CN1419842A - Method for making fried pork chop, and fried pork chop - Google Patents
Method for making fried pork chop, and fried pork chop Download PDFInfo
- Publication number
- CN1419842A CN1419842A CN02149962A CN02149962A CN1419842A CN 1419842 A CN1419842 A CN 1419842A CN 02149962 A CN02149962 A CN 02149962A CN 02149962 A CN02149962 A CN 02149962A CN 1419842 A CN1419842 A CN 1419842A
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- Prior art keywords
- pork
- fried
- slices
- chop
- oil
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Classifications
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/251—Tempura batter; Leavened or other aerate batter or coating
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Abstract
This invention produces a piece of pork cutlet with crispy coating and juicy meat, in addition to good preservation, and a method of making the same. This production of pork cutlet is to fold one end of the first thinly sliced pork piece upon the periphery of a core comprising a thinly sliced pork fat meat; fold the second piece of thinly sliced pork and the third thinly sliced pork pieces upon the first piece of pork so as to enclose the both peripheries of the first piece of pork from above and below to obtain a multilayered pork. Roll up the multilayered pork to obtain a chunk bar of pork having the other end of the first piece of pork as the outer layer. Coat the piece of multilayered pork and fry the coated piece with vegetable oil. Coating operations comprises flouring, beaten egg-coating, and raw bread crumb coating.
Description
Technical field
The present invention relates to the manufacture method of fried pork chop, particularly relate to except crunchy sensation good, the manufacture method of succulence and delicious fried pork chop more.
Background technology
Be from fried pork chop in the past and be of high nutritive value, and be popular with food widely.Fried pork chop all is called " globefish カ Star " usually for short in Japanese, be known to the ordinary populace with cooking in the following step.That is, after the soft flour that sprinkles on the sliced meat that the lean pork taken under the spinal column of a hog portion by pig is cut out as floating powder, put into the pasty liquid that is dissolved in the water with Self-raising flour etc., after being stained with bread flour and adjusting its profile, in being heated to about 180 ℃ oil, carry out fried making.
Through the delicious degree of like this fried pork chop of the cooking by the taste of pork and the sense of food when entering the mouth together determined that this sense of food is that the harmony measure of the pliability of crunchy sensation, meat by crust and chewiness etc. determines.Therefore, strengthen the cooking conditions of frying temperature and time etc. if improve the crust crunchy sensation,, therefore can wait and be in harmonious proportion sense of food etc. by adjustment skin thickness and sliced meat thickness because this pliability with the infringement meat is relevant.But, in above-mentioned such cooking method in the past,, also not necessarily can cause the taste of pork the best even can improve sense of food, particularly damage the succulence of pork easily.
Summary of the invention
Therefore, the present invention provides and can make fried pork chop crust crunchy sensation and pork pliability really and coordinate, and the fried pork chop manufacture method of the also good fried pork chop of the sense of pork succulence and taste excellence, keeping quality.
Its main idea of fried pork chop manufacture method that can reach the foregoing invention purpose is, same thinly-sliced the 1st pork slices one end is folded in the core that forms by the pig fat meat of thinly slicing around, same the 2nd thinly-sliced pork slices and the 3rd pork slices from the both sides of the edge that surround the 1st pork slices up and down, folding back forms the multilayer sliced meat, with this core serves as that axle is rolled this multilayer sliced meat, the other end that forms the 1st pork slices is outermost bar-shaped Pork-pieces, then after sprinkling floating powder on this Pork-pieces, be stained with buckets of beaten eggs and the bread flour that stirs evenly, fried processing in vegetable oil.
In fried pork chop manufacture method of the present invention, aforementioned pork slices should be that thickness is 1～2 millimeter tenterloin sliced meat; Described in addition floating powder (surface) is a principal component with the hard flour, and it is preferable cooperating starch, sweet potato powder, protein powder again.Use the such pork slices and the combination of floating powder, can effectively improve the succulence degree of the fried pork chop of manufacturing.
