http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103169044-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_514ed3fb95c42146dcc4975caf538e2a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2013-03-27-04:00^^<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_753dcd56b35adee9083107ef5f428bea |
| publicationDate | 2014-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103169044-B |
| titleOfInvention | Production method of black garlic and black garlic solution |
| abstract | The invention discloses a production method of black garlic and black garlic solution. The production method sequentially comprises the steps of cleaning the black garlic in an ultrasonic cleaning tank; drying the cleaned black garlic in a drying machine; heating and fermenting the black garlic on a black garlic heating device and discharging the black garlic solution; and evaporating and concentrating the black garlic solution in a black garlic solution evaporating tank. The black garlic is heated and fermented on the black garlic heating device and the black garlic solution is discharged, and the black garlic solution is evaporated and concentrated in the black garlic solution evaporating tank. Thus, the black garlic can be effectively fermented to prepare the fermented black garlic; the fermented black garlic solution is concentrated and refined to achieve reutilization; and waste is avoided. |
| priorityDate | 2013-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.