http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102038178-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_26ed25f3feac102eae4ed421389c340f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 |
| filingDate | 2011-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07fb8a7980a57addd49d446842edff51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14e58be6f96eb856529fe09ba62badae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d9c30158ef4c6e60f45192d52cde523 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b89e4085b0357905247737b7e16df64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35e580cb9efff0768d8bbdd9c3c3d88b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f7fd2f1f7d56060f96d829860f5268b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02a89e6131ee562b63157cf5ca7f2f01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18df7589be4af00435ec424dd633fa4b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_49040b4222649863d99c7468b60471c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6b3ef0efddf156e697b191149d503f1 |
| publicationDate | 2013-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102038178-B |
| titleOfInvention | Production method of low-nitrite auricularia polytricha flavor food |
| abstract | The invention relates to a production method of a low-nitrite auricularia polytricha flavor food, which belongs to the technical field of edible mushroom processing. The raw material is dry or fresh auricularia polytricha, and the auxiliary materials include ginger, dried chilli, star anise and pepper. The production method comprises the following steps: directly pouring 6-10% of table salt, 1-2% of Chinese spirit and 1-5% of white sugar based on the water amount into cold boiled water and mixing uniformly, wherein the amount ratio of the cold boiled water for fermentation to the raw materials is 1:1-3:1; wrapping 1-3% of ginger, 1-2% of dried chilli, 0.03-0.05% of pepper and 0.01-0.02% of star anise with gauze to serve as a spice bag; adding 0-0.05% of calcium lactate or calcium chloride by mass into the cooking liquid for hardening; putting the raw and auxiliary materials in a jar, immediately pouring the cooking liquid to submerge the raw materials and adding a proper amount of aged pickling water; and then adding water in the water groove to seal the opening, and fermenting for 8-10 days. The auricularia polytricha flavor food produced by the method is crisp and tasty, and can promote appetite, regulate the flow of vital energy and reduce cholesterol; and detection indicates that all indexes conform to the quantity limit standard of the country or the industry, and the nitrite content is relatively low. |
| priorityDate | 2011-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.