http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107712804-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00 |
| filingDate | 2017-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107712804-B |
| titleOfInvention | Preparation method of cooking wine rich in edible fungi and fresh capsule balls |
| abstract | The invention relates to the field of cooking wine processing, and provides a novel cooking wine with freshness improving and health care functions in order to promote the diversification of cooking wine products. The invention provides a preparation method of cooking wine rich in edible fungi fresh capsule balls, which is characterized in that filter residue obtained after ultrasonic extraction and filtration of edible fungi and glutinous rice are steamed together, and an edible fungi extracting solution is placed in a primary fermentation and a secondary fermentation to participate in fermentation together, so that the effective components of the edible fungi can be fully utilized; and a film is coated outside the cooking wine to form the capsule ball cooking wine, so that each capsule has accurate dosage and the flavor is kept for a longer time. |
| priorityDate | 2017-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.