CN104522516A - Noodles with bean sauce and pork chop flavors and a preparation method thereof - Google Patents
Noodles with bean sauce and pork chop flavors and a preparation method thereof Download PDFInfo
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- CN104522516A CN104522516A CN201410716431.8A CN201410716431A CN104522516A CN 104522516 A CN104522516 A CN 104522516A CN 201410716431 A CN201410716431 A CN 201410716431A CN 104522516 A CN104522516 A CN 104522516A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 235000015277 pork Nutrition 0.000 title claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000015067 sauces Nutrition 0.000 title claims abstract description 11
- 235000003956 Luffa Nutrition 0.000 claims abstract description 25
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 23
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 23
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 23
- 239000011425 bamboo Substances 0.000 claims abstract description 23
- 239000003610 charcoal Substances 0.000 claims abstract description 18
- 239000002245 particle Substances 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 235000014347 soups Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims abstract description 8
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 241000096284 Gynochthodes officinalis Species 0.000 claims abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 239000000312 peanut oil Substances 0.000 claims abstract description 4
- 241001330002 Bambuseae Species 0.000 claims description 22
- 241000219138 Luffa Species 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 15
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 14
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 14
- 102000002322 Egg Proteins Human genes 0.000 claims description 12
- 108010000912 Egg Proteins Proteins 0.000 claims description 12
- 235000013345 egg yolk Nutrition 0.000 claims description 12
- 210000002969 egg yolk Anatomy 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000006296 Naringi crenulata Species 0.000 claims description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 241000241413 Propolis Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 229940069949 propolis Drugs 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 241000411851 herbal medicine Species 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 244000050983 Luffa operculata Species 0.000 abstract 4
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 241000201282 Limonium Species 0.000 abstract 1
- 241000521581 Millettia Species 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 241000208828 Caprifoliaceae Species 0.000 description 1
- 241000209454 Plumbaginaceae Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000021404 traditional food Nutrition 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- 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)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses noodles with bean sauce and pork chop flavors and a preparation method thereof. The noodles are characterized in that the noodles are prepared by the following raw materials in parts by weight: flour 500-530, luffa 40-42, luffa leaf 3-4, luffa sponge 2-3, luffa stem 3-4, green soya bean 3-4, semen juglandis 4-5, semen sojae praeparatum 10-11, pork chop soup 50-55, shredded bamboo shoot 5-6, dried shrimp 4-5, honey 10-11, mashed purple sweet potato 60-65, morinda officinalis 3-4, beautiful millettia root 2-3, manyprickle acathopanax root 1-2, longan pericarp 3-4, gmelin sealavender herb 3-4, foetid vibrunum leaf and fruit 1-2, bamboo-charcoal powder 40-45, maltose 7-8, peanut oil 30-32 and nutritional additive 7-8. The noodles are baked with cemented particles of the Chinese herbal medicines, maltose and bamboo-charcoal powder, and the active ingredients can penetrate into the noodles. In addition, the noodles are also added with the pork chop soup which makes the noodles delicious in taste and rich in nutrition, and effects of strengthening bodies can be realized with the addition of the Chinese herbal medicine ingredients in the noodles.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of pork chops with bean sauce local flavor noodles and preparation method thereof.
Background technology
Noodles are a kind of traditional foods of China, are to form with the flour processing of cereal or beans.At present, the noodles that market is sold are of a great variety, but large multi-nutrient is single, does not have health care.And sponge gourd is processed to various product because it is nutritious, but mostly have ignored the healthy nutritive value of luffa leaf, luffa and luffa vine, therefore need to research and develop the health caring noodles containing the whole nutritional labeling of sponge gourd.
Summary of the invention
The object of this invention is to provide a kind of pork chops with bean sauce local flavor noodles and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of pork chops with bean sauce local flavor noodles, is characterized in that being made up of the raw material of following weight portion:
Flour 500-530, sponge gourd 40-42, luffa leaf 3-4, luffa 2-3, luffa vine 3-4, green soya bean 3-4, juglandis,semen 4-5, Fermented Soybean 10-11, rib soup 50-55, bamboo shoots silk 5-6, dried shrimp 4-5, honey 10-11, purple mashed potatoes 60-65, Morinda officinalis 3-4, Niu great Li 2-3, wilsonii 1-2, longan pericarp 3-4, naringi crenulata 3-4, foetid vibrunum leaf and fruit 1-2, bamboo charcoal powder 40-45, maltose 7-8, peanut oil 30-32, nourishing additive agent 7-8;
Described nourishing additive agent is made up of the raw material of following weight portion: cream 2-3, lime-preserved egg 20-22, vinasse 4-5, propolis 2-3, flower clam 8-9;
Preparation method is: propolis, flower clam are added the 4-5 little fiery infusion 25-30 minute of water doubly by (1), and filter, gained filtrate is spray-dried makes powder;
(2) get lime-preserved egg yolk, with creamly break into mud, obtain lime-preserved egg yolk mud; Wrapped by vinasse gauze bag, mix send into steamer with lime-preserved egg yolk mud, big fire is steamed after 10-15 minute and is taken out by lime-preserved egg yolk mud, and pulverize after drying, mixes with step (1) gained material, to obtain final product.
