CN114304523A - Pan-wrapped meat and preparation method thereof - Google Patents
Pan-wrapped meat and preparation method thereof Download PDFInfo
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- CN114304523A CN114304523A CN202111609857.XA CN202111609857A CN114304523A CN 114304523 A CN114304523 A CN 114304523A CN 202111609857 A CN202111609857 A CN 202111609857A CN 114304523 A CN114304523 A CN 114304523A
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- chicken breast
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- 235000013372 meat Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 33
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 241000287828 Gallus gallus Species 0.000 claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 11
- 239000005457 ice water Substances 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 235000015090 marinades Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims description 14
- 235000019198 oils Nutrition 0.000 claims description 14
- 238000005554 pickling Methods 0.000 claims description 12
- 235000015277 pork Nutrition 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 239000011248 coating agent Substances 0.000 claims description 9
- 238000000576 coating method Methods 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 5
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 5
- 235000018889 capsanthin Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000012658 paprika extract Nutrition 0.000 claims description 5
- 239000001688 paprika extract Substances 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000019426 modified starch Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 235000020238 sunflower seed Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000006071 cream Substances 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The pot meat and the preparation method thereof belong to the field of food, and the pot meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 1-2 parts of iodized salt, 0.5-1 part of blend oil, 0.7-1.2 parts of water-retaining agent, 0.2-0.8 part of chicken cream, 2-4 parts of marinade, 70-80 parts of ice water, 3-5 parts of corn starch, 9-11 parts of starch paste and 25-35 parts of wrapping powder.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a steamed stuffed bun and a preparation method thereof.
Background
The pot-wrapped meat, also called the fried meat, is a traditional famous dish in northeast China, and is usually prepared by pickling pork fillet, frying, mixing juice and stir-frying. The freshly prepared steamed stuffed buns are burnt outside and tender inside, are crispy and delicious, slowly lose the initial taste after being placed for half an hour, and become dry and hard, so that the large-scale production and circulation of the steamed stuffed buns are limited.
Disclosure of Invention
The invention provides a pot-packaged meat product which is tender in meat quality, crispy and delicious, rich in nutrition and convenient to process and a preparation method thereof, aiming at overcoming the defects of the prior art and increasing the category of chicken products.
The pot-wrapped meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 1-2 parts of iodized salt, 0.5-1 part of blend oil, 0.7-1.2 parts of water-retaining agent, 0.2-0.8 part of chicken paste, 2-4 parts of marinade, 70-80 parts of ice water, 3-5 parts of corn starch, 9-11 parts of starch and 25-35 parts of wrapping powder.
The pot-wrapped meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 1.5 parts of iodized salt, 0.8 part of blend oil, 1 part of water-retaining agent, 0.6 part of chicken paste, 3 parts of pickling material, 75 parts of ice water, 4 parts of corn starch, 10 parts of starch paste and 30 parts of wrapping powder.
The blend oil is prepared from peanut oil, sunflower seed oil and soybean oil 1: 1: 1, blending.
The marinade comprises the following raw materials in parts by weight: 0.3-0.5 part of scallion powder, 0.1-0.2 part of pepper powder, 0.3-0.5 part of cooking wine, 0.2-0.4 part of tomato sauce, 0.1-0.2 part of bay leaf, 0.05-0.1 part of lemon juice, 0.2-0.4 part of white granulated sugar, 0.1-0.2 part of monosodium glutamate, 0.2-0.4 part of garlic powder, 0.1-0.2 part of chicken essence and 0.02-0.04 part of capsanthin.
The wrapping powder comprises the following raw materials in parts by weight: 3-4 parts of modified starch, 1-1.5 parts of potato starch and 0.2-0.4 part of baking soda.
The preparation method of the steamed pork bun comprises the following steps: (1) unfreezing: thawing chicken breast, and controlling the central temperature below-4 ℃ after thawing; (2) slicing: cutting chicken breast into slices with length of 3-5cm, width of 3-4cm, and thickness of 0.3 cm; (3) rolling and kneading: putting the chicken breast into a rolling and kneading machine, simultaneously adding pickling materials, edible oil, a water-retaining agent, chicken paste, ice water and potato starch, vacuumizing and rolling and kneading for 1.5 hours at the vacuum degree of 0.8 Mpa; (4) pickling: feeding the rolled meat material into a curing warehouse for curing for 4-6 hours, controlling the temperature of the curing warehouse to be 0-4 ℃ until the chicken breast is completely tasty; (5) preparing slurry: crushing the raw materials of the slurry, sieving the crushed raw materials with a 100-mesh sieve to obtain fine powder, and uniformly mixing the fine powder to obtain slurry; (6) wrapping powder: coating the pickled chicken breast strips with the slurry, and uniformly coating the chicken breast strips with coating powder, wherein the weight of each chicken breast strip is 15-25g, and the appearance is fluffy without exposing meat; (7) frying: the breaded pork in the pot is put into a frying machine, the temperature of the frying machine is controlled between 165 ℃ and 175 ℃, the frying time is controlled within 5 minutes, and the appearance of the fried pork is golden; (8) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃; (9) packaging and warehousing: and (4) putting the quick-frozen steamed pork in the pot into a packaging bag for sealing and packaging.
