CN103315028B - Short biscuit and laboratory manufacture method thereof - Google Patents
Short biscuit and laboratory manufacture method thereof Download PDFInfo
- Publication number
- CN103315028B CN103315028B CN201310242045.5A CN201310242045A CN103315028B CN 103315028 B CN103315028 B CN 103315028B CN 201310242045 A CN201310242045 A CN 201310242045A CN 103315028 B CN103315028 B CN 103315028B
- Authority
- CN
- China
- Prior art keywords
- dough
- water
- biscuit
- add
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a short biscuit and a laboratory manufacture method thereof, and belongs to the field of food processing. A main material is flour, accessory materials include 28-34% of soft sugar, 4-5% of malt sugar, 18-22% of vegetable shortening, 2-3% of cream, 0-0.004% of citric acid, 5-6% of baking soda, 22-23% of salt, 22-23% of ammonium bicarbonate, 4-7% of skimmed low-protein milk powder and 16-17% of eggs, and 7-13% of water is added. The percentage of the accessory materials and the percentage of the water are equal to the weight percentage of the flour, and the ratio of the baking soda, the salt and the ammonium bicarbonate is equal to that of the weight of the accessory materials to the volume of the water (W/V). The method has the advantages of proper ratio, precise and clear raw material quality requirement, high standardization level and high repeatability and operability, and plays an important role in evaluating short biscuit manufacture in a laboratory.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of shortbread type biscuit and laboratory manufacture method thereof.
Background technology
Along with the transformation of our people's improvement of living, life style, the consumption figure of biscuit is increasing.According to the above business data display of State Statistics Bureau's scale, within 2005, China's biscuit output is 136.75 ten thousand tons, within 2010, is 455.8 ten thousand tons, and 2005-2010 whole nation biscuit total output increases progressively 27.22% every year.Current China is year consumption biscuit about amount 3Kg per capita, and with developed country 25-35Kg, medium-developed country 12-18Kg is than there is a big difference.Along with China's expanding economy, continuation grows at top speed by the demand of biscuit.
Domestic market biscuit is of a great variety, in china biscuit national standard, be divided into by the processing technology of biscuit that shortbread type biscuit, tough biscuit, fermentation biscuit, ship biscuit, cookies, sandwich biscuits, wafer, bubble biscuit, egg cake are dry, egg roll, thin pancake, decoration biscuit, bubble biscuit and other biscuits totally 13 types.Comparatively large according to market survey display shortbread type biscuit sales volume wherein, certain leading position is occupied in biscuit market.In GB GB/T20980-2007, shortbread type biscuit (Shortbiscuit) is defined as with wheat flour, sugar, grease as primary raw material, add leavening agent or other auxiliary material, powder is adjusted through cold powder craft, roll-in or not roll-in, shaping, toast the surface detail made and mostly be convex flower, section structure is cellular tissue, the biscuit that mouthfeel is loose or crisp.
The wheat of suitable for making shortbread type biscuit is weak-gluten wheat, in GB " good quality wheat weak-gluten wheat " (GB/T17893-1999), regulation weak-gluten wheat refers to that opaque rate is not less than 70%, butt gross protein value≤11.5%, flour wet gluten content≤22%, stabilization time≤2.5min.In China, weak-gluten wheat research is in the starting stage, and the sample reaching high-quality weak-gluten wheat standard is every year little, therefore will strengthen the Quality Identification work of weak-gluten wheat breeding material.Quality Identification is except being undertaken except indirect reaction by the physical and chemical index of flour, and the quality of end products shortbread type biscuit quality is the most direct effectively evaluating method, wherein optimizes the precondition that rational biscuit laboratory manufacture method is effective evaluation." shortbread type biscuit powder " (SB/T10141-93) standard that the Ministry of Commerce formulates defines the content about shortbread type biscuit test recipe and manufacture craft, but wherein the proportion scale such as sugar, oil, water is improper, part dispensing requirements is general, hand over unclear, in practice process repeatability and operability not strong.The GB GB/T20980-2007 newly issued only defines the technical requirement of biscuit classification and sense organ and physical and chemical index, does not have the related content of preparation method.Therefore test recipe and the manufacture craft of studying the laboratory of shortbread type biscuit are very important.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of shortbread type biscuit and laboratory manufacture method thereof, that a set of proportion scale is more suitable, the laboratory manufacture method of the shortbread type biscuit of operation link simpler, better embodiment flower characters difference, reproducible strong operability.
