CN103719748B - Prunus humilis can - Google Patents
Prunus humilis can Download PDFInfo
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- CN103719748B CN103719748B CN201210404176.4A CN201210404176A CN103719748B CN 103719748 B CN103719748 B CN 103719748B CN 201210404176 A CN201210404176 A CN 201210404176A CN 103719748 B CN103719748 B CN 103719748B
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- prunus humilis
- europe lee
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- 235000008104 Prunus humilis Nutrition 0.000 title abstract 13
- 241000057271 Prunus humilis Species 0.000 title abstract 13
- 239000007788 liquid Substances 0.000 claims abstract description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000011049 filling Methods 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 10
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000007872 degassing Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000011282 treatment Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003786 synthesis reaction Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 4
- 239000011521 glass Substances 0.000 abstract 2
- 238000009849 vacuum degassing Methods 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
Classifications
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a prunus humilis can. A preparation method of the prunus humilis can comprises the following steps: weighing 40 parts of white sugar and 60 parts of water according to the weight ratio, uniformly mixing to obtain super liquor, adding a calcium chloride solution of which the weight is 3 percent to 5 percent of the weight of the sugar liquor into the sugar liquor and regulating the pH value of the mixture to 3.5 by adopting citric acid so as to obtain color protection liquid; selecting prunus humilis which is 80 percent to 90 percent mature, washing the prunus humilis clean, placing the prunus humilis into hot water to carry out dipping cooking and then placing the prunus humilis into cold water to cool; then placing the prunus humilis into a vacuum degassing device filled with the color protection liquid to carry out degassing processing, and continuously soaking degassed fruits of prunus humilis in the vacuum degassing device for 2 hours to obtain the preprocessed prunus humilis; taking 72 parts of water and 28 parts of white sugar according to the weight ratio, uniformly mixing to obtain a white sugar solution, then adding ascorbic acid into the white sugar solution, placing the obtained product into a pot to boil, and filtering to obtain filling liquid; placing the preprocessed prunus humilis into a glass bottle and then filling the filling liquid into the glass bottle so as to obtain a semifinished prunus humilis can; finally, carrying out exhausting and sterilization processing to obtain the prunus humilis can.
Description
Technical field
The present invention relates to a kind of Europe Lee's can, belong to tinned food technical field.
Background technology
Europe Lee has another name called calcium fruit, Yu Li, is the distinctive wild fruit plant of China.Europe plum fruit is bright-colored, and fruit juice is abundant, aromatic flavour, and taste, like plum, has the title of natural green food.In the plum fruit of Europe, the content of protein, VC, VE, iron is all higher than common fruit, and particularly the content shelter of calcium has first of fruit, person " natural colouring matter calcium powder ".Containing 17 seed amino acids in the plum fruit of Europe, total amount is up to 338.3-451.7mg/100g, amino acid content wherein needed for children growth is up to 102.7-126.6mg/100g, especially lysine, valine, leucine and isoleucine content are very abundant, are the more satisfactory health fruit of children and old man, but, because the sour and astringent content of Europe Lee is higher, should not eat raw.Current existing can kind is varied, but using Europe Lee as the can of primary raw material, remain the blank in market, therefore, how research makes full use of nutrient content abundant in the plum fruit of Europe, carrying out deep processing to Europe Lee, and solve the sour and astringent problem of Europe Lee, is insider's technical barrier urgently to be resolved hurrily.
Summary of the invention
The object of the invention is to provide a kind of Europe Lee's can, this can is with Europe Lee for primary raw material, is not destroying on the former nutritious basis of Europe Lee, uses sour and astringent neutralization of white granulated sugar and Europe Lee self, carries out deep processing to it; This can is nutritious, sweet and sour taste, good smell, is applicable to popular edible.
In order to achieve the above object, the present invention adopts following technical scheme to realize.
