http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106616673-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94f053dfd189c4b28f1fe20bc22d3a3c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2016-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c19edb9dce1a1df7a303c9c1fa202b2b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae0891a9282601f3e7addc22292e9e6c |
| publicationDate | 2017-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106616673-A |
| titleOfInvention | Fermented pickled sweet garlic and preparation method thereof |
| abstract | The invention belongs to the field of functional foods, and particularly relates to fermented pickled sweet garlic and a preparation method thereof. The preparation method comprises the following steps of 1, treating raw materials: picking and choosing garlic which is plump in granules and uniform in sizes, removing outer skin, thoroughly cleaning the garlic without the outer skin with boiled water, and draining the cleaned garlic so as to obtain garlic raw materials for standby application; 2, performing fermentation treatment: weighing the garlic raw materials, loading the weighed garlic raw materials in a container, adding mixed microbe powder of which the mass is 0.01-0.05% of that of the garlic raw materials, and sugar of which the mass is 3-7% of that of the garlic raw materials, then adding water until the water level is higher than the level of the garlic, controlling fermentation temperature to be 20-30 DEG C, and performing fermentation for 3-6 days; and 3, performing pickling treatment: adding salt and vinegar for pickling into the container, performing picking at 15-27 DEG C for 10-20 days, performing packaging, and performing selling. Through the adoption of the method disclosed by the invention, the cycle is significantly shortened, the dosage of tablet vinegar in a conventional method is reduced, and finally, the obtained fermented pickled sweet garlic is gentle in taste and good in mouth feel. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108094978-A |
| priorityDate | 2016-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 99.