Its technical scheme is as follows:
A kind of shortbread type biscuit, major ingredient is flour, batching used is: soft white sugar 28-34%, maltose 4-5%, shortening 18-22%, cream 2-3%, citric acid 0-0.004%, sodium bicarbonate 5-6%, salt 22-23%, carbonic hydroammonium 22-23%, degreasing low albumen milk powder 4-7%, egg 16-17%, water 7-13%, batching and the percentage of water are the percentage of flour weight, wherein sodium bicarbonate, salt, carbonic hydroammonium proportioning be the volume ratio of ingredients by weight and water i.e. (W/V).
A preparation method for shortbread type biscuit of the present invention, following steps:
1) take soft white sugar 28-34% and add water, heating for dissolving, being cooled to about 30 DEG C, adding maltose 4-5%;
2) the shortening 18-22% heat fused together with cream 2-3% will weighed up, then be cooled to 30 DEG C, add citric acid 0-0.004% wherein;
3) by step 1) sugar of gained and step 2) oil of gained mixes, and stirs 10s to evenly by stirring rod, then add egg 16-17% rapid stirring to evenly;
4) in oil, sugar mixture, add 4ml sodium bicarbonate solution (W/V, 5-6%), stir, and then add 4ml salt (W/V, 22-23%) and the mixed liquor of carbonic hydroammonium (W/V, 22-23%), 30-60s is stirred to evenly;
5) low for degreasing albumen milk powder 4-7% and flour dough mixing machine are mixed, and then add step 4) batching that stirs, be modulated into dough, place 1-2min, the dough temperature modulated is 22 DEG C;
6) dough modulated is taken out, leave standstill 5 ~ 10min, differentiate the maturity of dough by feel, when hand makes dough, do not feel sticky hand, soft or hard appropriateness, dough has clearly lines of the hand vestige, when with pull section group time, feel slightly cohesive force and extensibility, the Elastic behavior that the dough broken does not shorten, at this moment, illustrate that the plasticity of dough is good, can judge that dough preparing reaches optimum degree;
7) manual compressing tablet, inside rectangular die dough being put into the thick 2.5-3mm of periphery, firmly roll 1 uniformly back and forth with pressure roller, the size of mould is determined according to the size of biscuit;
8) by dapple die offhand;
9) toast: baking temperature 180-200 DEG C, time 8-12 minute, specifically can depending on biscuit color;
10) biscuit after baking carries out cooling 20-40min.
Further preferably, flour weight is between 200-300g.
Further preferably, add the 15-18% that water inventory is flour weight * farinograph water absorption rate, wherein get 8-10ml water and be used for dissolving leavening agent, residue is used for dissolving soft white sugar, granularity > 50 order of sugar.
Further preferably, step 2) in addition≤0.004% of citric acid.
Further preferably, step 2) in flour weight to adjust according to moisture, correct with 12-14% wet basis content.
Further preferably, step 6) in milk powder be the low albumen milk powder of degreasing, fat content≤4%, protein content≤25%, percentage is the component ratio in 100g milk powder.
Further preferably, step 4) in egg select yolk, with egg device yolk and egg white separately, take yolk and test.Also can use shell egg, fully stir evenly with egg-whisk.
Compared with prior art, beneficial effect of the present invention: proportioning of the present invention is suitable, fills a prescription more definitely clear.In former Ministry of Commerce standard base, the ratio that amount of water, sugar, oil, milk powder etc. are prepared burden is adjusted according to many experimental results, and the kind of sugar, milk powder is limited according to test effect.