In addition, the aforementioned bread flour that uses among the present invention, be to be that the dough/pasta of main material places the long-time bottom fermentation of low temperature with the hard flour, prolong its barbecue time about 1.2 times roast after, make its maturation obtain bread more than 3 days under 5-10 ℃ the temperature again, it is resulting bread to be torn carefully and little by little puts into bread flour maker pulverizing back, it is preferable not containing fine powder and the particle length maximum living bread flour that be about 10 millimeter of diameter below 1 millimeter, use so living bread flour can improve the crunchy sensation of prepared fried pork chop, also demonstrate and suppress fried pork chop because of the rotten effect of preservation.
In addition, the aforementioned vegetable oil of Shi Yonging preferably uses corn oil 50～80% weight in the present invention, now presses sesame oil 10～30% weight, and the miscella of sesame oil 5～15% weight is fried in shallow oil in roasting, for the local flavor that promotes prepared fried pork chop is effective.In addition, the aforementioned fried processing of using such frying oil to carry out preferably drops into material under 160-170 ℃ oily temperature, oily temperature is adjusted to 180～190 ℃ during pasta on material is floating, treats that finished product floats the back and kept about 1 minute, takes out from oil then.By such processing, can improve the fried pork chop crunchy sensation that makes and the harmony of succulence degree.
With the prepared fried pork chop of the present invention of above-mentioned fried pork chop manufacture method, it is characterized by: an end of the 1st will be same thinly-sliced pork slices be folded to by cut core that thin pig fat meat forms around, with same the 2nd thinly-sliced pork slices and the 3rd pork slices from the both sides of the edge that surround the 1st pork slices up and down, folding back forms the multilayer sliced meat, with this core serves as that axle is rolled this multilayer sliced meat, the other end that obtains the 1st pork slices is outermost bar-shaped Pork-pieces, and it is wrapped crust fried processing in vegetable oil.
In addition, aforementioned crust in the aforementioned fried pork chop of the present invention, be by with the hard flour by Main Ingredients and Appearance and add starch, sweet potato powder, thin bisque, the buckets of beaten eggs layer that stirs evenly that protein powder forms and do not contain bread bisque that diameter is about 10 millimeters in the fine powder below 1 millimeter and particle length maximum etc. in fact and formed, because it is formed by the thick porous layer that is difficult to see through the dense thin rete of oil content and moisture and contain the sky G﹠O, therefore for the succulence that keeps meat portion and keep for the crunchy sensation of crust, it has good especially structure.
Then, employed aforementioned vegetable oil was contained in the bread bisque of crust during fried pork chop of the present invention was fried, owing to be to use corn oil to contain 50～80% weight, now press sesame oil and contain 10～30% weight, the miscella that sesame oil contains 5～15% weight is fried in shallow oil in roasting, so can effectively improve the local flavor of aforementioned fried pork chop.
Fried pork chop of the present invention is enclosed close the closing in the container of air-tightness down in freezing state in the lump as if energy with through the bread flour and the deoxidier of heated drying, as long as when keeping freezing state, the quality of fried pork chop is reduced, because this advantage, storage that can be long-term reaches and transports at a distance, even have the advantage that the new cause form of the commodity place of production and area of consumption separation also can be carried out the economy cause.
Fried pork chop manufacture method of the present invention is to use and will rolls the Pork-pieces that the back forms as pork material and the pork slices thinly sliced, wrap the crust that is combined into by specific floating powder and specific pasty liquid and specific living bread flour, carry out fried processing with specific frying oil.With the fried pork chop of the present invention that the method is made, crunchy sensation and succulence degree are very good and delicious, and are difficult for because of the time produces deterioration, and therefore the keeping quality height has the good effect of economy.
The accompanying drawing summary
Fig. 1 is the key diagram that shows the shape of the pork prepared with material as the manufacturing of fried pork chop of the present invention and pork slices.
Fig. 2 is the key diagram that shows the state that above-mentioned manufacturing is made up with the material pork slices.
Fig. 3 is the key diagram of order that above-mentioned manufacturing is folded with the material pork slices.
Fig. 4 is with the key diagram of above-mentioned manufacturing with the folding multilayer sliced meat that form of material pork slices.
Fig. 5 is the key diagram that above-mentioned manufacturing is rolled into Pork-pieces with material multilayer sliced meat.