Advantageous effects
The invention has the beneficial effects of crisp outside and tender inside, convenient eating and rich nutrition, meets the fast-paced life of people, realizes the diversification of chicken products, makes the meat wrapped in a pot adapt to large-scale and standardized production, and promotes the market circulation.
Example 1
The pot-wrapped meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 1.5 parts of iodized salt, 0.8 part of blend oil, 1 part of water-retaining agent, 0.6 part of chicken paste, 3 parts of pickling material, 75 parts of ice water, 4 parts of corn starch, 10 parts of starch paste and 30 parts of wrapping powder.
The blend oil is prepared from peanut oil, sunflower seed oil and soybean oil 1: 1: 1, blending.
The marinade comprises the following raw materials in parts by weight: 0.4 part of scallion powder, 0.15 part of pepper powder, 0.4 part of cooking wine, 0.3 part of tomato sauce, 0.15 part of bay leaves, 0.08 part of lemon juice, 0.3 part of white granulated sugar, 0.15 part of monosodium glutamate, 0.3 part of garlic powder, 0.15 part of chicken essence and 0.03 part of capsanthin.
The wrapping powder comprises the following raw materials in parts by weight: 3-4 parts of modified starch, 1-1.5 parts of potato starch and 0.2-0.4 part of baking soda.
The preparation method of the steamed pork bun comprises the following steps: (1) unfreezing: thawing chicken breast, and controlling the central temperature below-4 ℃ after thawing; (2) slicing: cutting chicken breast into slices with length of 3-5cm, width of 3-4cm, and thickness of 0.3 cm; (3) rolling and kneading: putting the chicken breast into a rolling and kneading machine, simultaneously adding pickling materials, edible oil, a water-retaining agent, chicken paste, ice water and potato starch, vacuumizing and rolling and kneading for 1.5 hours at the vacuum degree of 0.8 Mpa; (4) pickling: feeding the rolled meat material into a curing warehouse for curing for 4-6 hours, controlling the temperature of the curing warehouse to be 0-4 ℃ until the chicken breast is completely tasty; (5) preparing slurry: crushing the raw materials of the slurry, sieving the crushed raw materials with a 100-mesh sieve to obtain fine powder, and uniformly mixing the fine powder to obtain slurry; (6) wrapping powder: coating the pickled chicken breast strips with the slurry, and uniformly coating the chicken breast strips with coating powder, wherein the weight of each chicken breast strip is 15-25g, and the appearance is fluffy without exposing meat; (7) frying: the breaded pork in the pot is put into a frying machine, the temperature of the frying machine is controlled between 165 ℃ and 175 ℃, the frying time is controlled within 5 minutes, and the appearance of the fried pork is golden; (8) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃; (9) packaging and warehousing: and (4) putting the quick-frozen steamed pork in the pot into a packaging bag for sealing and packaging.
Example 2
The pot-wrapped meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 1 part of iodized salt, 0.5 part of blend oil, 0.7 part of water-retaining agent, 0.2 part of chicken paste, 2 parts of pickling material, 70 parts of ice water, 3 parts of corn starch, 9 parts of starch paste and 25 parts of wrapping powder
The marinade comprises the following raw materials in parts by weight: 0.3 part of scallion powder, 0.1 part of pepper powder, 0.3 part of cooking wine, 0.2 part of tomato sauce, 0.1 part of bay leaf, 0.05 part of lemon juice, 0.2 part of white granulated sugar, 0.1 part of monosodium glutamate, 0.2 part of garlic powder, 0.1 part of chicken essence and 0.02 part of capsanthin.
Example 3
The pot-wrapped meat comprises the following raw materials in parts by weight: 100 parts of chicken breast, 2 parts of iodized salt, 1 part of blend oil, 1.2 parts of water-retaining agent, 0.8 part of chicken paste, 4 parts of pickling material, 80 parts of ice water, 5 parts of corn starch, 11 parts of starch paste and 35 parts of wrapping powder
The marinade comprises the following raw materials in parts by weight: 0.5 part of scallion powder, 0.2 part of pepper powder, 0.5 part of cooking wine, 0.4 part of tomato sauce, 0.2 part of bay leaf, 0.1 part of lemon juice, 0.4 part of white granulated sugar, 0.2 part of monosodium glutamate, 0.4 part of garlic powder, 0.2 part of chicken essence and 0.04 part of capsanthin.