A kind of Europe Lee's can, its primary raw material is: Ou Li; Auxiliary material is: white granulated sugar, calcium chloride solution, citric acid, ascorbic acid, water;
Its preparation method is as follows:
(1), colour protecting liquid is prepared
Get white granulated sugar 40 parts by weight, 60 parts, water, mixed and stirred, the liquid glucose that concentration is 40% can be obtained like this, be that to add weight in the liquid glucose of 40% be that the calcium chloride solution of liquid glucose weight 3% ~ 5% carries out Homogeneous phase mixing to above-mentioned concentration, then adopt citric acid that the pH value of above-mentioned mixed liquor is adjusted to 3.5, can colour protecting liquid be obtained like this;
(2), Europe Lee blanching, degassed, color retention
Select eight to ninety percent ripe, fresh first-class Europe Lee, adopt cleaning machine to clean up, then put into the hot water of 60 ~ 80 DEG C, digestion 1 ~ 3 minute, then put into cold water and cool; The vacuum degasser that above-mentioned cooled Europe Lee puts into containing colour protecting liquid is carried out degassed process, in vacuum plant, the weight ratio of colour protecting liquid and Europe Lee is 2: 1, vacuum is 0.08 MPa, degassing time is 2 minutes, degassed complete after, Europe plum fruit after degassed is continued immersion 2 hours in vacuum degasser, pretreated Europe Lee can be obtained, for subsequent use;
(3), filling liquid is prepared
By weight, to fetch water 72 parts, white granulated sugar 28 parts, carry out mixing and stirring, obtain white granulated sugar solution, then in white granulated sugar solution, add ascorbic acid, add that weight is white granulated sugar solution weight 0.04% of ascorbic acid, then above-mentioned mixed liquor is put into pot to boil, filter, be cooled to 70 ~ 80 DEG C, can filling liquid be obtained, for subsequent use;
(4), Material synthesis
(1), above-mentioned pretreated Europe Lee is inserted in 500 grams of vials, then in vial, the above-mentioned filling liquid made is injected, mix, Europe Lee after process with the mixed weight ratio of filling liquid is: 55 ~ 60: 40 ~ 45, can obtain semi-finished product Europe Lee's can like this;
(2), exhaust, sterilization treatment
Adopt vacuum-pumping equipment to carry out vacuum exhaust process to semi-finished product Europe Lee's can, vacuum is set to 46.7 ~ 53.3 dry handkerchiefs, then uses bar formula bactericidal treatments to carry out sterilization treatment, can obtain product of the present invention: Europe Lee's can.
The present invention mainly has following beneficial effect:
This can is with Europe Lee for primary raw material, is not destroying on the former nutritious basis of Europe Lee, uses sour and astringent neutralization of white granulated sugar and Europe Lee self, carries out deep processing to it; This can is nutritious, sweet and sour taste, good smell, is applicable to popular edible.
Below in conjunction with embodiment, the present invention is described in further detail.
Detailed description of the invention
Embodiment
A kind of Europe Lee's can, its primary raw material is: Ou Li; Auxiliary material is: white granulated sugar, calcium chloride solution, citric acid, ascorbic acid, water;
Its preparation method is as follows:
(1), colour protecting liquid is prepared
Get white granulated sugar 40 parts by weight, 60 parts, water, mixed and stirred, the liquid glucose that concentration is 40% can be obtained like this, be that to add weight in the liquid glucose of 40% be that the calcium chloride solution of liquid glucose weight 3% ~ 5% carries out Homogeneous phase mixing to above-mentioned concentration, then adopt citric acid that the pH value of above-mentioned mixed liquor is adjusted to 3.5, can colour protecting liquid be obtained like this;
(2), Europe Lee blanching, degassed, color retention
Select eight to ninety percent ripe, fresh first-class Europe Lee, adopt cleaning machine to clean up, then put into the hot water of 60 ~ 80 DEG C, digestion 1 ~ 3 minute, then put into cold water and cool; The vacuum degasser that above-mentioned cooled Europe Lee puts into containing colour protecting liquid is carried out degassed process, in vacuum plant, the weight ratio of colour protecting liquid and Europe Lee is 2: 1, vacuum is 0.08 MPa, degassing time is 2 minutes, degassed complete after, Europe plum fruit after degassed is continued immersion 2 hours in vacuum degasser, pretreated Europe Lee can be obtained, for subsequent use;
(3), filling liquid is prepared
By weight, to fetch water 72 parts, white granulated sugar 28 parts, carry out mixing and stirring, obtain white granulated sugar solution, then in white granulated sugar solution, add ascorbic acid, add that weight is white granulated sugar solution weight 0.04% of ascorbic acid, then above-mentioned mixed liquor is put into pot to boil, filter, be cooled to 70 ~ 80 DEG C, can filling liquid be obtained, for subsequent use;
(4), Material synthesis
(1), above-mentioned pretreated Europe Lee is inserted in 500 grams of vials, then in vial, the above-mentioned filling liquid that oneself makes is injected, mix, Europe Lee after process with the mixed weight ratio of filling liquid is: 55 ~ 60: 40 ~ 45, can obtain semi-finished product Europe Lee's can like this;
(2), exhaust, sterilization treatment
Adopt vacuum-pumping equipment to carry out vacuum exhaust process to semi-finished product Europe Lee's can, vacuum is set to 46.7 ~ 53.3 kPas, then uses bar formula bactericidal treatments to carry out sterilization treatment, can obtain product of the present invention: Europe Lee's can.
