KR20170014317A - Method for manufacturing stick type meat product and stick type meat product manufactured by the same - Google Patents

Method for manufacturing stick type meat product and stick type meat product manufactured by the same Download PDF

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Publication number
KR20170014317A
KR20170014317A KR1020150107434A KR20150107434A KR20170014317A KR 20170014317 A KR20170014317 A KR 20170014317A KR 1020150107434 A KR1020150107434 A KR 1020150107434A KR 20150107434 A KR20150107434 A KR 20150107434A KR 20170014317 A KR20170014317 A KR 20170014317A
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South Korea
Prior art keywords
meat
minutes
temperature
drying
weight
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KR1020150107434A
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Korean (ko)
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장원
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농업회사법인 주식회사 아드라
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Priority to KR1020150107434A priority Critical patent/KR20170014317A/en
Publication of KR20170014317A publication Critical patent/KR20170014317A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00Shaping or working of foodstuffs characterised by the products
    • A23P10/20Agglomerating; Granulating; Tabletting
    • A23P10/28Tabletting; Making food bars by compression of a dry powdered mixture

Abstract

1. Technical Field
More particularly, the present invention relates to a method for producing a stick-shaped meat product, which comprises uniformly distributing raw meat in a stick (or plate) form in a meat product of 30 (± 5%), Sized meat product which can be easily cut into a small size and easy to be tasted and having a uniform moisture content, and a production method thereof.
2. Configuration and Effect
The present invention relates to a method for producing a meat product, wherein the meat product molded in a stick (or plate) form of raw meat is dried at a temperature of 10 to 15 캜 and a humidity of 50 to 70% for 24 to 72 hours before packaging, ± 5%), so that the texture can be improved with a uniform moisture content.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing a stick-shaped meat product and a meat-
More particularly, the present invention relates to a method for producing a stick-shaped meat product, which comprises uniformly distributing raw meat in a stick (or plate) form in a meat product of 30 (± 5%), Sized meat product which can be easily cut into a small size and easy to be tasted and having a uniform moisture content, and a production method thereof.
In general, jerky, which is one of the meat products, is a dried food which is thinned and dried after thinning and thinning of raw meat such as beef, pork or chicken meat. It is characterized by low calorie and low weight as compared with abundant protein content. It is known that the storage stability is very high because it is low and the salt concentration is high and it can inhibit the propagation and activity of microorganisms. Due to these characteristics, jellyfish are popular not only for general consumers but also for outdoor activities such as tourists and hikers. Jerky foods are called Intermediate Moisture Food (IMF), and they are favorable to both men and women.
Conventional jerky was prepared by cutting a thinly sliced lean meat with an appropriate thickness, mixing it with seasoning, aging it, and then drying it with hot air. However, since the conventional jerky jerky produced by the conventional jerky manufacturing method evaporates and evaporates a large amount of water during the drying process, the jerky jerk is not well-chewed in the mouth due to its hard texture. In order to soften the quality of the jerky, It is inconvenient because it must be cooked by using a stove or a gas stove.
In order to solve such a problem, Korean Patent No. 10-1094969 (registered on Dec. 09, 2011) and Korean Registered Patent No. 10-1281709 (Registered on Mar.
Korean Patent No. 10-1094969 discloses a method for manufacturing chicken meat jerky comprising the step of crushing chicken meat, the step of adding the jerky sauce after heating the chicken meat, the step of filling the casing, and the step of successively drying the meat, The present invention provides a meat jerky having relatively soft soft texture compared to jerky produced by the jerky manufacturing method.
Korean Patent No. 10-1281709 discloses a method for producing a fermented soybean milk, which comprises mixing a safflower liquid with raw meat, tamping and tamping mixed meat, filling the casing, heating the mixture at 75 ° C for 120 minutes to remove the casing after the first heat treatment, Drying at 55 DEG C for 30 minutes, fumigation at 65 DEG C for 30 minutes, drying at 65 DEG C for 30 minutes, drying at 75 DEG C for 90 minutes, secondary heat treatment, cooling at 5 DEG C for 30 minutes And providing a jerky with improved microbiological safety.
However, Korean Patent No. 10-1094969 and Korean Patent No. 10-1281709 disclose a method of manufacturing jerky by improving the drying step of jerky compared to the conventional hot air drying method, However, since the moisture content in the jerky was not uniformly distributed in the whole jerky, there was a limit in improving the texture of the jerky.