The meat wrapped in the pot is an instant semi-finished product, after being purchased by consumers, the meat is put into hot oil with the temperature of 165-170 ℃ for frying for about 3 minutes until being cooked, and the dish can be filled with the dish to enjoy the delicious food.
Claims (6)
1. The pot wraps meat, its characterized in that: the weight parts of the raw materials are as follows: 100 parts of chicken breast, 1-2 parts of iodized salt, 0.5-1 part of blend oil, 0.7-1.2 parts of water-retaining agent, 0.2-0.8 part of chicken paste, 2-4 parts of marinade, 70-80 parts of ice water, 3-5 parts of corn starch, 9-11 parts of starch and 25-35 parts of wrapping powder.
2. The panned meat of claim 1, wherein: the weight parts of the raw materials are as follows: 100 parts of chicken breast, 1.5 parts of iodized salt, 0.8 part of blend oil, 1 part of water-retaining agent, 0.6 part of chicken paste, 3 parts of pickling material, 75 parts of ice water, 4 parts of corn starch, 10 parts of starch paste and 30 parts of wrapping powder.
3. The panned meat of claim 1, wherein: the blend oil is prepared from peanut oil, sunflower seed oil and soybean oil 1: 1: 1, blending.
4. The panned meat of claim 1, wherein: the marinade comprises the following raw materials in parts by weight: 0.3-0.5 part of scallion powder, 0.1-0.2 part of pepper powder, 0.3-0.5 part of cooking wine, 0.2-0.4 part of tomato sauce, 0.1-0.2 part of bay leaf, 0.05-0.1 part of lemon juice, 0.2-0.4 part of white granulated sugar, 0.1-0.2 part of monosodium glutamate, 0.2-0.4 part of garlic powder, 0.1-0.2 part of chicken essence and 0.02-0.04 part of capsanthin.
5. The panned meat of claim 1, wherein: the wrapping powder comprises the following raw materials in parts by weight: 3-4 parts of modified starch, 1-1.5 parts of potato starch and 0.2-0.4 part of baking soda.
6. The method of preparing a meat for steamed buns according to claims 1-5, wherein: the method comprises the following steps:
(1) unfreezing: thawing chicken breast, and controlling the central temperature below-4 ℃ after thawing;
(2) slicing: cutting chicken breast into slices with length of 3-5cm, width of 3-4cm, and thickness of 0.3 cm;
(3) rolling and kneading: putting the chicken breast into a rolling and kneading machine, simultaneously adding pickling materials, edible oil, a water-retaining agent, chicken paste, ice water and potato starch, vacuumizing and rolling and kneading for 1.5 hours at the vacuum degree of 0.8 Mpa;
(4) pickling: feeding the rolled meat material into a curing warehouse for curing for 4-6 hours, controlling the temperature of the curing warehouse to be 0-4 ℃ until the chicken breast is completely tasty;
(5) preparing slurry: crushing the raw materials of the slurry, sieving the crushed raw materials with a 100-mesh sieve to obtain fine powder, and uniformly mixing the fine powder to obtain slurry;
(6) wrapping powder: coating the pickled chicken breast strips with the slurry, and uniformly coating the chicken breast strips with coating powder, wherein the weight of each chicken breast strip is 15-25g, and the appearance is fluffy without exposing meat;
(7) frying: the breaded pork in the pot is put into a frying machine, the temperature of the frying machine is controlled between 165 ℃ and 175 ℃, the frying time is controlled within 5 minutes, and the appearance of the fried pork is golden;
(8) quick-freezing: quick-freezing for 30 minutes below minus 30 ℃ to ensure that the central temperature of the finished product reaches minus 18 ℃;
(9) packaging and warehousing: and (4) putting the quick-frozen steamed pork in the pot into a packaging bag for sealing and packaging.
Priority Applications (1)
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CN202111609857.XA CN114304523A (en) | 2021-12-27 | 2021-12-27 | Pan-wrapped meat and preparation method thereof |
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CN202111609857.XA CN114304523A (en) | 2021-12-27 | 2021-12-27 | Pan-wrapped meat and preparation method thereof |
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CN202111609857.XA Pending CN114304523A (en) | 2021-12-27 | 2021-12-27 | Pan-wrapped meat and preparation method thereof |
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104026603A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Double cooked pork slices and preparation method thereof |
CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
CN108936353A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of popcorn chicken and preparation method thereof |
-
2021
- 2021-12-27 CN CN202111609857.XA patent/CN114304523A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104026603A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Double cooked pork slices and preparation method thereof |
CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
CN108936353A (en) * | 2018-06-26 | 2018-12-07 | 濮阳市德信食品有限公司 | A kind of popcorn chicken and preparation method thereof |
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Application publication date: 20220412 |