Symbol description
1 Pork-pieces
2 the 1st pork slices
The 2a other end
2b one end
3 the 2nd pork slices
The 3a other end
4 the 3rd pork slices
The 4a other end
5 fat meat sheets
6 Pork-pieces
The specific embodiment
First difference of fried pork chop manufacture method of the present invention and fried pork chop manufacture method in the past is, as the pork of fried pork chop material of the present invention is not as only using the Pork-pieces that cuts out in the past, but will cut the overlapping bar-shaped Pork-pieces that obtains of rolling of thin pork slices.
Promptly, the material Pork-pieces of making fried pork chop of the present invention be the end with the 1st same thinly-sliced pork slices be folded in by cut core that thin pig fat meat forms around, the 2nd pork slices and the 3rd pork slices thinly sliced are equally formed the multilayer sliced meat after the both sides of the edge that surround the 1st pork slices up and down are folding, with this core serves as that axle is rolled this multilayer sliced meat, and the other end that forms the 1st pork slices is outermost bar-shaped Pork-pieces.
The order of making so bar-shaped Pork-pieces can specify as follows according to drawing; Fig. 1 has shown the Pork-pieces 1 at pork lean pork taken under the spinal column of a hog position, and cuts out the 1st, the 2nd and the 3rd about 1.5 millimeters pork thin slice 2,3,4 of thickness respectively on this Pork-pieces 1 certainly, and the about 5 millimeters thin fat meat sheet 5 of the thickness that cuts out from other fat meat position.
As shown in Figure 2, half place of the pact of these sliced meat one sides (as: dorsal part) is overlapped, occupy the position of its revolution symmetry separately, pork slices about 3,4 are launched and horizontal the placement, the end 2a with pork slices 2 opposite sides (as veutro) places towards the place ahead longitudinal overlap above it.Then, above an aforementioned side of pork slices 2, locate fat meat sheet 5 laterally is placed on the position of the close hand of pork slices 3,4.
For the sliced meat of placement like this, at first the end 2b with pork slices 2 folds (Fig. 3) along fat meat sheet 5 towards other end 2a.Then, with other end 3a, the 4a of pork slices 3,4, separately along the left and right sides edge of pork slices 2 towards tossing about the folding meeting, be folded into the multilayer sliced meat of shape as shown in Figure 4.
Like this, being core with the multilayer sliced meat that are combined into like this with fat meat sheet 5 rolls as forming bar-shaped towards the place ahead, and the other end 2a that then obtains pork slices 2 is close to outermost bar-shaped Pork-pieces 6 as shown in Figure 5.
Be stained with flour at the Pork-pieces 6 that so forms, but the floating powder (surface) that uses among the present invention is not normally used soft flour, this is the present invention and the 2nd difference in the past.That is, the floating powder among the present invention is based on hard flour, should add starch, sweet potato powder, the protein powder of cornstarch etc.Floating powder like this uses in the lump without Self-raising flour and with egg liquid as pasty liquid, not only can improve the close property between Pork-pieces 6 and crust, can prevent that also moisture from moving and damage its crunchy sensation towards crust from Pork-pieces 6, also has the effect that improves the sense of prepared fried pork chop succulence on the other hand.
Also have, in the present invention, what use as above-mentioned pasty liquid is the egg liquid that stirs evenly and not using usually with low muscle (soft) flour solution soluble in water, this be in the past with the 3rd difference of the present invention.Then, the bread flour that is sprinkling upon the top does not contain the fine powder of diameter below 1 millimeter in fact, but the particle length maximum is about 10 millimeters the living bread flour of thick matter, and this is the 4th difference of the present invention and conventional art.
Living bread flour like this can make as following.That is, will be the careful rubbing of main material and warp bread dough well with the hard flour, it is being shelved under long-time under the lower temperature, abundant fermentation, prolonging its barbecue time again is common 1.2 times, after strengthening roasting, can obtain the very strong bread of hardness.Then, duricrust is removed in its cooling back, in 5～10 ℃ of refrigerators, shelves and make the bread maturation more than 3 days, it is torn carefully and puts into bit by bit the bread flour maker (as, the bread flour maker that three river motors are made manufacturing) in, do not contained the living bread flour of diameter fine powder below 1 millimeter.
