http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104323209-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2014-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104323209-B |
| titleOfInvention | A kind of preparation method of ferment local-flavor purple perilla jam |
| abstract | A preparation method for ferment local-flavor purple perilla jam, comprises raw material preparation, strain domestication, the preparation of one-tenth song, fermentation, packing and sterilization five steps, chooses the raw material purple perilla dregs of rice, Soybean Meal, flour, red date powder, be mixed and made into bent material in proportion; Aspergillus oryzae shanghai brewing 3.042 spore suspension is irradiated under uviol lamp, proceeds to the coating of bean powder seed culture medium flat board after gradient dilution and cultivate; By the song material inoculation aspergillus oryzae sort of quyi after sterilization treatment, after cultivation, obtain into song; Cheng Qu grinds and puts into container and add saline solution fermentation, obtains ferment local-flavor purple perilla jam.The present invention both make use of a large amount of protein, polysaccharide in the purple perilla dregs of rice, the nutritional labeling that the purple perilla dregs of rice are special simultaneously, health care composition and flavor substance are also retained in sauce, achieve the full nutritional utilization of the purple perilla dregs of rice, have nutritional labeling and the local flavor of traditional bean jam concurrently, integrate seasoning, flavouring and health care, and working condition is easy to control, and can utilize the production equipment of original beans sauce, can realize suitability for industrialized production. |
| priorityDate | 2014-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.