http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103907896-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9d828cf6ddfcc8cdb01c28a8d17a4e5f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1c5d3088f31257b3e414ccf15cbdb05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_757207240d1233d909aca0b73694c18a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b1b71c71812693c63b651e98da3343cc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8a016cb94e3f226d67d2395acc241ff |
| publicationDate | 2015-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103907896-B |
| titleOfInvention | Brewing method of polygonum multiflorum light soy sauce |
| abstract | The invention discloses a brewing method of polygonum multiflorum light soy sauce. The brewing method comprises the steps: adopting polygonum multiflorum which has been prepared from liquorice as the material of light soy sauce; cultivating by aspergillus oryzae, aspergillus niger and beer yeast; co-fermenting naturally, wherein the fermentation period is 180 days; and squeezing and separating, depositing, sterilizing and packaging, thus obtaining finished product. The finished product is thick, rufous and sweet, and has outstanding butter flavor and little bitter taste; the polygonum multiflorum comprises the following main effective components: polygonum multiflorum and anthraquinone, soluble saltless solid, total nitrogen and amino acid nitrogen, wherein the polygonum multiflorum and anthraquinone content is not less than 10mg/100mL; the soluble saltless solid content is not less than 18g/100mL; the total nitrogen content is not less than 1.6g/100mL; the amino acid nitrogen content is not less than 0.8g/100mL; and the essential nutrient exceeds a national standard GB/T18186-2000 for brewing soy sauce. 1Kg of polygonum multiflorum can produce 12Kg of high-grade light soy sauce. The product is unique in flavor, good in appearance and rich in nutrients, and also has the effects on beautify, resisting diseases, protecting liver and strengthening heart. The production cost is low, being ** yuan/Kg. The brewing method is complex in principle, but is simple to operate, normative and small in device investment. |
| priorityDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.