http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102696936-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_92654de60357a642f785ca73b5d3a821 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2012-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_573f606d61c716700f682dca209c0afe |
| publicationDate | 2013-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102696936-B |
| titleOfInvention | Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables |
| abstract | The invention discloses Hmong's flavor pickled soup and a disacidifying and fresh-keeping method for pickled soup vegetables. The method comprises the steps of: (1) preparing quick lime and clear water into lime water according to a mass ratio of 1:10 for later use; (2) spooning up clarified lime water and adding the lime water into a container filled with pickled soup and pickled soup vegetables, uniformly stirring and mixing, and sealing the container in a water sealing mode by isolating air; and (3) after one week, adding white wine, raw pepper, fried soybean flour and buckwheat flour, renewedly sealing for fermenting for 30 days to eliminate sour taste and renewedly irradiate a pickled flavor. The method provided by the invention can be used for removing odors of pickled soup having off-odors, smelliness and bacteria and renewedly recovering the flavor so as to enable the pickled soup to be continuously eaten, and the treated pickled soup not only can be stored in a clay jar with jar edge water or filled into a sealing glass bottle without jar edge water, but also can be packaged into a vacuum flexible package, so the taste and the quality of the pickled soup are not changed; and according to the method, the transporting, carrying and popularizing are convenient, and both the pickled soup and the pickled soup vegetables can be kept fresh. |
| priorityDate | 2012-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.