http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104664301-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 |
| filingDate | 2015-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104664301-B |
| titleOfInvention | A kind of production method of Pleurotus eryngii pickles |
| abstract | The present invention relates to a kind of foodstuff production methods of Pleurotus eryngii pickles, and ternip, pimiento, onion, shallot, garlic, ginger are packed into pickle jar together, inject the cold water containing salt and white sugar and flood raw material, room temperature spontaneous fermentation 7~14 days.After fermentation, add after 0.5% monosodium glutamate that break into slurry with food processor spare.By the above-mentioned pickles slurry made of seasoning dish and anchovy and Pleurotus eryngii with 1:After 9 mix, the pickles water of addition 5%~10% is packed into closed cutlery box, fermentation is taken out after 3~5 weeks to get Pleurotus eryngii pickles finished product as fermenting microbe.The Pleurotus eryngii pickles that this method is produced have the flavor characteristic of Chinese Sichuan pickles and Korean style seafood taste pickles simultaneously, maintain the brittleness and hardness of Pleurotus eryngii, it avoids mushroom body common in the formula edible mushroom pickled vegetable making of river and steeps rotten defect, simultaneously foodsafety is ensure that with relatively low content of nitrite and spoilage organisms quantity again. |
| priorityDate | 2015-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.