KR 10-1094969 B1, Dec 09, KR 10-1281709 B1, 2013. 06. 27. KR 10-2012-0086607 A, 2012. 08. 03. KR 10-2003-0092892 A, December 06, 2003.
DISCLOSURE Technical Problem Accordingly, the present invention has been made in order to solve the problems of the prior art described above, and it is an object of the present invention to provide a meat product having a stick (or plate) shape, For 24 to 72 hours to uniformly distribute the moisture content in the meat meat product to 30 (± 5%), thereby improving the mouthfeel with a uniform moisture content, and a meat meat product produced by the method The purpose is to provide.
According to one aspect of the present invention, there is provided a method of manufacturing a meat product, comprising the steps of: (a) pulverizing raw meat using a chopper to produce ground meat; (b) (C) adding various kinds of additives to the salted fish meat to prepare mixed meat by vacuum mixing, and (d) filling the mixed meat into a casing, (G) drying the meat product secondarily, (h) drying the meat product, (h) drying the meat product, and (c) ) The meat material is thirdly dried at a temperature of 10 to 15 ° C and a humidity of 50 to 70% for 24 to 72 hours so as to achieve moisture balance in the meat meat to uniformly distribute the moisture in the meat meat A stick-like meat processing It provides a process for the production of.
Preferably, in the step (e), the primary drying is performed at a temperature of 60 to 70 ° C for 30 to 50 minutes, the cooling is performed at a temperature of 3 to 7 ° C for 15 to 25 minutes, The secondary drying is performed at a temperature of 45 to 55 캜 for 15 to 25 minutes, at a temperature of 50 to 60 캜 for 15 to 25 minutes, at 55 to 65 캜 for 55 to 65 minutes, C for 55 to 65 minutes, drying at a temperature of 50 to 60 DEG C for 55 to 65 minutes, and an evacuation step for 8 to 12 minutes at a temperature of 40 to 50 DEG C for one to one cycle, .
Preferably, the raw meat is selected from the group consisting of chicken meat, pork meat or beef meat, or a mixture of at least two kinds of meat, and the mixture ratio of the meat meat is 77 to 90% by weight of the raw meat, 2 to 6 By weight of beef powder A, 0.2 to 0.4% by weight of hot seasoning-RM, 0.7 to 3.7% by weight of egg white, 1 to 3% by weight of composite dyestuff agent-A, 1.8 to 3.8% 2.3% by weight, sodium L-glutamate 0.1-0.3% by weight, sorbic acid 0.1-0.2% by weight, green tea powder 0.1-0.2% by weight, and the balance being water.
According to another aspect of the present invention, there is provided a stick-shaped meat product produced by the method of manufacturing the stick meat product.
As described above, according to the present invention, a meat product formed in the form of stick (or plate) of raw meat is dried at a temperature of 10 to 15 ° C and a humidity of 50 to 70% for 24 to 72 hours before packaging When the meat product is tasted, the meat product can be easily cut into a certain amount of size so that moisture is uniformly distributed in the meat product at 30 (± 5%). Thus, the meat product can be easily tasted, It can improve texture compared to existing products.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of manufacturing a stick-shaped meat product according to an embodiment of the present invention; FIG.
BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described below, but may be embodied in various other forms.
The present embodiments are provided so that the disclosure of the present invention is thoroughly disclosed and that those skilled in the art will fully understand the scope of the present invention. And the present invention is only defined by the scope of the claims. Thus, in some embodiments, well known components, well known operations, and well-known techniques are not specifically described to avoid an undesirable interpretation of the present invention.
In addition, like reference numerals refer to like elements throughout the specification. Moreover, terms used herein (to be referred to) are intended to illustrate the embodiments and are not intended to limit the invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification. Also, components and acts referred to as " comprising (or comprising) " do not exclude the presence or addition of one or more other components and operations.
Unless defined otherwise, all terms (including technical and scientific terms) used herein may be used in a sense commonly understood by one of ordinary skill in the art to which this invention belongs. Also, commonly used predefined terms are not ideally or excessively interpreted unless they are defined.
Hereinafter, the technical features of the present invention will be described in detail with reference to the accompanying drawings.
1 is a process flow chart showing a method of manufacturing a stick-shaped meat product according to an embodiment of the present invention.
Referring to FIG. 1, a method of manufacturing a stick-shaped meat product according to an embodiment of the present invention is as follows.
