WO2015144945A1 - Procedimiento para preparar huevos fritos congelados - Google Patents
Procedimiento para preparar huevos fritos congelados Download PDFInfo
- Publication number
- WO2015144945A1 WO2015144945A1 PCT/ES2014/070820 ES2014070820W WO2015144945A1 WO 2015144945 A1 WO2015144945 A1 WO 2015144945A1 ES 2014070820 W ES2014070820 W ES 2014070820W WO 2015144945 A1 WO2015144945 A1 WO 2015144945A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fried
- eggs
- frozen
- temperature
- molds
- Prior art date
Links
- 235000013601 eggs Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 14
- 102000002322 Egg Proteins Human genes 0.000 description 14
- 108010000912 Egg Proteins Proteins 0.000 description 14
- 210000002969 egg yolk Anatomy 0.000 description 13
- 235000013345 egg yolk Nutrition 0.000 description 10
- 235000014103 egg white Nutrition 0.000 description 7
- 210000000969 egg white Anatomy 0.000 description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 239000003517 fume Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 229920002994 synthetic fiber Polymers 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0055—Preserving by heating without the shell
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/04—Freezing; Subsequent thawing; Cooling
- A23B5/041—Freezing or cooling without shell
-
- 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
- A23L15/00—Egg 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
Definitions
- the following invention refers to a process for preparing frozen fried eggs, with the object that, once the frozen fried egg is thawed, a fried egg having the same organoleptic characteristics is had than a freshly made fried egg, that is, with the same texture, smell, color and flavor.
- the first advantage it provides is for health, since, in its preparation process, the possible presence of disease transmitting bacteria.
- This document describes a procedure for preparing frozen fried eggs, applicable in the food industry, and can be marketed both at an industrial level, for example, for bars and restaurants, and at a particular level.
- said document refers to other documents such as US 3,863,018; US 3,941, 892 and US 4,409,249 in which different methods of producing a simulated egg product are described, so that in US 3,863,018 a solid core or bar is used, frozen from cooked egg yolk suspended in liquid egg whites in a liquid elongated container, in US 3,941, 892 synthetic yolk containing dry egg white, oil, dry milk proteins, gum, colors, aromas, emulsions and water was used and in US 4,409,249 it is part of dispersed homogeneous, clear egg white and processed egg yolk, so that the egg whites and egg yolk were treated separately and then combined.
- said document refers to other documents such as US 5,073,399; US 5, 149,561; US 5, 151, 293 and US 5,227, 189 in which a simulated egg is provided with separate yolk and egg white portions and the egg yolk being a synthetic material containing an edible liquid, a dye and a heat-resistant gel former .
- a process for preparing frozen fried eggs is described herein, so that starting from fresh eggs the procedure comprises: the cascading of the eggs in corresponding molds impregnated with oil; the introduction of the molds with the eggs in a convection oven at a temperature of 232 to 252 ° C for a time of 130 to 150 seconds to be fried;
- the procedure for preparing frozen fried eggs is based on the fact that: eggs cascaded in corresponding molds impregnated with oil are introduced into a convection oven at a temperature of 238 to 246 ° C for a time of 136 to 144 seconds to be fried, and subsequently;
- the molds with the fried eggs are introduced in a temperature chiller at a temperature of -20 to -16 ° C for a time of 18 to 22 minutes to be frozen, and finally bagged.
- the process for preparing frozen fried eggs is based on the fact that: eggs cascaded in corresponding oil-impregnated molds are introduced into a convection oven at a temperature of 242 ° C for a time of 140 seconds to be fried, and, later;
- the molds with the fried eggs are introduced in a temperature chiller at a temperature of -22 ° C for a time of 20 minutes to be frozen, and finally bagged.
- the procedure for preparing frozen fried eggs is based on the fact that eggs cascaded in corresponding molds 1 impregnated with oil are introduced into a convection oven 2 at a temperature of 238 to 246 ° C for a time of 136 to 144 seconds to be fried, and, subsequently, they are introduced in a blast chiller 3 at a temperature of -20 to -16 ° C for a time of 18 to 22 minutes to be frozen, and finally, bagging 4 of the molds with the frozen eggs unitary frozen.
- the process for preparing frozen fried eggs is based on the fact that eggs cascaded in corresponding molds 1 impregnated with oil are introduced into a convection oven 2 at a temperature of 242 ° C during a time of 140 seconds to be fried, and then they are introduced in a blast chiller 3 at a temperature of -22 ° C for a time of 20 minutes to be frozen, and finally, bagging 4 of the molds is carried out with the frozen eggs unitary frozen.