The preparation method of described pork chops with bean sauce local flavor noodles, is characterized in that comprising the following steps:
(1) luffa leaf, luffa, luffa vine are added 4-5 water slow fire boiling 30-35 minute doubly, filter cleaner, collect filtrate; Squeezed the juice by sponge gourd, gained material mixes with filtrate, obtains full sponge gourd liquid;
(2) Morinda officinalis, Niu great Li, wilsonii, longan pericarp, naringi crenulata, foetid vibrunum leaf and fruit are carried out ultramicro grinding, then mix with bamboo charcoal powder and mix thoroughly, send into iron pan, then add maltose, little fire heating, fries and becomes mellow and full particle to materials from bonding, obtain Chinese medicine bamboo charcoal particle;
(3) green soya bean, juglandis,semen, Fermented Soybean are added rib soup and carry out defibrination, bamboo shoots silk, dried shrimp is added in gained slurries, little fire boils, filter cleaner, gained filtrate mixes with full sponge gourd liquid, flour, add water and knead, two parts are divided into after slaking, all be pressed into the musculus cutaneus that thickness is 3-3.5mm, the purple mashed potatoes of uniform application on a musculus cutaneus, are then covered with another part of musculus cutaneus, compacting wherein, make thickness reach slitting after 5-5.5mm, then mix with the raw material that above-mentioned technique is not used after gas steams 10-15 minute and mix thoroughly;
(4) on baking tray, spread Chinese medicine bamboo charcoal particle, step (3) gained material successively, send into baking box, discharging after baking 10-15 minute at 200-210 DEG C, Chinese medicine bamboo charcoal particle is removed, to obtain final product.
Naringi crenulata in the present invention is the root of Plumbaginaceae plant naringi crenulata, and foetid vibrunum leaf and fruit is the fruit of caprifoliaceae plant Chou Jia Opulus.
Beneficial effect of the present invention is:
Noodles of the present invention are via the particle baking of Chinese herbal medicine, maltose, bamboo charcoal powder bonding, active ingredient is wherein infiltrated in noodles, and the present invention with the addition of rib soup, it not only makes delicious flavour of the present invention, simultaneously nutritious, the collocation medicinal herb components penetrated in the present invention can play effect of strengthening body.
Detailed description of the invention
A kind of pork chops with bean sauce local flavor noodles, is characterized in that being made up of the raw material of following weight portion (kilogram):
Flour 500, sponge gourd 40, luffa leaf 3, luffa 2, luffa vine 3, green soya bean 3, juglandis,semen 4, Fermented Soybean 10, rib soup 50, bamboo shoots silk 5, dried shrimp 4, honey 10, purple mashed potatoes 60, Morinda officinalis 3, Niu great Li 2, wilsonii 1, longan pericarp 3, naringi crenulata 3, foetid vibrunum leaf and fruit 1, bamboo charcoal powder 40, maltose 7, peanut oil 30, nourishing additive agent 7;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): cream 2, lime-preserved egg 20, vinasse 4, propolis 2, flower clam 8;
Preparation method is: propolis, flower clam are added the 4-5 little fiery infusion 25-30 minute of water doubly by (1), and filter, gained filtrate is spray-dried makes powder;
(2) get lime-preserved egg yolk, with creamly break into mud, obtain lime-preserved egg yolk mud; Wrapped by vinasse gauze bag, mix send into steamer with lime-preserved egg yolk mud, big fire is steamed after 10-15 minute and is taken out by lime-preserved egg yolk mud, and pulverize after drying, mixes with step (1) gained material, to obtain final product.
The preparation method of described pork chops with bean sauce local flavor noodles, comprises the following steps:
(1) luffa leaf, luffa, luffa vine are added 4-5 water slow fire boiling 30-35 minute doubly, filter cleaner, collect filtrate; Squeezed the juice by sponge gourd, gained material mixes with filtrate, obtains full sponge gourd liquid;
(2) Morinda officinalis, Niu great Li, wilsonii, longan pericarp, naringi crenulata, foetid vibrunum leaf and fruit are carried out ultramicro grinding, then mix with bamboo charcoal powder and mix thoroughly, send into iron pan, then add maltose, little fire heating, fries and becomes mellow and full particle to materials from bonding, obtain Chinese medicine bamboo charcoal particle;
(3) green soya bean, juglandis,semen, Fermented Soybean are added rib soup and carry out defibrination, bamboo shoots silk, dried shrimp is added in gained slurries, little fire boils, filter cleaner, gained filtrate mixes with full sponge gourd liquid, flour, add water and knead, two parts are divided into after slaking, all be pressed into the musculus cutaneus that thickness is 3-3.5mm, the purple mashed potatoes of uniform application on a musculus cutaneus, are then covered with another part of musculus cutaneus, compacting wherein, make thickness reach slitting after 5-5.5mm, then mix with the raw material that above-mentioned technique is not used after gas steams 10-15 minute and mix thoroughly;
(4) on baking tray, spread Chinese medicine bamboo charcoal particle, step (3) gained material successively, send into baking box, discharging after baking 10-15 minute at 200-210 DEG C, Chinese medicine bamboo charcoal particle is removed, to obtain final product.