Better can embody the quality discrepancy that shortbread type biscuit produced by different flour.There is significant difference in the shortbread type biscuit produced according to the flour of quality discrepancy, this kind of preparation method of invention can better embody flour whether suitable for making shortbread type biscuit in decorative pattern, form, loose degree and institutional framework.
Detailed description of the invention
Technical scheme of the present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
1) soft white sugar 85.5g is taken, and the 17ml that adds water (amount of water is calculated as: 300*0.55*0.15=25ml, and wherein 8ml is used for dissolving leavening agent, and 17ml is used for dissolving soft white sugar).Heating for dissolving, be cooled to about 30 DEG C, add maltose 13.8g.
2) the shortening 55g heat fused together with cream 8g will weighed up, then be cooled to about 30 DEG C, add citric acid 0.012g wherein.
3) oil, sugar are mixed, with stirring rod rapid stirring 10s to evenly, then add the egg 50g rapid stirring that stirs to evenly.
4) in oil, sugar mixture, measure 4ml sodium bicarbonate solution (W/V, 5%), rapid stirring is even, and then add the mixed liquor of 4ml salt (W/V, 22%) and carbonic hydroammonium (W/V, 22%), rapid stirring is extremely even, about 30-60s.
5) by low for degreasing albumen milk powder 14g and 297g flour, (flour water content is 13%, flour water absorption rate is 55%) mix with dough mixing machine, and then add the batching stirred above, be modulated into dough, about 1-2min, the dough temperature modulated is about 22 DEG C.
6) dough modulated is taken out, leave standstill 5 ~ 10min, when dough hand is pinched at 25 DEG C of insulating boxs, do not feel sticky hand, soft or hard appropriateness, dough has clearly lines of the hand vestige, when with when pulling section group, feel slightly cohesive force and extensibility, the Elastic behavior that the dough broken does not shorten.At this moment, illustrate that the plasticity of dough is good, can judge that dough preparing has reached the end of a period stage.
7) manual compressing tablet, inside rectangular die dough being put into peripheral thickness 2.5mm, firmly roll 1 uniformly back and forth with the pressure roller of diameter 60mm, the size of mould is determined according to the size of biscuit.
8) by dapple die offhand (firmly evenly).
9) toast.Baking temperature 180 DEG C, 10 minutes time, specifically can depending on biscuit color.
Embodiment 2
1) soft white sugar 90g is taken, and the 18ml that adds water (amount of water is calculated as: 300*0.55*0.16=26ml, and wherein 8ml is used for dissolving leavening agent, and 18ml is used for dissolving soft white sugar).Heating for dissolving, be cooled to about 30 DEG C, add maltose 13.8g.
2) the shortening 60g heat fused together with cream 6g will weighed up, then be cooled to about 30 DEG C.
3) oil, sugar are mixed, with stirring rod rapid stirring 10s to evenly, then add the egg 50g rapid stirring that stirs to evenly.
4) in oil, sugar mixture, measure 4ml sodium bicarbonate solution (W/V, 5%), rapid stirring is even, and then add the mixed liquor of 4ml salt (W/V, 22%) and carbonic hydroammonium (W/V, 22%), rapid stirring is extremely even, about 30-60s.
5) by low for degreasing albumen milk powder 16g and 297g flour, (flour water content is 13%, flour water absorption rate is 55%) mix with dough mixing machine, and then add the batching stirred above, be modulated into dough, about 1-2min, the dough temperature modulated is about 22 DEG C.
6) dough modulated is taken out, leave standstill 5 ~ 10min, when dough hand is pinched at 25 DEG C of insulating boxs, do not feel sticky hand, soft or hard appropriateness, dough has clearly lines of the hand vestige, when with when pulling section group, feel slightly cohesive force and extensibility, the Elastic behavior that the dough broken does not shorten.At this moment, illustrate that the plasticity of dough is good, can judge that dough preparing has reached the end of a period stage.
