CN104336466A - Congee with fruit and vegetable flavors and preparation method thereof - Google Patents
Congee with fruit and vegetable flavors and preparation method thereof Download PDFInfo
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- CN104336466A CN104336466A CN201410583497.4A CN201410583497A CN104336466A CN 104336466 A CN104336466 A CN 104336466A CN 201410583497 A CN201410583497 A CN 201410583497A CN 104336466 A CN104336466 A CN 104336466A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 27
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 20
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 20
- 235000019713 millet Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 17
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 17
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 17
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 17
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 17
- 244000000626 Daucus carota Species 0.000 claims abstract description 17
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 17
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 17
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 17
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 17
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 240000008042 Zea mays Species 0.000 claims abstract description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 17
- 235000005822 corn Nutrition 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 16
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 16
- 240000006365 Vitis vinifera Species 0.000 claims description 16
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract 3
- 244000183278 Nephelium litchi Species 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000005461 lubrication Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses congee with fruit and vegetable flavors and a preparation method thereof. The congee with fruit and vegetable flavors comprises the following raw ingredients in parts by weight: 30-40 parts of rice, 10-20 parts of millet, 10-20 parts of lotus root starch, 15-20 parts of sweet potatoes, 10-20 parts of soybeans, 10-20 parts of corn, 10-20 parts of lemons, 5-10 parts of snow pears, 5-10 parts of litchis, 5-10 parts of grapes, 5-10 parts of milk powder, 5-10 parts of Chinese cabbages, 5-10 parts of sweet peppers, 5-10 parts of carrots, 20-30 parts of white granulated sugar and 400-600 parts of water. A production process flow of the congee is as follows: material selecting, cooking, drying, frying until cooked, grinding, mixing, packaging and sterilizing. The congee is rich in nutrients, has high vitamin content and good taste and flavors, is hygienic and convenient to carry and eat, is natural healthy food excluding any pigment and preservative, is simple in production process, is low in production cost and has obvious economic and social benefits.
Description
Technical field
The invention belongs to field of food, relate to a kind of fruit-vegetable flavor congee and preparation method thereof.
Background technology
The adjustable appetite of congee, improves a poor appetite, and supplements the moisture of somagenic need.Its delicious flavour, wet one's whistle easily food, is nutritiously easy to again digestion, is the good merchantable brand of health care.There is the merit of the full abdomen of meal, have the delicious food of dish tasty and refreshing, be also no lack of the nutrition appetizing of soup.Congee had both been applicable to cooking breakfast, and be also applicable to cooking food, night drinks porridge, and can also help for sleep, and had with drink milk play the same tune on different musical instruments wonderful.The all right various disease of supplemental treatment of food congee, health care, makes people promote longevity.China just has the tradition drunk porridge since ancient times, but traditional congee nutritive value can not meet the demand of people.
Summary of the invention
The object of the invention is to solve the problem, a kind of fruit-vegetable flavor congee and preparation method thereof is provided, not only pure and freshly fall fire, lubrication enteron aisle, nutritious, vitamin content is high, taste flavor good, it is convenient to carry sanitary edible, can also strengthen individual immunity power, the multiple benefit such as tranquilizing and allaying excitement.
For achieving the above object, the invention provides following technical scheme:
A kind of fruit-vegetable flavor congee, the weight proportion of material composition is as follows: 30 ~ 40 parts, rice, millet 10 ~ 20 parts, lotus root starch 10 ~ 20 parts, sweet potato 15 ~ 20 parts, soybean 10 ~ 20 parts, corn 10 ~ 20 parts, 10 ~ 20 parts, lemon, snow pear 5 ~ 10 parts, lichee 5 ~ 10 parts, grape 5 ~ 10 parts, milk powder 5 ~ 10 parts, Chinese cabbage 5 ~ 10 parts, pimento 5 ~ 10 parts, 5 ~ 10 parts, carrot, white granulated sugar 20 ~ 30 parts, 400 ~ 600 parts, water.
Further, described fruit-vegetable flavor congee, comprises following formula components according to mass fraction: 30 parts, rice, millet 10 parts, lotus root starch 10 parts, sweet potato 15 parts, soybean 10 parts, corn 10 parts, 10 parts, lemon, snow pear 5 parts, lichee 5 parts, grape 5 parts, milk powder 5 parts, Chinese cabbage 5 parts, pimento 5 parts, 5 parts, carrot, white granulated sugar 20 parts, 400 parts, water.
Further, described fruit-vegetable flavor congee, comprises following formula components according to mass fraction: 40 parts, rice, millet 20 parts, lotus root starch 20 parts, sweet potato 20 parts, soybean 20 parts, corn 20 parts, 20 parts, lemon, snow pear 10 parts, lichee 10 parts, grape 10 parts, milk powder 10 parts, Chinese cabbage 10 parts, pimento 10 parts, 10 parts, carrot, white granulated sugar 30 parts, 600 parts, water.
