http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102342567-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed72333aad4e1aa11a4fa5f8db579132 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23N5-00 |
| filingDate | 2011-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a7b337ae453902057f5c4122840aa31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f8ca5593355093b4c62056efbbce7bf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a06ddff77208f79d9e7ebcba403100c0 |
| publicationDate | 2014-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102342567-B |
| titleOfInvention | Pepper peeling method |
| abstract | The invention discloses a pepper peeling method which comprises the following steps: mixing the pepper fruit to be peeled with solid culture of pectinase producing bacteria or bacteria suspension or spore suspension of the pectinase producing bacteria, and performing solid state fermentation; and after the fermentation is over, peeling to obtain the peeled pepper. The method disclosed by the invention is characterized that: the peeling time is short, the peculiar smell of the pepper product and the ambient environment caused by an immersion method and a liquid state fermentation method is avoided, the loss of the pepper components is reduced, and the sensuous quality of the pepper product is improved; and meanwhile, the environmental pollution is reduced, and the unavoidable shortcomings of peculiar smell, long production period and the like of the traditional immersion method are eliminated. |
| priorityDate | 2011-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.