Be stained with the fried pork chop material of so living bread flour fully, carry out fried processing with the vegetable oil through special modulation, this is the 5th difference of the present invention and conventional art.That is, the vegetable oil that uses among the present invention is corn oil 50～80% weight, now presses sesame oil 10～30% weight, and the miscella of sesame oil 5～15% weight is fried in shallow oil in roasting.As such mixed vegetable oil, can use corn oil to contain 70% weight, look (Luo Weibang＜Lovibond〉method, 1 English inch unit) is 6～10 (10RV+Y), and moisture is below 0.20% weight, acescency is below 2.0, the mixed vegetable oil of unsaponifiable matter below 2.0% weight.
The better suited fried condition of fried pork chop is to drop into material when frying temperature is 160～170 ℃ low temperature among the present invention, and the temperature that little by little raises is adjusted to 180～190 ℃ with oily temperature when treating that material is floating and going up pasta.Treat that then the fried pork chop finished product floats, keep from oil, taking out after about 1 minute.Via such processing, can obtain that the drop oiliness is good, the tool crunchy sensation, and can through the time deterioration few fried pork chop.
The fried pork chop of the present invention that so makes, edible while hot immediately after having exploded, can taste crunchy sensation and succulent well balanced, even after cooling, but since its have long preservation (through the time deterioration few) advantage, so can taste after heating again with baking box and just exploded afterwards identical crunchy sensation and succulence sense.Then, whenever the fried pork chop goods can heat by freezing long-time preservation again, can both present the local flavor after just having exploded once more.
In addition, can utilize fried pork chop of the present invention it to be transported at a distance by freezing advantage of preserving for a long time.But in this case, in the way of transporting because the vibrations that the impact that applies and vehicle to run are followed might produce the fried pork chop crust and peel off equivalent damage.
Therefore; in order to prevent that fried pork chop from such damage taking place; hold the container of fried pork chop with bubble-tight closed container conduct; the padding used as the protection fried pork chop of the bread flour of heated drying of filling in advance in this container; be preferable with the freezing state fried pork chop of packing into as required, more preferably put into deoxidier and seal.The bread flour that is filled into like this through heated drying has absorption from the moisture of fried pork chop generation and the effect of oil content, can more effectively prevent to go bad.
Claims (10)
1. the manufacture method of a fried pork chop, it is characterized in that, with an end of same thinly-sliced the 1st pork slices be folded in by cut core that thin pig fat meat forms around, the 2nd same thinly-sliced pork slices and the 3rd pork slices are formed the multilayer sliced meat after folding as the both sides of the edge that surround the 1st pork slices up and down, with this core serves as that axle is rolled this multilayer sliced meat, formation is outermost bar-shaped Pork-pieces with the other end of the 1st pork slices, be stained with buckets of beaten eggs and the bread flour that stirs evenly after sprinkling floating powder for this Pork-pieces, with the fried processing of vegetable oil.
2. the manufacture method of fried pork chop according to claim 1 is characterized in that, aforementioned pork slices are thick 1～2 millimeter tenterloin sliced meat.
3. the manufacture method of fried pork chop according to claim 1 and 2 is characterized in that, aforementioned floating powder is to be Main Ingredients and Appearance with the hard flour, and adds starch, sweet potato powder and protein powder.
4. the manufacture method of fried pork chop according to claim 1 and 2, it is characterized in that, aforementioned bread flour is that the dough/pasta that will be main material places the occurs at low temperatures ferment for a long time with the hard flour, prolong after 1.2 times of its barbecue times roast, make it ripe more than 3 days with 5～10 ℃ temperature again, this maturation bread being torn carefully and put into bit by bit the bread flour maker pulverize the back and obtain, is not contain fine powder and the length living bread flour that be 10 millimeter of diameter below 1 millimeter in fact.
5. fried pork chop manufacture method according to claim 1 and 2 is characterized in that, aforementioned vegetable oil is corn oil 50～80% weight, now press sesame oil 10～30% weight, the miscella of sesame oil 5～15% weight is fried in shallow oil in roasting.