Further, described fruit-vegetable flavor congee, comprises following formula components according to mass fraction: 35 parts, rice, millet 15 parts, lotus root starch 15 parts, sweet potato 17 parts, soybean 15 parts, corn 15 parts, 15 parts, lemon, snow pear 7 parts, lichee 7 parts, grape 7 parts, milk powder 7 parts, Chinese cabbage 7 parts, pimento 7 parts, 7 parts, carrot, white granulated sugar 25 parts, 500 parts, water.
The present invention also provides the preparation method of fruit-vegetable flavor congee: preparation method's step is as follows
(1) rice, millet are soaked in water 5 ~ 6 hours, after getting lemon cleaning, squeeze the juice with juice extractor, snow pear, lichee, grape peeling stoning are diced, then soaked 10 ~ 20 minutes with lemon juice, then add water, milk powder stirring, and are that milk powder dissolves completely;
(2) sweet potato, soybean, corn are cleaned stripping and slicing, put into pressure cooker, add (1) described extract, steam 20 ~ 30 minutes;
(3) Chinese cabbage, pimento, carrot are cleaned chopping, water intaking is heated to boiling, is poured into water by the vegetables of mixing, blanching 10 ~ 20s, drain well;
(4) by rice, the millet after the immersion described in (1), fruit mix, the mixed material described in (2) and the mixing of the vegetables described in (3), put into pot, stir, add water, be heated to boiling, then limit is stirred, just white granulated sugar, lotus root starch is added, stew and boil 2 ~ 3 hours, be cooled to room temperature, packaging, adopt pasteurization, namely obtain finished product.
Beneficial effect of the present invention:
(1) pure and fresh fire falls, lubrication enteron aisle, and nutritious, vitamin content is high;
(2) taste flavor is good, to carry sanitary edible convenient, can also strengthen individual immunity power.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one:
A kind of fruit-vegetable flavor congee, the weight proportion of material composition is as follows: 30 ~ 40 parts, rice, millet 10 ~ 20 parts, lotus root starch 10 ~ 20 parts, sweet potato 15 ~ 20 parts, soybean 10 ~ 20 parts, corn 10 ~ 20 parts, 10 ~ 20 parts, lemon, snow pear 5 ~ 10 parts, lichee 5 ~ 10 parts, grape 5 ~ 10 parts, milk powder 5 ~ 10 parts, Chinese cabbage 5 ~ 10 parts, pimento 5 ~ 10 parts, 5 ~ 10 parts, carrot, white granulated sugar 20 ~ 30 parts, 400 ~ 600 parts, water.
Embodiment two:
A kind of fruit-vegetable flavor congee, comprises following formula components according to mass fraction:
30 parts, rice, millet 10 parts, lotus root starch 10 parts, sweet potato 15 parts, soybean 10 parts, corn 10 parts, 10 parts, lemon, snow pear 5 parts, lichee 5 parts, grape 5 parts, milk powder 5 parts, Chinese cabbage 5 parts, pimento 5 parts, 5 parts, carrot, white granulated sugar 20 parts, 400 parts, water;
Or comprise following formula components according to mass fraction: 40 parts, rice, millet 20 parts, lotus root starch 20 parts, sweet potato 20 parts, soybean 20 parts, corn 20 parts, 20 parts, lemon, snow pear 10 parts, lichee 10 parts, grape 10 parts, milk powder 10 parts, Chinese cabbage 10 parts, pimento 10 parts, 10 parts, carrot, white granulated sugar 30 parts, 600 parts, water;
Or comprise following formula components according to mass fraction: 35 parts, rice, millet 15 parts, lotus root starch 15 parts, sweet potato 17 parts, soybean 15 parts, corn 15 parts, 15 parts, lemon, snow pear 7 parts, lichee 7 parts, grape 7 parts, milk powder 7 parts, Chinese cabbage 7 parts, pimento 7 parts, 7 parts, carrot, white granulated sugar 25 parts, 500 parts, water.
Embodiment three
A kind of fruit-vegetable flavor congee, the weight proportion of material composition is as follows: 30 ~ 40 parts, rice, millet 10 ~ 20 parts, lotus root starch 10 ~ 20 parts, sweet potato 15 ~ 20 parts, soybean 10 ~ 20 parts, corn 10 ~ 20 parts, 10 ~ 20 parts, lemon, snow pear 5 ~ 10 parts, lichee 5 ~ 10 parts, grape 5 ~ 10 parts, milk powder 5 ~ 10 parts, Chinese cabbage 5 ~ 10 parts, pimento 5 ~ 10 parts, 5 ~ 10 parts, carrot, white granulated sugar 20 ~ 30 parts, 400 ~ 600 parts, water.
