http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103564034-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ca5765144d5946338fdb419012358cb5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-005 |
| filingDate | 2013-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d82ba80fc39a53ea74e45750be3b7a8c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f6c0f1fe532d64c6e42653c6d9f5bf6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aed94979fa767833d74894c32a8f6556 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_141642df67663ab23b317bfa983af7d3 |
| publicationDate | 2014-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103564034-B |
| titleOfInvention | Fresh-cut vegetable processing method |
| abstract | A fresh-cut vegetable processing method comprises the following steps: cleaning up and cutting a vegetable to obtain vegetable blocks, putting the obtained vegetable blocks into hot water for blanching and enzyme inactivation, then putting the vegetable blocks into cold water for cooling, packaging the cooled vegetable blocks, adding a preservative solution according to the weight ratio, then conducting vacuum packaging, and carrying out ultra-high pressure processing on the vegetable blocks that are packaged in vacuum to obtain a fresh-cut vegetable product capable of being stored at the room temperature, wherein the preservative solution mainly comprises a citric acid-sodium citrate buffer solution, cane sugar and salt, the pH value of the citric acid-sodium citrate buffer solution in the preservative solution is 3.6-4.0, the concentration of the citric acid-sodium citrate buffer solution in the preservative solution is 0.1mol/L-0.2mol/L, the concentration of the cane sugar is 6%-20%, and the concentration of the salt is 0.3%-1.2%. According to the method, bacterial spores which are not killed by the ultra-high pressure technique in the fresh-cut vegetable product can be inhibited, and delicious taste of the fresh-cut vegetable is guaranteed. |
| priorityDate | 2013-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 100.