FR2639517A1 - Process for the manufacture of a food product based on fish or seafood. - Google Patents
Process for the manufacture of a food product based on fish or seafood. Download PDFInfo
- Publication number
- FR2639517A1 FR2639517A1 FR8815389A FR8815389A FR2639517A1 FR 2639517 A1 FR2639517 A1 FR 2639517A1 FR 8815389 A FR8815389 A FR 8815389A FR 8815389 A FR8815389 A FR 8815389A FR 2639517 A1 FR2639517 A1 FR 2639517A1
- Authority
- FR
- France
- Prior art keywords
- fish
- food product
- seafood
- food
- manufacturing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 235000014102 seafood Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000011230 binding agent Substances 0.000 claims abstract description 11
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 241000238557 Decapoda Species 0.000 claims abstract description 9
- 235000015277 pork Nutrition 0.000 claims abstract description 6
- 238000004040 coloring Methods 0.000 claims abstract 2
- 239000000047 product Substances 0.000 claims description 13
- 239000012467 final product Substances 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 241000238565 lobster Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 229930182559 Natural dye Natural products 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 3
- 240000002657 Thymus vulgaris Species 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 235000012813 breadcrumbs Nutrition 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000000978 natural dye Substances 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 239000001585 thymus vulgaris Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000000974 natural food coloring agent Substances 0.000 claims 1
- 239000003086 colorant Substances 0.000 abstract description 3
- 241000547293 Lambis Species 0.000 abstract 1
- 241000238035 Palinuridae Species 0.000 abstract 1
- 241001494479 Pecora Species 0.000 abstract 1
- 235000011962 puddings Nutrition 0.000 abstract 1
- 235000013580 sausages Nutrition 0.000 description 9
- 239000003921 oil Substances 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 3
- 241000353204 Girella Species 0.000 description 2
- 240000009164 Petroselinum crispum Species 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 235000011920 black pudding Nutrition 0.000 description 2
- -1 boufosse Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000011197 perejil Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 241000252229 Carassius auratus Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241001290266 Sciaenops ocellatus Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 241001133215 Strombus gigas Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000015249 blood sausages Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013311 vegetables 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
La présente invention concerne un procédé de fabrication d'un produit alimentaire à base de poissons ou de fruits de mer, ainsi que le produit obtenu.The present invention relates to a process for manufacturing a food product based on fish or seafood, as well as the product obtained.
Elle se rapporte plus particulièrement à la fabrication de différents types de boudins à base de poissons, de fruits de mer, de crustacés, tels que le lambi, les langoustes, les crevettes.It relates more particularly to the manufacture of different types of sausage based on fish, seafood, crustaceans, such as conch, lobsters, shrimps.
A ce jour, on connait déjà divers procédés de fabrication de boudins à partir du sang, de gras de porc et d'épices, le tout malaxé et poussé dans des boyaux comestibles ou non.To date, there are already known various methods of making blood sausages from blood, pork fat and spices, all kneaded and pushed into edible casings or not.
On connait également la demande de brevet FR 2.612.375 qui décrit la réalisation d'un produit alimentaire à base d'une farce de trois poissons différents, étant entendu que le liant n'est absolument pas le même que celui de la présente invention, et que la présence de fibres d'épinard dans le produit fini reste un inconvénient majeur car le goût des légumes est certainement mis en évidence.We also know patent application FR 2,612,375 which describes the production of a food product based on a stuffing of three different fish, it being understood that the binder is absolutely not the same as that of the present invention, and that the presence of spinach fibers in the finished product remains a major drawback because the taste of the vegetables is certainly highlighted.
Les produits actuels ci-dessus de l'état de la technique présentent des inconvénients suivants auprès du consommateur. Les boudins traditionnels à base de porc, non seulement sont exclus de la consommation chez de nombreuses personnes en raison de règles religieuses, mais ont un aspect physique même qui est loin d'être appétissant.The above current prior art products have the following disadvantages with the consumer. Traditional pork sausages, not only are excluded from consumption by many people because of religious rules, but have a physical aspect which is far from appetizing.
En ce qui concerne les produits à base d'un mélange de trois poissons, le consommateur ne retrouve pas le goût naturel.With regard to products based on a mixture of three fish, the consumer does not find the natural taste.
Le but de la présente invention rentre dans la droite lignée de l'évolution de la charcuterie vers des produits exotiques facilement consommables et vise à fabriquer un produit alimentaire à base de poissons fins ou fruits de mer exotiques dont le goût soit moins dénaturé. The purpose of the present invention is in line with the evolution of charcuterie towards easily consumable exotic products and aims to manufacture a food product based on fine fish or exotic seafood whose taste is less distorted.