7) manual compressing tablet, inside rectangular die dough being put into peripheral thickness 3mm, firmly roll 1 uniformly back and forth with the pressure roller of diameter 60mm, the size of mould is determined according to the size of biscuit.
8) by dapple die offhand (firmly evenly).
9) toast.Baking temperature 200 DEG C, 11 minutes time, specifically can depending on biscuit color.
Embodiment 3
1) soft white sugar 100g is taken, and the 22ml that adds water (amount of water is calculated as: 300*0.55*0.18=30ml, and wherein 8ml is used for dissolving leavening agent, and 22ml is used for dissolving soft white sugar).Heating for dissolving, be cooled to about 30 DEG C, add maltose 13.8g.
2) the shortening 60g heat fused together with cream 8g will weighed up, then be cooled to about 30 DEG C.
3) oil, sugar are mixed, with stirring rod rapid stirring 10s to evenly, then add the egg 50g rapid stirring that stirs to evenly.
4) in oil, sugar mixture, measure 4ml sodium bicarbonate solution (W/V, 5%), rapid stirring is even, and then add the mixed liquor of 4ml salt (W/V, 22%) and carbonic hydroammonium (W/V, 22%), rapid stirring is extremely even, about 30-60s.
5) by low for degreasing albumen milk powder 20g and 297g flour, (flour water content is 13%, flour water absorption rate is 55%) mix with dough mixing machine, and then add the batching stirred above, be modulated into dough, about 1-2min, the dough temperature modulated is about 22 DEG C.
6) dough modulated is taken out, leave standstill 5 ~ 10min, when dough hand is pinched at 25 DEG C of insulating boxs, do not feel sticky hand, soft or hard appropriateness, dough has clearly lines of the hand vestige, when with when pulling section group, feel slightly cohesive force and extensibility, the Elastic behavior that the dough broken does not shorten.At this moment, illustrate that the plasticity of dough is good, can judge that dough preparing has reached the end of a period stage.
7) manual compressing tablet, inside rectangular die dough being put into peripheral thickness 3mm, firmly roll 1 uniformly back and forth with the pressure roller of diameter 60mm, the size of mould is determined according to the size of biscuit.
8) by dapple die offhand (firmly evenly).
9) toast.Baking temperature 200 DEG C, 11 minutes time, specifically can depending on biscuit color.
Embodiment 4
1) soft white sugar 90g is taken, and the 18ml that adds water (amount of water is calculated as: 300*0.55*0.16=26ml, and wherein 8ml is used for dissolving leavening agent, and 18ml is used for dissolving soft white sugar).Heating for dissolving, be cooled to about 30 DEG C, add maltose 13.8g.
2) the shortening 60g heat fused together with cream 6g will weighed up, then be cooled to about 30 DEG C.
3) oil, sugar are mixed, with stirring rod rapid stirring 10s to even, then add the yolk 50g rapid stirring that stirs to even.
4) in oil, sugar mixture, measure 4ml sodium bicarbonate solution (W/V, 5%), rapid stirring is even, and then add the mixed liquor of 4ml salt (W/V, 22%) and carbonic hydroammonium (W/V, 22%), rapid stirring is extremely even, about 30-60s.
5) by low for degreasing albumen milk powder 16g and 297g flour, (flour water content is 13%, flour water absorption rate is 55%) mix with dough mixing machine, and then add the batching stirred above, be modulated into dough, about 1-2min, the dough temperature modulated is about 22 DEG C.
6) dough modulated is taken out, leave standstill 5 ~ 10min, when dough hand is pinched at 25 DEG C of insulating boxs, do not feel sticky hand, soft or hard appropriateness, dough has clearly lines of the hand vestige, when with when pulling section group, feel slightly cohesive force and extensibility, the Elastic behavior that the dough broken does not shorten.At this moment, illustrate that the plasticity of dough is good, can judge that dough preparing has reached the end of a period stage.