6. the manufacture method of fried pork chop according to claim 1 and 2, it is characterized in that, it is to drop into material under 160～170 ℃ oily temperature that aforementioned frying is handled, and oily temperature is adjusted to 180～190 ℃ during pasta on material is floating, treats after finished product floats it to be remained in the oil and takes out after about 1 minute.
7. fried pork chop, it is characterized in that, it be a end by the 1st will be same thinly-sliced pork slices be folded in by cut core that thin pig fat meat forms around, the 2nd same thinly-sliced pork slices and the 3rd pork slices are formed the multilayer sliced meat after folding as the both sides of the edge that surround the 1st pork slices up and down, with this core serves as that axle is rolled this multilayer sliced meat, formation is outermost bar-shaped Pork-pieces with the other end of the 1st pork slices, wraps the fried processing of crust and vegetable oil and makes.
8. fried pork chop according to claim 7, it is characterized in that, aforementioned crust be by with the hard flour be Main Ingredients and Appearance and add thin floating bisque, the buckets of beaten eggs layer that stirs evenly that starch, sweet potato powder, protein powder forms and do not contain fine powder below 1 millimeter in fact and particle length to be 10 millimeters bread flour to the maximum formed.
9. according to claim 7 or 8 described fried pork chop, it is characterized in that aforementioned vegetable oil is corn oil 50～80% weight, now press sesame oil 10～30% weight, the miscella of sesame oil 5～15% weight is fried in shallow oil in roasting.
10. according to claim 7 or 8 described fried pork chop, it is characterized in that, the bread flour and the deoxidier of heated drying are enclosed in the bubble-tight closed container with freezing state in the lump.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001354911 | 2001-11-20 | ||
| JP2001354911A JP3989233B2 (en) | 2001-11-20 | 2001-11-20 | Pork cutlet manufacturing method and pork cutlet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1419842A true CN1419842A (en) | 2003-05-28 |
| CN1269423C CN1269423C (en) | 2006-08-16 |
Family
ID=19166691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021499624A Expired - Fee Related CN1269423C (en) | 2001-11-20 | 2002-11-08 | Method for making fried pork chop, and fried pork chop |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP3989233B2 (en) |
| KR (1) | KR100448752B1 (en) |
| CN (1) | CN1269423C (en) |
| TW (1) | TWI239816B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519209A (en) * | 2013-09-19 | 2014-01-22 | 宁波市禽丰食品有限公司 | Production method of instant pork chops |
| CN104886638A (en) * | 2015-06-30 | 2015-09-09 | 巢湖市金魁食品加工有限公司 | Production method of drumsticks |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2007148717A1 (en) * | 2006-06-21 | 2009-11-19 | 株式会社きむかつ舎 | Tonkatsu cooking ingredients |
| KR102616706B1 (en) * | 2023-07-17 | 2023-12-27 | 농업회사법인 아이사랑정푸드 유한회사 | Method of making whirlwind-shaped sweet and sour pork and whirlwind-shaped sweet and sour pork manufactured thereby |
-
2001
- 2001-11-20 JP JP2001354911A patent/JP3989233B2/en not_active Expired - Fee Related
-
2002
- 2002-09-27 KR KR10-2002-0058661A patent/KR100448752B1/en not_active IP Right Cessation
- 2002-09-30 TW TW091122516A patent/TWI239816B/en active
- 2002-11-08 CN CNB021499624A patent/CN1269423C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519209A (en) * | 2013-09-19 | 2014-01-22 | 宁波市禽丰食品有限公司 | Production method of instant pork chops |
| CN103519209B (en) * | 2013-09-19 | 2014-10-22 | 宁波市禽丰食品有限公司 | Production method of instant pork chops |
| CN104886638A (en) * | 2015-06-30 | 2015-09-09 | 巢湖市金魁食品加工有限公司 | Production method of drumsticks |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100448752B1 (en) | 2004-09-18 |
| TWI239816B (en) | 2005-09-21 |
| JP2003153669A (en) | 2003-05-27 |
| JP3989233B2 (en) | 2007-10-10 |
| KR20030043617A (en) | 2003-06-02 |
| CN1269423C (en) | 2006-08-16 |
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