http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106376791-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cbf8845912876afa8a3e282e2f2db350 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-238 |
| filingDate | 2015-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3d7aa620b600153c0f9cc2c945a16529 |
| publicationDate | 2017-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106376791-A |
| titleOfInvention | Tartary buckwheat soy sauce fermentation method |
| abstract | The invention relates to the condiment production field, and discloses a tartary buckwheat soy sauce fermentation method comprising the steps of material steaming, cooling inoculation, thick layer ventilation and starter making, fermentation, oil leaching, and sterilization. The fermentation cycle is shortened to 15 days, and the production efficiency is improved; wheat bran is used for replacing tartary buckwheat bran, and thus the cost is reduced by 30%. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107198217-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107198217-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107668653-A |
| priorityDate | 2015-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.