7) manual compressing tablet, inside rectangular die dough being put into peripheral thickness 3mm, firmly roll 1 uniformly back and forth with the pressure roller of diameter 60mm, the size of mould is determined according to the size of biscuit.
8) by dapple die offhand (firmly evenly).
9) toast.Baking temperature 200 DEG C, 11 minutes time, specifically can depending on biscuit color.
The above, be only best mode for carrying out the invention, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses, and the simple change of the technical scheme that can obtain apparently or equivalence are replaced and all fallen within the scope of protection of the present invention.
Claims (4)
1. the preparation method of a shortbread type biscuit, it is characterized in that, described shortbread type biscuit, major ingredient is flour, batching used is: soft white sugar 28-34%, maltose 4-5%, shortening 18-22%, cream 2-3%, citric acid 0-0.004%, sodium bicarbonate 5-6%, salt 22-23%, carbonic hydroammonium 22-23%, degreasing low albumen milk powder 4-7%, egg 16-17%, water 7-13%, batching and the percentage of water are the percentage of flour weight, and wherein sodium bicarbonate, salt, carbonic hydroammonium proportioning are volume ratio and the W/V of ingredients by weight and water; Flour weight is between 200-300g;
Following steps:
1) take soft white sugar 28-34% and add water, heating for dissolving, being cooled to about 30 DEG C, adding maltose 4-5%;
2) the shortening 18-22% heat fused together with cream 2-3% will weighed up, then be cooled to 30 DEG C, add citric acid 0-0.004% wherein;
3) by step 1) sugar of gained and step 2) oil of gained mixes, and stirs 10s to evenly by stirring rod, then add egg 16-17% rapid stirring to evenly;
4) at oil, measure the sodium bicarbonate solution that 4ml concentration is 5-6%W/V in sugar mixture, stir, and then add the mixed liquor that salt that 4ml concentration is 22-23%W/V and concentration are the carbonic acid gas ammonium of 22-23%W/V, stir 30-60s to evenly;
5) low for degreasing albumen milk powder 4-7% and flour dough mixing machine are mixed, and then add step 4) batching that stirs, be modulated into dough, place 1-2min, the dough temperature modulated is 22 DEG C;
6) dough modulated is taken out, leave standstill 5 ~ 10min;
7) manual compressing tablet, inside rectangular die dough being put into the thick 2.5-3mm of periphery, firmly roll 1 uniformly back and forth with pressure roller, the size of mould is determined according to the size of biscuit;
8) by dapple die offhand;
9) toast: baking temperature 180-200 DEG C, time 8-12 minute;
10) biscuit after baking carries out cooling 20-40min;
Add the 15-18% that water inventory is flour weight * farinograph water absorption rate, wherein get 8-10ml water and be used for dissolving leavening agent, residue is used for dissolving soft white sugar, granularity > 50 order of sugar.
2. the preparation method of shortbread type biscuit according to claim 1, is characterized in that, step 2) in flour weight to adjust according to moisture, correct with 12-14% wet basis content.
3. the preparation method of shortbread type biscuit according to claim 1, is characterized in that, step 6) in milk powder be the low albumen milk powder of degreasing, fat content≤4%, protein content≤25%, percentage is the component ratio in 100g milk powder.