Claims (1)
1. Europe Lee can, its primary raw material is: Ou Li; Auxiliary material is: white granulated sugar, calcium chloride solution, citric acid, ascorbic acid, water;
It is characterized in that adopting following preparation method:
(1), colour protecting liquid is prepared
Get white granulated sugar 40 parts by weight, 60 parts, water, mixed and stirred, the liquid glucose that concentration is 40% can be obtained like this, be that to add weight in the liquid glucose of 40% be that the calcium chloride solution of liquid glucose weight 3% ~ 5% carries out Homogeneous phase mixing to above-mentioned concentration, then adopt citric acid that the pH value of above-mentioned mixed liquor is adjusted to 3.5, can colour protecting liquid be obtained like this;
(2), Europe Lee blanching, degassed, color retention
Select eight to ninety percent ripe, fresh first-class Europe Lee, adopt cleaning machine to clean up, then put into the hot water of 60 ~ 80 DEG C, digestion 1 ~ 3 minute, then put into cold water and cool; The vacuum degasser that above-mentioned cooled Europe Lee puts into containing colour protecting liquid is carried out degassed process, in vacuum plant, the weight ratio of colour protecting liquid and Europe Lee is 2: 1, vacuum is 0.08 MPa, degassing time is 2 minutes, degassed complete after, Europe plum fruit after degassed is continued immersion 2 hours in vacuum degasser, pretreated Europe Lee can be obtained, for subsequent use;
(3), filling liquid is prepared
By weight, to fetch water 72 parts, white granulated sugar 28 parts, carry out mixing and stirring, obtain white granulated sugar solution, then in white granulated sugar solution, add ascorbic acid, add that weight is white granulated sugar solution weight 0.04% of ascorbic acid, then above-mentioned mixed liquor is put into pot to boil, filter, be cooled to 70 ~ 80 DEG C, can filling liquid be obtained, for subsequent use;
(4), Material synthesis
(1), above-mentioned pretreated Europe Lee is inserted in 500 grams of vials, then in vial, the above-mentioned filling liquid made is injected, mix, Europe Lee after process with the mixed weight ratio of filling liquid is: 55 ~ 60: 40 ~ 45, can obtain semi-finished product Europe Lee's can like this;
(2), exhaust, sterilization treatment
Adopt vacuum-pumping equipment to carry out vacuum exhaust process to semi-finished product Europe Lee's can, vacuum is set to 46.7 ~ 53.3 kPas, then uses bar formula bactericidal treatments to carry out sterilization treatment, can obtain Europe Lee's can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210404176.4A CN103719748B (en) | 2012-10-11 | 2012-10-11 | Prunus humilis can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210404176.4A CN103719748B (en) | 2012-10-11 | 2012-10-11 | Prunus humilis can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103719748A CN103719748A (en) | 2014-04-16 |
| CN103719748B true CN103719748B (en) | 2015-04-08 |
Family
ID=50444242
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210404176.4A Expired - Fee Related CN103719748B (en) | 2012-10-11 | 2012-10-11 | Prunus humilis can |
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| Country | Link |
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| CN (1) | CN103719748B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095028A (en) * | 2014-06-20 | 2014-10-15 | 彭常龙 | Production method for canned plums |
| CN104222885A (en) * | 2014-08-27 | 2014-12-24 | 桐城市牯牛背农业开发有限公司 | Canned cress and processing technology thereof |
| CN104430812B (en) * | 2014-12-31 | 2016-10-26 | 临沂奇伟罐头食品有限公司 | A kind of tinned fruit processing technique |
| CN108450860A (en) * | 2016-12-09 | 2018-08-28 | 丹东天赐花卉有限公司 | A kind of blueberry jam and preparation method thereof containing fruit |
| CN108450824A (en) * | 2016-12-09 | 2018-08-28 | 丹东天赐花卉有限公司 | A kind of blueberry can and preparation method thereof |
| CN107494854B (en) * | 2017-09-25 | 2021-02-19 | 山东中医药大学 | Prunus humilis stevia rebaudiana tea and preparation method thereof |
| CN114568662A (en) * | 2022-03-19 | 2022-06-03 | 佳木斯沐禾生物科技有限公司 | Whole-fruit can of pulp fruits in cold region and processing technology of whole-fruit can |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101112232A (en) * | 2007-07-31 | 2008-01-30 | 张军伟 | Production technology of low-sugar fruit can |
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2012
- 2012-10-11 CN CN201210404176.4A patent/CN103719748B/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN103719748A (en) | 2014-04-16 |
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