http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105249390-B

Outgoing Links

Predicate Object
classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
filingDate 2015-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2018-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2018-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-105249390-B
titleOfInvention A kind of Chinese prickly ash cooking wine and preparation method thereof
abstract The invention discloses a kind of Chinese prickly ash cooking wine and preparation method thereof, belong to brewing technology field.The present invention is using Japan pepper essential oil as raw material, using natural Japan pepper essential oil as raw material, designs the micro emulsion formula of Japan pepper essential oil, and Japan pepper essential oil microemulsion is made.Obtained Japan pepper essential oil is micro- to be allocated with yellow rice wine and salt, adjusts yellow rice wine pH value, yellow rice wine wine degree, the additive amount and Japan pepper essential oil micro emulsion additive amount of edible salt are sufficiently stirred, the Chinese prickly ash cooking wine of high volatile oil content obtained after the processes such as filtering, sterilizing, filling.For cooking wine produced by the invention compared with traditional Chinese prickly ash cooking wine, the volatile oil content in cooking wine improves 10 times or more, goes to have a strong smell except the raw meat effect of rendering palatable is notableļ¼›In addition, the cooking wine clear stable of the technique productions, it is 97.25% to store the volatile oil storage rate after December, and cooking wine light transmittance is 97.18%, has good storage stability.
priorityDate 2015-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419538410
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID702
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962

Total number of triples: 14.