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Manufacturing & Machinery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims
Priority Applications (11)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA2944202A CA2944202C (en) | 2014-03-28 | 2014-11-03 | Method for preparing frozen fried eggs |
DK14887013.2T DK3135122T3 (en) | 2014-03-28 | 2014-11-03 | Process for making frozen mirror eggs |
CN201480077578.5A CN106659212B (zh) | 2014-03-28 | 2014-11-03 | 制备冷冻煎蛋的方法 |
EA201691776A EA032869B1 (ru) | 2014-03-28 | 2014-11-03 | Способ приготовления замороженной яичницы |
JP2017501504A JP6615174B2 (ja) | 2014-03-28 | 2014-11-03 | 冷凍目玉焼きの製造方法 |
EP14887013.2A EP3135122B1 (en) | 2014-03-28 | 2014-11-03 | Method for preparing frozen fried eggs |
BR112016022427-2A BR112016022427B1 (pt) | 2014-03-28 | 2014-11-03 | Método para preparar ovos fritos congelados |
PL14887013T PL3135122T3 (pl) | 2014-03-28 | 2014-11-03 | Sposób przygotowywania mrożonych jajek sadzonych |
AU2014388961A AU2014388961B2 (en) | 2014-03-28 | 2014-11-03 | Method for preparing frozen fried eggs |
ES14887013T ES2719331T3 (es) | 2014-03-28 | 2014-11-03 | Procedimiento para preparar huevos fritos congelados |
ZA2016/06241A ZA201606241B (en) | 2014-03-28 | 2016-09-08 | Method for preparing frozen fried eggs |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ESP201430457 | 2014-03-28 | ||
ES201430457A ES2458437B2 (es) | 2014-03-28 | 2014-03-28 | Procedimiento para preparar huevos fritos congelados |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2015144945A1 true WO2015144945A1 (es) | 2015-10-01 |
Family
ID=50552509
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/ES2014/070820 WO2015144945A1 (es) | 2014-03-28 | 2014-11-03 | Procedimiento para preparar huevos fritos congelados |
Country Status (18)
Country | Link |
---|---|
US (1) | US10398157B2 (es) |
EP (1) | EP3135122B1 (es) |
JP (1) | JP6615174B2 (es) |
CN (1) | CN106659212B (es) |
AU (1) | AU2014388961B2 (es) |
BR (1) | BR112016022427B1 (es) |
CA (1) | CA2944202C (es) |
CL (1) | CL2016002259A1 (es) |
DK (1) | DK3135122T3 (es) |
EA (1) | EA032869B1 (es) |
ES (2) | ES2458437B2 (es) |
MX (1) | MX364958B (es) |
PE (1) | PE20161204A1 (es) |
PL (1) | PL3135122T3 (es) |
PT (1) | PT3135122T (es) |
TR (1) | TR201905148T4 (es) |
WO (1) | WO2015144945A1 (es) |
ZA (1) | ZA201606241B (es) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10568334B2 (en) * | 2015-12-30 | 2020-02-25 | Innovation Foods 360 S.L. | Method for preparing frozen or refrigerated fried eggs |
US20220240525A1 (en) * | 2019-06-12 | 2022-08-04 | Cargill, Incorporated | Soft cooked egg product and process |
CN112369569A (zh) * | 2020-10-23 | 2021-02-19 | 湖北神丹健康食品有限公司 | 一种速冻荷包蛋及其生产方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2902396A (en) * | 1956-08-28 | 1959-09-01 | Julian L Reynolds | Laminate for wrapping precooked frozen food |
JPH07135944A (ja) * | 1993-11-19 | 1995-05-30 | Kenhachiro Nakamoto | 冷凍目玉焼の製法 |
US20030118714A1 (en) * | 2001-12-21 | 2003-06-26 | Michael Foods Of Delaware, Inc. | Formulation and process to prepare a premium formulated fried egg |
US20050136172A1 (en) * | 2003-12-19 | 2005-06-23 | Michael Foods, Inc. | Methods and devices for automatically making large quantities of pre-cooked eggs having a natural appearance |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4409249A (en) * | 1980-09-02 | 1983-10-11 | Forkner John H | Egg product and process of manufacture |
US5620735A (en) * | 1995-02-01 | 1997-04-15 | Cargill, Incorporated | Simulated egg patty |
US6413572B1 (en) * | 1999-08-24 | 2002-07-02 | Michael Foods, Inc. | Enhanced precooked egg product and process for formulation of precooked egg products |