First, raw meat is selected. At this time, the raw meat may be any one selected from chicken meat, pork meat or beef meat, or mixed meat mixed with at least two kinds thereof, for example, a mixture of meat and pork, a mixture of meat and beef, or a mixture of pork and beef Lt; / RTI >
Next, the raw meat is ground using a chopper to produce ground meat (ST1). At this time, the raw meat is crushed to have a size of about 3 to 7 mm, preferably about 5 mm, and the crushing process using the crusher is carried out at a temperature of 5 ° C or lower so that the crushed meat after crushing is not more than about 5 ° C.
Subsequently, a dipping agent is added to the crushed meat, and the mixture is vacuum-mixed. In this case, the dipping process is performed by adding dyestuffs such as a complex dyestuff-A (refined salt, complex phosphate, L-ascorbyl sodium and nitrite) to the raw meat and then vacuum mixing for 6 to 10 minutes. The vacuum degree is set to 60 cmHg or more when the vacuum is mixed, and the temperature of the saline chamber is set to be 5 ° C or less so that the salt cake is at a temperature of 10 ° C or less.
On the other hand, in the brewing process of step ST2, when chicken meat containing a certain amount of moisture is used as a raw meat, it is not necessary to add water (ice water). However, in case of raw meat, When used, a certain amount of water may be added together with a dyestuff agent to mix the raw meat with the dyestuff agent. For example, in the moisture content of meat, pork or beef used as raw meat, the moisture content of chicken meat may be 65 to 75%, the moisture content of pork may be 55 to 65%, and the moisture content of beef may be 57 to 67% have.
Subsequently, various kinds of additives are added to salt meat and mixed with vacuum to prepare mixed meat (ST3). At this time, the mixed meat manufacturing process is a process in which a certain amount of additives such as imported cellulosic, hot pepper paste, hot seasoning-RM, egg white, white sugar, beef powder-A, raw garlic, sodium L-glutamate, Deg.] C for 10 minutes, preferably 7 minutes, and the mixed meat temperature is set to 5 [deg.] C or lower.
Subsequently, mixed meat is filled in a casing to prepare a stick-shaped meat product (ST4). In the process for producing meat products, the meat is packed in a casing having a size of 10 to 20 mm, preferably 15 mm, by using a casing, for example, a vacuum stuffer, At this time, the temperature of the meat product should be 10 ° C or less.
Subsequently, the meat material is first dried and then cooled (ST5). At this time, the primary drying process is carried out at a temperature of 60 to 70 ° C., preferably 65 ° C. for 30 to 50 minutes, preferably 40 minutes, by setting the center temperature at 54 ± 2 ° C. by using a smoke house do. The cooling process is carried out at a temperature of 3 to 7 DEG C, preferably 5 DEG C, for 15 to 25 minutes, preferably 20 minutes, at a center temperature of 10 DEG C or less.
Subsequently, the casing is removed from the meat product (ST6).
Subsequently, the meat material is secondarily dried (ST7). In this case, the secondary drying process is carried out by using a smoke house to sterilize meat products at a temperature of 45 to 55 ° C, preferably 50 ° C to 15 ° C, Preferably 20 minutes, preferably 20 minutes, at a temperature of 50 to 60 DEG C, preferably 55 DEG C for 15 to 25 minutes, preferably 20 minutes, at a temperature of 55 to 65 DEG C, preferably 60 DEG C Drying at a temperature of 55 to 65 minutes, preferably 60 minutes, drying at a temperature of 60 to 70 DEG C, preferably 65 DEG C, for 55 to 65 minutes, preferably 60 minutes, at a temperature of 50 to 60 DEG C, Is subjected to 1-cycle drying at a temperature of 55 ° C for 55 to 65 minutes, preferably 60 minutes, at a temperature of 40 to 50 ° C, preferably at a temperature of 45 ° C for 8 to 12 minutes, preferably 10 minutes , And can be repeated at least once or more sequentially.
Subsequently, the meat pellet is thirdly dried so as to achieve moisture balance in the meat pellet (ST8). In this case, the tertiary drying process is carried out at a temperature of 10 to 15 ° C., preferably 13 ° C. and a humidity of 50 to 70% for 24 to 72 hours in a constant temperature and humidity chamber so that the moisture is uniformly distributed in the meat material at 30 ± 5% Conduct.
Subsequently, the meat product is first packaged using a vacuum molding packing machine and then subjected to a primary product inspection (ST9). At this time, the primary product inspection uses X-ray to detect iron (Fe) of 1.5 mm or more, and SUS (SUS) of 1.5 mm or more.
Next, the secondary product inspection, for example, the sensory evaluation, the foreign matter inspection, the physical examination, and the microorganism inspection are performed, and the meat product which has been inspected by using the packing machine is packed secondarily in the box (ST10).
Subsequently, the meat product is stored in a cool place of approximately 25 DEG C or less away from direct sunlight (ST11).
On the other hand, the compounding ratio (wt%) of meat products is shown in [Table 1].
Meat processing  Compounding ratio (% by weight)

