http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102948723-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3005acacc5dbc221be1489e0d00d6247 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2012-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8dac24e9852d84986ad116819fc12c58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51b7e544b3352106f21533ab2144172b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17e5af56fbf613e7451b90cd4746a69a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cbf943548a58e0030a11b57019162358 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eabe445708844729add9357fa44f1a77 |
| publicationDate | 2014-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102948723-B |
| titleOfInvention | Soaking solution for processing dried-konjak dry- processingand preparation method thereof |
| abstract | The invention provides a soaking solution for dried-konjak dry-processing. The soaking solution comprises the following ingredients: cumin, aniseed, capsicum, prickly ash, tsaoko, myrcia, nutmeg, pericarpium citri reticulatae, Chinese cinnamon, dahurian angelica root, fennel, ginger, garlic, seasoning and water. The invention further provides a preparation method of the soaking solution for processing the dried-konjak dry-processing. The preparation method comprises the following steps of: 1) smashing the cumin, the capsicum, the prickly ash, the aniseed, the tsaoko, the myrcia, the nutmeg, the pericarpium citri reticulatae, the Chinese cinnamon, the dahurian angelica root and the fennel; 2) breaking up the ginger and the garlic; 3) putting the powder and the broken ginger and garlic into a sealed container, adding the water, starting stirring, heating to 90-100 DEG C, and performing heat preservation for 4-7 hours, so as to obtain a mixture; 4) filtering; and 5) adding the seasoning into a filtered solution, and stirring uniformly so as to obtain the soaking solution for processing the dried-konjak dry-processing. By utilizing the soaking solution for processing the dried-konjak dry-processing and the preparation method thereof, the problem of making konjak gelled foods tasty can be solved, and the purpose of making the konjak gelled foods such as the dried konjak tasty at a normal temperature is realized. |
| priorityDate | 2012-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.