http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105212123-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_339cf1fc076f37bfa041900c4ee6de7a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 |
| filingDate | 2014-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_841dcd6fdb9d17921a4353981452779e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17a54987f4266f1f875fadcc1af839b4 |
| publicationDate | 2016-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105212123-A |
| titleOfInvention | A kind of bubble green pepper keeping colour and crisp preparation method |
| abstract | A kind of bubble green pepper keeping colour and crisp preparation method, belong to chilli food processing method, its key step is: the selected pretreatment of fresh capsicum, sterilizing, deoxidation treatment, protect crisp, protect colour purity lactic acid bacteria illumination ferment at constant temperature, packaging and secondary fermentation process.This bubble green pepper keeping colour and crisp preparation method, use less salt pure lactic acid bacteria illumination ferment at constant temperature, utilize natural daylight and temperature to facilitate fermentation, sweat keeps brittleness by calcium chloride and sodium alginate, the mocromembrane that fermentation liquid surface has CaOH and air to be formed, prevents pigment oxidation; White wine, Chinese prickly ash play seasoning, fresh-keeping, the effect of carrying look simultaneously, and soybean polyoses can make bubble green pepper process in sale and storage process carry out stablizing, secondary fermentation slowly; More traditional bubble green pepper processing and fabricating method shortens 50% process time, and brittleness doubles, and bubble green pepper color and luster keeps bright-coloured. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105707784-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106262264-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108497404-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108783328-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108685066-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108685066-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110279083-A |
| priorityDate | 2014-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.