Raw material name

Compounding ratio (% by weight)

Remarks
Raw meat 77 to 90
Kochujang 2 to 6
Hot Seasoning-RM 0.2 to 0.4
Egg white 0.7 to 3.7

Composite dyestuff-A

1-3

Refined salts, complex phosphates, sodium L-ascorbate and nitrite.
White sugar 1.8 to 3.8
Beef Powder-A 0.3 to 0.5
Raw garlic 0.2 to 2.3
Sodium L-glutamate 0.1 to 0.3
Solvin San 0.1 to 0.2
Green tea powder 0.1 to 0.2

water


-

If the total mixing ratio is less than 100% by weight, the rest is filled with water
When the total weight percentage of the mixture of meat products is less than 100% by weight, the remainder may be filled with water (ice water).
Sensory evaluation
The present invention relates to a method for manufacturing a meat product (a conventional product) produced by a conventional traditional jerky manufacturing method and a method for manufacturing a stick-shaped meat product according to an embodiment of the present invention (including a step of tertiary drying a meat product to achieve moisture balance) We conducted a sensory evaluation on 50 's men and women in their 20s and 40s by selecting' good texture 'and' good taste '.
Table 2 shows the selection result data for 'good texture.'

20's 30s 40s all
M (Man) Woman M (Man) Woman M (Man) Woman
Existing product 2 3 5 5 2 17
Our products 5 6 9 8 5 30

50
χ 2

4.50
[Table 3] is the selection result data for 'taste is good'.

20's 30s 40s all
M (Man) Woman M (Man) Woman M (Man) Woman
Existing product 3 3 4 3 3 16
Our products 4 6 10 10 4 34

50
χ 2

5.78
Significance Verification
Figure pat00001
X 1 = Number of responses to existing product, X 2 = The number of responses to the product, and n = the total number of responses.
Sensory evaluation of 'good texture' showed that the value of χ 2 is 4.50 and 'χ 2 (0.05, 1) = 3.84 <4.50'.
Sensory evaluation of 'good taste' showed that the value of χ 2 is 5.78 and 'χ 2 (0.05, 1) = 3.84 <5.78'.
Therefore, in the method of manufacturing the stick-shaped meat product according to the embodiment of the present invention, after the secondary sterilization and drying process (before packing the meat product molded in a stick form into raw meat), the temperature at a relatively low temperature, It is dried at a humidity of 50 to 70% for 24 to 72 hours so that moisture is uniformly distributed in the meat product at 30 (± 5%), whereby the texture can be improved with a uniform moisture content.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (4)