Claims (2)
1. a pork chops with bean sauce local flavor noodles, is characterized in that being made up of the raw material of following weight portion:
Flour 500-530, sponge gourd 40-42, luffa leaf 3-4, luffa 2-3, luffa vine 3-4, green soya bean 3-4, juglandis,semen 4-5, Fermented Soybean 10-11, rib soup 50-55, bamboo shoots silk 5-6, dried shrimp 4-5, honey 10-11, purple mashed potatoes 60-65, Morinda officinalis 3-4, Niu great Li 2-3, wilsonii 1-2, longan pericarp 3-4, naringi crenulata 3-4, foetid vibrunum leaf and fruit 1-2, bamboo charcoal powder 40-45, maltose 7-8, peanut oil 30-32, nourishing additive agent 7-8;
Described nourishing additive agent is made up of the raw material of following weight portion: cream 2-3, lime-preserved egg 20-22, vinasse 4-5, propolis 2-3, flower clam 8-9;
Preparation method is: propolis, flower clam are added the 4-5 little fiery infusion 25-30 minute of water doubly by (1), and filter, gained filtrate is spray-dried makes powder;
(2) get lime-preserved egg yolk, with creamly break into mud, obtain lime-preserved egg yolk mud; Wrapped by vinasse gauze bag, mix send into steamer with lime-preserved egg yolk mud, big fire is steamed after 10-15 minute and is taken out by lime-preserved egg yolk mud, and pulverize after drying, mixes with step (1) gained material, to obtain final product.
2. the preparation method of pork chops with bean sauce local flavor noodles according to claim 1, is characterized in that comprising the following steps:
(1) luffa leaf, luffa, luffa vine are added 4-5 water slow fire boiling 30-35 minute doubly, filter cleaner, collect filtrate; Squeezed the juice by sponge gourd, gained material mixes with filtrate, obtains full sponge gourd liquid;
(2) Morinda officinalis, Niu great Li, wilsonii, longan pericarp, naringi crenulata, foetid vibrunum leaf and fruit are carried out ultramicro grinding, then mix with bamboo charcoal powder and mix thoroughly, send into iron pan, then add maltose, little fire heating, fries and becomes mellow and full particle to materials from bonding, obtain Chinese medicine bamboo charcoal particle;
(3) green soya bean, juglandis,semen, Fermented Soybean are added rib soup and carry out defibrination, bamboo shoots silk, dried shrimp is added in gained slurries, little fire boils, filter cleaner, gained filtrate mixes with full sponge gourd liquid, flour, add water and knead, two parts are divided into after slaking, all be pressed into the musculus cutaneus that thickness is 3-3.5mm, the purple mashed potatoes of uniform application on a musculus cutaneus, are then covered with another part of musculus cutaneus, compacting wherein, make thickness reach slitting after 5-5.5mm, then mix with the raw material that above-mentioned technique is not used after gas steams 10-15 minute and mix thoroughly;
(4) on baking tray, spread Chinese medicine bamboo charcoal particle, step (3) gained material successively, send into baking box, discharging after baking 10-15 minute at 200-210 DEG C, Chinese medicine bamboo charcoal particle is removed, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410716431.8A CN104522516A (en) | 2014-12-02 | 2014-12-02 | Noodles with bean sauce and pork chop flavors and a preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410716431.8A CN104522516A (en) | 2014-12-02 | 2014-12-02 | Noodles with bean sauce and pork chop flavors and a preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522516A true CN104522516A (en) | 2015-04-22 |
Family
ID=52838293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410716431.8A Pending CN104522516A (en) | 2014-12-02 | 2014-12-02 | Noodles with bean sauce and pork chop flavors and a preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522516A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439907A (en) * | 2017-08-16 | 2017-12-08 | 安徽皓皓食品有限公司 | A kind of preparation method of the instant gluten of beef flavour |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648767A (en) * | 2012-04-21 | 2012-08-29 | 河南众品食业股份有限公司 | Black bean-flavor spareribs and processing method thereof |
| CN103876040A (en) * | 2014-03-25 | 2014-06-25 | 临泉县金禾面粉有限公司 | Lilium brownii and grape noodles |
-
2014
- 2014-12-02 CN CN201410716431.8A patent/CN104522516A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648767A (en) * | 2012-04-21 | 2012-08-29 | 河南众品食业股份有限公司 | Black bean-flavor spareribs and processing method thereof |
| CN103876040A (en) * | 2014-03-25 | 2014-06-25 | 临泉县金禾面粉有限公司 | Lilium brownii and grape noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439907A (en) * | 2017-08-16 | 2017-12-08 | 安徽皓皓食品有限公司 | A kind of preparation method of the instant gluten of beef flavour |
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Application publication date: 20150422 |