Its preparation methods steps is:
(1) rice, millet are soaked in water 5 ~ 6 hours, after getting lemon cleaning, squeeze the juice with juice extractor, snow pear, lichee, grape peeling stoning are diced, then soaked 10 ~ 20 minutes with lemon juice, then add water, milk powder stirring, and are that milk powder dissolves completely;
(2) sweet potato, soybean, corn are cleaned stripping and slicing, put into pressure cooker, add (1) described extract, steam 20 ~ 30 minutes;
(3) Chinese cabbage, pimento, carrot are cleaned chopping, water intaking is heated to boiling, is poured into water by the vegetables of mixing, blanching 10 ~ 20s, drain well;
(4) by rice, the millet after the immersion described in (1), fruit mix, the mixed material described in (2) and the mixing of the vegetables described in (3), put into pot, stir, add water, be heated to boiling, then limit is stirred, just white granulated sugar, lotus root starch is added, stew and boil 2 ~ 3 hours, be cooled to room temperature, packaging, adopt pasteurization, namely obtain finished product.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a fruit-vegetable flavor congee, is characterized in that: the weight proportion of the material composition of described fruit-vegetable flavor congee comprises: 30 ~ 40 parts, rice, millet 10 ~ 20 parts, lotus root starch 10 ~ 20 parts, sweet potato 15 ~ 20 parts, soybean 10 ~ 20 parts, corn 10 ~ 20 parts, 10 ~ 20 parts, lemon, snow pear 5 ~ 10 parts, lichee 5 ~ 10 parts, grape 5 ~ 10 parts, milk powder 5 ~ 10 parts, Chinese cabbage 5 ~ 10 parts, pimento 5 ~ 10 parts, 5 ~ 10 parts, carrot, white granulated sugar 20 ~ 30 parts, 400 ~ 600 parts, water.
2. a kind of fruit-vegetable flavor congee according to claim 1, is characterized in that: the weight proportion of the material composition of described fruit-vegetable flavor congee is: 30 parts, rice, millet 10 parts, lotus root starch 10 parts, sweet potato 15 parts, soybean 10 parts, corn 10 parts, 10 parts, lemon, snow pear 5 parts, lichee 5 parts, grape 5 parts, milk powder 5 parts, Chinese cabbage 5 parts, pimento 5 parts, 5 parts, carrot, white granulated sugar 20 parts, 400 parts, water.
3. a kind of fruit-vegetable flavor congee according to claim 1, is characterized in that: the weight proportion of the material composition of described fruit-vegetable flavor congee is: 40 parts, rice, millet 20 parts, lotus root starch 20 parts, sweet potato 20 parts, soybean 20 parts, corn 20 parts, 20 parts, lemon, snow pear 10 parts, lichee 10 parts, grape 10 parts, milk powder 10 parts, Chinese cabbage 10 parts, pimento 10 parts, 10 parts, carrot, white granulated sugar 30 parts, 600 parts, water.
4. a kind of fruit-vegetable flavor congee according to claim 1, is characterized in that: the weight proportion of the material composition of described fruit-vegetable flavor congee is: 35 parts, rice, millet 15 parts, lotus root starch 15 parts, sweet potato 17 parts, soybean 15 parts, corn 15 parts, 15 parts, lemon, snow pear 7 parts, lichee 7 parts, grape 7 parts, milk powder 7 parts, Chinese cabbage 7 parts, pimento 7 parts, 7 parts, carrot, white granulated sugar 25 parts, 500 parts, water.
5. prepare a method for fruit-vegetable flavor congee according to claim 1, it is characterized in that: preparation method is as follows:
(1) rice, millet are soaked in water 5 ~ 6 hours, after getting lemon cleaning, squeeze the juice with juice extractor, snow pear, lichee, grape peeling stoning are diced, then soaked 10 ~ 20 minutes with lemon juice, then add water, milk powder stirring, and are that milk powder dissolves completely;
(2) sweet potato, soybean, corn are cleaned stripping and slicing, put into pressure cooker, add (1) described extract, steam 20 ~ 30 minutes;
(3) Chinese cabbage, pimento, carrot are cleaned chopping, water intaking is heated to boiling, is poured into water by the vegetables of mixing, blanching 10 ~ 20s, drain well;
(4) by rice, the millet after the immersion described in (1), fruit mix, the mixed material described in (2) and the mixing of the vegetables described in (3), put into pot, stir, add water, be heated to boiling, then limit is stirred, just white granulated sugar, lotus root starch is added, stew and boil 2 ~ 3 hours, be cooled to room temperature, packaging, adopt pasteurization, namely obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410583497.4A CN104336466A (en) | 2014-10-27 | 2014-10-27 | Congee with fruit and vegetable flavors and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410583497.4A CN104336466A (en) | 2014-10-27 | 2014-10-27 | Congee with fruit and vegetable flavors and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336466A true CN104336466A (en) | 2015-02-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410583497.4A Pending CN104336466A (en) | 2014-10-27 | 2014-10-27 | Congee with fruit and vegetable flavors and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104336466A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886477A (en) * | 2015-06-07 | 2015-09-09 | 郭欢 | Snow pear porridge for promoting blood circulation and helping digestion and a preparation method thereof |
-
2014
- 2014-10-27 CN CN201410583497.4A patent/CN104336466A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886477A (en) * | 2015-06-07 | 2015-09-09 | 郭欢 | Snow pear porridge for promoting blood circulation and helping digestion and a preparation method thereof |
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| C06 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150211 |
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| WD01 | Invention patent application deemed withdrawn after publication |