  1. (a) grinding raw meat using a chopper to produce crushed meat;
    (b) adding a dyestuff to the ground meat, vacuum mixing it, and then dying the dough in a dung room;
    (c) adding various additives to the salted salted meat to prepare mixed meat by vacuum mixing;
    (d) filling the mixed meat into a casing to produce a stick-shaped meat product;
    (e) first drying and then cooling the meat product;
    (f) removing the casing;
    (g) secondary drying the meat product; And
    (h) Thirdly drying the meat material so as to achieve moisture balance in the meat meat product at a temperature of 10 to 15 캜 and a humidity of 50 to 70% for 24 to 72 hours to uniformly distribute the water in the meat meat product ;
    Wherein the method comprises the steps of:
  2. The method according to claim 1,
    In the step (e), the primary drying is performed at a temperature of 60 to 70 ° C for 30 to 50 minutes, the cooling is carried out at a temperature of 3 to 7 ° C for 15 to 25 minutes,
    In the step (g), the secondary drying is performed at a temperature of 45 to 55 ° C. for 15 to 25 minutes, at a temperature of 50 to 60 ° C. for 15 to 25 minutes, at 55 to 65 ° C. for 55 to 65 minutes , Drying at a temperature of 60 to 70 캜 for 55 to 65 minutes, drying at a temperature of 50 to 60 캜 for 55 to 65 minutes, and an exhausting process at a temperature of 40 to 50 캜 for 8 to 12 minutes, In this case,
    Wherein the stick-shaped meat product is produced by a method comprising the steps of:
  3. The method according to claim 1,
    The raw meat may be any one selected from chicken meat, pork meat or beef meat or mixed meat of at least two or more of these meat meat. The meat raw material may be used in an amount of 77 to 90% by weight, 2 to 6% 0.3 to 0.5% by weight of beef powder-A, 0.2 to 2.3% by weight of raw garlic, 0.2 to 0.4% by weight of seasoning-RM, 0.7 to 3.7% by weight of egg white, 1-3% 0.1 to 0.3% by weight of sodium L-glutamate, 0.1 to 0.2% by weight of sorbic acid, 0.1 to 0.2% by weight of green tea powder, and the balance of water.
  4. A stick-shaped meat product produced by the method for producing a stick-shaped meat product according to any one of claims 1 to 3.
KR1020150107434A 2015-07-29 2015-07-29 Method for manufacturing stick type meat product and stick type meat product manufactured by the same KR20170014317A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102069617B1 (en) * 2019-08-23 2020-01-23 (주)미소담은 Manufacturing method of beef jerky

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030092892A (en) 2002-05-31 2003-12-06 주식회사 한일농원 Preparation of chicken jerky
KR101094969B1 (en) 2009-02-17 2011-12-15 건국대학교 산학협력단 Manufacturing method of semi-dried chicken jerk comprising of chicken skin
KR20120086607A (en) 2011-01-26 2012-08-03 주식회사 미트뱅크 low pat sausages process replaced animal fat with plant oil
KR101281709B1 (en) 2011-09-02 2013-07-03 건국대학교 산학협력단 Grilled circle chip type chicken jerky using of two-set heat treatment process and manufacturing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030092892A (en) 2002-05-31 2003-12-06 주식회사 한일농원 Preparation of chicken jerky
KR101094969B1 (en) 2009-02-17 2011-12-15 건국대학교 산학협력단 Manufacturing method of semi-dried chicken jerk comprising of chicken skin
KR20120086607A (en) 2011-01-26 2012-08-03 주식회사 미트뱅크 low pat sausages process replaced animal fat with plant oil
KR101281709B1 (en) 2011-09-02 2013-07-03 건국대학교 산학협력단 Grilled circle chip type chicken jerky using of two-set heat treatment process and manufacturing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102069617B1 (en) * 2019-08-23 2020-01-23 (주)미소담은 Manufacturing method of beef jerky

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