Un autre objectif de la présente invention est de fabriquer un produit qui soit plus attrayant d'aspect ou plus appétissant pour le consommateur et notamment les enfants.Another objective of the present invention is to manufacture a product which is more attractive in appearance or more appetizing for the consumer and in particular children.
Avantageusement, selon ce procédé on obtient un produit qui permet au consommateur de manger du poisson ou des fruits de mer sans avoir à se soucier des arêtes ou à souffrir de l'opération "décorticage* souvent très pénible notamment pour les enfants.Advantageously, according to this process, a product is obtained which allows the consumer to eat fish or seafood without having to worry about the bones or to suffer from the "shelling *" operation which is often very painful especially for children.
En outre, par son aspect esthétique original et attrayant, ce produit transforme la mauvaise image du boudin noir en un produit de qualité noble dans le cadre de repas de fête ou de réception mondaine.In addition, with its original and attractive aesthetic appearance, this product transforms the bad image of black pudding into a noble quality product for celebratory meals or social gatherings.
A cet effet la présente invention a pour objet un procédé de fabrication d'un produit alimentaire à base de poissons "désarêtés" ou de fruits de mer décortiqués. I1 se distingue en ce que tout d'abord, on fabrique un liant étranger aux poissons ou fruits de mer à base de panade c'est-à-dire soupe composée de pain, d'eau, d'huile ou de beurre, liée avec des jaunes d'oeuf; puis on prépare une farce composée d'un mélange de chair de poissons ou de fruits de mer, de ladite panade et d'ingrédients; on colore ladite farce avec des colorants naturels; on emboutit ladite farce dans des menus de porc notamment; enfin on cuit les produits ainsi obtenus dans un courtbouillon aromatisé pendant environ 10 minutes à 700 celsius.To this end, the present invention relates to a process for manufacturing a food product based on "boneless" fish or shelled seafood. It is distinguished in that first of all, a foreign binder is made for fish or seafood based on breadcrumbs, that is to say soup composed of bread, water, oil or butter, bound with egg yolks; then a stuffing is prepared consisting of a mixture of fish or seafood flesh, said breadcrumbs and ingredients; said stuffing is colored with natural dyes; said stuffing is stamped in pork menus in particular; finally, the products thus obtained are cooked in a flavored bouillon for about 10 minutes at 700 celsius.
Conformément à une caractéristique de l'invention, ledit liant représente environ 40 à 70% en poids du produit final.According to a characteristic of the invention, said binder represents approximately 40 to 70% by weight of the final product.
Selon un mode de réalisation de l'invention, les ingrédients représentent environ 3 à 5% en poids du produit final et se composent de cives, oignons, ail, piments, persil, thym, cannelle, bois d'inde, boufosse, huile, poivre, lait, sel, acide ascorbique.According to one embodiment of the invention, the ingredients represent approximately 3 to 5% by weight of the final product and consist of cives, onions, garlic, peppers, parsley, thyme, cinnamon, Indian wood, boufosse, oil, pepper, milk, salt, ascorbic acid.
La présente invention a également pour objet le produit obtenu par le procédé de fabrication. The present invention also relates to the product obtained by the manufacturing process.
L'invention sera mieux comprise à l'aide de la description faite ci-après d'un mode de fabrication du produit alimentaire donné uniquement à titre d'exemple non limitatif.The invention will be better understood using the description given below of a method of manufacturing the food product given solely by way of nonlimiting example.
Les boudins de fruits de mer ou de poissons obtenus selon le procédé de la présente invention ont été les suivants - Boudin de langoustes - Boudin de lambis - Boudin de crevettes - Boudin de poisson rouge - Boudin de poisson vert
Tous ces boudins sont conçus suivant le même procédé et ont un liant comme élément commun, il est le meme pour tous les boudins et intervient dans la composition selon les mêmes proportions soit environ 40 à 70% ou de préférence 60% en poids du produit final.The strands of seafood or of fish obtained according to the process of the present invention were as follows - Lobster sausage - Queen conch sausage - Shrimp sausage - Red fish sausage - Green fish sausage
All these tubes are designed according to the same process and have a binder as a common element, it is the same for all tubes and is involved in the composition in the same proportions, about 40 to 70% or preferably 60% by weight of the final product. .
