http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102210422-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e35977b4f3756e8cb12bdda3bb5e1bd6 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2011-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15b29f0d8bf8af82517b35608797806c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38ba974995d00a55a3d68cacca381c2a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3bab0526f156fafc260c4c08d4b3a9b3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_54300d50355bc69b5788faa3265c63e0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7196883b235edabc647d1d453e03deaf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a0f670d1a1aee51fc8d03e3ec24b1ab |
| publicationDate | 2013-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102210422-B |
| titleOfInvention | Preparation technology of pickle composite leaven and application method thereof |
| abstract | The invention relates to a preparation technology of composite leaven for processing pickle and an application method thereof, belonging to the field of food processing technology. The pickle composite leaven provided by the invention consists of a lactic acid bacteria agent bag and a pickle fermentation adjuvant bag. Method for preparing a lactic acid bacteria agent comprises the steps of multiplication culture, centrifugal separation, addition of protective agent, drying and the like; and a pickle fermentation adjuvant is prepared by the following steps: inoculating pickle to be fermented with the lactic acid bacteria agent; mixing the pickle brine after the fermentation and the pickle juice squeezed from the pickle, and filtering; and blending to obtain the pickle fermentation adjuvant. The lactic acid bacteria agent and the pickle fermentation adjuvant are subjected to vacuum packing in a mass ratio of 1:(100-1,000) respectively to obtain the pickle composite leaven (containing a lactic acid bacteria agent bag and a pickle fermentation adjuvant bag); the pickle composite leaven is dissolved with water of which the amount is 3-10 times (m/m) that of the pickle composite leaven; fresh vegetables are added in a vegetable/water ratio of (1:1)-(1:5) (m/m); and the pickle composite leaven, water and vegetable are placed in a pickle jar for fermentation for 1-2 days to obtain edible pickle. The leaven can greatly improve the flavor of the pickle product as well as the fermentation speed, has the advantage of fast pickle fermentation and is very convenient to use. |
| priorityDate | 2011-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.