the intestine (11) containing the kiwi powder is washed again to remove the kiwi powder from the intestine (11).
키위분말을 제거한 절창(11)은 보관하거나 해동하여 기계절단하기 위하여 급속 냉동하게 되는데, 이 때 영하 25℃에서 절창(11)을 냉동하게 된다.The kiln powder from which the kiwi powder is removed is rapidly frozen to be stored or thawed to cut the machine. At this time, the kiln 11 is frozen at minus 25 ° C.
상기와 같이 냉동된 절창(11)은 창고에 보관할 수 있으며, 공지의 육절기로 기계절단하기 위해서는 다시 3℃의 온도에서 4시간 ∼ 8시간동안 해동하게 되며, 적절히 해동된 절창(11)은 크기별 또는 용도별 즉 구이용 또는 전골용 등으로 절단하게 되는데, 이 경우에는 상기 절창(11)의 주름부(11a)를 절단하는 방향으로 절단하게 된다.As described above, the frozen cut 11 can be stored in a warehouse, and in order to cut the machine with a known meat grinder, it is thawed again at a temperature of 3 ° C. for 4 hours to 8 hours, and the properly thawed cut 11 is sized. Or it is cut by the use, that is, for grilling or hotpot, etc. In this case, the cutting in the direction of cutting the wrinkle portion (11a) of the incision (11).
즉 상기 절창(11)은 용도별 또는 크기별로 절단하는데, 통상 가로 40mm 세로 10mm로 절단한다.In other words, the cutting 11 is cut by use or size, usually cut to 40mm length 10mm.
상기와 같이 절단된 절창(11)은 갖은 양념 즉 마늘, 미원, 후츠, 소금, 설탕, 비프파우더, 스모크후레바, 사이다, 소주, 키위 등이 적절히 혼합된 양념과 혼합된다.The cut 11 cut as described above is mixed with a variety of spices, such as garlic, miwon, futsu, salt, sugar, beef powder, smoke flavor, cider, shochu, kiwi, and the like.
여기서 본 발명에서는 소의 특유의 냄새를 제거하기 위하여 상기 갖은 양념과 함께 십전대보탕을 넣게 된다.In the present invention, in order to remove the peculiar smell of the cow is put the Junjeondaebotang with the various spices.
상기와 같이 절단되어 갖은 양념과 혼합된 절창(11)을 즉시 진공포장 및 냉동하게 되면, 절창(11)의 소포조직에 갖은 양념의 맛이 침투하지 못하게 되므로 0℃ ∼ 3℃에서 10시간 ∼15시간 다시 숙성하게 된다.If the cutting 11 mixed with the seasonings cut as described above is immediately vacuum-packed and frozen, the flavor of the seasonings in the defoaming tissue of the cuttings 11 does not penetrate, so it is 10 hours to 15 ° C. at 0 ° C. to 3 ° C. It will age again.
그리고 상기와 같이 숙성한 절창(11)은 진공 포장 및 냉동을 통하여 제품화되며, 제품 가공된 절창(11)을 식당 또는 소비자에게 출하하게 된다.And the aged 11 as described above is productized through vacuum packaging and freezing, and the processed processed window 11 is shipped to restaurants or consumers.
상기와 같은 방법으로 이루어지는 절창(11)은 키위분말에 의하여 연하게 숙성되며, 기계절단을 통하여 제품 상태의 크기가 된 뒤에 갖은 양념으로 혼합되는데, 이 때 십전대보탕을 넣어서 소의 특유의 냄새를 제거하게 되어 용이하게 음식으로 사용될 수 있는 것이다.The cut 11 made by the above-mentioned method is lightly aged by kiwi powder, and mixed with seasonings after it has become the size of the product through mechanical cutting. At this time, by removing the peculiar smell of cattle It can be easily used as food.
이상 설명한 바와 같이, 본 발명에 의한 육가공품의 제조방법은 소의 3위와 근접한 4위인 절창을 키위분말로 연하게 하고 십전대보탕으로 소의 특유 냄새를 제거하여 식품 가공함으로써 막창과 더불어 소의 절창을 용이하게 가공하게 식품화되어 4위를 전체적으로 용이하게 활용할 있다는 이점이 있다.As described above, the method for producing a processed meat product according to the present invention makes the intestine close to the third place of the cow soften with kiwi powder, and removes the peculiar smell of the cow with the Junjeondaebo to easily process the intestine of the cow along with the intestine. Food has the advantage that it is easy to utilize the fourth place as a whole.
Claims (3)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980011936A KR100263079B1 (en) | 1998-03-31 | 1998-03-31 | A manufacturing method for meat goods |
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| KR1019980011936A KR100263079B1 (en) | 1998-03-31 | 1998-03-31 | A manufacturing method for meat goods |
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| KR19980019598A true KR19980019598A (en) | 1998-06-05 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040026179A (en) * | 2002-09-23 | 2004-03-30 | 서만태 | The Method of Cooking Stomach of Ox |
| KR100449065B1 (en) * | 2002-07-09 | 2004-09-18 | 손상봉 | Production method of meat sauce |
| KR100466943B1 (en) * | 2002-07-09 | 2005-01-24 | 손상봉 | Production method of a pig small intestine |
| KR100466945B1 (en) * | 2002-07-09 | 2005-01-24 | 손상봉 | Production method of a caw small intestine |
| KR101406372B1 (en) * | 2012-08-13 | 2014-06-12 | 조용환 | method for making chitterlings using steam |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS578759A (en) * | 1980-06-16 | 1982-01-18 | Taihei Shokuhin Kako Kk | Preparation of processed livestock meat |
| KR960000080A (en) * | 1994-06-20 | 1996-01-25 | 전종한 | How to prepare natural meat tenderizer |
-
1998
- 1998-03-31 KR KR1019980011936A patent/KR100263079B1/en not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100449065B1 (en) * | 2002-07-09 | 2004-09-18 | 손상봉 | Production method of meat sauce |
| KR100466943B1 (en) * | 2002-07-09 | 2005-01-24 | 손상봉 | Production method of a pig small intestine |
| KR100466945B1 (en) * | 2002-07-09 | 2005-01-24 | 손상봉 | Production method of a caw small intestine |
| KR20040026179A (en) * | 2002-09-23 | 2004-03-30 | 서만태 | The Method of Cooking Stomach of Ox |
| KR101406372B1 (en) * | 2012-08-13 | 2014-06-12 | 조용환 | method for making chitterlings using steam |
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| KR100263079B1 (en) | 2000-08-01 |
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