La proportion de 40% pour le liant pourra être retenue pour les repas ayant un caractère mondain ou pour des gastronomes avertis de manière à dénaturer encore moins le goût du poisson ou des fruits de mer qui peut alors être présent dans des proportions de 53 à 57% environ, le reste étant pour les ingrédients.The proportion of 40% for the binder can be used for meals with a worldly character or for experienced gastronomers so as to denature even less the taste of fish or seafood which can then be present in proportions of 53 to 57 % approximately, the rest being for ingredients.
Selon l'invention, le liant est fait à base de panade. Traditionnellement, une panade est une soupe composée de pain, d'eau, d'huile ou de beurre lié avec des jaunes d'oeuf.According to the invention, the binder is made based on panade. Traditionally, a panade is a soup made up of bread, water, oil or butter tied with egg yolks.
Le complément est une farce de langoustes ou de lambi ou de crevettes ou de poissons à laquelle on a ajouté 3 à 7% en poids du produit final d'ingrédients composés selon un mode de réalisation particulier de : cives, oignons ail, piments, persil, thym, cannelle, bois d'inde, boufosse, huile, poivre, lait, sel, acide ascorbique.The complement is a stuffing of lobster or conch or shrimp or fish to which we added 3 to 7% by weight of the final product of ingredients composed according to a particular embodiment of: cives, onions, garlic, peppers, parsley , thyme, cinnamon, Indian wood, boufosse, oil, pepper, milk, salt, ascorbic acid.
D'autres ingrédients peuvent être rajoutés ou substitués à ceux indiqués ci-dessus. La farce peut ensuite recevoir un colorant naturel dont la teinte est fonction du poisson ou du fruit de mer concerné. Elle pourra être rosée pour la langouste et les crevettes, rouge pour le poisson rouge, vert pour le poisson vert etc...Other ingredients can be added or substituted to those indicated above. The stuffing can then receive a natural dye, the color of which depends on the fish or seafood concerned. It can be pink for lobster and shrimp, red for goldfish, green for green fish, etc.
Bien entendu ces couleurs ne sont pas des attributs obligatoires pour les poissons ou fruits de mer et sont susceptibles de changer ou d'être combiner.Of course, these colors are not compulsory attributes for fish or seafood and are liable to change or be combined.
La fonction du colorant est de rendre le produit final plus attrayant et plus appétissant à la vue; il permet au boudin d'être un aliment de décoration pour les repas de fête; il permet également d'amener les enfants à manger du poisson.The function of the colorant is to make the final product more attractive and more appetizing to the eye; it allows the sausage to be a decorative food for festive meals; it also allows children to eat fish.
Enfin, le colorant permet de valoriser l'image du boudin noir traditionnel.Finally, the dye enhances the image of the traditional black pudding.
L'ensemble après avoir été malaxé est alors proportionné et embouti dans des menus de porc ou de type chinois à cause de leur malléabilité, soit mécaniquement à laide de poussoir soit manuellement. Selon l'invention, on pourra réaliser des petites portions dudit produit alimentaire pour des coktails en utilisant des menus de mouton.The assembly after having been kneaded is then proportioned and stamped in menus of pork or Chinese type because of their malleability, either mechanically using a pusher or manually. According to the invention, small portions of said food product can be made for cocktails using mutton menus.
Les paquets ainsi obtenus sont ensuite cuits dans un courtbouillon aromatisé 10 minutes environ à 700 celsius. Après cuisson, les boudins sont refroidis et sont mis sous vide ou congelés.The packages thus obtained are then cooked in a flavored bouillon for about 10 minutes at 700 celsius. After cooking, the sausages are cooled and placed under vacuum or frozen.