US6660321B2 (en) * | 2001-06-27 | 2003-12-09 | Cargill, Incorporated | Frozen concentrated liquid whole egg and method of making same |
US7939123B2 (en) * | 2005-02-04 | 2011-05-10 | Rembrandt Enterprises, Inc. | Deep fried egg-based foodstuff |
US7943191B2 (en) * | 2005-02-04 | 2011-05-17 | Rembrandt Enterprises, Inc. | Egg based foodstuff resembling french fries and the method of making same |
-
2014
- 2014-03-28 ES ES201430457A patent/ES2458437B2/es active Active
- 2014-11-03 TR TR2019/05148T patent/TR201905148T4/tr unknown
- 2014-11-03 BR BR112016022427-2A patent/BR112016022427B1/pt active IP Right Grant
- 2014-11-03 PE PE2016001570A patent/PE20161204A1/es unknown
- 2014-11-03 EA EA201691776A patent/EA032869B1/ru not_active IP Right Cessation
- 2014-11-03 DK DK14887013.2T patent/DK3135122T3/en active
- 2014-11-03 WO PCT/ES2014/070820 patent/WO2015144945A1/es active Application Filing
- 2014-11-03 PT PT14887013T patent/PT3135122T/pt unknown
- 2014-11-03 EP EP14887013.2A patent/EP3135122B1/en active Active
- 2014-11-03 PL PL14887013T patent/PL3135122T3/pl unknown
- 2014-11-03 CA CA2944202A patent/CA2944202C/en active Active
- 2014-11-03 JP JP2017501504A patent/JP6615174B2/ja active Active
- 2014-11-03 CN CN201480077578.5A patent/CN106659212B/zh active Active
- 2014-11-03 ES ES14887013T patent/ES2719331T3/es active Active
- 2014-11-03 AU AU2014388961A patent/AU2014388961B2/en active Active
- 2014-12-22 US US14/578,572 patent/US10398157B2/en active Active
-
2015
- 2015-03-12 MX MX2015003189A patent/MX364958B/es active IP Right Grant
-
2016
- 2016-09-07 CL CL2016002259A patent/CL2016002259A1/es unknown
- 2016-09-08 ZA ZA2016/06241A patent/ZA201606241B/en unknown
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2902396A (en) * | 1956-08-28 | 1959-09-01 | Julian L Reynolds | Laminate for wrapping precooked frozen food |
JPH07135944A (ja) * | 1993-11-19 | 1995-05-30 | Kenhachiro Nakamoto | 冷凍目玉焼の製法 |
US20030118714A1 (en) * | 2001-12-21 | 2003-06-26 | Michael Foods Of Delaware, Inc. | Formulation and process to prepare a premium formulated fried egg |
US20050136172A1 (en) * | 2003-12-19 | 2005-06-23 | Michael Foods, Inc. | Methods and devices for automatically making large quantities of pre-cooked eggs having a natural appearance |
Non-Patent Citations (1)
Title |
---|
"Frozen pre-cooked fried egg for the industry.", FROZEN FOOD EUROPE ., 21 March 2013 (2013-03-21), XP055333271, Retrieved from the Internet <URL:http://www.frozefoodeuope.com/article/products/frozen-pre-cooked- fried-egg-industry> [retrieved on 20140421] * |
Also Published As
Publication number | Publication date |
---|---|
BR112016022427B1 (pt) | 2021-11-03 |
EP3135122A4 (en) | 2017-04-19 |
EA032869B1 (ru) | 2019-07-31 |
CA2944202A1 (en) | 2015-10-01 |
ES2458437A1 (es) | 2014-05-05 |
ZA201606241B (en) | 2018-05-30 |
US10398157B2 (en) | 2019-09-03 |
DK3135122T3 (en) | 2019-04-23 |
CN106659212B (zh) | 2021-04-06 |
EP3135122A1 (en) | 2017-03-01 |
JP6615174B2 (ja) | 2019-12-04 |
TR201905148T4 (tr) | 2019-05-21 |
BR112016022427A8 (pt) | 2021-04-06 |
AU2014388961A1 (en) | 2016-09-22 |
JP2017511154A (ja) | 2017-04-20 |
EP3135122B1 (en) | 2019-01-09 |
US20150272193A1 (en) | 2015-10-01 |
ES2458437B2 (es) | 2014-09-11 |
CL2016002259A1 (es) | 2017-01-20 |
CN106659212A (zh) | 2017-05-10 |
ES2719331T3 (es) | 2019-07-09 |
BR112016022427A2 (pt) | 2017-08-15 |
PT3135122T (pt) | 2019-05-03 |
PL3135122T3 (pl) | 2019-09-30 |
MX364958B (es) | 2019-05-15 |
CA2944202C (en) | 2021-06-22 |
PE20161204A1 (es) | 2016-11-10 |
EA201691776A1 (ru) | 2017-03-31 |
AU2014388961B2 (en) | 2019-05-23 |
MX2015003189A (es) | 2015-09-28 |
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