4. the preparation method of shortbread type biscuit according to claim 1, is characterized in that, step 4) in egg select yolk, with egg device yolk and egg white separately, take yolk and test.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310242045.5A CN103315028B (en) | 2013-06-19 | 2013-06-19 | Short biscuit and laboratory manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310242045.5A CN103315028B (en) | 2013-06-19 | 2013-06-19 | Short biscuit and laboratory manufacture method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103315028A CN103315028A (en) | 2013-09-25 |
| CN103315028B true CN103315028B (en) | 2015-03-18 |
Family
ID=49184312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310242045.5A Expired - Fee Related CN103315028B (en) | 2013-06-19 | 2013-06-19 | Short biscuit and laboratory manufacture method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103315028B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891847A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Crisp potato biscuits with walnut grains added and making process thereof |
| CN104489023B (en) * | 2014-11-27 | 2017-10-24 | 河南梦想食品有限公司 | A kind of sandwich cream of lemon and preparation method thereof |
| CN104982822A (en) * | 2015-06-09 | 2015-10-21 | 安徽正宇面粉有限公司 | Bake cooked crisp layer instant noodles and preparation method thereof |
| CN105248556A (en) * | 2015-11-11 | 2016-01-20 | 湖北神丹健康食品有限公司 | Low-sensitization egg cookie and preparing method thereof |
| CN105594817A (en) * | 2016-02-18 | 2016-05-25 | 郑州荣利达生物科技有限公司 | Crispy cookies and preparation method thereof |
| CN108835180A (en) * | 2018-10-09 | 2018-11-20 | 西南民族大学 | A kind of yak butter Qula biscuit and preparation method thereof |
| CN109645075A (en) * | 2019-02-16 | 2019-04-19 | 曾永坚 | A kind of fermentation sorosis cake shortcake and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422849A (en) * | 2011-10-20 | 2012-04-25 | 安徽省农业科学院农产品加工研究所 | Matcha crisp cookie and processing method thereof |
| CN102934654A (en) * | 2011-08-15 | 2013-02-20 | 丁帮龙 | Crisp biscuit |
-
2013
- 2013-06-19 CN CN201310242045.5A patent/CN103315028B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934654A (en) * | 2011-08-15 | 2013-02-20 | 丁帮龙 | Crisp biscuit |
| CN102422849A (en) * | 2011-10-20 | 2012-04-25 | 安徽省农业科学院农产品加工研究所 | Matcha crisp cookie and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 软质小麦品质性状与酥性饼干品质参数的关系研究;张岐军等;《作物学报》;20050925(第09期);第1126页1.2.2饼干制作评价 * |
| 饼干用粉的选择;李永海;《食品科技》;19870320(第02期);第20-22页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103315028A (en) | 2013-09-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103315028B (en) | Short biscuit and laboratory manufacture method thereof | |
| CN101785491B (en) | Bread improver and preparation method and application thereof | |
| López et al. | Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread | |
| CN101366403B (en) | Quick freezing ferment flour snacks amendment, flour dough containing the same and preparation, and process for preparing the quick freezing ferment flour snacks | |
| Rubenthaler et al. | Steamed bread. I. Chinese steamed bread formulation and interactions | |
| CN101816392B (en) | Method for preparing quick frozen deep-fried puffy dough strips | |
| CN103814977B (en) | A kind of old face steamed bun fermenting agent and its preparation method and application | |
| CN104304847A (en) | Steamed bun modifier and application method thereof in making southern steamed buns | |
| CN101530117A (en) | Walnut cake and production method thereof | |
| CN106386974A (en) | Production method of corn-fresh rose flower shortcakes | |
| CN101803623B (en) | Porous high-viscoelasticity cake and manufacturing method thereof | |
| CN105028568A (en) | Technology adopting secondary fermentation method for making bread | |
| Nemar et al. | Bread quality substituted by potato starch instead of wheat flour | |
| US3208855A (en) | Process of making bakery products | |
| WO2019157908A1 (en) | Quality improving formulation for frozen wheaten food | |
| RU2680891C1 (en) | Method of bread production containing nanostructured resveratrol | |
| CN109892364A (en) | Accelerate the additive and method of dough leavening | |
| JP2006262781A (en) | Method for continuously producing bread through sponge dough and the bread | |
| US2280031A (en) | Bread making | |
| CN106070423A (en) | A kind of freezing shortbread type biscuit dough and preparation method thereof | |
| CN103891814A (en) | Novel special alkaline water for mooncakes | |
| US2178959A (en) | Leavened baked product | |
| CN112401051A (en) | Purple Chinese yam caramel treats and processing technology thereof | |
| CN112741133B (en) | Processing method of baked steamed bread | |
| CN107897299A (en) | Mustard pungent fried dough twist and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150318 Termination date: 20210619 |