http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102626211-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_25770b61c4786437c2cb29c6e0739b05 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2011-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc34213f7dfccb4c05f2e55891341fa6 |
| publicationDate | 2014-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102626211-B |
| titleOfInvention | Preparation method of pickled zanthoxylum micranthum |
| abstract | The invention discloses a preparation method of pickled zanthoxylum micranthum and belongs to the field of food processing methods. The preparation method comprises the following steps of: adding 1.5-2.5% of glucose as carbon source and 0.1-0.2% of lactobacillus powder according to the weight of zanthoxylum micranthum, and fermenting for 3-5 days under the conditions of a saline solution with the concentration of 6%-8% and the temperature of 25-35 DEG C. The invention is a pickled zanthoxylum micranthum preparation method which has advantages of fast fermentation speed, stable quality, excellent taste and long shelf life of the product and is suitable for large-scale industrial application. |
| priorityDate | 2011-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.