Selon un mode réalisation préféré, le produit alimentaire se compose environ de - 60 t de liant; - 35% de chair de langoustes, de lambis, de crevettes ou de poissons; - 5 % d'ingrédients
Les essais ont été effectués sur les types de poissons ou fruits de mer indiqués ci-dessus, mais on pourrait bien entendu retenir d'autres chairs de poissons ou de fruits de mer sans sortir du cadre de l'invention. According to a preferred embodiment, the food product consists of approximately - 60 t of binder; - 35% of lobster, conch, shrimp or fish flesh; - 5% of ingredients
The tests were carried out on the types of fish or seafood indicated above, but one could of course retain other meat of fish or seafood without departing from the scope of the invention.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8815389A FR2639517B1 (en) | 1988-11-25 | 1988-11-25 | PROCESS FOR THE MANUFACTURE OF A FOOD PRODUCT BASED ON FISH OR SEAFOOD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8815389A FR2639517B1 (en) | 1988-11-25 | 1988-11-25 | PROCESS FOR THE MANUFACTURE OF A FOOD PRODUCT BASED ON FISH OR SEAFOOD |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2639517A1 true FR2639517A1 (en) | 1990-06-01 |
| FR2639517B1 FR2639517B1 (en) | 1991-10-04 |
Family
ID=9372235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8815389A Expired - Fee Related FR2639517B1 (en) | 1988-11-25 | 1988-11-25 | PROCESS FOR THE MANUFACTURE OF A FOOD PRODUCT BASED ON FISH OR SEAFOOD |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2639517B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2711895A1 (en) * | 1993-11-05 | 1995-05-12 | Le Cor Jacques | Spreadable food preparation based on scallops and method for producing such a preparation |
| FR2873898A1 (en) * | 2004-08-04 | 2006-02-10 | Frederic Coquerel | Food preparation for making crayfish soup uses all or part of cephalothorax, boiled and ground, with added onions, carrots and/or tomato concentrate |
| US7713571B2 (en) * | 2004-03-15 | 2010-05-11 | Michael Foods, Inc. | Egg nuggets |
| US8025914B2 (en) | 2004-03-15 | 2011-09-27 | Michael Foods, Inc. | Method of preparing egg nuggets |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1296334A (en) * | 1961-07-28 | 1962-06-15 | Agglomerated seafood and their preparation process | |
| FR2058880A5 (en) * | 1969-09-25 | 1971-05-28 | Mauchand Georges | Fish croquettes and sausages |
| FR2058545A5 (en) * | 1969-09-15 | 1971-05-28 | Gautier Yves | Skinless fish sausages |
| JPS5963171A (en) * | 1982-10-04 | 1984-04-10 | Snow Brand Milk Prod Co Ltd | Preparation of process food ingredient comprising ground fish as raw material |
| FR2544177A1 (en) * | 1983-04-18 | 1984-10-19 | Castro Alain | Edible product based on fish and crustaceans |
| FR2612375A1 (en) * | 1987-03-17 | 1988-09-23 | Perrette Bernard | Method for manufacturing a food product based on fish and the product obtained directly by implementing the method |
-
1988
- 1988-11-25 FR FR8815389A patent/FR2639517B1/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1296334A (en) * | 1961-07-28 | 1962-06-15 | Agglomerated seafood and their preparation process | |
| FR2058545A5 (en) * | 1969-09-15 | 1971-05-28 | Gautier Yves | Skinless fish sausages |
| FR2058880A5 (en) * | 1969-09-25 | 1971-05-28 | Mauchand Georges | Fish croquettes and sausages |
| JPS5963171A (en) * | 1982-10-04 | 1984-04-10 | Snow Brand Milk Prod Co Ltd | Preparation of process food ingredient comprising ground fish as raw material |
| FR2544177A1 (en) * | 1983-04-18 | 1984-10-19 | Castro Alain | Edible product based on fish and crustaceans |
| FR2612375A1 (en) * | 1987-03-17 | 1988-09-23 | Perrette Bernard | Method for manufacturing a food product based on fish and the product obtained directly by implementing the method |
Non-Patent Citations (1)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN, vol. 8, no. 162 (C-235)[1599], 26 juillet 1984; & JP-A-59 63 171 (YUKIJIRUSHI NIYUUGIYOU K.K.) 10-04-1984 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2711895A1 (en) * | 1993-11-05 | 1995-05-12 | Le Cor Jacques | Spreadable food preparation based on scallops and method for producing such a preparation |
| US7713571B2 (en) * | 2004-03-15 | 2010-05-11 | Michael Foods, Inc. | Egg nuggets |
| US8025914B2 (en) | 2004-03-15 | 2011-09-27 | Michael Foods, Inc. | Method of preparing egg nuggets |
| FR2873898A1 (en) * | 2004-08-04 | 2006-02-10 | Frederic Coquerel | Food preparation for making crayfish soup uses all or part of cephalothorax, boiled and ground, with added onions, carrots and/or tomato concentrate |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2639517B1 (en) | 1991-10-04 |
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| AR | Application made for restoration | ||
| BR | Restoration of rights | ||
| ST | Notification of lapse | ||
| R1 | Appeal | ||
| D1 | Decision of the director general to report the decision of lapse | ||
| ST | Notification of lapse |