http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103734692-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 |
| filingDate | 2013-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103734692-B |
| titleOfInvention | A kind of fermented type mushroom product and its preparation method |
| abstract | The present invention discloses a kind of fermented type mushroom product and its preparation method. Method comprises the steps: (1) koji: being cultured to the mature and stable phase obtain bent material by inoculating aspergillus tubigensis (Aspergillus) after pretreated mushroom sterilization, the spore powder addition of described aspergillus tubigensis (Aspergillus) is 0.1～the 1.5 ‰ of described mushroom quality; (2) salt solution is added, at 25～48 DEG C of temperature, fermentation 240～360h; Wherein, adding Pleurotus eryngii in time fermenting and proceed to 120～192h, co-fermentation is to terminating. The fermented type mushroom product of the present invention, unique flavor, nutritive value height, mouthfeel is tender and crisp, is easy to digest and assimilate, simultaneously also make mushroom, the nutrition of Pleurotus eryngii complement each other, improve nutritive value and the health-care effect of product to a great extent. |
| priorityDate | 2013-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.